Alcoholic beverages

Abstract

Alcoholic beverages require a clean, refreshing aftertaste. They also require a satisfying drinking experience. Furthermore, they require a pleasant, fruity aroma. [Solution] Malt ratio of 70% by mass or less, The real extract concentration (X) is 3.5 (w / w) or higher, and The α-terpineol content (Y) is 4.0 μg / L or more. Alcoholic beverage.

Claims

1. Malt ratio of 70% by mass or less, The real extract concentration (X) is 3.5 (w / w) or higher, and The α-terpineol content (Y) is 4.0 μg / L or more. Alcoholic beverage.

2. A beverage according to claim 1, satisfying the following formula (1). Formula (1): 0.5≦Y / X≦9.0 (In formula (1), X represents the real extract concentration ((w / w)%), and Y represents the α-terpineol content (μg / L).)

3. Malt ratio of 70% by mass or less, The real extract concentration (X) is 3.5 (w / w) or higher, or the α-terpineol content (Y) is 4.0 μg / L or higher. An alcoholic beverage that satisfies the following equation (1). Formula (1): 0.5≦Y / X≦9.0 (In formula (1), X represents the real extract concentration ((w / w)%), and Y represents the α-terpineol content (μg / L).)

4. The beverage according to claim 1 or 3, wherein the pH is less than 4.

0.

5. The beverage according to claim 1 or 3, wherein the iso-alpha acid content is 30.0 mg / L or less.

6. An alcoholic beverage according to claim 1 or 3, wherein hops are used as a raw material.

7. The alcoholic beverage according to claim 1 or 3, wherein one or more ingredients selected from the group consisting of yeast extract, corn protein hydrolysate, soy protein, and pea protein are used as raw materials.

8. The alcoholic beverage according to claim 1 or 3, wherein two or more ingredients selected from the group consisting of sugars, yeast extract, hydrolyzed corn protein, soy protein, and pea protein are used as raw materials.

9. The alcoholic beverage according to claim 1 or 3, wherein the malt ratio is less than 50% by mass.

10. An alcoholic beverage according to claim 1 or 3, wherein malt is substantially not used as a raw material.

11. An alcoholic beverage according to claim 1 or 3, which does not use flavorings as additives.

12. The alcoholic beverage according to claim 1 or 3, wherein the alcoholic beverage is a beer-flavored beverage.

13. The alcoholic beverage according to claim 1 or 3, wherein the alcoholic beverage is a fermented beer-flavored beverage.

14. A bottled alcoholic beverage as described in any one of claims 1 to 3.

15. A method for producing an alcoholic beverage, comprising the following steps (1) and (a) to (d). Process (1): A process to obtain a pre-drinking liquid by performing at least one of the following treatments: saccharification treatment, boiling treatment, and solid content removal treatment, using raw materials with a malt content of 70% by mass or less. - Step (a): A step to adjust the real extract concentration (X) to 3.5 (w / w)% or higher. Step (b): A step to adjust the α-terpineol content (Y) to 4.0 μg / L or more.

16. The method for producing an alcoholic beverage according to claim 15, further comprising the following step (2). Step (2): This step involves adding yeast to the pre-drink liquid obtained in step (1) and carrying out alcoholic fermentation.

17. A method for improving the flavor of an alcoholic beverage, comprising adjusting the final product so that the malt ratio is 70% by mass or less, the real extract concentration (X) is 3.5% (w / w) or more, and the α-terpineol content (Y) is 4.0 μg / L or more.

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