Beer-flavored beverages

Abstract

To provide a beer-flavored beverage having an excellent alcoholic taste despite its low alcohol content. [Solution] A beer-flavored beverage having an alcohol content of less than 5 v / v% and containing octyl acetate.

Description

[Technical Field]

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

[0002] There is a demand for non-alcoholic beverages or low-alcohol beverages as alternatives to alcoholic beverages. Various non-alcoholic beer-flavored beverages or low-alcoholic beer-flavored beverages with beer-like flavor characteristics have been disclosed. For example, Patent Document 1 discloses a method for producing a low-alcohol beer-like beverage, which involves diluting beer and / or happoshu to an alcohol content of less than 1 v / v% and incorporating additives that impart beer-like visual and flavor characteristics. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2004 / 018612 Summary of the Invention [Problem to be solved by the invention]

[0004] Beer-flavored beverages with a low alcohol content (less than 5% v / v) have the problem of lacking a strong alcoholic flavor. The present inventors have discovered the novel fact that the inclusion of octyl acetate improves the alcoholic flavor. The present invention is based on this novel discovery and aims to provide a beer-flavored beverage that has a low alcohol content but an excellent alcoholic flavor. [Means for solving the problem]

[0005] The present invention relates to a beer-taste beverage having an alcohol content of less than 5 v / v % and containing octyl acetate.

[0006] The beer-taste beverage according to the present invention contains octyl acetate, which provides an excellent alcoholic feel despite its low alcohol content (less than 5 v / v%). The beer-taste beverage according to the present invention contains octyl acetate, which not only provides an excellent alcoholic feel despite its low alcohol content (less than 5 v / v%), but also reduces the wort odor and provides a strong, biscuit-like aroma and lightness. The beverage also has excellent flavor as a beer-taste beverage.

[0007] The beer-taste beverage may have an octyl acetate content of 2.00 μg / L or more, which will more significantly enhance the effects described above.

[0008] The beer-taste beverage may further contain 3-sulfanyl-3-methylbutan-1-ol. This will more significantly enhance the excellent alcoholic flavor. Furthermore, the wort odor will be further suppressed, resulting in a stronger fruity flavor. Furthermore, the deliciousness of the beer-taste beverage will be even more excellent. When 3-sulfanyl-3-methylbutan-1-ol is contained, the 3-sulfanyl-3-methylbutan-1-ol content may be, for example, 150 ng / L or more, since this will more significantly enhance the excellent alcoholic flavor.

[0009] The beer-taste beverage may contain a dealcoholized wort fermentation liquor. By including the dealcoholized wort fermentation liquor, the fermented feeling can be enhanced, resulting in an even more excellent palatability as a beer-taste beverage. The dealcoholized wort fermentation liquor may be dealcoholized wort fermentation liquor produced by membrane separation. While the production of a dealcoholized wort fermentation liquor is generally said to cause a large loss of volatile components, membrane separation results in only minor changes in volatile components, making it possible to produce a dealcoholized wort fermentation liquor with an even better flavor.

[0010] The beer-taste beverage may have an alcohol content of less than 1% v / v. Because the beer-taste beverage contains octyl acetate, it achieves the aforementioned effects, such as an excellent alcoholic taste, even at such a low alcohol content. From a similar perspective, the beer-taste beverage may have an alcohol content of less than 0.005% v / v.

[0011] The present invention also relates to a method for producing a beer-taste beverage, which comprises adjusting the alcohol content to less than 5 v / v % and adding octyl acetate.

[0012] The present invention also relates to a method for improving the alcoholic flavor of a beer-taste beverage, which comprises adjusting the alcohol content to less than 5 v / v % and adding octyl acetate.

[0013] The present invention includes, for example, the following inventions. [1] The alcohol content is less than 5% v / v, A beer-flavored beverage containing octyl acetate. [2] The beer-flavored beverage according to [1], wherein the octyl acetate content is 2.00 μg / L or more. [3] The beer-taste beverage according to [1] or [2], further comprising 3-sulfanyl-3-methylbutan-1-ol. [4] The beer-flavored beverage according to [3], wherein the 3-sulfanyl-3-methylbutan-1-ol content is 150 ng / L or more. [5] The beer-taste beverage according to any one of [1] to [4], which contains a dealcoholized wort fermentation liquid. [6] The beer-taste beverage according to any one of [1] to [5], which contains a dealcoholized wort fermentation liquid obtained by membrane separation. [7] The beer-flavored beverage according to any one of [1] to [6], which has an alcohol content of less than 1 v / v%. [8] The beer-flavored beverage according to any one of [1] to [7], which has an alcohol content of less than 0.005 v / v%. [9] The alcohol content must be adjusted to less than 5% v / v, and A method for producing a beer-taste beverage, comprising adding octyl acetate.

[10] The alcohol content must be adjusted to less than 5% v / v, and A method for improving the alcoholic feel of a beer-flavored beverage, comprising adding octyl acetate. [Effects of the Invention]

[0014] According to the present invention, a beer-flavored beverage that has an excellent alcoholic taste despite having a low alcohol content can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0015] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes in detail the embodiments of the present invention, but the present invention is not limited to the following embodiments.

[0016] [Beer-flavored beverage] The beer-taste beverage according to this embodiment has an alcohol content of less than 5 v / v % and contains octyl acetate.

[0017] In this specification, "beer-taste beverage" refers to a beverage that has a beer-like flavor. Examples of beer-taste beverages include, but are not limited to, those classified as beer, happoshu, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Beer-taste beverages also include beverages and soft drinks (e.g., non-alcoholic beer-taste beverages) that do not fall under the category of sparkling alcoholic beverages under the Liquor Tax Act. The beer-taste beverage according to this embodiment is not limited to the above examples.

[0018] The beer-taste beverage according to this embodiment may have an alcohol content of less than 5% v / v. The beer-taste beverage according to this embodiment may also be a non-alcoholic beer-taste beverage with an alcohol content of less than 1% v / v. In this specification, "alcohol" refers to ethanol unless otherwise specified.

[0019] The alcohol content of the beer - flavored beverage according to this embodiment may be, for example, 4.9 v / v% or less, 4.8 v / v% or less, 4.7 v / v% or less, 4.6 v / v% or less, 4.5 v / v% or less, 4.4 v / v% or less, 4.3 v / v% or less, 4.2 v / v% or less, 4.1 v / v% or less, 4.0 v / v% or less, 3.9 v / v% or less, 3.8 v / v% or less, 3.7 v / v% or less, 3.6 v / v% or less, 3.5 v / v% or less, 3.4 v / v% or less, 3.3 v / v% or less, 3.2 v / v% or less, 3.1 v / v% or less, 3.0 v / v% or less, 2.9 v / v% or less, 2.8 v / v% or less, 2.7 v / v% or less, 2.6 v / v% or less, 2.5 v / v% or less, 2.4 v / v% or less, 2.3 v / v% or less, 2.2 v / v% or less, 2.1 v / v% or less, 2.0 v / v% or less, 1.9 v / v% or less, 1.8 v / v% or less, 1.7 v / v% or less, 1.6 v / v% or less, 1.5 v / v% or less, 1.4 v / v% or less, 1.3 v / v% or less, 1.2 v / v% or less, 1.1 v / v% or less, 1.0 v / v% or less, less than 1.0 v / v%, 0.9 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, 0.01 v / v% or less, 0.0 v / v% (less than 0.05%), or 0.00 v / v% (less than 0.005%). The alcohol content of the beer - flavored beverage according to this embodiment may also be, for example, more than 0.00 v / v%, 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, 0.5 v / v% or more, 0.6 v / v% or more, 0.7 v / v% or more, 0.8 v / v% or more, 0.9 v / v% or more, 1.0 v / v% or more, 1.1 v / v% or more, 1.2 v / v% or more, 1.3 v / v% or more, 1.4 v / v% or more, 1.5 v / v% or more, 1.6 v / v% or more, 1.7 v / v% or more, 1.8 v / v% or more, 1.9 v / v% or more, 2.0 v / v% or more, 2.1 v / v% or more, 2.2 v / v% or more, 2.3 v / v% or more, 2.4 v / v% or more, 2.5 v / v% or more, 2.6 v / v% or more, 2.7 v / v% or more, 2.8 v / v% or more, 2.9 v / v% or more, or 3.0 v / v% or more.

[0020] The alcohol content of beer-flavored beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0021] The alcohol content of the beer-taste beverage according to this embodiment may be adjusted to fall within the above range by, for example, adding alcohol; by removing alcohol from a fermentation liquid (e.g., a wort fermentation liquid) obtained by brewing; or by obtaining a fermentation liquid by fermentation under conditions that suppress alcohol production during brewing (e.g., a method of controlling β-amylase activity by adjusting saccharification conditions, or a method of appropriately using an appropriate enzyme such as α-glucosidase or glucoamylase to control saccharification (maltose and maltotriose production) to obtain a pre-fermentation liquid, or by using yeast with low maltose and / or maltotriose assimilation capabilities). The fermentation process may also be controlled by methods such as stopping the fermentation process midway (e.g., lowering the fermentation temperature midway) or fermenting at a low temperature from the beginning of the fermentation process. Alternatively, the alcohol content may be adjusted to fall within the above range by mixing with a separately prepared post-fermentation liquid with a low alcohol content, or with alcohol-free water or carbonated water, or by using a combination of these methods. The alcohol to be added is not particularly limited, and may be, for example, a distilled alcohol (e.g., raw material alcohol, spirits, vodka) or a fermented liquid obtained by brewing (e.g., a wort fermented liquid). There is no particular limit to the method for removing the alcohol from the fermented liquid obtained by brewing (e.g., a wort fermented liquid), and the method can be carried out according to a conventional method such as distillation (e.g., vacuum distillation), freeze-drying, or membrane separation.

[0022] From the perspective of more significantly achieving the effects of the present invention, the octyl acetate content of the beer-taste beverage according to this embodiment may be, for example, more than 0 μg / L, 0.10 μg / L or more, 0.15 μg / L or more, 0.20 μg / L or more, 0.25 μg / L or more, 0.30 μg / L or more, 0.35 μg / L or more, 0.40 μg / L or more, 0.45 μg / L or more, 0.50 μg / L or more, 0.55 μg / L or more, or g / L or more, 0.60μg / L or more, 0.65μg / L or more, 0.70μg / L or more, 0.75μg / L or more, 0.80μg / L or more, 0.85μg / L or more, 0.90μg / L or more, 0.9 5μg / L or more, 1.00μg / L or more, 1.05μg / L or more, 1.10μg / L or more, 1.15μg / L or more, 1.20μg / L or more, 1.25μg / L or more, 1.30μg / L or more, 1 .35μg / L or more, 1.40μg / L or more, 1.45μg / L or more, 1.50μg / L or more, 1.60μg / L or more, 1.70μg / L or more, 1.80μg / L or more, 1.90μg / L or more Above, 2.00μg / L or more, 2.50μg / L or more, 3.00μg / L or more, 3.50μg / L or more, 4.00μg / L or more, 4.50μg / L or more, 5.00μg / L or more, 5.50μg / L or greater, 6.00 μg / L or greater, 6.50 μg / L or greater, 7.00 μg / L or greater, 7.50 μg / L or greater, 8.00 μg / L or greater, 8.50 μg / L or greater, 9.00 μg / L or greater, 9.50 μg / L or greater, 10.00 μg / L or greater, 11.00 μg / L or greater, 12.00 μg / L or greater, 13.00 μg / L or greater, 14.00 μg / L or greater, or 15.00 μg / L or greater. The octyl acetate content of the beer-taste beverage according to this embodiment may be, for example, 50.00 μg / L or less, 45.00 μg / L or less, 40.00 μg / L or less, 35.00 μg / L or less, 30.00 μg / L or less, 29.00 μg / L or less, 28.00 μg / L or less, 27.00 μg / L or less, 26.00 μg / L or less, 25.00 μg / L or less, or μg / L or less, 24.00 μg / L or less, 23.00 μg / L or less, 22.00 μg / L or less, 21.00 μg / L or less, 20.00 μg / L or less, less than 20.00 μg / L, 19.00 μg / L or less, 18.00 μg / L or less, 17.00 μg / L or less, 16.00 μg / L or less, or 15.00 μg / L or less.

[0023] The octyl acetate content of the beer-taste beverage according to this embodiment may be set according to the alcohol content. Specifically, for example, if the alcohol content of the beer-taste beverage according to this embodiment is less than 1 v / v%, the octyl acetate content may be set within a range of 0.95 μg / L or greater. For example, if the alcohol content of the beer-taste beverage according to this embodiment is 1 v / v% or greater but less than 2 v / v%, the octyl acetate content may be set within a range of 0.45 μg / L or greater. For example, if the alcohol content of the beer-taste beverage according to this embodiment is 2 v / v% or greater but less than 5 v / v%, the octyl acetate content may be set within a range of 0.35 μg / L or greater.

[0024] The octyl acetate content of the beer-taste beverage according to this embodiment can be adjusted, for example, by adding octyl acetate at any stage during the production of the beer-taste beverage by conventional methods, by appropriately selecting the types and amounts of ingredients used that will increase or decrease the octyl acetate content, or by any combination of these. Octyl acetate may be added, for example, by adding octyl acetate itself or a composition containing octyl acetate.

[0025] The octyl acetate content of a beer-taste beverage can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0026] The beer-taste beverage according to this embodiment may further contain 3-sulfanyl-3-methylbutan-1-ol. This will more significantly enhance the effect of the excellent alcoholic flavor. Furthermore, the wort odor will be further suppressed, resulting in a stronger fruity flavor. Furthermore, the deliciousness of the beer-taste beverage will be even more excellent. When 3-sulfanyl-3-methylbutan-1-ol is contained, the 3-sulfanyl-3-methylbutan-1-ol content may be, for example, 150 ng / L or more, which will more significantly enhance the effect of the excellent alcoholic flavor. The 3-sulfanyl-3-methylbutan-1-ol content may also be 10 ng / L or more but less than 4000 ng / L, which will further enhance the effects of the excellent alcoholic flavor, the suppression of the wort odor, and the stronger fruity flavor, as well as the strong biscuit-like aroma and lightness, thereby further enhancing the deliciousness of the beer-taste beverage.

[0027] 3-Sulfanyl-3-methylbutan-1-ol is a compound also known as 3-mercapto-3-methyl-1-butanol.

[0028] When the beer-taste beverage according to this embodiment contains 3-sulfanyl-3-methylbutan-1-ol, the 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage according to this embodiment may be, for example, 1 ng / L or more, 2 ng / L or more, 3 ng / L or more, 4 ng / L or more, 5 ng / L or more, 6 ng / L or more, 7 ng / L or more, 8 ng / L or more, 9 ng / L or more, 10 ng / L or more, 15 ng / L or more, 20 ng / L or more, 25 ng / L or more, 30 ng / L or more, 35 ng / L or more, 40 ng / L or more, 45 ng / L or more, 50 ng / L or more, or L or more, 100ng / L or more, 150ng / L or more, 200ng / L or more, 250ng / L or more, 300ng / L or more, 350ng / L or more, 400ng / L or more, 450ng / L or more, 500ng / L or more, 550ng / L or more, 600ng / L or more, 650ng / L or more, 700ng / L or more, 750ng / L or more, 800ng / L or more, 850ng / L or more, 900ng / L or more, 950ng / L or more, 1000ng / L or more, 1050ng / L or more, 1100ng / L or more, 1150ng / L or more, or 1200ng / L or more. When the beer-taste beverage according to this embodiment contains 3-sulfanyl-3-methylbutan-1-ol, the 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage according to this embodiment may be, for example, 10,000 ng / L or less, 9,000 ng / L or less, 8,000 ng / L or less, 7,000 ng / L or less, 6,000 ng / L or less, 5,000 ng / L or less, 4,500 ng / L or less, 4,000 ng / L or less, less than 4,000 ng / L, 3,900 ng / L or less, 3,800 ng / L or less, 3,700 ng / L or less, or 3,600 ng / L or less. , 3500ng / L or less, 3400ng / L or less, 3300ng / L or less, 3200ng / L or less, 3100ng / L or less, 3000ng / L or less, 2900ng / L or less, 2800ng / L or less, 2700ng / L or less, 2600ng / L or less, 2500ng / L or less, 2400ng / L or less, 2300ng / L or less, 2200ng / L or less, 2100ng / L or less, 2000ng / L or less, 1900ng / L or less, 1800ng / L or less, 1700ng / L or less, 1600ng / L or less, or 1500ng / L or less.

[0029] The 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage according to this embodiment can be adjusted, for example, by adding 3-sulfanyl-3-methylbutan-1-ol at any stage during the production of the beer-taste beverage by conventional methods, by appropriately selecting the types and amounts of ingredients used so as to increase or decrease the 3-sulfanyl-3-methylbutan-1-ol content, or by any combination of these methods. 3-sulfanyl-3-methylbutan-1-ol may be added, for example, as 3-sulfanyl-3-methylbutan-1-ol itself, or as a composition containing 3-sulfanyl-3-methylbutan-1-ol.

[0030] The 3-sulfanyl-3-methylbutan-1-ol content in a beer-taste beverage can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0031] The beer-taste beverage according to this embodiment may contain a dealcoholized wort fermentation liquor. The dealcoholized wort fermentation liquor is obtained by removing alcohol from a wort fermentation liquor obtained by brewing. There are no particular limitations on the method for removing alcohol, and it can be carried out by conventional methods such as distillation (e.g., vacuum distillation), freeze-drying, membrane separation, etc. The inclusion of the dealcoholized wort fermentation liquor can enhance the fermented flavor and further improve the deliciousness of the beer-taste beverage. The dealcoholized wort fermentation liquor is preferably a dealcoholized wort fermentation liquor obtained by membrane separation. The dealcoholized wort fermentation liquor obtained by membrane separation is obtained by removing alcohol from the wort fermentation liquor using membrane separation techniques such as reverse osmosis (RO) membranes, nanofiltration (NF) membranes, ultrafiltration (UF) membranes, and microfiltration (MF) membranes. The production of a dealcoholized wort fermentation liquor generally causes a significant loss of volatile components, but membrane separation results in minimal change in volatile components, making it possible to produce a dealcoholized wort fermentation liquor with a better flavor. The dealcoholized wort fermentation liquid includes not only wort from which the alcohol has been completely removed, but also wort from which some or most of the alcohol has been removed.

[0032] The beer-taste beverage according to this embodiment may or may not contain a barley ingredient as an ingredient. In this specification, the barley ingredient refers to barley or a processed barley product. Examples of barley include barley, wheat, rye, oats, oats, pearl barley, and oats. Examples of processed barley products include barley extract, malt, and malt extract. Barley extract is obtained by extracting barley extract components containing sugars and nitrogen from barley. Malt is obtained by germinating barley. As the malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or drying at a relatively high temperature (e.g., about 120°C) during malt production and then charring it may be used. Malt extract is obtained by extracting extract components containing sugars and nitrogen from malt.

[0033] The beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0034] The beer-taste beverage according to this embodiment may have a malt ratio (the proportion of malt in ingredients other than water and hops) of 0% to 100% by mass. The malt ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. The malt ratio may also be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0035] The beer-taste beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, salts, and the like typically incorporated into beverages, provided that the effects of the present invention are not impaired. In addition to the hops mentioned above, bittering agents include, for example, iso-α acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter persimmon extract, artemisia absinthium extract, and cinchona extract. Coloring agents include, for example, caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Sweeteners include, for example, high-fructose glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and sodium DL-malate. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0036] The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to this embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, or 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-taste beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of ingredients used.

[0037] The total nitrogen content of the beer-taste beverage according to this embodiment may be, for example, 0 mg / 100 mL or more and 100 mg / 100 mL or less. The total nitrogen content of the beer-taste beverage according to this embodiment may be, for example, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 15 mg / 100 mL or more, or 20 mg / 100 mL or more, or 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, 70 mg / 100 mL or less, 65 mg / 100 mL or less, 60 mg / 100 mL or less, 55 mg / 100 mL or less, or 50 mg / 100 mL or less.

[0038] The total nitrogen content of a beer-taste beverage can be measured, for example, by "8.9.1 Kjeldahl method" or "8.9.2 Combustion method (modified Dumas method)" as described in "8.9 Total Nitrogen" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0039] The total nitrogen content can be adjusted, for example, by adding a nitrogen source so that the content falls within the above range when producing a beer-taste beverage by conventional methods, by appropriately selecting the types of raw materials so that the total nitrogen content is high or low, or by any combination of these methods. The nitrogen source may be, for example, protein (e.g., soybean protein, pea protein, or hydrolyzed products thereof), amino acids, etc.

[0040] The pH of the beer-taste beverage according to this embodiment may be, for example, 2.5 or higher and 5.0 or lower. From the viewpoint of achieving a superior fermented beer flavor and smoothness, the lower limit of the pH of the beer-taste beverage according to this embodiment is preferably 2.8 or higher, more preferably 3.0 or higher, even more preferably 3.3 or higher, and even more preferably 3.5 or higher. From the viewpoint of achieving superior shelf life, the upper limit of the pH of the beer-taste beverage according to this embodiment is preferably less than 5.0, more preferably 4.8 or lower, even more preferably 4.5 or lower, and even more preferably 4.0 or lower. The pH of the beer-taste beverage according to this embodiment can be adjusted by adding an acidulant and / or a pH adjuster. The pH of the beer-taste beverage can be measured according to the method described in the "8.7 pH" section of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association (Analysis Committee), revised and expanded in 2013).

[0041] The beer-taste beverage according to this embodiment may be either non-sparkling or sparkling. Here, non-sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) at 20°C, and foaming refers to a state in which the gas pressure is less than 0.049 MPa (0.5 kg / cm 2 ) or more. In the case of foaming, the upper limit of gas pressure is 0.294 MPa (3.0 kg / cm 2 ) may be sufficient.

[0042] The beer-taste beverage according to this embodiment can be provided in a container. That is, the beer-taste beverage according to this embodiment may be a bottled beer-taste beverage. The container may be any container that can be sealed, such as a metal (aluminum, steel, etc.) can or keg. Glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. The container capacity is not particularly limited, and any currently available containers may be used. Note that metal containers are preferred because they completely block gas, moisture, and light and can maintain stable quality at room temperature for long periods of time.

[0043] [Method for producing beer-taste beverage] The beer-taste beverage according to this embodiment can be produced, for example, by a production method that includes adjusting the alcohol content to less than 5 v / v% and adding octyl acetate. This production method may also include adjusting the octyl acetate content to the aforementioned range, adding 3-sulfanyl-3-methylbutan-1-ol, or adjusting the 3-sulfanyl-3-methylbutan-1-ol content to the aforementioned range. This production method may further include, for example, mixing ingredients to produce a beer-taste beverage (a blending method), or may produce a beer-taste beverage through fermentation with yeast or the like (a fermentation method).

[0044] A production method (blending method) according to one embodiment includes, for example, a blending step of blending water, octyl acetate, and, as needed, alcohol (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, or fermented liquid obtained by brewing), 3-sulfanyl-3-methylbutan-1-ol, dealcoholized wort fermentation liquid, and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.), and other raw materials such as wort in a raw material tank. The blending step can be carried out according to conventional methods, except that the alcohol content and, as needed, the benzyl mercaptan content and 3-sulfanyl-3-methylbutan-1-ol content are adjusted to fall within the above-mentioned ranges.

[0045] The production method according to this embodiment may further include a filtration step of filtering the mixed liquid obtained by mixing the components in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling a container such as a bottle, a can, or a plastic bottle with the sterilized filtrate sterilized in the first sterilization step, and a second sterilization step of sterilizing the container together with the filtrate filled in the container in the filling step.

[0046] The blending step may involve mixing while stirring using a stirrer or the like so that the components are thoroughly mixed. The filtration step may be carried out using, for example, a general filter or strainer. The first sterilization step may be carried out by plate sterilization from the standpoint of processing speed, etc., and is not limited to this and can be applied as long as a similar process can be performed. The filling step may be carried out in a clean room that maintains a degree of cleanliness that is typically achieved in beverage production. The second sterilization step may be carried out by heating the filtrate together with the container at a predetermined temperature for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of non-heating sterilization steps include ultraviolet (UV) sterilization. It is also possible to carry out non-sterilization filling without performing a sterilization step.

[0047] In another embodiment, the production method (fermentation method) includes, for example, a mashing step and a fermentation step.

[0048] The mashing process is a process for preparing a pre-fermentation liquid to be used in fermentation. The mashing process may be, for example, a process for obtaining a pre-fermentation liquid using raw materials and mashing water (water used in the mashing process). The mashing process may include, in this order, a saccharification process for producing mash from the raw materials and mashing water, a filtration process for filtering the mash to obtain a sugar-containing liquid, a boiling process for boiling the sugar-containing liquid, a removal process for removing solids from the raw material liquid, and a cooling process for cooling the raw material liquid.

[0049] The saccharification process includes a step of adding the raw materials and brewing water, adjusting the temperature to 60 to 78°C, and maintaining that temperature. In this step, the temperature is maintained at 60 to 78°C for, for example, 10 to 120 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to elute, resulting in mash containing components necessary for yeast metabolism. The mash obtained in the saccharification process is filtered in a filtration process to produce a sugar-containing liquid.

[0050] In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (a sugar-containing liquid after boiling). A sugar-containing liquid contains components that can be fermented into alcohol by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned barley raw material. Wort can be obtained, for example, through a step of mixing a raw material such as the above-mentioned barley raw material with water, a step of saccharifying a liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid. During saccharification, an enzymatic agent containing a polysaccharide-degrading enzyme and / or an enzymatic agent containing a protease may be added.

[0051] In the boiling step, hops may be added to the raw material liquid. Examples of the hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0052] In the removing step, solids in the post-boiling liquid are removed to obtain a purified liquid. The removing step can be carried out, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of solids include thermal coagulation produced in the boiling step, and hop residues if hops are added in the boiling step. The removing step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

[0053] In the mashing process, a manufacturing method that controls the activity of β-amylase may be adopted. Specifically, this is a mashing method that omits or shortens the temperature maintenance step at 60 to 78°C in the saccharification process. This suppresses saccharification, which in turn suppresses alcohol production in the fermentation process and makes it possible to adjust the alcohol content.

[0054] The fermentation process is a process in which the pre-fermentation liquid is fermented with yeast. The fermentation process results in a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out with yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0055] The yeast used in the fermentation process may be a normal beer yeast or a yeast with low alcohol production ability (for example, a yeast with low maltose assimilation ability). By using a yeast with low alcohol production ability, alcohol production in the fermentation process can be suppressed, making it easier to adjust the alcohol content.

[0056] The production method according to this embodiment may include a post-fermentation step after the fermentation step, which includes a step of maturing and cooling the post-fermentation liquid, and a step of filtering the post-fermentation liquid. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0057] In the production method according to this embodiment, other post-fermentation steps may be performed, such as heating (sterilization) the post-fermentation liquid (or the post-fermentation liquid after the filtration step) or adding various additives (for example, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, and water-soluble dietary fiber).

[0058] The production method (fermentation method) according to this embodiment can be carried out according to conventional methods, except for adjusting the alcohol content, adding octyl acetate, and optionally adding 3-sulfanyl-3-methylbutan-1-ol, and adjusting the octyl acetate content and 3-sulfanyl-3-methylbutan-1-ol content within the above ranges. The alcohol content, octyl acetate content, and 3-sulfanyl-3-methylbutan-1-ol content can be adjusted by the above-mentioned methods.

[0059] [Method for improving the alcoholic flavor of beer-flavored beverages] The method for improving the alcoholic flavor of a beer-taste beverage according to this embodiment includes adjusting the alcohol content of the beer-taste beverage to less than 5 v / v% and adding octyl acetate. Specific aspects of the method according to this embodiment include the aspects described above, and are not limited thereto. [Example]

[0060] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0061] Test Example 1: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> Barley extract, acidulant, water-soluble dietary fiber, soybean polysaccharides, soybean peptides, bittering agent, sweetener, antioxidant and caramel color were added to the water, and carbonated water was then added to produce the beer-flavored beverage of Test Example 1-1 (extract concentration 2.3 w / w%).

[0062] The beer-flavored beverage of Test Example 1-1 was used as a base liquid, and octyl acetate and / or 3-sulfanyl-3-methylbutan-1-ol were added to it in the amounts shown in Table 1 to produce the beer-flavored beverages of Test Examples 1-2 to 1-9.

[0063] <Measurement of alcohol content> The alcohol content of beer-flavored beverages was measured using the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" of the Revised BCOJ Beer Analysis Methods (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).

[0064] <Measurement of octyl acetate content> The octyl acetate content of beer-flavored beverages was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0065] <Measurement of 3-sulfanyl-3-methylbutan-1-ol content> The 3-sulfanyl-3-methylbutan-1-ol content of beer-flavored beverages was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0066] <Measurement of bitterness value (BU)> The bitterness value of beer-flavored beverages was measured using the method described in "8.15 Bitterness Value" in the Revised BCOJ Beer Analysis Methods (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).

[0067] <Sensory evaluation> The beer-taste beverages of Test Examples 1-1 to 1-9 were subjected to a sensory evaluation for the evaluation items of "wort odor," "biscuit-like aroma," "lightness," "alcoholic taste," "fruity," and "overall evaluation as a beer." The sensory evaluation was carried out by five trained panelists with discriminatory abilities. Each evaluation item was rated on a five-point scale from 1 to 5, and the average score was used as the evaluation score.

[0068] "Wort smell" refers to off-flavors derived from the wort of barley, hops, etc. The evaluation criteria for "wort smell" are as follows: 5 points: Strong feeling 4 points: Feels somewhat strong 3 points: Feel 2 points: A little 1 point: No feeling For "wort smell," the score for the beer-taste beverage of Test Example 1-1 was fixed at 5 points, and the score for the beer-taste beverage of Test Example 3-3 described below was fixed at 1 point.The other beer-taste beverages were evaluated using these as standards.

[0069] "Biscuit-like aroma" refers to a fragrant aroma similar to that of a biscuit. The evaluation criteria for "biscuit-like aroma" are as follows: 5 points: Strong feeling 4 points: Feels somewhat strong 3 points: Feel 2 points: A little 1 point: No feeling For "biscuit-like aroma," the score for the beer-taste beverage of Test Example 1-1 was fixed at 1 point, and the score for the beer-taste beverage of Test Example 3-3 described below was fixed at 4 points, and the other beer-taste beverages were evaluated using these as standards.

[0070] "Lightness" indicates that the flavor and aroma are not too strong and the beer is easy to drink. The evaluation criteria for "lightness" are as follows: 5 points: Strong feeling 4 points: Feels somewhat strong 3 points: Feel 2 points: A little 1 point: No feeling For "lightness," the score for the beer-taste beverage of Test Example 1-1 was fixed at 1 point, and the score for the beer-taste beverage of Test Example 3-3 described below was fixed at 5 points, and the other beer-taste beverages were evaluated using these as standards.

[0071] "Alcohol sensation" refers to the spread of flavor felt from the moment the beer enters the mouth as it passes through the throat. The evaluation criteria for "alcohol sensation" are as follows: 5 points: Strong feeling 4 points: Feels somewhat strong 3 points: Feel 2 points: A little 1 point: No feeling For "alcohol sensation," the score for the beer-taste beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-taste beverage in Test Example 3-3 described below was fixed at 5 points, and the other beer-taste beverages were evaluated using these as standards.

[0072] "Fruity" refers to a gorgeous aroma of fruit, etc. The evaluation criteria for "fruity" are as follows: 5 points: Strong feeling 4 points: Feels somewhat strong 3 points: Feel 2 points: A little 1 point: No feeling For "fruity," the score for the beer-taste beverage of Test Example 1-1 was fixed at 1 point, and the score for the beer-taste beverage of Test Example 3-3 described below was fixed at 4 points, and the other beer-taste beverages were evaluated using these as standards.

[0073] The "Overall rating as a beer" indicates the palatability of the beer as a beverage. The evaluation criteria for the "Overall rating as a beer" are as follows: 5 points: Strong feeling 4 points: Feels somewhat strong 3 points: Feel 2 points: A little 1 point: No feeling For the "overall evaluation as a beer," the score for the beer-taste beverage of Test Example 1-1 was fixed at 1 point, and the score for the beer-taste beverage of Test Example 3-3 described below was fixed at 5 points, and the other beer-taste beverages were evaluated using these as standards.

[0074] The results are shown in Table 1. The bitterness value (BU) of the beer-taste beverages of Test Examples 1-1 to 1-9 was all 14.

[0075] [Table 1]

[0076] The results of Test Examples 1-1 to 1-5 show that the inclusion of octyl acetate results in a stronger alcoholic feel. In particular, when the octyl acetate content is in the range of 2 μg / L or more, the alcoholic feel is felt even stronger. It is also clear that the inclusion of octyl acetate results in a stronger sense of lightness. Furthermore, it is clear that as the octyl acetate content increases, the wort odor is reduced and a biscuit-like aroma is felt more strongly. In particular, when the octyl acetate content is in the range of 2 μg / L or more and less than 20 μg / L, all of the above effects become more pronounced, and the overall evaluation of the beer is also improved.

[0077] The results of Test Examples 1-3 and 1-6 to 1-9 show that the inclusion of 3-sulfanyl-3-methylbutan-1-ol in addition to octyl acetate results in a stronger alcoholic feel. In particular, when the 3-sulfanyl-3-methylbutan-1-ol content is 150 ng / L or more, the alcoholic feel is stronger. It is also clear that the inclusion of 3-sulfanyl-3-methylbutan-1-ol in addition to octyl acetate further reduces the wort odor and makes the fruity flavor more pronounced. In particular, when the 3-sulfanyl-3-methylbutan-1-ol content is within the range of 10 ng / L or more and less than 4000 ng / L, the effects of a strong biscuit-like aroma and lightness are maintained, and the overall evaluation of the beer is also improved.

[0078] Test Example 2: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> Malt and hops were used as raw materials to prepare wort in a conventional manner. Yeast was added to the prepared wort and fermented to produce the beer-taste beverage of Test Example 2-1.

[0079] The beer-flavored beverage of Test Example 2-1 was used as a base liquid, and octyl acetate and / or 3-sulfanyl-3-methylbutan-1-ol were added to it in the amounts shown in Table 2 to produce the beer-flavored beverages of Test Examples 2-2 to 2-3.

[0080] <Measurement of alcohol content> The alcohol content of the beer-taste beverage was measured in the same manner as in Test Example 1.

[0081] <Measurement of octyl acetate content> The octyl acetate content of the beer-taste beverage was measured using the same method as in Test Example 1.

[0082] <Measurement of 3-sulfanyl-3-methylbutan-1-ol content> The 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage was measured using the same method as in Test Example 1.

[0083] <Sensory evaluation> The beer-taste beverages of Test Examples 2-1 to 2-3 were subjected to a sensory evaluation for the evaluation items of "wort odor," "biscuit-like aroma," "lightness," "alcoholic taste," "fruity," and "overall evaluation as a beer." The sensory evaluation was performed in the same manner as in Test Example 1.

[0084] The results are shown in Table 2.

[0085] [Table 2]

[0086] As shown in Table 2, the same tendency as in Test Example 1 was confirmed even when the alcohol content was set to 1.5 v / v %.

[0087] Test Example 3: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> Malt and hops were used as raw materials to prepare wort in a conventional manner. Yeast was added to the prepared wort and fermented to produce the beer-taste beverage of Test Example 3-1.

[0088] The beer-flavored beverage of Test Example 3-1 was used as a base liquid, and octyl acetate and / or 3-sulfanyl-3-methylbutan-1-ol were added to it in the amounts shown in Table 3 to produce the beer-flavored beverages of Test Examples 3-2 to 3-3.

[0089] <Measurement of alcohol content> The alcohol content of the beer-taste beverage was measured in the same manner as in Test Example 1.

[0090] <Measurement of octyl acetate content> The octyl acetate content of the beer-taste beverage was measured using the same method as in Test Example 1.

[0091] <Measurement of 3-sulfanyl-3-methylbutan-1-ol content> The 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage was measured using the same method as in Test Example 1.

[0092] <Sensory evaluation> The beer-taste beverages of Test Examples 3-1 to 3-3 were subjected to a sensory evaluation for the evaluation items of "wort odor," "biscuit-like aroma," "lightness," "alcoholic taste," "fruity," and "overall evaluation as a beer." The sensory evaluation was performed in the same manner as in Test Example 1.

[0093] The results are shown in Table 3.

[0094] [Table 3]

[0095] As shown in Table 3, even when the alcohol content was set to 3 v / v %, the same trends as in Test Examples 1 and 2 were confirmed.

[0096] Test Example 4: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> Wort was prepared using malt and hops by a conventional method. Yeast was added to the prepared wort, and fermentation was performed by a conventional method to obtain a wort fermentation liquid. The resulting wort fermentation liquid was subjected to reduced pressure distillation (pressure of approximately 60 mbar) to remove alcohol, resulting in a dealcoholized wort fermentation liquid with an alcohol content of less than 1.0 v / v%. Specifically, ground malt, enzyme preparations, water treatment agents, and warm water were placed in a mashing tank and saccharified at a temperature of 60 to 78°C (saccharification process). The mash obtained in the saccharification process was filtered to obtain a sugar-containing liquid (filtration process). The sugar-containing liquid was transferred to a boiling pot, hops were added, and the mixture was boiled for 90 minutes (boiling process). Hot water was added to the boiled liquid obtained in the boiling process to replace the evaporated water, and the heat trough was removed in a whirlpool tank (removal process). The mixture was then cooled to 10°C to obtain a cold wort (cooling process). Beer yeast was added to this wort, and fermentation was performed at approximately 10°C for 7 days (fermentation process). The brewer's yeast was removed from the resulting fermented liquid, which was then transferred to another tank and stabilized for approximately one month. The fermented liquid was then diluted with degassed water and filtered to obtain a wort fermentation liquid. Alcohol and volatile components were removed from the resulting wort fermentation liquid by vacuum distillation to obtain a dealcoholized wort fermentation liquid (dealcoholized wort fermentation liquid) with an alcohol content of less than 1.0 v / v%. Degassed water was added to the resulting dealcoholized wort fermentation liquid to produce the beer-flavored beverage of Test Example 4-1 (alcohol content: 0.35 v / v%).

[0097] The beer-flavored beverage of Test Example 4-1 was used as a base liquid, and octyl acetate and / or 3-sulfanyl-3-methylbutan-1-ol were added to it in the amounts shown in Table 4 to produce the beer-flavored beverages of Test Examples 4-2 to 4-3.

[0098] <Measurement of alcohol content> The alcohol content of the beer-taste beverage was measured in the same manner as in Test Example 1.

[0099] <Measurement of octyl acetate content> The octyl acetate content of the beer-taste beverage was measured using the same method as in Test Example 1.

[0100] <Measurement of 3-sulfanyl-3-methylbutan-1-ol content> The 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage was measured using the same method as in Test Example 1.

[0101] <Measurement of bitterness value (BU)> The bitterness values ​​of the beer-taste beverages were measured in the same manner as in Test Example 1.

[0102] <Measurement of total nitrogen content> The total nitrogen content of beer-taste beverages was measured using "8.9.1 Kjeldahl method" or "8.9.2 Combustion method (modified Dumas method)" as described in "8.9 Total Nitrogen" in the Revised BCOJ Beer Analysis Methods (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).

[0103] <Sensory evaluation> The beer-taste beverages of Test Examples 4-1 to 4-3 were subjected to a sensory evaluation for the evaluation items of "wort odor," "biscuit-like aroma," "lightness," "alcoholic taste," "fruity," and "overall evaluation as a beer." The sensory evaluation was performed in the same manner as in Test Example 1.

[0104] The results are shown in Table 4. The bitterness value (BU) of the beer-taste beverages of Test Examples 4-1 to 4-3 was all 15, and the total nitrogen content was all 44 mg / 100 mL.

[0105] [Table 4]

[0106] As shown in Table 4, even when the alcohol content was reduced to 0.35 v / v% by removing the alcohol by vacuum distillation after fermentation, trends similar to those of Test Examples 1 to 3 were confirmed. Furthermore, the beer-taste beverages of Test Examples 4-1 to 4-3 contained dealcoholized wort fermented liquid, and therefore had a stronger fermented feel.

[0107] Test Example 5: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> Wort was prepared using malt and hops by a conventional method. Yeast was added to the prepared wort, and fermentation was carried out by a conventional method to obtain a wort fermentation liquid. The obtained wort fermentation liquid was degassed and then reduced in pressure to less than 100 mbar at 40°C to distill off approximately 20% of the alcohol, leaving an alcohol content of less than 1 v / v% in the residual liquid. Next, the pressure was reduced to less than 20 mbar and the liquid was freeze-dried to obtain a dry powder. The obtained dry powder was dissolved in an equal amount of carbonated water to obtain a dealcoholized wort fermentation liquid with an alcohol content of less than 0.005 v / v%. Specifically, ground malt, enzymes, a water treatment agent, and warm water were placed in a mashing tank, and saccharification was carried out at a temperature of 60°C to 78°C (saccharification step). The mash obtained in the saccharification step was filtered to obtain a sugar-containing liquid (filtration step). The sugar-containing liquid was transferred to a boiling pot, hops were added, and the liquid was boiled for 90 minutes (boiling step). To the boiled liquid obtained in the boiling process, warm water was added to replace the evaporated liquid, and the heat trough was removed in a whirlpool tank (removal process). The liquid was then cooled to 10°C to obtain cold wort (cooling process). Beer yeast was added to this wort, and fermented at approximately 10°C for 7 days (fermentation process). The beer yeast was removed from the resulting fermented liquid, which was then transferred to another tank and stabilized for approximately one month. The fermented liquid was then diluted with degassed water and filtered to obtain a wort fermentation liquid. The resulting wort fermentation liquid was degassed under reduced pressure using a conventional method, then reduced to a pressure of less than 100 mbar at 40°C, and approximately 20% of the alcohol was distilled off, leaving the remaining liquid with an alcohol content of less than 1 v / v%. The remaining liquid was frozen, then reduced to a pressure of less than 20 mbar and freeze-dried to obtain a dry powder. The resulting dry powder was dissolved in an equal amount of carbonated water to obtain a dealcoholized wort fermentation liquid with an alcohol content of less than 0.005 v / v%. The resulting dealcoholized wort fermented liquid was used as a beer-taste beverage of Test Example 5-1.

[0108] The beer-flavored beverage of Test Example 5-1 was used as a base liquid, and octyl acetate and / or 3-sulfanyl-3-methylbutan-1-ol were added to it in the amounts shown in Table 5 to produce the beer-flavored beverages of Test Examples 5-2 to 5-3.

[0109] <Measurement of alcohol content> The alcohol content of the beer-taste beverage was measured in the same manner as in Test Example 1.

[0110] <Measurement of octyl acetate content> The octyl acetate content of the beer-taste beverage was measured using the same method as in Test Example 1.

[0111] <Measurement of 3-sulfanyl-3-methylbutan-1-ol content> The 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage was measured using the same method as in Test Example 1.

[0112] <Sensory evaluation> The beer-taste beverages of Test Examples 5-1 to 5-3 were subjected to a sensory evaluation for the evaluation items of "wort odor," "biscuit-like aroma," "lightness," "alcoholic taste," "fruity," and "overall evaluation as a beer." The sensory evaluation was performed in the same manner as in Test Example 1.

[0113] The results are shown in Table 5.

[0114] [Table 5]

[0115] As shown in Table 5, even when the alcohol content was reduced to less than 0.005 v / v% by removing the alcohol by freeze-drying after fermentation, trends similar to those in Test Examples 1 to 4 were confirmed. Furthermore, the beer-taste beverages of Test Examples 5-1 to 5-3 contained a dealcoholized wort fermentation liquid, and therefore had a stronger fermented feel.

[0116] Test Example 6: Production and Evaluation of Beer-Taste Beverages <Production of beer-flavored beverages> Wort was prepared using malt and hops by a conventional method. Yeast was added to the prepared wort, and fermentation was carried out by a conventional method to obtain a wort fermentation liquid. The obtained wort fermentation liquid was degassed, and then alcohol was removed by membrane separation while keeping it at 20°C (room temperature). Distilled water was then added to obtain a dealcoholized wort fermentation liquid with an alcohol content of less than 0.5 v / v%. Specifically, ground malt, enzyme preparations, water treatment agents, and warm water were placed in a mashing tank, and saccharification was carried out at a temperature of 60°C to 78°C (saccharification process). The mash obtained in the saccharification process was filtered to obtain a sugar-containing liquid (filtration process). The sugar-containing liquid was transferred to a boiling pot, hops were added, and the mixture was boiled for 90 minutes (boiling process). Hot water was added to the boiled liquid obtained in the boiling process to replace the evaporated water, and the heat trough was removed in a whirlpool tank (removal process). The mixture was then cooled to 10°C to obtain a cold wort (cooling process). Beer yeast was added to this wort, and fermentation was carried out at approximately 10°C for 7 days (fermentation process). The beer yeast was removed from the resulting fermented liquid, which was then transferred to another tank and stabilized for approximately 1 month. The fermented liquid was then diluted with degassed water and filtered to obtain a wort fermentation liquid. The resulting wort fermentation liquid was degassed under reduced pressure using a conventional method, then kept at 20°C (room temperature), and subjected to membrane separation using an NF membrane (manufactured by Nitto Denko Corporation, membrane pore size: several nanometers) to remove alcohol. When the liquid volume was reduced to half, the membrane separation process was terminated and the liquid was filled with distilled water to return to the volume before membrane separation, yielding a dealcoholized wort fermentation liquid with an alcohol content of less than 0.5 v / v%. Carbonated water was added to the resulting dealcoholized wort fermentation liquid to produce the beer-flavored beverage (alcohol content: 0.16 v / v%) of Test Example 6-1.

[0117] The beer-flavored beverage of Test Example 6-1 was used as a base liquid, and octyl acetate and / or 3-sulfanyl-3-methylbutan-1-ol were added to it in the amounts shown in Table 6 to produce the beer-flavored beverages of Test Examples 6-2 to 6-3.

[0118] <Measurement of alcohol content> The alcohol content of the beer-taste beverage was measured in the same manner as in Test Example 1.

[0119] <Measurement of octyl acetate content> The octyl acetate content of the beer-taste beverage was measured using the same method as in Test Example 1.

[0120] <Measurement of 3-sulfanyl-3-methylbutan-1-ol content> The 3-sulfanyl-3-methylbutan-1-ol content in the beer-taste beverage was measured using the same method as in Test Example 1.

[0121] <Sensory evaluation> The beer-taste beverages of Test Examples 6-1 to 6-3 were subjected to a sensory evaluation for the evaluation items of "wort odor," "biscuit-like aroma," "lightness," "alcoholic taste," "fruity," and "overall evaluation as a beer." The sensory evaluation was performed in the same manner as in Test Example 1.

[0122] The results are shown in Table 6.

[0123] [Table 6]

[0124] As shown in Table 6, even when the alcohol content was reduced to less than 0.5 v / v% by removing alcohol using membrane separation after fermentation, trends similar to those observed in Test Examples 1 to 5 were confirmed. Furthermore, the beer-taste beverages of Test Examples 6-1 to 6-3 contained dealcoholized wort fermentation liquid, and therefore had a stronger fermented feel.

Claims

1. The alcohol content is less than 1 v / v%, Contains dealcoholized wort fermentation liquid, A beer-flavored beverage containing octyl acetate.

2. 2. The beer-taste beverage according to claim 1, wherein the octyl acetate content is 2.00 μg / L or more.

3. 3. The beer-taste beverage according to claim 1 or 2, further comprising 3-sulfanyl-3-methylbutan-1-ol.

4. 4. The beer-taste beverage according to claim 3, wherein the 3-sulfanyl-3-methylbutan-1-ol content is 150 ng / L or more.

5. 3. The beer-taste beverage according to claim 1 or 2, comprising a dealcoholized wort fermentation liquor obtained by membrane separation.

6. 3. The beer-taste beverage according to claim 1 or 2, having an alcohol content of less than 0.005 v / v%.

7. Adjusting the alcohol content to less than 1 v / v%; Containing dealcoholized wort fermentation liquid; and A method for producing a beer-taste beverage, comprising adding octyl acetate.

8. Adjusting the alcohol content to less than 1 v / v%; Containing dealcoholized wort fermentation liquid; and A method for improving the alcoholic feel of a beer-flavored beverage, comprising adding octyl acetate.

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