Beer-flavored beverage with reduced grassy flavor and light aftertaste imparted thereto

Abstract

The present invention addresses the problem of providing a beer-flavored beverage with reduced grassy flavor and light aftertaste imparted thereto, a method for producing the same and the like.　The problem can be solved by a beer-flavored beverage satisfying at least one of the following conditions (A)-(C). (A) The content of ethyl 2-methylbutyrate is 15 ppb or more; (B) the content of ethyl isovalerate is 45 ppb or more; and (C) the content of diethyl succinate is 520 ppb or more.

Description

Beer-flavored beverage with reduced glassiness and a light aftertaste

[0001] The present invention relates to a beer-taste beverage and a method for producing the same. More specifically, the present invention relates to a beer-taste beverage that is less glassy and has a light aftertaste, and a method for producing the same.

[0002] One of the important characteristics of beer-flavored beverages is their bitterness. However, imparting bitterness to beer-flavored beverages often results in a glassy aroma (a grass-like aroma accompanied by solvent- or resin-like aromas). For example, in the beer brewing process, a common method is to boil bittering ingredients during the wort production process to volatilize and reduce the glassy aroma. However, even with this method, a glassy aroma remains in the beer. Some consumers tend to dislike this glassy aroma, so reducing this glassy aroma is required to create a more palatable beer-flavored beverage. Furthermore, imparting bitterness to beer-flavored beverages tends to leave a heavy aftertaste on the tongue, diminishing the light aftertaste.

[0003] As a technique for reducing glassiness, for example, Patent Document 1 discloses a method for producing a beer-like sparkling beverage, which comprises the steps of boiling a liquid raw material containing a grain-derived component and adjusting the composition of the liquid raw material so that the linalool / β-citronellol (mass ratio) is 1.0 or more and the myrcene / β-citronellol (mass ratio) is 1.0 or less. However, it has not been previously known that the glassiness of a beer-taste beverage can be reduced and a light aftertaste can be imparted by adding predetermined concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and / or diethyl succinate to the beer-taste beverage.

[0004] Japanese Patent Application Laid-Open No. 2020-127374

[0005] An object of the present invention is to provide a beer-taste beverage that is less glassy and has a light aftertaste, and a method for producing the same.

[0006] As a result of extensive research aimed at solving the above-mentioned problems, the inventors discovered that adding predetermined concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and / or diethyl succinate to a beer-taste beverage reduces glassiness and provides a beer-taste beverage with a light aftertaste, leading to the completion of the present invention.

[0007] That is, the present invention provides the following inventions: [1] A beer-taste beverage that satisfies at least one of the following conditions (A) to (C): (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more; [2] A beer-taste beverage that satisfies at least one of the following conditions (D) to (F). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [3] A beer-taste beverage that satisfies the following condition (G): (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [4] A method for producing a beer-taste beverage, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more; [5] A method for producing a beer-taste beverage, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F):(D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [6] A method for producing a beer-taste beverage, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies the following condition (G): (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; [7] A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C): (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more; [8] A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F): (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [9] A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies the following condition (G):(G) The content concentration of ethyl 2-methylbutyrate is 1 ppb or more, the content concentration of ethyl isovalerate is 1.5 ppb or more, and the content concentration of diethyl succinate is 10 ppb or more;

[0008] According to the present invention, it is possible to provide a beer-taste beverage that is less glassy and has a light aftertaste, as well as a method for producing the same.

[0009] The present invention includes the following embodiments. [1-1] A beer-taste beverage (hereinafter also referred to as the "first beverage of the present invention") that satisfies at least one of the following conditions (A) to (C): (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more; [1-2] A beer-taste beverage (hereinafter also referred to as the "second beverage of the present invention") that satisfies at least one of the following conditions (D) to (F). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [1-3] A beer-flavored beverage (hereinafter also referred to as the "third beverage of the present invention") that satisfies the condition (G) below. (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; (Hereinafter, the "first beverage of the present invention," "second beverage of the present invention," and "third beverage of the present invention" will also be collectively referred to as the "beverage of the present invention.") [2-1] A method for producing a beer-taste beverage, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C) (hereinafter, this method will also be referred to as the "first production method of the present invention"). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more; [2-2] A method for producing a beer-taste beverage, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F) (hereinafter also referred to as the "second production method of the present invention").(D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [2-3] A method for producing a beer-taste beverage, which comprises preparing the beer-taste beverage so that the beer-taste beverage satisfies the following condition (G) (hereinafter also referred to as the "third production method of the present invention"). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; (Hereinafter, the "first production method of the present invention," "second production method of the present invention," and "third production method of the present invention" will be collectively referred to as the "production method of the present invention.") [3-1] A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C) (Hereinafter, this method will also be referred to as the "first flavor enhancement method of the present invention"). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more; [3-2] A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, the method comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F) (hereinafter also referred to as the "second flavor enhancing method of the present invention").(D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more; [3-3] A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, said method comprising preparing the beer-taste beverage so that it satisfies the following condition (G) (hereinafter also referred to as the "third flavor enhancing method of the present invention"). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more (hereinafter, the "first method for improving flavor of the present invention," "second method for improving flavor of the present invention," and "third method for improving flavor of the present invention" will also be collectively referred to as the "methods for improving flavor of the present invention").

[0010] In this specification, ppb represents mass per unit volume.

[0011] (A) When ethyl 2-methylbutyrate is used in the first beverage of the present invention, the concentration of ethyl 2-methylbutyrate is 15 ppb or more. In a beer-taste beverage, a concentration of ethyl 2-methylbutyrate of 15 ppb or more reduces glassiness and imparts a light aftertaste. Furthermore, from the viewpoint of obtaining a higher effect, the concentration of ethyl 2-methylbutyrate may, as a lower limit, be 15 ppb or more, and preferably 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, 100 ppb or more, 110 ppb or more, 120 ppb or more, 130 ppb or more, 140 ppb or more, 150 ppb or more, 160 ppb or more, 170 ppb or more, 180 ppb or more, 190 ppb or more, or 200 ppb or more. When ethyl 2-methylbutyrate is used in the first beverage of the present invention, the upper limit of the concentration of ethyl 2-methylbutyrate is not particularly limited, and examples include 5,000 ppb or less, 4,000 ppb or less, 3,000 ppb or less, 2,000 ppb or less, 1,500 ppb or less, 1,000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less; from the viewpoint of obtaining a light aftertaste, preferred examples are 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less. These lower limit values ​​and upper limit values ​​can be combined in any desired manner.

[0012] (B) When ethyl isovalerate is used in the first beverage of the present invention, the concentration of ethyl isovalerate is 45 ppb or more. In a beer-taste beverage, an ethyl isovalerate concentration of 45 ppb or more reduces glassiness and imparts a light aftertaste. Furthermore, from the viewpoint of achieving even greater effects, the lower limit of the ethyl isovalerate concentration is 45 ppb or more, and preferably 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, 100 ppb or more, 110 ppb or more, 120 ppb or more, 130 ppb or more, 140 ppb or more, 150 ppb or more, 160 ppb or more, 170 ppb or more, 180 ppb or more, 190 ppb or more, or 200 ppb or more. When ethyl isovalerate is used in the first beverage of the present invention, the upper limit of the ethyl isovalerate concentration is not particularly limited, and examples include 5,000 ppb or less, 4,000 ppb or less, 3,000 ppb or less, 2,000 ppb or less, 1,500 ppb or less, 1,000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less; from the viewpoint of obtaining a lighter aftertaste, preferred examples are 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less. These lower limit values ​​and upper limit values ​​can be combined in any desired manner.

[0013] (C) When diethyl succinate is used in the first beverage of the present invention, the diethyl succinate concentration is 520 ppb or more. In a beer-taste beverage, a diethyl succinate concentration of 520 ppb or more reduces glassiness and imparts a light aftertaste. Furthermore, from the viewpoint of achieving a greater effect, the diethyl succinate concentration may be, in addition to a lower limit of 520 ppb or more, preferably 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, or 1000 ppb or more. When diethyl succinate is used in the first beverage of the present invention, the upper limit of the diethyl succinate concentration is not particularly limited, and examples include 10,000 ppb or less, 7,000 ppb or less, 5,000 ppb or less, 4,000 ppb or less, 3,500 ppb or less, 3,000 ppb or less, 2,500 ppb or less, 2,000 ppb or less, 1,500 ppb or less, and 1,000 ppb or less. From the viewpoint of obtaining a light aftertaste, preferred concentrations are 950 ppb or less, 900 ppb or less, 850 ppb or less, 800 ppb or less, 750 ppb or less, and 700 ppb or less, and more preferred are 650 ppb or less and 600 ppb or less. These lower and upper limits can be combined in any desired manner.

[0014] (D) In ​​the second beverage of the present invention, when ethyl 2-methylbutyrate and ethyl isovalerate are used, the concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more. In a beer-taste beverage, when the concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more, glassiness is reduced and a light aftertaste is imparted. From the viewpoint of obtaining a higher effect, the lower limit of the concentration of ethyl 2-methylbutyrate is 1 ppb or more, and preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. The lower limit of the concentration of ethyl isovalerate is 1.5 ppb or more, and preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. These lower limit values ​​of ethyl 2-methylbutyrate and ethyl isovalerate can be combined in any desired manner.When ethyl 2-methylbutyrate and ethyl isovalerate are used in the second beverage of the present invention, the upper limit of the content concentration of ethyl 2-methylbutyrate and ethyl isovalerate is not particularly limited, but examples of the upper limit of ethyl 2-methylbutyrate include 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less. From the viewpoint of obtaining a lighter aftertaste, the upper limit is preferably 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less. The upper limit of the concentration of ethyl isovalerate is, for example, 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 Examples of the upper limit of the concentration of ethyl 2-methylbutyrate and the upper limit of the concentration of ethyl isovalerate include 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less, from the viewpoint of obtaining a light aftertaste. These upper limits of the concentration of ethyl 2-methylbutyrate and the upper limits of the concentration of ethyl isovalerate can be combined in any combination. Furthermore, the lower limit and upper limit of the concentration of ethyl 2-methylbutyrate can be combined in any combination, and the lower limit and upper limit of the concentration of ethyl isovalerate can be combined in any combination.

[0015] (E) In the second beverage of the present invention, when ethyl isovalerate and diethyl succinate are used, the concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more. In a beer-taste beverage, when the concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more, glassiness is reduced and a light aftertaste is imparted. From the viewpoint of obtaining a higher effect, the concentration of ethyl isovalerate may have a lower limit of 1.5 ppb or more, and preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. The concentration of diethyl succinate may have a lower limit of 1. In addition to 0 ppb or more, preferred examples include 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 100 ppb or more, 200 ppb or more, 300 ppb or more, 400 ppb or more, 500 ppb or more, 520 ppb or more, 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, and 1000 ppb or more. These lower limit values ​​for ethyl isovalerate and diethyl succinate can be combined in any desired manner.When ethyl isovalerate and diethyl succinate are used in the second beverage of the present invention, the upper limit of the concentration of ethyl isovalerate or diethyl succinate is not particularly limited, but examples of the upper limit of ethyl isovalerate include 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less. From the viewpoint of obtaining a lighter aftertaste, the upper limit is preferably 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, and more preferably 160 ppb or less. Preferred examples of the concentration of diethyl succinate include 0 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less, and the upper limit of the concentration of diethyl succinate is, for example, 10,000 ppb or less, 7,000 ppb or less, 5,000 ppb or less, 4,000 ppb or less, 3,500 ppb or less, 3,000 ppb or less, 2,500 ppb or less, 2,000 ppb or less, 1,500 ppb or less, and 1,000 ppb or less. From the viewpoint of obtaining a light aftertaste more, preferred examples are 950 ppb or less, 900 ppb or less, 850 ppb or less, 800 ppb or less, 750 ppb or less, and 700 ppb or less, and more preferred examples are 650 ppb or less, and 600 ppb or less. The upper limit values ​​of the content concentration of ethyl isovalerate and the upper limit values ​​of the content concentration of diethyl succinate can be arbitrarily combined, and the lower limit values ​​and upper limit values ​​of the content concentration of ethyl isovalerate can be arbitrarily combined, and the lower limit values ​​and upper limit values ​​of the content concentration of diethyl succinate can be arbitrarily combined.

[0016] (F) In the second beverage of the present invention, when ethyl 2-methylbutyrate and diethyl succinate are used, the concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more. In a beer-taste beverage, when the concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more, glassiness is reduced and a light aftertaste is imparted. From the viewpoint of obtaining a higher effect, the concentration of ethyl 2-methylbutyrate may have a lower limit of 1 ppb or more, and preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. The concentration of diethyl succinate may have a lower limit of 10 ppb or more. In addition to the above, preferred examples include 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 100 ppb or more, 200 ppb or more, 300 ppb or more, 400 ppb or more, 500 ppb or more, 520 ppb or more, 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, and 1000 ppb or more. These lower limit values ​​for ethyl 2-methylbutyrate and diethyl succinate can be combined in any desired manner.When ethyl 2-methylbutyrate and diethyl succinate are used in the second beverage of the present invention, the upper limit of the content concentration of ethyl 2-methylbutyrate and diethyl succinate is not particularly limited, but the upper limit of ethyl 2-methylbutyrate may be, for example, 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, Examples of the concentration include 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, and 200 ppb or less. From the viewpoint of obtaining a light aftertaste more, preferred examples are 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less. The upper limit of the diethyl succinate concentration may be, for example, 10,000 ppb or less, 7,000 ppb or less, 5,000 ppb or less, 4,000 ppb or less, 3,500 ppb or less, 3,000 ppb or less, 2,500 ppb or less, 2,000 ppb or less, 1,500 ppb or less, or 1,000 ppb or less, and from the viewpoint of obtaining a light aftertaste, preferably 950 ppb or less, 900 ppb or less, 850 ppb or less, 800 ppb or less, 750 ppb or less, or 700 ppb or less, more preferably 650 ppb or less, or 600 ppb or less. These upper limits of the ethyl isovalerate concentration and the upper limit of the diethyl succinate concentration can be combined in any desired manner. The lower limit and upper limit of the content concentration of ethyl 2-methylbutyrate can be arbitrarily combined, and the lower limit and upper limit of the content concentration of diethyl succinate can be arbitrarily combined.

[0017] (G) In the third beverage of the present invention, the ethyl 2-methylbutyrate concentration is 1 ppb or more, the ethyl isovalerate concentration is 1.5 ppb or more, and the diethyl succinate concentration is 10 ppb or more. In a beer-taste beverage, when the ethyl 2-methylbutyrate concentration is 1 ppb or more, the ethyl isovalerate concentration is 1.5 ppb or more, and the diethyl succinate concentration is 10 ppb or more, the glassiness is further reduced and an even lighter aftertaste is imparted compared to the above cases (D), (E), or (F). In addition, from the viewpoint of obtaining a higher effect, the content concentration of ethyl 2-methylbutyrate may be 1 ppb or more as a lower limit, and preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb or more, or 100 ppb or more. The content concentration of ethyl isovalerate may be 1.5 ppb or more as a lower limit, and preferably 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 45 ppb or more, 50 ppb or more. and the lower limit of the concentration of diethyl succinate is 10 ppb or more, and preferably 15 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 100 ppb or more, 200 ppb or more, 300 ppb or more, 400 ppb or more, 500 ppb or more, 520 ppb or more, 550 ppb or more, 600 ppb or more, 650 ppb or more, 700 ppb or more, 750 ppb or more, 800 ppb or more, 850 ppb or more, 900 ppb or more, 950 ppb or more, or 1000 ppb or more. The lower limit values ​​of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate can be combined in any desired manner.In the third beverage of the present invention, the upper limit of the concentration of ethyl 2-methylbutyrate, ethyl isovalerate, or diethyl succinate is not particularly limited, but the upper limit of ethyl 2-methylbutyrate is, for example, 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, 800 ppb or less, 700 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, or 200 ppb or less. From the viewpoint of obtaining a light aftertaste more, preferred examples include 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less. The upper limit of the content of ethyl isovalerate is, for example, 5000 ppb or less, 4000 ppb or less, 3000 ppb or less, 2000 ppb or less, 1500 ppb or less, 1000 ppb or less, and 800 ppb or less. From the viewpoint of obtaining a light aftertaste, preferred examples include 190 ppb or less, 180 ppb or less, 170 ppb or less, 160 ppb or less, 150 ppb or less, 140 ppb or less, 130 ppb or less, 120 ppb or less, 110 ppb or less, and 100 ppb or less. The upper limit of the concentration of diethyl succinate is, for example, 10,000 ppb. pb or less, 7000 ppb or less, 5000 ppb or less, 4000 ppb or less, 3500 ppb or less, 3000 ppb or less, 2500 ppb or less, 2000 ppb or less, 1500 ppb or less, and 1000 ppb or less, and from the viewpoint of obtaining a light aftertaste more, preferred examples include 950 ppb or less, 900 ppb or less, 850 ppb or less, 800 ppb or less, 750 ppb or less, and 700 ppb or less, and more preferred examples include 650 ppb or less and 600 ppb or less. These upper limits for the content concentration of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate can be combined in any desired manner.Furthermore, the lower limit and upper limit of the content concentration of ethyl 2-methylbutyrate can be combined in any desired combination, the lower limit and upper limit of the content concentration of ethyl isovalerate can be combined in any desired combination, and the lower limit and upper limit of the content concentration of diethyl succinate can be combined in any desired combination.

[0018] In this specification, when ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate are already contained in the beer-taste beverage, the above-mentioned concentrations of each component refer to the concentrations including the amounts already contained in the beer-taste beverage.

[0019] The concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate in a beer-taste beverage can be measured by known methods, such as methods using gas chromatography or high-performance liquid chromatography.

[0020] In the present invention, the method for adjusting the concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate in the beer-taste beverage is not particularly limited, and can be adjusted, for example, by adding each component or a composition or raw material containing each component to the beer-taste beverage. Commercially available purified products of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate may be used to adjust the concentrations of each component. Furthermore, the components used in the present invention may be synthetic or naturally derived.

[0021] (Beer-Taste Beverage) In this specification, "beer-taste beverage" refers to a beverage with a beer-like flavor and includes "beer," "happoshu," "other brewed alcoholic beverages," "liqueurs," and "miscellaneous alcoholic beverages" as defined in the Liquor Tax Act (as of October 1, 2020). A beer-taste beverage may be a beer-taste alcoholic beverage with an alcohol content of 1% v / v or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1% v / v. In this specification, "alcohol" refers to ethanol unless otherwise specified.

[0022] The alcohol content of the beer-taste alcoholic beverage of the present invention is not particularly limited, and the lower limit of the alcohol content of the beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 1.5 v / v% or more, 2 v / v% or more, 2.5 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4 v / v% or more, 4.5 v / v% or more, 5 v / v% or more, 5.5 v / v% or more, 6 v / v% or more, 6.5 v / v% or more, 7 v / v% or more, 7.5 v / v% or more, 8 v / v% or more, or 8.5 v / v% or more. , 9 v / v% or more, 9.5 v / v%, 10 v / v% or more, 11 v / v% or more, 12 v / v% or more, 13 v / v% or more, 14 v / v% or more, 15 v / v% or more, 16 v / v% or more, 17 v / v% or more, 18 v / v% or more, 19 v / v% or more, 20 v / v% or more, 25 v / v%, 30 v / v% or more, 35 v / v% or more, 40 v / v% or more, 45 v / v% or more, or 50 v / v% or more. Furthermore, the upper limit of the alcohol content of a beer-taste alcoholic beverage may be, for example, 60 v / v% or less, 50 v / v% or less, 35 v / v% or less, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9.5 v / v% or less, 9 v / v% or less, 8.5 v / v% or less, 8 v / v% or less, 7.5 v / v% or less, 7 v / v% or less, 6.5 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. These upper and lower limits can be combined in any desired manner.

[0023] A non-alcoholic beer-taste beverage is a beverage that contains substantially no alcohol. The alcohol content of a non-alcoholic beer-taste beverage may be less than 1 v / v%, or may be 0.5 v / v% or less, 0.1 v / v% or less, less than 0.05 v / v% (0.0 v / v%), or less than 0.005 v / v% (0.00 v / v%).

[0024] In this specification, the alcohol content of a beer-taste beverage can be measured by any known method, for example, based on the "BCOJ Beer Analysis Method 8.3.6 Alcolyzer Method" established by the National Tax Agency of Japan.

[0025] The beer-taste beverage of the present invention may be a beverage that has not undergone a fermentation process using a microorganism such as yeast, or a beverage that has undergone a fermentation process (preferably alcoholic fermentation) using a microorganism such as yeast (preferably yeast). Furthermore, the beer-taste beverage of the present invention may be a beer-taste beverage that uses hops and malt, a beer-taste beverage that uses hops but not malt, a beer-taste beverage that uses malt but not hops, or a beer-taste beverage that uses neither hops nor malt. Suitable embodiments of the beer-taste beverage of the present invention include a beer-taste beverage that uses hops and malt, a beer-taste beverage that uses hops but not malt, or a beer-taste beverage that uses malt but not hops. Suitable embodiments of the beer-taste beverage of the present invention include a beer-taste fermented beverage that uses hops and malt (e.g., a beer-taste alcoholic fermented beverage), a beer-taste fermented beverage that uses hops but not malt (e.g., a beer-taste alcoholic fermented beverage), and a beer-taste fermented beverage that uses malt but not hops (e.g., a beer-taste alcoholic fermented beverage). Another preferred embodiment of the beer-taste beverage of the present invention is a beer-taste fermented beverage (for example, a beer-taste alcoholic fermented beverage) that uses hops and malt.

[0026] When the beer-taste beverage of the present invention is a beer-taste alcoholic beverage that uses malt, the malt ratio of the beer-taste alcoholic beverage is not particularly limited, and may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, The malt ratio may be 95% by mass or more, 98% by mass or more, or 100% by mass, or may be 100% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. These lower and upper limits can be combined arbitrarily. In this specification, the "malt ratio" of a beer-taste alcoholic beverage refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0027] Non-alcoholic beer-taste beverages may be beverages that have not undergone a fermentation process using microorganisms such as yeast, or beverages that have undergone a fermentation process (preferably alcoholic fermentation) using microorganisms such as yeast (preferably yeast). Non-alcoholic beer-taste beverages that have undergone a fermentation process using microorganisms such as yeast include beverages obtained by a method that shortens the alcoholic fermentation period by microorganisms such as yeast compared to the production method of ordinary alcohol-containing beer-taste beverages, beverages obtained using microorganisms such as yeast that have little or no alcohol-producing ability, beverages obtained by suppressing alcoholic fermentation by microorganisms such as yeast at low temperatures, beverages obtained by removing microorganisms such as yeast during alcoholic fermentation, and beverages obtained by dealcoholizing an alcohol-containing beer-taste beverage.

[0028] When the beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that uses malt, the malt ratio of the non-alcoholic beer-taste beverage is not particularly limited, and may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more, or may be 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. These lower and upper limits can be combined in any desired manner. In this specification, the "malt ratio" of a non-alcoholic beer-taste beverage refers to the ratio (% by mass) of the mass of malt to the total dry mass of all ingredients other than water.

[0029] When the beer-taste beverage of the present invention is a malt-free beer-taste beverage, a grain other than malt may be used in place of malt. Furthermore, the beer-taste beverage of the present invention may contain a grain other than malt in combination with malt. Examples of such grains other than malt include wheat varieties that do not fall under the category of malt (barley, wheat, rye, oats, oats, pearl millet, oats, etc.), rice (polished rice, brown rice, etc.), corn, koryan, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof. It is also possible to use raw materials (carbon sources, nitrogen sources) other than malt that can be assimilated by yeast. Examples of carbon sources for raw materials assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and sugar solutions thereof, while examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein), and their hydrolyzates.

[0030] The beer-taste beverage of the present invention may or may not contain an alcoholic ingredient. Examples of alcoholic ingredients include brewer's alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy, and shochu (continuously distilled shochu, pot-distilled shochu, etc.). When an alcoholic ingredient is added, spirits are preferred.

[0031] The pH of the beer-taste beverage of the present invention is not particularly limited, but examples of lower limits include 2.0 or more, 2.3 or more, 2.5 or more, 2.8 or more, 3.0 or more, 3.1 or more, 3.2 or more, 3.3 or more, 3.4 or more, 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, and 4.0 or more, and examples of upper limits include 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, and 4.0 or less. These lower and upper limits can be combined in any desired manner.

[0032] (Beverage of the Present Invention) The first beverage of the present invention is not particularly limited as long as it is a beer-taste beverage that satisfies at least one of the following conditions (A) to (C): (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more;

[0033] In this specification, "at least one of the conditions (A) to (C)" is not particularly limited as long as it is at least one of the conditions (A) to (C), but examples include one of the conditions (A) to (C), at least two of the conditions (A) to (C), two of the conditions (A) to (C), and three of the conditions (A) to (C). Specific examples of the above "two of the conditions (A) to (C)" include the conditions "(A) and (B)," "(B) and (C)," and "(A) and (C)."

[0034] The second beverage of the present invention is not particularly limited as long as it is a beer-taste beverage that satisfies at least one of the following conditions (D) to (F): (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more;

[0035] In this specification, "at least one of the conditions (D) to (F)" is not particularly limited as long as it is at least one of the conditions (D) to (F), but examples include one of the conditions (D) to (F), at least two of the conditions (D) to (F), two of the conditions (D) to (F), and three of the conditions (D) to (F). Specific examples of the above "two of the conditions (D) to (F)" include the conditions "(D) and (E)," "(E) and (F)," and "(D) and (F)."

[0036] The third beverage of the present invention is not particularly limited as long as it is a beer-taste beverage that satisfies the following condition (G): (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more;

[0037] The first beverage of the present invention does not differ particularly from ordinary "beer-taste beverages" in terms of the ingredients, production method, and production conditions used, except that it satisfies at least one of the conditions (A) to (C) above. The second beverage of the present invention does not differ particularly from ordinary "beer-taste beverages" in terms of the ingredients, production method, and production conditions used, except that it satisfies at least one of the conditions (D) to (F) above. The third beverage of the present invention does not differ particularly from ordinary "beer-taste beverages" in terms of the ingredients, production method, and production conditions used, except that it satisfies the condition (G) above.

[0038] The beverage of the present invention can be produced by incorporating each component so as to satisfy the desired conditions among (A) to (G) above at any stage in a general production method for a "beer-taste beverage" that is well known in the art.

[0039] The beverage of the present invention typically contains a grain material and / or a carbohydrate material, or a fermented product thereof, water, and a bitter component. The beverage of the present invention may also contain optional components, provided that the optional components do not impair the effects of the present invention. Examples of such optional components include colorants, flavorings, acidulants, seasonings, water-soluble dietary fiber, and antioxidants.

[0040] Examples of the bitter components include those derived from bitter raw materials and / or bittering agents (including bitterness-imparting agents). Examples of the bitter raw materials include hops, citrus fruits, bitter melon, cinchona bark, coffee, tea, bitter gourd, lotus germ, aloe arborescens, rosemary, lychee, laurel, sage, caraway, and wormwood. Examples of the bittering agents include hop extract (preferably isomerized hop extract), citrus extract, bitter melon extract, cinchona bark extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, and wormwood extract. Examples of bitter components in bitter raw materials and bittering agents include iso-α acids (e.g., isohumulone), naringin (also known as naringin), quasin, and quinine. Iso-α acids are bitter components found in large amounts in hops. These bittering materials and bittering agents can be used alone or in combination. When a bittering agent is used in the beer-taste beverage of the present invention, the bittering agent is not particularly limited. However, from the viewpoint of achieving a stronger grassy aroma and further enhancing the significance of the present invention, preferred examples include hop extract, citrus extract, bittern extract, and cinchona bark extract. When a bittering material is used in the present invention, hops are preferred as the bittering material, and when a bittering agent is used in the present invention, hop extract is preferred as the bittering agent. A hop extract is a composition obtained by extracting hops. Hop extraction can be performed by immersing hops (e.g., hop cones, hop pellets, powdered hops, etc.) in a solvent to extract the components contained in the hops. The solvent is not particularly limited as long as it is a fluid capable of extracting hop-derived bittering components, and can be, for example, one or more selected from the group consisting of carbon dioxide (liquefied carbon dioxide, supercritical carbon dioxide), water, alcohol (e.g., ethanol), and organic solvent (e.g., hexane). Furthermore, hop processed products such as isomerized hops and reduced hops may also be used as the hop extract.

[0041] The content of bitter components in the beer-taste beverage of the present invention is not particularly limited. For example, when iso-α acids are contained as bitter components, the bitterness value (an index of the bitterness caused by iso-α acids and the like) may have a lower limit of, for example, 0.1 B.U. or more, 0.2 B.U. or more, 0.3 B.U. or more, 0.5 B.U. or more, 1 B.U. or more, 2 B.U. or more, 3 B.U. or more, 4 B.U. or more, or 5 B.U. or more. From the viewpoint of enhancing the bitterness, enhancing the glassy aroma, and enhancing the significance of the present invention, the bitterness value is preferably 7 B.U. or more, 10 B.U. or more, and examples of upper limits include 100 B.U. or less, 90 B.U. or less, 80 B.U. or less, 70 B.U. or less, 60 B.U. or less, 50 B.U. or less, and 40 B.U. or less. From the viewpoint of palatability, etc., the bitterness value is preferably 30 B.U. or less, 25 B.U. or less. These lower and upper limits can be arbitrarily combined. Note that, in this specification, the bitterness value of a beverage can be measured, for example, by the EBC method (Beer Brewers Association: "Beer Analysis Method" 8.15 1990). Specifically, the bitterness value refers to the value (B.U.) obtained by multiplying the absorbance at 275 nm of the isooctane layer obtained by adding an acid to a sample, extracting it with isooctane, and centrifuging the resulting isooctane layer using pure isooctane as a control by a constant (50).

[0042] The beverage of the present invention may be a packaged beverage. Examples of such containers include metal cans, barrels, plastic bottles (e.g., PET bottles and cups), paper containers, bottles, and pouches.

[0043] The beverage of the present invention may be subjected to heat sterilization as needed during its production process. Heat sterilization may be carried out before or after filling into containers. Sterilization may be carried out by a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization.

[0044] (Production Method of the Present Invention) The first production method of the present invention is not particularly limited as long as it includes preparing a beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C), and any conventionally known production method for beer-taste beverages can be used except for the above: (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more;

[0045] The second production method of the present invention is not particularly limited as long as it includes preparing a beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F), and any conventionally known production method for beer-taste beverages can be used except for the above: (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more;

[0046] The third production method of the present invention is not particularly limited as long as it includes preparing a beer-taste beverage so that the beer-taste beverage satisfies the following condition (G), and any conventionally known production method for beer-taste beverages can be used except for this: (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more;

[0047] In the production of a beer-taste beverage, a method for incorporating each component into the beer-taste beverage so as to satisfy the desired conditions among (A) to (G) above can be exemplified by a method in which, when producing a beer-taste beverage, each component is incorporated into a raw material for producing the beverage (e.g., "water" or "water containing some or all of the optional components added thereto") (hereinafter collectively referred to as "water, etc.") so as to satisfy the desired conditions among (A) to (G) above.

[0048] The production method of the present invention typically uses a grain raw material and / or a carbohydrate raw material, or a fermented product thereof, water, and a bitter component. In addition, in the production method of the present invention, the beer-taste beverage may contain optional ingredients such as colorants, flavorings, acidulants, seasonings, water-soluble dietary fiber, and antioxidants.

[0049] In the production method of the present invention, the order in which the production ingredients are added is not particularly limited, as long as the beverage of the present invention containing the production ingredients and / or their fermented products can be produced. When the beverage of the present invention is to be made into a packaged beverage, it can be produced by preparing a liquid containing the production ingredients, filling it into a container, and sealing it. Furthermore, when carbonating the beverage of the present invention by a method other than alcoholic fermentation, carbon dioxide can be added to the beverage of the present invention by introducing carbon dioxide gas at any stage in the production method of the present invention, or by using carbonated water, for example.

[0050] In the production method of the present invention, heat sterilization can be performed as needed. Heat sterilization can be performed before or after filling the container. Sterilization can be performed by a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization.

[0051] (Method of Enhancing Flavor of the Present Invention) The first method of enhancing flavor of the present invention (a method of reducing the glassiness of a beer-taste beverage and imparting a light aftertaste) is not particularly limited as long as it includes preparing a beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C), and any conventionally known method for producing beer-taste beverages can be used. (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The concentration of ethyl isovalerate is 45 ppb or more; (C) The concentration of diethyl succinate is 520 ppb or more;

[0052] The second flavor enhancing method of the present invention is not particularly limited as long as it includes preparing a beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F), and other than that, any conventionally known method for producing beer-taste beverages can be used: (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and the concentration of diethyl succinate is 10 ppb or more;

[0053] The third flavor enhancing method of the present invention is not particularly limited as long as it includes preparing a beer-taste beverage so that the beer-taste beverage satisfies the following condition (G), and any conventionally known method for producing beer-taste beverages can be used except for this: (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more;

[0054] In producing a beer-taste beverage, the same methods as those described above in (Production method of the present invention) can be used to incorporate each component into the beer-taste beverage so as to satisfy the desired conditions among (A) to (G) above.

[0055] (Reduction of Glassiness in the Present Invention) The beverage of the present invention is a beer-taste beverage in which the glassiness (grassy aroma) of a beer-taste beverage has been reduced. In this specification, "grassyness" refers to the degree of a grassy aroma accompanied by a solvent- or resin-like aroma that is perceived when drinking a beer-taste beverage.

[0056] In the present invention, a beer-taste beverage with "reduced glassiness" is a beer-taste beverage with reduced glassiness compared to a beverage outside the scope of the present invention (hereinafter also referred to as a "control beverage") (for example, a beer-taste beverage in which the concentration of a component contained under one or more conditions selected from the group consisting of (A) to (G) of the present invention is below the lower limit).

[0057] The degree of glassiness of a certain beer-taste beverage and how that degree of glassiness compares with that of a control beverage of the present invention (e.g., whether or not the glassiness has been reduced, and to what extent) can be easily and clearly determined by a trained panel, and the glassiness of the control beverage may be used as a standard, for example, and the average of the evaluations of multiple panelists may be used.

[0058] (Imparting a Light Aftertaste in the Present Invention) The beverage of the present invention is a beer-taste beverage imparted with a light aftertaste. In this specification, "light aftertaste" refers to a flavor that is perceived as light and does not leave a heavy aftertaste on the tongue when drinking the beer-taste beverage.

[0059] In the present invention, a beer-taste beverage "imparted with a light aftertaste" refers to a beer-taste beverage that has a lighter aftertaste than a beverage outside the scope of the present invention (a "control beverage") (for example, a beer-taste beverage in which the concentration of a component contained in one or more conditions selected from the group consisting of (A) to (G) of the present invention is below the lower limit).

[0060] The degree of a light aftertaste in a certain beer-taste beverage and how the degree of such light aftertaste compares with that in a control beverage of the present invention (for example, whether or not a light aftertaste is imparted and to what extent) can be easily and clearly determined by a trained panel, and the light aftertaste of the control beverage can be used as a standard, for example, to take the average of the evaluations of multiple panelists.

[0061] In the present invention, the improvement in the flavor of a beer-taste beverage can be evaluated comprehensively in terms of reducing glassiness and imparting a light aftertaste.

[0062] According to the flavor enhancing method of the present invention, it is possible to improve the palatability of a beer-taste beverage and also to make the beer-taste beverage easier to drink.

[0063] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0064] Test 1. [Effect of Ethyl 2-methylbutyrate on the Flavor of Beer-Taste Beverages] The following experiment was conducted to investigate the effect of ethyl 2-methylbutyrate on the flavor of beer-taste beverages.

[0065] (1. Preparation of Sample Beverages) A ​​commercially available beer (corresponding to a "beer-flavored alcoholic fermented beverage made with hops and malt") that was glassy but did not have a light aftertaste was prepared and used as a control beverage (Test Example 1). The concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate in the control beverage (Test Example 1) were measured using solid-phase microextraction (SPME)-GC / MS (Shimadzu Corporation), and the results are shown in Table 4. Ethyl 2-methylbutyrate was added to the control beverage to the concentrations shown in Table 4 and mixed, to prepare the sample beverages of Test Examples 2 to 6.

[0066] (2. Sensory Evaluation Test) A sensory evaluation test was conducted by six trained expert panelists to evaluate the degree of "reduction of glassiness (i.e., a grass-like aroma accompanied by a solvent or resin-like aroma)" and "light aftertaste (i.e., an aftertaste that is perceived as light and not heavy on the tongue)" of the sample beverages of Test Examples 1 to 6, using the evaluation criteria in Tables 1 and 2 below. Using the "grassyness" and "light aftertaste" of the sample beverage of Test Example 1 as the standard, the degree of "reduction of glassiness" and "light aftertaste" of each sample beverage were evaluated on a 51-point scale with increments of 0.1, with similar differences between 0 and 5.0, as shown in Tables 1 and 2. In addition, the average of the evaluation scores of the six expert panelists was calculated for each sample beverage, and the average value rounded to one decimal place was used as the evaluation result for that sample beverage. Regarding the evaluation of "reduction of glassiness," a rating of 1.5 points or more was judged to be "reduced glassiness." Furthermore, regarding the evaluation of "light aftertaste," a rating of 1.5 points or more was judged to be "imparted with a light aftertaste."

[0067]

[0068]

[0069] Additionally, a comprehensive evaluation was conducted for each sample beverage using the total score for each of the evaluation points for "reduced glassiness" and "light aftertaste," as shown in Table 3.

[0070]

[0071] The results of the sensory evaluation test for the sample beverages of Test Examples 1 to 6 are shown in Table 4.

[0072]

[0073] The results in Table 4 indicate that a beer-taste beverage containing 15 ppb or more of ethyl 2-methylbutyrate reduces glassiness and imparts a light aftertaste. Furthermore, these two effects tend to increase with the concentration of ethyl 2-methylbutyrate, and from the perspective of achieving even greater effects, a concentration of 20 ppb or more of ethyl 2-methylbutyrate is preferred.

[0074] Test 2. [Effect of Ethyl Isovalerate on the Flavor of Beer-Taste Beverages] The following experiment was conducted to investigate the effect of ethyl isovalerate on the flavor of beer-taste beverages.

[0075] (1. Preparation of Sample Drinks) Ethyl isovalerate was added to the control drink (Test Example 1) to give the concentrations shown in Table 5 and mixed to prepare the sample drinks of Test Examples 7 to 11.

[0076] (2. Sensory Evaluation Test) The sample beverages of Test Examples 1 and 7 to 11 were subjected to a sensory evaluation test in the same manner as in Test 1 above, to determine the degree of "reduced glassiness" and "light aftertaste." The results are shown in Table 5.

[0077]

[0078] The results in Table 5 indicate that a beer-taste beverage containing 45 ppb or more of ethyl isovalerate reduces glassiness and imparts a light aftertaste. Furthermore, these two effects tend to increase with the concentration of ethyl isovalerate, and from the perspective of achieving even greater effects, a concentration of 50 ppb or more of ethyl isovalerate is preferred.

[0079] Test 3. [Effect of diethyl succinate on the flavor of a beer-taste beverage] The following experiment was conducted to investigate the effect of diethyl succinate on the flavor of a beer-taste beverage.

[0080] (1. Preparation of Sample Beverages) Diethyl succinate was added to the control beverage (Test Example 1) to give the concentrations shown in Table 6, and mixed to prepare the sample beverages of Test Examples 12 to 16.

[0081] (2. Sensory Evaluation Test) The sample beverages of Test Examples 1 and 12 to 16 were subjected to a sensory evaluation test in the same manner as in Test 1 above, to determine the degree of "reduced glassiness" and "light aftertaste." The results are shown in Table 6.

[0082]

[0083] The results in Table 6 indicate that a diethyl succinate concentration of 520 ppb or higher in a beer-flavored beverage reduces glassiness and imparts a light aftertaste. Furthermore, these two effects tend to increase with the concentration of ethyl isovalerate, and from the perspective of achieving even greater effects, a diethyl succinate concentration of 600 ppb or higher is preferable.

[0084] Test 4. [Confirmation of the Effect of Combined Use of Ethyl 2-methylbutyrate and Ethyl Isovalerate] The following experiment was conducted to investigate how the combined use of the two components, ethyl 2-methylbutyrate and ethyl isovalerate, affects the flavor of a beer-taste beverage.

[0085] (1. Preparation of sample beverages) Ethyl 2-methylbutyrate and ethyl isovalerate were added to the control beverage (Test Example 1) to give the concentrations shown in Table 7 and mixed to prepare sample beverages of Test Examples 17 to 24.

[0086] (2. Sensory Evaluation Test) The sample beverages of Test Examples 1 and 17 to 24 were subjected to a sensory evaluation test in the same manner as in Test 1 above, to determine the degree of "reduced glassiness" and "light aftertaste." The results are shown in Table 7.

[0087]

[0088] The results in Table 7 indicate that when the concentration of ethyl 2-methylbutyrate in a beer-taste beverage is 1 ppb or higher and the concentration of ethyl isovalerate is 1.5 ppb or higher, the glassiness is reduced and a light aftertaste is imparted. Furthermore, both of these effects tend to increase depending on the concentrations of ethyl 2-methylbutyrate and ethyl isovalerate.

[0089] Test 5. [Confirmation of the Effect of Combined Use of Ethyl Isovalerate and Diethyl Succinate] The following experiment was conducted to investigate how the combined use of two components, ethyl isovalerate and diethyl succinate, affects the flavor of a beer-taste beverage.

[0090] (1. Preparation of Sample Beverages) Ethyl isovalerate and diethyl succinate were added to the control beverage (Test Example 1) to give the concentrations shown in Table 8 and mixed to prepare the sample beverages of Test Examples 25 to 32.

[0091] (2. Sensory Evaluation Test) The sample beverages of Test Examples 1 and 25 to 32 were subjected to a sensory evaluation test in the same manner as in Test 1 above, to determine the degree of "reduced glassiness" and "light aftertaste." The results are shown in Table 8.

[0092]

[0093] The results in Table 8 indicate that in a beer-taste beverage, when the concentration of ethyl isovalerate is 1.5 ppb or more and the concentration of diethyl succinate is 10 ppb or more, the glassiness is reduced and a light aftertaste is imparted. Furthermore, it was shown that both of these effects tend to increase depending on the concentrations of ethyl isovalerate and diethyl succinate.

[0094] Test 6. [Confirmation of the effect of combined use of ethyl 2-methylbutyrate and diethyl succinate] The following experiment was conducted to investigate how combined use of the two components, ethyl 2-methylbutyrate and diethyl succinate, affects the flavor of a beer-taste beverage.

[0095] (1. Preparation of Sample Beverages) Ethyl 2-methylbutyrate and diethyl succinate were added to the control beverage (Test Example 1) to give the concentrations shown in Table 9, and mixed to prepare the sample beverages of Test Examples 33 to 40.

[0096] (2. Sensory Evaluation Test) The sample beverages of Test Examples 1 and 33 to 40 were subjected to a sensory evaluation test in the same manner as in Test 1 above, to determine the degree of "reduced glassiness" and "light aftertaste." The results are shown in Table 9.

[0097]

[0098] The results in Table 9 indicate that in a beer-taste beverage, when the concentration of ethyl 2-methylbutyrate is 1 ppb or higher and the concentration of diethyl succinate is 10 ppb or higher, glassiness is reduced and a light aftertaste is imparted. Furthermore, both of these effects tend to increase depending on the concentrations of ethyl 2-methylbutyrate and diethyl succinate.

[0099] Test 7. [Confirmation of the effect of combined use of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate] The following experiment was conducted to investigate how combined use of the three components, ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate, affects the flavor and aroma of a beer-taste beverage.

[0100] (1. Preparation of sample beverages) Ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate were added to the control beverage (Test Example 1) to give the concentrations shown in Table 10 and mixed to prepare the sample beverages of Test Examples 41 to 62.

[0101] (2. Sensory Evaluation Test) The sample beverages of Test Examples 1 and 41 to 62 were subjected to a sensory evaluation test in the same manner as in Test 1 above, to determine the degree of "reduced glassiness" and "light aftertaste." The results are shown in Table 10.

[0102]

[0103] The results in Table 10 indicate that in beer-flavored beverages, glassiness is reduced and a light aftertaste is imparted when the concentration of ethyl 2-methylbutyrate is 1 ppb or higher, the concentration of ethyl isovalerate is 1.5 ppb or higher, and the concentration of diethyl succinate is 10 ppb or higher. Furthermore, compared with the samples of Test Example 17 (Table 7), Test Example 25 (Table 8), and Test Example 33 (Table 9), in which any two of these three components were used in combination at the above concentrations, the sample of Test Example 41, in which all three components were used in combination at the above concentrations, was shown to have a greater reduction in glassiness and a greater light aftertaste. Furthermore, both of these effects tended to increase depending on the concentrations of ethyl 2-methylbutyrate, ethyl isovalerate, and diethyl succinate.

[0104] According to the present invention, it is possible to provide a beer-taste beverage that is less glassy and has a light aftertaste, as well as a method for producing the same.

Claims

1. A beer-taste beverage that meets at least one of the following conditions (A) to (C). (A) The content concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) The content concentration of ethyl isovalerate is 45 ppb or more; (C) The content concentration of diethyl succinate is 520 ppb or more; 2. A beer-taste beverage that meets at least one of the following conditions (D) to (F). (D) The content concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the content concentration of ethyl isovalerate is 1.5 ppb or more; (E) The content concentration of ethyl isovalerate is 1.5 ppb or more, and the content concentration of diethyl succinate is 10 ppb or more; (F) The content concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the content concentration of diethyl succinate is 10 ppb or more; 3. A beer-taste beverage that satisfies the following condition (G): (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; 4. A method for producing a beer-taste beverage, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C): (A) the content of ethyl 2-methylbutyrate is 15 ppb or more; (B) the content of ethyl isovalerate is 45 ppb or more; (C) the content of diethyl succinate is 520 ppb or more; 5. A method for producing a beer-taste beverage, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F): (D) the content concentration of ethyl 2-methylbutyrate is 1 ppb or more and the content concentration of ethyl isovalerate is 1.5 ppb or more; (E) the content concentration of ethyl isovalerate is 1.5 ppb or more and the content concentration of diethyl succinate is 10 ppb or more; (F) the content concentration of ethyl 2-methylbutyrate is 1 ppb or more and the content concentration of diethyl succinate is 10 ppb or more; 6. A method for producing a beer-taste beverage, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies the following condition (G): (G) the concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; 7. A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (A) to (C): (A) the concentration of ethyl 2-methylbutyrate is 15 ppb or more; (B) the concentration of ethyl isovalerate is 45 ppb or more; (C) the concentration of diethyl succinate is 520 ppb or more; 8. A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies at least one of the following conditions (D) to (F): (D) the content concentration of ethyl 2-methylbutyrate is 1 ppb or more and the content concentration of ethyl isovalerate is 1.5 ppb or more; (E) the content concentration of ethyl isovalerate is 1.5 ppb or more and the content concentration of diethyl succinate is 10 ppb or more; (F) the content concentration of ethyl 2-methylbutyrate is 1 ppb or more and the content concentration of diethyl succinate is 10 ppb or more; 9. A method for reducing the glassiness of a beer-taste beverage and imparting a light aftertaste, comprising preparing the beer-taste beverage so that the beer-taste beverage satisfies the following condition (G): (G) the concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more;

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