Alcoholic beverage

Abstract

To provide a novel alcoholic beverage having a mouthfeel and an aroma appropriate for alcoholic beverages, with reduction in undesirable pungency and irritation.SOLUTION: An alcoholic beverage has an alcohol content of 1.5 to 9.5 (v / v)%, an acetaldehyde content of 2.0 to 12.0 mg / L, and an ethyl acetate content of 12.0 to 35.0 mg / L.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an alcoholic beverage, a method for improving the flavor of an alcoholic beverage, and a method for improving the flavor of an alcoholic beverage. This relates to a method for producing the above. [Background technology]

[0002] Traditionally, various alcoholic beverages have been considered in response to the diversifying tastes of consumers today. , is provided. For example, Patent Document 1 discloses a method for producing a compound containing a carboxylic acid ester, an aldehyde, and a pentyl alcohol. The present invention relates to a method for producing a hop-based beverage containing hops as a raw material, and a terpenoid and one or more aroma components selected from the group consisting of: There are no beer-flavored drinks listed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-000061 Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, it is necessary to develop a beverage that has a satisfying taste and flavor suitable for an alcoholic beverage, while also having a pungent taste. Therefore, there is a demand for new alcoholic beverages in which the undesirable flavors of the above-mentioned alcoholic beverages are reduced. [Means for solving the problem]

[0005] One aspect of the present invention is a method for producing a liquefied alcoholic beverage containing acetaldehyde and ethyl acetate. To provide alcoholic beverages etc. with the amount adjusted to a predetermined range. As specific embodiments, the following embodiments [1] to

[17] are provided. [1] The alcohol content is 1.5 to 9.5 (v / v)%. The acetaldehyde content is 2.0 to 12.0 mg / L. The content of ethyl acetate is 12.0 to 35.0 mg / L. Alcoholic beverage. [2] Satisfying the following formula (1): Formula (1):X1 / Y>0.2 [In the above formula (1), X1 represents the content of acetaldehyde (unit: mg / L), and Y represents the amount of acetaldehyde. The alcoholic beverage according to [1], wherein the alcohol content is indicated as (v / v)%. [3] Satisfying the following formula (2): Formula (2):X2 / Y>1.5 [In the above formula (2), X2 represents the content of ethyl acetate (unit: mg / L), and Y represents the alcohol content. The alcoholic beverage according to [1] or [2] indicates the alcohol content (unit: (v / v)%). [4] Satisfying the following formula (3): Formula (3):(X1+X2) / Y>1.8 [In the above formula (3), X1 represents the content of acetaldehyde (unit: mg / L), and X2 represents The ethyl acetate content (unit: mg / L) and Y are the alcohol content (unit: (v / v) %). The alcoholic beverage according to any one of [1] to [3]. [5] Any of [1] to [4] whose acetaldehyde content is 4.0 to 12.0 mg / L The alcoholic beverage according to any one of claims 1 to 4. [6] Any of [1] to [5], in which the ethyl acetate content is 15.0 to 35.0 mg / L The alcoholic beverage according to claim 1. [7] The alcohol according to any one of [1] to [6], having a bitterness value of 3.0 BUs or more. Le beverage. [8] Any of [1] to [7], in which the content of pyroglutamic acid is 15.0 mg / L or more. 1. An alcoholic beverage according to claim 1. [9] The alcoholic beverage according to any one of [1] to [8], wherein hops are used as an ingredient.

[10]

[0023] The method according to any one of [1] to [9], wherein the alcoholic beverage is a beer-flavored beverage. The alcoholic beverage described.

[11] The method according to

[10] , wherein the beer-taste beverage is a top-fermented beer-taste beverage. Alcohol drink.

[12] The alcohol according to any one of [1] to

[11] , wherein the malt ratio is less than 60% by mass. Le beverage.

[13] The alcohol according to any one of [1] to

[11] , wherein the malt ratio is less than 25% by mass. Le beverage.

[14] The malt extracting method according to any one of [1] to

[11] , wherein malt is not substantially used as a raw material. Cold drinks.

[15] A method for producing an alcoholic beverage, comprising the following step (1) and steps (a) to (c): Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (a): Adjusting the alcohol content of the alcoholic beverage to 1.5 to 9.5 (v / v)% The adjustment process. Step (b): reducing the acetaldehyde content of the alcoholic beverage to 2.0 to 12.0 mg / L. Step (c): reducing the ethyl acetate content of the alcoholic beverage to 12.0 to 35.0 mg / L The process of adjusting to.

[16] The method for producing an alcoholic beverage according to

[15] , further comprising the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. .

[17] of the final product Alcohol content: 1.5-9.5% (v / v), Acetaldehyde content is 2.0 to 12.0 mg / L, Ethyl acetate content is 12.0 to 35.0 mg / L, The method for improving the flavor of an alcoholic beverage includes adjusting the flavor of the alcoholic beverage to the desired value. [Effects of the Invention]

[0006] According to one aspect of the present invention, an alcoholic beverage having a drinking sensation suitable for an alcoholic beverage is provided. According to one aspect of the present invention, an alcoholic beverage having a soft aroma suitable for alcoholic beverages is provided. According to one aspect of the present invention, an alcoholic beverage is provided, which has a refreshing aroma suitable for an alcoholic beverage. The present invention provides an alcoholic beverage having a According to one aspect of the present invention, an alcoholic beverage having reduced spiciness unsuitable for alcoholic beverages is provided. According to one aspect of the present invention, a beverage is provided that has a green apple-like aroma that is unsuitable for alcoholic beverages. According to one aspect of the present invention, an alcoholic beverage having reduced unpleasant irritation to the nose is provided. To provide an alcoholic beverage with a reduced unpleasant taste. DETAILED DESCRIPTION OF THE INVENTION

[0007] Regarding the numerical ranges described in this specification, the upper and lower limits can be combined in any combination. For example, the numerical range is preferably 30 to 100, more preferably 40 to 100. If "80" is listed, the range "30-80" or "40-100" is also The numerical ranges described in this specification are included in the numerical ranges. It is preferably 30 or more, more preferably 40 or more, and is preferably 100 or less, more preferably If it says "is 80 or less," it should be in the range of "30 to 80" or "40 to 100." and ranges are also included in the numerical ranges described herein. In addition, as a numerical range described in this specification, for example, "60 to 100" The range is "60 or more (60 or over 60) and 100 or less (100 or under 100)." This means that

[0008] 1. Alcoholic beverages As used herein, the term "alcoholic beverage" broadly encompasses beverages containing ethanol. The alcoholic beverage of one embodiment of the present invention is an alcoholic beverage having an alcohol content of 1.0 (v / v)% or more. It may be a non-alcoholic beverage with an alcohol content of less than 1.0 (v / v)%. It may also be a cold drink. Specific examples of alcohol-containing beverages include beer-flavored beverages, sake, and wine. Examples of non-alcoholic drinks include alcohol, shochu, and chuhai containing fermented liquid of lactic acid bacteria. Specific examples of the ingredients include lactic acid bacteria drinks, fermented tea, and the alcoholic beverages mentioned above. Examples include non-alcoholic beverages from which the choline has been removed.

[0009] In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. In other words, the term "beer-flavored beverage" as used in this specification does not necessarily mean a beer-flavored beverage. Unless otherwise specified, the term encompasses any beverage that has a beer flavor. Therefore, a "beer-flavored beverage" includes, for example, a beverage made from malt, hops, and water. These are then fermented with yeast to produce beer, a fermented malt alcoholic beverage. In addition to beer-flavored beverages, we also produce malt-free brews using hops and water as ingredients and yeast. Fermented alcoholic beverages (fermented beer-flavored beverages) obtained by fermentation, and beverages that do not use malt It is made from hops and water and contains aromatic compounds such as esters, higher alcohols, and lactones. This also includes non-fermented alcoholic beverages with added alcohol flavorings (non-fermented beer-flavored beverages). .

[0010] The aroma components contained in beer flavorings include, for example, isoamyl acetate, ethyl acetate, n- Propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate Isoamylpropionate, Linalool, Geraniol, Citral, 4-Vinylglycerin Iacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid , 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-Decanolactone, γ-Undecalactone, Ethyl hexanoate, Ethyl 2-methylbutyrate , n-ethyl butyrate, myrcene, citral, limonene, maltol, ethyl maltol, Phenylacetic acid, Furaneol, Furfural, Methional, 3-Methyl-2-butene- 1-thiol, 3-methyl-2-butanethiol, diacetyl, ferulic acid, geranic acid , geranyl acetate, ethyl butyrate, octanoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, Tetradecanoic acid, propanoic acid, 2-methylpropanoic acid, γ-butyrolactone, 2-amino Acetophenone, Ethyl 3-phenylpropionate, 2-ethyl-4-hydroxy-5- Methyl-3(2H)-furanone, dimethyl sulfone, 3-methylcyclopentane-1,2 -dione, 2-methylbutanal, 3-methylbutanal, 2-methyltetrahydrofuranic acid 2-Acetylfuran, 2-methyltetrahydrofuran-3-one, hexa nal, hexanol, cis-3-hexenal, 1-octen-3-ol, β-eutectic alcohol Desmol, 4-mercapto-4-methylpentan-2-one, β-caryophyllene, β -Myrcene, furfuryl alcohol, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-Methylbutyl acetate, isoamyl alcohol, 5-hydroxymethylfurfural, Phenylacetaldehyde, 1-phenyl-3-buten-1-one, trans-2-hexene Nal, nonanal, phenethyl alcohol, β-damascenone, menthone, menthyl acetate Dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, cis-3-hexeno Examples of such linalool include γ-terpinene, γ-terpinene, and cis-linalool oxide.

[0011] In addition, fermented beer-flavored beverages are made using top-fermenting yeast (such as Saccharomyces). A top-fermented beer-flavored beverage (ale-flavored beverage) brewed through a fermentation process It may be brewed through a fermentation process using bottom-fermenting yeast (such as Saccharomyces). Bottom-fermented beer-flavored beverages (lager beer-flavored beverages, pilsner beer-flavored beverages) It may be a beer-flavored beverage, or a blend of these beer-flavored beverages. Furthermore, top-fermenting yeast and bottom-fermenting yeast can be used in the same fermentation process or in separate fermentation processes. The term "fermented" as used herein also refers to a fermented beer-flavored beverage obtained by using the method described above. The fermentation may be alcoholic, in which alcohol is produced, or non-alcoholic, in which no alcohol is produced. It may be alcohol fermentation.

[0012] In addition, the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is made from barley as an ingredient. It may be a malt-based beer-flavored beverage using sprouts, or a malt-free beer that does not use malt. The beverage may be a flavored beverage. The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, contains substantially no malt as an ingredient. In this specification, the term "malt-free beer-flavored beverage" may be used. "Malt-free" means that no malt is used as a raw material when producing alcoholic beverages. This means that malt is not actively used, and includes cases where malt is inevitably mixed in during production. In addition, whether malt is actively used as an ingredient is determined by the Liquor Tax Act, Food Labeling Act, Food Sanitation Act, JAS Act, Act against Unjustifiable Premiums and Misleading Representations, Health Promotion Act, or regulations and voluntary standards established by industry groups For example, if wheat is listed as an ingredient, If malt is actively used, it will be listed as "malt" in the ingredient list. On the other hand, beverages that "do not substantially use malt" have "malt" listed as an ingredient on the ingredient label. No notation is given. Furthermore, the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is produced using It may also be a barley beer-flavored beverage made from unprocessed barley (e.g., barley, wheat, etc.). Alternatively, it may be a barley-free beer-flavored beverage that does not use barley.

[0013] When the alcoholic beverage according to one embodiment of the present invention is an alcohol-containing beer-flavored beverage, The alcohol content (ethanol content) improves the drinking experience that is suitable for alcoholic beverages. From the viewpoint of preventing this, 1.0(v / v)% or more, 1.2(v / v)% or more, 1.5(v / v)% or more Above, 1.7(v / v)% or more, 2.0(v / v)% or more, 2.2(v / v)% or more, 2. 5(v / v)% or more, 2.7(v / v)% or more, 3.0(v / v)% or more, 3.2(v / v)% or more, 3.5(v / v)% or more, 3.7(v / v)% or more, 4.0(v / v)% or more above, 4.2(v / v)% or more, 4.5(v / v)% or more, 4.7(v / v)% or more, or It is preferable that the concentration is 5.0 (v / v)% or more, and also 5.2 (v / v)% or more, 5.5 (v / v)% or more, 5.7(v / v)% or more, 6.0(v / v)% or more, 6.2(v / v) )% or more, 6.5(v / v)% or more, 6.7(v / v)% or more, 7.0(v / v)% or more , 7.2(v / v)% or more, 7.5(v / v)% or more, 7.7(v / v)% or more, 8.0 (v / v)% or more, 8.2(v / v)% or more, 8.5(v / v)% or more, 8.7(v / v) )% or more, or 9.0(v / v)% or more. In addition, the alcohol content is set at 20.0% in order to reduce the harshness that is unsuitable for alcoholic beverages. (v / v)% or less, 19.0(v / v)% or less, 18.0(v / v)% or less, 17.0( v / v)% or less, 16.0(v / v)% or less, 15.0(v / v)% or less, 14.0(v) / v)% or less, 13.0(v / v)% or less, 12.0(v / v)% or less, 11.0(v / It is preferable that the content of the hydroxybenzoates is 10.0(v / v)% or less, 10.0(v / v)% or less, or 9.5(v / v)% or less. Also, 9.0(v / v)% or less, 8.7(v / v)% or less, 8.5(v / v)% or less Lower, 8.2(v / v)% or less, 8.0(v / v)% or less, 7.7(v / v)% or less, 7. 5(v / v)% or less, 7.2(v / v)% or less, 7.0(v / v)% or less, 6.7(v / v)% or less, 6.5(v / v)% or less, 6.2(v / v)% or less, 6.0(v / v)% or more Lower, 5.7(v / v)% or less, 5.5(v / v)% or less, 5.3(v / v)% or less, 5. It may be 0(v / v)% or less, 4.5(v / v)% or less, or 4.0(v / v)% or less. stomach.

[0014] When the alcoholic beverage according to one embodiment of the present invention is a non-alcoholic beer-flavored beverage, Alcohol content (ethanol content) is less than 1.0 (v / v)%, 0.9 (v / v)% Below, 0.8(v / v)% or below, 0.7(v / v)% or below, 0.6(v / v)% or below, 0 0.5(v / v)% or less, less than 0.5(v / v)%, 0.4(v / v)% or less, 0.3(v / v)% or less, 0.2(v / v)% or less, 0.1(v / v)% or less, 0.05(v / v) % or less, 0.01(v / v)% or less, 0.0050(v / v)% or less, or 0.0025 (v / v)% or less, or 0.0000(v / v)% or more, 0.00(v / v)% or more, 0.0(v / v)% or more, 0.1(v / v)% or more, 0.2(v / v)% or more Above, 0.3(v / v)% or more, 0.4(v / v)% or more, 0.5(v / v)% or more, 0. 6(v / v)% or more, 0.7(v / v)% or more, 0.8(v / v)% or more, or 0.9( v / v)% or more. Non-alcoholic beer-flavored beverages are made by fermenting the alcoholic beverages. It may also be a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol. Non-alcoholic fermentation is produced through a non-alcoholic fermentation process that does not produce alcohol. It may be a beer-flavored beverage.

[0015] In this specification, the alcohol content is expressed as a percentage on a volume / volume basis ((v / v)%). The alcohol content of the beverage may be measured by any known method. It can be measured by, for example, a vibration type density meter.

[0016] The alcohol content of the beer-flavored beverage, which is one embodiment of the alcoholic beverage of the present invention, is , the addition of diluted water or carbonated water and the amount added, raw materials (barley, malt, corn grits, sugar liquid, etc. ) type, amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, in the brewing tank The mashing time, protein decomposition time in the mash tank, pH in the mash tank, and the mashing process (from adding malt to the yeast) The pH during the wort production process before adding the mother mash, the amount of acid used to adjust the pH, and the pH adjustment Timing (during brewing, during fermentation, when fermentation is complete, before beer filtration, after beer filtration, etc.), wort When preparing (including saccharification), the set temperature and holding time for each temperature range, pre-drink liquid (pre-fermentation liquid) The original extract concentration of the fermentation process, the original extract concentration of the fermentation process, the fermentation conditions (oxygen concentration, Aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), as well as the addition of spirits or brewer's alcohol, etc. The desired range can be adjusted by appropriately setting whether or not to add it and the amount to be added if it is added. do.

[0017] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, has an alcohol content of 100% or more and a % or less of the alcohol content of 100% or more. In order to adjust the alcohol content to the range, spirits derived from grains ( It may also contain distilled spirits. In this specification, spirits refers to spirits made from wheat, rice, buckwheat, corn, potatoes, sugarcane, etc. The grain is used as a raw material, and is saccharified using malt or, if necessary, enzymes, and then fermented using yeast. It refers to alcoholic beverages obtained by distilling after being crushed. The plant is preferably a plant belonging to the Poaceae family, and more preferably wheat. The beer-flavored beverage, which is one embodiment of the alcoholic beverage of the present invention, has a high-quality taste. It has a low alcohol content and is a beer-like beer-flavored beverage, so it is made with spirits. The beverage may be one that does not contain the above-mentioned component.

[0018] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage that is unsuitable for alcoholic beverages. In order to reduce the heavy taste, we have limited the malt ratio (the ratio of all malts used). Specifically, the alcoholic beverage of the present invention may be a beer-flavored beverage. The malt ratio of alcohol-flavored beverages is less than 100% by mass, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, less than 67% by mass, 66.6% by mass or less, 66% by mass or more Bottom, 65% by mass or less, 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less Bottom, 60% by mass or less, less than 60% by mass, 59% by mass or less, 58% by mass or less, 57% by mass or more Bottom, 56% by mass or less, 55% by mass or less, 54% by mass or less, 53% by mass or less, 52% by mass or less Bottom, 51% by mass or less, 50% by mass or less, less than 50% by mass, 45% by mass or less, 40% by mass or more Bottom, 35% by mass or less, 30% by mass or less, 25% by mass or less, less than 25% by mass, 20% by mass or more Bottom, 15% by mass or less, 10% by mass or less, 5% by mass or less, 1% by mass or less, 0.5% by mass or less , 0.1 mass% or less, 0.01 mass% or less, 0.001 mass% or less, or 0 mass% That's fine. The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage containing a limited malt content. Even if it is a liquor, the alcohol content must be adjusted to a certain range and acetaldehyde and acetic acid must be By adjusting the chill content, we can achieve the taste of an alcoholic beverage (e.g., a satisfying drink and aroma). It is a beverage with improved taste. The malt ratio of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is It may be a certain value or more as long as the effect is not impaired, for example, 1 mass % or more, 5 mass % or more , 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more , 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 51% by mass or more , 52% by mass or more, 53% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more , 57% by mass or more, 58% by mass or more, 59% by mass or more, 60% by mass or more, 65% by mass or more , 70% by mass or more, or 75% by mass or more.

[0019] In this specification, the "malt ratio" refers to the ratio of malt to malt in accordance with the Liquor Tax Act and the Liquor Tax Law, which came into effect on April 1, 2018. This means the value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations. In addition, when reducing the malt ratio, raw materials other than malt that can be assimilated by yeast (carbon source, nitrogen source) It is preferable to increase the amount of the raw material carbon source that can be assimilated by yeast. Examples of nitrogen sources include yeast extract, soy protein, malt, soybeans, yeast, etc. Examples include mother extract, peas, wheat malt, ungerminated grains, and decomposition products thereof. Here, wheat malt may be used, but from the viewpoint of allergens, wheat malt should not be used. is preferred. In addition, examples of ungerminated grains include ungerminated barley, wheat, rye, oats, and oats. Barley, Job's tears, rice (white rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans) , peas, etc.), buckwheat, sorghum, millet, barnyard millet, etc. The obtained starch and extracts thereof may also be used.

[0020] The beer-flavored beverage, which is one embodiment of the alcoholic beverage of the present invention, has an original extract concentration The beer-flavored beverage may be produced by fermentation under high-concentration conditions. Beer-flavored beverages produced through multiple fermentations are different from beer-flavored beverages produced under normal fermentation conditions. It may contain more aroma components such as acetaldehyde and ethyl acetate than a stock beverage. In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, acetaldehyde The content of malt is sufficient to produce a soft aroma (alcoholic beer) suitable for alcoholic beverages with a limited malt ratio. In order to improve the lingering aroma and fullness of alcohol beverages, the concentration is 0.1 mg / L or more, 0 .5mg / L or more, 1.0mg / L or more, 1.2mg / L or more, 1.4mg / L or more, 1 .6mg / L or more, 1.8mg / L or more, 2.0mg / L or more, 2.2mg / L or more, 2 .4mg / L or more, 2.6mg / L or more, 2.8mg / L or more, 3.0mg / L or more, 3 .2mg / L or more, 3.4mg / L or more, 3.6mg / L or more, 3.8mg / L or more, 4 .0mg / L or more, 4.2mg / L or more, 4.4mg / L or more, 4.6mg / L or more, 4 .8mg / L or more, 5.0mg / L or more, 5.2mg / L or more, 5.4mg / L or more, 5 .6mg / L or more, 5.8mg / L or more, 6.0mg / L or more, 6.2mg / L or more, 6 0.4mg / L or more, 6.6mg / L or more, 6.8mg / L or more, or 7.0mg / L or more It is preferable to set the concentration to 7.2 mg / L or more, 7.4 mg / L or more, 7.6 mg / L or more. L or more, 7.8mg / L or more, 8.0mg / L or more, 8.2mg / L or more, 8.4mg / L or more, 8.6mg / L or more, 8.8mg / L or more, 9.0mg / L or more, 9.2mg / L or more, 9.4mg / L or more, 9.6mg / L or more, 9.8mg / L or more, 10.0mg / L or more, 10.5mg / L or more, 11.0mg / L or more, 11.5mg / L or more, 12 .0mg / L or more, 12.5mg / L or more, 13.0mg / L or more, 13.5mg / L or more or above, or 14.0 mg / L or above. In addition, the acetaldehyde content reduces the green apple-like aroma that is unsuitable for alcoholic beverages. From the viewpoint of preventing this, the following must be met: 20.0 mg / L or less, 18.0 mg / L or less, 16.0 mg / L or less , 15.0mg / L or less, 14.5mg / L or less, 14.0mg / L or less, 13.5mg / L or less, 13.0mg / L or less, 12.5mg / L or less, 12.0mg / L or less, 11 .8mg / L or less, 11.6mg / L or less, 11.4mg / L or less, 11.2mg / L or less Bottom, 11.0mg / L or less, 10.8mg / L or less, 10.6mg / L or less, 10.4m g / L or less, 10.2 mg / L or less, 10.0 mg / L or less, 9.8 mg / L or less, 9. 6mg / L or less, 9.4mg / L or less, 9.2mg / L or less, 9.0mg / L or less, 8. 8mg / L or less, 8.6mg / L or less, 8.4mg / L or less, 8.2mg / L or less, 8. 0mg / L or less, 7.8mg / L or less, 7.6mg / L or less, 7.4mg / L or less, 7. It is preferable to keep it at 2 mg / L or less, or 7.0 mg / L or less, and 6.8 mg / L Below, 6.6mg / L or less, 6.4mg / L or less, 6.2mg / L or less, 6.0mg / L Below, 5.8mg / L or less, 5.6mg / L or less, 5.4mg / L or less, 5.2mg / L Below, 5.0mg / L or less, 4.8mg / L or less, 4.6mg / L or less, 4.4mg / L Below, 4.2mg / L or less, 4.0mg / L or less, 3.8mg / L or less, 3.6mg / L Below, 3.4mg / L or less, 3.2mg / L or less, 3.0mg / L or less, 2.5mg / L It may be set to 2.0 mg / L or less, or 1.5 mg / L or less.

[0021] In this specification, the content of acetaldehyde is measured using an apparatus such as GC-MS. This can be measured by known methods. In addition, acetaldehyde may be contained in the raw materials of alcoholic beverages. It may be added separately in the manufacturing process (for example, purified acetaldehyde). . In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, acetaldehyde The adjustment of the acetaldehyde content is carried out by adding dilution water or carbonated water and the amount of dilution water added. Addition of refined products, raw materials containing acetaldehyde (wheat, malt, corn grits, sugar solution, yeast Extract, soybean, pea, etc.), and the source of acetaldehyde (wheat, malt, corn, etc.) Grits, sugar solution, yeast extract, soybeans, peas, etc.), amount of raw materials, brewing process (malt The enzyme reaction time during the wort production process (before adding yeast) and the p H, the amount of acid used to adjust the pH, the timing of pH adjustment (during preparation, fermentation, At the end of mashing, before beverage filtration, after beverage filtration, etc.), and at each temperature range during wort preparation (including during mashing). The set temperature and holding time, the original extract concentration of the pre-fermentation liquid, and the fermentation process Original extract concentration, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast (number of growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) The addition of spirits, brewer's alcohol, etc. can be set appropriately.

[0022] In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, the content of ethyl acetate The content improves the pleasant refreshing aroma even in alcoholic beverages with a limited malt ratio. From the viewpoint of the above, 1.0 mg / L or more, 3.0 mg / L or more, 5.0 mg / L or more, 7.0 mg g / L or more, 10.0mg / L or more, 11.0mg / L or more, 12.0mg / L or more, 1 3.0mg / L or more, 14.0mg / L or more, 15.0mg / L or more, 15.5mg / L or more, 16.0mg / L or more, 16.5mg / L or more, 17.0mg / L or more, 17.5 mg / L or more, 18.0 mg / L or more, 18.5 mg / L or more, 19.0 mg / L or more, 19.5mg / L or more, 20.0mg / L or more, 20.5mg / L or more, 21.0mg / L or more, 21.5mg / L or more, 22.0mg / L or more, 22.5mg / L or more, 23. 0mg / L or more, 23.5mg / L or more, 24.0mg / L or more, 24.5mg / L or more , 25.0mg / L or more, 25.5mg / L or more, 26.0mg / L or more, 26.5mg / L or more, 27.0mg / L or more, 27.5mg / L or more, 28.0mg / L or more, 28 .5mg / L or more, 29.0mg / L or more, 29.5mg / L or more, or 30.0mg / It is preferable to set the concentration to 31.0 mg / L or more, 32.0 mg / L or more, or 3 3.0mg / L or more, 34.0mg / L or more, 35.0mg / L or more, 36.0mg / L or more, 37.0 mg / L or more, 38.0 mg / L or more, 39.0 mg / L or more, or 40 It may be 0.0 mg / L or more. In addition, the content of ethyl acetate is set at 100% in order to reduce the unpleasant irritation felt in the nose. mg / L or less, 90.0 mg / L or less, 80.0 mg / L or less, 70.0 mg / L or less, 60.0mg / L or less, 50.0mg / L or less, 45.0mg / L or less, 40.0mg / L or less, 39.0 mg / L or less, 38.0 mg / L or less, 37.0 mg / L or less, 36. 0mg / L or less, 35.0mg / L or less, 34.0mg / L or less, 33.0mg / L or less , 32.0mg / L or less, 31.0mg / L or less, or 30.0mg / L or less is preferable, and 29.5 mg / L or less, 29.0 mg / L or less, 28.5 mg / L or less Bottom, 28.0mg / L or less, 27.5mg / L or less, 27.0mg / L or less, 26.5m g / L or less, 26.0mg / L or less, 25.5mg / L or less, 25.0mg / L or less, 2 4.5mg / L or less, 24.0mg / L or less, 23.5mg / L or less, 23.0mg / L Below, 22.5mg / L or less, 22.0mg / L or less, 21.5mg / L or less, 21.0 It may be 20.0 mg / L or less, 20.5 mg / L or less, or 20.0 mg / L or less.

[0023] In this specification, the content of ethyl acetate can be determined by a known method using an apparatus such as GC-MS. It can be measured by the method described below. Ethyl acetate may be contained in the raw materials of alcoholic beverages, and may be used in the manufacturing process. It may be a compound (for example, purified ethyl acetate) that is added separately in the above step. In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, The amount can be adjusted by adding dilution water or carbonated water, and the amount added if added, or by adding purified ethyl acetate. Ingredients containing ethyl acetate (wheat, malt, corn grits, sugar solution, yeast extract, soybeans, ethanol) The type of raw materials (wheat, malt, corn grits, sugar solution, yeast extract, etc.) and the origin of ethyl acetate The type of raw material (soybeans, peas, etc.), the amount of raw materials, the brewing process (from adding raw materials such as malt to yeast) The enzyme reaction time during the wort production process before addition, the pH during the mashing process, and the pH used for pH adjustment The amount of acid to be added, the timing of pH adjustment (during preparation, during fermentation, at the end of fermentation, before beverage filtration, after beverage filtration) After filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), The original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, Fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growth, timing of yeast removal) fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), spirits and brewing alcohol The addition of, for example, alcohol can be appropriately determined.

[0024] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, satisfies the following formula (1): , or a beer-flavored beverage. Formula (1):X1 / Y>0.2 [In the above formula (1), X1 represents the content of acetaldehyde (unit: mg / L), and Y represents the amount of acetaldehyde. The alcohol content (unit: (v / v)%) is shown. In the above formula (1), the ratio of the acetaldehyde content to the alcohol content (X1 / Y The lower limit of the malt content is also important for alcoholic beverages with a limited malt content, as it allows for a suitable soft aroma. From the viewpoint of increasing the 0.8 or higher, 0.9 or higher, 1.0 or higher, 1.1 or higher, 1.2 or higher, 1.3 or higher, 1.4 or higher , 1.5 or more, 1.6 or more, 1.7 or more, 1.8 or more, 1.9 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3 .6 or higher, 3.8 or higher, 4.0 or higher, 4.2 or higher, 4.4 or higher, 4.6 or higher, 4.8 or higher , or 5.0 or more, and also 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or higher, 6.0 or higher, 6.2 or higher, 6.4 or higher, 6.6 or higher, 6.8 or higher, 7.0 or higher Above, 7.5 or above, 8.0 or above, 8.5 or above, 9.0 or above, 9.5 or above, or 10.0 or above It may also be possible to use the following. In the above formula (1), the ratio of the acetaldehyde content to the alcohol content (X1 / Y The upper limit of the amount of alcoholic beverages is not particularly limited, but it is preferable to select the amount of alcoholic beverages that can be consumed with the objective of improving the drinking experience of the alcoholic beverages. From the point, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 2 8.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 18.0 or less , 16.0 or less, 14.0 or less, 12.0 or less, 10.0 or less, 9.5 or less, 9.0 or less , 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less, 6.0 or less, 5.9 Below, 5.8 or below, 5.7 or below, 5.6 or below, 5.5 or below, 5.4 or below, 5.3 or below, 5 It may be 0.2 or less, 5.1 or less, or 5.0 or less.

[0025] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, satisfies the following formula (2): , or a beer-flavored beverage. Formula (2):X2 / Y>1.5 [In the above formula (2), X2 represents the content of ethyl acetate (unit: mg / L), and Y represents the alcohol content. The percentage of the total content (unit: (v / v)%) is shown. In the above formula (2), the ratio of the ethyl acetate content to the alcohol content (X2 / Y) The limit value is also effective in improving the refreshing aroma of alcoholic beverages with a limited malt ratio. From the viewpoint of Above, 2.2 or above, 2.3 or above, 2.4 or above, 2.5 or above, 2.6 or above, 2.7 or above, 2. 8 or more, 2.9 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or higher, 3.6 or higher, 3.7 or higher, 3.8 or higher, 3.9 or higher, 4.0 or higher, 4.1 or higher Above, 4.2 or above, 4.3 or above, 4.4 or above, 4.5 or above, 4.6 or above, 4.7 or above, 4. 8 or above, 4.9 or above, 5.0 or above, 5.5 or above, 6.0 or above, 6.5 or above, 7.0 or above, 7.5 or above, 8.0 or above, 8.5 or above, 9.0 or above, 9.5 or above, 10.0 or above, 11. It is preferable that the value is 0 or more, 12.0 or more, 13.0 or more, 14.0 or more, or 15.0 or more. Preferably, it may be 20.0 or more, 25.0 or more, or 30.0 or more. In the above formula (2), the ratio of the ethyl acetate content to the alcohol content (X2 / Y) The limit is not particularly limited, but from the viewpoint of improving the drinking sensation suitable for alcoholic beverages, , 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50. 0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, 28.0 or less, 2 6.0 or less, 24.0 or less, 22.0 or less, 20.0 or less, 19.5 or less, 19.0 or less , 18.5 or less, 18.0 or less, 17.5 or less, 17.0 or less, 16.5 or less, 16.0 It may be 15.5 or less, or 15.0 or less.

[0026] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, satisfies the following formula (3): , or a beer-flavored beverage. Formula (3):(X1+X2) / Y>1.8 [In the above formula (3), X1 represents the content of acetaldehyde (unit: mg / L), and X2 represents The ethyl acetate content (unit: mg / L) and Y are the alcohol content (unit: (v / v) %).] In the above formula (3), the total content of acetaldehyde and ethyl acetate and the alcohol content The lower limit of the ratio ((X1 + X2) / Y) is However, from the viewpoint of improving a suitable soft fragrance and a refreshing fragrance, it is 1.9 or more, 2.0 or more or more, 2.1 or more, 2.2 or more, 2.3 or more, 2.4 or more, 2.5 or more, 2.6 or more, 2 .7 or higher, 2.8 or higher, 2.9 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher, 3.3 or higher , 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or above, 4.1 or above, 4.2 or above, 4.3 or above, 4.4 or above, 4.5 or above, 4.6 or above, 4 .7 or higher, 4.8 or higher, 4.9 or higher, 5.0 or higher, 5.5 or higher, 6.0 or higher, 6.5 or higher ,7.0 or above,7.5 or above,8.0 or above,8.5 or above,9.0 or above,9.5 or above,10. 0 or more, 11.0 or more, 12.0 or more, 13.0 or more, 14.0 or more, 15.0 or more, 1 Must be 6.0 or above, 17.0 or above, 18.0 or above, 19.0 or above, or 20.0 or above is preferred, and also 25.0 or more, 30.0 or more, 35.0 or more, 40.0 or more, 45. It may be 0 or more, or 50.0 or more. In the above formula (3), the total content of acetaldehyde and ethyl acetate and the alcohol content The upper limit of the ratio ((X1+X2) / Y) is not particularly limited, but is preferably set to a value suitable for alcoholic beverages. From the perspective of improving the drinkability, the following are recommended: 100.0 or less, 90.0 or less, 80.0 or less, 70.0 or less, 60.0 or less, 50.0 or less, 48.0 or less, 46.0 or less, 44.0 or less Below, 42.0 or less, 40.0 or less, 38.0 or less, 36.0 or less, 34.0 or less, 32. 0 or less, 30.0 or less, 28.0 or less, 26.0 or less, 24.0 or less, 22.0 or less, or may be less than or equal to 20.0.

[0027] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage containing a limited malt content. Even if it is an ingredient, pyroglutamine is used to improve the depth of flavor that is suitable for alcoholic beverages. The lower limit of the pyroglutamic acid content is 1.0 mg / L or more, and 3. 0mg / L or more, 5.0mg / L or more, 7.0mg / L or more, 10.0mg / L or more, 1 5.0mg / L or more, 20.0mg / L or more, 22.0mg / L or more, 24.0mg / L or more, 26.0mg / L or more, 28.0mg / L or more, 30.0mg / L or more, 32.0 mg / L or more, 34.0 mg / L or more, 36.0 mg / L or more, 38.0 mg / L or more, 40.0mg / L or more, 42.0mg / L or more, 44.0mg / L or more, 46.0mg / L or more, 48.0mg / L or more, 50.0mg / L or more, 52.0mg / L or more, 54. 0mg / L or more, 56.0mg / L or more, 58.0mg / L or more, 60.0mg / L or more , 65.0mg / L or more, 70.0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85.0mg / L or more, 90.0mg / L or more, 95.0mg / L or more, 10 0.0mg / L or more, 110.0mg / L or more, 120.0mg / L or more, 130.0m g / L or more, 140.0 mg / L or more, or 150.0 mg / L or more is preferred. Also, 160.0mg / L or more, 170.0mg / L or more, 180.0mg / L or more , 190.0 mg / L or more, or 200.0 mg / L or more. The upper limit of the pyroglutamic acid content is not particularly limited, but it is not suitable for alcoholic beverages. To prevent sourness, for example, 500.0 mg / L or less, 450.0 mg / L or less, 400.0mg / L or less, 350.0mg / L or less, 300.0mg / L or less, 250.0mg / L or less, 200.0mg / L or less, 190.0mg / L or less, 180. 0mg / L or less, 170.0mg / L or less, 160.0mg / L or less, 150.0mg / L or less, 145.0mg / L or less, 140.0mg / L or less, 135.0mg / L or less, 130.0mg / L or less, 125.0mg / L or less, 120.0mg / L or less, 115. 0mg / L or less, 110.0mg / L or less, 105.0mg / L or less, 100.0mg / L or less, 95.0mg / L or less, 90.0mg / L or less, 85.0mg / L or less, 80. 0mg / L or less, 75.0mg / L or less, 70.0mg / L or less, 65.0mg / L or less , 60.0mg / L or less, 55.0mg / L or less, or 50.0mg / L or less good.

[0028] The content of pyroglutamic acid can be determined by a known method, for example, using high performance liquid chromatography. It can be measured by: In addition, pyroglutamic acid may be contained in the raw materials of alcoholic beverages. It may be a compound that is added separately in the manufacturing process (for example, purified pyroglutamic acid). . The content of pyroglutamic acid can be adjusted by adding dilution water or carbonated water and, if added, by adding Amount, addition of purified pyroglutamic acid, pyroglutamic acid-containing raw materials (wheat, malt, corn) Ritz, sugar solution, yeast extract, soybeans, peas, etc.), and the source of pyroglutamic acid (Barley, malt, corn grits, sugar solution, yeast extract, soybeans, peas, etc.) During the enzyme reaction in the brewing process (the wort production process from the addition of raw materials such as malt to the addition of yeast) The pH during the preparation process, the amount of acid used to adjust the pH, and the timing of pH adjustment (finishing During mashing, fermentation, completion of fermentation, before beverage filtration, after beverage filtration, etc.), when preparing wort (during mashing) The set temperature and holding time for each temperature range (including the temperature range), the original extract concentration of the pre-fermentation liquid, the fermentation process The original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added) , yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration etc.), and addition of spirits, brewer's alcohol, etc. can be set appropriately.

[0029] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage containing a limited malt content. Even if it is a flavoring, it will be a beverage that has a richer flavor that is suitable for alcoholic beverages. Total nitrogen: 10.0 mg / 100 mL or more, 15.0 mg / 100 mL or more, 18.0 mg / 100mL or more, 20.0mg / 100mL or more, 22.0mg / 100mL or more , 24.0mg / 100mL or more, 26.0mg / 100mL or more, 28.0mg / 10 0 mL or more, 30.0 mg / 100 mL or more, or 32.0 mg / 100 mL or more Good too. In addition, the upper limit of total nitrogen content is set to prevent alcoholic beverages from having a heavy taste. 120.0mg / 100mL or less, 110.0mg / 100mL or less, 100.0mg g / 100mL or less, 90.0mg / 100mL or less, 80.0mg / 100mL or less, 70.0mg / 100mL or less, 65.0mg / 100mL or less, 60.0mg / 100 mL or less, 55.0 mg / 100 mL or less, 52.0 mg / 100 mL or less, 50.0 m g / 100mL or less, 49.0mg / 100mL or less, 48.0mg / 100mL or less, 47.0 mg / 100 mL or less, 46.0 mg / 100 mL or less, or 45.0 mg / 1 It may be less than 00mL.

[0030] In this specification, the term "total nitrogen content" refers to the total nitrogen content of all nitrogen compounds such as proteins, amino acids, etc. This is the total amount. In this specification, the total nitrogen amount is determined, for example, according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in the revised version.

[0031] The total nitrogen content of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is determined by the amount of nitrogen assimilated by yeast. This can be controlled by adjusting the amount of raw materials used. The total nitrogen content can be easily adjusted by adjusting the amount of malt used. Raw materials include, for example, malt, soybeans, yeast extract, peas, and ungerminated grains. can be. In addition to the raw materials, the total nitrogen content also depends on the type of enzyme, enzyme (proteolytic enzyme) The amount of enzymes added, the timing of enzyme addition, the protein decomposition time in the brewing tank, pH, temperature settings and holding times for each temperature range when preparing wort, boiling time during the boiling process, pH, original extract concentration of pre-beverage liquid (pre-fermentation liquid), original extract concentration during the fermentation process Concentration, fermentation conditions (yeast variety, amount of yeast added, number of yeast multiplications, timing of yeast removal, fermentation temperature The temperature can also be adjusted by appropriately setting the temperature, fermentation time, pressure setting, etc.

[0032] The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage containing a limited malt content. Even if it is a flavoring, it will be a beverage that has a richer flavor that is suitable for alcoholic beverages. The free amino nitrogen content is 1.0 mg / 100 mL or more, 1.2 mg / 100 mL or more. Above, 1.4mg / 100mL or more, 1.6mg / 100mL or more, 1.8mg / 100m L or more, 2.0mg / 100mL or more, 2.5mg / 100mL or more, 3.0mg / 10 0mL or more, 3.5mg / 100mL or more, 4.0mg / 100mL or more, 4.5mg / 100mL or more, 5.0mg / 100mL or more, 5.5mg / 100mL or more, 6.0m g / 100mL or more, 6.5mg / 100mL or more, 7.0mg / 100mL or more, 7. 5mg / 100mL or more, 8.0mg / 100mL or more, 8.5mg / 100mL or more, 9.0mg / 100mL or more, 9.5mg / 100mL or more, or 10.0mg / 100 mL or more may be used. In addition, the upper limit of the free amino nitrogen content is set because alcoholic beverages tend to have a heavy taste. From the viewpoint of suppressing the above, 50.0 mg / 100 mL or less, 45.0 mg / 100 mL or less, 40.0mg / 100mL or less, 38.0mg / 100mL or less, 36.0mg / 100 mL or less, 34.0 mg / 100 mL or less, 32.0 mg / 100 mL or less, 30.0 m g / 100mL or less, 28.0mg / 100mL or less, 26.0mg / 100mL or less, 24.0 mg / 100 mL or less, 22.0 mg / 100 mL or less, or 20.0 mg / 1 It may be less than 00mL.

[0033] Free amino nitrogen (FAN) is the total amount of free α-amino nitrogen in the raw material. It is used as a numerical index of the amino acids contained. The content of free amino nitrogen can be expressed, for example, as follows: Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, a public interest incorporated foundation, and published by the International Technical Committee of the Brewers Association of Japan) (Edited by the Committee on Analysis, 2013, Revised and Enlarged) 8.18 Free Amino Nitrogen It can be measured by the methods currently available.

[0034] The content of free amino nitrogen in the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention The amount can be controlled by adjusting the amount of raw materials that can be assimilated by yeast. By adjusting the amount of malt, which has a high nitrogen content, it is easy to adjust the free amino nitrogen content. Raw materials with high nitrogen content include, for example, malt, soybeans, yeast extract, peas, Examples include ungerminated grains. In addition to the raw materials, the content of free amino nitrogen also depends on the type of enzyme, enzyme ( The amount of enzymes (including proteolytic enzymes) to be added, the timing of enzyme addition, and protein degradation in the mash tank Time, pH in the mash tank, set temperatures and holding times for each temperature range when preparing wort, boiling process The boiling time and pH of the pre-fermentation liquid, the original extract concentration of the pre-fermentation liquid, and the fermentation process Original extract concentration, fermentation conditions (yeast variety, amount of yeast added, number of yeast growth, yeast removal time) You can also adjust the fermentation temperature, fermentation time, pressure setting, etc. can be done.

[0035] In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, a suitable flavor intensity is From the viewpoint of improving the quality of life, the total polyphenol content should be 10.0 mg / L or more, and 15.0 mg / L or more. L or more, 20.0mg / L or more, 25.0mg / L or more, 30.0mg / L or more, 35. 0mg / L or more, 40.0mg / L or more, 45.0mg / L or more, 50.0mg / L or more , 55.0mg / L or more, 60.0mg / L or more, 65.0mg / L or more, 70.0mg / L or more, 75.0mg / L or more, 80.0mg / L or more, 85.0mg / L or more, 90 .0mg / L or more, 95.0mg / L or more, 100.0mg / L or more, or 105.0m It may be more than g / L. In addition, the upper limit of the total polyphenol content is set at 100%. From the viewpoint of suppressing the above, the following are set: 500.0 mg / L or less, 450.0 mg / L or less, 400.0 mg / L or less, 350.0mg / L or less, 300.0mg / L or less, 250.0mg / L Below, 200.0mg / L or less, 180.0mg / L or less, 160.0mg / L or less, 1 40.0mg / L or less, 120.0mg / L or less, 110.0mg / L or less, 100.0 mg / L or less, 95.0 mg / L or less, 90.0 mg / L or less, 85.0 mg / L or less, May be 80.0 mg / L or less, 75.0 mg / L or less, or 70.0 mg / L or less. .

[0036] In this specification, the "total amount of polyphenols" refers to the total amount of polyphenols in an alcoholic beverage (100 mass %). % means the total amount of polyphenols contained in Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to compounds such as flavonols, isoflavones, tannins, catechins, and kelp. Examples include cetin and anthocyanin. In this specification, the total polyphenol content is measured according to the revised BCOJ beer analysis method (Public Interest Incorporated Foundation 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 It can be measured by the method described in the revised version.

[0037] The total polyphenol content is, for example, the polyphenols in barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw materials with a high content. Generally, malt with husks (grain husks) has a high polyphenol content, and soybeans and yeast Mother extract, wheat, wheat malt, etc. have low polyphenol content. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0038] In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, the final product The original extract concentration (raw wort extract concentration) of beer-flavored beverages is the optimum flavor depth. From the viewpoint of improving the content, 5.0 mass % or more, 5.2 mass % or more, 5.5 mass % or more, 5.7 mass % or more Mass% or more, 6.0 mass% or more, 6.2 mass% or more, 6.5 mass% or more, 6.7 mass% or more Above, 7.0% by mass or more, 7.2% by mass or more, 7.5% by mass or more, 7.7% by mass or more, 8. 0 mass% or more, 8.2 mass% or more, 8.5 mass% or more, 8.7 mass% or more, or 9.0 quality It is preferable that the content of the hydroxybenzoates is 20.0 mass % or less, 19.0 mass % or less, 18.0 mass % or less, and .0 mass% or less, 17.0 mass% or less, 16.0 mass% or less, 15.5 mass% or less, 15 .0 mass% or less, 14.5 mass% or less, 14.0 mass% or less, 13.5 mass% or less, 13 .0 mass% or less, 12.5 mass% or less, 12.0 mass% or less, 11.5 mass% or less, or It may be 11.0 mass % or less. In this specification, the "original extract concentration" refers to the concentration of the extract obtained by the BCOJ beer analysis method (Japan The method described in "The Brewing Association of Japan, edited by the Beer Brewers Association, revised November 1, 2004" It can be measured by:

[0039] In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, the bitterness value is In order to create a beer-flavored beverage with a firm texture, the minimum size is 1.0 BUs, and the maximum size is 2.0 BUs. s or more, 3.0BUs or more, 4.0BUs or more, 5.0BUs or more, 6.0BUs or more, 7.0BUs or more, 8.0BUs or more, 9.0BUs or more, 10.0BUs or more, 11. 0 BUs or more, 12.0 BUs or more, 13.0 BUs or more, 14.0 BUs or more, 15. 0 BUs or more, 16.0 BUs or more, 17.0 BUs or more, 18.0 BUs or more, 19. 0 BUs or more, 20.0 BUs or more, 21.0 BUs or more, 22.0 BUs or more, 23. 0 BUs or more, 24.0 BUs or more, 25.0 BUs or more, 26.0 BUs or more, 27. 0 BUs or more, 28.0 BUs or more, 29.0 BUs or more, 30.0 BUs or more, 40. 0 BUs or more, 50.0 BUs or more, 60.0 BUs or more, 70.0 BUs or more, 80. It may be 100 BUs or more, 90.0 BUs or more, or 100 BUs or more. BUs or less, 120BUs or less, 100BUs or less, 90.0BUs or less, 80.0BU s or less, 70.0BUs or less, 60.0BUs or less, 50.0BUs or less, 45.0BU s or less, 40.0BUs or less, 39.0BUs or less, 38.0BUs or less, 37.0BU It may be 36.0 BUs or less, or 35.0 BUs or less.

[0040] In addition, in the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, hops are The bitterness value of this embodiment is less than 1.0 BUs, 0.5 BUs or less. It may be less than Us, less than 0.1 BUs, or less than 0.01 BUs.

[0041] In this specification, the "bitterness value" of an alcoholic beverage is determined according to the revised BCOJ Beer Analysis Method (Public Interest Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in "8.15 Bitterness Value" of the "Food and Nutrition Standards Act" (revised and enlarged in 2004). The bitterness value of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is It is an index of the bitterness imparted by hop-derived components, the main component of which is muron. This can be controlled by appropriately adjusting the type of filler, the amount added, and the timing of addition.

[0042] The color of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is not particularly limited. However, it can be amber or golden like regular beer, black like dark beer, or colorless and transparent. Alternatively, a coloring agent or the like may be added to give the desired color. The color of a beverage can be distinguished by the naked eye, but it is also determined by total light transmittance, chromaticity, etc. Good too.

[0043] The color of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is 0.1 EBC or more. Above, over 1.0EBC, over 1.5EBC, over 2.0EBC, over 2.5EBC, 3.0 EBC or more, 3.5EBC or more, 4.0EBC or more, 4.5EBC or more, 5.0EBC or more Above, 5.5EBC or above, 6.0EBC or above, 6.5EBC or above, 7.0EBC or above, 7. 5EBC or more, 8.0EBC or more, 8.5EBC or more, 9.0EBC or more, 9.5EBC or more, 10.0EBC or more, 10.5EBC or more, 11.0EBC or more, 11.5EBC or more, or 12.0 EBC or more, and may be 250 EBC or less, 220 EBC or less Lower, 200EBC or less, 180EBC or less, 160EBC or less, 140EBC or less, 12 0EBC or less, 100EBC or less, 80EBC or less, 70EBC or less, 60EBC or less, 50EBC or less, 40EBC or less, 35EBC or less, 30EBC or less, 27EBC or less, 25EBC or less, 23EBC or less, 20EBC or less, 18EBC or less, 16EBC or less, 15EBC or less, 14EBC or less, 13EBC or less, 12EBC or less, 11EBC or less, 10EBC or less, 9EBC or less, 8EBC or less, 7EBC or less, 6EBC or less, 5EBC It may be 4EBC or less, 3EBC or less, or 2EBC or less. In this specification, the "color" of alcoholic beverages is determined according to the revised BCOJ Beer Analysis Method (Public Interest Foundation). Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 It can be measured by the method described in "8.8 Chromaticity" of the revised and enlarged edition. "Color" is a unit of color established by the European Brewery Convention. The lower the number, the lighter and brighter the drink, and vice versa. The higher the number, the darker the drink. The color of alcoholic beverages also varies depending on the type of malt used, the use of two or more types of malt, etc. If so, adjust the blending ratio and boiling conditions when preparing the pre-drink liquid (pre-fermentation liquid) as appropriate. More specifically, for example, to increase the color, the malt should be thick. Increasing the blending ratio of colored malt, increasing the temperature during boiling, and lengthening the boiling time This can be adjusted by, for example, performing decoction when preparing the saccharified solution. In addition, by increasing the original extract concentration and the malt ratio, the color can be improved. It can be easily adjusted.

[0044] The pH of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is 2.0 or higher. .2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.1 or higher, 3.2 or higher , 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 It is preferable that the ratio is 5.4 or less, 5.2 or less, 5.0 or less, 4.0 or more. .9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.55 or less, 4.5 or less, 4.4 or less It is preferable that the ratio is 4.3 or less, 4.2 or less, or 4.1 or less.

[0045] 1.1 Raw materials The main raw materials for the alcoholic beverage of the present invention are those generally used in various alcoholic beverages. In one embodiment of the present invention, the alcoholic beverage is malt beer. In the case of a flavored beverage, malt and water are used as the main raw materials. If the alcoholic beverage is a beer-flavored beverage that does not substantially use malt, the main ingredient The beer-flavored beverages are made using sugar solutions and other carbohydrate raw materials, as well as water. The beverage may be one that uses hops or one that does not use hops. Other additives include preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, and flavoring agents. Acidulants, acidulants, salts, etc. may also be used.

[0046] 1.1.1 Malt and non-malt grains When malt is used as an ingredient, the malt is barley, wheat, rye, oats, oats, etc. It refers to the seeds of wheat species such as barley, adlay, and oats that have been germinated, dried, and then the roots removed. The area and variety may be any. The malt used in one embodiment of the present invention is preferably barley malt. It is one of the most commonly used malts for making flavorful beverages. There are varieties of barley, such as barley and six-row barley, and any of these can be used. Colored malt can also be used. When using colored malt, it is recommended to use different types of colored malt. They may be used in combination as appropriate, or one type of colored malt may be used.

[0047] In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, The malt to be used is preferably selected appropriately depending on the desired color of the beer-taste beverage, The malt selected may be a single type or a combination of two or more types.

[0048] Additionally, grains other than malt may be used together with or instead of malt. Such grains include, for example, grains that do not fall under the category of malt (barley, wheat, rye, corn, etc.). wheat, oats, pearl barley, barley, etc.), rice (white rice, brown rice, etc.), corn, corn Potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and other grains Examples of starches include starches obtained from these plants, and extracts thereof.

[0049] Furthermore, if the malt ratio is reduced or no malt is used, the yeast can utilize the malt. It is preferable to increase the amount of raw materials other than germ (carbon source, nitrogen source). The details are as described above.

[0050] Fruits, fruit skins, bark, and leaves of plants other than grasses such as wheat that can be used as raw materials Flowers, stems, roots and seeds can be selected as appropriate. Specific examples of plants other than grasses include citrus fruits, soft fruits, and herbs. Citrus fruits include oranges, yuzu, lemons, limes, Mandarin oranges, grapefruit, Iyokan, kumquat, kabosu, bitter orange, shekwasha, Examples include friends and family. Soft fruits include peaches, grapes, bananas, apples, grapes, pineapples, and Examples include chigo, pear, muscat, and blackcurrant. Herbs and spices include Under, pepper, fennel, Sichuan pepper, Japanese pepper, cardamom, caraway, nutmeg, Mace, Juniper Berry, Allspice, Vanilla, Elderberry, Grains Examples include paradise, anise, and star anise. These may be used as they are or after crushing. It may be used in the form of an extract extracted with a solvent, or squeezed juice (such as fruit juice). These may be used alone or in combination of two or more. The above can be used as appropriate according to the consumer's preference, but it is recommended to enjoy a clean and refreshing taste. does not use any of the above citrus fruits, soft fruits, herbs, or spices as ingredients. It is preferable not to use them or to minimize their use. Cassis in particular is inappropriate for beer. Because blackcurrants and blackcurrant juice give it a strong, milky aroma, they do not use any blackcurrants or blackcurrant juice as ingredients. It is preferable to use the minimum amount possible.

[0051] 1.1.2 Hop When hops are used in one embodiment of the present invention, the form of the hops may be, for example, pellets. Hops, powdered hops, hop extracts, etc. are examples of the hops used. Hop processed products such as hops and reduced hops may also be used. When hops are used in one embodiment of the present invention, the amount of hops added may be adjusted as appropriate. Preferably, the content is 0.0001 to 1% by mass based on the total amount (100% by mass) of the ingredients of the beverage. .

[0052] In addition, alcoholic beverages such as beer-flavored beverages that use hops as an ingredient are also called hop The beverage contains iso-α-acids, which are derived from hops. The content is more than 0.1 ppm by mass based on the total amount (100% by mass) of the beverage. It may be 1.0 ppm by mass or more. On the other hand, the content of iso-α acids in beverages that do not use hops is It may be 0.1 ppm by mass or less on a mass % basis. In this specification, the content of iso-α-acids is determined according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values ​​measured by the high performance liquid chromatography (HPLC) analytical method described in the supplementary revision means.

[0053] 1.1.3 Preservatives The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, contains a preservative. It may also be a beverage. Preservatives used in one embodiment of the present invention include, for example, benzoic acid; sodium benzoate, etc. Benzoates: benzoates such as propyl parahydroxybenzoate and butyl parahydroxybenzoate Examples of preservatives include strong Sanplazer (Sanei Source: F.F.I. Co., Ltd. (a mixture of sodium benzoate and butyl benzoate) Commercially available formulations may also be used. These preservatives may be used alone or in combination of two or more.

[0054] When a preservative is blended in the alcoholic beverage of one embodiment of the present invention, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, and further Preferably, the concentration is 15 to 1000 mass ppm, and even more preferably, 20 to 900 mass ppm. be.

[0055] 1.1.4 Sweeteners The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage containing a sweetener. It may also be used as a beverage. The sweetener used in one aspect of the present invention is a sweetener obtained by decomposing starch derived from grains with an acid or enzyme. Commercially available sugars such as sugar solutions and starch syrup, sucrose, sugars with three or more sugars, isomerized sugar, sugar alcohols, etc. Examples of sweeteners include natural sweeteners such as stevia and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is made, starch refining methods, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the sugar content, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose, malto Tetraose, isomaltose, isomaltotriose, isomaltotetraose, pano It is also possible to use sugars and their solutions (sugar solutions). Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, neotame, etc.

[0056] 1.1.5 Soluble dietary fiber The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, contains water-soluble dietary fiber. The beverage may be a beverage containing water-soluble dietary fiber, or a beverage without water-soluble dietary fiber. stomach. Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred. The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is made from a material containing difficult-to-process alcohol. The beverage may be one that does not contain (add) digestible dextrin. Even without blending (adding) soluble dextrin, it is water-soluble and derived from raw materials (e.g., malt, etc.). The content of water-soluble dietary fiber derived from raw materials is, for example, based on the Japan Food Standards It is listed in the 2020 edition (8th revision) of the semi-nutrient table.

[0057] In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, water-soluble dietary fiber The content of is 0.05% by mass or more, 0.1% by mass or less, based on the total amount (100% by mass) of the beverage. % or more, 0.15 mass% or more, 0.2 mass% or more, 0.25 mass% or more, 0.3 mass% or more Above, 0.35% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 1 .0 mass% or more, 1.5 mass% or more, 2.0 mass% or more, 2.5 mass% or more, or 3.0 It may be 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less Bottom, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, 1. Less than 5% by mass, Less than 1.0% by mass, Less than 0.75% by mass, Less than 0.60% by mass, Less than 0.50 Less than mass%, 0.40 mass% or less, 0.35 mass% or less, 0.30 mass% or less, 0.25 mass% or less, 0.20 mass% or less, 0.15 mass% or less, 0.10 mass% or less, or 0. It may be less than 10% by mass.

[0058] In addition, water-soluble dietary fiber can be adjusted to fall within the above range by adding commercially available products. Alternatively, the dietary fiber content of raw materials such as malt may be adjusted in the manufacturing process so that it falls within the above range. When adding commercially available products, the content of water-soluble dietary fiber should be within the above range to prevent inappropriate When adjusting the dietary fiber content during the manufacturing process, By setting the content of water-soluble dietary fiber within the above range, it is possible to obtain a satisfactory result, for example, in the filtration of wort and beer. This improves the filtering ability and increases production efficiency. When adjusting the content of water-soluble dietary fiber in the production process, the alcohol content of one embodiment of the present invention is The content of water-soluble dietary fiber in beverages varies depending on the addition of diluted water or carbonated water, the ingredients (barley, malt, corn, etc.), and the amount of water-soluble fiber in beverages. type of enzyme, amount of enzyme to be added, and timing of enzyme addition Timing (during the saccharification process, before adding yeast, after adding yeast, during maturation, etc.), when preparing the saccharified liquid This can be adjusted by adjusting the set temperature, pH and holding time for each temperature range. can.

[0059] 1.1.6 Bittering agents and bittering agents The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, may further comprise a bittering agent and a bittering agent. The beverage may be one containing one or more additives selected from the above. In the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, the bitterness is due to the addition of hops. The bittering agent or bitterness imparting agent shown below may be used together with the hops. Alternatively, hops may be omitted and the following bittering agents or bitterness imparting agents may be used instead of hops. good. The bittering agent or bitterness imparting agent is not particularly limited, and a bitterness imparting agent may be used in ordinary beer or happoshu. For example, rosemary, lychee, fennel, juniper fruit, and sesame , Ganoderma lucidum, laurel, mulberry, caffeine, absinthin, naringin, quince Citrus extract, bitter orange extract, coffee extract, tea extract, bitter melon extract, lotus germ extract Extracts, Aloe arborescens extract, Rosemary extract, Ganoderma lucidum extract, Laurel extract, Salvia officinalis extract extract, caraway extract, wormwood extract, absinthin, alginic acid, etc. can be done. These bittering agents and bitterness imparting agents may be used alone or in combination of two or more.

[0060] 1.1.7 Antioxidants The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, further contains an antioxidant. It may also be a beverage comprising the above ingredients. The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. It can be obtained. These antioxidants may be used alone or in combination of two or more.

[0061] 1.1.8 Flavorings The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, may further contain a flavoring agent. It may also be a beverage. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The seasoning is used to give the brewer a beer-like flavor. The aroma components contained in beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetone Aldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool 4-vinylguaiacol (4-VG), 4-methyl- 3-Pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone hexane, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, citral , limonene, maltol, ethyl maltol, phenylacetic acid, furaneol, furfural methyl-2-butene-1-thiol, methional, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol ol, diacetyl, ferulic acid, geranic acid, geranyl acetate, ethyl butyrate, octyl Tannoic acid, decanoic acid, 9-decenoic acid, nonanoic acid, tetradecanoic acid, propanoic acid, 2-methyl Propanoic acid, γ-butyrolactone, 2-aminoacetophenone, 3-phenylpropion Ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, dimethyl Sulfone, 3-methylcyclopentane-1,2-dione, 2-methylbutanal, 3-methyl Tilbutanal, 2-methyltetrahydrofuran-3-one, 2-acetylfuran, 2- Methyltetrahydrofuran-3-one, hexanal, hexanol, cis-3-hexene Nal, 1-octen-3-ol, β-eudesmol, 4-mercapto-4-methyl Pentan-2-one, β-caryophyllene, β-myrcene, furfuryl alcohol, 2- Ethylpyrazine, 2,3-dimethylpyrazine, 2-methylbutyl acetate, isoamyl alcohol ethanol, 5-hydroxymethylfurfural, phenylacetaldehyde, 1-phenyl- 3-Buten-1-one, trans-2-hexenal, nonanal, phenethyl alcohol β-damascenone, menthone, menthyl acetate dimethyl trisulfide, 2-ethyl-3 ,5-dimethylpyrazine, cis-3-hexenol, γ-terpinene, cis-linalool oxides, etc. These fragrances may be used alone or in combination of two or more.

[0062] The content of esters and higher alcohols is calculated separately for fragrances containing these fragrance components. However, if alcoholic fermentation is involved in the manufacturing process, flavorings may be added. It may be adjusted by alcoholic fermentation without or with the addition of flavorings. In cases where alcoholic fermentation is involved, the content of aroma components of esters and higher alcohols is as follows: Addition of diluted water or carbonated water, sugar composition and amino acid composition of the pre-fermentation liquid before adding yeast, sugar concentration The strength and amino acid concentration, the original extract concentration of the pre-fermentation liquid (pre-fermentation liquid), yeast variety, fermentation conditions, Conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal) fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), cooling timing, etc. You can adjust it by

[0063] 1.1.9 Acidulants The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, further contains an acidulant. The beverage may be as follows. The acidulant is not particularly limited as long as it is a substance having a sour taste. For example, acetic acid, Tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, Cono-delta-lactone or a salt thereof. These acidulants may be used alone or in combination of two or more.

[0064] 1.1.10 Salts The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, further contains salts. It may also be a beverage. Examples of salts include sodium chloride, acid potassium phosphate, and acid calcium phosphate. , ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, salt Calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, potassium chloride, Examples include monosodium citric acid, disodium citrate, and trisodium citrate. These salts may be used alone or in combination of two or more.

[0065] 1.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is Carbon dioxide contained in the material can be used, or it can be mixed with carbonated water or added to the material. It may be dissolved in water or the like. The carbon dioxide gas generated during the fermentation process can be used as is, but carbonated water can also be added as needed. Additionally, the amount of carbon dioxide gas may be adjusted.

[0066] The carbon dioxide concentration of the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is preferably Preferably, the content is 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, and even more preferably Preferably, the content is 0.40 (w / w)% or more, more preferably 0.42 (w / w)% or more, and even more preferably or 0.45 (w / w)% or more, even more preferably 0.47 (w / w)% or more, especially Preferably, it is 0.50 (w / w)% or more, and more preferably, it is 0.80 (w / w)% or more. More preferably, 0.70 (w / w)% or less, and even more preferably, 0.60 (w / w)% or less. More preferably, it is 0.57 (w / w) or less, and particularly preferably 0.55 (w / w)% or less. The following is the result. In this specification, the carbon dioxide concentration is measured by occasionally shaking the container containing the beverage. After adjusting the temperature of the beverage to 20°C, the beverage is immersed in a water bath at 20°C for at least 30 minutes. A volume measurement device (e.g., GVA-500 (Kyoto Electronics Manufacturing Co., Ltd.)) was used. It can be measured.

[0067] When the beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a packaged beverage The carbon dioxide pressure of the bottled beverage may be adjusted appropriately within the range of the above carbon dioxide concentration. , 5.0 kg / cm 2 Below 4.5kg / cm 2 or less than 4.0 kg / cm 2 The following 0.20 kg / cm 2 More than 0.50kg / cm 2 or more, or 1.0k g / cm 2 Any of these upper and lower limits may be combined. For example, the carbon dioxide pressure of a beverage is 0.20 kg / cm 2 More than 5.0kg / cm 2 below, 0.50kg / cm 2 More than 4.5kg / cm2 or less than 1.0 kg / cm 2 4 more .0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to a gas pressure gauge. After setting the pressure, open the stopcock of the gas pressure gauge to release the gas, then close the stopcock again and vibrate the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0068] 1.3 Other additives The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a beverage containing alcoholic beverages ... that do not interfere with the effects of the present invention. Various additives may be added as needed within a range. Such additives include, for example, coloring agents, foam-forming agents, fermentation accelerators, yeast extracts, and Examples of the seasoning include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel color. Foaming agents can be used to create a beer-like foam in the beverage or to enhance the flavor of the beverage. It is used to maintain the foam of the ingredients, and contains soybean saponin, quillaja saponin, and other plant-based saponins. Extracted saponin substances, plant proteins such as corn and soybeans, and collagen peptides Peptide-containing ingredients, yeast extract, emulsifier (sucrose fatty acid ester, glycerin fatty acid ester) Lecithin, lecithin, lysolecithin, etc. can be used appropriately. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0069] 1.4 Packaged beverages The beer-taste beverage, which is one embodiment of the alcoholic beverage of the present invention, is a container-packed beer-taste beverage. The container may be of any shape and material. Examples of such items include bottles, cans, bottled cans, barrels or plastic bottles, but are particularly From the viewpoint of ease of handling, cans, bottle-shaped cans, glass bottles, and plastic bottles are preferred.

[0070] 2. Alcoholic beverage production method A method for producing an alcoholic beverage according to one embodiment of the present invention includes the following steps (1) and (a) to (c): The production method includes the step (c). Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (a): Adjusting the alcohol content of the alcoholic beverage to 1.5 to 9.5 (v / v)% The adjustment process. Step (b): reducing the acetaldehyde content of the alcoholic beverage to 2.0 to 12.0 mg / L. Step (c): reducing the ethyl acetate content of the alcoholic beverage to 12.0 to 35.0 mg / L The process of adjusting to.

[0071] A method for producing an alcoholic beverage according to one aspect of the present invention is a method for producing an alcoholic beverage through a fermentation process. Alternatively, the alcoholic beverage of one aspect of the present invention may be produced by a method without a fermentation step. The method for producing the alcoholic beverage may be a method for producing a fermented alcoholic beverage through a fermentation process. stomach.

[0072] In addition to the above steps, the method for producing fermented alcoholic beverages through the fermentation process includes the following: and a method further comprising the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. .

[0073] In addition, as a method for producing a non-fermented alcoholic beverage without going through a fermentation process, the above-mentioned process In addition to the above steps, the method may further include the following steps (3) and (3a): Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas. Step (3a): A step of blending an alcohol component after at least step (1).

[0074] In one embodiment of the production method of the present invention, steps (a) to (c) are carried out together with step (1). Alternatively, step (1) may be followed by step (2) or (3). It may be carried out before step (3a), or together with step (2) or (3) or (3a). It may be carried out after step (2), (3) or (3a). The adjustment of steps (a) to (c) also includes the selection of raw materials before step (1). In steps (a) to (c), it is confirmed whether each physical property value falls within a desired range. This may include:

[0075] <Process (a)> In step (a), the alcohol content of the alcoholic beverage is adjusted to 1.5 to 9.5 (v / v)%. This is the adjustment process. The alcohol content can be adjusted by the methods described above. In the production method of one aspect of the present invention, step (a) is step (1) or step (1) and and (2), and further, after step (1), (2), (3) or (3a), Check the alcohol content and add dilution water, carbonated water, and spirits (distilled) as needed. The amount may be adjusted by adding a diluent selected from alcoholic beverages.

[0076] <Process (b)> In step (b), the acetaldehyde content of the alcoholic beverage is reduced to 2.0 to 12.0 m g / L. The acetaldehyde content can be adjusted by the methods described above. In the production method of one aspect of the present invention, step (b) is 3) or (3a), and further, steps (1), (2), (3) or After (3a), check the acetaldehyde content and, if necessary, Add a diluent, or a diluent selected from diluted water, carbonated water, and spirits (distilled alcohol), etc. may be added and adjusted.

[0077] <Process (c)> Step (c) is to reduce the ethyl acetate content of the alcoholic beverage to 12.0 to 35.0 mg / This is the process of adjusting to L. The method for adjusting the ethyl acetate content includes the methods described above. In the production method of one aspect of the present invention, step (c) is 3) or (3a), and further, steps (1), (2), (3) or After (3a), if necessary, add ethyl acetate, or dilute water, carbonated water, and starch. The concentration may be adjusted by adding a diluent selected from spirits (distilled alcoholic beverages) and the like.

[0078] The following describes a method for producing a fermented alcoholic beverage and a method for producing a non-fermented alcoholic beverage according to one embodiment of the present invention. The manufacturing method will be explained.

[0079] 2.1 Method for producing fermented alcoholic beverages In one embodiment of the present invention, a method for producing a fermented alcoholic beverage is provided, which comprises a fermentation step using yeast. In addition to the above steps (a) to (c), the following steps (1) to (2) are included: Examples of such methods include: Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. .

[0080] In addition, in one aspect of the present invention, in the method for producing a fermented alcoholic beverage, c), pyroglutamic acid content, total nitrogen content, free amino nitrogen content, total polyphenols The amount of malt, original extract concentration, bitterness value, color, and pH are adjusted according to the following (a) to (c). The steps (1) and (2) can be carried out at any one or more timings. In this case, if steps (a) to (c) and the above-mentioned adjustments can be carried out simultaneously, There is no need to perform the above step separately. (A): Simultaneously with at least one of step (1) and step (2) (A): Between step (1) and step (2) (C): After step (2) Each step in the method for producing a fermented alcoholic beverage according to one embodiment of the present invention will be described below. do.

[0081] 2.1.1 Process (1) In step (1), various raw materials are subjected to at least one of saccharification, boiling, and solid content removal treatments. This is a process in which at least one treatment is carried out to obtain a pre-drink solution. For example, when malt is used as the raw material, water, malt, and various ingredients other than malt are used. Various raw materials including carbohydrate raw materials are put into a brewing kettle or brewing tank, and enzymes such as amylase are added as needed. In addition to malt, various ingredients include hops, preservatives, sweeteners, water-soluble dietary fiber, Various additives such as bittering agents or bitterness imparting agents, antioxidants, flavoring agents, acidulants, and coloring agents may be added. These may be added before or during the saccharification treatment. They may be added after the completion of the curing step, or after the fermentation step.

[0082] The mixture of various raw materials is heated to saccharify the starch in the raw materials. The temperature and time of saccharification treatment depend on the type of malt used, the malt ratio, water and ingredients other than malt. The amount of enzyme to be used and the concentration of the raw wort extract in the final beverage should be taken into consideration. For example, in one embodiment of the present invention, the saccharification temperature is adjusted to 55 to 7 The temperature may be 5°C, and the saccharification treatment time may be 30 to 240 minutes.

[0083] It is preferable to subject this saccharified solution to a boiling treatment. When using hops or bittering agents as raw materials during this boiling process, add these. Hops, bittering agents, etc. are preferably added between the start and end of boiling the saccharified liquid. That's fine.

[0084] After the boiling process is completed, the water is transferred to a whirlpool, cooled to 0-23°C, and then used as a cooling liquid. It is preferable to carry out a treatment to remove solids such as coagulated proteins. The concentration of the liquid can be adjusted. In this way, a pre-drinking liquid is obtained. In this step, in order to remove the solid content, a predetermined pore size (for example, a pore size of 3 Filtration through a filter (less than 0 μm) may also be performed.

[0085] Instead of the saccharified liquid, malt extract is mixed with warm water and then hops and bittering agents are added. A pre-drink liquid (pre-fermentation liquid) may be prepared by boiling the fermented soybean extract. In addition, when malt is not used as a raw material, liquid sugar containing a carbon source, barley or wheat Nitrogen source as an amino acid-containing raw material other than sprouts, hops, dietary fiber, preservatives, sweeteners, antioxidants A liquid sugar solution is prepared by mixing the sugar inhibitor, bittering agent, flavoring agent, acidulant, coloring agent, etc. with warm water. The liquid sugar solution may be boiled to prepare a pre-drink solution (pre-fermentation solution). If hops are used, they may be added before the boiling treatment, or from the start to the end of boiling the liquid sugar solution. It may be added before the end of the period.

[0086] 2.1.2 Process (2) Step (2) is a step of adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. That's about it. The yeast used in this process depends on the type of alcoholic beverage to be produced, the desired flavor, and the fermentation conditions. The yeast can be appropriately selected taking into consideration the above factors, and top-fermenting yeast may be used, or bottom-fermenting yeast may be used. It's fine.

[0087] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be determined as appropriate. .0×10 6 cells / ml ~ 1.0 × 10 9 It is about cells / ml.

[0088] The fermentation conditions for fermentation can be set appropriately. From the viewpoint of adjusting the coke content to the above range, the fermentation temperature is preferably 5 to 25°C (more preferably 1 The alcohol content of the fermented alcoholic beverage is preferably 0 to 22°C. Regarding the type, amount and addition of polysaccharide-degrading enzymes such as transglucosidase and glucoamylase The timing of addition can be appropriately set and adjusted, and if necessary, the addition can be adjusted during the fermentation process. The temperature (increase or decrease) or pressure of the fermentation liquid may be changed within the reactor.

[0089] After fermentation, a filtration process may be carried out to remove yeast from the fermented alcoholic beverage. In addition, filtration may not be necessary. If necessary, water or the various additives mentioned above may be added. good.

[0090] The fermented alcoholic beverage of one aspect of the present invention thus obtained is filled into a predetermined container. and distributed to the market as a product. The method for packaging the fermented alcoholic beverage is not particularly limited, and may be any packaging method known to those skilled in the art. By the packaging step, the fermented alcoholic beverage of the present invention can be packed in a container. The product is filled into a container and sealed. Containers of any shape and material can be used in the container filling process. Examples of containers include those described in "1.4 Packaged beverages."

[0091] 2.2 Methods for producing non-fermented alcoholic beverages One embodiment of the present invention relates to a method for producing a non-fermented alcoholic beverage, which does not involve a fermentation step. Any method may be used, and an example thereof includes a method comprising the following steps (1) and (3). Step (1): Various raw materials are used and subjected to at least one of the following processes: saccharification, boiling, and solid content removal. A process of performing at least one treatment to obtain a pre-drinking liquid. Step (3): A step of cooling the pre-beverage liquid obtained in step (1) and adding carbon dioxide gas.

[0092] Step (1) is the same as step (1) in the above-mentioned "method for producing a fermented alcoholic beverage." This is the same as the process for obtaining the pre-drink liquid in the above step. In step (3), carbon dioxide gas is added by cooling the pre-liquid obtained in step (1). It may be added by mixing the cooled beverage preliminaries with carbonated water, or by adding carbonated water to the cooled beverage concentrate. Alternatively, carbon dioxide gas may be added directly at the same time as in step (3). If necessary, additives such as preservatives, sweeteners, flavorings, acidulants, and colorings may be added.

[0093] Furthermore, a method for producing a non-fermented alcoholic beverage according to one embodiment of the present invention includes the following step (3a): do. Step (3a): A step of blending an alcohol component after at least step (1).

[0094] Step (3a) may be carried out at least after step (1), for example, by using the following (α), ( It can be performed at one or more of the timings of (β) and (γ). (α): Between step (1) and step (3) (β): Simultaneous with step (3) (γ): After step (3) Among these, step (3a) is a step of cooling the pre-beverage liquid obtained in step (1) to obtain a cooled beverage concentrate. It is preferable to carry out this step after adjusting the above and before adding carbon dioxide gas. The alcohol component to be blended in step (3a) is spirits derived from the above-mentioned grains ( Distilled alcoholic beverages are preferred.

[0095] In addition, in one aspect of the present invention, a method for producing a non-fermented alcoholic beverage comprises the steps (a) to (c), (c), as well as the content of pyroglutamic acid, total nitrogen, free amino nitrogen, total The amount of polyphenols, bitterness value, color, and pH are adjusted by one of the following (i) to (v). The steps (1), (3) and (3a) can be carried out at the above timing. By performing the above, when steps (a) to (c) and the above-mentioned adjustments can be performed simultaneously, There is no need to perform these steps separately. (i): Simultaneously with at least one of step (1), step (3), and step (3a). (ii): Between step (1) and step (3) (iii): Between step (1) and step (3a) (iv): After step (3) or between step (3) and step (3a) (v): After step (3a)

[0096] The non-fermented alcoholic beverage thus obtained is filled into a specified container and sold as a product. circulate in the market. The method for packaging the non-fermented alcoholic beverage is not particularly limited, and may be any container known to those skilled in the art. The packaging process allows the non-fermented alcoholic beverage to be packed into a container. The containers used in the packaging process can be of any shape or material. Examples of this are as described above.

[0097] 3. Methods for improving the flavor of alcoholic beverages The method for improving the flavor of an alcoholic beverage according to one embodiment of the present invention comprises at least the following steps (I) to (I II). Procedure (I): Check and / or adjust the alcohol content to 1.5-9.5 (v / v)%. operation. Procedure (II): Confirm that the acetaldehyde content is 2.0 to 12.0 mg / L and / or is an adjustment operation. Procedure (III): Check that the ethyl acetate content is 12.0 to 35.0 mg / L and / or The operation to adjust. The operations (I) to (III) are the steps (a) to (b) in the method for producing an alcoholic beverage. The alcohol content and acetaldehyde content are calculated by the procedures (I) to (III). By adjusting the content of alcohol and the content of ethyl acetate to the respective specified ranges, It is possible to improve the drinking sensation, soft aroma and / or refreshing aroma suitable for beverages. In addition, it has a pungent taste, a green apple-like aroma, and / or a stimulating smell in the nose that are unsuitable for alcoholic beverages. The feeling can be reduced. In the flavor improving method according to one embodiment of the present invention, the beverage to be used as the reference for flavor improvement is prepared by the following procedure ( It is an alcoholic beverage prepared without carrying out any one or more of I) to (III). In another aspect of the flavor improving method of the present invention, the beverage to be used as a reference for flavor improvement has a malt ratio of It may also be an alcoholic beverage produced without restriction. The preferred ranges of alcohol content, acetaldehyde content and ethyl acetate, and For the various properties, ingredients and their contents of alcoholic beverages, please refer to the above-mentioned "1 Fermented Alcohol As described in "Beverages for Medicinal Use." [Example]

[0098] The present invention will be described in more detail below with reference to examples. is not restricted.

[0099] Examples 1 to 44, Comparative Examples 1 to 25 <Beverage preparation> In the boiling pot, add 46.4 kg of sugars (sugar solution), 450 g of yeast extract, corn protein hydrolysate, and 55 L of water was added and dissolved at 75°C. Then, the total volume was adjusted to 100 L. The raw material liquid was then boiled for 1 minute and hops were added. The liquid was then transferred to a settling tank to separate and remove the precipitate. After that, it was cooled to 19°C to obtain a pre-drink liquid (pre-fermentation liquid). The malt was inoculated with top-fermenting yeast and subjected to alcoholic fermentation. The alcohol content was approximately 12% (v / v). After fermentation to the alcohol content, the alcohol is diluted to the value shown in each table. The mother malt was removed by filtration to obtain a malt-free alcoholic beverage (fermented beer-flavored beverage). The original extract concentration of the obtained beverage was 4.5 to 22.0 mass%, and the total nitrogen content was 9 to 100%. 70mg / 100mL, free amino nitrogen content is 2.5~19mg / 100mL, total The polyphenol content was 2.8-116 mg / L, and the color was 0.5-5.0 EBC. In addition, in each example and comparative example, the setting of each temperature range when preparing the raw material solution Temperature and holding time, amount and timing of polysaccharide degrading enzyme addition, type of hops, amount added The timing of addition, fermentation temperature, fermentation time, etc. are appropriately set to obtain acetaldehyde. The contents of hydroxyl, ethyl acetate, pyroglutamic acid, and bitterness value are shown in each table. The values ​​of acetaldehyde, ethyl acetate, and pyroglutamin were adjusted to the values ​​shown in Table 1. The content of phosphoric acid was adjusted by directly adding these as needed. In addition, the beverage of Comparative Example 25 had an alcohol content of approximately 7.5 (v / v)% during the fermentation process. The alcohol content is then diluted to the alcohol content listed in Table 13. This is what happened.

[0100] <Sensory evaluation> The beverages obtained in the Examples and Comparative Examples, which had been cooled to about 4°C, were then analyzed by 7 trained The panelists evaluated each test beverage to determine whether it had a "suitable drinking experience for an alcoholic beverage" and whether it had an "alcoholic" taste. "Whether it has a soft fragrance suitable for cold drinks" or "Whether it has a refreshing fragrance suitable for alcoholic drinks" "No", "Whether or not there is a spicy taste that is unsuitable for alcoholic beverages", "Whether or not there is a green apple-like taste that is unsuitable for alcoholic beverages" Regarding the presence or absence of "scent" and "presence or absence of an unpleasant irritating sensation felt in the nose, which is unsuitable for alcoholic beverages," Based on the score criteria, scores are given in increments of 0.1 in the range of 3.0 (maximum) to 1.0 (minimum). The scores of the seven panelists were evaluated using the core, and the average score was calculated. The results are shown in Tables 1 to 13. . The evaluation is based on the following criteria: "3.0", "2.5", "2.0", "1.5" and Samples conforming to "1.0" were prepared in advance to unify the standards among the panelists. In addition, in all of the sensory evaluations in Tables 1 to 13, there was no significant difference in the tastes of the same beverages between the panelists. No differences in scores above 1.5 were observed.

[0101] [Score criteria for determining whether or not an alcoholic beverage has a satisfying taste] 3.0: A very strong, satisfying taste that is ideal for an alcoholic beverage. 2.5: A strong, satisfying taste that is ideal for an alcoholic beverage. 2.0: A satisfyingly satisfying taste that is ideal for an alcoholic beverage. 1.5: Not very satisfying to drink, which is ideal for an alcoholic beverage. 1.0: The ideal drinking experience for an alcoholic beverage is barely noticeable.

[0102] [Score criteria for the presence or absence of a soft aroma suitable for alcoholic beverages] 3.0: A soft aroma suitable for alcoholic beverages is very strong. 2.5: A strong, soft aroma suitable for alcoholic beverages. 2.0: A soft aroma suitable for alcoholic beverages is fully detectable. 1.5: The soft aroma suitable for alcoholic beverages is not very noticeable. 1.0: The soft aroma suitable for alcoholic beverages is barely detectable.

[0103] [Score criteria for the presence or absence of a refreshing aroma suitable for alcoholic beverages] 3.0: A very strong refreshing aroma suitable for alcoholic beverages. 2.5: A strong, refreshing aroma suitable for alcoholic beverages. 2.0: A refreshing aroma suitable for alcoholic beverages. 1.5: The refreshing aroma that is ideal for alcoholic beverages is not very noticeable. 1.0: The refreshing aroma suitable for alcoholic beverages is barely detectable.

[0104] [Scoring criteria for the presence or absence of spiciness that is unsuitable for alcoholic beverages] 3.0: No harshness that would be unsuitable for an alcoholic beverage. 2.5: There is almost no spiciness that is unsuitable for an alcoholic beverage. 2.0: There is not much of a harsh taste that is unsuitable for an alcoholic beverage. 1.5: The alcoholic beverage has a harsh, unpleasant taste that makes it difficult to drink. 1.0: Has a strong, harsh taste that is unsuitable for an alcoholic beverage, making it very difficult to drink.

[0105] [Score criteria for the presence or absence of green apple-like aroma that is unsuitable for alcoholic beverages] 3.0: No green apple aroma, which is unsuitable for alcoholic beverages. 2.5: The green apple aroma, which is unsuitable for alcoholic beverages, is barely detectable. 2.0: The green apple aroma, which is unsuitable for alcoholic beverages, is not very noticeable. 1.5: Has a green apple-like scent that is inappropriate for an alcoholic beverage and is difficult to drink. "1.0": The strong green apple scent is unsuitable for an alcoholic beverage, making it very difficult to drink. Stake.

[0106] [Score criteria for the presence or absence of an undesirable irritating sensation felt in the nose from alcoholic beverages] 3.0: No unpleasant irritation felt in the nose. 2.5: There is almost no unpleasant irritation felt in the nose. 2.0: There is not much of an unpleasant stinging sensation in the nose that is associated with alcoholic beverages. 1.5: The alcoholic beverage has an unpleasant stimulating sensation in the nose, making it difficult to drink. "1.0": The nose has a strong, unpleasant stimulating sensation that makes it difficult to drink. Stake.

[0107] The overall evaluation was based on the following criteria. [comprehensive evaluation] A: All evaluation items have a score of 2.3 or higher. B: Does not fall under "A" or "C" above. C: The score for any evaluation item is less than 2.0.

[0108] [Table 1]

[0109] [Table 2]

[0110] [Table 3]

[0111] [Table 4]

[0112] [Table 5]

[0113] [Table 6]

[0114] [Table 7]

[0115] [Table 8]

[0116] [Table 9]

[0117] [Table 10]

[0118] [Table 11]

[0119] [Table 12]

[0120] [Table 13]

[0121] Examples 45 to 53 <Beverage preparation> 40 kg of crushed barley malt is placed in a mash tank containing 200 L of hot water maintained at 50°C. The temperature is raised to 78°C by repeatedly raising and holding the temperature in stages, and then filtered to remove the malt grains. Then, sugar solution was added to the saccharified solution so as to obtain the malt ratio shown in Table 14, and Hops were then added, followed by boiling, and solid-liquid separation to obtain a clear wort. The pre-fermentation liquid (pre-fermentation liquid) made by cooling the wort is inoculated with polysaccharide-degrading enzymes and top-fermenting yeast, and then alcohol is added. After fermentation until the alcohol content reached approximately 12% (v / v), Dilute the beer so that the cole content is the value shown in Table 14, filter to remove the yeast, and use malt. The alcoholic beverage (fermented beer-flavored beverage) was obtained. Extract concentration is 10.0-12.0% by mass, total nitrogen content is 40-60mg / 100mL, free The amino nitrogen content is 4-10mg / 100mL, and the total polyphenol content is 90-110mg / 100mL. mg / L, and the color was 10-20 EBC. In each example, the set temperature and holding time for each temperature range when preparing the sugar solution were Holding time, amount and timing of polysaccharide degrading enzyme addition, type of hops, amount and timing of addition By appropriately setting the timing, fermentation temperature and fermentation time, etc., the content of acetaldehyde The amount, ethyl acetate content, pyroglutamic acid content, and bitterness value are as shown in each table. The contents of acetaldehyde, ethyl acetate, and pyroglutamic acid were adjusted as follows: The amounts were adjusted as needed by adding these directly. The resulting beverages were subjected to sensory evaluation in the same manner as in Examples 1 to 44. The results are shown in Table 14. vinegar.

[0122] [Table 14]

[0123] As can be seen from Tables 1 to 14, the fermented beer-taste beverages prepared in Examples 1 to 53 had a malt ratio of Even if the limit is set below the specified value, the alcohol content, acetaldehyde content, and ethyl acetate content By adjusting the content to a predetermined range, the various evaluation items described above were improved compared to the beverage of the comparative example. The beverage had excellent flavor and aroma overall. On the other hand, the fermented beer-flavored beverages prepared in Comparative Examples 1 to 24 had low alcohol content and acetic acid. Either the content of methyl aldehyde or the content of ethyl acetate does not meet the specified range. As a result, the results were inferior in one or more of the various evaluation items mentioned above. Furthermore, the fermented beer-flavored beverage of Comparative Example 25, which was prepared under normal fermentation conditions, had a low acetone content. The content of aldehyde and the content of ethyl acetate do not meet the specified numerical range. It is fermented under high-concentration fermentation conditions using a pre-fermentation liquid with a high original extract concentration. The content of these aroma components was lower than that of the beverages of each Example.

Claims

1. The alcohol content is 1.5 to 9.5 (v / v)%; The acetaldehyde content is 2.0 to 12.0 mg / L, The content of ethyl acetate is 12.0 to 35.0 mg / L; Alcoholic beverage.

2. Satisfies the following formula (1): Formula (1): X1 / Y>0.2 [In the above formula (1), X1 represents the content of acetaldehyde (unit: mg / L), and Y represents the amount of acetaldehyde. The alcoholic beverage according to claim 1, wherein the alcohol content is indicated as (v / v)%.

3. Satisfies the following formula (2): Formula (2): X2 / Y>1.5 [In the above formula (2), X2 represents the content of ethyl acetate (unit: mg / L), and Y represents the alcohol content. The alcoholic beverage according to claim 1, wherein the alcohol content is indicated by the alcohol content (unit: (v / v)%).

4. Satisfies the following formula (3): Formula (3): (X1+X2) / Y>1.8 [In the above formula (3), X1 represents the content of acetaldehyde (unit: mg / L), and X2 represents indicates the content of ethyl acetate (unit: mg / L), and Y is the alcohol content (unit: (v / v) %.] The alcoholic beverage according to claim 1.

5. 5. Any one of claims 1 to 4, wherein the content of acetaldehyde is 4.0 to 12.0 mg / L.

1. An alcoholic beverage according to claim 1.

6. 5. Any one of claims 1 to 4, wherein the content of ethyl acetate is 15.0 to 35.0 mg / L. Item 1. An alcoholic beverage as described in item 1.

7. The alcohol according to any one of claims 1 to 4, having a bitterness value of 3.0 BUs or more. Beverage.

8. 5. The method according to claim 1, wherein the content of pyroglutamic acid is 15.0 mg / L or more. The alcoholic beverage according to claim 1.

9. The alcoholic beverage according to any one of claims 1 to 4, wherein hops are used as a raw material.

10. The alcoholic beverage according to any one of claims 1 to 4, wherein the alcoholic beverage is a beer-flavored beverage. Alcoholic beverages listed.

11. 11. The method according to claim 10, wherein the beer-taste beverage is a top-fermented beer-taste beverage. Alcoholic beverage.

12. The alcoholic beverage according to any one of claims 1 to 4, wherein the malt ratio is less than 60% by mass. Fee.

13. The alcoholic beverage according to any one of claims 1 to 4, wherein the malt ratio is less than 25% by mass. Fee.

14. The alcoholic beverage according to any one of claims 1 to 4, which does not substantially use malt as a raw material. Le beverage.

15. A method for producing an alcoholic beverage, comprising the following steps (1) and (a) to (c): Step (1): Various raw materials are subjected to at least one of saccharification, boiling, and solid content removal. a step of performing at least one treatment to obtain a pre-beverage solution. Step (a): adjusting the alcohol content of the alcoholic beverage to 1.5 to 9.5 (v / v)%. The adjustment process. Step (b): reducing the acetaldehyde content of the alcoholic beverage to 2.0 to 12.0 mg / L. Step (c): reducing the ethyl acetate content of the alcoholic beverage to 12.0 to 35.0 mg / L The process of adjusting to.

16. The method for producing an alcoholic beverage according to claim 15, further comprising the following step (2): Step (2): Adding yeast to the pre-beverage solution obtained in step (1) to carry out alcoholic fermentation. 。

17. of the final product Alcohol content of 1.5 to 9.5 (v / v)%, Acetaldehyde content is 2.0 to 12.0 mg / L, The content of ethyl acetate is 12.0 to 35.0 mg / L, The method for improving the flavor of an alcoholic beverage includes adjusting the flavor of the alcoholic beverage to the desired value.

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