JP7274346B2 - Beer-taste beverage and method for producing beer-taste beverage - Google Patents

Description

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

Generally, beer-taste beverages such as beer and low-malt beer use hops as raw materials, and the bitterness and astringency peculiar to hops and other flavors impart bitterness and aroma to the beverages.
On the other hand, when hops are used to produce beer-taste beverages, hop-specific problems may arise.
For example, when beer-taste beverages manufactured using hops are exposed to sunlight, iso-α acids, which are components derived from hops, are degraded by ultraviolet rays of sunlight, etc., resulting in an unpleasant odor called sunlight odor. may occur.
In order to suppress the occurrence of such sunlight odor, beer-taste beverages using hops are filled in brown bottles that block ultraviolet rays, etc., and are covered with light-shielding sheets during the distribution process. However, there are restrictions on packaging materials and problems in terms of cost.

Therefore, production of beer-taste beverages that do not use hops as a raw material is also under consideration.
For example, Patent Document 1 discloses a beer-taste beverage substantially free of hop-derived iso-α acids, comprising 0.3 to 5 ppm of quasine and/or 0.5 to 5 ppm of quinine. .

JP 2017-006077 A

However, the beer-taste beverage that does not use hops as a raw material described in Patent Document 1 or the like has a problem that the aftertaste (tightness, refreshing feeling, fresh flavor) after drinking is inferior to the case of using hops. have.
Therefore, there is a demand for a beer-taste beverage that suppresses the generation of sunlight odor and has an excellent aftertaste after drinking.

The present invention provides a beer-taste beverage substantially free of iso-α-acids contained in hops, and containing at least one selected from the group consisting of camphor, pinene, and terpinene as an aromatic component. do.

The present invention includes inventions of the following aspects.
[1]
The iso-α acid content is 0.1 ppm by mass or less,
containing ethyl acetate,
A beer-taste beverage containing an aroma component (A) containing at least one selected from the group consisting of camphor, pinene and terpinene.
[2]
When the camphor is contained as the aroma component (A), the content of the camphor is 0.0010 mass ppm or more and less than 0.50 mass ppm based on the total amount of the beer-taste beverage,
When the pinene is contained as the aroma component (A), the content of the pinene is 0.0050 to 45 mass ppm based on the total amount of the beer-taste beverage,
When the terpinene is contained as the aroma component (A), the content of the terpinene is 0.0010 to 5.0 mass ppm based on the total amount of the beer-taste beverage.
The beer-taste beverage according to [1] above.
[3]
The beer-taste beverage according to [1] or [2] above, further comprising a bitter component (B) containing at least one selected from the group consisting of naringin and quinine.
[4]
When the naringin is contained as the bitterness component (B), the content of the naringin is 3.00 to 480 mass ppm based on the total amount of the beer-taste beverage,
When the quinine is contained as the bitterness component (B), the content of the quinine is 0.120 to 4.80 mass ppm based on the total amount of the beer-taste beverage.
The beer-taste beverage according to [3] above.
[5]
The beer-taste beverage according to any one of [1] to [4] above, which contains grain-derived spirits.
[6]
The beer-taste beverage according to any one of [1] to [5] above, wherein the aroma component (A) is a component derived from plant seeds.
[7]
A method for producing a beer-taste beverage according to any one of [1] to [6] above,
A method for producing a beer-taste beverage comprising the following steps (1) and (2) and not including a step of adding hops.
- Process (1): The process of adding yeast to the raw material liquid containing water and malt, and performing alcoholic fermentation.
• Step (2): A step of blending an aroma component (A) containing at least one selected from the group consisting of camphor, α-pinene, and γ-terpinene.
[8]
Furthermore, the method for producing a beer-taste beverage according to [7] above, further comprising the following step (3).
- Process (3): The process of mix|blending a bitter component (B).
[9]
Furthermore, the method for producing a beer-taste beverage according to the above [7] or [8], further comprising the following step (4).
- Process (4): The process of adding the spirits derived from a grain.

A beer-taste beverage according to a preferred embodiment of the present invention suppresses the generation of sunlight odor and has an excellent aftertaste after drinking.

1. Beer-taste Beverage The beer-taste beverage of the present invention has an iso-α acid content of 0.1 mass ppm or less, contains ethyl acetate, and is at least selected from the group consisting of camphor, α-pinene, and γ-terpinene. It contains an aroma component (A) containing one type.

As used herein, the term "beer-taste beverage" refers to an alcohol-containing or non-alcoholic carbonated beverage having a beer-like flavor. That is, the beer-taste beverages herein include any carbonated beverages having a beer flavor, unless otherwise specified. Therefore, carbonated beverages to which beer flavors containing esters and higher alcohols (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde) and the like are added are also included.
Types of beer-taste beverages of one embodiment of the present invention include, for example, alcohol-containing beer-taste beverages, beer-taste beverages with an alcohol content of less than 1 (v/v) %, and the like.

The beer-taste beverage of the present invention limits the content of iso-α acids to 0.1 mass ppm or less. Iso-α acid is a bitter component that is abundantly contained in hops. In other words, a beer-taste beverage having an iso-α-acid content of 0.1 mass ppm or less is a beer-taste beverage that “substantially does not contain components derived from hops”.
In the present specification, "substantially free of hop-derived components" means that neither hops nor hop-derived components are actively added as raw materials when producing beer-taste beverages. This means that hop-derived components are inevitably mixed in during the production of beer-taste beverages.
Whether or not hops and hop-derived ingredients are positively added as raw materials for beer-taste beverages depends on the Liquor Tax Law, Food Labeling Law, Food Sanitation Law, JAS Law, Premiums and Misleading Representations Law,
It can also be confirmed from the labeling of raw materials determined by the Health Promotion Act, regulations established by industry groups, voluntary standards, etc. For example, if hops and ingredients derived from hops are included, the name of the ingredient on the ingredient label is written as "hops." On the other hand, for beer-taste beverages that "substantially contain no components derived from hops", "hop" is not indicated as the ingredient name on the ingredient label.

In the beer-taste beverage of the present invention, the iso-α-acid content is limited to 0.1 ppm by mass or less. The generation of sunlight odor that can be generated from is effectively suppressed. Therefore, it is possible to fill containers other than brown bottles, and there is no need to cover with a light-shielding sheet during the distribution process.
From the above point of view, in the beer-taste beverage of one embodiment of the present invention, the iso-α-acid content is
Based on the total amount (100% by mass) of the beer-taste beverage, it is 0.1 mass ppm or less, preferably 0.05 mass ppm or less, more preferably 0.01 mass ppm or less.
In addition, in this specification, the content of iso-α acid is the revised BCOJ beer analysis method (2013
It means the value measured by the high-performance liquid chromatography (HPLC) analysis method described in the 2004 revised edition).

Moreover, the beer-taste beverage of the present invention contains ethyl acetate.
This ethyl acetate is one of brewing components produced when yeast is added to a raw material solution containing water and malt and alcoholic fermentation is performed. In other words, the beer-taste beverage of the present invention means a beverage subjected to alcoholic fermentation.
In addition, in the beer-taste beverage of one aspect of the present invention, the content of ethyl acetate varies depending on the alcohol concentration of the beer-taste beverage, but is usually 5.0 to 50 ppm by mass based on the total amount of the beer-taste beverage.

Further, depending on the strain of yeast used, sulfur dioxide may also be produced as one of the brewing components produced during alcoholic fermentation. In other words, it can be said that beer-taste beverages containing sulfur dioxide are alcohol-fermented beverages unless sulfites are added.
Therefore, the beer-taste beverage of one embodiment of the present invention may contain sulfur dioxide.
In the beer-taste beverage of one aspect of the present invention, the content of sulfur dioxide varies depending on the yeast used in the beer-taste beverage, fermentation conditions, etc., but is usually 0.20 to 20 mass ppm based on the total amount of the beer-taste beverage. is.

In this specification, the content of ethyl acetate is the revised BCOJ beer analysis method (201
3 year supplementary revision), means the value measured by headspace gas chromatography with an FID detector, and the content of sulfur dioxide is the revised BCOJ beer analysis method (2013 supplementary revision) It means the value measured by the described enzymatic method.
Also, depending on the yeast used and fermentation conditions, sulfur dioxide may not be produced even if alcoholic fermentation is carried out, but ethyl acetate may be produced. Therefore, in the present specification, even in a beverage in which the content of sulfur dioxide is not detected, if the presence of ethyl acetate is confirmed even though ethyl acetate is not used as a flavor, the beverage is considered to undergo alcoholic fermentation. You can also judge that you did.

In addition, the beer-taste beverage of one embodiment of the present invention may further contain spirits derived from grain as an alcohol component.
As used herein, spirits are obtained by saccharifying grains such as wheat, rice, buckwheat, and corn using malt or, if necessary, using an enzyme agent, fermenting them using yeast, and then further distilling them. means liquor. Wheat is preferred as a grain that is a raw material for spirits.

<Aroma component (A)>
The beer-taste beverage of the present invention contains an aroma component (A) containing at least one selected from the group consisting of camphor, pinene and terpinene.
The aroma component (A) imparts a refreshing flavor to the beer-taste beverage instead of the component derived from hops, and provides a beer taste with an excellent aftertaste after drinking even if it does not substantially contain components derived from hops. Contribute to beverages.

“Camphor” is a type of bicyclic monoterpene ketone represented by the molecular formula C ₁₀ H ₁₆ O, and is a compound represented by the following formula (ai).
“Pinene” is a type of monoterpene having a six-membered ring and a four-membered ring represented by the molecular formula C ₁₀ H ₁₆ , and includes α-pinene and β-pinene. α to be represented
- Pinene is preferred.
“Terpinene” is a type of monocyclic monoterpene represented by the molecular formula C ₁₀ H ₁₆ , α
-terpinene, β-terpinene, γ-terpinene, and δ-terpinene, and γ-terpinene represented by the following formula (a-iii) is preferred.

The aroma component (A) may be a component derived from plant seeds. The plant seed may contain at least one of camphor, α-pinene, and γ-terpinene, and examples thereof include pepper and coriander seeds, with coriander seeds being preferred. That is, the aroma component (A) is preferably a component derived from coriander seeds.
“Coriander seed” is the seed of coriander, an annual grass belonging to the Umbelliferae family, and components extracted from the coriander seed include camphor, pinene, and terpinene. That is, it can be said that the "component derived from coriander seed" is a mixture of aroma components containing at least camphor, pinene, and terpinene.
As with the above-mentioned "hops", beverages in which the name of the plant seed such as "coriander seed" is indicated in the raw material name of the ingredient label contain ingredients derived from the plant seed. You can judge that there is

In addition, in the beer-taste beverage of one embodiment of the present invention, the aroma component (A) may contain at least camphor from the viewpoint of imparting a refreshing flavor and providing a beer-taste beverage with an excellent aftertaste after drinking. preferable.
In the beer-taste beverage of one aspect of the present invention, the content of camphor, which is the aroma component (A), is preferably 0.0010 ppm by mass or more and less than 0.50 ppm by mass, more preferably less than 0.50 ppm by mass, based on the total amount of the beer-taste beverage. is 0.0050 to 0.48 mass ppm, more preferably 0.010 to 0.46 mass ppm, still more preferably 0.030 to 0.44 mass ppm.

In this specification, the content of camphor can be measured by gas chromatography-mass spectrometry (GC/MS). As an example of a specific measuring method, there is a method of measuring under the following measurement conditions using the following samples.
[sample]
A solution is prepared by adding 150 mL of water and 4 mL of heptane to 10-20 g of the beer-taste beverage of interest. Then, after distilling the solution for 90 minutes using a distillation apparatus for quantitative determination of essential oils, 1 μL of the heptane layer is injected into the GC/MS apparatus shown below for measurement.
[Measurement condition]
・ GC / MS device: 7890B / 5977B (manufactured by Agilent Technologies)
・ Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm × 30 m, film thickness 0.25 μm
・Introduction system: split 5:1
・Injection volume: 1 μL
・Sample inlet temperature: 220°C
・Column temperature: 40°C (held for 1 minute) → temperature rise to 160°C at 10°C/min → 2 at 15°C/min
Temperature rise to 00°C Gas flow rate: Helium (carrier gas) at 1 mL/min Ion source temperature: 230°C
・Ionization method: EI
・ Set mass number: m / z 152

In the beer-taste beverage of one aspect of the present invention, the content of pinene, which is the aromatic component (A), is preferably 0.0050 to 45 ppm by mass, based on the total amount of the beer-taste beverage.
More preferably 0.010 to 30 mass ppm, still more preferably 0.050 to 20 mass pp
m, more preferably 0.10 to 15 mass ppm, particularly preferably 0.50 to 13 mass ppm.

In the beer-taste beverage of one aspect of the present invention, the content of terpinene, which is the aroma component (A), is preferably 0.00050 to 5.0 mass ppm, more preferably 0.005 ppm, based on the total amount of the beer-taste beverage. 0010 to 4.0 mass ppm, more preferably 0.0050
~3.0 mass ppm, more preferably 0.0070 to 2.5 mass ppm, even more preferably 0.010 to 1.5 mass ppm, and particularly preferably 0.025 to 0.80 mass ppm.

In addition, in this specification, the content of pinene and terpinene can be measured by gas chromatography mass spectrometry (GC/MS). As an example of a specific measuring method, there is a method of measuring under the following measurement conditions using the following samples.
[sample]
A solution is prepared by adding 150 mL of water and 4 mL of heptane to 4 g of the beer-tasting beverage of interest. Then, after distilling the solution for 90 minutes using a distillation apparatus for quantitative determination of essential oils, 1 μL of the heptane layer is injected into the GC/MS apparatus shown below for measurement.
[Measurement condition]
・ GC / MS device: 6890/5973N (manufactured by Agilent Technologies)
・ Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm × 60 m, film thickness 0.5 μm
・Introduction system: split 5:1
・Injection volume: 1 μL
・Sample inlet temperature: 220°C
・Column temperature: 40°C (held for 1 minute) → 10°C/min up to 240°C ・Gas flow rate: 1 mL/min of helium (carrier gas) ・Ion source temperature: 230°C
・Ionization method: EI
・ Set mass number: m / z 136

<Bitter component (B)>
The beer-taste beverage of one aspect of the present invention preferably further contains a bitter component (B) containing at least one selected from the group consisting of naringin and quinine.
The bitterness component (B) can impart moderate bitterness to beer-taste beverages. In other words, by including the aroma component (A) and the bitterness component (B) in combination, it is possible to obtain a beer-taste beverage that is excellent in balance between bitterness and aftertaste after drinking, even if it does not substantially contain components derived from hops. can do.

“Naringin” is a kind of flavanone represented by the molecular formula C ₂₇ H ₃₂ O ₁₄ and is a compound represented by the following formula (bi). It is a component that is abundantly contained near the peel of grapefruit, hassaku, etc., and is the source of the bitterness and stimulation of citrus fruits.
“Quinine” is an alkaloid represented by the molecular formula C ₂₀ H ₂₄ N ₂ O ₂ and is a compound represented by the following formula (b-ii). It is a component contained in the bark of cinchona.

In the beer-taste beverage of one aspect of the present invention, the content of naringin, which is the bitterness component (B), is usually 2.00 to 2.00 based on the total amount of the beer-taste beverage, from the viewpoint of imparting moderate bitterness to the beer-taste beverage. 550 mass ppm, preferably 3.00 to 480 mass ppm
m, more preferably 4.00 to 450 mass ppm, still more preferably 5.00 to 400 mass ppm, still more preferably 10.0 to 250 mass ppm.

In the present specification, the content of naringin is determined by high performance liquid chromatography (HP
LC) can be determined by analytical methods. As an example of a specific measuring method, there is a method of measuring under the following measurement conditions using the following samples.
[sample]
Ultrasonic waves were applied to a solution of 2 g of the target beer-taste beverage and 30 mL of methanol.
After 1 minute, add more methanol to prepare a 50 mL sample.
[Measurement condition]
・ HPLC device: LC-20AD (manufactured by Shimadzu Corporation)
・ Detector: Fluorescence spectrophotometer RF-20A _XS (manufactured by Shimadzu Corporation)
・Column: XBridge C18 (manufactured by Waters), diameter 4.6 mm × 150 mm, particle size 3.5 μm
・Mobile phase: mixed solution of water, acetonitrile and phosphoric acid ・Flow rate: 1.0 mL/min ・Column temperature: 40°C
・Measurement wavelength: 280 nm

In addition, in the beer-taste beverage of one aspect of the present invention, the content of quinine, which is the bitter component (B), is usually 0.1 based on the total amount of the beer-taste beverage, from the same viewpoint as described above.
00 to 5.50 mass ppm, preferably 0.120 to 4.80 mass ppm, more preferably 0.150 to 4.50 mass ppm, still more preferably 0.200 to 4.00 mass ppm,
Even more preferably 0.350 to 2.50 mass ppm.

In the present specification, the content of quinine is determined by high performance liquid chromatography (HPL
C) can be determined by an analytical method; As an example of a specific measuring method, there is a method of measuring under the following measurement conditions using the following samples.
[sample]
A 20 mL sample is prepared by adding a mixed solvent of 0.02 mol/L perchloric acid aqueous solution: acetonitrile = 80:20 (mass ratio) to 0.1 to 0.2 g of the target beer-taste beverage.
[Measurement condition]
・ HPLC device: LC-20AD (manufactured by Shimadzu Corporation)
・ Detector: Fluorescence spectrophotometer RF-20A _XS (manufactured by Shimadzu Corporation)
・ Column: CAPCELL PAK C18 AQ (manufactured by Shiseido Co., Ltd.), diameter 4.6 m
m×250 mm, particle size 3 μm
・ Mobile phase: 0.02 mol / L perchloric acid aqueous solution: acetonitrile = 80: 20 (mass ratio)
Mixed solution, isocratic Flow rate: 1.0 mL / min Column temperature: 40 ° C
・Fluorescence excitation wavelength: 350 nm
・Fluorescence measurement wavelength: 450 nm

In the beer-taste beverage of one embodiment of the present invention, from the viewpoint of making the beer-taste beverage excellent in balance between bitterness and aftertaste after drinking, camphor as the aroma component (A) and naringin as the bitterness component (B) are used. The content ratio [naringin/camphor] in terms of mass ratio is preferably 0 to 4800, more preferably 30 to 4500, still more preferably 50 to 4000,
Even more preferably 65-2000.

In addition, from the same viewpoint as above, the content ratio [quinine/camphor] of camphor, which is the aroma component (A), and quinine, which is the bitter component (B), is preferably 0 to 12 in terms of mass ratio.
0, more preferably 1.00 to 45.0, still more preferably 1.50 to 40.0, still more preferably 2.20 to 30.0.

In the beer-taste beverage of one embodiment of the present invention, from the viewpoint of making the beer-taste beverage excellent in balance between bitterness and aftertaste after drinking, pinene as the aroma component (A) and the bitterness component (
The content ratio of B) to naringin [naringin/pinene] is preferably 0 in terms of mass ratio.
~1000, more preferably 1.0-750, still more preferably 1.2-500, still more preferably 2.0-250.

Further, from the same point of view as above, the content ratio [quinine/pinene] of pinene, which is the aroma component (A), and quinine, which is the bitter component (B), is preferably 0 to 20, more preferably 0 to 20, in mass ratio. Preferably 0.040 to 15, more preferably 0.070 to 10, still more preferably 0.070 to 10.
10 to 2.5.

In the beer-taste beverage of one embodiment of the present invention, terpinene as the aroma component (A) and naringin as the bitterness component (B) are used from the viewpoint of making the beer-taste beverage excellent in balance between the bitterness and the aftertaste after drinking. The content ratio [naringin/terpinene] in terms of mass ratio is preferably 0 to 6000, more preferably 30 to 5500, still more preferably 50 to 5000,
Even more preferably 100-2000.

Further, from the same viewpoint as above, the content ratio [quinine/terpinene] of terpinene, which is the aroma component (A), and quinine, which is the bitterness component (B), is preferably 0 to 15 in mass ratio.
0, more preferably 1.00 to 100, still more preferably 2.00 to 50.0, still more preferably 4.00 to 25.0.

The alcohol content of the beer-taste beverage of one aspect of the present invention is preferably 1 to 20 (v/
v)%, more preferably 2 to 15 (v/v)%, still more preferably 3 to 10 (v/v)%.
In addition, in this specification, alcohol content shall be shown by the percentage (v/v%) of a volume/volume basis. Also, the alcohol content of the beverage can be measured by any known method, and for example, it can be measured by a vibrating density meter.

The color of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but may be amber or golden like normal beer, black like dark beer, or colorless and transparent, or a coloring agent. etc. may be added to give the desired color. The color of the beer-taste beverage can be determined with the naked eye, but may be defined by total light transmittance, chromaticity, or the like.

The pH of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but is preferably 2.0.
0 to 4.5. If the pH of the beer-taste beverage is 4.5 or less, the generation of microorganisms can be suppressed, and if the pH is 2.0 or more, the flavor of the beverage is likely to be improved.
In addition, the pH of the alcohol-containing beer-taste beverage is preferably 3.0 to 4.5.
and the pH of the non-alcoholic beer-taste beverage is preferably less than 4.0.

The total extract amount of the beer-taste beverage of one embodiment of the present invention is not particularly limited, but from the viewpoint of imparting a light mouthfeel to the beer-taste beverage, in the case of the beer-taste beverage containing alcohol, it is preferably 18% by mass or less. , more preferably 15% by mass or less, more preferably 1
It is 3% by mass or less. In the case of non-alcoholic beer-taste beverages, preferably 1
. It is 5% by weight or less, more preferably 1.1% by weight or less, and still more preferably 0.80% by weight or less.
In addition, the "total extract amount" in this specification refers to the extract amount under the Japanese Liquor Tax Law in beverages with an alcohol content of 1 (v / v)% or more, that is, when the temperature is 15 ° C., the original volume is 100 cm ³ refers to the number of grams of non-volatile components contained in the alcohol content of 1 (v /
v) For beverages with less than
Extract value (mass%) measured according to "Beer Analysis Method 7.2 Extract" specified by COJ)
Say.

A beer-taste beverage of one aspect of the present invention is suitable for container packaging. Examples of the container include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry.
When using colorless and transparent bottles or PET bottles, they are exposed to the light of sunlight or fluorescent lamps, unlike the case of ordinary cans or colored bottles. However, since the beer-taste beverage of one embodiment of the present invention does not substantially contain components derived from hops, generation of sunlight odor due to exposure to sunlight is suppressed. Therefore, the beer-taste beverage of one embodiment of the present invention can also be filled in such colorless and transparent bottles and PET bottles.

Optional additive ingredients such as grains and sweeteners contained in the beer-taste beverage of the present invention are described in detail in "1.1 Ingredients".

1.1 Raw Materials The main raw materials of the beer-taste beverage of one embodiment of the present invention are water, malt, and the above-described aroma component (A
) and a bitterness component (B), which does not substantially use hops, but may also contain sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, flavors, acidulants, etc. good.

Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. may In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. For barley, two-rowed barley,
There are types such as six-rowed barley, but any of them may be used. In addition to normal malt, colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

Grains other than malt may also be used together with malt.
Examples of such grains include wheat (barley, wheat, rye, oats, oats, pigeons, oats, etc.) that do not fall under malt, rice (polished rice, brown rice, etc.), corn, koryan, potato, etc. , beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barley, and starches obtained therefrom, extracts thereof, and the like.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as commercially available starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. mentioned.
The form of these saccharides may be liquid such as solution, or solid such as powder.
In addition, there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions of these (sugar solutions), and the like can also be used.
Artificial sweeteners include, for example, aspartame, acesulfame potassium (acesulfame K), sucralose and the like.

Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, and the like, from the viewpoint of versatility such as stability and safety. , indigestible dextrin or polydextrose are preferred.

In the beer-taste beverage of one aspect of the present invention, bitterness is preferably imparted by the bitterness component (B), but a bittering agent or bitterness-imparting agent may also be used.
The bittering agent or bitterness-imparting agent is not particularly limited, and those used as bitterness-imparting agents in ordinary beer and low-malt beer can be used. , Ganoderma lucidum, laurel, labyrinth, Ganoderma lucidum, quassin, citrus extract,
Nigaki extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe vera extract, stonecrop extract, litchi extract, laurel extract, sage extract, caraway extract and the like.

The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, catechin, and the like.

Flavors are not particularly limited, and common beer flavors can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation.
Note that, as described above, the beer-taste beverage of one embodiment of the present invention contains ethyl acetate produced by alcoholic fermentation, and the ethyl acetate functions as a flavoring agent.
Therefore, the beer-taste beverage of one embodiment of the present invention does not particularly need to be added with a beer flavor, but a beer flavor may be added as desired.
Beer flavors other than ethyl acetate include esters and higher alcohols, and specific examples include isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. Ethyl acetate may also be added separately in order to enhance the beer-like flavoring.

The acidulant is not particularly limited as long as it is a substance having a sour taste. salt.
Among these acidulants, phosphoric acid, citric acid, gluconic acid, tartaric acid, lactic acid, malic acid,
Phytic acid, acetic acid, succinic acid or salts thereof are preferred, and phosphoric acid, citric acid, lactic acid, tartaric acid, acetic acid or salts thereof are more preferred.
These acidulants may be used alone or in combination of two or more.

1.2 Carbon dioxide Carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. may
Since the beer-taste beverage of one embodiment of the present invention undergoes alcoholic fermentation, the carbon dioxide gas generated in this fermentation process can be used as it is, but the amount of carbon dioxide gas may be adjusted by adding carbonated water as appropriate. .

Although the amount of carbon dioxide contained in the beer-taste beverage of one embodiment of the present invention is represented by the carbon dioxide pressure of the beverage, this is not particularly limited as long as it does not interfere with the effects of the present invention. Typically, the upper carbon dioxide pressure limit for beverages is 5.0 kg/cm ² , 4.5 kg/cm ² , or 4.0 kg/cm 2 .
g/cm ² and the lower limit is 0.20 kg/cm ² , 0.50 kg/cm ² or 1.0 k
g/cm ² , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage is 0.20 kg/cm ² or more and 5.0 kg/cm ² or less, 0.50 kg/cm
cm ² or more and 4.5 kg/cm ² or less, or 1.0 kg/cm ² or more and 4.0 kg/cm
It may be ² or less.
In the present specification, gas pressure refers to gas pressure within a container, except in special cases.
The pressure is measured by a method well known to those skilled in the art. For example, after fixing a sample heated to 20° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and can be measured using a method of reading the value when the pointer reaches a certain position by shaking the pointer, or using a commercially available gas pressure measuring device.

1.3 Other Additives Various additives may be added to the beer-taste beverage of one embodiment of the present invention, as necessary, as long as the effects of the present invention are not impaired.
Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids.
A coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage. Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, etc. can be used as appropriate.
Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.

1.4 Packaged Beverage The beer-taste beverage of one aspect of the present invention may be a packaged beverage packed in a container. Containers of any shape and material may be used for packaged beverages. Examples of containers include bottles,
Cans, barrels, and PET bottles can be mentioned, but cans, bottles, and PET bottles are preferable from the viewpoint of being easy to carry.

2. Method for Producing Beer-Taste Beverage A method for producing a beer-taste beverage according to one aspect of the present invention includes a step of alcoholic fermentation in which ethyl acetate can be generated without a step of blending hops, and blending the aromatic component (A). However, it is preferable to be a method having the following steps (1) to (2), and more preferably a method having at least one of the following steps (3) and (4). A method comprising the following steps (1) to (4) is preferred, and more preferred.
- Process (1): The process of adding yeast to the raw material liquid containing water and malt, and performing alcoholic fermentation.
- Step (2): A step of blending an aroma component (A) containing at least one selected from the group consisting of camphor, pinene, and terpinene.
- Step (3): A step of blending a bitter component (B) containing at least one selected from the group consisting of naringin and quinine.
- Process (4): The process of adding the spirits derived from a grain.

The order of steps (1) to (4) is not particularly limited.
For example, in step (2), the aromatic component (A) may be blended with the raw material liquid that has undergone alcoholic fermentation in step (1), and in step (2), the aromatic component ( A)
After preparing the raw material liquid before fermentation, as step (1), alcoholic fermentation may be performed on the raw material liquid containing the aroma component (A).
Similarly, in steps (3) and (4), the order of performing each step is not particularly limited. (1)
It may be performed on the raw material liquid before fermentation before step (1), or may be performed on the raw material liquid after fermenting after step (1).

Although the method for producing a beer-taste beverage according to one aspect of the present invention does not include the step of adding hops, it does not exclude the aspect of unavoidably mixing hops.

<Step (1)>
Step (1) is a step of adding yeast to a raw material solution containing water and malt and performing alcoholic fermentation.
As a method for preparing the raw material liquid, the raw material is put into a brewing pot or a brewing tank, an enzyme such as amylase is added as necessary, gelatinized and saccharified, filtered and boiled, and solidified in a clarification tank. Remove solids such as proteins. After that, yeast is further added and fermented, the yeast is removed with a filter or the like, and additives such as water, flavor, acidulant, and pigment are added as necessary to prepare a raw material solution.
Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments, etc. may be added in predetermined amounts after the fermentation process, but may be added at any time during the manufacturing process including the gelatinization/saccharification process. and the timing of addition is not limited.

The yeast used in this step can be appropriately selected in consideration of the type of fermented beverage to be produced, the desired flavor and fermentation conditions, etc. For example, commercially available yeast such as Weihenstephan-34 strain can be used. .
The yeast may be added to the raw material liquid as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the raw liquid. Alternatively, after centrifugation, the supernatant may be completely removed and added. The amount of yeast to be added to the stock solution can be set as appropriate, but for example, 5
It is about ×10 ⁶ cells/ml to 1×10 ⁸ cells/ml.

Various conditions such as fermentation temperature and fermentation period when performing alcoholic fermentation can be set as appropriate.
It may be fermented under conditions of ~10 days. The temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.

After performing the fermentation process, processes such as a storage process and a filtration process, which are well known to those skilled in the art, may be performed in the production of beer-taste beverages.

<Steps (2) to (4)>
Step (2) is a step of blending an aroma component (A) containing at least one selected from the group consisting of camphor, pinene, and terpinene.
In addition, step (3) is a step of blending a bitter component (B) containing at least one selected from the group consisting of naringin and quinine, and step (4) is a step of adding grain-derived spirits. be.

In steps (2) to (4), the components to be blended in each step may be blended into the raw material liquid before fermentation or may be blended into the raw material liquid after fermentation. Moreover, it may be added at once, or may be added in multiple portions.
Further, the aroma component (A), the bitterness component (B), and spirits are blended at the same time, and the step (2)
(4) may be performed at the same time.
Furthermore, other additives may be blended at the same time when performing steps (2) to (4).

The beer-taste beverage of one embodiment of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product.
The method for packing the beer-taste beverage into a container is not particularly limited, and a container-packing method well known to those skilled in the art can be used. The beer-taste beverage of the present invention is filled and sealed in a container by the container-packing step. Containers of any shape and material may be used in the container filling process.
Examples of the container include those described in "1.4 Packaged Beverage".

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited by these examples.
The beer-taste beverages prepared in the following examples and comparative examples were evaluated by the same five panelists, who confirmed the smell of each beer-taste beverage and tasted the beverages as follows.

[Effect of suppressing sunlight odor, presence or absence of refreshing flavor, comprehensive evaluation]
The beer-taste beverages prepared in Examples and Comparative Examples were sealed in a transparent container and irradiated with ultraviolet rays at an ultraviolet intensity of 180 Wh/m ² for 2 hours and 20 minutes using an ultraviolet irradiation device. After cooling to 20° C., the transparent container was opened, and each panelist confirmed the odor and tasted it, and evaluated the "effect of suppressing sunlight odor" and "presence or absence of refreshing flavor" in three grades according to the following criteria.
In addition, before the evaluation of "sunlight odor suppression effect" and "presence or absence of refreshing flavor", samples with each evaluation of "2" were prepared in advance to unify the criteria among each panelist.
(Presence or absence of suppressing effect on sunlight odor)
- "3": No sunlight odor is felt.
・“2”: Smell of sunlight is slightly felt.
・“1”: A strong sunlight odor is felt.
(Presence or absence of refreshing flavor)
- "3": The strength of the flavor is just right, and a refreshing flavor can be felt.
- "2": The flavor is slightly weak, or the flavor is slightly strong, but the refreshing flavor is slightly perceived.
- "1": The flavor is weak or the flavor is too strong.
Then, based on the average value of five panelists, the following criteria were used to determine the "sunlight odor control effect" and "
The presence or absence of a refreshing flavor” was evaluated.
- "O": The average value of 5 panelists is more than 2.0 and 3.0 or less.
- "△": The average value of 5 panelists is more than 1.0 and 2.0 or less.
- "x": The average value of 5 panelists is 1.0 (all 5 persons evaluated as "1").

In addition, when each panelist tasted the beer, the overall evaluation as a beer-taste beverage was evaluated on a five-point scale (in order of evaluation: "5">"4">"3">"2">"1").
Then, based on the average value of the five panelists, a "comprehensive evaluation" was made according to the following criteria.
- "O": The average value of 5 panelists is more than 3.0 and 5.0 or less.
- "△": The average value of 5 panelists is more than 2.0 and 3.0 or less.
- "x": The average value of 5 panelists is 2.0 or less.

[Presence or absence of refreshing flavor, moderate bitterness, comprehensive evaluation]
Each panelist tasted the beer-taste beverages prepared in Examples and Comparative Examples and cooled to about 4 ° C., and evaluated ``with or without refreshing flavor'' and ``with or without moderate bitterness'' according to the following criteria. Prior to the evaluation of “presence or absence of refreshing flavor” and “presence or absence of moderate bitterness”, samples with each evaluation of “2” were prepared in advance to unify the criteria among each panelist.
(Presence or absence of refreshing flavor)
- "3": The strength of the flavor is just right, and an excellent refreshing flavor can be felt.
- "2": The flavor is slightly weak, or the flavor is slightly strong, but the refreshing flavor is slightly perceived.
- "1": The flavor is weak or the flavor is too strong.
(Presence or absence of moderate bitterness)
- "3": The strength of bitterness is just right, and a good moderate bitterness is felt.
- "2": The bitterness is slightly weak, or the bitterness is slightly strong, but a moderate bitterness is felt.
・“1”: The bitterness is weak or the bitterness is too strong.
Then, based on the average value of five panelists, "presence or absence of refreshing flavor" and "moderate bitterness" were evaluated according to the following criteria.
- "O": The average value of 5 panelists is more than 2.0 and 3.0 or less.
- "△": The average value of 5 panelists is more than 1.0 and 2.0 or less.
- "x": The average value of 5 panelists is 1.0 (all 5 persons evaluated as "1").

[comprehensive evaluation]
In addition, when each panelist tasted the beverages, the overall evaluation was made in consideration of the balance between "refreshing flavor" and "moderate bitterness" and was evaluated on a five-point scale according to the following criteria.
· "5": Very good balance between refreshing flavor and moderate bitterness.
- "4": Excellent balance between refreshing flavor and moderate bitterness.
· "3": The balance between refreshing flavor and moderate bitterness is good to some extent.
- "2": One of flavor and bitterness is slightly strong, or one is slightly weak.
・“1”: One of flavor and bitterness is too strong, or the other is too weak.
Then, based on the average value of the five panelists, a "comprehensive evaluation" was made according to the following criteria.
- "A": The average value of 5 panelists is more than 4.0 and 5.0 or less.
- "O": The average value of 5 panelists is more than 3.0 and 4.0 or less.
- "△": The average value of 5 panelists is more than 2.0 and 3.0 or less.
- "x": The average value of 5 panelists is 2.0 or less.

Examples 1A-3A, Comparative Examples 1A-2A
10 kg of pulverized malt is put into a tank containing 40 L of hot water maintained at 52°C, then held at 52°C for 30 minutes, then at 70°C for 40 minutes, and then at 76°C for 5 minutes in stages. After raising and maintaining the temperature, the wort was obtained by filtering to remove the malt cake. The wort was put into a boiling pot, liquid sugar (saccharified starch, manufactured by Kato Chemical Co., Ltd.) 18.3 kg, yeast extract (HY-YE)
ST504, manufactured by Kerry Co., Ltd.) 0.4 kg and soy protein hydrolyzate (Hinew DC, manufactured by Fuji Oil Co., Ltd.) of 0.04 kg were added, and the mixture was adjusted to 100 L with hot water.
Subsequently, after boiling the wort and cooling it, brewer's yeast is added to the obtained pre-fermentation liquid and
After fermenting for a week and further maturing for about a week, yeast was removed by filtration, and extract-adjusted water and wheat-derived spirits were added to obtain a post-fermentation raw material liquid.
After that, the aroma components of the types shown in Table 1 were blended into the post-fermentation raw material liquid so as to have the contents shown in Table 1, thereby preparing beer-taste beverages. In addition, the prepared beer-taste beverages all have an ethyl acetate content of around 45 mass ppm and a sulfur dioxide content of 7 mass ppm.
It was around m.
For each beer-taste beverage, based on the sensory evaluation described above, "sunlight odor suppression effect", "
Presence or absence of refreshing flavor” and “Comprehensive evaluation” were evaluated. Table 1 shows the evaluation results.
In addition, in any of the sensory evaluations in Table 1, no differences in evaluation of two or more grades were observed among the panelists.

From Table 1, the beer-taste beverages prepared in Examples 1A to 3A were evaluated to have a suppressed sunlight odor and a refreshing flavor. On the other hand, the beer-taste beverage prepared in Comparative Example 1A did not contain any aromatic component, and therefore had no flavor and an inferior aftertaste. Moreover, in the beer-taste beverage prepared in Comparative Example 2A, it was confirmed that iso-α-acids derived from hops were degraded by ultraviolet rays, and sunlight odor was generated.

Examples 1B-14B, Comparative Examples 1B-3B
A beer-taste beverage was prepared by adding the types of aroma components shown in Table 2 to the post-fermentation raw material liquid prepared in the same manner as in Example 1A, etc., so as to have the contents shown in Table 2. note that,
All of the prepared beer-taste beverages had an iso-α acid content of less than 0.01 mass ppm, an ethyl acetate content of around 45 mass ppm, and a sulfur dioxide content of around 7 mass ppm. there were.
Each beer-taste beverage was evaluated for "presence or absence of refreshing flavor" based on the sensory evaluation described above. Table 2 shows the evaluation results. In addition, in any of the sensory evaluations in Table 2, no differences in evaluation of two or more grades were observed among the panelists.

From Table 2, the beer-taste beverages prepared in Examples 1B to 14B were evaluated to have a refreshing flavor. On the other hand, the beer-taste beverages prepared in Comparative Examples 1B to 3B contained no aromatic component, did not have a refreshing flavor, and had an inferior aftertaste.

Examples 1C-2C
Camphor as an aroma component and naringin as a bitterness component are added to the post-fermentation raw material liquid prepared in the same manner as in Example 1A, etc., so as to have the contents shown in Table 3, thereby producing beer-taste beverages. prepared. The prepared beer-taste beverages all had an iso-α acid content of less than 0.01 mass ppm, an ethyl acetate content of around 45 mass ppm, and a sulfur dioxide content of 7 mass ppm. It was before and after.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 3 shows the evaluation results. In addition, in any of the sensory evaluations in Table 3, no differences in evaluation of two or more grades were observed among the panelists.

From Table 3, the beer-taste beverage prepared in Example 2C contained a bitter component, so it was imparted with a moderate bitterness, had an excellent balance between a refreshing flavor and moderate bitterness, and had an excellent aftertaste. was done.

Examples 1D to 8D, Comparative Example 1D
Camphor as an aroma component and naringin as a bitterness component are blended into the post-fermentation raw material solution prepared in the same manner as in Example 1A, etc., so as to have the contents shown in Table 4 to prepare beer-taste beverages. bottom. In addition, the prepared beer-taste beverages all have an iso-α acid content of less than 0.01 mass ppm and an ethyl acetate content of around 45 mass ppm.
The content of sulfur dioxide was around 7 mass ppm.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 4 shows the evaluation results. In addition, in any of the sensory evaluations in Table 4, no differences in evaluation of two or more grades were observed among the panelists.

From Table 4, the beer-taste beverages prepared in Examples 1D to 8D contained bitterness components, so moderate bitterness was imparted, and the balance between refreshing flavor and moderate bitterness was excellent.
It was also confirmed to have an excellent aftertaste.

Examples 1E to 7E, Comparative Example 1E
The post-fermentation raw material solution prepared in the same manner as in Example 1A and the like described above was blended with camphor as an aroma component and quinine as a bitterness component so as to have the contents shown in Table 5, thereby producing beer-taste beverages. prepared. In addition, the prepared beer-taste beverages all have an iso-α acid content of less than 0.01 mass ppm and an ethyl acetate content of around 45 mass ppm.
The content of sulfur dioxide was around 7 mass ppm.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 5 shows the evaluation results. In addition, in any of the sensory evaluations in Table 5, no differences in evaluation of two or more grades were observed among the panelists.

From Table 5, it was confirmed that the beer-taste beverages prepared in Examples 1E to 7E also had an excellent balance between refreshing flavor and moderate bitterness, and had an excellent aftertaste.

Examples 1F to 9F, Comparative Example 1F
To the post-fermentation raw material liquid prepared in the same manner as in Example 1A and the like described above, α-pinene as an aromatic component and naringin as a bitter component were blended so as to have the contents shown in Table 6, resulting in a beer-taste beverage. was prepared. In addition, the prepared beer-taste beverages all have an iso-α acid content of less than 0.01 mass ppm and an ethyl acetate content of around 45 mass ppm.
The content of sulfur dioxide was around 7 mass ppm.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 6 shows the evaluation results. In addition, in any of the sensory evaluations in Table 6, no differences in the evaluation of two or more grades were observed among the panelists.

From Table 6, the beer-taste beverages prepared in Examples 1F to 9F contained bitterness components, so moderate bitterness was imparted, and the balance between refreshing flavor and moderate bitterness was excellent.
It was also confirmed to have an excellent aftertaste.

Examples 1G to 9G, Comparative Example 1G
The post-fermentation raw material liquid prepared in the same manner as in Example 1A and the like described above was blended with α-pinene, which is an aroma component, and quinine, which is a bitter component, so that the contents shown in Table 7 were obtained. A beverage was prepared. In addition, the prepared beer-taste beverages all have an iso-α acid content of less than 0.01 mass ppm and an ethyl acetate content of around 45 mass ppm.
The content of sulfur dioxide was around 7 mass ppm.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 7 shows the evaluation results. In addition, in any of the sensory evaluations in Table 7, no differences in evaluation of two or more grades were observed among the panelists.

From Table 7, it was confirmed that the beer-taste beverages prepared in Examples 1G to 9G also had an excellent balance between refreshing flavor and moderate bitterness, and had an excellent aftertaste.

Examples 1H to 9H, Comparative Example 1H
γ-terpinene as an aroma component and naringin as a bitterness component were added to the post-fermentation raw material liquid prepared in the same manner as in Example 1A above so as to have the contents shown in Table 8, resulting in a beer-taste beverage. was prepared. The prepared beer-taste beverages all had an iso-α acid content of less than 0.01 mass ppm, an ethyl acetate content of around 45 mass ppm, and a sulfur dioxide content of 7 mass ppm. It was before and after.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 8 shows the evaluation results. In addition, in any of the sensory evaluations in Table 8, no differences in evaluation of two or more grades were observed among the panelists.

From Table 8, the beer-taste beverages prepared in Examples 1H to 9H contained bitterness components, so moderate bitterness was imparted, and the balance between refreshing flavor and moderate bitterness was excellent.
It was also confirmed to have an excellent aftertaste.

Examples 1I-8I, Comparative Example 1I
γ-Terpinene, which is an aromatic component, and quinine, which is a bitter component, are added to the post-fermentation raw material liquid prepared in the same manner as in Example 1A described above so that the contents shown in Table 9 are obtained. A beverage was prepared. The prepared beer-taste beverages all had an iso-α acid content of less than 0.01 mass ppm, an ethyl acetate content of around 45 mass ppm, and a sulfur dioxide content of 7 mass ppm. It was before and after.
For each beer-taste beverage, based on the sensory evaluation described above, "the presence or absence of a refreshing flavor", "
Evaluation was made on the presence or absence of moderate bitterness and the overall evaluation. Table 9 shows the evaluation results. In addition, in any of the sensory evaluations in Table 9, no differences in evaluation of two or more grades were observed among the panelists.

From Table 9, it was confirmed that the beer-taste beverages prepared in Examples 1I to 8I also had an excellent balance between refreshing flavor and moderate bitterness, and had an excellent aftertaste.

Claims (26)

Do not use hops or hop-derived ingredients as raw materials,
containing ethyl acetate,
Contains an aromatic component (A) containing camphor,
A beer-taste beverage (excluding fermented beverages ) having a camphor content of 0.0010 mass ppm or more and less than 0.50 mass ppm . Do not use hops or hop-derived ingredients as raw materials,
containing ethyl acetate,
Contains an aromatic component (A) containing pinene,
A beer-taste beverage (excluding fermented beverages) having a pinene content of 0.0050 to 45 mass ppm. Do not use hops or hop-derived ingredients as raw materials,
containing ethyl acetate,
Contains an aroma component (A) containing terpinene,
A beer-taste beverage (excluding fermented beverages) having a terpinene content of 0.00050 to 5.0 mass ppm. When the camphor is contained as the aroma component (A), the content of the camphor is 0.0010 mass ppm or more and less than 0.50 mass ppm based on the total amount of the beer-taste beverage,
When the pinene is contained as the aroma component (A), the content of the pinene is 0.0050 to 45 mass ppm based on the total amount of the beer-taste beverage,
When the terpinene is contained as the aroma component (A), the content of the terpinene is 0.0010 to 5.0 mass ppm based on the total amount of the beer-taste beverage.
The beer-taste beverage according to any one of claims 1-3 . The beer-taste beverage according to any one of claims 1 to 4 , which is a carbonated beverage to which ethyl acetate has been added. The beer-taste beverage according to any one of claims 1 to 5 , wherein the content of ethyl acetate is 5.0 to 50 mass ppm based on the total amount of the beer-taste beverage. The beer-taste beverage according to any one of claims 1 to 6 , which contains malt as at least part of the raw material barley. 8. The beer-taste beverage according to any one of claims 1 to 7 , wherein at least part of the raw material barley includes barley that does not correspond to malt. The beer-taste beverage according to any one of claims 1 to 8 , which contains yeast extract as a raw material. The beer-taste beverage according to any one of claims 1 to 9 , which contains a soybean protein hydrolyzate as a raw material. The beer-taste beverage according to any one of claims 1 to 10 , wherein the iso-α acid content is 0.1 mass ppm or less. The beer-taste beverage according to any one of claims 1 to 11 , which has a pH of 3.0 to 4.5. The beer-taste beverage according to any one of claims 1 to 12 , which has an alcohol content of 1 to 20 (v/v)%. The beer-taste beverage according to any one of claims 1 to 12 , which has an alcohol content of 3 to 15 (v/v)%. The beer-taste beverage according to any one of claims 1 to 14 , comprising grain-derived spirits. The beer-taste beverage according to any one of claims 1 to 14 , which does not contain grain-derived spirits. Agrimony, Arvens, Betony, Burdock, Clove, Juniper, Costmary, Dogrose, Elecampane, Eyebright, Gentian, Grand Ivy, Magwart, Roux, St. John's Wort, Wormwood, Yarrow, Arkanet, Pennyroyal, Except malt beverages using at least one herb selected from the group of herbs characterized by imparting flavor consisting of hibiscus, stevia, lemongrass, lemon balm, chamomile, ginger, thyme, pepper, mallow blue and linden, claims Item 17. The beer-taste beverage according to any one of items 1 to 16 . The beer-taste beverage according to any one of claims 1 to 17 , wherein the aroma component (A) is a component derived from plant seeds. The beer-taste beverage according to any one of claims 1 to 18 , further comprising a bitter component (B) containing at least one selected from the group consisting of naringin and quinine. When the naringin is contained as the bitterness component (B), the content of the naringin is 3.00 to 480 mass ppm based on the total amount of the beer-taste beverage,
When the quinine is contained as the bitter component (B), the content of the quinine is 0.120 to 4.80 ppm by mass based on the total amount of the beer-taste beverage. The beer-taste beverage according to claim 19. . 21. The beer taste according to claim 19 or 20 , wherein the content ratio [naringin/camphor] of camphor as the aroma component (A) and naringin as the bitterness component (B) is 0 to 4800 in mass ratio. Beverage. The beer taste according to claim 19 or 20 , wherein the content ratio [quinine/camphor] of the aroma component (A) of camphor and the bitterness component (B) of quinine [quinine/camphor] is 0 to 120 by mass. Beverage. The beer taste according to claim 19 or 20 , wherein the content ratio [naringin/pinene] of the aroma component (A) and the bitterness component (B), naringin, is 0 to 1000 by mass. Beverage. The beer taste according to claim 19 or 20 , wherein the content ratio [quinine/pinene] of the aroma component (A) and the bitterness component (B), quinine, is 0 to 20 by mass. Beverage. The beer taste according to claim 19 or 20 , wherein the content ratio [naringin/terpinene] of terpinene as the aroma component (A) and naringin as the bitterness component (B) is 0 to 6000 in mass ratio. Beverage. The beer taste according to claim 19 or 20, wherein the content ratio [quinine/terpinene] of terpinene, which is the aroma component (A), and quinine, which is the bitterness component (B), is 0 to 150 in mass ratio. Beverage.