Beer-flavored beverages

Abstract

To provide a beer-taste beverage with a high alcohol content and improved smoothness and drinkability.SOLUTION: A beer-taste beverage has an alcohol content of 10 v / v% or more, an ethyl caproate content of 0.7 mg / L or more, and a linalool content of 5 μg / L or more.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] For the purpose of improving the flavor of beer - flavored beverages, various technical means have been proposed. For example, in Patent Document 1, in the production of a fermented malt beverage using hops, the content of hop - derived herbal - like aroma components in the beverage and the content of fermentation products that mask the herbal - like aroma components are adjusted so that the ratio of the herbal - like aroma components to the content of the fermentation products increases. A method for producing a fermented malt beverage imparted with a herbal - like aroma is disclosed.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, regarding the method for improving the flavor of high - alcohol beer - flavored beverages (for example, those with an alcohol content of 10 v / v% or more), sufficient consideration has not been given. In high - alcohol beer - flavored beverages, there has been a problem of insufficient smoothness and drinkability.

[0005] An object of the present invention is to provide a high - alcohol beer - flavored beverage with improved smoothness and drinkability.

Means for Solving the Problems

[0006] The present invention relates to a beer-taste beverage having an alcohol content of 10 v / v % or more, an ethyl caproate content of 0.7 mg / L or more, and a linalool content of 5 μg / L or more.

[0007] The beer-flavored beverage of one embodiment of the present invention has an ethyl caproate content of 0.7 mg / L or more and a linalool content of 5 μg / L or more, and therefore has excellent smoothness and drinkability despite having an alcohol content of 10 v / v% or more.

[0008] The beer-taste beverage may have an ethyl caproate content of 10 mg / L or less, which further improves smoothness and drinkability.

[0009] The beer-taste beverage may have an ethyl caproate content of from 1.0 mg / L to 4.2 mg / L, which further improves smoothness and drinkability.

[0010] The beer-taste beverage may have a linalool content of 610 μg / L or less, which further improves smoothness and drinkability.

[0011] The beer-taste beverage may have a linalool content of 90 μg / L or more and 180 μg / L or less, which further improves smoothness and drinkability.

[0012] The beer-taste beverage may have a malt content of 50.0 w / w% or more and 66.6 w / w% or less. The beer-taste beverage may also have a bitterness value of 25.0 BU or more and 100 BU or less. Furthermore, the beer-taste beverage may be free of distilled alcohol.

[0013] The present invention also relates to a method for producing a beer-taste beverage, which comprises adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more.

[0014] The present invention further relates to a method for improving the smoothness and drinkability of a beer-taste beverage, which comprises adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more.

[0015] The present invention includes, for example, the following inventions. [1] A beer-flavored beverage having an alcohol content of 10 v / v% or more, an ethyl caproate content of 0.7 mg / L or more, and a linalool content of 5 μg / L or more. [2] The beer-taste beverage according to [1], wherein the ethyl caproate content is 10 mg / L or less. [3] The beer-taste beverage according to [1] or [2], wherein the ethyl caproate content is from 1.0 mg / L to 4.2 mg / L. [4] The beer-flavored beverage according to any one of [1] to [3], having a linalool content of 610 μg / L or less. [5] The beer-flavored beverage according to any one of [1] to [4], wherein the linalool content is from 90 μg / L to 180 μg / L. [6] The beer-taste beverage according to any one of [1] to [5], wherein the malt usage ratio is 50.0 w / w% or more and 66.6 w / w% or less. [7] The beer-taste beverage according to any one of [1] to [6], which has a bitterness value of 25.0 BU or more and 100 BU or less. [8] The beer-flavored beverage according to any one of [1] to [7], which does not contain distilled alcohol. [9] The method for producing a beer-flavored beverage includes adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more.

[10] A method for improving the smoothness and drinkability of a beer-flavored beverage, comprising adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more. Effect of the Invention

[0016] According to the present invention, it is possible to provide a beer-taste beverage with a high alcohol content that has improved smoothness and drinkability. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, an embodiment of the present invention will be described in detail. Note that the present invention is not limited to the following embodiment.

[0018] [Beer-flavored beverages] A beer-taste beverage according to one embodiment has an alcohol content of 10 v / v % or more, an ethyl caproate content of 0.7 mg / L or more, and a linalool content of 5 μg / L or more.

[0019] As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor.

[0020] The alcohol content of the beer-taste beverage according to this embodiment is 10 v / v% or more. The alcohol content of the beer-taste beverage according to this embodiment may be 11 v / v% or more, 12 v / v% or more, 13 v / v% or more, or 14 v / v or more. The alcohol content of the beer-taste beverage according to this embodiment may be 50 v / v% or less, 40 v / v% or less, 30 v / v% or less, 25 v / v% or less, 20 v / v% or less, or less than 20 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0021] The alcohol content of the beer-taste beverage according to this embodiment can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method "3-4 alcohol content."

[0022] The alcohol content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding an alcohol source at any stage during the production of the beer-taste beverage so that the alcohol content falls within the above range, by appropriately selecting the type and amount of ingredients that will result in a high or low alcohol content, by selecting a yeast species with excellent alcohol production ability, or by any combination of these. The alcohol source added may be a solution containing alcohol, such as raw material alcohol, distilled alcohol such as spirits and vodka, and a fermented liquid obtained by brewing. The beer-taste beverage according to this embodiment may be a beer-taste beverage that does not contain distilled alcohol.

[0023] The ethyl caproate content of the beer-taste beverage according to the present embodiment is 0.7 mg / L or more. From the viewpoint of further improving smoothness and drinkability, the ethyl caproate content of the beer-taste beverage according to the present embodiment may be 0.8 mg / L or more, 0.9 mg / L or more, 1.0 mg / L or more, 1.2 mg / L or more, 1.4 mg / L or more, or 1.5 mg / L or more. From the same viewpoint, the ethyl caproate content of the beer-taste beverage according to the present embodiment may be 10 mg / L or less, 9.0 mg / L or less, 7.0 mg / L or less, 5.0 mg / L or less, 4.5 mg / L or less, 4.2 mg / L or less, 4.0 mg / L or less, 3.5 mg / L or less, 3.0 mg / L or less, 2.6 mg / L or less, 2.4 mg / L or less, or 2.1 mg / L or less. From a similar perspective, the ethyl caproate content in the beer-taste beverage according to this embodiment may be from 0.7 mg / L to 10 mg / L, from 1.0 mg / L to 4.2 mg / L, or from 1.4 mg / L to 2.4 mg / L.

[0024] The ethyl caproate content in the beer-taste beverage according to this embodiment can be measured by the method described in "8.22 Low-boiling point aroma components" in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

[0025] The ethyl caproate content can be adjusted, for example, by adding an ethyl caproate source at any stage in the production of a beer-taste beverage so that the ethyl caproate content falls within the above range, by appropriately selecting the types and amounts of ingredients that increase or decrease the ethyl caproate content, by selecting an appropriate yeast species, or by any combination of these. Examples of the ethyl caproate source include ethyl caproate itself and a composition containing ethyl caproate.

[0026] The linalool content of the beer-flavored beverage according to this embodiment is 5 μg / L or more. From the viewpoint of further improving smoothness and drinkability, the linalool content of the beer-flavored beverage according to this embodiment may be 10 μg / L or more, 20 μg / L or more, 30 μg / L or more, 40 μg / L or more, 50 μg / L or more, 60 μg / L or more, 70 μg / L or more, 80 μg / L or more, 90 μg / L or more, or 100 μg / L or more. From the same viewpoint, the linalool content of the beer-taste beverage according to this embodiment may be 610μg / L or less, 600μg / L or less, 550μg / L or less, 500μg / L or less, 450μg / L or less, 410μg / L or less, 400μg / L or less, 350μg / L or less, 300μg / L or less, 250μg / L or less, 230μg / L or less, 200μg / L or less, 190μg / L or less, 180μg / L or less, 170μg / L or less, or 160μg / L or less. From the same viewpoint, the linalool content of the beer-taste beverage according to this embodiment may be 5μg / L or more and 610μg / L or less, 50μg / L or more and 410μg / L or less, or 90μg / L or more and 180μg / L or less.

[0027] The linalool content of the beer-taste beverage according to this embodiment can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0028] The linalool content can be adjusted, for example, by adding a linalool source at any stage during the production of a beer-flavored beverage so that the linalool content falls within the above range, by appropriately selecting the type and amount of ingredients that increase or decrease the linalool content, by appropriately selecting the timing of adding ingredients, and by any combination of these. Examples of linalool sources include linalool itself and a composition containing linalool.

[0029] The beer-taste beverage according to this embodiment may contain a barley raw material as an ingredient. In this specification, the barley raw material refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, and oats. Examples of processed barley products include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugar and nitrogen from barley. Malt is obtained by germinating barley. Malt extract is obtained by extracting extract components containing sugar and nitrogen from malt.

[0030] The beer-taste beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 50.0 w / w% or more and 100.0 w / w% or less. The beer-taste beverage according to this embodiment may have a malt usage ratio of 53.0 w / w% or more, 55.0 w / w% or more, 58.0 w / w% or more, 60.0 w / w% or more, 70.0 w / w% or more, 80.0 w / w% or more, or 90.0 w / w% or more, or may have a malt usage ratio of less than 100.0 w / w%, 90.0 w / w% or less, 80.0 w / w% or less, 70.0 w / w% or less, 66.6 w / w% or less, or 60.0 w / w% or less.

[0031] The beer-taste beverage according to this embodiment may contain plant ingredients other than barley. Examples of plant ingredients other than barley include grains such as corn, rice, and sorghum, potatoes, and other tubers, and beans such as soybeans and peas.

[0032] The beer-taste beverage according to this embodiment may contain sugar as an ingredient. Examples of sugar include liquid sugar and powdered sugar such as granulated sugar.

[0033] The beer-taste beverage according to this embodiment may contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0034] The beer-taste beverage according to this embodiment may contain other ingredients such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, etc. that are usually blended into beverages, so long as the effects of the present invention are not impaired. In addition to the above-mentioned hops, examples of bittering agents include caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweetening agents include high-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, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0035] The bitterness value of the beer-taste beverage according to this embodiment may be 5.0 BU or more, 10.0 BU or more, 20.0 BU or more, 25.0 BU or more, 26.0 BU or more, 28.0 BU or more, or 30.0 BU or more, and may be 100 BU or less, 90.0 BU or less, 80.0 BU or less, 70.0 BU or less, 60.0 BU or less, 50.0 BU or less, 40.0 BU or less, or 35.0 BU or less. The bitterness value of the beer-taste beverage according to this embodiment may be 5.0 BU or more and 100 BU or less, 10.0 BU or more and 100 BU or less, or 25.0 BU or more and 100 BU or less.

[0036] The bitterness value of the beer-taste beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0037] The colour of the beer-taste beverage according to this embodiment may be 5.0°EBC or more, 10°EBC or more, 20°EBC or more, 30°EBC or more, or 35°EBC or more, and may be 50°EBC or less, 45°EBC or less, or 40°EBC or less.

[0038] The color of the beer-taste beverage according to this embodiment can be measured by the method described in "8.8 Color, 8.8.2 Absorbance Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, revised and expanded in 2013).

[0039] The beer-taste beverage according to this embodiment may be a fermented beverage (fermented beer-taste beverage) or a non-fermented beverage (non-fermented beer-taste beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g. distilled alcohol such as spirits and raw material alcohol) without fermentation with yeast or the like.

[0040] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming is when the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ), and 0.25 MPa (2.55 kg / cm 2 ) may be acceptable.

[0041] The beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called can containers or barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0042] The beer-taste beverage according to this embodiment may be consumed as is, or may be diluted before consumption. The beer-taste beverage according to one embodiment may be diluted, for example, by volume, 2-fold or more, or 3-fold or more, or 10-fold or less, or 8-fold or less before consumption.

[0043] [Method for producing beer-taste beverage] The manufacturing method of the beer - flavored beverage according to this embodiment includes adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more. Other than adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more, the manufacturing method can be carried out according to conventional methods.

[0044] The manufacturing method according to one embodiment may include, for example, a charging step and a fermentation step.

[0045] In the charging step, a pre - fermentation liquid is obtained using raw materials and charging water (the water used in the charging step). That is, the charging step is a step of preparing a pre - fermentation liquid used for fermentation. The charging step may sequentially include a boiling step of boiling a sugar - containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

[0046] In the boiling step, the sugar - containing liquid is boiled to obtain a post - boiling liquid (the sugar - containing liquid after boiling). The sugar - containing liquid contains components capable of alcoholic fermentation by yeast. Examples of the sugar - containing liquid include wort and syrup. Wort is a liquid obtained through saccharification of the above - mentioned wheat raw materials, etc., and is unfermented. Wort can be obtained, for example, through a step of mixing raw materials such as the above - mentioned wheat raw materials and water, a step of saccharifying the liquid containing raw materials and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0047] In the boiling step, hops or hop processed products may be added to the raw material liquid. As the hops to be added, for example, dry hops, hop pellets, and hop extracts can be used. As the hop processed products, for example, low - alpha hops, hexahops, tetra hops, isomerized hop extracts, etc. can be used.

[0048] In the removing step, the solids in the post-boiling liquid are removed to obtain a refined liquid. The removing step can be carried out, for example, by precipitating the insoluble solids contained in the post-boiling liquid. Examples of the solids include thermal coagulation produced in the boiling step, and hop residues when hops are added in the boiling step. The removing step may be carried out in a whirlpool. In the cooling step, the refined liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0049] In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0050] The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step following the fermentation step. By carrying out the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0051] In the production method according to this embodiment, other post-fermentation processes may be performed, such as heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration process) or adding various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts).

[0052] In the production method according to the present embodiment, the alcohol content can be adjusted, for example, by adjusting the type and amount of raw material used. Specifically, for example, the alcohol content can be increased by fermenting using high-concentration wort. For example, wort with original wort extract of 20 w / w% or more, 25 w / w% or more, or 30 w / w% or more can be used as the high-concentration wort. The original wort extract can be measured by the method described in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], revised and expanded in 2013).

[0053] In the production method according to the present embodiment, the ethyl caproate content can be adjusted, for example, by adding an ethyl caproate source to the raw material liquid. In this specification, the raw material liquid refers to a liquid that is the base of a beer-taste beverage. The raw material liquid includes liquids used or produced in each process (e.g., sugar-containing liquid, boiled liquid, refined liquid, pre-fermentation liquid, post-fermentation liquid). The ethyl caproate content can also be adjusted by selecting raw materials that have a high or low ethyl caproate content, selecting an appropriate yeast species, or the like.

[0054] In the manufacturing method according to the present embodiment, the linalool content can be adjusted, for example, by adding a linalool source to the raw material solution. The linalool content can also be adjusted by selecting a raw material that has a high or low linalool content, and adjusting the amount and timing of addition of the raw material.

[0055] The production method according to one embodiment may include a blending step in addition to or instead of the blending step and the fermentation step.

[0056] In the blending step, for example, water, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and, if necessary, an ethyl caproate source, a linalool source, and / or various additives (e.g., bittering agent, coloring agent, sweetener, high-intensity sweetener, antioxidant, acidulant, flavoring, salts, etc.) are blended in a raw material tank. As the fermented liquid obtained by brewing, for example, a post-fermentation liquid obtained through the above-mentioned fermentation step may be used.

[0057] In the manufacturing method according to this embodiment, the alcohol content, the ethyl caproate content, and the linalool content can be adjusted, for example, by adjusting the amount of the alcohol source, the amount of the ethyl caproate source, and the amount of the linalool source, respectively.

[0058] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the filling step.

[0059] In the blending step, the components may be mixed while being stirred with a stirrer or the like so that they are thoroughly mixed. The filtration step may be performed with a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited thereto as long as a similar process can be performed. The filling step may be performed in a clean room that maintains a degree of cleanliness to the extent that is usually performed in the manufacture of beverages. The second sterilization step may be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform non-sterile filling without performing the second sterilization step.

[0060] [Method for improving the smoothness and drinkability of beer-taste beverages] The beer-taste beverage according to this embodiment has an alcohol content of 10 v / v% or more, yet has excellent smoothness and drinkability. Therefore, the present invention can be considered as a method for improving the smoothness and drinkability of a beer-taste beverage, including adjusting the alcohol content to 10 v / v% or more, adjusting the ethyl caproate content to 0.7 mg / L or more, and adjusting the linalool content to 5 μg / L or more. As specific aspects of the method, the above-mentioned aspects can be applied without particular limitation. EXAMPLES

[0061] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0062] [Production of beer-flavored beverages] Using malt and sugars as raw materials, a beer-taste beverage (beer-taste beverage of Test Example 1) was produced by a conventional method, with the malt usage ratio set to 50 w / w% or more. The original wort extract concentration before fermentation was approximately 30 w / w%. The alcohol content of the resulting beer-taste beverage was 14.7 v / v%, the bitterness value was 31.8 BU, and the color was 39.3° EBC. The ethyl caproate content and linalool content of the beer-taste beverage of Test Example 1 were as shown in Table 1. Ethyl caproate and / or linalool were added to the beer-taste beverage of Test Example 1 so that the ethyl caproate content and linalool content were as shown in Tables 1 and 2, and the beer-taste beverages of Test Examples 2 to 16 were produced.

[0063] [Sensory evaluation] A sensory evaluation was conducted on the beer-taste beverages of Test Examples 1 to 16 for the evaluation items of "smoothness," "drinkability," and "overall evaluation as a beer." The sensory evaluation was conducted by four selected panelists with discerning abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was used as the evaluation score. In addition, for each evaluation item, the score for the beer-taste beverage of Test Example 1 was set to 1 point, and the other beer-taste beverages were evaluated using this as the standard. The results are shown in Tables 1 and 2.

[0064] "Smoothness" is the sensation of a moderate richness of flavor that decreases over time, with a higher score indicating a superior taste. "Drinkability" is an index of ease of drinking, such as whether or not you want to have another glass, with a higher score indicating a superior taste. "Overall evaluation as a beer" refers to the deliciousness of the beer, with a higher score indicating a superior taste.

[0065] [Table 1]

[0066] [Table 2]

[0067] As shown in Tables 1 and 2, the beer-flavored beverages (Test Examples 3 to 8 and 10 to 16) with an ethyl caproate content of 0.7 mg / L or more and a linalool content of 5 μg / L or more received high scores in "smoothness," "drinkability," and "overall evaluation as a beer," and were excellent in smoothness and drinkability, as well as in the overall evaluation as a beer.

Claims

1. The alcohol content is 10% v / v or more, The ethyl caproate content is 0.7 mg / L or more and 2.4 mg / L or less, The linalool content is 20 μg / L or more and 400 μg / L or less, Chromaticity is 10° EBC or more; Beer-flavored beverage.

2. 2. The beer-taste beverage according to claim 1, wherein the ethyl caproate content is equal to or greater than 0.7 mg / L and equal to or less than 1.56 mg / L.

3. 2. The beer-taste beverage according to claim 1, wherein the alcohol content is 12 v / v % or more and 20 v / v % or less.

4. 4. The beer-taste beverage according to claim 1, wherein the chromaticity is equal to or greater than 20° EBC and equal to or less than 45° EBC.

5. 4. The beer-taste beverage according to claim 1, wherein the malt usage ratio is 50.0 w / w % or more and 66.6 w / w % or less.

6. The beer-taste beverage according to any one of claims 1 to 3, which has a bitterness value of 25.0 BU or more and 100 BU or less.

7. 4. The beer-taste beverage according to any one of claims 1 to 3, which does not contain distilled alcohol.

8. Adjusting the alcohol content to 10% v / v or more; Adjusting the ethyl caproate content to 0.7 mg / L or more and 2.4 mg / L or less; Adjusting the linalool content to 20 μg / L or more and 400 μg / L or less; and Adjusting the chromaticity to 10° EBC or better; A method for producing a beer-flavored beverage.

9. The method according to claim 8, comprising fermenting a wort having an original wort extract content of 20 w / w % or more.

10. Adjusting the alcohol content to 10% v / v or more; Adjusting the ethyl caproate content to 0.7 mg / L or more and 2.4 mg / L or less; Adjusting the linalool content to 20 μg / L or more and 400 μg / L or less; and Adjusting the chromaticity to 10° EBC or better; A method for improving the smoothness and drinkability of a beer-flavored beverage.

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