Beer-flavored beverage, method for manufacturing a beer-flavored beverage, and method for improving the crispness of off-flavors derived from malt in a beer-flavored beverage.

Abstract

To provide a beer taste beverage with a reduced carbohydrate content, in which the proportion of malt in the raw material is 50 mass% or more, however the sharpness of odd taste derived from barley / wheat is improved.SOLUTION: The present invention provides a beer taste beverage in which: the proportion of malt in the raw material is 50 mass% or more, the raw material including saccharides, and the carbohydrate content of the beer taste beverage is 1.0 g / 100 ml or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the sharpness of off-flavors derived from barley in a beer-taste beverage. [Background Art]

[0002] Methods for improving the flavor of beer-taste beverages such as beer, low-malt beer, and liqueur have been reported. For example, Patent Document 1 discloses, as a method for enhancing richness while maintaining sharpness of a beer-taste beverage, a beer-taste beverage containing water-soluble dietary fiber and a certain amount of a high-intensity sweetener.

[0003] On the other hand, demand for beer-taste beverages with reduced carbohydrate content is increasing. [Prior Art Documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Application Publication No. 2016-149975 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] A carbohydrate-reduced beer-taste beverage in which the malt ratio in the raw materials is 50% by mass or more has not been obtained so far. When the present inventors attempted to produce a carbohydrate-reduced beer-taste beverage having a malt ratio of 50% by mass or more, they found that when the malt ratio in the raw materials is set to 50% by mass or more in a beer-taste beverage having a carbohydrate content of 1.0 g / 100 ml or less, a problem arises in that the sharpness of off-flavors derived from barley is not favorable.

[0006] An object of the present invention is to provide a carbohydrate-reduced beer-taste beverage in which the sharpness of off-flavors derived from barley is improved, while the ratio of malt in the raw materials is 50% by mass or more. [Means for Solving the Problems]

[0007] The inventors have discovered that by using sugars as a raw material, it is possible to improve the crispness of off-flavors derived from malt in low-carbohydrate beer-flavored beverages in which the malt ratio in the raw materials is 50% by mass or more.

[0008] In other words, the beer-flavored beverage of the present invention has a malt content of 50% by mass or more in its raw materials, contains sugars as raw materials, and has a sugar content of 1.0 g / 100 ml or less. The above beer-flavored beverage has excellent cleanliness from off-flavors derived from malt.

[0009] In the above-mentioned beer-flavored beverage, it is preferable that the proportion of sugars in the raw materials is 20% by mass or more.

[0010] In the above-mentioned beer-flavored beverage, it is preferable that the ethyl acetate concentration is 50 ppm or less. By keeping the ethyl acetate concentration within this range, the crispness of off-flavors derived from malt can be further improved, and the difference from the maximum intensity of the flavor can be further increased.

[0011] In the above-mentioned beer-flavored beverage, it is preferable that the alcohol content be 3.0 v / v% or higher. By keeping the alcohol content within this range, the difference from the maximum intensity of the flavor can be further increased, and a better malt-derived flavor can be obtained.

[0012] In the above-mentioned beer-flavored beverage, it is preferable that the proportion of malt in the raw materials is 50% by mass or more and 75% by mass or less. By keeping the ratio within the above range, the crispness of off-flavors derived from malt in the resulting beer-flavored beverage can be further improved, the difference from the maximum intensity of the aroma and flavor can be made larger, the malt-derived flavor can be further enhanced, and the grain odor can be further reduced.

[0013] In the above-mentioned beer-flavored beverage, it is preferable that the total ratio of monosaccharides, disaccharides, and trisaccharides in the sugars in the raw materials is 50% by mass or more.

[0014] The present invention also provides a method for producing a beer-flavored beverage, which includes using raw materials containing malt (50% by mass or more) and sugars, and adjusting the sugar content of the beer-flavored beverage to 1.0 g / 100 ml or less. The above production method makes it possible to produce a beer-flavored beverage with excellent cleanliness from off-flavors derived from malt.

[0015] The present invention also provides a method for improving the crispness of off-flavors derived from malt in a beer-flavored beverage in which the proportion of malt in the raw materials is 50% by mass or more, including using sugars as raw materials and adjusting the sugar content so that it is 1.0 g / 100 ml or less. [Effects of the Invention]

[0016] The present invention makes it possible to provide a low-carbohydrate beer-flavored beverage in which the malt content in the raw materials is 50% by mass or more, while the crispness of off-flavors derived from malt is improved. [Modes for carrying out the invention]

[0017] 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.

[0018] In this specification, "raw materials" means all raw materials other than water and hops used in the manufacture of beer-flavored beverages as determined in accordance with the Liquor Tax Act (Act No. 16 of March 31, 2016).

[0019] The beer-flavored beverage according to this embodiment has a malt content of 50% by mass or more in its raw materials, contains sugars as raw materials, and has a sugar content of 1.0 g / 100 ml or less.

[0020] As used herein, the term "beer-taste beverage" refers to a beverage having a beer-like flavor and aroma. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content (concentration) of 1.0 v / v% or more, or may be a non-alcoholic beer-taste beverage having an alcohol content of less than 1.0 v / v%. The beer-taste beverage according to the present embodiment is preferably a beer-taste alcoholic beverage having an alcohol content of 1.0 v / v% or more. In the present specification, the term "alcohol" means ethanol unless otherwise specified.

[0021] Examples of beer-taste alcoholic beverages include those classified as beer, low-malt beer, other sparkling alcoholic beverages, and liqueurs under the Liquor Tax Act (Act No. 16 of March 31, 2016) of Japan.

[0022] The lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.5 v / v% or more, 5 v / v% or more, 5.5 v / v% or more, or 6.0 v / v% or more. Further, the upper limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5.5 v / v% or less, 5 v / v% or less, 4.5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, or 3 v / v% or less.

[0023] The alcohol content of the beer-taste beverage according to the present embodiment is preferably 3.0 v / v% or more. When the alcohol content is 3.0 v / v% or more, the difference between the maximum intensity of the flavor of the beer-taste beverage and its aftertaste can be further increased, and the malt-derived taste can be further enhanced.

[0024] As a method for adjusting the alcohol content of the beer-taste beverage, any known method can be used. For example, methods such as adjusting the degree of fermentation to obtain a desired alcohol content, or adding water or alcohol to adjust the alcohol content can be used.

[0025] The beer-taste beverage according to the present embodiment may be carbonated or non-carbonated. The beer-taste beverage according to the present embodiment is preferably carbonated. In the present specification, the term "carbonated" means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2 ) or higher, and the term "non-carbonated" means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm 2 ) or lower. In the case of a carbonated beverage, the upper limit of the gas pressure may be 0.294 MPa (3.0 kg / cm 2 ) or approximately 0.235 MPa (2.4 kg / cm 2 ) or approximately.

[0026] In the beer-taste beverage according to the present embodiment, the proportion of malt in the raw materials is 50% by mass or more. That is, the raw materials contain 50% by mass or more of malt. The proportion of malt in the raw materials may be 66.7% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. The proportion of malt in the raw materials may be, for example, 95% by mass or less, 90% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 66.7% by mass or less. The proportion of malt in the raw materials is preferably 50% by mass or more and 75% by mass or less.

[0027] Malt can be obtained by germinating barley. Examples of barley may include barley, wheat, rye, oats, Avena sativa, Coix lacryma-jobi var. monilifer, and Secale cereale, with barley being preferred. Malt contains malt extract.

[0028] The beer-flavored beverage according to this embodiment contains sugars (carbohydrate raw materials) as raw materials. The sugars (carbohydrate raw materials) are not particularly limited as long as they are "sugars" as defined in Article 3 of the Interpretation Circular on the Liquor Tax Law and Related Laws and Regulations on Liquor Administration dated June 25, 1999. The sugars may be at least one selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may also contain tetrasaccharides or higher. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose, etc. Examples of disaccharides include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose, etc. Examples of trisaccharides include maltotriose, isomalttriose, raffinose, etc. Examples of tetrasaccharides or higher include stachyose, maltotetraose, etc. The form of the sugar may be, for example, powder, granules, paste, or liquid. Liquid sugars may include, for example, glucose-fructose syrup, fructose-glucose syrup, high-fructose syrup, or sugar-mixed isomerized syrup. The sugar may also be granulated sugar or refined sugar. Preferably, the sugar is one selected from the group consisting of glucose, fructose, sucrose, and maltose.

[0029] In this embodiment, the beer-flavored beverage may have a total ratio of monosaccharides, disaccharides, and trisaccharides in the sugars in the raw materials of 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more. Furthermore, in this embodiment, the beer-flavored beverage may have a ratio of monosaccharides in the sugars in the raw materials of 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more. Furthermore, in this embodiment, the beer-flavored beverage may have a ratio of disaccharides in the sugars in the raw materials of 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more.

[0030] The beer-flavored beverage according to this embodiment has a sugar content of 50% by mass or less in the raw materials. The sugar content in the raw materials may be, for example, 33.3% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. The sugar content in the raw materials may be, for example, 5% by mass or more, 10% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, or 33.3% by mass or more. Preferably, the sugar content in the raw materials is 20% by mass or more and 50% by mass or less.

[0031] 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 barley, and other grains; and processed grain products such as grain extract. Grain extract is obtained by extracting grain extract containing sugar and nitrogen from grain. One type of grain ingredient other than malt may be used alone, or multiple types may be used in combination.

[0032] The beer-flavored beverage according to this embodiment may contain plant-based ingredients other than wheat as raw materials. Examples of plant-based ingredients other than wheat include grains such as corn, rice, and sorghum; potatoes and sweet potatoes; and legumes such as soybeans and peas. One type of plant-based ingredient other than wheat may be used alone, or multiple types may be used in combination. In the beer-flavored beverage according to this embodiment, it is preferable not to use corn as an ingredient. The beer-flavored beverage according to this embodiment may contain starch ingredients such as starch and grits as raw materials.

[0033] The concentration of ethyl acetate in the beer-flavored beverage according to this embodiment may be, for example, 100 ppm or less. Preferably, the concentration of ethyl acetate in the beer-flavored beverage is 50 ppm or less. When the concentration of ethyl acetate is 50 ppm or less, the crispness of the off-flavors derived from malt in the beer-flavored beverage can be further improved, and the difference from the maximum flavor intensity can be further increased. Preferably, the concentration of ethyl acetate is 40 ppm or less, and more preferably 30 ppm or less. By setting the concentration of ethyl acetate within the above range, the crispness of the off-flavors derived from malt in the beer-flavored beverage, the difference from the maximum flavor intensity, and the malt-derived taste can be further improved. The concentration of ethyl acetate may be, for example, 5 ppm or more, 10 ppm or more, or 15 ppm or more.

[0034] The ethyl acetate concentration in beer-flavored beverages can be adjusted by known methods. For example, the ethyl acetate concentration in beer-flavored beverages can be reduced to any desired range by using yeast that produces less ethyl acetate or by controlling brewing conditions such as fermentation temperature.

[0035] The beer-flavored beverage according to this embodiment has a carbohydrate content of 1.0 g / 100 ml or less. In this specification, carbohydrates refer to carbohydrates based on the Nutritional Labeling Standards for Food (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to what remains after removing protein, lipids, dietary fiber, ash, water, and alcohol from food. The amount of carbohydrates in food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, water, and alcohol from the weight of the food. The amounts of protein, lipids, ash, and water are measured by the methods specified in the Nutritional Labeling Standards. The amount of alcohol can be measured together with the water content. Specifically, the amount of protein is measured by the modified Dumas method for the determination of total nitrogen (protein), the amount of lipids is measured by ether extraction, chloroform-methanol mixture extraction, Gerber's method, acid hydrolysis, or Löse-Gottlieb method, the amount of ash is measured by magnesium acetate ashing, direct ashing, or sulfuric acid ashing, and the amount of water and alcohol is measured by the Karl Fischer method, drying aid method, reduced-pressure heating and drying method, atmospheric pressure heating and drying method, or plastic film method.

[0036] The beer-flavored beverage according to this embodiment has a carbohydrate content of 1.0 g / 100 ml or less, and may also be 0.9 g / 100 ml or less, 0.8 g / 100 ml or less, 0.7 g / 100 ml or less, 0.6 g / 100 ml or less, 0.5 g / 100 ml or less, less than 0.5 g / 100 ml, 0.4 g / 100 ml or less, or 0.3 g / 100 ml or less. The beer-flavored beverage according to this embodiment may also have a carbohydrate content of 0.1 g / 100 ml or more, 0.2 g / 100 ml or more, 0.3 g / 100 ml or more, 0.4 g / 100 ml or more, or 0.5 g / 100 ml or more. The carbohydrate content of the beer-flavored beverage can be adjusted by known methods, and can be reduced to a desired extent by adjusting, for example, the amount of enzymes (especially polysaccharide-degrading enzymes) added in the manufacturing process, the type and amount of raw materials used, etc.

[0037] The beer-flavored beverage according to this embodiment may contain dietary fiber. The dietary fiber content of the beer-flavored beverage according to this embodiment may be, for example, less than 1.0 g / 100 ml, less than 0.7 g / 100 ml, less than 0.5 g / 100 ml, less than 0.3 g / 100 ml, or less than 0.2 g / 100 ml. The dietary fiber content can be measured by high-performance liquid chromatography or the Prosky method. The dietary fiber content can be adjusted depending on the type and amount of raw materials used.

[0038] The beer-flavored beverage according to this embodiment may contain dietary fiber derived from plant materials, as well as dietary fiber used separately as an ingredient. Examples of such dietary fiber include indigestible dextrin. In the beer-flavored beverage according to this embodiment, it is preferable that it does not contain dietary fiber as an ingredient.

[0039] In this embodiment, the beer-flavored beverage may use yeast extract as a raw material, but from the viewpoint of not introducing the characteristic aroma of yeast extract into the beer-flavored beverage, it is preferable not to use yeast extract as a raw material.

[0040] The beer-flavored beverage according to this embodiment may contain a high-intensity sweetener. Examples of high-intensity sweeteners include artificial sweeteners and stevia. Examples of artificial sweeteners include acesulfame potassium, sucralose, aspartame, advantame, and neotame. It is preferable that the beer-flavored beverage according to this embodiment does not contain artificial sweeteners.

[0041] The beer-flavored beverage according to this embodiment may contain coloring agents. Examples of coloring agents include caramel coloring, gardenia coloring, fruit juice coloring, vegetable coloring, and synthetic coloring agents. It is preferable that the beer-flavored beverage according to this embodiment does not contain caramel coloring.

[0042] The malt in the raw materials may include colored malt. The proportion of colored malt used in the raw materials may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more. The proportion of colored malt used in the raw materials may be, for example, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less. By blending colored malt, the color of the resulting beer-flavored beverage can be adjusted.

[0043] The beer-flavored beverage according to this embodiment may contain additives such as antioxidants, flavorings, acidulants, and salts that are typically added to beverages.

[0044] 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.

[0045] The method for producing a beer-flavored beverage according to this embodiment includes using raw materials that have a malt ratio of 50% by mass or more and contain sugars, and adjusting the sugar content of the beer-flavored beverage to be 1.0 g / 100 ml or less.

[0046] The beer-flavored beverage according to this embodiment can be produced by, for example, a mashing process in which raw materials including malt and sugars, water, enzymes, and various additives as needed are mixed to saccharify the raw materials, the saccharified liquid is filtered to obtain wort, and hops are added, boiled, cooled, etc. as needed to obtain a pre-fermentation liquid, and a fermentation process in which beer yeast is added to the pre-fermentation liquid and fermentation is carried out. Furthermore, as a post-fermentation process after the fermentation process, the post-fermentation liquid obtained in the fermentation process may be filtered, heated (sterilized), alcohol added, carbonation, etc.

[0047] Enzymes added in the preparation and / or fermentation process include, for example, polysaccharide-degrading enzymes (e.g., α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), hemicellulase) and proteases. Enzymes may be used individually or in combination. The amount of enzyme added may be, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more relative to the total amount of raw materials, and may be 5.0% by mass or less, 3.0% by mass or less, 1.0% by mass or less, 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less.

[0048] Examples of proteases added in the above preparation process include acidic proteases, neutral proteases, alkaline proteases, carboxypeptidases, aminopeptidases, exo-type proteases, and endo-type proteases. Proteases possessing properties of both endo-type and exo-type proteases are also included. One type of protease may be used alone, or multiple types may be used in combination. The amount of protease added can be appropriately adjusted depending on the type of enzyme used, enzyme activity, type of raw material, etc. The amount of protease added may be, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more, relative to the total amount of raw materials, or 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less.

[0049] For example, dried hops, hop pellets, or hop extract can be used as hops added during the brewing process. Hops may also be processed hop products such as raw hops, hexahops, tetrahops, or isopropyl hop extract.

[0050] As the alcohol added in the post-fermentation process, for example, spirits can be used, and among them, barley spirits are preferred. In one embodiment, the beer-flavored beverage may contain spirits (preferably barley spirits).

[0051] The beer-flavored beverage according to this embodiment exhibits the effect of having excellent cleanliness of off-flavors derived from malt. Therefore, as one embodiment of the present invention, a method is provided for improving the cleanliness of off-flavors derived from malt in a beer-flavored beverage in which the proportion of malt in the raw materials is 50% by mass or more, including using sugars as raw materials and adjusting the sugar content to be 1.0 g / 100 ml or less. [Examples]

[0052] The present invention will be described more specifically below based on examples. However, the present invention is not limited to the following examples.

[0053] (Carbohydrate content) In this example, the sugar content of the beverage was measured by the following method. First, the water content, alcohol content, protein content, and ash content of the beverage to be measured were measured. Water content and alcohol content were measured by atmospheric pressure heating and drying. Protein content was measured by the modified Dumas method for the determination of total nitrogen (protein). Ash content was measured by direct ashing. Assuming that the lipid content and dietary fiber content in the sample were 0 g / 100 ml, the sugar content (g / 100 ml) of the sample was calculated by subtracting the water content, alcohol content, protein content, and ash content from the weight of the sample. For samples whose concentration was adjusted by adding water or sugars, the sugar content was calculated according to the amount added, based on the sugar content of the sample before concentration adjustment, which was measured by the above method.

[0054] [Test Example 1] Malt (crushed barley malt), water, and polysaccharide-degrading enzymes in the proportions shown in Table 1 were added to a mashing tank, and a saccharified liquid was produced according to a conventional method. In Comparative Example 1, Example 1, and Example 3, pea protein, which was present in less than 0.01% of the raw materials, was also used as a raw material. The obtained saccharified liquid was filtered to obtain wort. Sugars (granulated sugar) and hops in the proportions shown in Table 1 were added to the obtained wort, and it was boiled. After separating and removing the precipitate, it was cooled. Brewer's yeast was added to the obtained pre-fermentation liquid (cold wort), and it was fermented for a predetermined period. Water was added as needed to adjust the concentration to achieve the alcohol content shown in Table 1, and the beer-flavored beverages of Examples 1-4, Comparative Example 1, and Reference Example 1 were obtained.

[0055] The obtained samples were subjected to sensory evaluation by a panel of six trained individuals. The sensory evaluation was conducted on a 5-point scale from 1 to 5 for the crispness of off-flavors derived from malt, the drop from the maximum intensity of the aroma, the taste derived from malt, and the grain odor, and the average value was used as the evaluation score. The results are shown in Table 1. The crispness of off-flavors derived from malt refers to the sensation that off-flavors derived from malt disappear without lingering in the mouth after drinking. In the evaluation item for crispness of off-flavors derived from malt, a higher number indicates a better crispness of off-flavors derived from malt, meaning that the off-flavors derived from malt disappear more quickly after drinking and are perceived as more pleasant. In the evaluation item for taste derived from malt, a higher number indicates a stronger and more pleasant taste. In the evaluation item for grain odor, a higher number indicates less grain odor and is perceived as more pleasant.

[0056] Generally, when consuming beer-flavored beverages, the perceived intensity of the aroma increases over time from the moment of consumption, eventually reaching a peak, and then gradually decreasing. The peak intensity varies depending on the beverage. Furthermore, some beverages have a clean finish, with the aroma disappearing quickly from the mouth after the peak, while others have a lingering flavor, meaning the finish is not clean. In this sensory evaluation, the drop from the maximum aroma intensity refers to the amount of decrease in aroma intensity within a certain time period from the peak, and a higher value indicates a larger and more pleasing drop.

[0057] [Table 1]

[0058] The beer-flavored beverages obtained in Examples 1-4 performed well in all evaluation categories. Comparative Example 1, with a malt ratio of 100% by mass, showed undesirable results in terms of the crispness of off-flavors derived from malt and grain odor. Reference Example 1, with a lower malt ratio, showed excellent crispness of off-flavors derived from malt, but showed undesirable results in terms of the drop from the maximum flavor intensity and the taste derived from malt.

[0059] [Test Example 2] Malt (crushed barley malt), water, and polysaccharide-degrading enzymes in the proportions shown in Table 2 were added to a mashing tank, and a saccharified liquid was produced according to the conventional method. The obtained saccharified liquid was filtered to obtain wort. Sugars (granulated sugar) and hops in the proportions shown in Table 2 were added to the obtained wort, and it was boiled. After separating and removing the precipitate, it was cooled. Brewer's yeast was added to the obtained pre-fermentation liquid (cold wort), and it was fermented for a predetermined period. Water was added as needed to adjust the concentration to achieve the alcohol content shown in Table 2, and beer-flavored beverages of Examples 5-7 were obtained. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2.

[0060] [Table 2]

[0061] The beer-flavored beverages obtained in Examples 5-7 showed favorable results in all evaluation items. It was shown that when the alcohol content was 3.0 v / v% or higher, the difference from the maximum flavor intensity and the malt-derived flavor were further improved.

[0062] [Test Example 3] Malt (crushed barley malt), water, and polysaccharide-degrading enzymes in the proportions shown in Table 3 were added to a mashing tank, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered to obtain wort. Sugars (granulated sugar) and hops in the proportions shown in Table 3 were added to the obtained wort, and it was boiled. After separating and removing the precipitate, it was cooled. Brewer's yeast was added to the obtained pre-fermentation liquid (cold wort), and it was fermented for a predetermined period. The sugar content was adjusted as appropriate to the values ​​shown in Table 3 to obtain the beer-flavored beverages of Comparative Example 2, Examples 8 and 9. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 3.

[0063] [Table 3]

[0064] In Comparative Example 2, which had a sugar content of 1.2g / 100ml, the crispness of the off-flavors derived from malt was undesirable. The lower the sugar content of the beer-flavored beverage, the better the crispness of the off-flavors derived from malt, the less pronounced the flavor from the maximum intensity, and the grain aroma tended to be.

[0065] [Test Example 4] The ethyl acetate concentration of the beer-flavored beverage obtained in Example 6 was measured using a gas chromatograph with an FID detector (Agilent 6890 gas chromatograph, manufactured by Agilent Technologies) according to the method of "8.22 Low Boiling Point Aroma Components" in the BCOJ Beer Analysis Method. Ethyl acetate was added to the beer-flavored beverage obtained in Example 6 as needed so that the ethyl acetate concentration in the beverage reached the values ​​shown in Table 4, thereby obtaining the beer-flavored beverages of Examples 10 to 12. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 4.

[0066] [Table 4]

[0067] The beer-flavored beverages obtained in Examples 10-12 showed good results in all evaluation items. The lower the ethyl acetate concentration, the better the crispness of off-flavors derived from malt, the less the flavor deviates from the maximum intensity of the aroma, and the better the malt-derived taste tended to be.

Claims

1. The proportion of malt in the raw materials is 50% by mass or more, and the raw materials contain sugars, with the proportion of the sugars in the raw materials being 30% by mass or more. A beer-flavored beverage having a carbohydrate content of 0.5 g / 100 ml or less, an alcohol content of 3.5 v / v% to 6 v / v%, and an ethyl acetate concentration of 30 ppm or less.

2. The beer-flavored beverage according to claim 1, wherein the ethyl acetate concentration is 5 ppm or more.

3. The beer-flavored beverage according to claim 1 or 2, wherein the total ratio of monosaccharides, disaccharides, and trisaccharides in the sugars in the raw materials is 50% by mass or more.

4. The beer-flavored beverage according to any one of claims 1 to 3, wherein the proportion of malt in the raw materials is 66.7% by mass or less.

5. The malt content is 50% by mass or more, and the raw materials used contain sugars, with the sugars in the raw materials accounting for 30% by mass or more. A method for producing a beer-flavored beverage, comprising adjusting the sugar content of the beer-flavored beverage to be 0.5 g / 100 ml or less, the alcohol content to be 3.5 v / v% or more and 6 v / v% or less, and the ethyl acetate concentration to be 30 ppm or less.

6. This includes using sugars as raw materials, ensuring that the proportion of sugars in the raw materials is 30% by mass or more, and adjusting the sugar content to be 0.5 g / 100 ml or less, the alcohol content to be 3.5 v / v% or more and 6 v / v% or less, and the ethyl acetate concentration to be 30 ppm or less. A method for improving the crispness of off-flavors derived from malt in beer-flavored beverages in which the proportion of malt in the raw materials is 50% by mass or more.

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