Beer-flavored beverage base, method for manufacturing a beer-flavored beverage base, and method for improving the flavor of a beer-flavored beverage.

Abstract

To provide a beer-taste beverage base having improved taste smoothness, a method for producing a beer-taste beverage base, and a method for improving the flavor of a beer-taste beverage.SOLUTION: A beer-taste beverage base according to the present invention has a total polyphenol content of Amg / L, a bitterness value of B, and a dilution rate of M, where A / M is 10.0 or less and B / M is 10 or more. A method for producing a beer-taste beverage base according to the present invention includes the step of setting a total polyphenol content as Amg / L, a bitterness value as B, and a dilution rate as M, where A / M is 10.0 or less and B / M is 10 or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to a beer-flavored beverage base, a method for producing a beer-flavored beverage base, and a method for improving the flavor of a beer-flavored beverage. [Background technology]

[0002] To meet the diverse tastes of consumers, many types of beer-flavored beverages and their manufacturing methods have been proposed.

[0003] For example, Patent Document 1 discloses a beer-flavored beverage that has a carbohydrate concentration of 1.5 g / 100 mL or less, and satisfies at least one of the following conditions: a bitterness value of 18 BUs or more, and a chromaticity of 7 EBC or more. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2021-003127 [Overview of the project] [Problems that the invention aims to solve]

[0005] The invention described in Patent Document 1 aims to provide a beer-flavored beverage that strikes an excellent balance between the intensity of the taste and ease of drinking, and focuses on bitterness value and color.

[0006] The inventors of the present invention conducted a product development study focusing on the case of home consumption of a beer-flavored beverage, such as the one described in Patent Document 1. As a result, the inventors considered providing a concentrated beer-flavored beverage to avoid occupying a large amount of space in the limited space of a home, and to make it easy to carry home. In other words, they embarked on the development of a completely new type of product: a "beer-flavored beverage base" (which could also be called "concentrated beer") that is meant to be diluted before drinking.

[0007] Furthermore, when the inventors applied the component composition of a typical beer to a beer-flavored beverage base, the expected flavor was not achieved. Therefore, they confirmed that the flavor design of a typical beer cannot be directly used for a beer-flavored beverage base, and that the flavor design must be considered from scratch. In addition, since this beer-flavored beverage base is intended for consumption at home, the flavor profile needs to be designed to be smooth and enjoyable without any jarring or unpleasant aftertaste, allowing consumers to relax and enjoy the drink.

[0008] Therefore, the object of the present invention is to provide a beer-flavored beverage base with improved smoothness of taste, a method for producing a beer-flavored beverage base, and a method for improving the flavor of a beer-flavored beverage. [Means for solving the problem]

[0009] The aforementioned problem can be solved by the following means. (1) The total polyphenol content is defined as A mg / L, and the bitterness value as B. When the isoamyl acetate content is C mg / L and the isobutyl alcohol content is D mg / L, the A / B ratio is 0.80 or less, the C / B ratio is 0.11 to 0.35, and the D / B ratio is 0.50 or less. Beer-flavored beverage base. ( 2 )When the alcohol content is expressed as Ev / v%, E / B but 0.10 or more and 0.80 or less The above 1 Beer-flavored beverage base as described above. ( 3 A method for producing a beer-flavored beverage base, wherein the total polyphenol content is A mg / L and the bitterness value is B. When the isoamyl acetate content is C mg / L and the isobutyl alcohol content is D mg / L, the ratio of A / B shall be 0.80 or less, the ratio of C / B shall be 0.11 to 0.35, and the ratio of D / B shall be 0.50 or less. A method for manufacturing a beer-flavored beverage base, including the manufacturing process. ( 4) Beer-flavored beverage base I hope A method for improving the smoothness of the taste of a beer-flavored beverage obtained by dissolving, wherein the total polyphenol content of the beer-flavored beverage base is A mg / L, and the bitterness value is B. When the isoamyl acetate content is C mg / L and the isobutyl alcohol content is D mg / L, the ratio of A / B shall be 0.80 or less, the ratio of C / B shall be 0.11 to 0.35, and the ratio of D / B shall be 0.50 or less. A method for improving the flavor of beer-flavored beverages, including the process involved. [Effects of the Invention]

[0010] The beer-flavored beverage base according to the present invention improves the smoothness of the taste of the beer-flavored beverage after dilution. The method for producing a beer-flavored beverage base according to the present invention can produce a beer-flavored beverage base in which the smoothness of the taste of the beer-flavored beverage after dilution is improved. The method for improving the flavor of a beer-flavored beverage according to the present invention can improve the smoothness of the taste of a beer-flavored beverage obtained by diluting a beer-flavored beverage base. [Modes for carrying out the invention]

[0011] The following describes the beer-flavored beverage base, the method for producing the beer-flavored beverage base, and the embodiment for implementing the method for improving the flavor of a beer-flavored beverage according to the present invention.

[0012] [Beer-flavored beverage base] In this embodiment, when the total polyphenol content of the beer-flavored beverage base is A mg / L, the bitterness value is B, and the dilution ratio is M times, A / M is less than or equal to a predetermined value, and B / M is greater than or equal to a predetermined value. Here, "beer-flavored beverage base" refers to a beverage base that becomes a beer-flavored beverage when diluted, and can also be called "concentrated beer." Furthermore, while it is assumed that the beer-flavored beverage base will be provided to consumers and restaurants in a ready-to-serve (RTS) state and then diluted with a mixer, it may also be provided in a ready-to-drink (RTD) state after being diluted with a mixer.

[0013] A "beer-like beverage" obtained by diluting a beer-taste beverage base is also called a beer-like drink, and is a beverage having a beer-like flavor, or in other words, a beverage prepared to have a beer-like flavor. Examples of common beer-taste beverages include those classified as "fizzy liquors" (beer, sparkling sake, and other fizzy liquors) defined in the Liquor Tax Act (promulgated on June 20, 2018 (Act No. 59 of 2018) as amended). Note that the other fizzy liquors mentioned above include "other brewed liquors (fizzy) (1)" and "liqueurs (fizzy) (2)". In addition, as long as a beverage has a beer-like flavor, beverages that do not belong to the fizzy liquors defined in the Liquor Tax Act and soft drinks (for example, non-alcoholic beer-taste beverages) can also be included as beer-taste beverages. Hereinafter, each element constituting the beer-taste beverage base according to the present embodiment will be described.

[0014] (Total polyphenol content) The total polyphenol content (TPP) is the total amount of polyphenols contained in the beer-taste beverage base. And polyphenols refer to compounds in which two or more hydrogens of aromatic hydrocarbons are substituted with hydroxyl groups. Examples of polyphenols include flavonol, isoflavone, tannin, catechin, quercetin, anthocyanin, and the like. The present inventors have found that when the total polyphenol content of the beer-taste beverage base is Amg / L and the dilution ratio is M times, by making A / M not more than a predetermined value, the smoothness of the taste of the diluted beer-taste beverage is improved. The present inventors have also found that by making A / M not more than a predetermined value, the astringency and the remaining bitterness of the diluted beer-taste beverage are reduced, and the sharpness is improved.

[0015] The A / M value of the beer-flavored beverage base is preferably 10.0 or less, and more preferably 9.0 or less, 8.0 or less, 7.0 or less, or 6.3 or less. By having an A / M value below a predetermined value, the smoothness of the taste of the diluted beer-flavored beverage can be improved. In addition, by having an A / M value below a predetermined value, the astringency and lingering bitterness of the diluted beer-flavored beverage can be reduced, improving the crispness. There are no particular limitations on the lower limit of the A / M value for beer-flavored beverages, but examples include 0.0 or higher, 1.0 or higher, 2.0 or higher, and 3.0 or higher.

[0016] The total polyphenol content in beer-flavored beverages can be measured, for example, by the method described in "8.19 Total Polyphenols" 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, 2013 revised and augmented edition). The total amount of polyphenols can be adjusted, for example, by changing the amount of malt extract used.

[0017] (Bitterness value) Bitterness value (BU) is an indicator of bitterness in beer-flavored beverages. The inventors have found that, when the bitterness value of a beer-flavored beverage base is B and the dilution ratio is M, setting the B / M ratio to a predetermined value or higher can impart a beer-like bitterness to the diluted beer-flavored beverage, but this clarifies the problem of the present invention (a decrease in the smoothness of the taste).

[0018] The B / M value of the beer-flavored beverage base is preferably 10 or higher, and more preferably 12 or higher, 13 or higher, 15 or higher, or 16 or higher. When the B / M value is above a predetermined value, the problem of the diluted beer-flavored beverage (decreased smoothness of taste) becomes clear. There are no particular limitations on the upper limit of the B / M value for beer-flavored beverages, but examples include 30 or less, 25 or less, 22 or less, and 20 or less.

[0019] The bitterness value in beer-flavored beverages 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, 2013 revised and augmented edition). The bitterness level can be adjusted, for example, by changing the amount of hop extract used.

[0020] (Isoamyl acetate) Isoamyl acetate has the chemical formula C7H 14 It is a type of carboxylic acid ester represented by O2. The inventors have found that when the isoamyl acetate content of the beer-flavored beverage base is set to C mg / L and the dilution ratio is M times, setting the C / M ratio to a predetermined value or higher reduces the astringency and lingering bitterness of the diluted beer-flavored beverage while further improving the smoothness of the taste and enhancing the drinking experience.

[0021] The C / M value of the beer-flavored beverage base is preferably 1.5 or higher, and more preferably 1.7 or higher, 2.0 or higher, 2.5 or higher, 3.0 or higher, or 3.4 or higher. By having a C / M value above a predetermined value, it is possible to reduce the astringency and lingering bitterness of the diluted beer-flavored beverage while further improving the smoothness of the taste and enhancing the drinking experience. There are no particular limitations on the upper limit of the C / M value for beer-flavored beverages, but examples include 10.0 or less, 8.0 or less, 7.0 or less, 6.0 or less, 5.0 or less, and 4.5 or less.

[0022] The isoamyl acetate content in beer-flavored beverages can be measured, for example, by the method described in "8.22 Low Boiling Point Aroma Components" 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).

[0023] (Isobutyl alcohol) Isobutyl alcohol has the chemical formula C4H 10 It is represented by O and is also called 2-methylpropyl alcohol. The inventors have found that when the isobutyl alcohol content of the beer-flavored beverage base is set to D mg / L and the dilution ratio is set to M times, the bitterness remaining after diluting the beer-flavored beverage is reduced by setting D / M to a predetermined value or less.

[0024] The D / M value of the beer-flavored beverage base is preferably 10.0 or less, and more preferably 9.0 or less, 8.0 or less, 6.0 or less, or 5.0 or less. By keeping the D / M value below a predetermined value, the bitterness remaining after diluting the beer-flavored beverage can be more reliably reduced. There are no particular limitations on the lower limit of the D / M value for beer-flavored beverages, but examples include 0.0 or higher, 1.0 or higher, 2.0 or higher, and 3.0 or higher.

[0025] The isobutyl alcohol content in beer-flavored beverages can be measured, for example, by the method described in "8.22 Low Boiling Point Aroma Components" 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 enlarged in 2013).

[0026] (Alcohol content) In this embodiment, when the alcohol content (alcohol concentration) of the beer-flavored beverage base is Ev / v%, and the dilution ratio is M times, the value of E / M is preferably 1 or more, 3 or more, 4 or more, 5 or more, 10 or less, 9 or less, 8 or less, and 7 or less.

[0027] In this specification, unless otherwise specified, "alcohol" refers to ethanol. The alcohol content of beer-flavored beverages can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) 3-4 Alcohol content of sake (vibrating densimeter method).

[0028] (others) The beer-flavored beverage base according to this embodiment may contain, and may not contain, sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, etc. (hereinafter referred to as "additives" as appropriate), which are commonly used in beverages, as long as they do not hinder the desired effects of the present invention. 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 potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. As acidulants, for example, adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, phosphoric acid, etc. As salts, for example, table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum hydrolysate, etc. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0029] (Split material) The diluent is used to dilute the beer-flavored beverage base according to this embodiment. The standard mixer is carbonated water, but you can also mix carbonated water with water or other liquids. Furthermore, the dilution ratio using a mixer (= (volume of mixer + volume of beer-flavored beverage base) / volume of beer-flavored beverage base) is, for example, 1.5 times or more, 2 times or more, 3 times or more, 5 times or more, and 10 times or less, 8 times or less, 7 times or less, and 6 times or less.

[0030] As described above, the beer-flavored beverage base according to this embodiment improves the smoothness of the taste of the beer-flavored beverage after dilution. Furthermore, the beer-flavored beverage base according to this embodiment reduces the astringency and lingering bitterness of the beer-flavored beverage after dilution, while enhancing the body and crispness of the drink.

[0031] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment is a beverage obtained by diluting the aforementioned beer-flavored beverage base with a mixer.

[0032] In describing the beer-flavored beverage according to this embodiment, we will omit explanations of components common to the beer-flavored beverage base described above, and focus on explaining the differing components (especially the content, etc.).

[0033] (Total polyphenol content) The total polyphenol content of beer-flavored beverages is preferably 10.0 mg / L or less, and more preferably 9.0 mg / L or less, 8.0 mg / L or less, 7.0 mg / L or less, and 6.3 mg / L or less. There are no particular limitations on the lower limit of the total polyphenol content of beer-flavored beverages, but examples include 0.0 mg / L or higher, 1.0 mg / L or higher, 2.0 mg / L or higher, and 3.0 mg / L or higher.

[0034] (Bitterness value) The bitterness value of a beer-flavored beverage is preferably 10 or higher, and more preferably 12 or higher, 13 or higher, 15 or higher, or 16 or higher. The upper limit of the bitterness value for beer-flavored beverages is not particularly limited, but examples include 30 or less, 25 or less, 22 or less, and 20 or less.

[0035] (Isoamyl acetate) The content of isoamyl acetate in the beer-like beverage is preferably 1.5 mg / L or more, more preferably 1.7 mg / L or more, 2.0 mg / L or more, 2.5 mg / L or more, 3.0 mg / L or more, 3.4 mg / L or more. The upper limit value of the content of isoamyl acetate in the beer-like beverage is not particularly limited. For example, it is 10.0 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, 4.5 mg / L or less.

[0036] (Isobutyl alcohol) The content of isobutyl alcohol in the beer-like beverage is preferably 10.0 mg / L or less, more preferably 9.0 mg / L or less, 8.0 mg / L or less, 6.0 mg / L or less, 5.0 mg / L or less. The lower limit value of the content of isobutyl alcohol in the beer-like beverage is not particularly limited. For example, it is 0.0 mg / L or more, 1.0 mg / L or more, 2.0 mg / L or more, 3.0 mg / L or more.

[0037] (Alcohol content) The alcohol content of the beer-like beverage is preferably 1 v / v% or more, 3 v / v% or more, 4 v / v% or more, 5 v / v% or more, and 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less.

[0038] (Foaming property) The gas pressure of the beer-like beverage at 20 °C depends on the diluent (carbonated water) used. For example, it is 2.0 kg / cm 2 or more, 2.2 kg / cm 2 or more, 2 2.3 kg / cm 2 or more, 2.4 kg / cm 2 or more, and 5.0 kg / cm 2 or less, 4.0 kg / cm 2 or less. And the gas pressure of the beer-like beverage can be measured, for example, based on the gas pressure of the National Tax Agency's prescribed analysis method (ordinance) 8-3.

[0039] [Bottled beer-flavored beverage base, and bottled beer-flavored beverage] The beer-flavored beverage base and beer-flavored beverage according to this embodiment can be provided in various containers. By filling the beer-flavored beverage base and beer-flavored beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any container that can be sealed is acceptable, and metal containers (such as aluminum or steel cans or barrels) are permitted. Glass containers and PET bottles are also acceptable. There are no particular restrictions on the container's capacity; any currently available container can be used. Furthermore, regarding the beer-flavored beverage base container according to this embodiment, a container with a cap (such as a bottle or can) is preferred from the viewpoint that resealing is required. Furthermore, the containers for beer-flavored beverages may indicate the dilution ratio, etc.

[0040] [Manufacturing method for beer-flavored beverage base] Next, a method for producing a beer-flavored beverage base according to this embodiment will be described. The method for producing a beer-flavored beverage base according to this embodiment includes a mixing step and a post-processing step.

[0041] In the mixing process, water, alcohol, hop extract (a substance that affects bitterness), malt extract (a substance that affects the total polyphenol content), isoamyl acetate, isobutyl alcohol, and as appropriate, sugars, flavorings, water-soluble dietary fiber, processed malt extract, vitamin C, acidulants, colorants, etc. are added to a mixing tank to produce the mixed liquid. In this mixing process, the raw materials should be mixed and prepared so that the values ​​of A / M, B / M, C / M, D / M, E / M, etc., fall within a predetermined range (below a predetermined value, above a predetermined value).

[0042] Then, in the post-processing stage, treatments such as filtration, sterilization, and filling into containers are selectively performed as needed. The filtration process in the post-processing stage can be carried out using a general filter or strainer. While plate sterilization is preferred for the sterilization process in the post-processing stage from the viewpoint of processing speed, other methods that can perform a similar process are acceptable and are not limited to this. Furthermore, the filling process in the post-processing stage is preferably carried out in a cleanroom maintaining a level of cleanliness typically used in beverage manufacturing. The order of each process in the post-processing stage is not particularly limited.

[0043] Furthermore, each process carried out in the mixing and post-processing stages can be performed using equipment commonly used for manufacturing RTS beverages and similar products.

[0044] As described above, the method for producing a beer-flavored beverage base according to this embodiment makes it possible to produce a beer-flavored beverage base in which the smoothness of the taste of the beer-flavored beverage after dilution is improved. Furthermore, the method for producing a beer-flavored beverage base according to this embodiment makes it possible to produce a beer-flavored beverage base in which the astringency and lingering bitterness of the beer-flavored beverage after dilution are reduced, and the body and crispness of the drink are enhanced.

[0045] [Methods to improve the flavor of beer-flavored beverages] Next, a method for improving the flavor of a beer-flavored beverage according to this embodiment will be described. The method for improving the flavor of a beer-flavored beverage according to this embodiment is a method for improving the smoothness of the taste of a beer-flavored beverage obtained by diluting a beer-flavored beverage base by M times, and includes the step of setting A / M to be less than or equal to a predetermined value and B / M to be greater than or equal to a predetermined value, where A mg / L is the total polyphenol content of the beer-flavored beverage base and B is the bitterness value. The content of each component is the same as the values ​​explained above in the section on "Beer-flavored beverage base."

[0046] As described above, the method for improving the flavor of a beer-flavored beverage according to this embodiment can improve the smoothness of the taste of the beer-flavored beverage obtained by diluting the beer-flavored beverage base. Furthermore, the method for improving the flavor of a beer-flavored beverage according to this embodiment can reduce the astringency and lingering bitterness of the beer-flavored beverage obtained by diluting the beer-flavored beverage base, thereby enhancing the body and crispness of the drink.

[0047] Next, we will describe another embodiment of the beer-flavored beverage base. [Beer-flavored beverage base (another embodiment)] The inventors of this invention have clarified the problem of the present invention (decreased smoothness of taste) in the "bitterness value" of a beer-flavored beverage base, and based on the view that this problem can be solved by the "total polyphenol content," they have also created an invention that specifies the ratio of the two. Therefore, in the beer-flavored beverage base according to the other embodiment, the total polyphenol content / bitterness value (A / B) is less than or equal to a predetermined value. Furthermore, in the beer-flavored beverage base according to the other embodiment, it is preferable that the isoamyl acetate content / bitterness value (C / B) is greater than or equal to a predetermined value, and more preferably that the isobutyl alcohol content / bitterness value (D / B) is less than or equal to a predetermined value. In addition, in the beer-flavored beverage base according to the other embodiment, it is sufficient that the alcohol content / bitterness value (E / B) is within a predetermined range. The following describes each element constituting the beer-flavored beverage base according to a different embodiment.

[0048] The following requirements are for a beer-flavored beverage base according to a different embodiment, but may also be provided by the beer-flavored beverage base according to the present embodiment. Furthermore, a beer-flavored beverage base according to a different embodiment may also be provided by the beer-flavored beverage base according to the present embodiment.

[0049] (Total polyphenol content / Bitterness value) The inventors have found that, when the total polyphenol content of a beer-flavored beverage base is A mg / L and the bitterness value is B, setting the A / B ratio to a predetermined value or less improves the smoothness of the taste of the diluted beer-flavored beverage, reduces astringency and lingering bitterness, and improves the crispness.

[0050] The A / B value of the beer-flavored beverage base is preferably 0.80 or less, and more preferably 0.70 or less, 0.60 or less, 0.55 or less, 0.50 or less, 0.45 or less, 0.40 or less, 0.39 or less, 0.35 or less, 0.30 or less, and 0.29 or less. By having an A / B value below a predetermined value, the smoothness of the taste of the diluted beer-flavored beverage can be improved, as well as the astringency and lingering bitterness, and the crispness can be improved. There are no particular limitations on the lower limit of the A / B value for beer-flavored beverages, but examples include 0.00 or higher, 0.10 or higher, 0.20 or higher, and 0.25 or higher.

[0051] (Isoamyl acetate content / bitterness value) The inventors have found that by setting the C / B ratio of isoamyl acetate in a beer-flavored beverage base to a predetermined value or higher, it is possible to reduce the astringency and lingering bitterness of the diluted beer-flavored beverage while further improving the smoothness of the taste and enhancing the drinking experience.

[0052] The C / B value of the beer-flavored beverage base is preferably 0.08 or higher, and more preferably 0.10 or higher, 0.11 or higher, 0.13 or higher, 0.16 or higher, 0.18 or higher, and 0.21 or higher. By having a C / B value above a predetermined value, it is possible to reduce the astringency and lingering bitterness of the diluted beer-flavored beverage while further improving the smoothness of the taste and enhancing the drinking experience. There are no particular limitations on the upper limit of the C / B value for beer-flavored beverages, but examples include 0.40 or less, 0.35 or less, 0.30 or less, and 0.28 or less.

[0053] (Isobutyl alcohol content / bitterness value) The inventors have found that when the isobutyl alcohol content of a beer-flavored beverage base is D mg / L and the bitterness value is B, the bitterness remaining after dilution of the beer-flavored beverage is reduced by setting the D / B ratio to a predetermined value or lower.

[0054] The D / B value of the beer-flavored beverage base is preferably 0.70 or less, and more preferably 0.60 or less, 0.50 or less, 0.40 or less, 0.38 or less, 0.30 or less, 0.20 or less, and 0.19 or less. By keeping the D / B value below a predetermined value, the bitterness remaining after diluting the beer-flavored beverage can be more reliably reduced. There are no particular limitations on the lower limit of the D / B value for beer-flavored beverages, but examples include 0.00 or higher, 0.05 or higher, and 0.10 or higher.

[0055] (Alcohol content / Bitterness value) When the alcohol content of the beer-flavored beverage base is Ev / v%, and the bitterness value is B, the E / B values ​​are preferably 0.10 or higher, 0.20 or higher, 0.25 or higher, and 0.80 or lower, 0.70 or lower, 0.60 or lower, and 0.50 or lower.

[0056] Other components and mixers for the beer-flavored beverage base according to the other embodiment are as described above in the description of the beer-flavored beverage base according to this embodiment. [Examples]

[0057] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and comparative examples that do not.

[0058] [Preparing the sample] For each sample, a beer-flavored beverage base was prepared by mixing vodka, sugars (fructose-glucose liquid sugar), flavoring (beer flavor), acidulants (lactic acid, phosphoric acid), water-soluble dietary fiber, malt extract processed product (malt boost tract), vitamin C, hop extract, caramel coloring, isobutyl alcohol, isoamyl acetate, and water as appropriate. Of the substances listed above, the amounts of sugars, flavorings, acidulants, water-soluble dietary fiber, malt extract processed product, vitamin C, and caramel coloring were standardized across all samples. The amounts of isobutyl alcohol and isoamyl acetate were adjusted to match the content shown in the table.

[0059] In addition, for samples 1-1 to 1-3 only, the total polyphenol content was adjusted by adding a predetermined amount of malt extract separately. Furthermore, for samples 4-1 and 4-2 only, the bitterness value was adjusted by adding a different amount of hop extract than the other samples, and for sample 4-4 only, the alcohol concentration was adjusted by adding a different amount of vodka than the other samples.

[0060] Afterward, each sample, which is a beer-flavored beverage base, is mixed with carbonated water (gas pressure at 20°C is 5 kgf / cm²). 2 A beer-flavored beverage was prepared by diluting it five times with ) and used in the following tests.

[0061] [Exam Content] For each sample (beer-flavored beverage) produced using the method described above, five panelists with discriminatory ability independently assigned scores on a 5-point scale from 1 to 5 for "smoothness of taste," "astringency," "body," "lingering bitterness," "crispness," and "overall evaluation as a beer-flavored beverage," according to the evaluation criteria below, and the average score was calculated. Each evaluation was conducted by tasting each sample.

[0062] (Smoothness of flavor: Evaluation criterion) For evaluating the smoothness of the taste, the smoothness of Sample 1-1 was used as the baseline (1 point), and a score of 1 was given for "lack of smoothness of taste" and 5 for "smoothness of taste" was given, resulting in a 5-point scale. A higher score indicates an improvement in smoothness of taste, which is considered more desirable.

[0063] Furthermore, "smoothness of taste" refers to a state where, when drinking a beer-flavored beverage, the taste is not harsh or jarring, and feels smooth.

[0064] (Astringency: Evaluation Criteria) For the evaluation of astringency, the astringency of Sample 1-1 was used as the baseline (5 points), with a score of 1 for "weak astringency" and 5 for "strong astringency," resulting in a 5-point scale. A lower score indicates reduced astringency, which is considered preferable.

[0065] (Drinkability: Evaluation criteria) For the evaluation of the drinkability, the drinkability of Sample 1-1 was used as the baseline (3 points), and a 5-point scale was used, with 1 point for "not drinkable" and 5 points for "drinkable." A higher score indicates a greater enhancement and is considered more desirable.

[0066] Furthermore, "satisfaction" refers to the sense of volume and intensity of flavor that one feels when drinking a beer-flavored beverage, resulting from the complexity of its aroma and taste.

[0067] (Lingering bitterness: Evaluation criterion) For the evaluation of lingering bitterness, the lingering bitterness of Sample 1-1 was used as the baseline (5 points), with a score of 1 for "weak lingering bitterness" and 5 for "strong lingering bitterness," resulting in a 5-point scale. A lower score indicates a reduction in lingering bitterness, which is considered preferable.

[0068] "Lingering bitterness" refers to the bitter aftertaste that remains in the mouth when you finish drinking a beer-flavored beverage.

[0069] (Sharpness: Evaluation Criteria) For the evaluation of crispness, the bitterness remaining after sample 1-1 was used as the baseline (1 point), with a score of 1 for "no crispness" and 5 for "crispness," resulting in a 5-point scale. A higher score indicates a more enhanced and desirable crispness.

[0070] Furthermore, "crispness" refers to a state where the aftertaste of a beer-flavored beverage disappears quickly after finishing it.

[0071] (Overall evaluation as a beer-flavored beverage: Evaluation criteria) For the overall evaluation as a beer-flavored beverage, no specific criteria were set. Instead, a 5-point scale was used, with 1 point indicating an "unsuitable flavor for a beer-flavored beverage" and 5 points indicating a "suitable flavor for a beer-flavored beverage."

[0072] The table shows the evaluation results for each sample. In the table, "BU" refers to the bitterness value, and "TPP" refers to the total polyphenol content.

[0073] [Table 1]

[0074] [Table 2]

[0075] [Table 3]

[0076] [Table 4]

[0077] (Review of results) Samples 1-1 to 1-4 in Table 1 are samples used to confirm the effect of total polyphenol content on flavor. The results for samples 1-1 to 1-4 confirmed that "smoothness of taste" improved as the total polyphenol content decreased. Furthermore, it was confirmed that "astringency" and "lingering bitterness" decreased, while "crispness" increased as the total polyphenol content decreased. Furthermore, among samples 1-1 to 1-4, favorable results were obtained for samples 1-2 to 1-4 (especially sample 1-4).

[0078] Samples 2-1 to 2-4 in Table 2 are samples used to confirm the effect of isobutyl alcohol on flavor. The results for samples 2-1 to 2-4 confirmed that the "lingering bitterness" decreased as the isobutyl alcohol content decreased. Furthermore, among samples 2-1 to 2-4, favorable results were obtained for samples 2-2 to 2-4 (especially sample 2-4).

[0079] Samples 3-1 to 3-4 in Table 3 are samples used to confirm the effect of isoamyl acetate on flavor. The results for samples 3-1 to 3-4 confirmed that the "smoothness of the taste" improved further as the isoamyl acetate content increased. Furthermore, it was confirmed that the "astringency" and "lingering bitterness" decreased, and the "satisfaction of drinking" increased as the isoamyl acetate content increased. Furthermore, among samples 3-1 to 3-4, favorable results were obtained for samples 3-2 to 3-4 (especially samples 3-3 and 3-4).

[0080] Samples 4-1 to 4-2 in Table 4 are samples used to confirm the influence of bitterness value on flavor. The results for samples 4-1 to 4-2 and 3-3 show that while the "smoothness of the taste" gradually decreases as the bitterness value increases, the total polyphenol content remains below a predetermined value, confirming that the "smoothness of the taste" remains within a favorable range.

[0081] Sample 4-4 in Table 4 is a sample used to confirm the effect of alcohol content on flavor. The results for samples 4-4 and 3-3 confirmed that the desired effect is achieved when the alcohol content is within a specified range.

Claims

1. A beer-flavored beverage base in which, when the total polyphenol content is A mg / L, the bitterness value is B, the isoamyl acetate content is C mg / L, and the isobutyl alcohol content is D mg / L, the A / B ratio is 0.80 or less, the C / B ratio is 0.11 to 0.35, and the D / B ratio is 0.50 or less.

2. The beer-flavored beverage base according to claim 1, wherein, when the alcohol content is Ev / v%, E / B is 0.10 or more and 0.80 or less.

3. A method for manufacturing a beer-flavored beverage base, A method for producing a beer-flavored beverage base, comprising the steps of setting the ratio of A / B to 0.80 or less, the ratio of C / B to 0.11 or more and the ratio of D / B to 0.50 or less, where A is the total polyphenol content, B is the bitterness value, C is the isoamyl acetate content, and D is the isobutyl alcohol content.

4. A method for improving the flavor smoothness of a beer-flavored beverage obtained by diluting a beer-flavored beverage base, A method for improving the flavor of a beer-flavored beverage, comprising the step of setting the ratio of A / B to 0.80 or less, the ratio of C / B to 0.11 or more and the ratio of D / B to 0.50 or less, where A is the total polyphenol content of the beer-flavored beverage base, B is the bitterness value, C is the isoamyl acetate content, and D is the isobutyl alcohol content.

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