Beer-taste beverage

Abstract

To provide a beer-taste beverage and a method for producing the beer-taste beverage, the beer-taste beverage exhibiting suppressed hop-like astringency and good flavor balance even when drunk without dilution or when drunk after dilution at a low dilution factor.SOLUTION: A beer-taste beverage containing malt and hops as raw materials, wherein a proportion of real extract is 5.0%Plato or more, a ratio of an iso-α acid concentration(mg / L) to a proline concentration(mg / L) is 0.05 or more, and a ratio of a linalool concentration(μg / L) to the iso-α acid concentration(mg / L) is 0.12 or more, wherein the beer-taste beverage may be a fermented beer-taste beverage, the beer-taste beverage may be a concentrated-type beer-taste beverage, and the beer-taste beverage may have an alcohol concentration of 5.0 vol.% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a concentrated beer-flavored beverage that is intended to be diluted with water, carbonated water, or the like before consumption. [Background technology]

[0002] Beer and other beer-flavored beverages are popular alcoholic beverages enjoyed around the world, typically with an alcohol content of 4-6% by volume. However, with the diversification of tastes in recent years, low-alcohol beer-flavored beverages with an alcohol content of less than 4% by volume, slightly alcoholic beer-flavored beverages with an alcohol content of less than 1.0% by volume, and non-alcoholic beer-flavored beverages (alcohol content less than 0.05% by volume) have also been widely marketed. Furthermore, relatively high-alcohol beer-flavored beverages with an alcohol content of over 6% by volume, known as strong beer-flavored beverages, are also attracting attention.

[0003] On the other hand, due to the growing interest in environmental conservation, various efforts are being made to reduce the environmental impact during production. For example, in the case of beer-flavored beverages, so-called concentrated beer-flavored beverages have been proposed, which contain a lower proportion of water than regular beer-flavored beverages. Concentrated beer-flavored beverages are expected to be diluted with water, carbonated water, etc. to the same level as regular beer-flavored beverages before consumption. This allows for reductions in weight and volume during production and transportation, making it possible to reduce storage and transportation costs and environmental impact.

[0004] In the case of fermented beer-flavored beverages, methods for producing concentrated beer-flavored beverages include, for example, a high-concentration brewing method in which wort with a higher extract concentration than usual is fermented (Patent Documents 1 and 2). In the case of non-fermented beer-flavored beverages, concentrated non-fermented beer-flavored beverages can be produced by blending raw materials such as hops, malt extract, and flavorings at higher concentrations than in typical non-fermented beer-flavored beverages (Patent Document 3). Concentrated beer-flavored beverages can also be produced by removing a portion of the water content from beer-flavored beverages produced by conventional methods through processes such as freeze concentration and membrane separation. Examples of membrane separation methods for dehydration include filtration using a reverse osmosis (RO) membrane (Patent Document 4) and filtration using a forward osmosis (FO) membrane (Patent Document 5). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 4775805 [Patent Document 2] Patent No. 7163528 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-174571 [Patent Document 4] International Publication No. 2018 / 237015 [Patent Document 5] Special Publication No. 2020-517282 Summary of the Invention [Problem to be solved by the invention]

[0006] Concentrated beer-flavored beverages can be diluted to a desired concentration when consumed, allowing for a wide variety of tastes. For example, they may be consumed undiluted or diluted to a higher concentration than typical beer-flavored beverages. However, many concentrated beer-flavored beverages are formulated to achieve a good flavor balance when diluted at the manufacturer's recommended dilution ratio. Therefore, if the beverage is diluted at a dilution ratio lower than the manufacturer's recommended dilution ratio, the flavor balance may be disrupted, and the harsh hop flavor may become more pronounced, especially when the malt-derived flavor is low. Furthermore, because concentrated beer-flavored beverages often do not contain carbon dioxide, diluting them with water rather than carbonated water when consumed increases the risk of losing their beer-like flavor.

[0007] The present invention aims to provide a beer-flavored beverage that has a good balance of flavor and aroma and does not have a noticeable hop-like bitterness even when drunk as is or diluted at a low dilution ratio, and a method for producing the same. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems, and have found that when a concentrated beer-flavored beverage with a ratio of iso-α acid concentration (mg / L) to proline concentration (mg / L) of 0.05 or more is consumed as is or diluted to a higher concentration than ordinary beer, the malt-derived flavor is reduced, resulting in a noticeable hop-like bitterness, and the flavor balance is greatly impaired.Further research has revealed that by making the ratio of linalool concentration (μg / L) to iso-α acid concentration (mg / L) 0.12 or more, the hop-like bitterness can be improved even when diluted at a low dilution ratio, and the present invention has been completed.

[0009] The present invention is as follows. [1] Contains malt and hops as ingredients; The percentage of genuine extract is 5.0% Plato or more, The ratio of the iso-α acid concentration (mg / L) to the proline concentration (mg / L) is 0.05 or more, A beer-flavored beverage having a ratio of linalool concentration (μg / L) to iso-α acid concentration (mg / L) of 0.12 or more. [2] The beer-flavored beverage according to [1] above, wherein the ratio of the iso-α acid concentration (mg / L) to the proline concentration (mg / L) is 0.15 or less. [3] The beer-flavored beverage of [1] or [2], wherein the ratio of linalool concentration (μg / L) to iso-α acid concentration (mg / L) is 1.00 or less. [4] The beer-flavored beverage according to any one of [1] to [3] above, wherein the proportion of genuine extract is 20.0% Plato or less. [5] The beer-flavored beverage according to any one of [1] to [4] above, wherein the degree of true fermentation is 65% by mass or more. [6] The beer-flavored beverage according to any one of [1] to [5] above, which is a fermented beer-flavored beverage. [7] The beer-flavored beverage according to any one of [1] to [6] above, which is a concentrated beer-flavored beverage. [8] The beer-flavored beverage according to any one of [1] to [7] above, wherein the alcohol concentration is 5.0% by volume or more. [9] The beer-flavored beverage according to any one of [1] to [8] above, wherein the ratio of the phosphoric acid concentration (mg / L) to the linalool concentration (μg / L) is 57.0 or more.

[10] The beer-flavored beverage according to any one of [1] to [9] above, wherein the ratio of citric acid concentration (mg / L) to linalool concentration (μg / L) is 33.0 or more.

[11] The beer-flavored beverage according to any one of [1] to

[10] above, wherein the ratio of the malic acid concentration (mg / L) to the linalool concentration (μg / L) is 14.0 or more.

[12] The beer-flavored beverage according to any one of [1] to

[11] above, wherein the carbon dioxide gas volume is 1.5 GV or less.

[13] Made from malt, A method for producing a beer - flavored beverage, wherein the proportion of real extract is 5.0% Plato or more, the ratio of the concentration of iso - α - acids (mg / L) to the concentration of proline (mg / L) is 0.05 or more, and the ratio of the concentration of linalool (μg / L) to the concentration of iso - α - acids (mg / L) is 0.12 or more, and the real extract, alcohol concentration, proline concentration, iso - α - acid concentration, and linalool concentration are adjusted.

[14] The method for producing the beer - flavored beverage according to

[13] above, wherein the real extract and alcohol concentration are adjusted so that the real fermentation degree is 65% by mass or more.

[15] A method for reducing the malty astringency of a beer - flavored beverage containing malt as a raw material, wherein the beer - flavored beverage has a proportion of real extract of 5.0% Plato or more and a ratio of the concentration of iso - α - acids (mg / L) to the concentration of proline (mg / L) of 0.05 or more, and the concentrations of iso - α - acids and linalool are adjusted so that the ratio of the concentration of linalool (μg / L) to the concentration of iso - α - acids (mg / L) is 0.12 or more.

[16] The method according to

[15] above, wherein the beer - flavored beverage has a real fermentation degree of 65% by mass or more.

Advantages of the Invention

[0010] According to the present invention, a beer - flavored beverage with a good flavor balance and without prominent hop astringency can be provided, whether it is consumed as it is or diluted at a low dilution ratio.

Embodiments for Carrying out the Invention

[0011] In the present invention and the specification of the present application, "X to Y (where X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0012] In this invention and this specification, a beer-taste beverage is a beverage that has a beer-like flavor. In this invention and this specification, "beer-like" refers to a flavor or taste that is reminiscent of beer, regardless of the product name or labeling. In other words, a beer-taste beverage refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol or its alcohol content, whether it uses malt or hops, or whether it is fermented or not, and that has high thirst-quenching properties and drinkability (the ability to drink multiple cups without getting bored).

[0013] In the present invention and the specification, unless otherwise specified, the term "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, iso-hop extracts, and hop products containing iso-forms of bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone.

[0014] In the present invention and this specification, beer-taste beverages include both alcoholic beverages and non-alcoholic beverages that do not contain alcohol (beverages with an alcohol concentration of less than 0.05% by volume). Specific examples of beer-taste beverages according to the present invention include beer, happoshu (low-malt beer), low-alcohol beer-taste beverages, and non-alcoholic beer.

[0015] In the present invention and this specification, a fermented beer-taste beverage is a beer-taste beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation. However, similar to traditional beer production, simple multiple fermentation is preferred, in which the beverage is produced through separate processes: a saccharification process in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation process in which alcohol is produced from the sugars using yeast. In addition, liqueurs obtained by blending a beverage produced through a fermentation process with an alcohol-containing distillate are also included in the fermented beer-taste beverage. In the present invention and this specification, a non-fermented beer-taste beverage is a beer-taste beverage produced without going through a fermentation process.

[0016] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any alcohol generally classified as a distilled alcoholic beverage, such as raw alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu.

[0017] The beer-taste beverage according to the present invention may be a regular beer-taste beverage intended to be consumed as is, but is preferably a concentrated beer-taste beverage, which can be consumed as is but is intended to be diluted with water or carbonated water before consumption.

[0018] The beer-taste beverage of the present invention has a genuine extract content of 5.0% Plato or more, allowing it to be diluted to an appropriate concentration. The genuine extract content of the beer-taste beverage of the present invention is not particularly limited as long as it is 5.0% Plato or more, and is, for example, preferably 7.5% Plato or more, more preferably 10.0% Plato or more, and even more preferably 12.0% Plato or more. The genuine extract content of the beer-taste beverage of the present invention is not particularly limited, and is, for example, preferably 25.0% Plato or less, more preferably 22.5% Plato or less, even more preferably 20.0% Plato or less, and even more preferably 18.0% Plato or less.

[0019] The true extract concentration of beer-flavored beverages can be measured according to the method specified in "8.4.1 Distillation - Pycnometer Method" of the "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0020] The beer-taste beverage according to the present invention contains malt and hops as ingredients, and has a ratio of iso-α acid concentration (mg / L) to proline concentration (mg / L) (hereinafter sometimes referred to as "Iso / Pro") of 0.05 or higher. Malt is a raw material that contains a lot of proline, and the more malt used, the higher the proline concentration in the beer-taste beverage tends to be. As shown in the Reference Examples below, beer-taste beverages with a true extract ratio of 5.0% Plato or higher and an Iso / Pro ratio of 0.05 or higher have a strong hop-like bitterness, but by appropriately adjusting the iso-α acid potential, the hop-like bitterness can be reduced and the flavor balance improved.

[0021] The Iso / Pro ratio of the beer-taste beverage according to the present invention is not particularly limited as long as it is 0.05 or greater, but in order to be able to expect a stronger effect of improving flavor balance according to the present invention, the Iso / Pro ratio of the beer-taste beverage according to the present invention is preferably 0.055 or greater, and more preferably 0.06 or greater. The upper limit of the Iso / Pro ratio of the beer-taste beverage according to the present invention is not particularly limited, but in order to obtain a more favorable beer-like flavor, it is preferably 0.15 or less, more preferably 0.13 or less, and even more preferably 0.11 or less.

[0022] The proline concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, as long as it is an amount that results in an Iso / Pro ratio of 0.05 or greater. The proline concentration (mg / L) of the beer-taste beverage according to the present invention is, for example, preferably 600 mg / L or greater, more preferably 800 mg / L or greater, and even more preferably 1000 mg / L or greater. The upper limit of the proline concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but is, for example, preferably 2500 mg / L or less, more preferably 2250 mg / L or less, and even more preferably 2000 mg / L or less.

[0023] The iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is not particularly limited, as long as it results in an Iso / Pro ratio of 0.05 or higher. Because iso-α acids are the main component responsible for the bitterness of beer-taste beverages, the iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is appropriately adjusted depending on the desired product quality. In order to achieve a beer-like bitterness, the iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is preferably, for example, 25.0 mg / L or higher, more preferably 50.0 mg / L or higher, and even more preferably 70.0 mg / L or higher. The iso-α acid concentration (mg / L) of the beer-taste beverage of the present invention is, for example, preferably 150.0 mg / L or lower, and more preferably 120.0 mg / L or lower.

[0024] The Iso / Pro ratio of the beer-taste beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing iso-α acids and proline. For example, malt is a raw material that contains relatively large amounts of proline, and therefore, by appropriately adjusting the type and amount of malt used, a beer-taste beverage with an Iso / Pro ratio within the desired range can be obtained. Furthermore, iso-α acids are mainly contained in hops, and therefore, by appropriately adjusting the type of hop used, the processing method, amount used, timing of addition, etc., a beer-taste beverage with an Iso / Pro ratio within the desired range can be obtained.

[0025] The proline concentration in a beer-taste beverage can be measured by various methods commonly used to measure amino acid concentrations in beverages. Specifically, the proline concentration in the beer-taste beverage of the present invention can be measured by high-performance liquid chromatography (HPLC) analysis.

[0026] The iso-α acid concentration in beer-flavored beverages can be measured according to the method specified in "8.25 ​​HPLC Method" of the "BCOJ Beer Analysis Methods (2013 Revised Edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0027] The beer-taste beverage of the present invention has a ratio of linalool concentration (μg / L) to iso-α acid concentration (mg / L) (hereinafter sometimes referred to as "L / Iso") of 0.12 or higher. By containing a sufficient amount of linalool to achieve an L / Iso of 0.12 or higher, the beer-taste beverage of the present invention contains malt and hops as ingredients, has a proportion of genuine extract of 5.0% Plato or higher, and has an Iso / Pro ratio of 5.0 or higher, yet does not have a noticeable hoppy harshness and is a beer-taste beverage with a well-balanced flavor and aroma.

[0028] The L / Iso of the beer-taste beverage according to the present invention is not particularly limited as long as it is 0.12 or greater, but in order to obtain a greater effect of improving flavor balance, it is preferably 0.14 or greater, more preferably 0.16 or greater, and even more preferably 0.18 or greater. The upper limit of the L / Iso of the beer-taste beverage according to the present invention is not particularly limited, but in order to obtain a more favorable beer-like flavor, it is preferably 1.00 or less, more preferably 0.95 or less, and even more preferably 0.90 or less.

[0029] The L / Iso of the beer-taste beverage according to the present invention can be adjusted to a desired range by appropriately adjusting the type and amount of raw materials containing iso-α acids and linalool. For example, iso-α acids and linalool are mainly contained in hops. Therefore, by appropriately adjusting the type of hops used, the processing method, the amount used, the timing of addition, etc., a beer-taste beverage with an L / Iso within the desired range can be obtained. Furthermore, linalool is widely used as a flavoring agent for food and beverages or a component thereof, and the L / Iso of a beer-taste beverage can also be adjusted to a desired range by adding linalool or a flavoring agent containing linalool.

[0030] The linalool concentration (μg / L) of the beer-taste beverage of the present invention is not particularly limited as long as L / Iso is 0.12 or more. The linalool concentration (μg / L) of the beer-taste beverage of the present invention can be, for example, 12.0μg / L or more, preferably 14.0μg / L or more, more preferably 15.0μg / L or more, even more preferably 20.0μg / L or more, and even more preferably 30.0μg / L or more. The upper limit of the linalool concentration (μg / L) of the beer-taste beverage of the present invention is not particularly limited, but from the viewpoint of achieving a more beer-like flavor balance, it is preferably 250.0μg / L or less, more preferably 200.0μg / L or less, even more preferably 100.0μg / L or less, and even more preferably 70.0μg / L or less.

[0031] The linalool concentration of the beer-taste beverage can be measured by various methods commonly used to measure the concentration of aroma components in beverages. Specifically, the linalool concentration of the beer-taste beverage of the present invention can be measured by gas chromatography mass spectrometry (GC-MS).

[0032] In order to achieve a well-balanced flavor that is more reminiscent of pilsner-type beers, the ratio of phosphoric acid concentration (mg / L) to linalool concentration (μg / L) (hereinafter sometimes referred to as "PA / L") is preferably 57.0 or higher, more preferably 62.0 or higher, and even more preferably 72.0 or higher for the beer-taste beverage of the present invention. The upper limit of PA / L for the beer-taste beverage of the present invention is not particularly limited, but is preferably 110.0 or lower, more preferably 103.0 or lower, and even more preferably 93.0 or lower.

[0033] The phosphoric acid concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but in order to achieve a well-balanced flavor that is more reminiscent of pilsner-type beer, it is preferably 1150 mg / L or more, more preferably 1250 mg / L or more, and even more preferably 1450 mg / L or more. The upper limit of the phosphoric acid concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but is, for example, preferably 2500 mg / L or less, more preferably 2250 mg / L or less, and even more preferably 2050 mg / L or less.

[0034] In order to achieve a well-balanced flavor that is more reminiscent of pilsner-type beers, the ratio of citric acid concentration (mg / L) to linalool concentration (μg / L) (hereinafter sometimes referred to as "CA / L") of the beer-taste beverage of the present invention is preferably 33.0 or higher, more preferably 38.0 or higher. The upper limit of CA / L for the beer-taste beverage of the present invention is not particularly limited, but is preferably 54.0 or lower, more preferably 48.0 or lower, and even more preferably 44.0 or lower.

[0035] The citric acid concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but is preferably 676 mg / L or more, and more preferably 776 mg / L or more, in order to achieve a well-balanced flavor that is more reminiscent of pilsner-type beer. The upper limit of the citric acid concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, and is, for example, preferably 1200 mg / L or less, more preferably 1077 mg / L or less, and even more preferably 877 mg / L or less.

[0036] In order to achieve a well-balanced flavor that is more reminiscent of pilsner-type beers, the ratio of malic acid concentration (mg / L) to linalool concentration (μg / L) (hereinafter sometimes referred to as "MA / L") is preferably 14.0 or higher, more preferably 17.0 or higher, and even more preferably 22.0 or higher. The upper limit of MA / L for the beer-taste beverage of the present invention is not particularly limited, but is preferably 35.0 or lower, more preferably 33.0 or lower, and even more preferably 28.0 or lower.

[0037] The malic acid concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but in order to achieve a well-balanced flavor that is more reminiscent of pilsner-type beer, it is preferably 294 mg / L or more, more preferably 344 mg / L or more, and even more preferably 444 mg / L or more. The upper limit of the malic acid concentration (mg / L) of the beer-taste beverage according to the present invention is not particularly limited, but is, for example, preferably 700 mg / L or less, more preferably 650 mg / L or less, even more preferably 500 mg / L or less, and even more preferably 445 mg / L or less.

[0038] The concentrations of phosphoric acid, citric acid, and malic acid in a beer-taste beverage can be measured by various methods commonly used to measure the concentration of organic acids in beverages. Specifically, the concentrations of phosphoric acid, citric acid, and malic acid in the beer-taste beverage of the present invention can be measured by high-performance liquid chromatography (HPLC) analysis.

[0039] The concentrations of phosphoric acid, citric acid, and malic acid in the beer-taste beverage of the present invention can be adjusted to desired ranges by appropriately adjusting the types and amounts of raw materials containing phosphoric acid, citric acid, or malic acid. For example, malt is a raw material that contains relatively large amounts of phosphoric acid, citric acid, and malic acid. Therefore, by appropriately adjusting the type and amount of malt used, it is possible to obtain a beer-taste beverage in which the PA / Pro, CA / Pro, and MA / Pro ratios are within the desired ranges. Furthermore, phosphoric acid, citric acid, and malic acid are commonly used as acidulants for food and beverages, and the PA / Pro, CA / Pro, or MA / Pro ratios of a beer-taste beverage can be adjusted to within the desired ranges by adding an appropriate amount of phosphoric acid, citric acid, or malic acid.

[0040] The beer-taste beverage of the present invention is preferably an alcohol-containing beverage (a beverage with an alcohol concentration of 0.05% by volume or more). To ensure that the flavor balance improvement effect achieved by optimizing LA / Pro is fully realized, the alcohol concentration of the beer-taste beverage of the present invention is preferably 5.0% by volume or more, more preferably 7.5% by volume or more, even more preferably 10.0% by volume or more, even more preferably 12.5% ​​by volume or more, particularly preferably 15.0% by volume or more, and most preferably 17.5% by volume or more. The upper limit of the alcohol concentration of the beer-taste beverage of the present invention is not particularly limited, but is preferably 35.0% by volume, more preferably 30.0% by volume or less, and even more preferably 25.0% by volume or less.

[0041] The alcohol concentration of beer-flavored beverages can be measured according to the method specified in "8.3.1 Distillation-hydrometer Method" of the "BCOJ Beer Analysis Methods (2013 revised edition)" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

[0042] The beer-taste beverage according to the present invention preferably has a true fermentation degree of 65.0% by mass or more, and more preferably 67.0% by mass or more. There are no particular limitations on the upper limit of the true fermentation degree of the beer-taste beverage according to the present invention, but it is preferably 80.0% by mass or less, more preferably 78.0% by mass or less, even more preferably 75.0% by mass or less, and even more preferably 73.0% by mass or less.

[0043] The true fermentation degree of a beer-flavored beverage can be calculated from the alcohol concentration and true extract concentration according to the method specified in "8.5" of the "BCOJ Beer Analysis Methods (2013 revised edition)" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan). The true fermentation degree of the beer-taste beverage can be adjusted to fall within a desired range by adjusting the alcohol concentration and true extract concentration.

[0044] The gas volume of carbon dioxide in the beer-taste beverage of the present invention is not particularly limited and can be adjusted appropriately depending on the desired product quality. For example, the gas volume of the beer-taste beverage of the present invention is preferably 1.5 gas volumes (GV) or less of carbon dioxide content at 20°C, and it is not necessary for the beverage to contain any carbon dioxide. Even if the beer-taste beverage of the present invention does not contain any carbon dioxide, it is possible to prepare a beer-taste beverage with a beer-like carbonated taste by diluting it with carbonated water or by diluting it with water and then injecting carbon dioxide gas into it.

[0045] The beer-taste beverage according to the present invention may be a fermented beer-taste beverage or a non-fermented beer-taste beverage.

[0046] The beer-taste beverage of the present invention can be produced in the same manner as general fermented beer-taste beverages and non-fermented beer-taste beverages, except that it is made from malt as a raw material and the proportion of true extract is adjusted to 5.0% Plato or more, Iso / Pro to 0.05 or more, and L / Iso to 0.12 or more.

[0047] Fermented beer-flavored beverages can be produced through the steps of brewing (preparing the fermented raw material liquid), fermentation, storage, and filtration.

[0048] In the present invention, malt is used as at least a portion of the fermentation raw material. The malt used as the fermentation raw material may be barley malt, wheat malt, or a combination of both. In the method for producing a fermented beer-taste beverage according to the present invention, malt alone may be used as the fermentation raw material, or malt and a raw material other than malt may be used in combination, i.e., the malt usage ratio (the proportion of malt used in the total fermentation raw materials) may be less than 100% by mass. In order to achieve a more beer-like flavor and aroma, the malt usage ratio is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass.

[0049] The grain raw material other than malt used may be one type of grain raw material or a mixture of multiple types of grain raw materials. As the fermentation raw material other than malt, only a grain raw material may be used, only a carbohydrate raw material may be used, or both may be used in combination. Examples of grain raw materials include wheat other than malt, rice, corn, beans such as soybeans, potatoes, etc. Examples of carbohydrate raw materials include sugars such as liquid sugar and sucrose.

[0050] Each grain raw material including malt can be used as grain syrup, grain extract, etc., but is preferably used as a ground grain product obtained by grinding. The grinding of grains can be carried out by a conventional method. The ground grain product may be one that has been subjected to conventional treatments before or after grinding, such as crushed malt, corn starch, corn grits, etc.

[0051] In the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from the fermentation raw material. Specifically, first, a mixture containing the fermentation raw material and raw material water is prepared and heated to saccharify the starch in the fermentation raw material. To this mixture, auxiliary materials other than the fermentation raw material and water may be added. Examples of such auxiliary materials include hops, yeast extract, protein hydrolysates, water-soluble dietary fiber, sweeteners, bittering agents, fruit juice, coloring agents, herbs, and flavoring agents.

[0052] By using hops or hop processed products as raw materials, it is possible to produce a fermented beer-flavored beverage containing iso-α acids. Hops contain α acids, which are precursors of iso-α acids. The hops used as raw materials may be fresh hops, dried hops, or hop pellets. The hop processed products used as raw materials may also be hop extracts obtained by extracting bitter components from hops. They may also be hop processed products containing iso-formed components of bitter components in hops, such as iso-formed hop extracts, tetrahydroisohumulones, and hexahydroisohumulones.

[0053] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fibers used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0054] The sweetener may be sugar, a sweetener with a relatively low sweetness, or a sweetener with a high sweetness. Specific examples of sweeteners with a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharides refer to carbohydrates formed by the polymerization of three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides, mainly based on their size. Oligosaccharides are carbohydrates formed by the polymerization of approximately 3 to 10 monosaccharides, and dextrin refers to carbohydrates obtained by hydrolyzing starch and larger than oligosaccharides. Examples of sweet amino acids include alanine and glycine, with alanine being preferred. Examples of high-sweetness sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia, etc. These sweeteners may be used alone or in combination.

[0055] The bittering agent is not particularly limited as long as it imparts a bitterness identical to or similar to that of beer in the final fermented beer-flavored beverage, and may be a bittering component contained in hops or a bittering component not contained in hops. Specific examples of the bittering agent include bittering components such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quasin, iso-α acids, tetraiso-α acids, β acid oxides, quinine, momordicin, quercitrin, theobromine, and caffeine, as well as bittering materials such as bitter melon, Swertia japonica tea, Kuding tea, wormwood extract, gentian extract, and cinchona extract. These bittering agents may be used alone or in combination.

[0056] Examples of protein hydrolysates include soy protein hydrolysates. Examples of coloring agents include caramel color. Examples of flavorings include beer flavors, beer aromas, and hop aromas.

[0057] In order to prepare a beer-taste beverage with a true extract content of 5.0% Plato or more, a high-concentration fermentation raw material liquid is prepared in the brewing step. The fermentation raw material liquid is preferably one that will result in a raw wort extract concentration of 20.0% Plato or more, more preferably 25.0% Plato or more, even more preferably 30.0% Plato or more, and even more preferably 35.0% Plato or more in the resulting beer-taste beverage.

[0058] The original wort extract concentration of a fermented beer-flavored beverage can be measured according to the analytical method published by the Brewing Society of Japan ("8.5 Extract-Related Measurement Methods" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)." Specifically, it can be measured from the alcohol concentration and true extract concentration of the fermented beer-flavored beverage.

[0059] In the mashing step, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, etc., or enzyme preparations such as protease, etc. These enzymes promote the decomposition reaction of non-assimilable sugars in the fermentation raw material into assimilable sugars, and even when a fermentation raw material with a high malt content is used, it is possible to prepare a fermentation raw material liquid with a low content of non-assimilable sugars.

[0060] Saccharification is carried out using enzymes derived from the grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted as appropriate, taking into consideration the type of grain raw materials used, the proportion of the grain raw materials in the total fermentation raw materials, the type and amount of enzymes added, and the desired quality of the fermented beer-taste beverage. For example, saccharification can be carried out by conventional methods, such as by maintaining a mixture containing the grain raw materials at 35 to 70°C for 20 to 90 minutes. Adjusting the saccharification time can control the saccharification efficiency and adjust the carbohydrate content of the final fermented beer-taste beverage to fall within a desired range.

[0061] The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0062] By adding herbs and other ingredients as appropriate before or during the boiling process, a fermented beer-flavored beverage with the desired flavor can be produced. Hops are particularly preferably added before or during the boiling process. Boiling in the presence of hops allows the flavor and aroma components of the hops to be efficiently extracted. The amount of hops to be added, the manner of addition (e.g., adding them in several batches), and the boiling conditions can be determined as appropriate.

[0063] After the mashing step and before the fermentation step, it is preferable to remove dregs such as proteins generated by precipitation from the prepared broth. The removal of dregs can be carried out by any solid-liquid separation process, but typically, a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time should be 15°C or higher, and is generally about 50 to 100°C. The broth (filtrate) after dregs removal is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after dregs removal becomes the fermentation raw material liquid.

[0064] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be subjected to the fermentation step as is, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts normally used in the production of alcoholic beverages. Either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0065] Furthermore, in the storage step, the resulting fermented liquor is aged in a storage tank and stored at low temperatures of around 0°C for stabilization. Then, in the filtration step, the aged fermented liquor is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining the desired fermented beer-flavored beverage. Any method capable of filtering out the yeast may be used for this filtration, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of around 0.4 to 1.0 μm. Furthermore, to achieve the desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the liquor.

[0066] Before or after the filtration treatment, a membrane filtration treatment to remove water can be further performed. As the membrane filtration treatment, a known membrane treatment used in a concentration treatment, such as an RO membrane treatment or an FO membrane treatment, can be used.

[0067] In addition, in a step subsequent to the yeast fermentation step, for example, by mixing with an alcohol-containing distillate, a fermented beer-flavored beverage equivalent to a liqueur under the Liquor Tax Act can be produced. The alcohol-containing distillate can be added before or after adding water to adjust the alcohol concentration. Barley spirits is preferred as the alcohol-containing distillate to be added, as this allows for the production of a fermented beer-flavored beverage with a more desirable barley flavor.

[0068] Non-fermented beer-taste beverages, which are produced without a fermentation process, can generally be produced by mixing ingredients (blending method). For example, specifically, they can be produced by a blending step in which ingredients are mixed to prepare a blend, and a gas introduction step in which carbon dioxide gas is added to the resulting blend.

[0069] First, in the blending step, the raw materials are mixed to prepare a blended liquid. In the blending step, it is preferable to prepare a blended liquid in which all raw materials except carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by dissolving the previously added raw materials and then adding the remaining raw materials. Furthermore, for example, solid raw materials (e.g., powder or granular) and alcohol may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions, alcohol, and, if necessary, raw material water may be mixed. Furthermore, heated raw materials may be added to the raw material water, or the prepared blended liquid may be heated.

[0070] Examples of ingredients include bittering agents, acidulants, sweetening agents, caramel coloring, flavoring agents, ethanol (raw alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their decomposition products, etc. As the bittering agent, those listed above can be used.

[0071] Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners. These sweeteners may be used alone or in combination of two or more. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

[0072] Acidulants include organic acids such as lactic acid, citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, adipic acid, and fumaric acid. Flavoring agents include beer extracts, beer flavorings, hop flavorings, and the like.

[0073] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0074] Examples of polysaccharides include starch, dextrin, etc. Dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than an oligosaccharide (a carbohydrate formed by polymerizing approximately 3 to 10 monosaccharides).

[0075] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc.

[0076] If insoluble matter is generated in the preparation prepared in the preparation step, it is preferable to subject the preparation to a treatment to remove the insoluble matter, such as filtration, before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be carried out by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0077] Next, in the gas introduction step, carbon dioxide gas is added to the preparation obtained in the blending step. This results in a non-fermented beer-flavored beverage. The addition of carbon dioxide imparts a refreshing sensation similar to that of beer. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the preparation obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation obtained in the blending step.

[0078] After the addition of carbon dioxide, the resulting non-fermented beer-taste beverage may be further subjected to a process to remove insoluble matter, such as filtration. The process for removing insoluble matter is not particularly limited, and can be carried out by a method commonly used in the art.

[0079] If the beer-taste beverage according to the present invention does not contain carbon dioxide, the gas introduction step can be omitted. In this case, the desired non-fermented beer-taste beverage can be obtained by subjecting the prepared liquid in the preparation step to a process such as filtration to remove insoluble matter.

[0080] The produced beer-taste beverage can be filled into a container and sealed to produce a packaged beer-taste beverage. The container can be filled and sealed using conventional methods. The empty space of the packaged beer-taste beverage may also be filled with an inert gas such as nitrogen or carbon dioxide. The inert gas can reduce the amount of oxygen present in the container.

[0081] The container into which the packaged beer-taste beverage is filled is not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle-shaped cans. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0082] The beer-taste beverage of the present invention may be subjected to heat sterilization as necessary during its production process. Heat sterilization may be carried out before or after filling into containers. Sterilization may be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization. [Example]

[0083] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

[0084] Unless otherwise specified, various components in the beer-taste beverage were measured by the following methods. The alcohol concentration was measured by the distillation-hydrometer method (see revised BCOJ Beer Analysis Methods 8.3.1). The true extract concentration was measured by the pycnometer method (see revised BCOJ Beer Analysis Method 8.4.1). The original wort extract concentration was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Methods 8.5). The true fermentation degree was calculated from the measured alcohol concentration and true extract concentration (see Revised BCOJ Beer Analysis Methods 8.5). The iso-α-acid concentration was quantified by HPLC (see Revised BCOJ Beer Analysis Method 8.25). The ethyl acetate concentration was measured by injection into a headspace gas chromatograph equipped with an FID (see Revised BCOJ Beer Analysis Method 8.22).

[0085] <Measurement of linalool concentration> The linalool concentration in the beverage was measured by stirring a polydimethylsiloxane (PDMS)-coated stir bar (Twister) in the sample solution, capturing the linalool contained in the sample, thermally desorbing it, and then introducing it into a GC-MS system for analysis (SBSE (stir bar extraction) method). Compounds were identified and quantified based on their specific retention times and fragment ion intensities. Linalool was M / Z = 136 (TI), RT = 9.372). The GC conditions and calibration curve range were as follows:

[0086] (GC conditions) Equipment: HP 6890 GC, HP 5973 MSD (Agilent Technologies) Column: DB-WAX (Agilent 121-7022) (20 m x 0.18 mm (ID) x 0.18 μm (FT)) D (Agilent Technologies) Column temperature: 35°C (2 min) → 13.5°C / min → 240°C (4.5 min) Transfer line temperature: 240℃ Inlet (CIS): Solvent vent (Vent time: 0.01 min, Vent flow rate: 50.0 mL / min, Vent pressure: 99.25 kPa, Purge flow rate: 50 mL / min, Purge time: 2.0 min, Total flow: 53.72 mL / min) Gas: Helium gas (constant flow mode, carrier gas flow rate: 0.72 mL / min) MSD: SIM mode (quadrupole: 150°C, ion source: 240°C) Config: Set the switching valve to Lowsplit.

[0087] [Table 1]

[0088] <Measurement of proline concentration> Proline concentrations in the beverages were analyzed using a Waters ACQUITY UPLC system. First, 100 mL of each beverage was sonicated to remove carbon dioxide. If the beverage was cloudy or contained precipitate, it was filtered through a hydrophilic filter (0.45 μm). Next, 200 μL of each beverage was mixed with 160 μL of water and 40 μL of Norvaline (1000 pmol / μL). 10 μL of the resulting solution was mixed with 70 μL of borate buffer and 20 μL of AQC derivatization reagent for reaction.

[0089] (Analysis conditions) Instrument: ACQUITY UPLC / TUV + Empower2 software Column: ACQUITY UPLC AccQ·Tag Ultra (2.1 x 100 mm) Column temperature: 60℃ Flow rate: 0.7mL / min Measurement wavelength: 260nm Mobile phase conditions: Cell culture medium method was used (Mobile phase A: AccQ·Tag Ultra Eluent A (concentrated) 100 mL + water 900 mL, Mobile phase B: AccQ·Tag Ultra Eluent B).

[0090] [Table 2]

[0091] <Acid concentration measurement> The concentrations of phosphoric acid and organic acids in the beverages were analyzed using an HPLC organic acid analysis system (Prominence, Shimadzu Corporation).

[0092] (separation conditions) Separation method: ion exclusion chromatography Column: Shim-pack SCR-102H (300 mmL x 8 mm(ID)), 2 columns connected in series Mobile phase: 5mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8mL / min Temperature: 40℃

[0093] (Detection conditions) Detection method: Post-column pH buffered electrical conductivity detection Reagents: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-tris aqueous solution containing 100 μmol / L EDTA Flow rate: 0.8mL / min

[0094] [Reference example 1] Commercially available pilsner-style beer was concentrated using an RO membrane and then degassed to remove carbon dioxide, yielding the beer-flavored beverages of Test Plots 1-1 to 1-6 shown in Table 3.

[0095] A sensory evaluation test was conducted to compare the degree of hop bitterness in the resulting beer-flavored beverages. The test was repeated three times on different days by 15 trained panelists. The test rated the degree of hop bitterness on a scale of 0 to 6 (0 being the weakest, 6 being the strongest), with 3 and 5 on the scale fixed using a standard sample. The panelists conducted preliminary discussions and preliminary tests to reach a common understanding of the definition of hop-like astringency and to refine the scores so that the psychological intervals between each score were equal. Panelists were not given details about the individual samples, they tasted in individual booths, and no post-tasting discussion was held. The samples were poured into 70 mL clear 250 mL glasses and presented at 12° C. The six samples were presented simultaneously in a random order, and panelists swallowed and evaluated the samples. The scores (average values) for each sample are shown in Table 3.

[0096] [Table 3]

[0097] The results of the sensory evaluation were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant, so the significant differences between panelists were determined to be secondary. Furthermore, a multiple comparison (subordinate test) was performed on the samples using the Bonferroni method. As a result, it was confirmed that there was a significant difference at the 5% level between test plots 1-1 to 1-3 and test plots 1-4 to 1-6 in terms of hop bitterness.

[0098] The above evaluation results confirmed that in beer-flavored beverages with a true extract ratio of 5.0% Plato or more, when the Iso / Pro ratio is 0.05 or more, a strong hop-like bitterness is perceived.

[0099] [Example 1] Linalool or ethyl acetate, a typical aroma component of beer, was added to the beer-taste beverages of Test Plots 1-1 and 1-2 of Reference Example 1 to the concentrations shown in Table 4 to prepare beer-taste beverages. The resulting beverages were compared for their degree of hop-like bitterness by sensory evaluation, as in Reference Example 1. The evaluation results are shown in Table 4.

[0100] [Table 4]

[0101] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, Bonferroni's multiple comparison (subordinate test) was performed on the samples. Results indicated that there was no significant difference in hop-like astringency between Test Plot 1-1 and Test Plot 2-2, which contained ethyl acetate. However, there was a significant difference at the 5% level between Test Plot 1-1 and Test Plot 2-1, which contained linalool. There was also no significant difference between Test Plot 1-2 and Test Plot 2-4, which contained ethyl acetate. However, there was a significant difference at the 5% level between Test Plot 1-2 and Test Plot 2-3, which contained linalool. These results demonstrate that hop-like astringency can be reduced by increasing the linalool concentration in beer-flavored beverages with a true extract content of 5.0% Plato or higher and an Iso / Pro ratio of 0.05 or higher.

[0102] [Example 2] Linalool was added to the beer-taste beverages of Test Plots 1-1, 1-2, and 1-3 of Reference Example 1 to the concentrations shown in Tables 5 to 7, respectively, to prepare beer-taste beverages. The resulting beverages were compared for the degree of hop-like bitterness by a sensory evaluation test, as in Reference Example 1. The evaluation results are shown in Tables 5 to 7.

[0103] [Table 5]

[0104] [Table 6]

[0105] [Table 7]

[0106] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, Bonferroni's multiple comparison (subordinate test) was performed on the samples. Results confirmed that, for hop-like astringency, there was a significant difference at the 5% level between Test Plot 1-1 and Test Plots 3-1 to 3-5, which contained linalool. Similarly, there was a significant difference at the 5% level between Test Plot 1-2 and Test Plots 3-6 to 3-10, which contained linalool, and there was a significant difference at the 5% level between Test Plot 1-3 and Test Plots 3-11 to 3-15, which contained linalool. These results demonstrate that hop-like astringency can be reduced by increasing the linalool concentration to a L / Iso of 0.12 or greater for beer-flavored beverages with a true extract content of 5.0% Plato or greater and an Iso / Pro ratio of 0.05 or greater.

[0107] [Example 3] As shown in Examples 1 and 2, in beer-flavored beverages with a genuine extract ratio of 5.0% or more and an Iso / Pro ratio of 0.05 or more, increasing the linalool concentration so that the L / Iso ratio was 0.12 or more reduced the hop-like harshness, but the increased linalool reduced the flavor balance reminiscent of pilsner-style beer, resulting in a stronger sense of incongruity. Therefore, the effects of each acid on this flavor balance reminiscent of pilsner-style beer were investigated.

[0108] Specifically, beer-taste beverages were prepared by adding phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, acetic acid, lactic acid, and pyroglutamic acid to the beer-taste beverage of Test Group 2-1 in Example 1 at concentrations shown in Tables 8 and 9. The resulting beverages were compared for the degree of flavor balance reminiscent of pilsner-style beer through a sensory evaluation test.

[0109] The sensory evaluation test was conducted by 15 trained panelists, with evaluation repeated three times on different days. In the test, the degree of flavor balance reminiscent of pilsner-style beer (strength of strangeness) was evaluated on a scale of 0 to 5 (0: none, 1: slight, 2: a little, 3: normal, 4: strong, 5: very strong). The undiluted beer-flavored beverage of Test Pt. 1-1 was given a score of 3.0, and the two-fold diluted version of the beer-flavored beverage of Test Pt. 1-1 was given a score of 2.0. The panelists conducted preliminary discussions and pre-tests to reach a common understanding of the definition of flavor balance reminiscent of a Pilsner-style beer and to refine the scores to ensure that the psychological intervals between each score were equal. Panelists were not given details about the individual samples, they tasted in individual booths, and no post-tasting discussion was held. The samples were poured into 70 mL clear 250 mL glasses and presented at 12° C. The six samples were presented simultaneously in a random order, and panelists swallowed and evaluated the samples. The scores (average values) for each sample are shown in Tables 8 and 9.

[0110] [Table 8]

[0111] [Table 9]

[0112] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, Bonferroni's multiple comparison (subordinate test) was performed on the samples. The results showed that there was no significant difference in the flavor balance reminiscent of pilsner-style beer between Test Plot 2-1 and Test Plots 4-3, 4-5, 4-6, and 4-8, which were supplemented with pyruvic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid, respectively. However, there was a significant difference at the 5% level between Test Plot 2-1 and Test Plots 4-1, 4-2, and 4-4, which were supplemented with phosphoric acid, citric acid, and malic acid, respectively. These results demonstrate that for beer-flavored beverages with a true extract ratio of 5.0% Plato or higher, an Iso / Pro ratio of 0.05 or higher, and an L / Iso ratio of 0.12 or higher, increasing the concentration of phosphoric acid, citric acid, or malic acid can improve the flavor balance reminiscent of pilsner-style beer.

[0113] [Example 4] Beer-taste beverages were prepared by adding phosphoric acid, citric acid, and malic acid to the beer-taste beverage of Test Plot 2-1 in Example 1 at the concentrations shown in Tables 10 to 13. The resulting beverages were subjected to a sensory evaluation test in the same manner as in Example 3 to compare the degree of flavor balance reminiscent of pilsner-style beer. The evaluation results are shown in Tables 10 to 13.

[0114] [Table 10]

[0115] [Table 11]

[0116] [Table 12]

[0117] [Table 13]

[0118] The results of the sensory evaluation of each beverage were analyzed using a two-way analysis of variance. The p-value was calculated from the F-value and degrees of freedom for each factor (panelist, sample). The differences between panelists were significant at the 5% level, but the interaction between panelist and sample was not significant. Therefore, the significant differences between panelists were determined to be secondary. Furthermore, a Bonferroni multiple comparison (subordinate test) was performed on the samples. The results confirmed that there was a significant difference at the 5% level between Test Pt. 2-1 and Test Pts. 5-1 to 5-18, which contained phosphoric acid, citric acid, and malic acid, in terms of the flavor balance reminiscent of pilsner-style beer. These results demonstrate that for beer-flavored beverages with a true extract ratio of 5.0% Plato or higher, an Iso / Pro ratio of 0.05 or higher, and an L / Iso ratio of 0.12 or higher, increasing the concentration of phosphoric acid, citric acid, or malic acid can improve the flavor balance reminiscent of pilsner-style beer.

Claims

1. Contains malt and hops as raw materials, The proportion of genuine extract is 5.0% Plato or more, The ratio of the iso-α acid concentration (mg / L) to the proline concentration (mg / L) is 0.05 or more; A beer-flavored beverage having a ratio of linalool concentration (μg / L) to iso-α acid concentration (mg / L) of 0.12 or more.

2. 2. The beer-taste beverage according to claim 1, wherein the ratio of iso-α acid concentration (mg / L) to proline concentration (mg / L) is 0.15 or less.

3. 2. The beer-flavored beverage according to claim 1, wherein the ratio of linalool concentration (μg / L) to iso-α acid concentration (mg / L) is 1.00 or less.

4. 2. The beer-taste beverage according to claim 1, wherein the proportion of true extract is 20.0% Plato or less.

5. 2. The beer-taste beverage according to claim 1, wherein the true degree of fermentation is 65% by mass or more.

6. 2. The beer-taste beverage according to claim 1, which is a fermented beer-taste beverage.

7. 2. The beer-taste beverage according to claim 1, which is a concentrated beer-taste beverage.

8. 2. The beer-taste beverage according to claim 1, wherein the alcohol concentration is 5.0% by volume or more.

9. 2. The beer-taste beverage according to claim 1, wherein the ratio of phosphoric acid concentration (mg / L) to linalool concentration (μg / L) is 57.0 or higher.

10. 2. The beer-taste beverage according to claim 1, wherein the ratio of citric acid concentration (mg / L) to linalool concentration (μg / L) is 33.0 or greater.

11. 2. The beer-taste beverage according to claim 1, wherein the ratio of malic acid concentration (mg / L) to linalool concentration (μg / L) is 14.0 or higher.

12. 2. The beer-taste beverage according to claim 1, wherein the carbon dioxide has a gas volume of 1.5 GV or less.

13. Made from malt, The method for producing a beer-flavored beverage includes adjusting the concentration of the genuine extract, alcohol, proline, iso-α acid, and linalool so that the ratio of the genuine extract is 5.0% Plato or more, the ratio of the iso-α acid concentration (mg / L) to the proline concentration (mg / L) is 0.05 or more, and the ratio of the linalool concentration (μg / L) to the iso-α acid concentration (mg / L) is 0.12 or more.

14. 14. The method for producing a beer-taste beverage according to claim 13, further comprising adjusting the concentrations of the true extract and alcohol so that the true fermentation degree is 65% by mass or more.

15. A method for reducing the malty bitterness of a beer-taste beverage containing malt as an ingredient, comprising: the beer-taste beverage has a true extract ratio of 5.0% Plato or more and a ratio of iso-α acid concentration (mg / L) to proline concentration (mg / L) of 0.05 or more; The method for adjusting the iso-α acid concentration and the linalool concentration so that the ratio of the linalool concentration (μg / L) to the iso-α acid concentration (mg / L) is 0.12 or more.

16. 16. The method according to claim 15, wherein the beer-taste beverage has a degree of true fermentation of 65% by mass or more.

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