JP2020137461A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage that has a well balanced flavor with a carbohydrate content reduced.SOLUTION: A beer taste beverage in which a malt content in the raw material is 50 wt.% or more, a carbohydrate content is 1.60 g/100 ml or less, and an alcohol content is 6.0v/v% or more. Preferably, a carbohydrate content x(g/100 ml) and an alcohol content y(v/v%) satisfy y≤21x-13; preferably, the carbohydrate content is 1.20-1.40 g/100 ml and the alcohol content is 7.0-13.0 v/v%; and preferably, a linalool concentration is 1.0 μg/L or more.SELECTED DRAWING: None

Description

The present invention relates to beer-taste beverages.

There is an increasing demand for beer-taste beverages with reduced sugar content. For example, Patent Document 1 discloses a low-carbohydrate beer-taste beverage characterized in that the ratio of peptides having a molecular weight of 800 to 1500 Da is within a specific range.

JP-A-2018-042494 Public Relations

However, in beer-taste beverages, technical means for which the sugar content is reduced and the flavor balance is excellent has not been sufficiently studied, and the development of such technical means has been desired.

Therefore, the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a beer-taste beverage having an excellent balance of flavor while reducing the sugar content.

One aspect of the present invention is a beer taste in which the ratio of malt in the raw material is 50% by weight or more, the sugar content is 1.60 g / 100 ml or less, and the alcohol content is 6.0 v / v% or more. Regarding beverages.

Since the above-mentioned beer-taste beverage has the ratio of malt in the raw material, the sugar content, and the alcohol content within a specific range, the balance of flavor is excellent while the sugar content is reduced.

In one aspect, the beer-taste beverage may satisfy the condition of the following formula (1) in terms of the sugar content x (g / 100 ml) and the alcohol content y (v / v%). By satisfying such conditions, the "alcoholic odor" and "egg taste" are further suppressed, the "sweetness" and "sharpness" are improved, and the flavor balance is more excellent.
y ≦ 21x-13 (1)

In one aspect, the beer-taste beverage may have a carbohydrate content of 1.20 g / 100 ml or more. This results in better "mildness" and a better balance of flavors.

In one aspect, the beer-taste beverage may have a carbohydrate content of 1.40 g / 100 ml or less.

In one aspect, the beer-taste beverage may have an alcohol content of 13.0 v / v% or less. As a result, the balance of flavor is improved.

In one aspect, the beer-taste beverage may have an alcohol content of 7.0 v / v% or higher. This results in better "mildness" and a better balance of flavors.

In one aspect, the beer-taste beverage may have a malt content of 66% by weight or more in the raw material.

In one aspect, the beer-taste beverage may have a malt content of 99% by weight or more in the raw material.

In one aspect, the beer-taste beverage may have a linalool concentration of 1.0 μg / L or higher.

According to the present invention, it is possible to provide a beer-taste beverage having an excellent balance of flavors while reducing the sugar content.

It is a graph which shows the sugar content and alcohol content of the beer taste beverage of an Example and a comparative example.

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

As used herein, ppm means mg / L.

The beer-taste beverage according to the present embodiment has a malt ratio in the raw material of 50% by weight or more, a sugar content of 1.6 g / 100 ml or less, and an alcohol content of 6.0 v / v% or more. ..

As used herein, the beer-taste beverage means a beverage that has a beer-like taste and aroma and gives the drinker the sensation of drinking beer when drinking. The beer-taste beverage may be classified into, for example, beer, low-malt beer, liqueur or spirits under the Japanese Liquor Tax Law (as of April 1, 1991).

In the beer-taste beverage according to the present embodiment, the relationship between the sugar content x (g / 100 ml) and the alcohol content y (v / v%) may satisfy the condition shown in the following formula (1).
y ≦ 21x-13 (1)

The term "carbohydrate" as used herein refers to a carbohydrate based on the nutrition labeling standard for foods (Ministry of Health, Labor and Welfare Notification No. 176, 2003). Specifically, carbohydrate refers to food obtained by removing proteins, lipids, dietary fiber, ash, water and alcohol. The amount of sugar in a food is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, water and alcohol from the weight of the food. The amounts of protein, lipids, ash and water are measured by the methods listed in the nutrition labeling standards. The amount of alcohol can be measured together with the amount of water. Specifically, the amount of protein is measured by the quantification method of total nitrogen (protein) by the improved Dumas method, and the amount of lipid is measured by the ether extraction method, the chloroform / methanol mixed solution extraction method, the gelbell method, the acid decomposition method or the Reese Gottlieb method. The amount of ash is measured by the magnesium acetate ashing method, the direct ashing method or the sulfuric acid-added ashing method, and the amount of water and alcohol is measured by the curl fisher method, drying aid method, vacuum heating drying method, Measure by normal pressure heating and drying method or plastic film method. Of the total water and alcohol content, the alcohol content can be measured by the distillation-density (specific gravity) method, gas chromatograph analysis method, oxidation method, etc. described in the 2007 National Tax Agency Instruction No. 6 of the analysis method prescribed by the National Tax Agency. it can.

The sugar content of the beer-taste beverage according to this embodiment is 1.60 g / 100 ml or less. The sugar content of the beer-taste beverage may be, for example, 1.55 g / 100 ml or less, 1.50 g / 100 ml or less, 1.45 g / 100 ml or less, 1.40 g / 100 ml or less, or 1.35 g / 100 ml or less. .. The sugar content of the beer-taste beverage may be, for example, 0.00 g / 100 ml, 0.05 g / 100 ml or more, 0.10 g / 100 ml or more, 0.20 g / 100 ml or more, 0.50 g / 100 ml. The above may be 0.75 g / 100 ml or more, 1.00 g / 100 ml or more, or 1.10 g / 100 ml or more, and from the viewpoint of flavor balance, 1.20 g / 100 ml or more, 1.25 g / 100 ml or more, or 1. 30 g / 100 ml or more is preferable. The sugar content of the beer-taste beverage can be adjusted, for example, by adjusting the type and amount of raw materials used.

The alcohol content of the beer-taste beverage according to the present embodiment has an alcohol content of 6.0 v / v% or more. The alcohol content of the beer-taste beverage may be, for example, 6.5 v / v% or more, and preferably 7.0 v / v% or more from the viewpoint of flavor balance. The alcohol content of the beer-taste beverage may be, for example, 20.0 v / v% or less or 15.0 v / v% or less, and from the viewpoint of flavor balance, 13.0 v / v% or less, 12.0 v. / V% or less, 11.0 v / v% or less, 10.0 v / v% or less or 9.0 v / v% or less is preferable, 8.5 v / v% or less, 8.0 v / v% or less, 7.5 v. More preferably, it is / v% or less or 7.0 v / v% or less.

In one embodiment of the present invention, the relationship between the sugar content x (g / 100 ml) and the alcohol content y (v / v%) satisfies the conditions shown in the following formulas (2), (3) and (4). You can.
y ≦ a ₁ x + b ₁ (2)
(9.0-1.29a _1- b ₁ ) (6.0-1.15a _1- b ₁ ) <0 (3)
7.0-1.34a _1- b ₁ ≤ 0 (4)

The straight line y = a ₁ x + b ₁ satisfying the above equation (3) has a point (X, Y) = (1.29, 9.0) and a point (X, Y) = (1.15, 6.0). It means a straight line that exists between. The (X, Y) region satisfying the above equations (2) and (4) has a point (X, Y) = (1.34, 7) with a straight line y = a ₁ x + b ₁ satisfying the above equation (3) as a boundary. It means the area where 0.0) exists. In the present embodiment, the point (X, Y) = (1.34, 7.0) exists below the straight line y = a ₁ x + b ₁ or on the straight line y = a ₁ x + b _1. It becomes.

The formula (2), (3) and (4), _{a 1} may be, for example, 1, 2, 5, 10 or 30. Further, in the above formulas (2), (3) and (4), b ₁ may be, for example, −29, -4, 2, 5 or 7.

In one embodiment of the present invention, the relationship between the sugar content x (g / 100 ml) and the alcohol content y (v / v%) satisfies the conditions shown in the following formulas (5), (6) and (7). You can.
y ≧ a ₂ x + b ₂ (5)
(9.0-1.29a _2- b ₂ ) (6.0-1.15a _2- b ₂ ) <0 (6)
7.0-1.34a _2- b ₂ ≧ 0 (7)

The straight line y = a ₂ x + b ₂ satisfying the above equation (6) has a point (X, Y) = (1.29, 9.0) and a point (X, Y) = (1.15, 6.0). It means a straight line that exists between. The (X, Y) region satisfying the above equations (5) and (7) has a point (X, Y) = (1.34, 7) with a straight line y = a ₂ x + b ₂ satisfying the above equation (6) as a boundary. It means the area where 0.0) exists. In the present embodiment, the point (X, Y) = (1.34,7.0 ) is on than the straight line _{y = a 2 x + b 2} , or is present on the straight line _{y = a 2 x + b 2} .

The formula (5), (6) and (7), _{a 2,} for example, -30, -20, -10, -2, may be 1 or 2. Further, in the above formulas (5), (6) and (7), b ₂ may be, for example, 4, 8, 9.5, 20, 30 or 45.

The linalool concentration of the beer-taste beverage according to the present embodiment is, for example, 0.5 μg / l or more, 1.0 μg / l or more, 2.0 μg / l or more, 5.0 μg / l or more, or 7.5 μg / l or more. From the viewpoint of flavor balance, it is preferably 10.0 μg / l or more, 20.0 μg / l or more, or 30.0 μg / l or more. The linalool concentration of the beer-taste beverage may be, for example, 500.0 μg / l or less, 200.0 μg / l or less, 100.0 μg / l or less, or 50.0 μg / l or less, from the viewpoint of flavor balance. It is preferably 40.0 μg / l or less, 35.0 μg / l or less, or 30.0 μg / l or less.

Linalool is a component contained in hops. The linalool concentration of the beer-taste beverage can be adjusted, for example, by adjusting the type of hops, the amount used, the timing of addition, and the like. Linalool may be added separately from the hops to adjust the linalool concentration.

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, 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 the present embodiment, the ratio of malt in the raw material is 50% by weight or more. The ratio of malt in the raw material is 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight. It may be% or more or 100% by weight. The proportion of malt in the raw material may be less than 100% by weight, 90% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight or less, or 70% by weight or less.

Malt is obtained by germinating wheat. Examples of wheat include barley, wheat, rye, oats, oats, adlay, oats and the like.

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, oat, oat, adlay, oats and other wheat; processed wheat products such as wheat extract and the like. The wheat extract is obtained by extracting a wheat extract containing sugar and nitrogen from wheat.

As a raw material for a beer-taste beverage, an auxiliary raw material may be used as a raw material other than the wheat raw material. Examples of the auxiliary raw material include starch raw materials such as corn, cornstarch, corn grits, rice and sorghum, and sugar raw materials such as liquid sugar and sugar. As a raw material for beer-taste beverages, fruits and flavors specified by a Cabinet Order described in Article 3, item 12 (b) of the Liquor Tax Law may be further contained. When these raw materials are contained, the content of the fruits and flavors is preferably less than 5 parts by weight with respect to 100 parts by weight of malt.

The beer-taste beverage according to the present embodiment may use a proteolytic product as an auxiliary raw material. The proteolytic product may be a decomposition product of a protein derived from an animal or a plant. The proteolytic product is obtained by hydrolysis of protein (for example, hydrolysis by acid, enzyme, etc.). Examples of the proteolytic product include wheat proteolytic product, soybean proteolytic product, corn proteolytic product, milk protein proteolytic product, pea proteolytic product and the like. Proteolytic products include peptides, proteins, amino acids and the like. As the proteolytic product, one type may be used alone, or two or more types may be used in combination.

The beer-taste beverage according to the present embodiment may contain additives such as acidulants, coloring agents, sweeteners, high-sweetness sweeteners, antioxidants, flavors, and salts that are usually blended in the beverage. Examples of the acidulant include citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, acetic acid and the like. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, synthetic color and the like. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like. Examples of the high-sweetness sweetener include neotame, assesulfam K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, polyphenol and the like. Examples of salts include salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate and the like. These additives may be used alone or in combination of two or more.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 1 to 50, less than 40.0, less than 30.0, less than 20.0, less than 10.0, less than 5.0. , 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.5 or less or 0. Well, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, 2.5 or more, 3.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 It may be more than or equal to 30.0 or more.

The bitterness value is described in, for example, "8.15 Bitterness Value" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the Brewers Association of Japan International Technical Committee [Analysis Committee], revised in 2013). It can be measured by the method used. The bitterness value can be appropriately set within the above range by, for example, adjusting the type of raw material and the amount used.

The beer-taste beverage according to the present embodiment may be a fermented beverage (beer-taste fermented beverage) or a non-fermented beverage (beer-taste non-fermented beverage). Fermented beverages are produced after fermentation with yeast or the like. Non-fermented beverages are produced without fermentation with yeast or the like.

The beer-taste beverage according to the present embodiment may be non-effervescent or effervescent. Here, non-foaming means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and foaming means that the gas pressure at 20 ° C. is 0.049 MPa (0. It means that it is 5 kg / cm ² ) or more. When it is foamable, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm ² ).

The beer-taste beverage according to the present embodiment can be provided in a container. The container may be a container that can be sealed, and a so-called can container or barrel container made of metal (aluminum, steel, etc.) can be applied. Further, as the container, a glass container, a PET bottle container, a paper container, a pouch container or the like can be applied. The capacity of the container is not particularly limited, and any container currently in circulation can be applied. It is preferable to use a metal container because it completely blocks gas, moisture and light rays and can maintain stable quality at room temperature for a long period of time.

The production method in one embodiment uses a raw material having a malt ratio of 50% by weight or more, a sugar content of 1.6 g / 100 ml or less, and an alcohol content of 6.0 v / v% or more. Except for adjustment, it can be manufactured according to a conventional method. The production method according to the present embodiment includes, for example, a preparation step and a fermentation step.

In the charging process, the raw material and the charged water (water used in the charging process) are used to obtain a pre-fermentation liquid. That is, the preparation step is a step of preparing a pre-fermentation liquid used for fermentation. The charging step may include a boiling step of boiling the sugar-containing liquid, a removing step of removing solids in the raw material liquid, and a cooling step of cooling the raw material liquid in this order.

In the boiling step, the sugar-containing liquid is boiled to obtain a post-boiling liquid (sugar-containing liquid after boiling). The sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is a liquid obtained through the above-mentioned saccharification of wheat raw materials and is unfermented. The wort undergoes, for example, a step of mixing a raw material such as the above-mentioned wheat raw material with water, a step of saccharifying a liquid containing the raw material and water by a conventional method to obtain a saccharified liquid, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid (sugar-containing liquid). As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hop may be a processed hop product such as low hop, hexa hop, tetra hop, or isometric hop extract.

In the removing step, the solid content in the liquid after boiling is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating the insoluble solid content contained in the liquid after boiling. Examples of the solid content include a thermal coagulated product produced in the boiling step, and hop dregs when hops are added in the boiling step. The removal step may be carried out in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which fermentation by yeast is possible to obtain a pre-fermentation liquid.

In the production method according to the present embodiment, an enzyme may be added in the preparation step. In this case, it is possible to promote the reaction of decomposing the sugar in the raw material into sugar that can be assimilated by yeast. Examples of the enzyme added in the preparation step include α-amylase, β-amylase, plulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), polysaccharide-degrading enzyme such as hemicellulase, and protease. Such as proteolytic enzymes and the like. One type of enzyme may be used alone, or two or more types may be used in combination. The amount of the enzyme added is, for example, 0.001% by weight or more, 0.01% by weight or more, 0.05% by weight or more, 0.1% by weight or more, 0.5% by weight or more, 1 based on the total amount of malt. It may be 0.0% by weight or more or 2.0% by weight or more, 5.0% by weight or less, 3.0% by weight or less, 1.0% by weight or less, 0.5% by weight or less, 0.4% by weight. Hereinafter, it may be 0.3% by weight or less or 0.1% by weight or less.

In the fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation step, yeast is added to perform alcoholic fermentation. More specifically, the pre-fermentation liquid is inoculated with yeast and fermented to obtain a post-fermentation liquid containing alcohol produced by the yeast.

The production method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By carrying out the filtration step, insoluble solids, yeast and the like can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as another post-fermentation step, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), and various additives (for example, colorants, antioxidants, etc.) are used. Acidulants, bitterness agents, flavors) may be added, alcohol may be added, carbonation and the like may be added. As the alcohol added in the post-fermentation step, for example, spirits can be used.

When the beer-taste beverage is a non-fermented beverage (beer-taste non-fermented beverage), it may be produced without performing the above fermentation step.

Production methods in other embodiments include, for example, water, raw materials, and, if necessary, distilled alcohol and various additives (eg, colorants, antioxidants, acidulants, bitterness, flavors, etc.). Includes a compounding process for compounding in the raw material tank.

The production method according to the present embodiment includes a filtration step of filtering a mixed solution obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtered solution filtered in the filtration step, and a first sterilization. A filling step of filling containers such as bottles, cans, bottles, and PET bottles with the sterilized filtrate sterilized in the process, and a second sterilization step of sterilizing the filtrate filled in the containers in the filling step. May further be included.

In the blending step, the components may be mixed while being stirred with a stirrer or the like so that the components are well mixed. In addition, the filtration step can be performed by a general filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of treatment speed and the like, and is applicable without limitation as long as the same treatment can be performed. The filling step may be performed in a clean room where the cleanliness is maintained to the extent normally performed in the production of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and a predetermined time. It is also possible to perform non-sterilization filling without performing the first sterilization step and the second sterilization step. Further, in the case of a sparkling beverage, for example, carbonation may be performed between the first sterilization step and the filling step.

Hereinafter, the present invention will be described in more detail based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Preparation of beer-taste beverage]
The beer-taste beverages of Examples 1 and 2 were prepared using pea protein and the raw materials shown in Table 1.

A pre-fermentation solution was obtained by a conventional method using hops, a polysaccharide-degrading enzyme and the raw materials shown in Table 1. The amount of pea protein was less than 0.1% by weight. Then, brewer's yeast was added to the pre-fermentation liquid and fermented to obtain a post-fermentation liquid. The post-fermentation liquid was filtered to obtain the beer-taste beverages of Examples 1 and 2.

[Test Example 2: Preparation and evaluation of beer-taste beverage]
Alcohol was added to the beer-taste beverage of Example 1 so as to have the alcohol concentration shown in Table 2, and the beer-taste beverages of Examples 3 and 4 were obtained. The beer-taste beverage of Example 1 was diluted with water so as to have the alcohol concentration shown in Table 2 to obtain the beer-taste beverage of Example 5 and Comparative Example 1. Sugar was added to the beer-taste beverage of Example 2 so as to have the sugar content shown in Table 2, and the beer-taste beverages of Example 6 and Comparative Example 2 were obtained. A commercially available beer-taste beverage (alcohol content: 5.0 v / v%, sugar content: 1.0 to 1.5 g / 100 ml) was used as the beer-taste beverage of Comparative Example 3. The relationship between the sugar content and the alcohol content in the beer-taste beverages of Examples 1 and 3 to 6 and Comparative Examples 1 to 3 is shown in FIG.

<Sensory evaluation>
Evaluation of "alcoholic odor", "sweetness", "mildness", "sharpness", "egg taste" and "comprehensive evaluation" for the beer-taste beverages of Examples 1 and 3 to 6 and Comparative Examples 1 to 3. A sensory evaluation was performed on the items. The sensory evaluation was performed by two selected panelists with discriminating ability. The evaluation items of "alcohol odor", "sweetness", "mildness", "sharpness" and "egg taste" were all evaluated on a scale of 1 to 5, and the average value was used as the evaluation score. The results are shown in Table 2.

The "alcohol odor" is a chemical scent of alcohol, and the lower the score, the stronger the unfavorable alcohol odor. "Sweetness" is a moderate sweetness that is neither too strong nor too weak, and the higher the score, the more preferable and moderate sweetness is felt. "Mildness" is a mild and easy-to-drink sensation, and the higher the score, the stronger the favorable mildness. "Kire" is a sensation that the aftertaste does not remain in the mouth, and the higher the score, the stronger the feeling of sharpness. The "egg taste" is the ag taste that remains after drinking a beverage, and the lower the score, the stronger the unfavorable ag taste. In the sensory evaluation of "alcohol odor", "sweetness", "mild", "uncut" and "egg taste", the beer-taste beverages of Comparative Example 1 were rated 5 points, 3 points, 1 point and 4 points, respectively. It was fixed as a point and 4 points, and other beer-taste beverages were evaluated based on this.

In the "comprehensive evaluation", the flavor of each beer-taste beverage was evaluated on a scale of 5 from A to E according to the following criteria. The results are shown in Table 2. The total score indicates the total of the evaluation scores of "alcohol odor", "sweetness", "mildness", "sharpness", and "egg taste".
A: "The total score is 17.5 or more, and I feel a refreshing hop-like scent."
B: "The total score is 17.5 or more, and all the evaluation scores of" alcohol odor "," sweetness "," mildness "," sharpness "and" astringent taste "are greater than 2.5 (however). , Excluding A) "
C: "The total score is 17.5 or more, and at least one of" alcohol smell "," sweetness "," mildness "," sharpness "and" astringent taste "has an evaluation score of 2.5 or less. "Yes" or "The total score is 16.0 or more and less than 17.5, and all the evaluation scores of" alcohol odor "," sweetness "," mildness "," sharpness "and" ag taste "are Greater than 1.5 "
D: "The total score is 13.5 or more and less than 16.0, and all the evaluation scores of" alcohol odor "," sweetness "," mildness "," sharpness "and" ag taste "are 1.5. Greater than
E: "The total score is less than 13.5" or "At least one of" alcohol odor "," sweetness "," mildness "," sharpness "and" astringent taste "has an evaluation score of 1.5. Is below. "

Beer-taste beverages (Examples 1 and 3) in which the ratio of malt in the raw material is 99% by weight or more, the sugar content is 1.60 g / 100 ml or less, and the alcohol content is 6.0 v / v% or more. ~ 5 beer-taste beverages) had a higher overall evaluation and an excellent balance of flavors as compared with the beer-taste beverages of Comparative Examples 1 to 3. Moreover, even when the amount of malt was reduced, the same tendency was shown (beer taste beverage of Example 6).

Among the examples, the beer-taste beverages of Examples 1, 3, 5 and 6 in which the sugar content x (g / 100 ml) and the alcohol content y (v / v%) satisfy the conditions of the following formula (1) are It was shown that it was suppressed from "alcohol odor" and "egg taste", "sweetness" and "sharpness" became better, and the balance of flavor was better.
y ≦ 21x-13 (1)

In addition to the above conditions, the beer-taste beverages of Examples 1, 3 and 6 having a sugar content of 1.20 g / 100 ml or more may have a better "mildness" and a better balance of flavors. Shown. Further, in the beer-taste beverages of Examples 1, 5 and 6 having an alcohol content of 8.5 v / v% or less, the "alcohol odor" and "egg taste" are further suppressed, and the "sharpness" is improved. It was shown that the balance of flavor was better.

The beer-taste beverages of Examples 1, 3, 4 and 6 having an alcohol content of 7.0 v / v% or more were shown to have better "mildness" and a better balance of flavors.

[Test Example 3: Preparation and evaluation of beer-taste beverage]
Linalool was added to the beer-taste beverage of Example 1 so as to have the linalool concentration shown in Table 3, to obtain the beer-taste beverage of Examples 7 to 10. The relationship between the sugar content and the alcohol content in the beer-taste beverages of Examples 7 to 10 is shown in FIG.

The sensory evaluation of the beer-taste beverages of Examples 7 to 10 was carried out in the same manner as the beer-taste beverage of Test Example 2. The results are shown in Table 3.

When the linalool concentration was 10.0 μg / L or more and 30.0 or less μg / L, the overall evaluation was high, and it was shown that the flavor balance was more excellent.

Claims (9)

A beer-taste beverage in which the ratio of malt in the raw material is 50% by weight or more, the sugar content is 1.60 g / 100 ml or less, and the alcohol content is 6.0 v / v% or more. The beer-taste beverage according to claim 1, wherein the sugar content x (g / 100 ml) and the alcohol content y (v / v%) satisfy the condition of the following formula (1).
y ≦ 21x-13 (1) The beer-taste beverage according to claim 1 or 2, wherein the sugar content is 1.20 g / 100 ml or more. The beer-taste beverage according to any one of claims 1 to 3, wherein the sugar content is 1.40 g / 100 ml or less. The beer-taste beverage according to any one of claims 1 to 4, wherein the alcohol content is 13.0 v / v% or less. The beer-taste beverage according to any one of claims 1 to 5, which has an alcohol content of 7.0 v / v% or more. The beer-taste beverage according to any one of claims 1 to 6, wherein the ratio of malt in the raw material is 66% by weight or more. The beer-taste beverage according to any one of claims 1 to 7, wherein the ratio of malt in the raw material is 99% by weight or more. The beer-taste beverage according to any one of claims 1 to 8, wherein the linalool concentration is 1.0 μg / L or more.

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