JP7182405B2 - Beer-taste beverage, method for producing beer-taste beverage, and method for improving drinking feeling of beer-taste beverage - Google Patents

Description

The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the feeling of drinking a beer-taste beverage.

Many types of beer-taste beverages and production methods thereof have been proposed to meet the diverse tastes of drinkers.

For example, Patent Document 1 describes a fermented malt beverage that is beer and has a carbon dioxide gas concentration of 0.65 to 0.71 w/w% (excluding fermented malt beverages containing vegetable juice).
Patent Document 1 describes that this beer can achieve both an increase in carbonated feeling and a refreshing feeling.

Japanese Patent No. 6374639

The present inventors have found that there is a strong need in the current market for beverages with enhanced refreshing Sure-Sure feeling based on dissolved gas.
As a result of detailed studies on high gas pressure beer-taste beverages, the present inventors found that the method of simply increasing the gas pressure, as in Patent Document 1, is not suitable for beer-taste beverages (consumption It was confirmed that it does not become the feeling that a person feels when drinking.

Specifically, the present inventor found that when consumers drink beer-taste beverages with increased gas pressure, they can feel a tingling “stimulation that spreads in the mouth” that is different from the refreshing sure-sure feeling based on dissolved gas. confirmed.
Also, when drawing the flavor curve of a normal beer-taste beverage (horizontal axis: time, vertical axis: intensity of taste), it is possible to draw a mountain-shaped curve, but when the gas pressure of the beer-taste beverage increases, The present inventors have confirmed that this curve gives a jagged feeling (like a series of sharp notches), that is, the smoothness is reduced.

Therefore, an object of the present invention is to provide a beer-taste beverage with reduced stimulation in the mouth and enhanced smoothness, a method for producing a beer-taste beverage, and a method for improving the feeling of drinking a beer-taste beverage.

The above problems can be solved by the following means.
[1] A beer-taste beverage having a gas pressure of 2.7 kg/cm ² or more and a linalool content of 25.0 ppb or more.
[2] A method for producing a beer-taste beverage, comprising the steps of: setting the gas pressure to 2.7 kg/cm ² or more; and setting the linalool content to 25.0 ppb or more.
[3] A method for improving the feeling of drinking of a beer-taste beverage having a gas pressure of 2.7 kg/cm ² or more, which reduces irritation spreading in the mouth and enhances smoothness, wherein the beer-taste beverage has a linalool content of 25. A method for improving drinking feeling of a beer-taste beverage having a content of 0 ppb or more.

The beer-taste beverage according to the present invention reduces irritation spreading in the mouth and enhances smoothness.
INDUSTRIAL APPLICABILITY The method for producing a beer-taste beverage according to the present invention can produce a beer-taste beverage with reduced irritation that spreads in the mouth and enhanced smoothness.
The method for improving the feeling of drinking a beer-taste beverage according to the present invention can reduce the irritation spreading in the mouth of the beer-taste beverage and enhance the smoothness.

EMBODIMENT OF THE INVENTION Hereinafter, the form (this embodiment) for enforcing the beer taste drink which concerns on this invention, the manufacturing method of a beer taste drink, and the drinking feeling improvement method of a beer taste drink is demonstrated.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment is a beverage having a gas pressure of a predetermined value or more and a linalool content of a predetermined value or more.
Here, the beer-taste beverage is also called a beer-like (style) beverage, and is a beverage that tastes like beer, that is, gives the drinker the feeling of drinking beer. Needless to say, the beer-taste beverage includes beer.

(gas pressure)
The gas pressure of the beer-taste beverage according to this embodiment is equal to or higher than a predetermined value. Further, this "gas pressure" is specifically the gas pressure at 20° C. and serves as an indicator of the amount of gas (carbon dioxide gas, nitrogen gas, oxygen gas, etc.) contained in the beverage.
Beer-taste beverages with high gas pressure (hereinafter referred to as "high-gas-pressure beer-taste beverages" as appropriate) have a strong stimulus (tingling sensation) that spreads in the mouth when consumers drink the beverage, and also have a beer-like flavor. becomes harsh as a whole, and the smoothness is reduced. In addition, high-gas-pressure beer-taste beverages tend to be filled with foam in the mouth, making it difficult to swallow.

The gas pressure of the beer-taste beverage according to the present embodiment is preferably 2.7 kg/cm ² or higher (0.265 MPa or higher), 2.9 kg/cm ² or higher, 3.2 kg/cm ² or higher, 3.4 kg/cm 2 or higher. ² or more is more preferable. When the gas pressure is equal to or higher than a predetermined value, not only does the beverage meet the needs of the market with an enhanced refreshing and sure-sure feeling, but also the problem of the present invention (reduction of irritation spreading in the mouth and smoothness) becomes clearer. Become. Further, when the gas pressure is equal to or higher than a predetermined value, other problems (bubbles in the mouth) become clearer.
Although the upper limit of the gas pressure of the beer-taste beverage according to the present embodiment is not particularly limited, for example, 10.0 kg/cm ² or less, 6.0 kg/cm ² or less, 5.0 kg/cm ² or less, 4.0 kg/cm ² or less, less than 4.0 kg/cm ² , 3.8 kg/cm ² or less, 3.6 kg/cm ² or less.

The gas pressure of the beer-taste beverage according to the present embodiment can be adjusted, for example, by the degree of fermentation, or by adding gas after fermentation (addition of carbon dioxide gas, nitrogen gas, oxygen gas, etc.). can also
The gas pressure of beer-taste beverages is, for example, 8.21 gas pressure of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee] edited in 2013). can be measured by the method described in

(linalool)
The beer-taste beverage according to this embodiment may contain linalool. And this "linalool" is a kind of monoterpene alcohol.
As described above, high gas pressure beer-taste beverages have too strong a stimulus that spreads in the mouth, and the smoothness is reduced. In addition, it is possible to reduce irritation spreading in the mouth and enhance smoothness.
In addition, linalool not only improves the above-mentioned foam retention in the mouth provided by high gas pressure beer-taste beverages, but also affects the sticky taste and sharpness felt on the tongue when drinking the beverage.

The content of linalool in the beer-taste beverage according to the present embodiment is preferably 25.0 ppb (μg/L) or more, and is 26.0 ppb or more, 27.0 ppb or more, 28.0 ppb or more, 29.0 ppb or more, and 30.0 ppb. The above is more preferable. When the linalool content is equal to or higher than the predetermined value, it is possible to reduce irritation spreading in the mouth and enhance smoothness. In addition, when the content of linalool is a predetermined value or more, it is possible to exhibit effects such as reduction of foam buildup in the mouth, reduction of sticky taste on the tongue, and enhancement of sharpness. The content of linalool may be 40.0 ppb or more, 45.0 ppb or more, or 50.0 ppb or more.
The content of linalool in the beer-taste beverage according to the present embodiment is preferably 500.0 ppb or less, 300.0 ppb or less, 200.0 ppb or less, 150.0 ppb or less, 100.0 ppb or less, 70.0 ppb or less, and 60.0 ppb. Below, 50.0 ppb or less, 40.0 ppb or less, and 35.0 ppb or less are more preferable. When the content of linalool is equal to or less than a predetermined value, each effect can be exhibited firmly.

The linalool content of the beer-taste beverage according to the present embodiment can be prepared, for example, by the amount of linalool to be added, or the type, amount, processing state, addition method of hops to be used (timing of addition to wort etc.).
The content of linalool in beer-taste beverages can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

(iso-alpha acid)
The beer-taste beverage according to the present embodiment may contain iso alpha acid. The "iso-α-acids" are isomerized α-acids (humulones, adhumulones, cohumulones, posthumulones, prehumulones, etc.) that are bitter components contained in hops.
By specifying the content of iso-α acids in beer-taste beverages, the effects of linalool and ethyl acetate described later (reduction of foam buildup in the mouth, reduction of irritation spreading in the mouth, enhancement of smoothness, reduction of unpleasant taste sticky on the tongue, enhancement of sharpness) can be exhibited more reliably.

The iso-α acid content of the beer-taste beverage according to the present embodiment is preferably 5.0 ppm (mg/L) or more, 10.0 ppm or more, 11.0 ppm or more, 12.0 ppm or more, 13.0 ppm or more, 14 0 ppm or more, more preferably 15.0 ppm or more. When the content of the iso-α-acid is equal to or higher than the predetermined value, each effect can be exhibited more reliably.
The iso-α acid content of the beer-taste beverage according to the present embodiment is preferably 50.0 ppm or less, more preferably 40.0 ppm or less, 30.0 ppm or less, 25.0 ppm or less, 20.0 ppm or less, and 18.0 ppm or less. preferable. When the content of the iso-α-acid is equal to or less than the predetermined value, each of the above-described effects can be exhibited firmly.

The iso-α acid content of the beer-taste beverage according to the present embodiment can be adjusted, for example, by adjusting the amount of hops added when boiling the wort, the length of time for boiling after adding hops, and the like. but can also be prepared by the addition of iso-alpha acids.
In addition, the content of iso-α acids in beer-taste beverages is, for example, 8 of the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of the Beer Brewers Association [Analysis Committee], revised in 2013). .25 iso-α acid--HPLC method--.

(Ethyl acetate)
The beer-taste beverage according to this embodiment may contain ethyl acetate. And this "ethyl acetate" is an ester obtained by condensing acetic acid and ethanol.
High gas pressure beer-taste beverages, as described above, cause foam build-up in the mouth. It is possible to greatly reduce foam build-up.
In addition, ethyl acetate not only improves other problems (irritation that spreads in the mouth, reduction of smoothness) with high gas pressure beer-taste beverages, but also has a sticky taste on the tongue that you feel when you drink the beverage. It also affects sharpness.

The content of ethyl acetate in the beer-taste beverage according to the present embodiment is preferably 30.0 ppm (mg/L) or more, more preferably 31.0 ppm or more, 32.0 ppm or more, 33.0 ppm or more, and 34.0 ppm or more. . When the content of ethyl acetate is equal to or higher than the predetermined value, it is possible to reduce foam build-up in the mouth. In addition, when the content of ethyl acetate is a predetermined value or more, it is possible to exhibit effects such as reduction of irritation spreading in the mouth, enhancement of smoothness, reduction of off-flavour sticky on the tongue, and enhancement of sharpness. The content of ethyl acetate may be 35.0 ppm or more, 40.0 ppm or more, 45.0 ppm or more, 50.0 ppm or more, 60.0 ppm or more, or 65.0 ppm or more.
The content of ethyl acetate in the beer-taste beverage according to the present embodiment is preferably 150.0 ppm or less, 100.0 ppm or less, 80.0 ppm or less, 70.0 ppm or less, 60.0 ppm or less, 50.0 ppm or less, 40.0 ppm or less. 0 ppm or less and 38.0 ppm or less are more preferable. Ethyl acetate content of less than a predetermined value provides various effects (reduction of foam buildup in the mouth, reduction of irritation spreading in the mouth, enhancement of smoothness, reduction of sticky taste on the tongue, enhancement of sharpness). can be strongly demonstrated.

The content of ethyl acetate in the beer-taste beverage according to the present embodiment can be adjusted, for example, by adjusting the amount of ethyl acetate to be added. It can also be prepared by adjusting the dissolved oxygen content and amino acid content of (wort, stock solution).
The content of ethyl acetate in beer-taste beverages is, for example, " 8.22 Low-boiling-point aroma components” can be measured using a gas chromatograph with an FID detector (device name: Agilent 6890 gas chromatograph).

(alcohol)
The alcohol content of the beer-taste beverage according to the present embodiment is not particularly limited, but is, for example, 1% (v/v%) or more, 2% or more, 3% or more, 4% or more, 5% or more, 10 v/v% or less, 9 v/v% or less, 8 v/v% or less, 7% or less, 6% or less.
In the present specification, alcohol means ethanol unless otherwise specified. The alcohol content of the beer-taste beverage can be measured, for example, based on the National Tax Agency prescribed analysis method (instruction) 3 sake 3-4 alcohol content (vibration densimeter method).

The alcohol of the beer-taste beverage according to the present embodiment is alcohol obtained by fermenting cereals such as malt and wheat, beans, or potatoes as part of the raw material (that is, alcohol derived from fermentation). Although it is preferable to add distilled alcohol, it may be constituted by adding distilled alcohol or only by adding distilled alcohol.
In the beer-taste beverage according to the present embodiment, the lower limit of the alcohol content based on the fermentation-derived alcohol is not particularly limited, but for example, 1% or more, 1.5% or more, 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more. By containing more fermentation-derived components (fermentation-derived alcohol), a more balanced flavor can be obtained.

Distilled alcohols include various spirits such as shochu, brandy, vodka, whiskey, barley spirits (for example, barley spirits and wheat spirits), raw material alcohols, and the like. Distilled alcohol may be used alone or in combination of two or more. In this specification, "spirits" refers to spirits that are distilled liquor, and may differ from spirits under the Liquor Tax Law.

(malt ratio: raw material)
Although the malt ratio of the beer-taste beverage according to the present embodiment is not particularly limited, for example, 25% (% by weight) or more, 50% or more, 67% or more, 70% or more, 80% or more, 90% or more, 100% 90% or less, 80% or less, 70% or less, or 66% or less.
Here, the "malt ratio" is, in detail, the ratio of the weight of malt to the total weight of ingredients other than water and hops among the raw materials used in the production of beer-taste beverages. In addition, malt is obtained by removing the roots after germinating and roasting barley. Wheat includes barley, wheat, rye, oat and the like, and barley is preferred.

(Wheat: raw material)
The beer-taste beverage according to this embodiment may contain wheat as a raw material. Barley means ungerminated barley, and includes barley, wheat, rye, oat, etc., with barley being preferred.
In addition, in the beer-taste beverage according to the present embodiment, the content ratio of wheat (especially barley) in the raw material (the ratio of the weight of wheat to the total weight of the raw materials other than water and hops) is not particularly limited. For example, less than 50%, 40% or less, 30% or less, 25% or less, 20% or less, 10% or less, 5% or less, 5% or more, 10% or more, 20% or more, 25% or more, 30% 40% or more.

(Sugars: raw materials)
The beer-taste beverage according to the present embodiment may contain sugars (sugar raw materials) as raw materials. The saccharides (sugar raw materials) are not particularly limited as long as they are those stipulated in Article 3 of the Liquor Tax Law dated June 25, 1999. Moreover, the saccharides may be at least one selected from the group consisting of monosaccharides, disaccharides and trisaccharides, and may further include tetrasaccharides or higher saccharides. Monosaccharides include, for example, glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of disaccharides include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose and the like. Examples of trisaccharides include maltotriose, isomaltotriose, raffinose and the like. Examples of tetrasaccharides or higher sugars include stachyose and maltotetraose. The form of the saccharide may be, for example, powder, granule, paste, liquid, or the like. Liquid sugars may be, for example, liquid sugars such as high-fructose liquid sugar, fructose-glucose liquid sugar, high-fructose liquid sugar, and sugar-mixed isomerized liquid sugar. The sugar may be granulated sugar or refined sugar.
In addition, in the beer-taste beverage according to the present embodiment, the content ratio of saccharides in the raw materials (the ratio of the weight of saccharides to the total weight of the raw materials other than water and hops) is not particularly limited, but for example, less than 50% , 40% or less, 30% or less, 20% or less, 10% or less, 5% or less, and 5% or more, 10% or more, 20% or more, 25% or more, 30% or more, 40% or more.

(Other goods: raw materials)
The beer-taste beverage according to the present embodiment includes, as raw materials, in addition to the above-described barley and sugars, rice, corn, kouriyan, potato, starch, fruit (dried or boiled fruit, or concentrated fruit juice including), coriander, bitters, colors and spices.
In addition, in the beer-taste beverage according to the present embodiment, the content ratio of each raw material listed before in the raw materials (the weight of the "total of each raw material listed before" in the total weight of the raw materials other than water and hops ratio) is not particularly limited, but is, for example, less than 50%, 40% or less, 30% or less, 20% or less, 10% or less, 5% or less, 5% or more, 10% or more, 20% or more, 25 % or more, 30% or more, or 40% or more.

(others)
The beer-taste beverage according to the present embodiment includes sweeteners, high-intensity sweeteners, antioxidants, flavors, acidulants, salts, dietary fibers, etc. that are usually blended as beverages as long as the desired effects of the present invention are not inhibited. (hereinafter referred to as "additives" as appropriate) can also be added. Examples of sweeteners that can be used include fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Acidulants include, for example, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid etc. can be used. Examples of salts include common salt, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, and trisodium citrate. be able to. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum decomposition products.
For each raw material described above, commercially available products can be used.

(Container-packed beer-taste beverage)
The beer-taste beverage according to this embodiment can be provided in various containers. By filling various containers with beer-taste beverages, quality deterioration due to long-term storage can be suitably prevented.
The container may be any container that can be sealed, and so-called can containers and barrel containers made of metal (such as aluminum or steel) can be applied. Also, as the container, a glass container, a PET bottle container, or the like can be applied. The capacity of the container is not particularly limited, and any currently distributed container can be applied. In addition, it is preferable to use a metal container because it can completely block gas, moisture and light and maintain stable quality at room temperature for a long period of time.

As described above, the beer-taste beverage according to the present embodiment has a gas pressure of a predetermined value or more and a linalool content of a predetermined value or more, so that the stimulation that spreads in the mouth is reduced and the smooth feeling is achieved. In addition to the enhancement, effects such as reduction of foam buildup in the mouth, reduction of sticky taste on the tongue, and enhancement of sharpness can be exhibited.

[Method for producing beer-taste beverage]
Next, a method for producing a beer-taste beverage according to this embodiment will be described.
The method for producing a beer-taste beverage according to the present embodiment includes a step of setting the gas pressure to a predetermined value or less, and a step of setting the linalool content to a predetermined value or more. Specifically, the fermentation pre-process and the fermentation step and a post-fermentation step.

(Pre-fermentation process)
In the pre-fermentation step, the malt described above is mixed with barley, sugars, other auxiliary raw materials, enzymes, and various additives as necessary to saccharify the raw materials to obtain a saccharified solution. Then, the wort obtained by appropriately filtering the saccharified liquid is optionally added with hops, boiled, cooled, and the like to prepare a pre-fermentation liquid.

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

The hops used in the pre-fermentation step are not particularly limited, and examples thereof include dried hops, hop pellets, and hop extracts. good.

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

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

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

(Post-fermentation process)
The post-fermentation step is a step of subjecting the post-fermentation liquid to a predetermined treatment to finally obtain a beer-taste beverage. The post-fermentation process includes, for example, filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Further, in the post-fermentation step, the post-fermentation liquid may be further subjected to microfiltration (so-called secondary filtration). Secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. In addition, it is good also as replacing with secondary filtration and sterilizing by heating a liquid after fermentation. The primary filtration, secondary filtration, and heating in the post-fermentation process can be performed with general equipment used when producing beer-taste beverages.
Note that the post-fermentation step includes the step of filling the container described above.

The gas pressure, linalool content, iso-α acid content, ethyl acetate content, etc. of the beer-taste beverage obtained by the post-fermentation process are within the predetermined range or above the predetermined value. Just do it. For example, in any of the steps, linalool, iso-α acid, and ethyl acetate may be added. An iso-alpha acid, ethyl acetate, or the like may be added, or a gas may be applied.

Note that the beer-taste beverage according to the present embodiment can also be produced without going through the fermentation process. That is, the beer-taste beverage according to this embodiment may be produced as a non-fermented beverage.
In this case, the method for producing a beer-taste beverage according to the present embodiment includes a mixing step (mixing process) and a post-treatment process for performing treatments such as filtration, sterilization, application of various gases, and filling into a container.

As described above, the method for producing a beer-taste beverage according to the present embodiment includes the step of increasing the gas pressure to a predetermined value or more and the step of increasing the linalool content to a predetermined value or more. It is possible to produce a beer-taste beverage that is less irritating and has an enhanced smoothness, and also exerts effects such as a reduction in foam retention in the mouth, a reduction in sticky taste on the tongue, and an enhancement in sharpness.

[Method for Improving Drinking Feel of Beer-Taste Beverage]
Next, a method for improving the feeling of drinking a beer-taste beverage according to this embodiment will be described.
The method for improving the drinking feeling of a beer-taste beverage according to the present embodiment is a drinking feeling-improving method that reduces the irritation that spreads in the mouth of the beer-taste beverage and enhances the smoothness. This is a method for setting the content to a predetermined value or more.
The content of each component and the like are the same as the values described in the above "beer-taste beverage".

As described above, in the method for improving the feeling of drinking a beer-taste beverage according to the present embodiment, the gas pressure of the beer-taste beverage is set to a predetermined value or more and the content of linalool is set to a predetermined value or more. In addition to reducing the stimulation that spreads in the mouth and enhancing the smoothness, it is also possible to exhibit effects such as reducing foam buildup in the mouth, reducing sticky taste on the tongue, and enhancing sharpness.

Next, the present invention will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that do not.

[Preparation of sample 0a]
Malt (pulverized barley malt), cornstarch, corn grits, rice, and water were put into a preparation tank so that the malt ratio was about 72% as raw materials, and a saccharified solution was produced by a conventional method. The resulting saccharified liquid was filtered to obtain wort. Hops were added to the obtained wort, the wort was boiled, the sediment was separated and removed, and then the wort was cooled. Beer yeast is added to the obtained pre-fermentation liquid (cold wort), fermented for a predetermined period, and carbon dioxide gas is added so that the gas pressure at 20° C. is 3.5 kg/cm ² , and the alcohol content is about 5.5 kg/cm 2 . A 6% beer-taste beverage (sample 0a, reference sample) was obtained.

[Preparation of samples 1 to 5]
Ethyl acetate and linalool were added to sample 0a, which is a reference sample, so that the contents of ethyl acetate and linalool were the values shown in the table to obtain beer-taste beverages (samples 1 to 5).
In addition, in order to confirm the influence based on ethyl acetate, samples 1 to 5 were kept constant except for the content of ethyl acetate.

[Preparation of Samples 6 to 9]
Beer-taste beverages (samples 6 to 9) were obtained by adding iso-α-acids and linalool to sample 0a, which is a reference sample, so that the contents of iso-α-acids and linalool were the values shown in the table.
Note that samples 6 to 9 were kept constant except for the iso-α-acid content in order to confirm the influence based on the iso-α-acid.

[Preparation of samples 10 to 13]
Linalool and ethyl acetate were added to sample 0a, which is a reference sample, so that the contents of linalool and ethyl acetate were the values shown in the table to obtain beer-taste beverages (samples 10 to 13).
In order to confirm the influence based on linalool, samples 10 to 13 were kept constant except for the content of linalool.

[Preparation of sample 0b]
The only difference from the manufacturing method of sample 0a is that carbon dioxide gas was applied so that the gas pressure at 20 ° C. was 2.9 kg / cm ² , and finally the beer-taste beverage (sample 0b, reference sample) got

[Preparation of sample 14]
Ethyl acetate and linalool were added to sample 0b, which is a reference sample, so that the contents of ethyl acetate and linalool were the values shown in the table to obtain a beer-taste beverage (sample 14).

[Preparation of sample 0c]
The only difference from the manufacturing method of sample 0a is that carbon dioxide gas was added so that the gas pressure at 20 ° C. was 3.2 kg / cm ² , and finally the beer-taste beverage (sample 0c, reference sample) got

[Preparation of sample 15]
Ethyl acetate and linalool were added to sample 0c, which is a reference sample, so that the contents of ethyl acetate and linalool were the values shown in the table to obtain a beer-taste beverage (sample 15).

[contents of the test]
For each sample produced by the above method, four selected panels with discriminating ability were evaluated according to the following evaluation criteria for "stimulation spreading in the mouth", "smoothness", "congestion of bubbles in the mouth", "tongue Sticky taste" and "sharpness" were independently scored on a scale of 1 to 5, and the average value was calculated.
All evaluations were made by drinking the samples.
In addition, all evaluations were made based on sample 0a (2 points).

(Stimulation that spreads in the mouth: evaluation criteria)
The stimulation spreading in the mouth was evaluated on a 5-point scale, with 5 points indicating "very weak stimulation spreading in the mouth" and 1 point "very strong stimulation spreading in the mouth". As for the evaluation of the stimulus that spreads in the mouth, the higher the score, the lower it is, and it can be determined that it is preferable.
The stimulus that spreads in the mouth is a tingling stimulus that you feel when you drink a beverage, and the stimulus is a stimulus produced by the synergistic action of beer-taste beverages (especially bitterness) and high gas pressure. It is assumed that it is different from the "exhilarating sure-sure feeling based on dissolved gas" played by general carbonated drinks.

(Smooth: evaluation criteria)
The smoothness was evaluated on a 5-point scale, with 5 points indicating "extremely smooth feeling" and 1 point indicating "not feeling smooth at all". As for the evaluation of smoothness, the higher the score, the stronger the smoothness, and it can be judged to be preferable.
When drawing the flavor curve of a normal beer-taste beverage (horizontal axis: time, vertical axis: intensity of taste), it is possible to draw a mountain-shaped curve, but when the gas pressure of the beer-taste beverage increases, You get the feeling that this curve is jagged (like a series of sharp notches). And "it feels very smooth" means that there is almost no jagged feeling in the flavor curve (no sharpness about the overall taste), and "it doesn't feel smooth at all". is when the jaggedness of the flavor curve due to high gas pressure does not seem to be reduced at all (when the overall taste is strongly perceived as pungent).

(How foam stays in the mouth: evaluation criteria)
Regarding the evaluation of the degree of foam filling in the mouth, evaluation was made on a 5-point scale, with 5 points for "very weak feeling of foam filling in mouth" and 1 point for "extremely strong feeling of foam filling in mouth". did. Then, regarding the evaluation of the degree of foam filling in the mouth, the higher the score, the lower the reduction, and it can be judged to be favorable.
The degree of foam retention in the mouth refers to the degree of foam retention in the mouth when drinking a beer-taste beverage with high gas pressure. Become.

(Unpleasant taste that sticks to the tongue: evaluation criteria)
Regarding the evaluation of the unpleasant taste sticky on the tongue, evaluation was made on a scale of 5, with 5 points indicating "no unpleasant taste sticky on the tongue" and 1 point indicating "no unpleasant taste sticky on the tongue". As for the evaluation of sticky taste on the tongue, the higher the score, the lower it is, and it can be judged that it is preferable.

(Sharpness: evaluation criteria)
The sharpness was evaluated on a scale of 5, with 5 points indicating "sharpness" and 1 point indicating "no sharpness". As for the evaluation of sharpness, the higher the score, the stronger it is, and it can be determined that it is preferable.
It should be noted that sharpness can be judged to be sharp when the flavor that remains after drinking a drink is quickly cut off (when the flavor disappears immediately), and when the flavor that remains after is not cut off (when the flavor remains dull) ) can be judged to be sharp.

Tables 1 to 4 show the evaluation results of each sample. "Gas pressure", "ethyl acetate", "iso-α-acid", and "linalool" in the table are indices and contents of the final product. In Table 4, the values listed under "Score difference from reference sample" are values calculated by "Evaluation points of predetermined sample" - "Evaluation points of reference sample".

(Examination of results)
From the results of samples 0a and 1 in Table 3, it was confirmed that when the content of linalool was equal to or higher than a predetermined value, irritation spreading in the mouth was reduced and smoothness was enhanced.
In addition, from the results of samples 0a, 1, 10 to 13 in Table 3, when the content of linalool is a predetermined value or more, the amount of foam in the mouth is reduced, the sticky taste on the tongue is reduced, and the sharpness is enhanced. It was also confirmed that

From the results of samples 0a and 6 to 9 in Table 2, when the content of iso-α acid is within a predetermined range, each effect of the present invention (reduction of foam buildup in the mouth, reduction of irritation spreading in the mouth, smoothness) It was confirmed that the enhancement of feeling, reduction of sticky taste on the tongue, and enhancement of sharpness) were sufficiently exhibited.

From the results of Samples 0a and 1 to 5 in Table 1, it was confirmed that when the content of ethyl acetate exceeded a predetermined value, the score for foam filling in the mouth increased sharply. That is, even if the gas pressure of the beer-taste beverage is high, when the content of ethyl acetate is equal to or higher than a predetermined value, foaming in the mouth is reduced, so that the beverage is easy to swallow. It has been found that it is possible to avoid the situation in which the merits such as smoothness peculiar to beverages are spoiled.
In addition, from the results of samples 0a and 1 to 5 in Table 1, when the content of ethyl acetate is equal to or higher than a predetermined value, irritation spreading in the mouth is reduced, smoothness is enhanced, and sticky taste on the tongue is reduced. It was also confirmed that sharpness was enhanced.

From the results of samples 14 and 15 in Table 4, if the gas pressure is a predetermined value or higher, each effect of the present invention (reduction of foam buildup in the mouth, reduction of irritation spreading in the mouth, enhancement of smoothness, smoothness on the tongue) It was confirmed that the reduction of sticky taste and the enhancement of sharpness) were sufficiently exhibited.

When comparing samples 14, 15, and 10 (samples differing only in gas pressure) in Table 4, at first glance, it seems that the lower the gas pressure, the better the results. However, when these samples are compared with the reference sample, specifically, the score difference between sample 14 and sample 0b, the score difference between sample 15 and sample 0c, and the score difference between sample 10 and sample 0a. Comparing the score difference, it was confirmed that the higher the gas pressure, the greater the degree of increase in score (Sample 10>Sample 15≧Sample 14).

Claims (5)

the gas pressure is 2.7 kg/cm ² or more,
A beer-taste beverage having a linalool content of 25.0 ppb or more. 2. The beer-taste beverage according to claim 1, wherein the iso-α acid content is 40.0 ppm or less. 3. The beer-taste beverage according to claim 1, wherein the malt ratio is 50% or more. A method for producing a beer-taste beverage, comprising the steps of: setting the gas pressure to 2.7 kg/cm ² or more; and setting the content of linalool to 25.0 ppb or more. A method for improving the drinking feeling of a beer-taste beverage having a gas pressure of 2.7 kg/cm ² or more, which reduces irritation spreading in the mouth and enhances smoothness,
A method for improving the drinking feeling of a beer-taste beverage, wherein the content of linalool in the beer-taste beverage is 25.0 ppb or more.