Beer-taste beverage with suppressed watery flavor while maintaining freshness, and method for producing same

Abstract

The present invention addresses the problem of providing: a beer-taste beverage in which the linalool concentration is suppressed while maintaining freshness and watery flavor is suppressed; a method for producing the beer-taste beverage; and others.　According to the present invention, a beer-taste beverage is produced so that the ratio of the linalool concentration to an (α acid) / (standard substance) ratio is equal to or less than a predetermined value and the (α acid) / (standard substance) ratio is equal to or more than a predetermined value in the beer-teste beverage. As a result, it becomes possible to obtain a beer-taste beverage having suppressed watery flavor while maintaining freshness.

Description

A beer-taste beverage with suppressed watery flavor while maintaining refreshment, and a method for producing the same

[0001] The present invention relates to a beer-taste beverage with suppressed watery flavor while maintaining refreshment, a method for producing the same, and the like.

[0002] Beer-taste beverages refer to beverages designed to have taste and aroma similar to those of beer. Beer refers to a beverage or the like obtained by fermenting raw materials including malt, hops, and water with yeast. A beer-taste beverage may be either fermented or non-fermented. So-called low-malt sparkling liquor, new genre beverages, and beverages that reproduce the same flavor as beer by mixing malt-derived components, hops, flavorings, drinking water, alcohol, carbon dioxide gas and the like are included in beer-taste beverages. Beer-taste beverages also include so-called non-alcohol beer that substantially contains no alcohol, those that do not contain malt-derived components, and those that do not contain hop-derived components.

[0003] As a technique for improving the flavor of beer-taste beverages, for example, Patent Document 1 discloses a method for eliminating the watery taste of flavor and improving richness and flavor balance even when the original wort extract value is low, by including water-soluble dietary fiber in a fermented beer-like sparkling beverage and adjusting the linalool concentration within a specific range. However, it has not been known until now that a beer-taste beverage that maintains refreshment and suppresses watery flavor can be obtained by producing a beer-taste beverage such that the ratio of linalool concentration to the α-acid content is not more than a predetermined value and the beverage contains not less than a predetermined amount of α-acid.

[0004] International Publication WO2016 / 163200 Pamphlet

[0005] The present inventors have found the following problem: when the concentration of linalool, which is an aroma component derived from hops, is increased, the flavor of a beer-taste beverage gives an impression of heaviness, and refreshment decreases; meanwhile, when the concentration is low, although the refreshment of the beer-taste beverage is ensured, the flavor becomes watery as a beer-taste beverage.

[0006] The object of the present invention is to provide a beer-flavored beverage that maintains a refreshing taste while suppressing a watery flavor, as well as a method for producing the same.

[0007] As a result of diligent research to solve the above problems, the present inventors have found that by manufacturing a beer-flavored beverage such that the ratio of linalool concentration to alpha acid / standard substance ratio is below a predetermined value, and the alpha acid / standard substance ratio is above a predetermined value, it is possible to obtain a beer-flavored beverage that maintains freshness while suppressing a watery taste, thus completing the present invention.

[0008] In other words, the present invention provides the following: [1] A method for producing a beer-flavored beverage, comprising the step (X) of adding an α-acid-containing substance having a ratio of α-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to a raw material liquid after the raw material liquid boiling step, characterized in that the beer-flavored beverage is produced to satisfy the following condition A; (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (also referred to as "α-acid / standard substance ratio" in this specification), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v), Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate) Detection wavelength: 270 nm Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable) (However, in the HPLC analysis described above, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone.)<Conditions for preparing the sample for HPLC analysis (target sample)> 1 mL of 3 mol / L hydrochloric acid is added to 10 mL of the beer-flavored beverage, then 20 mL of isooctane is added, shaken, and allowed to stand. The solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this and dissolved. This is used as the sample for HPLC analysis. <Conditions for preparing the sample for HPLC analysis (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10). This is used as the sample for standard substance measurement and is subjected to HPLC analysis.) [2] The manufacturing method described in [1] above, wherein the linalool concentration (ppb) in the beer-flavored beverage is 5 to 60 ppb; [3] A beer-flavored beverage that satisfies the following condition A; (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, if the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio) is X and the linalool (ppb) is Y, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: 1.7% (w / v) phosphoric acid, 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Mobile phase B composition: 100% (v / v) methanol. Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the above HPLC analysis, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone. <HPLC analysis sample (target sample) preparation conditions> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, shaken, and allowed to stand, the solution separates into two layers: an aqueous layer and an organic solvent layer.Take 10 mL from the organic solvent layer and dry it completely under nitrogen gas spray until it solidifies. Add 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) to this and dissolve it to use as the sample for HPLC analysis. <Conditions for preparing the HPLC analysis sample (standard substance β-phenyl chalcone)> Dissolve 6 mg of the standard substance β-phenyl chalcone in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) to use as the sample for standard substance measurement and subject it to HPLC analysis.) [4] The beer-flavored beverage described in [3] above, wherein the linalool concentration (ppb) is 5 to 60 ppb; [5] A method for suppressing a watery flavor while maintaining freshness in a beer-flavored beverage, characterized in that the beer-flavored beverage is produced by a manufacturing method that includes a step (X) of adding an α-acid-containing substance having a ratio of α-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to the raw material liquid after the raw material liquid boiling step, thereby satisfying the following condition A; (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm x inner diameter 4.6 mm x column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm x inner diameter 4.0 mm x column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v), Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate) Detection wavelength: 270 nm Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable) (However, in the above HPLC analysis, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance).Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone. <Conditions for preparing the sample for HPLC analysis (target sample)> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, and after shaking and standing, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until it solidifies. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this and dissolved, which is used as the sample for HPLC analysis. <Conditions for preparing the sample for HPLC analysis (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10), which is used as the sample for standard substance measurement and subjected to HPLC analysis. Note that the numerical ranges described herein can be arbitrarily combined with the upper and lower limits. For example, if a numerical range is described as "preferably 20 to 90, more preferably 30 to 70," then the ranges of "20 to 70" and "30 to 90" are included in the numerical range described herein. Also, for example, if a numerical range is described as "for example 20 or more, 30 or more, and also for example 90 or less, and 70 or less," or "for example 20 or more, preferably 30 or more, and also for example 90 or less, preferably 70 or less," or "preferably 20 or more, more preferably 30 or more, and also preferably 90 or less, more preferably 70 or less," then the ranges of "20 to 70" and "30 to 90" are also included in the numerical range described herein. In addition, for example, if a numerical range described herein is described as "20 to 90," then it means the range is "20 or more (i.e., 20 or greater than 20), and 90 or less (i.e., 90 or less)."

[0009] According to the present invention, it is possible to provide a beer-flavored beverage that maintains a refreshing taste while suppressing a watery flavor, as well as a method for producing the same.

[0010] Figure 1 shows the results of measuring the alpha acid concentration (mass%) and linalool concentration (mass%) of the alpha acid-containing substance in Test 1. The horizontal axis AA represents the alpha acid concentration (mass%) (i.e., "X"), and the vertical axis linalool represents the linalool concentration (mass%) (i.e., "Y"). The straight line in the figure represents the line Y = X / 150.

[0011] The present invention includes the following embodiments: [1] A method for producing a beer-flavored beverage, comprising the step (X) of adding an alpha-acid-containing substance having a ratio of alpha-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to a raw material liquid after the raw material liquid boiling step, characterized in that the beer-flavored beverage is produced to satisfy the following condition A (hereinafter also referred to as "the production method of the present invention"). (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the HPLC analysis described above, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone.)<Conditions for preparing the sample for HPLC analysis (target sample)> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, and after shaking and standing, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this and dissolved, which is used as the sample for HPLC analysis. <Conditions for preparing the sample for HPLC analysis (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10), which is used as the sample for standard substance measurement and subjected to HPLC analysis.) [2] A beer-flavored beverage that satisfies the following condition A (hereinafter also referred to as "the beverage of the present invention").(Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, if the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio) is X and linalool (ppb) is Y, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: phosphoric acid 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the above HPLC analysis, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions shall be used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions shall be used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone. <HPLC analysis sample (target sample) preparation conditions> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, shaken, and allowed to stand, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this and dissolved, which is used as the HPLC analysis sample.<Conditions for preparing the sample for HPLC analysis (standard substance β-phenyl chalcone)> Dissolve 6 mg of the standard substance β-phenyl chalcone in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) to prepare the sample for standard substance measurement, and subject it to HPLC analysis.) [3] A method for suppressing a watery flavor while maintaining freshness in a beer-flavored beverage, characterized in that the beer-flavored beverage is manufactured to satisfy the following condition A by a manufacturing method that includes a step (X) of adding an α-acid-containing substance having a ratio of α-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to the raw material liquid after the raw material liquid boiling step, the method described above (hereinafter also referred to as "the suppression method of the present invention").(Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the HPLC analysis described above, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone. <HPLC analysis sample (target sample) preparation conditions> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, shaken, and allowed to stand. The solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified.To this, 500 μL of methanol phosphate solution (phosphoric acid:methanol = 1:10) is added and dissolved to obtain the sample for HPLC analysis. <Conditions for preparing the sample for HPLC analysis (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of methanol phosphate solution (phosphoric acid:methanol = 1:10) to obtain the sample for standard substance measurement, which is then subjected to HPLC analysis. In this specification, "ppb (parts per billion)" is synonymous with "μg / L".

[0012] The present invention relates to a beer-flavored beverage in which the ratio of linalool concentration to the alpha acid / standard substance ratio is less than or equal to a predetermined value, and the alpha acid / standard substance ratio is greater than or equal to a predetermined value. Specifically, it is not particularly limited as long as it is a beer-flavored beverage that satisfies the above condition A.

[0013] (Beer-flavored beverages) In this specification, "beer-flavored beverage" means a beverage that has the taste and aroma of beer, or a beer-like flavor, and includes "beer," "low-malt beer," "other brewed alcoholic beverages," "liqueurs," "miscellaneous alcoholic beverages," etc., as defined in the Liquor Tax Act (as of October 1, 2020). Beer-flavored beverages may be beer-flavored alcoholic beverages with an alcohol content of 1.0 v / v% or more, or non-alcoholic beer-flavored beverages with an alcohol content of less than 1.0 v / v%. In this specification, alcohol means ethanol unless otherwise specified.

[0014] The alcohol content of the beverage of the present invention is not particularly limited. The lower limit of the alcohol content of the beer-flavored alcoholic beverage is, for example, 1.0 v / v% or more, 1.5 v / v% or more, 2.0 v / v% or more, 2.5 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.5 v / v% or more, 5.0 v / v% or more, 5.5 v / v% or more, 6.0 v / v% or more, 6.5 v / v% or more, 7.0 v / v% or more, 7.5 v / v% or more, 8.0 v / v% or more, 8.5 v / v% or more, 9.0 v / v% or more. It may be 9.5 v / v% or more, 10.0 v / v% or more, 11.0 v / v% or more, 12.0 v / v% or more, 13.0 v / v% or more, 14.0 v / v% or more, 15.0 v / v% or more, 16.0 v / v% or more, 17.0 v / v% or more, 18.0 v / v% or more, 19.0 v / v% or more, 20.0 v / v% or more, 25.0 v / v%, 30.0 v / v% or more, 35.0 v / v% or more, 40.0 v / v% or more, 45.0 v / v% or more, or 50.0 v / v% or more. Furthermore, the upper limit of the alcohol content of beer-flavored alcoholic beverages may be, for example, 60.0 v / v% or less, 50.0 v / v% or less, 35.0 v / v% or less, 20.0 v / v% or less, 15.0 v / v% or less, 10.0 v / v% or less, 9.5 v / v% or less, 9.0 v / v% or less, 8.5 v / v% or less, 8.0 v / v% or less, 7.5 v / v% or less, 7.0 v / v% or less, 6.5 v / v% or less, 6.0 v / v% or less, 5.5 v / v% or less, 5.0 v / v% or less, 4.5 v / v% or less, 4.0 v / v% or less, 3.5 v / v% or less, or 3.0 v / v% or less. These lower and upper limits can be combined in any way, for example, 1.0 v / v% or more and 60.0 v / v% or less, and 1.5 v / v% or more and 50.0 v / v% or less.

[0015] Non-alcoholic beer-flavored beverages are beverages that contain substantially no alcohol. The alcohol content of non-alcoholic beer-flavored beverages may be less than 1.0 v / v%, 0.5 v / v%, 0.1 v / v%, less than 0.05 v / v% (0.0 v / v%), less than 0.005 v / v% (0.00 v / v%), or 0% (substantially alcohol-free).

[0016] In this specification, the alcohol content of beer-flavored alcoholic beverages can be measured by any known method, for example, based on the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" established by the National Tax Agency of Japan. The alcohol content (ethanol concentration) of non-alcoholic beer-flavored beverages can also be measured by any known method, for example, by gas chromatography (GC) with an FID detector. 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. These control samples with known concentrations are preferably within the same concentration range as the one being measured. Furthermore, it is preferable to use an internal standard, an example of which is 2-propanol.

[0017] The beverage of the present invention may be a beverage that does not undergo a yeast fermentation process, or a beverage that undergoes a yeast fermentation process (preferably alcoholic fermentation). Furthermore, examples of the beverage of the present invention include beer-flavored beverages using hops and malt, and beer-flavored beverages using hops but without malt. Preferred embodiments of the beer-flavored beverage of the present invention include beer-flavored fermented beverages using hops and malt (for example, beer-flavored alcoholic fermented beverages using hops and malt), and beer-flavored fermented beverages using hops but without malt (for example, beer-flavored alcoholic fermented beverages using hops but without malt), with beer-flavored fermented beverages using hops and malt (for example, beer-flavored alcoholic fermented beverages using hops and malt) being preferred. In this specification, "using hops" means using hops (e.g., hop cones, hop pellets, powdered hops, etc.), immersing hops (e.g., hop cones, hop pellets, powdered hops, etc.) in a solvent to extract components contained in the hops and using them, or using hop extracts (e.g., hop processed products such as isopropyl hops and reduced hops). The solvent is not particularly limited as long as it is a fluid capable of extracting bitter components derived from hops, and can be one or more selected from the group consisting of carbon dioxide (liquefied carbon dioxide, supercritical carbon dioxide), water, alcohol (e.g., ethanol), and organic solvent (e.g., hexane).

[0018] When the beverage of the present invention is a beer-flavored alcoholic beverage using malt, the malt ratio of the beer-flavored alcoholic beverage is not particularly limited and can be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass. The malt content may be % by mass or more, 98% by mass or more, or 100% by mass, and may also be 100% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. These lower and upper limits can be combined arbitrarily, for example, 10% by mass or more and 100% by mass or less, and 20% by mass or more and 95% by mass or less. In this specification, the "malt content" of a beer-flavored alcoholic beverage means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Liquor Tax Law and Related Laws and Regulations, etc., effective April 1, 2018.

[0019] Non-alcoholic beer-flavored beverages may be beverages that do not undergo a yeast fermentation process, or beverages that undergo a yeast fermentation process (preferably alcoholic fermentation). Examples of non-alcoholic beer-flavored beverages that undergo a yeast fermentation process include: (a) a beverage obtained by shortening the yeast alcoholic fermentation period compared to the manufacturing method of a normal alcohol-containing beer-flavored beverage; (b) a beverage obtained using yeast with low or no alcohol-producing ability; (c) a beverage obtained by suppressing yeast alcoholic fermentation at a low temperature; a beverage obtained by removing yeast during alcoholic fermentation; (d) a beverage obtained by de-alcoholizing an alcohol-containing beer-flavored beverage; and a beverage obtained by adding raw materials (essential components and / or optional components) to any of the beverages in (a) to (d).

[0020] When the beverage of the present invention is a non-alcoholic beer-flavored beverage using malt, the malt ratio of the non-alcoholic beer-flavored beverage is not particularly limited and may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more, or 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. These lower and upper limits can be arbitrarily combined, for example, 5% by mass or more and 80% by mass or less, or 10% by mass or more and 70% by mass or less. In this specification, "malt ratio" of a non-alcoholic beer-flavored beverage means the ratio (mass%) of the mass of malt to the total dry mass of the raw materials other than water.

[0021] If the beverage of the present invention is a beer-flavored beverage that does not use malt, agricultural products other than malt, such as grains, may be used instead of malt. Furthermore, the beer-flavored beverage of the present invention may use agricultural products other than malt in combination with malt. Examples of such agricultural products other than malt include grains that do not fall under the category of malt (barley, wheat, rye, oats, oats, pearl oats, oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, other agricultural products, and starches obtained from them, their extracts, etc. It is also possible to use raw materials other than malt that can be assimilated by yeast (carbon sources, nitrogen sources). Examples of carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, etc., and examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein, etc.), and their decomposition products, etc.

[0022] The beverage of the present invention may or may not contain an alcoholic raw material. Examples of alcoholic raw materials include brewing alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy, or shochu (continuous distillation shochu, single distillation shochu, etc.). When an alcoholic raw material is added, spirits are preferred as such an alcoholic raw material.

[0023] The pH of the beverage of the present invention is not particularly limited, but as a lower limit, for example, 2.00 or higher, 2.20 or higher, 2.40 or higher, 2.60 or higher, 2.80 or higher, 3.00 or higher, 3.20 or higher, 3.40 or higher, 3.60 or higher, 3.80 or higher, 4.00 or higher, 4.10 or higher, 4.20 or higher, 4.30 or higher, 4.35 or higher, 4.40 or higher, 4.45 or higher, 4.50 or higher, 4.55 or higher, 4.60 or higher, 4.65 or higher, 4.7 Examples of lower and upper limits include 0 or more, 4.75 or more, 4.80 or more, 4.85 or more, 4.90 or more, 4.95 or more, 5.00 or more, etc. Examples of upper limits include 6.00 or less, 5.80 or less, 5.60 or less, 5.40 or less, 5.20 or less, 5.00 or less, 4.95 or less, 4.90 or less, 4.85 or less, 4.80 or less, 4.75 or less, 4.70 or less, 4.65 or less, 4.60 or less, 4.55 or less, 4.50 or less, etc. These lower and upper limits can be combined arbitrarily, for example, 2.0 or more and 6.0 or less, 2.2 or more and 5.8 or less.

[0024] (α-acids) α-acids are components contained in hops, and in this specification, α-acids refer to humulone, adhumulone, and cohumulone, which are the main α-acids. The beer-flavored beverage of the present invention satisfies condition A, where the ratio of linalool concentration to α-acid / standard substance ratio is less than or equal to a predetermined value, and the α-acid / standard substance ratio is greater than or equal to a predetermined value. Specifically, when the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio) is X, and the linalool concentration (ppb) in the beer-flavored beverage is Y, such that Y ≤ 100X and X ≥ 0.10.

[0025] <HPLC Analysis Conditions> Column: C18 octadecyl column (particle size 5 μm x inner diameter 4.6 mm x column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm x inner diameter 4.0 mm x column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v), Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate) Detection wavelength: 270 nm Peak retention times (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the above HPLC analysis, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulon, Adhumulon, and Cohumulon.)

[0026] In this specification, the "C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm)" is preferably InertSustain C18 (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) (manufactured by GL Sciences Co., Ltd.).

[0027] In this invention, analysis is performed using the above-described high-performance liquid chromatography (HPLC) conditions, and the peak area ratio obtained by dividing the sum of the peak areas of α-acids (i.e., humulone, adhumulone, and cohumulone in this specification) by the peak area of ​​β-phenyl chalcone (standard substance) can be expressed as the α-acid / standard substance ratio. The α-acid / standard substance ratio is expressed by the following formula: α-acid / standard substance ratio = (peak area of ​​α-acid) / (peak area of ​​standard substance β-phenyl chalcone) ... (I)

[0028] Samples for HPLC analysis can be prepared, for example, as follows: <Preparation conditions for HPLC analysis sample (target sample)> 1 mL of 3 mol / L hydrochloric acid is added to 10 mL of beer-flavored beverage, then 20 mL of isooctane is added. After shaking and standing, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this, and the dissolved mixture is used as the sample for HPLC analysis. <Preparation conditions for HPLC analysis sample (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) to prepare the sample for standard substance measurement, which is then subjected to HPLC analysis.

[0029] The α-acid / standard substance ratio (i.e., X) of the beverage of the present invention is not particularly limited as long as it satisfies condition A, Y ≤ 100X and X ≥ 0.10. Examples of lower limits for the α-acid / standard substance ratio include 0.10 or more, as well as 0.12 or more, 0.15 or more, 0.20 or more, 0.25 or more, and 0.30 or more. Examples of upper limits include 1.00 or less, 0.90 or less, 0.80 or less, 0.70 or less, and 0.60 or less. These lower and upper limits can be combined arbitrarily, for example, 0.10 or more and 1.00 or less, 0.12 or more and 0.90 or less, 0.25 or more and 0.80 or less, and 0.30 or more and 0.70 or less.

[0030] The method for adjusting the "α-acid / standard substance ratio" and the "ratio of linalool concentration (ppb) to the α-acid / standard substance ratio" of the beverage of the present invention is not particularly limited as long as it satisfies the above condition A. Examples include adding an α-acid-containing substance with a high ratio of α-acid concentration (mass%) to linalool concentration (mass%), adding α-acid, increasing or decreasing the amount of raw materials containing α-acid used, increasing or decreasing the amount of raw materials that generate α-acid in the final product, adjusting the heating conditions of raw materials that generate α-acid in the final product, and adjusting the concentration of substances converted to α-acid by yeast fermentation. Preferably, an α-acid-containing substance with a high ratio of α-acid concentration (mass%) to linalool concentration (mass%) is used alone, or such an α-acid-containing substance is used in combination with other α-acid-containing substances. Alpha acid-containing substances with a high ratio of alpha acid concentration (mass%) to linalool concentration (mass%) include, for example, hop extracts in which the alpha acid concentration is increased relative to the linalool concentration, and alpha acid-containing substances with a ratio of alpha acid concentration (mass%) to linalool concentration (mass%) of 150 or more are preferred, and specifically, Alpha Extract 20% (manufactured by Hopsteiner) is preferred. The source of alpha acid is not particularly limited, and commercially available alpha acid, synthesized alpha acid, or alpha acid isolated and purified from natural products may be used. Alpha acid can be prepared from hops, for example. Alpha acid may also be prepared from post-ripening hops. The method for preparing alpha acid from hops or post-ripening hops is not particularly limited, but for example, hops or post-ripening hops may be immersed in ethanol, then centrifuged, and the supernatant after centrifugation may be used as the alpha acid extract, or an extract of hop components (for example, ethanol extract or CO2 of hops or post-ripening hops) may be used. ２Regarding the extracted extract, an alpha-acid extract may be used, which removes hop components other than alpha-acids by raising or lowering the pH of the extract. Here, post-ripened hops are hops used in the raw material boiling process that, after harvesting, are ripened under conditions that significantly suppress and limit the generation of undesirable oxidative odor components and resinous odors, thereby significantly promoting the oxidation reaction for the generation of aroma components contained in the hops and increasing the amount of aroma components contained in the hops. Specifically, these are hops that have been dried after harvesting and ripened for three months or more at a moderate to low temperature of 10-20°C after harvesting.

[0031] (Linalool) The beverage of the present invention has an alpha acid / standard substance ratio of 0.10 or higher, and a linalool concentration (ppb) of 100 times or less the alpha acid / standard substance ratio.

[0032] The linalool concentration (ppb) (i.e., "Y") in the beverage of the present invention is not particularly limited as long as it is 100 times or less the alpha acid / standard substance ratio (i.e., X). However, from the viewpoint of maintaining freshness and suppressing watery flavors to a greater extent, values ​​of 91 times or less, 80 times or less, 76 times or less, and 55 times or less are preferred, and lower limits include, for example, 0 times or more, 2 times or more, 5 times or more, 10 times or more, 15 times or more, 20 times or more, 25 times or more, and 30 times or more. These lower and upper limits can be arbitrarily combined. Furthermore, as mentioned above, the linalool concentration (ppb) in the beverage of the present invention is not particularly limited as long as it is 100 times or less the alpha acid / standard substance ratio. Examples of upper limits include 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, and 100 ppb or less. From the viewpoint of maintaining a higher level of freshness, examples include 80 ppb or less, 70 ppb or less, 60 ppb or less, 50 ppb or less, 40 ppb or less, 30 ppb or less, 20 ppb or less, and 10 ppb or less. Examples of lower limits include 1 ppb or more, 3 ppb or more, 5 ppb or more, 7 ppb or more, 10 ppb or more, 15 ppb or more, 20 ppb or more, 25 ppb or more, and 30 ppb or more. These lower and upper limits can be combined in any way, for example, 1 to 500 ppb (i.e., 1 ppb or more and 500 ppb or less), 3 to 400 ppb, 5 to 300 ppb, and 7 to 200 ppb.

[0033] The linalool concentration in a beverage can be measured, for example, by gas chromatography with mass spectrometry (GC-MS) after the beverage has been appropriately diluted.

[0034] The beverage of the present invention typically contains grain raw materials and / or carbohydrate raw materials, or fermented products thereof, water, and bitter components. Such fermented products can be produced, for example, by fermenting grain raw materials and / or carbohydrate raw materials with yeast. The beverage of the present invention may also contain optional components, as long as they do not interfere with the effects of the present invention. Examples of such optional components include colorants, flavorings, acidulants, seasonings, water-soluble dietary fiber, antioxidants, and the like.

[0035] The bitter components mentioned above include those derived from bitter raw materials and / or bittering agents (including bittering agents). Examples of bitter raw materials include hops, citrus fruits, bitter quince, cinchona bark, coffee, tea, bitter melon, lotus germ, aloe vera, rosemary, reishi mushroom, laurel, sage, caraway, and wormwood. Examples of bittering agents include hop extract (preferably isomerized hop extract), citrus extract, bitter quince extract, cinchona bark extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, rosemary extract, reishi mushroom extract, laurel extract, sage extract, caraway extract, and wormwood extract. Examples of bitter components in bitter raw materials and bittering agents include iso-alpha acids (e.g., isohumulone), naringin (also called naringin), kwashin, and quinine. Iso-alpha acids are bitter components found in large quantities in hops. These bittering ingredients and bittering agents can be used individually or in combination.

[0036] The beverage of the present invention may be a packaged beverage. Examples of such containers include metal cans, barrels, plastic bottles such as PET (polyethylene terephthalate), paper containers, glass bottles, pouches, and the like.

[0037] (Manufacturing Method of the Present Invention) The manufacturing method of the present invention is a method for producing a beer-flavored beverage, comprising the step (X) of adding an alpha-acid-containing substance having a ratio of alpha-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to the raw material liquid after the raw material liquid boiling step, and characterized in that the beer-flavored beverage is produced to satisfy the following condition A. However, as long as the manufacturing method is as described above, it is not particularly limited, and conventionally known manufacturing methods for beer-flavored beverages can be used, as long as it includes step (X) and is produced to satisfy condition A. (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol, Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate) Detection wavelength: 270 nm Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable) (However, in the above HPLC analysis, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance).Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone. <Preparation conditions for HPLC analysis sample (target sample)> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, and after shaking and standing, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this and dissolved, which is used as the sample for HPLC analysis. <Preparation conditions for HPLC analysis sample (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10), which is used as the sample for standard substance measurement and subjected to HPLC analysis.

[0038] (Process (X)) Process (X) is not particularly limited as long as it is a process in which an alpha acid-containing substance having a ratio of alpha acid concentration (mass%) to linalool concentration (mass%) of 150 or more is added to the raw material liquid after the raw material liquid boiling process. When alpha acid is heated in solution, it changes into iso-alpha acid. By adding the aforementioned alpha acid-containing substance to the raw material liquid after the raw material liquid boiling process, it is possible to produce a beer-flavored beverage with a high alpha acid / standard substance ratio relative to linalool concentration. The timing of adding the aforementioned alpha acid-containing substance to the raw material liquid is not particularly limited as long as it is after the raw material liquid boiling process. For example, it may be added to the pre-fermentation liquid before fermentation, to the fermentation liquid in the middle of the fermentation process, or to the fermentation liquid after fermentation. As an example of adding it to the fermentation liquid in the middle of the fermentation process, it may be added between 1 hour and 6 days before the end of fermentation, between 12 hours and 4 days before, or between 24 hours and 2 days before the end of fermentation.

[0039] As used herein, the "α-acid-containing material having a ratio of α-acid concentration (% by mass) to linalool concentration (% by mass) of 150 or more" is not particularly limited as long as it is an α-acid-containing material having a ratio of α-acid concentration (% by mass) to linalool concentration (% by mass) of 150 or more. For example, a hop extract in which the aforementioned ratio of α-acid concentration to linalool concentration is increased to 150 or more can be mentioned, and specifically, Alpha Extract 20% (manufactured by Hopsteiner) is preferably mentioned. Preferred embodiments of α-acid-containing materials having a ratio of α-acid concentration (% by mass) to linalool concentration (% by mass) of 150 or more include α-acid-containing materials having the ratio of 200 or more, 300 or more, 500 or more, 1000 or more, 1500 or more, 2000 or more, 3000 or more, 5000 or more, and 10000 or more. The upper limit of the ratio is not particularly limited, and examples thereof include 20000 or less, 10000 or less, 8000 or less, 6000 or less, and 4000 or less. These lower limits and upper limits can be arbitrarily combined with each other, and examples include 150 or more and 20000 or less, 200 or more and 10000 or less, 300 or more and 8000 or less, 500 or more and 6000 or less, and 1000 or more and 6000 or less.

[0040] As used herein, the "raw material liquid" includes "water containing one or more selected from the group consisting of grain raw materials, sugar raw materials, and proteins", "water containing saccharides", "water" and the like, and wort is preferred.

[0041] As used herein, the "raw material liquid boiling step" includes a step of heating the raw material liquid at 75°C or higher for 5 minutes or more, or a step of heating at a temperature and for a time that allows α-acid to be isomerized.

[0042] In the production of beer-taste beverages, the method for adjusting the "α-acid / reference substance ratio" and the "ratio of linalool concentration (ppb) to α-acid / reference substance ratio" in the beer-taste beverage is as described above.

[0043] In addition to the above step (X), the production method of the present invention may optionally include any step. Examples of the optional step include one or more steps selected from the group consisting of a raw material liquid (e.g., wort) boiling step, a raw material liquid (e.g., wort) standing step, a raw material liquid (e.g., wort) cooling step, and a fermentation step.

[0044] In the production method of the present invention, there are no particular restrictions on the order in which the production raw materials are incorporated, as long as the beverage of the present invention containing the used production raw materials and / or a fermented product thereof can be produced. When the beverage of the present invention is to be made into a packaged beverage, it can be produced by preparing a liquid in which the production raw materials are mixed, then filling the liquid into a container and sealing the container. Furthermore, when carbonation is imparted to the beverage of the present invention by a method other than alcoholic fermentation, carbonation can be imparted to the beverage of the present invention in the production method of the present invention by introducing carbon dioxide gas at any stage, or by using carbonated water, or the like.

[0045] In the production method of the present invention, heat sterilization treatment can be performed as necessary. The heat sterilization treatment may be performed before filling into a container, or may be performed after filling into a container. As the sterilization method, conventional methods such as UHT (ultra-high temperature) sterilization treatment, pasteurization sterilization treatment, and retort sterilization treatment can be used.

[0046] (Suppression method of the present invention) The suppression method of the present invention (a method for maintaining refreshingness and suppressing watery flavor in a beer-taste beverage) is not particularly limited as long as the method is characterized in that the beer-taste beverage is produced so as to satisfy the above condition A by a production method that includes step (X) of adding, after the raw material liquid boiling step, an α-acid-containing material having a ratio of α-acid concentration (% by mass) to linalool concentration (% by mass) of 150 or more to the raw material liquid. The production method including the above step (X) is as described in the production method of the present invention.

[0047] (A beverage that maintains freshness while suppressing a watery flavor) The beverage of the present invention is a beer-flavored beverage that maintains freshness while suppressing a watery flavor. In this specification, "freshness" means a flavor that gives a light impression, with the characteristic flavor of hops derived from linalool suppressed. In this specification, "watery flavor" means a flavor that is weak and watery, as beer-flavored beverages should be.

[0048] In this specification, a beer-flavored beverage that "maintains freshness while suppressing a watery flavor" refers to a beer-flavored beverage that suppresses a watery flavor and maintains freshness compared to a beer-flavored beverage that does not meet condition A (hereinafter also referred to as a "control beverage") (for example, a beer-flavored beverage in which the linalool concentration (ppb) of the beverage is more than 100 times (e.g., 150 times or more) the alpha acid / standard substance ratio, and the alpha acid / standard substance ratio is less than 0.10 (e.g., 0.05 or less)). In this specification, a beer-flavored beverage that maintains freshness refers to a beverage in which the freshness as a beer-flavored beverage is maintained within an acceptable range for a product.

[0049] The degree of watery flavor in a beer-flavored beverage, and how that degree compares to the control beverage in the present invention (for example, whether the watery flavor is suppressed and to what extent), can be easily and clearly determined by a trained panel, and the average of the evaluations of multiple panel members may be used, for example, based on the degree of watery flavor in the control beverage. Furthermore, the degree of freshness in a beer-flavored beverage, and whether that degree is within an acceptable range for a beer-flavored beverage product, can also be easily and clearly determined by a trained panel, and the average of the evaluations of multiple panel members may be used, for example.

[0050] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0051] Test 1. [Confirmation of alpha-acid concentration and linalool concentration in alpha-acid-containing substances] Several alpha-acid-containing substances were prepared, and the alpha-acid concentration and linalool concentration of these substances were confirmed by the following tests.

[0052] As alpha acid-containing substances, Alpha Extract 20% (Hopsteiner) (Sample 1) and CO ２ A hop extract (manufactured by Yakima Chief Hops) (Sample 2) was prepared. The alpha acid concentration (mass%) of each sample was measured by HPLC. In addition, the linalool concentration (mass%) of each sample was measured by gas chromatography with mass spectrometry (GC-MS).

[0053] The ratio of alpha acid concentration (mass%) to linalool concentration (mass%) (hereinafter also referred to as "alpha acid / linalool value") was calculated. These results are shown in Table 1 below.

[0054]

[0055] Furthermore, Figure 1 shows a plot of the alpha acid concentration (mass%) and linalool concentration (mass%) for each sample, with the x-axis representing the X-coordinate and the y-axis representing the Y-coordinate, where "X" represents the alpha acid concentration (mass%) and "Y" represents the linalool concentration (mass%). In Figure 1, AA on the X-coordinate represents the alpha acid concentration (mass%), and linalool on the Y-coordinate represents the linalool concentration (mass%). The line Y = X / 150 has also been added to Figure 1.

[0056] From the results in Table 1, Alpha Extract 20% is CO ２ Compared to extracted hop extract, the α-acid / linalool values ​​were significantly higher. Also, from Figure 1, CO ２ The ratio of alpha acid concentration (mass%) to linalool concentration (mass%) in extracted hop extract was less than 150 (i.e., Y < X / 150), whereas the ratio of alpha acid concentration (mass%) to linalool concentration (mass%) in Alpha Extract 20% was 150 or greater (i.e., Y ≥ X / 150).

[0057] Experiment 2. [Effects of Linalool] The following experiment investigated how linalool affects the flavor of beer-flavored beverages.

[0058] (1. Preparation of sample beverage) A beer-flavored alcoholic fermented beverage using hops and malt was prepared and used as the base sample beverage (Test Example 1).

[0059] Furthermore, sample beverages for Test Examples 2 to 5 were prepared by adding linalool to the base sample beverages to the concentrations shown in Table 5.

[0060] (2. Preparation conditions for samples for HPLC analysis) 1 mL of 3 mol / L hydrochloric acid was added to 10 mL of the sample beverage, then 20 mL of isooctane was added, and the mixture was shaken and allowed to stand. The solution separated into two layers: an aqueous layer and an organic solvent layer. 10 mL was taken from the organic solvent layer and completely dried under nitrogen gas spray until it solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) was added to this, and the dissolved mixture was used as the sample for HPLC analysis.

[0061] (3. Preparation conditions for the sample for HPLC analysis (standard substance β-phenyl chalcone)) 6 mg of the standard substance β-phenyl chalcone was dissolved in 220 mL of phosphate-methanol solution (phosphate:methanol = 1:10) to prepare the sample for standard substance measurement, and this was subjected to HPLC analysis.

[0062] (4. Calculation of alpha acid / standard substance ratio by HPLC analysis) The HPLC analysis conditions were as follows: <HPLC Analysis Conditions> Column: InertSustain C18 (particle size 5 μm x inner diameter 4.6 mm x column length 250 mm) Guard column: InertSustain C18 (particle size 5 μm x inner diameter 4.0 mm x column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v), Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate) Detection wavelength: 270 nm Peak retention times (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenylchalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT was allowed). The α-acid / standard substance ratio was determined by (peak area value of α-acid in the HPLC analysis sample (target sample)) / (peak area value of β-phenylchalcone in the HPLC analysis sample (standard substance β-phenylchalcone)). Note that the peak area of ​​α-acid refers to the sum of the peak areas of humulon, Adhumulon, and Cohumulon. (However, in the HPLC analysis described above, the sample prepared by the method described in "(2. Preparation conditions for the sample (target sample) for HPLC analysis)" above was used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in "(3. Preparation conditions for the sample (standard substance β-phenyl chalcone) for HPLC analysis)" above was used to calculate the peak area of ​​β-phenyl chalcone (standard substance).

[0063] Grandient Program *Gradient section: The gradient of solution B (from 0% to 50%) and solution C (from 100% to 50%) was started at 8.02 minutes, and continued until the mixture reached 50% of solution B and 50% of solution C at 20.00 minutes.

[0064] High-performance liquid chromatography (HPL) analysis was performed using an HPLC column (InertSustain C18 (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm)) with mobile phase A having the composition described in "4. Calculation of α-acid / standard substance ratio by HPLC analysis" above, at a constant flow rate of 1.5 mL per minute and a detection wavelength of 270 nm. The sum of the peak areas of α-acids (i.e., humulone, adhumulone, and cohumulone) was defined as "α-acid," and the peak area of ​​the standard substance β-phenyl chalcone was denoted as "standard substance (β-phenyl chalcone)."

[0065] The alpha-acid / standard substance ratio was calculated based on the following formula (I): Alpha-acid / standard substance ratio = (peak area of ​​alpha-acid) / (peak area of ​​standard substance β-phenylchalcone) ... (I)

[0066] (5. Measurement of Linalool Concentration) The linalool concentration (mass%) of each sample beverage was measured by gas chromatography with mass spectrometry (GC-MS).

[0067] (6. Sensory Evaluation Test) The degree of "freshness" in the sample beverages of Test Examples 1 to 5 was evaluated by a trained expert panel using the evaluation criteria in Table 3 below. "Refreshness" was evaluated based on the suppression of the characteristic hop flavor derived from linalool, resulting in a lighter impression. The degree of "freshness" for each sample beverage was evaluated on a nine-point scale from 1.0 to 5.0, with equal differences between each score, as shown in Table 3. The average of the evaluation scores from the five expert panel members was calculated for each sample beverage, and the result of rounding this average to two decimal places was adopted as the evaluation result for that sample beverage. For the evaluation of the degree of "freshness," a score of less than 3.0 was judged to indicate a problem with the degree of "freshness."

[0068]

[0069] Furthermore, a sensory evaluation test was conducted by five trained expert panelists to assess the degree of "wateriness" in the sample beverages of Test Examples 1 to 5, using the evaluation criteria in Table 4 below. "Wateriness" was defined as a beer-flavored beverage that was not weak in flavor and did not have a watery taste. The degree of "wateriness" for each sample beverage was evaluated on a nine-point scale from 1.0 to 5.0, with equal differences in 0.5-point increments, as shown in Table 4. For each sample beverage, the average of the evaluation scores from the five expert panelists was calculated, and the result of rounding this average to two decimal places was adopted as the evaluation result for that sample beverage. Regarding the evaluation of the degree of "wateriness," a result of less than 3.0 was judged to indicate a problem with the degree of "wateriness."

[0070]

[0071] Table 5 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 1 to 5.

[0072]

[0073] The results in Table 5 show that as the linalool concentration increases, the wateriness improves (i.e., the wateriness decreases) (Test Examples 1-4). However, in Test Example 5, where the issue of the degree of "wateriness" was resolved, the refreshingness decreased, and an issue regarding the degree of "refreshment" arose.

[0074] Experiment 3. [Effect of alpha acid / standard substance ratio on linalool concentration (ppb)] The following experiment investigated how the "alpha acid / standard substance ratio on linalool concentration (ppb)" in beer-flavored beverages affects the flavor of the beverage.

[0075] (1. Preparation of sample beverage) As the alpha acid-containing substance, Alpha Extract 20% (Hopsteiner) (Sample 1), which was used in Test 1, and CO ２ In addition to extracted hop extract (manufactured by Yakima Chief Hops) (Sample 2), ethanol-extracted hop extract (manufactured by Barth Haas) (Sample 3) was also prepared.

[0076] Brewer's yeast was added to a standard pre-fermentation liquid (100% malt) used in the production of beer-flavored alcoholic beverages, and fermentation was started at 9-12°C. Six days after the start of fermentation, 0.04% by mass of Alpha Extract 20% (Sample 1) was added to the fermentation liquid, and fermentation was continued for seven days from the start of fermentation to obtain the beer-flavored alcoholic beverage of Test Example 6.

[0077] To a standard pre-fermentation liquid (malt ratio 100% by mass) used in the production of beer-flavored alcoholic beverages, 0.04% by mass of Alpha Extract 20% (Sample 1) was added. Brewer's yeast was then added, and fermentation was carried out at 9-12°C for 7 days to obtain the beer-flavored alcoholic beverage of Test Example 7.

[0078] Brewer's yeast was added to a standard pre-fermentation liquid (100% malt) used in the production of beer-flavored alcoholic beverages, and fermentation was started at 9-12°C. Six days after the start of fermentation, 0.06% by mass of Alpha Extract 20% (Sample 1) was added to the fermentation liquid, and fermentation was continued for seven days from the start of fermentation to obtain the beer-flavored alcoholic beverage of Test Example 8.

[0079] To a standard pre-fermentation liquid (malt ratio 100% by mass) used in the production of beer-flavored alcoholic beverages, 0.06% by mass of Alpha Extract 20% (Sample 1) was added. Brewer's yeast was then added, and fermentation was carried out at 9-12°C for 7 days to obtain the beer-flavored alcoholic beverage of Test Example 9.

[0080] In addition, CO2 is added to the usual pre-fermentation liquid (malt ratio 99% by mass) used in the production of beer-flavored alcoholic beverages. ２ 16% by mass of extracted hop extract (Sample 2) was added. Brewer's yeast was then added, and fermentation was carried out at 9-12°C for 7 days to obtain the beer-flavored alcoholic beverage of Test Example 10.

[0081] Furthermore, 24% by mass of ethanol-extracted hop extract (Sample 3) was added to a standard pre-fermentation liquid (malt ratio 99% by mass) used in the production of beer-flavored alcoholic beverages. Brewer's yeast was then added, and fermentation was carried out at 9-12°C for 7 days to obtain the beer-flavored alcoholic beverage of Test Example 11.

[0082] The alpha acid / standard substance ratio and linalool concentration (ppb) in the sample beverages of Test Examples 6 to 11 were measured using the method of Test 2 described above, and the results are shown in Table 6 below.

[0083] (2. Sensory Evaluation Test) Sensory evaluation tests were conducted on the degree of "freshness" of the sample beverages in Test Examples 6 to 11 using the same method as in Test 2 above. Sensory evaluation tests were also conducted on the degree of "lack of wateriness" of the sample beverages in Test Examples 6 to 11 using the same method as in Test 2 above. Samples with a score of 3.0 or higher for "freshness" were evaluated as having resolved the issue regarding the degree of "freshness," and samples with a score of 3.0 or higher for "lack of wateriness" were evaluated as having resolved the issue regarding the degree of "lack of wateriness."

[0084] Table 6 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 6 to 11.

[0085]

[0086] As can be seen from Table 6, in Test Examples 10 and 11, the issue regarding the degree of "freshness" was resolved, but the degree of "lack of wateriness" was not sufficient. In contrast, in Test Examples 6 to 9, which used "alpha acid-containing substances in which the ratio of alpha acid concentration (mass%) to linalool concentration (mass%) is 150 or higher," both the degree of "freshness" and the degree of "lack of wateriness" were sufficient. These results indicate that in beer-flavored beverages, setting the ratio of linalool concentration (ppb) to alpha acid / standard substance ratio to 100 or less, and the alpha acid / standard substance ratio to 0.10 or higher, can produce a beer-flavored beverage that maintains freshness while suppressing a watery taste.

[0087] Experiment 4. [Effects of α-acid / standard substance ratio or linalool concentration 1] The following experiment investigated how the "α-acid / standard substance ratio" or "linalool concentration (ppb)" in beer-flavored beverages affects the flavor of beer-flavored beverages.

[0088] (1. Preparation of sample beverage) A beer-flavored alcoholic fermented beverage using hops and malt was prepared and used as the base sample beverage (Test Example 1).

[0089] Furthermore, Alpha Extract 20% (Sample 1) was added to the above-mentioned base sample beverage (Test Example 1) and mixed so that the alpha acid / standard substance ratio was as shown in Table 9, to prepare the sample beverage for Test Example 12.

[0090] The α-acid / standard substance ratio and linalool concentration (ppb) for Test Examples 1 and 12 were measured using the method described in Test 1, and the results are shown in Table 9 below.

[0091] (2. Sensory Evaluation Test) A sensory evaluation test was conducted on the degree of "freshness" of the sample beverages in Test Examples 1 and 12 using the same method as in Test 2 above. For the evaluation of the degree of "freshness," a score of 3.0 or higher was considered to indicate that the issue regarding the degree of "freshness" had been resolved. In addition, a sensory evaluation test was conducted on the degree of "lack of wateriness" of the sample beverages in Test Examples 1 and 12 by a panel of five trained experts using the evaluation criteria in Table 7 below. Specifically, the degree of "lack of wateriness" of each sample beverage was evaluated on a 9-point scale from 1.0 to 5.0, with the degree of "lack of wateriness" of the control test example (Test Example 1 in Test 4) as the baseline (i.e., 1.0 point), in increments of 0.5 points, representing a similar degree of difference. Furthermore, for each sample beverage, the average value of the evaluation scores from the five expert panel members was calculated, and the value obtained by rounding the average value to the second decimal place was adopted as the evaluation result for that sample beverage. Regarding the evaluation of the degree of "lack of wateriness," a score of 2.0 or higher was judged to indicate that the degree of "lack of wateriness" had improved (i.e., the watery flavor was suppressed).

[0092]

[0093] Furthermore, an overall sensory evaluation was conducted based on the criteria shown in Table 8 below.

[0094]

[0095] Table 9 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 1 and 12.

[0096]

[0097] The results in Table 9 show that in beer-flavored beverages, setting the ratio of linalool concentration (ppb) to α-acid / standard substance ratio to 100 or less, and the α-acid / standard substance ratio to 0.10 or more, results in a beer-flavored beverage that maintains freshness while suppressing a watery taste.

[0098] Experiment 5. [Effects of α-acid / standard substance ratio or linalool concentration 2] The following experiment investigated how the "α-acid / standard substance ratio" or "linalool concentration (ppb)" in beer-flavored beverages affects the flavor of beer-flavored beverages.

[0099] (1. Preparation of sample beverage) The sample beverage for Test Example 2 was prepared according to the preparation method for Test Example 2 in Test 2 above.

[0100] Furthermore, Alpha Extract 20% (Sample 1) was added to the sample beverage of Test Example 2 above and mixed so that the alpha acid / standard substance ratio was as shown in Table 10, to prepare the sample beverages of Test Examples 13 to 15.

[0101] The alpha acid / standard substance ratio and linalool concentration (ppb) in the sample beverages of Test Example 2, 13-15 were measured using the method of Test 1, and the results are shown in Table 10 below.

[0102] (2. Sensory Evaluation Test) The degree of "freshness" of the sample beverages 13-15 in Test Example 2 was evaluated using the same method as in Test 2. above. The degree of "not being watery" of the sample beverages 13-15 in Test Example 2 was evaluated using the same method as in Test 5. above, except that Test Example 2 was used as a control instead of Test Example 1. In addition, a comprehensive evaluation of the sample beverages 13-15 in Test Example 2 was performed using the same method as in Test 4. above.

[0103] Table 10 shows the results of the sensory evaluation tests for sample beverages 13-15 in Test Example 2.

[0104]

[0105] The results in Table 10 show that even when the α-acid / standard substance ratio and / or linalool concentration (ppb) differ from the sample beverages in Table 9, if the ratio of linalool concentration (ppb) to α-acid / standard substance ratio is 100 or less, and the α-acid / standard substance ratio is 0.10 or more, a beer-flavored beverage can be obtained that maintains freshness while suppressing a watery flavor.

[0106] Experiment 6. [Effects of α-acid / standard substance ratio or linalool concentration 3] The following experiment investigated how the "α-acid / standard substance ratio" or "linalool concentration (ppb)" in beer-flavored beverages affects the flavor of beer-flavored beverages.

[0107] (1. Preparation of sample beverage) The sample beverage for Test Example 3 was prepared according to the preparation method for Test Example 3 in Test 2. above.

[0108] Furthermore, Alpha Extract 20% (Sample 1) was added to the sample beverage of Test Example 3 above and mixed so that the alpha acid / standard substance ratio was as shown in Table 11, to prepare the sample beverages of Test Examples 16-17.

[0109] The alpha acid / standard substance ratio and linalool concentration (ppb) in the sample beverages of Test Example 3, 16-17 were measured using the method of Test 1 above, and the results are shown in Table 11 below.

[0110] (2. Sensory Evaluation Test) A sensory evaluation test was conducted on the degree of "freshness" of the sample beverages in Test Example 3, 16-17, using the same method as in Test 2 above. Furthermore, a sensory evaluation test was conducted on the degree of "not being watery" of the sample beverages in Test Example 3, 16-17, using the same method as in Test 5 above, except that Test Example 3 was used as a control instead of Test Example 1. In addition, an overall evaluation was performed on the sample beverages in Test Example 3, 16-17, using the same method as in Test 4 above.

[0111] Table 11 shows the results of the sensory evaluation test for sample beverages 16-17 in Test Example 3.

[0112]

[0113] The results in Table 11 show that even when the α-acid / standard substance ratio and / or linalool concentration (ppb) differ from the sample beverages in Tables 9 and 10, if the ratio of linalool concentration (ppb) to α-acid / standard substance ratio is 100 or less, and the α-acid / standard substance ratio is 0.10 or more, a beer-flavored beverage can be obtained that maintains freshness while suppressing a watery flavor.

[0114] Experiment 7. [Effects of α-acid / standard substance ratio or linalool concentration 4] The following experiment investigated how the "α-acid / standard substance ratio" or "linalool concentration (ppb)" in beer-flavored beverages affects the flavor of beer-flavored beverages.

[0115] (1. Preparation of sample beverage) The sample beverage for Test Example 4 was prepared according to the preparation method for Test Example 4 in Test 2. above.

[0116] Furthermore, Alpha Extract 20% (Sample 1) was added to the sample beverage of Test Example 4 above and mixed so that the alpha acid / standard substance ratio was as shown in Table 12, to prepare the sample beverages of Test Examples 18-19.

[0117] The alpha acid / standard substance ratio and linalool concentration (ppb) in the sample beverages of Test Example 4, 18-19 were measured using the method of Test 1 above, and the results are shown in Table 12 below.

[0118] (2. Sensory Evaluation Test) A sensory evaluation test was conducted on the degree of "freshness" of the sample beverages in Test Example 4, 18-19 using the same method as in Test 2 above. In addition, a sensory evaluation test was conducted on the degree of "not being watery" of the sample beverages in Test Example 4, 18-19 using the same method as in Test 5 above, except that Test Example 4 was used as a control instead of Test Example 1. Furthermore, an overall evaluation was performed on the sample beverages in Test Example 4, 18-19 using the same method as in Test 4 above.

[0119] Table 12 shows the results of the sensory evaluation tests for sample beverages 18-19 in Test Example 4.

[0120]

[0121] The results in Table 12 show that even when the α-acid / standard substance ratio and / or linalool concentration (ppb) differ from the sample beverages in Tables 9-11, if the ratio of linalool concentration (ppb) to the α-acid standard substance ratio is 100 or less, and the α-acid / standard substance ratio is 0.10 or more, a beer-flavored beverage can be obtained that maintains freshness while suppressing a watery flavor.

[0122] According to the present invention, it is possible to provide a beer-flavored beverage that maintains a refreshing taste while suppressing a watery flavor, as well as a method for producing the same.

Claims

1. A method for producing a beer-flavored beverage, comprising a step (X) of adding an alpha-acid-containing substance having a ratio of alpha-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to a raw material liquid after the raw material liquid boiling step, characterized in that the beer-flavored beverage is produced to satisfy the following condition A. (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the HPLC analysis described above, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone.)<Preparation Conditions for HPLC Analysis Sample (Target Sample)> 1 mL of 3 mol / L hydrochloric acid is added to 10 mL of the beer-flavored beverage, then 20 mL of isooctane is added. After shaking and standing, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this, and the dissolved substance is used as the sample for HPLC analysis. <Preparation Conditions for HPLC Analysis Sample (Standard Substance β-phenylchalcone)> 6 mg of the standard substance β-phenylchalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) to prepare the sample for standard substance measurement, which is then subjected to HPLC analysis.

2. The manufacturing method according to claim 1, wherein the linalool concentration (ppb) in the beer-flavored beverage is 5 to 60 ppb.

3. A beer-flavored beverage that satisfies the following condition A. (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio) is X, and linalool (ppb) is Y, such that Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: phosphoric acid 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the HPLC analysis described above, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone. <HPLC analysis sample (target sample) preparation conditions> After adding 1 mL of 3 mol / L hydrochloric acid to 10 mL of the beer-flavored beverage, 20 mL of isooctane is added, shaken, and allowed to stand. The solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified.To this, 500 μL of a methanol-phosphoric acid solution (phosphoric acid:methanol = 1:10) is added and dissolved to prepare the sample for HPLC analysis. <Preparation conditions for the HPLC analysis sample (standard substance β-phenyl chalcone)> 6 mg of the standard substance β-phenyl chalcone is dissolved in 220 mL of methanol-phosphoric acid solution (phosphoric acid:methanol = 1:10) to prepare the sample for standard substance measurement, and this is subjected to HPLC analysis.

4. The beer-flavored beverage according to claim 3, wherein the linalool concentration (ppb) is 5 to 60 ppb.

5. A method for a beer-flavored beverage that maintains freshness while suppressing a watery flavor, characterized in that the beer-flavored beverage is manufactured to satisfy the following condition A by a manufacturing method that includes a step (X) of adding an alpha-acid-containing substance having a ratio of alpha-acid concentration (mass%) to linalool concentration (mass%) of 150 or more to the raw material liquid after the raw material liquid boiling step. (Condition A) When the beer-flavored beverage is subjected to high-performance liquid chromatography (HPLC) analysis under the following analytical conditions, let X be the ratio of the peak area of ​​α-acid to the peak area of ​​β-phenyl chalcone (standard substance) (α-acid / standard substance ratio), and let Y be the linalool concentration (ppb) in the beer-flavored beverage, then Y ≤ 100X and X ≥ 0.10; <HPLC analysis conditions> Column: C18 octadecyl column (particle size 5 μm × inner diameter 4.6 mm × column length 250 mm) Guard column: C18 octadecyl column (particle size 5 μm × inner diameter 4.0 mm × column length 10 mm) Mobile phase A composition: Phosphate 1.7% (w / v), tetraethylammonium hydroxide 3.0% (w / v), ultrapure water 22.5% (v / v), methanol 77.5% (v / v) Mobile phase B composition: methanol 100% (v / v) Mobile phase C composition: 3.0% (w / v) tetraethylammonium hydroxide, 22.5% (v / v) ultrapure water, 77.5% (v / v) methanol. Phosphate mobile phase flow rate required to achieve pH 4.85: 1.5 mL / min (constant flow rate). Detection wavelength: 270 nm. Peak retention time (RT) for each component: Humulon 13.3 min, Adhumulon 13.6 min, Cohumulon 12.0 min, β-phenyl chalcone (standard substance) 8.4 min (a difference of ±0.5 min in RT is acceptable). (However, in the HPLC analysis described above, the sample prepared by the method described in the following HPLC analysis sample (target sample) preparation conditions is used to calculate the peak area of ​​the α-acid, and the sample prepared by the method described in the following HPLC analysis sample (standard substance β-phenyl chalcone) preparation conditions is used to calculate the peak area of ​​β-phenyl chalcone (standard substance). Note that the peak area of ​​the α-acid refers to the sum of the peak areas of humulone, adhumulone, and cohumulone.)<Preparation Conditions for HPLC Analysis Sample (Target Sample)> 1 mL of 3 mol / L hydrochloric acid is added to 10 mL of the beer-flavored beverage, then 20 mL of isooctane is added. After shaking and standing, the solution separates into two layers: an aqueous layer and an organic solvent layer. 10 mL is taken from the organic solvent layer and completely dried under nitrogen gas spray until solidified. 500 μL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) is added to this, and the dissolved substance is used as the sample for HPLC analysis. <Preparation Conditions for HPLC Analysis Sample (Standard Substance β-phenylchalcone)> 6 mg of the standard substance β-phenylchalcone is dissolved in 220 mL of phosphoric acid methanol solution (phosphoric acid:methanol = 1:10) to prepare the sample for standard substance measurement, which is then subjected to HPLC analysis.

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