Beer-flavored beverage

Abstract

The aim is to provide a beer-flavored beverage in which the potato and bean-like odors derived from malt are suppressed, while also providing the dry and smooth characteristics typical of beer-flavored beverages. [Solution] The above problem is solved by providing a beer-flavored beverage that uses malt as a raw material and contains carvacrol and linalool, wherein the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is less than 0.40.

Description

Technical Field

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

Background Art

[0002] Beer - flavored beverages typified by beer and sparkling sake have unique bitterness, roasted aroma, etc., and are one of the beverages with high consumer needs. Also, against the background of the demand for adjusting alcohol intake due to health consciousness, etc., the need for beer - flavored beverages (non - alcoholic beer - flavored beverages) that contain little or no alcohol is also increasing. And in these beer - flavored beverages, there are cases where an unpleasant odor derived from malt used as a raw material is felt, so the development of suppression technology has been carried out.

[0003] For example, in Patent Document 1, as a beer - flavored beverage with suppressed malt odor, exhibiting a good beer taste and good acidity, and having a low ethanol content, it contains proline and 0.0001 - 0.5% by mass of an alcohol having 3 to 7 carbon atoms, the mass ratio of these is 0.005 - 1000, and the pH is 3 - pH 4, and a malt extract - containing beer - flavored beverage having an ethanol content of less than 1% by mass is disclosed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in beer-flavored beverages that use malt as an ingredient, there is still room for improvement in suppressing unpleasant odors derived from malt (especially potato-like or bean-like odors when heated). In addition, there is also room for further improvement in imparting the dryness and smoothness characteristic of beer-flavored beverages.

[0006] Therefore, the present invention aims to provide a beer-flavored beverage in which the potato and bean-like odors derived from malt are suppressed, and which is given a dry and smooth taste characteristic of beer-flavored beverages. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and discovered that by including the aroma components carvacrol and linalool, and further adjusting their content ratios, it is possible to suppress potato and bean odors and impart a dry and smooth taste to beer-flavored beverages made from malt. Based on this finding, the inventors discovered that by using malt as a raw material, and including carvacrol and linalool, with a carvacrol content ratio to linalool content of less than 0.40, the potato and bean odors derived from malt are suppressed, and the beverage is given a dry and smooth taste characteristic of beer-flavored beverages, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <5> Includes embodiments. <1> A beer-flavored beverage that uses malt as an ingredient, A beer-flavored beverage containing carvacrol and linalool, wherein the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is less than 0.40. <2> It is a non-alcoholic beer-flavored beverage with an alcohol content of less than 1.0 v / v%. <1> The beer-flavored beverage described above. <3> The carvacrol content is 5 μg / L or more and less than 2000 μg / L. <1> or <2> The beer-flavored beverage described above. <4> The linalool content is 25 μg / L or more and 5000 μg / L or less. <1> ~ <3> A beer-flavored beverage listed in any one of the following. <5> The ratio of the content of carvacrol to the content of linalool is 0.01 or more. <1> ~ <4> A beer-flavored beverage listed in any one of the following. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a beer-flavored beverage in which the potato and bean-like odors derived from malt are suppressed, and which is given a dry and smooth taste characteristic of beer-flavored beverages. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to a beer-flavored beverage made using malt as a raw material, which contains carvacrol and linalool, and in which the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is less than 0.40 (hereinafter sometimes referred to as "the beer-flavored beverage according to the present invention"), a method for producing the same, etc.

[0011] In this invention, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages are 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). Furthermore, 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 the beer-flavored beverage according to the present invention are not limited to those exemplified above.

[0012] Furthermore, in the present invention, "non-alcoholic beer-flavored beverage" means a beer-flavored beverage with an alcohol content of less than 1.0 v / v%, and this alcohol content may be 0.7 v / v% or less, 0.5 v / v% or less, 0.1 v / v% or less, 0.05 v / v% or less, or 0.01 v / v% or less (substantially 0.00 v / v%). One of the features of the beer-flavored beverage according to the present invention is that the effects of the present invention are exhibited even with the above-mentioned alcohol content. On the other hand, the beer-flavored beverage according to the present invention may be an alcoholic beverage, and for example, the effects of the present invention are exhibited even if the alcohol content is 1.0 v / v% or more and less than 8.0 v / v%. This upper limit may be 7.0 v / v% or less, 6.0 v / v% or less, 5.0 v / v% or less, 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 as defined in Article 3 above). Here, the "alcohol content (v / v%)" is the 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 augmented 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] The components and other details of the beer-flavored beverage according to the present invention will be described in detail below.

[0014] The beer-flavored beverage according to the present invention uses malt as a raw material, and further contains carvacrol (C 10 H 14 O, CAS No. 499-75-2) and Linalool (C 10H 18 It contains linalool (O, CAS No. 78-70-6). Furthermore, the ratio of carvacrol content to linalool content (carvacrol content (μg / L) / linalool content (μg / L), carvacrol / linalool ratio) is less than 0.40. As a result, while using malt as a raw material, unpleasant potato and bean-like odors derived from malt (especially when malt is heated) are suppressed, and a beer-flavored beverage can be made that has a dry feel (a crispness with less sweetness and stickiness) and smoothness (a smooth mouthfeel) characteristic of a beer-flavored beverage without excessive spiciness. Acidity can also be reduced to a moderate level (within a range desirable for a beer-flavored beverage). Note that both carvacrol and linalool are aroma components, and carvacrol is a compound represented by the following formula (1).

[0015] [ka]

[0016] Furthermore, in the beer-flavored beverage according to the present invention, the effects of the present invention are more easily exhibited, so it is more preferable to set the upper limit of the above ratio to 0.35 or less, even more preferable to 0.30 or less, even more preferable to 0.25 or less, even more preferable to 0.20 or less, and even more preferable to 0.18 or less. The lower limit is more preferable to 0.01 or more, even more preferable to 0.03 or more, even more preferable to 0.05 or more, even more preferable to 0.10 or more, and even more preferable to 0.15 or more.

[0017] Also, in the beer-taste beverage according to the present invention, since the effects of the present invention are more likely to be exhibited, it is more preferable that the content of the above-mentioned carvacrol is 5 μg / L or more and less than 2000 μg / L while satisfying the above ratio. The lower limit is more preferably 10 μg / L or more, further preferably 15 μg / L or more, further preferably 20 μg / L or more, further preferably 25 μg / L or more, further preferably 30 μg / L or more. The upper limit is more preferably 1500 μg / L or less, further preferably 1000 μg / L or less, further preferably 500 μg / L or less, further preferably 200 μg / L or less, further preferably less than 100 μg / L, preferably less than 80 μg / L, further preferably 70 μg / L or less, further preferably 65 μg / L or less, further preferably 60 μg / L or less, further preferably 55 μg / L or less, further preferably 50 μg / L or less, further preferably less than 50 μg / L, further preferably 45 μg / L or less, further preferably 40 μg / L or less, because it is difficult to excessively increase the spiciness. The carvacrol content can be adjusted by using commercially available carvacrol (such as pure products or refined products) or carvacrol-containing raw materials (such as flavors and herbs), and a plurality of these may be used in combination.

[0018] Furthermore, in the beer-taste beverage according to the present invention, since the effects of the present invention are more likely to be exhibited, it is more preferable that the content of linalool described above is 25 μg / L or more and 5000 μg / L or less while satisfying the above ratio. This lower limit is more preferably 50 μg / L or more, still more preferably 70 μg / L or more, still more preferably 90 μg / L or more, still more preferably 100 μg / L or more, still more preferably 120 μg / L or more, still more preferably 150 μg / L or more, still more preferably 180 μg / L or more, still more preferably 200 μg / L or more. The upper limit is more preferably 4500 μg / L or less, still more preferably 4000 μg / L or less, still more preferably 3500 μg / L or less, still more preferably 3000 μg / L or less, still more preferably 2500 μg / L or less, still more preferably 2000 μg / L or less, still more preferably 1500 μg / L or less, still more preferably 1000 μg / L or less, still more preferably 750 μg / L or less, still more preferably 600 μg / L or less, still more preferably 550 μg / L or less, still more preferably 500 μg / L or less, still more preferably 450 μg / L or less, still more preferably 400 μg / L or less, still more preferably 350 μg / L or less, still more preferably 300 μg / L or less, still more preferably 250 μg / L or less, because it is easier to enhance the dry feeling and smoothness characteristic of a beer-taste beverage. The linalool content can be adjusted by using commercially available linalool (for example, pure products or refined products) or linalool-containing raw materials (such as flavors and hops), and a plurality of these may be used in combination.

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

[0020] The beer-flavored beverage according to the present invention is a beer-flavored beverage that uses malt as an ingredient. This malt may be prepared by conventional methods to produce wort, or processed products such as malt extract may be used. Alternatively, these may be used in combination. Malt is obtained by germinating and roasting barley (especially barley) and then removing the roots, and includes light-colored malt and dark-colored malt. Malt extract is obtained by extracting extracts containing sugars and nitrogen from malt, and also includes concentrated extracts thereof.

[0021] For example, a saccharified liquid can be prepared using malt as a raw material, hops can be added to this saccharified liquid and boiled, and the resulting wort can be used for blending, fermentation, etc. More specifically, hot water can be added to crushed malt and saccharified while maintaining a constant temperature (for example, around 30-80°C), then solid matter can be removed, hops can be added, and the mixture can be boiled to obtain wort. When using malt extract, a method of mixing water (cold water, hot water, etc.) and malt extract to obtain a sugar-containing liquid is exemplified. In this case as well, boiling may be performed after mixing. Furthermore, these methods may be used in combination. Therefore, it can also be said that the beer-flavored beverage according to the present invention is an embodiment that includes wort prepared using malt or a processed product thereof, a sugar-containing liquid, or at least one of these fermented liquids.

[0022] Furthermore, the beer-flavored beverage according to the present invention may use malt as a raw material, and its original wort extract concentration (original extract concentration) may be 0.5 w / w% or more, more precisely 1.0 w / w% or more, more precisely 2.0 w / w% or more, or even more precisely 2.5 w / w% or more. The effects of the present invention will be exhibited even in such embodiments. This upper limit may be 15 w / w% or less, 13 w / w% or less, 10 w / w% or less, 8.0 w / w% or less, or 6.0 w / w% or less. Here, this "original wort extract concentration" can be measured, for example, based on the National Tax Agency's prescribed analytical methods (instructions) 3-3 Specific gravity (sake meter value) and 3-4 Alcohol content (vibrating densimeter method).

[0023] Similarly, the beer-flavored beverage according to the present invention uses malt as a raw material, and the effects of the present invention are exhibited even if the malt usage ratio is 50% by mass or more, more specifically 60% by mass or more, more specifically 70% by mass or more, more specifically 80% by mass or more, more specifically 90% by mass or more, more specifically 95% by mass or more, or even 100% by mass (all malt). This "malt usage ratio" refers to the proportion of malt among ingredients other than water and hops, as defined in "Interpretation Circular on the Liquor Tax Law and Related Laws and Regulations Concerning the Administration of Liquor - Article 3, Definitions of Other Terms (Definition of Beer) Paragraph 3 - Calculation of Malt by Weight."

[0024] Furthermore, the beer-flavored beverage according to the present invention may be prepared using other ingredients in combination with malt, as long as malt is used as an ingredient. For example, barley, wheat, rye, oats, oats, pearl barley, oats, rice, corn, beans, fruits, etc., can be used as ingredients. However, the effects of the present invention can also be achieved in the beer-flavored beverage according to the present invention even if the wort, etc. is prepared and used without using any ingredients other than malt (excluding water and hops).

[0025] When using hops in the beer-flavored beverage according to the present invention, examples of hop types 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 linalool as described above. While not limited to these, it is more preferable to add hops during the preparation of the wort, etc., as described above.

[0026] Furthermore, the bitterness value (BU) of the beer-flavored beverage according to the present invention may be 10 or more, or 12 or more. The upper limit may be 50 or less, 45 or less, 40 or less, 35 or less, or 30 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).

[0027] The pH of the beer-flavored beverage according to the present invention may be, for example, 2.0 or more and 5.0 or less. From the viewpoint of acidity, 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 shelf life, the upper limit is more preferably less than 5.0, even more preferably 4.5 or less, even more preferably 4.0 or less, even more preferably less than 4.0, and even more preferably 3.9 or less. 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).

[0028] Furthermore, the beer-flavored 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, hop-like flavors and herb-like flavors. This flavoring agent may also include the aforementioned carvacrol or linalool.

[0029] Furthermore, the beer-flavored beverage according to the present invention may also contain 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., to the extent that they do not significantly affect the effects of the present invention. 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 beer-flavored 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.

[0030] Furthermore, the beer-flavored beverage according to the present invention may be a fermented beverage (fermented beer-flavored beverage) produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars) during its manufacture, and may be a fermented beer-flavored alcoholic beverage with an alcohol content of 1.0 v / v% or higher, or a fermented non-alcoholic beer-flavored beverage from which the alcohol has been removed. Alternatively, it may be a non-fermented beverage (non-fermented beer-flavored beverage) produced without an alcoholic fermentation process during its manufacture, such as a non-fermented beer-flavored alcoholic beverage produced by blending using alcoholic beverages such as distilled spirits as raw materials, or a non-fermented non-alcoholic beer-flavored beverage produced by blending without substantially using alcohol-containing raw materials.

[0031] Furthermore, while the beer-flavored beverage according to the present invention may be non-carbonated, it is 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). 2 This 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 it 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).

[0032] The beer-flavored beverage according to the present invention, having the above-described configuration, uses malt as a raw material while suppressing the potato and bean-like odors derived from malt, and is given the dry and smooth taste characteristic of beer-flavored beverages. Furthermore, the present invention can also be described as providing a method for suppressing potato-like and bean-like odors, as well as imparting dryness and smoothness, to a beer-flavored beverage made using malt as a raw material, characterized by containing carvacrol and linalool in the beer-flavored beverage made using malt as a raw material, and further setting the ratio of the carvacrol content to the linalool content to less than 0.40. Moreover, it can also be described as providing a method for reducing acidity in a beer-flavored beverage made using malt as a raw material.

[0033] Next, the method for producing a beer-flavored beverage according to the present invention will be described in detail.

[0034] The method for producing a beer-flavored beverage according to the present invention is a method for producing a beer-flavored beverage using malt as a raw material (i.e., comprising a step of using malt as a raw material), and comprises a step of including carvacrol and linalool, and a step of setting the ratio of the carvacrol content to the linalool content (carvacrol content (μg / L) / linalool content (μg / L)) to less than 0.40, but other steps are not particularly limited. It is preferable to include a step of preparing wort or a sugar-containing liquid using malt as a raw material, and it is preferable to use this wort or the like to make a predetermined blended liquid or fermented liquid. Furthermore, it may include a step of adjusting the alcohol content. The above ratios and alcohol content may be within the ranges described above, and it may also include a step of setting the content of each of the above components to the content described above, for example, it may include a step of setting the carvacrol content to 5 μg / L or more and less than 2000 μg / L, or a step of setting the linalool content to 25 μg / L or more and 5000 μg / L or less. Furthermore, the process may include steps to adjust the raw wort extract concentration, malt usage ratio, pH, BU, carbon dioxide pressure, etc., to the aforementioned ranges. Note that each of the above steps may be performed together in one process, or at least one of each step may be divided into two or more steps. Furthermore, each of the above-mentioned processes can be carried out in the pre-fermentation process, fermentation process, and post-fermentation process in the production of beer-flavored beverages, as well as in the pre-blending process (raw material preparation process, etc.), blending process, and post-blending process.

[0035] As an example of a method for producing a beer-flavored beverage according to the present invention, for example, when producing a non-fermented beverage, first, as a blending step, a blended liquid is prepared by adding wort or a sugar-containing liquid prepared using malt as a raw material, a carvacrol-containing raw material (e.g., flavoring, herbs, etc.), and a linalool-containing raw material (e.g., flavoring, etc.), along with other raw materials as needed, to prepare a blended liquid in which the ratio of carvacrol content to linalool 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. As mentioned above, hops may be used when preparing the wort, etc. Also, when using hops containing linalool, the amount of linalool derived from the hops is taken into consideration during preparation. After that, a filtration step (filter filtration, strainer filtration, etc.), a sterilization step (plate sterilization, etc.), etc. are performed to finally produce a beer-flavored beverage in which the ratio of carvacrol content to linalool content is less than 0.40. Furthermore, a container filling process may be carried out in which the above-mentioned beer-flavored beverages are filled into metal containers such as aluminum or steel, glass containers (bottles), PET bottles, paper containers, pouches (plastic pouches), or barrels and sealed. The same applies to fermented beverages. By packaging beverages in such containers, it is easier to suppress deterioration of flavor and aroma over time, and convenience in distribution and sales is further enhanced. In particular, it is preferable to fill and seal the beverages in metal containers or colored bottles because they have high barrier properties against gases, moisture, and light, and can maintain quality at room temperature for a long period of time.

[0036] As described above, the beer-flavored beverage produced by the manufacturing method described above has suppressed the potato and bean-like odors derived from malt, while using malt as a raw material, and is endowed with the dryness and smoothness characteristic of beer-flavored beverages.

[0037] 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]

[0038] <Preparation and sensory evaluation of non-alcoholic beer-flavored beverages> First, wort was prepared using barley malt. Specifically, crushed barley malt was subjected to protein resting and saccharification, and then the barley husk was removed from this saccharified liquid. Hops were then added and the liquid was boiled, and the resulting liquid was used as wort. Acidulants, carbonated water, etc. were added to this to prepare a sample with an alcohol content of 0.00 v / v%, a raw wort extract concentration of 3.1 w / w%, a bitterness value (BU) of 13, a pH of 3.85, and a carbon dioxide pressure of 0.2 MPa at 20°C. Then, predetermined amounts of carvacrol and linalool were added to this (except for sample 1) to prepare non-alcoholic beer-flavored beverage samples (samples 1-6) with carvacrol content and linalool content (in sample 1, linalool content derived from hops) as shown in the upper part of Table 1 below.

[0039] Then, five trained panelists with strong sensory discriminative abilities evaluated each sample based on its dryness, smoothness, potato / bean aroma, acidity, spiciness, and overall flavor profile (overall balance of aroma and taste) using the evaluation criteria outlined below.

[0040] [Evaluation criteria for dryness, smoothness, and spiciness] In Sample 1, dryness, smoothness, and spiciness were all rated as 1, while in Sample 6, dryness and smoothness were both rated as 4, and spiciness as 5. A comparative sensory evaluation was then conducted on a 5-point scale from 1 to 5, comparing Sample 1 and Sample 6. The details of the evaluation for each item are as follows.

[0041] <Dry feeling> 1: No dry feeling 2: It has a slightly dry feel. 3: Slightly dry 4: It has a dry feel. 5: Has a very dry feel. In particular, a rating of 3 or higher indicates that the beverage has a certain level of dryness (a crispness with little sweetness or stickiness) and is considered a desirable beer-flavored beverage. <Smoothness> 1: Lack of smoothness 2: There is a slight smoothness. 3: Slightly smooth 4: It has a smooth feel. 5: Strong smoothness In particular, a rating of 3 or higher indicates that the beverage has a certain level of smoothness (a smooth mouthfeel) and is considered a desirable beer-flavored beverage. <Spiciness> 1: It's not spicy. 2: It has a slight spiciness. 3: Slightly spicy 4: It has a spicy taste. 5: Very spicy In particular, when the rating is within the range of 2 to 4, the spiciness is not excessively strong and is felt in a moderate way, making it a more preferable beer-flavored beverage.

[0042] [Evaluation criteria for potato / bean odor and sourness] Sample 1 was rated as a 5 for both potato / bean odor and sourness, while Sample 6 was rated as a 1 for both. A comparative sensory evaluation was then conducted on a 5-point scale from 1 to 5, comparing Sample 1 and Sample 6. The details of the evaluation for each item are as follows, with lower scores indicating a higher evaluation.

[0043] <Sweet potato / bean smell> 1: No potato or bean smell at all. 2: A slight potato / bean smell can be detected. 3: A slight potato / bean smell can be detected. 4: A slightly strong potato / bean smell can be detected. 5: A strong potato / bean smell is noticeable. In particular, a rating of 3 or lower indicates that the potato and bean-like odors are moderately reduced, making it a more palatable beer-flavored beverage. <Sourness> 1: I don't taste any sourness at all. 2: A slight sourness can be detected. 3: A slight sourness can be detected. 4: The acidity is slightly strong. 5: It tastes quite sour. In particular, a rating of 3 or lower indicates that the acidity is moderately reduced, making it a more palatable beer-flavored beverage.

[0044] [Evaluation Criteria for Overall Assessment of Non-Alcoholic Beer-Flavored Beverages] The overall evaluation of the non-alcoholic beer-flavored beverage (overall balance of flavor) was given on an absolute scale of 1 (poor) to 5 (good).

[0045] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 1 below. As a result, it was revealed that samples 2-5, which contain both carvacrol and linalool, and in which the ratio of carvacrol to linalool is less than 0.40, are non-alcoholic beer-flavored beverages that use malt as a raw material while suppressing the unpleasant potato and beany odors derived from malt, and that are given a dry and smooth taste characteristic of beer-flavored beverages without being excessively spicy. On the other hand, Sample 6, which had a carvacrol content ratio of 0.40 to linalool content, was considerably spicier and did not have a very desirable balance of flavors for a beer-flavored beverage. It also lacked the dryness and smoothness characteristic of a beer-flavored beverage.

[0046] [Table 1]

Claims

1. A beer-flavored beverage that uses malt as an ingredient, A beer-flavored beverage containing carvacrol and linalool, wherein the ratio of the carvacrol content to the linalool content (carvacrol content / linalool content) is less than 0.

40.

2. The beer-flavored beverage according to claim 1, wherein the alcohol content is less than 1.0 v / v%.

3. The beer-flavored beverage according to claim 1 or 2, wherein the carvacrol content is 5 μg / L or more and less than 2000 μg / L.

4. The beer-flavored beverage according to claim 1 or 2, wherein the linalool content is 25 μg / L or more and 5000 μg / L or less.

5. The beer-flavored beverage according to claim 1 or 2, wherein the ratio of the content of carvacrol to the content of linalool is 0.01 or more.

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