JP2021114984A - Beer taste beverage - Google Patents

Abstract

To provide a beer taste beverage (beer taste nonalcoholic drink) that exhibits superior fermentation feel, rich taste and sharpness as a beer taste beverage.SOLUTION: A beer taste beverage contains 2,3-pentanedione and ethanol, a content of 2,3-pentanedione being 5 μg/L or more and 180 μg/L or less, and a content of ethanol being 0.02 v/v% or more and 0.75 v/v% or less.SELECTED DRAWING: None

Description

The present invention relates to a beer-taste beverage.

In recent years, the market for beer-taste beverages (beer-taste non-alcoholic beverages) having an alcohol content of less than 1 v / v% has expanded. Further, various methods for producing a beer-taste non-alcoholic beverage having a flavor characteristic characteristic of a beer-taste beverage are disclosed. For example, Patent Document 1 is characterized in that beer and / or low-malt beer is diluted to an alcohol concentration of less than 1 v / v%, and an additive that visually and flavorfully imparts beer-like characteristics is blended. A method for producing a low-alcohol beer-like beverage is disclosed.

On the other hand, vicinal diketones such as diacetyl and 2,3-pentanedione are known as causative components of morning sickness such as sake (for example, Patent Document 2).

International Publication No. 2004/018612 Japanese Unexamined Patent Publication No. 2018-33436

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 2,3-pentanedione on the flavor of beer-taste beverages has not been known so far.

An object of the present invention is to provide a beer-taste beverage (beer-taste non-alcoholic beverage) having an excellent fermentation feeling, taste thickness, and sharpness, which is typical of beer-taste beverages.

The present inventors have stated that a beer-taste non-alcoholic beverage containing a specific amount of 2,3-pentandione and a specific amount of ethanol improves the fermentation feeling, taste thickness, and sharpness typical of beer-taste beverages. I found it. The present invention is based on this novel finding.

The present invention contains 2,3-pentandione and ethanol, the content of the above 2,3-pentandione is 5 μg / L or more and 180 μg / L or less, and the content of the ethanol is 0.02 v / L. It relates to a beer-taste beverage having v% or more and 0.75 v / v% or less.

Since the beer-taste beverage according to the present invention contains a specific amount of 2,3-pentanedione and a specific amount of ethanol in combination, it is excellent in fermentation feeling, taste thickness, and sharpness that are typical of beer-taste beverages.

The beer-taste beverage may have a content of 2,3-pentanedione of 60 μg / L or less. As a result, the effect of the present invention is further exhibited.

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

The beer-taste beverage further contains propylene glycol, and the content of the propylene glycol may be 15,000 mg / L or less.

The present invention also states that the beer-taste beverage contains 2,3-pentanedione of 5 μg / L or more and 180 μg / L or less, and ethanol of 0.02 v / v% or more and 0.75 v / v% or less. It also relates to methods for improving the fermented feeling, taste thickness, and sharpness of beer-taste beverages, including.

According to the present invention, it is possible to provide a beer-taste beverage (beer-taste non-alcoholic beverage) having an excellent fermentation feeling, taste thickness, and sharpness, which is typical of beer-taste beverages. According to the present invention, it is also possible to provide a method for improving the fermented feeling, the thickness of taste, and the sharpness of a beer-taste beverage.

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

[Beer taste beverage]
The beer-taste beverage according to the present embodiment contains 2,3-pentanedione and ethanol, and the content of 2,3-pentanedione is 5 μg / L or more and 180 μg / L or less, and the ethanol content is high. It is 0.02 v / v% or more and 0.75 v / v% or less. Since the beer-taste beverage according to the present embodiment contains a specific amount of 2,3-pentanedione and a specific amount of ethanol in combination, it is excellent in fermentation feeling, taste thickness, and sharpness that are typical of beer-taste beverages.

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 content of 2,3-pentanedione of the beer-taste beverage according to the present embodiment may be 5 μg / L or more and 180 μg / L or less. From the viewpoint of further improving the fermentation feeling, taste thickness, and sharpness typical of beer-taste beverages, the 2,3-pentanedione content of the beer-taste beverage according to the present embodiment is 6 μg / L or more, 7 μg / L or more. , 8 μg / L or more, 9 μg / L or more, 10 μg / L or more, 15 μg / L or more, 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, or 45 μg / L That may be the above. From the same viewpoint, the content of 2,3-pentanedione of the beer-taste beverage according to the present embodiment is 170 μg / L or less, 160 μg / L or less, 150 μg / L or less, 140 μg / L or less, 130 μg / L or less, 120 μg. It may be / L or less, 110 μg / L or less, 100 μg / L or less, 90 μg / L or less, 80 μg / L or less, 70 μg / L or less, 60 μg / L or less.

The content of 2,3-pentanedione of the beer-taste beverage according to the present embodiment may be, for example, 8 μg / L or more and 100 μg / L or less. When the content of 2,3-pentanedione is within this range, the effect according to the present invention is further exhibited. From the same viewpoint, the content of 2,3-pentanedione of the beer-taste beverage according to the present embodiment may be, for example, 8 μg / L or more and 90 μg / L or less, and 8 μg / L or more and 80 μg / L or less. It may be 8 μg / L or more and 70 μg / L or less, and may be 8 μg / L or more and 60 μg / L or less.

The content of 2,3-pentanedione in beer-taste beverages is, for example, the revised BCOJ beer analysis method (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewing Society of Japan [Analysis Committee], revised in 2013). It can be measured by the method described in "8.16.2 Gas Chromatography Method".

Regarding the 2,3-pentandion content of the beer-taste beverage according to the present embodiment, for example, when producing a beer-taste beverage by a conventional method, 2,3-pentandion is added so that the content is within the above range. It can be adjusted by a method or the like. In the method of adding 2,3-pentanedione, the addition of 2,3-pentanedione may be, for example, the addition of 2,3-pentanedione itself, or a fragrance composition containing 2,3-pentanedione. Etc. may be added.

The ethanol content (alcohol content) of the beer-taste beverage according to the present embodiment may be 0.02 v / v% or more and 0.75 v / v% or less. The ethanol content of the beer-taste beverage according to the present embodiment is 0.03 v / v% or more and 0.04 v / v% from the viewpoint of further improving the fermentation feeling, the thickness of the taste, and the sharpness that are typical of beer-taste beverages. 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 It may be. 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, 0.55 v / v% or less, 0.50 v / v% or less. , 0.50 v / v% or less, 0.45 v / v% or less, 0.40 v / v% or less, 0.35 v / v% or less, or 0.30 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 0.55 v / v% or less. When the ethanol content is within this range, the effect of the present invention is further exhibited. From the same viewpoint, the ethanol content of the beer-taste beverage according to the present embodiment may be 0.04 v / v% or more and 0.50 v / v% or less, and 0.05 v / v% or more and 0.45 v / v. % Or less, and may be 0.06 v / v% or more and 0.40 v / v% or less.

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 may be more than 0 mg / L and 15000 mg / L or less. The propylene glycol content of the beer-taste beverage according to the present embodiment is, for example, 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, 100 mg / L or more, 200 mg / L or more, 300 mg / L or more, 400 mg / L or more, 500 mg / L or more, 600 mg / L or more, 700 mg / L or more, 800 mg / L or more, 900 mg / L or more, or 1000 mg / L or more, 14000 mg / L or less, 13000 mg / L or less, 12000 mg / L or less, 11000 mg / L or less, 10000 mg / L or less, 9000 mg / L or less, 8000 mg It may be less than / L, 7,000 mg / L or less, or 6000 mg / L or less.

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

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

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

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

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

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

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

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

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

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

The production method according to one embodiment requires, for example, water, 2,3-pentandion, alcohol (for example, raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and the like. A compounding step of blending propylene glycol and / or various additives (eg, colorants, sweeteners, high-sweetness sweeteners, antioxidants, acidulants, flavors, salts, etc.) into the raw material tank is included. .. The compounding step can be carried out according to a conventional method, except that the contents of 2,3-pentanedione and ethanol and, if necessary, propylene glycol are adjusted within the above ranges. The 2,3-pentanedione may be blended with 2,3-pentanedione itself, or may be blended as a fragrance composition containing 2,3-pentanedione.

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 2,3-pentandione can be adjusted, for example, by adding 2,3-pentanedione 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).

The 2,3-pentanedione added to the raw material liquid may be 2,3-pentanedione itself, or may be a fragrance composition containing 2,3-pentanedione.

[How to improve the fermented feeling, taste thickness, and sharpness of beer-taste beverages]
The beer-taste beverage according to the present embodiment has the effect of improving the fermentation feeling, the thickness of the taste, and the sharpness, which are typical of beer-taste beverages. Therefore, as one embodiment of the present invention, the beer-taste beverage contains 2,3-pentandione of 5 μg / L or more and 180 μg / L or less, and ethanol is 0.02 v / v% or more and 0.75 v / v%. There are ways to improve the fermented feeling of beer-taste beverages (fermented feeling like beer-taste beverages), the thickness of taste (thickness of taste like beer-taste beverages), and sharpness (sharpness like beer-taste beverages), including the following. 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 1]
[Preparation of beer-taste beverage]
2,3-Pentandione, propylene glycol, spirits (alcohol content: 65.5 degrees) and water are mixed so as to have the composition shown in Tables 1 and 2, and the mixture is filled in a container and tested Examples 1-1 to 1-. 5 and the beer-taste beverages (beer-taste non-alcoholic beverages) of Test Examples 2-1 to 2-6 were prepared.

〔sensory evaluation〕
With respect to the prepared beer-taste beverage, it is also referred to as "fermented feeling like beer-taste beverage (hereinafter, also simply referred to as" fermented feeling ")" and "thickness of taste like beer-taste beverage (hereinafter, simply referred to as" thickness of taste "). ) ”And“ Sharpness that seems to be a beer-taste beverage (hereinafter, also simply referred to as “sharpness”) ”was subjected to sensory evaluation. 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.

The "fermented sensation like a beer-taste beverage" is a sensation in which a preferable aroma component is produced by metabolism by yeast and the taste has a complex taste, and the higher the score, the stronger the sensation. "Thickness of taste like beer-taste beverage" is a sensation of memorizing the volume of taste while maintaining the mellowness of beer-taste beverage, and the higher the score, the stronger the feeling. "Beer-taste beverage-like sharpness" is a sensation that gives a refreshing and refreshing sensation and does not leave an aftertaste such as miscellaneous taste in the mouth, and the higher the score, the stronger the feeling. The results are shown in Tables 1-2.

Regarding "fermentation feeling", "taste thickness" and "sharpness", the scores of the beer-taste beverages of Test Example 2-1 were fixed as 2 points, 2 points and 2 points, respectively, and other beers were based on these points. The taste beer was evaluated. For the "fermentation feeling", beer-taste beverages with an evaluation score of 3.0 or higher were accepted. For "taste thickness", beer-taste beverages with an evaluation score of 3.0 or higher were accepted. “Kire” passed beer-taste beverages with an evaluation score of 3.0 or higher.

As shown in Tables 1 and 2, the content of 2,3-pentandione is 5 μg / L or more and 180 μg / L or less, and the ethanol content is 0.02 v / v% or more and 0.75 v / v%. The beer-taste beverages of Test Examples 1-2 to 1-4 and Test Examples 2-3 to 2-5, which are as follows, were excellent in fermentation feeling, taste thickness, and sharpness, which are typical of beer-taste beverages. From the comparison of Test Examples 2-1 and 2-2, propylene glycol does not contribute to the fermentation feeling and sharpness typical of beer-taste beverages, and a specific amount of 2,3-pentanedione and a specific amount of ethanol are combined. It can be seen that this is an effect. It can also be seen that the effect of combining a specific amount of 2,3-pentanedione and a specific amount of ethanol is greater than the contribution of propylene glycol in terms of the thickness of the taste that is typical of beer-taste beverages (test). Examples 2-1 to 2-5).

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

The prepared beer-taste beverage was subjected to sensory evaluation in the same manner as in Test Example 1. Regarding "fermentation feeling", "taste thickness" and "sharpness", the scores of the beer-taste beverages of Test Example 2-1 were fixed as 2 points, 2 points and 2 points, respectively, and other beers were based on these points. The taste beer was evaluated. The results are shown in Table 3.

As shown in Table 3, the content of 2,3-pentanedione is 5 μg / L or more and 180 μg / L or less, and the ethanol content is 0.02 v / v% or more and 0.75 v / v% or less. The beer-taste beverage of Test Example 3-2 was excellent in fermentation feeling, taste thickness, and sharpness, which are typical of beer-taste beverages, even when various additives were contained.

Claims (5)

Contains 2,3-pentanedione and ethanol,
The content of 2,3-pentanedione is 5 μg / L or more and 180 μg / L or less.
A beer-taste beverage having an ethanol content of 0.02 v / v% or more and 0.75 v / v% or less. The beer-taste beverage according to claim 1, wherein the content of 2,3-pentanedione is 60 μg / L or less. The beer-taste beverage according to claim 1 or 2, wherein the ethanol content is less than 0.50 v / v%. Further containing propylene glycol
The beer-taste beverage according to any one of claims 1 to 3, wherein the content of propylene glycol is 15,000 mg / L or less. Beer taste Beverage contains 2,3-pentanedione of 5 μg / L or more and 180 μg / L or less, and ethanol of 0.02 v / v% or more and 0.75 v / v% or less. A method for improving the fermented feeling, taste thickness, and sharpness of a beverage.