Beer-flavored beverage

Abstract

To provide a beer-taste beverage with excellent maltiness.SOLUTION: A beer-taste beverage has an alcohol content from 6.0 v / v% to 25.0 v / v% inclusive, and a dimethylsulfide content of 12 μg / L or more.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] For the purpose of improving the flavor of beer - flavored beverages, various technical means have been proposed. For example, Patent Document 1 describes a method for masking dimethyl sulfide odor, which includes a step of adjusting the concentration of 2 - ethyl - 3 - methylpyrazine to 0.1 ppb or more in a beverage containing dimethyl sulfide.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In Patent Document 1, the odor of dimethyl sulfide is targeted for masking. Thus, dimethyl sulfide has been considered as a component that has an adverse effect on the flavor of beer - flavored beverages.

[0005] However, as a result of the study by the present inventors, it has been clarified that when dimethyl sulfide is contained in a beer - flavored beverage with an alcohol content within a specific range, the maltiness is improved. The present invention is based on this new finding, and aims to provide a beer - flavored beverage with excellent maltiness.

Means for Solving the Problems

[0006] The present invention relates to a beer - flavored beverage having an alcohol content of 6.0 v / v% or more and 25.0 v / v% or less and a dimethyl sulfide content of 12 μg / L or more.

[0007] A beer-flavored beverage according to one embodiment of the present invention has an alcohol content of 6.0 v / v% or more and 25.0 v / v% or less, and a dimethyl sulfide content of 12 μg / L or more, and therefore has excellent malty flavor.

[0008] The above-mentioned beer-flavored beverage may have an alcohol content of 10.0 v / v% to 19.0 v / v%. In this case, the malty flavor is enhanced, the plum wine-like sensation, off-flavors, and dimethyl sulfide odor are suppressed, and it becomes more beer-like.

[0009] The above-mentioned beer-flavored beverage may contain dimethyl sulfide between 20 μg / L and 80 μg / L. In this case, the malty flavor is enhanced, the plum wine-like sensation, off-flavors, and dimethyl sulfide odor are suppressed, and the beverage becomes more beer-like.

[0010] The above-mentioned beer-flavored beverage may contain phosphoric acid, and the phosphoric acid content may be 900 mg / L or less. In this case, the astringency is suppressed, the plum wine-like sensation and off-flavors are reduced, and it becomes more beer-like.

[0011] The above-mentioned beer-flavored beverage may have a malt usage ratio of 50.0 w / w% to 66.6 w / w%. Furthermore, the above-mentioned beer-flavored beverage may have a bitterness value of 25.0 BU to 100 BU. In addition, the above-mentioned beer-flavored beverage does not need to contain distilled alcohol.

[0012] The present invention also relates to a method for producing a beer-flavored beverage, which includes adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more.

[0013] The present invention further relates to a method for improving the malty feel of a beer-flavored beverage, comprising adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more.

[0014] The present invention encompasses, for example, the following inventions. [1] A beer-flavored beverage with an alcohol content of 6.0 v / v% to 25.0 v / v% and a dimethyl sulfide content of 12 μg / L or more. [2] A beer-flavored beverage as described in [1], having an alcohol content of 10.0 v / v% or more and 19.0 v / v% or less. [3] A beer-flavored beverage according to [1] or [2], wherein the dimethyl sulfide content is 20 μg / L or more and 80 μg / L or less. [4] A beer-flavored beverage as described in any of [1] to [3], which contains phosphoric acid and has a phosphoric acid content of 900 mg / L or less. [5] A beer-flavored beverage as described in any of [1] to [4], having a malt usage ratio of 50.0 w / w% or more and 66.6 w / w% or less. [6] A beer-flavored beverage as described in any of [1] to [5], having a bitterness value of 25.0 BU or more and 100 BU or less. [7] A beer-flavored beverage that does not contain distilled alcohol, as described in any of [1] to [6]. [8] A method for producing a beer-flavored beverage, comprising adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. [9] A method for improving the malty feel of a beer-flavored beverage, comprising adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide a beer-flavored beverage with excellent malty characteristics. [Modes for carrying out the invention]

[0016] Hereinafter, embodiments for carrying out the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0017] 〔Beer-taste beverage〕 The beer-taste beverage according to one embodiment has an alcohol content of 6.0 v / v% or more and 25.0 v / v% or less, and a content of dimethyl sulfide of 12 μg / L or more.

[0018] In this specification, the "beer-taste beverage" means a beverage having a beer-like flavor.

[0019] The alcohol content of the beer-taste beverage according to this embodiment is 6.0 v / v% or more and 25.0 v / v% or less. From the viewpoint of further improving the maltiness, suppressing off-flavors and dimethyl sulfide odor, and enhancing the beer-like quality, the alcohol content of the beer-taste beverage according to this embodiment may be 6.5 v / v% or more, 7.0 v / v% or more, 8.0 v / v% or more, 9.0 v / v% or more, 10.0 v / v% or more, 11.0 v / v or more, 12.0 v / v% or more, 13.0 v / v% or more, or 14.0 v / v% or more. Also, from the viewpoint of further improving the maltiness, suppressing the plum wine-like feeling and off-flavors, and enhancing the beer-like quality, the alcohol content of the beer-taste beverage according to this embodiment may be 24.0 v / v% or less, 23.0 v / v% or less, 22.0 v / v% or less, 21.0 v / v% or less, 20.0 v / v% or less, 19.0 v / v% or less, or 18.0 v / v% or less. From the viewpoint of further improving the maltiness, suppressing the plum wine-like feeling, off-flavors and dimethyl sulfide odor, and enhancing the beer-like quality, the alcohol content of the beer-taste beverage according to this embodiment may be 10.0 v / v% or more and 19.0 v / v% or less, or 11.0 v / v% or more and 18.0 v / v% or less. In this specification, alcohol means ethanol unless otherwise specified.

[0020] The alcohol content of the beer-flavored beverage according to this embodiment can be measured, for example, by the method described in "3-4 Alcohol Content," a prescribed analytical method of the National Tax Agency.

[0021] The alcohol content of the beer-flavored beverage according to this embodiment can be adjusted, for example, by adding an alcohol source at any stage during the production of the beer-flavored beverage so that the alcohol content falls within the above range; by appropriately selecting the type and amount of raw materials that result in a higher or lower alcohol content; by selecting a yeast species with excellent alcohol-producing ability; and by any combination thereof. The alcohol source to be added may be an alcohol-containing solution, such as raw material alcohol, distilled alcohol such as spirits and vodka, and fermented liquid obtained by brewing. The beer-flavored beverage according to this embodiment may be a beer-flavored beverage that does not contain distilled alcohol.

[0022] The dimethyl sulfide content of the beer-flavored beverage according to this embodiment is 12 μg / L or more. From the viewpoint of further improving the malty feel and enhancing the beer-likeness, the dimethyl sulfide content of the beer-flavored beverage according to this embodiment may be 14 μg / L or more, 16 μg / L or more, 18 μg / L or more, 20 μg / L or more, 22 μg / L or more, 24 μg / L or more, or 26 μg / L or more. In addition, the dimethyl sulfide content of the beer-flavored beverage according to this embodiment may be 150 μg / L or less, or 100 μg / L or less, and from the viewpoint of suppressing plum wine-like sensations, off-flavors and dimethyl sulfide odor and enhancing the beer-likeness, it may be 80 μg / L or less, 70 μg / L or less, 65 μg / L or less, 60 μg / L or less, 50 μg / L or less, 45 μg / L or less, 40 μg / L or less, or 38 μg / L or less. From the viewpoint of further enhancing the malty feel, suppressing plum wine-like sensations, off-flavors, and dimethyl sulfide odor, and improving the beer-like quality, the dimethyl sulfide content of the beer-flavored beverage according to this embodiment may be 12 μg / L to 80 μg / L, 20 μg / L to 80 μg / L, or 24 μg / L to 65 μg / L.

[0023] The dimethyl sulfide content of the beer-flavored beverage according to this embodiment can be measured, for example, by the HS (headspace)-GC-MS method.

[0024] The dimethyl sulfide content can be adjusted, for example, by adding a dimethyl sulfide source at any stage in the production of a beer-flavored beverage so that the dimethyl sulfide content falls within the above range; by appropriately selecting the type and amount of raw materials that increase or decrease the dimethyl sulfide content; by setting appropriate brewing conditions; and by any combination thereof. Examples of dimethyl sulfide sources include dimethyl sulfide itself and compositions containing dimethyl sulfide.

[0025] The beer-flavored beverage according to this embodiment may contain phosphoric acid. If the beer-flavored beverage according to this embodiment contains phosphoric acid, the phosphoric acid content may be greater than 0 mg / L, 100 mg / L or more, or 300 mg / L or more. Furthermore, from the viewpoint of suppressing the astringency of the beer-flavored beverage, suppressing the plum wine-like sensation and off-flavors, and improving the beer-like quality, the phosphoric acid content may be 900 mg / L or less, 800 mg / L or less, 750 mg / L or less, or 700 mg / L or less.

[0026] The phosphoric acid content of the beer-flavored beverage according to this embodiment is determined, for example, by ion chromatography analysis using a Dionex IonPac as the analytical column, by determining the phosphate ion (PO4 2- It can be calculated by measuring the concentration of ).

[0027] The phosphoric acid content can be adjusted, for example, by adding a phosphoric acid source at any stage in the production of a beer-flavored beverage so that the phosphoric acid content falls within the above range, by appropriately selecting the type and amount of raw materials used to increase or decrease the phosphoric acid content, and by any combination of these methods. Examples of phosphoric acid sources include phosphoric acid itself and compositions containing phosphoric acid.

[0028] The beer-flavored beverage according to this embodiment may contain malt as an ingredient. In this specification, malt means 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. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0029] 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 50.0 w / w% or more and 100.0 w / w% or less. Alternatively, the beer-flavored beverage according to this embodiment may have a malt usage ratio of 53.0 w / w% or more, 55.0 w / w% or more, 58.0 w / w% or more, 60.0 w / w% or more, 70.0 w / w% or more, 80.0 w / w% or more, or 90.0 w / w% or more, and may be less than 100.0 w / w%, 90.0 w / w% or less, 80.0 w / w% or less, 70.0 w / w% or less, 66.6 w / w% or less, or 60.0 w / w% or less.

[0030] The beer-flavored beverage according to this embodiment may contain plant-based ingredients other than barley. Examples of plant-based ingredients other than barley include grains such as corn, rice, and sorghum; potatoes and sweet potatoes; and legumes such as soybeans and peas.

[0031] The beer-flavored beverage according to this embodiment may contain sugars as an ingredient. Examples of sugars include liquid sugar and powdered sugars such as granulated sugar.

[0032] The beer-flavored beverage according to this embodiment may 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.

[0033] The beer-flavored beverage according to this embodiment may contain other ingredients commonly used in beverages, such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, and salts, to the extent that they do not impair the effects of the present invention. Examples of bittering agents include, in addition to the hops mentioned above, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. 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 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.

[0034] The bitterness value of the beer-flavored beverage according to this embodiment may be 5.0 BU or higher, 10.0 BU or higher, 13.0 BU or higher, 20.0 BU or higher, 25.0 BU or higher, or 30.0 BU or higher, and may be 100 BU or lower, 90.0 BU or lower, 80.0 BU or lower, 70.0 BU or lower, 60.0 BU or lower, 50.0 BU or lower, 40.0 BU or lower, or 35.0 BU or lower. The bitterness value of the beer-flavored beverage according to this embodiment may be 5.0 BU or higher and 100 BU or lower, 10.0 BU or higher and 100 BU or lower, or 25.0 BU or higher and 100 BU or lower.

[0035] 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 enlarged in 2013).

[0036] The chromaticity of the beer-flavored beverage according to this embodiment may be 5.0°EBC or higher, 10°EBC or higher, 20°EBC or higher, 30°EBC or higher, or 35°EBC or higher, and may be 50°EBC or lower, 45°EBC or lower, or 40°EBC or lower.

[0037] The chromaticity of the beer-flavored beverage according to this embodiment can be measured by the method described in "8.8 Chromaticity 8.8.2 Absorbance 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).

[0038] 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, spirits, distilled alcohol such as raw material alcohol) without fermentation using yeast, etc.

[0039] 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 may be as low as 0.25 MPa (2.55 kg / cm²), 2 It can be set to that extent.

[0040] 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.

[0041] The beer-flavored beverage according to this embodiment may be consumed as is, or it may be consumed after dilution. For example, the beer-flavored beverage according to one embodiment may be consumed after being diluted by two or more times, or three or more times, by volume, or it may be consumed after being diluted by 10 or less times, or 8 or less times.

[0042] [Method of manufacturing beer-flavored beverages] The method for producing a beer-flavored beverage according to this embodiment includes adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. This production method can be carried out in accordance with conventional methods, except for adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. This production method may also include adjusting the phosphoric acid content to 900 mg / L or less.

[0043] A manufacturing method according to one embodiment may include, for example, a preparation step and a fermentation step.

[0044] In the preparation process, the raw materials and the water used in the preparation process are used to obtain the pre-fermentation liquid. In other words, the preparation process is the process of preparing the pre-fermentation liquid used for fermentation. The preparation process may include, in this order, a boiling step in which the sugar-containing liquid is boiled, a removal step in which solid matter is removed from the raw material liquid, and a cooling step in which the raw material liquid is cooled.

[0045] 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.

[0046] During the boiling process, hops or hop products may be added to the raw material liquid. Examples of hops that can be added include dried hops, hop pellets, and hop extract. Examples of hop products that can be used include raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0047] 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.

[0048] In the fermentation process, the pre-fermentation liquid is fermented with yeast to obtain the post-fermentation liquid. More specifically, yeast is inoculated into the pre-fermentation liquid and fermented, obtaining a post-fermentation liquid containing alcohol produced by the yeast.

[0049] In the manufacturing method according to this embodiment, a post-fermentation step may be included in which the post-fermentation liquid is filtered. By performing the filtering step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0050] 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, etc.).

[0051] In the manufacturing method according to this embodiment, the alcohol content can be adjusted, for example, by adjusting the type and amount of raw materials used. Specifically, for example, the alcohol content can be increased by fermenting using a high-concentration wort. As a high-concentration wort, for example, wort with a raw wort extract of 20 w / w% or more, 25 w / w% or more, or 30 w / w% or more can be used. The raw wort extract can be measured by the method described in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0052] In the manufacturing method according to this embodiment, the dimethyl sulfide content can be adjusted, for example, by adding a dimethyl sulfide source to the raw material liquid. In this specification, the raw material liquid refers to the liquid that forms the basis of the beer-flavored beverage. The raw material liquid includes liquids used or produced in each step (e.g., sugar-containing liquid, boiled liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). Furthermore, the dimethyl sulfide content can also be adjusted by selecting raw materials that result in a high or low dimethyl sulfide content, or by setting appropriate brewing conditions.

[0053] In the manufacturing method according to this embodiment, the phosphoric acid content can be adjusted, for example, by adding a phosphoric acid source to the raw material solution. Alternatively, the phosphoric acid content can also be adjusted by selecting raw materials that result in a high or low phosphoric acid content.

[0054] The manufacturing method according to one embodiment may include a blending step in addition to, or instead of, the above-mentioned preparation step and fermentation step.

[0055] In the blending process, for example, water, alcohol (e.g., distilled alcohol such as raw material alcohol, spirits and vodka, or fermented liquid obtained by brewing), and, if necessary, a source of dimethyl sulfide, a source of phosphoric acid, and / or various additives (e.g., bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, salts, etc.) are blended in a raw material tank. As the fermented liquid obtained by brewing, for example, the post-fermentation liquid obtained through the above fermentation process may be used.

[0056] In the manufacturing method according to this embodiment, the alcohol content, the dimethyl sulfide content, and the phosphoric acid content can be adjusted, for example, by adjusting the amounts of the alcohol source, the dimethyl sulfide source, and the phosphoric acid source, respectively.

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

[0058] In the blending process, the mixture may be stirred using a stirrer or similar device to ensure that each component is thoroughly mixed. The filtration process can be carried out using a general filter or strainer. The first sterilization process may be carried out by plate sterilization, from the viewpoint of processing speed, etc., and is not limited to this method as long as a similar process can be performed. The filling process may be carried out in a cleanroom that maintains a level of cleanliness that is normally maintained in the manufacture of beverages. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. It is also possible to perform unsterilized filling without performing the second sterilization process.

[0059] [Methods to improve the malty flavor of beer-flavored beverages] The beer-flavored beverage according to this embodiment has excellent malty character. Therefore, the present invention can also be considered as a method for improving the malty character of a beer-flavored beverage, which includes adjusting the alcohol content to 6.0 v / v% or more and 25.0 v / v% or less, and adjusting the dimethyl sulfide content to 12 μg / L or more. The above-described embodiments can be applied without particular limitation as specific embodiments of this method. [Examples]

[0060] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0061] Test 1: Manufacturing and evaluation of beer-flavored beverages [Manufacturing of beer-flavored beverages in Test Examples 1-1 to 1-9] A beer-flavored beverage was manufactured using malt and sugars as raw materials, with a malt usage ratio of 50 w / w% or more, by conventional methods. The raw wort extract concentration before fermentation was approximately 30 w / w%. Pure water and spirits were added to this beer-flavored beverage and mixed to produce the beer-flavored beverage described in Test Example 1-1. The alcohol content of the beer-flavored beverage described in Test Example 1-1 was 17.0 v / v%. Dimethyl sulfide (DMS) was added to the beer-flavored beverage of Test Example 1-1 so that the DMS content was as shown in Table 1, and the beer-flavored beverages described in Test Examples 1-2 to 1-9 were manufactured.

[0062] [Manufacturing of beer-flavored beverages in Test Examples 1-10 to 1-13] Beer-flavored beverages were manufactured using conventional methods with malt and sugars as raw materials, and with a malt usage ratio of 50 w / w% or more. The raw wort extract concentration before fermentation was approximately 30 w / w%. DMS, pure water, and / or spirits were added to the obtained beer-flavored beverages and mixed so that the DMS content and alcohol content were as shown in Table 2, thereby producing the beer-flavored beverages of Test Examples 1-10 to 1-13.

[0063] [Sensory evaluation] Sensory evaluations were conducted on the beer-flavored beverages of Test Examples 1-1 to 1-13 for the following evaluation items: "malty feel," "plum wine-like taste," "off-flavors," "DMS odor," "beer-likeness," and "overall evaluation as beer." The sensory evaluations were conducted by four selected panelists with discriminatory ability. 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 each evaluation item, the scores for the beer-flavored beverage of Test Example 1-1 were set as shown in Table 1, and the other beer-flavored beverages were evaluated using this as a baseline. The results are shown in Tables 1 and 2.

[0064] "Malty" refers to the savory aroma and taste reminiscent of malt, and a higher score indicates a stronger perception of this. "Plum wine-like" refers to a sweet aroma similar to plum wine, along with acidity and a smooth texture, and a higher score indicates a stronger perception of this. "Off-flavor" refers to an impure taste with a gritty aftertaste, and a higher score indicates a stronger perception of this. "DMS odor" refers to an aroma derived from DMS, similar to corn or seaweed, and a higher score indicates a stronger perception of this. "Beer-likeness" refers to a balanced state of sweetness, bitterness, acidity, etc., that is expected of beer, and also easy to drink, and a higher score indicates a stronger perception of this. "Overall beer evaluation" refers to the deliciousness of the beer, and a higher score indicates superiority.

[0065] [Table 1]

[0066] [Table 2]

[0067] As shown in Tables 1 and 2, beer-flavored beverages with an alcohol content of 6.0 to 25.0 v / v% or higher and a DMS content of 12 μg / L or higher (Test Examples 1-2 to 1-13) scored highly for "malty feel" and exhibited excellent malty characteristics. In particular, beer-flavored beverages with an alcohol content of 10.0 v / v% to 19.0 v / v% and a DMS content of 20 μg / L to 80 μg / L (Test Examples 1-3 to 1-7 and 1-11 to 1-12) did not score highly for "plum wine-like taste," "off-flavors," and "DMS odor," indicating that the plum wine-like sensation, off-flavors, and DMS odor were relatively suppressed, and they scored highly for "beer-likeness," exhibiting excellent beer-like characteristics. Furthermore, they excelled in "overall evaluation as beer."

[0068] Test 2: Manufacturing and evaluation of beer-flavored beverages [Manufacturing of beer-flavored beverages] Using malt and sugars as raw materials, and with a malt usage ratio of 50 w / w% or more, a beer-flavored beverage of Test Example 2-1 was manufactured by a conventional method. The raw wort extract concentration before fermentation was approximately 30 w / w%. The alcohol content and DMS content of the beer-flavored beverage of Test Example 2-1 are shown in Table 3, the bitterness value was 31.8 BU, and the color was 39.3° EBC. Phosphate was added to the beer-flavored beverage so that the phosphoric acid content reached the values ​​shown in the table, and the beer-flavored beverages of Test Examples 2-2 to 2-4 were manufactured by mixing.

[0069] [Sensory evaluation] Sensory evaluation was conducted for the beer-flavored beverages in Test Examples 1-1 and 2-1 to 2-4 in the same manner as in Test 1 above, except that "astringency" was added as an evaluation item. Each evaluation item was rated on a 5-point scale from 1 to 5, and the average value was used as the evaluation score. Furthermore, for each evaluation item, the score for the beer-flavored beverage in Test Example 1-1 of Test 1 above was set as shown in Table 1, and the other beer-flavored beverages were evaluated using this as a baseline. The results are shown in Table 3. Note that "astringency" is a tingling sensation on the tongue, similar to the feeling after eating an astringent persimmon, and a higher score indicates a stronger sensation. For "astringency," the score for the beer-flavored beverage in Test Example 1-1 of Test 1 above was set at 1.00 points, and the other beer-flavored beverages were evaluated using this as a baseline.

[0070] [Table 3]

[0071] As shown in Table 3, among beer-flavored beverages with an alcohol content of 6.0-25.0 v / v% or higher and a DMS content of 12 μg / L or higher, beer-flavored beverages with a phosphoric acid content of 900 mg / L or less (Test Examples 2-1 to 2-3) had lower scores for "astringency," indicating less astringency, lower scores for "off-flavors," indicating less off-flavors, and higher scores for "beer-likeness," indicating superior beer-likeness, compared to beer-flavored beverages with a phosphoric acid content exceeding 900 mg / L (Test Example 2-4).

Claims

1. The alcohol content is between 14.0 v / v% and 25.0 v / v%. The dimethyl sulfide content is 28 μg / L or more. The phosphoric acid content is between 100 mg / L and 900 mg / L. The malt usage ratio is 50.0 w / w% or more and less than 100.0 w / w%. Beer-flavored beverage.

2. The alcohol content is 6.0 v / v% or more and 25.0 v / v% or less, The dimethyl sulfide content is 12 μg / L or more and 100 μg / L or less. The phosphoric acid content is between 100 mg / L and 900 mg / L. The malt usage ratio is 50.0 w / w% or more and less than 100.0 w / w%, A beer-flavored beverage containing 20% ​​wt / w% or more of the original wort extract.

3. The alcohol content is 6.0 v / v% or more and 25.0 v / v% or less, The dimethyl sulfide content is between 24 μg / L and 38 μg / L. The phosphoric acid content is between 100 mg / L and 900 mg / L. A beer-flavored beverage with a malt content of 50.0 w / w% or more and less than 100.0 w / w%.

4. A beer-flavored beverage according to any one of claims 1 to 3, wherein the phosphoric acid content is 300 mg / L or more and 700 mg / L or less.

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