Beer-flavored beverage and its manufacturing method

Abstract

To provide a beer-taste beverage having richness like beer.SOLUTION: A beer-taste beverage has an alcohol level of more than 0 v / v% to 3 v / v% or less, and contains ethyl acetate of 1.0 mg / L or more and linalool of 9 μg / L or more to 80 μg / L or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Various technical means have been proposed for improving the flavor of beer-taste beverages. For example, Patent Document 1 discloses an unfermented beer-taste beverage with a pH of 3.5 to 4.5 that contains ethyl acetate in a concentration range of 1 to 15 mg / L and / or isoamyl acetate in a concentration range of 0.5 to 10 mg / L. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2017-216892 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a beer-taste beverage that is excellent in beer-like flavor. [Means for solving the problem]

[0005] The present invention relates to a beer-flavored beverage having an alcohol content of more than 0 v / v% and not more than 3 v / v%, an ethyl acetate content of 1.0 mg / L or more, and a linalool content of 9 μg / L or more and 80 μg / L or less.

[0006] The beer-flavored beverage according to the present invention has an alcohol content, an ethyl acetate content, and a linalool content each within a specified range, and therefore has an excellent beer-like flavor.

[0007] The ethyl acetate content in the beer-taste beverage according to the present invention may be from 1.0 mg / L to 5.0 mg / L, inclusive, which will further enhance the beer-like vibrant flavor, smoothness, and alcoholic taste.

[0008] The linalool content in the beer-taste beverage of the present invention may be from 9 μg / L to 50 μg / L, inclusive, which will further enhance the beer-like vibrant flavor, smoothness, and alcoholic taste.

[0009] The beer-taste beverage according to the present invention may have an alcohol content of more than 0 v / v % and not more than 1.5 v / v %.

[0010] The beer-taste beverage according to the present invention may be flavor-free. The beverage according to the present invention may be a fermented beverage.

[0011] The present invention also relates to a method for producing a beer-taste beverage, which comprises adjusting the alcohol content to more than 0 v / v% and not more than 3 v / v%, adjusting the ethyl acetate content to 1.0 mg / L or more, and adjusting the linalool content to 9 μg / L or more and 80 μg / L or less.

[0012] The present invention also relates to a method for improving the beer-like flavor of a beer-flavored beverage, which comprises adjusting the alcohol content to more than 0 v / v% and not more than 3 v / v%, adjusting the ethyl acetate content to 1.0 mg / L or more, and adjusting the linalool content to 9 μg / L or more and 80 μg / L or less. [Effects of the Invention]

[0013] According to the present invention, a beer-taste beverage having an excellent beer-like flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0014] 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.

[0015] The beer-flavored beverage of this embodiment has an alcohol content of more than 0 v / v% and not more than 3 v / v%, an ethyl acetate content of 1.0 mg / L or more, and a linalool content of 9 μg / L or more and 80 μg / L or less.

[0016] As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor.

[0017] The alcohol content of the beer-taste beverage according to this embodiment is greater than 0% and less than or equal to 3% v / v. From the viewpoint of further enhancing the beer-like flavor and smoothness, the upper limit of the alcohol content of the beer-taste beverage according to this embodiment may be 2.8% v / v or less, 2.6% v / v or less, 2.4% v / v or less, 2.2% v / v or less, 2.0% v / v or less, 1.8% v / v or less, 1.6% v / v or less, 1.5% v / v or less, 1.4% v / v or less, 1.2% v / v or less, 1.0% v / v or less, 0.9% v / v or less, or 0.8% v / v or less. From the perspective of further enhancing the alcoholic flavor, the lower limit of the alcohol content of the beer-taste beverage according to this embodiment may be at least 0.1 v / v%, at least 0.2 v / v%, at least 0.3 v / v%, at least 0.4 v / v%, at least 0.5 v / v%, or at least 0.6 v / v%. In this specification, alcohol refers to ethanol unless otherwise specified.

[0018] The alcohol content of beer-taste beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" or "8.3.7 Headspace GC-FID Method" 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).

[0019] 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, removing alcohol from the fermented liquid obtained by brewing, or by fermenting the fermented liquid under conditions that suppress alcohol production during brewing (e.g., a combination of a pre-fermentation liquid obtained by suppressing saccharification (maltose and maltotriose production) through brewing using a method that controls β-amylase activity, as described below, and the use of yeast with low maltose and / or maltotriose assimilability). The fermentation process may also be controlled by, for example, stopping the fermentation process midway (lowering the fermentation temperature midway) or starting the fermentation process at a low temperature. 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. The alcohol content may also be adjusted to fall within the above range by using a combination of these methods. There are no particular limitations on the alcohol added, and it may be, for example, distilled alcohol (e.g., raw material alcohol, spirits, vodka) or a fermented liquid obtained by brewing. There are no particular limitations on the method for removing alcohol from the fermented liquid obtained by brewing, and it can be carried out by a conventional method such as distillation or dialysis.

[0020] The ethyl acetate content in the beer-flavored beverage according to this embodiment is 1.0 mg / L or more, and from the standpoint of further enhancing the beer-like liveliness, smoothness, and alcoholic flavor, may be 1.1 mg / L or more, 1.2 mg / L or more, 1.3 mg / L or more, 1.4 mg / L or more, 1.5 mg / L or more, 1.6 mg / L or more, 1.7 mg / L or more, 1.8 mg / L or more, 1.9 mg / L or more, 2.0 mg / L or more, 2.1 mg / L or more, 2.2 mg / L or more, 2.3 mg / L or more, 2.4 mg / L or more, 2.5 mg / L or more, 2.6 mg / L or more, 2.7 mg / L or more, 2.8 mg / L or more, 2.9 mg / L or more, or 3.0 mg / L or more. From the viewpoint of further enhancing the beer-like flavor, smoothness, and alcoholic flavor, the ethyl acetate content in the beer-taste beverage according to this embodiment may be 30.0 mg / L or less, 25.0 mg / L or less, 20.0 mg / L or less, 15.0 mg / L or less, 10.0 mg / L or less, 9.0 mg / L or less, 8.0 mg / L or less, 7.0 mg / L or less, 6.0 mg / L or less, 5.0 mg / L or less, 4.0 mg / L or less, 3.0 mg / L or less, or 2.5 mg / L or less. From the viewpoint of further enhancing the beer-like flavor, smoothness, and alcoholic flavor, the ethyl acetate content in the beer-taste beverage according to this embodiment may be 1.0 mg / L to 10.0 mg / L, 1.0 mg / L to 5.0 mg / L, 1.0 mg / L to 3.0 mg / L, or 1.5 mg / L to 2.5 mg / L.

[0021] The ethyl acetate content in a beer-taste beverage can be measured, for example, by the method described in the Examples below.

[0022] The ethyl acetate content in the beer-taste beverage according to this embodiment can be adjusted, for example, by adding ethyl acetate so that the content falls within the above-mentioned range when producing a beer-taste beverage by conventional methods, by appropriately selecting at least one of the amounts, varieties, types, and timing of addition of raw materials so that the ethyl acetate content increases or decreases, or by any combination of these methods. In the method of adding ethyl acetate, ethyl acetate may be added as is, or a composition containing ethyl acetate may be added, for example.

[0023] The content of linalool in the beer-flavored beverage according to this embodiment is 9 μ g / L or more and 80 μ g / L or less. The upper limit of the content of linalool in the beer-flavored beverage according to this embodiment may be 70 μ g / L or less, 60 μ g / L or less, 50 μ g / L or less, 40 μ g / L or less, 30 μ g / L or less, or 25 μ g / L or less, from the viewpoint of further improving the beer-like brilliance, smoothness and alcoholic feeling. The lower limit of the content of linalool in the beer-flavored beverage according to this embodiment may be 10 μ g / L or more, 11 μ g / L or more, 12 μ g / L or more, 13 μ g / L or more, 14 μ g / L or more, 15 μ g / L or more, 16 μ g / L or more, 17 μ g / L or more, 18 μ g / L or more, 19 μ g / L or more, or 20 μ g / L or more, from the viewpoint of further improving the beer-like brilliance, smoothness and alcoholic feeling. The linalool content in the beer-flavored beverage of this embodiment may be 9 μg / L or more and 50 μg / L or less, 9 μg / L or more and 40 μg / L or less, 10 μg / L or more and 30 μg / L or less, or 15 μg / L or more and 25 μg / L or less, from the viewpoint of further enhancing the beer-like liveliness, smoothness, and alcoholic feel.

[0024] The linalool content in a beer-flavored beverage can be measured, for example, by the method described in the Examples below.

[0025] The content of linalool in the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding linalool so that the content falls within the above range when producing a beer-flavored beverage by conventional methods, by appropriately selecting at least one of the amount of raw material used, variety, type, timing of addition, etc., so that the content of linalool is high or low, and by any combination of these. In the method of adding linalool, the addition of linalool may be, for example, by adding linalool itself, or by adding a composition containing linalool.

[0026] The ratio of the linalool content (μg / L) to the ethyl acetate content (mg / L) (linalool / ethyl acetate) may be 5 or more, 6 or more, 7 or more, 8 or more, or 9 or more, from the viewpoint of further improving the beer-like flamboyance, smoothness, and alcoholic feel, and may be 30 or less, 28 or less, 26 or less, 24 or less, 22 or less, 20 or less, 18 or less, 16 or less, 14 or less, 12 or less, or 11 or less, from the viewpoint of further improving the beer-like flamboyance, smoothness, and alcoholic feel.

[0027] 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. Malt extract is obtained by extracting extract components containing sugars and nitrogen from malt.

[0028] The beer-taste beverage according to this embodiment may or may not contain hops as an ingredient. Hops include dried hops, hop pellets, and hop extract, as well as processed hop products such as low hops, hexahops, tetrahops, and iso-hop extracts.

[0029] 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 weight. The malt ratio may be 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. The malt ratio may also be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, or 50% by weight or less.

[0030] The beer-taste beverage according to this embodiment may be a fermented beverage (a beer-taste fermented beverage) or a non-fermented beverage (a beer-taste non-fermented beverage). Fermented beverages are produced through fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like. Note that non-fermented beverages also include beer-taste beverages produced by blending alcohol (e.g., distilled alcohol such as spirits or raw material alcohol) without fermentation with yeast or the like.

[0031] When the beer-flavored beverage according to this embodiment is a fermented beverage, the beer-like flavor, smoothness, and alcoholic taste will be even better.

[0032] The beer-taste beverage according to this embodiment may contain colorants, proteins, bittering agents, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, and the like that are typically added to beverages, provided that the effects of the present invention are not impaired.

[0033] The beer-taste beverage according to this embodiment may be flavor-free, but even if flavor-free, the beer-taste beverage according to this embodiment has an excellent beer-like flavor.

[0034] Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of proteins include soy protein, soy protein hydrolysate, barley protein, and barley protein hydrolysate. In addition to the above-mentioned hops, examples of bittering agents include iso-α-acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter persimmon extract, artemisia absinthium extract, and cinchona extract. Examples of sweeteners include high-fructose glucose liquid sugar, 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 salts include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0035] 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.

[0036] The beer-taste beverage according to this embodiment can be served in a container. Any container that can be sealed can be used, and metal (such as aluminum or steel) cans or barrels can be used. Glass containers, PET bottles, paper containers, pouches, and other containers can also be used. The container capacity is not particularly limited, and any currently available containers can be used. Metal containers are preferred because they completely block gases, moisture, and light, and can maintain stable quality at room temperature for long periods of time.

[0037] The beer-flavored beverage according to this embodiment can be produced by a method including, for example, adjusting the alcohol content to more than 0 v / v% and less than 3 v / v%, adjusting the ethyl acetate content to 1.0 mg / L or more, and adjusting the linalool content to 9 μg / L or more and 80 μg / L or less. This method can be carried out according to conventional methods, except for adjusting the alcohol content to more than 0 v / v% and less than 3 v / v%, adjusting the ethyl acetate content to 1.0 mg / L or more, and adjusting the linalool content to 9 μg / L or more and 80 μg / L or less.

[0038] The beer-taste beverage according to this embodiment may be produced, for example, by mixing ingredients (a blending method) or by fermentation using yeast or the like (a brewing method).

[0039] A manufacturing method (a blending method) according to one embodiment includes a blending step in which, for example, ethyl acetate or raw materials containing ethyl acetate, linalool or raw materials containing linalool, water, and, if necessary, alcohol or an alcohol-containing liquid (e.g., raw material alcohol, distilled alcohol such as spirits and vodka, or fermented liquid obtained by brewing), and various additives (e.g., colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, salts, etc.) are blended in a raw material tank.

[0040] 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 filling step.

[0041] 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 method as long as a similar process can be performed. The filling step may be carried out in a clean room maintained at a level of cleanliness typically achieved in the manufacture of beverages. 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. Non-sterilization filling without a sterilization step is also possible.

[0042] In another embodiment, the production method (brewing method) includes, for example, a brewing step and a fermentation step. The beer-taste beverage obtained by the brewing method has an even stronger beer-like flavor, smoothness, and alcoholic taste.

[0043] In the mashing process, a pre-fermentation liquid is obtained using raw materials and mashing water (water used in the mashing process). In other words, the mashing process is a process for preparing a pre-fermentation liquid to be used for fermentation. 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.

[0044] The saccharification process includes a step of adding the raw materials and brewing water, adjusting the temperature to 62 to 68°C, and maintaining that temperature. In this step, the temperature is maintained at 62 to 68°C for, for example, 10 to 120 minutes. This allows, for example, saccharification of the raw materials to proceed and soluble components to be eluted, resulting in the production of mash containing components necessary for yeast metabolism. The mash obtained in the saccharification process is filtered in the filtration process to produce a sugar-containing liquid.

[0045] In the boiling process, 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 process of mixing a raw material such as the above-mentioned barley raw material with water, a process of saccharifying the liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid.

[0046] 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.

[0047] 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.

[0048] 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 62 to 68°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.

[0049] In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation step, yeast is added to carry out alcoholic fermentation. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

[0050] The yeast used in the fermentation process may be a normal beer yeast or a yeast with low alcohol production ability (e.g., yeast with low maltose assimilation and / or maltotriose 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. Furthermore, the ethyl acetate content can be adjusted by controlling the amount of ethyl acetate produced by selecting the yeast type and controlling the brewing conditions (e.g., fermentation temperature and fermentation period).

[0051] The production method according to this embodiment may further include an alcohol content adjustment step. The alcohol content adjustment step is a step of adjusting the alcohol content to within the above-mentioned range. Because the beer-taste beverage according to this embodiment has a low alcohol content, the alcohol content may be adjusted by, for example, suppressing alcohol production by brewing using the above-mentioned method of controlling β-amylase activity or by using yeast with low alcohol-producing ability. The alcohol content may also be adjusted by controlling the fermentation process by shortening the fermentation period, stopping the fermentation process midway (lowering the fermentation temperature midway), fermenting at a low temperature from the beginning, or by removing or reducing the alcohol after fermentation in the same manner as for beer-taste beverages such as regular beer, or by any combination of these methods. The method for removing or reducing the alcohol is not particularly limited and can be carried out using conventional methods such as distillation, dialysis, and dilution.

[0052] The production method according to this embodiment may include, as a post-fermentation step following the fermentation step, a storage step of storing the post-fermentation liquid obtained in the fermentation step and / or a filtration step of filtering the post-fermentation liquid. By carrying out the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0053] 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 (e.g., coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts).

[0054] The present invention can also be considered as a method for improving the beer-like flavor of a beer-flavored beverage, including adjusting the alcohol content to more than 0 v / v% and not more than 3 v / v%, adjusting the ethyl acetate content to 1.0 mg / L or more, and adjusting the linalool content to 9 μg / L or more and 80 μg / L or less. Specific embodiments of the method can be applied without particular limitation to the above-mentioned embodiments. [Example]

[0055] 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.

[0056] [Production of beer-flavored beverages] Beer-taste beverages Samples 1 to 18 were produced according to the method shown in Production Method I, II, or III below.

[0057] Production of beer-flavored beverages of Test Examples 1 to 3 (Production Method I) Sugars, acidulants, bittering agents, and spirits were added to the water. To the resulting mixture, predetermined amounts of ethyl acetate and linalool were added. The resulting beer-flavored beverage was blended with carbonated water and stirred under a gas pressure of 2.4 kgf / cm. 2 The beer-taste beverages were prepared in a volume of 100 ml each and filled into 350 ml cans. Samples 1 to 12 were thus obtained.

[0058] Production of beer-taste beverage of Test Example 4 (Production Method II) Beer was produced using malt and hops as raw materials, similar to regular beer. Sugars, dietary fiber (indigestible glucan), and an acidulant were added to the produced beer. Next, a predetermined amount of ethyl acetate was added to Sample 14, and a predetermined amount of linalool was added to Sample 15. The resulting beer-flavored beverage was heated with carbonated water at a gas pressure of 2.4 kgf / cm. 2 The resulting mixture was then filled into 350 ml cans, yielding Samples 13 to 15 of the beer-flavored beverages.

[0059] Production of beer-taste beverage of Test Example 5 (Production Method III) Sugars, acidulants, bittering agents, and spirits were added to the water, and then predetermined amounts of ethyl acetate and linalool were added. The resulting beer-flavored beverage was blended with carbonated water and heated under a gas pressure of 2.4 kgf / cm. 2 The beer-flavored beverages were prepared in a volume of 160 ml each and filled into 350 ml cans. Samples 16 to 18 were thus obtained.

[0060] [Ethyl acetate content] The ethyl acetate contents (unit: mg / L) of the beer-taste beverages of Samples 1 to 18 were as shown in Tables 1 to 5.

[0061] The ethyl acetate content in brewed beer-flavored beverages was measured using a gas chromatograph with an FID detector (apparatus name: Agilent 6890 gas chromatograph) in accordance with the method in "8.22 Low-boiling point aroma components" of the 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, published April 1, 1996).

[0062] [Linalool content] The linalool contents (unit: μg / L) of the beer-taste beverages of Samples 1 to 18 were as shown in Tables 1 to 5.

[0063] The content of linalool in brewed beer-flavored beverages was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0064] [Alcohol content] The alcohol content was measured according to the method described in "8.3.6 Beer, Alcohol (Alcolyzer Method)" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0065] [Sensory evaluation] The test beer-flavored beverages were subjected to a sensory evaluation of the evaluation items "beer-like vibrant flavor," "smoothness," and "alcoholic flavor." The sensory evaluation was conducted by four selected panelists with discriminating 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.

[0066] For "beer-like liveliness," the higher the rating, the stronger the beer-like liveliness. For "smooth," the higher the rating, the smoother the taste. For "alcohol taste," the higher the rating, the stronger the alcohol taste.

[0067] [Table 1] [Table 2] [Table 3] [Table 4] [Table 5]

[0068] As shown in Tables 1 to 5, it was shown that in beer-flavored beverages, adjusting the alcohol content to more than 0 v / v% and less than 3 v / v%, the ethyl acetate content to 1.0 mg / L or more, and the linalool content to 9 μg / L or more and 80 μg / L or less will result in an excellent beer-like flavor.

[0069] As shown in Table 1, by adjusting the ethyl acetate content within the specified range, the beer-like flavor was enhanced with smoothness (comparison of Samples 1 and 5 with Samples 2 to 4). Compared to Samples 1 and 5, the beer-flavored beverages of Samples 3 and 4 had superior beer-like flavor, smoothness, and alcoholic feel.

[0070] As shown in Table 2, by adjusting the linalool content within the specified range, in addition to the beer-like lively flavor, the smoothness and alcoholic feel were improved (comparison of samples 6 and 10 with samples 7 to 9).

[0071] As shown in Table 4, adjusting the alcohol content, ethyl acetate, and linalool within the specified ranges in a beer-flavored beverage obtained through a fermentation process (fermented beer-flavored beverage) resulted in an even more beer-like flavor. Compared to beer-flavored beverages produced by blending, the fermented beer-flavored beverage had even more beer-like flavor, smoothness, and alcoholic feel.

[0072] As shown in Table 5, when the alcohol content was less than 1.5 v / v%, the beer-like vibrant flavor and smoothness were further improved (comparison between Sample 16 and Sample 17).

Claims

1. The alcohol content is more than 0 v / v% and 3 v / v% or less, The content of ethyl acetate is 1.0 mg / L or more and 2.5 mg / L or less, A beer-flavored beverage having a linalool content of 9 μg / L or more and 80 μg / L or less.

2. 2. The beer-taste beverage according to claim 1, wherein the linalool content is 9 μg / L or more and 50 μg / L or less.

3. 3. The beer-taste beverage according to claim 1 or 2, having an alcohol content of more than 0 v / v % and not more than 1.5 v / v %.

4. The beer-taste beverage according to any one of claims 1 to 3, which does not contain any flavoring.

5. The beer-taste beverage according to any one of claims 1 to 4, which is a fermented beverage.

6. Adjusting the alcohol content to more than 0 v / v% and 3 v / v% or less; Adjusting the content of ethyl acetate to 1.0 mg / L or more and 2.5 mg / L or less; and A method for producing a beer-flavored beverage, comprising adjusting the linalool content to 9 μg / L or more and 80 μg / L or less.

7. Adjusting the alcohol content to more than 0 v / v% and 3 v / v% or less; Adjusting the content of ethyl acetate to 1.0 mg / L or more and 2.5 mg / L or less; and This method for improving the beer-like gaiety of a beer-flavored beverage comprises adjusting the linalool content to 9 μg / L or more and 80 μg / L or less.

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