Beer-taste beverage

Abstract

To provide a beer taste beverage that has a well balanced flavor with a carbohydrate content reduced.SOLUTION: A beer taste beverage in which a malt content in the raw material is 50 wt.% or more, a carbohydrate content is 1.60 g / 100 ml or less, and an alcohol content is 6.0v / v% or more. Preferably, a carbohydrate content x(g / 100 ml) and an alcohol content y(v / v%) satisfy y≤21x-13; preferably, the carbohydrate content is 1.20-1.40 g / 100 ml and the alcohol content is 7.0-13.0 v / v%; and preferably, a linalool concentration is 1.0 μg / L or more.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] The demand for beer-taste beverages with a reduced sugar content is increasing. For example, Patent Document 1 discloses a low-sugar beer-taste beverage characterized by having a ratio of peptides with a molecular weight of 800 to 1500 Da within a specific range.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in beer-taste beverages, the study of technical means for achieving an excellent balance of flavor while reducing the sugar content has not been sufficiently conducted, and the development of such technical means has been desired.

[0005] Therefore, in view of the above circumstances, an object of the present invention is to provide a beer-taste beverage having an excellent balance of flavor while reducing the sugar content.

Means for Solving the Problems

[0006] One aspect of the present invention relates to a beer-taste beverage in which the ratio of malt in the raw materials is 50% by weight or more, the sugar content is 1.60 g / 100 ml or less, and the alcohol content is 6.0 v / v% or more.

[0007] Since the ratio of malt, the sugar content, and the alcohol content in the raw materials of the above beer-taste beverage are within specific ranges, the balance of flavor is excellent while the sugar content is reduced.

[0008] In one aspect, the beer - flavored beverage may have a sugar content x (g / 100 ml) and an alcohol content y (v / v%) that satisfy the conditions of the following formula (1). By satisfying such conditions, "alcohol smell" and "eggy taste" are more suppressed, "sweetness" and "sharpness" are improved, and the balance of flavor is more excellent. y≦21x - 13 (1)

[0009] In one aspect, the beer - flavored beverage may have a sugar content of 1.20 g / 100 ml or more. Thereby, "mildness" is improved, and the balance of flavor is more excellent.

[0010] In one aspect, the beer - flavored beverage may have a sugar content of 1.40 g / 100 ml or less.

[0011] In one aspect, the beer - flavored beverage may have an alcohol content of 13.0 v / v% or less. Thereby, the balance of flavor is more excellent.

[0012] In one aspect, the beer - flavored beverage may have an alcohol content of 7.0 v / v% or more. Thereby, "mildness" is improved, and the balance of flavor is more excellent.

[0013] In one aspect, the beer - flavored beverage may have a malt ratio in the raw materials of 66% by weight or more.

[0014] In one aspect, the beer - flavored beverage may have a malt ratio in the raw materials of 99% by weight or more.

[0015] In one aspect, the beer - flavored beverage may have a linalool concentration of 1.0 μg / L or more.

Advantages of the Invention

[0016] According to the present invention, it is possible to provide a beer - flavored beverage with an excellent flavor balance while reducing the sugar content.

Brief Description of the Drawings

[0017]

Figure 1

Modes for Carrying Out the Invention

[0018] Hereinafter, the modes for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0019] In this specification, ppm means mg / L.

[0020] The beer - flavored beverage according to this embodiment has a malt ratio in the raw materials of 50% by weight or more, a carbohydrate content of 1.6 g / 100 ml or less, and an alcohol degree of 6.0 v / v% or more.

[0021] In this specification, the beer - flavored beverage means a beverage that exhibits a taste and aroma similar to beer and gives the drinker a feeling of drinking beer when consumed. As the beer - flavored beverage, for example, it may be classified as beer, low - malt beer, liqueur or spirits under the Liquor Tax Law of Japan (as of April 1, 2018).

[0022] In the beer - flavored beverage according to this embodiment, the relationship between the carbohydrate content x (g / 100 ml) and the alcohol degree y (v / v%) may satisfy the conditions shown in the following formula (1). y≦21x - 13 (1)

[0023] As used herein, the term "carbohydrate" refers to the carbohydrate as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to substances obtained from food by removing proteins, lipids, dietary fiber, ash, moisture, and alcohol. Also, the amount of carbohydrates in food is calculated by subtracting the amounts of proteins, lipids, dietary fiber, ash, moisture, and alcohol from the weight of the food. The amounts of proteins, lipids, ash, and moisture are measured by the methods listed in the Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of moisture. Specifically, the amount of protein is measured by the method for quantifying total nitrogen (protein) by the modified Dumas method, the amount of lipid is measured by the ether extraction method, chloroform-methanol mixed solution extraction method, Gerber method, acid decomposition method, or Rose Gottlieb method, the amount of ash is measured by the magnesium acetate addition ashing method, direct ashing method, or sulfuric acid addition ashing method, and the amounts of moisture and alcohol are measured by the Karl Fischer method, drying aid method, vacuum heating drying method, atmospheric pressure heating drying method, or plastic film method. Among the total of moisture and alcohol, the amount of alcohol can be measured by the distillation-density (specific gravity) method, gas chromatographic analysis method, oxidation method, etc. described in the National Tax Agency's Prescribed Analytical Methods (National Tax Agency Ordinance No. 6 of 2007).

[0024] The carbohydrate content of the beer-taste beverage according to this embodiment is 1.60 g / 100 ml or less. The carbohydrate content of the beer-taste beverage may be, for example, 1.55 g / 100 ml or less, 1.50 g / 100 ml or less, 1.45 g / 100 ml or less, 1.40 g / 100 ml or less, or 1.35 g / 100 ml or less. Also, the carbohydrate content of the beer-taste beverage may be, for example, 0.00 g / 100 ml, and may be 0.05 g / 100 ml or more, 0.10 g / 100 ml or more, 0.20 g / 100 ml or more, 0.50 g / 100 ml or more, 0.75 g / 100 ml or more, 1.00 g / 100 ml or more, or 1.10 g / 100 ml or more. From the viewpoint of flavor balance, 1.20 g / 100 ml or more, 1.25 g / 100 ml or more, or 1.30 g / 100 ml or more is preferable. The carbohydrate content of the beer-taste beverage can be adjusted, for example, by adjusting the types and amounts of raw materials used.

[0025] The alcohol content of the beer - flavored beverage according to this embodiment is such that the alcohol content is 6.0 v / v% or more. The alcohol content of the beer - flavored beverage may be, for example, 6.5 v / v% or more, and from the viewpoint of the balance of flavor, 7.0 v / v% or more is preferable. Also, the alcohol content of the beer - flavored beverage may be, for example, 20.0 v / v% or less or 15.0 v / v% or less, and from the viewpoint of the balance of flavor, 13.0 v / v% or less, 12.0 v / v% or less, 11.0 v / v% or less, 10.0 v / v% or less, or 9.0 v / v% or less is preferable, and 8.5 v / v% or less, 8.0 v / v% or less, 7.5 v / v% or less, or 7.0 v / v% or less is more preferable.

[0026] In one embodiment of the present invention, the relationship between the carbohydrate content x (g / 100 ml) and the alcohol content y (v / v%) may satisfy the conditions shown in the following formulas (2), (3), and (4). y≦a1x + b1 (2) (9.0 - 1.29a1 - b1)(6.0 - 1.15a1 - b1)<0 (3) 7.0 - 1.34a1 - b1≦0(4)

[0027] The straight line y = a1x + b1 that satisfies the above formula (3) means a straight line existing between the point (X, Y)=(1.29, 9.0) and the point (X, Y)=(1.15, 6.0). The (X, Y) region that satisfies the above formulas (2) and (4) means the region where the point (X, Y)=(1.34, 7.0) exists with the straight line y = a1x + b1 that satisfies the above formula (3) as the boundary. In this embodiment, the point (X, Y)=(1.34, 7.0) will exist below the straight line y = a1x + b1 or on the straight line y = a1x + b1.

[0028] In the above formulas (2), (3), and (4), a1 may be, for example, 1, 2, 5, 10, or 30. Also, in the above formulas (2), (3), and (4), b1 may be, for example, - 29, - 4, 2, 5, or 7.

[0029] In one embodiment of the present invention, the relationship between the carbohydrate content x (g / 100 ml) and the alcohol content y (v / v%) may satisfy the conditions shown in the following formulas (5), (6), and (7). y≧a2x+b2(5) (9.0 - 1.29a2 - b2)(6.0 - 1.15a2 - b2)<0 (6) 7.0 - 1.34a2 - b2≧0 (7)

[0030] The straight line y = a2x + b2 that satisfies the above formula (6) means a straight line existing between the point (X, Y) = (1.29, 9.0) and the point (X, Y) = (1.15, 6.0). The (X, Y) region that satisfies the above formulas (5) and (7) means the region where the point (X, Y) = (1.34, 7.0) exists, with the straight line y = a2x + b2 that satisfies the above formula (6) as the boundary. In this embodiment, the point (X, Y) = (1.34, 7.0) exists above the straight line y = a2x + b2 or on the straight line y = a2x + b2.

[0031] In the above formulas (5), (6), and (7), a2 may be, for example, -30, -20, -10, -2, -1, or 2. Also, in the above formulas (5), (6), and (7), b2 may be, for example, 4, 8, 9.5, 20, 30, or 45.

[0032] The linalool concentration of the beer - flavored beverage according to this embodiment may be, for example, 0.5 μg / l or more, 1.0 μg / l or more, 2.0 μg / l or more, 5.0 μg / l or more, or 7.5 μg / l or more. From the perspective of flavor balance, it is preferably 10.0 μg / l or more, 20.0 μg / l or more, or 30.0 μg / l or more. Also, the linalool concentration of the beer - flavored beverage may be, for example, 500.0 μg / l or less, 200.0 μg / l or less, 100.0 μg / l or less, or 50.0 μg / l or less. From the perspective of flavor balance, it is preferably 40.0 μg / l or less, 35.0 μg / l or less, or 30.0 μg / l or less.

[0033] Linalool is a component contained in hops. The linalool concentration in the beer-taste beverage can be adjusted, for example, by adjusting the type of hops, the amount used, the addition timing, etc. Linalool may be added separately from hops to adjust the linalool concentration.

[0034] The linalool concentration in the beer-taste beverage can be measured by the SPME-GC-MS method. In this method, it is preferable to use the standard addition method. When measuring, if affected by interfering substances and / or if the sensitivity is insufficient, it is preferable to appropriately change conditions such as the type of fiber, adsorption temperature, adsorption time, column type, etc., or to use GC / MS / MS or two-dimensional GC-MS.

[0035] The beer-taste beverage according to this embodiment has a malt ratio in the raw materials of 50% by weight or more. The malt ratio in the raw materials may be 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. Also, the malt ratio in the raw materials may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, or 70% by weight or less.

[0036] Malt is obtained by germinating wheat. Examples of wheat include barley, wheat, rye, crow wheat, oats, millet, and spelt.

[0037] The beer-taste beverage according to this embodiment may contain wheat raw materials other than malt as raw materials. Examples of wheat raw materials other than malt include wheat such as barley, wheat, rye, crow wheat, oats, millet, and spelt; and processed wheat products such as wheat extract. Wheat extract is obtained by extracting wheat extract containing sugar and nitrogen from wheat.

[0038] As raw materials for the beer - flavored beverage, auxiliary raw materials may be used as raw materials other than malt raw materials. Examples of the auxiliary raw materials include starch raw materials such as corn, corn starch, corn grits, rice, and sorghum, and carbohydrate raw materials such as liquid sugar and sugar. The beer - flavored beverage may further contain fruits and flavoring agents specified by a cabinet order described in Article 3, Paragraph 12, Item (b) of the Liquor Tax Law. When these raw materials are contained, the content of the above - mentioned fruits and flavoring agents is preferably less than 5 parts by weight with respect to 100 parts by weight of malt.

[0039] For the beer - flavored beverage according to this embodiment, a protein hydrolyzate may be used as an auxiliary raw material. The protein hydrolyzate may be a hydrolyzate of a protein derived from an animal or a plant. The protein hydrolyzate can be obtained by hydrolysis of a protein (for example, hydrolysis by an acid, an enzyme, etc.). Examples of the protein hydrolyzate include wheat protein hydrolyzate, soybean protein hydrolyzate, corn protein hydrolyzate, milk protein hydrolyzate, and pea protein hydrolyzate. The protein hydrolyzate contains peptides, proteins, amino acids, etc. The protein hydrolyzate may be used alone or in combination of two or more kinds.

[0040] The beer - flavored beverage according to this embodiment may contain additives such as acidulants, colorants, sweeteners, high - intensity sweeteners, antioxidants, flavors, salts, etc., which are usually blended in beverages. Examples of acidulants include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid, etc. Examples of colorants include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment, etc. Examples of sweeteners include fructose - glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. Examples of high - intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, dilithium glycyrrhizinate, thaumatin, zructin, stevia, glycyrrhizin, somatine, monellin, aspartame, alitame, etc. Examples of antioxidants include vitamin C, vitamin E, polyphenol, etc. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. These additives can be used alone or in combination of two or more kinds.

[0041] The bitterness value (BU) of the beer - flavored beverage according to this embodiment may be, for example, from 1 to 50, less than 40.0, less than 30.0, less than 20.0, less than 10.0, less than 5.0, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, or 0, or may be 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 or more, or 30.0 or more.

[0042] The bitterness value can be measured by the method described in, for example, "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision). The bitterness value can be appropriately set within the above range, for example, by adjusting the types and amounts of raw materials used.

[0043] The beer-taste beverage according to this embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). A fermented beverage is produced through fermentation by yeast or the like. A non-fermented beverage is produced without fermentation by yeast or the like.

[0044] The beer-taste beverage according to this embodiment may be non-foaming or foaming. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm 2 ), and foaming means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2 ) or more. When making it foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ).

[0045] The beer-taste beverage according to this embodiment can be provided in a container. The container may be any that can be sealed, and a so-called can container or cask container made of metal (such as aluminum or steel) can be applied. Also, glass containers, PET bottle containers, paper containers, pouch containers, etc. can be applied as the container. The capacity of the container is not particularly limited, and any currently in circulation can be applied. In view of being able to completely block gas, moisture, and light rays and maintaining stable quality at room temperature for a long time, it is preferable to apply a metal container.

[0046] The manufacturing method in one embodiment can be carried out according to a conventional method, except that a raw material with a malt ratio of 50% by weight or more is used, the sugar content is adjusted to 1.6 g / 100 ml or less, and the alcohol degree is adjusted to 6.0 v / v% or more. The manufacturing method according to this embodiment includes, for example, a charging step and a fermentation step.

[0047] In the charging step, a pre-fermentation liquid is obtained using a raw material and charging water (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 include, in this order, a boiling step of boiling a sugar-containing liquid, a removal step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid.

[0048] In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (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 material and is unfermented. Wort can be obtained, for example, through a step of mixing a raw material such as the above-mentioned wheat raw material and water, a step of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid.

[0049] In the boiling step, hops may be added to the raw material liquid (sugar-containing liquid). As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hop products such as low hops, hexahops, tetra hops, and isomerized hop extracts.

[0050] In the removal step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removal step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solids include heat coagulants generated by the boiling step and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0051] In the production method according to this embodiment, an enzyme may be added in the charging step. In this case, the reaction that decomposes the carbohydrates in the raw material into sugars that can be assimilated by yeast can be promoted. Examples of the enzyme added in the charging step include polysaccharide-degrading enzymes such as α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), hemicellulase, and proteolytic enzymes such as protease. The enzyme may be used alone or in combination of two or more. The addition amount of the enzyme may be, for example, 0.001% by weight or more, 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more, or 2.0% by weight or more based on the total amount of malt, and may be 5.0% by weight or less, 3.0% by weight or less, 1.0% by weight or less, 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, or 0.1% by weight or less.

[0052] In the fermentation step, the pre-fermentation liquid is fermented by yeast to obtain a post-fermentation liquid. In the fermentation step, yeast is added to perform alcoholic fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0053] In the production method according to this embodiment, as a post-fermentation step after the fermentation step, a step of filtering the post-fermentation liquid may be provided. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0054] In the production method according to this embodiment, as other post-fermentation steps, heating (sterilization), addition of various additives (for example, coloring agents, antioxidants, sour agents, bitter agents, flavors), addition of alcohol, carbonation, etc. may be performed on the post-fermentation liquid (or the post-fermentation liquid after the filtering step). As the alcohol added in the post-fermentation step, for example, spirits can be used.

[0055] When the beer-taste beverage is a non-fermented beverage (non-fermented beer-taste beverage), it may be produced without performing the above fermentation step.

[0056] The manufacturing method in other embodiments includes, for example, a blending step of blending water, raw materials, and optionally distilled alcohol and various additives (such as coloring agents, antioxidants, sour agents, bitter agents, flavors, etc.) in a raw material tank.

[0057] The manufacturing method according to this embodiment may further include a filtering step of filtering the mixed liquid obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtered liquid filtered in the filtering step, a filling step of filling the sterilized filtered liquid sterilized in the first sterilization step into containers such as bottles, cans, bottles, and PET bottles, and a second sterilization step of sterilizing the filtered liquid filled into the containers together with the containers.

[0058] In the blending step, the components may be mixed while stirring with a stirrer or the like so that they are well mixed. Also, the filtering step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed and the like, and is applicable without being limited to this as long as the same processing can be performed. The filling step may be performed in a clean room maintained at a cleanliness level usually maintained in the production of beverages. The second sterilization step can be performed by heating the filtered liquid together with the containers at a predetermined temperature and for a predetermined time. It is also possible to perform aseptic filling without performing the first sterilization step and the second sterilization step. Also, in the case of a foaming beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

Example

[0059] Hereinafter, the present invention will be described more specifically based on examples. However, the present invention is not limited to the following examples.

[0060] 〔Test Example 1: Preparation of Beer-Taste Beverage〕 The beer-taste beverages of Examples 1 and 2 were prepared using pea protein and the raw materials shown in Table 1.

[0061] Using hops, polysaccharide-degrading enzymes, and the raw materials shown in Table 1, a pre-fermentation liquid was obtained by a conventional method. The amount of legumin was less than 0.1% by weight. Subsequently, brewer's yeast was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The post-fermentation liquid was filtered to obtain the beer-taste beverages of Examples 1 and 2.

[0062]

Table 1

[0063] 〔Test Example 2: Preparation and Evaluation of Beer-Taste Beverages〕 Alcohol was added to the beer-taste beverage of Example 1 to achieve the alcohol concentrations shown in Table 2, obtaining the beer-taste beverages of Examples 3 and 4. The beer-taste beverage of Example 1 was diluted with water to achieve the alcohol concentrations shown in Table 2, obtaining the beer-taste beverages of Examples 5 and Comparative Example 1. Saccharides were added to the beer-taste beverage of Example 2 to achieve the carbohydrate contents shown in Table 2, obtaining the beer-taste beverages of Examples 6 and Comparative Example 2. A commercially available beer-taste beverage (alcohol content: 5.0 v / v%, carbohydrate content: 1.0 - 1.5 g / 100 ml) was used as the beer-taste beverage of Comparative Example 3. The relationship between the carbohydrate content and alcohol concentration in the beer-taste beverages of Examples 1 and 3 - 6 and Comparative Examples 1 - 3 is shown in Figure 1.

[0064]

Table 2

[0065] <Sensory Evaluation> Sensory evaluation was performed on the beer-taste beverages of Examples 1 and 3 - 6 and Comparative Examples 1 - 3 for the evaluation items of "alcohol smell", "sweetness", "mildness", "sharpness", "eggy taste", and "overall evaluation". The sensory evaluation was carried out by 2 selected panelists with discriminative ability. The evaluation items of "alcohol smell", "sweetness", "mildness", "sharpness", and "eggy taste" were all evaluated on a 5-point scale from 1 to 5, and the average value was taken as the evaluation score. The results are shown in Table 2.

[0066] "Alcohol smell" is the smell of chemical alcohol, indicating that the lower the score, the stronger the less preferable alcohol smell is felt. "Sweetness" is an appropriate level of sweetness that is neither too strong nor too weak, indicating that the higher the score, the more preferable the appropriate sweetness is felt. "Mildness" is a mild and easy-to-drink feeling, indicating that the higher the score, the stronger the preferable mildness is felt. "Sharpness" is a feeling that the aftertaste does not linger in the mouth, indicating that the higher the score, the stronger the sharpness is felt. "Egg taste" is the egg taste remaining after drinking the beverage, indicating that the lower the score, the stronger the less preferable egg taste is felt. Note that the sensory evaluations of "alcohol smell", "sweetness", "mildness", "non-sharpness", and "egg taste" were fixed with the scores of the beer-taste beverage in Comparative Example 1 being 5 points, 3 points, 1 point, 4 points, and 4 points respectively, and other beer-taste beverages were evaluated based on this.

[0067] "Overall evaluation" evaluated the aroma of each beer-taste beverage in five grades from A to E according to the following criteria. The results are shown in Table 2. Note that the total score indicates the sum of the evaluation scores of "alcohol smell", "sweetness", "mildness", "sharpness", and "egg taste". A: "The total score is 17.5 or more, and a refreshing aroma like that of hops is felt moderately well." B: "The total score is 17.5 or more, and all the evaluation scores of 'alcohol smell','sweetness','mildness','sharpness', and 'egg taste' are greater than 2.5 (excluding A)." C: "The total score is 17.5 or more, and at least one of the evaluation scores of 'alcohol smell','sweetness','mildness','sharpness', and 'egg taste' is 2.5 or less", or "The total score is 16.0 or more and less than 17.5, and all the evaluation scores of 'alcohol smell','sweetness','mildness','sharpness', and 'egg taste' are greater than 1.5." D: "The total score is 13.5 or more and less than 16.0, and all the evaluation scores of 'alcohol smell','sweetness','mildness','sharpness', and 'egg taste' are greater than 1.5." E: "The total score is less than 13.5", or "The evaluation score of at least one of 'alcohol smell', 'sweetness','mildness', 'kick' and 'eggy taste' is 1.5 or less"

[0068] Beer - flavored beverages (the beer - flavored beverages of Examples 1 and 3 - 5) in which the ratio of malt in the raw materials is 99% by weight or more, the sugar content is 1.60 g / 100 ml or less, and the alcohol content is 6.0 v / v% or more were shown to have a higher overall evaluation and an excellent balance of flavor compared with the beer - flavored beverages of Comparative Examples 1 - 3. Also, even when the amount of malt was reduced, a similar tendency was shown (the beer - flavored beverage of Example 6).

[0069] Among the examples, the beer - flavored beverages of Examples 1, 3, 5 and 6 in which the sugar content x (g / 100 ml) and the alcohol content y (v / v%) satisfy the conditions of the following formula (1) were shown to have less 'alcohol smell' and 'eggy taste', better'sweetness' and 'kick', and an even more excellent balance of flavor. y ≦ 21x - 13 (1)

[0070] In addition to the above conditions, the beer - flavored beverages of Examples 1, 3 and 6 in which the sugar content is 1.20 g / 100 ml or more were shown to have better'mildness' and an even more excellent balance of flavor. Also, the beer - flavored beverages of Examples 1, 5 and 6 in which the alcohol content is 8.5 v / v% or less were shown to have less 'alcohol smell' and 'eggy taste', better 'kick', and an even more excellent balance of flavor.

[0071] The beer - flavored beverages of Examples 1, 3, 4 and 6 in which the alcohol content is 7.0 v / v% or more were shown to have better'mildness' and an even more excellent balance of flavor.

[0072] 〔Test Example 3: Preparation and Evaluation of Beer - flavored Beverages〕 Linalool was added to the beer - flavored beverage of Example 1 so that the linalool concentration was as shown in Table 3, and the beer - flavored beverages of Examples 7 - 10 were obtained. The relationship between the carbohydrate content and the alcohol degree in the beer - flavored beverages of Examples 7 - 10 is shown in FIG. 1.

[0073]

Table 3

[0074] The sensory evaluation of the beer - flavored beverages of Examples 7 - 10 was carried out in the same manner as the beer - flavored beverage of Test Example 2. The results are shown in Table 3.

[0075] It was shown that when the linalool concentration was 10.0 μg / L or more and 30.0 μg / L or less, the overall evaluation was high and the flavor balance was more excellent.

Claims

1. A beer - flavored fermented beverage, wherein the ratio of malt in the raw materials is 50% by weight or more, the sugar content is 1.00 g / 100 ml or more and 1.60 g / 100 ml or less, the linalool concentration is 10.0 μg / L or more and 30.0 μg / L or less, and the alcohol content is 7.0 v / v% or more.

2. The beer - flavored fermented beverage according to Claim 1, wherein the sugar content x (g / 100 ml) and the alcohol content y (v / v%) satisfy the conditions of the following formula (1). y ≤ 21x - 13 (1)

3. The beer - flavored fermented beverage according to Claim 1 or 2, wherein the sugar content is 1.20 g / 100 ml or more.

4. The beer - flavored fermented beverage according to any one of Claims 1 to 3, wherein the sugar content is 1.40 g / 100 ml or less.

5. The beer - flavored fermented beverage according to any one of Claims 1 to 4, wherein the alcohol content is 13.0 v / v% or less.

6. The beer - flavored fermented beverage according to any one of Claims 1 to 5, wherein the ratio of malt in the raw materials is 66% by weight or more.

7. The beer - flavored fermented beverage according to any one of Claims 1 to 6, wherein the ratio of malt in the raw materials is 99% by weight or more.

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