JP7340469B2 - beer taste drinks - Google Patents

Description

The present invention relates to beer-taste beverages.

In recent years, the market for beer-taste drinks (beer-taste non-alcoholic drinks) with an alcohol content of less than 1 v/v% has been expanding. Furthermore, various methods for producing beer-taste non-alcoholic beverages having flavor characteristics typical of beer-taste beverages have been disclosed. For example, Patent Document 1 discloses that beer and/or low-malt beer is diluted to have an alcohol concentration of less than 1 v/v%, and additives are added that impart beer-like characteristics visually and in flavor. 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 a range of 1 to 15 mg/L, and/or, A manufacturing method is disclosed, which comprises preparing raw materials so that the content of isoamyl acetate in the beverage is adjusted within the range of 0.5 to 10 mg/L, and adding a bitter component. There is.

International Publication No. 2004/018612 Japanese Patent Application Publication No. 2017-216891

However, the effect of combining trace amounts of ethanol and ethyl 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) that has an excellent mild feeling typical of a beer-taste beverage.

The present inventors have discovered that a beer-taste non-alcoholic beverage containing a specific amount of ethyl acetate and a specific amount of ethanol has an improved mild feeling characteristic of a beer-taste beverage. The present invention is based on this new finding.

The present invention contains ethyl acetate and ethanol, the content of the ethyl acetate is 1 mg/L or more and 80 mg/L or less, and the content of the ethanol is 0.005 v/v% or more and 0.75 v/v. %, and relates to a beer-taste beverage.

Since the beer-taste beverage according to the present invention contains a combination of a specific amount of ethyl acetate and a specific amount of ethanol, it has an excellent mild feeling typical of a beer-taste beverage.

The content of propylene glycol and glycerin in the beer-taste beverage may be 0 mg/L or more and 9000 mg/L or less, respectively. Thereby, the effects of the present invention are 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, it not only has a noticeably milder feel typical of a beer-taste beverage, but also has a moderate alcoholic feel typical of a beer-taste beverage, and also has excellent sharpness typical of a beer-taste beverage.

In the beer-taste beverage, the content of ethyl acetate may be 25 mg/L or more. This results in a product that is noticeably superior in the mild feeling typical of a beer-taste beverage, and also noticeably excellent in the moderate alcoholic feel typical of a beer-taste beverage.

In the beer-taste beverage, the content of ethanol may be less than 0.50 v/v%, and may be 0.05 v/v% or more and less than 0.50 v/v%. This results in an excellent mild taste typical of a beer-taste beverage, as well as a moderate alcoholic taste typical of a beer-taste beverage.

The present invention also provides a beer-taste beverage containing ethyl acetate of 1 mg/L or more and 80 mg/L or less, and ethanol of 0.005 v/v% or more and less than 0.75 v/v%. The present invention also relates to a method for improving the mildness of a flavored beverage.

According to the present invention, it is possible to provide a beer-taste beverage (beer-taste non-alcoholic beverage) that has an excellent mild feeling typical of a beer-taste beverage. According to the present invention, it is also possible to provide a method for improving the mildness of beer-taste beverages.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail. Note that the present invention is not limited to the following embodiments.

[Beer-taste beverage]
The beer-taste beverage according to the present embodiment contains ethyl acetate and ethanol, the content of ethyl acetate is 1 mg/L or more and 80 mg/L or less, and the content of ethanol is 0.005 v/v% or more and 0. Less than .75v/v%. Since the beer-taste beverage according to the present embodiment contains a combination of a specific amount of ethyl acetate and a specific amount of ethanol, it has an excellent mild feeling typical of a beer-taste beverage.

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

The ethyl acetate content of the beer-taste beverage according to the present embodiment may be 1 mg/L or more and 80 mg/L or less. From the viewpoint of further improving the mild feeling typical of a beer-taste drink, the ethyl acetate content of the beer-taste drink according to this embodiment is 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, 15 mg/L or more, 20 mg/L or more, 25 mg/L or more, 30 mg/L or more, or 35 mg/L or more It may be. From the same viewpoint, the ethyl acetate content of the beer-taste beverage according to the present embodiment is 75 mg/L or less, 70 mg/L or less, 65 mg/L or less, 60 mg/L or less, 55 mg/L or less, 50 mg/L or less, It may be 45 mg/L or less, or 40 mg/L or less.

The ethyl acetate content of the beer-taste beverage according to the present embodiment may be, for example, 3 mg/L or more and 80 mg/L or less. When the ethyl acetate content is within this range, in addition to the mild feel typical of a beer-taste beverage, the beverage also has an excellent moderate alcoholic feel typical of a beer-taste beverage. From the viewpoint of mildness and alcoholic feel, the ethyl acetate content of the beer-taste beverage according to the present embodiment may be, for example, 5 mg/L or more and 70 mg/L or less, and 10 mg/L or more and 60 mg/L or less. Often, it may be 25 mg/L or more and 55 mg/L or less, 30 mg/L or more and 50 mg/L or less, 35 mg/L or more and 45 mg/L or less, and 35 mg/L or more and 40 mg/L or less. It's good.

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

The ethyl acetate content of the beer-taste beverage according to the present embodiment can be determined, for example, by adding ethyl acetate so that the content falls within the above range when producing a beer-taste beverage by a conventional method; A method of appropriately selecting the raw material type or yeast type that increases or decreases the amount of ethyl acetate, a method of controlling the amount of ethyl acetate produced by controlling brewing conditions (for example, fermentation temperature and fermentation period, etc.), and any combination of these. It can be adjusted by the following method. In the method of adding ethyl acetate, for example, ethyl acetate itself may be added, or a fragrance composition containing ethyl acetate 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 0.75 v/v%. From the viewpoint of further improving the mild feeling characteristic of beer-taste beverages, the ethanol content of the beer-taste beverage according to this embodiment is 0.01 v/v% or more, 0.02 v/v% or more, and 0.03 v/v. % or more, 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 , or 0.10v/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%. , 0.40v/v% or less, or 0.30v/v% or less.

The ethanol content of the beer-taste beverage according to the present embodiment may be, for example, 0.04 v/v% or more and less than 0.50 v/v%. When the ethanol content is within this range, in addition to the mild feel typical of a beer-taste beverage, the beverage also has an excellent moderate alcoholic feel typical of a beer-taste beverage. From the viewpoint of mildness and alcoholic feel, the ethanol content of the beer-taste beverage according to the present embodiment may be 0.05 v/v% or more and less than 0.50 v/v%, and 0.06 v/v% or more and 0. It may be less than .50v/v%, may be 0.08v/v% or more and less than 0.50v/v%, and may be 0.10v/v% or more and less than 0.50v/v%.

The ethanol content of the beer-taste beverage according to the present embodiment may be, for example, 0.005 v/v% or more and less than 0.50 v/v%, and 0.005 v/v% or more and less than 0.05 v/v%. It's good. If the beer-taste beverage according to the present embodiment has an ethanol content within this range, the mild feeling typical of a beer-taste beverage will be sufficiently improved, so it can be prepared as a beer-taste beverage with a low alcohol content.

The ethanol content (alcohol content) of a beer-taste beverage can be measured, for example, based on the vibrating density meter 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, for example, adding alcohol, or may be adjusted within the above range by removing alcohol from the fermented liquid obtained by brewing. or these may be used in combination to adjust within the above range. The alcohol to be added is not particularly limited, and may be, for example, distilled alcohol (for example, raw alcohol, spirits, vodka), or fermented liquor obtained by brewing. There is no particular restriction on the method for removing alcohol from the fermented liquor obtained by brewing, and for example, it can be carried out according to conventional methods such as distillation and dialysis.

The beer-taste beverage according to this 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 mildness characteristic of a beer-taste beverage is markedly excellent, as well as the moderate alcoholic feel characteristic of a beer-taste beverage, and the sharpness characteristic of a beer-taste beverage. From the same point of view, 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, and 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 following.

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

The propylene glycol content of the beer-taste beverage according to the present embodiment 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, food additive, etc. containing propylene glycol.

The beer-taste beverage according to this 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 mildness typical of a beer-taste beverage is significantly superior, as well as the moderate alcoholic feel typical of a beer-taste beverage, and the sharpness typical of a beer-taste beverage. 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 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. It may be.

The glycerin content of the beer-taste beverage 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, for example, by adding glycerin. The glycerin to be added may be glycerin itself, or may be a flavor composition, food additive, etc. containing glycerin.

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) 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) 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, It may be 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, and 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 barley raw material as a raw material, or may not contain barley raw material as a raw material. In this specification, the wheat raw material refers to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, oats, oats, pigeons, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. Barley extract is obtained by extracting barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to this embodiment may contain hops as a raw material, or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and also include processed hop products such as raw hops, hexahops, tetrahops, and iso-ized hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (ratio of malt to 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% by weight or more. It may be at least 80% by weight, at least 90% by weight, at least 95% by weight, at least 99% by weight, or at least 100% by weight. Further, 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 does not contain colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc., which are usually added to beverages, to the extent that the effects of the present invention are not impaired. May contain. Examples of the coloring agent include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosuccinic acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, sodium DL-malate. I can do it. Examples of the salts include common 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, 1.0 or more, 2.0 or more, 3 It may be greater than or equal to .0, greater than or equal to 4.0, greater than or equal to 5.0, or greater than or equal to 10.0. The bitterness value of the beer-taste beverage according to this embodiment is determined from "8. It can be measured by the method described in 15 Bitterness Value. The bitterness value can be appropriately set within the above range, for example, by adjusting the type and amount of raw materials used.

The beer-taste beverage according to this embodiment may be non-foaming or foamable. 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 less than 0.049 MPa (0.5 kg/cm 2 ). 5kg/cm ² ) or more. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. The container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that 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.

The beer-taste beverage according to the present embodiment may be produced, for example, by mixing raw materials (method by blending), or may be produced through fermentation using yeast or the like.

The production method according to one embodiment includes, for example, water, ethyl acetate, alcohol (e.g., raw alcohol, distilled alcohol such as spirits and vodka, fermented liquor obtained by brewing), and, if necessary, propylene. It includes a blending step of blending glycol, glycerin, and/or various additives (for example, colorants, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc.) into a raw material tank. The blending step can be carried out according to a conventional method, except that the contents of ethyl acetate and ethanol, and if necessary propylene glycol and glycerin, are adjusted within the above ranges. Ethyl acetate may be blended as ethyl acetate itself, or may be blended as a flavor composition or food additive containing ethyl acetate.

The manufacturing method according to the present embodiment includes a filtration step of filtering a mixed liquid obtained by mixing each component in a blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization step. A filling process in which the sterilized filtrate sterilized in the process is filled into a container such as a bottle, can, or PET bottle, and a second sterilization process in which the filtrate filled in the container in the filling process is sterilized together with the container. May contain.

In the blending step, the components may be mixed while being stirred using a stirrer or the like so that each component is well mixed. Further, the filtration step can be performed using, for example, a common filter or strainer. The first sterilization step may be performed by plate sterilization from the viewpoint of processing speed, etc., and is applicable without being limited to this as long as a similar treatment can be performed. The filling process may be performed in a clean room maintained at a level of cleanliness that is normally performed in the manufacture of beverages. The second sterilization step can be performed by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization step may be a non-heating sterilization step. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform non-sterile filling without performing a sterilization process.

A manufacturing method in another embodiment includes, for example, a preparation step, a fermentation step, and an alcohol content adjustment step.

In the preparation step, a pre-fermentation liquid is obtained using raw materials and preparation water (water used in the preparation step). That is, the preparation process is a process of preparing a pre-fermentation liquid used for fermentation. The preparation step may include, in this order, a boiling step of boiling the sugar-containing liquid, a removal step of removing solid content in the raw material liquid, and a cooling step of cooling the raw material liquid.

In the boiling step, the sugar-containing liquid is boiled to obtain a boiled liquid (sugar-containing liquid after boiling). The sugar-containing liquid is one that contains components that can be fermented with alcohol by yeast. Examples of the sugar-containing liquid include wort and syrup. Wort is an unfermented liquid obtained through the saccharification of the above-mentioned wheat raw material. Wort is produced, for example, through a process of mixing raw materials such as the above-mentioned barley raw materials and water, a process of saccharifying a liquid containing raw materials and water using a conventional method to obtain a saccharified liquid, and a process 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 hops may be processed hop products such as low hops, hexahops, tetrahops, and isolized hop extracts.

In the removal step, the solid content in the boiled liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the boiled liquid. Examples of the solid content include thermal coagulation produced in the boiling process, hop dregs when hops are added in the boiling process, and the like. The removal step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature that allows fermentation by yeast to obtain a pre-fermentation liquid.

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

The alcohol content adjustment 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, for example, suppressing the production of alcohol by shortening the fermentation period in the fermentation process. The alcohol content may be adjusted by performing fermentation to produce alcohol in the same way as for beer-taste beverages such as regular beer, and then removing or reducing the alcohol. There are no particular limitations on the method for removing or reducing alcohol, and for example, it can be carried out according to conventional methods such as distillation and dialysis.

The manufacturing 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 performing the filtration step, insoluble solids, yeast, etc. can be removed from the fermented liquid.

In the production method according to this embodiment, as other post-fermentation steps, the post-fermentation liquid (or the post-fermentation liquid after the filtration process) is heated (sterilized), various additives (for example, colorants, sweeteners, high Sweetness: Sweeteners, antioxidants, acidulants, flavors, salts) may be added.

The content of ethyl acetate can be adjusted, for example, by adding ethyl acetate to the raw material liquid. In this specification, the raw material liquid means a liquid that is the basis of a beer-taste beverage. The raw material liquid includes liquids used or produced in each step (for example, sugar-containing liquid, boiled liquid, purified liquid, pre-fermentation liquid, and post-fermentation liquid). In addition, the amount of ethyl acetate produced can be controlled by appropriately selecting raw material types or yeast types that increase or decrease the ethyl acetate content, and by controlling brewing conditions (for example, fermentation temperature and fermentation period). The content of ethyl acetate may be adjusted depending on the method.

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

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

[Method for improving the mildness of beer-taste beverages]
The beer-taste beverage according to the present embodiment has the effect of improving the mild feeling typical of a beer-taste beverage. Therefore, as an embodiment of the present invention, the beer-taste beverage contains ethyl acetate in an amount of 1 mg/L or more and 80 mg/L or less, and ethanol in a range of 0.005 v/v% or more and less than 0.75 v/v%. Provided is a method for improving the mildness of a beer-taste beverage (mildness typical of a beer-taste beverage), including: As the specific aspects of the method according to the present embodiment, the specific aspects of the beer-taste beverage described above can be applied without limitation.

Hereinafter, the present invention will be explained more specifically based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1]
[Preparation of beer-taste beverage]
Ethyl acetate, propylene glycol, glycerin, spirits (alcohol content: 65.5 degrees) and water were mixed to have the composition shown in Tables 1 to 3, and the mixture was filled into containers to prepare Test Examples 1-1 to 1-5. Beer-taste drinks (beer-taste non-alcoholic drinks) of Test Examples 2-1 to 2-6 and Test Examples 3-1 to 3-8 were prepared.

〔sensory evaluation〕
The prepared beer-taste beverage was given a ``mild feel typical of a beer-taste beverage (hereinafter also simply referred to as ``mild feeling'')'' and ``a moderate alcoholic feel typical of a beer-taste beverage (hereinafter also simply referred to as ``alcoholic feel''). )" sensory evaluation was conducted on the evaluation items. In addition, for the beer-taste beverages of Test Examples 3-1 to 3-8, sensory evaluation was also performed on the evaluation item of "sharpness typical of beer-taste beverages (hereinafter also simply referred to as "sharpness")." The sensory evaluation was carried out by five selected panelists with discerning ability. All evaluation items were evaluated on a five-point scale from 1 to 5, and the average value was used as the evaluation score.

The "mild feeling typical of a beer-taste beverage" is a pleasant and mellow sensation while maintaining the drinking sensation typical of a beer-taste beverage, and the higher the rating, the stronger the feeling is. "Moderate alcoholic taste typical of a beer-taste drink" is a feeling of moderate intoxication as a non-alcoholic beer without alcohol odor or pungent odor, and the higher the rating, the stronger the sense of this feeling. "A sharpness typical of a beer-taste drink" is a feeling that not only gives a refreshing and cool feeling, but also does not leave an aftertaste such as an aftertaste in the mouth, and the higher the rating, the more strongly this is felt. The results are shown in Tables 1 to 3.

Regarding "mild feeling" and "alcoholic feeling", the scores of the beer-taste beverage of Test Example 1-1 were fixed as 1 point and 1 point, respectively, and other beer-taste beverages were evaluated using these as standards. Regarding "sharpness", the score of the beer-taste beverage of Test Example 3-1 was fixed as 3 points, and other beer-taste beverages were evaluated using this as a standard. For "mild feeling", beer-taste beverages with an evaluation score of 2.7 or higher were passed.

As shown in Tables 1 and 2, the content of ethyl acetate is 1 mg/L or more and 80 mg/L or less, and the content of ethanol is 0.005 v/v% or more and less than 0.75 v/v%. The beer-taste beverages of Test Examples 1-2 to 1-4 and Test Examples 2-2 to 2-5 had an excellent mild feeling typical of beer-taste beverages. Among them, the beer-taste drinks of Test Examples 1-3 to 1-4 and Test Examples 2-2 to 2-5, which have an ethanol content of 0.04 v/v% or more, have an "alcohol taste" evaluation score of 3 or more. In addition to the mild taste typical of a beer-taste beverage, it also had an excellent moderate alcohol taste typical of a beer-taste beverage. Among them, the beer-taste beverage of Test Example 2-5, in which the content of ethyl acetate was 25 mg/L or more, was significantly superior in both the mild taste typical of a beer-taste beverage and the moderate alcohol taste typical of a beer-taste beverage.

As shown in Table 3, Test Examples 3-2 to 3-3 and 3-6 to 3- further contain propylene glycol or glycerin in addition to ethyl acetate and ethanol, and the content is 9000 mg/L or less. Beer-taste beverage No. 7 had a markedly excellent mildness typical of a beer-taste beverage, and was also excellent in both the moderate alcoholic taste typical of a beer-taste beverage and the sharpness typical of a beer-taste beverage.

[Test Example 2]
[Preparation of beer-taste beverage]
Ethyl acetate, spirits (alcohol content: 65.5 degrees), fructose glucose liquid sugar, acidulant, amount of bitterness, caramel color, and water were mixed to have the composition shown in Table 4, and the gas pressure was increased to 2.5 degrees with carbonated water. The weight was adjusted to 3 kg/cm ² and filled into containers to prepare beer-taste drinks (beer-taste non-alcoholic drinks) of Test Examples 4-1 to 4-3.

Sensory evaluation was performed on the prepared beer-taste beverage in the same manner as in Test Example 1. Regarding "mild feeling" and "alcoholic feeling", the scores of the beer-taste beverage of Test Example 1-1 were fixed as 1 point and 1 point, respectively, and other beer-taste beverages were evaluated using these as standards. The results are shown in Table 4.

As shown in Table 4, Test Example 4 in which the ethyl acetate content is 1 mg/L or more and 80 mg/L or less, and the ethanol content is 0.005 v/v% or more and less than 0.75 v/v%. The beer-taste drinks of -2 to 4-3 had excellent mildness typical of beer-taste drinks even when they contained various additives.

Claims (7)

Contains ethyl acetate and ethanol,
The content of ethyl acetate is 1 mg/L or more and 80 mg/L or less,
The content of the ethanol is 0.005 v/v% or more and less than 0.75 v/v%,
A beer-taste beverage having a propylene glycol content of 100 mg/L or more and 1000 mg/L or less. The beer-taste beverage according to claim 1, wherein the content of glycerin is 0 mg/L or more and 9000 mg/L or less. The beer-taste beverage according to claim 1 or 2, wherein the content of glycerin is more than 0 mg/L and 9000 mg/L or less. The beer-taste beverage according to any one of claims 1 to 3, wherein the content of ethyl acetate is 25 mg/L or more. The beer-taste beverage according to any one of claims 1 to 4, wherein the ethanol content is less than 0.50 v/v%. The beer-taste beverage according to any one of claims 1 to 5, wherein the ethanol content is 0.05 v/v% or more and less than 0.50 v/v%. The beer-taste beverage contains ethyl acetate of 1 mg/L or more and 80 mg/L or less, ethanol of 0.005 v/v% or more and less than 0.75 v/v%, and propylene glycol of 100 mg/L or more and 1000 mg/L or more. A method for improving the mild feeling of a beer-taste beverage, the method comprising: containing mg/L or less.