Beer-flavored beverage

Abstract

To provide a beer-flavored beverage with a superior aftertaste despite its low alcohol content. [Solution] A beer-flavored beverage having an alcohol content of less than 5v / v% and a maltol content of 500 μg / L or more.

Description

Technical Field

[0001] The present invention relates to a beer - flavored beverage.

Background Art

[0002] As an alternative to alcoholic beverages, there is a demand for non - alcoholic beverages or alcoholic beverages with a low alcohol content. In beer - flavored beverages, various non - alcoholic beer - flavored beverages or beer - flavored beverages with a low alcohol content having beer - like flavor characteristics have been disclosed. For example, Patent Document 1 discloses a method for producing a low - alcohol beer - like beverage characterized by diluting beer and / or sparkling wine so that the alcohol content is less than 1 v / v% and blending an additive that imparts visually and flavor - wise beer - like characteristics.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Beer - flavored beverages with a low alcohol content (less than 5 v / v%) have a problem that the pleasant aftertaste of beer cannot be fully felt. However, methods for solving this problem have not been fully studied so far.

[0005] An object of the present invention is to provide a beer - flavored beverage having an excellent aftertaste despite having a low alcohol content.

Means for Solving the Problems

[0006] The present invention relates to a beer - flavored beverage having an alcohol content of less than 5 v / v% and a maltol content of 500 μg / L or more.

[0007] The beer-flavored beverage according to the present invention contains a specific amount of maltol, and therefore, despite its low alcohol content (less than 5v / v%), it offers an excellent aftertaste.

[0008] The above-mentioned beer-flavored beverage may contain 50 μg / L or more of 2-acetylpyrrole. Having the maltol and 2-acetylpyrrole content within the specified ranges makes the effect of a superior aftertaste more pronounced, even with a low alcohol content (less than 5v / v%), while also enhancing the fruity aroma (grape-like), the refreshing fruitiness (apple-like), and reducing the sharp, stinging sensation. Furthermore, it becomes a more preferable beer-flavored beverage.

[0009] The above-mentioned beer-flavored beverage may have an acetic acid content of less than 100 mg / L. The effects described above are maintained or made more pronounced by the acetic acid content being within the specified range.

[0010] The above-mentioned beer-flavored beverage may have a malt content of 50% by mass or more.

[0011] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the alcohol content to less than 5 v / v% and adjusting the maltol content to 500 μg / L or more.

[0012] The present invention further relates to a method for improving the aftertaste of a beer-flavored beverage, which includes adjusting the alcohol content to less than 5 v / v% and adjusting the maltol content to 500 μg / L or more.

[0013] The present invention includes, for example, the following inventions: [1] The alcohol content is less than 5v / v%, A beer-flavored beverage containing 500 μg / L or more of maltol. [2] A beer-flavored beverage as described in [1], wherein the 2-acetylpyrrole content is 50 μg / L or more. [3] A beer-flavored beverage as described in [1] or [2], having an acetic acid content of less than 100 mg / L. [4] A beer-flavored beverage as described in any of [1] to [3], having a malt content of 50% by mass or more. [5] Adjust the alcohol content to less than 5v / v%, and A method for producing a beer-flavored beverage, comprising adjusting the maltol content to 500 μg / L or more. [6] Adjust the alcohol content to less than 5v / v%, and A method for improving the aftertaste of a beer-flavored beverage, including adjusting the maltol content to 500 μg / L or higher. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a beer-flavored beverage with a superior aftertaste despite having a low alcohol content. [Modes for carrying out the invention]

[0015] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0016] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment has an alcohol content of less than 5 v / v% and a maltol content of 500 μg / L or more.

[0017] In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor. Examples of the beer-taste beverage include, but are not limited to, beer, low-malt beer, and other foaming alcoholic beverages defined in Article 3 of the Liquor Tax Act (Law No. 6 of 1953). In addition, the beer-taste beverage may include beverages that do not belong to foaming alcoholic beverages under the Liquor Tax Act and soft drinks (e.g., non-alcoholic beer-taste beverages). The beer-taste beverage according to this embodiment is not limited to those exemplified above.

[0018] The beer-taste beverage according to this embodiment may have an alcohol content of less than 5 v / v%. The beer-taste beverage according to this embodiment may be a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0019] The alcohol content of the beer - flavored beverage according to this embodiment may be, for example, 4.9 v / v% or less, 4.8 v / v% or less, 4.7 v / v% or less, 4.6 v / v% or less, 4.5 v / v% or less, 4.4 v / v% or less, 4.3 v / v% or less, 4.2 v / v% or less, 4.1 v / v% or less, 4.0 v / v% or less, 3.9 v / v% or less, 3.8 v / v% or less, 3.7 v / v% or less, 3.6 v / v% or less, 3.5 v / v% or less, 3.4 v / v% or less, 3.3 v / v% or less, 3.2 v / v% or less, 3.1 v / v% or less, 3.0 v / v% or less, 2.9 v / v% or less, 2.8 v / v% or less, 2.7 v / v% or less, 2.6 v / v% or less, 2.5 v / v% or less, 2.4 v / v% or less, 2.3 v / v% or less, 2.2 v / v% or less, 2.1 v / v% or less, 2.0 v / v% or less, 1.9 v / v% or less, 1.8 v / v% or less, 1.7 v / v% or less, 1.6 v / v% or less, 1.5 v / v% or less, 1.4 v / v% or less, 1.3 v / v% or less, 1.2 v / v% or less, 1.1 v / v% or less, 1.0 v / v% or less, less than 1.0 v / v%, 0.9 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, or 0.00 v / v%. The alcohol content of the beer - flavored beverage according to this embodiment may also be, for example, more than 0.00 v / v%, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0.5 v / v% or more, 0.6 v / v% or more, 0.7 v / v% or more, 0.8 v / v% or more, 0.9 v / v% or more, 1.0 v / v% or more, 1.1 v / v% or more, 1.2 v / v% or more, 1.3 v / v% or more, 1.4 v / v% or more, 1.5 v / v% or more, 1.6 v / v% or more, 1.7 v / v% or more, 1.8 v / v% or more, 1.9 v / v% or more, 2.0 v / v% or more, 2.1 v / v% or more, 2.2 v / v% or more, 2.3 v / v% or more, 2.4 v / v% or more, 2.5 v / v% or more, 2.6 v / v% or more, 2.7 v / v% or more, 2.8 v / v% or more, 2.9 v / v% or more, or 3.0 v / v% or more.

[0020] The alcohol content of beer-flavored beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" 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).

[0021] Maltol is a compound also known as 3-hydroxy-2-methyl-4H-pyran-4-one.

[0022] The malt content of the beer-flavored beverage according to this embodiment may be 500 μg / L or more, but from the viewpoint of achieving the effects of the present invention more significantly, it may be, for example, 550 μg / L or more, 600 μg / L or more, 650 μg / L or more, 700 μg / L or more, 750 μg / L or more, 800 μg / L or more, 850 μg / L or more, 900 μg / L or more, 950 μg / L or more, 1000 μg / L or more, 1050 μg / L or more, 1100 μg / L or more, 1150 μg / L or more, 1200 μg / L or more, 1250 μg / L or more, 1300 μg / L or more, 1350 μg / L or more, 1400 μg / L or more, 1450 μg / L or more, or 1500 μg / L or more. There are no particular restrictions on the upper limit of the maltol content of the beer-flavored beverage according to this embodiment, but it may be, for example, 10,000 μg / L or less, 9,000 μg / L or less, 8,000 μg / L or less, 7,000 μg / L or less, 6,000 μg / L or less, 5,500 μg / L or less, 5,000 μg / L or less, 4,500 μg / L or less, or 4,000 μg / L or less.

[0023] The malt content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding malt at any stage when manufacturing the beer-flavored beverage by conventional methods, by appropriately selecting the type and amount of raw materials used to increase or decrease the malt content, by appropriately setting manufacturing conditions (e.g., boiling conditions), and by any combination thereof. The addition of malt may be, for example, by adding malt itself, or by adding a composition containing malt (e.g., a flavoring composition).

[0024] The maltol content of beer-flavored beverages can be measured, for example, by extracting the sample with dichloromethane, centrifuging it, and then performing gas chromatography-mass spectrometry on the lower layer (dichloromethane extraction-GC-MS centrifuge tube method). In the dichloromethane extraction-GC-MS centrifuge tube method, the measurement may also be performed using the standard addition method, which involves adding a standard solution to the sample separately to create a calibration curve.

[0025] The beer-flavored beverage according to this embodiment may further contain 2-acetylpyrrole. 2-acetylpyrrole (CAS Registry Number (CAS RN(registered trademark)) 1072-83-9) is a compound also known as 1-(1H-pyrrole-2-yl)etanone.

[0026] The 2-acetylpyrrole content of the beer-flavored beverage according to this embodiment may be, for example, 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more, 75 μg / L or more, 80 μg / L or more, 85 μg / L or more, 90 μg / L or more, 95 μg / L or more, or 100 μg / L or more, from the viewpoint of making the effect of feeling a good aftertaste more pronounced, making the fruity aroma (grape-like) more strongly felt, making the refreshing fruitiness (apple-like) strongly felt, and making the stinging sensation less noticeable. From a similar viewpoint, the upper limit of the 2-acetylpyrrole content of the beer-flavored beverage according to this embodiment may be, for example, 1000 μg / L or less, 950 μg / L or less, 900 μg / L or less, 850 μg / L or less, 800 μg / L or less, 750 μg / L or less, 700 μg / L or less, 650 μg / L or less, 600 μg / L or less, 550 μg / L or less, 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, 300 μg / L or less, 250 μg / L or less, 200 μg / L or less, or 150 μg / L or less.

[0027] The 2-acetylpyrrole content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding 2-acetylpyrrole at any stage when manufacturing the beer-flavored beverage by conventional methods, by appropriately selecting the type and amount of raw materials used to increase or decrease the 2-acetylpyrrole content, by appropriately setting manufacturing conditions (e.g., boiling conditions), and by any combination thereof. The addition of 2-acetylpyrrole may be, for example, by adding 2-acetylpyrrole itself, or by adding a composition containing 2-acetylpyrrole (e.g., a flavoring composition).

[0028] The 2-acetylpyrrole content of beer-flavored beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0029] The acetic acid content of the beer-flavored beverage according to this embodiment may be, for example, 100 mg / L or less, from the viewpoint of making the aftertaste stronger, the fruity aroma (grape-like) stronger, the refreshing fruitiness (apple-like) stronger, and the stinging sensation less noticeable. From a similar viewpoint, the acetic acid content of the beer-flavored beverage according to this embodiment may be, for example, 95 mg / L or less, 90 mg / L or less, 85 mg / L or less, 80 mg / L or less, 75 mg / L or less, or 70 mg / L or less. There is no particular lower limit to the acetic acid content of the beer-flavored beverage according to this embodiment, but for example it may be 0 mg / L, greater than 0 mg / L, 5 mg / L or more, 10 mg / L or more, 15 mg / L or more, 20 mg / L or more, 25 mg / L or more, 30 mg / L or more, 35 mg / L or more, or 40 mg / L or more.

[0030] The acetic acid content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding acetic acid as needed at any stage when manufacturing the beer-flavored beverage by conventional methods, by appropriately selecting the type and amount of raw materials used so as to increase or decrease the acetic acid content, by appropriately setting the manufacturing conditions, and by any combination thereof.

[0031] The acetic acid content of beer-flavored beverages can be measured, for example, by high-performance liquid chromatography (HPLC).

[0032] The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or scorching at a relatively high temperature (e.g., about 120°C) during malt production may be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0033] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0034] The beer-flavored beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 50% by mass or more. The malt usage ratio may be 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more. Alternatively, the malt usage ratio may be 100% by mass, or 100% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 66% by mass or less, 65% by mass or less, 60% by mass or less, or 55% by mass or less.

[0035] The beer-flavored beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc., which are commonly used in beverages, as long as they do not impair the effects of the present invention. Examples of bittering agents include, in addition to the hops mentioned above, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0036] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-flavored beverage according to this embodiment can be 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 augmented in 2013). The bitterness value can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0037] The beer-flavored beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It can be set to that extent.

[0038] The beer-flavored beverage according to this embodiment can be provided in a container. That is, the beer-flavored beverage according to this embodiment may be a beer-flavored beverage in a container. The container can be any container that can be sealed, and so-called metal containers (such as aluminum or steel cans or barrels) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available container can be used. It is preferable to use a metal container because it can completely block gas, moisture and light, and maintain stable quality at room temperature for a long period of time.

[0039] [Method of manufacturing beer-flavored beverages] The beer-flavored beverage according to this embodiment can be produced by a manufacturing method that includes, for example, adjusting the alcohol content to less than 5 v / v% and adjusting the maltol content to 500 μg / L or more. The manufacturing method may further include adjusting the 2-acetylpyrrole content to 50 μg / L or more and adjusting the acetic acid content to less than 100 mg / L. The manufacturing method may further include, for example, producing the beer-flavored beverage by mixing the raw materials (mixing method), or producing the beer-flavored beverage through fermentation with yeast or the like (fermentation method).

[0040] A manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, maltol, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, or fermented liquid obtained by brewing), 2-acetylpyrrole, acetic acid and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber, etc.) and other raw materials such as wort in a raw material tank. The blending step can be carried out in accordance with conventional methods, except for adjusting the alcohol content and maltol content, and, if necessary, the 2-acetylpyrrole content and acetic acid content, within the above ranges.

[0041] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0042] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using, for example, a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process.

[0043] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0044] The preparation process is the process of preparing the pre-fermentation liquid to be used for fermentation. The preparation process may be, for example, the process of obtaining the pre-fermentation liquid using raw materials and preparation water (water used in the preparation process). The preparation process may also include, for example, a boiling process in which the sugar-containing liquid is boiled, a removal process in which solids are removed from the raw material liquid, and a cooling process in which the raw material liquid is cooled.

[0045] In the boiling process, the sugar-containing liquid is boiled to obtain the boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is a liquid that contains components capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is a liquid obtained after the saccharification of the aforementioned barley raw materials, and is unfermented. Wort can be obtained, for example, by the process of mixing the aforementioned barley raw materials with water, the process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and the process of filtering the saccharified liquid. During saccharification, an enzyme preparation containing a polysaccharide-degrading enzyme and / or an enzyme preparation containing a protein-degrading enzyme may be added.

[0046] Hops may be added to the raw material liquid during the boiling process. Examples of hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0047] In the removal step, solid matter is removed from the boiled liquid to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid matter contained in the boiled liquid. Examples of solid matter include heat-coagulated material produced during the boiling step, and, if hops were added during the boiling step, hop residue, etc. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

[0048] The fermentation process involves fermenting the pre-fermentation liquid with yeast. The fermentation process yields a post-fermentation liquid, which is the result of fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, yielding a post-fermentation liquid containing alcohol produced by the yeast.

[0049] In the manufacturing method according to this embodiment, the post-fermentation process may include steps for maturing and cooling the post-fermentation liquid, and for filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc., can be removed from the post-fermentation liquid.

[0050] In the manufacturing method according to this embodiment, other post-fermentation steps may include heating (sterilization) of the post-fermentation liquid (or the post-fermentation liquid after the filtration step), and the addition of various additives (for example, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber).

[0051] The manufacturing method (fermentation method) according to this embodiment can be carried out in accordance with conventional methods, except that the alcohol content, maltol content, and, if necessary, the 2-acetylpyrrole content and acetic acid content are adjusted to the above ranges. The maltol content, 2-acetylpyrrole content and acetic acid content can be adjusted by the method described above. The alcohol content can be adjusted, for example, by the type and amount of raw materials (e.g., malt, adjuncts, enzymes, etc.) used, and the conditions of the manufacturing process (e.g., mashing process, fermentation process) (e.g., saccharification temperature, saccharification time, type of yeast, fermentation temperature, fermentation time). The alcohol content can also be adjusted, for example, by diluting the post-fermentation liquid or by removing alcohol from the post-fermentation liquid.

[0052] [Methods to improve the aftertaste of beer-flavored beverages] The method for improving the aftertaste of a beer-flavored beverage according to this embodiment includes adjusting the alcohol content of the beer-flavored beverage to less than 5 v / v% and adjusting the maltol content to 500 μg / L or more. The above-described embodiments can be applied without limitation as specific examples of the method according to this embodiment. [Examples]

[0053] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0054] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Carbonated water, barley extract, hop extract, acidulant, and sweetener were mixed to produce the beer-flavored beverage of Test Example 1-1. Using the beer-flavored beverage of Test Example 1-1 as the base liquid, maltol and / or 2-acetylpyrrole were added to produce the beer-flavored beverages of Test Examples 1-2 to 1-10.

[0055] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" 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).

[0056] <Measurement of maltol content> The malt content of beer-flavored beverages was measured using the standard addition method, specifically by dichloromethane extraction-GC-MS centrifuge tube method.

[0057] <Measurement of 2-acetylpyrrole content> The 2-acetylpyrrole content of beer-flavored beverages was measured by the SPME-GC-MS method.

[0058] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 1-1 to 1-10, focusing on the evaluation items of "aftertaste," "fruity aroma (grape-like)," and "overall evaluation." The sensory evaluations were performed by a selected panel of five individuals with discriminatory abilities. Each evaluation item was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0059] "Aftertaste" refers to the pleasant lingering sensation experienced with beer. The criteria for evaluating "aftertaste" are as follows: 5 points: I feel it very strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: Slightly noticeable 1 point: Not felt For the "aftertaste" evaluation, the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 1-8 was fixed at 3 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0060] "Fruity aroma (grape-like)" refers to the sensation of perceiving a pleasant, grape-like aroma in beer. The evaluation criteria for "Fruity aroma (grape-like)" are as follows: 5 points: I feel it very strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: Slightly noticeable 1 point: Not felt For the "fruity aroma (grape-like)" category, the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 1-8 was fixed at 3 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0061] The "Overall Rating" is an overall evaluation of the beer-flavored beverage, with a score of 5 for very good, 3 for good, and 1 for poor.

[0062] The results are shown in Table 1.

[0063] [Table 1]

[0064] The results from Test Examples 1-1 to 1-5 show that as the maltol content increases, the aftertaste becomes stronger. Furthermore, the overall rating also increases accordingly.

[0065] The results from Test Examples 1-3 and 1-6 to 1-10 show that increasing the 2-acetylpyrrole content maintains or improves the aforementioned effect of a strong aftertaste while also enhancing the fruity aroma (grape-like). This effect is particularly pronounced when the 2-acetylpyrrole content is in the range of 50 μg / L to 100 μg / L, and the overall evaluation also improves accordingly.

[0066] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used to prepare wort by conventional methods. Yeast was added to the prepared wort and fermented by conventional methods to produce a beer-flavored beverage with a malt content of 100% by mass. The resulting beer-flavored beverage was diluted with water to produce the beer-flavored beverages of Test Examples 2-1 to 2-3.

[0067] Using the beer-flavored beverage from Test Example 2-1 as the base liquid, maltol was added to produce the beer-flavored beverage from Test Example 2-4.

[0068] Using the beer-flavored beverage of Test Example 2-2 as the base liquid, maltol and 2-acetylpyrrole, or maltol, 2-acetylpyrrole, and acetic acid were added to produce the beer-flavored beverages of Test Examples 2-5 and Test Examples 2-7 to 2-9.

[0069] Using the beer-flavored beverage of Test Example 2-3 as the base liquid, maltol and 2-acetylpyrrole were added to produce the beer-flavored beverage of Test Example 2-6.

[0070] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0071] <Measurement of maltol content> The malt content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0072] <Measurement of 2-acetylpyrrole content> The 2-acetylpyrrole content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0073] <Measurement of Acetic Acid Content> The acetic acid content of beer-flavored beverages was measured by HPLC.

[0074] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 2-1 to 2-9, focusing on the following evaluation criteria: "aftertaste," "fruity aroma (grape-like)," "refreshing fruitiness (apple-like)," "punchy sensation," and "overall evaluation."

[0075] "Refreshing fruitiness (apple-like)" refers to the sensation of a refreshing, apple-like fruitiness that is desirable in beer. The evaluation criteria for "Refreshing fruitiness (apple-like)" are as follows: 5 points: I feel it very strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: Slightly noticeable 1 point: Not felt For the "refreshing fruity taste (apple-like)" category, the score for the beer-flavored beverage in Test Example 2-3 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 2-1 was fixed at 3 points. These were then used as a baseline to evaluate the other beer-flavored beverages.

[0076] "A sharp, stinging sensation" refers to the unpleasant, stinging feeling one experiences with beer. The criteria for evaluating "a sharp, stinging sensation" are as follows: 5 points: I feel it very strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: Slightly noticeable 1 point: Not felt For the "piercing sensation," the score for the beer-flavored beverage in Test Example 2-3 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 2-1 was fixed at 3 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0077] For all other aspects, sensory evaluation was conducted under the same conditions and procedures as in Test Example 1.

[0078] The results are shown in Table 2.

[0079] [Table 2]

[0080] A comparison of the results from Test Examples 2-1 to 2-6 (comparing the base liquid with the addition of maltol and / or 2-acetylpyrrole) shows that increasing the maltol content to 500 μg / L or more and the 2-acetylpyrrole content to 50 μg / L or more results in a stronger aftertaste, a more pronounced fruity aroma (grape-like), a more refreshing fruity sensation (apple-like), a reduced stinging sensation, and an overall higher rating.

[0081] The results from Test Examples 2-5 and 2-7 to 2-9 show that by adjusting the acetic acid content within a specific range (for example, 100 mg / or less), the following effects are maintained or improved: the aftertaste is more pronounced, the fruity aroma (grape-like) is more pronounced, the refreshing fruitiness (apple-like) is more pronounced, the stinging sensation is less noticeable, and the overall evaluation is higher.

[0082] [Test Example 3: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt, cornstarch, and hops were used to prepare wort by conventional methods. Yeast was added to the prepared wort and fermented by conventional methods to produce a beer-flavored beverage with a malt content of 52% by mass. The beer-flavored beverages of Test Examples 3-1 to 3-4 were produced by diluting the obtained beer-flavored beverage with water.

[0083] Using the beer-flavored beverage from Test Example 3-1 as the base liquid, maltol was added to it to produce the beer-flavored beverage from Test Example 3-5.

[0084] Using the beer-flavored beverage from Test Example 3-2 as the base liquid, maltol and 2-acetylpyrrole were added to produce the beer-flavored beverage from Test Example 3-6.

[0085] Using the beer-flavored beverage of Test Example 3-3 as the base liquid, maltol and 2-acetylpyrrole, or maltol, 2-acetylpyrrole, and acetic acid were added to produce the beer-flavored beverages of Test Examples 3-7 and Test Examples 3-9 to 3-11.

[0086] Using the beer-flavored beverage of Test Example 3-4 as the base liquid, maltol and 2-acetylpyrrole were added to produce the beer-flavored beverage of Test Example 3-8.

[0087] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0088] <Measurement of maltol content> The malt content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0089] <Measurement of 2-acetylpyrrole content> The 2-acetylpyrrole content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0090] <Measurement of Acetic Acid Content> The acetic acid content of the beer-flavored beverage was measured using the same method as in Test Example 2.

[0091] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages from Test Examples 3-1 to 3-11 under the same conditions and procedures as in Test Example 2.

[0092] The results are shown in Table 3.

[0093] [Table 3]

[0094] As shown in Table 3, even when the malt usage ratio was 52% by mass, the same trend as in Test Example 2, where the malt usage ratio was 100% by mass, was observed.

[0095] [Test Example 4: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Wort was prepared using malt and hops according to conventional methods. Yeast was added to the prepared wort and fermented according to conventional methods to produce the beer-flavored beverages of Test Examples 4-1 to 4-4. The beer-flavored beverages of Test Examples 4-1 to 4-4 differ in the type of malt used, the type of hops used, and the timing of their addition, but all have a malt usage ratio of 100% by mass.

[0096] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0097] <Measurement of maltol content> The malt content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0098] <Measurement of 2-acetylpyrrole content> The 2-acetylpyrrole content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0099] <Measurement of Acetic Acid Content> The acetic acid content of the beer-flavored beverage was measured using the same method as in Test Example 2.

[0100] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages from Test Examples 3-1 to 3-11 under the same conditions and procedures as in Test Example 2.

[0101] The results are shown in Table 4.

[0102] [Table 4]

[0103] As shown in Table 4, beer-flavored beverages with a maltol content of 500 μg / L or more and a 2-acetylpyrrole content of 50 μg / L or more tend to have a strong aftertaste, a strong fruity aroma (grape-like), a strong refreshing fruitiness (apple-like), and are less likely to cause a sharp, stinging sensation, resulting in a high overall rating.

Claims

1. The alcohol content is less than 5 v / v%, A beer-flavored beverage containing 500 μg / L or more of maltol.

2. The beer-flavored beverage according to claim 1, wherein the 2-acetylpyrrole content is 50 μg / L or more.

3. A beer-flavored beverage according to claim 1 or 2, wherein the acetic acid content is less than 100 mg / L.

4. A beer-flavored beverage according to claim 1 or 2, wherein the malt usage ratio is 50% by mass or more.

5. Adjust the alcohol content to less than 5 v / v%, and A method for producing a beer-flavored beverage, comprising adjusting the maltol content to 500 μg / L or more.

6. Adjust the alcohol content to less than 5 v / v%, and A method for improving the aftertaste of a beer-flavored beverage, including adjusting the maltol content to 500 μg / L or more.

Images