Beer-flavored beverage and method for producing the same

Abstract

We offer a beer-flavored beverage that provides a pleasant throat hit, a balanced beer-like taste, and a refreshing finish. [Solution] According to the present invention, a beer-flavored beverage is provided that contains 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine, wherein the 2,5-dimethylpyrazine concentration is 4 ppb or more and 35 ppb or less, the 2,6-dimethylpyrazine concentration is 3 ppb or more and 22 ppb or less, and the 2-methylpyrazine concentration is 7 ppb or more and 60 ppb or less. The present invention is advantageous in that it can meet the diverse tastes and needs of consumers by providing a beer-flavored beverage with a good throat-stimulating sensation, a beer-like balance and refreshing taste.

Description

Technical Field

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

Background Art

[0002] In beers, it is required to impart a proper richness. As techniques that bring such an effect, a method of adding alcohols, aldehydes, various sweeteners, etc. (Patent Document 1) is known. However, any of these methods inevitably affects the flavor balance other than richness, and many problems remain.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a beer-taste beverage having a good irritation feeling in the throat, a beer-like balance, and a refreshing feeling.

Means for Solving the Problems

[0005] The present inventors have found that in a beer-taste beverage, by containing 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine within a predetermined concentration range and containing 2-methylpyrazine, the irritation feeling in the throat, the beer-like balance, and the refreshing feeling of the beer-taste beverage become good. The present invention is based on these findings.

[0006] According to the present invention, the following inventions are provided. [1] A beer-flavored beverage comprising 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine, wherein the 2,5-dimethylpyrazine concentration is 4 ppb or more and 35 ppb or less, the 2,6-dimethylpyrazine concentration is 3 ppb or more and 22 ppb or less, and the 2-methylpyrazine concentration is 7 ppb or more and 60 ppb or less. [2] The beer-flavored beverage described in [1] above, wherein the total concentration of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine is 10 ppb or more and 80 ppb or less. [3] A beer-flavored beverage as described in [1] or [2] above, having a chromaticity of less than 20 EBC. [4] A beer-flavored beverage as described in any of [1] to [3] above, with a malt content of 20% or more and less than 75%. [5] A method for producing a beer-flavored beverage, comprising the step of containing 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine, wherein the concentration of 2,5-dimethylpyrazine is 4 ppb or more and 35 ppb or less, the concentration of 2,6-dimethylpyrazine is 3 ppb or more and 22 ppb or less, and the concentration of 2-methylpyrazine is 7 ppb or more and 60 ppb or less. [6] A method for improving the flavor of a beer-flavored beverage, comprising a step in the production of the beverage in which 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine are included, wherein the concentration of 2,5-dimethylpyrazine is 4 ppb or more and 35 ppb or less, the concentration of 2,6-dimethylpyrazine is 3 ppb or more and 22 ppb or less, and the concentration of 2-methylpyrazine is 7 ppb or more and 60 ppb or less.

[0007] According to the present invention, by including 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine within a predetermined concentration range in a beer-flavored beverage, and also including 2-methylpyrazine, it is possible to provide a beverage with a good throat tingling sensation, a beer-like balance, and a refreshing taste, which is advantageous in that it can meet the diverse tastes and needs of consumers. Specific description of the invention

[0008] In this invention, "beer-flavored beverage" means a beverage having a beer-like flavor, and beer-flavored beverages include beer-flavored alcoholic beverages and beer-flavored non-alcoholic beverages.

[0009] In this invention, "beer-flavored alcoholic beverage" means a beverage fermented by yeast using a carbon source, a nitrogen source, and water as raw materials, and includes beer and sparkling alcoholic beverages (including those containing distilled alcohol as raw materials and those not containing malt or hops). A preferred embodiment of the beer-flavored alcoholic beverage is a beer-flavored alcoholic beverage in which malt and / or ungerminated grains are used as at least part of the raw materials, and more preferably a beer-flavored alcoholic beverage in which malt is used as at least part of the raw materials. Since the beer-flavored alcoholic beverage of this invention undergoes a fermentation process using yeast, it can be rephrased as "beer-flavored fermented alcoholic beverage." Furthermore, in this invention, beer refers to a beverage fermented from malt, hops, and water, or a beverage fermented from malt, hops, water, and certain auxiliary ingredients, satisfying the following two conditions (limited to those with an alcohol content of less than 20%). • The malt ratio must be 50 / 100 or higher. - This can mean that the weight of the fruit used (including dried, boiled, or concentrated fruit juice) and certain flavorings does not exceed 5% of the weight of the malt (including those not used) (see the Liquor Tax Act (Law No. 6 of 1953), which came into effect on June 14, 2024).

[0010] In this invention, "beer-flavored non-alcoholic beverage" is used to mean both a beverage that contains no alcohol at all, i.e., a beverage with an ethanol concentration of 0.00 v / v%, and a beverage with an ethanol concentration greater than 0.00 v / v% and less than 1 v / v%. Beer-flavored non-alcoholic beverages include beer-flavored fermented non-alcoholic beverages and beer-flavored non-fermented non-alcoholic beverages, but beer-flavored fermented non-alcoholic beverages are preferred. Beer-flavored fermented non-alcoholic beverages mean beer-flavored non-alcoholic beverages that have undergone a fermentation process using yeast, and include beverages produced by removing the alcohol components produced in the fermentation process after the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), and beverages produced by stopping the fermentation process at a stage where the ethanol concentration is less than 1 v / v%. Non-fermented beer-flavored non-alcoholic beverages mean beverages produced without undergoing a fermentation process.

[0011] The beer-flavored beverage of the present invention may use malt and / or ungerminated grains as at least a part of its raw materials, preferably at least barley malt and wheat malt, or both, as grain-derived raw materials, and may also use malt extract. In the present invention, the proportion of barley malt (mass) in the total mass of raw malt may be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%, and the proportion of wheat malt (mass) in the total mass of raw malt may be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%.

[0012] The beer-flavored beverage of the present invention may use malt and / or ungerminated grains as at least part of its raw materials, preferably using at least malt (e.g., wheat malt, barley malt) as a grain-derived raw material, and may also use malt extract. When the beer-flavored beverage of the present invention uses malt as at least part of its raw materials, the malt usage ratio may be, for example, 1% or less, 1% or more, 2% or less, 2% or more, 3% or less, 3% or more, 4% or less, 4% or more, 5% or less, 5% or more, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or less, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 26% or less, 26% or more, 27% % or less, 27% or more, 28% or less, 28% or more, 29% or less, 29% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more Above, 36% or less, 36% or more, 37% or less, 37% or more, 38% or less, 38% or more, 39% or less, 39% or more, 40% or less, 40% or more, 41% or less, 41% or more, 42% or less, 42% or more, 43% or less, 43% or more, 44% or less, 4 4% or more, 45% or less, 45% or more, 46% or less, 46% or more, 47% or less, 47% or more, 48% or less, 48% or more, 49% or less, 49% or more, 50% or less, 50% or more, 51% or less, 51% or more, 52% or less, 52% or more, 53% Below, 53% or more, 54% or less, 54% or more, 55% or less, 55% or more, 56% or less, 56% or more, 57% or less, 57% or more, 58% or less, 58% or more, 59% or less, 59% or more, 60% or less, 60% or more, 61% or less, 61% or more, The limits can be 62% or less, 62% or more, 63% or less, 63% or more, 64% or less, 64% or more, 65% or less, 65% or more, 66% or less, 66% or more, 67% or less, 67% or more, 68% or less, 68% or more, 69% or less, 69% or more, 70% or less, 70% or more, 71% or less, 71% or more, 72% or less, 72% or more, 73% or less, 73% or more, 74% or less, 74% or more, or less than 75%. "or less" can be written as "less than", and "or more" can be written as "greater than". These upper and lower limits can be combined in any way.In this invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and brewing water.

[0013] The beer-flavored alcoholic beverage of the present invention allows for the arbitrary setting of the alcohol concentration (ethanol concentration), but the lower limit of the alcohol concentration (greater than or equal to) is, for example, 1.0v / v%, 1.1v / v%, 1.2v / v%, 1.3v / v%, 1.4v / v%, 1.5v / v%, 1.6v / v%, 1.7v / v%, 1.8v / v%, 1.9v / v%, 2.0v / v%, 2.1v / v%, 2.2v / v%, 2.3v / v%, 2.4v / v%, 2.5v / v%, 2.6v / v%, 2.7v / v%, 2.8v / v%, 2.9v / v%, 3.0v / v%, 3. The v / v percentage can be 1v / v%, 3.2v / v%, 3.3v / v%, 3.4v / v%, 3.5v / v%, 3.6v / v%, 3.7v / v%, 3.8v / v%, 3.9v / v%, or 4.0v / v%, with upper limits (less than or equal to) being, for example, 20.0v / v%, 19.9v / v%, 19.8v / v%, 19.7v / v%, 19.6v / v%, 19.5v / v%, 19.4v / v%, 19.3v / v%, 19.2v / v%, 19.1v / v%, 19.0v / v%, 18.9v / v%, 18.8v / v%, 18.7v / v%, 18.6v / v%, or 18.5v / v%. %, 18.4v / v%, 18.3v / v%, 18.2v / v%, 18.1v / v%, 18.0v / v%, 17.9v / v%, 17.8v / v%, 17.7v / v%, 17.6v / v%, 17.5v / v%, 17.4v / v%, 17.3v / v%, 17.2v / v%, 17.1v / v%, 17.0v / v%, 16.9v / v%, 16.8v / v%, 16.7v / v%, 16.6v / v%, 16.5v / v%, 16.4v / v%, 16.3v / v%, 16.2v / v%, 16.1v / v%, 16.0v / v%, 15.9v / v%, 15.8v / v%, 15.7v / v%, 15.6v / v%, 15.5v / v%, 15.4v / v%, 15.3v / v%, 15.2v / v%, 15.1v / v%, 15.0v / v%, 14.9v / v%, 14.8v / v%, 14.7v / v%, 14.6v / v%, 14.5v / v%, 14.4v / v%, 14.3 v / v%, 14.2v / v%, 14.1v / v%, 14.0v / v%, 13.9v / v%, 13.8v / v%, 13.7v / v%, 13. 6v / v%, 13.5v / v%, 13.4v / v%, 13.3v / v%, 13.2v / v%, 13.1v / v%, 13.0v / v%, 12.9v / v%, 12.8v / v%, 12.7v / v%, 12.6v / v%, 12.5v / v%, 12.4v / v%, 12.3v / v%, 12.2v / v%, 12.1v / v%, 12.0v / v%, 11.9v / v%, 11.8v / v%, 11.7v / v%, 11.6v / v%, 1 1.5v / v%, 11.4v / v%, 11.3v / v%, 11.2v / v%, 11.1v / v%, 11.0v / v%, 10.9v / v%, 10.8v / v%, 10.7v / v%, 10.6v / v%, 10.5v / v%, 10.4v / v%, 10.3v / v%, 10.2v / v%, 10.1v / v%, 10.0v / v%, 9.9v / v%, 9.8v / v%, 9.7v / v%, 9.6v / v%, 9.5v / v%, 9.4v / v%, 9.3v / v%, 9.2v / v%, 9.1v / v%, 9.0v / v%, 8.9v / v%, 8.8v / v%, 8.7v / v%, 8.6 v / v%、8.5v / v%、8.4v / v%、8.3v / v%、8.2v / v%、8.1v / v%、8.0v / v%、7.9v / v%、7.8v / v%、7.7v / v%、7.6v / v%、7.5v / v%、7.4v / v%、7.3v / v%、7.2v / v%、7.1v / v%、 7.0v / v%、6.9v / v%、6.8v / v%、6.7v / v%、6.6v / v%、6.5v / v%、6.4v / v%、6.3v / v%、6.2v / v%、6.1v / v% or 6.0v / v% can be combined in any combinationさんします、 the alcohol concentration of the beer of the present invention is, for example, 1.0~20.0v / v%、1.0~19.0v / v%、1.0~18.0v / v%、1.0~17.0v / v%、1.0~16.0v / v%、1.0~15.0v / v%、1.0~14.0 v / v%、1.0~13.0v / v%、1.0~12.0v / v%、1.0~11.0v / v%、1.0~10.0v / v%、1.0~9 .0v / v%、1.0~8.0v / v%、1.0~7.0v / v%、1.0~6.0v / v%、2.0~20.0v / v%、2.0~19. 0v / v%、2.0~18.0v / v%、2.0~17.0v / v%、2.0~16.0v / v%、2.0~15.0v / v%、2.0~ 14.0v / v%、2.0~13.0v / v%、2.0~12.0v / v%、2.0~11.0v / v%、2.0~10.0v / v%、2.0~9.0v / v%, 2.0~8.0v / v%, 2.0~7.0v / v%, 2.0~6.0v / v%, 3.0~20.0v / v%, 3.0 ~19.0v / v%, 3.0~18.0v / v%, 3.0~17.0v / v%, 3.0~16.0v / v%, 3.0~15.0v / v%, 3.0~14.0v / v%, 3.0~13.0v / v%, 3.0~12.0v / v%, 3.0~11.0v / v%, 3.0~10.0v / v%, 3.0~9.0v / v%, 3.0~8.0v / v%, 3.0~7.0v / v% or 3.0~6.0v / v%. .

[0014] The alcohol concentration (ethanol concentration) of beer-flavored alcoholic beverages can be measured by methods widely known to those skilled in the art, for example, by the method described in the "National Tax Agency's prescribed analytical method."

[0015] In the beer-flavored non-alcoholic beverage of the present invention, the upper limit of the alcohol (ethanol) concentration (less than or equal to) is 0.99%(v / v), 0.95%(v / v), 0.90%(v / v), 0.85%(v / v), 0.80%(v / v), 0.75%(v / v), 0.70%(v / v), 0.65%(v / v), 0.60%(v / v), 0.55%(v / v), 0.50%(v / v), 0.45%(v / v), 0.40%(v / v), 0.35%(v / v), 0.30%(v / v), 0.25%(v / v), The values ​​can also be 0.20%(v / v), 0.15%(v / v), 0.10%(v / v), 0.05%(v / v), 0.01%(v / v), 0.009%(v / v), 0.005%(v / v), 0.004%(v / v), 0.003%(v / v), or 0.002%(v / v), and the lower limit (greater than or equal to) can be 0.001%(v / v), 0.002%(v / v), 0.003%(v / v), or 0.004%(v / v), and these upper and lower limits can be combined in any way.

[0016] The alcohol concentration (ethanol concentration) of beer-flavored non-alcoholic beverages can be measured by gas chromatography (GC) with an FID detector. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations. These control samples with known concentrations are preferably within the same concentration range as the one being measured. Furthermore, it is preferable to use an internal standard, an example of which is 2-propanol.

[0017] The beer-flavored beverage of the present invention is characterized in that 2,5-dimethylpyrazine is within a predetermined concentration range. In the beer-flavored beverage of the present invention, the lower limit (greater than or equal to) of the 2,5-dimethylpyrazine concentration is 4.0 ppb, but the following are also possible: 4.1 ppb, 4.2 ppb, 4.3 ppb, 4.4 ppb, 4.5 ppb, 4.5 ppb, 4.6 ppb, 4.7 ppb, 4.8 ppb, 4.9 ppb, 5.0 ppb, 5.1 ppb, 5.2 ppb, 5.3 ppb, 5.4 ppb, 5.5 ppb, 5.6 ppb, 5.7 ppb, 5.8 ppb, 5.9 ppb, 6.0 ppb, 6.1 ppb, 6.2 ppb, 6.3 ppb, 6.4 ppb, 6.5 ppb, 6.6 ppb, 6 It can also be 0.7ppb, 6.8ppb, 6.9ppb, 7.0ppb, 7.1ppb, 7.2ppb, 7.3ppb, 7.4ppb, 7.5ppb, 7.6ppb, 7.7ppb, 7.8ppb, 7.9ppb, 8.0ppb, 8.1ppb, 8.2ppb, 8.3ppb, 8.4ppb, 8.5ppb, 8.6ppb, 8.7ppb, 8.8ppb, 8.9ppb, 9.0ppb, 9.1ppb, 9.2ppb, 9.3ppb, 9.4ppb, 9.5ppb, 9.6ppb, 9.7ppb, 9.8ppb, 9.9ppb, or 10.0ppb. The upper limit (less than or equal to) is 35.0 ppb, but the following are also acceptable: 34.9 ppb, 34.8 ppb, 34.7 ppb, 34.6 ppb, 34.5 ppb, 34.4 ppb, 34.3 ppb, 34.2 ppb, 34.1 ppb, 34.0 ppb, 33.9 ppb, 33.8 ppb, 33.7 ppb, 33.6 ppb, 33.5 ppb, 33.4 ppb, 33.3 ppb, 33.2 ppb, 33.1 ppb, 33.0 ppb, 32.9 ppb, 32.8 ppb, 32.7 ppb, 32.6 ppb, 32.5 ppb , 32.4ppb, 32.3ppb, 32.2ppb, 32.1ppb, 32.0ppb, 31.9ppb, 31.8ppb, 31.7ppb, 31.6ppb, 31.5ppb, 31.4ppb, 31.3ppb, 31.2ppb, 31.1ppb, 3 1.0ppb, 30.9ppb, 30.8ppb, 30.7ppb, 30.6ppb, 30.5ppb, 30.4ppb, 30.3ppb, 30.2ppb, 30.1ppb, 30.0ppb, 29.9ppb, 29.8ppb, 29.7ppb, 29.6ppb, 29.5ppb, 29.4ppb, 29.3ppb, 29.2ppb, 29.1ppb, 29.0ppb, 28.9ppb, 28.8ppb, 28.7ppb, 28.6ppb, 28.5ppb, 28.4ppb, 28.3ppb, 28.2ppb , 28.1ppb, 28.0ppb, 27.9ppb, 27.8ppb, 27.7ppb, 27.6ppb, 27.5ppb, 27.4ppb, 27.3ppb, 27.2ppb, 27.1ppb, 27.0ppb, 26.9ppb, 26.8ppb, 26. It can also be 7ppb, 26.6ppb, 26.5ppb, 26.4ppb, 26.3ppb, 26.2ppb, 26.1ppb, 26.0ppb, 25.9ppb, 25.8ppb, 25.7ppb, 25.6ppb, 25.5ppb, 25.4ppb, 25.3ppb, 25.2ppb, 25.1ppb, 25.0ppb, 24.9ppb, 24.8ppb, 24.7ppb, 24.6ppb, 24.5ppb, 24.4ppb, 24.3ppb, 24.2ppb, 24.1ppb, or 24.0ppb. These lower and upper limits can be combined in any way, and the 2,5-dimethylpyrazine concentration of the beer-flavored beverage of the present invention can be, for example, 4.0 ppb to 35.0 ppb, 5.0 ppb to 35.0 ppb, 6.0 ppb to 35.0 ppb, 7.0 ppb to 35.0 ppb, 8.0 ppb to 35.0 ppb, 9.0 ppb to 35.0 ppb, 10.0 ppb to 35.0 ppb, 3.0 ppb to 34.0 ppb, 4.0 ppb to 34.0 ppb, 5.0 ppb to 34.0 ppb, or 6.0 ppb to 34.0 ppb. 7.0 ppb to 34.0 ppb, 8.0 ppb to 34.0 ppb, 9.0 ppb to 34.0 ppb, 10.0 ppb to 34.0 ppb, 4.0 ppb to 33.0 ppb, 5.0 ppb to 33.0 ppb, 6.0 ppb to 33.0 ppb, 7.0 ppb to 33.0 ppb, 8.0 ppb to 33.0 ppb, 9.0 ppb to 33.0 ppb, 10.0 ppb to 33.0 ppb, 4.0 ppb to 33.0 ppb, 5.0 ppb to 33.0 ppb, 6.0 ppb to 33.0 ppb, 7.0 ppb to 33.0 ppb or less, 8.0 ppb to 33.0 ppb, 9.0 ppb to 33.0 ppb, 10.0 ppb to 33.0 ppb, 4.0 ppb to 32.0 ppb, 5.0 ppb to 32.0 ppb, 6.0 ppb to 32.0 ppb, 7.0 ppb to 32.0 ppb, 8.0 ppb to 32.0 ppb, 9.0 ppb to 32.0 ppb, 10.0 ppb to 32.0 ppb, 4.0 ppb to 31.0 ppb, 5.0 ppb to 31.0 ppb, 6.0 ppb to 31.0 ppb, 7.0 ppb 7.0 ppb or more and 31.0 ppb or less, 8.0 ppb or more and 31.0 ppb or less, 9.0 ppb or more and 31.0 ppb or less, 10.0 ppb or more and 31.0 ppb or less, 4.0 ppb or more and 30.0 ppb or less, 5.0 ppb or more and 30.0 ppb or less, 6.0 ppb or more and 30.0 ppb or less, 7.0 ppb or more and 30.0 ppb or less, 8.0 ppb or more and 30.0 ppb or less, 9.0 ppb or more and 30.0 ppb or less, 10.0 ppb or more and 30.0 ppb or less, 4.0 ppb or more and 29.0 ppb or less, 5.0 ppb or more and 29.0 ppb or less, 6.0 ppb or more and 29.0 ppb or less, 7. 0 ppb to 29.0 ppb, 8.0 ppb to 29.0 ppb, 9.0 ppb to 29.0 ppb, 10.0 ppb to 29.0 ppb, 4.0 ppb to 28.0 ppb, 5.0 ppb to 28.0 ppb, 6.0 ppb to 28.0 ppb, 7.0 ppb to 28.0 ppb, 8.0 ppb to 28.0 ppb, 9.0 ppb to 28.0 ppb, 10.0 ppb to 28.0 ppb, 4.0 ppb to 27.0 ppb, 5.0 ppb to 27.0 ppb, 6.0 ppb to 27.0 ppb The following are the ranges: 7.0 ppb to 27.0 ppb, 8.0 ppb to 27.0 ppb, 9.0 ppb to 27.0 ppb, 10.0 ppb to 27.0 ppb, 4.0 ppb to 26.0 ppb, 5.0 ppb to 26.0 ppb, 6.0 ppb to 26.0 ppb, 7.0 ppb to 26.0 ppb, 8.0 ppb to 26.0 ppb, 9.0 ppb to 26.0 ppb, 10.0 ppb to 26.0 ppb, 4.0 ppb to 25.0 ppb, 5.0 ppb to 25.0 ppb, and 6.0 ppb to 25.The ppb can be 0 ppb or less, 7.0 ppb to 25.0 ppb, 8.0 ppb to 25.0 ppb, 9.0 ppb to 25.0 ppb, 10.0 ppb to 25.0 ppb, 4.0 ppb to 24.0 ppb, 5.0 ppb to 24.0 ppb, 6.0 ppb to 24.0 ppb, 7.0 ppb to 24.0 ppb, 8.0 ppb to 24.0 ppb, 9.0 ppb to 24.0 ppb, or 10.0 ppb to 24.0 ppb. In this invention, the unit "ppb" is synonymous with "μg / L".

[0018] The 2,5-dimethylpyrazine concentration of the beer-flavored beverage of the present invention may also be 4 ppb to 20 ppb, 4 ppb to 15 ppb, 4 ppb to 10 ppb, 5 ppb to 20 ppb, 5 ppb to 15 ppb, 5 ppb to 10 ppb, 10 ppb to 20 ppb, 10 ppb to 15 ppb, 15 ppb to 35 ppb, 20 ppb to 35 ppb, 24 ppb to 35 ppb, or 30 ppb to 35 ppb.

[0019] The beer-flavored beverage of the present invention is characterized in that 2,6-dimethylpyrazine is within a predetermined concentration range. In the beer-flavored beverage of the present invention, the lower limit (greater than or equal to) the 2,6-dimethylpyrazine concentration is 3.0 ppb, but the following are acceptable: 3.1 ppb, 3.2 ppb, 3.3 ppb, 3.4 ppb, 3.5 ppb, 3.5 ppb, 3.6 ppb, 3.7 ppb, 3.8 ppb, 3.9 ppb, 4.0 ppb, 4.1 ppb, 4.2 ppb, 4.3 ppb, 4.4 ppb, 4.5 ppb, 4.5 ppb, 4.6 ppb, 4.7 ppb, 4.8 ppb, 4.9 ppb, 5.0 ppb, 5.1 ppb, 5.2 ppb, 5.3 ppb, 5.4 ppb, 5.5 ppb, 5.6 ppb, 5.7 ppb, 5.8 ppb, 5.9 ppb, 6.0 ppb, 6.1 ppb. It can also be set to pb, 6.2ppb, 6.3ppb, 6.4ppb, 6.5ppb, 6.6ppb, 6.7ppb, 6.8ppb, 6.9ppb, 7.0ppb, 7.1ppb, 7.2ppb, 7.3ppb, 7.4ppb, 7.5ppb, 7.6ppb, 7.7ppb, 7.8ppb, 7.9ppb, 8.0ppb, 8.1ppb, 8.2ppb, 8.3ppb, 8.4ppb, 8.5ppb, 8.6ppb, 8.7ppb, 8.8ppb, 8.9ppb, 9.0ppb, 9.1ppb, 9.2ppb, 9.3ppb, 9.4ppb, 9.5ppb, 9.6ppb, 9.7ppb, 9.8ppb, 9.9ppb, or 10.0ppb. The upper limit (less than or equal to) is 22.0 ppb, but the following are also acceptable: 21.9 ppb, 21.8 ppb, 21.7 ppb, 21.6 ppb, 21.5 ppb, 21.4 ppb, 21.3 ppb, 21.2 ppb, 21.1 ppb, 21.0 ppb, 20.9 ppb, 20.8 ppb, 20.7 ppb, 20.6 ppb, 20.5 ppb, 20.4 ppb, 20.3 ppb, 20.2 ppb, 20.1 ppb, 20.0 ppb , 19.9ppb, 19.8ppb, 19.7ppb, 19.6ppb, 19.5ppb, 19.4ppb, 19.3ppb, 19.2ppb, 19.1ppb, 19.0ppb, 18.9ppb, 18.8p pb, 18.7ppb, 18.6ppb, 18.5ppb, 18.4ppb, 18.3ppb, 18.2ppb, 18.1ppb, 18.0ppb, 17.9ppb, 17.8ppb, 17.7ppb, 17.It can also be 6ppb, 17.5ppb, 17.4ppb, 17.3ppb, 17.2ppb, 17.1ppb, 17.0ppb, 16.9ppb, 16.8ppb, 16.7ppb, 16.6ppb, 16.5ppb, 16.4ppb, 16.3ppb, 16.2ppb, 16.1ppb, or 16.0ppb. These lower and upper limits can be combined in any way, and the 2,6-dimethylpyrazine concentration of the beer-flavored beverage of the present invention can be, for example, 3.0 ppb to 22.0 ppb, 4.0 ppb to 22.0 ppb, 5.0 ppb to 22.0 ppb, 6.0 ppb to 22.0 ppb, 7.0 ppb to 22.0 ppb, 8.0 ppb to 22.0 ppb, 9.0 ppb to 22.0 ppb, 10.0 ppb to 22.0 ppb, 3. 0 ppb to 21.0 ppb, 4.0 ppb to 21.0 ppb, 5.0 ppb to 21.0 ppb, 6.0 ppb to 21.0 ppb, 7.0 ppb to 21.0 ppb, 8.0 ppb to 21.0 ppb, 9.0 ppb to 21.0 ppb, 10.0 ppb to 21.0 ppb, 3.0 ppb to 20.0 ppb, 4.0 ppb to 20.0 ppb, 5.0 ppb to 20.0 ppb, 6.0 ppb to 20.0 ppb 7.0 ppb to 20.0 ppb, 8.0 ppb to 20.0 ppb, 9.0 ppb to 20.0 ppb, 10.0 ppb to 20.0 ppb, 3.0 ppb to 19.0 ppb, 4.0 ppb to 19.0 ppb, 5.0 ppb to 19.0 ppb, 6.0 ppb to 19.0 ppb, 7.0 ppb to 19.0 ppb, 8.0 ppb to 19.0 ppb, 9.0 ppb to 19.0 ppb, 10.0 ppb to 19.0 ppb pb or less, 3.0 ppb to 18.0 ppb, 4.0 ppb to 18.0 ppb, 5.0 ppb to 18.0 ppb, 6.0 ppb to 18.0 ppb, 7.0 ppb to 18.0 ppb, 8.0 ppb to 18.0 ppb, 9.0 ppb to 18.0 ppb, 10.0 ppb to 18.0 ppb, 3.0 ppb to 17.0 ppb, 4.0 ppb to 17.0 ppb, 5.0 ppb to 17.0 ppb, 6.0 ppb to 17.The PP levels can be 0 ppb or less, 7.0 ppb to 17.0 ppb, 8.0 ppb to 17.0 ppb, 9.0 ppb to 17.0 ppb, 10.0 ppb to 17.0 ppb, 3.0 ppb to 16.0 ppb, 4.0 ppb to 16.0 ppb, 5.0 ppb to 16.0 ppb, 6.0 ppb to 16.0 ppb, 7.0 ppb to 16.0 ppb, 8.0 ppb to 16.0 ppb, 9.0 ppb to 16.0 ppb, or 10.0 ppb to 16.0 ppb.

[0020] The 2,6-dimethylpyrazine concentration of the beer-flavored beverage of the present invention may also be 3 ppb to 15 ppb, 3 ppb to 10 ppb, 5 ppb to 15 ppb, 5 ppb to 10 ppb, or 16 ppb to 22 ppb.

[0021] The beer-flavored beverage of the present invention is characterized in that the 2-methylpyrazine is within a predetermined concentration range. In the beer-flavored beverage of the present invention, the 2-methylpyrazine concentration is not particularly limited, but its lower limit (greater than or equal to) is, for example, 7.0 ppb, 7.1 ppb, 7.2 ppb, 7.3 ppb, 7.4 ppb, 7.5 ppb, 7.6 ppb, 7.7 ppb, 7.8 ppb, 7.9 ppb, 8.0 ppb, 8.1 ppb, 8.2 ppb, 8.3 ppb, 8.4 ppb, 8. 5ppb, 8.6ppb, 8.7ppb, 8.8ppb, 8.9ppb, 9.0ppb, 9.1ppb, 9.2ppb, 9.3ppb, 9.4ppb, 9.5ppb, 9.6ppb, 9.7pp b, 9.8ppb, 9.9ppb, 10.0ppb, 10.1ppb, 10.2ppb, 10.3ppb, 10.4ppb, 10.5ppb, 10.6ppb, 10.7ppb, 10.8ppb , 10.9ppb, 11.0ppb, 11.1ppb, 11.2ppb, 11.3ppb, 11.4ppb, 11.5ppb, 11.6ppb, 11.7ppb, 11.8ppb, 11.9pp b, 12.0ppb, 12.1ppb, 12.2ppb, 12.3ppb, 12.4ppb, 12.5ppb, 12.6ppb, 12.7ppb, 12.8ppb, 12.9ppb, 13.0p The ppb can be pb, 13.1ppb, 13.2ppb, 13.3ppb, 13.4ppb, 13.5ppb, 13.6ppb, 13.7ppb, 13.8ppb, 13.9ppb, 14.0ppb, 14.1ppb, 14.2ppb, 14.3ppb, 14.4ppb, 14.5ppb, 14.6ppb, 14.7ppb, 14.8ppb, 14.9ppb, or 15.0ppb.The upper limits (less than or equal to) are, for example, 60.0 ppb, 59.5 ppb, 59.0 ppb, 58.5 ppb, 58.0 ppb, 57.5 ppb, 57.0 ppb, 56.5 ppb, 56.0 ppb, 55.5 ppb, 55.0 ppb, 54.5 ppb, 54.0 ppb, 53.5 ppb, 53.0 ppb, 52.5 ppb, 52.0 ppb, 51.5 ppb, 51.0 ppb, and 50.5 ppb. It can be 50.0 ppb, 49.5 ppb, 49.0 ppb, 48.5 ppb, 48.0 ppb, 47.5 ppb, 47.0 ppb, 46.5 ppb, 46.0 ppb, 45.5 ppb, 45.0 ppb, 44.5 ppb, 44.0 ppb, 43.5 ppb, 43.0 ppb, 42.5 ppb, 42.0 ppb, 41.5 ppb, 41.0 ppb, 40.5 ppb, or 40.0 ppb.These lower and upper limits can be combined in any way, and the 2-methylpyrazine concentration of the beer-flavored beverage of the present invention can be, for example, 7.0 ppb to 60.0 ppb, 8.0 ppb to 60.0 ppb, 9.0 ppb to 60.0 ppb, 10.0 ppb to 60.0 ppb, 11.0 ppb to 60.0 ppb, 12.0 ppb to 60.0 ppb, 13.0 ppb to 60.0 ppb, 14.0 ppb to 60.0 ppb, and 15.0 ppb or higher. 60.0 ppb, 7.0 ppb to 55.0 ppb, 8.0 ppb to 55.0 ppb, 9.0 ppb to 55.0 ppb, 10.0 ppb to 55.0 ppb, 11.0 ppb to 55.0 ppb, 12.0 ppb to 55.0 ppb, 13.0 ppb to 55.0 ppb, 14.0 ppb to 55.0 ppb, 15.0 ppb to 55.0 ppb, 7.0 ppb to 50.0 ppb, 8.0 ppb to 50.0 ppb, 9.0 ppb to 50.0 ppb, 10.0 ppb to 50.0 ppb, 11.0 ppb to 50.0 ppb, 12.0 ppb to 50.0 ppb, 13.0 ppb to 50.0 ppb, 14.0 ppb to 50.0 ppb, 15.0 ppb to 50.0 ppb, 7.0 ppb to 45.0 ppb, 8.0 ppb to 45.0 ppb, 9.0 ppb to 45.0 ppb, 10.0 ppb to 45.0 ppb, 11.0 ppb to 45.0 ppb, 12.0 ppb to 45.0 ppb, 13.0 ppb The PP levels can be set to ppb or above 45.0 ppb, 14.0 ppb or above 45.0 ppb, 15.0 ppb or above 45.0 ppb, 7.0 ppb or above 40.0 ppb, 8.0 ppb or above 40.0 ppb, 9.0 ppb or above 40.0 ppb, 10.0 ppb or above 40.0 ppb, 11.0 ppb or above 40.0 ppb, 12.0 ppb or above 40.0 ppb, 13.0 ppb or above 40.0 ppb, 14.0 ppb or above 40.0 ppb, or 15.0 ppb or above 40.0 ppb.

[0022] The 2-methylpyrazine concentration of the beer-flavored beverage of the present invention can also be 7 ppb or more and 35 ppb or less, 7 ppb or more and 30 ppb or less, 7 ppb or more and 25 ppb or less, 7 ppb or more and 20 ppb or less, 7 ppb or more and 15 ppb or less, 7 ppb or more and 10 ppb or less, 10 ppb or more and 35 ppb or less, 10 ppb or more and 30 ppb or less, 10 ppb or more and 25 ppb or less, 10 ppb or more and 20 ppb or less, 10 ppb or more and 15 ppb or less, 40 ppb or more and 60 ppb or less, or 45 ppb or more and 55 ppb or less.

[0023] In the beer-flavored beverage of the present invention, the total concentration of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine (hereinafter, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine may be referred to as "pyrazines") is not particularly limited, but its lower limit (greater than or equal to) can be, for example, 10 ppb, 11 ppb, 12 ppb, 13 ppb, 14 ppb, 15 ppb, 16 ppb, 17 ppb, 18 ppb, 19 ppb, 20 ppb, 21 ppb, 22 ppb, 23 ppb, 24 ppb, 25 ppb, 26 ppb, 27 ppb, 28 ppb, 29 ppb, 30 ppb, 31 ppb, 32 ppb, 33 ppb, 34 ppb, or 35 ppb. The upper limit (less than or equal to) can be, for example, 80 ppb, 79 ppb, 78 ppb, 77 ppb, 76 ppb, 75 ppb, 74 ppb, 73 ppb, 72 ppb, 71 ppb, 70 ppb, 69 ppb, 68 ppb, 67 ppb, 66 ppb, 65 ppb, 64 ppb, 63 ppb, 62 ppb, 61 ppb, 60 ppb, 59 ppb, 58 ppb, 57 ppb, 56 ppb, or 55 ppb.These lower and upper limits can be combined in any way, and the total concentration of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine in the beer-flavored beverage of the present invention can be, for example, 10 ppb to 80 ppb, 15 ppb to 80 ppb, 20 ppb to 80 ppb, 25 ppb to 80 ppb, 30 ppb to 80 ppb, 35 ppb to 80 ppb, 10 ppb to 75 ppb, 15 ppb to 75 ppb, 20 ppb to 75 ppb, 25 ppb to 75 ppb, 30 ppb to 75 ppb, 35 ppb to 75 ppb, 10 ppb to 70 ppb, 15 ppb to 70 ppb, 20 ppb to 70 ppb, 25 ppb The levels can be set to pb or above 70 ppb, 30 ppb or above 70 ppb, 35 ppb or above 70 ppb, 10 ppb or above 65 ppb, 15 ppb or above 65 ppb, 20 ppb or above 65 ppb, 25 ppb or above 65 ppb, 30 ppb or above 65 ppb, 35 ppb or above 65 ppb, 10 ppb or above 60 ppb, 15 ppb or above 60 ppb, 20 ppb or above 60 ppb, 25 ppb or above 60 ppb, 30 ppb or above 60 ppb, 35 ppb or above 60 ppb, 10 ppb or above 55 ppb, 15 ppb or above 55 ppb, 20 ppb or above 55 ppb, 25 ppb or above 55 ppb, 30 ppb or above 55 ppb, or 35 ppb or above 55 ppb.

[0024] The total concentration of pyrazines in the beer-taste beverage of the present invention can also be 10 ppb or more and 50 ppb or less, 10 ppb or more and 45 ppb or less, 10 ppb or more and 40 ppb or less, 10 ppb or more and 35 ppb or less, 10 ppb or more and 30 ppb or less, 15 ppb or more and 50 ppb or less, 15 ppb or more and 45 ppb or less, 15 ppb or more and 40 ppb or less, 15 ppb or more and 35 ppb or less, 15 ppb or more and 30 ppb or less, 20 ppb or more and 50 ppb or less, 20 ppb or more and 45 ppb or less, 20 ppb or more and 40 ppb or less, 20 ppb or more and 35 ppb or less, 20 ppb or more and 30 ppb or less, 25 ppb or more and 50 ppb or less, 25 ppb or more and 45 ppb or less, 25 ppb or more and 40 ppb or less, 25 ppb or more and 35 ppb or less, 25 ppb or more and 30 ppb or less, 30 ppb or more and 50 ppb or less, 30 ppb or more and 45 ppb or less, 30 ppb or more and 40 ppb or less, 30 ppb or more and 35 ppb or less, 35 ppb or more and 50 ppb or less, 35 ppb or more and 45 ppb or less, 35 ppb or more and 40 ppb or less, 40 ppb or more and 80 ppb or less, 45 ppb or more and 80 ppb or less, 50 ppb or more and 80 ppb or less, 55 ppb or more and 80 ppb or less, 60 ppb or more and 80 ppb or less, 40 ppb or more and 75 ppb or less, 45 ppb or more and 75 ppb or less, 50 ppb or more and 75 ppb or less, 55 ppb or more and 75 ppb or less, 60 ppb or more and 75 ppb or less, 40 ppb or more and 70 ppb or less, 45 ppb or more and 70 ppb or less, 50 ppb or more and 70 ppb or less, 55 ppb or more and 70 ppb or less or 60 ppb or more and 70 ppb or less.

[0025] In the beer-flavored beverage of the present invention, the total concentration of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine is not particularly limited, but its lower limit (greater than or equal to) can be, for example, 5 ppb, 6 ppb, 7 ppb, 8 ppb, 9 ppb, 10 ppb, 11 ppb, 12 ppb, 13 ppb, 14 ppb, 15 ppb, 16 ppb, 17 ppb, 18 ppb, 19 ppb, 20 ppb, 21 ppb, 22 ppb, 23 ppb, 24 ppb, or 25 ppb. Its upper limit (less than or equal to) can be, for example, 40 ppb, 39 ppb, 38 ppb, 37 ppb, 36 ppb, 35 ppb, 34 ppb, 33 ppb, 32 ppb, 31 ppb, 30 ppb, 29 ppb, 28 ppb, 27 ppb, or 26 ppb. These lower and upper limits can be combined in any way, and the total concentration of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine in the beer-flavored beverage of the present invention can be, for example, 5 ppb to 40 ppb, 7 ppb to 40 ppb, 10 ppb to 40 ppb, 15 ppb to 40 ppb, 20 ppb to 40 ppb, 25 ppb to 40 ppb, 5 ppb to 35 ppb, 7 ppb to 35 ppb, 10 ppb to 35 ppb, The levels can be 15 ppb to 35 ppb, 20 ppb to 35 ppb, 25 ppb to 35 ppb, 5 ppb to 30 ppb, 7 ppb to 30 ppb, 10 ppb to 30 ppb, 15 ppb to 30 ppb, 20 ppb to 30 ppb, 25 ppb to 30 ppb, 5 ppb to 26 ppb, 7 ppb to 26 ppb, 10 ppb to 26 ppb, 15 ppb to 26 ppb, or 20 ppb to 26 ppb.

[0026] The total concentration of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine in the beer-flavored beverage of the present invention may also be 5 ppb to 25 ppb, 5 ppb to 20 ppb, 5 ppb to 15 ppb, 7 ppb to 25 ppb, 7 ppb to 20 ppb, 7 ppb to 15 ppb, 10 ppb to 25 ppb, 10 ppb to 20 ppb, 10 ppb to 15 ppb, 25 ppb to 40 ppb, 26 ppb to 40 ppb, 30 ppb to 40 ppb, 25 ppb to 35 ppb, 26 ppb to 35 ppb, 30 ppb to 35 ppb, 25 ppb to 30 ppb, or 26 ppb to 30 ppb.

[0027] In the present invention, the concentration of pyrazines in a beverage can be measured by GC / MS analysis. For example, as shown in the examples below, the aroma components in the beverage can be separated using a C18 solid-phase column, and the resulting analytical sample can be subjected to GC / MS to measure the concentration.

[0028] The beer-flavored beverage of the present invention is characterized by achieving a good sensation of throat stimulation, a beer-like balance, and a refreshing feeling. Here, "throat stimulation" refers to the initial sensation felt when swallowing and passing down the throat. "Beer-like balance" means that each taste element that makes up the natural taste of beer (sweetness, bitterness, sourness, umami, etc.) does not stand out, and the balance, including body and complexity, is well-rounded in a beer-like manner. "Refreshing feeling" means that it is easy to drink and has a clean aftertaste.

[0029] The beer-flavored beverage of the present invention can be manufactured according to the manufacturing procedure of a normal beer-flavored beverage, provided that it contains 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine within a predetermined concentration range and also contains 2-methylpyrazine. In the present invention, the concentrations of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine can be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include brewing conditions, selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids, etc. Specifically, the pyrazine concentration in the beverage can be adjusted by increasing or decreasing the amount of raw materials containing pyrazines, increasing or decreasing the amount of raw materials that generate pyrazines in the final product, adjusting the concentration of substances converted to pyrazines by yeast fermentation, etc. In the present invention, the concentrations of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine can also be adjusted by appropriately setting the selection of raw materials and the conditions for manufacturing the raw materials.

[0030] In this invention, in addition to malt, hops, and water, auxiliary ingredients specified by the Liquor Tax Law, such as rice, corn, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits, and coriander, as well as other additives such as protein hydrolysates, nitrogen sources such as yeast extract, pigments, foaming and foam retention enhancers, water conditioners, and fermentation aids, can be used as brewing ingredients. Furthermore, unsprouted grains (e.g., unsprouted barley (including extracts), unsprouted wheat (including extracts)) may also be used as brewing ingredients.

[0031] In the present invention, the preparation of the mash can be carried out according to conventional methods, for example, by sequentially performing the following steps: (a) saccharifying a mixture of raw materials including malt and water, filtering it to obtain wort; (b) adding hops to the obtained wort and then boiling it; and (c) cooling the boiled wort. In the saccharification step, malt with high endoprotease activity and / or enzyme preparations possessing endoprotease activity can be used to promote protein degradation, and malt with low endoprotease activity can be used to suppress protein degradation.

[0032] In the present invention, the decomposition process can also be carried out by adding proteolytic enzymes, carbohydrate-degrading enzymes, and cellulose-degrading enzymes at any point before the completion of the fermentation process (for example, during mashing, during fermentation, or both during mashing and fermentation), either individually or in combination. Examples of proteolytic enzymes include protease preparations, examples of carbohydrate-degrading enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (such as α-amylase, β-amylase, glucoamylase, α-glucosidase, prunalase, and isoamylase), and examples of cellulose-degrading enzymes include commercially available enzyme preparations (such as β-glucanase, xylanase, and hemicellulase).

[0033] In the present invention, the saccharification temperature can be, for example, 30°C to 100°C, 30°C to 80°C, 30°C to 70°C, 35°C to 100°C, 35°C to 80°C, 35°C to 70°C, 40°C to 100°C, 40°C to 80°C, or 40°C to 70°C. The saccharification time can be set appropriately considering the saccharification temperature, but can be, for example, 30 minutes to 540 minutes, 30 minutes to 480 minutes, 30 minutes to 420 minutes, 30 minutes to 360 minutes, 30 minutes to 300 minutes, 30 minutes to 240 minutes, 30 minutes to 180 minutes, 50 minutes to 150 minutes, or 60 minutes to 140 minutes.

[0034] In the present invention, the boiling temperature can be, for example, 80°C to 150°C, 100°C to 150°C, 100°C to 140°C, or 100°C to 130°C. The boiling time can be set appropriately considering the boiling temperature, but can be, for example, 10 minutes to 240 minutes, 10 minutes to 180 minutes, 20 minutes to 150 minutes, or 30 minutes to 120 minutes.

[0035] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods. The fermentation temperature can be, for example, 4°C to 30°C, 4°C to 25°C, 4°C to 20°C, 4°C to 18°C, 4°C to 15°C, 4°C to 12°C, 4°C to 10°C, 10°C to 30°C, 10°C to 25°C, 10°C to 20°C, or 10°C to 18°C. The fermentation time can be, for example, 1 to 20 days, 1 to 15 days, 1 to 10 days, 1 to 7 days, 4 to 20 days, 4 to 15 days, 4 to 10 days, or 4 to 7 days.

[0036] In the present invention, by adding 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine to a beer-flavored beverage, the concentrations of these substances can be adjusted to a predetermined range, thereby enabling the production of a beer-flavored beverage with a good throat tingle, a beer-like balance, and a refreshing taste. In other words, the present invention provides a method for producing a beer-flavored beverage, which includes adding 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine to the beer-flavored beverage. The addition of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine to the beer-flavored beverage can be carried out at any stage in the production process of the beverage. In the present invention, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine can be derived from raw materials and can also be added separately from plant-based raw materials.

[0037] The beer-flavored non-alcoholic beverage of the present invention can also be produced, for example, by removing alcohol from a beer-flavored alcoholic beverage after its production, or by stopping fermentation at a stage where the ethanol concentration is less than 1 v / v% during the fermentation process in the production of a beer-flavored alcoholic beverage. In this method, the concentrations of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine can be adjusted at any stage of the production process, and can also be further adjusted by adding 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine.

[0038] Methods for removing alcohol from beer-flavored alcoholic beverages include, for example, (i) a method of removing alcohol and low-boiling point components by distillation under reduced pressure or atmospheric pressure, (ii) a method of removing alcohol and low-molecular-weight components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorption onto vapor using centrifugal force.

[0039] The beer-flavored non-alcoholic beverage of the present invention can also be manufactured by removing solids from the mash by standing, followed by filtration. In this method, the concentrations of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine can be adjusted during the preparation of the mash, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine may be blended or added at any stage of the manufacturing process. Furthermore, the beer-flavored non-alcoholic beverage of the present invention can also be manufactured by blending or mixing raw materials without mashing the raw materials. In this method, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine can be blended or added at any stage of the manufacturing process to adjust their concentrations. The beer-flavored non-alcoholic beverage manufactured in this way is included in the category of non-fermented beer-flavored non-alcoholic beverages.

[0040] In the production of the beer-flavored non-alcoholic beverage of the present invention, in addition to malt and unsprouted grains, the following are used: rice, corn, soybeans, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, cloves, sansho pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, sugar-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations thereof), seafood (e.g., Other additives such as oysters, kelp, wakame seaweed, and bonito flakes, nitrogen sources such as protein hydrolysates and yeast extracts, hops or hop products (e.g., hop extract), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), coloring agents (e.g., caramel coloring), foaming and foam retention enhancers, sweeteners (e.g., high-intensity sweeteners), flavoring agents (e.g., amino acids), acidulants (e.g., gluconic acid), bittering agents (e.g., naringin), dietary fiber, herbs, antioxidants, and water conditioners can be used as raw materials.

[0041] In producing the beer-flavored fermented non-alcoholic beverage of the present invention, for example, in addition to malt and hops, any or more of the above ingredients can be used. In producing the beer-flavored fermented non-alcoholic beverage of the present invention, any or more of the above ingredients can also be incorporated during the production process of the beer-flavored alcoholic beverage, or any or more of the above ingredients can be incorporated before or after alcohol removal after the production of the beer-flavored alcoholic beverage.

[0042] In producing the beer-flavored non-fermented non-alcoholic beverage of the present invention, for example, in addition to malt and hops, any or more of the above ingredients can be used as raw materials for wort production. In producing the beer-flavored non-fermented non-alcoholic beverage of the present invention, any or more of the above ingredients can also be incorporated during the wort production process, or after the wort production.

[0043] The pH (measured at 25°C) of the beer-flavored beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be, for example, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3.0, and its upper limit (less than or equal to) can be, for example, 5.0, 4.9, 4.8, 4.7, 4.6, 4.5, 4.4, or 4.3. These lower and upper limits can be combined in any way, for example, 2.0 to 5.0, 2.0 to 4.5, 2.5 to 5.0, 2.5 to 4.5, 3.0 to 5.0, or 3.0 to 4.5. The pH of the beer-flavored beverage of the present invention can be adjusted using a pH adjusting agent. The pH of the beer-flavored beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0044] The beer-flavored beverage of the present invention can be provided as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-flavored beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be, for example, 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and its upper limit (less than or equal to) can be, for example, 0.4 MPa, 0.39 MPa, 0.38 MPa, 0.37 MPa, 0.36 MPa, or 0.35 MPa. These upper and lower limits can be combined in any way, for example, 0.05 MPa or more and 0.4 MPa or less, 0.07 MPa or more and 0.38 MPa or less, or 0.1 MPa or more and 0.35 MPa or less.

[0045] The chromaticity of the beer-flavored beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and its upper limit (less than or equal to) can be 20 EBC, 19 EBC, 18 EBC, 17 EBC, 16 EBC, 15 EBC, 14 EBC, 13 EBC, 12 EBC, 11 EBC, 10 EBC, 9.9 EBC, 9.8 EBC, 9.7 EBC, 9. It can be 6EBC, 9.5EBC, 9.4EBC, 9.3EBC, 9.2EBC, 9.1EBC, 9.0EBC, 8.9EBC, 8.8EBC, 8.7EBC, 8.6EBC, 8.5EBC, 8.4EBC, 8.3EBC, 8.2EBC, 8.1EBC, 8.0EBC, 7.9EBC, 7.8EBC, 7.7EBC, 7.6EBC, 7.5EBC, 7.4EBC, 7.3EBC, 7.2EBC, 7.1EBC, or 7.0EBC. These lower and upper limits can be combined in any way, for example, 4 EBC or more but less than 20 EBC, 5 EBC or more but less than 20 EBC, 6 EBC or more but less than 20 EBC, 4 EBC or more but 19 EBC or less, 5 EBC or more but 19 EBC or less, 6 EBC or more but 19 EBC or less, 4 EBC or more but 18 EBC or less, 5 EBC or more but 18 EBC or less, 6 EBC or more but 18 EBC or less, 4 EBC or more but 17 EBC or less, 5 EBC or more but 17 EBC or less, 6 EBC or more but 17 EBC or less, 4 EBC or more but 16 EBC or less, 5 EBC or more but 16 EBC or less, 6 EBC or more but 16 EBC or less, 4 EBC or more but 15 EBC or less, 5 EBC or more but 15 EBC or less, or 6 EBC or more but 15 EBC or less. The EBC color of the beer-flavored non-alcoholic beverage of the present invention can be determined using "Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Japan Brewing Association."

[0046] The bitterness value (BU) of the beer-flavored beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15, and its upper limit (less than or equal to) can be, for example, 120, 115, 110, 100, 95, 90, 85, 80, 75, 70, 65, 60, 59, 58, 57, 56, 55, 54, 53, 52, 51, 50, 49, 48, 47, 46, 45, 44, 43, 42, 41, or 40. These lower and upper limits can be combined in any way, for example, 5 to 120, 5 to 115, 5 to 110, 5 to 105, 5 to 100, 5 to 95, 5 to 90, 5 to 85, 5 to 80, 5 to 75, 5 to 70, 5 to 65, 5 to 60, 5 to 59, 5 to 58, 5 to 57, 5 to 56, 5 to 55, 5 5 to 54, 5 to 53, 5 to 52, 5 to 51, 5 to 50, 5 to 49, 5 to 48, 5 to 47, 5 to 46, 5 to 45, 6 to 120, 6 to 120 115 or less, 6 to 110, 6 to 105, 6 to 100, 6 to 95, 6 to 90, 6 to 85, 6 to 80, 6 to 75, 6 to 70, 6 to 65, 6 and above 60 or less, 6 to 59, 6 to 58, 6 to 57, 6 to 56, 6 to 55, 6 to 54, 6 to 53, 6 to 52, 6 to 51, 6 to 50, 6 to 49 Lower, 6 to 48, 6 to 47, 6 to 46, 6 to 45, 7 to 120, 7 to 115, 7 to 110, 7 to 105, 7 to 100, 7 to 95, 7 to 9 It can be 0 or less, 7 to 85 or less, 7 to 80 or less, 7 to 75 or less, 7 to 70 or less, 7 to 65 or less, 7 to 60 or less, 7 to 59 or less, 7 to 58 or less, 7 to 57 or less, 7 to 56 or less, 7 to 55 or less, 7 to 54 or less, 7 to 53 or less, 7 to 52 or less, 7 to 51 or less, 7 to 50 or less, 7 to 49 or less, 7 to 48 or less, 7 to 47 or less, 7 to 46 or less, or 7 to 45 or less.The bitterness value of the beer-flavored beverage of the present invention can be adjusted by the hop variety, the amount added, the timing of addition, etc. The bitterness value of the beer-flavored beverage can be measured by the method specified in the "National Tax Agency Designated Analytical Method".

[0047] The wort extract (°P) of the beer-flavored beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be, for example, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, or 7.5, and its upper limit (less than or equal to) can be, for example, 50.0, 49.0, 48.0, 47.0, 46.0, 45.0, or 44. It can be .0, 43.0, 42.0, 41.0, 40.0, 39.0, 38.0, 37.0, 36.0, 35.0, 34.0, 33.0, 32.0, 31.0, 30.0, 29.0, 28.0, 27.0, 26.0, 25.0, 24.0, 23.0, 22.0, 21.0, 20.0, 19.0, 18.0, 17.0, 16.0, 15.5, 15.0, 14.5, or 14.0.These lower and upper limits can be combined in any way, for example, 5.0 to 50.0, 5.0 to 49.0, 5.0 to 48.0, 5.0 to 47.0, 5.0 to 46.0, 5.0 to 45.0, 5.0 to 44.0, 5.0 to 43.0, 5.0 to 42.0, 5.0 to 41.0, 5.0 to 40.0, 5.0 to 39.0, 5.0 to 38.0, 5.0 to 37.0, 5.0 to 36.0, 5.0 to 35.0, 5.0 to 34. .0 or less, 5.0 to 33.0, 5.0 to 32.0, 5.0 to 31.0, 5.0 to 30.0, 5.0 to 29.0, 5.0 to 28.0, 5.0 to 27.0, 5.0 to 26.0, 5.0 to 25.0, 5.0 5.0 to 24.0, 5.0 to 23.0, 5.0 to 22.0, 5.0 to 21.0, 5.0 to 20.0, 5.0 to 19.0, 5.0 to 18.0, 5.0 to 17.0, 5.0 to 16.0, 5 to 15.5, 5. 5 to 16.0, 5.5 to 15.5, 6.0 to 50.0, 6.0 to 49.0, 6.0 to 48.0, 6.0 to 47.0, 6.0 to 46.0, 6.0 to 45.0, 6.0 to 44.0, 6.0 to 43.0 Lower, 6.0 to 42.0, 6.0 to 41.0, 6.0 to 40.0, 6.0 to 39.0, 6.0 to 38.0, 6.0 to 37.0, 6.0 to 36.0, 6.0 to 35.0, 6.0 to 34.0, 6.0 to 3 The wort extract of the beer-flavored beverage of the present invention can be adjusted by the amount of raw materials used, fermentation conditions, and filtration conditions.The wort extract of beer-flavored beverages can be measured according to the "BCOJ Beer Analysis Method".

[0048] The beer-flavored beverage of the present invention can be provided as a packaged beverage. The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0049] In addition to carbon dioxide, nitrogen may also be added to the beer-flavored beverage of the present invention. The nitrogen concentration can be adjusted as appropriate according to preference. The form of nitrogen used when adding nitrogen to the beverage may be any form known to those skilled in the art, such as nitrogen gas or liquid nitrogen, but liquid nitrogen is preferred. The total gas pressure including nitrogen in the beer-flavored beverage of the present invention can be adjusted within the range of 0.05 to 0.4 MPa (gas pressure at 20°C) (without separately sealed nitrogen). There are many purposes for adding nitrogen, but for example, it can make the foam of the beer-flavored beverage creamier.

[0050] Furthermore, the container used for the beer-flavored beverage of the present invention may include a hollow insert, such as a so-called "widget," which is separate from the container and used to efficiently supply nitrogen or the like to the beverage inside the container. The shape of the widget can vary, such as a sphere or a cube, and any shape is acceptable. The widget may or may not be fixed to the container. Before the container is opened, the widget contains a gas containing pressurized nitrogen gas that is in equilibrium with the total pressure of the container, which is higher than the atmospheric pressure. When the container is opened to make the beverage drinkable, the empty space where there is no beverage is released, resulting in a pressure difference, and the nitrogen sealed inside the widget is ejected into the container. It is desirable that the container and the widget be arranged such that when the container is opened, the nitrogen inside the widget is ejected directly into the liquid.

[0051] Furthermore, the method of incorporating nitrogen into the beer-flavored beverage of the present invention can include methods such as using small objects to eject nitrogen, or, in addition to nitrogen being originally present in the beverage, adding liquid nitrogen or the like to the container to fill the empty space with nitrogen and saturate the beverage with nitrogen. This addition of liquid nitrogen can be done simultaneously when sealing the beer-flavored beverage in the container. According to these methods, the so-called cascade foam phenomenon occurs in the beer-flavored beverage of the present invention, making it possible to generate more distinctive foam.

[0052] In another aspect of the present invention, a method for producing a beer-flavored beverage with improved flavor is provided. The production method of the present invention includes a step of incorporating 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine, characterized in that the 2,5-dimethylpyrazine concentration is 4 ppb or more and 35 ppb or less, the 2,6-dimethylpyrazine concentration is 3 ppb or more and 22 ppb or less, and the 2-methylpyrazine concentration is 7 ppb or more and 60 ppb or less. In the present invention, "improved flavor" or "improved flavor" of a beer-flavored beverage means that a good throat sensation, beer-like balance, and refreshing sensation are achieved. The above-described production method of the present invention is preferably a method for producing a beer-flavored beverage that achieves a good throat sensation, beer-like balance, and refreshing sensation. The above-described production method of the present invention can be carried out in accordance with the description of the beer-flavored beverage of the present invention.

[0053] According to another aspect of the present invention, a flavor enhancer for beer-flavored beverages is provided, comprising 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine as active ingredients. The flavor enhancer of the present invention can be implemented in accordance with the description of the beer-flavored beverage and the method for producing the same of the present invention.

[0054] Another aspect of the present invention also provides a method for improving the flavor of a beer-flavored beverage. The flavor-improving method of the present invention includes a step of incorporating 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine in the production of a beer-flavored beverage, characterized in that the 2,5-dimethylpyrazine concentration is 4 ppb or more and 35 ppb or less, the 2,6-dimethylpyrazine concentration is 3 ppb or more and 22 ppb or less, and the 2-methylpyrazine concentration is 7 ppb or more and 60 ppb or less. The flavor-improving method of the present invention can be carried out in accordance with the description of the beer-flavored beverage and the method for producing the same of the present invention. [Examples]

[0055] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0056] Measurement of alcohol concentration The alcohol concentration (ethanol concentration) was measured using the method described in the "National Tax Agency's prescribed analytical method."

[0057] Measurement of pyrazine concentrations The concentrations of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine were measured by GC / MS analysis. Specifically, aroma components in beverage samples were separated using a C18 solid-phase column, and the resulting analytical samples were subjected to GC / MS. Quantitative analysis was performed using the internal standard method, with borneol used as the internal standard, added to the analytical sample to a concentration of 50 ppb. The GC / MS analysis conditions are shown in Table 1.

[0058] [Table 1]

[0059] Example 1: Manufacturing and evaluation of beer-flavored beverages In Example 1, a beer-flavored beverage was manufactured, and evaluation tests were conducted on each test sample (test group).

[0060] (1) Method a. Preparation of test samples (i) Test plots 1-13, 15 and 16 The malt ratio was adjusted by appropriately adjusting the blend of crushed barley malt and other grain ingredients (rice and corn), and then added to a mashing tank containing warm water maintained at 45-70°C. The temperature was then gradually increased to prepare a saccharified liquid. After that, the malt residue was removed by filtration to obtain wort. Hops were added to the obtained wort, and after boiling, solid-liquid separation was performed, and the wort was cooled to obtain a clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted. The resulting fermented liquid was then filtered to obtain base beverage A (malt ratio 24%), base beverage B (malt ratio 55%), and base beverage C (malt ratio 75%). Base beverage A was diluted with water to sufficiently reduce the pyrazine concentration, and then brewing ethanol (95%) and caramel coloring were added to obtain base beverage A1 (alcohol concentration 4.8 v / v%, color 10 EBC), base beverage A2 (alcohol concentration 4.8 v / v%, color 5 EBC), base beverage A3 (alcohol concentration 4.8 v / v%, color 15 EBC), and base beverage A4 (alcohol concentration 4.8 v / v%, color 20 EBC). Similarly, base beverages B and C were diluted with water to sufficiently reduce the pyrazine concentration, and then brewing ethanol (95%) and caramel coloring were added to obtain base beverage B1 (alcohol concentration 4.8 v / v%, color 10 EBC) and base beverage C1 (alcohol concentration 4.8 v / v%, color 10 EBC). Test samples for test groups 1-9 and 11 shown in Table 2 were prepared by adding pyrazines (2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methylpyrazine) to base beverage A1. Similarly, test samples for test groups 10, 12, and 13 shown in Table 2 were prepared by adding pyrazines to base beverages A2, A3, and A4, respectively. In addition, test samples for test groups 15 and 16 shown in Table 2 were prepared by adding pyrazines to base beverages B1 and C1, respectively.

[0061] (ii) Test Section 14 After appropriately adjusting the blend of grain ingredients other than malt (rice and corn) and adding them to a mashing tank containing warm water maintained at 45-70°C, sugars were added to obtain the mash liquid. Hops were added to the obtained mash liquid, boiled, and then subjected to solid-liquid separation, followed by cooling to obtain a clear mash liquid. Yeast was added, and the fermentation temperature and time were adjusted to obtain the fermented liquid, which was then filtered to obtain the base beverage (malt usage ratio 0%). After diluting the base beverage with water to sufficiently reduce the pyrazine concentration, brewing ethanol (95%) and caramel coloring were added, and pyrazines were added to prepare the 14 test samples of test plot shown in Table 2.

[0062] I. Evaluation Test Evaluation tests were conducted on test samples from test sections 1 to 16 by five trained panelists. Specifically, three evaluation items—"throat irritation," "beer-like balance," and "refreshingness"—were rated on a scale of 1 to 5 points in 0.5 increments, and the average of the five panelists' evaluation scores was calculated. Here, "throat irritation" refers to the initial sensation of irritation in the throat (drinkability), with higher scores indicating better drinkability. "Beer-like balance" refers to a flavor where each taste element that makes up the natural taste of beer (sweetness, bitterness, sourness, umami, etc.) is not overpowering, and the balance, including body and complexity, is well-rounded, characteristic of beer; higher scores indicate better beer-like balance. "Refreshingness" refers to ease of drinking and a clean aftertaste; higher scores indicate better refreshingness. The specific scoring criteria are as follows. <Evaluation criteria for "throat irritation"> Throat irritation was evaluated using a system where the score for test section 1 was set to 1 point, and test sections 2-16 were evaluated accordingly. 1: Equivalent to Test Section 1 2: A slight improvement can be observed by comparing it with test section 1 in a continuous manner. 3: Improvement can be recognized by comparing it with test section 1 in a continuous manner. 4: It can be recognized that there has been improvement without comparing it to test section 1. 5: It can be recognized that there is a significant improvement without comparing it to test section 1. <Evaluation criteria for "beer-likeness" and "refreshingness"> The beer-like characteristics and refreshing taste were evaluated using a system where the score for test section 1 was set at 3 points, and test sections 2 through 16 were evaluated accordingly. 1: It can be recognized as inferior without comparing it to test area 1. 2: It can be recognized as inferior by making a continuous comparison with test section 1. 3: Equivalent to Test Section 1 4: Improvement can be recognized by comparing it with test section 1 in a continuous manner. 5: It can be recognized that there has been improvement without comparing it to test section 1.

[0063] (2) Results The results are shown in Table 2. The results for test groups 2-4 indicated that when 2,5-dimethylpyrazine and 2-methylpyrazine were included within the specified concentration range, the results for test groups 5-7 indicated that when 2,6-dimethylpyrazine and 2-methylpyrazine were included within the specified concentration range, and the results for test groups 8-13 indicated that when 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine were included within the specified concentration range, the throat irritation, beer-like balance, and refreshing sensation were good. The results for test group 16 indicated that even when the malt usage ratio was 50% or higher, the throat irritation, beer-like balance, and refreshing sensation were good.

[0064] [Table 2]

Claims

1. A beer-flavored beverage comprising 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine, The 2,5-dimethylpyrazine concentration is between 4 ppb and 35 ppb. The 2,6-dimethylpyrazine concentration is between 3 ppb and 22 ppb. A beer-flavored beverage having a 2-methylpyrazine concentration of 7 ppb to 60 ppb.

2. The beer-flavored beverage according to claim 1, wherein the total concentration of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2-methylpyrazine is 10 ppb or more and 80 ppb or less.

3. A beer-flavored beverage according to claim 1 or 2, wherein the chromaticity is less than 20 EBC.

4. A beer-flavored beverage according to claim 1 or 2, wherein the malt usage ratio is 20% or more and less than 75%.

5. A method for producing a beer-flavored beverage, comprising the step of adding 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine, The 2,5-dimethylpyrazine concentration is between 4 ppb and 35 ppb. The 2,6-dimethylpyrazine concentration is between 3 ppb and 22 ppb. A method for producing 2-methylpyrazine, wherein the concentration is between 7 ppb and 60 ppb.

6. A method for improving the flavor of a beer-flavored beverage, comprising the step of incorporating 2,5-dimethylpyrazine and / or 2,6-dimethylpyrazine and 2-methylpyrazine in the production of the beverage, The 2,5-dimethylpyrazine concentration is between 4 ppb and 35 ppb. The 2,6-dimethylpyrazine concentration is between 3 ppb and 22 ppb. A method for improving flavor, wherein the 2-methylpyrazine concentration is between 7 ppb and 60 ppb.

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