JP-7854792-B2 - Beer-flavored beverage

Inventors

• 江熊 龍雲

Assignees

• サッポロビール株式会社

Dates

Publication Date

20260507

Application Date

20211117

Claims (3)

1. A fermented beer-flavored beverage having a malt ratio of less than 25% by mass, a bitterness value of 15.0 to 35.0, and a carbohydrate content of 0.60 g/100 mL to 1.0 g/100 mL .
2. A fermented beer-flavored beverage according to claim 1 , wherein the bitterness value is 18.0 or more and 35.0 or less.
3. A method for producing a fermented beer-flavored beverage, comprising adjusting the malt ratio to less than 25% by mass, adjusting the bitterness value to 15.0 or more and 35.0 or less, and adjusting the carbohydrate content to 0.60 g/100 mL or more and 1.0 g/100 mL or less .

Description

This invention relates to a beer-flavored beverage. Due to the recent rise in health consciousness, there is a growing demand for beer-flavored beverages with low carbohydrate content (e.g., low-carbohydrate beer-flavored beverages). Therefore, methods for improving the flavor of low-carbohydrate beer-flavored beverages are being investigated. For example, Patent Document 1 discloses a beer-like alcoholic beverage in which the amount of 4-vinylguaiacol (4VG) is 10-200 ppb (w/v), the amount of 2-acetyl-1-pyrroline (2AP) is less than 1 ppb (w/v), the amount of carbohydrates is 2.0 g/100 ml or less, and the amount of alcohol is 4-10% (v/v). Patent Document 2 discloses a beer-like sparkling beverage in which the carbohydrate content is 2.0 g/100 mL or less, and the ratio of linalool content (μg/L) to carbohydrate content (g/100 mL) is 0.1-25. Japanese Patent Publication No. 2018-86026International Publication No. 2017/026226 The following describes in detail embodiments for carrying out the present invention. However, the present invention is not limited to the following embodiments. [Beer-flavored beverage] The beer-flavored beverage according to this embodiment has a malt ratio of less than 25% by mass, a bitterness value of 15.0 or more and 35.0 or less, and a carbohydrate content of 0.35 g/100 mL or more and 1.1 g/100 mL or less. In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. The beer-flavored beverage according to this embodiment may be a beer-flavored alcoholic beverage with an alcohol content of 1 v/v% or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 v/v%. In this specification, "alcohol" means ethanol unless otherwise specified. Examples of beer-flavored alcoholic beverages include, but are not limited to, those classified as sparkling alcoholic beverages, other brewed alcoholic beverages, and liqueurs under the Liquor Tax Act (Act No. 8 of 2020). The beer-flavored alcoholic beverages according to this embodiment are not limited to those exemplified above. The alcohol content of beer-flavored alcoholic beverages is not particularly limited and may be, for example, 1 v/v% or more, 2 v/v% or more, 3 v/v% or more, 4 v/v% or more, or 5 v/v% or more. Alternatively, the alcohol content of beer-flavored alcoholic beverages may be, for example, 20 v/v% or less, 15 v/v% or less, 10 v/v% or less, 9 v/v% or less, 8 v/v% or less, 7 v/v% or less, 6 v/v% or less, 5 v/v% or less, 4 v/v% or less, or 3 v/v% or less. Non-alcoholic beer-flavored beverages are beer-flavored beverages that contain substantially no alcohol. The alcohol content of non-alcoholic beer-flavored beverages may be less than 1 v/v%, 0.5 v/v% or less, 0.1 v/v% or less, or less than 0.005 v/v% (0.00 v/v%). The alcohol content of beer-flavored beverages can be measured, for example, based on the vibrating densimeter method described in the National Tax Agency's prescribed analytical method (instruction), "3. Sake 3-4. Alcohol Content." The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, "malt" refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or charring at a relatively high temperature (e.g., about 120°C) during malt production may be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt. The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract. The beer-flavored beverage according to this embodiment has a malt ratio (the proportion of malt in ingredients other than water and hops) of less than 25% by mass. The malt ratio may be 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less. For example, the malt ratio may be 1% by mass or more, 5% by mass or more, 10% by mass or more, or 15% by mass or more. The beer-flavored beverage according to this embodiment may contain sugars as an ingredient. The sugars may be, for example, liquid sugar or powdered sugar. Examples of sugars include sucrose, maltose, fructose, lactose, etc. When using sugars, the sugar usage ratio (percentage of ingredients other than water and hops) may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more. Furthermore, the sugar usage rat