JP-7855796-B2 - A beer-flavored beverage with reduced grassiness and a light, refreshing aftertaste.

Inventors

• 加野 智慎
• 太田 麗子
• 岩谷 拓郎

Assignees

• キリンホールディングス株式会社

Dates

Publication Date

20260508

Application Date

20241216

Priority Date

20231218

Claims (15)

1. A beer-flavored beverage with an alcohol content of 10 v/v% or less that satisfies at least one of the following conditions (A) and (C). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more and 600 ppb or less; (C) The concentration of diethyl succinate is between 520 ppb and 2000 ppb;
2. The conditions in (A) are that the concentration of ethyl 2-methylbutyrate is 15 ppb or more and 300 ppb or less; and, Condition (C) is that the diethyl succinate content is between 520 ppb and 1000 ppb; The beer-flavored beverage according to claim 1.
3. A beer-flavored beverage with an alcohol content of 10 v/v% or less that satisfies at least one of the following conditions (D) to (F). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, and the concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less;
4. The conditions in (D) are that the concentration of ethyl 2-methylbutyrate is 1 ppb or more and 150 ppb or less, and the concentration of ethyl isovalerate is 1.5 ppb or more and 150 ppb or less; The conditions in (E) are that the concentration of ethyl isovalerate is 1.5 ppb or more and 150 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 800 ppb or less; and, The condition in (F) is that the concentration of ethyl 2-methylbutyrate is 1 ppb or more and 150 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 800 ppb or less; The beer-flavored beverage according to claim 3 .
5. A beer-flavored beverage with an alcohol content of 10 v/v% or less that satisfies the following condition (G). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, the concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less;
6. The conditions in (G) are that the concentration of ethyl 2-methylbutyrate is 1 ppb or more and 150 ppb or less, the concentration of ethyl isovalerate is 1.5 ppb or more and 150 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 800 ppb or less; The beer-flavored beverage according to claim 5 .
7. A beer-flavored beverage according to any one of claims 1 to 6 , wherein the alcohol content is 7 v/v% or less.
8. A method for producing a beer-flavored beverage having an alcohol content of 10 v/v% or less , comprising preparing the beer-flavored beverage such that it satisfies at least one of the following conditions (A) and (C). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more and 600 ppb or less; (C) The concentration of diethyl succinate is between 520 ppb and 2000 ppb;
9. A method for producing a beer-flavored beverage having an alcohol content of 10 v/v% or less , comprising preparing the beer-flavored beverage such that it satisfies at least one of the following conditions (D) to (F). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, and the concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less;
10. A method for producing a beer-flavored beverage having an alcohol content of 10 v/v% or less , comprising preparing the beer-flavored beverage such that it satisfies the following condition (G). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, the concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less;
11. A manufacturing method according to any one of claims 8 to 10 , wherein the alcohol content is 7 v/v% or less.
12. A method for reducing the grassiness of a beer-flavored beverage having an alcohol content of 10 v/v% or less and imparting a light aftertaste, the method comprising preparing the beer-flavored beverage such that it satisfies at least one of the following conditions (A) and (C). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or more and 600 ppb or less; (C) The concentration of diethyl succinate is between 520 ppb and 2000 ppb;
13. A method for reducing the grassiness of a beer-flavored beverage having an alcohol content of 10 v/v% or less and imparting a light aftertaste, the method comprising preparing the beer-flavored beverage such that it satisfies at least one of the following conditions (D) to (F). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, and the concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less; (E) The concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less;
14. A method for reducing the grassiness of a beer-flavored beverage with an alcohol content of 10 v/v% or less and imparting a light aftertaste, the method comprising preparing the beer-flavored beverage such that it satisfies the following condition (G). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more and 200 ppb or less, the concentration of ethyl isovalerate is 1.5 ppb or more and 200 ppb or less, and the concentration of diethyl succinate is 10 ppb or more and 900 ppb or less;
15. The method according to any one of claims 12 to 14 , wherein the alcohol content is 7 v/v% or less.

Description

This invention relates to a beer-flavored beverage and a method for producing the same. More specifically, it relates to a beer-flavored beverage with reduced grassiness and a light aftertaste, and a method for producing the same. One of the key characteristics of beer-flavored beverages is their bitterness. However, adding bitterness to beer-flavored beverages often results in the addition of grassiness (a grassy aroma accompanied by solvent or resin-like notes). For example, in the beer manufacturing process, it is common practice to reduce the grassy aroma by boiling the bittering ingredients during the wort boiling process. However, even with this method, some grassy aroma remains in the beer. Some consumers tend to dislike this grassiness, so reducing it is necessary to create beer-flavored beverages that are highly palatable. Furthermore, adding bitterness to beer-flavored beverages often results in a heavy aftertaste, which can spoil the refreshing finish. As a technique for reducing grassiness, for example, Patent Document 1 discloses a method for producing a beer-like effervescent beverage, comprising the steps of: boiling a raw material liquid containing grain-derived components; and adjusting the composition of the raw material liquid so that the linalool/β-citronellol (mass ratio) is 1.0 or more and myrcene/β-citronellol (mass ratio) is 1.0 or less. However, it was previously unknown that the grassiness of a beer-flavored beverage can be reduced and a light aftertaste can be imparted by including ethyl 2-methylbutyrate, ethyl isovalerate, and/or diethyl succinate in predetermined concentrations in a beer-flavored beverage. Japanese Patent Publication No. 2020-127374 The present invention includes the following embodiments. [1-1] A beer-flavored beverage (hereinafter also referred to as "the first beverage of the present invention") that satisfies at least one of the following conditions (A) to (C). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or higher; (B) The concentration of ethyl isovalerate is 45 ppb or higher; (C) The concentration of diethyl succinate is 520 ppb or higher; [1-2] A beer-flavored beverage (hereinafter also referred to as "the second beverage of the present invention") that satisfies at least one of the following conditions (D) to (F). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; [1-3] A beer-flavored beverage that satisfies the following condition (G) (hereinafter also referred to as "the third beverage of the present invention"). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; (Hereinafter, "the first beverage of the present invention,""the second beverage of the present invention," and "the third beverage of the present invention" will also be referred to collectively as "the beverage of the present invention.") [2-1] A method for producing a beer-flavored beverage, comprising preparing the beer-flavored beverage such that the beer-flavored beverage satisfies at least one of the following conditions (A) to (C) (hereinafter also referred to as "the first method of production of the present invention"). (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or higher; (B) The concentration of ethyl isovalerate is 45 ppb or higher; (C) The concentration of diethyl succinate is 520 ppb or higher; [2-2] A method for producing a beer-flavored beverage, comprising preparing the beer-flavored beverage such that the beer-flavored beverage satisfies at least one of the following conditions (D) to (F) (hereinafter also referred to as "the second method of production of the present invention"). (D) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of ethyl isovalerate is 1.5 ppb or more; (E) The concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; (F) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; [2-3] A method for producing a beer-flavored beverage, comprising preparing the beer-flavored beverage such that the beer-flavored beverage satisfies the following condition (G) (hereinafter also referred to as "the third method of production of the present invention"). (G) The concentration of ethyl 2-methylbutyrate is 1 ppb or more, the concentration of ethyl isovalerate is 1.5 ppb or more, and the concentration of diethyl succinate is 10 ppb or more; (Hereinafter, "the first manufacturing method of the present invention,""the second