Non-alcoholic beer-flavored beverage, method for producing non-alcoholic beer-flavored beverage, and method for improving the bitterness quality of non-alcoholic beer-flavored beverage

Abstract

The purpose of the present invention is to provide a non-alcoholic beer-flavored beverage exhibiting an improved bitter quality. The present invention is a non-alcoholic beer-flavored beverage containing 15-60 ppm of iso-α-acid and 5-50ppm of ethyl glucoside, wherein the ratio of the iso-α-acid to the ethyl glucoside (iso-α-acid / ethyl glucoside) is no more than 6.0.

Description

[Technical Field]

[0001] The present invention relates to a non-alcohol beer-taste beverage, a method for producing a non-alcohol beer-taste beverage, and a method for improving the bitterness quality of a non-alcohol beer-taste beverage. [Background technology]

[0002] With the recent diversification of consumer tastes, there is a demand for the development of non-alcoholic beer-flavored beverages with various flavor characteristics.

[0003] Patent Document 1 discloses a non-alcoholic beer-flavored beverage containing γ-aminobutyric acid and iso-α acid, with the γ-aminobutyric acid content being 500 ppm or less and the iso-α acid content being 5 ppm or more. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2017 / 090090 Summary of the Invention [Problem to be solved by the invention]

[0005] Conventional non-alcoholic beer-flavored beverages can have a lingering bitterness that is considered undesirable. However, if the bitterness is simply eliminated by adding a component that masks the lingering bitterness, the non-alcohol beer-flavored beverage will end up being bland. It is not a problem if a non-alcohol beer-flavored beverage has bitterness, but rather the quality of the bitterness that matters; it is preferable for the beverage to have a crisp bitterness without any lingering bitterness. In other words, there has been a demand for improving the quality of bitterness of conventional non-alcohol beer-flavored beverages.

[0006] In response to the above-mentioned demands, an object of the present invention is to provide a non-alcohol beer-flavored beverage with improved bitterness quality. [Means for solving the problem]

[0007] Specifically, the present invention relates to the following non-alcohol beer-taste beverages, methods for producing non-alcohol beer-taste beverages, and methods for improving the bitterness quality of non-alcohol beer-taste beverages. [1] A non-alcoholic beer-flavored beverage containing 15 to 60 ppm of iso-α acid and 5 to 50 ppm of ethyl glucoside, with the ratio of iso-α acid to ethyl glucoside (iso-α acid / ethyl glucoside) being 6.0 or less. [2] The non-alcoholic beer-flavored beverage according to [1], containing 20 to 30 ppm of iso-α acid and 10 to 25 ppm of ethyl glucoside. [3] A method for producing a non-alcoholic beer-flavored beverage, in which the concentrations of iso-α acids and ethyl glucoside are adjusted so that the non-alcoholic beer-flavored beverage contains 15 to 60 ppm of iso-α acids and 5 to 50 ppm of ethyl glucoside, and the ratio of iso-α acids to ethyl glucoside (iso-α acids / ethyl glucoside) is 6.0 or less. [4] A method for improving the bitterness quality of a non-alcoholic beer-flavored beverage by adding 15 to 60 ppm of iso-α acids and 5 to 50 ppm of ethyl glucoside to the non-alcoholic beer-flavored beverage, and setting the ratio of iso-α acids to ethyl glucoside (iso-α acids / ethyl glucoside) to 6.0 or less. [Effects of the Invention]

[0008] According to the present invention, a non-alcohol beer-flavored beverage with improved bitterness quality can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] A non-alcoholic beer-flavored beverage is a beer-flavored beverage with an alcohol content of less than 1%, preferably containing substantially no alcohol, or may have an alcohol content of 0%. Beer-flavored drinks are carbonated drinks with a beer flavor. Here, beverages that are substantially alcohol-free do not exclude beverages that contain trace amounts of alcohol that are undetectable. Beverages with an alcohol content that is rounded to 0.0%, particularly beverages with an alcohol content that is rounded to 0.00%, are included in the category of non-alcoholic beer-flavored beverages. Types of non-alcoholic beer-flavored beverages of the present invention include, for example, non-alcoholic beer-flavored beverages and beer-flavored soft drinks. Note that "alcohol content" here refers to the ethanol content and does not include the content of aliphatic alcohols other than ethanol.

[0010] The alcohol content of the non-alcohol beer-taste beverage of the present invention refers to the alcohol concentration (v / v%) in the beverage and can be measured by any known method, such as a vibration density meter. Specifically, the beverage is decarbonated by filtration or ultrasonication to prepare a sample, which is then subjected to direct flame distillation. The density of the resulting distillate is measured at 15°C and converted using "Table 2: Conversion Table of Alcohol Content, Density (15°C), and Specific Gravity (15 / 15°C)," an appendix to the National Tax Agency's Prescribed Analysis Methods (National Tax Agency Ordinance No. 6 of 2007, revised June 22, 2007). When the alcohol content is less than 1.0%, a commercially available alcohol measuring device or gas chromatography may also be used.

[0011] The non-alcohol beer-taste beverage of the present invention may or may not contain malt as an ingredient. The raw materials referred to here mean grain raw materials and sugars other than water and hops. In addition to malt, ingredients may include rice, corn, sorghum, potato, starch, and non-malt barley. Ingredients that may be added in trace amounts, such as acidulants, sweeteners, bittering agents, seasonings, and flavorings, are not included in the ingredients. The extract content of the non-alcohol beer-taste beverage of the present invention is not particularly limited, but is preferably 0.01 to 20.0% by weight.

[0012] Iso-α acids are components formed by isosidation of α acids. The iso-α acid may be derived from hops, may be an extract from hops, or may be a commercially available iso-α acid preparation, such as ISOHOP (John I. HAAS). The hop extraction method can be any known technique without any limitation.

[0013] The content of iso-α acids can be measured according to Method 7.7 of "Analytica-EBC," a set of analytical methods published by the EBC (European Brewery Convention). The iso-α acid content of the non-alcohol beer-taste beverage of the present invention is 15 to 60 ppm, preferably 15 to 45 ppm, more preferably 15 to 30 ppm, and even more preferably 20 to 30 ppm.

[0014] Ethyl glucoside is a compound in which the hydroxy group at the carbon atom at position 1 of glucose is substituted with an ethoxy group. The glucose in ethyl glucoside may be either D-glucose or L-glucose, but is preferably D-glucose. The ethyl glucoside may be either ethyl-α-glucoside or ethyl-β-glucoside, or a combination of ethyl-α-glucoside and ethyl-β-glucoside. In the present invention, the ethyl glucoside may be ethyl-α-glucoside and / or ethyl-β-glucoside. Preferably, the ethyl glucoside is ethyl-α-glucoside.

[0015] The content of ethyl glucoside in a beverage can be measured using high performance liquid chromatography (HPLC) under the following conditions. High-performance liquid chromatography: LC-2030C (Shimadzu Corporation) Corona detector: CORONA Ultra (Thermo Fisher Scientific) Column: COSMOSIL HILIC (Nacalai Tesque, inner diameter 4.6 mm, length 150 mm) Mobile phase (A): water Mobile phase (B): Acetonitrile Flow rate: 0.5mL / min Bconc.:80% Oven temperature: 40°C The ethyl glucoside content of the non-alcohol beer-taste beverage of the present invention is 5 to 50 ppm, preferably 10 to 30 ppm, and more preferably 10 to 25 ppm.

[0016] In the non-alcoholic beer-flavored beverage of the present invention, the iso-α acid content and ethyl glucoside content are set within specific ranges. By setting the contents of these two components within these ranges, it is possible to provide a non-alcoholic beer-flavored beverage with an improved bitterness, that is, a crisp bitterness without a lingering bitterness. In this specification, "bitterness quality" is an index determined by the presence or absence of lingering bitterness and the presence or absence of sharp bitterness, and the quality of bitterness is judged to be good when the lingering bitterness is weak and the sharp bitterness is strong.

[0017] If the iso-α acid content is less than 15 ppm, the lingering bitterness will be stronger regardless of the ethyl glucoside content. When the iso-α acid content is 15 to 30 ppm, the lingering bitterness tends to be weaker, and when ethyl glucoside is contained at 5 ppm or more, the lingering bitterness is particularly weak and the sharp bitterness becomes stronger. In other words, when the iso-α acid content is 15 to 30 ppm and the ethyl glucoside content is 5 ppm or more, the quality of the bitterness is improved. Furthermore, when the iso-α acid content exceeds 30 ppm, the lingering bitterness becomes stronger when the iso-α acid content relative to the ethyl glucoside is high. Specifically, when the ratio of iso-α acid to ethyl glucoside (iso-α acid / ethyl glucoside) exceeds 6.0, the lingering bitterness becomes stronger. When the content of iso-α acids is more than 30 ppm and not more than 60 ppm, the bitterness quality is improved when the ratio of iso-α acids to ethyl glucoside (iso-α acids / ethyl glucoside) is 6.0 or less. If the iso-α acid content exceeds 60 ppm, the ethyl glucoside content must be increased to improve the bitterness, but in this case, the astringent taste becomes more pronounced.

[0018] Ethyl glucoside has the effect of improving the quality of bitterness when the iso-α acid content is 15 ppm or more, but a high ethyl glucoside content can lead to a strong astringent taste. Specifically, in non-alcoholic beer-flavored beverages, a strong astringent taste is perceived when the ethyl glucoside content exceeds 50 ppm. For this reason, the ethyl glucoside content in the non-alcohol beer-taste beverage of the present invention is set to 50 ppm or less.

[0019] In this way, when the iso-α acid content and the ethyl glucoside content are within the specified ranges, a non-alcoholic beer-flavored beverage can be produced with an improved bitterness quality and reduced astringency.

[0020] Furthermore, when the iso-α acid content is 20 to 30 ppm and the ethyl glucoside content is 10 to 25 ppm, the wort odor can be reduced. Non-alcoholic beer-flavored beverages contain more aldehydes that impart a wort odor than typical beer-flavored beverages, and therefore may have a stronger wort odor. However, by setting the contents of iso-α acid and ethyl glucoside contained in such beverages with a strong wort odor within a specified range, the wort odor can be reduced.

[0021] The manufacturing process for a typical non-alcoholic beer-flavored beverage is shown below. By not requiring a yeast fermentation step, non-alcoholic beer-flavored beverages can be easily produced.

[0022] To produce a non-alcoholic beer-flavored beverage, first, enzymes such as amylase are added as needed to a mixture containing raw materials such as malt (e.g., barley, other grains, starch, sugars, bittering agents, or coloring agents), and water, followed by gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. Hops, bittering agents, and other ingredients are added as needed to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be added at any stage, from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. After boiling, the resulting wort is filtered, and carbon dioxide gas is added to the filtrate. The resulting liquid is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

[0023] An aliphatic alcohol may be added to the non-alcohol beer-taste beverage of the present invention in order to impart a boozy flavor. There are no particular limitations on the aliphatic alcohol as long as it is a known alcohol, but aliphatic alcohols with 4 to 5 carbon atoms are preferred. In the present invention, preferred aliphatic alcohols with 4 carbon atoms include 2-methyl-1-propanol and 1-butanol, and those with 5 carbon atoms include 3-methyl-1-butanol, 1-pentanol, and 2-pentanol. These may be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007 mass%, more preferably 0.0003 to 0.0006 mass%. In this specification, the content of the aliphatic alcohol can be measured using headspace gas chromatography.

[0024] The non-alcohol beer-taste beverage of the present invention is desirably low in calories in line with recent trends toward low-calorie beverages. Therefore, the calorie count of the non-alcohol beer-taste beverage of the present invention is preferably less than 5 kcal / 100 mL, more preferably less than 4 kcal / 100 mL, and even more preferably less than 3 kcal / 100 mL.

[0025] The number of calories contained in the non-alcoholic beer-taste beverage of the present invention is calculated essentially in accordance with the "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" published in conjunction with the Health Promotion Act. In other words, in principle, the calorie content can be calculated as the sum of the amounts of each quantified nutrient component multiplied by the energy conversion coefficient for each component (protein: 4 kcal / g, fat: 9 kcal / g, carbohydrates: 4 kcal / g, dietary fiber: 2 kcal / g, alcohol: 7 kcal / g, organic acids: 3 kcal / g). For details, please refer to the "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards."

[0026] The specific method for measuring the amount of each nutrient contained in the non-alcohol beer-taste beverage of the present invention can be according to the various analytical methods described in the "Analytical Methods for Nutritional Components, etc. in the Nutrition Labeling Standards" of the Health Promotion Act. Alternatively, the calorie content and / or amount of each nutrient can be determined by requesting the Japan Food Research Laboratories Foundation.

[0027] The carbohydrates contained in the non-alcoholic beer-taste beverage of the present invention refer to the carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to the amount of food excluding protein, lipids, dietary fiber, ash, alcohol, and water. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash, and water from the weight of the food. In this case, the amounts of protein, lipids, dietary fiber, ash, and water are measured using the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein is measured using the nitrogen quantitative conversion method, the amount of lipids is measured using the ether extraction method, chloroform-methanol mixed liquid extraction method, Gerber method, acid hydrolysis method, or Roese-Gottlieb method, the amount of dietary fiber is measured using high-performance liquid chromatography or the Prosky method, the amount of ash is measured using the magnesium acetate ashing method, direct ashing method, or sulfuric acid ashing method, and the amount of moisture is measured using the Karl Fischer method, drying aid method, reduced-pressure superheat drying method, normal pressure heat drying method, or plastic film method.

[0028] The non-alcohol beer-taste beverage of the present invention may be low in carbohydrates in line with the recent trend toward low carbohydrate foods. Therefore, the carbohydrate content of the non-alcohol beer-taste beverage of the present invention may be less than 2.5 g / 100 mL or less than 0.5 g / 100 mL. While there is no specific lower limit, it is typically around 0.1 g / 100 mL, and may be, for example, 0.15 g / 100 mL or more, or 0.2 g / 100 mL or more.

[0029] The non-alcohol beer-taste beverage of the present invention may contain an acidulant. The acidulant preferably includes one or more acids selected from the group consisting of citric acid, lactic acid, phosphoric acid, and malic acid. In addition to the above acids, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, and the like can also be used in the present invention. These acids may be used without limitation as long as they are approved for addition to foods. In the present invention, it is preferable to use a combination of lactic acid, which appropriately imparts a mellow sourness, and phosphoric acid, which appropriately imparts a slightly pungent sourness.

[0030] The content of the acidulant in the non-alcoholic beer-taste beverage of the present invention, calculated as citric acid, is preferably 200 ppm or more, more preferably 550 ppm or more, and even more preferably 700 ppm or more, from the viewpoint of imparting a beer-taste sensation, and is preferably 15,000 ppm or less, more preferably 5,500 ppm or less, and even more preferably 2,000 ppm or less, from the viewpoint of sourness. Therefore, in the present invention, the content of the acidulant, calculated as citric acid, is preferably in the range of 200 ppm to 15,000 ppm, preferably 550 ppm to 5,500 ppm, and more preferably 700 ppm to 1,500 ppm. In this specification, the citric acid equivalent amount refers to the amount calculated from the acidity of each acidulant based on the acidity of citric acid. For example, the citric acid equivalent amount corresponding to 100 ppm of lactic acid is 120 ppm, the citric acid equivalent amount corresponding to 100 ppm of phosphoric acid is 200 ppm, and the citric acid equivalent amount corresponding to 100 ppm of malic acid is 125 ppm.

[0031] The content of acidulants in non-alcoholic beer-flavored beverages is calculated by analysis using high-performance liquid chromatography (HPLC) or other methods.

[0032] In the non-alcohol beer-taste beverage of the present invention, hops can be used as part of the ingredients. When using hops, conventional pelleted hops, powdered hops, or hop extracts used in the production of beer and the like can be appropriately selected and used depending on the desired flavor. Also, processed hop products such as isomerized hops and reduced hops may be used. These products are included in the hops used in the non-alcoholic beer-flavored beverage of the present invention. The amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by weight of the total amount of the beverage.

[0033] The non-alcoholic beer-taste beverage of the present invention may contain other ingredients as needed, provided that the effects of the present invention are not impaired. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, coloring agents such as caramel color, plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances from corn, soybeans, and the like, protein-based substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as needed, provided that the effects of the present invention are not impaired.

[0034] The non-alcohol beer-taste beverage of the present invention can be packaged in a container. The type of container is not particularly limited, and the beverage can be filled into a sealed container such as a bottle, can, barrel, or PET bottle to form a packaged beverage.

[0035] The method for producing the non-alcoholic beer-flavored beverage of the present invention is not particularly limited, but it is sufficient to add iso-α acid and ethyl glucoside as needed and adjust the content of iso-α acid and ethyl glucoside so that they fall within a specified range.

[0036] In addition, a method for producing a non-alcoholic beer-flavored beverage of the present invention includes a step of adjusting the concentrations of iso-α acids and ethyl glucoside so that the non-alcoholic beer-flavored beverage contains 15 to 60 ppm of iso-α acids and 5 to 50 ppm of ethyl glucoside, and the ratio of iso-α acids to ethyl glucoside (iso-α acids / ethyl glucoside) is 6.0 or less.

[0037] Furthermore, a method for improving the bitterness quality of a non-alcoholic beer-flavored beverage by adding 15 to 60 ppm of iso-α acids and 5 to 50 ppm of ethyl glucoside to the non-alcoholic beer-flavored beverage and setting the ratio of iso-α acids to ethyl glucoside (iso-α acids / ethyl glucoside) to 6.0 or less is a method for improving the bitterness quality of a non-alcoholic beer-flavored beverage of the present invention.

[0038] In the method for producing a non-alcoholic beer-taste beverage of the present invention and the method for improving the bitterness quality of a non-alcoholic beer-taste beverage of the present invention, the more preferred concentration ranges and other preferred aspects of iso-α acid and ethyl glucoside are the same as the concentration ranges and other preferred aspects of the non-alcoholic beer-taste beverage of the present invention. [Example]

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0040] In the examples, ethyl-α-D-glucoside (hereinafter sometimes referred to as EG) was used as the ethyl glucoside. In the examples, purified water was used.

[0041] A commercially available non-alcoholic beer-flavored beverage was treated as needed with the addition of iso-α-acids, ethyl glucoside, or dilution with pure water to prepare samples with the iso-α-acid and ethyl glucoside contents adjusted to specified values. The bitterness and astringency of each sample were evaluated by two panelists with expertise in sensory evaluation. Each panelist held 10 mL of the sample in their mouths for 5 seconds, then spat it out and evaluated the intensity of the bitterness and astringency. When evaluating different samples, they rinsed their mouths with water until the taste disappeared. The bitterness and astringency were evaluated in increments of 0.5 on the following scale of 1 to 5. The average scores of the panelists were then calculated.

[0042] bitter taste 1 point: A strong lingering bitterness is felt, or there is no sharp bitterness at all. 2 points: Lingering bitterness or not much sharp bitterness. 3 points: No lingering bitterness, just a slight, crisp bitterness. 4 points: No lingering bitterness, just a crisp bitterness. 5 points: No lingering bitterness, but a strong, crisp bitterness.

[0043] Astringent taste 1 point: Feels very strong 2 points: Strong feeling 3 points: Feel 4 points: Weak but felt 5 points: No feeling at all

[0044] Before conducting the sensory evaluation, the panelists discussed the matter in advance and decided on a benchmark score of 1 for the astringent intensity of the pure water (containing neither iso-α-acid nor ethyl glucoside) used to prepare the sample, and 1 for the bitterness intensity.

[0045] [Table 1]

[0046] In the boxed area in Table 1, i.e., the area where the iso-α acid content is 15 to 60 ppm, the ethyl glucoside content is 5 to 50 ppm, and the ratio of iso-α acid to ethyl glucoside (iso-α acid / ethyl glucoside) is 6.0 or less, the bitterness score was 3.25 or higher and the astringency score was 3.25 or higher, both of which were highly rated. In the other areas, either bitterness or astringency was rated lower. These results show that by setting the content of iso-α acids, the content of ethyl glucoside, and the ratio of iso-α acids to ethyl glucoside within specified ranges, a non-alcoholic beer-flavored beverage with improved bitterness and reduced astringency was produced.

[0047] In addition to this evaluation, samples were prepared by adding iso-α acid, adding ethyl glucoside, diluting with pure water, or other processes to commercially available non-alcoholic beer-flavored beverages with a relatively strong wort odor, and adjusting the iso-α acid and ethyl glucoside contents to specified values. As a result, the effect of reducing wort odor was observed when the content of iso-α acid was 20 ppm to 30 ppm and the content of ethyl glucoside was 10 ppm to 25 ppm. [Industrial Applicability]

[0048] According to the present invention, a non-alcohol beer-flavored beverage with improved bitterness quality can be provided.

Claims

1. Iso-α acids 15 to 60 ppm, Contains 5 to 50 ppm of ethyl glucoside, A non-alcoholic beer-flavored beverage in which the ratio of iso-α acid to ethyl glucoside (iso-α acid / ethyl glucoside) is 6.0 or less.

2. Iso-α-acids at 20 to 30 ppm, 2. The non-alcoholic beer-taste beverage according to claim 1, which contains 10 to 25 ppm of ethyl glucoside.

3. The method for producing a non-alcoholic beer-flavored beverage includes adjusting the concentrations of iso-α acid and ethyl glucoside so that the non-alcoholic beer-flavored beverage contains 15 to 60 ppm of iso-α acid and 5 to 50 ppm of ethyl glucoside, and the ratio of iso-α acid to ethyl glucoside (iso-α acid / ethyl glucoside) is 6.0 or less.

4. A method for improving the bitterness quality of a non-alcoholic beer-flavored beverage by adding 15 to 60 ppm of iso-α acid and 5 to 50 ppm of ethyl glucoside to the non-alcoholic beer-flavored beverage, and setting the ratio of iso-α acid to ethyl glucoside (iso-α acid / ethyl glucoside) to 6.0 or less.

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