Beer-flavored beverage

Abstract

To provide a beer-flavored beverage with a low alcohol content but excellent fermentation characteristics. [Solution] A beer-flavored beverage having an alcohol content of less than 5 v / v%, a 4-methyl-4-sulfanylpentan-2-one content of 3 ng / L or more, and an acetic acid content of less than 100 mg / L.

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, which comprises diluting beer and / or sparkling wine to have an alcohol content of 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 the problem that the preferable fermented feeling of beer cannot be sufficiently 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 that is excellent in the fermented feeling 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%, a 4-methyl-4-sulfanylpentan-2-one content of 3 ng / L or more, and an acetic acid content of less than 100 mg / L.

[0007] The beer-flavored beverage according to the present invention contains a specific amount of 4-methyl-4-sulfanylpentan-2-one, and therefore, despite having a low alcohol content (less than 5v / v%), it provides an excellent fermented flavor. Furthermore, the beer-flavored beverage according to the present invention can suppress harsh acidity because its acetic acid content is within the above range.

[0008] The above-mentioned beer-flavored beverage may have a malt content of 50% by mass or more.

[0009] 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%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L.

[0010] The present invention further relates to a method for improving the fermented taste of a beer-flavored beverage, which includes adjusting the alcohol content to less than 5 v / v%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L.

[0011] The present invention includes, for example, the following inventions: [1] A beer-flavored beverage with an alcohol content of less than 5 v / v%, a 4-methyl-4-sulfanylpentan-2-one content of 3 ng / L or more, and an acetic acid content of less than 100 mg / L. [2] A beer-flavored beverage as described in [1], wherein the malt content is 50% by mass or more. [3] A method for producing a beer-flavored beverage, comprising adjusting the alcohol content to less than 5 v / v%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L. [4] A method for improving the fermented taste of a beer-flavored beverage, comprising adjusting the alcohol content to less than 5 v / v%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a beer-flavored beverage that has an excellent fermented taste despite having a low alcohol content. [Modes for carrying out the invention]

[0013] 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.

[0014] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment has an alcohol content of less than 5 v / v%, a 4-methyl-4-sulfanylpentan-2-one content of 3 ng / L or more, and an acetic acid content of less than 100 mg / L.

[0015] In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages, though not limited to beer, include those classified as beer, sparkling alcoholic beverages, and other carbonated alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Furthermore, beer-flavored beverages may also include beverages not classified as carbonated alcoholic beverages under the Liquor Tax Act, and soft drinks (e.g., non-alcoholic beer-flavored beverages). The beer-flavored beverages according to this embodiment are not limited to those exemplified above.

[0016] The beer-flavored beverage according to this embodiment may have an alcohol content of less than 5 v / v%. The beer-flavored beverage according to this embodiment may also be a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 v / v%. In this specification, "alcohol" means ethanol unless otherwise specified.

[0017] The alcohol content of the beer-taste 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-taste 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.

[0018] The alcohol content of the beer-taste beverage 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 of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0019] 4-Methyl-4-sulfanylpentan-2-one (CAS registration number (CAS RN (registered trademark)) 19872-52-7) is a compound also referred to as 4-mercapto-4-methylpentan-2-one (4MMP). Hereinafter, it is also abbreviated as 4MMP.

[0020] The 4MMP content of the beer-flavored beverage according to this embodiment may be 3.0 ng / L or higher, but from the viewpoint of making the effects of the present invention more pronounced, for example, 3.5 ng / L or higher, 4.0 ng / L or higher, 4.5 ng / L or higher, 5.0 ng / L or higher, 5.5 ng / L or higher, 6.0 ng / L or higher, 6.5 ng / L or higher, 7.0 ng / L or higher, 7.5 ng / L or higher, 8.0 ng / L or higher, 8.5 ng / L or higher, 9.0 ng / L or higher, 9.5 ng / L or higher, 10.0 ng / L or higher, 10.5 ng / L It may be L or higher, 11.0 ng / L or higher, 11.5 ng / L or higher, 12.0 ng / L or higher, 12.5 ng / L or higher, 13.0 ng / L or higher, 13.5 ng / L or higher, 14.0 ng / L or higher, 14.5 ng / L or higher, 15.0 ng / L or higher, 15.5 ng / L or higher, 16.0 ng / L or higher, 16.5 ng / L or higher, 17.0 ng / L or higher, 17.5 ng / L or higher, 18.0 ng / L or higher, 18.5 ng / L or higher, 19.0 ng / L or higher, 19.5 ng / L or higher, or 20.0 ng / L or higher. There are no particular restrictions on the upper limit of the 4MMP content of the beer-flavored beverage according to this embodiment, but for example, 1000.0 ng / L or less, 950.0 ng / L or less, 900.0 ng / L or less, 850.0 ng / L or less, 800.0 ng / L or less, 750.0 ng / L or less, 700.0 ng / L or less, 650.0 ng / L or less, 600.0 ng / L or less, 550.0 ng / L or less, 500.0 ng / L or less, 450.0 ng / L or less, 400.0 ng / It may also be less than or equal to L, less than or equal to 350.0 ng / L, less than or equal to 300.0 ng / L, less than or equal to 250.0 ng / L, less than or equal to 200.0 ng / L, less than or equal to 150.0 ng / L, less than or equal to 100.0 ng / L, less than or equal to 90.0 ng / L, less than or equal to 80.0 ng / L, less than or equal to 70.0 ng / L, less than or equal to 60.0 ng / L, less than or equal to 50.0 ng / L, less than or equal to 45.0 ng / L, less than or equal to 40.0 ng / L, less than or equal to 35.0 ng / L, less than or equal to 30.0 ng / L, or less than or equal to 25.0 ng / L.

[0021] The 4MMP content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding 4MMP at any stage in the production of the beer-taste beverage by a conventional method, selecting appropriate types and amounts of raw materials, types of yeast, and types of enzyme agents such that the 4MMP content becomes higher or lower, setting appropriate production conditions (for example, when hops are contained as a raw material, the boiling time after adding hops, etc.), and combinations of these methods. The addition of 4MMP may be, for example, adding 4MMP itself, or adding a composition (for example, a flavor composition) containing 4MMP.

[0022] The 4MMP content of the beer-taste beverage can be measured, for example, by the method described in Analytical Chemistry, 2017, Vol 89, issue 21, pp. 11598 - 11604.

[0023] The acetic acid content of the beer-taste beverage according to this embodiment may be less than 100 mg / L, but from the viewpoint of more significantly achieving the effects of the present invention, it 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 limitation on the lower limit of the acetic acid content of the beer-taste beverage according to this embodiment, but it may be, for example, 0 mg / L, or more 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.

[0024] The acetic acid content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding acetic acid as necessary at any stage in the production of the beer-taste beverage by a conventional method, selecting appropriate types and amounts of raw materials such that the acetic acid content becomes higher or lower, setting appropriate production conditions, and combinations of these methods. [[ID=...]]

[0025] [[ID=...]] The acetic acid content of beer-flavored beverages can be measured, for example, by high-performance liquid chromatography (HPLC).

[0026] 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] [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%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / 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 (blending method), or producing the beer-flavored beverage through fermentation with yeast or the like (fermentation method).

[0034] A manufacturing method (by blending) according to one embodiment includes, for example, a blending step of blending water, 4MMP, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, or fermented liquid obtained by brewing), 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, 4MMP content, and acetic acid content to within the above ranges.

[0035] 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.

[0036] 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.

[0037] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 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).

[0045] The manufacturing method (fermentation method) according to this embodiment can be carried out in accordance with conventional methods, except for adjusting the alcohol content, 4MMP content, and acetic acid content within the above ranges. The 4MMP 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.

[0046] [Methods to improve the fermented taste of beer-flavored beverages] The method for improving the fermentation flavor of a beer-flavored beverage according to this embodiment includes adjusting the alcohol content to less than 5 v / v%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L. The above-described embodiments can be applied without limitation as specific examples of the method according to this embodiment. [Examples]

[0047] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0048] [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, 4-methyl-4-sulfanylpentan-2-one (hereinafter abbreviated as "4MMP") was added to produce the beer-flavored beverages of Test Examples 1-2 to 1-5.

[0049] <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).

[0050] <Measurement of 4MMP content> The 4MMP content of beer-flavored beverages was measured by the method described in Analytical Chemistry, 2017, Vol. 89, issue 21, pp. 11598-11604.

[0051] <Measurement of Acetic Acid Content> The acetic acid content of beer-flavored beverages was measured by HPLC.

[0052] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 1-1 to 1-5, focusing on the evaluation items of "fermentation sensation," "stimulating acidity," and "overall evaluation." The sensory evaluations were performed by a selected panel of five discriminatory individuals. Each evaluation item was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0053] "Fermentation sensation" refers to the feeling of a desirable fermented aroma in beer. The evaluation criteria for "fermentation 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 "fermentation sensation," 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 1-5 was fixed at 3 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0054] "Stimulating acidity" refers to the sensation of experiencing an unpleasant, stimulating acidity in beer. The evaluation criteria for "stimulating acidity" 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 "stimulating acidity," 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 1-5 was fixed at 2 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0055] 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.

[0056] The results are shown in Table 1.

[0057] [Table 1]

[0058] The results from Test Examples 1-1 to 1-5 show that as the 4MMP content increases, the fermentation sensation becomes stronger.

[0059] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Wort was prepared using malt and hops by conventional methods. Yeast was added to the prepared wort and fermented by conventional methods to produce the beer-flavored beverage of Test Example 2-1, with a malt usage ratio of 100% by mass. The beer-flavored beverage of Test Example 2-1 was used as the base liquid and diluted with water to produce the beer-flavored beverages of Test Examples 2-2 to 2-5.

[0060] Using the beer-flavored beverage from Test Example 2-2 as the base liquid, 4MMP was added to it to produce the beer-flavored beverage from Test Example 2-6.

[0061] Using the beer-flavored beverage from Test Example 2-3 as the base liquid, 4MMP was added to it to produce the beer-flavored beverage from Test Example 2-7.

[0062] Using the beer-flavored beverage of Test Example 2-4 as the base liquid, 4MMP, or 4MMP and acetic acid, were added to produce the beer-flavored beverages of Test Examples 2-8 and Test Examples 2-10 to 2-12.

[0063] Using the beer-flavored beverage from Test Example 2-5 as the base liquid, 4MMP was added to it to produce the beer-flavored beverage from Test Example 2-9.

[0064] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0065] <Measurement of 4MMP content> The 4MMP content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0066] <Measurement of Acetic Acid Content> The acetic acid content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0067] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages from Test Examples 2-1 to 2-12 under the same conditions and procedures as in Test Example 1.

[0068] The results are shown in Table 2.

[0069] [Table 2]

[0070] The results of Test Example 2-1 show that beer-flavored beverages with a high alcohol content (5v / v% or higher) do not have the problem of not being able to adequately perceive the fermented flavor.

[0071] A comparison of the results from Test Examples 2-2 to 2-9 (comparing the base liquid with the version to which 4MMP was added) shows that adding 4MMP resulted in a stronger fermentation sensation. Furthermore, this led to a higher overall evaluation.

[0072] The results from Test Examples 2-8 and 2-10 to 2-12 show that the effect of creating a strong fermented taste is maintained even when the acetic acid content is high. Furthermore, it can be seen that by adjusting the acetic acid content within a specific range (for example, less than 100 mg / L), the pungent sourness can be suppressed, and the overall evaluation can be improved.

[0073] [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.

[0074] Using the beer-flavored beverage from Test Example 3-1 as the base liquid, 4MMP was added to it to produce the beer-flavored beverage from Test Example 3-5.

[0075] Using the beer-flavored beverage from Test Example 3-2 as the base liquid, 4MMP was added to it to produce the beer-flavored beverage from Test Example 3-6.

[0076] Using the beer-flavored beverage of Test Example 3-3 as the base liquid, 4MMP, or 4MMP and acetic acid, were added to produce the beer-flavored beverages of Test Examples 3-7 and Test Examples 3-9 to 3-11.

[0077] Using the beer-flavored beverage of Test Example 3-4 as the base liquid, 4MMP was added to it to produce the beer-flavored beverage of Test Example 3-8.

[0078] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0079] <Measurement of 4MMP content> The 4MMP content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0080] <Measurement of Acetic Acid Content> The acetic acid content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0081] <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 1.

[0082] The results are shown in Table 3.

[0083] [Table 3]

[0084] 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.

[0085] [Test Example 4: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used to prepare wort using conventional methods. Yeast was added to the prepared wort and fermented using conventional methods to produce the beer-flavored beverages of Test Examples 4-1 to 4-3. The beer-flavored beverages of Test Examples 4-1 to 4-3 differed in the type of hops used and the timing of their addition, but all had a malt usage ratio of 100% by mass.

[0086] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0087] <Measurement of 4MMP content> The 4MMP content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0088] <Measurement of Acetic Acid Content> The acetic acid content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0089] <Sensory evaluation> Sensory evaluation was conducted on the beer-flavored beverages of Test Examples 4-1 to 4-3 under the same conditions and procedures as in Test Example 1.

[0090] The results are shown in Table 4.

[0091] [Table 4]

[0092] As shown in Table 4, the beer-flavored beverages in Test Examples 4-2 to 4-3, which have a 4MMP content of 3 ng / L or more and an acetic acid content of less than 100 mg / L, exhibit a sufficient fermented flavor, suppressed pungent acidity, and high overall ratings.

Claims

1. A beer-flavored beverage having an alcohol content of less than 5 v / v%, a 4-methyl-4-sulfanylpentan-2-one content of 3 ng / L or more, and an acetic acid content of less than 100 mg / L.

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

3. A method for producing a beer-flavored beverage, comprising adjusting the alcohol content to less than 5 v / v%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L.

4. A method for improving the fermented taste of a beer-flavored beverage, comprising adjusting the alcohol content to less than 5 v / v%, adjusting the 4-methyl-4-sulfanylpentan-2-one content to 3 ng / L or more, and adjusting the acetic acid content to less than 100 mg / L.

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