Beer-flavored beverage and method for producing the same, and method for improving the esteriness and maltiness of a beer-flavored beverage.

Abstract

To provide a beer taste beverage excellent in ester feeling, and profound feeling of malt, while having a low malt ratio.SOLUTION: In a beer taste beverage, a malt ratio is below 50%, and a syringol content is 5 μg / L or more and 150 μg / L or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-taste beverage and a method for producing the same. The present invention also relates to a method for improving the ester feel and the richness of malt in a beer-taste beverage.

Background Art

[0002] In recent years, beer-taste beverages using various auxiliary raw materials other than malt have been actively developed. Therefore, methods for improving the flavor of beer-taste beverages with a low malt usage ratio (malt ratio) have been studied. For example, Patent Document 1 discloses a fermented malt beverage that has less malt off-flavor, has sufficient acidity, and has good lightness, wherein the malt ratio of the fermentation raw material is less than 50% by mass, and the total content of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid is 800 to 1200 mg / L, and the linalool content is 0.5 to 3 ppb.

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 malt usage ratio (malt ratio) tend to lack flavors derived from malt, such as ester feel and the richness of malt, and there is room for improvement in flavor. The present inventors have found that, in a beer-taste beverage with a reduced malt ratio, by adjusting the content of a predetermined aroma component within a specific range, a beer-taste beverage with improved ester feel and richness of malt can be obtained.

[0005] This invention is based on this finding and aims to provide a beer-flavored beverage that has excellent ester characteristics and a rich maltiness despite having a low malt content. [Means for solving the problem]

[0006] The present invention relates to a beer-flavored beverage having a malt ratio of less than 50% and a syringol content of 5 μg / L or more and 150 μg / L or less.

[0007] The beer-flavored beverage according to the present invention is a beer-flavored beverage with a malt ratio of less than 50%, but because the syringol content is adjusted to be within the range of 5 μg / L to 150 μg / L, it has excellent ester characteristics and a rich maltiness.

[0008] The above-mentioned beer-flavored beverage preferably contains 1 μg / L or more of geraniol.

[0009] The above-mentioned beer-flavored beverage preferably contains 10 μg / L or more of acetvanilone.

[0010] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the malt ratio to less than 50% and adjusting the syringe content to 5 μg / L or more and 150 μg / L or less.

[0011] The present invention further relates to a method for improving the esteriness and maltiness of a beer-flavored beverage, comprising adjusting the malt ratio to less than 50% and adjusting the syringol content to 5 μg / L or more and 150 μg / L or less. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a beer-flavored beverage that has excellent ester characteristics and a rich maltiness despite having a low malt content. [Modes for carrying out the invention]

[0013] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0014] [Beer-flavored beverage] The beer-flavored beverage according to this embodiment has a malt ratio of less than 50% and a syringe content of 5 μg / L to 150 μg / L.

[0015] In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. The beer-flavored beverage according to this embodiment may be a beer-flavored alcoholic beverage with an alcohol content of 1 v / v% or more, or 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.

[0016] Examples of beer-flavored alcoholic beverages include, but are not limited to, those classified as sparkling alcoholic beverages, other brewed alcoholic beverages, and liqueurs under the Liquor Tax Act (Act No. 8 of 2020). The beer-flavored alcoholic beverages according to this embodiment are not limited to those exemplified above.

[0017] The alcohol content of beer-flavored alcoholic beverages is not particularly limited and may be, for example, 1v / v% or more, 2v / v% or more, 3v / v% or more, 4v / v% or more, or 5v / v% or more. Alternatively, the alcohol content of beer-flavored alcoholic beverages may be, for example, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9v / v% or less, 8v / v% or less, 7v / v% or less, 6v / v% or less, 5v / v% or less, 4v / v% or less, or 3v / v% or less.

[0018] The alcohol content of non-alcoholic beer-flavored beverages may be less than 1 v / v%, and may be 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, or less than 0.005 v / v% (0.00 v / v%). Alternatively, the alcohol content of non-alcoholic beer-flavored beverages may be 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0019] The alcohol content of beer-flavored beverages can be measured, for example, based on the vibrating densimeter method described in the National Tax Agency's prescribed analytical method (ordinance) "3. Sake 3-4. Alcohol Content".

[0020] Syringol is a compound also known as 2,6-dimethoxyphenol. The syringol content in the beer-flavored beverage according to this embodiment may be 5 μg / L to 150 μg / L based on the total amount of the beer-flavored beverage. Surprisingly, the inventors found that having a syringol content within this range results in excellent ester characteristics and a rich maltiness.

[0021] The content of syringol in the beer - flavored beverage according to this embodiment is preferably 15 μg / L or more and 150 μg / L or less based on the total amount of the beer - flavored beverage. When the content of syringol is within this range, in addition to the ester feeling and the richness of malt, the aftertaste remaining later is also excellent. From the same perspective, the content of syringol in the beer - flavored beverage according to this embodiment is preferably 16 μg / L or more, 17 μg / L or more, 18 μg / L or more, 19 μg / L or more, 20 μg / L or more, 30 μg / L or more, 40 μg / L or more, or 50 μg / L or more based on the total amount of the beer - flavored beverage. Further from the same perspective, the content of syringol in the beer - flavored beverage according to this embodiment is preferably 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, 90 μg / L or less, 80 μg / L or less, 70 μg / L or less, 60 μg / L or less, 50 μg / L or less, 40 μg / L or less, 35 μg / L or less, 30 μg / L or less, 25 μg / L or less, 24 μg / L or less, 23 μg / L or less, 22 μg / L or less, or 21 μg / L or less based on the total amount of the beer - flavored beverage.

[0022] The content of syringol in the beer - flavored beverage can be measured, for example, by the method of Solid Phase MicroExtraction - Gas Chromatography - Mass Spectrometry (SPME - GC - MS).

[0023] The content of syringol in the beer - flavored beverage according to this embodiment can be adjusted, for example, by adding syringol so that the content is within the above - mentioned range when producing the beer - flavored beverage by a conventional method. When adding syringol, for example, syringol itself may be added, or a composition containing syringol (for example, a flavor composition) and raw materials, etc. may be added.

[0024] The beer-flavored beverage according to this embodiment may further contain geraniol. Geraniol is a compound also known as 3,7-dimethyl-2,6-octadien-1-ol. When the beer-flavored beverage according to this embodiment contains geraniol, the content of geraniol in the beer-flavored beverage according to this embodiment may be, for example, 1 μg / L or more based on the total amount of the beer-flavored beverage.

[0025] Since the ester feeling, the richness of malt, and the aftertaste remaining later of the beer-flavored beverage according to this embodiment become even more excellent, the content of geraniol in the beer-flavored beverage according to this embodiment is 1.5 μg / L or more, 2.0 μg / L or more, 2.5 μg / L or more, 2.6 μg / L or more, 2.7 μg / L or more, 2.8 μg / L or more, 2.9 μg / L or more, 3.0 μg / L or more, 4.0 μg / L or more, or 5.0 μg / L or more based on the total amount of the beer-flavored beverage. From the same viewpoint, the content of geraniol in the beer-flavored beverage according to this embodiment is preferably 11 μg / L or less, 10 μg / L or less, 9 μg / L or less, 8 μg / L or less, 7 μg / L or less, 6 μg / L or less, 5 μg / L or less, 4 μg / L or less, 3.5 μg / L or less, 3.4 μg / L or less, 3.3 μg / L or less, 3.2 μg / L or less, or 3.1 μg / L or less based on the total amount of the beer-flavored beverage.

[0026] The content of geraniol in the beer-flavored beverage can be measured, for example, by the Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) method.

[0027] The geraniol content in the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding geraniol to the beer-flavored beverage when manufacturing it by a conventional method so that the content falls within the above range, or by using raw materials that can contain geraniol to manufacture the beer-flavored beverage. When adding geraniol, for example, geraniol itself may be added, or a composition containing geraniol (e.g., a flavoring composition) may be added. Examples of raw materials that can contain geraniol to the beer-flavored beverage include raw materials that contain geraniol, and raw materials that contain precursors that are converted to geraniol in the manufacturing process. Specifically, examples include lemon myrtle, ginger, cardamom, sansho pepper, and hops.

[0028] The beer-flavored beverage according to this embodiment may further contain acetovanylone. Acetovanylon is a compound also known as 1-(4-hydroxy-3-methoxyphenyl)etanone. When the beer-flavored beverage according to this embodiment contains acetovanylone, the acetovanylone content in the beer-flavored beverage according to this embodiment may be, for example, 10 μg / L or more based on the total amount of the beer-flavored beverage.

[0029] In order to further enhance the esteriness, malty richness, and lingering aftertaste of the beer-flavored beverage according to this embodiment, the acetovanilone content in the beer-flavored beverage according to this embodiment is preferably 15 μg / L or more, 16 μg / L or more, 17 μg / L or more, 18 μg / L or more, 19 μg / L or more, 20 μg / L or more, 30 μg / L or more, 40 μg / L or more, or 50 μg / L or more, based on the total amount of the beer-flavored beverage. From a similar viewpoint, the acetovanilone content in the beer-flavored beverage according to this embodiment is preferably 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg / L or less, 110 μg / L or less, 100 μg / L or less, 90 μg / L or less, 80 μg / L or less, 70 μg / L or less, 60 μg / L or less, 50 μg / L or less, 40 μg / L or less, 30 μg / L or less, 25 μg / L or less, 24 μg / L or less, 23 μg / L or less, 22 μg / L or less, or 21 μg / L or less, based on the total amount of the beer-flavored beverage.

[0030] The acetovanilone content in beer-flavored beverages can be measured, for example, by extracting the sample with an organic solvent and then injecting the organic layer into gas chromatography-mass chromatography (GC-MS).

[0031] The acetavanylone content in the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding acetavanylone when manufacturing the beer-flavored beverage by a conventional method, so that the content falls within the above range. When adding acetavanylone, for example, acetavanylone itself may be added, or a composition containing acetavanylone (e.g., a flavoring composition) and raw materials may be added.

[0032] The beer-flavored beverage according to this embodiment has a malt ratio of less than 50%. The malt ratio is the ratio of malt contained in ingredients other than hops and water. Note that the "%" in the malt ratio means "mass %". The malt ratio may be, for example, 5% or more, 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, or 45% or more.

[0033] 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.

[0034] Malt is obtained by germinating grain. Examples of grain include barley, wheat, rye, oats, oats, pearl oats, and oats.

[0035] The beer-flavored beverage according to this embodiment may contain grain ingredients other than malt. Examples of grain ingredients other than malt include barley, wheat, rye, oats, oats, pearl oats and oats, as well as processed grain products such as grain extract. Grain extract is obtained by extracting grain extract containing sugars and nitrogen from grain.

[0036] The beer-flavored beverage according to this embodiment may use ingredients other than malt (auxiliary ingredients) as raw materials. Examples of auxiliary ingredients include starch raw materials such as corn, corn starch, corn grits, rice, and sorghum, and sugar raw materials such as liquid sugar and sugar. The beer-flavored beverage according to this embodiment may further contain fruits and flavorings specified by Cabinet Order as described in Article 3, Item 12, Subparagraph B of the Liquor Tax Act. When these ingredients are included, the content of the above fruits and flavorings is preferably less than 5 parts by weight per 100 parts by weight of malt.

[0037] 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.

[0038] 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 can be measured, for example, by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013). The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used.

[0039] The beer-flavored beverage according to this embodiment may be a fermented beverage (fermented beer-flavored beverage) or a non-fermented beverage (non-fermented beer-flavored beverage). Fermented beverages are produced through fermentation using yeast, etc. Non-fermented beverages are produced without fermentation using yeast, etc. Non-fermented beverages also include beer-flavored beverages produced by blending alcohol (for example, raw material alcohol, spirits, vodka, or other distilled alcohol) without fermentation using yeast, etc.

[0040] 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.

[0041] The beer-flavored beverage according to this embodiment can be provided in a container. Any airtight container is acceptable, and so-called metal containers (such as aluminum or steel cans or kegs) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time.

[0042] [Method of manufacturing beer-flavored beverages] The beer-flavored beverage according to this embodiment can be obtained by a manufacturing method that includes, for example, adjusting the malt ratio to less than 50% and adjusting the syringe content to 5 μg / L or more and 150 μg / L or less. This manufacturing method may, for example, involve mixing raw materials to produce a beer-flavored beverage (preparation method), or it may involve fermentation with yeast or the like to produce a beer-flavored beverage (fermentation method).

[0043] A manufacturing method (preparation method) according to one embodiment includes, for example, a blending step of blending water, hops and / or raw materials in a raw material tank.

[0044] 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.

[0045] 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, for example, from the viewpoint of processing speed, 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 filtered liquid 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. Furthermore, if a carbonated beverage is to be produced, for example, carbonation may be performed between the first sterilization process and the filling process.

[0046] In the manufacturing method according to this embodiment, the malt ratio can be adjusted, for example, by adjusting the type and amount of raw materials used in the blending process. Similarly, the content of syringol, geraniol, and / or acetovanylone can be adjusted, for example, by adjusting the type and amount of raw materials used in the blending process. Syringol, geraniol, and / or acetovanylone may be used as raw materials themselves, or a composition containing syringol, geraniol, and / or acetovanylone (for example, a flavoring composition) may be used as a raw material.

[0047] Other embodiments of the manufacturing method (fermentation method) include, for example, a preparation step and a fermentation step.

[0048] The preparation process is the process of preparing the pre-fermentation liquid to be 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 also include, for example, a boiling process in which the sugar-containing liquid is boiled, a removal process in which solids are removed from the raw material liquid, and a cooling process in which the raw material liquid is cooled.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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).

[0055] In the manufacturing method according to this embodiment, the malt ratio can be adjusted, for example, by adjusting the type and amount of raw materials used in the mashing process. In the manufacturing method according to this embodiment, the content of syringol, geraniol, and / or acetovanylone can be adjusted, for example, by adjusting the type and amount of raw materials used in the mashing process, or by adding syringol, geraniol, and / or acetovanylone to the post-fermentation liquid. Syringol, geraniol, and / or acetovanylone may be used as raw materials themselves, or a composition containing syringol, geraniol, and / or acetovanylone (for example, a flavoring composition) may be used as a raw material.

[0056] [Method to improve the esteriness and maltiness of beer-flavored beverages] The beer-flavored beverage according to this embodiment exhibits excellent ester characteristics and a rich maltiness. Therefore, the present invention can also be considered as a method for improving the ester characteristics and rich maltiness of a beer-flavored beverage, which includes adjusting the malt ratio to less than 50% and adjusting the syringol content to 5 μg / L or more and 150 μg / L or less. This method may further include adjusting the geraniol content to 1 μg / L or more and / or adjusting the acetovanylone content to 10 μg / L or more. A method further including adjusting the geraniol content and / or acetovanylone content can also be considered a method for improving the ester characteristics, rich maltiness, and lingering aftertaste of a beer-flavored beverage. The above-described embodiments can be applied without limitation as specific embodiments of these methods. [Examples]

[0057] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0058] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] (Manufacturing of beer-flavored beverages) A commercially available low-malt beer (malt ratio less than 25%, alcohol content 5.5 v / v%) was prepared and used as the beer-flavored beverage for Test Example 1-0. The syringol and geraniol content in the beer-flavored beverage of Test Example 1-0 was measured by the SPME-GC-MS method. In addition, the acetovanilone content in the beer-flavored beverage of Test Example 1-0 was measured by the GC-MS method using the organic layer after extracting the sample with an organic solvent.

[0059] Syringol, geraniol, and acetovanilone were added to the beer-flavored beverage of Test Example 1-0 to the amounts (final concentrations) shown in Tables 1-3 to obtain the beer-flavored beverages of Test Examples 1-1 to 1-5, Test Examples 2-1 to 2-3, and Test Examples 3-1 to 3-3.

[0060] (Sensory evaluation) Sensory evaluations were conducted on the beer-flavored beverages of Test Examples 1-0 to 1-5, Test Examples 2-1 to 2-3, and Test Examples 3-1 to 3-3, focusing on the evaluation items of "ester sensation," "malty richness," "lingering aftertaste," and "overall evaluation." The sensory evaluations were performed by three selected panelists with discriminatory abilities. Each evaluation item was rated on a 5-point scale from 1 to 5, and the average score was used as the evaluation score. Furthermore, for the evaluation items of "ester sensation," "malty richness," and "lingering aftertaste," the score of the beer-flavored beverage in Test Example 1-0 was set as 1 point (baseline), and the other beer-flavored beverages were evaluated against it.

[0061] "Esteriness" refers to the sensation of experiencing the characteristic elegance of esters produced by fermentation in beer; a higher score indicates a stronger esteriness. "Malt richness" refers to the sensation of experiencing the rich aroma and flavor derived from malt; a higher score indicates a stronger malt richness. "Lingering aftertaste" refers to the sensation of the flavor lasting a long time; a higher score indicates a stronger lingering aftertaste. The "Overall evaluation" item is based on the completeness of the beverage as a beer-flavored drink; a higher score indicates a higher level of completeness as a beverage. The results are shown in Tables 1-3.

[0062] [Table 1]

[0063] [Table 2]

[0064] [Table 3]

[0065] As shown in Table 1, beer-flavored beverages with a syringol content of 5 μg / L to 150 μg / L (Test Examples 1-1 to 1-4: all with a malt ratio of less than 25%) scored highly for "ester sensation" and "malt richness," indicating superior ester sensation and malt richness. Furthermore, beer-flavored beverages with a syringol content of 15 μg / L to 150 μg / L (Test Examples 1-2 to 1-4: all with a malt ratio of less than 25%) scored even higher for "ester sensation" and "malt richness," as well as high scores for "lingering aftertaste" and "overall evaluation," indicating superior ester sensation, malt richness, and lingering aftertaste, as well as superior overall beverage quality.

[0066] As shown in Table 2, in addition to having a syringol content of 5 μg / L to 150 μg / L, beer-flavored beverages with increased geraniol content (Test Examples 2-1 to 2-3) received higher scores for "ester sensation," "malty richness," and "lingering aftertaste," indicating superior ester sensation, malty richness, and lingering aftertaste. Furthermore, the "overall evaluation" score also increased, indicating a higher overall quality as a beverage.

[0067] As shown in Table 3, in beer-flavored beverages (Test Examples 3-1 to 3-3) that had a syringol content of 5 μg / L to 150 μg / L and a geraniol content of 1 μg / L or more, in addition to an increased acetovanilone content, the scores for "ester sensation," "malty richness," and "lingering aftertaste" were even higher, indicating that the ester sensation, malty richness, and lingering aftertaste were even more superior. Furthermore, the score for "overall evaluation" was also even higher, indicating an even greater level of completeness as a beverage.

[0068] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] (Manufacturing of beer-flavored beverages) A pre-fermentation liquid was obtained using malt (malt ratio 48%), barley (barley ratio 52%), and hops by conventional methods. Brewer's yeast was added to the pre-fermentation liquid and fermentation was carried out to obtain a post-fermentation liquid. The post-fermentation liquid was filtered and carbon dioxide was injected to a gas pressure of 2.3 kg / cm². 2 The mixture was adjusted to produce a beer-flavored beverage (alcohol content 6.0 v / v%). The syringol, geraniol, and acetovanylone content in the obtained beer-flavored beverage was measured using the same procedure as in Test Example 1. Then, syringol, geraniol, and acetovanylone were added to achieve the content (final concentration) shown in Table 4 to obtain the beer-flavored beverage of Test Example 4-1.

[0069] (Sensory evaluation) Sensory evaluation was conducted using the same procedure as in Test Example 1. The evaluation also followed the same procedure for fixing the scores of the beer-flavored beverages used in Test Example 1-0. The results are shown in Table 4.

[0070] [Table 4]

[0071] Even with a malt ratio of 48%, by adjusting the content of syringol, geraniol, and acetovanilone within a predetermined range, high scores were obtained for all categories: "esteriness," "malty richness," "lingering aftertaste," and "overall evaluation." This resulted in a beer-flavored beverage that excelled in esteriness, malty richness, and lingering aftertaste, as well as overall quality as a beverage.

Claims

1. The malt ratio is less than 50%, A beer-flavored beverage containing syringol between 10 μg / L and 100 μg / L.

2. The beer-flavored beverage according to claim 1, wherein the geraniol content is 1 μg / L or more.

3. A beer-flavored beverage according to claim 1 or 2, wherein the acetovanilone content is 10 μg / L or more.

4. Adjust the malt ratio to less than 50%, and A method for producing a beer-flavored beverage, comprising adjusting the syringe content to 10 μg / L or more and 100 μg / L or less.

5. A method for improving the esteriness and maltiness of a beer-flavored beverage, Adjust the malt ratio to less than 50%, and A method comprising adjusting the syringel content to 10 μg / L or more and 100 μg / L or less.

Images