Containerized beer-flavored beverage and method for producing the containerized beer-flavored beverage

Abstract

To provide a beer-flavored beverage which has a high carbon dioxide content but does not seem to have a monotonous flavor. [Solution] The first form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and a total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 30.0 mg / L or less. The second form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and an ethyl acetate concentration of 25.0 mg / L or less.

Description

[Technical Field]

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

[0002] Patent Document 1 discloses a fermented malt beverage with a carbon dioxide concentration of 0.60 w / w% or more. When converted to a gas volume, this corresponds to approximately 3.28 GV or more, and when converted to a pressure inside the container at a temperature of 20°C, this corresponds to approximately 0.28 MPa or more.

[0003] Patent Document 2 states that the gas pressure at a temperature of 20°C is 2.7 kg / cm 2 or higher (i.e., 0.27 MPa or higher) and an ethyl acetate content of 30.0 ppm or higher.

[0004] Patent Document 3 describes a gas pressure of 2.7 kg / cm at a temperature of 20°C. 2 or more (i.e., 0.27 MPa or more) and a linalool content of 25.0 ppb or more. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-165707 [Patent Document 2] Japanese Patent Publication No. 2020-36552 [Patent Document 3] Japanese Patent Publication No. 2020-36553 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors produced a beverage by injecting pressurized carbon dioxide into a commercially available beer-taste beverage to increase the carbon dioxide content, and tested the taste. They found that while the taste was less noticeable than the original beer-taste beverage, the aroma was stronger and lasted longer, which led to the beer-taste beverage being perceived as monotonous.

[0007] It is against this background that the present disclosure has been made. The present disclosure aims to provide a bottled beer-flavored beverage that has a high carbon dioxide content but does not have a monotonous flavor. An object of the present disclosure is to provide a manufacturing method for obtaining a bottled beer-flavored beverage that has a high carbon dioxide content but does not have a monotonous flavor. [Means for solving the problem]

[0008] Specific means for solving the above problems include the following aspects. <1> It contains carbon dioxide gas, and the pressure inside the container at a temperature of 20°C is 0.25 MPa or more. The ester concentration, which is the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate, is 30.0 mg / L or less. A bottled beer-flavored beverage. <2> It contains carbon dioxide gas, and the pressure inside the container at a temperature of 20°C is 0.25 MPa or more. The ethyl acetate concentration is 25.0 mg / L or less. A bottled beer-flavored beverage. <3> the value of the ester concentration (mg / L) / proline concentration (mg / 100 ml) is 0.7 or more, or the value of the ethyl acetate concentration (mg / L) / proline concentration (mg / 100 ml) is 0.6 or more; <1> or <2> A packaged beer-flavored beverage according to claim 1. <4> The value of linalool concentration (μg / L) / the ester concentration (mg / L) is 0.5 or less, or the value of linalool concentration (μg / L) / the ethyl acetate concentration (mg / L) is 0.6 or less, <1> ~ <3> 1. A packaged beer-flavored beverage according to any one of the preceding items. <5> The total concentration of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 1500 mg / L or less. <1> ~ <4> 1. A packaged beer-flavored beverage according to any one of the preceding items. <6> The pressure inside the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less. <1> ~ <5> 1. A packaged beer-flavored beverage according to any one of the preceding items. <7> A method for producing a bottled beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.25 MPa or more, comprising: a step of producing a beer-taste beverage having an ester concentration, which is the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate, of 30.0 mg / L or less; injecting carbon dioxide gas into the beer-taste beverage; and filling the beer-taste beverage into a container and sealing it. A method for producing a bottled beer-flavored beverage. <8> A method for producing a bottled beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.25 MPa or more, comprising: a step of producing a beer-taste beverage having an ethyl acetate concentration of 25.0 mg / L or less; injecting carbon dioxide gas into the beer-taste beverage; and filling the beer-taste beverage into a container and sealing it. A method for producing a bottled beer-flavored beverage. <9> the ratio of the ester concentration (mg / L) to the proline concentration (mg / 100 ml) of the beer-taste beverage is 0.7 or higher, or the ratio of the ethyl acetate concentration (mg / L) to the proline concentration (mg / 100 ml) of the beer-taste beverage is 0.6 or higher; <7> or <8> A method for producing the packaged beer-taste beverage described in claim 1. <10> The linalool concentration (μg / L) / the ester concentration (mg / L) of the beer-taste beverage is 0.5 or less, or the linalool concentration (μg / L) / the ethyl acetate concentration (mg / L) is 0.6 or less. <7> ~ <9> 1. A method for producing a packaged beer-taste beverage according to any one of the preceding claims. <11> the total concentration of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in the beer-taste beverage is 1500 mg / L or less; <7> ~ <10> 1. A method for producing a packaged beer-taste beverage according to any one of the preceding claims. <12> the pressure inside the container of the bottled beer-taste beverage at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less; <7> ~ <11> 1. A method for producing a packaged beer-taste beverage according to any one of the preceding claims. [Effects of the Invention]

[0009] According to the present disclosure, a bottled beer-flavored beverage is provided that has a high carbon dioxide content but does not have a monotonous flavor. According to the present disclosure, a manufacturing method is provided for obtaining a bottled beer-flavored beverage that has a high carbon dioxide content but does not have a monotonous flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010]

[0023] The following describes embodiments of the present disclosure. These descriptions and examples are intended to illustrate the embodiments and are not intended to limit the scope of the embodiments.

[0011] In the present disclosure, a numerical range indicated using "to" indicates a range that includes the numerical values ​​before and after "to" as the minimum and maximum values, respectively. In the numerical ranges described in stages in the present disclosure, the upper or lower limit value described in one numerical range may be replaced with the upper or lower limit value of another numerical range described in stages. Furthermore, in the numerical ranges described in the present disclosure, the upper or lower limit value of the numerical range may be replaced with the value shown in the examples.

[0012] In the present disclosure, "A and / or B" is synonymous with "at least one of A and B." In other words, "A and / or B" means that it may be only A, only B, or a combination of A and B.

[0013] In the present disclosure, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the purpose of the step is achieved.

[0014] In the present disclosure, when referring to the amount of each component in a composition, if multiple substances corresponding to each component are present in the composition, the total amount of the multiple substances present in the composition is meant unless otherwise specified.

[0015] In this disclosure, the term "beer-flavored beverage" refers to a beverage that has a taste, aroma, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol. Beer-flavored beverages include beer. In this disclosure, "beer" means a beverage as defined by the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0016] In this disclosure, the GV (gas volume) of a liquid refers to the volume ratio of the carbon dioxide gas and the remaining liquid when the carbon dioxide gas is completely extracted from the liquid and the carbon dioxide gas and the remaining liquid are placed under 1 atmosphere and at 20°C (volume of carbon dioxide gas / volume of remaining liquid).

[0017] In this disclosure, the numerical conversion between the pressure inside the container (MPa) and GV (gas volume) related to the carbon dioxide content of the liquid is based on Table 3 of the National Tax Agency's prescribed analytical method, "Carbon dioxide absorption coefficient table (bottle pressure correction table)."

[0018] In this disclosure, the "internal pressure of a bottled beer-taste beverage at 20°C" (MPa) refers to the partial pressure of carbon dioxide (MPa) at 20°C. The partial pressure of carbon dioxide for a bottled beer-taste beverage is calculated using either (1) or (2) below. (1) When a bottled beer-taste beverage does not contain any gases other than carbon dioxide (e.g., nitrogen or oxygen), the total gas pressure inside the container is the carbon dioxide partial pressure. For this type of beverage, the total gas pressure inside the container is measured in accordance with "8.21 Gas Pressure" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan), and the total gas pressure inside the container is the carbon dioxide partial pressure. For example, a bottled beer-flavored beverage in which only carbon dioxide gas is injected into beer obtained by a typical beer brewing process and the gas in the headspace of the container is replaced with carbon dioxide gas when the beverage is bottled can be said to be a form that does not contain any gas other than carbon dioxide gas. (2) If the bottled beer-taste beverage contains gases other than carbon dioxide (e.g., nitrogen, oxygen), the partial pressure of carbon dioxide shall be determined according to the procedure specified in "8.10 Dissolved Carbon Dioxide" of the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan), but at a temperature of 20°C.

[0019] <Packaged beer-flavored beverage> The bottled beer-taste beverage of the present disclosure contains carbon dioxide, and the pressure inside the container is 0.25 MPa or higher at a temperature of 20°C. This means that the carbon dioxide content of the beer-taste beverage is higher than usual (internal container pressure of approximately 0.20 MPa to 0.24 MPa, approximately 2.6 GV to 3.0 GV).

[0020] A first embodiment of the packaged beer-taste beverage of the present disclosure has an ester concentration, which is the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate, of 30.0 mg / L or less.

[0021] A second embodiment of the packaged beer-taste beverage of the present disclosure has an ethyl acetate concentration of 25.0 mg / L or less.

[0022] In beer-taste beverages with a high carbon dioxide content, if the ester concentration (the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) exceeds 30.0 mg / L, or if the ethyl acetate concentration exceeds 25.0 mg / L, the beverage is likely to be perceived as having a monotonous flavor. In order to prevent the packaged beer-taste beverage of the present disclosure from being perceived as monotonous in flavor despite its high carbon dioxide content, the ester concentration, which is the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate, is 30.0 mg / L or less, or the ethyl acetate concentration is 25.0 mg / L or less.

[0023] The pressure inside the container of a bottled beer-taste beverage at a temperature of 20°C is 0.25 MPa or more, preferably 0.26 MPa or more, more preferably 0.27 MPa or more, and even more preferably 0.28 MPa or more, from the perspective of imparting a refreshing carbon dioxide sensation to the beer-taste beverage.

[0024] There are no upper limits on the internal pressure of a bottled beer-taste beverage at a temperature of 20° C. This upper limit may be, for example, 0.50 MPa or less, less than 0.50 MPa, 0.48 MPa or less, 0.45 MPa or less, less than 0.45 MPa, 0.42 MPa or less, 0.40 MPa or less, less than 0.40 MPa, 0.38 MPa or less, 0.35 MPa or less, less than 0.35 MPa, 0.34 MPa or less, 0.32 MPa or less, 0.30 MPa or less, or less than 0.30 MPa. However, because the higher the carbon dioxide content of a beer-taste beverage, the stronger the shock caused by the carbon dioxide, the effect of having an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less (i.e., the effect of making the flavor less monotonous despite the high carbon dioxide content) is small. This effect is most pronounced in packaged beer-taste beverages with an internal container pressure (at 20°C) of less than 0.35 MPa, and even more pronounced in packaged beer-taste beverages with an internal container pressure (at 20°C) of 0.34 MPa or less.

[0025] The packaged beer-taste beverage and the container will be described in detail below. In the following description, the packaged beer-taste beverage will also be referred to simply as the "beer-taste beverage." In the following description, unless otherwise specified, the component values ​​are common to both the first and second forms. In the following description, "ester concentration" refers to the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate.

[0026] [Beer-flavored beverage] In the first embodiment, the ester concentration (mg / L) of the beer-taste beverage is 30.0 or less, preferably less than 30.0, more preferably 29.0 or less, even more preferably 28.0 or less, even more preferably 27.0 or less, and even more preferably 26.0 or less, from the viewpoint of ensuring that the flavor and aroma are not perceived as monotonous despite the high carbon dioxide content. From the viewpoint of imparting an ester aroma to the beer-taste beverage, the ester concentration (mg / L) of the beer-taste beverage is preferably 15.0 or more, more preferably greater than 15.0, even more preferably 18.0 or more, even more preferably 20.0 or more, and even more preferably greater than 20.0. In the second embodiment, the ester concentration of the beer-taste beverage is also preferably within the above range.

[0027] In the second embodiment, the ethyl acetate concentration (mg / L) of the beer-taste beverage is 25.0 or less, preferably less than 25.0, more preferably 24.5 or less, even more preferably 24.0 or less, and even more preferably 23.5 or less, from the viewpoint of preventing the flavor from being perceived as monotonous despite the high carbon dioxide content. From the viewpoint of imparting an ester aroma to the beer-taste beverage, the ethyl acetate concentration (mg / L) of the beer-taste beverage is preferably 15.0 or more, more preferably greater than 15.0, even more preferably 18.0 or more, even more preferably 20.0 or more, and even more preferably greater than 20.0. In the first embodiment, the ethyl acetate concentration in the beer-taste beverage is also preferably within the above range.

[0028] In this disclosure, the concentrations of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate in beer-taste beverages are values ​​measured in accordance with "8.22 Low-Boiling Point Aroma Components" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, compiled by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0029] In typical beer production, proline is an amino acid that is mainly produced by the breakdown of proteins contained in malt. From the viewpoint of the balance of the color, aroma, body, foam, turbidity, etc. of the beer-taste beverage, the proline concentration (mg / 100 ml) of the beer-taste beverage may be, for example, 15.0 or more, 18.0 or more, 20.0 or more, 22.0 or more, or 25.0 or more, and may be 50.0 or less, 48.0 or less, 45.0 or less, 42.0 or less, 40.0 or less, 38.0 or less, or 35.0 or less.

[0030] In this disclosure, the proline concentration of a beer-taste beverage is a value measured using an amino acid analysis system based on high performance liquid chromatography.

[0031] The ratio of ester concentration (mg / L) to proline concentration (mg / 100 ml) in a beer-taste beverage is preferably 0.7 or greater. When this ratio is 0.7 or greater, the effect achieved by an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less (i.e., the effect of preventing the flavor from being perceived as monotonous despite a high carbon dioxide content) becomes more pronounced. From this perspective, the ratio of ester concentration (mg / L) to proline concentration (mg / 100 ml) is more preferably 0.8 or greater, and even more preferably 0.9 or greater. From the viewpoint of taste balance, the ratio of ester concentration (mg / L) to proline concentration (mg / 100 ml) of a beer-taste beverage is preferably 1.5 or less, and more preferably 1.4 or less.

[0032] The ratio of ethyl acetate concentration (mg / L) to proline concentration (mg / 100 ml) in a beer-taste beverage is preferably 0.6 or greater. When this ratio is 0.6 or greater, the effect achieved by an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less (i.e., the effect of preventing the flavor from being perceived as monotonous despite a high carbon dioxide content) becomes more pronounced. From this perspective, the ratio of ethyl acetate concentration (mg / L) to proline concentration (mg / 100 ml) is more preferably 0.7 or greater, and even more preferably 0.8 or greater. From the viewpoint of taste balance, the ratio of ethyl acetate concentration (mg / L) to proline concentration (mg / 100 ml) of a beer-taste beverage is preferably 1.4 or less, and more preferably 1.3 or less.

[0033] Linalool is one of the aroma components of hops and is derived from hops and / or hop flavorings. Linalool is an indicator of hop aroma intensity, and the higher the linalool concentration in a beer-flavored beverage, the stronger the hop aroma. The linalool concentration (μg / L) of a beer-flavored beverage may be, for example, 1.0 or more, 2.0 or more, 3.0 or more, or 4.0 or more, and may be 20.0 or less, 18.0 or less, 15.0 or less, 12.0 or less, 10.0 or less, 8.0 or less, or 5.0 or less, from the viewpoint of providing the beer-flavored beverage with an appropriate hop aroma.

[0034] In this disclosure, the linalool concentration of a beer-flavored beverage is a value measured by gas chromatography-mass spectrometry.

[0035] The linalool concentration (μg / L) / ester concentration (mg / L) ratio of a beer-taste beverage is preferably 0.5 or less. When this concentration ratio is 0.5 or less, the flavor of a beer-taste beverage with a high carbon dioxide content and an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less is less likely to be perceived as monotonous. From the viewpoint of taste balance, the linalool concentration (μg / L) / ester concentration (mg / L) ratio of a beer-taste beverage is preferably 0.1 or higher, and more preferably 0.2 or higher.

[0036] The linalool concentration (μg / L) / ethyl acetate concentration (mg / L) ratio of a beer-taste beverage is preferably 0.6 or less. When this concentration ratio is 0.6 or less, the flavor of a beer-taste beverage with a high carbon dioxide content and an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less is less likely to be perceived as monotonous. From the viewpoint of taste balance, the linalool concentration (μg / L) / ethyl acetate concentration (mg / L) ratio of a beer-taste beverage is preferably 0.1 or higher, and more preferably 0.2 or higher.

[0037] The total concentration of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in a beer-taste beverage is preferably 1500 mg / L or less. A total concentration of these acids of 1500 mg / L or less provides a beer-like flavor balance to a beer-taste beverage with a high carbon dioxide content and an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less. From this perspective, the total concentration of these acids is more preferably 1450 mg / L or less, and even more preferably 1430 mg / L or less. From the perspective of imparting richness to the beer-taste beverage, the total concentration of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in the beer-taste beverage is preferably 1000 mg / L or more, and more preferably 1100 mg / L or more.

[0038] In the present disclosure, the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in the beer-taste beverage are values ​​measured by high-performance liquid chromatography.

[0039] The alcohol content (v / v%) of a beer-taste beverage is not limited. A beer-taste beverage may have an alcohol content of 1 or more, or may have an alcohol content of less than 1. In the present disclosure, a beer-taste beverage with an alcohol content of less than 1 is referred to as a non-alcohol beer-taste beverage.

[0040] The alcohol content (v / v%) of a beer-taste beverage may be, for example, 0, 0 or more, more than 0, 1 or more, 2 or more, 5 or more, 8 or more, 10 or more, more than 10, 11 or more, more than 11, or 12 or more, or may be less than 20, 18 or less, 15 or less, less than 15, 12 or less, 11 or less, less than 11, 10 or less, less than 10, 8 or less, 5 or less, 2 or less, 1 or less, or less than 1.

[0041] In this disclosure, the alcohol content of a beer-taste beverage is an indicator expressed as a volume-based percentage (v / v%), and is a value measured in accordance with "8.3.1 Distillation-Hydrometer Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0042] The malt ratio of the beer-taste beverage may be, for example, 100% or less, less than 100%, 90% or less, 80% or less, 70% or less, 67% or less, less than 67%, 66% or less, 60% or less, 50% or less, less than 50%, 40% or less, 30% or less, 25% or less, or less than 25%, or may be 0% or more, more than 0%, 1% or more, 5% or more, 10% or more, 20% or more, 25% or more, 30% or more, 40% or more, 50% or more, more than 50%, 60% or more, more than 66%, or 67% or more. In this disclosure, the malt ratio of a beer-taste beverage refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-Related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.

[0043] The true extract content of a beer-taste beverage may be, for example, 3.0% or more, 3.1% or more, 3.2% or more, or 3.3% or more, and may be 4.3% or less, 4.2% or less, 4.1% or less, or 4.0% or less. In this disclosure, the true extract value of a beer-taste beverage is a value determined in accordance with "8.4.1 Distillation - Pycnometer Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0044] The original wort extract content of the beer-taste beverage may be, for example, 10.0% or more, 10.2% or more, 10.5% or more, 10.8% or more, or 11.0% or more, and may be 13.5% or less, 13.2% or less, 13.0% or less, 12.8% or less, or 12.5% ​​or less. In this disclosure, the value of the original wort extract of a beer-taste beverage is a value determined in accordance with "8.5 Extract-Related Calculation Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0045] The true degree of fermentation of the beer-taste beverage may be, for example, 65.0% or more, 66.0% or more, 67.0% or more, or 68.0% or more, and may be 75.0% or less, 74.0% or less, 73.0% or less, or 72.0% or less. In this disclosure, the true degree of fermentation value of a beer-taste beverage is a value determined in accordance with "8.5 Extract-related Calculation Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0046] The bitterness value of the beer-taste beverage may be, for example, 18.0 BU or more, 19.0 BU or more, or 20.0 BU or more, and may be 28.0 BU or less, 27.0 BU or less, 26.0 BU or less, or 25.0 BU or less. In this disclosure, the bitterness value of a beer-taste beverage is a value determined in accordance with "8.15 Bitterness Value (IM)" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

[0047] The color of the beer-taste beverage is not limited, and may be the amber or golden color of ordinary beer, the black color of so-called dark beer, or colorless and transparent.

[0048] The style of the beer-flavored beverage is not limited, and may be any of lager, pilsner, ale, stout, etc. In lagers (especially pilsners), the effect of having an ester concentration of 30.0 mg / L or less or an ethyl acetate concentration of 25.0 mg / L or less (i.e., the effect of making the flavor less monotonous despite the high carbon dioxide content) is particularly noticeable.

[0049] [container] Examples of the container form include cans, bottles, and barrels. Examples of materials for the container include aluminum, stainless steel, iron, glass, and plastic. The inner surface of a metal container is preferably coated with resin. The container is preferably light-blocking.

[0050] The capacity of the container is not limited, and examples of the capacity of the container include 135 ml, 250 ml, 350 ml, 500 ml, 334 ml, 633 ml, 2 L, 3 L, 5 L, 7 L, 10 L, 15 L, 19 L, 20 L, and 1 gallon (approximately 3.8 L).

[0051] <Production method for bottled beer-flavored beverages> The method for producing a packaged beer-taste beverage according to the present disclosure is a method for producing a packaged beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.25 MPa or higher.

[0052] A first embodiment of the manufacturing method of the present disclosure includes: a step (1) of producing a beer-taste beverage having an ester concentration, which is the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate, of 30.0 mg / L or less; a step (2) of injecting carbon dioxide gas into the beer-taste beverage; and (3) filling the beer-taste beverage into a container and sealing it.

[0053] A second embodiment of the manufacturing method of the present disclosure is A step (1) of producing a beer-taste beverage having an ethyl acetate concentration of 25.0 mg / L or less; a step (2) of injecting carbon dioxide gas into the beer-taste beverage; and (3) filling the beer-taste beverage into a container and sealing it.

[0054] In both the first and second embodiments, the pressure inside the container after packaging (at 20°C) is 0.25 MPa or higher. The carbon dioxide gas related to the pressure inside the container after packaging (at 20°C) is the total amount of carbon dioxide gas generated in step (1) and carbon dioxide gas injected in step (2). Step (1) may be a step in which carbon dioxide gas is generated, or may not be a step in which carbon dioxide gas is generated.

[0055] In both the first and second embodiments, the internal pressure (at 20°C) of the bottled beer-taste beverage obtained by the manufacturing method of the present disclosure is 0.25 MPa or more, preferably 0.26 MPa or more, more preferably 0.27 MPa or more, and even more preferably 0.28 MPa or more, from the perspective of imparting a refreshing carbon dioxide sensation to the beer-taste beverage. In both the first and second embodiments, the upper limit of the internal pressure of the container of the packaged beer-taste beverage (at 20°C) is not limited, and may be, for example, 0.50 MPa or less, less than 0.50 MPa, 0.48 MPa or less, 0.45 MPa or less, less than 0.45 MPa, 0.42 MPa or less, 0.40 MPa or less, 0.38 MPa or less, 0.35 MPa or less, less than 0.35 MPa, 0.34 MPa or less, 0.32 MPa or less, 0.30 MPa or less, or less than 0.30 MPa.

[0056] Step (2) and step (3) may be separate steps or steps that cannot be clearly distinguished from each other. Examples of embodiments of step (2) and step (3) include the following.

[0057] Carbon dioxide is injected into the beer-flavored beverage to increase the carbon dioxide concentration, and then the beer-flavored beverage is filled into a container and sealed. A form in which carbon dioxide gas is injected into a beer-flavored beverage while it is being filled into a container and sealed. Carbon dioxide is injected into the beer-flavored beverage to increase the carbon dioxide concentration to a certain extent, the beer-flavored beverage is then filled into a container, and carbon dioxide is injected into the beer-flavored beverage inside the container to further increase the carbon dioxide concentration, before the container is sealed. A beer-flavored beverage is filled into a container, and carbon dioxide is injected into the container to increase the carbon dioxide concentration, after which the container is sealed.

[0058] Steps (1) to (3) will be described in detail below.

[0059] [Process (1)] Step (1) is a step for producing a beer-taste beverage. The beer-taste beverage may be a fermented liquid produced through fermentation with yeast, or a non-fermented liquid produced without fermentation with yeast. Therefore, step (1) may or may not include a fermentation step using yeast. The fermentation may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced.

[0060] Examples of beer-taste beverages obtained by step (1) include fermented liquids; non-fermented liquids; concentrated liquids obtained by concentrating fermented liquids or non-fermented liquids; prepared liquids obtained by adding flavorings, colorings, alcohol, yeast extract, etc. to fermented liquids or non-fermented liquids; and high-concentration fermented liquids obtained by high-concentration brewing methods.

[0061] In step (1), there are no limitations on whether malt and hops are used or not, and the amount of malt used. Malt and hops may or may not be used as ingredients of the beer-taste beverage.

[0062] An example of an embodiment of step (1) is a brewing process for producing general beer. An example of beer production will be described below.

[0063] Beer is produced from malt, hops and water through fermentation with brewer's yeast. The barley used to produce malt may be any of barley, wheat, rye, oats, oats, adlay, oats, etc. One type of malt may be used, or two or more types may be used. Hops include processed hop products, and may be in any form such as pellets, powder, extract, etc. The beer yeast may be a top-fermenting yeast or a bottom-fermenting yeast.

[0064] Adjuncts may be used in beer production, such as sugars, starch, yeast extract, soy protein, soybeans, peas, ungerminated grains (e.g., barley, wheat, rye, oats, pearl barley, oats, rice, corn, koryan, buckwheat, millet, and barley), vegetables (e.g., potato, sweet potato, and pumpkin), fruits, spices, herbs, seafood, and dried products, hydrolyzed products, extracts, and concentrates thereof.

[0065] Beer may also contain additives such as flavorings, sweeteners, bittering agents, bitterness imparting agents, acidulants, and amino acids, as well as salts, water-soluble dietary fiber, yeast extract, peptides, proteins, coloring agents, preservatives, antioxidants, and foam-forming agents.

[0066] The component values ​​and color of the beer-taste beverage obtained in step (1) are preferably the component values ​​and color described above in the section [Beer-taste beverage].

[0067] The ethyl acetate concentration and ester concentration of the beer-taste beverage obtained in step (1) can be adjusted by adjusting the fermentation conditions (e.g., fermentation temperature, type and amount of yeast, and amount of oxygen supplied at the beginning of fermentation) if the fermentation liquid is a fermentation liquid concentrate; by adjusting the concentration level if the fermentation liquid is a concentrate; or by adjusting the amount of ethyl acetate added if the fermentation liquid is a blend.

[0068] The alcohol content of the beer-taste beverage obtained in step (1) can be adjusted by changing the fermentation conditions if it is a fermented liquid, by changing the concentration level if it is a concentrated fermented liquid, or by changing the amount of alcohol (e.g., ethanol, distilled spirits) added if it is a prepared liquid.

[0069] In addition to the ester concentration and alcohol content, the component values ​​of the beer-taste beverage obtained by step (1) can also be adjusted by changing the fermentation conditions if the beverage is a fermented liquid, by changing the concentration level if the beverage is a concentrated fermented liquid, or by changing the amount of each component added if the beverage is a prepared liquid.

[0070] The beer-taste beverage obtained in step (1) may be a carbonated liquid that contains carbon dioxide gas, or a non-carbonated liquid that does not contain carbon dioxide gas.

[0071] [Process (2)] Step (2) is a step of injecting carbon dioxide gas into the beer-taste beverage. Step (2) is a step of increasing the carbon dioxide content of the beer-taste beverage until the internal pressure of the container after packaging (at 20°C) reaches 0.25 MPa or higher. Step (2) can be carried out by known carbonation techniques.

[0072] [Process (3)] Step (3) is a step of filling the beer-taste beverage into a container and sealing it. Step (3) can be carried out using known packaging techniques. Any packaging technique suitable for the shape, material, and capacity of the container may be applied to step (3). The shape, material, and capacity of the container are as described in the above section [Container]. [Example]

[0073] The following examples further illustrate the packaged beer-taste beverage and its manufacturing method of the present disclosure. The ingredients, amounts used, proportions, processing procedures, etc. shown in the following examples can be modified as appropriate without departing from the spirit of the present disclosure. Therefore, the scope of the packaged beer-taste beverage and its manufacturing method of the present disclosure should not be construed as being limited by the specific examples shown below.

[0074] <Method for measuring component values ​​of beer-taste beverages> The beer-flavored beverage before carbon dioxide gas injection was used as a sample and component values ​​were measured.

[0075] [Alcohol content] Measurements were performed according to "8.3.1 Distillation - Hydrometer Method" of the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0076] [Genuine extract] The calculation was performed according to "8.4.1 Distillation - Pycnometer Method" in the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0077] [Original wort extract, true fermentation degree] The calculation was made in accordance with "8.5 Extract-related Calculation Methods" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association International Technical Committee (Analysis Committee)).

[0078] [Bitterness value] The value was calculated according to "8.15 Bitterness Value (IM)" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0079] [ester] Measurements were performed according to "8.22 Low-boiling point aroma components" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0080] [Proline] The analysis was carried out using an amino acid analysis system ACQUITY UPLC (Waters Corporation). -Sample preparation- 100 ml of the beverage was degassed using ultrasound. If the degassed beverage was cloudy or contained precipitate, it was filtered through a hydrophilic filter (pore size 0.45 μm). 200 μl of sample was mixed with 160 μl of water and 40 μl of norvaline (1000 pmol / μl) as an internal standard. 10 μl of the mixture was mixed with 70 μl of borate buffer and 20 μl of AQC derivatization reagent and allowed to react. -Analysis conditions- Instrument: ACQUITY UPLC / tunable UV detector + Empower2 software Column: ACQUITY UPLC AccQ-Tag Ultra, 2.1mm inner diameter x 100mm length Column temperature: 60℃ ·Flow rate: 0.7ml / min ·Measurement wavelength: 260nm Mobile phase: Cell culture medium method. Mobile phase A: AccQ-Tag Ultra Eluent A (concentrated) 100ml + water 900ml, Mobile phase B: AccQ-Tag Ultra Eluent B.

[0081] [Linalool] Linalool was concentrated by stir bar extraction (SBSE) and quantified by gas chromatography-mass spectrometry (GC-MS). Linalool was identified and quantified based on its retention time (RT) and m / z fragment ion value. Linalool had a RT of 9.372 and m / z of 136. -Sample preparation- A stirring bar (Twister, GERSTEL GmbH & Co. KG) with a polydimethylsiloxane coating on its outer surface was stirred in the beverage. The stirring bar was then inserted into a thermal desorption tube, and the compounds desorbed from the stirring bar were introduced into a GC-MS system for analysis. -Analysis conditions- Instrument: HP 6890 GC with 5973 MSD (Agilent Technologies) Column: DB-WAX, product number 121-7022, inner diameter 0.18 mm, length 20 m, film thickness 0.18 μm (Agilent Technologies, Inc.) Column temperature: 35°C (2 min) → 13.5°C / min → 240°C (4.5 min) Transfer line temperature: 240℃ Inlet (CIS): Solvent vent. Vent time: 0.01 min, Vent flow rate: 50.0 ml / min, Vent pressure: 99.25 kPa, Purge flow rate: 50 ml / min, Purge time: 2.0 min, Total flow: 53.72 ml / min Carrier gas: Helium, constant flow mode, flow rate: 0.72 ml / min MSD measurement mode: SIM mode ·Quadrupole: 150℃ Ion source: 240°C Configuration: Set the switching valve to Lowsplit

[0082] [acid] The analysis was carried out using a Prominence organic acid analysis system (Shimadzu Corporation) by high performance liquid chromatography. -Separation- Separation method: Ion exclusion chromatography Column: Shim-pack SCR-102H, inner diameter 8 mm x length 300 mm, two columns connected in series Mobile phase: 5mmol / L p-toluenesulfonic acid aqueous solution ·Flow rate: 0.8ml / min ·Temperature: 40℃ -detection- Detection method: Post-column pH buffered electrical conductivity detection Reagents: 5mmol / L p-toluenesulfonic acid aqueous solution and 20mmol / L Bis-Tris aqueous solution containing 100μmol / L EDTA ·Flow rate: 0.8ml / min

[0083] <Sensory evaluation test of beer-flavored beverages> The sensory evaluation test was conducted according to the "Revised 2nd Edition BCOJ Sensory Evaluation Method" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Brewery Society of Japan, 2018). The sensory evaluation test for each test was conducted according to the test method below. Test 1, Test 2: "6.2-point test method" Test 3, Test 4: "11. Ranking Method"

[0084] <Test 1> The purpose of Study 1 was to determine whether the carbon dioxide content of a beer-flavored beverage affects the perception of monotony of flavor.

[0085] According to a typical beer production method, the beer-taste beverages Samples 1 to 6 were each produced from the ingredients listed in Table 1. All beer-taste beverages had a malt ratio of 50% or more. The carbon dioxide content of the beer-flavored beverage was adjusted by injecting carbon dioxide gas into the beverage in an amount that would result in an internal pressure (at 20°C) of 0.22 MPa (2.784 GV) or 0.30 MPa (3.477 GV) after packaging. A standard 350ml aluminum can and an aluminum can lid equipped with a stay-on tab were prepared. The inside of the can was filled with carbon dioxide, and a beer-flavored beverage with an adjusted carbon dioxide content was filled into the can and sealed. In this way, samples 1L to 6L (inner vessel pressure 0.22 MPa, collectively referred to as "sample L") and samples 1H to 6H (inner vessel pressure 0.30 MPa, collectively referred to as "sample H") were produced.

[0086] For each of Samples 1 to 6, a sensory evaluation test was conducted to compare the monotony of flavor between Sample L and Sample H. That is, a pair of samples was presented to 30 panelists, and they were asked to choose one sample in response to the question, "Which sample do you feel has a more monotonous flavor?" The samples were coded with randomly selected numbers. The samples were presented to the panelists in unopened containers at 4°C and were opened immediately before consumption. The panelists tasted the beverages directly from the container. The panelists swallowed the beverages and performed the evaluation. The results of the sensory evaluation test are shown in Table 1.

[0087] [Table 1]

[0088] For all samples 1 to 6, more panelists perceived sample H as having a monotonous flavor than sample L. This indicates that beer-flavored beverages with a high carbon dioxide content tend to be perceived as having a monotonous flavor.

[0089] In the sensory evaluation test in Test 1, samples 5 and 6 showed a significant difference (at the 1% level), while samples 1 to 4 showed no significant difference (at the 5% level). Samples 5 and 6 had higher ester concentrations than samples 1 to 4. This suggests that the monotony of flavor associated with a high carbon dioxide content is more likely to occur in beer-taste beverages with a high ester concentration, but less likely to occur in beer-taste beverages with a low ester concentration.

[0090] <Test 2> The purpose of Study 2 was to determine whether the ester concentration affects the perception of monotony of flavor in a beer-flavored beverage with a high carbon dioxide content. Using Samples 1 to 4, which are samples with low ester concentrations, a sensory evaluation test was carried out to compare the monotony of flavor by increasing the ester concentration.

[0091] Samples 1H' to 4H' were produced in the same manner as Samples 1H to 4H in Test 1, except that ethyl acetate was added to Samples 1 to 4 to increase the ester concentration. The samples in which the ester concentration was increased by adding ethyl acetate are collectively referred to as "Sample H'."

[0092] Samples 3UH and 3UH' were produced in the same manner as in the production of Sample 3H or Sample 3H', except that the pressure inside the vessel at a temperature of 20°C was changed to 0.35 MPa (3.911 GV).

[0093] For each of Samples 1 to 4, the same sensory evaluation test as in Test 1 was carried out to compare the monotony of flavor between Sample H and Sample H'. The same sensory evaluation test as in Test 1 was carried out to compare the monotony of flavor between Sample 3UH and Sample 3UH'. The results of the sensory evaluation test are shown in Table 2.

[0094] [Table 2]

[0095] For all of Samples 1 to 4, more panelists perceived Sample H' (with a higher ester concentration) as having a monotonous flavor than Sample H. Based on the ester concentrations of Samples 1H to 4H and Samples 1H' to 4H', it can be said that beer-taste beverages with an ester concentration of 30.0 mg / L or less (or an ethyl acetate concentration of 25.0 mg / L or less) are less likely to be perceived as having a monotonous flavor, even if they contain a high amount of carbon dioxide.

[0096] Regarding the perception that sample H' has a more monotonous flavor than sample H, there was a significant difference between samples 2 and 3, but no significant difference (5% level) between samples 1 and 4. Samples 2 and 3 had lower proline concentrations than samples 1 and 4. Of samples 1 to 4, sample 3 had the lowest proline concentration, and sample 3 showed a significant difference at the 1% level. Based on the component values ​​of Samples H and H', it can be said that in beer-taste beverages with an ester concentration / proline concentration ratio of 0.7 or greater (or an ethyl acetate concentration / proline concentration ratio of 0.6 or greater), the effect achieved by having an ester concentration of 30.0 mg / L or less (or an ethyl acetate concentration of 25.0 mg / L or less) is significant (i.e., the effect of making the flavor less monotonous despite the high carbon dioxide content).

[0097] There was no significant difference (at the 5% level) between the pair Sample 3UH and Sample 3UH' (inside container pressure 0.35 MPa) in the perception that Sample H' had a more monotonous flavor than Sample H. In beer-flavored beverages with a higher carbon dioxide content, the shock of carbon dioxide is strong, so the effect of an ester concentration of 30.0 mg / L or less (or an ethyl acetate concentration of 25.0 mg / L or less) (i.e., the effect of making the flavor less monotonous despite the high carbon dioxide content) can be said to be small.

[0098] <Test 3> The purpose of Test 3 was to determine whether the intensity of hop aroma affects the perception of monotony of flavor in beer-flavored beverages with high carbon dioxide content. That is, the linalool concentration of beer-flavored beverages was used as an index of hop aroma intensity, and the presence or absence of a correlation between linalool concentration and the perceived monotony of aroma was investigated.

[0099] Samples 3H-1, 3H-2, 3H'-1, 3H'-2, 4H-1, and 4H-2 were produced in the same manner as Samples 3H, 3H', and 4H in Tests 1 and 2, except that hop flavoring was added to Samples 3 and 4.

[0100] A sensory evaluation test was conducted to rank the three samples for flavor monotony. Eight trained panelists conducted a preliminary discussion and a preliminary test to confirm the definition of flavor monotony. The samples were presented to the panelists in unopened containers at 4°C and opened immediately before consumption. The three samples were presented simultaneously in random order. The panelists tasted the beverages directly from the containers. The panelists swallowed the beverages and performed the evaluation. Panelists ranked the sample with the least monotonous flavor as 1, the next least monotonous flavor as 2, and the most monotonous flavor as 3. Ties were prohibited. The rank sum was calculated for each sample from the rankings of the eight panelists, and statistical analysis was performed using the Friedman test and multiple comparison method (Friedman). The results of the sensory evaluation test are shown in Table 3.

[0101] [Table 3]

[0102] Sample 3H', which had an ester concentration of over 30.0 mg / L, showed no significant difference (5% level), but samples 3H and 4H, which had an ester concentration of 30.0 mg / L or less, showed a significant difference at the 1% level. In sample 3H and 4H, samples with lower linalool concentrations were less likely to have a monotonous flavor. From the component values ​​of sample 3H and sample 4H, it can be said that for beer-flavored beverages with a high carbon dioxide content and an ester concentration of 30.0 mg / L or less (or an ethyl acetate concentration of 25.0 mg / L or less), it is preferable for the linalool concentration / ester concentration value to be 0.5 or less (or for the linalool concentration / ethyl acetate concentration value to be 0.6 or less), in order to avoid the flavor being perceived as monotonous.

[0103] <Test 4> The purpose of Study 4 was to determine whether the acid concentration affects the flavor balance in beer-flavored beverages with high carbonation content.

[0104] Samples 3H-3, 3H-4, 3H'-3, 3H'-4, 4H-3, 4H-4, 3L-1, and 3L-2 were produced in the same manner as Samples 3H, 3H', 4H, and 3L in Tests 1 and 2, except that phosphoric acid, citric acid, and lactic acid were added to Samples 3 and 4 to increase the acid concentration.

[0105] A sensory evaluation test was conducted to rank the three samples for beer-like flavor balance. Eight trained panelists conducted preliminary discussions and pre-tests to confirm the definition of beer-like flavor balance. The samples were presented to the panelists in unopened containers at 4°C and opened immediately before consumption. The three samples were presented simultaneously in random order. The panelists tasted the beverages directly from the containers. The panelists swallowed the beverages and performed the evaluation. Panelists ranked the sample with the most beer-like flavor balance as 1, the sample with the next most beer-like flavor balance as 2, and the sample with the least beer-like flavor balance as 3. Ties were prohibited. The rank sum was calculated for each sample from the rankings of the eight panelists, and statistical analysis was performed using the Friedman test and multiple comparison method (Friedman). The results of the sensory evaluation test are shown in Table 4.

[0106] [Table 4]

[0107] There was no significant difference (5% level) in the 3L sample group. In beer-flavored beverages with a normal carbon dioxide content (inside container pressure 0.22 MPa, 2.784 GV), it can be said that the acid concentration in the range tested does not affect the flavor balance.

[0108] Sample 3H', which had an ester concentration of more than 30.0 mg / L (or an ethyl acetate concentration of more than 25.0 mg / L), showed no significant difference (at the 5% level), but Samples 3H and 4H, which had ester concentrations of 30.0 mg / L or less (or ethyl acetate concentrations of 25.0 mg / L or less), showed a significant difference (at the 5% level). From the component values ​​of Samples 3H and 4H, it can be said that for beer-flavored beverages with high carbon dioxide content and ester concentrations of 30.0 mg / L or less (or ethyl acetate concentrations of 25.0 mg / L or less), an acid concentration of 1500 mg / L or less is preferable in order to maintain a beer-like flavor balance.

Claims

1. The container contains carbon dioxide gas, and the pressure inside the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less, an ester concentration, which is the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate, of 15.0 mg / L or more and 30.0 mg / L or less; the value of the ester concentration (mg / L) / proline concentration (mg / 100 ml) is 0.7 or more, The alcohol content is 10 v / v% or less. A bottled beer-flavored beverage.

2. The container contains carbon dioxide gas, and the pressure inside the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less, the ethyl acetate concentration is 15.0 mg / L or more and 25.0 mg / L or less, the value of the ethyl acetate concentration (mg / L) / proline concentration (mg / 100 ml) is 0.6 or more, The alcohol content is 10 v / v% or less. A bottled beer-flavored beverage.

3. The bottled beer-flavored beverage according to claim 1 or 2, wherein the value of linalool concentration (μg / L) / the ester concentration (mg / L) is 0.5 or less, or the value of linalool concentration (μg / L) / the ethyl acetate concentration (mg / L) is 0.6 or less.

4. 3. The bottled beer-taste beverage according to claim 1 or 2, wherein the total concentration of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 1500 mg / L or less.

5. A method for producing a bottled beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less, comprising: producing a beer-taste beverage having an ester concentration (the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) of 15.0 mg / L or more and 30.0 mg / L or less, a ratio of said ester concentration (mg / L) to proline concentration (mg / 100 ml) of 0.7 or more, and an alcohol content of 10 v / v% or less; injecting carbon dioxide gas into the beer-taste beverage; and filling the beer-taste beverage into a container and sealing it. A method for producing a bottled beer-flavored beverage.

6. A method for producing a bottled beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less, comprising: producing a beer-taste beverage having an ethyl acetate concentration of 15.0 mg / L or more and 25.0 mg / L or less, a ratio of the ethyl acetate concentration (mg / L) to the proline concentration (mg / 100 ml) of 0.6 or more, and an alcohol content of 10 v / v% or less; injecting carbon dioxide gas into the beer-taste beverage; and filling the beer-taste beverage into a container and sealing it. A method for producing a bottled beer-flavored beverage.

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