JP2020028274A - Beer-taste beverage and method for producing the same - Google Patents

Abstract

To provide a beer-taste beverage having favorable aroma, and having sharp sweetness and natural fruitiness, and to provide a method for producing the same.SOLUTION: A beer-taste beverage contains linalool and 4-vinyl guaiacol (4VG), wherein the ratio of linalool content to 4VG content (linalool content (ppb)/4VG content (ppb)) is 0.5 or more and 18.0 or less, and wherein the linalool content is 750 ppb or more and 4,500 ppb or less. It is thus possible to provide a beer-taste beverage having favorable aroma and imparting sharp sweetness and natural fruitiness in good balance.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage and a method for producing the same.

  In the beer taste beverage market, a variety of flavored products have been sold in order to meet various consumer needs. In particular, development of beer-taste beverages having a favorable aroma has been actively conducted, and it is also required that the aroma of the beer-taste beverages be kept in balance with the taste such as acidity and sweetness.

  As such a beer-taste beverage, for example, Patent Literature 1 has a malt use ratio of less than 25% by mass and has a sufficient sourness and a gorgeous aroma despite malt off-flavor. A fermented malt beverage in which the total content of specific organic acids and the linalool content are adjusted to fall within predetermined ranges is disclosed.

Japanese Patent No. 6282463

  However, there are many unclear points regarding the aroma and taste of beer-taste beverages, and there is a continuing need in the art for the development of new beer-taste beverages having favorable aroma and taste.

  Therefore, an object of the present invention is to provide a beer-taste beverage having a favorable aroma, a sharp sweetness and a natural fruity feeling, and a method for producing the same.

  In order to solve the above-mentioned problems, the present inventors diligently studied, and surprisingly, the content ratio of linalool and 4-vinylguaiacol (4VG), which are fragrance components, affects the sweetness and fruitiness of beer-taste beverages. Revealed that From this finding, it contains linalool and 4VG, the ratio of linalool content to 4VG content (linalool content (ppb) / 4VG content (ppb)) is 0.5 or more and 18.0 or less, and linalool content The present invention has been found to be able to provide a beer-taste beverage having a preferable aroma, and having a good balance of sharp sweetness and natural fruitiness by making a beer-taste beverage having an amount of 750 ppb or more and 4500 ppb or less, and the present invention. Was completed.

That is, the present invention includes the following (1) to (9).
(1) It contains linalool and 4VG, and the ratio of linalool content to 4VG content (linalool content (ppb) / 4VG content (ppb)) is 0.5 or more and 18.0 or less, and linalool content 750 ppb or more and 4500 ppb or less.
(2) The beer-taste beverage according to (1), wherein the 4VG content is 200 ppb or more and 2300 ppb or less.
(3) It further contains phosphoric acid and malic acid, and the ratio of phosphoric acid content to malic acid content (phosphoric acid content (ppm) / malic acid content (ppm)) is 2.5 or more and 4.5 or less. The beer-taste beverage according to (1) or (2), wherein
(4) The beer-taste beverage according to (3), wherein the malic acid content is 150 ppm or more.
(5) The beer-taste beverage according to any one of (1) to (4), wherein the malt use ratio is 50% by weight or more.
(6) A step of setting the ratio of the linalool content to the 4VG content (the linalool content (ppb) / 4VG content (ppb)) to be 0.5 to 18.0 and the linalool content to be 750 ppb to 4500 ppb. And a method for producing a beer-taste beverage.
(7) The method further includes a step of adjusting the ratio of the phosphoric acid content to the malic acid content (phosphoric acid content (ppm) / malic acid content (ppm)) from 2.5 to 4.5. 3. A method for producing a beer-taste beverage according to item 1.
(8) The method for producing a beer-taste beverage according to (7), wherein the malic acid content is 150 ppm or more in the fermentation step.
(9) The method for producing a beer-taste beverage according to any one of (6) to (8), wherein upper fermentation yeast is used in the fermentation step.

  ADVANTAGE OF THE INVENTION According to this invention, a beer taste drink which has a favorable fragrance and which can sense well-balanced sweetness and natural fruit feeling in a good balance can be provided.

The present invention will be described.
The present invention contains linalool and 4-vinyl guaiacol (4VG), and the ratio of the linalool content to the 4VG content (the linalool content (ppb) / 4VG content (ppb), hereinafter also referred to as linalool / 4VG) Is 0.5 to 18.0 or less, and the linalool content is 750 to 4500 ppb and a method for producing the same.

  Here, in the present invention, the “beer taste beverage” means a beverage having a beer-like flavor. That is, the “beer-taste beverage” of the present invention includes sparkling liquors (beer, low-malt beer, and other brewed liquors (sparkling) (1) (third beer) and liqueur (sparkling) defined by the Liquor Tax Law. All beverages belonging to (1) (new genre beer)) are included. Furthermore, beverages and soft drinks (eg, non-alcoholic beer-taste beverages) having beer-like flavor and not belonging to sparkling liquors defined by the Liquor Tax Law are also included in the “beer-taste beverages” of the present invention. Included.

  First, the beer taste beverage of the present invention contains linalool and 4VG. Linalool is a kind of monoterpene alcohol having a gorgeous scent, and is often contained in hops and coriander seeds. 4VG is a kind of phenolic compound having a clove-like scent, and is generated by decarboxylation of ferulic acid contained in malt, barley, and the like.

In the beer taste beverage of the present invention, the ratio of the linalool content to the 4VG content (the linalool content (ppb: μg / L) / 4VG content (ppb: μg / L)) is 0.5 or more. It is adjusted to be 0 or less, preferably 0.7 or more and 10.0 or less.
Further, the linalool content in the beer taste beverage of the present invention is adjusted to be 750 ppb or more and 4500 ppb or less, preferably 900 ppb or more and 3000 ppb or less, more preferably 1000 ppb or more and 2500 ppb or less. By these adjustments, it is possible to obtain a beer-taste beverage having a favorable aroma, and a well-balanced sweet taste and natural (non-artificial) fruit feeling.

  In addition, when linalool / 4VG in the beer taste drink of the present invention is less than 0.5 or more than 18.0, a natural fruit feeling may not be obtained, and the sharpness of sweetness is also reduced. Both are not preferred because of the possibility. Furthermore, when the linalool content in the beer-taste beverage of the present invention is less than 750 ppb, there is a possibility that a favorable scent may not be sufficiently obtained. Both of these are not preferred because they may cause the sweetness to deteriorate.

  The adjustment of linalool content in a beer taste beverage is performed in the manufacturing process by adding hops used as a raw material (boiling time), hop use amount or hop variety or type to be used, linalool-containing raw materials other than hops ( This can be achieved by using coriander seeds or the like, or adding a flavor or the like containing linalool. In particular, a method of adjusting the linalool content by using coriander seed is more preferable in terms of maintaining the balance between the sweetness of a beer-taste beverage and a natural fruity feeling.

  Examples of the type of hop used as a raw material include dried hops, hop pellets, and hop extracts. The hops may be processed hops such as low hops, hexa hops, tetra hops, and isomerized hop extracts. These may be used alone or in combination of two or more, and are not particularly limited.

The linalool content in a beer-taste beverage can be measured using a gas chromatograph mass spectrometer (GC-MS) based on the solid-phase microextraction (SPEM) method. The standard addition method using a calibration curve prepared as described above can be used. Specifically, for example, the measurement may be performed according to the following method.
First, 10 mL of a beer taste beverage is collected in a 20 mL glass vial and sealed. After stirring the sealed glass vial at 60 ° C. for 10 minutes, the SPEM fiber is exposed to the head space of the glass vial. In this state, after the volatile component is adsorbed on the SPEM fiber for 10 minutes, the volatile component is introduced into the GC-MS by an auto-injector for analysis. From this analysis result, a quantitative value is calculated using a calibration curve created by separately adding a standard solution.

Further, as one embodiment of the present invention, in order to obtain a beer taste drink having a more preferable aroma and a more balanced sweet taste and natural fruit feeling in a better balance, the content of 4VG in the beer taste drink is determined by changing the linalool content. It is preferable that the adjustment is performed so as to be within a range satisfying / 4VG and to be 200 ppb or more and 2300 ppb or less, more preferably 250 ppb or more and 1800 ppb or less, and still more preferably 500 ppb or more and 1500 ppb or less. If the 4VG content is too large, the characteristic scent may be strong and may not be suitable as a scent of a beer-taste beverage.
The 4VG content can be adjusted by adding a 4VG-containing flavor or a 4VG-containing raw material, but most of 4VG is produced by conversion from ferulic acid contained in malt, barley, and the like by a yeast, A method in which malt and barley used as raw materials are adjusted by controlling the type and amount of malt and barley and / or fermentation conditions is preferable from the viewpoint of maintaining a high beer-like flavor. The 4VG content in the beer taste beverage can be measured by the same method as the linalool content.

  In the present invention, top fermenting yeast may be used in the fermentation step for the purpose of increasing the 4VG content in the beer taste beverage. By performing fermentation using the top fermentation yeast, not only can the 4VG content in the beer taste drink be easily increased, but also a beer taste drink having a more fruity aroma can be obtained. There is no particular limitation on the top fermenting yeast, and a known top fermenting yeast can be used.

  In addition, as one embodiment of the present invention, phosphoric acid and malic acid are contained in order to obtain a beer-taste beverage having a favorable aroma, and a well-balanced sweet taste and natural fruity feeling, and further having a mild sour taste. And the ratio of the phosphoric acid content to the malic acid content (phosphoric acid content (ppm: mg / L) / malic acid content (ppm: mg / L), hereinafter also referred to as phosphoric acid / malic acid. A) is a beer-taste beverage adjusted to be 2.5 or more and 4.5 or less, more preferably 2.7 or more and 3.5 or less, and even more preferably 2.7 or more and 3.2 or less. Is preferred.

  Further, the malic acid content in the beer-taste beverage is within a range satisfying the phosphoric acid / malic acid, and is 150 ppm or more, more preferably 170 ppm or more and 270 ppm or less, and still more preferably 180 ppm or more and 250 ppm or less. This is preferable in that the balance between the acidity, flavor, sweetness, and the like is maintained while feeling mild acidity. The phosphoric acid content in the beer-taste beverage is not particularly limited, but as an example, the amount is about 500 to 700 ppm.

  The malic acid content and the phosphoric acid content can be adjusted by adding an acidulant or a raw material containing malic acid and / or phosphoric acid, but malt (barley malt, wheat malt) used as a raw material. It is preferable to adjust by controlling the type and amount of barley and / or fermentation conditions. In particular, a method in which the malic acid content is adjusted to a predetermined range at the end of the fermentation step by controlling the fermentation conditions, and the phosphoric acid content is adjusted by the amount of malt / barley used is a beer-like flavor. Is more preferable in that it is maintained at a high level. The malic acid content and phosphoric acid content in beer-taste beverages were calculated using the revised BCOJ Beer Analysis Method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013. ) Can be measured by the method described in 8.24.2 Capillary electrophoresis.

  Here, in addition to the above-described malt, barley, hops, coriander seeds, as raw materials that can be used in the beer-taste beverage of the present invention, for example, rice, corn, beans, fruits, spices, coloring agents, antioxidants, bitterness Fees and the like. In order to promote fermentation, saccharides (glucose, fructose, sucrose, maltose, oligosaccharides, etc.) may be used in combination as a fermentation raw material. In the present invention, when a coriander seed and orange peel obtained by drying orange peel are used as raw materials, the aroma of a beer-taste beverage becomes more preferable.

  The amount of these raw materials is not particularly limited as long as it does not significantly affect the effects of the present invention. However, in the beer-taste beverage of the present invention, when the malt usage ratio is 50% by weight or more, It is more preferable because a suitable balance between malt-derived flavor and acidity can be maintained. In the present invention, the “malt use ratio” means the use ratio of malt in all raw materials contributing to the production of alcohol, and is similarly calculated for non-alcoholic beer-taste beverages.

  The alcohol content of the beer taste beverage according to the present invention is not particularly limited, but as an example, a range of 1 v / v% or more and less than 20 v / v% is shown. Alternatively, a non-alcoholic beer taste beverage having an alcohol content of less than 1 v / v% may be used. Here, in the present invention, "alcohol content (v / v%)" refers to the revised BC @ J beer analysis method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee]), supplemented and revised in 2013 8.3) means a value measured based on the method described in 8.3 Alcohol (8.3.6 Alcoholizer method). In the present invention, “alcohol” means ethanol.

  Further, the alcohol content of the beer taste beverage according to the present invention, in the manufacturing process, a method of controlling fermentation conditions, mixed with various spirits such as shochu, brandy, vodka, and distilled spirits such as alcohol for raw materials in the liquid after fermentation. It can be adjusted by the method of performing.

Furthermore, the beer-taste beverage according to the present invention may be effervescent. Here, in the present invention, “foaming” means that the carbon dioxide gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. The carbon dioxide gas may be produced by fermentation, or may be carbon dioxide gas added by carbonation (carbon dioxide gas injection). The carbonation step may be performed in a batch system, or may be performed continuously in an in-line system in which a carbon dioxide gas injection system (carbonator) is incorporated in a pipeline. In addition, the carbonation step is preferably performed at a liquid temperature of 10 ° C. or less (preferably 4 ° C. or less) in order to avoid forming (foam blowing) or the like.

  The method for producing a beer-taste beverage according to the present invention comprises the steps of adjusting linalool / 4VG, linalool content, 4VG content, phosphoric acid / malic acid and malic acid content, and the above-described steps such as a fermentation step using top fermenting yeast. Is preferably performed according to the method, but other steps may be performed according to a conventional method, and are not particularly limited. As an example of the production method, first, wort is prepared by a conventional method using raw materials including malt, barley, etc., and if necessary, hops, orange peel, coriander seeds, etc. are added to the wort and boiled. Then, after removing the precipitate, fermentation is performed using a top fermentation yeast or the like under predetermined conditions. After fermentation, the product is stored (aged) and filtered to produce a product. If necessary, in an optional step, the alcohol content may be adjusted by adding spirits or the like, or alcohol may be removed, or carbonation may be performed. Further, the product may be provided by being filled in a metal container, a glass container, or the like.

  In addition, the beer taste beverage of the present invention has, for example, a bitterness value that is significantly different from the range set by a general beer taste beverage (for example, about 10.0 to 35.0 in the case of a bitterness value (BU)). If it does not deviate from the above, the effect of the present invention is not significantly affected. The bitterness may be adjusted according to the type and type of hop used as a raw material, the amount used, the timing of addition, and the like.

  In addition, flavor components other than linalool and 4VG, organic acids other than malic acid, and the like do not significantly deviate from the amounts contained in general beer-taste beverages, and have a significant effect on the performance of the present invention. Absent.

  Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical idea of the present invention.

(Preparation of beer taste beverage)
Dried and crushed malt (barley malt and wheat malt) and barley were used in a ratio shown in Table 1 below, mixed with water, saccharified and filtered by a conventional method to prepare five types of wort. Each of the obtained worts was boiled for a predetermined time, and at this time, 0.1 g / L of a predetermined amount of hops and orange peel were added. After the boiling, the precipitate was separated and removed, and then each wort was cooled. Then, after adding a top fermentation yeast to each of the obtained pre-fermentation liquids (cold wort) and performing a fermentation step using the top fermentation yeast and maturation for a predetermined period, filtration was performed by a conventional method to obtain five types of A beer taste beverage test sample (Examples 1-1 to 1-5) was obtained.

(Analysis and sensory test 1)
The test sample of Example 1-2 prepared in Example 1 was referred to as Example 2-1, and four types of test samples (Example 2-2) were added with linalool in an amount shown in Table 3 below using a linalool preparation. ~ 2-5) was prepared. Then, the linalool content and the 4VG content of Example 2-1 (Example 1-2) were measured, and four panelists trained on Examples 2-1 to 2-5 and provided with sensory discrimination ability. Were subjected to a sensory evaluation test of these test samples.

  The linalool content and the 4VG content were measured using a gas chromatograph mass spectrometer (GC-MS) based on a solid phase microextraction (SPEM) method, and the quantification was performed by a standard addition method. Specifically, 10 mL of each test sample was collected in a 20 mL glass vial, sealed, and the sealed glass vial was stirred at 60 ° C. for 10 minutes, and then the SPEM fiber was exposed to the headspace portion of the glass vial. After adsorbing the volatile components to the SPEM fiber for 10 minutes, the volatile components were introduced into the GC-MS by an auto-injector and analyzed. From this analysis result, a quantitative value was calculated using a calibration curve prepared by separately adding a standard solution.

  Further, in the sensory evaluation test, the following evaluation criteria were used for sweetness sharpness and fruitiness of each beer taste beverage test sample, and were unified so as to be common evaluation criteria among panelists. Specifically, the evaluation of sweetness sharpness and natural fruit feeling for the test sample of Example 2-1 was set to 1.0, and four persons were evaluated based on the following evaluation criteria based on Example 2-1. Panelists performed a sensory evaluation of each test sample by relative evaluation, and the average value was calculated.

<Evaluation criteria for sweetness sharpness>
5: The drop in sweetness is felt much stronger than in Example 2-1, and the sharpness of the sweetness is very good.
4: The drop in sweetness is considerably felt compared to Example 2-1 and the sharpness of sweetness is good.
3: There is a sweetness drop from Example 2-1 and there is a sweetness sharpness.
2: There is a slight drop in sweetness compared to Example 2-1, but there is not much sharpness in sweetness.
1: There is almost no difference in sweetness and there is no sharpness in sweetness (Example 2-1).

<Evaluation criteria for natural fruit feeling>
5: Natural fruit feeling is sufficiently and well-balanced compared to Example 2-1 and extremely good.
4: Natural fruit feeling is felt in a better balance than in Example 2-1.
3: Feels more natural than that of Example 2-1.
2: A slightly more natural fruity feeling is felt than in Example 2-1, but the natural fruity feeling itself is slightly weaker.
1: Almost no natural fruit feeling (Example 2-1).

  The analysis results and the sensory evaluation results are shown in Table 2 below. As a result, in Example 2-2 in which linalool / 4VG was 3.99 and the linalool content was 1002.6 ppb, the head and the sharpness of sweetness were slightly weak, but a natural feeling of fruit was felt to a certain extent, and Example 2-3 in which / 4VG is 5.99 and linalool content is 1502.6 ppb, and Example 2-4 in which linalool / 4VG is 9.97 and linalool content is 2502.6 ppb has a sweetness drop. It was evident that the palate was sufficiently felt, the sweetness was good, and the natural fruity feeling including the aroma derived from orange peel was strongly felt. In addition, Example 2-5 in which linalool / 4VG is 19.93 and linalool content is 5002.6 ppb has a feeling of sweetness but there is a lingering residue, there is little sweetness sharpness, and there is little natural fruit feeling. It became clear.

  As described above, when linalool / 4VG is approximately in the range of 3.0 to 18.0 and the linalool content is in the range of 750 to 4500 ppb, a beer-taste beverage with a well-balanced sweetness and natural fruitiness can be felt. Was obtained.

(Analysis and sensory test 2)
The test sample of Example 2-3 prepared in Example 2 was referred to as Example 3-1. To this, four types of test samples (Example 3-2) were added by using a 4VG preparation and adding 4VG in an amount shown in Table 4 below. ~ 3-5) was prepared. And about this Example 3-1 to 3-5, the sensory evaluation test was performed by four panelists who were trained and provided the sensory discrimination ability.

  In the sensory evaluation test, each beer taste beverage test sample was subjected to sensory evaluation according to the same evaluation criteria as in Example 2 for the sweetness and natural fruit feeling. That is, based on the evaluation criteria based on Example 2-1 prepared in Example 2, four panelists sensory-evaluated each test sample by relative evaluation, and calculated the average value.

  The analysis results and the sensory evaluation results are shown in Table 3 below. As a result, Example 3-1 in which linalool / 4VG is 5.99 and the content of 4VG is 251 ppb, and Example 3-4 in which linalool / 4VG is 0.75 and content of 4VG is 2001 ppb have sweetness. Example 3-2 in which the head is sufficiently felt, the sweetness is good, the natural fruit feeling including the aroma derived from orange peel is strongly felt, and linalool / 4VG is 3.00, and the content of VG is 501 ppb. , And Example 3-3 in which linalool / 4VG is 1.50 and the content of 4VG is 1001 ppb, the drop in sweetness is extremely large, the sharpness of sweetness is very good, and the natural flavor including the fragrance derived from orange peel is also included. It became clear that the fruit feeling was sufficiently and well-balanced. In addition, in Example 3-5 in which linalool / 4VG is 0.60 and the content of 4VG is 2501 ppb, it is apparent that the sharpness of the sweetness is slightly weak and the natural fruit feeling is slightly low, but a certain degree of evaluation can be obtained. It became.

  As described above, if linalool / 4VG is approximately in the range of 0.5 to 10.0 and the 4VG content is in the range of 200 to 2300 ppb, a beer-taste beverage in which sharp sweetness and natural fruitiness can be felt in a well-balanced manner. Was obtained.

(Analysis and sensory test 3)
The linalool content and the 4VG content of each beer taste beverage test sample prepared in Example 1 were measured in the same manner as in Example 2. Then, linalool was added thereto at 1000 ppb using a linalool preparation, and 4VG was added using a 4VG preparation to prepare test samples having a 4VG content of 1000 ppb (Examples 4-1 to 4-5, linalool). / 4VG is 1.0). These test samples are described in the revised BCOJ beer analysis method (published by the Japan Brewery Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013) 8.24.2 Capillary electrophoresis Malic acid content and phosphoric acid content were measured by the methods described. In addition, sensory evaluation tests of these test samples by four trained and sensory discriminating panelists were also performed.

  In the sensory evaluation test, the mildness of sourness and natural fruitiness of each test sample of beer taste beverage were unified so as to be a common evaluation standard among panelists using the following evaluation criteria. Specifically, the evaluation of sourness for Example 4-1 was set to 1.0, and the evaluation of fruitiness for Example 4-3 was set to 4.0. Based on the following evaluation criteria, four panelists Each test sample was subjected to sensory evaluation by evaluation, and the average value was calculated.

<Evaluation criteria for mildness of sourness>
5: Compared with Example 4-1, the acidity is very mild and very good.
4: The acidity is considerably milder than that of Example 4-1.
3: The acidity is milder than in Example 4-1.
2: The sharpness of acidity is slightly weaker than that of Example 4-1.
1: The acidity is sharp (Example 4-1).

<Evaluation criteria for natural fruit feeling>
5: Natural fruit feeling is stronger and more balanced than in Example 4-3, and is extremely good.
4: Natural feeling of fruit is felt in a well-balanced manner (Example 4-3).
3: Slightly weaker than Example 4-3, but with a natural fruity feel.
2: Natural fruit feeling is clearly weaker than that of Example 4-3.
1: Natural fruit feeling is extremely weaker than that of Example 4-3, and there is almost no natural fruit feeling.

  The analysis results and the sensory evaluation results are shown in Table 4 below. As a result, in Example 4-1 in which the phosphoric acid / malic acid content was 2.24 and the malic acid content was 279 ppm, the natural fruit feeling was at a certain level, but the acidity was sharp, Example 4-5 in which the content of malic acid was 4.73 and malic acid content was 139 ppm, the natural fruit feeling was a certain degree, but the acidity was slightly mild, and the phosphoric acid / malic acid content was 2.73. Example 4-2 having a malic acid content of 239 ppm and Example 4-3 having a phosphoric acid / malic acid content of 3.05 and an apple content of 216 ppm have a considerably mild acidity and an orange peel-derived scent. It became clear that the natural feeling of fruit including garlic was sufficiently and well-balanced. In Example 4-4 in which the ratio of phosphoric acid / malic acid was 3.49 and the content of malic acid was 187 ppm, the acidity was slightly mild, and it was clarified that a natural fruity feeling was felt to a certain extent.

  As described above, if the phosphoric acid / malic acid is in the range of about 2.5 to 4.5 and the malic acid content is in the range of about 150 ppm or more, mild acidity is felt while feeling natural fruit. It was shown that a beer taste beverage could be obtained.

Claims (9)

  It contains linalool and 4-vinylguaiacol (4VG), and the ratio of linalool content to 4VG content (linalool content (ppb) / 4VG content (ppb)) is 0.5 or more and 18.0 or less, and The beer taste beverage, wherein the linalool content is 750 ppb or more and 4500 ppb or less.   The beer taste beverage according to claim 1, wherein the 4VG content is 200 ppb or more and 2300 ppb or less.   Furthermore, it contains phosphoric acid and malic acid, and the ratio of phosphoric acid content to malic acid content (phosphoric acid content (ppm) / malic acid content (ppm)) is 2.5 or more and 4.5 or less. The beer-taste beverage according to claim 1 or 2, characterized in that:   The beer taste beverage according to claim 3, wherein the malic acid content is 150 ppm or more.   The beer-taste beverage according to any one of claims 1 to 4, wherein a malt use ratio is 50% by weight or more.   A step of setting the ratio of the linalool content to the 4VG content (the linalool content (ppb) / 4VG content (ppb)) to be 0.5 to 18.0 and the linalool content to be 750 ppb to 4500 ppb. , A method of producing a beer-taste beverage.   The method according to claim 6, further comprising the step of setting the ratio of the phosphoric acid content to the malic acid content (phosphoric acid content (ppm) / malic acid content (ppm)) to be 2.5 or more and 4.5 or less. A method for producing a beer-taste beverage.   The method for producing a beer-taste beverage according to claim 7, wherein the malic acid content is 150 ppm or more in the fermentation step.   The method for producing a beer-taste beverage according to any one of claims 6 to 8, wherein an upper fermentation yeast is used in the fermentation step.