JP2014128251A - New beer taste beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new beer taste beverage having natural bitterness and fine smoothness.SOLUTION: A bitter substance and malt extract are incorporated into an alcohol-containing beer taste beverage, and further, the content of linalool and/or the content of diacetyl in the beverage are regulated to specified ranges.

Description

  The present invention relates to a novel beer-taste beverage obtained by adjusting linalool and / or diacetyl to a specific concentration and containing a bitter substance and a malt extract in a beer-taste beverage containing alcohol.

Beer-taste beverages, including beer and sparkling liquor, accounted for a large proportion of the volume of liquor shipped, but in recent years, beer separation has progressed mainly among young people, and consumption has been sluggish.
The reason is that the irritation of alcohol itself, the flavor and bitterness of alcohol itself are avoided.

Several techniques for reducing the alcohol stimulation in alcoholic beverages are known.
For example, Patent Document 1 discloses a method of eliminating the unpleasant odor of alcoholic beverages and improving aftertaste and taste by adding fruits of paradichom paprika.

  Patent Document 2 discloses that alcohol-containing foods and drinks contain a glucan having an inner branched cyclic structure portion and an outer branched cyclic structure portion with a degree of polymerization of 50 or more to alleviate the odor of alcohol and its irritation. As a mild method, Patent Document 3 discloses a method for improving the pungent odor of alcohol-containing foods and drinks by adding betaine, which is an amino acid. Furthermore, Patent Document 4 proposes a method for reducing the sense of irritation caused by alcohol by adding high-concentration fruit juice.

  However, all the techniques described in the above prior art documents attempt to reduce the irritating odor of alcohol by adding a special taste substance. Furthermore, the masking of alcohol stimulation by such a taste component may impart a flavor to the beverage. Even if a slight taste is imparted, the delicate balance of the design quality of the product is lost, and an unexpected flavor change may occur, which is not preferable.

In addition, several techniques are known for improving the bitterness of alcoholic beverages, particularly beer-taste, sparkling alcoholic beverages.
Patent Document 5 discloses a method for producing an effervescent alcoholic beverage that has a refined bitter taste, a little astringency, and is easy to drink by using a residue obtained by subjecting hops to water extraction as a raw material. ing.

  In Patent Document 6, yeast is added to a pre-fermentation solution prepared using a nitrogen source and a carbon source without using hops or using hops so that the bitterness (BU) of the sparkling alcoholic beverage is 8 or less. A process for producing an effervescent alcoholic beverage, characterized in that alcohol fermentation is carried out by adding sucrose.

  Patent Document 7 discloses a flavoring agent capable of imparting richness and drinking response without using a hop-derived polymerized polyphenol, in particular, a trimeric proanthocyanidin, without increasing astringency and sharpness. A beverage using a flavoring agent is disclosed.

  However, none of the techniques described in the above-mentioned prior art documents only improves the quality of bitterness, and does not improve the flavor of sake itself. That is, there is no known technique for simultaneously solving the stimulation of alcohol and flavor in a beer-taste beverage and improving the quality of bitterness. Accordingly, there is a strong demand to develop beer-taste beverages that satisfy consumer preferences, particularly among young people.

Japanese Patent Laid-Open No. 10-313849 JP 2003-289824 A Japanese Patent Laid-Open No. 2003-204779 WO2009 / 017116 JP 2009-77671 A JP 2010-148371 A WO2012 / 133758

  The present invention provides a novel beer-taste beverage that has a natural bitterness and a refreshing ease for consumers who are not good at alcohol stimulation and the flavor and bitterness of alcohol itself, mainly among young people. The issue is to provide.

  As a result of intensive studies in view of the above problems, the present inventor adjusted linalool and / or diacetyl to a specific concentration and contained a bitter substance and a malt extract, thereby having a bitter taste while having a natural bitterness. Was found to be able to produce a beer-taste beverage that does not remain in the back mouth and has a light aroma like liquor. Furthermore, it has been found that a beer-taste beverage that is refreshing and easy to drink can be obtained by suppressing the α acid and iso α acid concentrations to an extremely small amount.

The present invention relates to, but is not limited to:
1. An alcohol-containing beer-taste beverage comprising a bitter substance and a malt extract, wherein the beverage contains 0.1 to 1000 ppb of linalool and / or 4 to 30 ppb of diacetyl.
2. 2. The beer-taste beverage according to 1, wherein the total content of α-acid and iso-α-acid is 0 to 0.1 ppm.
3. The beer-taste beverage according to 1 or 2, wherein the bitter substance is one or more selected from the group consisting of gentiooligosaccharide, naringin, caffeine, and quassin.
4). The beer-taste beverage according to any one of 1 to 3, which has an alcohol content of 1 to 5%.
5. The alcoholic beverage according to any one of 1 to 4, wherein the malt extract is a non-fermented malt extract.
6). A method for improving the flavor of an alcohol-containing beer-taste beverage, wherein the beer-taste beverage contains a bitter substance and a malt extract, and the content of linalool in the beer-taste beverage is adjusted to 0.1 to 1000 ppb. // The flavor improvement method characterized by adjusting content of diacetyl to 4-30 ppb.
7). 6. The method according to 6, wherein the total content of α-acid and iso-α-acid in the beer-taste beverage is adjusted to 0 to 0.1 ppm.
8). 8. The method according to 6 or 7, wherein the bitter substance is one or more selected from the group consisting of gentio-oligosaccharides, naringin, caffeine, and quassin.
9. Furthermore, the alcohol content of beer taste drink is adjusted to 1 to 5%, The method of any one of 6-8 characterized by the above-mentioned.
10. The method according to any one of 6 to 9, wherein the malt extract is a non-fermented malt extract.
11. A method for producing an alcohol-containing beer-taste beverage, wherein the beer-taste beverage contains a bitter substance and a malt extract, and the content of linalool in the beer-taste beverage is adjusted to 0.1 to 1000 ppb and / or Or the manufacturing method characterized by adjusting content of diacetyl to 4-30ppb.
12 Furthermore, the manufacturing method of 11 characterized by adjusting the total content of alpha acid and iso alpha acid in a beer taste drink to 0-0.1 ppm.
13. 13. The production method according to 11 or 12, wherein the bitter substance is one or more selected from the group consisting of gentio-oligosaccharides, naringin, caffeine, and quassin.
14 Furthermore, the alcohol content of a beer-taste beverage is adjusted to 1 to 5%, The manufacturing method according to any one of 11 to 13,
15. 15. The production method according to any one of 11 to 14, wherein the malt extract is a non-fermented malt extract.

  INDUSTRIAL APPLICABILITY The present invention can provide a beer-taste beverage that has a light bitterness but does not have a bitter taste in the back mouth and has a light aroma like liquor that is easy for young people.

(Beer-taste beverage)
The beer-taste beverage of the present invention is an alcohol-containing beer-taste beverage that contains a bitter substance and a malt extract and contains a specific amount of linalool and / or diacetyl.

As used herein, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. In other words, the beer-taste beverage of the present specification has a beer-like flavor such as beer and so-called “Happoshu” and other beer-like flavors such as beer-based cocktails while having a beer-like flavor. This includes all ingredients with a relatively strong flavor.
(alcohol)
In the present specification, the alcohol content refers to the content (v / v%) of alcohol in a beverage or an alcohol aqueous solution. “Alcohol” described in connection with the term “alcohol content” refers to ethanol (ethyl alcohol, C ₂ H ₅ OH).

  On the other hand, if the term “alcohol” is described without reference to the term “alcohol content”, it may have a broader meaning, including alcoholic beverages such as whiskey and vodka.

The alcohol content of the beer-taste beverage of the present invention is 1 to 5%, more preferably 1 to 3%.
In order to adjust the alcohol content of the beer-taste beverage of the present invention within this range, alcohol may be used. The kind of alcohol used for this purpose is not particularly limited as long as it is drunk as a normal liquor. Distilled liquor such as whiskey, vodka, rum, shochu, spirits, brewed liquor such as Japanese sake, wine and beer, and mixed liquor such as liqueur can be used. In order to enjoy the characteristic flavor of fruits, liquors that do not have a strong flavor are preferred, and continuous distillation spirits obtained by distilling alcohol-containing products with a continuous distillation machine and continuous distilled alcohol are more preferably used. be able to. Specific examples of such continuous distillation spirits and continuous distillation alcohols include low-scented spirits such as vodka stipulated by the Japanese Liquor Tax Law, raw alcohols such as neutral spirits and grains spirits, and continuous And so-called distillate shochu (so-called shellfish shochu). In particular, the grain-like flavor imparts a lighter and more favorable flavor, so that it is preferable to blend grain spirits as part of the raw material. Depending on the quality of the intended beer-taste beverage, a single type of alcohol or a plurality of types of alcohol may be used.

  The alcohol content of the beverage may be measured using any known method. For example, it can be measured by the method described in the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). Specifically, it can measure with the following method about what added saccharides, such as sucrose, and what has not added.

  (In the case of a sample to which saccharides such as sucrose are not added) Samples of 100 to 150 mL are accurately collected at 15 ° C. using a measuring flask. This is transferred to a 300-500 mL flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Perform direct-fire distillation using the volumetric flask used for sample collection as the receiver. After 70% or more of the sample is distilled, add water to the distillate and return to the original volume at 15 ° C. A sample.

  (In the case of a sample to which sugars such as sucrose are added) An analysis sample is prepared by a steam distillation method. That is, 100 to 150 mL of a sample is accurately collected at 15 ° C. using a volumetric flask. This is transferred to a 500 mL double flask, each of the volumetric flasks is washed twice with 15 mL of water, and the cleaning solution is also transferred into the flask. Steam distillation is performed using the volumetric flask used for collecting the sample as a receiver, and after 98% or more of the collected amount is distilled, water is added to the distillate to return to the original volume at 15 ° C. And

  The density at 15 ° C. of any analytical sample prepared as described above was measured with a vibrating densitometer, and “Table 2 Alcohol content and density (15 ° C.) and specific gravity (specific table) which is an appendix to the National Tax Agency's prescribed analysis method. The alcohol content can be obtained by conversion using the “15/15 ° C. conversion table”. For example, as a vibration type density meter, a vibration type density meter DA-310 manufactured by Kyoto Electronics Industry Co., Ltd. can be used.

(Bitter substances)
In the present invention, as a bitter substance, an extract from a natural product can be used, or a commercially available food additive (such as a bitter agent) can be blended. Specific examples include gentio-oligosaccharides (including gentiobiose, gentiotriose, gentiotetraose, etc.), naringin, quassin, caffeine, etc. More preferably, gentio-oligosaccharide or naringin can be used. In particular, in the case of a beer-based cocktail containing fruit juice or the like, it is preferable to use gentio-oligosaccharide or naringin.

  Gentiooligosaccharides are produced by allowing β-glucosidase to act on glucose or β-glucooligosaccharides, and are described in detail in Japanese Patent Application Nos. 63-46313 and 1-41289. As commercial products, for example, gentose # 45 and gentose # 80 (both manufactured by Nippon Shokuhin Kako Co., Ltd.) are known, and these can be used as gentio-oligosaccharide-containing syrup. Naringin is also referred to as Naringin and is obtained by extraction from the peel, juice or seed of Citrus paradisi MACF. Quassin, also known as quassin, is one of the main active ingredients in the extract of Jamaica cassia (Quassia excelsa SW.). The Jamaica Cassia extract is also called Cassia extract or Cassia, and is obtained by extracting with water from the trunk branch or bark of the oyster family Jamaica Cassia.

In the present invention, one or two or more bitter substances may be used in combination.
The kind and concentration of the bitter substance that can be blended in the present invention are not particularly limited. However, in one embodiment of the present invention, it is preferable to set the concentration of the bitter substance in the beer-taste beverage as follows. For example, when gentio-oligosaccharide is blended as a bitter substance, the concentration of gentio-oligosaccharide is preferably 0.05 to 50000 ppm, more preferably 10 to 10000 ppm, and still more preferably 100 to 5000 ppm. When blending naringin as a bitter substance, the concentration of naringin is preferably 0.05 to 500 ppm, more preferably 0.05 to 200 ppm, and still more preferably 0.1 to 100 ppm. Moreover, when mix | blending quassin as a bitter substance, the density | concentration of quassin becomes like this. Preferably it is 0.05-3 ppm, More preferably, it is 0.05-3 ppm, More preferably, it is 0.1-3 ppm.

  The bitterness substance density | concentration in a drink can be quantified using a well-known method. For example, naringin and quassin can be analyzed using high performance liquid chromatography (HPLC) under the following conditions.

<HPLC analysis conditions for naringin>
Equipment used: Agilent Technologies 1290 Infinity LC System Column used: Agilent Technologies Zorbax Eclipse Plus RRHD C18 1.8 μm 2.1 x 150 mm
Mobile phase:
A) 0.1% formic acid aqueous solution B) acetonitrile 0.0-0.5 min (15% B) → 6.0 min (25% B) → 6.05-7.0 min (100% B), initial Equilibration with mobile phase 3 minutes Flow rate: 0.6 mL / min
Column temperature: 40 ° C
Injection volume: 2.0 μL
Detector: AB Sciex 4000 Q TRAP (ESI negative, MRM mode, m / z 579.2 → 271.1)
<HPLC analysis conditions for quascin>
Equipment used: Agilent Technologies 1290 Infinity LC System Column used: Mightysil RP-18GP (150 mm x 4.6 mm id)
Mobile phase:
Acetonitrile / water = 35/65 (v / v)
Flow rate: 1.0 mL / min
Column temperature: 30 ° C
Injection volume: 5 μL
Detector: AB Sciex 4000 Q TRAP (ESI negative, MRM mode, m / z 389.5 → 222.9)
(Malt extract)
The beer-taste beverage of the present invention contains a malt extract. The malt extract is germinated by adding water to barley such as barley (which includes barley, wheat, rye, oats, oats, pigeons, oats, preferably barley), Malt (also called malt) obtained by drying is obtained by further extracting with warm water. The malt extract includes a non-fermented malt extract and a fermented malt extract. The non-fermented malt extract includes, in addition to the malt warm water extract obtained as described above without inoculating yeast, an extract obtained after saccharification by the enzymatic action contained in the malt. On the other hand, the fermented malt extract is obtained by saccharifying malt, inoculating yeast, fermenting, and then extracting. The malt extract may be obtained by concentrating the extract as described above.

In the present invention, any malt extract may be used, but it is more preferable to use a non-fermented malt extract in terms of providing a refreshing ease of drinking.
In the present invention, the content of the malt extract is not particularly limited, but it is preferably 0.1 to 3%, more preferably 0.1 to 1% as a malt extract of 80 degrees Brix.

(Linaroll)
Linalool is a kind of terpene alcohol and is a colorless liquid. This substance is contained in essential oils of many plants such as lavender oil and bergamot oil, and has an aroma like lily of the valley. Its molecular formula is represented by C ₁₀ H ₁₈ O. It is also known to be synthesized from turpentine or petrochemical products. In addition, linalool is generally often used in cosmetics and food fragrances.

  When linalool is contained in the beer-taste beverage of the present invention in an amount of 0.1 to 1000 ppb, more preferably 20 to 400 ppb, and still more preferably 200 to 400 ppb, the beverage can be imparted with a light flavor like alcohol. This amount can be measured by a known method. Specifically, it can be measured according to the method described in International Patent Publication WO2010 / 0797778.

(Diacetyl)
Diacetyl is a product obtained by converting α-acetolactic acid, which is an intermediate of the valine biosynthesis pathway of yeast in beer, into wort and converted by oxidative decarboxylation reaction. It does not exist at all, and is said to be produced by auto-oxidation of α-acetolactic acid accompanying oxygen dissolution after the bottling process. In sake, it is known as an off-flavor called “Tsunari-scent”, and is generally expressed as a buttery odor, pickled odor, etc. and is known as an unpleasant fragrance component. In the present invention, surprisingly, by containing a small amount of diacetyl, the beverage has an appropriate bulge and contributes to easy drinking.

  If diacetyl is contained in the beer-taste beverage of the present invention in an amount of 4 to 30 ppb, more preferably 15 to 30 ppb, it can impart an appropriate flavor to the beverage while refreshing. This amount can be measured by a known method. Specifically, diacetyl in the sample can be derivatized with 2,4-dinitrophenylhydrazine, and the obtained derivative can be measured and detected by HPLC. As the column, TSKgel ODS-80TM (4.6 mm ID × 250 mm) was used, the column temperature was maintained at 50 ° C., and acetonitrile: water = 50: 50 (v / v) was supplied as a mobile phase at a flow rate of 1.0 ml / min. And detected at a measurement wavelength of 365 nm.

(Α acid and iso α acid)
The beer-taste beverage of the present invention preferably contains no or very little α acid and iso α acid.

  The total content of α-acid and iso-α-acid in the beer-taste beverage of the present invention is preferably 0 to 0.1 ppm, more preferably 0 to 0.05 ppm, and still more preferably 0 to 0.03 ppm.

  Alpha acid is a hop-derived bitter component, also referred to as humulone, and three types of compounds are known: normal humulone, cohumulone, and adhumulone. Iso-α acid is produced by isomerization of α-acid by heat treatment in a boiling process in beer production, and is also called isohumulone, and three types of compounds are known: isonormal humulone, isocohumulone, and isoadhumulone. In the beer-taste beverage of the present invention, it is not preferable that α acid and iso α acid are contained in an amount higher than the above-mentioned concentration because bitterness may remain in the rear mouth and the refreshing taste may not be achieved.

  The content of α-acid and iso-α-acid can be measured, for example, according to “Beer Analysis Method (Nov. 1, 2004 Revised) 7.13 Iso-α-acid, α-acid” defined by the International Technical Committee of the Brewery Association (BCOJ).

(Other ingredients)
In the present invention, components recognized as food additives may be used as long as the effects of the present invention are not hindered. For example, sweeteners, various acidulants, flavors, yeast extracts, colorants such as caramel pigments, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins and peptides containing corn, soybeans, broad beans, bovine serum Examples include protein substances such as albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid.

(Manufacture of beer-taste beverages)
The alcohol-containing beer-taste beverage of the present invention can be produced by a conventional method known to those skilled in the art. For example, in addition to wheat such as malt, if necessary, raw materials such as other grains, starch, sugars, bitters, or coloring agents are put into a charging pot or a charging tank, and an enzyme such as amylase is added as necessary. Add, gelatinize and saccharify, filter, add hops if necessary, boil, and remove solids such as coagulated protein in a clarification tank. Known conditions may be used as conditions in the saccharification process, boiling process, solid content removal process, and the like. Next, yeast can be added to perform fermentation, and the yeast can be removed by a filter or the like. What is necessary is just to use known conditions for fermentation conditions. If necessary, the alcohol concentration is reduced by a known method such as membrane treatment or dilution. Or you may add the raw material which has alcohol content, such as spirits, instead of passing through a fermentation process. Further, a beer-taste beverage can be obtained through storage, carbon dioxide addition if necessary, filtration, container filling, and sterilization if necessary. If a beer-based cocktail is to be produced, beer may be mixed with other types of components such as alcohol and fruit juice.

  In the production of a beer-taste beverage, the beer-taste beverage contains a bitter substance and a malt extract, and the content of linalool in the beer-taste beverage is adjusted to 0.1 to 1000 ppb and / or diacetyl. It is important to adjust the content to 4-30 ppb. Moreover, the total content of α acid and iso α acid in the beer-taste beverage is adjusted to 0 to 0.1 ppm as necessary. In the present invention, these steps may be performed in any manner as long as the necessary components are contained in the final beer-taste beverage. For example, it may be performed at any timing during manufacture, and the timing can be appropriately set according to the nature of the process. The order of these steps is not limited, and two or more of these steps may be performed simultaneously.

(Flavor improvement method)
In the present invention, the alcohol-containing beer-taste beverage contains a bitter substance and a malt extract, and the content of linalool in the beer-taste beverage is adjusted to 0.1 to 1000 ppb and / or the content of diacetyl. Is adjusted to 4 to 30 ppb to improve the flavor of the beer-taste beverage. Moreover, the total content of α acid and iso α acid in the beer-taste beverage is adjusted to 0 to 0.1 ppm as necessary.

Specifically, it is possible to provide an alcohol-containing beer-taste beverage that has a light bitterness but does not have a bitter taste in the back mouth and has a light aroma like liquor.
(Packed beverage)
The non-alcohol beer-taste beverage of the present invention can be packaged. Containers of any form / material may be used. For example, containers such as bottles, cans, barrels, or plastic bottles can be filled and sealed.

  Finally, for clarity, the numerical ranges set forth herein include upper and lower limits used to indicate the range (eg, represented by “1-2”). The range to be included includes 1 and 2.)

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention.
Example 1
A beer-taste beverage was prepared according to the formulations in Tables 1-3. Table 1 shows sample 1 as a control and samples 2 to 13 as products of the present invention. See Table 4 for the concentrations of these linalool and diacetyl. Table 2 is Comparative Example 1 adjusted to contain 10 ppm and 1 ppm of iso-α acid and α-acid, respectively, and Table 3 is Comparative Example adjusted to Comparative Example 1 to contain 40 ppb and 4 ppb of linalool and diacetyl, respectively. 2 (see also Table 5). Gento-oligosaccharide, which is a bitter substance, used Gentose # 45 (containing 45% or more of gentio-oligosaccharide) of Nippon Food Chemical Co., Ltd. was used for samples 1 to 13 (4.5 g of gentio-oligosaccharide was contained in each 1000 ml sample). ). On the other hand, no gentiooligosaccharide was used in Comparative Examples 1 and 2. In Comparative Examples 1 and 2, as the isoalpha acid source, ISOHOP (manufactured by Barth-Haas, containing 330,000 ppm of isoalpha acid and no alpha acid) was diluted 100-fold with neutral spirits (alcohol content 59%). The perfume base (made by IFF, 150 ppm of iso alpha acid and 8425 ppm of alpha acid) was used as the alpha acid source. All of these beer-taste beverages had an alcohol content of 3.3% and contained 5 g of a malt extract (Brix 80 degrees) per 1000 ml.

These beer-taste beverages were subjected to sensory evaluation by three trained specialized panels.
The sensory evaluation was evaluated from the three viewpoints of the bitterness intensity, the persistence to the aftertaste of bitterness, and the light aroma like liquor. A score of 1 was assigned. The results are shown in Tables 4 and 5.

  Samples 2 to 13 of the product of the present invention had a refreshing natural bitter taste, a solid body feeling and a light flavor like alcohol, and were easy to drink. In particular, samples 10 to 13 containing linalool and diacetyl were particularly preferred because of their bitterness and body feeling. On the other hand, comparative example No. containing iso alpha acid and alpha acid. No. 1 was unfavorable because it had a strong bitter taste and a persistent bitter taste in the back mouth. Further, Comparative Example No. in which linalool and diacetyl were added thereto was added. In No. 2, the bitterness was too strong and the effect of the aroma component was not recognized. On the other hand, when added in a large amount, the off-flavor of these fragrance components became conspicuous, suggesting that the combined use with iso-α acid and α-acid is difficult.

Claims (15)

  An alcohol-containing beer-taste beverage comprising a bitter substance and a malt extract, wherein the beverage contains 0.1 to 1000 ppb of linalool and / or 4 to 30 ppb of diacetyl.   The beer taste drink according to claim 1 whose total content of alpha acid and iso alpha acid is 0-0.1 ppm.   The beer-taste beverage according to claim 1 or 2, wherein the bitter substance is one or more selected from the group consisting of gentio-oligosaccharides, naringin, caffeine, and quassin.   The beer taste drink according to any one of claims 1 to 3, which has an alcohol content of 1 to 5%.   The alcoholic beverage according to any one of claims 1 to 4, wherein the malt extract is a non-fermented malt extract.   A method for improving the flavor of an alcohol-containing beer-taste beverage, wherein the beer-taste beverage contains a bitter substance and a malt extract, and the content of linalool in the beer-taste beverage is adjusted to 0.1 to 1000 ppb. // The flavor improvement method characterized by adjusting content of diacetyl to 4-30 ppb.   Furthermore, the total content of alpha acid and iso alpha acid in a beer taste drink is adjusted to 0-0.1 ppm, The method of Claim 6 characterized by the above-mentioned.   The method according to claim 6 or 7, wherein the bitter substance is one or more selected from the group consisting of gentiooligosaccharides, naringin, caffeine, and quassin.   Furthermore, the alcohol content of a beer taste drink is adjusted to 1 to 5%, The method of any one of Claims 6-8 characterized by the above-mentioned.   The method according to any one of claims 6 to 9, wherein the malt extract is a non-fermented malt extract.   A method for producing an alcohol-containing beer-taste beverage, wherein the beer-taste beverage contains a bitter substance and a malt extract, and the content of linalool in the beer-taste beverage is adjusted to 0.1 to 1000 ppb and / or Or the manufacturing method characterized by adjusting content of diacetyl to 4-30ppb.   Furthermore, the manufacturing method of Claim 11 which adjusts the total content of alpha acid and iso alpha acid in a beer taste drink to 0-0.1 ppm.   The production method according to claim 11 or 12, wherein the bitter substance is one or more selected from the group consisting of gentiooligosaccharides, naringin, caffeine, and quassin.   Furthermore, the alcohol content of a beer taste drink is adjusted to 1 to 5%, The manufacturing method of any one of Claims 11-13 characterized by the above-mentioned.   The production method according to any one of claims 11 to 14, wherein the malt extract is a non-fermented malt extract.