Beer-taste beverage and method for producing same

Abstract

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

Description

Beer-flavored beverage and its manufacturing method

[0001] The present invention relates to a beer-taste beverage and a method for producing the same.

[0002] A concentrated beer-flavored beverage has been proposed that contains a lower proportion of water than a typical beer-flavored beverage. It is anticipated that such a concentrated beer-flavored beverage will be diluted to the same level as a typical beer-flavored beverage by adding water (carbonated water) when consumed. This allows for a reduction in weight and volume compared to conventional beer-flavored beverages, which in turn reduces storage and transportation costs and environmental impact.

[0003] Methods for producing concentrated beer-flavored beverages include high-concentration brewing, in which wort with a higher extract concentration than usual is fermented; adding and mixing flavorings and alcohol; and removing some of the water from the beer-flavored beverage by freeze concentration or membrane separation.

[0004] Japanese Patent Application Laid-Open No. 2002-253197 Japanese Patent Application Laid-Open No. 2016-029891 International Publication No. 2018 / 237015 Special Publication No. 2020-517282

[0005] It is anticipated that concentrated beer-taste beverages will be consumed as is or diluted to a higher concentration than typical beer-taste beverages. For such consumption forms, new beer-taste beverages with a good sensory balance are in demand.

[0006] Therefore, an object of the present invention is to provide a novel style of beer-flavored beverage that has a rich alcohol concentration and a rich aroma due to fermentation, despite having a true extract content comparable to that of a typical pilsner-style beer.

[0007] As a result of intensive research aimed at solving the above-mentioned problems, the inventors discovered that the desired fermented beer-flavored beverage can be provided by adjusting the true extract, alcohol concentration, and various esters (esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) contained in the beer-flavored beverage to specified contents, and thus completed the present invention.

[0008] That is, one embodiment of the present invention is: [1] A beer-taste beverage containing a malt fermentation product, wherein the beer-taste beverage has a true extract concentration of 6.0% by weight or less, an alcohol concentration of 10.0% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more. The present invention also includes the following specific embodiments: [2] A beer-taste beverage according to [1] above, having a true fermentation degree of 75% or more. [3] A beer-taste beverage according to [1] or [2] above, having an ethyl acetate concentration of 30.0 mg / L or more. [4] A beer-taste beverage according to any one of [1] to [3] above, having a total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol of 200.0 mg / L or more and 350.0 mg / L or less. [5] The beer-taste beverage according to any one of [1] to [4] above, in which the ratio of the total concentration of the esters to the total concentration of the higher alcohols is 25.0% or higher. [6] The beer-taste beverage according to any one of [1] to [5] above, which is a concentrate of malt fermentation product. [7] The beer-taste beverage according to any one of [1] to [6] above, in which the ratio of the malic acid concentration to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid is 14.0% or higher. [8] The beer-taste beverage according to any one of [1] to [7] above, in which the ratio of the zinc concentration to the true extract concentration is 8.0 or higher. [9] The beer-taste beverage according to any one of [1] to [8] above, in which the iso-α acid concentration is less than 60.0 mg / L.

[10] A method for producing a beer-taste beverage according to any one of [1] to [9] above, comprising a step of concentrating a malt fermentation product having a true extract concentration of 1.5% by weight or less, an alcohol concentration of 2.5% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more.

[11] The method according to

[10] above, which comprises concentrating the malt fermentation product by two or more times.

[0009] A beer-taste beverage according to a preferred embodiment of the present invention has a true extract content comparable to that of a typical pilsner-style beer, yet offers a rich alcohol concentration and fermentation-derived aroma, making it possible to provide a novel style of beer-taste beverage not previously available. Furthermore, a beer-taste beverage according to a preferred embodiment of the present invention also has a smooth, light taste.

[0010] In this specification, the upper and lower limit values ​​described can be appropriately selected from the respective options and arbitrarily combined to define a numerical range from the lower limit value to the upper limit value. In this specification, various requirements described as preferred embodiments can each be used in multiple combinations. In this specification, unless otherwise specified, "X to Y (X and Y are real numbers satisfying X<Y)" means a numerical range of "not less than X and not more than Y."

[0011] Beer-flavored beverages. As used herein, a "beer-flavored beverage" refers to a beverage that has the flavor and aroma of beer, regardless of its alcohol content, the use of malt or hops, or the presence or absence of a yeast fermentation process. Furthermore, as used herein, "having the flavor and aroma of beer" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. Specifically, this refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, and that has high thirst-quenching properties and drinkability (the ability to drink multiple cups without getting bored). Examples of sparkling beverages include beer, happoshu, and other sparkling alcoholic beverages (including so-called new genre beverages in which happoshu is mixed with barley-based spirits) as defined in Article 3, Paragraph 3 of the Liquor Tax Act.

[0012] In this specification, beer-taste beverages include alcohol-containing beverages. Specific examples of beer-taste beverages in this specification include beer, happoshu, and liqueurs obtained by blending beverages produced through a fermentation process with alcohol-containing distillates, and may also include beverages that combine these.

[0013] In this specification, a beer-taste beverage contains many of the components found in general beer-taste beverages at higher concentrations than general beer-taste beverages, and therefore may be prepared for consumption by diluting it with water, carbonated water, or another liquid beverage before consumption, or may be prepared for consumption as is without dilution.

[0014] As used herein, the term "malt fermented product" refers to a fermented product derived from raw materials used to produce a beer-taste beverage, and primarily refers to a product obtained by fermenting the raw material, malt. A "malt fermented product" includes, for example, regular beer. The raw materials to be fermented may contain raw materials other than malt, and may further contain auxiliary raw materials. Furthermore, the finished beer-taste beverage of this specification includes some or all of the malt fermented product. The fermentation method for obtaining the malt fermented product is not particularly limited, and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation. However, similar to traditional beer production, simple multiple fermentation is preferred, in which the malt fermented product is produced through separate processes: a saccharification step in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation step in which alcohol is produced from the sugars using yeast.

[0015] As used herein, "true extract" refers to the solid matter (soluble evaporation residue) dissolved in a beer-taste beverage that remains after gentle heating (after filtering out any insoluble matter, such as yeast or protein coagulation) to evaporate all water, alcohol, carbon dioxide, and other volatile components. The concentration of true extract is expressed in units of "% by weight" as the content of true extract in a beer-taste beverage. In the specification, "%" used for true extract means "% by weight." Alternatively, "% Plato" or simply "Plato" can be used synonymously with "% by weight." Furthermore, as used herein, true extract can be measured according to 8.4.1 of the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], revised and expanded in 2013).

[0016] As used herein, "true fermentation degree (V)" refers to the percentage (%) of the difference between the original wort extract and the true extract (E) relative to the original wort extract (P), and can be expressed by the following formula: V (%) = (P - E) / P x 100. Generally, as the true fermentation degree increases, the amount of soluble solids remaining in the final beverage decreases, which tends to reduce the drinkability. Furthermore, the true fermentation degree can be measured based on Section 8.5 of the Revised BCOJ Beer Analysis Method (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The original wort extract (P) can also be calculated based on the same analysis method; specifically, it can be measured from the alcohol concentration and true extract concentration of the beer-flavored beverage. As used herein, the unit of original wort extract is "wt%," which can also be expressed synonymously as "%Plato" or simply "Plato."

[0017] As used herein, "rich in alcohol concentration and aroma due to fermentation" means that the flavor and aroma imparted by the alcohols, esters, higher alcohols, and / or acids produced during fermentation are well balanced, while the intensity of the resulting flavor and aroma is higher overall than that of a typical beer-taste beverage. Note that these alcohols, esters, higher alcohols, and / or acids may be produced by fermenting the raw materials used to produce the beer-taste beverage, or may be added separately from the raw materials during the production process.

[0018] As used herein, "light on the palate" means that the beverage has little flavor that gives a feeling of fullness or heaviness, and tends to be consumed more frequently or in larger quantities per unit time. Such light beer-taste beverages can also be described as beer-taste beverages that have a "light on the palate."

[0019] In this specification, "vividness of flavor" means that the flavor characteristics are prominent and easy to perceive. "Having vividness of flavor" can also be expressed as "the flavor is prominent (or the flavor characteristics are prominent)."

[0020] The beer-taste beverage of this embodiment contains "authentic extract." To ensure that the concentration of authentic extract in the fermented beer-taste beverage of this embodiment is comparable to that of a typical pilsner-style beer, the concentration is preferably 6.0% by weight or less, more preferably 2.0% by weight to 6.0% by weight, and even more preferably 2.5% by weight to 5.5% by weight. Furthermore, if the concentration is less than 2.0% by weight, the authentic extract will be too low compared to a typical pilsner-style beer, resulting in a poor drinking experience. However, if the concentration is more than 6.0% by weight, the authentic extract will be too high compared to a typical pilsner-style beer, resulting in a poor drinking experience.

[0021] From the viewpoint of satisfying the palate and providing a light drinking experience, the true degree of fermentation in the beer-taste beverage of this embodiment is preferably 75% or higher, more preferably 80% to 95%, and even more preferably 85% to 95%. Furthermore, if the degree of fermentation is less than 75%, the amount of residual extract tends to increase, impairing drinkability, while if the degree of fermentation is more than 95%, the amount of residual extract tends to decrease, resulting in a poor drinking experience and making it difficult to obtain the desired beer-taste beverage.

[0022] The beer-taste beverage of this embodiment contains "alcohol." "Alcohol" refers to ethyl alcohol, the primary component of alcohol, and does not include alcohol other than ethyl alcohol (such as "higher alcohol," as described below). The alcohol concentration of the beer-taste beverage of this embodiment can be adjusted appropriately according to the consumer's preferences, and can be, for example, between 10% and 20% by weight. However, because an alcohol content of 20% or more would fall outside the definition of "beer" under Article 3, Paragraph 3, of the Liquor Tax Act, it is preferable to keep it below 20% by weight.

[0023] The beer-taste beverage of this embodiment also contains higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol as higher alcohols produced during the fermentation process of the raw materials. These higher alcohols contribute to the richness of the aroma and the smoothness of the drink. Furthermore, other alcohols besides those listed above, such as propanol, butanol, amyl alcohol, pentanol, hexanol, 1-octen-3-ol, decanol, phenylethanol, and methionol, may also be included.

[0024] In this embodiment, the total content of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol in the beer-taste beverage is preferably 200.0 mg / L to 350.0 mg / L, and more preferably 250.0 mg / L to 350.0 mg / L, from the viewpoints of richness of aroma and lightness of taste. Furthermore, if the content is less than 200.0 mg / L, the aroma intensity will be weak, and if the content is more than 350.0 mg / L, the flavor will be heavier than the esters described below, making it difficult to obtain the desired beer-taste beverage.

[0025] The beer-taste beverage of this embodiment contains "esters." These esters include esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate. These esters contribute to the richness of the aroma and the smoothness of the drink. Furthermore, other esters other than those mentioned above, for example, methyl formate, ethyl formate, butyl formate (such as isobutyl formate), methyl acetate, propyl acetate (such as n-propyl acetate), butyl acetate (such as n-butyl acetate, isobutyl acetate, 2-butyl acetate), hexyl acetate (such as n-hexyl acetate), heptyl acetate (such as n-heptyl acetate), octyl acetate (such as n-octyl acetate), ethyl propionate, amyl propionate (such as isoamyl propionate), ethyl butanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, ethyl heptanoate, amyl hexanoate (such as isoamyl hexanoate), amyl octanoate (such as isoamyl octanoate), ethyl nonanoate, ethyl decanoate, amyl decanoate (such as isoamyl decanoate), ethyl laurate, ethyl dodecanoate, ethyl myristate, ethyl tetradecanoate, ethyl lactate, etc. may also be included.

[0026] From the viewpoint of richness of aroma, the total content of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate in the beer-taste beverage of this embodiment is preferably 40.0 mg / L or more, more preferably 50.0 mg / L or more and 100.0 mg / L or less, and even more preferably 60.0 mg / L or more and 100.0 mg / L or less. Note that if the content is less than 40.0 mg / L, the intensity of the aroma tends to be weaker.

[0027] From the viewpoint of a rich aroma, the ethyl acetate content in the beer-taste beverage of this embodiment is preferably 30.0 mg / L or more, more preferably 40.0 mg / L to 90.0 mg / L, and even more preferably 50.0 mg / L to 80.0 mg / L. Furthermore, if the content is less than 30.0 mg / L, the aroma intensity tends to be weaker.

[0028] In the beer-taste beverage of this embodiment, the ratio of the total concentration of the esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate to the total concentration of the higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol is preferably 25.0% or more, more preferably 25.0% to 40.0%, and even more preferably 25.0% to 35.0%, from the viewpoints of richness of aroma and lightness of taste. Furthermore, a ratio less than 25.0% tends to impart a heavy flavor, while a ratio greater than 40.0% tends to impair the flavor balance.

[0029] The beer-taste beverage of this embodiment contains an acid selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid. Furthermore, salts of these acids and / or other acids, such as gluconic acid, tartaric acid, phytic acid, glucono-delta-lactone, or salts thereof, may also be included. The inclusion of a certain amount of such acids contributes to a lighter drinking experience. From the perspective of achieving a lighter drinking experience, the ratio of the malic acid concentration to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid in the beer-taste beverage of this embodiment is preferably 14.0% or more, more preferably 14.0% to 30.0%, and even more preferably 15.0% to 25.0%. Furthermore, a concentration greater than 30.0% may disrupt the balance of the acidic flavors.

[0030] The beer-taste beverage of this embodiment contains zinc and / or a salt thereof. Zinc and / or a salt thereof may be added during the production process to promote fermentation. Zinc and / or a salt thereof may also be added to the beer-taste beverage of this embodiment during the production process, and may remain in the final beer-taste beverage. The inventors have found through research that the presence of a certain amount of zinc in the beer-taste beverage can accentuate the flavor characteristics of the beer-taste beverage. Although the added zinc is consumed by yeast, the amount of zinc present (residual amount) in the beer-taste beverage of this embodiment varies depending on the progress of fermentation, but is, for example, 30 μg / L or less, and, when diluted immediately before consumption, is, for example, 7.5 μg / L or less. From the perspective of accentuating flavor characteristics, the ratio of zinc concentration to true extract concentration in the beer-taste beverage of this embodiment is preferably 8.0 or more, more preferably 8.0 to 20.0, and even more preferably 8.0 to 15.0. If the ratio is more than 20.0, there is a concern that the flavor balance will be disrupted due to the taste of zinc.

[0031] The beer-taste beverage of this embodiment contains sugars selected from the group consisting of glucose and fructose. From the perspective of providing a light drinking experience, enhancing the aroma of fermentation, and accentuating the alcoholic flavor, it is preferable to reduce the concentration of these sugars, which have a relatively high sweetness. Specifically, the total concentration of sugars selected from the group consisting of glucose and fructose is preferably less than 5.0 g / 100 mL, more preferably 2.0 g / 100 mL or less, and even more preferably 1.0 g / 100 mL or less.

[0032] The beer-taste beverage of this embodiment contains iso-α acids. The concentration of iso-α acids in a typical beer-taste beverage is approximately 15.0 mg / L to 30.0 mg / L. For example, if this is concentrated four times, the concentration becomes 60.0 mg / L to 120.0 mg / L, which tends to result in an overly bitter beverage. In terms of bitterness, the beer-taste beverage of this embodiment preferably has an iso-α acid concentration of less than 60.0 mg / L, more preferably 50.0 mg / L or less, and even more preferably 40.0 mg / L or less.

[0033] In addition to the above-mentioned components, the beer-taste beverage of this embodiment may further contain one or more additives, as necessary, to the extent that the effects of the invention are not impaired. Examples include flavorings, acidulants, sweeteners, bittering agents, antioxidants, pH adjusters, coloring agents, foam-forming agents, fermentation promoters, yeast extracts, protein-based substances such as peptide-containing substances, seasonings such as amino acids, dietary fiber, carbon dioxide, and various nutritional components.

[0034]

[0033] The method for producing a beer-taste beverage according to this embodiment can be any known production method, as long as the final components of the beer-taste beverage disclosed herein are within the above-described ranges. The method for producing a beer-taste beverage according to this embodiment may also include a step of adding one or more of the above-described components during the production process. The method for producing a beer-taste beverage according to this embodiment includes a step of preparing a malt fermentation product so that the true extract concentration is 6.0% by weight or less, the alcohol concentration is 10.0% by weight or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more. In the method for producing a beer-taste beverage according to this embodiment, the preparation step includes a method for preparing a concentrated product (concentrate) that is stronger than a typical beer-taste beverage, such as concentrating the malt fermentation product, fermenting wort with a higher-than-normal extract concentration, or adding and mixing flavorings, alcohol, etc. Furthermore, examples of the step of concentrating the malt fermentation product include a method of freezing and concentrating the fermented malt, and a method of removing a portion of the water content from the beer-taste beverage by membrane separation using a forward osmosis membrane (FO membrane) or a reverse osmosis membrane (RO membrane). In the method for producing a beer-taste beverage of this embodiment, the preparation step may include one or more of the various steps described above.

[0035] Preferably, the method for producing a beer-taste beverage in this embodiment includes a step of concentrating a malt fermentation product having a true extract concentration of 1.5% by weight or less, an alcohol concentration of 2.5% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more. By undergoing these steps, it is possible to adjust the true extract concentration, alcohol concentration, and various esters (esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) content in the beer-taste beverage of this embodiment to predetermined levels, thereby providing the desired beer-taste beverage.

[0036] In the concentrating step, the concentration ratio is not particularly limited, but is preferably 2 or more, more preferably 3 to 10, and even more preferably 4 to 8. For example, concentrating to 4 or more is an example of concentrating a malt fermentation product that is a typical beer, but the target malt fermentation product to be concentrated, the concentration ratio, and the concentration method are not particularly limited as long as the respective components of the malt fermentation product are ultimately within the above-mentioned ranges.

[0037] The method for producing a beer-taste beverage in this embodiment may include, prior to the concentration step, typical brewing steps such as a heating and saccharification step of raw materials including malt, a wort boiling step, a fermentation step, and a filtration step.

[0038] In this specification, the term "process" does not only refer to an independent process, but also includes processes that cannot be clearly distinguished from other processes as long as the intended purpose of the process is achieved.

[0039] Hereinafter, embodiments of the present invention will be described in detail, but the present invention is not limited to these embodiments.

[0040] [Analytical Values ​​for Beer-Taste Beverages] The alcohol, true extract, original wort extract, true fermentation degree, esters, and higher alcohols listed in the table were analyzed based on the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association of Japan [Analysis Committee], revised and expanded in 2013). Alcohol: Hydrometer method (see Revised BCOJ Beer Analysis Methods 8.3.1) True extract: Pycnometer method (see Revised BCOJ Beer Analysis Methods 8.4.1) Original wort extract: Calculated from the measured alcohol and true extract (see Revised BCOJ Beer Analysis Methods 8.5) True fermentation degree: Calculated from the measured alcohol and true extract (see Revised BCOJ Beer Analysis Methods 8.5) Esters, higher alcohols: Measured by injection into a headspace gas chromatograph with FID (see Revised BCOJ Beer Analysis Methods 8.22)

[0041] The acids in the table were analyzed using a high-performance liquid chromatograph under the following conditions: <Equipment> Shimadzu Corporation Prominence High-Performance Liquid Chromatography Organic Acid Analysis System <Separation conditions> Separation method: Ion exclusion chromatography Column: Two Shim-pack SCR-102H (300 mmL x 8 mmI.D.) connected in series Mobile phase: 5 mmol / L p-toluenesulfonic acid aqueous solution Flow rate: 0.8 mL / min Temperature: 40°C <Detection conditions> Detection method: Post-column pH buffered electrical conductivity detection Reagents: 5 mmol / L p-toluenesulfonic acid aqueous solution and 20 mmol / L Bis-tris aqueous solution containing 100 μmol / L EDTA Flow rate: 0.8 mL / min

[0042] Zinc contained in beverages was analyzed using ICP-MS according to the following analytical method: <Equipment> Agilent ICP-MS7800 <Sample introduction conditions> RF output: 1550 W Carrier gas: 0.99 L / min Dilution gas: 0.00 L / min Sampling depth: 10 mm <Measured element> The numbers in parentheses indicate mass numbers. K: Potassium (39) Ca: Calcium (40) Co: Cobalt (59) Na: Sodium (23) Ni: Nickel (60) Al: Aluminum (27) Mg: Magnesium (24) Zn: Zinc (66) Cu: Copper (63) Fe: Iron (56) <Internal standard / mixed standard solution> Internal standard (IS): Yttrium 250 ppb (nitric acid concentration 1%) Mixed standard solution A: 200 ppb (Cu, Fe, Zn, Mn / Co, Ni, Al) Mixed standard solution B: 100 ppm (Ca, Na, Mg) Mixed standard solution C: 100 ppm (K) Note that "ppm" means "ppm by mass" and "ppb" means "ppb by mass". <Measurement flow> - Measure the weight of the disposable tube before adjustment. - Wash the disposable tubes using a 2% nitric acid solution. - Add 2 mL of ultrapure water (Milli-Q registered trademark) to the disposable tube for the calibration curve. - Add 1 mL of the sample to the disposable tube for the sample (add 100 μL for K). - Add each mixed standard solution for the calibration curve to the disposable tubes according to the table below. - Add 250 μL of 2-propanol to each of the above disposable tubes. - Add ultrapure water (Milli-Q registered trademark) to make up to 8 mL. - Add 100 μL of nitric acid 1.38 Ultra Pure Grade. - Add ultrapure water (Milli-Q registered trademark) to make up to 10 mL and mix to homogenize. - Measure the weight of the disposable tubes after adjustment. - Inject the sample into the ICP / MS. <Analysis> Using the value obtained by subtracting the weight of the disposable tubes before adjustment from the weight of the disposable tubes after adjustment, quantify each element by converting from the calibration curve and sample concentration.

[0043] <Test I> Pilsner-style beers with a true extract concentration of 1.5% Plato or less, an alcohol concentration of 2.5% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more (ethyl acetate concentration of 7.5 mg / L or more) were selected from commercially available beers and subjected to RO membrane concentration (4x concentration) to obtain the beer-taste beverages of Examples 1 to 6 shown in Table 1. Additionally, as a comparative example, a commercially available pilsner-style beer with a true extract concentration (3.0-5.0% Plato) similar to that of the beer-taste beverages of Examples 1 to 6 was prepared. Note that in Table 1, "wt%" means "% by weight."

[0044]

[0045] The results in Table 1 show that the beer-taste beverages of Examples 1 to 6 contain alcohol, esters, and higher alcohols at concentrations several times higher than the general beers of Comparative Examples 1 to 5, despite having the same or lower concentrations of authentic extract. In other words, despite having the same or lower concentrations of authentic extract as general beer-taste beverages, these beverages are rich in alcohol concentration and aroma due to fermentation, making them a completely new style of beer-taste beverage that has never existed before.

[0046] [Sensory Evaluation Test] In this specification, the sensory evaluation test was conducted based on "11. Ranking Method, Revised 2nd Edition BCOJ Sensory Evaluation Method (Published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], 2018)." A sensory evaluation test using the ranking method was conducted to compare the lightness of the drinking experience of the beer-taste beverages of Examples 1 to 6. The test was conducted by eight trained panelists, and evaluations were conducted according to the following procedure. The panelists conducted a preliminary discussion and a preliminary test to confirm the definition of lightness of drinking experience. 70 mL of the samples were poured into odorless colored glasses (250 mL) and presented at 4°C. The six samples were presented simultaneously in random order, and the panelists swallowed and evaluated the samples. The panelists ranked the sample with the lightest drinking experience as 1, the sample with the next lightest drinking experience as 2, and so on. The same ranking was also performed for samples ranked third and below. Ties were prohibited. The rank sum for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison procedure (Friedman).

[0047] As a result, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, and it was therefore possible to estimate that there was a difference between the samples at a significance level of 1% (k: number of samples = 6). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference.

[0048] As a result of the evaluation test, the samples were ranked as follows (from left to right) in order of lightness of mouthfeel. The results of the confirmation of significant differences are shown in Table 2. Example 6 Example 4 Example 5 Example 3 Example 1 Example 2

[0049]

[0050] From the test results, it was inferred that drinks with a relatively low concentration of higher alcohols and a high ratio of the concentration of esters to the concentration of higher alcohols tend to be rated as lighter to drink.

[0051] Therefore, samples were prepared by adding higher alcohols to the beer-taste beverage of Example 4, and sensory evaluation tests were conducted again (Table 3: Examples 4, 7 to 10). Note that in Table 3, "wt%" means "% by weight."

[0052]

[0053] In addition to the lightness of the drink, the samples were ranked based on the intensity of the higher alcohol-like aroma (the aroma of one of the added higher alcohols). The sum of the ranks for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparison method (Friedman).

[0054] As a result, for the lightness of the drinking experience, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was estimated that there was a difference between the samples at a significance level of 1% (k: number of samples = 5). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference. On the other hand, for the intensity of the higher alcohol-like aroma, Friedman's statistic F was smaller than the α boundary value of the χ2 distribution with k-1 degrees of freedom, so no significant difference was observed between the samples.

[0055] As a result of the evaluation test, the samples were ranked as follows (from left to right) in order of lightness of mouthfeel: Example 4 Example 7 Example 10 Example 9 Example 8 Table 4 shows the results of confirming significant differences.

[0056]

[0057] These test results indicated that increasing the concentration of higher alcohols or the ratio of the ester concentration to the higher alcohol concentration did not significantly increase the intensity of the aroma, but tended to result in a lighter mouthfeel than Example 4. (Note that Examples 7 to 10 fulfill the requirements for beer-taste beverages with a rich aroma due to alcohol concentration and fermentation.) That is, in the beer-taste beverage of the present invention, the concentration of higher alcohols (total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol) is preferably 200.0 to 350.0 mg / L, and the ratio of the concentration of esters (total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate) to the concentration of the higher alcohols is preferably 25.0% or higher.

[0058] <Test II> Next, the effect of adding an acid was confirmed with the aim of further lightening the mouthfeel of the beer-taste beverage of the present invention. Samples were prepared by adding an acid (an acid selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, and lactic acid) to the beer-taste beverage of Example 4, and a sensory evaluation test was conducted (Table 5: Examples 4, 11-15). In Table 5, "wt%" means "% by weight."

[0059]

[0060] In addition to the lightness of the palate, the samples were ranked based on the strength of their acidic aroma (the aroma of any of the added acids). The sum of the ranks for each sample was calculated from the panelists' responses, and the results were analyzed using the Friedman test and multiple comparisons (Friedman).

[0061] As a result, for the lightness of the drinking experience, Friedman's statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was estimated that there was a difference between the samples at a significance level of 1% (k: number of samples = 6). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm the presence or absence of a significant difference. On the other hand, for the intensity of the sour-like aroma, Friedman's statistic F was smaller than the α boundary value of the χ2 distribution with k-1 degrees of freedom, so no significant difference was observed between the samples.

[0062] As a result of the evaluation test, the samples were ranked as follows (from left to right) in order of lightness of mouthfeel: Example 13 (Malic acid) Example 15 (Lactic acid) Example 12 (Citric acid) Example 4 Example 14 (Succinic acid) The results of confirming significant differences are shown in Table 6.

[0063]

[0064] The test results showed that increasing the acid concentration did not significantly increase the intensity of the aroma, but that increasing the concentrations of malic acid and lactic acid could make the drink even lighter.

[0065] Next, samples were prepared by adding malic acid to the beer-taste beverages of Examples 3, 4, and 6, and a sensory evaluation test was conducted to confirm the effects (Table 7: Examples 3, 4, 6, and 16-24). Examples 4, 16-18, Examples 3, 19-21, and Examples 6, 22-24 were ranked. In Table 7, "wt%" means "% by weight."

[0066]

[0067] From the panelists' responses, the rank sums for each sample were calculated, and the results were analyzed using the Friedman test and multiple comparison method (Friedman). As a result, in all evaluation tests, the Friedman statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was possible to estimate that there was a difference between the samples at a significance level of 1% (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated, and the presence or absence of a significant difference was confirmed by comparing it with the difference between the two rank sums.

[0068] As a result of the evaluation test, the products were ranked as follows (from left to right) in order of lightness of mouthfeel. Note that it was estimated that there was a difference at a significance level of 5% between products not connected by a common underline. Example 18 Example 17 Example 16 Example 4 Example 21 Example 20 Example 19 Example 3 Example 23 Example 24 Example 22 Example 6

[0069] These test results indicated that a significant difference in the lightness of the drinking experience can be achieved by setting the ratio of malic acid concentration to the total concentration of acids (acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid) to 14.0% or higher. In other words, it was found that a ratio of malic acid concentration to the total concentration of the above acids of 14.0% or higher is preferable for the beer-taste beverage of the present invention, which further reduces the lightness of the drinking experience.

[0070] <Test III> Next, a test was conducted to confirm the effect of adding inorganic components to improve the flavor of the beer-taste beverage of the present invention. Since the addition of zinc was found to have a sensory effect, samples of the beer-taste beverages of Examples 3, 4, and 6 to which zinc had been added were prepared and subjected to a sensory evaluation test (Table 8: Examples 3, 4, 6, and 25-33). Examples 4, 25-27, 3, 28-30, and 6, 31-33 were ranked for flavor clarity (the flavor characteristics were not blurred and were easily perceived). In Table 8, "wt%" means "% by weight."

[0071]

[0072] From the panelists' responses, the rank sums for each sample were calculated, and the results were analyzed using the Friedman test and multiple comparison method (Friedman). As a result, in all evaluation tests, the Friedman statistic F exceeded the upper limit of the α boundary value of the χ2 distribution with k-1 degrees of freedom, so it was estimated that there was a difference between the samples at a significance level of 5% (k: number of samples = 4). Furthermore, the least significant difference (LSD) between the rank sum sets was calculated, and the presence or absence of a significant difference was confirmed by comparing it with the difference between the two rank sums.

[0073] As a result of the evaluation test, the products were ranked as follows (from left to right) in order of the clearest flavor. Note that it was estimated that there was a difference at a significance level of 5% between products not connected by a common underline. Example 26 Example 27 Example 25 Example 4 Example 30 Example 29 Example 28 Example 3 Example 33 Example 32 Example 31 Example 6

[0074] These test results demonstrate that a significant difference in flavor clarity can be achieved by setting the ratio of zinc concentration to true extract concentration to 8.0 or higher. In other words, it is clear that a ratio of zinc concentration to true extract concentration of 8.0 or higher is preferable for the beer-taste beverage of the present invention.

Claims

1. A beer-flavored beverage containing a malt fermentation product, having a true extract concentration of 6.0% by weight or less, an alcohol concentration of 10.0% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more.

2. The beer-taste beverage according to claim 1, having a degree of true fermentation of 75% or more.

3. The beer-flavored beverage according to claim 1, wherein the ethyl acetate concentration is 30.0 mg / L or more.

4. A beer-flavored beverage according to claim 1, in which the total concentration of higher alcohols selected from the group consisting of isobutyl alcohol, isoamyl alcohol, and phenylethyl alcohol is 200.0 mg / L or more and 350.0 mg / L or less.

5. The beer-taste beverage according to claim 1, wherein the ratio of the total concentration of the esters to the total concentration of the higher alcohols is 25.0% or more.

6. The beer-flavored beverage according to claim 1, which is a concentrate of fermented malt.

7. The beer-taste beverage according to claim 1, wherein the ratio of the concentration of malic acid to the total concentration of acids selected from the group consisting of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, and pyroglutamic acid is 14.0% or more.

8. A beer-flavored beverage as described in claim 1, in which the ratio of zinc concentration to true extract concentration is 8.0 or higher.

9. The beer-flavored beverage according to claim 1, wherein the concentration of iso-α acids is less than 60.0 mg / L.

10. A method for producing a beer-taste beverage as described in claim 1, characterized in that it includes a step of concentrating a malt fermentation product having a true extract concentration of 1.5% by weight or less, an alcohol concentration of 2.5% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 10.0 mg / L or more.

11. The method of claim 10, which comprises concentrating the malt fermentate by at least two times.

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