Beer-taste beverage

Abstract

To provide a beer-taste beverage with an excellent clean finish, a production method thereof, and a method of imparting a clean finish to a beer-taste beverage.SOLUTION: In the beer-taste beverage, the content (mass ppb) ratio of the furfural to the color (EBC), i.e., furfural / color, is 6.0 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste beverage, a method for producing the same, and a method for imparting sharpness to the beer-taste beverage.

Background Art

[0002] With the diversification of consumers' tastes in recent years, the development of beer-taste beverages having various flavor characteristics has been desired.

[0003] A beer-taste beverage has a unique bitterness and aroma, and is a beverage characterized by drinkability, refreshing feeling, quenching thirst, etc. Among these flavor characteristics, "sharpness" is one of the desired flavor characteristics of beer. So far, methods for imparting "sharpness" have been studied by changing the production methods such as raw materials mainly composed of malt and hops, the type of yeast used for fermentation, and fermentation conditions. (Patent Document 1)

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the conventional techniques for imparting sharpness, it may affect the basic flavor design of beer such as sweetness, bitterness, aroma, etc., and further improvement is desired.

[0006] The present invention relates to providing a beer-taste beverage excellent in sharpness, a method for producing the same, and a method for imparting sharpness to the beer-taste beverage.

Means for Solving the Problems

[0007] The present invention relates to the following [1] to [3]. [1] A beer - flavored beverage in which the ratio (furfural / color) of the content of furfural (mass ppb) to color (EBC) is 6.0 or more. [2] A method for producing a beer - flavored beverage, which has a step of setting the ratio (furfural / color) of the content of furfural (mass ppb) to color (EBC) to 6.0 or more. [3] A method for imparting sharpness to a beer - flavored beverage, which sets the ratio (furfural / color) of the content of furfural (mass ppb) to color (EBC) to 6.0 or more.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a beer - flavored beverage excellent in sharpness, a method for producing the same, and a method for imparting sharpness to a beer - flavored beverage.

Embodiments for Carrying Out the Invention

[0009] As a result of intensive studies on the above problems, the inventors of the present invention newly found that sharpness can be imparted by furfural, which is a thermal reaction product derived from wort. Generally, since thermal reaction products are contained in a large amount in dark malt, the amount of furfural tends to increase as the color of the beer - flavored beverage increases. On the other hand, the inventors of the present invention newly found that a beer - flavored beverage excellent in sharpness can be obtained by setting the amount of furfural to a specific value or more with respect to the color of the beer - flavored beverage. The "sharpness" in this specification refers to a refreshing feeling and a stimulating feeling with less sweetness and sweet aroma, and a light feeling deep in the throat without remaining afterwards.

[0010] In the beer - flavored beverage of the present invention, the ratio (furfural / color) of the content (mass ppb) of furfural to the color (EBC) is 6.0 or more, preferably 6.5 or more, more preferably 7.0 or more, and still more preferably 8.0 or more from the viewpoint of sharpness. Also, from the viewpoint of suppressing the burnt taste, it is preferably 600 or less, more preferably 200 or less, still more preferably 45 or less, still more preferably 40 or less, and still more preferably 30 or less, and any combination of these ranges may be used. In this specification, the color refers to the EBC color measured by the method described in "8.8 Colorimetry 8.8.2 Absorbance Method (IM)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewers' Association [Analysis Committee], 2013 Supplement and Revision). The content of furfural is measured by the method described in the examples below.

[0011] The ratio (furfural / color) of the content (mass ppb) of furfural to the color can be adjusted by adding furfural or adding raw materials, flavors, etc. containing furfural. The content of furfural can also be adjusted by production conditions such as the storage conditions of raw materials and the boiling treatment conditions. For example, the content of furfural can be increased by aging and storing the raw materials. Also, the color can be adjusted by production conditions such as the malt used and the boiling treatment conditions.

[0012] Examples of the beer - flavored beverage of the present invention include medium - colored to light - colored beer - flavored beverages. The color in this case is 75 EBC or less, preferably 50 EBC or less, more preferably 25 EBC or less, and still more preferably 20 EBC or less. Also, it is preferably 1 EBC or more, more preferably 2 EBC or more, and still more preferably 5 EBC or more, and any combination of these ranges may be used.

[0013] In the beer-taste beverage of the present invention, the furfural content is preferably 70 mass ppb or more, more preferably 80 mass ppb or more, still more preferably 100 mass ppb or more, further preferably 110 mass ppb or more, and still further preferably 150 mass ppb or more from the viewpoint of sharpness. Also, from the viewpoint of suppressing a burnt taste, it is preferably 2000 mass ppb or less, more preferably 1000 mass ppb or less, and still more preferably 400 mass ppb or less, and any combination of these ranges may be used.

[0014] As used herein, the term "beer-taste beverage" refers to a carbonated beverage having a beer-like flavor. That is, unless otherwise specified, the beer-taste beverages in this specification include all carbonated beverages with a beer flavor, including beer-taste alcoholic beverages (beer-taste alcoholic drinks) containing alcohol and non-alcoholic beer-taste beverages. As used herein, the term "beer-taste alcoholic beverage" refers to a beer-taste beverage with an alcohol content of 1 v / v% or more. For example, it includes beer-taste beverages with an alcohol content of 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, and also 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7.5 v / v% or less, 7 v / v% or less, 6.5 v / v% or less. For example, as fermented beverages, there are fermented beer-taste alcoholic beverages fermented by adding yeast, and spirit-containing fermented beer-taste alcoholic beverages containing spirits, etc. In the case of non-fermented beverages, it is preferable not to add yeast but to add alcohol with brewed alcohol or distilled spirits, etc., and examples include spirit-containing non-fermented beer-taste alcoholic beverages containing spirits, etc. Here, the "alcohol content (alcohol content)" means the content of ethanol and does not include aliphatic alcohols. Also, the origin of the alcohol content in beer-taste alcoholic beverages is not limited to fermentation or non-fermentation. Also, the term "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1 v / v%, and may be a beverage that substantially does not contain alcohol. Here, a beverage in a form that substantially does not contain alcohol does not exclude a beverage containing an extremely small amount of alcohol that cannot be detected. Beverages with an alcohol content that rounds to 0.0 v / v%, especially beverages with an alcohol content that rounds to 0.00 v / v%, are included in non-alcoholic beer-taste beverages.As the upper limit value and lower limit value of the alcohol content of the non-alcohol beer-taste beverage, in addition to less than 1 v / v%, for example, 0.9 v / v%, 0.8 v / v%, 0.75 v / v%, 0.7 v / v%, 0.6 v / v%, 0.5 v / v%, 0.4 v / v%, 0.3 v / v%, 0.2 v / v%, 0.1 v / v%, 0.05 v / v%, 0.01 v / v%, 0.0050 v / v%, 0.0025 v / v%, etc. can be mentioned, and any combination of these can be used as the range. For example, beverages with 0.00 v / v% or more and 0.5 v / v% or less, beverages with 0.5 v / v% or more and less than 1 v / v%, etc. are exemplified. In this specification, the alcohol content can be measured by any known method, but for example, it can be measured by a vibrating densitometer. Specifically, a sample from which carbon dioxide gas has been removed by filtration or ultrasonic waves from the beverage is prepared, and the sample is distilled over a direct flame, and the density of the resulting distillate at 15°C is measured, and it can be obtained by conversion using the "Table 2 Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)" which is an annex to the specified analysis method of the National Tax Agency (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007). In the case of a low concentration with an alcohol content of less than 1.0 v / v%, a commercially available alcohol measuring device or gas chromatography may also be used.

[0015] The malt usage ratio in the beer-taste beverage of the present invention is preferably 30% or more, more preferably 40% or more, still more preferably 45% or more, still more preferably 49% or more, still more preferably 50% or more, still more preferably 60% or more, still more preferably 70% or more, still more preferably 80% or more, still more preferably 90% or more. For example, embodiments such as 30 - 100%, 40 - 100%, 45 - 100%, 49 - 100%, 50 - 100% can be mentioned. Here, the "malt usage ratio" refers to the ratio of the mass of malt in raw materials other than water and hops, such as malt, rice, corn, sorghum, potato, starch, wheat other than malt, and sugars. However, components that can be added in trace amounts, such as acidulants, sweeteners, bittering agents, seasonings, and fragrances, are not included in the calculation of the above ratio. In this specification, the malt ratio means a value calculated in accordance with the Liquor Tax Law whose enforcement date is April 1, 2018 and the Interpretation Guidelines of Liquor-related Administrative Laws and Regulations, etc.

[0016] The total polyphenol content (TPP) in the beer - flavored beverage of the present invention is preferably 250 mass ppm or less, more preferably 220 mass ppm or less, and even more preferably 200 mass ppm or less. Further, it is preferably 20 mass ppm or more, more preferably 60 mass ppm or more, and even more preferably 80 mass ppm or more, and may be in the range of any combination of these. In this specification, the total polyphenol content can be measured by the method described in, for example, "8.19 Total Polyphenols (IM)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0017] The bitterness value (BUs) in the beer - flavored beverage of the present invention is preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less. Further, it is preferably 10 or more, more preferably 15 or more, and even more preferably 18 or more, and may be in the range of any combination of these. In this specification, the bitterness value can be measured by the method described in "8.15 Bitterness Value (IM)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0018] The total nitrogen content (mg / 100 ml) in the beer - flavored beverage of the present invention is preferably 120 or less, more preferably 100 or less, and even more preferably 90 or less. Further, it is preferably 10 or more, more preferably 30 or more, and even more preferably 40 or more, and may be in the range of any combination of these. In this specification, the total nitrogen content can be measured by the method described in "8.9 Total Nitrogen 8.9.2 Combustion Method (Improved Dumas Method)" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision). It is measured by the method described therein.

[0019] The content of proline (μmol / l) in the beer - flavored beverage of the present invention is preferably 5000 or less, more preferably 4500 or less, still more preferably 4000 or less. Further, it is preferably 100 or more, more preferably 400 or more, still more preferably 700 or more, and may be in the range of any combination thereof. In this specification, the content of proline is measured by the method described in the examples below.

[0020] The content of maltol (mass ppb) in the beer - flavored beverage of the present invention is preferably 3000 or less, more preferably 2500 or less, still more preferably 2000 or less. Further, it is preferably 50 or more, more preferably 75 or more, still more preferably 100 or more, and may be in the range of any combination thereof. In this specification, the content of maltol can be measured by the method described in the examples in the same manner as for furfural.

[0021] The beer - flavored beverage of the present invention can be produced in the same manner as general beer - flavored beverages, except that it has a step of making the ratio (furfural / color) of the content of furfural (mass ppb) to color (EBC) 6.0 or more. Here, the adjustment of the ratio (furfural / color) of the content of furfural (mass ppb) to color is as described above, and examples include the mode of adding furfural for adjustment. In the mode of adding furfural, the addition of furfural may be carried out at any step until filling, but from the viewpoint of microbial assurance, it is preferably added before the filtration step. The manufacturing process of general beer - flavored beverages is shown below. General beer - flavored beverages may or may not use malt as a raw material, and can be produced as follows.

[0022] A beer - flavored alcoholic beverage produced using malt as a raw material first involves adding enzymes such as amylase, if necessary, to a mixture containing raw materials such as malt and other wheat, and other grains, starch, sugars, bittering agents, or coloring agents, as well as water, and performing gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. If necessary, hops or bittering agents are added to the saccharified liquid and boiled, and solid components such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, warm water can be added to malt extract, hops can be added, and it can be boiled. Hops can be mixed at any stage from the start of boiling to before the end of boiling. Conditions in the saccharification process, boiling process, solid - component removal process, etc. can be those known conditions. Conditions in the fermentation and beer - aging processes, etc. can be those known conditions. The obtained fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate as necessary. Then, it is filled into a container and subjected to a sterilization process to obtain the target beer - flavored beverage. Additionally, as an alcohol component, spirits derived from grains can be further added. Spirits mean alcoholic beverages obtained by fermenting grains such as wheat, rice, buckwheat, and corn using yeast and then further distilling. Wheat is preferred as the grain that is the raw material for spirits.

[0023] A beer - flavored alcoholic beverage produced without using malt as a raw material involves mixing liquid sugar containing a carbon source, a nitrogen source as an amino - acid - containing material other than wheat or malt, hops, pigments, etc. with warm water to form a liquid - sugar solution. The liquid - sugar solution is boiled. When using hops as a raw material, the hops can be mixed into the liquid - sugar solution during boiling rather than before the start of boiling. As an alternative to this liquid - sugar solution, warm water can be added to an extract made from raw materials other than malt, hops can be added, and it can be boiled. Hops can be mixed at any stage from the start of boiling to before the end of boiling. Conditions in the fermentation and beer - aging processes, etc. can be those known conditions. The obtained fermented liquid is filtered, and carbon dioxide gas is added to the obtained filtrate as necessary. Then, it is filled into a container and subjected to a sterilization process to obtain the target beer - flavored beverage. Additionally, as an alcohol component, spirits derived from grains can be further added.

[0024] The non-fermented beer-taste alcoholic beverage may be adjusted in alcohol content of the final product by adding, not limited to using or not using malt, raw material alcohol, etc. The addition of raw material alcohol may be carried out in any process from the saccharification process to the filling process. In addition, as the alcohol component, spirits derived from grains may be further added.

[0025] For the non-alcoholic beer-taste beverage produced using malt as a raw material, first, to a mixture containing malt and other wheat such as malt, and if necessary, other grains, starch, saccharides, bitter agents, coloring agents and other raw materials and water, enzymes such as amylase are added as necessary, and gelatinization and saccharification are carried out, followed by filtration to obtain a saccharified liquid. If necessary, hops and bitter agents are added to the saccharified liquid and boiled, and solid components such as coagulated proteins are removed in a clarification tank. As an alternative to this saccharified liquid, hops may be added to a mixture of malt extract and warm water and boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Conditions in the saccharification process, boiling process, solid component removal process, etc. may be those known conditions. After boiling, it is cooled, and flavorings, acidulants, dyes such as caramel dyes, antioxidants, bitter agents, sweeteners, amino acid raw materials, etc. are added to the obtained wort, followed by filtration, and carbon dioxide gas is added to the obtained filtrate. Then, it is filled into a container and passed through a sterilization process to obtain the target non-alcoholic beer-taste beverage.

[0026] When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, dyes, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When using hops as a raw material, the hops may be mixed into the liquid sugar solution during boiling instead of before the start of boiling. After boiling, it is cooled, and flavorings, acidulants, dyes such as caramel dyes, antioxidants, bitter agents, sweeteners, amino acid raw materials, etc. are added to the obtained wort, followed by filtration, and carbon dioxide gas is added to the obtained liquid sugar solution. Then, it is filled into a container and passed through a sterilization process to obtain the target non-alcoholic beer-taste beverage.

[0027] In the production method of the present invention, an aliphatic alcohol may be added to the beer-taste beverage according to the present invention from the viewpoint of imparting a liquor flavor. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferable. In the present invention, preferable aliphatic alcohols include, as those having 4 carbon atoms, 2-methyl-1-propanol, 1-butanol, etc., and as those having 5 carbon atoms, 3-methyl-1-butanol, 1-pentanol, 2-pentanol, etc. These can be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. In the present specification, the content of the aliphatic alcohol can be measured using the headspace gas chromatography method.

[0028] (Acidulant) As the acidulant used in the production method of the present invention, it is preferable to use one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. Further, in the production method of the present invention, as acids other than the above-mentioned acids, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, etc. can also be used. These can be used without limitation as long as they are recognized as being added to foods. In the production method of the present invention, it is preferable to use a combination of lactic acid from the viewpoint of appropriately imparting a mellow sour taste and phosphoric acid from the viewpoint of appropriately imparting a slightly stimulating sour taste.

[0029] The content of the acidulant in the beer-taste beverage according to the present invention, in terms of citric acid, is preferably 200 ppm by mass or more, more preferably 550 ppm by mass or more, still more preferably 700 ppm by mass or more, from the viewpoint of imparting a beer-taste. From the viewpoint of sourness, it is preferably 15,000 ppm by mass or less, more preferably 5,500 ppm by mass or less, still more preferably 2,000 ppm by mass or less. Therefore, in the present invention, the content of the acidulant, in terms of citric acid, falls within a suitable range of 200 ppm by mass to 15,000 ppm by mass, preferably 550 ppm by mass to 5,500 ppm by mass, more preferably 700 ppm by mass to 1,500 ppm by mass, etc. In the present specification, the amount in terms of citric acid refers to the amount converted from the acidity of each acidulant based on the acidity of citric acid. For example, the amount in terms of citric acid corresponding to 100 ppm by mass of lactic acid is 120 ppm by mass, the amount in terms of citric acid corresponding to 100 ppm by mass of phosphoric acid is 200 ppm by mass, and the amount in terms of citric acid corresponding to 100 ppm by mass of malic acid is 125 ppm by mass for conversion.

[0030] The content of the acidulant in the beer-taste beverage refers to the value calculated by analysis using high-performance liquid chromatography (HPLC) or the like.

[0031] (Hops) In the production method of the present invention, hops can be used as part of the raw materials. Since the flavor tends to be similar to that of beer, it is desirable to use hops as part of the raw materials. When using hops, ordinary pellet hops, powder hops, and hop extracts used in the production of beer or the like can be appropriately selected and used according to the desired flavor. Also, processed hop products such as isomerized hops and reduced hops may be used. The hops used in the beer-taste beverage according to the present invention include these. Also, the addition amount of hops is not particularly limited, but typically it is about 0.0001 to 1% by mass based on the total amount of the beverage.

[0032] (Other raw materials) In the production method of the present invention, other raw materials may be used as necessary, as long as the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavors, yeast extracts, coloring agents such as caramel pigments, preservatives, plant-derived saponin substances such as soybean saponin and quillaia saponin, plant protein and peptide-containing substances such as corn and soybeans, animal proteins such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid can be used as necessary as long as the effects of the present invention are not impaired.

[0033] Thus, a beer-taste beverage according to the present invention is obtained. Among the beer-taste beverages according to the present invention, the pH of the non-alcoholic beer-taste beverage is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and even more preferably 3.5 to 4.0 from the viewpoint of improving the flavor of the beverage. Also, the pH of the beer-taste alcoholic beverage is preferably 3.0 to 5.0, more preferably 3.5 to 4.5, and even more preferably 4.0 to 4.5 from the viewpoint of improving the flavor of the beverage.

[0034] (Beverage in a container) The beer-taste beverage according to the present invention can be packed in a container. The form of the container is not limited at all, and it can be filled into a sealed container such as a bottle, can, barrel, or PET bottle to obtain a container-packed beverage.

[0035] The present invention also provides a method for imparting sharpness to a beer-taste beverage, in which the ratio (furfural / caramel) of the content (mass ppb) of furfural to caramel (EBC) is 6.0 or more. Details of each component and the like in the sharpness-imparting method of the present invention are as described above.

Examples

[0036] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

[0037] Furfural and maltol in the beer-taste beverage were measured by the following procedure. (1) Add Borneol as an internal standard substance to the sample so that the final concentration is 50 mass ppb, and further add dichloromethane, then shake at room temperature to extract the aroma components. (2) Recover dichloromethane, add an appropriate amount of anhydrous sodium sulfate for dehydration. (3) Quantify the concentrated solution concentrated 50-fold with an evaporator under the GC-MS conditions shown below. GC-MS quantification conditions; Equipment used: 7890B GC × 5977A MSD (Agilent Technologies) Column: VF-WAXms (60 m length, 0.25 mm i.d.; film thickness, 0.5 μm) Detection method: SIM (EI mode) Quantification ion: Borneol: 95 Furfural: 96 Maltol: 126

[0038] The color, total polyphenols, bitterness value, and total nitrogen of the beer-taste beverage were measured based on the methods described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0039] Proline in the beer-taste beverage was measured by the following procedure. (1) Centrifuge the sample, remove the precipitate, and dilute it 2-fold with 0.02N HCL. (2) Filter the diluted sample with a HLC-DISK13 aqueous system (0.2 μm) filter manufactured by Kanto Chemical Co., Inc. (3) Analyze it with a Hitachi L-8800 high-speed amino acid analyzer (manufactured by Hitachi High-Technologies Fielding Co., Ltd.). The guard column used is guard column set P / N855-5268 (manufactured by Hitachi High-Technologies Fielding Co., Ltd.), and the separation column is standard amino acid analysis column P / N855-3506 (manufactured by Hitachi High-Technologies Fielding Co., Ltd.).

[0040] [Example 1] Based on Beer Commercial Product 1 (malt usage ratio 100%, alcohol content 5.5 v / v%), furfural was added to achieve the sample concentrations shown in Table 1, and beer - flavored beverages of Test Products A - I were obtained.

[0041] The obtained beer - flavored beverages were cooled to about 4°C, and five professional panelists evaluated the "sharpness" and "burnt taste" in 0.5 - point increments according to the following criteria, and the average scores were calculated. Before evaluating each item, samples with evaluations of "2" and "4" were prepared in advance to standardize the criteria among the panelists. The results are shown in Table 1. (Evaluation Criteria) 1: Not felt. 2: Hardly felt. 3: Felt. 4: Clearly felt. 5: Strongly felt.

[0042] [Table 1]

[0043] From the results in Table 1, it can be seen that for Test Products A - I with a ratio of furfural content (mass ppb) to color (EBC) (furfural / color) of 6.0 or more, all have excellent sharpness. Also, among Test Products A - G, the burnt taste is not too strong, making them more preferable.

[0044] [Example 2] Based on Beer Commercial Product 2 (malt usage ratio 100%, alcohol content 6.0 v / v%) and Beer Commercial Product 3 (malt usage ratio 49%, alcohol content 5.0 v / v%), furfural was added to achieve the sample concentrations shown in Table 2, and beer - flavored beverages of Test Products J and K were obtained.

[0045] Similar to Example 1, five expert panelists evaluated "sharpness" and "burnt taste". Table 2 shows the results of color, total polyphenols, bitterness value, total nitrogen, proline, maltol, and the ratio of the content of furfural (mass ppb) to color (furfural / color) and the sensory evaluation results for the test products A to J of Example 1 and the beer-taste beverages obtained in Example 2.

[0046]

Table 2

[0047] From the results in Table 2, it can be seen that test products J and K, in which the ratio of the content of furfural (mass ppb) to color (EBC) (furfural / color) is 6.0 or more, are excellent in sharpness, and the same effect is achieved even when beer commercial products 2 and 3 are used instead of beer commercial product 1.

Industrial Applicability

[0048] According to the present invention, a new-taste beer-taste beverage excellent in sharpness can be provided.

Claims

1. A beer-flavored beverage having a ratio (furfural / color) of the furfural content (mass ppb) to color (EBC) of 6.0 or more, and the color being 9.0 EBC or less.

2. 2. The beer-taste beverage according to claim 1, wherein the furfural content is 70 ppb by mass or more.

3. 3. The beer-taste beverage according to claim 1 or 2, which has an alcohol content of 0.5 to 10.0 v / v %.

4. 4. The beer-taste beverage according to claim 1, wherein the proportion of malt used is 30% or more.

5. A method for producing a beer-taste beverage, comprising a step of adjusting the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) to 6.0 or more and adjusting the color to 9.0 EBC or less.

6. A method for imparting crispness to a beer-flavored beverage, comprising setting the ratio of furfural content (mass ppb) to color (EBC) (furfural / color) to 6.0 or more and setting the color to 9.0 EBC or less.

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