Beer-flavored beverage and its manufacturing method

Abstract

The present invention provides a new style of beer-flavored beverage that has a rich alcohol concentration and a rich aroma due to fermentation, despite having a unique true extract that is comparable to that of a typical pilsner-style beer. [Solution] A beer-flavored beverage containing a malt fermentation product, having a true extract concentration of 6.0% by weight or less, an alcohol concentration of 10.0% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more.

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage and a method for producing the same. [Background technology]

[0002] A concentrated beer-flavored beverage with a lower water content than typical beer-flavored beverages has been proposed. It is anticipated that such a concentrated beer-flavored beverage will be diluted to the same level as a typical beer-flavored beverage by adding water (carbonated water) when consumed. This allows for a reduction in weight and volume compared to conventional beer-flavored beverages, which in turn reduces storage and transportation costs and environmental impact.

[0003] Methods for producing concentrated beer-flavored beverages include high-concentration brewing, in which wort with a higher extract concentration than usual is fermented; adding and mixing flavorings and alcohol; and removing some of the water from the beer-flavored beverage by freeze concentration or membrane separation. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-253197 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-029891 [Patent Document 3] International Publication No. 2018 / 237015 [Patent Document 4] Special Publication No. 2020-517282

[0005] It is anticipated that concentrated beer-taste beverages will be consumed as is or diluted to a higher concentration than typical beer-taste beverages. For such consumption forms, new beer-taste beverages with a good sensory balance are in demand. Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide a novel style of beer-flavored beverage that has a rich alcohol concentration and a rich aroma due to fermentation, despite having a true extract content comparable to that of a typical pilsner-style beer. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the inventors discovered that the desired fermented beer-flavored beverage can be provided by adjusting the true extract, alcohol concentration, and various esters (esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) contained in the beer-flavored beverage to specified contents, and thus completed the present invention.

[0008] That is, one embodiment of the present invention is [1] A beer-flavored beverage containing a fermented malt product, The true extract concentration is 6.0% by weight or less, The alcohol concentration is 10.0% by weight or more, A beer-flavored beverage having a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more. is. The present invention also includes the following specific embodiments. [2] The beer-flavored beverage according to [1] above, having a degree of true fermentation of 75% or more. [3] The beer-taste beverage according to [1] or [2] above, wherein the ethyl acetate concentration is 30.0 mg / L or more. [4] The beer-taste beverage according to any one of [1] to [3] above, wherein the total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol is 200.0 mg / L or more and 350.0 mg / L or less. [5] The beer-taste beverage according to any one of [1] to [4] above, wherein the ratio of the total concentration of the esters to the total concentration of the higher alcohols is 25.0% or higher. [6] The beer-taste beverage according to any one of [1] to [5] above, which is a concentrate of fermented malt. [7] The beer-taste beverage according to any one of [1] to [6] above, wherein the ratio of the concentration of malic acid to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid is 14.0% or higher. [8] The beer-taste beverage according to any one of [1] to [7] above, wherein the ratio of zinc concentration to true extract concentration is 8.0 or higher. [9] The beer-taste beverage according to any one of [1] to [8] above, wherein the concentration of iso-α acids is less than 60.0 mg / L.

[10] The concentration of the true extract is 1.5% by weight or less, The alcohol concentration is 2.5% by weight or more, A malt fermentation product having a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more, A method for producing a beer-taste beverage according to any one of [1] to [9] above, which comprises a concentration step.

[11] The method according to

[10] above, which comprises concentrating the malt fermentation product by at least two times. [Effects of the Invention]

[0009] The beer-taste beverage of a preferred embodiment of the present invention can provide a new style of beer-taste beverage that has never existed before, which has a light and refreshing drinking mouthfeel, and although the genuine extract is comparable to that of a typical pilsner-style beer, it has a rich aroma due to alcohol concentration and fermentation.

Embodiments for Carrying Out the Invention

[0010] In this specification, the regulations of the upper and lower limit values can be appropriately selected from each option and arbitrarily combined to define a numerical range from the lower limit value to the upper limit value. In this specification, the various requirements described as preferred embodiments can be used in a plurality of combinations respectively. In this specification, unless otherwise specified, "X to Y (X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0011] Beer-flavored beverages In this specification, the "beer-taste beverage" is a beverage having the aroma of beer regardless of the alcohol content, the use of malt, the use of hops, and the presence or absence of a fermentation process by yeast. Also, in this specification, "having the aroma of beer" means a taste that reminds people of beer in terms of aroma, regardless of the product name and label. Specifically, it means a foaming beverage having a flavor, taste, and texture equivalent to or similar to that of beer, and having a high quenching effect and drinkability (the property of being able to drink several glasses continuously without getting bored). For example, it includes beer, sparkling sake, and other foaming alcoholic beverages listed in Article 3, Paragraph 3 of the Liquor Tax Law (including so-called new genre beverages obtained by adding malt raw material spirits to sparkling sake).

[0012] In this specification, beer-taste beverages include alcohol-containing beverages. Specific examples of beer-taste beverages in this specification include beer, happoshu, and liqueurs obtained by blending beverages produced through a fermentation process with alcohol-containing distillates, and may also include beverages that combine these.

[0013] In this specification, a beer-taste beverage contains many of the components found in general beer-taste beverages at higher concentrations than general beer-taste beverages, and therefore may be prepared for consumption by diluting it with water, carbonated water, or another liquid beverage before consumption, or may be prepared for consumption as is without dilution.

[0014] As used herein, the term "malt fermented product" refers to a fermented product derived from raw materials used to produce a beer-taste beverage, and primarily refers to a product obtained by fermenting the raw material, malt. Examples of "malt fermented product" include ordinary beer. The raw materials to be fermented may contain raw materials other than malt, and may further contain auxiliary raw materials. Furthermore, the finished beer-taste beverage of this specification includes some or all of the malt fermented product. The fermentation method for obtaining the malt fermented product is not particularly limited, and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation. However, similar to traditional beer production, simple multiple fermentation is preferred, in which the malt fermented product is produced through separate processes: a saccharification step in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation step in which alcohol is produced from the sugars using yeast.

[0015] As used herein, "true extract" refers to the solid matter (soluble evaporation residue) dissolved in a beer-taste beverage that remains after gently heating the beverage (after filtering out any insoluble matter, such as yeast or protein coagulation) to evaporate all water, alcohol, carbon dioxide, and other volatile components. The true extract concentration is expressed as the true extract content in a beer-taste beverage, expressed in units of "% by weight." When used herein, "%" refers to true extract by weight. Alternatively, "% Plato" or simply "Plato" can be used interchangeably with "% by weight." Furthermore, as used herein, true extract can be measured according to Section 8.4.1 of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee) and revised and expanded in 2013).

[0016] In this specification, the term "true fermentation degree (V)" refers to the percentage (%) of the difference between the original wort extract and the true extract (E) relative to the original wort extract (P), and is calculated using the following formula: V(%) = (PE) / P × 100 It can be expressed as follows. Generally, as the degree of true fermentation increases, the amount of soluble solids remaining in the final beverage decreases, which tends to reduce the drinkability. Furthermore, the degree of true fermentation can be measured based on 8.5. of the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013). Original wort extract (P) can also be calculated based on the same analysis method, specifically, it can be measured from the alcohol concentration and true extract concentration of the beer-flavored beverage. In this specification, the unit of original wort extract is "wt%," which can also be expressed synonymously as "%Plato" or simply "Plato."

[0017] As used herein, "rich in alcohol concentration and aroma due to fermentation" means that the flavor and aroma imparted by the alcohols, esters, higher alcohols, and / or acids produced during fermentation are well balanced, while the intensity of the resulting flavor and aroma is higher overall than that of a typical beer-taste beverage. Note that these alcohols, esters, higher alcohols, and / or acids may be produced by fermenting the raw materials used to produce the beer-taste beverage, or may be added separately from the raw materials during the production process.

[0018] As used herein, "light on the palate" means that the beverage has little flavor that leaves a feeling of heavyness or a satisfying finish, and tends to be consumed more frequently or in larger quantities per unit time. Such light-tasting beer-taste beverages can also be described as beer-taste beverages that have a "light on the palate."

[0019] In this specification, "vividness of flavor" means that the flavor characteristics are prominent and easy to perceive. "Having vividness of flavor" can also be expressed as "the flavor is prominent (or the flavor characteristics are prominent)."

[0020] The beer-taste beverage of this embodiment contains "authentic extract." To ensure that the concentration of authentic extract in the fermented beer-taste beverage of this embodiment is comparable to that of a typical pilsner-style beer, the concentration is preferably 6.0% by weight or less, more preferably 2.0% by weight to 6.0% by weight, and even more preferably 2.5% by weight to 5.5% by weight. Furthermore, if the concentration is less than 2.0% by weight, the authentic extract will be too low compared to a typical pilsner-style beer, resulting in a poor drinking experience. However, if the concentration is more than 6.0% by weight, the authentic extract will be too high compared to a typical pilsner-style beer, resulting in a poor drinking experience.

[0021] From the viewpoint of satisfying the palate and providing a light drinking experience, the true degree of fermentation in the beer-taste beverage of this embodiment is preferably 75% or higher, more preferably 80% to 95%, and even more preferably 85% to 95%. Furthermore, if the degree of fermentation is less than 75%, the amount of residual extract tends to increase, impairing drinkability, while if the degree of fermentation is more than 95%, the amount of residual extract tends to decrease, making the beverage less satisfying to drink, making it difficult to obtain the desired beer-taste beverage.

[0022] The beer-flavored beverage of this embodiment contains "alcohol." "Alcohol" refers to ethyl alcohol, the primary component of alcohol, and does not include alcohol other than ethyl alcohol (such as "higher alcohol," as described below). The alcohol concentration in the beer-flavored beverage of this embodiment can be adjusted appropriately according to the consumer's preferences, and can be, for example, between 10% and 20% by weight. However, because an alcohol content of 20% or more would fall outside the definition of "beer" under Article 3, Paragraph 3, of the Liquor Tax Act, it is preferable to keep it below 20% by weight.

[0023] The beer-taste beverage of this embodiment also contains higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol as higher alcohols produced during the fermentation process of the raw materials. These higher alcohols contribute to the richness of the aroma and the smoothness of the drink. Furthermore, other alcohols besides those listed above, such as propanol, butanol, amyl alcohol, pentanol, hexanol, 1-octen-3-ol, decanol, phenylethanol, and methionol, may also be included.

[0024] In this embodiment, the total content of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol in the beer-taste beverage is preferably 200.0 mg / L to 350.0 mg / L, and more preferably 250.0 mg / L to 350.0 mg / L, from the viewpoints of richness of aroma and lightness of taste. Furthermore, if the content is less than 200.0 mg / L, the aroma will be weak, and if the content is more than 350.0 mg / L, the flavor will be heavier than the esters described below, making it difficult to obtain the desired beer-taste beverage.

[0025] The beer-taste beverage of this embodiment contains "esters." These esters include esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate. These esters contribute to the richness of the aroma and the smoothness of the drink. Furthermore, other esters other than those mentioned above, for example, methyl formate, ethyl formate, butyl formate (such as isobutyl formate), methyl acetate, propyl acetate (such as n-propyl acetate), butyl acetate (such as n-butyl acetate, isobutyl acetate, 2-butyl acetate), hexyl acetate (such as n-hexyl acetate), heptyl acetate (such as n-heptyl acetate), octyl acetate (such as n-octyl acetate), ethyl propionate, amyl propionate (such as isoamyl propionate), ethyl butanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, ethyl heptanoate, amyl hexanoate (such as isoamyl hexanoate), amyl octanoate (such as isoamyl octanoate), ethyl nonanoate, ethyl decanoate, amyl decanoate (such as isoamyl decanoate), ethyl laurate, ethyl dodecanoate, ethyl myristate, ethyl tetradecanoate, ethyl lactate, etc. may also be included.

[0026] From the viewpoint of richness of aroma, the total content of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate in the beer-taste beverage of this embodiment is preferably 40.0 mg / L or more, more preferably 50.0 mg / L to 100.0 mg / L, and even more preferably 60.0 mg / L to 100.0 mg / L. Note that if the content is less than 40.0 mg / L, the intensity of the aroma tends to be weaker.

[0027] From the viewpoint of richness of aroma, the ethyl acetate content in the beer-taste beverage of this embodiment is preferably 30.0 mg / L or more, more preferably 40.0 mg / L to 90.0 mg / L, and even more preferably 50.0 mg / L to 80.0 mg / L. Furthermore, if the content is less than 30.0 mg / L, the intensity of the aroma tends to be weaker.

[0028] In the beer-taste beverage of this embodiment, the ratio of the total concentration of the esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate to the total concentration of the higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol is preferably 25.0% or more, more preferably 25.0% to 40.0%, and even more preferably 25.0% to 35.0%, from the viewpoints of richness of aroma and lightness of taste. Furthermore, if it is less than 25.0%, the flavor will be heavy, and if it is more than 40.0%, the flavor balance will tend to be impaired.

[0029] The beer-taste beverage of this embodiment contains an acid selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid. Furthermore, salts of these acids and / or other acids, such as gluconic acid, tartaric acid, phytic acid, glucono-delta-lactone, or salts thereof, may also be included. The inclusion of a certain amount of such acids contributes to a lighter drinking experience. From the perspective of achieving a lighter drinking experience, the ratio of the malic acid concentration to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid in the beer-taste beverage of this embodiment is preferably 14.0% or more, more preferably 14.0% to 30.0%, and even more preferably 15.0% to 25.0%. Furthermore, a concentration greater than 30.0% may disrupt the balance of the acidic flavors.

[0030] The beer-taste beverage of this embodiment contains zinc and / or a salt thereof. Zinc and / or a salt thereof may be added during the production process to promote fermentation. Zinc and / or a salt thereof may also be added to the beer-taste beverage of this embodiment during the production process, and may remain in the final beer-taste beverage. The inventors have found through research that the presence of a certain amount of zinc in a beer-taste beverage can accentuate the flavor characteristics of the beer-taste beverage. Although the added zinc is consumed by yeast, the amount of zinc present (residual amount) in the beer-taste beverage of this embodiment varies depending on the progress of fermentation, but is, for example, 30 μg / L or less, and, when diluted immediately before consumption, is, for example, 7.5 μg / L or less. From the perspective of accentuating flavor characteristics, the ratio of zinc concentration to true extract concentration in the beer-taste beverage of this embodiment is preferably 8.0 or more, more preferably 8.0 to 20.0, and even more preferably 8.0 to 15.0. Furthermore, if it is more than 20.0, there is a concern that the flavor balance will be disrupted due to the taste of zinc.

[0031] The beer-taste beverage of this embodiment contains sugars selected from the group consisting of glucose and fructose. From the perspective of providing a light drinking experience, enhancing the aroma of fermentation, and accentuating the alcoholic flavor, it is preferable to reduce the concentration of these sugars, which have a relatively high sweetness. Specifically, the total concentration of sugars selected from the group consisting of glucose and fructose is preferably less than 5.0 g / 100 mL, more preferably 2.0 g / 100 mL or less, and even more preferably 1.0 g / 100 mL or less.

[0032] The beer-taste beverage of this embodiment contains iso-α acids. The concentration of iso-α acids in a typical beer-taste beverage is approximately 15.0 mg / L to 30.0 mg / L. For example, if this is concentrated four times, the concentration becomes 60.0 mg / L to 120.0 mg / L, which tends to result in an overly bitter beverage. In terms of bitterness, the beer-taste beverage of this embodiment preferably has an iso-α acid concentration of less than 60.0 mg / L, more preferably 50.0 mg / L or less, and even more preferably 40.0 mg / L or less.

[0033] In addition to the above-mentioned components, the beer-taste beverage of this embodiment may further contain one or more additives, as necessary, to the extent that the effects of the invention are not impaired. Examples include flavorings, acidulants, sweeteners, bittering agents, antioxidants, pH adjusters, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, seasonings such as amino acids, dietary fiber, carbon dioxide, and various nutritional components.

[0034] Beer-flavored beverage manufacturing method The method for producing a beer-taste beverage according to this embodiment can employ various known production methods, so long as the final components of the beer-taste beverage disclosed herein are within the above-described ranges. The method for producing a beer-taste beverage according to this embodiment may also include a step of adding one or more of the above-described components during the production process. The method for producing a beer-taste beverage according to this embodiment includes a step of preparing a malt fermentation product so that the true extract concentration is 6.0% by weight or less, the alcohol concentration is 10.0% by weight or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more. In the method for producing a beer-taste beverage according to this embodiment, the preparation step includes a method for preparing a concentrated product (concentrate) that is stronger than a typical beer-taste beverage, such as concentrating the malt fermentation product, fermenting wort with a higher-than-usual extract concentration, or adding and mixing flavorings, alcohol, etc. Furthermore, the step of concentrating the malt fermentation product may include a method of freezing and concentrating, or a method of removing a portion of the water content from the beer-taste beverage by membrane separation using a forward osmosis membrane (FO membrane) or a reverse osmosis membrane (RO membrane), etc. In the method for producing a beer-taste beverage of this embodiment, the preparation step may include one or more of the various steps described above.

[0035] Preferably, the method for producing a beer-taste beverage in this embodiment includes a step of concentrating a malt fermentation product having a true extract concentration of 1.5% by weight or less, an alcohol concentration of 2.5% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more. Through these steps, it is possible to adjust the true extract concentration, alcohol concentration, and various esters (esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) content in the beer-taste beverage of this embodiment to predetermined levels, thereby providing the desired beer-taste beverage.

[0036] In the concentrating step, the concentration ratio is not particularly limited, but is preferably 2 or more, more preferably 3 to 10, and even more preferably 4 to 8. For example, concentrating to 4 or more is an example of concentrating a malt fermentation product that is a typical beer, but the type of malt fermentation product to be concentrated, the concentration ratio, and the concentration method are not particularly limited as long as the respective components of the malt fermentation product are ultimately within the above-mentioned ranges.

[0037] The method for producing a beer-taste beverage in this embodiment may include, prior to the concentration step, typical brewing steps such as a heating and saccharification step of raw materials including malt, a wort boiling step, a fermentation step, and a filtration step.

[0038] In this specification, the term "process" does not only refer to an independent process, but also includes processes that cannot be clearly distinguished from other processes as long as the intended purpose of the process is achieved.

[0039] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these embodiments. [Example]

[0040] [Analytical values ​​for beer-flavored beverages] The alcohol, true extract, original wort extract, true fermentation degree, esters, and higher alcohols listed in the table were analyzed based on the revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Alcohol: Hydrometer method (see revised BCOJ Beer Analysis Method 8.3.1) True extract: Pycnometer method (see revised BCOJ Beer Analysis Method 8.4.1) Original wort extract: Calculated from the measured alcohol and true extract (see revised BCOJ Beer Analysis Method 8.5) True fermentation: calculated from the measured alcohol and true extract (see revised BCOJ Beer Analysis Method 8.5) Esters and higher alcohols: Measured by injecting into a headspace gas chromatograph with FID (see revised BCOJ Beer Analysis Method 8.22)

[0041] The acids in the table were analyzed using high performance liquid chromatography under the following conditions to determine the acids contained in the beverages. <device> Shimadzu Corporation Prominence High-Performance Liquid Chromatography Organic Acid Analysis System <Separation conditions> Separation method: ion exclusion chromatography Column: Shim-pack SCR-102H (300mm L x 8mm I.D.), two connected in series Mobile phase: 5mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8mL / min Temperature: 40℃ <Detection conditions> Detection method: Post-column pH buffered electrical conductivity detection Reagents: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-tris aqueous solution containing 100 μmol / L EDTA Flow rate: 0.8mL / min

[0042] Regarding zinc, the zinc contained in the beverages was analyzed using ICP-MS according to the following analytical method. <device> Agilent ICP-MS7800 <Sample introduction conditions> RF output: 1550W Carrier gas: 0.99 L / min Dilution gas: 0.00L / min Sampling depth: 10 mm <Measurement element> The number in parentheses indicates the mass number. K: Potassium (39) Ca: Calcium (40) Co: Cobalt (59) Na: Sodium (23) Ni: Nickel (60) Al: Aluminum (27) Mg: Magnesium (24) Zn: Zinc (66) Cu: Copper (63) Fe: Iron (56) <Internal standard / mixed standard solution> Internal standard (IS): Yttrium 250 ppb (nitric acid concentration 1%) Mixed standard solution A: 200ppb(Cu,Fe,Zn,Mn / Co,Ni,Al) Mixed standard solution B: 100ppm(Ca,Na,Mg) Mixed standard solution C: 100ppm(K) Note that "ppm" means "ppm by mass" and "ppb" means "ppb by mass." <Measurement flow> -Weight the disposable tube before adjustment. Wash the disposable tubes using a 2% nitric acid solution. Add 2 mL of ultrapure water (Milli-Q®) to the disposable tube for the calibration curve. Add 1 mL of sample (100 μL for K) to a disposable sample tube. Add each mixed standard solution for the calibration curve to the disposable tubes listed above according to the table below. TIFF0007738707000001.tif43150·Add 250μL of 2-propanol to each of the above disposable tubes. Add ultrapure water (Milli-Q trademark) to make up to 8 mL. Add 100 μL of nitric acid 1.38 ultra pure grade. Add ultrapure water (Milli-Q registered trademark) to bring the total volume to 10 mL and mix until homogenized. Measure the weight of the disposable tube after adjustment. Inject the sample into the ICP / MS. <analysis> The weight of the disposable tube before adjustment is subtracted from the weight of the disposable tube after adjustment, and the value is used to quantify each element by converting it from the calibration curve and sample concentration.

[0043] Test I Pilsner-style beers with a true extract concentration of 1.5% Plato or less, an alcohol concentration of 2.5% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more (ethyl acetate concentration of 7.5 mg / L or more) were selected from commercially available beers and subjected to RO membrane concentration (4x concentration) to obtain the beer-taste beverages of Examples 1 to 6 shown in Table 1. Additionally, as a comparative example, a commercially available pilsner-style beer with a true extract concentration (3.0-5.0% Plato) similar to that of the beer-taste beverages of Examples 1 to 6 was prepared. In Table 1, "wt%" means "% by weight."

[0044] [Table 1]

[0045] The results in Table 1 show that the beer-taste beverages of Examples 1 to 6 contain alcohol, esters, and higher alcohols at concentrations several times higher than the general beers of Comparative Examples 1 to 5, despite having the same or lower concentrations of authentic extract. In other words, despite having the same or lower concentrations of authentic extract as general beer-taste beverages, these beverages are rich in alcohol concentration and aroma due to fermentation, making them a completely new style of beer-taste beverage that has never existed before.

[0046] [Sensory evaluation test] In this specification, the sensory evaluation test was conducted based on "Revised 2nd Edition BCOJ Sensory Evaluation Method (published by the Brewery Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Brewers Association of Japan, 2018) 11. Ranking Method." A sensory evaluation test using a ranking method was conducted to compare the lightness of the drinking experience of the beer-taste beverages of Examples 1 to 6. The test was conducted by eight trained panelists, and evaluation was performed according to the following procedure. The panelists conducted preliminary discussions and pre-tests to confirm the definition of lightness. The samples were poured into odorless colored glasses (250 mL) in 70 mL portions and presented at 4° C. The six samples were presented simultaneously in random order, and panelists swallowed the samples to evaluate them. The panelists ranked the sample with the lightest mouthfeel as number 1, the sample with the next lightest mouthfeel as number 2, and so on for third place and below. Note that tying the same order was prohibited. The rank sum for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman).

[0047] As a result, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was estimated that there was a difference between the samples at a significance level of 1% (k: number of samples = 6). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm whether there was a significant difference.

[0048] As a result of the evaluation test, the drinks were ranked as follows (from left to right) in order of lightness of mouthfeel. The results of the significant differences are shown in Table 2. Example 6 Example 4 Example 5 Example 3 Example 1 Example 2

[0049] [Table 2]

[0050] From the test results, it was inferred that drinks with a relatively low concentration of higher alcohols and a high ratio of the concentration of esters to the concentration of higher alcohols tend to be rated as lighter to drink.

[0051] Therefore, samples were prepared by adding higher alcohols to the beer-taste beverage of Example 4, and sensory evaluation tests were conducted again (Table 3: Examples 4, 7 to 10). Note that in Table 3, "wt%" means "% by weight."

[0052] [Table 3]

[0053] Here, the ranking was based on the strength of the higher alcohol-like aroma (the aroma of one of the added higher alcohols) as well as the lightness of the drink. The rank sum for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman).

[0054] As a result, for the lightness of the drink, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was estimated that there was a difference between the samples at a significance level of 1% (k: number of samples = 5). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm whether there was a significant difference. On the other hand, for the intensity of higher alcohol-like aroma, Friedman's statistic F was smaller than the α boundary value of the χ2 distribution with k-1 degrees of freedom, so no significant difference was observed between the samples.

[0055] As a result of the evaluation test, the drinks were ranked as follows (from left to right) in order of lightness of mouthfeel: Example 4 Example 7 Example 10 Example 9 Example 8 Table 4 shows the results of confirming significant differences.

[0056] [Table 4]

[0057] The test results showed that increasing the concentration of higher alcohols or the ratio of the ester concentration to the higher alcohol concentration did not significantly increase the intensity of the aroma, but tended to result in a lighter drinking experience than Example 4. (Note that Examples 7 to 10 satisfy the requirements for beer-flavored beverages, with a rich aroma due to alcohol concentration and fermentation.) That is, in the beer-taste beverage of the present invention, the concentration of higher alcohols (total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol) is preferably 200.0 to 350.0 mg / L, and the ratio of the concentration of esters (total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) to the concentration of the higher alcohols is preferably 25.0% or more.

[0058] Test II Next, the effect of adding an acid was confirmed with the aim of further lightening the drinking experience of the beer-taste beverage of the present invention. Samples were prepared by adding an acid (an acid selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, and lactic acid) to the beer-taste beverage of Example 4, and a sensory evaluation test was conducted (Table 5: Examples 4, 11-15). In Table 5, "wt%" means "% by weight."

[0059] [Table 5]

[0060] Here, the ranking was based on the strength of the acidic aroma (the aroma of any of the added acids) as well as the lightness of the drink. The rank sum for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman).

[0061] As a result, for the lightness of the drink, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was estimated that there was a difference between the samples at a significance level of 1% (k: number of samples = 6). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm whether there was a significant difference. On the other hand, for the intensity of the sour aroma, Friedman's statistic F was smaller than the α boundary value of the χ2 distribution with k-1 degrees of freedom, so no significant difference was observed between the samples.

[0062] As a result of the evaluation test, the drinks were ranked as follows (from left to right) in order of lightness of mouthfeel: Example 13 (Malic acid) Example 15 (Lactic acid) Example 12 (Citric acid) Example 4 Example 14 (Succinic acid) Table 6 shows the results of confirming significant differences.

[0063] [Table 6]

[0064] The test results showed that increasing the acid concentration did not significantly increase the intensity of the aroma, but that increasing the concentrations of malic acid and lactic acid could make the drink even lighter.

[0065] Next, samples were prepared by adding malic acid to the beer-taste beverages of Examples 3, 4, and 6, and a sensory evaluation test was conducted to confirm the effects (Table 7: Examples 3, 4, 6, 16-24). Examples 4, 16-18, Examples 3, 19-21, and Examples 6, 22-24 were ranked. In Table 7, "wt%" means "% by weight."

[0066] [Table 7]

[0067] The rank sum for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman). As a result, in all evaluation tests, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was possible to estimate that there was a difference between the samples at a significance level of 1% (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference.

[0068] As a result of the evaluation test, the drinks were ranked as follows (from left to right) in order of lightness of mouthfeel. Note that drinks not connected by a common underline were estimated to have a difference at a significance level of 5%. Example 18 Example 17 Example 16 Example 4 Example 21 Example 20 Example 19 Example 3 Example 23 Example 24 Example 22 Example 6

[0069] These test results demonstrate that a significant difference in the lightness of the drinking experience can be achieved by setting the ratio of malic acid concentration to the total concentration of acids (acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid) to 14.0% or higher. In other words, it is clear that a ratio of malic acid concentration to the total concentration of the above acids of 14.0% or higher is suitable for the beer-taste beverage of the present invention, further reducing the lightness of the drinking experience.

[0070] Test III Next, tests were conducted to confirm the effect of adding inorganic components to improve the flavor of the beer-taste beverage of the present invention. Since the addition of zinc was found to have a sensory effect, samples were prepared by adding zinc to the beer-taste beverages of Examples 3, 4, and 6, and a sensory evaluation test was conducted (Table 8: Examples 3, 4, 6, 25-33). Examples 4, 25-27, Examples 3, 28-30, and Examples 6, 31-33 were ranked for flavor clarity (the flavor characteristics were not blurred and were easily perceived). In Table 8, "wt%" means "% by weight."

[0071] [Table 8]

[0072] The rank sum for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman). As a result, in all evaluation tests, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was possible to estimate that there was a difference between the samples at a significance level of 5% (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference.

[0073] As a result of the evaluation test, the flavors were ranked as follows (from left to right) in order of their clearest flavor. Note that it was estimated that there was a difference at a significance level of 5% between items not connected by a common underline. Example 26 Example 27 Example 25 Example 4 Example 30 Example 29 Example 28 Example 3 Example 33 Example 32 Example 31 Example 6

[0074] These test results demonstrate that a significant difference in flavor clarity can be achieved by increasing the ratio of zinc concentration to true extract concentration to 8.0 or higher. In other words, it is clear that a ratio of zinc concentration to true extract concentration of 8.0 or higher is preferable for the beer-taste beverage of the present invention.

Claims

1. A beer-flavored beverage containing a fermented malt product, The true extract concentration is 2.0% by weight or more and 6.0% by weight or less, The alcohol concentration is 10.0% by weight or more and 20% by weight or less, the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more and 100.0 mg / L or less; A beer-taste beverage in which the ratio of the concentration of malic acid to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid is 14.0% or more and 30.0% or less.

2. 2. The beer-taste beverage according to claim 1, wherein the degree of true fermentation is 75% or more.

3. 2. The beer-taste beverage according to claim 1, wherein the ethyl acetate concentration is 30.0 mg / L or more and 90.0 mg / L or less.

4. 2. The beer-taste beverage according to claim 1, wherein the total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol is 200.0 mg / L or more and 350.0 mg / L or less.

5. 5. The beer-taste beverage according to claim 4, wherein the ratio of the total concentration of the esters to the total concentration of the higher alcohols is 25.0% or greater.

6. 2. The beer-taste beverage according to claim 1, which is a concentrate of fermented malt.

7. 2. The beer-taste beverage according to claim 1, wherein the ratio of the zinc concentration to the true extract concentration is 8.0 or more and 20.0 or less.

8. 2. The beer-taste beverage according to claim 1, wherein the concentration of iso-α acids is less than 60.0 mg / L.

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