High-alcohol beer-flavoured beverage

Abstract

Provided is a beer-flavoured beverage having an acetaldehyde concentration of 25 ppm or less, said beer-flavoured beverage containing β-eudesmol and 12 v / v% or more of alcohol, wherein the alcohol concentration (X), acetaldehyde concentration (Y) and β-eudesmol concentration (Z) satisfy the relationship indicated by formula (1).　0.1 × 10-3 ≦ Z × (Y ÷ X) ≦ 45 × 10-3 (1) (in the formula, X indicates the alcohol concentration (v / v%), Y indicates the acetaldehyde concentration (ppm), Z indicates the β-eudesmol concentration (ppm), and the unit of the numerical values in the formula is (ppm)2 / (v / v%))

Description

High-alcohol beer-flavored beverage

[0001] This invention relates to a high-alcohol beer-flavored beverage.

[0002] In recent years, due to the diversification of consumer preferences, a variety of beer-flavored beverages have been developed. One such example is high-alcohol beer-flavored beverages, which have a higher alcohol content to provide a stronger, more intense alcoholic sensation. However, increasing the alcohol content results in a drier, less palatable taste.

[0003] Against this backdrop, conventionally, beer-flavored beverages have been proposed that, for example, have a refreshing taste while still possessing the stimulating sensation of alcohol, with a real extract concentration of 11.8% by mass or less and an alcohol concentration of 10.5% (v / v) or more (Patent Document 1).

[0004] Japanese Patent Publication No. 2023-104004

[0005] High-alcohol beer-flavored beverages with increased alcohol content can be produced, for example, by changing brewing conditions. However, beer-flavored beverages brewed to have a higher alcohol content than usual (around 5 v / v%) may have a higher acetaldehyde concentration compared to regular beer-flavored beverages. Acetaldehyde is generally recognized as an off-flavor, and higher acetaldehyde concentrations can cause unpleasantness. On the other hand, it has been found that in high-alcohol beer-flavored beverages, if the acetaldehyde concentration is low, a bitter aftertaste becomes prominent, resulting in a taste that is difficult to drink as a beer-flavored beverage. Therefore, the inventors investigated ways to suppress the bitter aftertaste and found that a specific aroma component called β-eudesmol is effective in suppressing bitterness, and that this suppressive effect can be enhanced by increasing the amount of β-eudesmol. Furthermore, they found that it can impart richness to high-alcohol beer-flavored beverages in a good balance. However, they also found that increasing the amount of β-eudesmol too much impairs the richness. The present invention relates to a high-alcohol beer-flavored beverage having an acetaldehyde concentration of 25 ppm or less, which suppresses bitterness in the aftertaste and is rich in flavor.

[0006] In view of the above, the present inventors have found that in a high-alcohol beer-flavored beverage with an acetaldehyde concentration of 25 ppm or less, by controlling the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration to satisfy a certain relationship, the bitterness in the aftertaste can be suppressed and a rich beer-flavored beverage can be obtained.

[0007] In other words, the present invention provides the following [1] to [6]. [1] A beer-flavored beverage having an acetaldehyde concentration of 25 ppm or less, containing β-eudesmol and alcohol at a concentration of 12 v / v% or more, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (1), a high-alcohol beer-flavored beverage. 0.1 × 10 －３ ≤ Z × (Y ÷ X) ≤ 45 × 10 －３(1) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical values ​​in the formula is (ppm)] ２ [2] The beer-flavored beverage described in [1] above, wherein the acetaldehyde concentration is 1.5 to 25 ppm. [3] The β-eudesmol concentration is 0.3 × 10 －３ ppm or higher, 150 x 10 －３ A beer-flavored beverage according to [1] or [2] above, wherein the alcohol content is ppm or less. [4] A beer-flavored beverage according to any one of [1] to [3] above, wherein (Y ÷ X) is 2.0 (ppm) / (v / v%) or less. [5] A beer-flavored beverage according to any one of [1] to [4] above, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in formula (2) below. 0.8 × 10 －３ ≤ Z × (Y ÷ X) ≤ 40 × 10 －３ (2) [In the formula, the units of X, Y, Z and the numerical values ​​in the formula are the same as those described above.] [6] A beer-flavored beverage according to any of [1] to [5] above, having an alcohol concentration of 15 v / v% or more.

[0008] According to the present invention, it is possible to provide a high-alcohol beer-flavored beverage having an acetaldehyde concentration of 25 ppm or less, in which the bitterness in the aftertaste is suppressed and the beverage is rich in flavor.

[0009] [High-Alcohol Beer-Flavored Beverage] The high-alcohol beer-flavored beverage of the present invention is characterized in that the acetaldehyde concentration is 25 ppm or less, while the alcohol concentration is increased to 12 v / v% or more, and the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration are controlled to satisfy a certain relationship. As a result, the bitterness in the aftertaste is suppressed and the richness is enhanced, resulting in an easy-to-drink taste. Hereinafter, "bitterness in the aftertaste" refers to the bitterness that remains in the mouth after swallowing the beverage. "Richness" refers to the intensity of the aroma and taste felt in the mouth, such as the sweet aroma and savory flavor felt at the beginning.

[0010] In this specification, "high-alcohol beer-flavored beverage" refers to a beer-flavored beverage with an alcohol concentration of 12 v / v% or higher, and "alcohol" means ethanol unless otherwise specified. Furthermore, "beer-flavored beverage" refers to a beverage designed to have a taste and aroma reminiscent of beer, and "beer" refers to a beverage obtained by fermenting a carbon source, a nitrogen source, water, etc., with yeast.

[0011] The high-alcohol beer-flavored beverage of the present invention may be produced through a fermentation process or not, but a fermented high-alcohol beer-flavored fermented beverage is preferred in that it is easier to enjoy the effects of the present invention. Herein, "high-alcohol beer-flavored fermented beverage" refers to a high-alcohol beer-flavored beverage produced through a fermentation process and is clearly distinguished from a non-fermented high-alcohol beer-flavored beverage. Furthermore, "high-alcohol beer-flavored fermented beverage" in this specification includes both those obtained after fermentation without concentration (including those with alcohol added to adjust the alcohol concentration) and those obtained after fermentation and then concentrated.

[0012] <Acetaldehyde> The high-alcohol beer-flavored beverage of the present invention contains acetaldehyde. Acetaldehyde is an irritating chemical substance, often described as having a grassy or burnt smell, and is generally recognized as an off-flavor. However, at low concentrations, it is known to have a fruity aroma. The acetaldehyde may be derived from the raw materials, generated during the manufacturing process, or newly added. In other words, the acetaldehyde source may be derived from two or more components. If newly added, it may be a synthetic product or extracted and purified from natural products.

[0013] <β-Eudesmol> The high-alcohol beer-flavored beverage of the present invention contains β-eudesmol. β-eudesmol is an essential oil component found in hops and eucalyptus, and is known to give alcoholic beverages a cool and spicy sensation. However, prior to filing this application, it was completely unknown that β-eudesmol contributes to improving the bitter aftertaste that occurs in high-alcohol beer-flavored beverages with an acetaldehyde concentration of 25 ppm or less. However, the inventors have found that by adjusting the β-eudesmol concentration in a beer-flavored beverage with a low acetaldehyde concentration relative to the alcohol concentration, and controlling these components to satisfy a certain relationship, β-eudesmol gives the beverage depth of flavor and aroma, improves the bitter aftertaste caused by the low acetaldehyde level, and adds richness to the beer-flavored beverage. As a result, even beer-flavored beverages with a high alcohol concentration of 12% or more can have an easy-to-drink taste. β-eudesmol may be derived from the raw materials, generated during the manufacturing process, or newly added. In other words, the β-eudesmol source may be derived from two or more components. When a new component is added, it may be a synthetic product or one extracted and purified from a natural product.

[0014] <Alcohol> The alcohol in the high-alcohol beer-flavored beverage of the present invention is not particularly limited as long as it is drinkable alcohol. For example, it may be obtained by alcoholic fermentation of sugar by yeast, or it may be a distilled spirit such as spirits (e.g., gin, vodka, rum, tequila, etc.), liqueurs, whiskies (e.g., whiskey, brandy, etc.), or shochu (continuous distillation shochu, single distillation shochu). The alcohol may be contained in combination of one or more types.

[0015] <Mathematical formula> In order to suppress the astringency in the aftertaste and enhance the richness, the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration of the high-alcohol beer-taste beverage of the present invention are controlled to satisfy the relationship shown in the following formula (1). In the following description, "Z×(Y÷X)" in the following formula (1) may be expressed as "ZY / X", and "Y÷X" may be expressed as "Y / X". In this specification, the unit "ppm" means "mg / L".

[0016] 0.1×10 －３ ≦ Z×(Y÷X) ≦ 45×10 －３ (1)

[0017] [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), The unit of the numerical value in the formula is (ppm) ２ / (v / v%). ]

[0018] ZY / X in the above formula (1) is 0.1×10 －３ or more. However, from the viewpoint of suppressing the astringency in the aftertaste, 0.4×10 －３ or more is preferable, 0.8×10 －３ or more is more preferable, 2×10 －３ or more is still more preferable, 7×10 －３ or more is even more preferable, 15×10 －３ or more is particularly more preferable. Also, ZY / X in the above formula (1) is 45×10 －３ or less. However, from the viewpoint of enhancing the richness, 40×10 －３ or less is preferable, 35×10 －３ or less is more preferable, 30×10 －３ or less is still more preferable, 25×10 －３ or less is even more preferable. That is, ZY / X in the above formula (1) is preferably 0.4×10 －３ or more and 40×10 －３ or less in the high-alcohol beer-taste beverage of the present invention, more preferably 0.8×10 －３ or more and 40×10 －３ or less, still more preferably 0.8×10 －３ or more and 35×10－３ The following, and more preferably 2 × 10 －３ 30 x 10 －３ The following, and more preferably 7 × 10 －３ 30 x 10 －３ The following, and more preferably 15 × 10 －３ The above 25 x 10 －３ The following is the case. In particular, "0.8 × 10 －３ 40 x 10 －３ The following corresponds to the embodiment shown in formula (2) above. The unit of the numerical value of ZY / X is (ppm). ２ This means " / (v / v%)".

[0019] In formula (1) above, Y / X represents the ratio of acetaldehyde concentration (Y) to alcohol concentration (X). In the high-alcohol beer-flavored beverage of the present invention, this ratio Y / X is preferably 2.0 or less, but may be, for example, 1.5 or less, or 1.0 or less. The lower limit of Y / X may also be, for example, 0.05 or more, or 0.1 or more. That is, Y / X may be 0.05 or more and 2.0 or less, 0.1 or more and 1.5 or less, or 0.1 or more and 1.0 or less. The smaller Y / X is (higher alcohol concentration (X) and / or lower acetaldehyde concentration (Y)), the more pronounced the bitterness in the aftertaste becomes. Therefore, by adjusting the β-eudesmol concentration (Z) with respect to the ratio Y / X to control ZY / X within the predetermined range described above, the bitterness in the aftertaste can be improved and richness can be added. The unit of the numerical value of Y / X is "(ppm) / (v / v%)".

[0020] In the present invention, the high-alcohol beer-flavored beverage has a value (ZY) obtained by multiplying the acetaldehyde concentration (Y) and the β-eudesmol concentration (Z) such that the value of ZY is 1.5 × 10⁻⁶, from the viewpoint of suppressing bitterness in the aftertaste. －３ Preferably, it is 5 x 10 －３ The above is more preferable, 10 x 10 －３ The above is even more preferable, and from the viewpoint of enhancing richness, 800 x 10 －３ The following is preferable: 650 x 10 －３ The following is more preferable: 550 x 10 －３ The following is even more preferable: 500 x 10－３ The following is even more preferable: namely, such ZY is preferably 1.5 × 10 －３ The above 800 x 10 －３ The following is more preferable: 5 × 10 －３ The above 650 x 10 －３ The following, and more preferably 10 × 10 －３ The above 550 x 10 －３ The following, and more preferably 10 × 10 －３ 500 x 10 －３ The following applies. Note that the unit of the numerical value of ZY is "(ppm)". ２ It means "...".

[0021] <Concentration of each component> The high-alcohol beer-flavored beverage of the present invention has an alcohol concentration (X) of 12 v / v% or more. That is, in this specification, "high alcohol" means containing 12 v / v% or more of alcohol. The high-alcohol beer-flavored beverage of the present invention may have an alcohol concentration (X) of 13 v / v% or more, 14 v / v% or more, 15 v / v% or more, 16 v / v% or more, or 40 v / v% or less, 35 v / v% or less, 30 v / v% or less, 27 v / v% or less, 25 v / v% or less, 23 v / v% or less, or 20 v / v% or less. In other words, the high-alcohol beer-flavored beverage of the present invention may have an alcohol concentration (X) of 12 v / v% to 40 v / v%, 12 v / v% to 35 v / v%, 12 v / v% to 30 v / v%, 13 v / v% to 27 v / v%, 14 v / v% to 25 v / v%, 15 v / v% to 23 v / v%, 15 v / v% to 20 v / v%, or 16 v / v% to 20 v / v%. The alcohol concentration (X) can be determined by distilling according to "8.3.2 Distillation - Pycnometer Method" in the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)," returning the obtained distillate to its original weight with water, measuring its specific gravity using a vibrating densimeter, and calculating it from the formula based on the OIML table.

[0022] The acetaldehyde concentration (Y) in the high-alcohol beer-flavored beverage of the present invention is 25 ppm or less, but from the viewpoint of suppressing unpleasant sensations, it may be 22 ppm or less, 19 ppm or less, or 17 ppm or less. Furthermore, the lower limit of the acetaldehyde concentration (Y) in the high-alcohol beer-flavored beverage of the present invention may be 1.5 ppm or more, 2 ppm or more, 2.5 ppm or more, 3 ppm or more, or 4 ppm or more. That is, the acetaldehyde concentration (Y) in the high-alcohol beer-flavored beverage of the present invention may be 1.5 ppm to 25 ppm, 2 ppm to 22 ppm, 3 ppm to 19 ppm, 4 ppm to 17 ppm, or 2.5 ppm to 25 ppm. The quantitative determination of acetaldehyde can be performed by GC analysis, for example, as described in the examples below. In this process, for more accurate concentration measurement, it is desirable to use a calibration curve created based on measurement values ​​of several control samples with known concentrations.

[0023] The β-eudesmol concentration (Z) in the high-alcohol beer-flavored beverage of the present invention is 0.3 × 10⁻⁶, from the viewpoint of suppressing bitterness in the aftertaste and imparting richness. －３ ppm or higher is preferred, 1 × 10 －３ ppm or higher is more preferable, 2 × 10 －３ ppm or higher is even more preferable, 3 × 10 －３ ppm or higher is even more preferable, and from the viewpoint of enhancing richness, 150 × 10 －３ ppm or less is preferred, 100 x 10 －３ ppm or less is more preferable, 80 × 10 －３ A concentration of ppm or less is even more preferable. That is, the β-eudesmol concentration (Z) in the high-alcohol beer-flavored beverage of the present invention is preferably 0.3 × 10 －３ ppm or higher, 150 x 10 －３ ppm or less, more preferably 1 × 10 －３ ppm or higher, 150 x 10 －３ ppm or less, and more preferably 2 × 10 －３ ppm or higher, 100 x 10 －３ ppm or less, and more preferably 3 × 10 －３ppm or higher 80 x 10 －３ It is less than ppm. Also, 0.3 × 10 －３ ppm or higher, 100 x 10 －３ ppm or less, 1×10 －３ ppm or higher, 100 x 10 －３ The concentration may be less than ppm. The quantitative determination of β-eudesmol can be performed by GC / MS analysis, for example, as described in the examples below. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations.

[0024] In the present invention, the ratio of components may be further controlled from the viewpoint of suppressing bitterness in the aftertaste and enhancing richness. For example, the mass ratio (a / b) of isoamyl alcohol (a) to proline (b) in the high-alcohol beer-flavored beverage of the present invention may be 0.01 or more, 0.03 or more, 0.06 or more, or 0.09 or more. Furthermore, the upper limit may be 0.3 or less, 0.26 or less, 0.24 or less, 0.22 or less, or 0.18 or less. That is, such a mass ratio (a / b) may be 0.01 or more and 0.3 or less, 0.03 or more and 0.26 or less, 0.06 or more and 0.22 or less, or 0.09 or more and 0.18 or less. In this specification, "isoamyl alcohol" means 3-methyl-1-butanol. Furthermore, isoamyl alcohol concentration can be analyzed based on the method described in the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 2013 revised and augmented edition, 8.22 Low Boiling Point Aroma Components), using DB-1 (Agilent Technologies) as the column. In addition, proline concentration can be analyzed by separating amino acids using a cation exchange resin (size: 4.6 mm I.D x 60 mm resin: Hitachi custom ion exchange resin), adding ninhydrin reaction solution and reacting at 135°C, and then using a UV-VIS detector.

[0025] The mass ratio (a / c) of isoamyl alcohol (a) to total nitrogen (c) in the high-alcohol beer-flavored beverage of the present invention may be 0.01 or higher, 0.03 or higher, or 0.05 or higher. The upper limit may be 0.2 or lower, 0.15 or lower, or 0.1 or lower. That is, such a mass ratio (a / c) may be 0.01 or higher and 0.2 or lower, 0.03 or higher and 0.15 or lower, or 0.05 or higher and 0.1 or lower. In this specification, "total nitrogen" is a general term for all nitrogen compounds such as proteins and amino acids. The amount of total nitrogen can be analyzed according to the method described in the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 2013 revised and augmented edition, 8.9 Total Nitrogen).

[0026] The high-alcohol beer-flavored beverage of the present invention may have a mass ratio [(a+d) / a] of the total amount of isoamyl alcohol (a) and active amyl alcohol (d) to isoamyl alcohol (a) of 1.0 or more, 1.1 or more, 1.2 or more, or 1.3 or more. The upper limit may be 2.5 or less, 2.3 or less, 1.8 or less, or 1.5 or less. That is, such a mass ratio [(a+d) / a] may be 1.0 or more and 2.5 or less, 1.1 or more and 2.3 or less, 1.2 or more and 1.8 or less, or 1.3 or more and 1.5 or less. In this specification, "active amyl alcohol" means 2-methyl-1-butanol. Furthermore, the concentration of active amyl alcohol can be analyzed based on the method described in the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 2013 Supplementary and Revised Edition, 8.22 Low Boiling Point Aroma Components), using DB-1 (manufactured by Agilent Technologies) as the column.

[0027] The high-alcohol beer-flavored beverage of the present invention may have a mass ratio [d / (a+d)] of active amyl alcohol (d) to the total amount of isoamyl alcohol (a) and active amyl alcohol (d) of 0.03 or more, 0.06 or more, 0.09 or more, or 0.12 or more. Furthermore, the upper limit may be 0.6 or less, 0.5 or less, 0.4 or less, or 0.3 or less. That is, such a mass ratio [d / (a+d)] may be 0.03 or more and 0.6 or less, 0.06 or more and 0.5 or less, 0.09 or more and 0.4 or less, or 0.12 or more and 0.3 or less.

[0028] The high-alcohol beer-flavored beverage of the present invention may have a mass ratio [(a+d) / e] of the total amount of isoamyl alcohol (a) and active amyl alcohol (d) to maltotetraose (e) of 0.005 or more, 0.007 or more, or 0.01 or more. The upper limit may be 0.1 or less, 0.07 or less, or 0.05 or less. That is, such a mass ratio [(a+d) / e] may be 0.005 or more and 0.1 or less, 0.007 or more and 0.07 or less, or 0.01 or more and 0.05 or less. The maltotetraose concentration can be analyzed by the following method: (1) The sample is appropriately diluted and filtered, and the obtained liquid sample is injected into an ion chromatography system. This measurement separates carbohydrates using a column packed with anion exchange resin and detects and quantifies them by pulsed amperometry detection. (2) Analytical conditions and equipment: Thermo Scientific Dionex ICS 6000 HPIC System (manufactured by Thermo Fisher Scientific) (AS / DC / DP unit configuration) ・Column: Guard column: CarboPac PA10 (4×50 mm, manufactured by Thermo Fisher Scientific) Analytical column: CarboPac PA10 (4×250 mm, manufactured by Thermo Fisher Scientific) ・Detector: Electrochemical detector (amperometry detection, gold electrode, reference electrode Ag / AgCl) ・Eluent composition: -Solution A: 150 mM NaOH -Solution B: 150 mM NaOH / 150 mM NaOAc -Solution C: 300 mM NaOAc ・Detection method: Peak area is measured by pulsed amperometry detection (PAD), and the concentration is calculated from the calibration curve with maltotetraose standard solution. ・Limit of quantification: Approximately 0.5 mg / L can be measured.

[0029] The high-alcohol beer-flavored beverage of the present invention, when using malt as at least a part of the raw materials, allows for an appropriate setting of the malt ratio. The malt ratio is not particularly limited, but may be 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, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 100% by mass. Alternatively, the malt ratio may be 100% by mass or less, 95% by mass or less, 90% by mass or less, or 80% by mass or less. These upper and lower limits can be arbitrarily combined to set a desired numerical range. In this specification, "malt ratio" means the value calculated in accordance with the Liquor Tax Law and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor (April 1, 2018).

[0030] The bitterness value of the high-alcohol beer-flavored beverage of the present invention is not particularly limited, but may be 5.0 BU or higher, 10.0 BU or higher, 20.0 BU or higher, 30.0 BU or higher, 40.0 BU or higher, 50.0 BU or higher, or 60.0 BU or higher. Alternatively, the bitterness value may be 200.0 BU or lower, 180.0 BU or lower, 160.0 BU or lower, 140.0 BU or lower, 120.0 BU or lower, 100.0 BU or lower, 80.0 BU or lower, 70.0 BU or lower, 60.0 BU or lower, 50.0 BU or lower, or 40.0 BU or lower. These upper and lower limits can be arbitrarily combined to set a desired numerical range. In this specification, "bitterness value" is an indicator of bitterness caused by iso-α acids such as isohumulones, and can be measured according to the method described in section 8.15 "Bitterness Value" of the BCOJ Beer Analysis Method (revised November 1, 2004).

[0031] The EBC chromaticity of the high-alcohol beer-flavored beverage of the present invention is not particularly limited, but may be 100 EBC or less, 80 EBC or less, 70 EBC or less, 60 EBC or less, or 50 EBC or less. Alternatively, the EBC chromaticity may be 5 EBC or more, 10 EBC or more, 15 EBC or more, 20 EBC or more, 25 EBC or more, 30 EBC or more, or 35 EBC or more. These upper and lower limits can be arbitrarily combined to set a desired numerical range. In this specification, "EBC chromaticity" can be measured in accordance with the description in "Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association, Japan Brewing Association."

[0032] The real extract concentration of the high-alcohol beer-flavored beverage of the present invention is not particularly limited, but may be 0.5% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, or 12.0% by mass or more. Alternatively, the real extract concentration may be 25.0% by mass or less, 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, or 12.0% by mass or less. These upper and lower limits can be arbitrarily combined to set a desired numerical range. In this specification, "real extract concentration" can be determined by performing distillation in accordance with "8.4.1 Distillation - Pycnometer Method" of the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)," and after returning the obtained distillation residue to its original weight with water, its specific gravity can be measured using a vibrating densimeter from the extract table [see section 7.2 Wort, Extract] or formula.

[0033] Furthermore, in the case of high-alcohol beer-flavored beverages of the present invention, when the alcohol content is increased by fermentation, the original wort extract is preferably above 27.0°P, more preferably 40°P or less, and even more preferably 35°P or less, in order to easily enjoy the effects of the present invention. In this case, the original wort extract is preferably above 27.0°P and 40°P or less, and even more preferably above 27.0°P and 35°P or less. On the other hand, in the case of high-alcohol beer-flavored beverages by concentration, the original wort extract in the liquid before concentration of the high-alcohol beer-flavored beverage is preferably below 27.0°P, more preferably 20.0°P or less, even more preferably 17.9°P or less, and even more preferably 15.5°P or less. The lower limit is not particularly limited, but is preferably above 3.0°P, more preferably above 5.0°P, even more preferably above 7.5°P, and even more preferably above 10.0°P. In this case, the original wort extract is preferably 3.0°P to 27.0°P, more preferably 5.0°P to 20.0°P, even more preferably 7.5°P to 17.9°P, and even more preferably 10.0°P to 15.5°P. The original wort extract can be measured according to the method described in "8.5 Extract-Related Measurement Method" of the "BCOJ Beer Analysis Method (2013 Revised Edition)". Specifically, it can be measured from the alcohol concentration of the fermented beer-flavored beverage and the true extract.

[0034] The high-alcohol beer-flavored beverage of the present invention may contain other ingredients as long as they do not interfere with the effects of the present invention. For example, it may contain coloring agents (e.g., caramel coloring), sweeteners (e.g., high-intensity sweeteners), flavoring ingredients (e.g., amino acids), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), bittering ingredients such as isomerized hop extract, yeast extract, etc.

[0035] The high-alcohol beer-flavored beverage of the present invention preferably has a pH (at 25°C) of 3.5 or higher, more preferably 3.7 or higher, even more preferably 4.0 or higher, and preferably 5.0 or lower, more preferably 4.7 or lower, and even more preferably 4.5 or lower. That is, the pH (at 25°C) is preferably 3.5 or higher and 5.0 or lower, more preferably 3.7 or higher and 4.7 or lower, and even more preferably 4.0 or higher and 4.5 or lower. A pH adjusting agent can be used to adjust the pH. The pH adjusting agent is not particularly limited as long as it is one that is commonly used in the art.

[0036] [Manufacturing Method] The present invention provides a method for producing a high-alcohol beer-flavored beverage, for example, by using a regular beer-flavored beverage produced through a fermentation process as a base liquid and concentrating it (first embodiment), by using an alcoholic beverage obtained without a fermentation process as a base liquid and concentrating it (second embodiment), by controlling the fermentation process without concentration (third embodiment), and by blending alcohol, acetaldehyde, and β-eudesmol (fourth embodiment). If necessary, the concentrations of alcohol, acetaldehyde, and β-eudesmol may be adjusted, or the ratio of each component may be adjusted to satisfy the above-mentioned ZY / X ratio.

[0037] The manufacturing method according to the first embodiment involves, for example, producing a regular beer-flavored beverage through a general fermentation process well known in the art, and then concentrating this as a base liquid. A general manufacturing method includes, for example, preparing wort from brewing ingredients such as malt, hops, adjuncts, and brewing water, then adding brewing yeast to the wort and carrying out fermentation, then storing the wort ferment at a low temperature to stop fermentation, and finally filtering it. The concentration is not particularly limited as long as water can be separated from the beer-flavored beverage so that the alcohol concentration is 12 v / v% or higher, but examples include membrane separation. The membrane separation is not particularly limited as long as water can be removed from the beer-flavored beverage, but examples include reverse osmosis and forward osmosis. The membrane separation may be performed two or more times of the same operation, or different operations may be combined. Alternatively, the regular beer-flavored beverage may be fed into a distillation column to increase the alcohol concentration, and then membrane separation may be performed. Then, the concentrated beer-flavored beverage may be adjusted as needed to control the concentrations of acetaldehyde and β-eudesmol, and to ensure that the ZY / X ratio between each component is met as described above. This adjustment process may also be performed before the concentration operation. For example, the acetaldehyde concentration can be adjusted mainly by appropriately setting the type and amount of raw materials used, as well as the various conditions of the fermentation process (fermentation temperature, fermentation time, type and amount of yeast added, timing of yeast addition, and dissolved oxygen levels during and after fermentation). Similarly, the β-eudesmol concentration can be adjusted mainly by appropriately setting the type and amount of hops used, the form and timing of their addition, as well as the various conditions of the fermentation process (fermentation temperature, fermentation time, type and amount of yeast added, and timing of yeast addition).

[0038] Wort can be prepared according to conventional methods. For example, a mixture of brewing ingredients and brewing water can be saccharified, filtered to obtain wort, hops can be added to this wort, it can be boiled, and the boiled wort can be cooled to prepare the wort.

[0039] The wort ferment may be either top-fermented or bottom-fermented. Top-fermented wort refers to wort inoculated with top-fermenting yeast and fermented under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort inoculated with bottom-fermenting yeast and fermented under normal fermentation conditions, for example, at around 10°C for about a week.

[0040] In the production of the high-alcohol beer-flavored beverage of the present invention, in addition to malt, the following can be used as brewing ingredients: unsprouted grains (for example, unsprouted barley (including extracts), unsprouted wheat (including extracts)); auxiliary ingredients specified by the Liquor Tax Law, such as rice, corn, sorghum, potatoes, starch, and sugars (for example, liquid sugar); nitrogen sources such as protein hydrolysates and yeast extracts; and additives such as flavorings, colorings, foaming and foam retention enhancers, water conditioners, and fermentation aids.

[0041] The manufacturing method according to the second embodiment uses a beer-flavored beverage obtained without a fermentation process as a base liquid and concentrates it. As the beer-flavored beverage, various ingredients such as malt-derived components, hops, flavorings, drinking water, alcohol, and carbon dioxide can be mixed to produce a beverage that reproduces the same flavor as beer (beer-flavored beverage). The concentration operation can be carried out using the method described in the first embodiment. After concentration, the beer-flavored beverage may be adjusted as needed to adjust the concentrations of alcohol, acetaldehyde, and β-eudesmol, and to satisfy the ZY / X ratio between each component. Note that this adjustment step may be carried out before the concentration operation.

[0042] An example of a manufacturing method according to the third embodiment is a method for controlling fermentation in a general fermentation process for producing a beer-flavored beverage, as described above, so that the alcohol concentration is 12 v / v% or higher. More specifically, for example, in a method in which fermentation yeast is added to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, fermentation is carried out, and optionally the fermented liquid is stored at a low temperature, and then the yeast is removed by a filtration process, the desired alcohol concentration can be adjusted by controlling the fermentation conditions (time, temperature, aeration rate, etc.) of the fermentation process, or by supplementing with sugars that can be assimilated by the yeast during the fermentation of the wort. Sugar addition can be carried out, for example, in the early or middle stages of fermentation, and the total amount of sugar to be added may be added all at once, or the total amount of sugar may be added in two or more installments. The third embodiment also includes a method in which fermentation is controlled so that the alcohol concentration is less than 12 v / v%, and then alcohol is added to adjust the alcohol concentration to 12 v / v% or higher. Furthermore, at any stage in the manufacturing process of the high-alcohol beer-flavored beverage, the concentrations of acetaldehyde and β-eudesmol may be adjusted as needed, or the ratios of each component may be adjusted to satisfy the aforementioned ZY / X ratio. This adjustment process may be carried out during the fermentation process or at any other stage. Alternatively, it may be done by increasing or decreasing the amount of raw materials that provide these components to the high-alcohol beer-flavored beverage.

[0043] The manufacturing method according to the fourth embodiment involves blending various raw materials without a fermentation process. The raw materials may be synthetic products, natural products, or products extracted and purified from natural products. Furthermore, one raw material only needs to contain one or more selected from alcohol, acetaldehyde, and β-eudesmol. The raw materials can be combined and adjusted so that the concentrations of alcohol, acetaldehyde, and β-eudesmol, along with the ZY / X ratio between each component, are satisfied as described above. The specific embodiments of the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration according to each embodiment are as described above, and Y / Z and ZY can also be adjusted within the ranges described above.

[0044] [Improvement Method] The present invention's method for improving the taste of high-alcohol beer involves controlling the acetaldehyde concentration and alcohol concentration, along with the ZY / X ratio between each component, to satisfy the above-described ratio. This method is exclusively used to improve one or more of the bitterness and richness of the aftertaste of high-alcohol beer-flavored beverages in which the acetaldehyde concentration is 25 ppm or less. The adjustment of the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration can be carried out using the same method as the manufacturing method described above. The specific embodiments of the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration are as described above, and Y / Z and ZY can also be adjusted within the ranges described above.

[0045] With respect to the embodiments described above, the present invention further discloses the following embodiments. <1> A beer-flavored beverage having an acetaldehyde concentration of 25 ppm or less, containing β-eudesmol and alcohol at a concentration of 12 v / v% or more, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (1). 0.1 × 10 －３ ≤ Z × (Y ÷ X) ≤ 45 × 10 －３ (1) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical values ​​in the formula is (ppm)] ２ It is (v / v%).

[0046] <2> A beer-flavored beverage having an acetaldehyde concentration of 2.5 ppm or more and 25 ppm or less, containing β-eudesmol and alcohol at a ratio of 12 v / v% or more and 30 v / v% or less, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (3): 0.4 × 10 －３ ≤ Z × (Y ÷ X) ≤ 40 × 10 －３(3) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical values ​​in the formula is (ppm)] ２ It is (v / v%).

[0047] <3> A beer-flavored beverage having an acetaldehyde concentration of 2.5 ppm or more and 25 ppm or less, containing β-eudesmol and alcohol at a ratio of 12 v / v% or more and 22 v / v% or less, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (4): 0.8 × 10 －３ ≤ Z × (Y ÷ X) ≤ 30 × 10 －３ (4) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical values ​​in the formula is (ppm)] ２ It is (v / v%).

[0048] <4> A beer-flavored beverage having an acetaldehyde concentration of 2.5 ppm or more and 25 ppm or less, containing β-eudesmol and alcohol at a ratio of 12 v / v% or more and 22 v / v% or less, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (5). 1 × 10 －３ ≤ Z × (Y ÷ X) ≤ 25 × 10 －３ (5) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical values ​​in the formula is (ppm)] ２ It is (v / v%).

[0049] <5> A method for improving one or more of the aftertaste harshness and richness of a beer-taste beverage having an acetaldehyde concentration of 25 ppm or less, the method comprising: containing β-eudesmol and alcohol at 12 v / v% or more, and adjusting the alcohol concentration (X), the acetaldehyde concentration (Y), and the β-eudesmol concentration (Z) so as to satisfy the relationship shown in the following formula (1). High-alcohol beer-taste beverage. 0.1 × 10 －３ ≦ Z × (Y ÷ X) ≦ 45 × 10 －３ (1) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical value in the formula is (ppm) ２ / (v / v%).]

[0050] <6> The beer-taste beverage according to <1> above, or the improvement method according to <5> above, wherein the acetaldehyde concentration (y) is 2.5 ppm or more and 25 ppm or less.<7> The beer-taste beverage according to any one of <1> to <4> and <6> above, or the improvement method according to <5> or <6> above, wherein the acetaldehyde concentration (y) is 4 ppm or more and 17 ppm or less.

[0051] <8> The beer-taste beverage according to any one of <1> to <4> and <6> to <7> above, or the improvement method according to any one of <5> to <7> above, wherein the β-eudesmol concentration (Z) is 0.3 × 10 －３ ppm or more and 150 × 10 －３ ppm or less.<9> The beer-taste beverage according to any one of <1> to <4> and <6> to <8> above, or the improvement method according to any one of <5> to <8> above, wherein the β-eudesmol concentration (Z) is 0.3 × 10[[ID=十七]] －３ ppm or more and 100 × 10 －３ ppm or less.<10> The beer-taste beverage according to any one of <1> to <4> and <6> to <8> above, or the improvement method according to any one of <5> to <8> above, wherein the β-eudesmol concentration (Z) is 1 × 10 －３ ppm or more and 100 × 10 －３The beer-taste beverage according to any one of <1> to <4> and <6> to <9> above, or the improvement method according to any one of <5> to <9> above, which is ppm or less.

[0052] <11> The beer-taste beverage according to any one of <1> and <6> to <10> above, or the improvement method according to any one of <5> to <10> above, wherein the alcohol concentration (X) is 12 v / v% or more and 30 v / v% or less. <12> The beer-taste beverage according to any one of <1> and <6> to <11> above, or the improvement method according to any one of <5> to <11> above, wherein the alcohol concentration (X) is 12 v / v% or more and 22 v / v% or less.

[0053] <13> The beer-taste beverage according to any one of <1> and <6> to <12> above, or the improvement method according to any one of <5> to <12> above, wherein the alcohol concentration (X), the acetaldehyde concentration (Y), and the β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (3). 0.4×10 －３ ≦ Z×(Y÷X) ≦ 40×10 －３ (3) <14> The beer-taste beverage according to any one of <1> to <2> and <6> to <13> above, or the improvement method according to any one of <5> to <13> above, wherein the alcohol concentration (X), the acetaldehyde concentration (Y), and the β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (4). 0.8×10 －３ ≦ Z×(Y÷X) ≦ 30×10 －３ (4) <15> The beer-taste beverage according to any one of <1> to <3> and <6> to <14> above, or the improvement method according to any one of <5> to <14> above, wherein the alcohol concentration (X), the acetaldehyde concentration (Y), and the β-eudesmol concentration (Z) satisfy the relationship shown in the following formula (5). 1×10 －３ ≦ Z×(Y÷X) ≦ 25×10 －３ (5)

[0054] <16> A beer-flavored beverage according to any one of <1> to <4> and <6> to <15>, wherein the ratio (Y / X) of acetaldehyde concentration (Y) to alcohol concentration (X) is 0.1 or more and 1.0 or less, or the improvement method according to any one of <5> to <15>. <17> The value (ZY) obtained by multiplying the acetaldehyde concentration (Y) and the β-eudesmol concentration (Z) is 1.5 × 10 －３ The above 800 x 10 －３ The following is a beer-flavored beverage according to any one of <1> to <4> and <6> to <16> above, or a method of improvement according to any one of <5> to <16> above. <18> The value obtained by multiplying the acetaldehyde concentration (Y) and the β-eudesmol concentration (Z) (ZY) is 10 × 10 －３ 500 x 10 －３ A beer-flavored beverage according to any one of <1> to <4> and <6> to <17> above, or a method for improvement according to any one of <5> to <17> above.

[0055] <19> The beer-flavored beverage according to any one of <1> to <4> and <6> to <18> above, wherein the beer-flavored beverage is made high in alcohol by concentration and the original wort extract has an alcohol content of 3.0°P or more and 27.0°P or less, or the improvement method according to any one of <5> to <18> above. <20> The beer-flavored beverage according to any one of <1> to <4> and <6> to <19> above, wherein the beer-flavored beverage is made high in alcohol by concentration and the original wort extract has an alcohol content of 5.0°P or more and 20.0°P or less, or the improvement method according to any one of <5> to <19> above. <21> The beer-flavored beverage according to any one of <1> to <4> and <6> to <20> above, wherein the beer-flavored beverage is made high in alcohol by concentration and the original wort extract has an alcohol content of 10.0°P or more and 15.5°P or less, or the improvement method according to any one of <5> to <20> above.

[0056] <22> A beer-flavored beverage according to any one of <1> to <4> and <6> to <21>, wherein the mass ratio (a / b) of isoamyl alcohol (a) to proline (b) is 0.09 or more and 0.18 or less, or a method for improvement according to any one of <5> to <21>. <23> A beer-flavored beverage according to any one of <1> to <4> and <6> to <22>, wherein the mass ratio (a / c) of isoamyl alcohol (a) to total nitrogen (c) is 0.05 or more and 0.1 or less, or a method for improvement according to any one of <5> to <22>. <24> A beer-flavored beverage according to any one of <1> to <4> and <6> to <23>, wherein the mass ratio [(a+d) / a] of the total amount of isoamyl alcohol (a) and activated amyl alcohol (d) to isoamyl alcohol (a) is 1.3 or more and 1.5 or less, or a method for improvement according to any one of <5> to <23>. <25> A beer-flavored beverage according to any one of <1> to <4> and <6> to <24>, wherein the mass ratio [d / (a+d)] of activated amyl alcohol (d) to the total amount of isoamyl alcohol (a) and activated amyl alcohol (d) is 0.12 or more and 0.3 or less, or a method for improvement according to any one of <5> to <24>. <26> A beer-flavored beverage according to any one of <1> to <4> and <6> to <25>, wherein the mass ratio [(a+d) / e] of the total amount of isoamyl alcohol (a) and active amyl alcohol (d) to maltotetraose (e) is 0.01 or more and 0.05 or less, or a method for improvement according to any one of <5> to <25>.

[0057] The embodiments of the present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the following embodiments.

[0058] 1. Analysis of Acetaldehyde The quantitative determination of acetaldehyde was performed by GC analysis under the following conditions. Specifically, after separating the aroma components in the high-alcohol beer-flavored beverage using a DB-1 column, the resulting analytical sample was subjected to GC analysis. The quantitative determination was performed by the internal standard method, using n-butanol as the internal standard. The GC analysis conditions are as follows.

[0059] GC Analysis Conditions: • Column: DB-1 (0.32 mmφ × 30 m, 5 μm) • Internal Standard: n-butanol dissolved in stock solution (99.5%) ethanol to make a 0.02 w / v% solution • Carrier Gas: He 3.41 ml / min • Combustion Gas: H2, Air • Column Bath Temperature: 40°C - 3 min, 4°C / min - 90°C - 0 min, 20°C / min - 180°C - 2 min • Sample Injection Port Temperature: 200°C • Detector Temperature: 200°C

[0060] 2. Analysis of β-eudesmol The quantitative determination of β-eudesmol was performed by GC / MS analysis under the following conditions. Specifically, aroma components in a high-alcohol beer-flavored beverage were extracted using a C18 solid-phase column, and the dichloromethane eluted fraction was used as the analytical sample. Quantification was performed by the internal standard method, using borneol as the internal standard, added to the analytical sample to a concentration of 25 ppb. The GC / MS analytical conditions were as follows.

[0061] GC / MS Analysis Conditions and Instrument Name: Agilent Technologies 5977B MSD Capillary Column: HP-INNOWAX (Length 60cm, Inner Diameter 0.25mm, Film Thickness 0.25μm) Oven Temperature: 40℃ / 0.3min - (3℃ / min) - 240℃ / 20min Carrier Gas: Helium, 10 psi constant pressure infusion Transfer Line Temperature: 240℃ MS Ion Source Temperature: 230℃ MSQ Pole Temperature: 150℃ Front Inlet Temperature: 200℃ Injection Volume: 1μL Monitoring Ions: Borneol m / z=110 β-Eudesmol m / z=149

[0062] 3. Alcohol Analysis The alcohol concentration (ethanol concentration) was determined by distillation according to "8.3.2 Distillation - Pycnometer Method" in the document "Revised BCOJ Beer Analysis Methods 2013 Supplementary and Revised Edition (Edited by: International Technical Committee (Analysis Committee) of the Beer Brewers Association, Published by: Japan Brewing Association)". After returning the obtained distillate to its original weight with water, its specific gravity was measured using a vibrating densimeter and calculated from the formula based on the OIML table.

[0063] 4. Sensory Evaluation The sensory evaluation was conducted by five trained panelists who agreed to evaluate each sample on a scale of 1.0 to 5.0 in increments of 0.5, according to the evaluation criteria shown in Table 1, with the evaluation items being "bitter aftertaste" and "balance of richness." The average of the scores from the five panelists was then calculated. "Bitter aftertaste" was evaluated based on whether or not a bitter taste remained in the mouth after swallowing the beverage. "Balance of richness" was evaluated based on whether or not a sweet aroma or savory flavor was perceived in the mouth, making it easy to drink. Samples with a score of 3.0 or higher were judged to have a favorable effect in that evaluation item, samples with a score of 3.5 or higher were judged to have a more favorable effect in that evaluation item, and samples with a score of 4.0 or higher were judged to have a particularly favorable effect in that evaluation item.

[0064]

[0065] Manufacturing Example 1 Barley malt and dark malt were used as the main raw materials (malt usage ratio 100%). The malt was saccharified using enzymes and filtered to obtain wort. Hops were added to the obtained wort and boiled at 100°C. Next, the wort was allowed to stand to separate the coagulated protein (treve), and then cooled to obtain pre-fermentation liquid. Bottom-fermenting yeast was added to the obtained pre-fermentation liquid, and primary and secondary fermentation were carried out to obtain fermented liquid. The obtained fermented liquid was stored at a low temperature to stop fermentation and filtered to produce a beer-flavored fermented beverage (alcohol concentration of approximately 5 v / v%). Next, the beer-flavored fermented beverage was concentrated using a reverse osmosis membrane to produce a concentrated base liquid with an alcohol concentration of 17 v / v%. The concentrated beer-flavored fermented beverage had a mass ratio of isoamyl alcohol (a) to proline (b) of 0.12 (a / b), a mass ratio of isoamyl alcohol (a) to total nitrogen (c) of 0.07 (a / c), a mass ratio of the total amount of isoamyl alcohol (a) and activated amyl alcohol (d) to isoamyl alcohol (a) [(a+d) / a] of 1.31, a mass ratio of activated amyl alcohol (d) to the total amount of isoamyl alcohol (a) and activated amyl alcohol (d) [d / (a+d)] of 0.24, and a mass ratio of the total amount of isoamyl alcohol (a) and activated amyl alcohol (d) to maltotetraose (e) [(a+d) / e] of 0.03.

[0066] Examples 1-5 and Comparative Examples 1-2: The acetaldehyde concentration and β-eudesmol concentration of the concentrated base liquid obtained in Production Example 1 were measured. Acetaldehyde and β-eudesmol were added to this concentrated base liquid to achieve the acetaldehyde and β-eudesmol concentrations shown in Table 2, and test sample beverages were prepared. Sensory evaluation was then performed on each test sample beverage.

[0067]

[0068] Examples 6-11: Acetaldehyde and β-eudesmol were added to the concentrated base liquid obtained in Production Example 1 to achieve the acetaldehyde and β-eudesmol concentrations shown in Table 3, respectively, to prepare test sample beverages. Sensory evaluation was then performed on each test sample beverage.

[0069]

[0070] Examples 12-15 and Comparative Examples 3-6: Water was added to the concentrated base liquid obtained in Production Example 1 to prepare a base beverage with an alcohol concentration of 12 v / v%. The acetaldehyde concentration and β-eudesmol concentration of the base beverage were measured, and acetaldehyde and β-eudesmol were added to this base beverage to achieve the acetaldehyde and β-eudesmol concentrations shown in Table 4, thereby preparing the test sample beverages of Examples 12-13 and Comparative Examples 3-4. In addition, brewing ethanol (95%) was added to the concentrated base liquid obtained in Production Example 1 to prepare a base beverage with an alcohol concentration of 22 v / v%. The acetaldehyde concentration and β-eudesmol concentration of the base beverage were measured, and acetaldehyde and β-eudesmol were added to this base beverage to achieve the acetaldehyde and β-eudesmol concentrations shown in Table 4, thereby preparing the test sample beverages of Examples 14-15 and Comparative Examples 5-6. Sensory evaluation was then performed on each test sample beverage.

[0071]

[0072] From the results in Table 2, ZY / X in the above equation (1) is 0.1 × 10 －３ (ppm) ２ Comparative Example 1, where the ratio was less than / (v / v%), not only had a slightly stronger bitter aftertaste, but also showed insufficient enhancement of richness. Also, when ZY / X was 45 × 10 －３ (ppm) ２ Comparative Example 2, which exceeded / (v / v%), was able to suppress the bitterness in the aftertaste, but the richness was insufficient. In contrast, Examples 1 to 11, in which ZY / X was controlled within a predetermined range, were confirmed to be able to suppress the bitterness in the aftertaste and enhance the richness, as is clear from the results in Tables 2 and 3. This improvement effect was achieved when the acetaldehyde concentration was 1.5 to 25 ppm and the β-eudesmol concentration was 0.3 × 10⁻⁶. －３ ppm or higher, 150 x 10 －３It can be seen that the effect can be further enhanced by setting the concentration to ppm or below. Furthermore, the results in Table 4 confirm that even if the alcohol concentration is different, if the alcohol concentration, acetaldehyde concentration, and β-eudesmol concentration are controlled to satisfy the relationship shown in equation (1) above, the bitterness in the aftertaste can be suppressed and the richness can be enhanced.

Claims

1. A beer-flavored beverage having an acetaldehyde concentration of 25 ppm or less, containing β-eudesmol and alcohol at a concentration of 12 v / v% or more, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in formula (1) below, a high-alcohol beer-flavored beverage. 0.1 × 10 －３ ≤ Z × (Y ÷ X) ≤ 45 × 10 －３ (1) [In the formula, X represents the alcohol concentration (v / v%), Y represents the acetaldehyde concentration (ppm), Z represents the β-eudesmol concentration (ppm), and the unit of the numerical values ​​in the formula is (ppm)] ２ It is (v / v%).

2. The beer-flavored beverage according to claim 1, wherein the acetaldehyde concentration is 1.5 to 25 ppm.

3. β-eudesmol concentration is 0.3 × 10 －３ ppm or higher, 150 x 10 －３ A beer-flavored beverage according to claim 1 or 2, wherein the concentration is ppm or less.

4. A beer-flavored beverage according to any one of claims 1 to 3, wherein (Y ÷ X) is 2.0 (ppm) / (v / v%) or less.

5. A beer-flavored beverage according to any one of claims 1 to 4, wherein the alcohol concentration (X), acetaldehyde concentration (Y), and β-eudesmol concentration (Z) satisfy the relationship shown in formula (2) below. 0.8 × 10 －３ ≤ Z × (Y ÷ X) ≤ 40 × 10 －３ (2) [In the formulas, the units of X, Y, Z and the numerical values ​​are the same as those stated above.] 6. A beer-flavored beverage according to any one of claims 1 to 5, wherein the alcohol concentration is 15 v / v% or higher.

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