JP2018191537A - Beer taste beverage, manufacturing method of beer taste beverage, and method for reducing residual feeling of unpleasant taste of beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage with reduced residual feeling of unpleasant taste.SOLUTION: There is provided a beer taste beverage having percentage of malt in a raw material of 45 mass% or more, isoamyl acetate concentration of the beer taste beverage of 2 mg/l or more, and content of saccharide with polymerization degree of 4 or more of 1.0 g/100 ml or less. There is provided the beer taste beverage, in which preferably linalool concentration in the beverage is 1 to 40 μg/l, a ratio of isoamyl acetate concentration to linalool concentration is 300 to 900. There is provided the beer taste beverage further preferably having percentage of malt in the raw material of 67 mass% or more.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for reducing the residual feeling of miscellaneous taste of a beer-taste beverage.

  In recent years, beer-taste beverages that are lighter and easier to drink have been favored by consumers. For example, Patent Document 1 describes that a beer-taste beverage having a low wheat use ratio has a specific composition in order to improve the flavor.

  In general, when a beer-taste drink is drunk, the intensity of the perceived flavor increases with time immediately after drinking, eventually reaches a peak, and then gradually decreases. The maximum intensity of flavor varies depending on the beverage.

JP 2014-166167 A

  The present inventors have found that the maximum intensity of flavor when drinking a beer-taste beverage can be reduced by reducing the content of sugar having a polymerization degree of 4 or more in the beer-taste beverage. A lighter flavor is obtained when the maximum intensity of the flavor is somewhat lower. However, a beer-taste beverage simply having a reduced content of sugars having a degree of polymerization of 4 or more tends not to be sufficiently clean because it tends to leave a miscellaneous taste after drinking.

  An object of the present invention is to provide a beer-taste beverage with a reduced residual taste.

  The present inventors reduced the content of sugar having a degree of polymerization of 4 or more in the beverage while keeping the malt use ratio in the raw material at a certain level or more, and by making the isoamyl acetate concentration within a specific range, It has been found that the residual feeling of miscellaneous taste can be suppressed.

  In the beer-taste beverage of the present invention, the ratio of malt in the raw material is 45% by mass or more, the isoamyl acetate concentration of the beer-taste beverage is 2 mg / l or more, and the content of sugar having a polymerization degree of 4 or more is 1. 0.0 g / 100 ml or less. In the beer-taste beverage, a residual feeling of miscellaneous taste after drinking is suppressed.

  The linalool concentration of the beer-taste beverage may be 1 to 40 μg / l.

  The ratio of the isoamyl acetate concentration to the linalool concentration of the beer-taste beverage is preferably 300 to 900. When the ratio is within the above range, it is possible to further reduce the remaining feeling of miscellaneous taste and further enhance the refreshing feeling of taste and aroma.

  In the beer-taste beverage, the ratio of malt in the raw material is preferably 67% by mass or more.

  The present invention also uses a raw material having a malt ratio of 45% by mass or more, and has a beer-taste beverage having an isoamyl acetate concentration of 2 mg / l or more and a sugar content of 1.0 g or more with a degree of polymerization of 4 g or more. The manufacturing method of a beer taste drink including adjusting so that it may become / 100ml or less is provided. By the said manufacturing method, the beer taste drink by which the residual feeling of the miscellaneous taste after drinking was reduced can be manufactured.

  The present invention also uses a raw material having a malt ratio of 45% by mass or more, and has a beer-taste beverage having an isoamyl acetate concentration of 2 mg / l or more and a sugar content of 1.0 g or more with a degree of polymerization of 4 g or more. The method of reducing the residual feeling of the miserable taste of a beer taste drink including adjusting so that it may become / 100ml or less is provided.

  According to the present invention, it is possible to provide a beer-taste beverage with a reduced residual taste.

  Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

  In this specification, “raw material” refers to water and hops among all raw materials used in the production of beer-taste beverages determined based on the Liquor Tax Law (March 3, 2008, Law No. 16). Means something other than

  In the beer-taste beverage according to this embodiment, the ratio of malt in the raw material is 45% by mass or more, the isoamyl acetate concentration of the beer-taste beverage is 2 mg / l or more, and the sugar content is 4 or more. Is 1.0 g / 100 ml or less.

  In this specification, a beer-taste beverage means a beverage having a beer-like flavor. The beer-taste beverage may be a beer-taste alcoholic beverage having an alcohol content (concentration) of 1.0 v / v% or more, and a non-alcohol beer-taste beverage having an alcohol content of less than 1.0 v / v%. Also good. It is preferable that the beer taste drink which concerns on this embodiment is a beer taste alcoholic beverage whose alcohol content is 1.0 v / v% or more. In the present specification, alcohol means ethanol unless otherwise specified.

  Examples of the beer-taste alcoholic beverages include those classified as beer, sparkling liquor, other sparkling liquors, and liqueurs under the Liquor Tax Law (March 31, 2008, Law No. 16).

  The alcohol content of the beer-taste alcoholic beverage is, for example, 1.0 v / v% or more, 2.0 v / v% or more, 3.0 v / v% or more, 4.0 v / v% or more, or 5.0 v / v% or more. It may be. The alcohol content of the beer-taste alcoholic beverage is, for example, 20.0 v / v% or less, 15.0 v / v% or less, 10.0 v / v% or less, 9.0 v / v% or less, 8.0 v / v. % Or less, 7.0 v / v% or less, 6.0 v / v% or less, 5.0 v / v% or less, 4.0 v / v% or less, 3.0 v / v% or less, or 2.0 v / v% or less It may be.

  A non-alcohol beer-taste beverage is a beer-taste beverage that does not substantially contain alcohol. The alcohol content of the non-alcohol beer-taste beverage may be less than 1.0 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and may be 0.005 v / v. It may be less than v% (0.00 v / v%).

The beer-taste beverage according to the present embodiment may be effervescent or non-effervescent. The beer-taste beverage according to this embodiment is preferably effervescent. In this specification, foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more, and non-foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0 Less than 5 kg / cm ² ). In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm ² ) or about 0.235 MPa (2.4 kg / cm ² ).

  In the beer-taste beverage according to this embodiment, the content of sugar having a polymerization degree of 4 or more is 1.0 g / 100 ml or less. A sugar having a degree of polymerization of 4 or more is a sugar obtained by polymerizing 4 or more monosaccharides by glycosidic bonds. Specific examples of the monosaccharide constituting the sugar having a degree of polymerization of 4 or more include glucose, galactose, fructose and the like. Examples of the sugar having a degree of polymerization of 4 or more include maltotetraose, maltopentaose, maltohexaose, stachyose, dextrin and the like. The content of sugar having a degree of polymerization of 4 or more may be 0.9 g / 100 ml or less, 0.8 g / 100 ml or less, 0.75 g / 100 ml or less, or 0.5 g / 100 ml or less. The content of sugar having a degree of polymerization of 4 or more may be 0.1 g / 100 ml or more, 0.3 g / 100 ml or more, or 0.5 g / 100 ml or more. The sugar content in the beer-taste beverage can be measured using HPLC.

  Examples of a method for adjusting the content of a sugar having a degree of polymerization of 4 or more in a beer-taste beverage include adjusting the amount of enzyme (particularly polysaccharide-degrading enzyme) added in the production process, the type of raw material, and the amount used. Can be mentioned.

  The beer-taste beverage according to the present embodiment may contain a monosaccharide and a sugar having a polymerization degree of 2 or 3. The total content of monosaccharides and sugars having a polymerization degree of 2 or 3 is, for example, 1.0 g / 100 ml or less, 0.9 g / 100 ml or less, 0.8 g / 100 ml or less, 0.75 g / 100 ml or less, 0 0.5 g / 100 ml or less, 0.4 g / 100 ml or less, 0.3 g / 100 ml or less, 0.2 g / 100 ml or less, 0.1 g / 100 ml or less, 0.05 g / 100 ml or less, or 0.01 g / 100 ml or less It may be 0.001 g / 100 ml or more, 0.01 g / 100 ml or more, 0.1 g / 100 ml or more, or 0.2 g / 100 ml or more.

  The beer-taste beverage according to this embodiment has an isoamyl acetate concentration of 2 mg / l or more. The concentration of isoamyl acetate is preferably 3 mg / l or more, and more preferably 4 mg / l or more. The isoamyl acetate concentration of the beer-taste beverage may be, for example, 20 mg / l or less, 15 μg / lg or less, or 10 mg / l or less, and preferably 8 mg / l or less. It is preferable for the isoamyl acetate concentration to be 3 to 8 mg / l since the remaining feeling of beer-taste beverages can be further reduced, and the refreshing taste and aroma can be further enhanced.

  The concentration of isoamyl acetate in the beer-taste beverage can be increased by, for example, using a yeast having a high ability to produce isoamyl acetate or optimizing fermentation conditions.

  The beer-taste beverage according to the present embodiment preferably has a linalool concentration of 1 to 40 μg / l. The linalool concentration is more preferably 2 μg / l or more, further preferably 3 μg / l or more, and still more preferably 5 μg / l or more. The linalool concentration is preferably 30 μg / l or less, more preferably 20 μg / l or less, and even more preferably 15 μg / l or less. It is preferable for the linalool concentration to be in the above-mentioned range because the refreshing scent can be further enhanced.

  The linalool concentration of a beer-taste beverage can be adjusted by a known method. Linalool is a component contained in hops. For example, the linalool concentration of a beer-taste beverage can be adjusted by adjusting the type of hop, the amount used, the timing of addition, and the like. Apart from hops, linalool concentration may be adjusted by adding linalool.

  The linalool concentration of a beer-taste beverage can be measured by the SPME-GC-MS method. In this method, it is preferable to use the standard addition method. If the measurement is affected by contaminants and / or the sensitivity is insufficient, the conditions such as fiber type, adsorption temperature, adsorption time, column type, etc. may be changed as appropriate, or GC / MS / It is preferable to use MS or two-dimensional GC-MS.

  In the beer-taste beverage according to this embodiment, the ratio of isoamyl acetate concentration to linalool concentration may be, for example, 50 to 1800 or 200 to 1100. The ratio of isoamyl acetate concentration to linalool concentration in the beverage is preferably 300-900. When the ratio of the isoamyl acetate concentration to the linalool concentration is in the above range, the remaining feeling of miscellaneous taste can be further reduced, and the refreshing feeling of taste and aroma can be further enhanced.

  As for the beer taste drink which concerns on this embodiment, the ratio of the malt in a raw material is 45 mass% or more. That is, the raw material contains 45% by mass or more of malt. The ratio of malt in the raw material may be 50% by mass or more or 60% by mass or more, preferably 66.7% by mass or more or 67% by mass or more, more preferably 80% by mass or more. 90% by mass or more, more preferably 95% by mass or more, and particularly preferably 99% by mass or more. As the malt ratio in the raw material is higher, a beer-taste beverage having a more preferable flavor can be obtained. The ratio of malt in the raw material may be 100% by mass. The ratio of malt in the raw material may be, for example, 100% by mass or less, 99% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, or 66.7% by mass or less.

  Malt can be obtained by germinating wheat. The barley may be, for example, barley, wheat, rye, oats, oats, pigeons, and oats, and is preferably barley. Malt contains malt extract.

  The beer-taste beverage according to the present embodiment may contain a wheat raw material other than malt as a raw material. Examples of wheat raw materials other than malt include barley, wheat, rye, oats, oats, pigeons, and oats; and processed wheat products such as wheat extract. A wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat. As a wheat raw material other than malt, one kind may be used alone, or a plurality kinds may be used in combination.

  The beer taste drink which concerns on this embodiment may contain plant raw materials other than a wheat raw material as a raw material. Examples of plant materials other than wheat materials include corn, rice, cucumber and other grains; potatoes such as potatoes and sweet potatoes; beans such as soybeans and peas, and the like. As plant raw materials other than the wheat raw material, one kind may be used alone, or plural kinds may be used in combination. In the beer-taste beverage according to this embodiment, it is preferable not to use corn as a raw material. The beer taste drink which concerns on this embodiment may contain starch raw materials, such as starch and grits, as a raw material.

  The beer-taste beverage according to the present embodiment may contain a saccharide (sugar raw material) as a raw material. The sugar (sugar raw material) is not particularly limited as long as it is a “sugar” as defined in Article 3 of the Interpretation for Interpretation of Liquor Tax Law and liquor administrative laws and regulations on June 25, 1999. The saccharide may be a monosaccharide, a disaccharide, a trisaccharide, or a combination thereof, and may further contain a saccharide of tetrasaccharide or higher. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of the disaccharide include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of the trisaccharide include maltotriose, isomaltotriose, and raffinose. Examples of saccharides higher than tetrasaccharide include stachyose and maltotetraose. The form of the saccharide may be, for example, powder, granule, paste, liquid or the like. Liquid saccharides may be, for example, liquid sugars such as glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar and the like. The sugar may be granulated sugar or white sugar.

  The beer taste drink which concerns on this embodiment is 50 mass% or more, 70% mass or more, 90% mass or more, or 95 mass% or more in the sum total ratio of the monosaccharide, the disaccharide, and the trisaccharide in the saccharides in a raw material. Also good. In the beer-taste beverage according to the present embodiment, the ratio of monosaccharides to saccharides in the raw material may be 50 mass% or more, 70% mass or more, 90% mass or more, or 95 mass% or more. Moreover, the beer taste drink which concerns on this embodiment may be 50 mass% or more, 70% mass or more, 90% mass or more, or 95 mass% or more in the ratio of the disaccharide in the saccharide in a raw material.

  In the beer-taste beverage according to this embodiment, the ratio of sugars (sugar raw materials) in the raw material is 55% by mass or less. The said ratio is 50 mass% or less, 45 mass% or less, 40 mass% or less, 33.3 mass% or less, 20 mass% or less, 10 mass% or less, 5 mass% or less, or 1 mass% or less, for example. Also good. The ratio of the saccharide in the raw material may be, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, or 20% by mass or more. The beer-taste beverage according to the present embodiment may not use sugar as a raw material.

  The beer taste drink which concerns on this embodiment may contain the dietary fiber. The dietary fiber content of the beer-taste beverage according to this embodiment is, for example, less than 1.0 g / 100 ml, less than 0.7 g / 100 ml, less than 0.5 g / 100 ml, less than 0.3 g / 100 ml, or 0.2 g / 100 ml. May be less. The dietary fiber content can be measured by a high performance liquid chromatographic method or a prosky method. The dietary fiber content can be adjusted according to the type of raw material, the amount used, and the like.

  The beer-taste beverage according to the present embodiment may include dietary fibers separately used as raw materials in addition to dietary fibers derived from plant raw materials. Examples of such dietary fiber include indigestible dextrin. In the beer taste drink which concerns on this embodiment, it is preferable not to contain the dietary fiber as a raw material.

  Although the beer taste drink which concerns on this embodiment may use a yeast extract as a raw material, it is preferable that the yeast extract is not used as a raw material from a viewpoint which does not bring the fragrance peculiar to a yeast extract into a beer taste drink.

  The beer-taste beverage according to the present embodiment may include a high-intensity sweetener. Examples of the high-intensity sweetener include artificial sweeteners and stevia. Examples of the artificial sweetener include acesulfame potassium, sucralose, aspartame, advantame, neotame and the like. It is preferable that the beer-taste drink which concerns on this embodiment does not contain an artificial sweetener. It is preferable that the beer taste drink which concerns on this embodiment does not contain a high sweetness degree sweetener.

  The beer taste drink which concerns on this embodiment may contain the coloring agent. Examples of the colorant include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. It is preferable that the beer taste drink which concerns on this embodiment does not contain a caramel pigment.

  The malt in the raw material may contain colored malt. The use ratio of the colored malt in the raw material is, for example, 0.1 mass% or more, 0.5 mass% or more, 1 mass% or more, 2 mass% or more, 3 mass% or more, 5 mass% or more, or 10 mass% or more. It may be. The use ratio of the colored malt in the raw material may be, for example, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less. By blending colored malt, the color of the resulting beer-taste beverage can be adjusted.

  The beer-taste beverage according to this embodiment may contain additives such as antioxidants, fragrances, acidulants, and salts that are usually blended in beverages.

  The beer taste drink which concerns on this embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture and light and can maintain stable quality at room temperature for a long time.

  The manufacturing method of the beer taste drink which concerns on this embodiment uses the raw material whose ratio of malt is 45 mass% or more, the isoamyl acetate density | concentration of a beer taste drink is 2 mg / l or more, and the polymerization degree is 4 or more. Adjusting the sugar content to 1.0 g / 100 ml or less.

  The beer-taste beverage according to the present embodiment is, for example, a wort obtained by mixing raw materials including malt, water, enzymes, and various additives as necessary to saccharify the raw materials and filter the saccharified solution. If necessary, it can be produced by adding a hop, adding boiling, cooling, etc. to obtain a pre-fermentation solution, and a fermentation step in which brewer's yeast is added to the pre-fermentation solution and fermented. Further, as a post-fermentation step after the fermentation step, filtration, heating (sterilization), addition of alcohol, dilution, carbonation, or the like may be performed on the post-fermentation liquid obtained in the fermentation step.

  Examples of enzymes added in the preparation process and / or fermentation process include polysaccharide-degrading enzymes (eg, α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase)). , Hemicellulase) and proteolytic enzyme (protease) can be used. An enzyme may be used individually by 1 type and may use multiple types together. The amount of the enzyme added is, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more with respect to the total amount of raw materials. 5.0 mass% or less, 3.0 mass% or less, 1.0 mass% or less, 0.5 mass% or less, 0.4 mass% or less, 0.3 mass% or less, or 0.1 mass% It may be the following.

  Examples of the protease added in the charging step include acidic protease, neutral protease, alkaline protease, carboxypeptidase, aminopeptidase, exo-type protease, and endo-type protease. Moreover, the protease which has both an endo-type and an exo-type property is mentioned. One kind of protease may be used alone, or a plurality of kinds may be used in combination. The amount of protease added can be appropriately adjusted according to the type of enzyme used, enzyme activity, type of raw material, and the like. The amount of protease added is, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more based on the total amount of raw materials. It may be 0.5 mass% or less, 0.4 mass% or less, 0.3 mass% or less, or 0.1 mass% or less.

  As a hop added at a preparation process, a dry hop, a hop pellet, and a hop extract can be used, for example. Hops may be processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts.

  As alcohol added in a post-fermentation process, for example, spirits can be used, and barley spirits are particularly preferable. In one embodiment, the beer-taste beverage may include spirits (preferably barley spirits).

  The method for producing a non-alcohol beer-taste beverage according to this embodiment may not include the fermentation step. Moreover, the manufacturing method of the non-alcohol beer-taste beverage according to the present embodiment may include suppressing the production of alcohol by shortening the fermentation period in the fermentation process, and the post-fermentation liquid obtained in the fermentation process. Removing or reducing the alcohol by distillation or dilution. Furthermore, the manufacturing method of the non-alcohol beer-taste beverage according to the present embodiment is filtered and heated with respect to the pre-fermentation liquid (wort) or the post-fermentation liquid substantially free of alcohol obtained in the above preparation step ( (Sterilization), carbonation, and the like.

  The beer taste drink which concerns on this embodiment has an effect that the remaining feeling of miscellaneous taste after drinking is reduced. Therefore, as one embodiment of the present invention, the use of a raw material having a malt ratio of 45% by mass or more, the inclusion of a sugar having a beer-taste beverage having an isoamyl acetate concentration of 2 mg / l or more and a polymerization degree of 4 or more There is provided a method for reducing the residual feeling of miscellaneous taste of a beer-taste beverage, comprising adjusting the amount to be 1.0 g / 100 ml or less.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. However, the present invention is not limited to the following examples.

[Quantification of sugars having a degree of polymerization of 4 or more]
In this example, sugars having a polymerization degree of 4 or more in beer-taste beverages were quantified by the following method. As pretreatment, 1% by weight exchange resin (amberlite) and 1% by weight activated carbon are added to the sample to be measured, shaken at 100 rpm for 3 hours, and then filtered with a filter paper and 0.45 μm filter. Filtered. About the pre-processed sample, HPLC measurement was performed on condition of the following. For an aqueous glucose solution having a known concentration (1 g / 100 ml) in advance, HPLC measurement was performed under the same conditions, and the amount of sugar having a degree of polymerization of 4 or more was calculated according to the following formula.
Amount of sugar having a degree of polymerization of 4 or more (g / 100 ml) = (sum of peak areas having a degree of polymerization of 4 or more) / (peak area of an aqueous glucose solution having a concentration of 1 g / 100 ml)

(HPLC conditions)
Apparatus: Agilent HPLC 1100
Column: MCI GEL CK04S 10mm x 200mm
Column temperature: 75 ° C
Mobile phase: Degassed water flow rate: 0.4 ml / min
Detector: RI
Injection volume: 10 μl

[Linalool quantification]
In this example, the linalool content was measured by the SPME-GC-MS method. Specifically, an 8 mL sample was collected in a 20 mL headspace vial and sealed. The sealed vial was shaken at 50 ° C. for 15 minutes, and then SPME fiber (Polydimethylsiloxane / Divylylbenzene 65 μm: manufactured by Spelco) was exposed to the head space in the vial. The volatile components were adsorbed on the fiber at 50 ° C. for 30 minutes, then desorbed at the inlet for 3 minutes, and analyzed by GC / MS. The measurement conditions for GC / MS analysis were as follows.
(GC-MS conditions)
Analytical instruments: 7890B GC, 5977B MSD (Agilent Technologies)
Column: HP-1MS, 30 m (length) × 0.25 mm (inner diameter), 1.0 μm (film thickness) (Agilent Technologies)
Injection mode: Split 20: 1 flow rate: 1 mL / min (constant flow rate)
Inlet temperature: 270 ° C
Oven temperature: 40 ° C. (3 minutes) → 5 ° C./minute→200° C. (0 minute: ultimate temperature) → 10 ° C./minute→320° C. (3 minutes)
MS detector: SIM 121 and 136 (Linaroll)

[Quantity of isoamyl acetate]
In this example, isoamyl acetate concentration was measured according to the BCOJ (the Brewery Convection of Japan) analysis method.

[Test Example 1]
Malt (crushed barley malt) in the ratio shown in Table 1, water, and if necessary, a polysaccharide-degrading enzyme such as glucoamylase was added to the charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. Hops were added to the obtained wort and boiled, the precipitate was separated and removed, and then cooled. In Example 1 and Comparative Example 2, saccharide (granulated sugar) was added at the time of hop addition. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period. In the production process, the blending amount of hops, fermentation conditions, and the like were appropriately changed, and beer-taste beverages of Example 1 and Comparative Examples 1 to 3 were obtained. The alcohol content of the obtained beer-taste beverage was in the range of 5 to 6%. About the obtained beer taste drink, content of saccharides having a polymerization degree of 4 or more, isoamyl acetate concentration, and linalool concentration were measured. In addition, the ratio of isoamyl acetate concentration to linalool concentration was calculated.

  Components were appropriately added to the beer-taste beverage obtained in Comparative Example 1 so that the composition had the values shown in Table 1, and beer-taste beverages of Examples 2 and 3 were obtained.

  About the obtained beer taste drink, sensory evaluation was performed by the panel of 3 trained persons. The sensory evaluation was performed in seven stages of 1 to 7 for the remaining feeling of miscellaneous taste, the refreshing feeling of the taste, and the refreshing feeling of the scent, and the average value was used as the evaluation score.

  The residual taste of miscellaneous sensation is a sensation that the miscellaneous taste persists on the tongue after drinking. In the evaluation item of the residual feeling of miscellaneous taste, the higher the numerical value, the less the residual feeling and the better the feeling. The refreshing taste is a sense that the maximum intensity of the taste when drunk is low and the miscellaneous taste after drinking is difficult to remain. In the evaluation item of the refreshing taste of taste, the higher the value, the lower the maximum intensity of the taste when drinking and / or the less miserable taste after drinking is felt. The refreshing scent is a sensation that the maximum intensity of the scent at the time of drinking is low and the scent of the scent after drinking is less likely to remain. In the evaluation item of the refreshing feeling of scent, it indicates that the higher the numerical value, the lower the maximum intensity of the scent at the time of drinking and / or the less likely the scent of the scent remains after drinking.

  In Comparative Example 1 in which the content of sugar having a degree of polymerization of 4 or more is high, in Comparative Example 2 in which the malt use ratio is low, and in Comparative Example 3 in which the isoamyl acetate concentration is low, there is a strong residual feeling of taste and a refreshing feeling of taste and aroma. It was inferior to.

[Test Example 2]
It was 0.37 g / 100 ml when content of sugar with a polymerization degree of 4 or more in commercially available beer (malt use ratio 67 mass% or more) was measured. The beer-taste beverages of Examples 4 to 11 and Comparative Example 4 were obtained by measuring the isoamyl acetate and linalool concentration of the beer, and adding isoamyl acetate and linalool to the beer so as to have the concentrations shown in Table 2. .

  The beer-taste beverage obtained in Comparative Example 4 having a low isoamyl acetate concentration had an unfavorable result with a strong residual taste. All of the beer-taste beverages obtained in the Examples had little residual lingering taste, and were excellent in the refreshing taste and aroma.

Claims (6)

The ratio of malt in the raw material is 45% by mass or more,
A beer-taste beverage, wherein the beer-taste beverage has an isoamyl acetate concentration of 2 mg / l or more and a sugar content of a polymerization degree of 4 or more of 1.0 g / 100 ml or less.   The beer taste drink of Claim 1 whose linalool density | concentration of a beer taste drink is 1-40 microgram / l.   The beer taste drink according to claim 1 or 2 whose ratio of isoamyl acetate concentration to linalool concentration of beer taste drink is 300-900.   The beer taste drink as described in any one of Claims 1-3 whose ratio of the malt in a raw material is 67 mass% or more. Using a raw material with a malt ratio of 45% by mass or more,
A method for producing a beer-taste beverage, comprising adjusting the content of sugar having a beer-taste beverage having an isoamyl acetate concentration of 2 mg / l or more and a polymerization degree of 4 or more to 1.0 g / 100 ml or less. . Using a raw material with a malt ratio of 45% by mass or more,
The miscellaneous taste of a beer-taste beverage comprising adjusting the content of sugar having a beer-taste beverage having an isoamyl acetate concentration of 2 mg / l or more and a polymerization degree of 4 or more to 1.0 g / 100 ml or less To reduce the residual feeling.