JP2019154428A - Beer-taste beverage, method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage - Google Patents

Abstract

To provide: a beer-taste beverage in which the off-flavor and harsh taste are reduced as well as the robust drink-feeling is enhanced; a method for producing beer-taste beverage; and a method for improving flavor of beer-taste beverage.SOLUTION: In the beer-taste beverage according to the present invention, the malt ratio is 66% or less, the alcohol content is 8.5% or more, the content of acidulant is 1500 to 2100 ppm in terms of citric acid, and the acidulant is one or more selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid.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 improving the flavor of a beer-taste beverage.

  Many types of beer-taste beverages and methods for producing the same have been proposed in order to meet the various preferences of drinkers.

For example, Patent Document 1 discloses a method for producing a low-alcohol fermented malt beverage, which is used for the entire fermentation raw material of dark-colored malt having a saccharification power of 80 to 200 WK and a chromaticity of 10 to 50 ° EBC. A method for producing a low alcohol fermented malt beverage characterized in that the ratio is 10% by mass or more, the final fermentation degree is 65 to 85%, and the chromaticity of the final product is 8 to 16 ° EBC. .
Patent Document 1 describes that the alcohol concentration in the final product obtained by the method for producing a low alcohol fermented malt beverage is 2 to 4% by volume.

Japanese Patent No. 597799

  First, as a result of a detailed study on the flavor of a conventional beer-taste beverage as described in Patent Document 1, the present inventor has found that the miscellaneous remains on the tongue peculiar to the beverage that is strongly felt when drinking the beer-taste beverage. It was determined that the flavor could be improved if the taste and / or taste (hereinafter referred to as “miscellaneous or taste”) can be reduced as appropriate.

Therefore, the present inventor examined reducing the malt ratio in order to reduce the miscellaneous taste and taste of beer-taste beverages. However, reducing the malt ratio reduces the amount of drinking. It was confirmed.
Therefore, the present inventor considered that a new beer-taste beverage excellent in flavor can be provided to consumers if the taste and taste of beer-taste beverages can be reduced and the drinking feel can be enhanced.

  Therefore, the present invention has an object to provide a beer-taste beverage with reduced miscellaneous taste and abundant taste and enhanced drinkability, a method for producing a beer-taste beverage, and a method for improving the flavor of a beer-taste beverage. To do.

  The present inventor first considered reducing the malt ratio in order to reduce the miscellaneous taste and egg taste remaining on the tongue unique to beer-taste beverages. In addition, in order to eliminate the reduction in drinking quality associated with the reduction in the malt ratio of beer-taste beverages, we examined factors that can enhance the drinking quality without increasing the miscellaneous taste and the taste. As a result, the inventors have found that the above-mentioned problem can be solved by setting the alcohol content to a very high predetermined value or more while setting the malt ratio of the beer-taste beverage to a predetermined value or less, and created the present invention.

The above problem can be solved by the following means.
(1) The malt ratio is 66% or less, the alcohol content is 8.5% or more, the acidulant content is 1500 to 2100 ppm in terms of citric acid, and the acidulant is citric acid, lactic acid, apple A beer-taste beverage that is at least one selected from the group consisting of acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid.
(2) including a step in which the malt ratio is 66% or less, the alcohol content is 8.5% or more, and the content of the acidulant is 1500 to 2100 ppm in terms of citric acid, wherein the acidulant is citric acid, lactic acid, The manufacturing method of the beer taste drink which is 1 or more types selected from the group which consists of malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid.
(3) A flavor improving method that enhances drinking while reducing the miscellaneous taste and egg flavor remaining on the tongue of a beer-taste beverage, wherein the malt ratio of the beer-taste beverage is 66% or less, and the alcohol content is 8.5. %, And the acidulant content is 1500 to 2100 ppm in terms of citric acid. The acidulant is selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid. The flavor improvement method of the beer taste drink which is 1 or more types selected.

  The beer-taste beverage according to the present invention has a reduced miscellaneous taste and a delicious taste and an enhanced drinking feel.

  The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage that has reduced miscellaneous taste and taste, and has enhanced drinkability.

  The flavor improving method of a beer-taste beverage according to the present invention can reduce the miscellaneous taste and taste of the beer-taste beverage, and can enhance the drinking feel.

It is a graph for demonstrating drinking and the volume of a taste.

  Hereinafter, the form (this embodiment) for implementing the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the flavor improvement method of a beer taste drink is demonstrated.

[Beer taste drink]
The beer-taste beverage according to the present embodiment is a beverage having a malt ratio of a predetermined value or less and an alcohol content of a predetermined value or more.
Here, the beer-taste beverage is also called a beer-like (wind) beverage, and has a taste like beer, that is, a beverage that gives a drinker a sense of drinking beer.

(Mort ratio: raw material)
The malt ratio of the beer taste drink which concerns on this embodiment is below a predetermined value.
Here, the “malt ratio” specifically refers to the ratio of the weight of malt to the total weight of materials other than water and hops used in the production of beer-taste beverages. The malt is a product obtained by germinating wheat and drying it, and then removing the roots. Moreover, barley is barley, wheat, rye, buckwheat, etc., but barley is preferable.
By setting the malt ratio to a predetermined value or less, it is possible to reduce miscellaneous tastes and egg flavors remaining on the tongue peculiar to beer-taste beverages.

The malt ratio of the beer-taste beverage according to the present embodiment is preferably 66% (% by weight) or less, more preferably less than 50%, less than 25%, or more than 23%. When the malt ratio of the beer-taste beverage is equal to or less than (or less than) a predetermined value, miscellaneous taste and egg taste can be reduced.
Although the minimum of the malt ratio of the beer taste drink which concerns on this embodiment is not specifically limited, 1% or more is preferable and 10% or more and 20% or more are more preferable. When the malt ratio of the beer-taste beverage is a predetermined value or more, a beer-like flavor can be obtained.

(alcohol)
The alcohol content of the beer-taste beverage according to the present embodiment is not less than a predetermined value.
By setting the alcohol content to a predetermined value or higher, it enhances the feeling of drinking (the taste drop felt within a short period of time after the start of drinking) without strengthening the miscellaneous taste and egg taste that are characteristic of beer-taste beverages. be able to.

The alcohol content of the beer-taste beverage according to the present embodiment is preferably 8.0% (v / v%) or more, more preferably 8.5% or more and 8.7% or more. When the alcohol content of the beer-taste beverage is equal to or higher than a predetermined value, it is possible to enhance the feeling of drinking without increasing the miscellaneous taste or the taste.
Although the upper limit of the alcohol content of the beer-taste beverage according to this embodiment is not particularly limited, it is preferably 20% or less, more preferably 17% or less, 15% or less, 13% or less, and 10% or less. When the alcohol content of the beer-taste beverage is less than or equal to a predetermined value, a more balanced flavor can be obtained.
In the present specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured based on, for example, the National Tax Agency predetermined analysis method (decree) 3 sake 3-4 alcohol content (vibration density meter method).

The alcohol of the beer-taste beverage according to this embodiment is preferably composed only of alcohol obtained by fermentation using malt or wheat as part of the raw material (that is, alcohol derived from fermentation), It may be configured by adding distilled alcohol, or may be configured only by adding distilled alcohol.
In the beer-taste beverage according to the present embodiment, the lower limit of the alcohol content based on the alcohol derived from fermentation is not particularly limited, but, for example, 5% or more, 6% or more, 7% or more, 8% or more, 8.1% or more, 8.3% or more, 8.5% or more, 8.7% or more, 9% or more. By containing more fermentation-derived components (fermentation-derived alcohol), a more balanced flavor can be obtained. Moreover, although the upper limit of the alcohol content based on alcohol derived from fermentation is not specifically limited, For example, they are 20% or less, 17% or less, 15% or less, 13% or less, and 10% or less.
Moreover, in the beer taste drink which concerns on this embodiment, although the upper limit of the alcohol content based on the added distilled alcohol is not specifically limited, For example, it is 3% or less, 2% or less, and 1% or less.

  Examples of the distilled alcohol include various spirits such as shochu, brandy, vodka, whiskey, and wheat spirits (for example, barley spirits and wheat spirits), alcohols for raw materials, and the like. Distilled alcohol may be used individually by 1 type, and may be used in combination of 2 or more type. In this specification, “spirits” refers to spirits that are distilled liquor, and may differ from spirits under the liquor tax law.

(Acidulant)
The beer taste drink which concerns on this embodiment contains the sour agent.
Here, the “acidulant” is a substance that imparts sourness to a beverage, and specifically, a group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid. It is 1 or more types selected from.
When this acidulant is contained in a predetermined range in a beer-taste beverage, the volume of taste (from the start of drinking until the end of drinking) by combining the flavor of alcohol and the flavor of acidulant in the beer-like flavor The total amount of taste that can be felt. Moreover, when this acidulant is contained in a predetermined range in a beer-taste beverage, the flavor of alcohol and the flavor of acidulant are combined to give a feeling of alcohol (an unpleasant and stimulating feeling of alcohol). Can be reduced.

The acidulant content (in terms of citric acid) of the beer-taste beverage according to this embodiment is preferably 1000 ppm (mg / L) or more, 1200 ppm or more, 1300 ppm or more, 1400 ppm or more, 1500 ppm or more, 1600 ppm or more, 1700 ppm or more, 1800 ppm. As mentioned above, 1900 ppm or more and 2000 ppm or more are more preferable. When the content of the acidulant in the beer-taste beverage is not less than a predetermined value, the taste volume can be enhanced and the alcohol feeling can be reduced.
The content of the sour agent in the beer-taste beverage according to this embodiment (in terms of citric acid) is preferably 3000 ppm or less, 2500 ppm or less, 2400 ppm or less, 2300 ppm or less, 2200 ppm or less, 2100 ppm or less, 2000 ppm or less, 1900 ppm or less, 1800 ppm or less, 1700 ppm or less is more preferable. When the content of the acidulant in the beer-taste beverage is not more than a predetermined value, the effects of enhancing the taste volume and reducing the feeling of alcohol can be exerted firmly.

  In addition, the citric acid conversion of the content of the acidulant is a value calculated from the acidity of each acidulant based on the acidity of citric acid. Then, when the acidity of citric acid is defined as “100”, the acidity of lactic acid is 120, the acidity of malic acid is 125, the acidity of tartaric acid is 130, the acidity of fumaric acid is 180, and the acidity of succinic acid The acidity is 115, the acidity of acetic acid is 100, and the acidity of phosphoric acid is 200. Therefore, for example, when the beer-taste beverage contains 300 ppm of citric acid, 400 ppm of lactic acid, and 500 ppm of malic acid, the citric acid conversion of the content of the acidulant in the beer-taste beverage is 300 ppm × (100/100) +400 ppm × (120/100) +500 ppm × (125/100) = 1405 ppm.

Although these acidulants are each characterized by acidity, in the present invention, attention is paid to the acidity of the acidulant, and if the content of the acidulant is within the above-mentioned range in terms of citric acid, I think that even if the kind and combination of acidulants are different, the same effect is exhibited.
In addition, the content of the acidulant is not particularly limited as long as the content of the acidulant contained in the final product is within the above-described range in terms of citric acid. In other words, the content in the final product may be in the above-described range regardless of whether it is derived from the raw material to be fermented or added as an optional additive material.
In addition, the content of the sour agent in the beer-taste beverage (content before citric acid conversion) is, for example, the revised BCOJ beer analysis method (published by the Japan Brewing Association, International Technical Committee of the Beer Sake Brewing Association [Analysis Committee] ], Edited and revised in 2013), and “8.24.2 Capillary electrophoresis” and “8.12 Inorganic matter”.

(Linaroll)
The beer-taste beverage according to the present embodiment contains linalool. This linalool is a kind of monoterpene alcohol.
The beer-taste beverage according to the present embodiment having a high alcohol content has a very strong alcohol odor perceived by standing incense, but when this linalool is contained in a beer-taste beverage in a predetermined range, while maintaining the enhancement effect of drinking ( While suppressing the reduction of the effect as much as possible), it is possible to reduce a very strong alcohol odor felt by standing incense.

The content of linalool in the beer-taste beverage according to this embodiment is preferably 1 ppb (μg / L) or more, 10 ppb or more, 20 ppb or more, 30 ppb or more, 40 ppb or more, 50 ppb or more, 60 ppb or more, 70 ppb or more, 80 ppb or more, 90 ppb. As mentioned above, 100 ppb or more is preferable. When the content of linalool in the beer-taste beverage is equal to or greater than a predetermined value, it is possible to reduce the alcohol odor felt by standing incense while maintaining the enhancing effect of drinking.
The content of linalool in the beer-taste beverage according to this embodiment is preferably 1000 ppb or less, and preferably 800 ppb or less, 600 ppb or less, 500 ppb or less, 400 ppb or less, 300 ppb or less, 200 ppb or less, 100 ppb or less, or 90 ppb or less. When the content of linalool in a beer-taste beverage is not more than a predetermined value, the effect of reducing the alcohol odor felt by standing incense can be exerted firmly while maintaining the enhancing effect of drinking.

  The content of linalool in the beer-taste beverage according to this embodiment can be prepared, for example, with the content of linalool to be added (added as a fragrance or the like), and the type, amount, processing state, and addition method of hops to be used. It can also be prepared by (timing added to wort etc.).

  In addition, content of the linalool of a beer taste drink can be measured by solid-phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS method).

(Wheat: raw material)
The beer taste drink which concerns on this embodiment contains wheat as a raw material. Barley is ungerminated barley and, like the above, is barley, wheat, rye, buckwheat, etc., but barley is preferred.
In the beer-taste beverage according to this embodiment, the content ratio of barley (particularly barley) in the raw material is not particularly limited, but for example, 1% (% by weight) or more, 10% or more, 20% or more, 30% 40% or more, 50% or more, 60% or more, 70% or more, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less Good.

(Sugar: raw material)
The beer-taste beverage according to the present embodiment includes a saccharide (a saccharide material) as a raw material. The saccharide (sugar raw material) is not particularly limited as long as it is stipulated in the Interpretation Article 3 of the Interpretation of the Liquor Tax Law and the Liquor Administrative Laws, etc. dated June 25, 1999. The saccharide may be at least one selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may further include saccharides of tetrasaccharides or more. 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, or liquid. 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.
In the beer-taste beverage according to the present embodiment, the content ratio of saccharides in the raw material is not particularly limited, but for example, 1% (weight%) or more, 10% or more, 20% or more, 30% or more, 40% or more. 50% or more, 60% or more, 70% or more, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, 10% or less.

(Bitter value)
The beer-taste beverage according to the present embodiment has a bitterness value (Bitterness Unit: BU) in a predetermined range.
And although the bitterness value of the beer taste drink which concerns on this embodiment is not specifically limited, For example, they are 1 or more, 10 or more, 15 or more, 20 or more, and are 50 or less, 40 or less, 30 or less, 25 or less.
The bitterness value of beer-taste beverages is, for example, “8.15 Bitterness” of the revised BCOJ beer analysis method (published by the Japan Brewing Association, edited by the International Technical Committee of the Brewery Association (Analysis Committee), revised and revised in 2013). It can be measured by the method described in “Value”.

(Foaming)
The beer-taste beverage according to the present embodiment is preferably effervescent.
And the gas pressure in 20 degreeC of the beer taste drink which concerns on this embodiment is although it does not specifically limit, For example, 2.0 kg / cm < ² > or more, 2.2 kg / cm < ² > or more, 2.3 kg / cm < ² > or more, 2 and a .4kg / cm ² or more, 5.0 kg / cm ² or less, 4.0 kg / cm ² or less, 3.0 kg / cm ² or less.

(Other)
The beer-taste beverage according to the present embodiment is a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, a salt, dietary fiber, etc. (hereinafter referred to as “a sweetener” ordinarily blended as a beverage within a range in which the desired effect of the present invention is not inhibited). It is also possible to add “additives” as appropriate. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, and trisodium citrate. be able to. As dietary fiber, for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used.

(Container-packed beer-taste beverage)
The beer-taste beverage according to the present embodiment can be provided in various containers. By filling beer-taste beverages in various containers, quality deterioration due to long-term storage can be suitably prevented.
In addition, what is necessary is just to be able to seal a container, and what is called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. 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 maintain stable quality at room temperature for a long time.

As described above, the beer-taste beverage according to the present embodiment has a malt ratio that is equal to or less than a predetermined value and an alcohol content that is equal to or greater than a predetermined value. Has increased.
In addition, the beer-taste beverage according to the present embodiment has a sour taste content in a predetermined range in terms of citric acid, so that the taste volume is enhanced and the alcohol feeling is reduced.
In addition, the beer-taste beverage according to the present embodiment has a linalool content within a predetermined range, so that it can be felt by standing incense while maintaining the enhancement effect of drinking (suppressing the reduction of the effect as much as possible). Alcohol odor is reduced.

[Method for producing beer-taste beverage]
Next, the manufacturing method of the beer taste drink which concerns on this embodiment is demonstrated.
The method for producing a beer-taste beverage according to the present embodiment includes steps of setting a malt ratio to a predetermined value or less and setting an alcohol content to a predetermined value or more, and in detail, a pre-fermentation step, a fermentation step, and a post-fermentation step. ,including.

(Pre-fermentation process)
In the pre-fermentation process, the above-described malt, wheat, saccharide and, if necessary, enzymes and various additives are mixed to saccharify the raw material to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified solution is added with hops, boiled, cooled, etc. as necessary to prepare a pre-fermentation solution.

  The pre-fermentation solution prepared in the pre-fermentation process is not particularly limited as long as it is a solution containing a wheat-derived raw material (malt or wheat) that can be used by a yeast as a nitrogen source and a carbon source. The nitrogen source and the carbon source are not particularly limited as long as the yeast can assimilate. The nitrogen source that can be assimilated by yeast is, for example, at least one of amino acids and peptides contained in wheat-derived materials. The carbon source that can be assimilated by yeast is, for example, sugars contained in the above-mentioned sugars and wheat-derived materials.

  The hops used in the pre-fermentation process are not particularly limited, and examples thereof include dried hops, hop pellets, and hop extracts, and hop processed products such as low hops, hexahops, tetrahops, and isolated hop extracts. May be.

(Fermentation process)
A fermentation process is a process of adding yeast to a pre-fermentation liquid and performing alcoholic fermentation. In the present embodiment, for example, first, yeast is added to a pre-fermentation solution whose temperature is previously prepared within a predetermined range (for example, a range of 0 to 40 ° C.) to prepare a fermentation solution.

  In the fermentation process, further aging may be performed. Aging is performed by maintaining the fermented liquid after fermentation as described above at a predetermined temperature for a predetermined time. By this aging, insoluble matter in the fermentation broth can be precipitated to remove turbidity, and the flavor can be improved.

  Thus, in the fermentation process, a post-fermentation solution containing ethanol and various components produced by yeast can be obtained. The ethanol concentration (alcohol content) contained in the post-fermentation liquid can be, for example, 1 to 20%.

(Post-fermentation process)
The post-fermentation process is a process of giving a predetermined treatment to the post-fermentation liquid to finally obtain a beer-taste beverage. As a post-fermentation process, filtration (what is called primary filtration) of the post-fermentation liquid obtained by the fermentation process is mentioned, for example. By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution. Moreover, in the post-fermentation process, microfiltration (so-called secondary filtration) of the post-fermentation liquid may be performed. By secondary filtration, various germs and remaining yeast can be removed from the post-fermentation solution. Instead of microfiltration, the post-fermentation liquid may be sterilized by heating. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing a beer-taste beverage.
The post-fermentation process includes a process of filling the container described above.

  The alcohol content of the beer-taste beverage obtained by the post-fermentation process, the content of acidulant (in terms of citric acid), the content of linalool, etc. may be manufactured so as to be within the predetermined range or above the predetermined value. . For example, in any of the steps, distilled alcohol, acidulant, linalool may be added, and in the post-fermentation step, if each index or content does not exceed a predetermined value, distilled alcohol, An acidulant, linalool, etc. may be added.

In addition, the beer taste drink which concerns on this embodiment can also be manufactured without passing through a fermentation process. That is, the beer-taste beverage according to the present embodiment may be manufactured as a non-fermented beverage.
In this case, the method for producing a beer-taste beverage according to the present embodiment includes a mixing step (mixing step) in which raw materials such as water, acidulant, linalool, additives, malt extract, and distilled alcohol are appropriately added to the mixing tank, And post-processing steps for performing processing such as filtration, sterilization, addition of carbon dioxide gas, filling into a container, and the like.

  As described above, the method for producing a beer-taste beverage according to the present embodiment includes a step of setting the malt ratio to a predetermined value or less and the alcohol content to a predetermined value or more, so that miscellaneous taste and egg taste are reduced. And a beer-taste beverage with enhanced drinking feel.

[Method for improving flavor of beer-taste beverage]
Next, the flavor improvement method of the beer taste drink which concerns on this embodiment is demonstrated.
The flavor improvement method of the beer-taste beverage according to the present embodiment is a flavor improvement method that enhances the feeling of drinking while reducing the miscellaneous taste and taste remaining on the tongue of the beer-taste beverage, and the malt ratio is set to a predetermined value or less. In this method, the alcohol content is set to a predetermined value or more.
In addition, about the content etc. of each component, the value demonstrated in above-described "beer taste drink" is the same.

  As described above, the method for improving the flavor of a beer-taste beverage according to this embodiment sets the malt ratio of the beer-taste beverage to a predetermined value or less and the alcohol content to a predetermined value or more. The taste can be reduced and the drinking quality can be enhanced.

  Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample]
Malt (crushed barley malt), barley, sugar (liquid sugar), and water in the ratios shown in the table were charged into a 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. Beer yeast was added to the obtained pre-fermentation liquid (cold wort) and fermented for a predetermined period so as to have the alcohol content shown in the table to obtain a beer-taste beverage. Note that lactic acid was added during the production process.
Regarding the alcohol content in the table (the alcohol content of the final product), only sample 2-1 is prepared by adding distilled alcohol (spirits) of 2% alcohol content, but the alcohol content of other samples is all fermented It was a value based on the alcohol derived from.

[contents of the test]
For each sample produced by the above method, three selected panels with discriminating ability were selected according to the following evaluation criteria: “Miscellaneous taste and taste”, “Drinking taste”, “Taste volume”, “Alcohol” About "reduction of the alcoholic odor felt by Tachika", the independent score was given by 1 to 5 points, and the average value was calculated.
In addition, evaluations other than “reduction of alcohol odor perceived by standing incense” are evaluated by drinking a sample, and evaluation of “reduction in alcohol odor perceived by standing incense” is as per incense before drinking the sample, as written. evaluated.

(Miscellaneous taste and egg taste: evaluation criteria)
As for the evaluation of miscellaneous taste and egg taste, the evaluation was made on a five-point scale, with 5 points for “feeling miscellaneous taste and egg taste very strongly” and 1 point for “not feeling miscellaneous taste or egg taste”. As for the evaluation of miscellaneous taste and egg taste, the lower the score, the lower (suppressed) it can be determined that it is preferable.
In addition, about miscellaneous taste and egg taste, it evaluated on the basis of sample 1-4 (2 points).

(Drinking response: Evaluation criteria)
Regarding the evaluation of the drinking feeling, the evaluation was made on a five-point scale, with 5 points for “feeling drinking very strongly” and 1 point for “not feeling drinking”. And about the evaluation of drinking, it is strengthened, so that a score is high, and it can be judged that it is preferable.
In addition, about the eating response, it evaluated on the basis of sample 1-4 (2 points).

  The “drinking response” is, in detail, a taste drop that is felt within a short period of time after the start of drinking. If this drop is large, it is evaluated that there is a feeling of drinking. Referring to FIG. 1, “feeling to drink” is a taste drop DA in a short time (TA) when a taste like A is felt, and when a taste like B is felt, It is an image of a taste drop DB in a short time (TA).

(Taste volume: Evaluation criteria)
Regarding the evaluation of the taste volume, the evaluation was made in five stages, with 5 points for “feeling the taste volume very strongly” and 1 point for “not feeling the taste volume”. And about evaluation of the volume of taste, it can be judged that it is strengthened so that a score is high, and it is preferable.
The taste volume was evaluated based on Sample 2-5 (2 points).

  The “taste volume” is, in detail, the total amount of taste that is felt from the start of drinking until the end of drinking, and it is evaluated that there is a taste volume when the total amount of taste is large. Referring to FIG. 1, the “taste volume” is the size of the area surrounded by the curve (solid line) of the A and the horizontal axis when a taste like A is felt, When a taste like B is felt, it is an image that it becomes the size of the area surrounded by the curve (dotted line) of B and the horizontal axis.

(Alcohol feeling: Evaluation criteria)
As for the evaluation of the feeling of alcohol, the evaluation was made on a five-point scale, with 5 points for “feeling the alcohol feeling very strongly” and 1 point for “not feeling the alcohol feeling”. And about the evaluation of an alcohol feeling, it can be judged that it is reduced (suppressed), so that a score is low, and preferable.
In addition, about the alcohol feeling, it evaluated on the basis of sample 2-5 (4 points).
This “alcohol feeling” is an unpleasant, stimulating feeling of alcohol.

(Reduction of alcohol odor perceived by Tachiko: Evaluation criteria)
Regarding the evaluation of the reduction of alcohol odor felt by Tachika, the evaluation was made on a five-point scale, with 5 points for “I do not feel the alcohol odor with Tachika” and 1 point for “I feel the alcohol odor very strongly with Tachika”. . And about evaluation of the reduction | decrease of the alcoholic odor felt by standing incense, it can be judged that it is reduced (suppressed), so that a score is high, and it is preferable.
In addition, about the reduction | decrease of the alcohol odor felt by standing incense, it judges on the basis of sample 3-2 (2 points).

As for the evaluation item shown in Table 3, “Coexistence of enhanced drinking feel and reduced alcohol odor” is based on the viewpoint of “Can the alcohol odor felt by standing incense be maintained while maintaining the enhanced drinking feel?” It is set based on.
Specifically, the evaluation results of “Coexistence of enhancement of drinking feel and reduction of alcohol odor” are as follows. For each sample, the evaluation result (average value) of the above “drinking feel” and “reduction of alcohol odor felt by standing incense” The evaluation result (average value) is calculated and the two evaluation results (average value) are summed up. And it can be judged that the higher the score of the evaluation result of the “coexistence of enhancement of drinking feeling and reduction of alcohol odor”, the better.

Tables 1 to 3 show the evaluation results of the samples. In the table, “malt ratio” and “total ratio of barley and liquid sugar” are ratios in the raw materials of each substance, and “alcohol content”, “acidulant (citric acid equivalent)” (citric acid, lactic acid) , Malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid in terms of citric acid equivalent), “linalool” is an index or content of the final product.
In addition, it prepared so that content of the linalool of each sample shown to Table 1, 2 might be 45-100ppb. In addition, the content of acidulant (converted to citric acid) in Samples 2-3 to 2-5 shown in Table 2 was prepared by adding lactic acid. Further, the acidulant content (converted to citric acid) of each sample shown in Table 3 was adjusted to about 1600 ppm (sample 3-3 was 1655 ppm). Moreover, BU of each sample shown to Tables 1-3 was 10-30.

(Examination of results)
From the results of Samples 1-1 and 1-4, it was confirmed that when the alcohol content was equal to or higher than a predetermined value, the feeling of drinking was enhanced without increasing the miscellaneous taste and the taste. In addition, from these results, it was also confirmed that when the alcohol content was equal to or higher than a predetermined value, the miscellaneous taste and egg taste were slightly reduced.
From the results of Samples 1-1 to 1-3, it is confirmed that when the alcohol content is equal to or higher than the predetermined value and the malt ratio is equal to or lower than the predetermined value, it is possible to reduce miscellaneous taste and egg taste while maintaining the drinking effect. did it.

From the results of Samples 2-1 to 2-5, when the content of the sour agent (in terms of citric acid) is within a predetermined range, it is possible to enhance the taste volume and reduce the alcohol feeling. It could be confirmed.
In addition, from the results of Samples 2-1 to 2-5, when the content of the sour agent (in terms of citric acid) is too much, the taste is not gathered and it is inconsistent (particularly the flavor of alcohol and the sour agent). As a result, it was confirmed that the taste decreased and the volume of the taste slightly decreased.
In addition, since sample 2-2 is the same sample as sample 1-1, it has been confirmed that the effects of the present invention (the effect of reducing miscellaneous taste and egg taste and the effect of enhancing the drinking ability) can be exhibited.

From the results of Samples 3-1 to 3-5, it was confirmed that when the linalool content was within the predetermined range, it was possible to reduce the alcohol odor felt by standing incense while suppressing the reduction in drinking.
In addition, since Sample 3-3 is the same sample as Sample 1-1, it has been confirmed that the effects of the present invention (the effect of reducing miscellaneous taste and egg taste and the effect of enhancing the drinking ability) can be exhibited.

Claims (4)

The malt ratio is 66% or less,
The alcohol content is 8.5% or more,
The acidulant content is 1500-2100 ppm in terms of citric acid,
A beer-taste beverage, wherein the acidulant is at least one selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid.   The beer-taste beverage according to claim 1, wherein the content of linalool is 1-1000 ppb. Including a step of setting the malt ratio to 66% or less, the alcohol content to 8.5% or more, and the content of acidulant to 1500 to 2100 ppm in terms of citric acid,
A method for producing a beer-taste beverage, wherein the acidulant is at least one selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid. A flavor improvement method that enhances the feeling of drinking while reducing miscellaneous taste and egg flavor remaining on the tongue of beer-taste beverages,
The malt ratio of the beer-taste beverage is 66% or less, the alcohol content is 8.5% or more, and the acidulant content is 1500 to 2100 ppm in terms of citric acid,
A method for improving the flavor of a beer-taste beverage, wherein the acidulant is at least one selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, fumaric acid, succinic acid, acetic acid, and phosphoric acid.

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