Beer-flavored beverage

Abstract

To provide a beer-flavored beverage that offers excellent cooling sensation despite having a low alcohol content. [Solution] A beer-flavored beverage having an alcohol content of less than 5 v / v% and a heptyl acetate content of 0.6 μg / L or more.

Description

Technical Field

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

Background Art

[0002] As an alternative to alcoholic beverages, there is a demand for non-alcoholic beverages or alcoholic beverages with a low alcohol content. In beer-taste beverages, various non-alcoholic beer-taste beverages or beer-taste beverages with a low alcohol content having flavor characteristics typical of beer-taste beverages have been disclosed. For example, Patent Document 1 discloses a method for producing a low-alcohol beer-like beverage characterized by diluting beer and / or sparkling wine to have an alcohol content of less than 1 v / v% and blending an additive that imparts visual and flavor characteristics similar to those of beer.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Beer-taste beverages with a low alcohol content (less than 5 v / v%) have a problem of lacking a cooling sensation. The present inventors have obtained a new finding that the cooling sensation is improved when the content of heptyl acetate is within a specific range. The present invention is based on this new finding, and an object thereof is to provide a beer-taste beverage that is excellent in cooling sensation despite having a low alcohol content.

Means for Solving the Problems

[0005] The present invention relates to a beer-taste beverage having an alcohol content of less than 5 v / v% and a heptyl acetate content of 0.6 μg / L or more.

[0006] The beer-flavored beverage according to the present invention contains a specific amount of heptyl acetate, and therefore, despite its low alcohol content (less than 5v / v%), it exhibits superior cooling sensation. In addition to the superior cooling sensation, the beer-flavored beverage according to the present invention, due to the specific amount of heptyl acetate it contains, also suppresses the wort odor and provides a stronger sense of crispness, alcohol, and stimulating sensation. Furthermore, it also boasts superior taste as a beer-flavored beverage.

[0007] The above-mentioned beer-flavored beverage may contain heptyl acetate at a concentration of 0.8 μg / L or more and less than 12 μg / L. This allows the effects described above to be more pronounced.

[0008] The above-mentioned beer-flavored beverage may further contain benzyl mercaptan. This will make the effects of a stronger alcoholic taste and a stronger stimulating taste more pronounced. When benzyl mercaptan is included, the benzyl mercaptan content may be, for example, 5 ng / L or more but less than 100 ng / L. When the benzyl mercaptan content is within this range, the effects of reducing the wort odor, as well as the effects of a stronger coolness, crispness, alcoholic taste, and stimulating taste, are all significantly exhibited. In addition, the taste as a beer-flavored beverage is also significantly improved.

[0009] The above-mentioned beer-flavored beverage may contain de-alcoholized wort ferment. Including de-alcoholized wort ferment enhances the fermented flavor, resulting in an even better taste as a beer-flavored beverage. The de-alcoholized wort ferment may be produced by membrane separation. While the production of de-alcoholized wort ferment generally results in a significant loss of volatile components, membrane separation minimizes the change in volatile components, allowing for the production of a de-alcoholized wort ferment with superior flavor.

[0010] The above-mentioned beer-flavored beverage may have an alcohol content of less than 1 v / v%. Because the above-mentioned beer-flavored beverage contains a specific amount of heptyl acetate, even at such a low alcohol content, it exhibits the aforementioned effects, such as a refreshing sensation. From a similar viewpoint, the above-mentioned beer-flavored beverage may have an alcohol content of less than 0.005 v / v%.

[0011] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the alcohol content to less than 5 v / v% and adjusting the heptyl acetate content to 0.6 μg / L or more.

[0012] The present invention further relates to a method for improving the cooling sensation of a beer-flavored beverage, which includes adjusting the alcohol content to less than 5 v / v% and adjusting the heptyl acetate content to 0.6 μg / L or more.

[0013] The present invention includes, for example, the following inventions: [1] The alcohol content is less than 5v / v%, A beer-flavored beverage containing 0.6 μg / L or more of heptyl acetate. [2] A beer-flavored beverage as described in [1], wherein the heptyl acetate content is 0.8 μg / L or more and less than 12 μg / L. [3] A beer-flavored beverage according to [1] or [2], further comprising benzyl mercaptan. [4] A beer-flavored beverage as described in [3], having a benzyl mercaptan content of 5 ng / L or more and less than 100 ng / L. [5] A beer-flavored beverage containing de-alcoholized wort fermentation liquid, as described in any of [1] to [4]. [6] A beer-flavored beverage according to any one of [1] to [5], containing a dealcoholized wort ferment liquid obtained by membrane separation. [7] A beer - flavored beverage as described in any one of [1] to [6] with an alcohol content of less than 1 v / v%. [8] A beer - flavored beverage as described in any one of [1] to [7] with an alcohol content of less than 0.005 v / v%. [9] Adjusting the alcohol content to less than 5 v / v%, and A method for producing a beer - flavored beverage, comprising adjusting the content of heptyl acetate to 0.6 μg / L or more.

[10] Adjusting the alcohol content to less than 5 v / v%, and A method for improving the cool feeling of a beer - flavored beverage, comprising adjusting the content of heptyl acetate to 0.6 μg / L or more.

Advantages of the Invention

[0014] According to the present invention, it is possible to provide a beer - flavored beverage that has an excellent cool feeling despite having a low alcohol content.

Modes for Carrying Out the Invention

[0015] Hereinafter, the modes for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0016] 〔Beer - flavored beverage〕 The beer - flavored beverage according to the present embodiment has an alcohol content of less than 5 v / v% and a content of heptyl acetate of 0.6 μg / L or more.

[0017] In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages, though not limited to beer, include those classified as beer, sparkling alcoholic beverages, and other carbonated alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Furthermore, beer-flavored beverages may also include beverages not classified as carbonated alcoholic beverages under the Liquor Tax Act, and soft drinks (e.g., non-alcoholic beer-flavored beverages). The beer-flavored beverages according to this embodiment are not limited to those exemplified above.

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

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

[0020]

[0020] The alcohol content of beer-flavored beverages can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" 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).

[0021] The alcohol content of the beer-flavored beverage according to this embodiment may be adjusted to the above range by, for example, adding alcohol; by removing alcohol from the fermented liquid obtained by brewing (e.g., wort fermented liquid); by fermenting under conditions that suppress alcohol production during brewing (e.g., controlling the activity of β-amylase by saccharification conditions, using appropriate enzymes such as α-glucosidase or glucoamylase to control saccharification (maltose and maltotriose production) to obtain a pre-fermented liquid, or by using yeast with low maltose assimilation and / or maltotriose assimilation), to obtain a fermented liquid; by stopping the fermentation process midway (e.g., lowering the fermentation temperature midway), or by controlling the fermentation process by fermenting at a low temperature from the beginning of the fermentation process; by mixing with a separately prepared post-fermented liquid with a low alcohol content, or with alcohol-free water or carbonated water; or by using these in combination to adjust to the above range. There are no particular restrictions on the type of alcohol to be added; for example, it may be distilled alcohol (e.g., raw material alcohol, spirits, vodka) or a fermented liquid obtained by brewing (e.g., wort ferment). There are no particular restrictions on the method of removing alcohol from the fermented liquid obtained by brewing (e.g., wort ferment), and it can be carried out by conventional methods such as distillation (e.g., vacuum distillation), freeze-drying, or membrane separation.

[0022] Heptyl acetate is a compound also known as 1-heptyl acetate.

[0023] The heptyl acetate content of the beer-flavored beverage according to this embodiment may be 0.6 μg / L or more, but from the viewpoint of achieving the effects of the present invention more significantly, it may be, for example, 0.65 μg / L or more, 0.7 μg / L or more, 0.75 μg / L or more, 0.8 μg / L or more, 0.85 μg / L or more, 0.9 μg / L or more, 0.95 μg / L or more, 1.0 μg / L or more, 1.1 μg / L or more, 1.2 μg / L or more, 1.3 μg / L or more, 1.4 μg / L or more, 1.5 μg / L or more, 2.0 μg / L or more, 2.5 μg / L or more, 3.0 μg / L or more, 3.5 μg / L or more, 4.0 μg / L or more, or 4.5 μg / L or more. The heptyl acetate content of the beer-flavored beverage according to this embodiment is, for example, 50.0 μg / L or less, 40.0 μg / L or less, 30.0 μg / L or less, 20.0 μg / L or less, 19.0 μg / L or less, 18.0 μg / L or less, 17.0 μg / L or less, 16.0 μg / L or less, 15.0 μg / L or less, 14.0 μg / L or less, 13.0 μg / L or less, 12.0 μg / L or less, less than 12.0 μg / L, 11.5 μg / L or less, 11.0 μg / L L or less, 10.5μg / L or less, 10.0μg / L or less, 9.5μg / L or less, 9.0μg / L or less, 8.5μg / L or less, 8.0μg / L or less, 7.5μg / L or less, 7.0μg / L or less, 6.5μg / L or less, 6 It may be .0μg / L or less, 5.5μg / L or less, 5.0μg / L or less, 4.5μg / L or less, 4.0μg / L or less, 3.5μg / L or less, 3.0μg / L or less, 2.5μg / L or less, or 2.0μg / L or less.

[0024] The heptyl acetate content of the beer-flavored beverage according to this embodiment may be set according to the alcohol content. Specifically, for example, if the alcohol content of the beer-flavored beverage according to this embodiment is less than 1 v / v%, the heptyl acetate content may be set within the range of 0.6 μg / L or more. Also, for example, if the alcohol content of the beer-flavored beverage according to this embodiment is 1 v / v% or more and less than 2 v / v%, the heptyl acetate content may be set within the range of 0.7 μg / L or more. Furthermore, for example, if the alcohol content of the beer-flavored beverage according to this embodiment is 2 v / v% or more and less than 5 v / v%, the heptyl acetate content may be set within the range of 0.8 μg / L or more.

[0025] The heptyl acetate content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding heptyl acetate at any stage when manufacturing the beer-flavored beverage by conventional methods, by appropriately selecting the type and amount of raw materials used to increase or decrease the heptyl acetate content, and by any combination thereof. The addition of heptyl acetate may be, for example, by adding heptyl acetate itself, or by adding a composition containing heptyl acetate.

[0026] The heptyl acetate content of beer-flavored beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0027] The beer-flavored beverage according to this embodiment may further contain benzyl mercaptan. This makes the effects of a stronger alcoholic sensation and a stronger stimulating sensation more pronounced. When benzyl mercaptan is included, the benzyl mercaptan content may be, for example, 5 ng / L or more and less than 100 ng / L. When the benzyl mercaptan content is within this range, the effects of reducing the wort odor, as well as the effects of a stronger cooling sensation, crispness, alcoholic sensation, and stimulating sensation are all significantly exhibited. In addition, the deliciousness of the beer-flavored beverage is also significantly improved.

[0028] Benzyl mercaptan is a compound also known as phenylmethanethiol.

[0029] If the beer-flavored beverage according to this embodiment contains benzyl mercaptan, the benzyl mercaptan content of the beer-flavored beverage according to this embodiment is, for example, greater than 0 ng / L, 0.5 ng / L or more, 1 ng / L or more, 1.5 ng / L or more, 2 ng / L or more, 2.5 ng / L or more, 3 ng / L or more, 3.5 ng / L or more, 4 ng / L or more, 4.5 ng / L or more, 5 ng / L or more, 5.5 ng / L or more, or 6 ng / L. The above may be 6.5 ng / L or higher, 7 ng / L or higher, 7.5 ng / L or higher, 8 ng / L or higher, 8.5 ng / L or higher, 9 ng / L or higher, 9.5 ng / L or higher, 10 ng / L or higher, 10.5 ng / L or higher, 11 ng / L or higher, 11.5 ng / L or higher, 12 ng / L or higher, 12.5 ng / L or higher, 13 ng / L or higher, 13.5 ng / L or higher, 14 ng / L or higher, 14.5 ng / L or higher, or 15 ng / L or higher. If the beer-flavored beverage according to this embodiment contains benzyl mercaptan, the benzyl mercaptan content of the beer-flavored beverage according to this embodiment may be, for example, 200 ng / L or less, 190 ng / L or less, 180 ng / L or less, 170 ng / L or less, 160 ng / L or less, 150 ng / L or less, 140 ng / L or less, 130 ng / L or less, 120 ng / L or less, 110 ng / L or less, 100 ng / L or less, less than 100 ng / L, 95 ng / L or less, 90 ng / L or less, 85 ng / L or less, 80 ng / L or less, 75 ng / L or less, 70 ng / L or less, 65 ng / L or less, 60 ng / L or less, 55 ng / L or less, 50 ng / L or less, 45 ng / L or less, 40 ng / L or less, 35 ng / L or less, 30 ng / L or less, 25 ng / L or less, or 20 ng / L or less.

[0030] The benzyl mercaptan content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding benzyl mercaptan at any stage when manufacturing the beer-flavored beverage by conventional methods, by appropriately selecting the type and amount of raw materials used to increase or decrease the benzyl mercaptan content, and by any combination thereof. The addition of benzyl mercaptan may be, for example, by adding benzyl mercaptan itself, or by adding a composition containing benzyl mercaptan.

[0031] The benzyl mercaptan content of beer-flavored beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0032] The beer-flavored beverage according to this embodiment may contain de-alcoholized wort ferment. The de-alcoholized wort ferment is obtained by removing alcohol from the wort ferment obtained by brewing. There are no particular restrictions on the method of removing alcohol, and it can be carried out according to conventional methods such as distillation (e.g., vacuum distillation), freeze-drying, and membrane separation. By including de-alcoholized wort ferment, the fermentation flavor can be enhanced, and the taste of the beer-flavored beverage becomes even better. It is preferable that the de-alcoholized wort ferment is de-alcoholized wort ferment obtained by membrane separation. De-alcoholized wort ferment obtained by membrane separation is obtained by removing alcohol from the wort ferment using membrane separation technology such as reverse osmosis (RO) membranes, nanofiltration (NF) membranes, ultrafiltration (UF) membranes, and microfiltration (MF) membranes. In the production of de-alcoholized wort ferment, it is generally said that a large loss of volatile components occurs, but in the case of membrane separation, the change in volatile components is small, so it is possible to produce de-alcoholized wort ferment with a better flavor. Furthermore, dealcoholized wort fermentation liquid includes not only liquid from which alcohol has been completely removed, but also liquid from which some or most of the alcohol has been removed.

[0033] The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or scorching at a relatively high temperature (e.g., about 120°C) during malt production may be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0034] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0035] The beer-flavored beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt usage ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. Alternatively, the malt usage ratio may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0036] The beer-flavored beverage according to this embodiment may contain bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc., which are commonly used in beverages, as long as they do not impair the effects of the present invention. Examples of bittering agents include, in addition to the hops mentioned above, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, cinchona extract, etc. Examples of coloring agents 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 glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of salts include table salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

[0037] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-flavored beverage according to this embodiment can be measured 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, for example, adjusting the type and amount of raw materials used.

[0038] The total nitrogen content of the beer-flavored beverage according to this embodiment may be, for example, 0 mg / 100 mL or more and 100 mg / 100 mL or less. The total nitrogen content of the beer-flavored beverage according to this embodiment may be, for example, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 15 mg / 100 mL or more, or 20 mg / 100 mL or more, and may be 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, 70 mg / 100 mL or less, 65 mg / 100 mL or less, 60 mg / 100 mL or less, 55 mg / 100 mL or less, or 50 mg / 100 mL or less.

[0039] The total nitrogen content of beer-flavored beverages can be measured, for example, by the "8.9.1 Kjeldahl method" or "8.9.2 Combustion method (modified Dumas method)" described in "8.9 Total Nitrogen" 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).

[0040] The total nitrogen content can be adjusted, for example, by adding a nitrogen source when manufacturing beer-flavored beverages by conventional methods so that the content falls within the above range, by appropriately selecting raw material types that result in a higher or lower total nitrogen content, and by any combination of these methods. The nitrogen source may be, for example, protein (e.g., soy protein, pea protein, or their decomposition products), amino acids, etc.

[0041] The pH of the beer-flavored beverage according to this embodiment may be, for example, 2.5 or more and 5.0 or less. The lower limit of the pH of the beer-flavored beverage according to this embodiment is preferably 2.8 or higher, more preferably 3.0 or higher, even more preferably 3.3 or higher, and even more preferably 3.5 or higher, from the viewpoint of excellent beer fermentation and smoothness. The upper limit of the pH of the beer-flavored beverage according to this embodiment is preferably less than 5.0, more preferably 4.8 or lower, even more preferably 4.5 or lower, and even more preferably 4.0 or lower, from the viewpoint of excellent preservation. The pH of the beer-flavored beverage according to this embodiment can be adjusted by adding an acidulant and / or a pH adjuster. The pH of the beer-flavored beverage according to this embodiment can also be measured by the method described in "8.7 pH" 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).

[0042] 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.

[0043] The beer-flavored beverage according to this embodiment can be provided in a container. That is, the beer-flavored beverage according to this embodiment may be a beer-flavored beverage in a container. The container can be any container that can be sealed, and so-called metal containers (such as aluminum or steel cans or barrels) 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 container 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.

[0044] [Method of manufacturing beer-flavored beverages] The beer-flavored beverage according to this embodiment can be produced by a manufacturing method that includes, for example, adjusting the alcohol content to less than 5 v / v% and adjusting the heptyl acetate content to 0.6 μg / L or more. The manufacturing method may further include including benzyl mercaptan and adjusting the benzyl mercaptan content to the range described above. The manufacturing method may further include, for example, producing a beer-flavored beverage by mixing raw materials (blending method), or producing a beer-flavored beverage through fermentation with yeast or the like (fermentation method).

[0045] A manufacturing method (method by blending) according to one embodiment includes, for example, a blending step of blending water, heptyl acetate, and, if necessary, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, fermented liquid obtained by brewing), benzyl mercaptan, dealcoholized wort ferment liquid, and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.) and other raw materials such as wort in a raw material tank. The blending step can be carried out in accordance with conventional methods, except for adjusting the alcohol content, heptyl acetate content, and, if necessary, the benzyl mercaptan content within the above ranges.

[0046] 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, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers together with the containers.

[0047] 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, for example, 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 beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process.

[0048] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0049] The preparation process is the process of preparing the pre-fermentation liquid used for fermentation. The preparation process may be, for example, the process of obtaining the pre-fermentation liquid using raw materials and preparation water (water used in the preparation process). The preparation process may include, for example, a saccharification process to produce mash from raw materials and preparation water, a filtration process to obtain a sugar-containing liquid by filtering the mash, a boiling process to boil the sugar-containing liquid, a removal process to remove solids from the raw material liquid, and a cooling process to cool the raw material liquid.

[0050] The saccharification process includes a step in which, after adding the raw materials and brewing water, the temperature is adjusted to 60-78°C and maintained at that temperature. In this step, the temperature is maintained at 60-78°C for, for example, 10-120 minutes. This allows, for example, the saccharification of the raw materials to progress and soluble components to be dissolved, resulting in a mash containing components necessary for yeast metabolism. The mash obtained in the saccharification process is filtered in a filtration process to become a sugar-containing liquid.

[0051] 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 the process of mixing the aforementioned barley raw materials with water, the process of saccharifying the liquid containing the raw materials and water by a conventional method to obtain a saccharified liquid, and the process of filtering the saccharified liquid. During saccharification, an enzyme preparation containing a polysaccharide-degrading enzyme and / or an enzyme preparation containing a protein-degrading enzyme may be added.

[0052] Hops may be added to the raw material liquid during the boiling process. 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.

[0053] 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.

[0054] In the preparation process, a method for controlling the activity of β-amylase may be employed. Specifically, this involves omitting or shortening the temperature maintenance step of 60-78°C in the saccharification process. This suppresses saccharification, thereby reducing alcohol production during the fermentation process and allowing for adjustment of the alcohol content.

[0055] The fermentation process involves fermenting the pre-fermentation liquid with yeast. The fermentation process yields a post-fermentation liquid, which is the result of fermenting the pre-fermentation liquid with yeast. In the fermentation process, alcoholic fermentation is carried out by yeast. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, yielding a post-fermentation liquid containing alcohol produced by the yeast.

[0056] The yeast used in the fermentation process can be ordinary brewer's yeast, or it can be yeast with low alcohol production capacity (for example, yeast with low maltose assimilation ability). By using yeast with low alcohol production capacity, alcohol production during the fermentation process can be suppressed, making it easier to adjust the alcohol content.

[0057] In the manufacturing method according to this embodiment, the post-fermentation process may include steps for maturing and cooling the post-fermentation liquid, and for filtering the post-fermentation liquid. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0058] In the manufacturing method according to this embodiment, other post-fermentation steps may include heating (sterilization) of the post-fermentation liquid (or the post-fermentation liquid after the filtration step), and the addition of various additives (for example, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, water-soluble dietary fiber).

[0059] The manufacturing method (fermentation method) according to this embodiment can be carried out in accordance with conventional methods, except that the alcohol content, heptyl acetate content, and, if necessary, the benzyl mercaptan content are adjusted to the above ranges. The alcohol content, heptyl acetate content, and benzyl mercaptan content can be adjusted by the method described above.

[0060] [Methods to improve the cooling sensation of beer-flavored beverages] The method for improving the cooling sensation of a beer-flavored beverage according to this embodiment includes adjusting the alcohol content of the beer-flavored beverage to less than 5 v / v% and adjusting the heptyl acetate content to 0.6 μg / L or more. The above-described embodiments can be applied without limitation as specific examples of the method according to this embodiment. [Examples]

[0061] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0062] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Barley extract, acidulant, water-soluble dietary fiber, soybean polysaccharide, soybean peptide, bittering agent, sweetener, antioxidant, and caramel coloring were added to the water, and then carbonated water was added to produce the beer-flavored beverage of Test Example 1-1 (extract concentration 2.3 w / w%).

[0063] The beer-flavored beverage of Test Example 1-1 was used as the base liquid, and heptyl acetate and / or benzyl mercaptan were added to it in the amounts shown in Table 1 to produce the beer-flavored beverages of Test Examples 1-2 to 1-9.

[0064] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" 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 expanded in 2013).

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

[0066] <Measurement of benzyl mercaptan content> The benzyl mercaptan content of beer-flavored beverages was measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0067] <Measurement of Bitterness Value (BU)> The bitterness value of beer-flavored beverages was measured using 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 expanded in 2013).

[0068] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages in Test Examples 1-1 to 1-9, focusing on the following evaluation criteria: "Wort aroma," "Coolness," "Crispness," "Alcohol content," "Pungency," and "Overall evaluation as beer." The sensory evaluations were performed by a panel of five trained discriminatory individuals. Each evaluation criterion was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score.

[0069] "Wort odor" refers to off-flavors derived from malt, hops, and other components of the wort. The evaluation criteria for "wort odor" are as follows: 5 points: I feel it strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: I feel it a little 1 point: I don't feel it. For "Wort odor," the score for the beer-flavored beverage in Test Example 1-1 was fixed at 5 points, and the score for the beer-flavored beverage in Test Example 3-3 (described later) was fixed at 1 point. These were then used as a baseline to evaluate the other beer-flavored beverages.

[0070] "Coolness" refers to the feeling of coolness perceived during the initial aroma and after-scent stage. The evaluation criteria for "coolness" are as follows: 5 points: I feel it strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: I feel it a little 1 point: I don't feel it. For the "cooling sensation," the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 3-3 (described later) was fixed at 4 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0071] "Crispness" refers to the absence of sweetness or off-flavors in the aftertaste. The criteria for evaluating "crispness" are as follows: 5 points: I feel it strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: I feel it a little 1 point: I don't feel it. For "crispness," the score of the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score of the beer-flavored beverage in Test Example 3-3 (described later) was fixed at 5 points. These were then used as a baseline to evaluate the other beer-flavored beverages.

[0072] "Alcohol sensation" refers to the spread of flavor and aroma felt as the drink goes down the throat after being taken into the mouth. The evaluation criteria for "alcohol sensation" are as follows: 5 points: I feel it strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: I feel it a little 1 point: I don't feel it. For "alcohol sensation," the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 3-3 (described later) was fixed at 5 points. These were used as a baseline to evaluate other beer-flavored beverages.

[0073] "Stimulation" refers to the pleasant level of stimulation felt on the tongue when the food is placed in the mouth. The evaluation criteria for "stimulation" are as follows: 5 points: I feel it strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: I feel it a little 1 point: I don't feel it. For "stimulation," the score for the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score for the beer-flavored beverage in Test Example 3-3 (described later) was fixed at 5 points. These scores were then used as a baseline to evaluate the other beer-flavored beverages.

[0074] The "Overall Rating as a Beer" indicates the deliciousness of the beer-flavored beverage. The evaluation criteria for the "Overall Rating as a Beer" are as follows: 5 points: I feel it strongly. 4 points: Feels slightly strong 3 points: Feel 2 points: I feel it a little 1 point: I don't feel it. For the "overall evaluation as beer," the score of the beer-flavored beverage in Test Example 1-1 was fixed at 1 point, and the score of the beer-flavored beverage in Test Example 3-3 (described later) was fixed at 5 points. These scores were then used as a baseline to evaluate other beer-flavored beverages.

[0075] The results are shown in Table 1. The bitterness value (BU) of the beer-flavored beverages in Test Examples 1-1 to 1-9 was 14 in all cases.

[0076] [Table 1]

[0077] The results from Test Examples 1-1 to 1-5 show that as the heptyl acetate content increases, the wort odor decreases and the cooling sensation becomes stronger. Furthermore, increasing the heptyl acetate content enhances the crispness, alcoholic taste, and stimulating sensation. In particular, when the heptyl acetate content is between 0.8 μg / L and 12 μg / L, all of the above effects become more pronounced, and the overall evaluation of the beer improves.

[0078] The results from Test Examples 1-3 and 1-6 to 1-9 show that, in addition to the heptyl acetate content being within a specific range, the presence of benzyl mercaptan results in a stronger perception of alcohol and irritation. In particular, when the benzyl mercaptan content is between 5 ng / L and 100 ng / L, the effects of reducing wort odor, as well as the effects of increased coolness, crispness, alcohol sensation, and irritation are all significantly exhibited. Furthermore, it can be seen that the overall evaluation of the beer is also higher as a result.

[0079] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used as raw materials, and wort was prepared by conventional methods. Yeast was added to the prepared wort and fermented to produce the beer-flavored beverage of Test Example 2-1.

[0080] Using the beer-flavored beverage of Test Example 2-1 as the base liquid, heptyl acetate and / or benzyl mercaptan were added to it in the amounts shown in Table 2 to produce the beer-flavored beverages of Test Examples 2-2 and 2-3.

[0081] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0082] <Measurement of heptyl acetate content> The heptyl acetate content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0083] <Measurement of benzyl mercaptan content> The benzyl mercaptan content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0084] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages of Test Examples 2-1 to 2-3, focusing on the following evaluation items: "Wort aroma," "Coolness," "Crispness," "Alcohol sensation," "Pungency," and "Overall evaluation as beer." The sensory evaluations were performed using the same method as in Test Example 1.

[0085] The results are shown in Table 2.

[0086] [Table 2]

[0087] As shown in Table 2, the same trend as in Test Example 1 was observed even when the alcohol content was set to 1.5 v / v%.

[0088] [Test Example 3: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used as raw materials, and wort was prepared by conventional methods. Yeast was added to the prepared wort and fermented to produce the beer-flavored beverage of Test Example 3-1.

[0089] Using the beer-flavored beverage of Test Example 3-1 as the base liquid, heptyl acetate and / or benzyl mercaptan were added to it in the amounts shown in Table 3 to produce the beer-flavored beverages of Test Examples 3-2 and 3-3.

[0090] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0091] <Measurement of heptyl acetate content> The heptyl acetate content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0092] <Measurement of benzyl mercaptan content> The benzyl mercaptan content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0093] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages from Test Examples 3-1 to 3-3, focusing on the following evaluation criteria: "Wort aroma," "Coolness," "Crispness," "Alcohol sensation," "Pungency," and "Overall evaluation as beer." The sensory evaluations were performed using the same method as in Test Example 1.

[0094] The results are shown in Table 3.

[0095] [Table 3]

[0096] As shown in Table 3, the same trend as in Test Examples 1 and 2 was observed even when the alcohol content was set to 3v / v%.

[0097] [Test Example 4: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used to prepare wort using a conventional method. Yeast was added to the prepared wort and fermented using a conventional method to obtain a wort ferment. The obtained wort ferment was subjected to vacuum distillation (at a pressure of approximately 60 mbar) to remove alcohol and obtain a dealcoholized wort ferment with an alcohol content of less than 1.0 v / v%. Specifically, crushed malt, enzymes, water treatment agents, and hot water were added to a mashing tank and saccharification was carried out at a temperature of 60°C to 78°C (saccharification process). The mash obtained in the saccharification process was filtered to obtain a sugar-containing liquid (filtration process). The sugar-containing liquid was transferred to a boiling kettle, hops were added, and it was boiled for 90 minutes (boiling process). Hot water was added to the boiled liquid obtained in the boiling process to replace the evaporated water, and the heat trube was removed in a whirlpool tank (removal process). After that, it was cooled to 10°C to obtain cold wort (cooling process). Brewer's yeast was added to this wort and it was fermented at around 10°C for 7 days (fermentation process). The brewer's yeast was removed from the obtained post-fermentation liquid and transferred to another tank where it was stabilized for about one month. Next, deaerated water was added to the post-fermentation liquid to dilute it, and then it was filtered to obtain wort ferment. From the obtained wort ferment, alcohol and volatile components were removed by vacuum distillation to obtain dealcoholized wort ferment with an alcohol content of less than 1.0 v / v% (dealcoholized wort ferment). Deaerated water was added to the obtained dealcoholized wort ferment to produce the beer-flavored beverage of Test Example 4-1 (alcohol content 0.35 v / v%).

[0098] Using the beer-flavored beverage of Test Example 4-1 as the base liquid, heptyl acetate and / or benzyl mercaptan were added to it in the amounts shown in Table 4 to produce the beer-flavored beverages of Test Examples 4-2 and 4-3.

[0099] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0100] <Measurement of heptyl acetate content> The heptyl acetate content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0101] <Measurement of benzyl mercaptan content> The benzyl mercaptan content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0102] <Measurement of Bitterness Value (BU)> The bitterness value of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0103] <Measurement of total nitrogen content> The total nitrogen content of beer-flavored beverages was measured using either the "8.9.1 Kjeldahl method" or the "8.9.2 Combustion method (modified Dumas method)" as described in "8.9 Total Nitrogen" 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).

[0104] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages from Test Examples 4-1 to 4-3, focusing on the following evaluation criteria: "Wort aroma," "Coolness," "Crispness," "Alcohol sensation," "Pungency," and "Overall evaluation as beer." The sensory evaluations were performed using the same method as in Test Example 1.

[0105] The results are shown in Table 4. The bitterness value (BU) of the beer-flavored beverages in Test Examples 4-1 to 4-3 was 15, and the total nitrogen content was 44 mg / 100 mL in all cases.

[0106] [Table 4]

[0107] As shown in Table 4, even when the alcohol content was reduced to 0.35 v / v% by removing alcohol by vacuum distillation after fermentation, the same trend as in Test Examples 1-3 was observed. Furthermore, the beer-flavored beverages in Test Examples 4-1 to 4-3 contained de-alcoholized wort fermentation liquid, resulting in a more pronounced fermented flavor.

[0108] [Test Example 5: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used to prepare wort by conventional methods. Yeast was added to the prepared wort and fermented by conventional methods to obtain a wort ferment. The obtained wort ferment was degassed, and then approximately 20% of the alcohol was removed by reducing the pressure to less than 100 mbar at 40°C, resulting in an alcohol content of less than 1 v / v% in the remaining liquid. Next, the pressure was reduced to less than 20 mbar and freeze-dried to obtain a dried powder. The obtained dried powder was dissolved in an equal volume of carbonated water with the wort ferment to obtain a dealcoholized wort ferment with an alcohol content of less than 0.005 v / v%. Specifically, crushed malt, enzymes, water treatment agents, and hot water were added to a mashing tank and saccharification was carried out at a temperature of 60°C to 78°C (saccharification process). The mash obtained in the saccharification process was filtered to obtain a sugar-containing liquid (filtration process). The sugar-containing liquid was transferred to a boiling kettle, hops were added, and it was boiled for 90 minutes (boiling process). In the boiling process, hot water was added to the boiled liquid to compensate for evaporation, and the heat trube was removed in a whirlpool tank (removal process). The mixture was then cooled to 10°C to obtain cold wort (cooling process). Brewer's yeast was added to this wort, and it was fermented at around 10°C for 7 days (fermentation process). The brewer's yeast was removed from the resulting fermented liquid, and it was transferred to another tank for approximately one month to stabilize. Next, the fermented liquid was diluted with deaerated water, filtered, and then the wort ferment was obtained. The obtained wort ferment was deaerated by conventional methods under reduced pressure, and then the pressure was reduced to less than 100 mbar at 40°C to remove approximately 20% of the alcohol, resulting in an alcohol content of less than 1 v / v% in the remaining liquid. The remaining liquid was frozen, and then freeze-dried under reduced pressure to less than 20 mbar to obtain a dried powder. The obtained dried powder was dissolved in an equal volume of carbonated water with the wort ferment to obtain a dealcoholized wort ferment with an alcohol content of less than 0.005 v / v%. The resulting dealcoholized wort ferment was used as the beer-flavored beverage in Test Example 5-1.

[0109] Using the beer-flavored beverage of Test Example 5-1 as the base liquid, heptyl acetate and / or benzyl mercaptan were added to it in the amounts shown in Table 5 to produce the beer-flavored beverages of Test Examples 5-2 and 5-3.

[0110] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0111] <Measurement of heptyl acetate content> The heptyl acetate content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0112] <Measurement of benzyl mercaptan content> The benzyl mercaptan content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0113] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages from Test Examples 5-1 to 5-3, focusing on the following evaluation criteria: "Wort aroma," "Coolness," "Crispness," "Alcohol sensation," "Pungency," and "Overall evaluation as beer." The sensory evaluations were performed using the same method as in Test Example 1.

[0114] The results are shown in Table 5.

[0115] [Table 5]

[0116] As shown in Table 5, even when the alcohol content was reduced to less than 0.005 v / v% by freeze-drying after fermentation, the same trend as in Test Examples 1-4 was observed. Furthermore, the beer-flavored beverages in Test Examples 5-1 to 5-3 contained de-alcoholized wort fermentation liquid, resulting in a more pronounced fermented flavor.

[0117] [Test Example 6: Manufacturing and Evaluation of Beer-Flavored Beverages] <Manufacturing of beer-flavored beverages> Malt and hops were used to prepare wort by conventional methods. Yeast was added to the prepared wort and fermented by conventional methods to obtain a wort ferment. The obtained wort ferment was degassed, and alcohol was removed by membrane separation while keeping it warm at 20°C (room temperature). Then, it was filled up with distilled water to obtain a dealcoholized wort ferment with an alcohol content of less than 0.5 v / v%. Specifically, crushed malt, enzymes, water treatment agents, and hot water were added to a mashing tank and saccharification was carried out at a temperature of 60°C to 78°C (saccharification process). The mash obtained in the saccharification process was filtered to obtain a sugar-containing liquid (filtration process). The sugar-containing liquid was transferred to a boiling kettle, hops were added, and it was boiled for 90 minutes (boiling process). Hot water was added to the boiled liquid obtained in the boiling process to replace the evaporated water, and the heat trube was removed in a whirlpool tank (removal process). After that, it was cooled to 10°C to obtain cold wort (cooling process). Brewer's yeast was added to this wort and fermented at around 10°C for 7 days (fermentation process). The brewer's yeast was removed from the resulting post-fermentation liquid and transferred to another tank where it was stabilized for about 1 month. Next, deaerated water was added to the post-fermentation liquid to dilute it, and then it was filtered to obtain the wort ferment. The obtained wort ferment was deaerated under reduced pressure by a conventional method, kept warm at 20°C (room temperature), and membrane separation was performed using an NF membrane (manufactured by Nitto Denko Corporation, membrane pore size: several nanometers) to remove alcohol. When the liquid volume was reduced by half, the membrane separation process was terminated, and the liquid was filled up with distilled water to return it to the volume before the membrane separation process, obtaining a de-alcoholized wort ferment with an alcohol content of less than 0.5 v / v%. Carbonated water was added to the obtained de-alcoholized wort ferment to produce the beer-flavored beverage (alcohol content 0.16 v / v%) of Test Example 6-1.

[0118] Using the beer-flavored beverage of Test Example 6-1 as the base liquid, heptyl acetate and / or benzyl mercaptan were added to it in the amounts shown in Table 6 to produce the beer-flavored beverages of Test Examples 6-2 and 6-3.

[0119] <Measuring alcohol content> The alcohol content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0120] <Measurement of heptyl acetate content> The heptyl acetate content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0121] <Measurement of benzyl mercaptan content> The benzyl mercaptan content of the beer-flavored beverage was measured using the same method as in Test Example 1.

[0122] <Sensory evaluation> Sensory evaluations were conducted on the beer-flavored beverages of Test Examples 6-1 to 6-3, focusing on the following evaluation items: "Wort aroma," "Coolness," "Crispness," "Alcohol sensation," "Pungency," and "Overall evaluation as beer." The sensory evaluations were performed using the same method as in Test Example 1.

[0123] The results are shown in Table 6.

[0124] [Table 6]

[0125] As shown in Table 6, even when the alcohol content was reduced to less than 0.5 v / v% by removing alcohol by membrane separation after fermentation, the same trend as in Test Examples 1-5 was observed. Furthermore, the beer-flavored beverages in Test Examples 6-1 to 6-3 contained de-alcoholized wort fermentation liquid, resulting in a more pronounced fermented flavor.

Claims

1. The alcohol content is less than 1 v / v%, Contains de-alcoholized wort fermentation liquid, It contains heptyl acetate, A beer-flavored beverage containing 50.0 μg / L or less of heptyl acetate.

2. The beer-flavored beverage according to claim 1, wherein the heptyl acetate content is 0.8 μg / L or more and less than 12 μg / L.

3. A beer-flavored beverage according to claim 1 or 2, further comprising benzyl mercaptan.

4. The beer-flavored beverage according to claim 3, wherein the benzyl mercaptan content is 5 ng / L or more and less than 100 ng / L.

5. A beer-flavored beverage according to claim 1 or 2, comprising a dealcoholized wort fermentation liquid obtained by membrane separation.

6. A beer-flavored beverage according to claim 1 or 2, wherein the alcohol content is less than 0.005 v / v%.

7. Adjust the alcohol content to less than 1 v / v%. To include a dealcoholized wort ferment, and This includes containing heptyl acetate. A method for producing a beer-flavored beverage having a heptyl acetate content of 50.0 μg / L or less.

8. Adjust the alcohol content to less than 1 v / v%. To include a dealcoholized wort ferment, and This includes containing heptyl acetate. A method for improving the cooling sensation of a beer-flavored beverage having a heptyl acetate content of 50.0 μg / L or less.

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