JP6917488B2 - Beer taste beverage - Google Patents

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.

On the other hand, 4-vinylguaiacol is known as an off-flavor of alcoholic beverages such as beer, wine, sake, and shochu (for example, Non-Patent Document 1).

International Publication No. 2004/018612

N-Lib Liquor Research Institute Public Relations Magazine, Published by Incorporated Administrative Agency Liquor Research Institute, March 31, 2016, No. 29

Beer-taste non-alcoholic beverages still have room for improvement in flavor. On the other hand, the effect of combining a small amount of ethanol and 4-vinylguaiacol on the flavor of beer-taste non-alcoholic 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 aroma like a beer-taste beverage while suppressing the chemical taste.

The present inventors have stated that a beer-taste non-alcoholic beverage containing a specific amount of 4-vinylguaiacol and a specific amount of ethanol suppresses the chemical taste and improves the mildness of the aroma typical of beer-taste beverages. I found it. The present invention is based on this novel finding.

The present invention contains 4-vinylguaiacol and ethanol, the content of the 4-vinylguaiacol is 10 μg / L or more and 400 μg / L or less, and the ethanol content is 0.005 v / v% or more and 0. For beer-taste beverages that are less than .50 v / v%.

Since the beer-taste beverage according to the present invention contains a specific amount of 4-vinylguaiacol and a specific amount of ethanol in combination, the chemical taste is suppressed and the mild aroma of the beer-taste beverage is excellent.

The beer-taste beverage may contain propylene glycol and glycerin in an amount of 0 mg / L or more and 9000 mg / L or less, respectively. As a result, the effect of the present invention is further exhibited.

The beer-taste beverage may have a propylene glycol content of more than 0 mg / L and 9000 mg / L or less, or a glycerin content of more than 0 mg / L and 9000 mg / L or less. As a result, the chemical taste is further suppressed, and the mildness of the aroma, which is typical of beer-taste beverages, becomes remarkably excellent.

In the beer-taste beverage, the content of 4-vinylguaiacol may be 80 μg / L or more and 250 μg / L or less. As a result, the effect of the present invention is further exhibited.

The present invention also includes a beer-taste beverage containing 10 μg / L or more and 400 μg / L or less of 4-vinylguaiacol, and 0.005 v / v% or more and less than 0.50 v / v% of ethanol. It also relates to a method of reducing the chemical taste of beer-taste beverages and improving the mildness of the aroma.

According to the present invention, it is possible to provide a beer-taste beverage (beer-taste non-alcoholic beverage) having an excellent mild aroma like a beer-taste beverage while suppressing the chemical taste. According to the present invention, it is also possible to provide a method for reducing the chemical taste of a beer-taste beverage and improving the mildness of the aroma.

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 4-vinylguaiacol and ethanol, the content of 4-vinylguaiacol is 10 μg / L or more and 400 μg / L or less, and the ethanol content is 0.005 v /. It is v% or more and less than 0.50 v / v%. Since the beer-taste beverage according to the present embodiment contains a specific amount of 4-vinylguaiacol and a specific amount of ethanol in combination, the chemical taste is suppressed and the mild aroma of the beer-taste beverage is excellent.

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 4-vinylguaiacol content of the beer-taste beverage according to the present embodiment may be 10 μg / L or more and 400 μg / L or less. From the viewpoint of suppressing the chemical taste and further improving the mildness of the aroma typical of beer-taste beverages, the 4-vinylguaiacol content of the beer-taste beverage according to the present embodiment is 15 μg / L or more and 20 μg / L or more. , 25 μg / L or more, 30 μg / L or more, 35 μg / L or more, 40 μg / L or more, 45 μg / L or more, 50 μg / L or more, 55 μg / L or more, 60 μg / L or more, 65 μg / L or more, 70 μg / L or more , 75 μg / L or more, 80 μg / L or more, 100 μg / L or more, or 150 μg / L or more. From the same viewpoint, the 4-vinylguaiacol content of the beer-taste beverage according to the present embodiment is 375 μg / L or less, 350 μg / L or less, 325 μg / L or less, 300 μg / L or less, 275 μg / L or less, or 250 μg / L or less. It may be L or less.

The 4-vinylguaiacol content of the beer-taste beverage according to the present embodiment may be, for example, 25 μg / L or more and 400 μg / L or less. When the 4-vinylguaiacol content is within this range, the effect according to the present invention is further exhibited. From the same viewpoint, the 4-vinylguaiacol content of the beer-taste beverage according to the present embodiment may be, for example, 40 μg / L or more and 350 μg / L or less, and 60 μg / L or more and 300 μg / L or less. It may be 80 μg / L or more and 250 μg / L or less, or 150 μg / L or more and 250 μg / L or less.

The 4-vinylguaiacol content of the beer-taste beverage can be measured by, for example, the SPME-GC-MS method, and the quantification is preferably carried out by the standard addition method.

The 4-vinyl guaiacol content of the beer-taste beverage according to the present embodiment is, for example, a method of adding 4-vinyl guaiacol so that the content is within the above range when producing a beer-taste beverage by a conventional method, 4-. A method of appropriately selecting a raw material type (for example, malt type) in which the content of vinyl guaiacol is high or low, yeast having a high or low ability to produce 4-vinyl guaiacol (for example, 4-vinyl guaiacol production ability) The amount of 4-vinylguaiacol produced by the method of fermenting using yeast (yeast obtained by screening yeast using Can be adjusted by a method of controlling the above and a method of arbitrarily combining these. In the method of adding 4-vinyl guaiacol, 4-vinyl guaiacol itself may be added, or a fragrance composition containing 4-vinyl guaiacol may be added.

The ethanol content (alcohol content) of the beer-taste beverage according to the present embodiment may be 0.005 v / v% or more and less than 0.50 v / v%. From the viewpoint that the effect of the present invention is further exhibited, the ethanol content of the beer-taste beverage according to the present embodiment is 0.01 v / v% or more, 0.02 v / v% or more, 0.03 v / v%. 0.04v / v% or more, 0.05v / v% or more, 0.06v / v% or more, 0.07v / v% or more, 0.08v / v% or more, 0.09v / v% or more, It may be 0.10 v / v% or more, 0.15 v / v% or more, 0.20 v / v% or more, or 0.25 v / v% or more. From the same viewpoint, the ethanol content of the beer-taste beverage according to the present embodiment may be 0.45 v / v% or less, 0.40 v / v% or less, or 0.35 v / v% or less.

The ethanol content of the beer-taste beverage according to the present embodiment may be, for example, 0.03 v / v% or more and 0.45 v / v% or less. The effect of the present invention is more prominent. From the same viewpoint, the ethanol content of the beer-taste beverage according to the present embodiment may be 0.10 v / v% or more and 0.40 v / v% or less, and 0.20 v / v% or more and 0.35 v / v. It may be less than or equal to%.

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 the present embodiment may or may not contain propylene glycol. When the beer-taste beverage according to the present embodiment contains propylene glycol, the propylene glycol content is preferably more than 0 mg / L and 9000 mg / L or less. When the propylene glycol content is within this range, the chemical taste is further suppressed, and the mildness of the aroma, which is typical of beer-taste beverages, is remarkably excellent. From the same viewpoint, the propylene glycol content is 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more. , 90 mg / L or more, or 100 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, or 2000 mg / L It may be:

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 glycerin. When the beer-taste beverage according to the present embodiment contains glycerin, the glycerin content is preferably more than 0 mg / L and 9000 mg / L or less. When the glycerin content is within this range, the chemical taste is further suppressed, and the mildness of the aroma, which is typical of beer-taste beverages, is remarkably excellent. From the same viewpoint, the glycerin content is 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, It may be 90 mg / L or more, or 100 mg / L or more, and may be 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, or 2000 mg / L or less. May be.

The glycerin content of beer-taste beverages can be measured, for example, by the GC-MS method.

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

When the beer-taste beverage according to the present embodiment contains at least one selected from propylene glycol and glycerin, the total content of propylene glycol and glycerin (if only one of them is contained, the content thereof). Is preferably more than 0 mg / L and 9000 mg / L or less. The total content of propylene glycol and glycerin (if only one of them is contained, the content thereof) is 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, or 100 mg / L or more, 8000 mg / L or less, 7000 mg / L or less, 6000 mg / L or less, 5000 mg / L or less, It may be 4000 mg / L or less, 3000 mg / L or less, or 2000 mg / L or less.

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, succinic 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 includes, for example, water, 4-vinylguaiacol, alcohol (for example, alcohol for raw materials, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and if necessary. , Propylene glycol, glycerin and / or various additives (eg, colorants, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts, etc.), including a compounding step of blending into the raw material tank. .. The compounding step can be carried out according to a conventional method, except that the contents of 4-vinylguaiacol and ethanol, and if necessary, propylene glycol and glycerin are adjusted within the above ranges. The 4-vinyl guaiacol may be blended with 4-vinyl guaiacol itself, or may be blended as a fragrance composition containing 4-vinyl guaiacol.

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 4-vinylguaiacol can be adjusted, for example, by adding 4-vinylguaiacol 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, a method of appropriately selecting a raw material type (for example, malt type) in which the content of 4-vinylguaiacol is high or low, yeast having a high or low ability to produce 4-vinylguaiacol (for example, 4-) 4-Vinyl by a method of fermenting using (yeast obtained by screening yeast using vinyl guaiacol production ability as an index) and control of the preparation process (for example, temperature setting of saccharification process, addition of enzyme, adjustment of boiling time, etc.) The content of 4-vinylguaiacol may be adjusted by a method of controlling the amount of guaiacol produced.

The 4-vinyl guaiacol added to the raw material liquid may be 4-vinyl guaiacol itself, or may be a fragrance composition containing 4-vinyl guaiacol or the like.

[How to reduce the chemical taste of beer-taste beverages and improve the mildness of the aroma]
The beer-taste beverage according to the present embodiment has the effect of suppressing the chemical taste and improving the mildness of the aroma typical of the beer-taste beverage. Therefore, as one embodiment of the present invention, the beer-taste beverage contains 4-vinylguaiacol in an amount of 10 μg / L or more and 400 μg / L or less, and ethanol in an amount of 0.005 v / v% or more and less than 0.50 v / v%. A method of reducing the chemical taste of a beer-taste beverage and improving the mildness of the aroma (the mildness of the aroma typical of a beer-taste beverage) is provided. 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 A]
[Preparation of beer-taste beverage]
4-Vinylguaiacol, propylene glycol, glycerin, spirits (alcohol content: 65.5 degrees) and water are mixed so as to have the compositions shown in Tables 1 to 3, and filled in a container to taste the beer of Test Examples 1 to 18. Beverages (beer-taste non-alcoholic beverages) were prepared.

〔sensory evaluation〕
For the prepared beer-taste beverage, sensory evaluation was performed on the evaluation items of "strength of chemical taste" and "gentle aroma like beer-taste beverage (hereinafter, also referred to as" mild aroma ")". 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.

"Strength of chemical taste" is a sensation of feeling the chemical odor derived from 4-vinylguaiacol as a taste, and the higher the score, the stronger the feeling. That is, the "strength of chemical taste" means that the lower the score, the more preferable. "Gentleness of aroma like beer-taste beverage" is a sensation of not feeling a pungent odor while feeling a soft scent of moderate strength as a beer-taste beverage, and the higher the score, the stronger the feeling.

Regarding "strength of chemical taste" and "mild aroma", the scores of the beer-taste beverages of Test Example 7 were fixed as 1 point and 2 points, respectively, and other beer-taste beverages were evaluated based on these. .. For "strength of chemical taste", beer-taste beverages with an evaluation score of 3.0 or less were accepted. For "gentle aroma", beer-taste beverages with an evaluation score of 3.0 or higher were accepted.

As shown in Tables 1 and 2, the content of 4-vinylguaiacol is 10 μg / L or more and 400 μg / L or less, and the ethanol content is 0.005 v / v% or more and less than 0.50 v / v%. The beer-taste beverages of Test Examples 2 to 4 and 8 to 10 were excellent in the mildness of the aroma, which is typical of beer-taste beverages, while suppressing the chemical taste. Further, as shown in Table 2, when the ethanol content is constant, the beer-taste beverages of Test Examples 4 and 9 in which the content of 4-vinylguaiacol is 80 μg / L or more and 250 μg / L or less have these effects. Was more prominent.

As shown in Table 3, the beer-taste beverages of Test Examples 13 to 14 and 16 to 17, further containing propylene glycol or glycerin in addition to 4-vinylguaiacol and ethanol, and the content thereof is 9000 mg / L or less. The chemical taste was further suppressed, and the mildness of the aroma, which is typical of beer-taste beverages, was remarkably excellent.

[Test Example B]
[Preparation of beer-taste beverage]
4-Vinyl guaiacol, 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 4, and the gas pressure is adjusted with carbonated water. The content was adjusted to 2.3 kg / cm ² and filled in a container to prepare beer-taste beverages (beer-taste non-alcoholic beverages) of Test Examples 19 to 20.

The prepared beer-taste beverage was subjected to sensory evaluation in the same manner as in Test Example 1. Regarding "strength of chemical taste" and "mild aroma", the scores of the beer-taste beverages of Test Example 7 were fixed as 1 point and 2 points, respectively, and other beer-taste beverages were evaluated based on these. .. The results are shown in Table 4.

As shown in Table 4, the test in which the content of 4-vinylguaiacol is 10 μg / L or more and 400 μg / L or less, and the ethanol content is 0.005 v / v% or more and less than 0.50 v / v%. The beer-taste beverage of Example 19 was excellent in the mildness of the aroma, which is typical of beer-taste beverages, while suppressing the chemical taste even when various additives were contained.

Claims (4)

Contains 4-vinylguaiacol and ethanol,
The content of 4-vinylguaiacol is 80 μg / L or more and 250 μg / L or less.
A beer-taste beverage having an ethanol content of 0.005 v / v% or more and less than 0.50 v / v%. The beer-taste beverage according to claim 1, wherein the contents of propylene glycol and glycerin are 0 mg / L or more and 9000 mg / L or less, respectively. The beer-taste beverage according to claim 1 or 2, wherein the content of propylene glycol is more than 0 mg / L and 9000 mg / L or less, or the content of glycerin is more than 0 mg / L and 9000 mg / L or less. Beer taste A beer taste including containing 4-vinylguaiacol in an amount of 80 μg / L or more and 250 μg / L or less and ethanol in an amount of 0.005 v / v% or more and less than 0.50 v / v%. A method of reducing the chemical taste of beverages and improving the mildness of the aroma.