JP7372420B1 - beer taste drinks - Google Patents

Abstract

[Problem] To provide a beer-taste beverage with a high alcohol content and improved smoothness and drinkability. SOLUTION: A beer-taste beverage having an alcohol content of 10 v/v% or more, an ethyl caproate content of 0.7 mg/L or more, and a linalool content of 5 μg/L or more. [Selection diagram] None

Description

The present invention relates to beer-taste beverages.

Various technical means have been proposed for the purpose of improving the flavor of beer-taste beverages. For example, Patent Document 1 discloses that in the production of fermented malt beverages using hops, the content of hop-derived herbal-like aroma components in the beverage and the content of fermentation products that mask the herbal-like aroma components are determined by the fermentation process. A method for producing a fermented malt beverage imparted with a herbal-like aroma is disclosed, which is characterized in that the ratio of the herbal-like aroma component to the content of the product is adjusted to increase.

Japanese Patent Application Publication No. 2013-128463

However, a method for improving the flavor of high-alcohol beer-taste beverages with a high alcohol content (for example, an alcohol content of 10 v/v % or more) has not been sufficiently studied. High-alcohol beer-taste beverages have had the problem of lacking smoothness and drinkability.

An object of the present invention is to provide a beer-taste beverage with a high alcohol content and improved smoothness and drinkability.

The present invention relates to a beer-taste beverage having an alcohol content of 10 v/v% or more, an ethyl caproate content of 0.7 mg/L or more, and a linalool content of 5 μg/L or more.

The beer-taste drink according to one embodiment of the present invention has an ethyl caproate content of 0.7 mg/L or more and a linalool content of 5 μg/L or more, so the alcohol content is 10 v/v% or more. However, it has excellent smoothness and drinkability.

The beer-taste beverage may have an ethyl caproate content of 10 mg/L or less. In this case, smoothness and drinkability are further improved.

The beer-taste beverage may have an ethyl caproate content of 1.0 mg/L or more and 4.2 mg/L or less. In this case, smoothness and drinkability are further improved.

The beer-taste beverage may have a linalool content of 610 μg/L or less. In this case, smoothness and drinkability are further improved.

The beer-taste beverage may have a linalool content of 90 μg/L or more and 180 μg/L or less. In this case, smoothness and drinkability are further improved.

The beer-taste beverage may have a malt usage ratio of 50.0 w/w% or more and 66.6 w/w% or less. Further, the beer-taste beverage may have a bitterness value of 25.0 BU or more and 100 BU or less. Furthermore, the beer-taste beverage does not need to contain distilled alcohol.

The present invention also includes adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg/L or more. The present invention relates to a method for producing a beer-taste beverage, including:

The present invention further includes adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg/L or more. A method of improving the smoothness and drinkability of a beer-taste beverage, including:

The present invention includes, for example, the inventions shown below.
[1]
A beer-taste beverage having an alcohol content of 10 v/v% or more, an ethyl caproate content of 0.7 mg/L or more, and a linalool content of 5 μg/L or more.
[2]
The beer-taste beverage according to [1], wherein the ethyl caproate content is 10 mg/L or less.
[3]
The beer-taste beverage according to [1] or [2], wherein the ethyl caproate content is 1.0 mg/L or more and 4.2 mg/L or less.
[4]
The beer-taste beverage according to any one of [1] to [3], which has a linalool content of 610 μg/L or less.
[5]
The beer-taste beverage according to any one of [1] to [4], wherein the linalool content is 90 μg/L or more and 180 μg/L or less.
[6]
The beer-taste beverage according to any one of [1] to [5], wherein the malt usage ratio is 50.0 w/w% or more and 66.6 w/w% or less.
[7]
The beer-taste beverage according to any one of [1] to [6], which has a bitterness value of 25.0 BU or more and 100 BU or less.
[8]
The beer-taste beverage according to any one of [1] to [7], which does not contain distilled alcohol.
[9]
A beer-taste beverage comprising adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg/L or more. manufacturing method.
[10]
A beer-taste beverage comprising adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg/L or more. A method for improving the smoothness and drinkability of.

According to the present invention, it is possible to provide a beer-taste beverage with a high alcohol content and improved smoothness and drinkability.

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

[Beer-taste beverage]
The beer-taste beverage according to one embodiment has an alcohol content of 10 v/v% or more, an ethyl caproate content of 0.7 mg/L or more, and a linalool content of 5 μg/L or more.

As used herein, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor.

The alcohol content of the beer-taste beverage according to this embodiment is 10 v/v% or more. The alcohol content of the beer-taste beverage according to the present embodiment may be 11 v/v% or more, 12 v/v% or more, 13 v/v% or more, or 14 v/v or more. Further, the alcohol content of the beer-taste drink according to the present embodiment is 50 v/v% or less, 40 v/v% or less, 30 v/v% or less, 25 v/v% or less, 20 v/v% or less, or 20 v/v% It may be less than Note that in this specification, alcohol means ethanol unless otherwise specified.

The alcohol content of the beer-taste beverage according to the present embodiment can be measured, for example, by the method described in the National Tax Agency prescribed analysis method "3-4 alcohol content".

The alcohol content of the beer-taste beverage according to the present embodiment can be determined, for example, by adding an alcohol source so that the alcohol content falls within the above range at any stage when producing the beer-taste drink, or by increasing the alcohol content. Alternatively, it can be adjusted by appropriately selecting the types of raw materials, blending amounts, etc. that will reduce alcohol production, by selecting yeast species with excellent alcohol production ability, and by arbitrarily combining these methods. The alcohol source to be added may be a solution containing alcohol, and may be, for example, raw alcohol, distilled alcohol such as spirits and vodka, fermented liquor obtained by brewing, and the like. The beer-taste drink according to this embodiment may be a beer-taste drink that does not contain distilled alcohol.

The ethyl caproate content of the beer-taste beverage according to this embodiment is 0.7 mg/L or more. From the perspective of further improving smoothness and drinkability, the ethyl caproate content of the beer-taste beverage according to this embodiment is 0.8 mg/L or more, 0.9 mg/L or more, 1.0 mg/L or more, It may be 1.2 mg/L or more, 1.4 mg/L or more, or 1.5 mg/L or more. From the same viewpoint, the ethyl caproate content of the beer-taste beverage according to the present embodiment is 10 mg/L or less, 9.0 mg/L or less, 7.0 mg/L or less, 5.0 mg/L or less, 4.5 mg /L or less, 4.2mg/L or less, 4.0mg/L or less, 3.5mg/L or less, 3.0mg/L or less, 2.6mg/L or less, 2.4mg/L or less, or 2.1mg /L or less. From the same viewpoint, the ethyl caproate content of the beer-taste beverage according to the present embodiment is 0.7 mg/L or more and 10 mg/L or less, 1.0 mg/L or more and 4.2 mg/L or less, or 1.4 mg/L or more. The amount may be greater than or equal to L and less than or equal to 2.4 mg/L.

The ethyl caproate content of the beer-taste beverage according to this embodiment is determined according to the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], revised and expanded in 2013). It can be measured by the method described in "8.22 Low boiling point aroma components".

The ethyl caproate content can be determined, for example, by adding an ethyl caproate source at any stage when producing a beer-taste beverage so that the ethyl caproate content falls within the above range; Adjustments can be made by appropriately selecting the types and amounts of raw materials that increase or decrease the amount, by selecting appropriate yeast species, and by arbitrarily combining these methods. Examples of ethyl caproate sources include ethyl caproate itself and compositions containing ethyl caproate.

The linalool content of the beer-taste beverage according to the present embodiment is 5 μg/L or more. From the viewpoint of further improving smoothness and drinkability, the linalool content of the beer-taste beverage according to the present embodiment is 10 μg/L or more, 20 μg/L or more, 30 μg/L or more, 40 μg/L or more, and 50 μg/L. The amount may be 60 μg/L or more, 70 μg/L or more, 80 μg/L or more, 90 μg/L or more, or 100 μg/L or more. From the same viewpoint, the linalool content of the beer-taste beverage according to the present embodiment is 610 μg/L or less, 600 μg/L or less, 550 μg/L or less, 500 μg/L or less, 450 μg/L or less, 410 μg/L or less, 400 μg /L or less, 350 μg/L or less, 300 μg/L or less, 250 μg/L or less, 230 μg/L or less, 200 μg/L or less, 190 μg/L or less, 180 μg/L or less, 170 μg/L or less, or 160 μg/L or less It's good to be there. From the same viewpoint, the linalool content of the beer-taste beverage according to the present embodiment may be 5 μg/L or more and 610 μg/L or less, 50 μg/L or more and 410 μg/L or less, or 90 μg/L or more and 180 μg/L or less. .

The linalool content of the beer-taste beverage according to the present embodiment can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS method).

The linalool content can be determined, for example, by adding a linalool source so that the linalool content falls within the above range at any stage during the production of a beer-taste beverage, or by adding a linalool source to the above range, or by adding a linalool source to make the linalool content higher or lower. Adjustment can be made by appropriately selecting the types and amounts of raw materials, by appropriately selecting the timing of adding raw materials, and by arbitrarily combining these methods. Examples of linalool sources include linalool itself and compositions containing linalool.

The beer-taste beverage according to this embodiment may contain barley raw material as a raw material. In this specification, the wheat raw material refers to wheat or wheat processed products. Examples of wheat include barley, wheat, rye, oats, oats, pigeons, and oats. Examples of processed wheat products include wheat extract, malt, and malt extract. Barley extract is obtained by extracting barley extract containing sugar and nitrogen from barley. Malt is obtained by germinating wheat. Malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.

The beer-taste beverage according to the present embodiment may have a malt usage ratio (ratio of malt to raw materials other than water and hops) of 50.0 w/w% or more and 100.0 w/w% or less. In addition, the beer-taste beverage according to the present embodiment has a malt usage ratio of 53.0 w/w% or more, 55.0 w/w% or more, 58.0 w/w% or more, 60.0 w/w% or more, and 70 w/w% or more. It may be .0 w/w% or more, 80.0 w/w% or more, or 90.0 w/w% or more, and less than 100.0 w/w%, 90.0 w/w% or less, 80.0 w/w% Below, it may be 70.0 w/w% or less, 66.6 w/w% or less, or 60.0 w/w% or less.

The beer-taste beverage according to this embodiment may contain plant materials other than barley materials. Examples of plant materials other than barley materials include grains such as corn, rice, and corn; potatoes such as potatoes and sweet potatoes; and legumes such as soybeans and peas.

The beer-taste beverage according to this embodiment may contain sugars as a raw material. Examples of sugars include liquid sugar and powdered sugar such as granulated sugar.

The beer-taste beverage according to this embodiment may contain hops as a raw material. Hops include, for example, dried hops, hop pellets, and hop extracts, and also include processed hop products such as raw hops, hexahops, tetrahops, and isolized hop extracts.

The beer-taste beverage according to the present embodiment includes bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavoring agents, etc., which are usually added to beverages, within a range that does not impair the effects of the present invention. It may also contain other raw materials such as salts. In addition to the above-mentioned hops, examples of bittering agents include caffeine, gentian extract, peptides, theobromine, naringin, bittern extract, mugwort extract, cinchona extract, and the like. Examples of the coloring agent include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include high-fructose corn syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dultin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosuccinic acid. Sodium, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, sodium DL-malate. Can be done. Examples of the salts include common salt, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.

The bitterness value of the beer-taste beverage according to the present embodiment is 5.0BU or more, 10.0BU or more, 20.0BU or more, 25.0BU or more, 26.0BU or more, 28.0BU or more, or 30.0BU or more. It may be 100 BU or less, 90.0 BU or less, 80.0 BU or less, 70.0 BU or less, 60.0 BU or less, 50.0 BU or less, 40.0 BU or less, or 35.0 BU or less. The bitterness value of the beer-taste beverage according to the present embodiment may be 5.0 BU or more and 100 BU or less, 10.0 BU or more and 100 BU or less, or 25.0 BU or more and 100 BU or less.

The bitterness value of the beer-taste beverage according to this embodiment is determined from "8. It can be measured by the method described in 15 Bitterness Value.

The chromaticity of the beer-taste beverage according to the present embodiment may be 5.0°EBC or more, 10°EBC or more, 20°EBC or more, 30°EBC or more, or 35°EBC or more, and 50°EBC or less, It may be 45°EBC or less, or 40°EBC or less.

The chromaticity of the beer-taste beverage according to the present embodiment is determined from "8. 8 Chromaticity It can be measured by the method described in 8.8.2 Absorbance method.

The beer-taste drink according to this embodiment may be a fermented drink (beer-taste fermented drink) or a non-fermented drink (beer-taste non-fermented drink). Fermented beverages are produced through fermentation using yeast or the like. Non-fermented beverages are those produced without fermentation using yeast or the like. Note that non-fermented beverages also include beer-taste beverages that are produced by blending alcohol (for example, spirits, distilled alcohol such as raw alcohol) without fermentation using yeast or the like.

The beer-taste beverage according to this embodiment may be non-foaming or foamable. Here, non-foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg/cm ² ), and foaming means that the gas pressure at 20° C. is less than 0.049 MPa (0.5 kg/cm 2 ). 5kg/cm ² ) or more. In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg/cm ² ), or about 0.25 MPa (2.55 kg/cm ² ).

The beer-taste beverage according to this embodiment can be provided in a container. The container may be anything that can be airtight, and so-called can containers or barrel containers made of metal (such as aluminum or steel) can be used. Further, the container may be a glass container, a plastic bottle container, a paper container, a pouch container, or the like. The capacity of the container is not particularly limited, and any currently available container can be used. Note that it is preferable to use a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

The beer-taste beverage according to this embodiment may be drunk as is, or may be diluted and drunk. The beer-taste beverage according to one embodiment may be diluted, for example, 2 times or more, or 3 times or more, and diluted 10 times or less, or 8 times or less, on a volume basis. It may be something that is consumed.

[Method for producing beer-taste beverage]
The method for producing a beer-taste beverage according to the present embodiment includes adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg. /L or above. The production method includes adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg/L or more. Others can be carried out according to conventional methods.

The manufacturing method according to one embodiment may include, for example, a preparation step and a fermentation step.

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

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

In the boiling step, hops or hop processed products may be added to the raw material liquid. As the hops to be added, for example, dried hops, hop pellets, and hop extracts can be used. As the hop processed product, for example, low hops, hexahops, tetrahops, isolized hop extracts, etc. can be used.

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

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

The manufacturing method according to the present embodiment may include a step of filtering the post-fermentation liquid as a post-fermentation step after the fermentation step. By performing the filtration step, insoluble solids, yeast, etc. can be removed from the fermented liquid.

In the production method according to this embodiment, other post-fermentation steps include heating (sterilizing) the post-fermentation liquid (or post-fermentation liquid after the filtration process), adding various additives (for example, bittering agents, coloring agents, sweeteners, etc.). It is also possible to add additives (high-intensity sweeteners, antioxidants, acidulants, flavorings, salts), etc.

In the manufacturing method according to the present embodiment, the alcohol content can be adjusted by, for example, adjusting the type and amount of raw materials used. Specifically, for example, the alcohol content can be increased by performing fermentation using high concentration wort. As the high concentration wort, for example, wort containing the original wort extract of 20 w/w% or more, 25 w/w% or more, or 30 w/w% or more can be used. The raw wort extract is listed in "7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Brewing Association of Japan, edited by the Beer and Sake Brewers Association International Technical Committee [Analysis Committee], expanded and revised in 2013). It can be measured by the following method.

In the production method according to the present embodiment, the ethyl caproate content can be adjusted, for example, by adding an ethyl caproate source to the raw material liquid. In this specification, the raw material liquid means a liquid that is the basis of a beer-taste beverage. The raw material liquid includes liquids used or produced in each step (for example, sugar-containing liquid, boiled liquid, purified liquid, pre-fermentation liquid, and post-fermentation liquid). Moreover, the ethyl caproate content can also be adjusted by selecting raw materials that increase or decrease the ethyl caproate content, selecting appropriate yeast species, and the like.

In the manufacturing method according to the present embodiment, the linalool content can be adjusted, for example, by adding a linalool source to the raw material liquid. Moreover, the linalool content can also be adjusted by selecting a raw material that increases or decreases the linalool content and adjusting the amount and timing of addition of the raw material.

The manufacturing method according to one embodiment may include a blending step in addition to the above-mentioned preparation step and fermentation step, or in place of the above-mentioned preparation step and fermentation step.

In the blending step, for example, water, alcohol (e.g., raw alcohol, distilled alcohol such as spirits and vodka, fermented liquor obtained by brewing), and, if necessary, an ethyl caproate source, a linalool source, and/or Alternatively, various additives (for example, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavors, salts, etc.) are added to the raw material tank. As the fermented liquid obtained by brewing, for example, a post-fermented liquid obtained through the above fermentation process may be used.

In the production method according to the present embodiment, the alcohol content, ethyl caproate content, and linalool content are determined by, for example, adjusting the blending amount of the alcohol source, the blending amount of the ethyl caproate source, and the blending amount of the linalool source, respectively. It can be adjusted by

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

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

[Method for improving the smoothness and drinkability of beer-taste beverages]
The beer-taste beverage according to the present embodiment has an alcohol content of 10 v/v% or more and is excellent in smoothness and drinkability. Therefore, the present invention involves adjusting the alcohol content to 10 v/v% or more, adjusting the ethyl caproate content to 0.7 mg/L or more, and adjusting the linalool content to 5 μg/L or more. It can also be viewed as a method for improving the smoothness and drinkability of beer-taste beverages, including: As specific aspects of the method, each of the aspects described above can be applied without particular limitation.

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

[Manufacture of beer-taste beverages]
A beer-taste beverage (beer-taste beverage of Test Example 1) was produced by a conventional method using malt and saccharides as raw materials and a malt usage ratio of 50 w/w% or more. Note that the concentration of the raw wort extract before fermentation was about 30 w/w%. The resulting beer-taste beverage had an alcohol content of 14.7 v/v%, a bitterness value of 31.8 BU, and a chromaticity of 39.3°EBC. Furthermore, in the beer-taste beverage of Test Example 1, the ethyl caproate content and linalool content were as shown in Table 1. Ethyl caproate and/or linalool was added to the beer-taste beverage of Test Example 1 so that the ethyl caproate content and linalool content were as shown in Tables 1 and 2, and Test Examples 2 to 16 produced a beer-flavored beverage.

〔sensory evaluation〕
Sensory evaluation was performed on the beer-taste beverages of Test Examples 1 to 16 regarding the evaluation items of "smoothness,""drinkability," and "overall evaluation as a beer." The sensory evaluation was carried out by four selected panels with discerning ability. All evaluation items were evaluated on a five-point scale from 1 to 5, and the average value was used as the evaluation score. In addition, for each evaluation item, the score of the beer-taste beverage of Test Example 1 was set to 1 point, and other beer-taste beverages were evaluated using this as a standard. The results are shown in Tables 1 and 2.

"Smoothness" refers to the feeling of having an appropriate thickness (intensity) of taste, and the thickness (intensity) of the taste decreases over time, and the higher the rating, the better this is. "Drinkability" is an index of ease of drinking, such as whether or not you want to have another drink, and the higher the score, the better it is. "Comprehensive evaluation as a beer" refers to the deliciousness as a beer, and the higher the rating, the better it is.

As shown in Tables 1 and 2, the beer-taste drinks (Test Examples 3 to 8 and 10 to 16) with an ethyl caproate content of 0.7 mg/L or more and a linalool content of 5 μg/L or more, It received high scores for "smoothness," "drinkability," and "overall evaluation as a beer," and was excellent in smoothness and drinkability, and also had an excellent overall evaluation as a beer.

Claims (8)

The alcohol content is 10v/v% or more,
The content of ethyl caproate is 0.7 mg/L or more and 10 mg/L or less ,
Linalool content is 50 μg/L or more and 610 μg/L or less ,
Beer-flavored drink. The beer-taste beverage according to claim 1 , wherein the ethyl caproate content is 1.0 mg/L or more and 4.2 mg/L or less. The beer-taste beverage according to claim 1 or 2, wherein the linalool content is 90 μg/L or more and 180 μg/L or less. The beer-taste beverage according to claim 1 or 2, wherein the malt usage ratio is 50.0 w/w% or more and 66.6 w/w% or less. The beer-taste beverage according to claim 1 or 2, having a bitterness value of 25.0 BU or more and 100 BU or less. The beer-taste beverage according to claim 1 or 2, which does not contain distilled alcohol. Adjusting the alcohol content to 10v/v% or more,
Adjusting the ethyl caproate content to 0.7 mg/L or more and 10 mg/L or less , and
Including adjusting the linalool content to 50 μg/L or more and 610 μg/L or less ,
A method for producing a beer-taste beverage. Adjusting the alcohol content to 10v/v% or more,
Adjusting the ethyl caproate content to 0.7 mg/L or more and 10 mg/L or less , and
Including adjusting the linalool content to 50 μg/L or more and 610 μg/L or less ,
A method for improving the smoothness and drinkability of a beer-taste beverage.