Beer-taste non-alcoholic beverage and method for producing same

Abstract

To provide a new beer-taste non-alcoholic beverage good in thickness of taste and harmony of aftertaste.SOLUTION: According to the present invention, there is provided a beer-taste non-alcoholic beverage having a β - eudesmol concentration of 0. 0002ppm or more. The present invention is advantageous in that a beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste can be provided by containing β - eudesmol within a predetermined concentration range in the beer-taste non-alcoholic beverage, and various preferences and needs of consumers can be met.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beer-flavored non-alcoholic beverage and a method for producing the same. [Background technology]

[0002] In addition to the growing health consciousness in recent years, the demand for non-alcoholic beer-flavored beverages is increasing year by year due to the diversification of drinking occasions and consumer preferences. In the field of non-alcoholic beer-flavored beverages, various technologies have been developed to allow non-alcoholic beverages to have the distinctive taste and aroma of beer (Patent Documents 1 and 2). However, in light of the increasing level of consumer preferences, it can be said that there is still a need for improved flavor in non-alcoholic beer-flavored beverages. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6786699 [Patent Document 2] Japanese Patent Application Publication No. 2019-154317 Summary of the Invention [Problem to be solved by the invention]

[0004] Non-alcoholic beer-flavored beverages have had problems such as insufficient flavor depth and harmonious aftertaste due to the fact that they are non-alcoholic and the special methods used to prepare them to be non-alcoholic, etc. In order to solve these problems, the present invention aims to provide a novel non-alcoholic beer-flavored beverage that has a favorable flavor depth and harmonious aftertaste. [Means for solving the problem]

[0005] The present inventors have found that by adding β-eudesmol within a specific concentration range to a beer-flavored non-alcoholic beverage, the flavor depth and aftertaste are well balanced, and the present invention is based on these findings.

[0006] According to the present invention, the following inventions are provided. [1] A beer-flavored non-alcoholic beverage having a β-eudesmol concentration of 0.0003 ppm or more and a true extract of 2.0°P or more. [2] The non-alcoholic beer-flavored beverage according to [1] above, wherein the citric acid concentration is 200 ppm or more and 500 ppm or less. [3] A non-alcoholic beer-flavored beverage according to [1] or [2] above, in which the β-eudesmol concentration is 0.0003 ppm or more and 0.05 ppm or less. [4] A non-alcoholic beer-flavored beverage according to any one of [1] to [3] above, in which the malt content is 50% or more. [5] A non-alcoholic beer-flavored beverage according to any one of [1] to [4] above, which is a dealcoholic beverage. [6] A method for producing a beer-flavored non-alcoholic beverage, comprising a step of incorporating β-eudesmol at a concentration of 0.001 ppm or more. [7] A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising a step of adding β-eudesmol to the beverage at a concentration of 0.001 ppm or more during the production of the beverage.

[0007] According to the present invention, by incorporating β-eudesmol within a specified concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beverage with a rich flavor and a well-balanced aftertaste, which is advantageous in that it can meet the diverse tastes and needs of consumers. DETAILED DESCRIPTION OF THE INVENTION

[0008] In the present invention, the term "beer-flavored non-alcoholic beverage" refers to a beverage with a beer-like flavor, and is used to include both beverages that contain no alcohol at all, i.e., beverages with an ethanol concentration of 0.00 v / v%, and beverages with an ethanol concentration of more than 0.00 v / v% and less than 1 v / v%. Beer-flavored non-alcoholic beverages include fermented beer-flavored non-alcoholic beverages and non-fermented beer-flavored non-alcoholic beverages. Fermented beer-flavored non-alcoholic beverages refer to beer-flavored non-alcoholic beverages that have undergone a fermentation process using yeast, and include beverages produced by removing the alcoholic components generated during the fermentation process after the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), as well as beverages produced by terminating the fermentation process when the ethanol concentration is less than 1 v / v%. Non-fermented beer-flavored non-alcoholic beverages refer to beverages produced without undergoing a fermentation process.

[0009] In the non-alcoholic beer-taste beverage of the present invention, the upper limit value (less than or equal to hereinafter) of the alcohol (ethanol) concentration is 0.99% (v / v), 0.98% (v / v), 0.97% (v / v), 0.96% (v / v), 0.95% (v / v), 0.94% (v / v), 0.93% (v / v), 0.92% (v / v), 0.91% (v / v), 0.90% (v / v), 0.89% (v / v), 0.88% (v / v), 0.87% (v / v), 0.86% (v / v), 0.85% (v / v), 0.84% (v / v), 0.83% (v / v), 0.82% (v / v), 0.81% (v / v), 0.80% (v / v), 0.79% (v / v), 0.78% (v / v), 0.77% (v / v), 0.76% (v / v), 0.75% (v / v), 0.74% (v / v), 0.73% (v / v), 0.72% (v / v), 0.71% (v / v), 0.70% (v / v), 0.69% (v / v), 0.68% (v / v), 0.67% (v / v), 0.66% (v / v), 0.65% (v / v), 0.64% (v / v), 0.63% (v / v), 0.62% (v / v), 0.61% (v / v), 0.60% (v / v), 0.59% (v / v), 0.58% (v / v), 0.57% (v / v), 0.56% (v / v), 0.55% (v / v), 0.54% (v / v), 0.53% (v / v), 0.52% (v / v), 0.51% (v / v), 0.50% (v / v), 0.49% (v / v), 0.48% (v / v), 0.47% (v / v), 0.46% (v / v), 0.45% (v / v), 0.44% (v / v), 0.43% (v / v), 0.42% (v / v), 0.41% (v / v), 0.40% (v / v), 0.39% (v / v), 0.38% (v / v), 0.37% (v / v), 0.36% (v / v), 0.35% (v / v), 0.34% (v / v), 0.33% (v / v), 0.32% (v / v), 0.31% (v / v), 0.30% (v / v), 0.29% (v / v), 0.28% (v / v), 0.27% (v / v), 0.26% (v / v), 0.25% (v / v), 0.24% (v / v), 0.23% (v / v), 0.22% (v / v), 0.21% (v / v), 0.20% (v / v), 0.19% (v / v), 0.18% (v / v), 0.17% (v / v), 0.16% (v / v), 0.15% (v / v), 0.14%(v / v), 0.13%(v / v), 0.12%(v / v), 0.11%(v / v), 0.10%(v / v), 0.09%(v / v), 0.08%(v / v), 0.07%(v / v), 0.06 %(v / v), 0.05%(v / v), 0.04%(v / v), 0.03%(v / v), 0.02%(v / v), 0.01%(v / v), 0.009%(v / v), 0.008%(v / v), 0.007 The upper and lower limits may be 0.001% (v / v), 0.002% (v / v), 0.003% (v / v), or 0.004% (v / v), and the lower limit (not less than or exceeding) may be 0.001% (v / v), 0.002% (v / v), 0.003% (v / v), or 0.004% (v / v), and these upper and lower limits may be combined in any manner.

[0010] In the present invention, the alcohol concentration (ethanol concentration) of a beverage can be measured by gas chromatography (GC) with an FID detector. To achieve more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations. It is preferable that these control samples with known concentrations are in the same range as the concentration to be measured. It is also preferable to use an internal standard, such as 2-propanol.

[0011] The beer-flavored non-alcoholic beverage of the present invention uses malt as at least a portion of its raw material, and preferably uses at least one or both of barley malt and wheat malt as the barley-derived raw material. In the present invention, the proportion of barley malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%, and the proportion of wheat malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%. Extracted malt (i.e., malt extract) can also be used in the present invention. In the above, "or more" can be interpreted as "exceeding."

[0012] The beer-flavored non-alcoholic beverage of the present invention can achieve a rich flavor and a harmonious aftertaste regardless of the malt usage ratio. The malt usage ratio can be, for example, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or less, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, The malt content can be 40% or less, 40% or more, 45% or less, 45% or more, 50% or less, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 66% or less, 66% or more, 67% or less, 67% or more, 68% or less, 68% or more, 69% or less, 69% or more, 70% or less, 70% or more, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, or 100%. "Less than" can mean "less than," and "greater than" can mean "greater than." These upper and lower limits can be combined arbitrarily. In the present invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all ingredients excluding hops and water.

[0013] In the beer-flavored non-alcoholic beverage of the present invention, in addition to malt, ungerminated wheat species such as ungerminated barley (including extracts) and ungerminated wheat (including extracts) can also be used as raw materials.

[0014] The beer-flavored non-alcoholic beverage of the present invention is characterized in that the β-eudesmol (CAS RN: 473-15-4) concentration is within a predetermined range. In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the β-eudesmol concentration (above or beyond) is 0.0003 ppm, but the following ranges may be used: 0.0004 ppm, 0.0005 ppm, 0.0006 ppm, 0.0007 ppm, 0.0008 ppm, 0.0009 ppm, 0.0010 ppm, 0.0011 ppm, 0.0012 ppm, 0.0013 ppm, 0.0014 ppm, 0.0015 ppm, 0.0016 ppm, 0.0017 ppm, 0.0018 ppm, 0.0019 ppm, 0.0020 ppm, 0.0021 ppm, 0.0022 ppm, 0.0023 ppm, 0.0024 ppm, 0.0025 ppm, 0.0026 ppm, 0.0027 ppm, 0.0028 ppm, 0.0029 ppm, 0.0030 ppm, 0.0031 ppm, 0.0032 ppm, 0.0033 ppm, 0.0034 ppm, 0.0035 ppm, 0.0036 ppm, 0.0037 ppm, 0.0038 ppm, 0.0039 ppm, 0.0040 ppm, 0.0041 ppm, 0.0042 ppm, 0.0043 ppm, 0.0044 ppm, 0.0045 ppm, 0.0046 ppm, 0.0047 ppm, 0.004 ppm, 0.0021ppm, 0.0022ppm, 0.0023ppm, 0.0024ppm, 0.0025ppm, 0.0026ppm, 0.0027ppm, 0.0028ppm, 0.0029ppm, 0.0030ppm, 0.0031ppm, 0. 0032ppm, 0.0033ppm, 0.0034ppm, 0.0035ppm, 0.0036ppm, 0.0037ppm, 0.0038ppm, 0.0039ppm, 0.0040ppm, 0.0041ppm, 0.0042ppm, 0.0043pp m, 0.0044ppm, 0.0045ppm, 0.0046ppm, 0.0047ppm, 0.0048ppm, 0.0049ppm, 0.0050ppm, 0.0051ppm, 0.0052ppm, 0.0053ppm, 0.0054ppm, 0.00 55ppm, 0.0056ppm, 0.0057ppm, 0.0058ppm, 0.0059ppm, 0.0060ppm, 0.0061ppm, 0.0062ppm, 0.0063ppm, 0.0064ppm, 0.0065ppm, 0.0066ppm, 0.0067ppm, 0.0068ppm, 0.0069ppm, 0.0070ppm, 0.0071ppm, 0.0072ppm, 0.0073ppm, 0.0074ppm, 0.0075ppm, 0.0076ppm, 0.0077ppm, 0.0078 ppm, 0.0079ppm, 0.0080ppm, 0.0081ppm, 0.0082ppm, 0.0083ppm, 0.0084ppm, 0.0085ppm, 0.0086ppm, 0.0087ppm, 0.0088ppm, 0.0089ppm, 0.It can also be 0.0090 ppm, 0.0091 ppm, 0.0092 ppm, 0.0093 ppm, 0.0094 ppm, 0.0095 ppm, 0.0096 ppm, 0.0097 ppm, 0.0098 ppm, 0.0099 ppm or 0.01 ppm. Furthermore, the upper limit (or less than) of the β-eudesmol concentration in the beer-taste non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 0.1 ppm, 0.099 ppm, 0.098 ppm, 0.097 ppm, 0.096 ppm, 0.095 ppm, 0.094 ppm, 0.093 ppm, 0.092 ppm, 0.091 ppm, 0.090 ppm, 0.089 ppm, 0.088 ppm, 0.087 ppm, 0.086 ppm, 0.085 ppm, 0.084 ppm, 0.083 ppm, 0.082 ppm, 0.081 ppm, 0.080 ppm, 0.079 ppm, or pm, 0.078 ppm, 0.077 ppm, 0.076 ppm, 0.075 ppm, 0.074 ppm, 0.073 ppm, 0.072 ppm, 0.071 ppm, 0.070 ppm, 0.069 ppm, 0.068 ppm, 0.067 ppm, 0.066 ppm, 0.065 ppm, 0.064 ppm, 0.063 ppm, 0.062 ppm, 0.061 ppm, 0.060 ppm, 0.059 ppm, 0.058 ppm, 0.057 ppm, 0.056 ppm, 0.055 ppm, 0.054 ppm, 0.053 ppm, 0.052 ppm, 0.051 ppm or 0.050 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.0003 ppm or more and 0.1 ppm or less, 0.0005 ppm or more and 0.1 ppm or less, 0.0010 ppm or more and 0.1 ppm or less, 0.0015 ppm or more and 0.1 ppm or less, 0.0020 ppm or more and 0.1 ppm or less, 0.0025 ppm or more and 0.1 ppm or less, 0.0030 ppm or more and 0.0040 ppm or more and 0.0050 ppm or more and 0.0060 ppm or more and 0.0070 ppm or more and 0.0080 ppm or more and 0.0090 ppm or more and 0.1 ppm or less, pm or more but not exceeding 0.1 ppm, 0.0035 ppm or more but not exceeding 0.1 ppm, 0.0040 ppm or more but not exceeding 0.1 ppm, 0.0045 ppm or more but not exceeding 0.1 ppm, 0.0050 ppm or more but not exceeding 0.1 ppm, 0.0055 ppm or more but not exceeding 0.1 ppm, 0.0060 ppm or more but not exceeding 0.1 ppm, 0.0065 ppm or more but not exceeding 0.1 ppm, 0.0070 ppm or more but not exceeding 0.1 ppm or less, 0.0075 ppm or more and 0.1 ppm or less, 0.0080 ppm or more and 0.1 ppm or less, 0.0085 ppm or more and 0.1 ppm or less, 0.0090 ppm or more and 0.1 ppm or less, 0.0095 ppm or more and 0.1 ppm or less, 0.010 ppm or more and 0.1 ppm or less, 0.0003 ppm or more and 0.090 ppm or less, 0.0005 ppm or more and 0.090 ppm or less, 0.0010 ppm or more and 0.090 ppm or less, 0.0015 ppm or more and 0.090 ppm or less, 0.0020 ppm or more and 0.090 ppm or less, 0.0025 ppm or more and 0. 090ppm or less, 0.0030ppm or more and 0.090ppm or less, 0.0035ppm or more and 0.090ppm or less, 0.0040ppm or more and 0.090ppm or less, 0.0045ppm or more and 0.090ppm or less, 0.0050ppm or more and 0.090ppm or less, 0.005 5ppm to 0.090ppm, 0.0060ppm to 0.090ppm, 0.0065ppm to 0.090ppm, 0.0070ppm to 0.090ppm, 0.0075ppm to 0.090ppm, 0.0080ppm to 0.090ppm below, 0.0085 ppm or more and 0.090 ppm or less, 0.0090 ppm or more and 0.090 ppm or less, 0.0095 ppm or more and 0.090 ppm or less, 0.010 ppm or more and 0.090 ppm or less, 0.0003 ppm or more and 0.080 ppm or less, 0.0005 ppm or more and 0.080 ppm or less, 0.0010 ppm or more and 0.080 ppm or less, 0.0015 ppm or more and 0.080 ppm or less, 0.0020 ppm or more and 0.080 ppm or less, 0.0025 ppm or more and 0.080 ppm or less, 0.0030 ppm or more and 0.080 ppm or less, 0.0035 ppm or more but not exceeding 0.080 ppm, 0.0040 ppm or more but not exceeding 0.080 ppm, 0.0045 ppm or more but not exceeding 0.080 ppm, 0.0050 ppm or more but not exceeding 0.080 ppm, 0.0055 ppm or more but not exceeding 0.080 ppm, 0.0060 ppm or more but not exceeding 0.080 ppm, 0.0065 ppm or more but not exceeding 0.080 ppm, 0.0070 ppm or more but not exceeding 0.080 ppm, 0.0075 ppm or more but not exceeding 0.080 ppm, 0.0080 ppm or more but not exceeding 0.080 ppm, 0.0085 ppm or more but not exceeding 0.080 ppm, 0.0090 ppm or more but not exceeding 0.080ppm or less, 0.0095ppm or more and 0.080ppm or less, 0.010ppm or more and 0.080ppm or less, 0.0003ppm or more and 0.070ppm or less, 0.0005ppm or more and 0.070ppm or less, 0.0010ppm or more and 0.070ppm or less, 0.0015ppm or more and 0.070ppm or less, 0.0020ppm or more and 0.070ppm or less, 0.0025ppm or more and 0.070ppm or less, 0.0030ppm or more and 0.070ppm or less, 0.0035ppm or more and 0.070ppm or less, 0.0040ppm or more and 0.070ppm or less , 0.0045ppm or more and 0.070ppm or less, 0.0050ppm or more and 0.070ppm or less, 0.0055ppm or more and 0.070ppm or less, 0.0060ppm or more and 0.070ppm or less, 0.0065ppm or more and 0.070ppm or less, 0.0070ppm or more and 0.070ppm or less, 0.0075ppm or more and 0.070ppm or less, 0.0080ppm or more and 0.070ppm or less, 0.0085ppm or more and 0.070ppm or less, 0.0090ppm or more and 0.070ppm or less, 0.0095ppm or more and 0.070ppm or less, 0.010ppm m or more up to 0.070 ppm, 0.0003 ppm or more up to 0.060 ppm, 0.0005 ppm or more up to 0.060 ppm, 0.0010 ppm or more up to 0.060 ppm, 0.0015 ppm or more up to 0.060 ppm, 0.0020 ppm or more up to 0.060 ppm, 0.0025 ppm or more up to 0.060 ppm, 0.0030 ppm or more up to 0.060 ppm, 0.0035 ppm or more up to 0.060 ppm, 0.0040 ppm or more up to 0.060 ppm, 0.0045 ppm or more up to 0.060 ppm, 0.0050 ppm or more up to 0.06 0ppm or less, 0.0055ppm or more and 0.060ppm or less, 0.0060ppm or more and 0.060ppm or less, 0.0065ppm or more and 0.060ppm or less, 0.0070ppm or more and 0.060ppm or less, 0.0075ppm or more and 0.060ppm or less, 0.0080ppm or more and 0.060ppm or less, 0.0085ppm or more and 0.060ppm or less, 0.0090ppm or more and 0.060ppm or less, 0.0095ppm or more and 0.060ppm or less, 0.010ppm or more and 0.060ppm or less, 0.0003ppm or more and 0.050ppm or less, 0.0.0005 ppm or more and 0.050 ppm or less, 0.0010 ppm or more and 0.050 ppm or less, 0.0015 ppm or more and 0.050 ppm or less, 0.0020 ppm or more and 0.050 ppm or less, 0.0025 ppm or more and 0.050 ppm or less, 0.0030 ppm or more and 0.050 ppm or less, 0.0035 ppm or more and 0.050 ppm or less, 0.0040 ppm or more and 0.050 ppm or less, 0.0045 ppm or more and 0.050 ppm or less, 0.0050 ppm or more and 0.050 ppm or less, 0.0055 The concentration can be ppm or more and 0.050 ppm or less, 0.0060 ppm or more and 0.050 ppm or less, 0.0065 ppm or more and 0.050 ppm or less, 0.0070 ppm or more and 0.050 ppm or less, 0.0075 ppm or more and 0.050 ppm or less, 0.0080 ppm or more and 0.050 ppm or less, 0.0085 ppm or more and 0.050 ppm or less, 0.0090 ppm or more and 0.050 ppm or less, 0.0095 ppm or more and 0.050 ppm or less, or 0.010 ppm or more and 0.050 ppm or less. In the present invention, the unit "ppm" is synonymous with "mg / L."

[0015] The β-eudesmol concentration in the beer-taste non-alcoholic beverage of the present invention can also be, for example, 0.0003 ppm or more and 0.01 ppm or less, 0.001 ppm or more and 0.01 ppm or less, 0.005 ppm or more and 0.01 ppm or less, or 0.05 ppm to 0.1 ppm or less.

[0016] In the present invention, the β-eudesmol concentration in a beverage can be measured by GC / MS analysis, for example, by separating aroma components in the beverage using a C18 solid-phase column and subjecting the resulting analytical sample to GC / MS, as shown in the Examples below.

[0017] The beer-flavored non-alcoholic beverage of the present invention is characterized by having a well-balanced flavor and aftertaste despite being a non-alcoholic beverage. Beer-flavored non-alcoholic beverages have had problems with insufficient flavor and aftertaste balance due to the fact that they are non-alcoholic and the unique methods used to prepare them to be non-alcoholic. In particular, in dealcoholized beverages in which alcohol is removed after the fermentation process, components that contribute to flavor and aftertaste balance may be lost during the production process. The beer-flavored non-alcoholic beverage of the present invention has a well-balanced flavor and aftertaste balance, thereby solving the above-mentioned problems of beer-flavored non-alcoholic beverages. Here, "flavor" refers to the flavor sensation perceived as a broad flavor, complexity, full-bodiedness, etc. Furthermore, "aftertaste balance" refers to the flavor sensations of sourness, astringency, and astringency that are perceived as sour when sipped.

[0018] There are no limitations on the method for producing the beer-taste non-alcoholic beverage of the present invention, so long as it contains β-eudesmol in a concentration within a specified range.

[0019] When the production of the fermented beer-flavored non-alcoholic beverage of the present invention includes a step of removing alcoholic components produced during the fermentation process, β-eudesmol can be added after the alcohol removal (dealcoholization) to adjust the concentration within a predetermined range. In the present invention, methods for removing alcohol after the fermentation process include, for example, (i) a method of removing alcohol by distillation under reduced pressure or normal pressure, (ii) a method of removing alcohol by adsorbing volatile components into steam using centrifugal force, and (iii) a method of removing alcohol using a reverse osmosis (RO) membrane, and the method can be selected from any of the above (i), (ii), and (iii), or any of the above (i) and (ii).

[0020] Furthermore, when the fermentation process of the fermented beer-flavored non-alcoholic beverage of the present invention is stopped at a stage where the ethanol concentration is less than 1 v / v%, the concentration can be adjusted by adding β-eudesmol at any stage in the production process so that the concentration is within a specified range, as long as it is after a step in which β-eudesmol may volatilize (e.g., a boiling step).

[0021] The fermented, beer-flavored, non-alcoholic beverage of the present invention can be produced according to a typical production procedure for a fermented, beer-flavored, non-alcoholic beverage, except for adjusting the β-eudesmol concentration as described above. The fermented, beer-flavored, non-alcoholic beverage of the present invention can be produced, for example, by preparing a brewing liquid from malt, hops, water, and other ingredients, removing solids from the brewing liquid by leaving it to stand, and then fermenting and filtering the brewing liquid. The other ingredients may be used as ingredients for the brewing liquid, or may be blended with the prepared brewing liquid.

[0022] The preparation of the brewing liquid can be carried out according to a conventional method, for example, by sequentially carrying out the following steps: (a) saccharifying a mixture of water and raw materials containing malt, followed by filtering to obtain wort; (b) adding hops to the obtained wort and then boiling it; and (c) cooling the boiled wort.

[0023] In the present invention, degradation treatment can be carried out by adding protease, carbohydrate-degrading enzyme, or cellulolytic enzyme individually or in combination at any time before the completion of the fermentation process (for example, during mashing, fermentation, or both mashing and fermentation). Examples of protease include protease preparations, examples of carbohydrate-degrading enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (α-amylase, β-amylase, glucoamylase, α-glucosidase, pullulanase, isoamylase, etc.), and examples of cellulolytic enzymes include commercially available enzyme preparations (β-glucanase, xylanase, hemicellulase, etc.).

[0024] In the present invention, in the saccharification process, malt with high endoprotease activity and / or an enzyme preparation possessing endoprotease activity can be used to promote proteolysis, and malt with low endoprotease activity can be used to inhibit proteolysis.

[0025] In the present invention, the saccharification temperature can be, for example, 30°C to 100°C, 35°C to 100°C, 40°C to 100°C, or 60°C to 80°C. The saccharification time can be appropriately set taking into account the saccharification temperature, and can be, for example, 30 minutes to 180 minutes, 50 minutes to 150 minutes, 60 minutes to 140 minutes, or 30 minutes to 100 minutes. In the present invention, the boiling conditions can be set according to conventional methods.

[0026] In the present invention, the boiling temperature can be, for example, 100° C. to 150° C., 100° C. to 140° C., 100° C. to 130° C., or 90° C. to 100° C. The boiling time can be appropriately set in consideration of the boiling temperature, and can be, for example, 10 to 180 minutes, 20 to 150 minutes, 30 to 120 minutes, or 30 to 90 minutes.

[0027] In the present invention, the fermentation conditions are not particularly limited, and the fermentation can be carried out according to a conventional method.

[0028] The concentration of β-eudesmol in the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be adjusted to within a specified concentration range by adding β-eudesmol at any stage in the production process, as long as it is after a step in which β-eudesmol may volatilize and be lost (e.g., a boiling step).

[0029] The beer-taste non-alcoholic beverage of the present invention can further contain citric acid (CAS RN: 77-92-9). In the present invention, the citric acid concentration can be adjusted by blending or adding it at any stage of the production process. The citric acid may be in any form as long as it is easily soluble in an aqueous solvent, and examples of such forms include liquid, powder, and solid. The concentration can also be adjusted by increasing or decreasing the amount of raw materials containing or producing citric acid.

[0030] In the beer-taste non-alcoholic beverage of the present invention, the lower limit of the citric acid concentration (above or above) is not limited, but may be, for example, 100 ppm, 110 ppm, 120 ppm, 130 ppm, 140 ppm, 150 ppm, 160 ppm, 170 ppm, 180 ppm, 190 ppm, 200 ppm, 210 ppm, 220 ppm, 230 ppm, 240 ppm, 250 ppm, or 260 ppm. m, 270 ppm, 280 ppm, 290 ppm, 300 ppm, 310 ppm, 320 ppm, 330 ppm, 340 ppm, 350 ppm, 360 ppm, 370 ppm, 380 ppm, 390 ppm, 400 ppm, 410 ppm, 420 ppm, 430 ppm, 440 ppm, 450 ppm, 460 ppm, 470 ppm, 480 ppm, 490 ppm or 500 ppm. Furthermore, the upper limit (or less than) of the citric acid concentration in the beer-flavored non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but can be, for example, 1000 ppm, 990 ppm, 980 ppm, 970 ppm, 960 ppm, 950 ppm, 940 ppm, 930 ppm, 920 ppm, 910 ppm, 900 ppm, 890 ppm, 880 ppm, 870 ppm, 860 ppm, 850 ppm, 840 ppm, 830 ppm, 820 ppm, 810 ppm, 800 ppm, 790 ppm, 780 ppm, 770 ppm, 760 ppm, 750 ppm, 740 ppm, 730 ppm, 720 ppm, 710 ppm, or 700 ppm. These lower and upper limits can be combined in any desired manner, for example, 100 ppm or more and 1000 ppm or less, 150 ppm or more and 1000 ppm or less, 200 ppm or more and 1000 ppm or less, 250 ppm or more and 1000 ppm or less, 300 ppm or more and 1000 ppm or less, 350 ppm or more and 1000 ppm or less, 400 ppm or more and 1000 ppm or less, 450 ppm or more and 1000 ppm or less, 500 ppm or more and 1000 ppm or less, 100 ppm or more and 950 ppm or less, 150 ppm or more and 950 ppm or less, 200 ppm or more and 950 ppm or less, 250 ppm or more and 950 ppm or less, 300 ppm or more and 950 ppm or less, 350 ppm or more and 950 ppm or less, 400 ppm or more and 950 ppm or less,450ppm to 950ppm, 500ppm to 950ppm, 100ppm to 900ppm, 150ppm to 900ppm, 200ppm to 900ppm, 250ppm to 900ppm , 300ppm to 900ppm, 350ppm to 900ppm, 400ppm to 900ppm, 450ppm to 900ppm, 500ppm to 900ppm, 100ppm to 850ppm Lower, 150ppm to 850ppm, 200ppm to 850ppm, 250ppm to 850ppm, 300ppm to 850ppm, 350ppm to 850ppm, 400ppm to 850ppm Below, 450ppm to 850ppm, 500ppm to 850ppm, 100ppm to 800ppm, 150ppm to 800ppm, 200ppm to 800ppm, 250ppm to 800ppm Below, 300ppm to 800ppm, 350ppm to 800ppm, 400ppm to 800ppm, 450ppm to 800ppm, 500ppm to 800ppm, 100ppm to 750ppm m or less, 150ppm to 750ppm, 200ppm to 750ppm, 250ppm to 750ppm, 300ppm to 750ppm, 350ppm to 750ppm, 400ppm to 750p pm or less, 450 ppm or more and 750 ppm or less, 500 ppm or more and 750 ppm or less, 100 ppm or more and 700 ppm or less, 150 ppm or more and 700 ppm or less, 200 ppm or more and 700 ppm or less, 250 ppm or more and 700 ppm or less, 300 ppm or more and 700 ppm or less, 350 ppm or more and 700 ppm or less, 400 ppm or more and 700 ppm or less, 450 ppm or more and 700 ppm or less, or 500 ppm or more and 700 ppm or less.

[0031] The citric acid concentration of the beer-flavored non-alcoholic beverage of the present invention can also be, for example, 100 ppm or more and 500 ppm or less, 150 ppm or more and 500 ppm or less, 200 ppm or more and 500 ppm or less, 100 ppm or more and 400 ppm or less, 150 ppm or more and 400 ppm or less, 200 ppm or more and 400 ppm or less, 100 ppm or more and 300 ppm or less, or 150 ppm or more and 300 ppm or less.

[0032] In the production of the beer-flavored non-alcoholic beverage of the present invention, in addition to malt and ungerminated wheat and barley, rice, corn, soybeans, koryang, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or ingredients thereof (e.g., pepper, cinnamon, cloves, Japanese pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee, and cocoa including preparations thereof), seafood (e.g., , oysters, kelp, wakame seaweed, dried bonito flakes), nitrogen sources such as protein hydrolysates and yeast extract, hops or hop processed products (e.g., hop extract), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), coloring ingredients (e.g., colorings such as caramel color), foaming / foam retention improvers, sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), acidulants (e.g., gluconic acid), bittering ingredients (e.g., naringin), dietary fiber, herbs, antioxidants, water quality conditioners, and other additives can be used as raw materials.

[0033] When producing the fermented beer-taste non-alcoholic beverage of the present invention, for example, one or more of the above-mentioned ingredients can be used as raw materials for producing the fermented malt beverage in addition to malt and hops. In producing the fermented beer-taste non-alcoholic beverage of the present invention, one or more of the above-mentioned ingredients can be blended during the production process of the fermented malt beverage, or one or more of the above-mentioned ingredients can be blended before or after removal of alcohol after production of the fermented malt beverage.

[0034] When producing the non-fermented, beer-taste, non-alcoholic beverage of the present invention, for example, one or more of the above-mentioned ingredients can be used in addition to malt and hops as raw materials for producing wort. In producing the non-fermented, beer-taste, non-alcoholic beverage of the present invention, one or more of the above-mentioned ingredients can be blended during the wort production process, or one or more of the above-mentioned ingredients can be blended after wort production.

[0035] The pH (measured at 25°C) of the non-alcoholic beer-taste beverage of the present invention is not limited, but the lower limit (above or above) can be 3.5, 3.6, 3.7, or 3.8, and the upper limit (below or below) can be 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be combined arbitrarily, for example, 3.5 to 4.6, 3.5 to 4.5, 3.5 to 4.4, or 3.5 to less than 4.4. The pH of the non-alcoholic beer-taste beverage of the present invention can be adjusted using a pH adjuster. The pH of the non-alcoholic beer-taste beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0036] The EBC color index of the beer-taste non-alcoholic beverage of the present invention is not limited, but its lower limit (not less than or exceeding) can be 4.0EBC, 4.5EBC, 5.0EBC, 5.5EBC, or 6.0EBC, and its upper limit (not more than or less than) can be 10.0EBC, 9.9EBC, 9.8EBC, 9.7EBC, 9.6EBC, 9.5EBC, 9.4EBC, 9.3EBC, or 10.0EBC. The EBC color score of the beer-flavored non-alcoholic beverage of the present invention can be 8.8EBC, 8.2EBC, 9.1EBC, 9.0EBC, 8.9EBC, 8.8EBC, 8.7EBC, 8.6EBC, 8.5EBC, 8.4EBC, 8.3EBC, 8.2EBC, 8.1EBC, 8.0EBC, 7.9EBC, 7.8EBC, 7.7EBC, 7.6EBC, 7.5EBC, 7.4EBC, 7.3EBC, 7.2EBC, 7.1EBC, or 7.0EBC. These lower and upper limits can be combined as desired. The EBC color score of the beer-flavored non-alcoholic beverage of the present invention can be measured using the "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan."

[0037] The bitterness value (BU) of the beer-taste non-alcoholic beverage of the present invention is not limited, but the lower limit (not less than or exceeding) can be 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and the upper limit (not more than or less than) can be 23.0, 22.9, 22.8, 22.7, 22.6, 22.5, 22.4, 22.3, 22.2, 22.1, 22.0, 21.9, 21.8, 21.7, 21.8, 21.9 ... 0.6, 21.5, 21.4, 21.3, 21.2, 21.1, 21.0, 20.9, 20.8, 20.7, 20.6, 20.5, 20.4, 20.3, 20.2, 20.1, 20.0, 19.9, 19.8, 19.7, 19.6, 19.5, 19.4, 19.3, 19.2, 19.1, 19.0, 18.9, 18.8, 18.7, 18.6, 18.5, 18.4, 18.3, 18.2, 18.1 or 18.0. These lower and upper limits can be arbitrarily combined, for example, 2.0 to 23.0, 3.0 to 23.0, 3.5 to 22.0, 4.0 to 22.0, or 5.0 to 21.0. In the present invention, "bitterness value (BU)" refers to a value measured according to the bitterness value method described in "8.15" of the BCOJ Beer Analysis Methods (revised and expanded in 2013). Specifically, the bitterness value can be determined by adding an acid to a sample beverage, extracting it with isooctane, measuring the absorbance (275 nm) of the isooctane layer, and multiplying this measured value by 50.

[0038] The beverage provided by the present invention can be provided as a bottled beverage after optionally being subjected to a step of adding carbon dioxide gas, and further undergoing steps such as a filling step and a sterilization step. Sterilization may be carried out either before or after filling into a container.

[0039] The beer-taste non-alcoholic beverage of the present invention can be provided as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-taste non-alcoholic beverage of the present invention is not limited, but the lower limit (greater than or equal to) can be 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and the upper limit (less than or equal to) can be 0.4 MPa, 0.39 MPa, 0.38 MPa, 0.37 MPa, 0.36 MPa, or 0.35 MPa. These upper and lower limits can be combined in any manner, e.g., 0.05 MPa to 0.4 MPa, 0.07 MPa to 0.38 MPa, or 0.1 MPa to 0.35 MPa.

[0040] The container used for the beverage of the present invention may be any container normally used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch container, but metal cans, barrels, plastic bottles (e.g., a PET bottle), and bottles are preferred.

[0041] According to another aspect of the present invention, there is provided a method for producing a flavor-improved non-alcoholic beer-taste beverage, the method comprising the step of adding β-eudesmol to a concentration of 0.001 ppm or more. In the present invention, "improved flavor" or "improved flavor" of a non-alcoholic beer-taste beverage means achieving a well-balanced beer-taste non-alcoholic beverage with a rich flavor and a well-balanced aftertaste. The above-mentioned production method of the present invention is a method for producing a beer-taste non-alcoholic beverage with a rich flavor and a well-balanced aftertaste. The above-mentioned production method of the present invention can be carried out according to the description of the non-alcoholic beer-taste beverage of the present invention.

[0042] Another aspect of the present invention provides a flavor improver for a beer-taste non-alcoholic beverage, which comprises β-eudesmol as an active ingredient. The flavor improver of the present invention can be produced according to the description of the beer-taste non-alcoholic beverage and the method for producing the same of the present invention.

[0043] Another aspect of the present invention provides a method for improving the flavor of a beer-taste non-alcoholic beverage. The flavor improving method of the present invention can be carried out by adding β-eudesmol to a non-alcoholic beer-taste beverage at a concentration of 0.001 ppm or more during the production of the beverage. The flavor improving method of the present invention can be carried out according to the description of the beer-taste non-alcoholic beverage and its production method of the present invention. [Example]

[0044] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0045] Measuring alcohol concentration The alcohol concentration (ethanol concentration) was measured using a gas chromatograph (GC) equipped with an FID detector (Agilent). A calibration curve was prepared based on the concentrations of the target samples ranging from 0.000 to 0.05 v / v%.

[0046] Measurement of β-eudesmol concentration The concentration of β-eudesmol was measured by GC / MS analysis. Specifically, the aroma components in the beverage samples were separated using a C18 solid-phase column, and the resulting analytical samples were subjected to GC / MS. Quantitation was performed using the internal standard method, with borneol added as the internal standard to the analytical samples at a concentration of 25 ppb. The GC / MS analysis conditions are shown in Table 1.

[0047] [Table 1]

[0048] Measurement of citric acid concentration The citric acid concentration was measured by the BCOJ Beer Analysis Method (Beer Brewers Association, 8.24.2 Capillary Electrophoresis) using a CE7100 (Agilent) as the analytical instrument.

[0049] Example 1: Production and evaluation of beer-flavored non-alcoholic beverages (1) In Example 1, an evaluation test was carried out on each test sample (test plots 1 to 17) of a beer-flavored non-alcoholic beverage.

[0050] (1) Method A. Manufacture of beer-flavored non-alcoholic beverages Barley malt, enzymes, and warm water were added to a mash tank and saccharified at a temperature of 67-78°C. The saccharified liquid was filtered and transferred to a boiling kiln, where hops were added and boiled. The malt residue was then removed by filtration to obtain wort. Hops were added to the resulting wort, followed by boiling, solid-liquid separation, and cooling to obtain a clear wort. Yeast was added, and the fermentation temperature and time were adjusted. The resulting fermented liquid was filtered to produce a fermented malt beverage. The fermented liquid was then sprayed into a degassing tank to remove carbon dioxide and heated to approximately 50°C. The alcohol was then removed by contacting the liquid with steam heated to approximately 50°C in a vacuum column at approximately 60 mbar, followed by the addition of carbon dioxide, to obtain a beer-flavored non-alcoholic beverage (100% malt content) with an alcohol concentration of less than 0.005 v / v% (Test Group 1). Test Groups 2-17 were obtained by adding β-eudesmol and / or citric acid to the beer-flavored non-alcoholic beverage of Test Group 1 to adjust the concentrations shown in Table 2.

[0051] B. Evaluation test Test plots 1 to 17 were evaluated by five trained panelists. Specifically, two evaluation items, "depth of flavor" and "harmony of aftertaste," were rated on a scale of 1 to 4 in increments of 0.5, and the average score of the five panelists was calculated. Here, "depth of flavor" refers to the flavor sensation recognized by the breadth of flavor, complexity, and body. "Harmony of aftertaste" refers to the flavor sensation of sourness, astringency, and astringency that are recognized as sour when held in the mouth. The specific scoring criteria are as shown below, and test plots 2 to 17 were evaluated based on the evaluation of test plot 1. <Criteria for each rating> 1: Equivalent to test area 1 2: A slight improvement can be recognized by continuous comparison with Test Area 1. 3: Improvements can be recognized by continuous comparison with Test Area 1. 4: Improvement can be recognized without comparing with Test Area 1

[0052] (2) Results The results are shown in Table 2. The results of test plots 2 to 7 showed that the addition of β-eudesmol improved the flavor depth and harmony of the aftertaste. Furthermore, the results of test plots 14 and 17 showed that the addition of β-eudesmol and citric acid in combination improved the flavor depth and harmony of the aftertaste compared to the addition of β-eudesmol or citric acid alone at the same concentrations.

[0053] [Table 2]

Claims

1. A beer-flavored non-alcoholic beverage having a β-eudesmol concentration of 0.0003 ppm or more and a true extract of 2.0°P or more.

2. 2. The beer-flavored non-alcoholic beverage according to claim 1, wherein the citric acid concentration is 200 ppm or more and 500 ppm or less.

3. 3. The beer-taste non-alcoholic beverage according to claim 1, wherein the β-eudesmol concentration is from 0.001 ppm to 0.05 ppm.

4. 3. The beer-flavored non-alcoholic beverage according to claim 1, wherein the malt content is 50% or more.

5. 3. The beer-flavored non-alcoholic beverage according to claim 1, which is a dealcoholized beverage.

6. A method for producing a beer-flavored non-alcoholic beverage, comprising a step of adding β-eudesmol to a beverage at a concentration of 0.001 ppm or more.

7. A method for improving the flavor of a beer-taste non-alcoholic beverage, comprising the step of adding β-eudesmol to the beverage at a concentration of 0.001 ppm or more during the production of the beverage.

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