drinks

Abstract

To provide a beverage that offers improved taste and a richer aroma. [Solution] The above problem is solved by providing a beverage with an alcohol content of less than 1.0 v / v% and containing 0.5 μg / L or more of carvacrol, or a beverage containing 0.5 μg / L or more but less than 50 μg / L of carvacrol.

Description

Technical Field

[0001] The present invention relates to beverages, methods for producing the same, and the like.

Background Art

[0002] In beverages such as beer - flavored beverages, there is a tendency to seek beverages with a satisfying taste. In particular, this tendency is strong in alcoholic beverages with a relatively low alcohol content and non - alcoholic beverages (e.g., non - alcoholic beer - flavored beverages) used to give drinkers a feeling similar to drinking an alcoholic beverage. Against this background, technologies for improving the satisfying taste of such beverages have been developed.

[0003] For example, Patent Document 1 discloses a beer - flavored beverage with a methanol concentration of 8.0 - 600 mg / L, a total nitrogen content of 0.3 mg / 100 mL or more, and an apparent extract concentration of 0.25 - 3.8% by mass. It is disclosed that this beverage has a good satisfying taste characteristic of a beer - flavored beverage and suppresses a sweet aroma and a sweet taste remaining on the tongue that are unsuitable for a beer - flavored beverage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in order to further meet the preferences of consumers and the like, there is still room for further improvement in the satisfying taste of beverages as described above. In addition to this satisfying taste, there is also room for further improvement in the volume of the aroma of beverages as described above.

[0006] Therefore, the present invention aims to provide a beverage that has improved drinkability and enhanced aroma. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and clarified that carvacrol, an aromatic component, affects the palatability and aroma volume of beverages. Based on this finding, they discovered that by creating a beverage with an alcohol content of less than 1.0 v / v% and containing 0.5 μg / L or more of carvacrol, or a beverage containing 0.5 μg / L to less than 50 μg / L of carvacrol, the palatability is improved and the aroma volume is enhanced, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <5> Includes embodiments. <1> A beverage with an alcohol content of less than 1.0 v / v% and containing 0.5 μg / L or more of carvacrol. <2> The carvacrol content is less than 100 μg / L. <1> The beverages listed. <3> A beverage containing carvacrol at a concentration of 0.5 μg / L or more but less than 50 μg / L. <4> It contains linalool, and the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is 0.01 or more and 1.5 or less. <1> ~ <3> A beverage listed in any one of the following. <5> It is a beer-flavored beverage that does not use malt. <1> ~ <4> A beverage listed in any one of the following. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beverage that has improved drinkability and enhanced aroma. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to beverages having an alcohol content of less than 1.0 v / v% and containing 0.5 μg / L or more of carvacrol, or beverages containing 0.5 μg / L or more but less than 50 μg / L of carvacrol (hereinafter, these may be referred to as "beverages according to the present invention"), and methods for producing them.

[0011] The components of the beverage according to the present invention will be described in detail below.

[0012] The beverage according to the present invention is either a non-alcoholic beverage or an alcoholic beverage. In other words, the beverage according to the present invention may be a non-alcoholic beverage with an alcohol content of less than 1.0 v / v%, or an alcoholic beverage with an alcohol content of 1.0 v / v% or more. In the case of a non-alcoholic beverage, the alcohol content may be 0.7 v / v% or less, 0.5 v / v% or less, less than 0.1 v / v%, less than 0.05 v / v%, or less than 0.01 v / v% (substantially 0.00 v / v%). Furthermore, it may be a non-alcoholic beverage intended to give the drinker the sensation of having consumed an alcoholic beverage. In an embodiment that also includes alcoholic beverages, the alcohol content may be 0.5 v / v% or more, or 0.7 v / v% or more. This upper limit may be, for example, less than 8.0 v / v%, 7.0 v / v% or less, 6.0 v / v% or less, less than 5.0 v / v%, 4.0 v / v% or less, or 3.0 v / v% or less. In this invention, "alcoholic beverage" means a beverage with an alcohol content of 1.0 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act (Act No. 6 of 1953) (for example, beer, sparkling wine, liqueurs, spirits, other sparkling alcoholic beverages, other brewed alcoholic beverages, etc. as defined in Article 3 of the Liquor Tax Act). On the other hand, in this invention, "non-alcoholic beverage" means a beverage with an alcohol content of less than 1.0 v / v%. Furthermore, this "alcohol content (v / v%)" is a value measured by the method described in "8.3 Alcohol" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013) (8.3.6 Beer, Alcohol (Alcoholizer Method) or 8.3.7 Headspace GC-FID Method) (the same applies hereafter). In this invention, "alcohol" means ethanol (ethyl alcohol).

[0013] This alcohol content can be adjusted by the alcohol content of the alcoholic beverages (distilled spirits, macerated spirits, raw material alcohol, etc.) blended in the manufacturing process, as well as by their blending ratio. In the case of fermented beverages, it can also be adjusted by controlling the fermentation conditions in the alcohol fermentation process or by performing an alcohol removal process. Furthermore, the beverage according to the present invention may be a fermented beverage (fermented alcoholic beverage or a fermented non-alcoholic beverage from which alcohol has been removed) produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, which is a metabolite, from organic substances such as sugars), or it may be a non-fermented beverage produced without an alcoholic fermentation process (for example, a non-fermented alcoholic beverage produced by blending using alcoholic beverages such as distilled spirits as raw materials, or a non-fermented non-alcoholic beverage produced by blending without substantially using alcohol-containing raw materials).

[0014] Furthermore, if the beverage according to the present invention is a non-alcoholic beverage with an alcohol content of less than 1.0 v / v%, then carvacrol (C) is used. 10 H 14The formulation contains 0.5 μg / L or more of carvacrol (CAS No. 499-75-2). In embodiments that also include alcoholic beverages, it is preferable to have a formulation containing 0.5 μg / L or more and less than 50 μg / L of carvacrol, taking into account the balance of flavor as an alcoholic beverage. In the beverage according to the present invention, this predetermined amount of carvacrol improves the drinkability and imparts a moderate (preferred range for a beverage) volume of aroma (aroma spread). In particular, when the beverage according to the present invention is a beer-flavored beverage as described later, it is easy to impart a volume of aroma suitable for a beer-flavored beverage in addition to improving the drinkability. Carvacrol is one of the aroma components and is a compound represented by the following formula (1).

[0015] [ka]

[0016] As described above, the content of carvacrol in the beverage according to the present invention is 0.5 μg / L or more. However, since the effects of the present invention are more likely to be exhibited, this lower limit is more preferably 1.0 μg / L or more, even more preferably 1.5 μg / L or more, even more preferably 2.0 μg / L or more, even more preferably 2.5 μg / L or more, even more preferably 3.0 μg / L or more, even more preferably 4.0 μg / L or more, even more preferably 5.0 μg / L or more, even more preferably 6.0 μg / L or more, and even more preferably 8.0 μg / L or more. In the case of non-alcoholic beverages, the upper limit is preferably less than 100 μg / L, more preferably less than 80 μg / L, even more preferably 60 μg / L or less, even more preferably 50 μg / L or less, even more preferably less than 50 μg / L, even more preferably 40 μg / L or less, even more preferably 30 μg / L or less, even more preferably 20 μg / L or less, and even more preferably 15 μg / L or less, because it is easier to make the volume of the fragrance appropriate. In embodiments including alcoholic beverages, from the perspective of the balance of flavors such as alcoholic beverages, etc., it is suitable to set this upper limit to less than 50 μg / L, more preferably 40 μg / L or less, even more preferably 30 μg / L or less, even more preferably 20 μg / L or less, and even more preferably 15 μg / L or less. The content of carvacrol can be adjusted by using commercially available carvacrol (for example, pure products or purified products, etc.) or carvacrol-containing raw materials (flavors, herbs, etc.), and a plurality of these may be used in combination.

[0017] And, since the effects of the present invention are more likely to be further exhibited, the beverage according to the present invention contains linalool (C 10 H 18It is more preferable to further contain O, CAS No. 78 - 70 - 6), and to set the ratio of the content of the aforementioned carvacrol to the content of this linalool (carvacrol content (μg / L) / linalool content (μg / L), carvacrol / linalool ratio) to be 0.01 or more and 1.5 or less. This linalool is also one of the aroma components. The upper limit of this ratio is more preferably 1.0 or less, even more preferably 0.50 or less, even more preferably 0.30 or less, even more preferably 0.20 or less, and even more preferably 0.15 or less. The lower limit is more preferably 0.015 or more, even more preferably 0.02 or more, and even more preferably 0.03 or more.

[0018] The content of linalool in the beverage according to the present invention is not particularly limited as long as it satisfies the above ratio, and may be, for example, 1.0 μg / L or more and 4000 μg / L or less. This lower limit is preferably 2 or more μg / L, more preferably 5 or more μg / L, even more preferably 10 or more μg / L, even more preferably 50 or more μg / L, even more preferably 100 or more μg / L, even more preferably 150 or more μg / L, even more preferably 200 or more μg / L, and even more preferably 250 or more μg / L. The upper limit is preferably 3000 μg / L or less, more preferably 2500 μg / L or less, even more preferably 2000 μg / L or less, even more preferably less than 1500 μg / L, even more preferably 1000 μg / L or less, even more preferably 800 μg / L or less, even more preferably 500 μg / L or less, and even more preferably 300 μg / L or less. The linalool content can be adjusted by using commercially available linalool (such as pure products or refined products) or linalool-containing raw materials (such as fragrances and hops), and a plurality of these may be used in combination.

[0019] Here, the carvacrol content and linalool content in the beverage according to the present invention can both be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS) after appropriately diluting the sample.

[0020] Furthermore, the beverage according to the present invention may be, for example, a citrus fruit-flavored beverage or a beer-flavored beverage, but the effects are particularly evident when it is a beer-flavored beverage, and one of its characteristics is that when it is a beer-flavored beverage that does not use malt, it exhibits further effects such as improved drinkability. In other words, even a beer-flavored beverage that does not substantially use malt (such as wort or malt extract) as a raw material exhibits the effects of the present invention, making it possible to improve drinkability even without using malt, and furthermore, to impart an aroma volume more suitable for a beer-flavored beverage. In this embodiment, it is also possible to use grain raw materials other than malt (for example, barley, wheat, rye, oats, oats, pearl barley, oats, or processed products using one or more of these (such as barley extract)), but the effects of the present invention are also fully evident in beer-flavored beverages that do not use grain raw materials. Malt is obtained by germinating and roasting wheat (especially barley) and then removing the roots, and includes light-colored malt and dark-colored malt. Furthermore, malt extract is obtained by extracting the sugar and nitrogen-containing extract from malt, and its concentrate is also included. Furthermore, in this invention, "beer-flavored beverage" means a beverage having a beer-like flavor. While not limited to beer-flavored beverages, examples include those classified as beer, sparkling alcoholic beverages, and other carbonated alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Law No. 6 of 1953). Additionally, beverages not classified as carbonated alcoholic beverages under the Liquor Tax Act, as well as soft drinks (e.g., non-alcoholic beer-flavored beverages), can also be considered beer-flavored beverages. The embodiments of this beer-flavored beverage are not limited to those exemplified above.

[0021] When the beverage according to the present invention is a beer-flavored beverage, and hops are used, examples of the type of hops include dried hops, hop pellets, and hop extract. The hops may also be raw hops, hexahops, tetrahops, isopropyl hop extract, etc. These may be used individually or in combination of two or more types. Furthermore, the hops may contain the linalool mentioned above.

[0022] Furthermore, the bitterness value (BU) of the beverage according to the present invention, such as a beer-flavored beverage, may be 10 or more, or 15 or more. The upper limit may be 50 or less, 45 or less, or 40 or less. This bitterness value (BU) can be adjusted by the amount, type, and timing of addition of hops, etc. Here, the "bitterness value (BU)" is a value measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0023] The pH of the beverage according to the present invention may be, for example, 2.0 or more and 5.0 or less. From the viewpoint of flavor, the lower limit is more preferably 2.5 or more, even more preferably 3.0 or more, even more preferably 3.3 or more, and even more preferably 3.5 or more. From the viewpoint of preservation, the upper limit is more preferably less than 5.0, even more preferably 4.5 or less, even more preferably 4.0 or less, and even more preferably less than 4.0. This pH can be adjusted by adding acidulants or pH adjusters, as described later. Furthermore, this pH is measured using the method described in "8.7 pH" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

[0024] Furthermore, the beverage according to the present invention may contain a flavoring agent. A flavoring agent is an additive added during the manufacturing or processing of food to impart or enhance a predetermined aroma, and examples include, but are not limited to, alcoholic beverage-like flavors (e.g., beer-like flavors), hop-like flavors, herb-like flavors, etc. This flavoring agent may also contain the aforementioned carvacrol or linalool. Although not limited to these examples, in embodiments in which the beverage according to the present invention includes an alcoholic beverage, the effects of the present invention are more easily exhibited, and therefore embodiments that do not contain a citrus-like flavor (e.g., a citrus flavoring agent containing limonene, etc.) are more preferable.

[0025] Furthermore, the beverage according to the present invention may also contain, to the extent that it does not significantly affect the effects of the present invention, other ingredients usable in beverages, such as acidulants, bittering agents, colorants, sweeteners, high-intensity sweeteners, antioxidants, salts, spices, dietary fiber, peptides, pH adjusters, stabilizers, etc. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, sodium DL-malate, citric acid, trisodium citrate, adipic acid, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Examples of bittering agents include caffeine, naringin, iso-alpha acids, etc. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic colorants. Examples of sweeteners include liquid sugar and sugar alcohol. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include table salt (sodium chloride), acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of pH adjusters include sodium carbonate and sodium bicarbonate. Furthermore, the beverage according to the present invention may further contain any other components as long as they do not significantly affect the effects of the present invention.

[0026] Furthermore, while the beverage according to the present invention may be non-carbonated, it is more preferable that it be a carbonated beverage. Here, in the present invention, "carbonated" means that the carbon dioxide pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2This means that the carbon dioxide pressure at 20°C is 0.049 MPa (0.5 kg / cm³), and "non-effervescent" means that the carbon dioxide pressure at 20°C is 0.049 MPa (0.5 kg / cm³). 2 This means that the carbon dioxide pressure is less than 0.294 MPa (3.0 kg / cm²). This carbon dioxide pressure can be measured based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure". In the case of a carbonated beverage, this carbon dioxide pressure is 0.294 MPa (3.0 kg / cm²). 2 The temperature may be 10°C or lower. This carbon dioxide may be produced by fermentation, or it may be added by carbonated water or a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in batches, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming, etc., it is preferable to carry out this carbonation process at a liquid temperature of 10°C or lower (more preferably 4°C or lower).

[0027] The beverage according to the present invention, having the above-described configuration, has an improved drinking experience and is endowed with a richer aroma. Furthermore, the present invention can also be described as providing a method for improving the taste and aroma of a beverage (non-alcoholic beverage) characterized by having an alcohol content of less than 1.0 v / v% and containing 0.5 μg / L or more of carvacrol, or a method for improving the taste and aroma of a beverage (alcoholic beverage or non-alcoholic beverage) characterized by containing 0.5 μg / L or more but less than 50 μg / L of carvacrol.

[0028] Next, the method for producing the beverage according to the present invention will be described in detail.

[0029] The method for producing a beverage according to the present invention comprises a step of setting the alcohol content to less than 1.0 v / v% and a step of including 0.5 μg / L or more of carvacrol (in the case of a non-alcoholic beverage), or a step of including 0.5 μg / L or more and less than 50 μg / L of carvacrol, but the other steps are not particularly limited. Furthermore, the method may include steps to adjust the carvacrol content, the ratio of carvacrol content to linalool content, linalool content, alcohol content, etc., to the aforementioned ranges. It may also include steps to adjust pH, BU, carbon dioxide pressure, etc., to the aforementioned ranges. Note that each of the above steps may be performed together in one step, or at least one of each step may be divided into two or more steps. Furthermore, each of the above-described steps can be carried out in the pre-blending steps (raw material preparation steps, etc.), blending steps, and post-blending steps in beverage manufacturing. If the beverage according to the present invention is a fermented beverage, each of the above-described steps can also be carried out in the pre-fermentation steps, fermentation steps, and post-fermentation steps in fermented beverage manufacturing.

[0030] As an example of a beverage manufacturing method according to the present invention, for example, when manufacturing a non-fermented beverage, first, as a blending step, a carvacrol-containing raw material (e.g., flavoring, herbs, etc.) and other raw materials as needed are added to prepare a blended liquid in which the carvacrol content is within a predetermined range. Furthermore, as needed, hops, carbonated water, etc. are added, and the carbon dioxide pressure is adjusted by carbonation, etc. Also, when using hops containing linalool, the amount of linalool derived from the hops is taken into consideration as well as prepared. After that, a filtration step (filter filtration, strainer filtration, etc.) and a sterilization step (plate sterilization, etc.) are performed to finally obtain a non-alcoholic or alcoholic beverage in which the carvacrol content is within a predetermined range as the final product. Furthermore, a container filling step may be performed in which the above beverage is filled into metal containers such as aluminum or steel, glass containers (bottles), PET bottles, paper containers, pouches (plastic pouches), barrels, etc. and sealed. The same applies to fermented beverages. By using such containerized beverages, it is not only easier to suppress deterioration of flavor and aroma over time, but convenience in distribution and sales is also increased. In particular, it is more preferable to fill and seal the product in a metal container or a colored glass bottle, as this provides excellent protection against gases, moisture, and light, and allows the product to maintain its quality at room temperature for extended periods.

[0031] As described above, the beverage produced by the manufacturing method described above has an improved taste and a more pronounced aroma.

[0032] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0033] <Preparation and sensory evaluation of non-alcoholic beverages> Non-alcoholic beverage samples (Samples 1-1 to 1-6) were prepared by adding carvacrol to a carbonated water base, with carvacrol content in the amounts listed in the upper section of Table 1 below. In addition, non-alcoholic beverage samples (Samples 2-1 to 2-6) were prepared by adding carvacrol and linalool to a carbonated water base (linalool was added to all samples except Sample 2-1), with carvacrol and linalool content in the amounts listed in the upper section of Table 2 below. Sample 2-1 has the same formulation as Sample 1-4 above.

[0034] Then, each sample obtained was sensory-evaluated by four trained panelists with strong sensory discriminative abilities, using the following evaluation criteria, to assess its drinkability, aroma volume, and overall evaluation as a beverage (overall balance of flavors).

[0035] [Evaluation criteria for body and aroma] In Sample 1-1, both the body and aroma volume were set to 1, and in Sample 2-6, both were set to 5. A comparative sensory evaluation was then conducted on a 5-point scale from 1 to 5, comparing Sample 1-1 and Sample 2-6. Details of the evaluation for each item are as follows.

[0036] <Drinking experience> 1: It doesn't feel satisfying to drink. 2: It has a slightly satisfying taste. 3: It has a satisfying taste. 4: It feels like it has a slightly strong body. 5: It has a very satisfying taste. In particular, a rating of 2.5 or higher indicates that the beverage has a certain level of satisfaction and is more enjoyable to drink. <Fragrance volume> 1: It lacks any aroma and is unsuitable as a beverage. 2: Has a moderate aroma and is suitable as a beverage. 3: The aroma is moderately enhanced, making it suitable as a beverage. 4: The aroma is somewhat strong, making it slightly unsuitable as a beverage. 5: The aroma is extremely strong and not suitable as a beverage. In particular, a rating within the range of 2 to 4 indicates that the aroma is moderately enhanced, making the beverage more appealing.

[0037] [Evaluation Criteria for Overall Assessment as a Beverage] The overall evaluation of the beverage (the balance of flavors) was given on an absolute scale of 1 (bad) to 5 (good).

[0038] The results of this sensory evaluation (average of evaluations from the four panelists) are shown in the lower section of Table 1 and Table 2 below. These results revealed that samples 1-2 to 1-6, non-alcoholic beverages containing a predetermined amount of carvacrol, exhibited improved palatability and enhanced aroma (Table 1). Furthermore, it was shown that by creating a non-alcoholic beverage containing a predetermined amount of carvacrol and linalool, with a predetermined carvacrol / linalool ratio, the palatability was further improved and the aroma was enhanced (Table 2). In particular, samples 2-2 to 2-5 exhibited a moderately enhanced aroma (fragrance spread), resulting in a superior overall evaluation (overall flavor balance).

[0039] [Table 1]

[0040] [Table 2]

[0041] <Preparation and sensory evaluation of beer-flavored beverages> Non-alcoholic beer base liquid was prepared by mixing water-soluble dietary fiber, soy peptide, barley extract, bittering agent, acidulant, stabilizer, caramel coloring, vitamin C, acesulfame K, and carbonated water. Carvacrol and linalool were added to all samples except sample 3-1, and vodka was added as needed (sample 3-3). Beer-flavored beverage samples (samples 3-1 to 3-3) were prepared with a bitterness value (BU) of 26, a pH of 3.97, a carbon dioxide pressure of 0.2 MPa at 20°C, and the alcohol content, carvacrol content, and linalool content as listed in the upper section of Table 3 below.

[0042] Then, the taste and aroma volume of each obtained sample were evaluated using the same methods and evaluation criteria as described above. In other words, these were compared with samples 1-1 and 2-6 as described earlier. Furthermore, the same panelists gave an overall evaluation of the beer-flavored beverage (the overall balance of flavors) on a 5-point scale from 1 (bad) to 5 (good).

[0043] The results of this sensory evaluation (average evaluation of four panelists) are shown in the lower part of Table 3 below. From these results, it was shown that by creating a beer-flavored beverage containing a predetermined amount of carvacrol and linalool, and with a predetermined ratio of carvacrol content to linalool content, the drinkability is improved and an aroma volume suitable for a beer-flavored beverage is added (Samples 3-2 to 3-3). Furthermore, it was shown that the effect is also observed in beer-flavored beverages containing a certain amount of alcohol (Sample 3-3).

[0044] [Table 3]

Claims

1. A beverage with an alcohol content of less than 1.0 v / v% and containing 0.5 μg / L or more of carvacrol.

2. The beverage according to claim 1, wherein the carvacrol content is less than 100 μg / L.

3. A beverage containing carvacrol at a concentration of 0.5 μg / L or more but less than 50 μg / L.

4. A beverage according to any one of claims 1 to 3, wherein it contains linalool, and the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is 0.01 or more and 1.5 or less.

5. A beverage according to any one of claims 1 to 3, which is a beer-flavored beverage that does not use malt.

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