Beer-flavored beverages

Abstract

A novel high malt ratio, low sugar beer-flavored beverage (e.g., easy to drink, There is a demand for a beer-flavored beverage with a high malt ratio and low sugar content, with a reduced astringent aftertaste. It is being done. The malt ratio is 50% by mass or more and 100% by mass or less, and the carbohydrate concentration is 0.5 g / The volume is 100 mL or less, and the solvent contains a small amount of solvent selected from terpenes, ketones, and thiols. A beer-flavored beverage containing at least one ingredient (X).

Description

[Technical Field]

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

[0002] In response to the diversifying tastes of consumers today, various beer-flavored beverages have been considered. Among these, there is a growing demand for low-sugar beer-flavored beverages from a health perspective. The need is increasing. For example, Patent Document 1 describes a method for producing a beer-flavored beverage with an improved flavor, Malt and / or ungerminated wheat is used as part of the raw material to prepare peptides with a specific molecular weight. The invention relates to a low-sugar, beer-flavored fermented alcoholic beverage. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-149975 Summary of the Invention [Problem to be solved by the invention]

[0004] In this situation, new beer-flavored beverages with a high malt ratio and low sugar content (e.g. For example, a beer with a high malt ratio and low sugar content that is easy to drink and has a reduced astringent aftertaste. There is a demand for soft drinks. [Means for solving the problem]

[0005] The present invention provides a beer in which the malt ratio, sugar concentration, and content of specific components are adjusted to fall within a predetermined range. Offers flavorful beverages. That is, the present invention includes the following aspects. [1] The malt ratio is 50% by mass or more and 100% by mass or less, The carbohydrate concentration is 0.5g / 100mL or less, and Contains at least one component (X) selected from terpenes, ketones, and thiols. A beer-flavored beverage. [2] The beer tube according to claim 1, which satisfies at least one of the following requirements (I) and (II): Ist beverages. Requirement (I): At least one component selected from geraniol and citronellol (A ) and the content of component (A) is 2 ppb by mass or more. Requirement (II): The total content of component (X) is 20 ppb by mass or more. [3] The beer according to [1] or [2] above, wherein the beer-taste beverage is beer. Taste drink. [4] Any one of the above [1] to [3], wherein the concentration of the raw wort extract is 6.0% by mass or more. Item 1. A beer-flavored beverage according to item 1. [5] The total polyphenol content of the beer-flavored beverage is 60 mass parts or less, based on the total amount of the beverage. The beer-taste beverage according to any one of [1] to [4] above, having a viscosity of 1000 psi or higher. [6] Any of the above [1] to [5], with an alcohol content of 3.0 (v / v)% or more. 1. The beer-flavored beverage according to claim 1. [7] The terpenes are pinene, myrcene, limonene, β-caryophyllene, α-humic α-caryophyllene, farnesene, selinene, linalool, geraniol, Toronellol, terpineol, humlenol, humulol, eudesmol, casino at least one selected from the group consisting of phenol, humulene epoxide, and caryophyllene epoxide; can be, The ketones include nonanone, decanone, undecanone, hexenal, trans-4, 5-epoxy-(E)-2-decenal and (Z)-1,5-octadien-3-one At least one selected from The thiols include 3-mercapto-4-methylpentan-1-ol, 3-mercapto 4-mercapto-4-methylpentane acetate, and 4-mercapto-4-methylpentane-2-ol At least one selected from The beer-taste beverage according to any one of [1] to [6] above. [8] Component (X) is α-pinene, β-pinene, myrcene, β-limonene, β-caryophyllus ethylene, α-humulene, β-farnesene, geraniol, citronellol, 2-nonano at least one component (X1) selected from 2-decanone, 2-decanone, and 2-undecanone; The beer-taste beverage according to any one of the above [1] to [7]. [9] The beer tea according to any one of [2] to [8] above, which satisfies the requirement (I). Store drinks.

[10] The beer tube according to any one of [2] to [9] above, which satisfies the requirement (II). Ist beverages.

[11] A method for producing a beer-taste beverage according to any one of [1] to

[10] above. The method for producing a beer-taste beverage comprises the following steps (1) and (2): Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid to carry out alcoholic fermentation.

[12] The method according to

[11] above, which does not include a step of adding spirits derived from grains. A method for producing a soft-tasting beverage. [Effects of the Invention]

[0006] A preferred embodiment of the beer-taste beverage of the present invention is easy to drink and has a reduced astringent aftertaste. It can also be a high malt content, low sugar beverage. DETAILED DESCRIPTION OF THE INVENTION

[0007] 1. Beer-flavored beverages The beer-taste beverage of the present invention has a malt ratio of 50% by mass or more and 100% by mass or less, A beverage with a high malt ratio and low sugar content, with a sugar concentration of 0.5g / 100mL or less, containing at least one component (X) selected from the group consisting of pentaerythritol, ketones, and thiols. do.

[0008] In this specification, the term "beer-flavored beverage" refers to an alcoholic beverage with a beer-like flavor. Therefore, the term "beer-flavored beverage" includes malt beer and non-alcoholic carbonated beverages. A fermented malt beverage obtained by fermenting hops and water with yeast. In addition to the beer itself, beer flavorings containing esters and higher alcohols are added. It also includes carbonated beverages with a beer flavor. Furthermore, the beer-taste beverage of one embodiment of the present invention is a fermented beer that has undergone a fermentation process using yeast. It can be a beer-flavored beverage, or a non-fermented beer-flavored beverage that does not undergo a fermentation process. good. Furthermore, the beer-taste beverage of one embodiment of the present invention has an alcohol content of 1 (v / v)% or more. The above alcohol-containing beer-flavored beverage may also be used, and the alcohol content is 1 (v / v) % or less, it may be a non-alcoholic beer-flavored beverage. The non-alcoholic beer-flavored beverage is prepared by fermenting the beer in a manner similar to that described above. It is a non-alcoholic fermented beer-flavored beverage produced by removing the alcohol produced in the process. It may also be a non-alcoholic, non-fermented beverage prepared to have a beer-like flavor without undergoing a fermentation process. It may be a beer-flavored beverage.

[0009] Among these, the beer-flavored beverage of one embodiment of the present invention is a fermented beer-flavored beverage. It is preferable that the beverage be an alcohol-containing fermented beer-flavored beverage, and it is more preferable that the beverage be an alcohol-containing fermented beer-flavored beverage. , and more preferably beer.

[0010] As described above, the malt ratio of the beer-taste beverage of the present invention is 50% by mass or more and 100% by mass or less. % or less, but 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more or more, or 95% by mass or less, 90% by mass or less, 80% by mass or less, or 70% by mass or less. It may be less than % by mass. That is, the malt ratio of the beer-taste beverage of the present invention is, for example, 55% by mass or more and 100% by mass or less. mass% or less, 60 mass% or more and 100 mass% or less, 65 mass% or more and 100 mass% or less, or 7 It may be 0% by mass or more and 100% by mass or less, or 50% by mass or more and 95% by mass or less, 50% by mass or more and 90% by mass or less, 50% by mass or more and 80% by mass or less, 50% by mass or more and 70% by mass It may be less than % by volume. In this specification, the "malt ratio" refers to the ratio of malt to malt in accordance with the Liquor Tax Act, which came into effect on April 1, 2018, and the Liquor Tax Act. This means the value calculated in accordance with the Interpretation Notice of Administrative Laws and Regulations.

[0011] The carbohydrate concentration of the beer-taste beverage of the present invention is 0.5 g / 100 mL or less, but 0. Less than 5g / 100mL, 0.4g / 100mL or less, 0.3g / 100mL or less, or 0 It may be less than 0.2g / 100mL.

[0012] In addition, in this specification, "carbohydrate" refers to the amount of carbohydrates in accordance with the nutritional labeling standards for food (Ministry of Health, Labour and Welfare, 2003). (Notification No. 176, partially revised September 27, 2013, Consumer Affairs Agency Notification No. 8) Specifically, the target foods contain proteins, lipids, dietary fiber, ash, and alcohol. Therefore, the amount of carbohydrates in a food product is calculated by dividing the total weight of the food by the total weight of the food. The amount of protein, fat, dietary fiber, ash and moisture shall be deducted from the above. can be done. The amounts of protein, fat, dietary fiber, ash and water are based on the nutrition labeling standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method. The amount of fat was measured by the ether extraction method, the amount of dietary fiber was measured by the Prosky method, and the amount of ash was measured. The amount of water can be measured by the vacuum heating and drying method.

[0013] Beer-flavored beverages with a high malt ratio and high sugar content have a strong malt flavor. Although it is a beverage that has a beer-like quality, many consumers find it difficult to drink. In recent years, there has also been an increasing demand for low-sugar beer-flavored beverages from a health perspective. . To meet this demand, we have reduced the malt ratio and sugar content of malt to create low-sugar beer. However, this low malt ratio and low Sugar-rich beer-flavored beverages have a lower malt ratio, making it difficult to detect the malt flavor. This can lead to a loss of the beer-like flavor, making the beverage difficult to drink. Increasing the malt ratio in soft-tasting beverages improves the malt-derived flavor and makes them easier to drink. It may be drinkable, but has an astringent taste that makes the mouth feel tight when you take a sip. (Shurenmi) makes it a strong drink.

[0014] Therefore, it is a beer with a high malt ratio and low sugar content that is easy to drink and has a reduced astringent aftertaste. In response to this problem, the beer-flavored beverage of the present invention The malt ratio is 50% or more and 100% or less by mass, and the sugar concentration is 0.5g / 100mL or less. In the beer-flavored beverage with a high malt ratio and low sugar content, terpenes and ketones and at least one component (X) selected from thiols. As a result, the beer-flavored beverage prepared in this manner was easy to drink and had a pleasant aftertaste. A beer-flavored beverage with a high malt ratio and low sugar content can be produced with a reduced cloying taste. It was found that the above problem can be solved. In other words, the component (X) contains an acid that suppresses the astringent aftertaste. It is believed that this will have an effect.

[0015] The terpenes that can constitute component (X) include pinene (α-pinene, β-pinene, limonene (β-limonene, etc.), myrcene, limonene (β-caryophyllene, etc.), α-humulene ( α-caryophyllene), farnesene (β-farnesene, etc.), selinene (α-selinene , β-selinene, etc.), linalool, geraniol, citronellol, terpineol (α -Terpineol, etc.), humlenol, humulol, eudesmol, cadenol, hum Humulene epoxide (Humulene epoxide I, Humulene epoxide II, Humulene epoxide II) I, etc.), and caryophyllene epoxide. stomach.

[0016] The ketones that can constitute the component (X) include nonanone (2-nonanone, etc.), decanone ( 2-Decanone, etc.), undecanone (2-undecanone, etc.), hexenal (Z-3-hexenal) trans-4,5-epoxy-(E)-2-decenal, and (Z)-1 , and 5-octadiene-3-one.

[0017] The thiols that can constitute component (X) include 3-mercapto-4-methylpentane- 1-ol, 3-mercapto-4-methylpentane acetate, and 4-mercapto-4 -methylpentan-2-one.

[0018] In one embodiment of the beer-taste beverage of the present invention, component (X) is selected from the group consisting of α-pinene, β-pinene, and the like. Myrcene, β-limonene, β-caryophyllene, α-humulene, β-farnesene, Geraniol, citronellol, 2-nonanone, 2-decanone, and 2-undecanone It is preferable that the component (X1) is at least one selected from the following:

[0019] In one embodiment of the beer-taste beverage of the present invention, the components constituting component (X) The content of each of these is preferably 0.01 to 150 mass ppb, more preferably Preferably, it is 0.05 to 100 mass ppb, and more preferably, it is 0.1 to 80 mass ppb.

[0020] Furthermore, a beer-taste beverage according to one embodiment of the present invention satisfies at least the following requirements (I) and (II): It is preferable that the beverage satisfies both of these requirements. Requirement (I): At least one component selected from geraniol and citronellol (A ) and the content of component (A) is 2 ppb by mass or more. Requirement (II): The total content of component (X) is 20 ppb by mass or more. As in requirement (I), the content of component (A), which is a specific component of component (X), can be adjusted. And, as in requirement (II), by adjusting the content of ingredient (X), it becomes easier to drink. It is a beer-flavored beverage with a high malt ratio and low sugar content, with a reduced astringent aftertaste. It is possible.

[0021] Requirement (I) is that the composition contains at least one component selected from geraniol and citronellol ( The above-mentioned standard specifies that the component (A) is contained and that the content of the component (A) is 2 ppb by mass or more. The problem of a strong astringent aftertaste can be solved by using a high malt ratio of 50% by mass or more as in the present invention. For low-sugar beer-flavored beverages with a sugar concentration of 0.5g / 100mL or less This is likely to be a particularly prominent problem. To address the problem of a strong astringent aftertaste, in one embodiment of the present invention, the malt ratio is 50% by mass. % or more and 100% or less by mass, and the carbohydrate concentration is 0.5g / 100mL or less. In the case of a lactic acid bacteria beverage, as per the above requirement (I), a lactic acid bacteria beverage containing geraniol and citronellol By adjusting the content of at least one component (A), the drink becomes easier to drink and has a milder aftertaste. It has been adjusted to produce a drink with a more subdued taste.

[0022] In view of the above, in one embodiment of the beer-taste beverage of the present invention, the following requirement (I) is satisfied: The content of component (A) is 2% by mass based on the total amount (100% by mass) of the beer-taste beverage. ppb or more, preferably 4 mass ppb or more, more preferably 8 mass ppb or more, More preferably, it is 12 mass ppb or more, even more preferably, it is 16 mass ppb or more, and particularly preferably or 20 ppb by mass or more. In addition, from the perspective of making the beverage easier to drink, the content of component (A) specified in requirement (I) is preferably 500 mass pp based on the total amount (100 mass %) of the beer-taste beverage b or less, more preferably 400 ppb by mass or less, more preferably 300 ppb by mass or less, More preferably, it is 200 mass ppb or less, even more preferably, it is 100 mass ppb or less, and particularly preferably, it is 200 mass ppb or less, even more preferably, it is 100 mass ppb or less, Preferably, it is 70 mass ppb or less. In other words, the content of component (A) specified in requirement (I) is the total amount of the beer-taste beverage. (100 mass%), preferably 2 to 500 mass ppb, more preferably 4 to 400 mass ppb, more preferably 8 to 300 mass ppb, and even more preferably 12 to 200 mass ppb pb, even more preferably 16 to 100 mass ppb, and particularly preferably 20 to 70 mass ppb b.

[0023] In one embodiment of the beer-taste beverage of the present invention, component (A) may be geraniol. It may contain only one of geraniol or citronellol, In any case, as specified in requirement (I), component (A) The content of is sufficient as long as it is 2 ppb by mass or more and is within the above-mentioned preferred range.

[0024] In addition, when component (A) contains only one of geraniol and citronellol, The content of the component (A) which is geraniol or citronellol is such that the aftertaste is more astringent. In order to create a beer-flavored beverage with a subdued flavor, the total amount of the beer-flavored beverage (100 In addition to the above-mentioned preferred range, the concentration is preferably 22 mass ppb or more, more preferably 22 mass ppb or more, based on mass %. Preferably, the concentration is 24 ppb by mass or more, more preferably 30 ppb by mass or more, and even more preferably 35 ppb by mass or more. It is preferably at least ppb by mass, and particularly preferably at least 40 ppb by mass.

[0025] In addition, when component (A) contains both geraniol and citronellol, The content of component (A) is set to 100% with the aim of producing a beer-flavored beverage with a reduced astringent aftertaste. From this perspective, in addition to the above-mentioned preferred ranges, the content of the beer-taste beverage is preferably within the range based on the total amount (100% by mass) of the beverage. , preferably 22 mass ppb or more, more preferably 24 mass ppb or more. Furthermore, when component (A) contains both geraniol and citronellol, In this case, from the viewpoint of producing a beer-flavored beverage with a further reduced astringent aftertaste, geraniol The content ratio of geraniol to citronellol [geraniol / citronellol] is preferably Preferably 1 / 99 to 99 / 1, more preferably 10 / 90 to 90 / 10, more preferably 20 / 80 to 85 / 15, more preferably 30 / 70 to 80 / 20, and even more preferably 40 / 60 to 75 / 25, and particularly preferably 51 / 49 to 70 / 30.

[0026] Requirement (II) stipulates that the total content of component (X) is 20 mass ppb or more. . If requirement (I) is not met, that is, the content of component (A) is less than 2 ppb by mass, Even in this case, as specified in the above requirement (II), geraniol and citronellol If the total content of the component (X) contained in the drink is 20 mass ppb or more, it will be easier to drink and will have a milder aftertaste. It is possible to create a beer-flavored beverage with a high malt ratio and low sugar content, with a less harsh taste. Cut.

[0027] It is easier to drink, has a less astringent aftertaste, and is high in malt and low in sugar. From the perspective of being a beer-taste beverage, the beer-taste beverage of one embodiment of the present invention satisfies the above requirements. A beer-taste beverage that satisfies both (I) and (II) is preferred.

[0028] Furthermore, in one aspect of the beer-taste beverage of the present invention, the components specified in the above requirement (II) are Molecular weight (X) is α-pinene, β-pinene, myrcene, β-limonene, β-caryophyllene, α-Humulene, β-Farnesene, Geraniol, Citronellol, 2-Nonanone, 2- At least one component (X1) selected from decanone and 2-undecanone is preferred. That is, when the component (X) specified in the above requirement (II) is the above component (X1), The above requirement (II) can be rephrased as the following requirement (II-a). Requirement (II-a): α-pinene, β-pinene, myrcene, β-limonene, β-caryophyllus lene, α-humulene, β-farnesene, geraniol, citronellol, 2-nonanone , 2-decanone, and 2-undecanone. The total content of the component (X1) is 20 ppb by mass or more. The beer-taste beverage of one embodiment of the present invention preferably satisfies the above requirement (II-a). . In addition, the component (X1) specified in requirement (II-a) is a component (X) specified in requirement (II). Therefore, beverages that meet requirement (II-a) necessarily meet requirement (II). It can also be said that this beverage satisfies the following requirements.

[0029] In addition, it is a beer with a high malt ratio and low sugar content that is easier to drink and has a reduced astringent aftertaste. From the viewpoint of being a soft-tasting beverage, a beverage that satisfies the above requirement (II-a) must also satisfy requirement (II-b). -a) α-pinene, β-pinene, myrcene, β-limonene, which are defined as component (X1) β-caryophyllene, α-humulene, β-farnesene, geraniol, citronellol containing two or more selected from the group consisting of 2-nonanone, 2-decanone, and 2-undecanone It is preferable that the composition contains three or more of these compounds, and it is more preferable that the composition contains four or more of these compounds. It is more preferable to include five or more of these, and it is even more preferable to include all of these. is particularly preferred.

[0030] In view of the above, in one embodiment of the beer-taste beverage of the present invention, the beer-taste beverage The content of component (X) and the content of component (X1) specified in requirement (II-a) are The total amount (100% by mass) of the beer-flavored beverage is 20 ppb by mass or more, but it is not preferred. or 30 mass ppb or more, more preferably 35 mass ppb or more, and even more preferably 40 mass ppb or more ppb by mass or more, even more preferably 45 ppb by mass or more, particularly preferably 50 ppb by mass or more It is usually 1000 mass ppb or less, but 800 mass ppb or less, 60 It may be 0 mass ppb or less, 400 mass ppb or less, or 300 mass ppb or less.

[0031] In one embodiment of the beer-taste beverage of the present invention, the α-pinene content is Preferably, the concentration is 0.01 to 10 ppb by mass based on the total amount (100% by mass) of the isotonic beverage, Preferably, it is 0.05 to 7.0 mass ppb, more preferably 0.1 to 5.0 mass ppb, More preferably, it is 0.3 to 3.0 mass ppb, and particularly preferably, it is 0.5 to 2.0 mass ppb. is.

[0032] In one embodiment of the beer-taste beverage of the present invention, the β-pinene content is Preferably, the concentration is 0.01 to 10 ppb by mass based on the total amount (100% by mass) of the isotonic beverage, Preferably 0.05 to 7.0 mass ppb, more preferably 0.07 to 5.0 mass ppb, Even more preferably, it is 0.1 to 2.5 mass ppb, and particularly preferably, it is 0.2 to 1.5 mass ppb. b.

[0033] In one embodiment of the beer-taste beverage of the present invention, the content of myrcene is Based on the total amount (100% by mass) of the beverage, the concentration is preferably 0.1 to 20 ppb by mass, more preferably Preferably, the concentration is 0.5 to 15 mass ppb, more preferably 1.0 to 10 mass ppb, and even more preferably Preferably, it is 1.5 to 8.0 mass ppb, and particularly preferably 2.0 to 6.0 mass ppb.

[0034] In one embodiment of the beer-taste beverage of the present invention, the content of β-limonene is Based on the total amount (100% by mass) of the flavored beverage, the concentration is preferably 0.01 to 10 ppb by mass, more preferably 0.01 to 10 ppb by mass. More preferably, it is 0.05 to 7.0 mass ppb, and even more preferably, it is 0.1 to 5.0 mass ppb. Even more preferably 0.3 to 3.0 mass ppb, particularly preferably 0.5 to 2.0 mass ppb b.

[0035] In one embodiment of the beer-taste beverage of the present invention, the content of β-caryophyllene is Preferably 0.01 to 10 mass pp based on the total amount (100 mass %) of the beer-taste beverage b, more preferably 0.05 to 7.0 mass ppb, and even more preferably 0.1 to 5.0 mass p pb, even more preferably 0.2 to 3.0 mass ppb, and particularly preferably 0.3 to 2.0 mass ppb. The amount is ppb.

[0036] In one embodiment of the beer-taste beverage of the present invention, the content of α-humulene is Based on the total amount (100% by mass) of the flavored beverage, the concentration is preferably 0.01 to 10 ppb by mass, more preferably 0.01 to 10 ppb by mass. More preferably, it is 0.05 to 7.0 mass ppb, and even more preferably, it is 0.1 to 5.0 mass ppb. Even more preferably 0.3 to 4.0 mass ppb, particularly preferably 0.5 to 2.5 mass ppb b.

[0037] In one embodiment of the beer-taste beverage of the present invention, the content of β-farnesene is Preferably, the concentration is 0.1 to 50 ppb by mass based on the total amount (100% by mass) of the alcohol-flavored beverage, More preferably, it is 0.5 to 40 mass ppb, even more preferably, it is 1.0 to 30 mass ppb, and even more preferably, it is 1.0 to 30 mass ppb. More preferably, it is 2.0 to 25 mass ppb, and particularly preferably, it is 3.5 to 20 mass ppb. .

[0038] In one embodiment of the beer-taste beverage of the present invention, the content of 2-nonanone is Based on the total amount (100% by mass) of the flavored beverage, the concentration is preferably 0.01 to 10 ppb by mass, more preferably 0.01 to 10 ppb by mass. More preferably, it is 0.05 to 7.0 mass ppb, and even more preferably, it is 0.07 to 5.0 mass ppb , even more preferably 0.1 to 2.5 mass ppb, and particularly preferably 0.2 to 1.5 mass ppb pb.

[0039] In one embodiment of the beer-taste beverage of the present invention, the content of 2-decanone is Based on the total amount (100% by mass) of the flavored beverage, the concentration is preferably 0.01 to 10 ppb by mass, more preferably 0.01 to 10 ppb by mass. More preferably, it is 0.05 to 7.0 mass ppb, and even more preferably, it is 0.07 to 5.0 mass ppb , even more preferably 0.1 to 2.5 mass ppb, and particularly preferably 0.2 to 1.5 mass ppb pb.

[0040] In one embodiment of the beer-taste beverage of the present invention, the content of 2-undecanone is Preferably, the concentration is 1 to 100 ppb by mass based on the total amount (100% by mass) of the alcohol-flavored beverage, More preferably, it is 3 to 70 mass ppb, even more preferably, it is 5 to 50 mass ppb, and even more preferably, it is The concentration is preferably 7 to 40 mass ppb, and particularly preferably 10 to 30 mass ppb.

[0041] In addition, the content of component (A) specified in requirement (I) and the content of component (X) specified in requirement (II) The content of the component (X1) specified in requirement (II-a) may vary depending on the amount of each component added. In addition to adjusting the amount of each component that makes up component (A), component (X) and component (X1), The type and amount of ingredients (e.g., hops) that are contained in large amounts, and the timing of adding such ingredients This can be controlled by adjusting the timing, etc.

[0042] Furthermore, the beer-taste beverage of the present invention contains component (X), which contains component (A). The respective contents of terpenes, ketones, and thiols are listed in J. Agric. Food Chem. , 2013, 61 (47), pp 11303-1131(Characterization of the Key Aroma Compounds in T Gas chromatographic analysis of Bavarian Wheat Beers by Means of the Sensomics Approach Measurement can be performed using a graphing mass spectrometer (GC-MS).

[0043] In one embodiment of the beer-taste beverage of the present invention, the concentration of the original wort extract (O-Ex) is From the viewpoint of imparting a light taste to the food and making it easier to drink, it is preferably 6.0 to 20.0 mass%, more preferably 7.0 to 18.0 mass%, and even more preferably 8.0 to 16 0.0 mass%, even more preferably 8.2 to 15.0 mass%, particularly preferably 8.5 to 13.0 mass% 0.5% by mass. In this specification, the "original wort extract concentration" refers to a concentration of alcohol with an alcohol content of 1 (v / v)% or more. In the case of alcoholic beverages, the extract component under the Japanese Liquor Tax Law, i.e., At 15°C, the original capacity is 100cm 3 This refers to the number of grams of non-volatile components contained in the product. In addition, non-alcoholic beverages with an alcohol content of less than 1 (v / v)% are degassed. The samples were analyzed according to the analytical method established by the Brewers Association of Japan (BCOJ). The measurement was carried out according to the Fermentation Analysis Method (edited by the Brewing Society of Japan, Brewery Association, 2013 revised and expanded edition). This refers to the determined extract value (% by mass).

[0044] In one embodiment of the beer-taste beverage of the present invention, the total polyphenol content is Based on the total amount (100% by mass) of beer-flavored beverages, it has a high-quality taste and is more like beer. From the viewpoint of providing a beer-flavored beverage with a pleasant taste, the content is preferably 60 ppm by mass or more, and more preferably 70 mass ppm or more, more preferably 80 mass ppm or more, and even more preferably 90 mass ppm or more ppm or more, and also improves the cloudiness stability of the beverage, making it light and easy to drink. From this viewpoint, the concentration is preferably 200 mass ppm or less, more preferably 170 mass ppm or less. more preferably 150 mass ppm or less, and even more preferably 130 mass ppm or less. be.

[0045] In this specification, the "total polyphenol content" refers to the total amount of polyphenols in the beer-taste beverage ( This refers to the total amount of polyphenols contained in 100% by mass. Polyphenols are aromatic hydrocarbons in which two or more hydrogen atoms have been replaced with hydroxyl groups. Specifically, it refers to compounds such as flavonols, isoflavones, tannins, catechins, and kelp. Examples include cetin and anthocyanin.

[0046] In this specification, the total polyphenol content is, for example, the content of the revised BCOJ beer. Analytical Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, International Technical Committee of the Brewers Association of Japan [Analysis Committee]) It can be measured by the method described in the 2013 revised and expanded edition.

[0047] The total polyphenol content is determined by the polyphenol content of, for example, barley malt, malt husks, etc. This can be controlled by adjusting the amount of raw material with a high alcohol content. Generally, malt with husks (grain husks) has a high polyphenol content, and soybeans and yeast Mother extract, wheat, wheat malt, etc. have low polyphenol content. By appropriately selecting and adjusting the amount used, the polyphenol content can be adjusted to the desired range. It is possible.

[0048] As described above, the beer-taste beverage of one embodiment of the present invention is an alcohol-containing beer-taste beverage. The beverage may be a beer-flavored beverage or a non-alcoholic beer-flavored beverage. In the case of an alcohol-containing beer-flavored beverage, the beer-flavored beverage of one embodiment of the present invention The alcohol content of a soda drink is determined from the perspective of providing a refreshing sensation. Therefore, it is preferably 3.0 (v / v)% or more, more preferably 4.0 (v / v)% or more, and even more preferably Preferably, it is 4.6 (v / v)% or more, more preferably, it is 5.1 (v / v)% or more, and even more preferably, it is 5.1 (v / v)% or more. It is preferably 5.4 (v / v)% or more, and particularly preferably 5.7 (v / v)% or more. In order to make the beer-flavored beverage easy to drink, the alcohol content is preferably 20.0 (v / v)% or less, more preferably 15.0 (v / v)% or less, even more preferably It is 10.0 (v / v)% or less. In this specification, the alcohol content is expressed as a percentage based on volume / volume ((v / v)% The alcohol content of the beverage shall be determined by any known method. It can also be measured by a vibration type density meter, for example.

[0049] In addition, in order to adjust the alcohol content of the beer-taste beverage of one embodiment of the present invention, In addition, spirits derived from grains are included as an alcoholic component, and the content is adjusted accordingly. It is also possible. Here, spirits are made from grains such as wheat, rice, buckwheat, and corn, and are malted or is obtained by saccharifying it with an enzyme if necessary, fermenting it with yeast, and then distilling it. It means alcoholic beverages. However, the beer-flavored beverage of one embodiment of the present invention has a good taste and a beer-like flavor. From the viewpoint of creating a beer-flavored beverage, it is preferable that the beverage does not contain spirits.

[0050] From the same viewpoint as above, a beer-taste beverage according to one embodiment of the present invention is beer. It is preferable. In this specification, "beer" refers to a brewery that uses malt, hops, and water as ingredients, It refers to beverages obtained by fermentation using yeast, and specifically, the implementation date is April 1, 2018. "Liquor Tax Act" and "Liquor Administration Law" mean those defined in the Interpretation Notice. That is, when the beer-flavored beverage of one embodiment of the present invention is beer, the above-mentioned alcohol The alcohol content is adjusted through a fermentation process using yeast.

[0051] The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be similar to that of regular beer. It may be amber or golden, black like dark beer, or colorless or transparent, or A desired color may be achieved by adding coloring agents. The color of the beer-taste beverage is not visible to the naked eye. However, it may be specified by total light transmittance, chromaticity, etc.

[0052] The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2. It is 0 to 4.5, more preferably 2.5 to 4.2, and even more preferably 3.0 to 4.0. If the pH of a beverage is 4.5 or less, the growth of microorganisms can be suppressed, and if the pH is 2.0, If the content is above this level, the flavor of the beverage is likely to be improved.

[0053] The beer-taste beverage of one embodiment of the present invention may be in any form as long as the beverage is packed in a container, Examples of containers include bottles, plastic bottles, cans, and barrels, but are particularly suitable for carrying. Cans, bottles and plastic bottles are preferred from the viewpoint of ease of transportation.

[0054] 2.1 Raw materials The main ingredients of the beer-taste beverage of one embodiment of the present invention are water and malt, but hops may also be added. It is preferable to use, in addition, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, acids Antioxidants, flavorings, acidulants, etc. may also be used.

[0055] Malt is a type of grain that comes from barley, wheat, rye, oats, oats, adlay, and oats. It refers to the seeds that have been germinated, dried, and then de-rooted, regardless of origin or variety. good. In one embodiment of the present invention, it is preferable to use barley malt. Barley is one of the most commonly used malts for making alcoholic beverages. There are varieties of barley such as row barley and six-row barley, and any of them can be used. When using colored malt, different types of colored malt can be used. These may be used in combination as appropriate, or one type of colored malt may be used.

[0056] In addition to malt, grains other than malt may also be used. Such grains include, for example, wheat, barley, rye, and challah, which are not classified as malt. Barley, oats, pearl barley, oats, etc.), rice (white rice, brown rice, etc.), corn, koryan , potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and their derivatives Examples include the obtained starch and extracts thereof.

[0057] The form of hops used in one embodiment of the present invention may be, for example, pelleted hops or powdered hops. Hop extracts and the like are also usable. In addition, the hops used may be isomerized hops, reduced hops, etc. Processed hop products may also be used. The amount of hops to be added is adjusted as appropriate, but is preferably 0.00 based on the total amount of the beverage. The content is 0.1 to 1 mass %. In addition, beer-flavored beverages that use hops as an ingredient contain ingredients derived from hops. The beer-flavored beverage containing iso-α-acids is made using hops. The amount is 0.1 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. It may be greater than 1.0 ppm by mass. In this specification, the content of iso-α-acids is determined according to the revised BCOJ Beer Analysis Method (Public Interest Foundation Published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, 2013 The values measured by the high performance liquid chromatography (HPLC) analysis method described in the supplementary revision means.

[0058] Sweeteners include commercially available sugar solutions made by decomposing grain-derived starch with acids or enzymes, and commercially available Sugars such as starch syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, artificial sweeteners, etc. Examples include: These sugars may be in the form of a liquid such as a solution, or a solid such as a powder. In addition, the types of grains from which starch is made, starch refining methods, and hydrolysis by enzymes and acids There are no particular limitations on the treatment conditions. For example, the conditions for hydrolysis using an enzyme or acid can be appropriately adjusted. By setting the sugar content, sugars with a higher ratio of maltose may be used. fructose, glucose, maltose, trehalose, maltotriose and A solution thereof (sugar solution) can also be used. Artificial sweeteners include, for example, aspartame and acesulfame potassium (acesulfame Sulfam K), sucralose, etc.

[0059] Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, and guar gum. - Gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, caramel From the viewpoint of versatility such as stability and safety, indigestible dextrin or Polydextrose is preferred.

[0060] In one embodiment of the beer-taste beverage of the present invention, the bitterness is imparted by hops or the like. However, a bittering agent or a bitterness imparting agent may also be used. The bittering agent or bitterness imparting agent is not particularly limited, and a bitterness imparting agent may be used in ordinary beer or happoshu. For example, rosemary, lychee, fennel, juniper fruit, and sesame ginger, daisy, Ganoderma lucidum, bay laurel, mulberry, citrus extract, bittern extract, coffee Extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, ganoderma extract, laurel extract, sage extract, caraway extract, etc. can be.

[0061] The antioxidant is not particularly limited, and may be used as an antioxidant in ordinary beer or low-malt beer. Examples of suitable esters include ascorbic acid, erythorbic acid, and catechin. It can be obtained.

[0062] The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The additives are used to give the brewer a beer-like flavor, and contain brewing ingredients that are produced by fermentation. Included. The beer-taste beverage of one embodiment of the present invention is produced by alcoholic fermentation in the fermentation process. The resulting ethyl acetate contains ethyl acetate, which functions as a fragrance. Therefore, beer-flavored beverages do not require the addition of beer flavorings because they go through a fermentation process. Although not specified, beer flavorings may be added as desired. Beer flavorings other than ethyl acetate include esters and higher alcohols. Typical examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. Examples include:

[0063] The acidulant is not particularly limited as long as it has a sour taste. For example, phosphoric acid, Enic acid, gluconic acid, tartaric acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or a salt thereof. Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid, Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid are also preferred. Acid, acetic acid or a salt thereof is more preferred. These acidulants may be used alone or in combination of two or more.

[0064] 2.2 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is produced by dissolving the carbon dioxide contained in the raw materials. Alternatively, the compound may be dissolved by mixing with carbonated water or by adding carbon dioxide gas. . The carbon dioxide gas generated during the fermentation process of beer-flavored beverages can be used as is. However, the amount of carbon dioxide may be adjusted by adding carbonated water as needed.

[0065] The amount of carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention depends on the carbon dioxide pressure of the beverage. However, this is not particularly limited as long as it does not impede the effects of the present invention. The upper limit of carbon dioxide pressure for beverages is 5.0 kg / cm 2 , 4.5kg / cm 2 , or 4.0k g / cm 2 and the lower limit is 0.20 kg / cm 2 , 0.50kg / cm 2 , or 1.0k g / cm 2 Any combination of these upper and lower limits may be used. The carbon dioxide pressure is 0.20 kg / cm 2More than 5.0kg / cm 2 Below 0.50kg / c m 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 It may be the following: In this specification, the gas pressure refers to the gas pressure inside the container, unless otherwise specified. The pressure can be measured by a method well known to those skilled in the art, for example, by fixing a sample at 20°C to a gas pressure gauge. After setting the pressure, open the stopcock of the gas pressure gauge to release the gas, then close the stopcock again and vibrate the gas pressure gauge. By moving the pointer and reading the value when it reaches a certain position, or by using a commercially available gauge It can be measured using a pressure measuring device.

[0066] 2.3 Other additives The beer-taste beverage of one embodiment of the present invention may contain, as needed, ingredients that do not impair the effects of the present invention. Various additives may be added. Such additives include, for example, coloring agents, foam-forming agents, fermentation accelerators, yeast extracts, and Examples of suitable seasonings include protein-based substances such as peptide-containing substances, and amino acids. Coloring agents are used to give beverages a beer-like color, such as caramel color. Foaming agents can be used to create a beer-like foam in the beverage or to enhance the flavor of the beverage. It is used to maintain the foam of the ingredients, and contains soybean saponin, quillaja saponin, and other plant-based saponins. Extracted saponin-based substances, plant proteins such as corn and soybeans, and peptide-containing substances, bovine serum Protein substances such as albumin, yeast extract, etc. can be used as appropriate. The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast Extracts, rice and wheat bran components, vitamins, minerals, etc. are used alone or in combination. It is possible.

[0067] 2.4 Manufacturing method for beer-flavored beverages In one embodiment of the present invention, a beer-taste beverage is produced by adding ingredients containing water and malt. Any method may be used as long as it includes a step of adding yeast and carrying out alcoholic fermentation. Specifically, An example of the method includes the following steps (1) and (2). Step (1): A step of preparing a fermentation raw material liquid by saccharifying a mixture containing water and malt. Step (2): A step of adding yeast to the fermentation raw material liquid to carry out alcoholic fermentation.

[0068] In one embodiment of the present invention, a beverage having a good taste and resembling beer is produced. From this perspective, it is preferable not to have a step of adding spirits derived from grains.

[0069] In addition, in the manufacturing method according to one aspect of the present invention, the beverage is prepared so as to contain the component (X). It is preferable that the method further includes a step of adjusting the amount of the hydroxyl group to be hydroxyl group, and ... It is more preferable to include an operation of adjusting the temperature so as to satisfy the following. This step may be carried out together with step (1) or step (2), or between step (1) and step (2). Alternatively, the step (1) may be performed at any of the above timings. It may be carried out in two or more separate steps.

[0070] As a specific method for carrying out these operations, for example, a beverage containing component (X) can be prepared by the following method. Furthermore, the content of component (A) is adjusted so that the content of components (A) and (X) is within the desired range. It is also possible to use a method of adjusting the amount by adding each of the components constituting component (X), including the above. A raw material (e.g., hops) containing a large amount of each component that makes up component (X), including component (A). The type, amount used, and timing of addition of the raw material are appropriately determined, and the product containing ingredient (X) is In order to obtain a beverage that satisfies the above requirements, and further to ensure that the contents of components (A) and (X) fall within the desired ranges, In this case, it is preferable to carry out the adjustment together with step (1). Furthermore, the contents of components (A) and (X) may change during the production of the beer-taste beverage due to filtration or filtering. The adjustment may be performed by filtering or the like.

[0071] <Process (1)> Step (1) is a step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid. do. The mixture is adjusted so that the malt ratio is 50% by mass or more and 100% by mass or less. The fermentation raw material liquid is prepared by adding raw materials such as water and malt to a brewing kettle or brewing tank. A method in which an enzyme such as amylase is added as needed to prepare a mixture, and then the mixture is subjected to saccharification treatment. The resulting fermentation raw material liquid is then filtered, boiled, and coagulated in a clarifying tank. It is preferable to remove solids such as protein.

[0072] The mixture to be subjected to saccharification treatment may contain, in addition to water and malt, hops, dietary fiber, sweeteners, Antioxidants, bittering agents, flavorings, acidulants, colorings, etc. may also be added. These may be added before or during the saccharification treatment. They may be added after the completion of the fermentation process. They may also be added after the alcoholic fermentation process. .

[0073] In this step, the mixture to which the raw materials have been added is heated to saccharify the starch in the raw materials. . The temperature and time of saccharification treatment depend on the type of malt used, the malt ratio, water and raw materials other than malt. The amount of the enzyme to be used and the amount of the enzyme to be used may be adjusted as appropriate. In order to adjust the sugar concentration and alcohol content of the beer-flavored beverage to fall within the above-mentioned ranges, The saccharification temperature is preferably 55 to 75°C, and the saccharification time is preferably 30 to 240 minutes. I wish.

[0074] In this process, each component constituting component (X), including component (A) such as hops, The contents of components (A) and (X) may be adjusted by using raw materials containing a large amount of these components. A preferred such raw material is hops. In addition, the types and uses of raw materials containing a large amount of each component that makes up component (X), including component (A), By appropriately setting the dosage and timing of adding the raw materials, the ingredients (A) and (X The content of the component () can be adjusted to a desired range. If the timing of adding raw materials containing a large amount of each component that makes up component (X), including A), is too early, These aroma components extracted from the raw materials during the wort preparation process evaporate and are released into the resulting beverage. The content of components (A) and (X) in the By doing this as late as possible, the content of components (A) and (X) in the beverage can be maximized. can be adjusted.

[0075] <Process (2)> In step (2), yeast is added to the fermentation raw material liquid obtained by the saccharification treatment in step (1), and the fermentation raw material liquid is saccharified. This is the process of fermenting coke. The yeast used in this process is selected taking into consideration the type of fermented beverage to be produced, the desired flavor, and fermentation conditions. The yeast may be selected appropriately taking into consideration the above. Either top-fermenting yeast or bottom-fermenting yeast may be used. good.

[0076] The yeast may be added to the raw material liquid as a yeast suspension, or the yeast may be separated by centrifugation or sedimentation. A concentrated slurry of the mother may be added to the stock solution. After centrifugation, the supernatant is completely removed. The amount of yeast added to the stock solution can be determined as appropriate. x10 6 cells / ml ~ 1 × 10 8 It is about cells / ml.

[0077] The fermentation conditions for alcoholic fermentation can be set appropriately, but the beer taste In order to adjust the sugar concentration and alcohol content of the beverage to the above ranges, the fermentation temperature is set to 5 to 2°C. The sugar concentration and alcohol content of the beer-flavored beverage are preferably The type, amount and timing of addition of polysaccharide-degrading enzymes such as transglucosidase The temperature of the fermented liquid can be adjusted as needed during the fermentation process. The temperature (increasing or decreasing the temperature) or pressure may be changed.

[0078] After alcoholic fermentation, the yeast is removed using a filter, and water, flavoring, acidulant, and color are added as needed. Additives such as chlorine may also be added.

[0079] The beer-flavored beverage obtained in this way is filled into specified containers and sold on the market as a product. circulates in the market. The method for packaging the beer-taste beverage is not particularly limited, and any packaging method known to those skilled in the art may be used. The beer-taste beverage is filled into the container by the packaging process. The containers used in the packaging process are of any shape and material. As mentioned above, [Example]

[0080] The present invention will be described in more detail below with reference to examples. is not restricted.

[0081] Examples 1 to 6, Comparative Examples 1 to 3 <Beverage preparation> Crushed barley malt and polysaccharide-degrading enzymes were added to 40L of hot water kept at 40-55℃. After being poured into the preparation tank, it is cooled to a low temperature range of 40-55°C, a medium temperature range of 55-70°C, and a low temperature range of 70-80°C. While maintaining each temperature range of 5°C for a specified time (ranging from 1 minute to 60 minutes), For example, in Example 1, the temperature was maintained at 52°C. Using hot water, hold at 52°C for 30 minutes, then at 65°C for 40 minutes, and then at 76°C for 5 minutes. The temperature was raised stepwise from 0.1 to 1.5°C. The malt residue was then removed by filtration to obtain the wort. Sucrose was added to achieve the malt ratio shown in Table 1, and hops were then added and the mixture was boiled. After boiling, the wort was subjected to solid-liquid separation, and the resulting clear wort was cooled and yeast was added to the wort. Fermentation temperature and time, amount and timing of addition of polysaccharide decomposing enzymes such as transglucosidase The fermentation liquid is filtered to obtain geraniol and citronellol. Beer test beverages were prepared so that the alcohol content would be the values shown in Table 1. In each example and comparative example, the type of enzyme, the amount and timing of addition, the sugar When preparing the acid solution, the set temperature and holding time for each temperature range were appropriately set, and the carbohydrates shown in Table 1 were The concentration, total polyphenol content and alcohol content were adjusted. Geraniol and / or citronellol were added as appropriate to obtain the geraniol and citronellol shown in Table 1. Each was adjusted to have the same content of ronerol.

[0082] <Sensory evaluation> Five trained panelists then rated the resulting beverages on their "ease of drinking." Based on the following criteria, 5 (maximum) was given for "sweetness" and "suppression of astringent aftertaste." The scores were evaluated in increments of 0.1 within the range of 1 (minimum value) to 1 (minimum value), and the average score of the five panelists was calculated. The average value was calculated, and the results are shown in Table 1. In addition, when evaluating, products that meet the following criteria "5", "4", "3", "2" and "1" will be evaluated. Samples were prepared in advance to ensure uniformity of standards among the panelists. In sensory evaluation, the difference in scores between panelists for the same beverage is 2.0 or more. No differences were identified. [Ease of drinking] 5: Very easy to drink. · "4": Excellent drinkability. - "3": Sufficiently easy to drink. 2: Somewhat difficult to drink. - "1": Very difficult to drink. [Suppression of astringent aftertaste] 5: There is no astringent aftertaste at all, and the astringency is quite subdued. 4: The aftertaste is barely astringent and is well-controlled. "3": There is a slight astringent aftertaste, but it is clear that the astringent taste is suppressed. . 2: There is a certain amount of astringency in the aftertaste, and the astringency is not very strong. "1": The aftertaste is strong and the astringency is barely suppressed.

[0083] [Table 1]

[0084] As can be seen from Table 1, the beers prepared in Examples 1 to 11 are beverages with a high malt ratio and low sugar content. Despite this, the beverage was easy to drink and had a mild astringent aftertaste. On the other hand, the beers prepared in Comparative Examples 1 and 3 are beverages with a high malt ratio and high sugar content. The beer prepared in Comparative Example 2 was made with high-barley beer. Although it is a low-sugar beverage with a high sprout ratio, the aftertaste is astringent and the astringency is not sufficiently suppressed. The result was as follows.

[0085] Example 12~13 <Beverage preparation> The crushed barley malt and polysaccharide-degrading enzymes were added to a mash tank containing 40 L of hot water maintained at 52°C. The temperature was then gradually increased to 52°C for 30 minutes, then 65°C for 40 minutes, and then 76°C for 5 minutes to prepare a saccharified solution. The mixture was then filtered to remove the malt residue, yielding a wort. Sucrose was added to the resulting wort to achieve the malt ratio shown in Table 2, and hops were then added and the resulting wort was boiled. The boiled wort was subjected to solid-liquid separation, and the resulting clear wort was cooled. Yeast was added, and the fermentation temperature, fermentation time, and the amount and timing of polysaccharide-degrading enzymes such as transglucosidase were adjusted to prepare a fermented solution. The fermented solution was then filtered to prepare test beers containing the components (X1) shown in Table 2, each with a content shown in Table 2. The type of enzyme, the amount and timing of addition, and reaction conditions such as temperature and time were appropriately set, and each was adjusted to achieve the sugar concentration and alcohol content shown in Table 2. In addition, the hop addition conditions such as the type and amount of hop added were appropriately set, and each component constituting component (X1) was added appropriately as needed, and the content of each component constituting component (X1) shown in Table 2 was adjusted to the value shown in Table 2.

[0086] <Sensory evaluation> The obtained beverage was evaluated based on the same sensory evaluation as in Example 1, etc., and the results were evaluated as follows: The results are shown in Table 2. It became. [Table 2]

[0087] As can be seen from Table 2, the beers prepared in Examples 12 and 13 are beverages with a high malt ratio and low sugar content. Despite this, the drink was easy to drink and had a mild astringent aftertaste.

Claims

1. The malt ratio is 50% by mass or more and 100% by mass or less, The carbohydrate concentration is 0.5 g / 100 mL or less, and Contains at least one component (X) selected from terpenes, ketones, and thiols, A beer-flavored beverage that satisfies the following requirement (I): Requirement (I): The composition contains at least one component (A) selected from geraniol and citronellol, and the content of component (A) is 2 ppb by mass or more and 500 ppb by mass or less.

2. 2. The beer-taste beverage according to claim 1, wherein the beer-taste beverage is beer.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the original wort extract concentration is 6.0% by mass or more.

4. 4. The beer-taste beverage according to claim 1, wherein the total polyphenol content is 60 ppm by mass or more, based on the total amount of the beer-taste beverage.

5. The beer-taste beverage according to any one of claims 1 to 4, having an alcohol content of 3.0 (v / v)% or more.

6. 6. The beer-taste beverage according to any one of claims 1 to 5, wherein the beer-taste beverage is a fermented beer-taste beverage.

7. 7. The beer-taste beverage according to claim 1, wherein at least malt and water are used as ingredients.

8. 8. The beer-taste beverage according to claim 1, wherein at least malt, hops, and water are used as ingredients.

9. A method for producing a beer-taste beverage according to any one of claims 1 to 8, comprising an operation for adjusting the content so as to satisfy requirement (I) and comprising the following steps (1) and (2): Step (1): A step of saccharifying a mixture containing water and malt to prepare a fermentation raw material liquid. Step (2): A step of adding yeast to the fermentation raw material liquid and carrying out alcoholic fermentation.

10. 10. The method for producing a beer-taste beverage according to claim 9, further comprising the following step (3): Step (3): Adding a polysaccharide-degrading enzyme.

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