JP2022118188A - Beer taste beverage - Google Patents

Abstract

[Problem] To provide a beer-taste beverage (beer-taste non-alcoholic beverage) that has an excellent mild taste typical of a beer-taste beverage. [Solution] 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 less than 0.75 v/v%. A beer-taste drink. [Selection diagram] None

Description

The present invention relates to beer-taste beverages.

In recent years, the market for beer-taste beverages (beer-taste non-alcoholic beverages) with an alcohol content of less than 1 v/v % is expanding. In addition, various methods for producing beer-taste non-alcoholic beverages having flavor characteristics typical of beer-taste beverages have been disclosed. For example, in Patent Document 1, beer and/or low-malt beer is diluted to an alcohol concentration of less than 1 v/v%, and an additive that imparts beer-like characteristics visually and flavor is blended. A method for producing a low-alcohol beer-like beverage is disclosed. Further, for example, Patent Document 2 discloses a method for producing an unfermented beer-taste beverage, wherein the content of ethyl acetate in the beverage is adjusted within a range of 1 to 15 mg/L, and/or A production method is disclosed, which comprises blending 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

WO2004/018612 JP 2017-216891 A

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) with excellent mildness typical of beer-taste beverages.

The present inventors have found that a beer-taste non-alcoholic beverage containing a specific amount of ethyl acetate and a specific amount of ethanol has an improved mildness typical of beer-taste beverages. The present invention is based on this new finding.

The present invention contains ethyl acetate and ethanol, 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 0.75 v/v. % for beer-taste beverages.

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, the beer-taste beverage has an excellent mild feeling.

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. As a result, the effects of the present invention are exhibited even more.

The beer-taste beverage may have a propylene glycol content of more than 0 mg/L and not more than 9000 mg/L, or a glycerin content of more than 0 mg/L and not more than 9000 mg/L. As a result, the mildness typical of beer-taste beverages is remarkably excellent, and moderate alcoholic feeling typical of beer-taste beverages and sharpness typical of beer-taste beverages are also excellent.

In the beer-taste beverage, the ethyl acetate content may be 25 mg/L or more. As a result, not only is the beer-taste beverage mild feeling excellent, but also the moderate alcohol feeling appropriate to the beer-taste beverage is excellent.

In the beer-taste beverage, the ethanol content may be less than 0.50 v/v%, and may be 0.05 v/v% or more and less than 0.50 v/v%. As a result, the beer-taste beverage has an excellent mild feeling, and also has an excellent moderate alcohol feeling like 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%. It also relates to a method for improving the mildness of flavored beverages.

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 beer-taste beverages. According to the present invention, it is also possible to provide a method for improving the mildness of beer-taste beverages.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. In addition, this invention is not limited to the following embodiment.

[beer taste drink]
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. less than .75 v/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, the beer-taste beverage has an excellent mild feeling.

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%. As used herein, 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 beer-taste beverages, the ethyl acetate content of the beer-taste beverage according to the present embodiment is 2 mg/L or more, 3 mg/L or more, 4 mg/L or more, 5 mg/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 can be From a similar point of view, 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 feeling typical of beer-taste beverages, moderate alcoholic feeling typical of beer-taste beverages is also excellent. From the viewpoint of mildness and alcoholic feeling, 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, or 10 mg/L or more and 60 mg/L or less. 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, 35 mg/L or more and 40 mg/L or less It can be.

The ethyl acetate content of beer-taste beverages is, for example, "8.22" 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], revised in 2013). low boiling point aroma components".

The ethyl acetate content of the beer-taste beverage according to the present embodiment is determined, for example, by adding ethyl acetate so that the content is within the above range when producing a beer-taste beverage by a conventional method, or by adding ethyl acetate to the above range. A method of appropriately selecting a raw material type or a yeast type that increases or decreases, a method of controlling the amount of ethyl acetate produced by controlling brewing conditions (e.g., fermentation temperature, fermentation period, etc.), and any combination of these can be adjusted according to the method In the method of adding ethyl acetate, ethyl acetate may be added, for example, by adding ethyl acetate itself, or by adding a fragrance composition or the like containing ethyl acetate.

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 typical of beer-taste beverages, the ethanol content of the beer-taste beverage according to the present embodiment is 0.01 v/v% or more, 0.02 v/v% or more, and 0.03 v/v. % or more, 0.04 v/v% or more, 0.05 v/v% or more, 0.06 v/v% or more, 0.07 v/v% or more, 0.08 v/v% or more, 0.09 v/v% or more , or 0.10 v/v % or more. From a similar point of view, 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%. , 0.40 v/v % or less, or 0.30 v/v % or less.

The ethanol content of the beer-taste beverage according to this 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 feeling typical of beer-taste beverages, moderate alcoholic feeling typical of beer-taste beverages is also excellent. From the viewpoint of mild feeling and alcoholic feeling, 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 may be 0.06 v/v% or more and 0.06 v/v% or more. 0.50 v/v %, 0.08 v/v % or more and less than 0.50 v/v %, or 0.10 v/v % or more and less than 0.50 v/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 can be. If the ethanol content of the beer-taste beverage according to the present embodiment is within this range, the beer-taste beverage with a low alcohol content can be prepared because the mildness typical of beer-taste beverages is sufficiently improved.

The ethanol content (alcohol content) of beer-taste beverages can be measured, for example, based on the vibrating density meter method described in the National Tax Agency 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. Alternatively, 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 (eg, raw material alcohol, spirits, vodka) or fermented liquid obtained by brewing. There is no particular limitation on the method for removing alcohol from the fermented liquid obtained by brewing.

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 mild feeling typical of beer-taste beverages is remarkably excellent, as well as the moderate alcoholic feeling typical of beer-taste beverages and the sharpness typical of beer-taste beverages. From the same viewpoint, the propylene glycol content is 10 mg/L or more, 20 mg/L or more, 30 mg/L or more, 40 mg/L or more, 50 mg/L or more, 60 mg/L or more, 70 mg/L or more, 80 mg/L or more. , 90 mg/L or more, or 100 mg/L or more, 8000 mg/L or less, 7000 mg/L or less, 6000 mg/L or less, 5000 mg/L or less, 4000 mg/L or less, 3000 mg/L or less, or 2000 mg/L may be:

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

The propylene glycol content of the beer-taste beverage according to this 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 containing propylene glycol, a food additive, or the like.

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 mild feeling typical of beer-taste beverages is remarkably excellent, and both the moderate alcoholic feeling typical of beer-taste beverages and the sharpness typical of beer-taste beverages are excellent. From the same point of view, 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, may be 90 mg/L or more, or 100 mg/L or more, 8000 mg/L or less, 7000 mg/L or less, 6000 mg/L or less, 5000 mg/L or less, 4000 mg/L or less, 3000 mg/L or less, or 2000 mg/L or less can be

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

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

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

The beer-taste beverage according to the present embodiment may contain a barley raw material as a raw material, or may not contain a barley raw material as a raw material. As used herein, the wheat raw material refers to wheat or a processed wheat product. Barley includes, for example, barley, wheat, rye, oats, oats, pigeons and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. A barley extract is obtained by extracting a 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 the present embodiment may or may not contain hops as a raw material. Hops include dried hops, hop pellets, and hop extracts, and processed hop products such as low hops, hexahops, tetrahops, and isolated hop extracts.

The beer-taste beverage according to the present embodiment may have a malt ratio (proportion 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% by weight or more. It may be greater than or equal to 80 weight percent, greater than or equal to 90 weight percent, greater than or equal to 95 weight percent, greater than or equal to 99 weight percent, or 100 weight percent. In addition, 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 coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc. that are usually blended in beverages, as long as the effects of the present invention are not impaired. may contain. Examples of coloring agents include caramel pigments, gardenia pigments, fruit juice pigments, vegetable pigments, and synthetic pigments. Sweeteners include, for example, 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, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Acidulants include, for example, phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, gluconodeltalactone, 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 can be done. 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, and ammonium sulfate.

The bitterness value (BU) of the beer-taste beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. 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 .0 or greater, 4.0 or greater, 5.0 or greater, or 10.0 or greater. The bitterness value of the beer-taste beverage according to the present embodiment is determined according to “8. 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 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 (0.5 kg/cm 2 ). 5 kg/cm ² ) or more. When 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. Any container can be used as long as it 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, a paper container, a pouch 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.

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

The production method according to one embodiment includes, for example, water, ethyl acetate, alcohol (e.g. raw material alcohol, distilled alcohol such as spirits and vodka, fermented liquid obtained by brewing), and, if necessary, propylene Glycol, glycerin and/or various additives (eg, colorants, sweeteners, high-intensity sweeteners, antioxidants, acidifiers, flavors, salts, etc.) are blended into the 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 flavoring composition containing ethyl acetate or as a food additive.

The production method according to the present embodiment includes a filtration step of filtering the mixed solution obtained by mixing each component in the blending step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, and a first sterilization. A filling step of filling the sterilized filtrate sterilized in the process into a container such as a bottle, can, PET bottle, etc., and a second sterilization step of sterilizing the filtrate filled in the container in the filling step along with the container. may contain.

In the blending step, the components may be mixed while stirring with a stirrer or the like so that the components are well mixed. Also, the filtration step can be performed, for example, with 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 the same processing can be performed. In the filling process, the filling may be performed in a clean room that maintains a degree 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 for a predetermined time. The first or second sterilization step may be a non-heated sterilization step. Ultraviolet (UV) sterilization etc. are mentioned as a non-heating sterilization process. It is also possible to carry out non-sterile filling without a sterilization step.

A production 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 step is a step 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 the 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 post-boiling liquid (sugar-containing liquid after boiling). A sugar-containing liquid contains a component capable of alcoholic fermentation by yeast. Sugar-containing liquids include, for example, wort and syrup. Wort is an unfermented liquid obtained through saccharification of the above-mentioned raw materials of wheat. The wort is prepared, for example, through a step of mixing raw materials such as the above-mentioned malt raw materials with water, a step of saccharifying a liquid containing the raw materials and water to obtain a saccharified liquid by a conventional method, and a step of filtering the saccharified liquid. Obtainable.

In the boiling step, hops may be added to the raw material liquid. As hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. The hops may be processed hops such as low hops, hexahops, tetrahops and isolated hop extracts.

In the removal step, the solid content in the post-boiling liquid is removed to obtain a purified liquid. The removal step can be performed, for example, by precipitating insoluble solids contained in the post-boiling liquid. Examples of the solid content include heat-cured material produced in the boiling process, and hop residue when hops are added in the boiling process. The removal step may be performed in a whirlpool. In the cooling step, the purified liquid is cooled to a temperature at which yeast fermentation 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, alcoholic fermentation is performed by adding yeast. 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 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, for example, in the fermentation process, the alcohol content may be adjusted by suppressing the production of alcohol by shortening the fermentation period. Alternatively, the alcohol content may be adjusted by removing or reducing the alcohol after fermentation is performed in the same manner as for beer-taste beverages such as ordinary beer to produce alcohol. The method of removing or reducing alcohol is not particularly limited, and can be carried out according to conventional methods such as distillation and 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 performing the filtration step, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

In the production method according to the present embodiment, as other post-fermentation steps, the post-fermentation liquid (or the post-fermentation liquid after the filtration step) is heated (sterilized), various additives (e.g., coloring agents, sweeteners, high 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 solution. As used herein, the raw material liquid means a liquid that is the basis of the beer-taste beverage. The raw material liquid includes liquids used or produced in each step (eg, sugar-containing liquid, post-boiling liquid, purified liquid, pre-fermentation liquid, post-fermentation liquid). In addition, the amount of ethyl acetate produced is controlled by a method of appropriately selecting raw material types or yeast types that increase or decrease the ethyl acetate content, and by controlling brewing conditions (e.g., fermentation temperature, fermentation period, etc.). Depending on the method, the content of ethyl acetate may be adjusted.

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

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

[Method for Improving Mild Feeling of Beer-Taste Beverage]
The beer-taste beverage according to the present embodiment has the effect of improving the mildness typical of beer-taste beverages. Therefore, as one embodiment of the present invention, the beer-taste beverage contains 1 mg/L or more and 80 mg/L or less of ethyl acetate, and 0.005 v/v% or more and less than 0.75 v/v% of ethanol. There is provided a method for improving the mildness of beer-taste beverages (mildness typical of beer-taste beverages), comprising: 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.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by 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 so as to have the composition shown in Tables 1 to 3, filled in a container, and Test Examples 1-1 to 1-5, Beer-taste beverages (beer-taste non-alcoholic beverages) of Test Examples 2-1 to 2-6 and Test Examples 3-1 to 3-8 were prepared.

〔sensory evaluation〕
For the prepared beer-taste beverage, "mild feeling like beer-taste beverage (hereinafter also simply referred to as "mild feeling")" and "moderate alcoholic feeling like beer-taste beverage (hereinafter simply referred to as "alcoholic feeling"). )” was subjected to sensory evaluation. Sensory evaluation was also performed on the beer-taste beverages of Test Examples 3-1 to 3-8 with respect to the evaluation item of "beer-taste beverage-like sharpness (hereinafter also simply referred to as "sharpness")". The sensory evaluation was carried out by a panel of 5 selected discriminators. Each evaluation item was evaluated on a scale of 1 to 5, and the average value was used as the evaluation score.

"Mild feeling like a beer-taste beverage" is a pleasant and mellow feeling while maintaining a feeling like a beer-taste beverage. "Moderate alcoholic feeling like a beer-taste beverage" is a feeling of feeling moderately intoxicated as a non-alcoholic beer without any alcoholic or irritating odor, and the higher the score, the stronger the feeling. "Beer-taste beverage-like sharpness" is a sensation that gives a refreshing or refreshing feeling and does not leave an aftertaste such as an aftertaste in the mouth, and the higher the score, the stronger this feeling. The results are shown in Tables 1-3.

Regarding the "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 based on these. 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 based on this score. As for "mildness", beer-taste beverages with an evaluation score of 2.7 or higher were accepted.

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 were excellent in the mild feeling typical of beer-taste beverages. Among them, the beer-taste beverages 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 evaluation score of 3 or more for "alcohol feeling". In addition to the mild feeling typical of beer-taste beverages, it was also excellent in moderate alcoholic feeling typical of beer-taste beverages. Among them, the beer-taste beverage of Test Example 2-5, in which the ethyl acetate content was 25 mg/L or more, was remarkably excellent in both the mild feeling typical of beer-taste beverages and the moderate alcoholic feel typical of beer-taste beverages.

As shown in Table 3, in addition to ethyl acetate and ethanol, Test Examples 3-2 to 3-3 and 3-6 to 3- further containing propylene glycol or glycerin and having a content of 9000 mg / L or less The beer-taste beverage No. 7 was remarkably excellent in the mild feeling typical of beer-taste beverages, and excellent in both moderate alcoholic feeling typical of beer-taste beverages and sharpness typical of beer-taste beverages.

[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 so as to have the composition shown in Table 4, and the gas pressure was adjusted to 2.0 with carbonated water. It was adjusted to 3 kg/cm ² and filled into containers to prepare beer-taste beverages (beer-taste non-alcoholic beverages) of Test Examples 4-1 to 4-3.

Sensory evaluation was performed in the same manner as in Test Example 1 for the prepared beer-taste beverage. 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 based on these. Table 4 shows the results.

As shown in Table 4, 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%, Test Example 4 The beer-taste beverages of -2 to 4-3 were excellent in the mild feeling typical of beer-taste beverages even when they contained various additives.

Claims (1)

containing ethyl acetate and ethanol,
The content of ethyl acetate is 1 mg/L or more and 80 mg/L or less,
A beer-taste beverage, wherein the ethanol content is 0.005 v/v% or more and less than 0.75 v/v%.