HK40085506B - Beer taste beverage - Google Patents

Description

Beer-flavored beverages

Technical Field

This invention relates to a beer-flavored beverage.

Background Technology

In the past, in response to the diverse preferences of consumers, we have explored beer-flavored beverages or their manufacturing methods to meet various expectations.

For example, Patent Document 1 discloses an invention concerning a method for manufacturing a beer-flavored fermented beverage, characterized in that, in order to suppress the increase in the amount of aroma components that become a problem during the fermentation of the beer-flavored fermented beverage at high temperatures, it includes a step of adding group A amino acids to the non-fermented liquid before the end of fermentation, and fermenting at a temperature of 12°C or higher.

In addition, Patent Document 2 discloses an invention concerning a low-sugar beer-flavored fermented alcoholic beverage, characterized in that, with the aim of providing a low-sugar beer-flavored alcoholic beverage with improved aroma, malt and/or unmalted wheat are used as part of the raw materials, and the concentration of peptides with a molecular weight of 10-20 kDa (gel filtration method) is 0.05 mg/ml or more.

Patent documents

Patent Document 1: Japanese Patent Application Publication No. 2015-116125

Patent Document 2: Japanese Patent Application Publication No. 2016-149975

Summary of the Invention

Under such circumstances, there is a pursuit of a new type of beer-flavored beverage (for example, a beer-flavored beverage that can be tasted with a balanced, refreshing aroma or sweet scent suitable for beer flavor).

The present invention provides a beer-flavored beverage in which the contents of 4-vinylguaiacol, ethyl n-butyrate and γ-nonanolide are adjusted respectively. Specifically, the present invention provides the following methods [1] to [12].

[1]

A beer-flavored beverage, characterized in that,

Contains less than 1000 ppb of 4-vinylguaiacol.

The content of ethyl n-butyrate is above 140 ppb by mass.

The ratio of the content of ethyl n-butyrate to the content of γ-nonanolactone, i.e., ethyl n-butyrate/γ-nonanolactone, is less than 23. The units for the content of ethyl n-butyrate and the content of γ-nonanolactone are both in mass ppb.

[2]

According to the beer-flavored beverage described above [1], the characteristic is that the content of γ-nonanolactone is 3 ppb or more by mass.

[3]

According to the beer-flavored beverage described above [1] or [2], the characteristic is that the ratio of the total content of n-ethyl butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e. (n-ethyl butyrate + γ-nonalactone)/4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of n-ethyl butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb.

[4]

The beer-flavored beverage according to any one of [1] to [3] above is characterized in that the bitterness value is less than 60 BUs.

[5]

The beer-flavored beverage according to any one of [1] to [4] above is characterized in that it is a fermented beer-flavored beverage.

[6]

The beer-flavored beverage according to any one of [1] to [5] above is characterized in that the original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0% by mass.

[7]

The beer-flavored beverage according to any one of [1] to [6] above is characterized in that the total polyphenol content is 60 to 300 ppm by mass.

[8]

The beer-flavored beverage according to any one of [1] to [7] above is characterized in that the proline concentration is 3.5 to 60.0 ppm by mass.

[9]

The beer-flavored beverage according to any one of [1] to [8] above is characterized in that the malt ratio is 50 to 100% by mass.

[10]

A beer-flavored beverage, characterized in that the ratio of the total content of n-ethyl butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e. (n-ethyl butyrate + γ-nonalactone)/4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of n-ethyl butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb.

[11]

A method for manufacturing a beer-flavored beverage, comprising the method for manufacturing any one of the above-mentioned [1] to [10] beer-flavored beverages, characterized in that,

It has a process of adding yeast to raw materials containing water and malt for alcoholic fermentation.

[12]

The method for manufacturing beer-flavored beverages as described above [11] is characterized in that the yeast is a top-fermenting yeast.

A preferred embodiment of the present invention is a beer-flavored beverage, for example, a beverage that can be perceived with a well-balanced, refreshing aroma or sweet scent suitable for beer flavor, and with a lighter taste.

Detailed Implementation

1. Beer-flavored beverages

In this specification, "beer-flavored beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a flavor similar to beer. Therefore, "beer-flavored beverage" includes not only beer, a malt-fermented beverage obtained by fermenting malt, hops, and water using yeast, but also carbonated beverages with a beer flavor. That is, unless otherwise specified, a beer-flavored beverage according to one aspect of the present invention also includes any carbonated beverage with a beer flavor, containing beer flavorings such as esters or higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, 4-vinylguaiacol).

Furthermore, one aspect of the beer-flavored beverage of the present invention may be a fermented beer-flavored beverage made using yeast through a fermentation process, or it may be a non-fermented beer-flavored beverage that does not undergo a fermentation process.

Furthermore, one embodiment of the beer-flavored beverage of the present invention can be an alcoholic beer-flavored beverage with an alcohol content of 1% (v/v) or higher, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1% (v/v). Additionally, the non-alcoholic beer-flavored beverage can be a non-alcoholic fermented beer-flavored beverage manufactured by removing the alcohol generated during the fermentation process, or a beverage manufactured by stopping the yeast fermentation process at an alcohol content below 1% (v/v), or a non-alcoholic non-fermented beer-flavored beverage prepared without a fermentation process to have a beer-like flavor.

Furthermore, one aspect of the beer-flavored beverage of the present invention may be a beer-flavored beverage made from malt using malt as a raw material, or it may be a beer-flavored beverage made from malt without using malt, but it is preferred that the malt is used to make the beer-flavored beverage, and more preferably that barley malt is used to make the beer-flavored beverage.

Furthermore, one aspect of the fermented beer-flavored beverage of the present invention may be an ale-flavored beverage brewed using a fermentation process with top-fermenting yeast (such as Saccharomyces cerevisiae), or a lager-flavored beverage brewed using a fermentation process with bottom-fermenting yeast.

Furthermore, the fermented beer-flavored beverage of one aspect of the present invention can also be a distilled spirit beer-flavored beverage containing spirits such as distilled spirits, whiskey, or shochu, wherein a spirit beer-flavored beverage is preferred.

In this invention, the beer-flavored beverage is preferably a fermented beer-flavored beverage, more preferably an alcoholic fermented beer-flavored beverage, even more preferably a fermented beer-flavored beverage using malt and an ale-flavored beverage, and even more preferably a beer including ale.

The beer-flavored beverage of the present invention is a beverage that focuses on 4-vinylguaiacol (hereinafter also referred to as "4VG"), ethyl n-butyrate and γ-nonanolide as aroma components.

In the beer-flavored beverage of the present invention, 4VG is an ingredient that helps improve the drinking experience and can produce a beverage with a light and refreshing taste. Furthermore, ethyl n-butyrate is an ingredient that helps improve the refreshing aroma suitable for beer-flavored beverages. Further, γ-nonalactone is an ingredient that helps improve the sweet aroma suitable for beer-flavored beverages.

One aspect of the present invention is a beer-flavored beverage, which, by adjusting the content of these components, produces a beverage with a well-balanced, refreshing aroma and sweet taste suitable for beer flavor, and a lighter taste.

In one aspect of the beer-flavored beverage of the present invention, from the viewpoint of improving the drinking experience and producing a beverage with a light and refreshing taste, it is sufficient to contain 4VG.

From the viewpoint of producing a beverage that enhances the drinking experience, the content of 4VG, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 1 ppb or more by mass, more preferably 5 ppb or more by mass, more preferably 10 ppb or more by mass, even more preferably 20 ppb or more by mass, even more preferably 30 ppb or more by mass, even more preferably 40 ppb or more by mass, particularly preferably 50 ppb or more by mass, and may also be set to 60 ppb or more by mass, 70 ppb or more by mass, 80 ppb or more by mass, 90 ppb or more by mass, 100 ppb or more by mass, 150 ppb or more by mass, 190 ppb or more by mass, 250 ppb or more by mass, 290 ppb or more by mass, 350 ppb or more by mass, 390 ppb or more by mass, 450 ppb or more by mass, or 490 ppb or more by mass.

Furthermore, from the viewpoint of suppressing the general aroma that is unsuitable for beer-flavored beverages and producing a beverage with a refreshing aroma and enhanced sweetness suitable for beer-flavored beverages, the content of 4VG, based on the total amount of beer-flavored beverage (100% by mass), is preferably 1000 ppb or less by mass, more preferably 920 ppb or less by mass, more preferably 820 ppb or less by mass, even more preferably 720 ppb or less by mass, even more preferably 620 ppb or less by mass, even more preferably 580 ppb or less by mass, particularly preferably 520 ppb or less by mass, and may also be set to 480 ppb or less by mass, 420 ppb or less by mass, 380 ppb or less by mass, 320 ppb or less by mass, 280 ppb or less by mass, or 220 ppb or less by mass.

In one aspect of the beer-flavored beverage of the present invention, from the viewpoint of producing a beverage with a refreshing aroma suitable for beer flavoring, it is sufficient to contain ethyl n-butyrate.

From the viewpoint of producing a beverage that further enhances the refreshing aroma suitable for beer-flavored drinks, the content of ethyl n-butyrate, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 140 ppb or more by mass, more preferably 150 ppb or more by mass, even more preferably 160 ppb or more by mass, even more preferably 170 ppb or more by mass, particularly preferably 175 ppb or more by mass, and may also be set to 180 ppb or more by mass, 190 ppb or more by mass, 200 ppb or more by mass, 210 ppb or more by mass, 220 ppb or more by mass, or 230 ppb or more by mass.

Furthermore, based on the same viewpoint as above, the content of ethyl n-butyrate, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 1000 ppb or less by mass, more preferably 900 ppb or less by mass, more preferably 800 ppb or less by mass, even more preferably 700 ppb or less by mass, even more preferably 600 ppb or less by mass, even more preferably 550 ppb or less by mass, particularly preferably 450 ppb or less by mass, and may also be set to 400 ppb or less by mass, 350 ppb or less by mass, 300 ppb or less by mass, or 280 ppb or less by mass.

In one aspect of the beer-flavored beverage of the present invention, from the viewpoint of producing a beverage with an excellent sweet aroma suitable for beer flavoring, it is sufficient to contain γ-nonanolactone.

From the viewpoint of producing a beverage that further enhances the sweet aroma suitable for beer-flavored drinks, the content of γ-nonalactone, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 3 ppb or more by mass, more preferably 5 ppb or more by mass, more preferably 7 ppb or more by mass, even more preferably 9 ppb or more by mass, even more preferably 11 ppb or more by mass, even more preferably 14 ppb or more by mass, particularly preferably 17 ppb or more by mass, and may also be set to 20 ppb or more by mass, 23 ppb or more by mass, or 25 ppb or more by mass.

Furthermore, based on the same viewpoint as above, the content of γ-nonanolide, based on the total amount (100% by mass) of the beer-flavored beverage, is preferably 500 ppb or less by mass, more preferably 400 ppb or less by mass, more preferably 300 ppb or less by mass, even more preferably 200 ppb or less by mass, even more preferably 100 ppb or less by mass, even more preferably 80 ppb or less by mass, particularly preferably 60 ppb or less by mass, and may also be set to 50 ppb or less by mass, 45 ppb or less by mass, 40 ppb or less by mass, 35 ppb or less by mass, or 30 ppb or less by mass.

In one aspect of the beer-flavored beverage of the present invention, the ratio of the content of ethyl n-butyrate (in ppb by mass) to the content of γ-nonanolide (in ppb by mass) (ethyl n-butyrate/γ-nonanolide) is preferably 3.5 or more, more preferably 4.5 or more, further preferably 5.2 or more, even more preferably 5.8 or more, and particularly preferably 6.5 or more, from the viewpoint of producing a beverage that can be perceived with both a refreshing aroma suitable for beer flavor and a sufficiently sweet aroma typical of beer flavor. Furthermore, from the viewpoint of producing a beverage that can be perceived with both a refreshing aroma suitable for beer flavor and a sufficiently sweet aroma typical of beer flavor, it is preferably 23 or less, more preferably 21 or less, further preferably 19.5 or less, even more preferably 16 or less, and particularly preferably 13 or less.

In one aspect of the beer-flavored beverage of the present invention, the ratio of the total content (in ppb by mass) of n-ethyl butyrate and γ-nonalactone to the content (in ppb by mass) of 4-vinylguaiacol ((ethyl butyrate + γ-nonalactone)/4-vinylguaiacol), from the viewpoint of producing a beverage with enhanced refreshing aroma and sweet flavor suitable for beer-flavored beverages, is preferably 1.7 or more, more preferably 1.8 or more, further preferably 1.9 or more, even more preferably 2.0 or more, particularly preferably 2.3 or more, and preferably 12.0 or less, more preferably 10.0 or less, more preferably 8.0 or less, further preferably 7.0 or less, further preferably 6.0 or less, even more preferably 4.0 or less, and particularly preferably 3.1 or less.

In addition, the content of 4VG, ethyl n-butyrate and γ-nonanolide can be controlled not only by adjusting the amount of each component added, but also by appropriately adjusting the variety or amount of raw materials (such as hops) in which these components are abundant, the timing of adding the raw material, fermentation conditions, etc.

In addition, the contents of 4VG, ethyl n-butyrate and γ-nonanolide can be determined by gas chromatography-mass analysis (GC/MS).

In one aspect of the beer-flavored beverage of the present invention, from the viewpoint of producing a beverage that can be tasted with a balanced, refreshing aroma or sweet scent suitable for beer flavor and with a lighter mouthfeel, it is preferable to adjust the content of 4VG, ethyl n-butyrate and γ-nonanolide.

As a specific embodiment of the present invention based on the above viewpoint, beer-flavored beverages that satisfy the following main conditions (I) to (III) can be listed.

• Main condition (I): Contains less than 1000 ppb of 4-vinylguaiacol (4VG).

• Main condition (II): The content of ethyl n-butyrate is 140 ppb or more by mass.

• Main condition (III): The ratio of the content of ethyl n-butyrate (unit: mass ppb) to the content of γ-nonanolide (unit: mass ppb) (ethyl n-butyrate/γ-nonanolide) is less than 23.

Furthermore, in the beer-flavored beverage of this method, the preferred ranges for the content of 4VG, the content of ethyl n-butyrate, and the ratio (ethyl n-butyrate/γ-nonanolide) specified in the main conditions (I) to (III) are as described above.

In addition, in the beer-flavored beverages described above, besides the main conditions (I) to (III) mentioned above, adjustments can be made to further satisfy the various main conditions (regarding the content or ratio of γ-nonanolide ((n-ethyl butyrate + γ-nonanolide)/4-vinylguaiacol)) while satisfying the main conditions (I) to (III) mentioned above.

Furthermore, as another specific embodiment of the present invention based on the above viewpoint, beer-flavored beverages that satisfy the following main condition (IV) can be listed.

• Main conditions (IV): The ratio of the total content of ethyl n-butyrate and γ-nonanolide (in ppb by mass) to the content of 4-vinylguaiacol (in ppb by mass) ((ethyl n-butyrate + γ-nonanolide)/4-vinylguaiacol) is 1.7 to 12.0.

Furthermore, in the beer-flavored beverage of this method, the preferred range of ((n-ethyl butyrate + γ-nonanolide)/4-vinylguaiacol) specified in the main condition (IV) is as described above.

In addition, in beer-flavored beverages prepared in the manner described above, besides the main conditions (IV) mentioned above, adjustments can be made to further satisfy the various main conditions (main conditions regarding the content of 4VG, the content of ethyl n-butyrate, the content of γ-nonanolide, and the ratio (ethyl n-butyrate/γ-nonanolide)) while satisfying the main conditions (IV) mentioned above.

From the viewpoint of making a beer-flavored beverage in general, the bitterness value of one aspect of the present invention is preferably less than 60 BUs, more preferably less than 55 BUs, even more preferably less than 50 BUs, and even more preferably less than 45 BUs, particularly preferably less than 40 BUs, and may also be less than 35 BUs, less than 30 BUs, or less than 25 BUs.

In addition, when the beer-flavored beverage of one aspect of the present invention is a beverage using hops as a raw material, the bitterness value of the beverage may also be set to 5 BUs or more, 7 BUs or more, 10 BUs or more, 12 BUs or more, or 15 BUs or more.

Furthermore, when the beer-flavored beverage of one aspect of the present invention is a beverage that does not use hops as a raw material, the bitterness value of the beverage may also be set to less than 5.0 BUs, less than 3.0 BUs, less than 2.0 BUs, less than 1.0 BUs, less than 0.5 BUs, or less than 0.3 BUs.

In addition, the bitterness value of the beer-flavored beverage of one aspect of the present invention is an indicator of the bitterness brought about by hop components, mainly isohylocereusone, which can be controlled by appropriately adjusting the amount of hop components such as hops or hop extracts used.

Furthermore, in this instruction manual, the "bitterness value" of the beverage can be determined according to the determination method described in "8.15 Bitterness Value" of the revised BCOJ Beer Analysis Method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer and Brewing Associations (Analysis Committee) in 2013).

In one aspect of the beer-flavored beverage of the present invention, the original wort (O-Ex) concentration is preferably 4.0 to 20.0% by mass, more preferably 4.5 to 18.0% by mass, further preferably 7.0 to 16.0% by mass, even more preferably 8.0 to 15.0% by mass, and particularly preferably 8.5 to 13.5% by mass, from the viewpoint of giving the beverage a light taste to achieve better drinkability and producing a beverage with enhanced refreshing aroma and sweetness suitable for beer flavoring.

Furthermore, in this instruction manual, "original wort concentration" and "original wort extract concentration" are defined by the same term. Additionally, in alcoholic beverages with an alcohol content of 1% (v/v) or higher, "original wort concentration" refers to the extract component as defined by the Japanese Alcohol Tax Law, specifically the number of grams of non-volatile components contained in 100 ^cm³ of original volume at 15°C. Furthermore, in non-alcoholic beverages with an alcohol content below 1% (v/v), it is the extract value (mass %) determined from a degassed sample according to the analytical method established by the Brewing Association International Technical Committee (BCOJ) (BCOJ Beer Analysis Method (issued by the Japan Brewing Association, edited by the Brewing Association, 2013 revised edition)).

In one aspect of the beer-flavored beverage of the present invention, the total polyphenol content, based on the total amount of the beer-flavored beverage (100% by mass), is preferably 60 ppm by mass or more, more preferably 65 ppm by mass or more, further preferably 75 ppm by mass or more, even more preferably 90 ppm by mass or more, and particularly preferably 105 ppm by mass or more, from the viewpoint of producing a beer-flavored beverage with a superior taste and more like beer. Furthermore, from the viewpoint of achieving better drinkability by giving the beverage good turbidity stability and a light taste, it is preferably 300 ppm by mass or less, more preferably 260 ppm by mass or less, further preferably 240 ppm by mass or less, even more preferably 220 ppm by mass or less, and particularly preferably 200 ppm by mass or less.

In this specification, "total polyphenol content" refers to the total amount of polyphenols contained in the total amount (100% by mass) of the beer-flavored beverage.

Polyphenols are compounds obtained by replacing two or more hydrogen atoms in aromatic hydrocarbons with hydroxyl groups. Specifically, examples include flavonols, isoflavones, tannins, catechins, quercetin, and anthocyanins.

In addition, the total polyphenol content in this specification can be determined, for example, according to the method described in the revised BCOJ beer analysis method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer Brewing Association (Analysis Committee), 2013).

The total polyphenol content can be controlled, for example, by adjusting the amount of raw materials with high polyphenol content, such as barley malt and malt husks (bran).

Generally speaking, malt and other grains with outer husks (wheat bran) contain more polyphenols, while soybeans, yeast extracts, wheat, and wheat malt contain less. By appropriately selecting these raw materials and adjusting the amount used, the total polyphenol content can be adjusted to the desired range.

The proline concentration of the beer-flavored beverage according to one aspect of the present invention is based on the total amount (100% by mass) of the beer-flavored beverage, preferably 3.5 to 60.0 ppm by mass, but may also be 4.0 ppm or more, 4.5 ppm or more, 6.0 ppm or more, 8.0 ppm or more, 10.0 ppm or more, 15.0 ppm or more, 20.0 ppm or more, or 25.0 ppm or more. In addition, it may also be 55.0 ppm or less, 50.0 ppm or less, 45.0 ppm or less, or 40.0 ppm or less.

In addition, proline is abundant in malt and other wheat products, and it is one of the amino acids whose content remains essentially unchanged before and after the fermentation process. As long as the proline content is within the above-mentioned range, a beer-flavored beverage with a better taste can be produced.

In addition, the proline concentration can be determined, for example, by using the automatic amino acid analysis method of the Hitachi L-8800 high-speed amino acid analyzer, as described in this specification.

The malt ratio of the beer-flavored beverage of one aspect of the present invention is 50-100% by mass, or it may be 55% or more by mass, 60% or more by mass, 65% or more by mass, or 70% or more by mass. In addition, it may be 95% or less by mass, 90% or less by mass, 80% or less by mass, or less than 70% by mass.

In this instruction manual, the term "malt ratio" refers to the value calculated in accordance with the interpretation rules of the Liquor Tax Law and the Liquor Administration Law, which came into effect on April 1, 2019 (Heisei 30).

As described above, one aspect of the beer-flavored beverage of the present invention can be an alcoholic beer-flavored beverage or a non-alcoholic beer-flavored beverage.

When the beverage is an alcoholic beer-flavored beverage, from the viewpoint of producing a beverage that can be felt as refreshing and stimulating, the alcohol content of the beer-flavored beverage as one aspect of the present invention is preferably 3.0 (v/v)% or more, more preferably 4.0 (v/v)% or more, more preferably 4.6 (v/v)% or more, further preferably 5.1 (v/v)% or more, even more preferably 5.4 (v/v)% or more, and particularly preferably 5.7 (v/v)% or more.

Furthermore, from the viewpoint of producing an easy-to-drink beer-flavored beverage, the alcohol content is preferably 20.0 (v/v)% or less, more preferably 15.0 (v/v)% or less, and even more preferably 10.0 (v/v)% or less.

Furthermore, in this specification, alcohol content refers to the percentage expressed as a volume/volume standard ((v/v)%). Additionally, the alcohol content of a beverage can be determined by any known method, such as a vibratory hydrometer.

In addition, in one aspect of the beer-flavored beverage of the present invention, in order to adjust the alcohol content, it is also considered to further include spirits derived from grains as an alcohol component.

Here, "spirited liquor" refers to alcoholic beverages made from grains such as wheat, rice, buckwheat, and corn, saccharified with malt or enzymes as needed, fermented with yeast, and then further distilled.

One aspect of the present invention, from the viewpoint of producing a beer-flavored beverage with a high-quality taste and similar to beer, preferably does not contain spirits.

Furthermore, from the same perspective as above, the beer-flavored beverage of one aspect of the present invention is preferably beer.

In this instruction manual, "beer" refers to a beverage made from malt, hops, and water, fermented with yeast. Specifically, it refers to alcoholic beverages as defined in the General Rules for Interpretation of the Liquor Tax Law and the Liquor Administration Law, which came into effect on April 1, 2019 (Heisei 30).

That is, when the beer-flavored beverage of one aspect of the present invention is beer, the above-mentioned alcohol content can be adjusted by using a yeast fermentation process.

The color of the beer-flavored beverage according to one aspect of the present invention is not particularly limited. It can be the amber or golden color of ordinary beer, the black color of stout, or colorless and transparent. Alternatively, coloring agents or the like can be added to impart a desired color. Although the color of the beer-flavored beverage can be distinguished by the naked eye, it can also be specified by factors such as total light transmittance or chromaticity.

The pH of the beer-flavored beverage according to one aspect of the present invention is not particularly limited, but is preferably 2.0 to 5.0, more preferably 3.0 to 4.6, and even more preferably 4.0 to 4.55. As long as the pH of the beer-flavored beverage is below 4.5, the growth of microorganisms can be inhibited, and as long as the pH is above 2.0, the aroma of the beverage can be easily enhanced.

One aspect of the present invention is that the beer-flavored beverage is packaged in a container. Examples of containers include bottles, PET bottles, cans, or barrels. Cans, bottles, and PET bottles are preferred, especially from the viewpoint of easy handling.

1.1 Raw materials

As a primary raw material for the beer-flavored beverage of one aspect of the present invention, malt may be used together with water, or it may be used without malt. Furthermore, the beer-flavored beverage of one aspect of the present invention may be a beverage using hops as a raw material, or it may be a beverage without hops.

In addition, preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness imparting agents, antioxidants, flavorings, acidulants, salts, etc. may also be used.

1.1.1 Malt, and grains other than malt

When malt is used as a raw material, the malt refers to the substance obtained by germinating and drying the seeds of barley, wheat, rye, wild oats, oats, Job's tears, etc., and removing the roots. It can be any kind of product from any place of origin or variety.

As one embodiment of the present invention, barley malt is preferred. Barley malt is one of the most commonly used malts in Japanese beer-flavored beverages. Barley comes in varieties such as two-row and six-row, and any type can be used. Furthermore, in addition to malt, colored malts can also be used. When using colored malt, different types of colored malts can be appropriately combined, or a single type of colored malt can be used.

In addition, in one aspect of the beer-flavored beverage of the present invention, the malt used is preferably selected appropriately according to the desired color of the beer-flavored beverage, and the selected malt may be a single type or two or more types.

In addition, grains other than malt can also be used at the same time as malt.

Examples of such grains include, for example, wheat (barley, wheat, rye, wild oats, oats, Job's tears, etc.) that are not malted, rice (white rice, brown rice, etc.), corn, maize, potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard grass, and starch obtained from these, as well as their extracts.

In addition, when malt is not used, examples of beer-flavored beverages can be listed that use liquid sugar containing carbon sources, or materials containing amino acids such as grains other than malt (e.g., soy protein).

1.1.2 Hops

In one aspect of the present invention, when using hops, the form of the hops can include, for example, flake hops, powdered hops, hop extracts, etc. Furthermore, processed hop products such as modified hops and reduced hops can also be used.

In one aspect of the invention, when using hops, the amount of hops added is appropriately adjusted so that the bitterness value reaches the range mentioned above, but preferably 0.0001 to 1% by mass, based on the total amount of raw materials of the beverage (100% by mass).

Furthermore, beer-flavored beverages using hops as a raw material are beverages containing components derived from hops, namely isoalpha acids. The isoalpha acid content in beer-flavored beverages using hops, based on the total amount (100% by mass) of the beer-flavored beverage, may exceed 0.1 ppm by mass or 1.0 ppm by mass.

On the other hand, the content of isoalpha acids in beer-flavored beverages that do not use hops, based on the total amount (100% by mass) of the beer-flavored beverage, can be less than 0.1 ppm by mass.

In addition, the content of iso-α-acids in this specification can be determined by high performance liquid chromatography (HPLC) according to the revised BCOJ beer analysis method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer Brewing Cooperatives (Analysis Committee), 2013).

1.1.3 Preservatives

The beer-flavored beverage of one aspect of the present invention can also be a beverage formulated with preservatives.

Examples of preservatives used in one embodiment of the present invention include benzoic acid; sodium benzoate and other benzoate salts; propyl benzyl ester, butyl benzyl ester and other benzoate esters; and dimethyl dicarbonate. Furthermore, commercially available formulations such as a strong preservative (manufactured by Saneigen F.F.I. Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used as preservatives.

These preservatives can be used alone or in combination of two or more.

In one aspect of the beer-flavored beverage of the present invention, when adding the preservative, the amount of the preservative is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, further preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

1.1.4 Sweeteners

The beer-flavored beverage of one aspect of the present invention can also be made into a beverage further formulated with sweeteners.

Examples of sweeteners used in one aspect of this invention include commercially available saccharified liquids obtained by decomposing starch from grains using acids or enzymes, commercially available sugars such as corn syrup, sugars with three or more sugars, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners.

These sweeteners can be used alone or in combination of two or more.

These sugars can be in the form of liquids such as solutions, or solids such as powders.

Furthermore, there are no particular restrictions on the type of grain used as raw material for starch, the starch refining method, or the processing conditions such as enzyme- or acid-based hydrolysis. For example, by appropriately setting the enzyme- or acid-based hydrolysis conditions, sugars with a high maltose content can also be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar solutions) can also be used.

In addition, artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose, etc.

As a water-soluble dietary fiber, examples include indigestible dextrin, polydextrin, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the perspective of general applicability such as stability or safety, indigestible dextrin or polydextrin is preferred.

1.1.5 Bitter agents and bitterness imparting agents

The beer-flavored beverage of one aspect of the present invention can also be made into a beverage further formulated with one or more bittering agents and bitterness imparting agents.

In one aspect of the beer-flavored beverage of the present invention, bitterness can also be imparted by hops, and the bittering agents or bittering agents described below can also be used in conjunction with hops. Alternatively, hops can be omitted, and the bittering agents or bittering agents described below can be used instead of hops.

There are no particular limitations on bittering agents or bitterness imparting agents. Substances commonly used as bittering agents in beer or sparkling wine can be used, such as rosemary, lychee, fennel, juniper berries, sage, Ganoderma lucidum, laurel, quassin, caffeine, wormwood, naringin, citrus extracts, neem extracts, coffee extracts, tea extracts, bitter melon extracts, lotus seed extracts, tree aloe extracts, rosemary extracts, lychee extracts, laurel extracts, sage extracts, caraway extracts, etc.

These bittering agents and bitterness imparting agents can be used alone or in combination of two or more.

1.1.6 Antioxidants

The beer-flavored beverage of one aspect of the present invention can also be made into a beverage further formulated with antioxidants.

As an antioxidant, there are no particular limitations; substances commonly used as antioxidants in beer or sparkling wine can be used, such as ascorbic acid, D-isoascorbic acid, and catechins.

These antioxidants can be used alone or in combination of two or more.

1.1.7 Spices

The beer-flavored beverage of one aspect of the present invention can also be made into a beverage with further added flavorings.

As a flavoring agent, there are no particular limitations; common beer flavorings can be used. Beer flavorings are used to impart a beer-like flavor.

As beer flavorings, esters or higher alcohols can be listed, specifically ethyl acetate, isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl hexanoate, linalool, etc.

These spices can be used alone or in combination of two or more.

1.1.8 Acidulants

The beer-flavored beverage of one aspect of the present invention can also be made into a beverage further formulated with acidulants.

As an acidulant, any substance that has a sour taste is acceptable and there are no particular limitations. Examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconolactone, or their salts.

Preferably, it is selected from at least one of tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or their salts; more preferably, it is selected from at least one of tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid or their salts; and even more preferably, it is selected from at least one of tartaric acid, phosphoric acid and lactic acid.

These acidulants can be used alone or in combination of two or more.

1.1.9 Salts

The beer-flavored beverage of one aspect of the present invention can also be made into a beverage further formulated with salts.

Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium methyl bisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

These salts can be used alone or in combination of two or more.

1.2 Carbon dioxide

The carbon dioxide contained in the beer-flavored beverage of one aspect of the present invention can be obtained from the carbon dioxide contained in the raw materials, or it can be dissolved by mixing with carbonated water or by adding carbon dioxide.

Alternatively, carbon dioxide generated during the fermentation process of beer-flavored beverages can be used directly, or carbonated water can be added appropriately to adjust the amount of carbon dioxide.

The carbon dioxide concentration of the beer-flavored beverage according to one aspect of the present invention is preferably 0.30% (w/w) or more, more preferably 0.35% (w/w) or more, even more preferably 0.40% (w/w) or more, even more preferably 0.42% (w/w) or more, particularly preferably 0.45% (w/w) or more, and further preferably 0.80% (w/w) or less, more preferably 0.70% (w/w) or less, even more preferably 0.60% (w/w) or less, even more preferably 0.57% (w/w) or less, and particularly preferably 0.55% (w/w) or less.

In addition, in this instruction manual, the carbon dioxide concentration can be measured by immersing the container containing the target beverage in a water bath at 20°C for more than 30 minutes while shaking it intermittently, adjusting the beverage to 20°C, and then measuring it using a gas volume measuring device (e.g., GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.)).

In one embodiment of the present invention, when the beer-flavored beverage is packaged in a container, the carbon dioxide pressure of the containerized beverage can be appropriately adjusted to achieve the aforementioned carbon dioxide concentration range. The carbon dioxide pressure of the beverage can be set to 5.0 kg/ ^cm² or less, 4.5 kg/ ^cm² or less, or 4.0 kg/ ^cm² or less. Alternatively, it can be set to 0.20 kg/ ^cm² or more, 0.50 kg/ ^cm² or more, or 1.0 kg/ ^cm² or more. Furthermore, any combination of these upper and lower limits is also possible; for example, the carbon dioxide pressure of the beverage can be 0.20 kg/ ^cm² or more but less than 5.0 kg/ ^cm² , 0.50 kg/ ^cm² or more but less than 4.5 kg/ ^cm² , or 1.0 kg/ ^cm² or more but less than 4.0 kg/ ^cm² .

In this instruction manual, unless otherwise specified, air pressure refers to the air pressure inside the container.

Pressure can be measured using methods well known to those skilled in the art, such as fixing a sample at 20°C to a gas pressure gauge, temporarily opening the valve of the gas pressure gauge to release the gas, closing the valve again, vibrating the gas pressure gauge and reading the value when the pointer reaches a certain position, or using a commercially available gas pressure measuring device.

1.3 Other Additives

In one embodiment of the present invention, a beer-flavored beverage may also contain various additives as necessary, without compromising the effects of the present invention.

Examples of such additives include colorants, foaming agents, fermentation promoters, yeast extracts, protein-based substances such as peptides, and flavorings such as amino acids.

Coloring agents are used to give beverages a beer-like color; caramel coloring and other similar agents can be used. Foam-forming agents are used to create beer-like foam in beverages or to maintain the foam; appropriate amounts of plant-derived saponins such as soy saponins and soap tree saponins, plant proteins such as corn and soybeans, peptides such as collagen peptides, and yeast extracts can be used.

Fermentation promoters are used to promote yeast-based fermentation. For example, yeast extracts, bran components of rice or wheat, vitamins, minerals, etc., can be used alone or in combination.

1.4 Containers for Beverages

One aspect of the beer-flavored beverage of the present invention can also be a beverage packaged in a container. The container can be of any shape and material; examples of containers include bottles, cans, barrels, or PET bottles, with cans, bottles, or PET bottles being preferred, especially from the viewpoint of ease of handling.

2. Methods for manufacturing beer-flavored beverages

The method for manufacturing a beer-flavored beverage according to one aspect of the present invention is not particularly limited. It can be a method for manufacturing a fermented beer-flavored beverage through a fermentation process, or a method for manufacturing a non-fermented beer-flavored beverage without a fermentation process.

2.1 Manufacturing method of fermented beer-flavored beverages

When the beer-flavored beverage of one aspect of the present invention is a fermented beer-flavored beverage, the method for manufacturing the fermented beer-flavored beverage of one aspect of the present invention preferably includes a step of adding yeast to raw materials containing water and malt to carry out alcoholic fermentation. More specifically, a method having the following steps (1) to (3) is more preferred.

• Process (1): A process of obtaining a pre-fermentation liquid by using various raw materials and performing at least one of the following treatments: saccharification, boiling and removal of solid components.

• Process (2): The process of adding yeast to the pre-fermentation liquid obtained in process (1) for alcoholic fermentation.

• Process (3): The process of confirming and/or adjusting the content of 4VG, ethyl n-butyrate and γ-nonanolide.

Furthermore, in one aspect of the manufacturing method of the present invention, when manufacturing a beverage with a bitterness value of 5 BUs or higher, it is preferable to include a step of adding hops as a raw material. Conversely, when manufacturing a beverage with a bitterness value of less than 5 BUs, it is preferable not to include a step of adding hops as a raw material.

In another aspect of the invention, from the viewpoint of producing a beverage with a high-quality taste and similar to beer, it is preferable to omit the step of adding spirits derived from grains.

<Process (1)>

Step (1) is a process of using various raw materials to perform at least one of the following treatments: saccharification, boiling and removal of solid components, to obtain a pre-fermentation liquid.

For example, when using malt as a raw material, various raw materials containing water and malt are added to a charging vessel or tank, and amylase, protease, etc., are added as needed. Other raw materials besides malt may include hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, and colorings. These can be added before, during, or after saccharification. Furthermore, they can also be added after the next stage, alcoholic fermentation.

The mixture of various raw materials is heated to saccharify the starch in the raw materials, thus carrying out the saccharification process.

The temperature and time of the saccharification process are preferably adjusted appropriately, taking into account factors such as the type of malt used, the malt ratio, the amount of water and raw materials other than malt, the type or amount of enzymes used, and the original wort concentration of the final beverage. For example, in one embodiment of the present invention, the saccharification temperature is preferably 55–75°C, and the saccharification time is preferably 30–240 minutes. After saccharification, filtration is performed to obtain the saccharified liquid.

In addition, it is preferable to boil the saccharified liquid.

When using hops or bittering agents as raw materials, it is preferable to add them during the boiling process. Hops or bittering agents can be added between the start and end of boiling the saccharification liquid.

After boiling, the mixture is transferred to a vortex and cooled to 0–20°C to obtain a coolant. Preferably, a process to remove coagulated proteins and other solid components is then performed. This process adjusts the original wort concentration to the aforementioned range, thus obtaining the pre-fermentation liquid.

Alternatively, instead of the above-mentioned saccharification liquid, hops or bittering agents can be added to the malt extract with added warm water to carry out boiling treatment and prepare pre-fermentation liquid.

In addition, when malt is not used, liquid sugar containing carbon source, nitrogen source other than wheat or malt containing amino acids, hops, dietary fiber, preservatives, sweeteners, antioxidants, bittering agents, flavorings, acidulants, pigments, etc., can be mixed with warm water to prepare a liquid sugar solution. The liquid sugar solution is then boiled to prepare a pre-fermentation liquid.

When using hops, they can be added before boiling or between the start and end of boiling the liquid sugar solution.

<Process (2)>

The process of adding yeast to the pre-fermentation liquid obtained in step (1) to carry out alcoholic fermentation.

The yeast used in this process can be appropriately selected considering the type of fermented beverage to be produced, the target aroma, or the fermentation conditions. Top-fermenting yeast or bottom-fermenting yeast can be used, but from the viewpoint of adjusting the content of 4VG, ethyl n-butyrate, and γ-nonanolide, top-fermenting yeast is preferred. Examples of top-fermenting yeast used in one embodiment of the present invention include, for instance, brewer's yeast (Saccharomyces cerevisiae).

Yeast can be added directly to the raw materials as a yeast suspension, or as a concentrated yeast slurry obtained through centrifugation or sedimentation. Alternatively, substances from which the supernatant has been completely removed after centrifugation can be added. The amount of yeast added to the stock solution can be appropriately set, for example, around 5 × ^10⁶ cells/mL to 1 × ^10⁸ cells/mL.

The fermentation temperature and duration during alcoholic fermentation can be appropriately set. For example, from the perspective of adjusting the content of 4VG, ethyl n-butyrate, and γ-nonanolide, fermentation can be carried out at 8–25°C for 5–10 days. During the fermentation process, the temperature (increasing or decreasing) or pressure of the fermentation broth can also be changed.

In addition, after this process is completed, the yeast is removed by a filter, and water, flavorings, acidulants, colorings and other additives can be added as needed.

<Process (3)>

Step (3) is a step to confirm and/or adjust the content of 4VG, ethyl n-butyrate and γ-nonanolide.

The contents of 4VG, ethyl n-butyrate, and γ-nonanolide can be adjusted in steps (1) and (2) by appropriately setting the type or amount of raw materials, loading conditions (timing of raw material addition, etc.), yeast type, or fermentation conditions. Here, in step (3), it is preferable to measure the contents of these components to determine whether they are within the above-mentioned range. Furthermore, if any of these components are outside the range, it is preferable to perform adjustments based on the addition of the components outside the range or adjustments based on dilution.

Furthermore, the adjustment of the content of each component in this process can be carried out in parallel with process (1) and/or process (2), between process (1) and process (2), or after process (2). In addition, the confirmation of the content of each component in this process can be carried out at any of the above times, but it is preferable to confirm the content of each component after process (2), so that if there is a component that needs to be adjusted, the content of that component can be adjusted.

In one aspect of the present invention, when manufacturing a non-alcoholic fermented beer-flavored beverage, it is preferable to further implement steps (4) and (5).

• Process (4): The process of removing alcohol from the fermentation solution after process (2).

• Process (5): After process (4), the process of adjusting the amount of carbon dioxide.

In the case of manufacturing non-alcoholic fermented beer-flavored beverages, step (3) can be performed between steps (2) and (4), between steps (4) and (5), or after step (5), but preferably at least after step (4).

In step (4), the preferred method for removing the alcohol produced by the fermentation process in step (2) is heat treatment. The conditions for the heat treatment can be the same as those for manufacturing non-alcoholic beer-flavored beverages.

Furthermore, after step (4), the alcohol component is removed from the solution along with the carbon dioxide. Therefore, it is preferable to adjust the amount of carbon dioxide in step (5).

As a method to adjust the amount of carbon dioxide, it can be added by mixing the solution after step (4) with carbonated water. Alternatively, carbon dioxide can be added directly to the solution after step (4).

2.2 Manufacturing method of non-fermented beer-flavored beverages

When the beer-flavored beverage of one aspect of the present invention is a non-fermented beer-flavored beverage, it can be manufactured by a general method for manufacturing non-fermented beer-flavored beverages. A specific manufacturing method for the non-fermented beer-flavored beverage of one aspect of the present invention can be listed as a method comprising the following steps (a) to (c).

• Process (a): A process of obtaining a primary raw material liquid by performing at least one of the following treatments: saccharification, boiling, and removal of solid components using various raw materials.

• Process (b): Adding alcoholic beverages to the primary raw material liquid as needed, and adding carbon dioxide through carbonation treatment.

• Process (c): The process of confirming and/or adjusting the content of 4VG, ethyl n-butyrate and γ-nonanolide.

In addition, precipitates can be removed at various stages through filtration, centrifugation, etc., as needed. These processes, using the usual soft drink manufacturing process, allow for the easy production of non-fermented beer-flavored beverages even without fermentation equipment.

The specific method for obtaining a primary raw material liquid through process (a) can be listed as the same method as process (1) above.

Furthermore, when manufacturing non-fermented alcoholic beer-flavored beverages, alcoholic beverages can be added to the primary raw material liquid in step (b) to create an alcoholic raw material liquid. There are no particular limitations on the alcoholic beverages added; examples include raw material alcohol, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, and other spirits.

Carbon dioxide can be added to primary raw material liquid or alcohol-containing raw material liquid through carbonation treatment in step (b) to produce carbonated beverages.

In addition, carbon dioxide can be added directly to the primary feedstock solution or the alcohol-containing feedstock solution, or it can be added by mixing with carbonated water after the feedstock solution has been prepared in a concentrated state. Furthermore, when adding carbon dioxide, preservatives, sweeteners, flavorings, acidulants, colorings, and other additives may be added as needed.

In addition, in order to remove the substances that cause precipitation or off-flavors, it is preferable to carry out a precipitation removal treatment before the carbonization process.

Furthermore, similar to step (3) above, step (c) is preferably a step that confirms and/or adjusts the content of 4VG, ethyl n-butyrate and γ-nonanolide.

Process (c) may be performed between processes (a) and (b), or after processes (a) and (b). Alternatively, it may be performed in parallel with processes (a) and/or (b).

Thus, a beer-flavored beverage of one aspect of the present invention is filled into a prescribed container and circulated in the market as an article.

There are no particular limitations on the container packaging method for beer-flavored beverages, and container packaging methods known to those skilled in the art can be used. Through the container packaging process, the beer-flavored beverage of the present invention is filled and sealed in a container. Containers of any shape and material can be used in the container packaging process; for example, the container described in "1.4 Containerized Beverages" can be cited.

Example

The present invention will be further described in detail below through embodiments, but the present invention is not limited to these embodiments.

Examples 1-18, Comparative Examples 1-14

<Beverage Preparation>

After crushed barley malt and enzymes are added to a loading tank containing 120L of warm water, the temperature is gradually increased and maintained. The malt wasps are filtered out to obtain wort. This wort is then transferred to a boiling kettle, where hops are added. Additionally, sugar syrup is added as needed to achieve the malt ratios described in Tables 1-4, and the mixture is boiled. Following boiling, solid-liquid separation is performed. The resulting clear wort is cooled and then aerated to obtain the pre-fermentation liquid before yeast addition.

Beer yeast (top-fermenting yeast) is added to the resulting pre-fermentation liquid, and fermentation is carried out at a specified temperature and time. After a maturation period of approximately one week, the yeast is removed by filtration. Then, extracts are added as needed to adjust water and other components, with 4VG, ethyl n-butyrate, γ-nonanolide, and original wort reaching the values described in Tables 1-4, to prepare various beer-flavored beverages.

Furthermore, in each embodiment and comparative example, the type, amount, and timing of enzyme addition, as well as the set temperature and holding time for each temperature range during wort preparation, were adjusted to achieve the total polyphenol content and proline content shown in Tables 1-4. In addition, the contents of 4VG, ethyl n-butyrate, and γ-nonanolide were adjusted as needed, based on appropriate yeast type or fermentation conditions, to achieve the contents shown in Tables 1-4.

<Sensory Evaluation>

For the beverages obtained in Examples 1-18 and Comparative Examples 1-14, cooled to approximately 4°C, six professional judges who receive routine training evaluated each beverage for "whether it has a refreshing aroma suitable for beer-flavored beverages" and "whether it has a sweet aroma suitable for beer-flavored beverages," based on the following scoring criteria, ranging from 3 (maximum) to 1 (minimum) with a scale of 0.1 points. The average score of the six professional judges was calculated. The results are shown in Tables 1-4.

In addition, during the evaluation, samples meeting criteria “3”, “2”, and “1” below should be prepared in advance to ensure consistency among the professional judges. Furthermore, in the sensory evaluation of any item in Tables 1-4, no difference in scores greater than 2.0 was identified among the professional judges for the same beverage.

[Are there any standards for the refreshing aroma suitable for beer-flavored beverages?]

• "3": A strong sense of refreshing aroma suitable for beer-flavored beverages.

• "2": I sensed a refreshing aroma suitable for beer-flavored beverages.

• "1": There is basically no refreshing aroma suitable for beer-flavored beverages.

[Are there any standards for the sweet aroma of beer-flavored beverages?]

• "3": A strong sense of sweet aroma suitable for beer-flavored beverages.

• "2": The aroma is sweet and pleasant, like that of a beer-flavored beverage.

• "1": There is basically no sweet aroma suitable for beer-flavored beverages.

In addition, the comprehensive evaluation based on the above evaluation results of "whether it has a refreshing aroma suitable for beer-flavored beverages" and "whether it has a sweet aroma suitable for beer-flavored beverages" is evaluated in four levels according to the following criteria.

• "A": Both "Does it have a refreshing aroma suitable for beer-flavored beverages" and "Does it have a sweet aroma suitable for beer-flavored beverages" are rated 2.5 or higher.

• "B": Both "Does it have a refreshing aroma suitable for beer-flavored beverages" and "Does it have a sweet aroma suitable for beer-flavored beverages" are rated above 2.0, but do not belong to the above "A" rating.

• "C": The rating for either "whether it has a refreshing aroma suitable for beer-flavored beverages" or "whether it has a sweet aroma suitable for beer-flavored beverages" is below 2.0.

• "D": Both "Does it have a refreshing aroma suitable for beer-flavored beverages" and "Does it have a sweet aroma suitable for beer-flavored beverages" are rated below 2.0.

[Table 1]

Table 1

[Table 2]

Table 2

[Table 3]

Table 3

[Table 4]

Table 4

Tables 1-2 show that the beverages prepared in Examples 1-18 have a well-balanced and pleasant aroma and sweetness suitable for beer-flavored beverages. On the other hand, Tables 3-4 show that the beverages prepared in Comparative Examples 1-14 have at least one weak aroma or sweetness suitable for beer-flavored beverages, and the balance between the two is poor.

Examples 19-27, Comparative Example 15

<Beverage Preparation>

For the beverage prepared in Example 1, 4VG was added to prepare a beverage with the 4VG content shown in Table 5.

<Sensory Evaluation>

For the beverages obtained in Examples 1, 19-27 and Comparative Example 15, which were cooled to approximately 4°C, six professional judges who receive routine training evaluated each beverage for the presence or absence of an unpleasant, smoky aroma. The evaluation was conducted based on the following scoring criteria, ranging from 3 (maximum) to 1 (minimum) on a scale of 0.1 points, and the average score of the six professional judges was calculated. The results are shown in Table 5.

In addition, samples meeting criteria “3”, “2”, and “1” below should be prepared in advance for evaluation to ensure consistency among professional judges. Furthermore, in the sensory evaluation of any item in Table 5, no difference in scores greater than 2.0 was identified among the professional judges for the same beverage.

[Standard for the presence or absence of unpleasant aromas in the general aroma profile]

• "3": A smoky aroma that is completely odorless and not at all unpleasant to the eye.

• "2": A mild, non-smoky aroma that is barely noticeable.

• "1": A strong, unpleasant, smoky aroma.

[Table 5]

Table 5

Table 5 shows that the unpleasant, smoked aroma of the beverages prepared in Examples 1, 19-27 was suppressed. On the other hand, the beverage prepared in Comparative Example 15 had a strongly noticeable unpleasant, smoked aroma.

Furthermore, using the same method as described above, sensory evaluations were performed on the beverages prepared in Examples 19-27 and Comparative Example 15 regarding their "presence or absence of a refreshing aroma suitable for a beer-flavored beverage" and "presence or absence of a sweet aroma suitable for a beer-flavored beverage." A comprehensive evaluation based on these evaluations was conducted using the same criteria as described above, with three levels. Based on the comprehensive evaluation results, the beverages of Examples 19-27 received an evaluation of "A" or "B," while the beverage of Comparative Example 15 received an evaluation of "C."

Claims (28)

1. A beer-flavored beverage, characterized in that, Contains less than 1000 ppb of 4-vinylguaiacol. The content of ethyl n-butyrate is above 140 ppb by mass. The ratio of the content of ethyl n-butyrate to the content of γ-nonanolactone, i.e., ethyl n-butyrate/γ-nonanolactone, is less than 23. The units for the content of ethyl n-butyrate and the content of γ-nonanolactone are both in mass ppb. 2. The beer-flavored beverage according to claim 1, characterized in that the content of γ-nonanolactone is 3 ppb or more by mass. 3. The beer-flavored beverage according to claim 1, characterized in that the ratio of the total content of n-ethyl butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e. (n-ethyl butyrate + γ-nonalactone)/4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of n-ethyl butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb. 4. The beer-flavored beverage according to claim 2, characterized in that the ratio of the total content of n-ethyl butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (n-ethyl butyrate + γ-nonalactone)/4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of n-ethyl butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb. 5. The beer-flavored beverage according to any one of claims 1 to 4, characterized in that the bitterness value is less than 60 BUs. 6. The beer-flavored beverage according to any one of claims 1 to 4, characterized in that it is a fermented beer-flavored beverage. 7. The beer-flavored beverage according to claim 5, characterized in that it is a fermented beer-flavored beverage. 8. The beer-flavored beverage according to any one of claims 1 to 4 and 7, characterized in that the original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0% by mass. 9. The beer-flavored beverage according to claim 5, characterized in that the original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0% by mass. 10. The beer-flavored beverage according to claim 6, characterized in that the original wort concentration, i.e., the O-Ex concentration, is 4.0 to 20.0% by mass. 11. The beer-flavored beverage according to any one of claims 1 to 4, 7, 9 and 10, characterized in that the total polyphenol content is 60 to 300 ppm by mass. 12. The beer-flavored beverage according to claim 5, characterized in that the total polyphenol content is 60-300 ppm by mass. 13. The beer-flavored beverage according to claim 6, characterized in that the total polyphenol content is 60-300 ppm by mass. 14. The beer-flavored beverage according to claim 8, characterized in that the total polyphenol content is 60 to 300 ppm by mass. 15. The beer-flavored beverage according to any one of claims 1 to 4, 7, 9, 10 and 12 to 14, characterized in that the proline concentration is 3.5 to 60.0 ppm by mass. 16. The beer-flavored beverage according to claim 5, characterized in that the proline concentration is 3.5 to 60.0 ppm by mass. 17. The beer-flavored beverage according to claim 6, characterized in that the proline concentration is 3.5 to 60.0 ppm by mass. 18. The beer-flavored beverage according to claim 8, characterized in that the proline concentration is 3.5 to 60.0 ppm by mass. 19. The beer-flavored beverage according to claim 11, characterized in that the proline concentration is 3.5 to 60.0 ppm by mass. 20. The beer-flavored beverage according to any one of claims 1 to 4, 7, 9, 10, 12 to 14 and 16 to 19, characterized in that the malt ratio is 50 to 100% by mass. 21. The beer-flavored beverage according to claim 5, characterized in that the malt ratio is 50-100% by mass. 22. The beer-flavored beverage according to claim 6, characterized in that the malt ratio is 50-100% by mass. 23. The beer-flavored beverage according to claim 8, characterized in that the malt ratio is 50-100% by mass. 24. The beer-flavored beverage according to claim 11, characterized in that the malt ratio is 50-100% by mass. 25. The beer-flavored beverage according to claim 15, characterized in that the malt ratio is 50-100% by mass. 26. A beer-flavored beverage, characterized in that the ratio of the total content of ethyl n-butyrate and γ-nonalactone to the content of 4-vinylguaiacol, i.e., (ethyl n-butyrate + γ-nonalactone)/4-vinylguaiacol, is 1.7 to 12.0, wherein the units of the total content of ethyl n-butyrate and γ-nonalactone and the content of 4-vinylguaiacol are both: mass ppb. 27. A method for manufacturing a beer-flavored beverage, comprising the method for manufacturing the beer-flavored beverage according to any one of claims 1 to 26, characterized in that, It has a process of adding yeast to raw materials containing water and malt for alcoholic fermentation. 28. The method for manufacturing a beer-flavored beverage according to claim 27, wherein the yeast is a top-fermenting yeast.