Beer-flavored beverage

Abstract

To provide a beer taste beverage that has a well balanced flavor with a carbohydrate content reduced.SOLUTION: The present invention provides a beer taste beverage in which a malt content in the raw material is 50 wt.% or more, a carbohydrate content is 1.60 g / 100 ml or less, and an alcohol content is 6.0 v / v% or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer - flavored beverage.

Background Art

[0002] The demand for beer - flavored beverages with a reduced sugar content is increasing. For example, Patent Document 1 discloses a low - sugar beer - flavored beverage characterized by having the ratio of peptides with a molecular weight of 800 to 1500 Da within a specific range.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in beer - flavored beverages, the study of technical means for achieving an excellent balance of flavor while reducing the sugar content has not been sufficiently carried out, and the development of such technical means has been desired.

[0005] Therefore, in view of the above circumstances, the present invention aims to provide a beer - flavored beverage with an excellent balance of flavor while reducing the sugar content.

Means for Solving the Problems

[0006] One aspect of the present invention relates to a beer - flavored beverage in which the ratio of malt in the raw materials is 50% by weight or more, the sugar content is 1.60 g / 100 ml or less, and the alcohol content is 6.0 v / v% or more.

[0007] Since the ratio of malt, the sugar content, and the alcohol content in the raw materials of the above beer - flavored beverage are within a specific range, the balance of flavor is excellent while the sugar content is reduced.

[0008] In one embodiment, a beer-flavored beverage may satisfy the following conditions for its carbohydrate content x (g / 100ml) and alcohol content y (v / v%). By satisfying these conditions, the "alcohol odor" and "bitter taste" are further suppressed, the "sweetness" and "crispness" are improved, and the balance of flavors is better. y ≤ 21x - 13 (1)

[0009] In one embodiment, a beer-flavored beverage may have a carbohydrate content of 1.20g / 100ml or more. This results in a better "mildness" and a superior balance of flavors.

[0010] In one embodiment, the beer-flavored beverage may have a carbohydrate content of 1.40 g / 100 ml or less.

[0011] In one embodiment, the beer-flavored beverage may have an alcohol content of 13.0 v / v% or less. This results in a better balance of flavor and aroma.

[0012] In one embodiment, a beer-flavored beverage may have an alcohol content of 7.0 v / v% or higher. This results in a better "mildness" and a superior balance of flavors.

[0013] In one embodiment, the beer-flavored beverage may have a malt content of 66% by weight or more in its ingredients.

[0014] In one embodiment, the beer-flavored beverage may have a malt content of 99% by weight or more in its ingredients.

[0015] In one embodiment, the beer-flavored beverage may have a linalool concentration of 1.0 μg / L or higher. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a beer-flavored beverage with a reduced sugar content while maintaining an excellent balance of flavor.

Brief Description of the Drawings

[0017] [Figure 1] It is a graph showing the carbohydrate content and alcohol degree of the beer - flavored beverages of the examples and comparative examples.

Modes for Carrying Out the Invention

[0018] Hereinafter, the modes for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[0019] In this specification, ppm means mg / L.

[0020] The beer - flavored beverage according to this embodiment has a malt ratio in the raw materials of 50% by weight or more, a carbohydrate content of 1.6 g / 100 ml or less, and an alcohol degree of 6.0 v / v% or more.

[0021] ​​​​​​​​​​​In this specification, "carbohydrates" refers to carbohydrates as defined in the Food Nutrition Labeling Standards (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to the amount of food remaining after removing protein, lipids, dietary fiber, ash, water, and alcohol. The amount of carbohydrates in food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, water, and alcohol from the weight of the food. The amounts of protein, lipids, ash, and water are measured according to the methods specified in the Food Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the modified Dumas method for the determination of total nitrogen (protein), the amount of lipids is measured by ether extraction, chloroform-methanol mixture extraction, Gerber's method, acid hydrolysis, or Löse-Gottlieb method, the amount of ash is measured by magnesium acetate ashing, direct ashing, or sulfuric acid ashing, and the amounts of water and alcohol are measured by the Karl Fischer method, drying aid method, reduced-pressure heating and drying method, atmospheric pressure heating and drying method, or plastic film method. Of the total amount of water and alcohol, the amount of alcohol can be measured by the distillation-density (specific gravity) method, gas chromatography analysis method, oxidation method, etc., as described in the National Tax Agency's prescribed analytical methods, National Tax Agency Instruction No. 6 of 2007.

[0024] The carbohydrate content of the beer-flavored beverage according to this embodiment is 1.60 g / 100 ml or less. The carbohydrate content of the beer-flavored beverage may be, for example, 1.55 g / 100 ml or less, 1.50 g / 100 ml or less, 1.45 g / 100 ml or less, 1.40 g / 100 ml or less, or 1.35 g / 100 ml or less. Furthermore, the carbohydrate content of beer-flavored beverages may be, for example, 0.00g / 100ml, 0.05g / 100ml or more, 0.10g / 100ml or more, 0.20g / 100ml or more, 0.50g / 100ml or more, 0.75g / 100ml or more, 1.00g / 100ml or more, or 1.10g / 100ml or more, and from the viewpoint of flavor balance, 1.20g / 100ml or more, 1.25g / 100ml or more, or 1.30g / 100ml or more are preferred. The carbohydrate content of beer-flavored beverages can be adjusted, for example, by adjusting the type and amount of raw materials used.

[0025] The alcohol content of the beer-flavored beverage according to this embodiment is 6.0 v / v% or higher. The alcohol content of the beer-flavored beverage may be, for example, 6.5 v / v% or higher, and from the viewpoint of flavor balance, 7.0 v / v% or higher is preferred. The alcohol content of the beer-flavored beverage may also be, for example, 20.0 v / v% or less or 15.0 v / v% or less, and from the viewpoint of flavor balance, 13.0 v / v% or less, 12.0 v / v% or less, 11.0 v / v% or less, 10.0 v / v% or less or 9.0 v / v% or less is preferred, and 8.5 v / v% or less, 8.0 v / v% or less, 7.5 v / v% or less or 7.0 v / v% or less is more preferred.

[0026] In one embodiment of the present invention, the relationship between the carbohydrate content x (g / 100ml) and the alcohol content y (v / v%) may satisfy the conditions shown in the following formulas (2), (3), and (4). y ≤ a1x + b1(2) (9.0-1.29a1-b1)(6.0-1.15a1-b1)<0 (3) 7.0 - 1.34a1 - b1 ≤ 0 (4)

[0027] The line y=a1x+b1 that satisfies equation (3) above means the line that lies between the points (X,Y)=(1.29, 9.0) and (X,Y)=(1.15, 6.0). The region (X,Y) that satisfies equations (2) and (4) above means the region where the point (X,Y)=(1.34, 7.0) lies, with the line y=a1x+b1 that satisfies equation (3) above as the boundary. In this embodiment, the point (X,Y)=(1.34, 7.0) lies either below or on the line y=a1x+b1.

[0028] In equations (2), (3), and (4) above, a1 may be, for example, 1, 2, 5, 10, or 30. Also, in equations (2), (3), and (4) above, b1 may be, for example, -29, -4, 2, 5, or 7.

[0029] In one embodiment of the present invention, the relationship between the carbohydrate content x (g / 100ml) and the alcohol content y (v / v%) may satisfy the conditions shown in the following formulas (5), (6), and (7). y≧a²x+b²(5) (9.0-1.29a2-b2)(6.0-1.15a2-b2)<0 (6) 7.0-1.34a2-b2≧0 (7)

[0030] The line y=a2x+b2 that satisfies equation (6) above means the line that lies between the points (X,Y)=(1.29,9.0) and (X,Y)=(1.15,6.0). The region (X,Y) that satisfies equations (5) and (7) above means the region where the point (X,Y)=(1.34,7.0) lies, with the line y=a2x+b2 that satisfies equation (6) above as the boundary. In this embodiment, the point (X,Y)=(1.34,7.0) lies above the line y=a2x+b2 or lies on the line y=a2x+b2.

[0031] In equations (5), (6), and (7) above, a2 may be, for example, -30, -20, -10, -2, -1, or 2. Also, in equations (5), (6), and (7) above, b2 may be, for example, 4, 8, 9.5, 20, 30, or 45.

[0032] The linalool concentration of the beer-flavored beverage according to this embodiment may be, for example, 0.5 μg / l or more, 1.0 μg / l or more, 2.0 μg / l or more, 5.0 μg / l or more, or 7.5 μg / l or more, and from the viewpoint of flavor balance, it is preferable to be 10.0 μg / l or more, 20.0 μg / l or more, or 30.0 μg / l or more. Alternatively, the linalool concentration of the beer-flavored beverage may be, for example, 500.0 μg / l or less, 200.0 μg / l or less, 100.0 μg / l or less, or 50.0 μg / l or less, and from the viewpoint of flavor balance, it is preferable to be 40.0 μg / l or less, 35.0 μg / l or less, or 30.0 μg / l or less.

[0033] Linalool is a component found in hops. The linalool concentration in beer-flavored beverages can be adjusted, for example, by adjusting the type of hops used, the amount used, and the timing of addition. The linalool concentration can also be adjusted by adding linalool separately from hops.

[0034] The linalool concentration in beer-flavored beverages can be measured by the SPME-GC-MS method. In this method, the standard addition method is preferred. If the measurement is affected by contaminants and / or if the sensitivity is insufficient, it is preferable to appropriately change conditions such as the type of fiber, adsorption temperature, adsorption time, and column type, or to use GC / MS / MS or two-dimensional GC-MS.

[0035] The beer-flavored beverage according to this embodiment has a malt content of 50% by weight or more in the raw materials. The malt content in the raw materials may be 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. Alternatively, the malt content in the raw materials may 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, or 70% by weight or less.

[0036] Malt is obtained by germinating grain. Examples of grain include barley, wheat, rye, oats, oats, pearl oats, and oats.

[0037] The beer-flavored beverage according to this embodiment may contain grain ingredients other than malt. Examples of grain ingredients other than malt include barley, wheat, rye, oats, oats, pearl barley, and other grains; and processed grain products such as grain extract. Grain extract is obtained by extracting grain extract containing sugars and nitrogen from grain.

[0038] As ingredients for beer-flavored beverages, auxiliary ingredients other than malt may be used. Examples of auxiliary ingredients include starch ingredients such as corn, corn starch, corn grits, rice, and sorghum, and sugar ingredients such as liquid sugar and sugar. As ingredients for beer-flavored beverages, fruits and flavorings specified by Cabinet Order as described in Article 3, Item 12, Subparagraph B of the Liquor Tax Act may also be included. When these ingredients are included, the amount of the above-mentioned fruits and flavorings is preferably less than 5 parts by weight per 100 parts by weight of malt.

[0039] The beer-flavored beverage according to this embodiment may use protein hydrolysates as auxiliary ingredients. Protein hydrolysates may be hydrolysates of proteins derived from animals or plants. Protein hydrolysates are obtained by hydrolysis of proteins (for example, hydrolysis by acid, enzymes, etc.). Examples of protein hydrolysates include wheat protein hydrolysates, soybean protein hydrolysates, corn protein hydrolysates, milk protein hydrolysates, pea protein hydrolysates, etc. Protein hydrolysates contain peptides, proteins, amino acids, etc. Protein hydrolysates may be used individually or in combination of two or more types.

[0040] The beer-flavored beverage according to this embodiment may contain additives such as acidulants, colorants, sweeteners, high-intensity sweeteners, antioxidants, flavorings, and salts that are commonly added to beverages. Examples of acidulants include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, and acetic acid. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include 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, sodium saccharin, disodium lycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. These additives can be used individually or in combination of two or more.

[0041] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 1 to 50, and may be less than 40.0, less than 30.0, less than 20.0, less than 10.0, less than 5.0, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less, or 0, and may be 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 or more, or 30.0 or more.

[0042] The bitterness value can be measured, for example, by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). The bitterness value can be appropriately set within the above range by adjusting, for example, the type and amount of raw materials used.

[0043] The beer-flavored beverage according to this embodiment may be a fermented beverage (beer-flavored fermented beverage) or a non-fermented beverage (beer-flavored non-fermented beverage). Fermented beverages are produced through fermentation using yeast or the like. Non-fermented beverages are produced without fermentation using yeast or the like.

[0044] The beer-flavored beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This means that the pressure is 3.0 kg / cm² or higher. If it is foamed, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It can be set to that extent.

[0045] The beer-flavored beverage according to this embodiment can be provided in a container. Any container that can be sealed is acceptable, and so-called metal containers (such as aluminum or steel) such as cans or kegs can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0046] In one embodiment, the manufacturing method can be carried out in accordance with conventional methods, except that the raw materials have a malt content of 50% by weight or more, the sugar content is 1.6 g / 100 ml or less, and the alcohol content is adjusted to 6.0 v / v% or more. The manufacturing method according to this embodiment comprises, for example, a mashing step and a fermentation step.

[0047] In the preparation process, the raw materials and the water used in the preparation process are used to obtain the pre-fermentation liquid. In other words, the preparation process is the process of preparing the pre-fermentation liquid used for fermentation. The preparation process may include, in this order, a boiling step in which the sugar-containing liquid is boiled, a removal step in which solid matter is removed from the raw material liquid, and a cooling step in which the raw material liquid is cooled.

[0048] In the boiling process, the sugar-containing liquid is boiled to obtain the boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is a liquid that contains components capable of alcoholic fermentation by yeast. Examples of sugar-containing liquids include wort and syrup. Wort is a liquid obtained after the saccharification of the aforementioned barley raw materials and is unfermented. Wort can be obtained, for example, by a process of mixing the aforementioned barley raw materials with water, a process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and a process of filtering the saccharified liquid.

[0049] In the boiling process, hops may be added to the raw material liquid (sugar-containing liquid). Examples of hops that can be added include dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0050] In the removal step, solid matter is removed from the boiled liquid to obtain a purified liquid. The removal step can be carried out, for example, by precipitating the insoluble solid matter contained in the boiled liquid. Examples of solid matter include heat-coagulated material produced during the boiling step, and, if hops were added during the boiling step, hop residue, etc. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation is possible to obtain a pre-fermentation liquid.

[0051] In the manufacturing method according to this embodiment, enzymes may be added during the preparation process. In this case, the reaction in which the carbohydrates in the raw materials are broken down into sugars that can be assimilated by yeast can be promoted. Examples of enzymes added during the preparation process include polysaccharide-degrading enzymes such as α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), and hemicellulase, as well as protein-degrading enzymes such as proteases. One type of enzyme may be used alone, or two or more types may be used in combination. The amount of enzyme added may be, for example, 0.001% by weight or more, 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more, or 2.0% by weight or more, relative to the total amount of malt, and may be 5.0% by weight or less, 3.0% by weight or less, 1.0% by weight or less, 0.5% by weight or less, 0.4% by weight or less, 0.3% by weight or less, or 0.1% by weight or less.

[0052] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain the post-fermentation liquid. In the fermentation process, yeast is added and alcoholic fermentation takes place. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, and a post-fermentation liquid containing alcohol produced by the yeast is obtained.

[0053] In the manufacturing method according to this embodiment, a post-fermentation step may be included in which the post-fermentation liquid is filtered. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0054] In the manufacturing method according to this embodiment, other post-fermentation steps may include heating (sterilization), adding various additives (e.g., colorants, antioxidants, acidulants, bittering agents, flavorings), adding alcohol, carbonation, etc., to the post-fermentation liquid (or the post-fermentation liquid after the filtration step). For example, spirits can be used as the alcohol added in the post-fermentation step.

[0055] If the beer-flavored beverage is a non-fermented beverage (beer-flavored non-fermented beverage), it may be manufactured without performing the fermentation process described above.

[0056] The manufacturing method in other embodiments includes, for example, a blending step of blending water, raw materials, and, if necessary, distilled alcohol and various additives (e.g., colorants, antioxidants, acidulants, bittering agents, flavorings, etc.) in a raw material tank.

[0057] The manufacturing method according to this embodiment may further include a filtration step of filtering a mixture obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, glass bottles, and PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0058] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a clean room that maintains a level of cleanliness that is normally maintained in the manufacture of beverages. The second sterilization process can be carried out by heating the filtered liquid together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform unsterilized filling without performing the first and second sterilization processes. Furthermore, if a carbonated beverage is to be produced, for example, carbonation may be performed between the first sterilization process and the filling process. [Examples]

[0059] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0060] [Test Example 1: Preparation of Beer-Flavored Beverage] Beer-flavored beverages of Examples 1 and 2 were prepared using pea protein and the ingredients shown in Table 1.

[0061] A pre-fermentation liquid was obtained by conventional methods using hops, a polysaccharide-degrading enzyme, and the raw materials shown in Table 1. The amount of pea protein was kept below 0.1% by weight. Next, brewer's yeast was added to the pre-fermentation liquid and fermentation was carried out to obtain a post-fermentation liquid. The post-fermentation liquid was filtered to obtain the beer-flavored beverages of Examples 1 and 2.

[0062] [Table 1]

[0063] [Test Example 2: Preparation and Evaluation of Beer-Flavored Beverages] Alcohol was added to the beer-flavored beverage of Example 1 to achieve the alcohol concentration shown in Table 2, yielding the beer-flavored beverages of Examples 3 and 4. The beer-flavored beverage of Example 1 was diluted with water to achieve the alcohol concentration shown in Table 2, yielding the beer-flavored beverages of Example 5 and Comparative Example 1. Sugars were added to the beer-flavored beverage of Example 2 to achieve the carbohydrate content shown in Table 2, yielding the beer-flavored beverages of Example 6 and Comparative Example 2. A commercially available beer-flavored beverage (alcohol content: 5.0 v / v%, carbohydrate content: 1.0~1.5 g / 100 ml) was used as the beer-flavored beverage of Comparative Example 3. Figure 1 shows the relationship between carbohydrate content and alcohol content in the beer-flavored beverages of Examples 1, 3-6, and Comparative Examples 1-3.

[0064] [Table 2]

[0065] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages of Examples 1 and 3-6 and Comparative Examples 1-3, focusing on the following evaluation items: "alcoholic odor," "sweetness," "mildness," "crispness," "bitterness," and "overall evaluation." The sensory evaluations were performed by two selected panelists with discriminatory abilities. Each of the evaluation items, "alcoholic odor," "sweetness," "mildness," "crispness," and "bitterness," was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score. The results are shown in Table 2.

[0066] "Alcohol odor" refers to a medicinal alcohol smell, and a lower score indicates a stronger, more undesirable alcohol odor. "Sweetness" refers to a moderate sweetness that is neither too strong nor too weak, and a higher score indicates a more desirable, moderate sweetness. "Mildness" refers to a mild, easy-to-drink sensation, and a higher score indicates a stronger, more desirable mildness. "Crispness" refers to the sensation of no lingering aftertaste in the mouth, and a higher score indicates a stronger crispness. "Bitterness" refers to the bitterness that remains after drinking the beverage, and a lower score indicates a stronger, more undesirable bitterness. For the sensory evaluation of "Alcohol odor," "Sweetness," "Mildness," "Crispness," and "Bitterness," the scores of the beer-flavored beverage in Comparative Example 1 were fixed at 5 points, 3 points, 1 point, 4 points, and 4 points respectively, and other beer-flavored beverages were evaluated using these as a baseline.

[0067] The "Overall Evaluation" was based on the following criteria, where the flavor of each beer-flavored beverage was evaluated on a 5-point scale from A to E. The results are shown in Table 2. The total score represents the sum of the evaluation scores for "Alcohol Aroma," "Sweetness," "Mildness," "Crispness," and "Bitterness." A: "The total score is 17.5 or higher, and it has a pleasant, refreshing aroma like hops." B: "The total score is 17.5 or higher, and all evaluation scores for 'alcoholic aroma,' 'sweetness,' 'mildness,' 'crispness,' and 'bitterness' are greater than 2.5 (excluding A)." C: "The total score is 17.5 or higher, and at least one of the following evaluation scores is 2.5 or lower: 'Alcohol odor', 'Sweetness', 'Mildness', 'Crispness', and 'Bitterness'" or "The total score is 16.0 or higher and less than 17.5, and all of the following evaluation scores are greater than 1.5: 'Alcohol odor', 'Sweetness', 'Mildness', 'Crispness', and 'Bitterness'" D: "The total score is between 13.5 and 16.0, and all evaluation scores for 'alcoholic aroma,' 'sweetness,' 'mildness,' 'crispness,' and 'bitterness' are greater than 1.5." E: "Total score is less than 13.5", or "At least one of the following evaluation scores is 1.5 or lower: 'Alcohol odor', 'Sweetness', 'Mildness', 'Crispness', and 'Bitterness'".

[0068] Beer-flavored beverages (Examples 1 and 3-5) with a malt content of 99% by weight or more, a carbohydrate content of 1.60 g / 100 ml or less, and an alcohol content of 6.0 v / v% or more were shown to have a higher overall evaluation and superior flavor balance compared to the beer-flavored beverages of Comparative Examples 1-3. A similar trend was observed even when the amount of malt was reduced (Example 6).

[0069] Among the examples, the beer-flavored beverages of Examples 1, 3, 5, and 6, which satisfy the conditions of formula (1) below for carbohydrate content x (g / 100ml) and alcohol content y (v / v%), showed reduced "alcohol odor" and "bitter taste," improved "sweetness" and "crispness," and a superior balance of flavor. y ≤ 21x - 13 (1)

[0070] In addition to the above conditions, the beer-flavored beverages of Examples 1, 3, and 6, which had a carbohydrate content of 1.20 g / 100 ml or more, were shown to have better "mildness" and a superior balance of flavor. Furthermore, the beer-flavored beverages of Examples 1, 5, and 6, which had an alcohol content of 8.5 v / v% or less, were shown to have less "alcohol odor" and "bitterness," a better "crispness," and a superior balance of flavor.

[0071] Examples 1, 3, 4, and 6, which had an alcohol content of 7.0 v / v% or higher, showed improved "mildness" and a better balance of flavors.

[0072] [Test Example 3: Preparation and Evaluation of Beer-Flavored Beverages] Linalool was added to the beer-flavored beverage of Example 1 to achieve the linalool concentration shown in Table 3, and the beer-flavored beverages of Examples 7 to 10 were obtained. Figure 1 shows the relationship between the carbohydrate content and alcohol content of the beer-flavored beverages of Examples 7 to 10.

[0073] [Table 3]

[0074] The sensory evaluation of the beer-flavored beverages in Examples 7-10 was performed in the same manner as for the beer-flavored beverage in Test Example 2. The results are shown in Table 3.

[0075] The study showed that when the linalool concentration was between 10.0 μg / L and 30.0 μg / L, the overall evaluation was higher and the flavor balance was superior.

Claims

1. A beer-flavored beverage in which the proportion of malt in the raw materials is 50% by weight or more, the carbohydrate content is 1.00 g / 100 ml or more and 1.60 g / 100 ml or less, the alcohol content is 10.0 v / v% or less, and the carbohydrate content x (g / 100 ml) and alcohol content y (v / v%) satisfy the conditions of the following formula (5). y ≥ 2x + 4 (5)

2. The beer-flavored beverage according to claim 1, wherein the alcohol content is 7.0 v / v% or higher.

3. A beer-flavored beverage according to claim 1 or 2, wherein the linalool concentration is 1.0 μg / L or higher.

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