Beer-flavored beverage

Abstract

To provide a non-alcoholic beer-flavored beverage that excels in crisp bitterness and mild acidity. [Solution] A beer-flavored beverage having an alcohol content of less than 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more.

Description

Technical Field

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

Background Art

[0002] As an alternative to alcoholic beverages, there is a demand for non-alcoholic beverages. In beer-taste beverages, various non-alcoholic beer-taste beverages having flavor characteristics typical of beer-taste beverages 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 to have an alcohol content of less than 1 v / v% and blending an additive that imparts visual and flavor characteristics similar to those of beer.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Non-alcoholic beer-taste beverages have the problem that the sharpness of bitterness is not sufficiently felt and the sourness is not mild. However, a method for solving this problem has not been fully studied so far.

[0005] An object of the present invention is to provide a non-alcoholic beer-taste beverage excellent in the sharpness of bitterness and / or mild sourness.

Means for Solving the Problems

[0006] The present invention relates to a beer-taste beverage having an alcohol content of less than 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more.

[0007] Because the beer-flavored beverage according to the present invention contains a specific amount of β-caryophyllene, it offers a crisp bitterness and / or a pleasant mild acidity, despite being a non-alcoholic beverage.

[0008] The above-mentioned beer-flavored beverage may have a bitterness value (BU) of 5 to 80. When the bitterness value is within this range, the excellent crispness of the bitterness and / or the effect of perceiving an excellent crispness of bitterness becomes more pronounced.

[0009] The above-mentioned beer-flavored beverage may contain acidic components, and the total amount of acidic components may be between 200 mg / L and 500 mg / L in terms of citric acid. When the total amount of acidic components is within this range, the effect of experiencing a superior bitterness and / or a superior mild acidity becomes more pronounced.

[0010] The above-mentioned sourness component may be at least one selected from citric acid and lactic acid.

[0011] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more.

[0012] The present invention further relates to a method for improving the crispness of the bitterness and / or the mild acidity of a beer-flavored beverage, which includes adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more.

[0013] The present invention includes, for example, the following inventions: [1] A beer-flavored beverage with an alcohol content of less than 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more. [2] A beer-flavored beverage as described in [1], having a bitterness value (BU) of 5 or more and 80 or less. [3] It contains acidic components, The beer-flavored beverage according to [1] or [2], wherein the total content of the aforementioned sourness components is 200 mg / L or more and 500 mg / L or less in terms of citric acid. [4] The beer-flavored beverage according to [3], wherein the sourness component is at least one selected from citric acid and lactic acid. [5] A method for producing a beer-flavored beverage, comprising adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more. [6] A method for improving the crispness of bitterness and / or mild acidity of a beer-flavored beverage, comprising adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a non-alcoholic beer-flavored beverage that is excellent in its crisp bitterness and / or mild acidity. [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 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more.

[0017] In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor. Examples of beer-taste beverages include, but are not limited to, beer, low-malt beer, and other foaming alcoholic beverages defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Beer-taste beverages also 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 the present embodiment is not limited to those exemplified above.

[0018] In this specification, the "non-alcoholic beer-taste beverage" means a beer-taste beverage having an alcohol content of less than 1.0 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0019] The alcohol content of the beer-taste beverage according to the present embodiment may be, for example, 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 the present 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, or 0.9 v / v% or more.

[0020] The alcohol content of a 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 Brewery Association, edited by the International Technical Committee of the Beer Brewers' Association [Analysis Committee], 2013 Supplement and Revision).

[0021] β-Caryophyllene is a compound also known as (E)-(1R,9S)-4,11,11-trimethyl-8-methylidenebicyclo[7.2.0]undeca-4-ene and the like.

[0022] The β-caryophyllene content of the beer-flavored beverage according to this embodiment may be 1 mg / L or more, but from the viewpoint of more strongly feeling a superior bitterness and / or a superior mild acidity, it may be, for example, 2 mg / L or more, 3 mg / L or more, 4 mg / L or more, 5 mg / L or more, 6 mg / L or more, 7 mg / L or more, 8 mg / L or more, 9 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, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, 85 mg / L or more, 90 mg / L or more, 95 mg / L or more, or 100 mg / L or more. There are no particular restrictions on the upper limit of the β-caryophyllene content of the beverage according to this embodiment, but for example, it may be 1000 mg / L or less, 950 mg / L or less, 900 mg / L or less, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 550 mg / L or less, 500 mg / L or less, 450 mg / L or less, 400 mg / L or less, 350 mg / L or less, 300 mg / L or less, 250 mg / L or less, 200 mg / L or less, 150 mg / L or less, or 100 mg / L or less.

[0023] The β-caryophyllene content can be adjusted, for example, by adding β-caryophyllene at any stage in the production of beer-flavored beverages. The addition of β-caryophyllene may be, for example, by adding β-caryophyllene itself, or by adding a composition containing β-caryophyllene (e.g., a flavoring composition).

[0024] The β-caryophyllene content of beer-flavored beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0025] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 100.0 or less. From the viewpoint of making the effect of feeling a good crisp bitterness and / or a good mild acidity more pronounced, the bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 95.0 or less, 90.0 or less, 85.0 or less, 80.0 or less, 75.0 or less, 70.0 or less, 65.0 or less, 60.0 or less, 55.0 or less, 50.0 or less, 45.0 or less, 40.0 or less, 35.0 or less, 30.0 or less, or 25.0 or less. From a similar viewpoint, the bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, greater than 0.0, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 3.5 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, 6.5 or more, 7.0 or more, 7.5 or more, 8.0 or more, 8.5 or more, 9.0 or more, 9.5 or more, 10.0 or more, 10.5 or more, 11.0 or more, 11.5 or more, 12.0 or more, 12.5 or more, 13.0 or more, 13.5 or more, 14.0 or more, 14.5 or more, or 15.0 or more.

[0026] The bitterness value can be appropriately set within the above range by, for example, adding iso-alpha acids at any stage in the production of beer-flavored beverages, adjusting the type and amount of raw materials used, or by a combination thereof. The addition of iso-alpha acids may be by adding iso-alpha acids themselves, by adding iso-alpha acid precursors themselves, or by adding a composition containing iso-alpha acids and / or iso-alpha acid precursors (e.g., hops, hop extract).

[0027] The bitterness value of beer-flavored beverages 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 enlarged in 2013).

[0028] The beer-flavored beverage according to this embodiment may contain an acidic component. The acidic component is any component that exhibits a sour taste and is not particularly limited as long as it is acceptable in food. Examples of acidic components include components used as acidulants, specifically, 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, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate.

[0029] If the beer-flavored beverage according to this embodiment contains acidic components, the total amount of acidic components in the beer-flavored beverage according to this embodiment may be, for example, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, 230 mg / L or more, 240 mg / L or more, or 250 mg / L or more, in terms of citric acid equivalent. The total content of acidic components in the beer-flavored beverage according to this embodiment may be, for example, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 590 mg / L or less, 580 mg / L or less, 570 mg / L or less, 560 mg / L or less, 550 mg / L or less, 540 mg / L or less, 530 mg / L or less, 520 mg / L or less, 510 mg / L or less, 500 mg / L or less, 490 mg / L or less, 480 mg / L or less, or 470 mg / L or less, in terms of citric acid equivalent.

[0030] The citric acid equivalent is a value obtained by converting the acidity of each acidic component based on the acidity level of citric acid. Specifically, the citric acid equivalent of 100 mg / L of tartaric acid is 130 mg / L, the citric acid equivalent of 100 mg / L of lactic acid is 115 mg / L, the citric acid equivalent of 100 mg / L of phosphoric acid is 200 mg / L, and the citric acid equivalent of 100 mg / L of malic acid is 125 mg / L.

[0031] The acidity content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding acidity components as needed at any stage during the production of the beer-flavored beverage, by appropriately selecting the type and amount of raw materials used to increase or decrease the acidity content, by appropriately setting the production conditions, and by any combination thereof.

[0032] The acidic component is preferably at least one selected from citric acid and lactic acid.

[0033] If the beer-flavored beverage according to this embodiment contains citric acid, the citric acid content of the beer-flavored beverage according to this embodiment may be, for example, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, 230 mg / L or more, 240 mg / L or more, or 250 mg / L or more. The citric acid content of the beer-flavored beverage according to this embodiment may be, for example, 400 mg / L or less, 390 mg / L or less, 380 mg / L or less, 370 mg / L or less, 360 mg / L or less, 350 mg / L or less, 340 mg / L or less, 330 mg / L or less, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, or 260 mg / L or less.

[0034] The citric acid content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding citric acid as needed at any stage during the production of the beer-flavored beverage, by appropriately selecting the type and amount of raw materials used to increase or decrease the citric acid content, by appropriately setting the production conditions, and by any combination thereof.

[0035] If the beer-flavored beverage according to this embodiment contains lactic acid, the lactic acid content of the beer-flavored beverage according to this embodiment may be, for example, 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, 40 mg / L or more, 45 mg / L or more, 50 mg / L or more, 55 mg / L or more, 60 mg / L or more, 65 mg / L or more, 70 mg / L or more, 75 mg / L or more, 80 mg / L or more, or 85 mg / L or more. The lactic acid content of the beer-flavored beverage according to this embodiment may be, for example, 400 mg / L or less, 390 mg / L or less, 380 mg / L or less, 370 mg / L or less, 360 mg / L or less, 350 mg / L or less, 340 mg / L or less, 330 mg / L or less, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, or 260 mg / L or less.

[0036] In this specification, "lactic acid content" refers to the total content of D-lactic acid and L-lactic acid.

[0037] The lactic acid content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding lactic acid as needed at any stage during the production of the beer-flavored beverage, by appropriately selecting the type and amount of raw materials used to increase or decrease the lactic acid content, by appropriately setting the production conditions, and by any combination thereof.

[0038] If the beer-flavored beverage according to this embodiment contains at least one selected from citric acid and lactic acid as an acidic component, the total content of citric acid and lactic acid in the beer-flavored beverage according to this embodiment may be, for example, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 110 mg / L or more, 120 mg / L or more, 130 mg / L or more, 140 mg / L or more, 150 mg / L or more, 160 mg / L or more, 170 mg / L or more, 180 mg / L or more, 190 mg / L or more, 200 mg / L or more, 210 mg / L or more, 220 mg / L or more, 230 mg / L or more, 240 mg / L or more, or 250 mg / L or more, in terms of citric acid equivalent. The total content of citric acid and lactic acid in the beer-flavored beverage according to this embodiment may be, for example, 850 mg / L or less, 800 mg / L or less, 750 mg / L or less, 700 mg / L or less, 650 mg / L or less, 600 mg / L or less, 590 mg / L or less, 580 mg / L or less, 570 mg / L or less, 560 mg / L or less, 550 mg / L or less, 540 mg / L or less, 530 mg / L or less, 520 mg / L or less, 510 mg / L or less, 500 mg / L or less, 490 mg / L or less, 480 mg / L or less, or 470 mg / L or less, in terms of citric acid equivalent.

[0039] The acidity content of beer-flavored beverages can be measured, for example, by high-performance liquid chromatography (HPLC).

[0040] 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.

[0041] 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.

[0042] 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 0% by mass or more and 100% by mass or less. The malt ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. In addition, the malt usage ratio may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0043] The beer-flavored beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, etc., which are commonly added to beverages, to the extent that 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 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.

[0044] 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.

[0045] 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.

[0046] [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 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more. The manufacturing method may further include adjusting the bitterness value (BU) to 5 or more and 80 or less, and adjusting the total content of acidic components to 200 mg / L or more and 500 mg / L or less in terms of citric acid. The manufacturing method may further include, for example, producing a beer-flavored beverage by mixing raw materials (blending method), or producing a beer-flavored beverage through fermentation with yeast or the like (fermentation method).

[0047] A manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, β-caryophyllene, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, or fermented liquid obtained by brewing), citric acid, lactic 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 β-caryophyllene content, and, if necessary, the total content of bitterness value and acidity components, within the above ranges.

[0048] 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.

[0049] 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.

[0050] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] 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.

[0057] 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).

[0058] The manufacturing method (fermentation method) according to this embodiment can be carried out in accordance with conventional methods, except that the alcohol content, β-caryophyllene content, and, if necessary, the bitterness value and the total content of acidic components are adjusted to the above range. The β-caryophyllene content, bitterness value, and acidic component 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.

[0059] [Method for improving the crispness of the bitterness and / or the mild acidity of beer-flavored beverages] A method to improve the crispness of the bitterness and / or the mild acidity of a beer-flavored beverage according to this embodiment includes adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more. Specific embodiments of the method according to this embodiment can be applied without limitation to the specific embodiments of the beverage and its manufacturing method described above. [Examples]

[0060] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0061] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] (Manufacturing of beer-flavored beverages) Malt extract, hop extract, citric acid, lactic acid, sweetener, and carbonated water 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, β-caryophyllene and / or alcohol were added to it in the amounts shown in Table 1 to produce the beer-flavored beverages of Test Examples 1-2 to 1-7.

[0062] (Measurement of bitterness value) The bitterness value (BU) of the beer-flavored beverage was measured according to 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).

[0063] (Sensory evaluation) Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 1-1 to 1-7, focusing on the evaluation criteria of "crispness of bitterness," "mild acidity," and "overall evaluation." The sensory evaluations were performed by a selected panel of five individuals with discriminatory abilities. Each evaluation criterion was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0064] "Bitterness crispness" refers to the sensation of a desirable bitterness crispness in a beer-flavored beverage. The evaluation criteria for "bitterness crispness" 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 "crispness of bitterness," 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 1-3 was fixed at 3 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0065] "Mild acidity" refers to the perception of a pleasantly mild acidity in a beer-flavored beverage. The evaluation criteria for "mild 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 "mild 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 1-3 was fixed at 3 points. These were then used as a baseline to evaluate the other beer-flavored beverages.

[0066] 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.

[0067] The results are shown in Table 1.

[0068] [Table 1]

[0069] As shown in Table 1, the inclusion of β-caryophyllene enhances the crispness of the bitterness and the mild acidity (Test Examples 1-1 to 1-5). This enhancement of bitterness and mild acidity by β-caryophyllene is also observed in beer-flavored beverages with an alcohol content of 0.5 v / v% (Test Examples 1-6 and 1-7).

[0070] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] (Manufacturing of beer-flavored beverages) Base beverage A was prepared by mixing malt extract, citric acid, lactic acid, sweetener, and carbonated water. Beta-caryophyllene was added to base beverage A in the amounts shown in Table 2, and hop extract was further added to achieve the bitterness value (BU) shown in Table 2, to produce beer-flavored beverages for Test Examples 2-1 to 2-5.

[0071] Base beverage B was prepared by mixing malt extract, hop extract, citric acid, sweetener, and carbonated water. Beta-caryophyllene and / or lactic acid were added to base beverage B in the amounts shown in Table 2 to produce the beer-flavored beverages of Test Examples 2-6 to 2-8.

[0072] (Measurement of bitterness value) The bitterness value (BU) of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0073] (Sensory evaluation) Sensory evaluation was conducted on the beer-flavored beverages of Test Examples 2-1 to 2-8 under the same conditions and procedures as in Test Example 1.

[0074] The results are shown in Table 2.

[0075] [Table 2]

[0076] As shown in Table 2, the inclusion of β-caryophyllene enhances the perception of a sharper bitterness and / or milder acidity. This enhancement of bitterness and / or milder acidity by β-caryophyllene is also observed when the bitterness value and / or acidity content (citric acid and lactic acid) of the beer-flavored beverage are changed (Test Examples 2-1 to 2-8). In particular, the sharpness of the bitterness and / or milder acidity is perceived more strongly when the bitterness value (BU) of the beer-flavored beverage is between 5 and 80 (Test Examples 2-1 to 2-5), and the sharpness of the bitterness and / or milder acidity is perceived more strongly when the total content of acidity components (citric acid and lactic acid) of the beer-flavored beverage is between 200 mg / L and 500 mg / L in terms of citric acid (Test Examples 2-3 and 2-6 to 2-8).

Claims

1. A beer-flavored beverage with an alcohol content of less than 1.0 v / v% and a β-caryophyllene content of 1 mg / L or more.

2. A beer-flavored beverage according to claim 1, wherein the bitterness value (BU) is 5 or more and 80 or less.

3. It contains acidic components, The beer-flavored beverage according to claim 1 or 2, wherein the total content of the aforementioned sourness components is 200 mg / L or more and 500 mg / L or less in terms of citric acid.

4. The beer-flavored beverage according to claim 3, wherein the sourness component is at least one selected from citric acid and lactic acid.

5. A method for producing a beer-flavored beverage, comprising adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more.

6. A method for improving the crispness of bitterness and / or mild acidity of a beer-flavored beverage, comprising adjusting the alcohol content to less than 1.0 v / v% and adjusting the β-caryophyllene content to 1 mg / L or more.

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