Beer-flavored beverage and method for producing the same

By controlling linalool and geraniol concentrations and their ratio to bitterness, the beer-flavored beverage achieves a balanced flavor and aroma, addressing the aroma-bitterness imbalance and enhancing taste quality.

JP7866118B1Active Publication Date: 2026-05-26KIRIN BREWERY CO LTD +1
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Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
KIRIN BREWERY CO LTD
Filing Date
2025-06-24
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Existing beer-flavored beverages struggle to achieve a balance between aroma and bitterness, often resulting in a watery taste if the aroma is insufficient or an unpleasant aftertaste if it is excessive, while also failing to meet diverse consumer preferences.

Method used

The concentrations of linalool and geraniol are maintained within specific ranges, and their ratio to bitterness is controlled to provide a balanced flavor, with linalool between 100-300 ppb and geraniol between 15-180 ppb, and their combined ratio to bitterness between 8-19, enhancing the aroma and taste.

Benefits of technology

This approach results in a beer-flavored beverage with a good aroma and taste, offering a balanced flavor that suppresses unpleasant tastes, improves freshness and fruitiness, and provides a refreshing experience.

✦ Generated by Eureka AI based on patent content.

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Abstract

To provide beer-flavored beverages with improved vibrancy and / or fruitiness. [Solution] According to the present invention, a beer-flavored beverage is provided that satisfies the following conditions: (1) the linalool concentration and geraniol concentration of the beverage are 100 ppb or more and 300 ppb or less and 15 ppb or more and 180 ppb or less, respectively; and (2) the ratio of the total concentration of linalool concentration (ppb) and geraniol concentration (ppb) of the beverage to the bitterness value (BU) of the beverage is 8 or more and 19 or less. In the present invention, the ratio of linalool concentration (ppb) to geraniol concentration (ppb) can be 0.6 or more and 20 or less.
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