JP2021114982A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage (beer taste nonalcoholic drink) that exhibits superior mild and fruity feels as a beer taste beverage.SOLUTION: A beer taste beverage contains isoamyl acetate, ethanol and propyleneglycol, a content of isoamyl acetate being 8 mg/L or less, and a content of ethanol being 0.04 v/v% or more and less than 0.75 v/v%.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

In recent years, the market for beer-taste beverages (beer-taste non-alcoholic beverages) having an alcohol content of less than 1 v / v% has expanded. Further, various methods for producing a beer-taste non-alcoholic beverage having a flavor characteristic characteristic of a beer-taste beverage are disclosed. For example, Patent Document 1 is characterized in that beer and / or low-malt beer is diluted to an alcohol concentration of less than 1 v / v%, and an additive that visually and flavorfully imparts beer-like characteristics is blended. A method for producing a low-alcohol beer-like beverage is disclosed. Further, for example, Patent Document 2 describes a method for producing an unfermented beer-taste beverage, in which the content of ethyl acetate in the beverage is adjusted within the range of 1 to 15 mg / L and / or. A production method comprising blending raw materials so that the content of isoamyl acetate in the beverage is adjusted to a range of 0.5 to 10 mg / L and adding a bitter taste component is disclosed. There is.

International Publication No. 2004/018612 JP-A-2017-216891

However, the effect of combining a small amount of ethanol and isoamyl acetate on the flavor of beer-taste beverages has not been known so far.

An object of the present invention is to provide a beer-taste beverage (beer-taste non-alcoholic beverage) having an excellent mild and fruity feeling that is typical of beer-taste beverages.

The present inventors have found that a beer-taste non-alcoholic beverage containing a specific amount of isoamyl acetate, a specific amount of ethanol, and propylene glycol improves the mild and fruity feeling that is typical of beer-taste beverages. The present invention is based on this novel finding.

The present invention contains isoamyl acetate, ethanol and propylene glycol, the content of the isoamyl acetate is 8 mg / L or less, and the content of the ethanol is 0.04 v / v% or more and 0.75 v / v%. Regarding beer-taste beverages that are less than.

Since the beer-taste beverage according to the present invention contains a specific amount of isoamyl acetate, a specific amount of ethanol, and propylene glycol in combination, it is excellent in a mild feeling and a fruity feeling like a beer-taste beverage. In addition, by adopting the above configuration, it becomes excellent in an appropriate alcoholic feeling like a beer-taste beverage.

The beer-taste beverage may have a propylene glycol content of 900 mg / L or less.

The beer-taste beverage may have a content ratio of ethyl acetate and isoamyl acetate (ethyl acetate / isoamyl acetate) of 3 or more and 80 or less. As a result, the mild and fruity feeling that is typical of beer-taste beverages becomes even more excellent.

In the beer-taste beverage, the ethanol content may be less than 0.50 v / v%. As a result, the effect of the present invention is further exhibited.

The present invention also states that the beer-taste beverage contains isoamyl acetate of 8 mg / L or less, ethanol of 0.04 v / v% or more and less than 0.75 v / v%, and propylene glycol. It also relates to methods for improving the mildness and fruitiness of beer-taste beverages, including.

According to the present invention, it is possible to provide a beer-taste beverage (beer-taste non-alcoholic beverage) having an excellent mild and fruity feeling that is typical of beer-taste beverages. The beer-taste beverage according to the present invention is excellent not only in a mild feeling and a fruity feeling like a beer-taste beverage, but also in an appropriate alcoholic feeling like a beer-taste beverage. According to the present invention, it is also possible to provide a method for improving the mildness and fruitiness of a beer-taste beverage.

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

[Beer taste beverage]
The beer-taste beverage according to the present embodiment contains isoamyl acetate, ethanol and propylene glycol, the content of isoamyl acetate is 8 mg / L or less, and the ethanol content is 0.04 v / v% or more. It is less than 75 v / v%. Since the beer-taste beverage according to the present embodiment contains a specific amount of isoamyl acetate, a specific amount of ethanol, and propylene glycol in combination, it is excellent in a mild feeling and a fruity feeling like a beer-taste beverage. Further, since the beer-taste beverage according to the present embodiment adopts the above-mentioned configuration, it is also excellent in an appropriate alcoholic feeling like a beer-taste beverage.

As used herein, the term "beer-taste beverage" means a beverage having a beer-like flavor. The beer-taste beverage according to the present embodiment is a non-alcoholic beverage (beer-taste non-alcoholic beverage) having an alcohol content of less than 1 v / v%. In the present specification, alcohol means ethanol unless otherwise specified.

The isoamyl acetate content of the beer-taste beverage according to the present embodiment may be more than 0 mg / L and 8 mg / L or less. From the viewpoint of further improving the mild and fruity feeling that is typical of beer-taste beverages, the isoamyl acetate content of the beer-taste beverage according to the present embodiment is 0.01 mg / L or more, 0.05 mg / L or more, 0.1 mg. It may be / L or more, 0.2 mg / L or more, 0.3 mg / L or more, 0.4 mg / L or more, or 0.5 mg / L or more. From the same viewpoint, the isoamyl acetate content of the beer-taste beverage according to the present embodiment is 7 mg / L or less, 6 mg / L or less, 5 mg / L or less, 4 mg / L or less, 3 mg / L or less, or 2 mg / L or less. May be.

The isoamyl acetate content of the beer-taste beverage according to the present embodiment may be, for example, 0.1 mg / L or more and 8 mg / L or less. When the content of isoamyl acetate is within this range, the mild and fruity feelings typical of beer-taste beverages are even more excellent. Further, by setting it within the above range, the appropriate alcoholic feeling that is typical of beer-taste beverages becomes even more excellent. From the same viewpoint, the isoamyl acetate content of the beer-taste beverage according to the present embodiment may be, for example, 0.2 mg / L or more and 6 mg / L or less, and 0.3 mg / L or more and 4 mg / L or less. It may be 0.4 mg / L or more and 2 mg / L or less.

The isoamyl acetate content of beer-taste beverages is, for example, "8.22" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method described in "Low boiling point aroma component".

The isoamyl acetate content of the beer-taste beverage according to the present embodiment is, for example, a method of adding isoamyl acetate so that the content is within the above range when producing a beer-taste beverage by a conventional method, and the content of isoamyl acetate is Adjust by a method of appropriately selecting a raw material type that becomes higher or lower, a method of controlling the amount of isoamyl acetate produced by controlling brewing conditions (for example, fermentation temperature, etc.), and a method of arbitrarily combining these. Can be done. In the method of adding isoamyl acetate, for the addition of isoamyl acetate, for example, isoamyl acetate itself may be added, or a fragrance composition containing isoamyl acetate or the like may be added.

The ethanol content (alcohol content) of the beer-taste beverage according to the present embodiment may be 0.04 v / v% or more and less than 0.75 v / v%. From the viewpoint of further improving the mild and fruity feeling that is typical of beer-taste beverages, the ethanol content of the beer-taste beverage according to the present embodiment is 0.05 v / v% or more, 0.06 v / v% or more, and 0. 07v / v% or higher, 0.08v / v% or higher, 0.09v / v% or higher, 0.10v / v% or higher, 0.15v / v% or higher, 0.20v / v% or higher, or 0.25v It may be / v% or more. From the same viewpoint, the ethanol content of the beer-taste beverage according to the present embodiment is 0.70 v / v% or less, 0.60 v / v% or less, 0.50 v / v% or less, and less than 0.50 v / v%. , Or 0.40 v / v% or less.

The ethanol content of the beer-taste beverage according to the present embodiment may be, for example, 0.10 v / v% or more and less than 0.50 v / v%. When the ethanol content is within this range, not only the mild feeling and fruity feeling like a beer-taste beverage are further excellent, but also the moderate alcoholic feeling like a beer-taste beverage is excellent. From the same viewpoint, the ethanol content of the beer-taste beverage according to the present embodiment may be 0.15 v / v% or more and less than 0.50 v / v%, and 0.20 v / v% or more and 0.50 v / v. It may be less than%, and may be 0.25 v / v% or more and less than 0.50 v / v%.

The ethanol content (alcohol content) of a beer-taste beverage can be measured, for example, based on the vibration densitometer method described in the National Tax Agency's prescribed analysis method (instruction) "3 Sake 3-4 Alcohol content".

The ethanol content of the beer-taste beverage according to the present embodiment may be adjusted within the above range by adding alcohol, for example, or by removing alcohol from the fermentation broth obtained by brewing and adjusting within the above range. Alternatively, these may be used in combination and adjusted within the above range. The alcohol to be added is not particularly limited, and may be, for example, distilled alcohol (for example, raw material alcohol, spirits, vodka) or a fermented liquid obtained by brewing. The method for removing alcohol from the fermentation broth obtained by brewing is not particularly limited, and can be carried out according to a conventional method such as distillation or dialysis, for example.

The beer-taste beverage according to this embodiment contains propylene glycol. The propylene glycol content of the beer-taste beverage according to the present embodiment may be, for example, more than 0 mg / L and 9000 mg / L or less. The propylene glycol content of the beer-taste beverage according to the present embodiment is, for example, 1 mg / L or more, 2 mg / L or more, 3 mg / L or more, 4 mg / L or more, 5 mg / L or more, 6 mg / L or more, 7 mg. / L or more, 8 mg / L or more, 9 mg / L or more, 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, or 40 mg / L or more, 8000 mg / L or less, 7000 mg / L or less, 6000 mg / L or less, 5000 mg / L or less, 4000 mg / L or less, 3000 mg / L or less, 2000 mg / L or less, 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg It may be / L or less, 400 mg / L or less, or 300 mg / L or less.

The propylene glycol content of the beer-taste beverage according to the present embodiment may be, for example, 1 mg / L or more and 900 mg / L or less. When the propylene glycol content is within this range, the mild and fruity feelings typical of beer-taste beverages are even more excellent. Further, by setting it within the above range, the appropriate alcoholic feeling that is typical of beer-taste beverages becomes even more excellent. From the same viewpoint, the propylene glycol content of the beer-taste beverage according to the present embodiment may be, for example, 10 mg / L or more and 600 mg / L or less, 20 mg / L or more and 500 mg / L or less, and 30 mg / L. It may be L or more and 400 mg / L or less, and may be 40 mg / L or more and 300 mg / L or less.

The propylene glycol content of a beer-taste beverage can be measured, for example, by the GC-MS method.

The propylene glycol content of the beer-taste beverage according to the present embodiment can be adjusted by, for example, adding propylene glycol. The propylene glycol to be added may be propylene glycol itself, or may be a flavor composition containing propylene glycol, a food additive, or the like.

The beer-taste beverage according to the present embodiment may or may not contain ethyl acetate. When the beer-taste beverage according to the present embodiment contains ethyl acetate, the ethyl acetate content is preferably 1 mg / L or more and 80 mg / L or less. From the viewpoint of further improving the mild and fruity feeling that is typical of beer-taste beverages, the ethyl acetate content of the beer-taste beverage according to the present embodiment is 2 mg / L or more, 3 mg / L or more, 4 mg / L or more, 5 mg / It may be L or more, 6 mg / L or more, 7 mg / L or more, 8 mg / L or more, 9 mg / L or more, or 10 mg / L or more. From the same viewpoint, the ethyl acetate content of the beer-taste beverage according to the present embodiment is 70 mg / L or less, 60 mg / L or less, 50 mg / L or less, 40 mg / L or less, 30 mg / L or less, or 20 mg / L or less. May be.

When the beer-taste beverage according to the present embodiment contains ethyl acetate, the content ratio of ethyl acetate to isoamyl acetate (ethyl acetate (mg / L) / isoamyl acetate (mg / L)) is 2 or more and 80 or less. It is preferable to have. When the content ratio of ethyl acetate and isoamyl acetate is within this range, the mild and fruity feelings typical of beer-taste beverages are even more excellent. From the same viewpoint, the content ratio of ethyl acetate to isoamyl acetate may be 3 or more, 4 or more, 5 or more, 6 or more, 7 or more, 8 or more, or 9 or more, and 75 or less, 70 or less, 65 or less. , 60 or less, or 55 or less.

The ethyl acetate content of beer-taste beverages is, for example, "8.22" of the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method described in "Low boiling point aroma component".

The ethyl acetate content of the beer-taste beverage according to the present embodiment is, for example, a method of adding ethyl acetate so that the content is within the above range when producing a beer-taste beverage by a conventional method, and the content of ethyl acetate is Adjustment is performed by a method of appropriately selecting a raw material type that becomes higher or lower, a method of controlling the amount of ethyl acetate produced by controlling brewing conditions (for example, fermentation temperature, etc.), and a method of arbitrarily combining these. Can be done. In the method of adding ethyl acetate, for example, ethyl acetate itself may be added, or a fragrance composition containing ethyl acetate or the like may be added.

The beer-taste beverage according to the present embodiment may contain a wheat raw material as a raw material, or may not contain a wheat raw material as a raw material. In the present specification, the wheat raw material means wheat or a processed wheat product. Examples of wheat include barley, wheat, rye, oat, oat, adlay, and enwheat. Examples of the processed wheat product include wheat extract, malt, and malt extract. The wheat extract is obtained by extracting the wheat extract containing sugar and nitrogen from the wheat. Malt is obtained by germinating wheat. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may contain hops as a raw material or may not contain hops as a raw material. Hops include dried hops, hop pellets, hop extracts, and processed hops such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (ratio of malt in raw materials other than water and hops) of 0% by weight or more and 100% by weight or less. The malt ratio is 10% by weight or more, 20% by weight or more, 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 65% by weight or more, 66% by weight or more, 67% by weight or more, 70. It may be% by weight or more, 80% by weight or more, 90% by weight or more, 95% by weight or more, 99% by weight or more, or 100% by weight. The malt ratio 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, 70% by weight or less, 60% by weight or less, or 50% by weight or less. ..

The beer-taste beverage according to the present embodiment contains colorants, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts, etc., which are usually blended in beverages, as long as the effects of the present invention are not impaired. It may be included. Examples of the colorant include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of the sweetener include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of the high-sweetness sweetener include neotame, acesulfam K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, somatin, monellin, aspartame, and alitame. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, tartaric acid, and tartaric acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartarate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-sodium malate. Can be done. 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 and ammonium sulfate.

The bitterness value (BU) of the beer-taste beverage according to the present embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-taste beverage according to the present embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and 1.0 or more, 2.0 or more, 3 It may be 0.0 or more, 4.0 or more, 5.0 or more, or 10.0 or more. The bitterness value of the beer-taste beverage according to this embodiment is described in "8. It can be measured by the method described in "15 Bitterness Value". The bitterness value can be appropriately set within the above range by adjusting, for example, the type of raw material and the amount used.

The beer-taste beverage according to the present embodiment may be non-sparkling 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.} In the case of foamability, 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 / 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 beer-taste beverage according to the present embodiment may be produced, for example, by mixing raw materials (method by preparation) or by fermentation with yeast or the like.

The production method according to one embodiment requires, for example, water, isoamyl acetate, alcohol (for example, alcohol for raw materials, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and propylene glycol. A compounding step of blending ethyl acetate and / or various additives (eg, colorants, sweeteners, high sweetness sweeteners, antioxidants, acidulants, flavors, salts, etc.) into the raw material tank is included. .. The compounding step can be carried out according to a conventional method, except that the contents of isoamyl acetate and ethanol and, if necessary, propylene glycol and / or ethyl acetate are adjusted within the above ranges. Isoamyl acetate may be blended with isoamyl acetate itself, or may be blended as a flavor composition containing isoamyl acetate or as a food additive. Similarly, propylene glycol may be blended with propylene glycol itself, or may be blended as a flavor composition containing propylene glycol or as a food additive. When ethyl acetate is contained, ethyl acetate may be blended with ethyl acetate itself, or may be blended as a flavor composition containing ethyl acetate or as a food additive.

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. Further, a filling step of filling a container such as a bottle, a can, or a PET bottle with the sterilized filtrate sterilized in the step, and a second sterilization step of sterilizing the filtrate filled in the container in the filling step together with the container. It may 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. Further, the filtration step can be performed by, for example, 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. The first or second sterilization step may be a non-heated sterilization step. Examples of the non-heated sterilization step include ultraviolet (UV) sterilization. It is also possible to perform non-sterilization filling without performing a sterilization step.

The production method in another embodiment includes, for example, a preparation step, a fermentation step, and an alcohol content adjusting 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. 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, and isolated 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 fermentation step, the pre-fermentation liquid is fermented with yeast to obtain a post-fermentation liquid. In the fermentation process, 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 alcohol content adjusting step is a step of adjusting the ethanol content within the above range. Since the beer-taste beverage according to the present embodiment has a low alcohol content, the alcohol content may be adjusted by suppressing the production of alcohol by, for example, shortening the fermentation period in the fermentation step. , The alcohol content may be adjusted by removing or reducing the alcohol after fermenting to produce alcohol in the same manner as in a beer-taste beverage such as ordinary beer. The method for removing or reducing alcohol is not particularly limited, and can be carried out according to a conventional method such as distillation or dialysis.

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, sweeteners, high) are used. Sweetness Sweeteners, antioxidants, acidulants, flavors, salts) may be added.

The content of isoamyl acetate can be adjusted, for example, by adding isoamyl acetate to the raw material solution. In the present specification, the raw material liquid means a liquid that is the basis of a beer-taste beverage. The raw material liquid includes a liquid used or produced in each step (for example, a sugar-containing liquid, a post-boiling liquid, a purified liquid, a pre-fermentation liquid, and a post-fermentation liquid). Further, by a method of appropriately selecting a raw material type such that the content of isoamyl acetate is high or low, and a method of controlling the amount of isoamyl acetate produced by controlling the brewing conditions (for example, fermentation temperature), the isoamyl acetate is used. The content may be adjusted.

In the production method according to the present embodiment, when the alcohol content adjusting step is carried out by fermenting to produce alcohol in the same manner as a beer-taste beverage such as ordinary beer, and then removing or reducing the alcohol, isoamyl acetate It is preferable to adjust the content of the alcohol content after adjusting the alcohol content. For example, the content of isoamyl acetate may be adjusted by adding isoamyl acetate to the raw material solution from which alcohol has been removed or reduced.

The isoamyl acetate added to the raw material liquid may be isoamyl acetate itself, or may be a flavor composition containing isoamyl acetate or a food additive.

When the ethyl acetate content is adjusted as necessary, it can be adjusted in the same manner as the adjustment of the isoamyl acetate content.

When the propylene glycol content is adjusted as needed, it can be adjusted, for example, by adding propylene glycol. The propylene glycol to be added may be propylene glycol itself, or may be a flavor composition containing propylene glycol, a food additive, or the like.

[How to improve the mildness and fruitiness of beer-taste beverages]
The beer-taste beverage according to the present embodiment has the effect of improving the mild and fruity feeling that is typical of beer-taste beverages. Therefore, as one embodiment of the present invention, the beer-taste beverage contains isoamyl acetate of 8 mg / L or less, ethanol of 0.04 v / v% or more and less than 0.75 v / v%, and propylene glycol. A method for improving the mild feeling (mild feeling like beer-taste beverage) and the fruity feeling (fruity feeling like beer-taste beverage) of a beer-taste beverage, including including, is provided. Since the method according to the present embodiment has the above-mentioned configuration, in addition to improving the mild feeling and fruity feeling like a beer-taste beverage, it also has an effect of improving an appropriate alcoholic feeling like a beer-taste beverage. As the specific mode and the like in the method according to the present embodiment, the specific mode and the like in the above-mentioned beer-taste beverage can be applied without limitation.

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]
Ethyl acetate, isoamyl acetate, propylene glycol, spirits (alcohol content: 65.5 degrees) and water are mixed so as to have the compositions shown in Tables 1 and 2, and filled in a container to test examples 1-1 to 1-5. , And the beer-taste beverages (beer-taste non-alcoholic beverages) of Test Examples 2-1 to 2-6 were prepared.

〔sensory evaluation〕
For the prepared beer-taste beverage, "mild feeling like beer-taste beverage (hereinafter, also simply referred to as" mild feeling ")", "fruity feeling like beer-taste beverage (hereinafter, also simply referred to as" fruity feeling ")". And, a sensory evaluation was carried out for the evaluation items of "moderate alcoholic feeling like beer-taste beverage (hereinafter, also simply referred to as" alcoholic feeling ")". The sensory evaluation was performed by 5 selected panelists with discriminating ability. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

"Mild feeling like a beer-taste beverage" is a mellow sensation with a pleasant taste while maintaining the drinkability like a beer-taste beverage, and the higher the score, the stronger the feeling. "Fruity like a beer-taste beverage" is a sensation of feeling an appropriate fruit flavor as a beer-taste beverage, and the higher the score, the stronger the feeling. "Moderate alcoholic sensation that is typical of beer-taste beverages" is a sensation that there is no alcoholic odor or pungent odor, and a moderate sickness is felt as a non-alcoholic beer, and the higher the score, the stronger the feeling. The results are shown in Tables 1-2.

Regarding "mild feeling", "fruity feeling" and "alcohol feeling", the scores of the beer-taste beverages of Test Example 1-1 were fixed as 1 point, 2 points and 1 point, respectively, and other points were used as the reference. The beer-taste beverage was evaluated. For "mild feeling" and "fruity feeling", beer-taste beverages with an evaluation score of 3.0 or higher were accepted.

As shown in Tables 1 and 2, the content of isoamyl acetate is 8 mg / L or less, and the content of ethanol is 0.04 v / v% or more and less than 0.75 v / v%, Test Example 1-. The beer-taste beverages of 3 to 1-4 and Test Examples 2-1 to 2-5 have evaluation scores of "mild feeling" and "fruity feeling" of 3.0 or more, and have a mild feeling and fruity feeling like beer-taste beverages. Was excellent. In addition, these beer-taste beverages had a high evaluation score of "alcohol feeling" and were also excellent in an appropriate alcoholic feeling like beer-taste beverages.

In addition to the above, in Test Examples 1-3 to 1-4 and Test Examples 2-2-2-5 in which the content ratio of ethyl acetate to isoamyl acetate (ethyl acetate / isoamyl acetate) is 2 or more and 80 or less. The beer-taste beverage had higher evaluation scores of "mild feeling" and "fruity feeling", and was more excellent in the mild feeling and fruity feeling like beer-taste beverage.

[Test Example 2]
[Preparation of beer-taste beverage]
Ethyl acetate, isoamyl acetate, propylene glycol, spirits (alcohol content: 65.5 degrees), fructose-dextrose liquid sugar, acidulant, bitterness, caramel color and water are mixed so as to have the composition shown in Table 3, and carbonated water. The gas pressure was adjusted to 2.3 kg / cm ² and filled in a container to prepare a beer-taste beverage (beer-taste non-alcoholic beverage) of Test Examples 3-1 to 2-3.

The prepared beer-taste beverage was subjected to sensory evaluation in the same manner as in Test Example 1. Regarding "mild feeling", "fruity feeling" and "alcohol feeling", the scores of the beer-taste beverages of Test Example 1-1 were fixed as 1, 2, and 1 points, respectively, and other beers were used as the reference. The taste beverage was evaluated. The results are shown in Table 3.

As shown in Table 3, the beer of Test Example 3-2, wherein the content of isoamyl acetate is 8 mg / L or less and the content of ethanol is 0.04 v / v% or more and less than 0.75 v / v%. The taste beverage was excellent in a mild feeling and a fruity feeling like a beer taste beverage even when various additives were contained. In addition, it was also excellent in a moderate alcoholic feeling that is typical of beer-taste beverages.

Claims (5)

Contains isoamyl acetate, ethanol and propylene glycol,
The content of the isoamyl acetate is 8 mg / L or less, and the content is 8 mg / L or less.
A beer-taste beverage having an ethanol content of 0.04 v / v% or more and less than 0.75 v / v%. The beer-taste beverage according to claim 1, wherein the content of propylene glycol is 900 mg / L or less. The beer-taste beverage according to claim 1 or 2, wherein the content ratio of ethyl acetate to isoamyl acetate (ethyl acetate / isoamyl acetate) is 2 or more and 80 or less. The beer-taste beverage according to any one of claims 1 to 3, wherein the ethanol content is less than 0.50 v / v%. Beer-taste beverages include isoamyl acetate of 8 mg / L or less, ethanol of 0.04 v / v% or more and less than 0.75 v / v%, and propylene glycol. How to improve the mildness and fruitiness of.