Non-alcoholic beer-taste beverage with suppressed sour taste

Abstract

Disclosed is a non-alcoholic beer-flavored beverage having a 5-methyl-2-furfural content of 10 ppb or more. In the non-alcoholic beer-flavored beverage, the sourness is reduced.

Description

Technical Field

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

[0002] In recent years, from the viewpoint of health, the demand for non-alcoholic beer-flavored beverages has been increasing. Non-alcoholic beer-flavored beverages have various problems in flavor balance due to their low alcohol concentration. Summary of the Invention

[0003] The present inventors have found that non-alcoholic beer-flavored beverages have a problem that the balance of flavors originally harmonized by alcohol is lost and the sourness is prominent.

[0004] The inventors have studied the above problems and as a result, found that by adjusting the concentration of 5-methyl-2-furaldehyde (CAS: 67-47-0), the sourness of non-alcoholic beer-flavored beverages can be reduced. The present invention is based on this finding.

[0005] Therefore, the present invention provides a non-alcoholic beer-flavored beverage with reduced sourness and a method for producing the same.

[0006] According to the present invention, the following inventions can be provided.

[0007] (1) A non-alcoholic beer-flavored beverage, wherein the content of 5-methyl-2-furaldehyde is 10 ppb or more.

[0008] (2) The non-alcoholic beer-flavored beverage according to (1) above, wherein the alcohol (ethanol) concentration is less than 0.005 v / v%.

[0009] (3) The non-alcoholic beer-flavored beverage according to (1) or (2) above, wherein the content of caprylic acid is 0.3 ppm or more.

[0010] (4) The non-alcoholic beer-flavored beverage according to (1) or (2) above, wherein the content of capric acid is 0.03 ppm or more.

[0011] (5) The non-alcoholic beer-flavored beverage according to (1) or (2) above, wherein the content of caprylic acid is 0.3 ppm or more and the content of capric acid is 0.03 ppm or more.

[0012] (6) A method for producing a non-alcoholic beer-flavored beverage, which comprises a step of adjusting the content of 5-methyl-2-furaldehyde in the non-alcoholic beer-flavored beverage to 10 ppb or more.

[0013] (7) The method according to (6) above, wherein the alcohol (ethanol) concentration of the non-alcoholic beer-flavored beverage is less than 0.005 v / v%.

[0014] (8) A method for reducing the sour taste in a non-alcoholic beer-flavored beverage, which includes the step of adjusting the content of 5-methyl-2-furfural in the above non-alcoholic beer-flavored beverage to 10 ppb or more.

[0015] (9) According to the method described in the above (8), wherein the alcohol (ethanol) concentration of the above non-alcoholic beer-flavored beverage is less than 0.005 v / v%.

[0016] According to the present invention, it is possible to reduce the sour taste in a non-alcoholic beer-flavored beverage. Detailed Description

[0017] In the present invention, a "beer-flavored beverage" refers to a beverage having a beer-like flavor. The "beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer obtained when beer is usually manufactured, that is, when beer is manufactured by fermentation using yeast or the like.

[0018] In the present invention, a "non-alcoholic beer-flavored beverage" refers to a beer-flavored beverage with an alcohol (ethanol) concentration of less than 1% (v / v). According to a preferred embodiment of the present invention, the alcohol concentration of the non-alcoholic beer-flavored beverage of the present invention is less than 0.75% (v / v), more preferably less than 0.5% (v / v), further preferably less than 0.05% (v / v), further preferably less than 0.01% (v / v), further preferably less than 0.009% (v / v), further preferably less than 0.008% (v / v), further preferably less than 0.007% (v / v), further preferably less than 0.006% (v / v), further preferably less than 0.005% (v / v).

[0019] In this specification, the unit "ppm" has the same meaning as "mg / L", and the unit "ppb" has the same meaning as "μg / L".

[0020] The non-alcoholic beer-flavored beverage of the present invention contains 5-methyl-2-furfural in a specified concentration range. In addition, according to a preferred embodiment of the present invention, the non-alcoholic beer-flavored beverage of the present invention further contains a specified concentration of caprylic acid (CAS: 124-07-2) and / or capric acid (CAS: 334-48-5).

[0021] The non-alcoholic beer-flavored beverage of the present invention can be manufactured by adjusting the content of 5-methyl-2-furfural during the manufacturing process of the non-alcoholic beer-flavored beverage. In addition, according to a preferred embodiment of the present invention, the content of caprylic acid and / or capric acid is also adjusted during the manufacturing process of the non-alcoholic beer-flavored beverage of the present invention.

[0022] Adjustment of the contents of 5-methyl-2-furfural, octanoic acid, and decanoic acid can be carried out, for example, by adding these substances during the production process of the non-alcoholic beer-flavored beverage. Additionally, it can be carried out by increasing or decreasing the raw materials that provide these substances to the non-alcoholic beer-flavored beverage, and it can also be carried out by adjusting various conditions during production (such as conditions in the feeding step, saccharification step, fermentation step, etc.).

[0023] The lower limit value of the 5-methyl-2-furfural content in the non-alcoholic beer-flavored beverage of the present invention is set to 10 ppb, preferably 25 ppb, more preferably 50 ppb, further preferably 75 ppb, further preferably 100 ppb, further preferably 250 ppb, and further preferably 500 ppb. In the present invention, it has been confirmed that 5-methyl-2-furfural exhibits an effect of reducing sourness in a dose-dependent manner. Therefore, the upper limit value of the 5-methyl-2-furfural content in the non-alcoholic beer-flavored beverage of the present invention is not particularly limited. However, if it is necessary to set an upper limit value for the 5-methyl-2-furfural content, it is set to, for example, 100000 ppb, preferably 10000 ppb, more preferably 1000 ppb, and further preferably 500 ppb. According to one embodiment of the present invention, the 5-methyl-2-furfural content in the non-alcoholic beer-flavored beverage of the present invention is set to 10 ppb or more, preferably 10 - 100000 ppb, more preferably 10 - 10000 ppb, further preferably 10 - 1000 ppb, and further preferably 10 - 500 ppb.

[0024] Quantification of 5-methyl-2-furfural in the beverage can be carried out by GC / MS analysis. Specifically, first, the aroma components in the beverage are separated using a C18 solid-phase extraction column, and the obtained analysis sample is subjected to GC / MS. Additionally, borneol can be used as an internal standard. As the conditions for GC / MS analysis, the conditions shown in the examples can be used, for example. To measure the concentration more accurately, it is ideal to use a standard curve prepared based on the measured values of several control samples with known concentrations.

[0025] In a preferred embodiment of the present invention, the content of caprylic acid in the non-alcoholic beer-flavored beverage of the present invention is set to 0.3 ppm or more, more preferably 0.5 ppm or more, further preferably 0.7 ppm or more, further preferably 1.0 ppm or more, preferably 100 ppm or less, more preferably 50 ppm or less, further preferably 10 ppm or less, further preferably 5.0 ppm or less. In a preferred embodiment of the present invention, the content of capric acid in the non-alcoholic beer-flavored beverage of the present invention is set to 0.03 ppm or more, preferably 0.06 ppm or more, more preferably 0.1 ppm or more, preferably 100 ppm or less, more preferably 50 ppm or less, further preferably 10 ppm or less, further preferably 5.0 ppm or less.

[0026] The quantification of caprylic acid and capric acid in the beverage can be carried out by a gas chromatograph (GC) equipped with an FID detector. Specifically, the aroma components in the beverage are extracted with a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the obtained extract is supplied to GC / FID. In addition, trans-2-hexanoic acid and methyl caprylate can be used as internal standards. As the analysis conditions for GC, for example, the conditions shown in the examples can be used. In order to measure the concentration more accurately, it is ideal to use a standard curve prepared based on the measured values of several control samples with known concentrations.

[0027] In the non-alcoholic beer-flavored beverage of the present invention, other raw materials can be blended within a range that does not hinder the effects of the present invention. That is, in the non-alcoholic beer-flavored beverage of the present invention, coloring agents (such as caramel color), sweeteners (such as high-intensity sweeteners), flavoring components (such as amino acids), fragrances (such as commercially available beer flavoring agents including ethyl acetate, isoamyl acetate, isopentanol, etc., which are representative aroma components of beer), bitter components such as isomerized hop extract, yeast extract, etc. can be used as raw materials.

[0028] The pH (measured at 25°C) of the non-alcoholic beer-flavored beverage of the present invention is preferably set to 3.5 or more and 4.5 or less, more preferably pH 3.7 or more and pH 4.5 or less, further preferably pH 3.8 or more and pH 4.5 or less, and most preferably pH 3.8 or more and pH 4.2 or less. The pH of the non-alcoholic beer-flavored beverage of the present invention can be adjusted using a pH regulator.

[0029] According to a preferred embodiment of the present invention, the non-alcoholic beer-flavored beverage of the present invention is a non-alcoholic beer-flavored beverage made from malt, and more preferably a non-alcoholic beer-flavored beverage made from barley malt. According to another preferred embodiment of the present invention, the non-alcoholic beer-flavored beverage of the present invention is a non-alcoholic beer-flavored beverage made from wort. According to another preferred embodiment of the present invention, the non-alcoholic beer-flavored beverage of the present invention is a non-alcoholic beer-flavored beverage made from hops. According to another preferred embodiment of the present invention, the non-alcoholic beer-flavored beverage of the present invention is a beverage dissolved with carbon dioxide, that is, a non-alcoholic beer-flavored carbonated beverage.

[0030] The non-alcoholic beer-flavored beverage of the present invention can be manufactured by adjusting the content of 5-methyl-2-furfural at any stage in a conventional method well-known in the art. As such a conventional method, for example, a method including a wort preparation step and a filtration step can be cited, and this method can be carried out, for example, by sequentially performing the following steps: (a) a step of saccharifying and filtering a mixture of malt powder and water to obtain wort; (b) a step of adding hops to the obtained wort and then boiling; (c) a step of cooling the boiled wort; and (d) a step of filtering the cooled wort. Further, as such a conventional method, a method of removing alcohol from the obtained fermented malt beverage after manufacturing a fermented malt beverage such as beer can also be cited. As a method of removing alcohol from a beverage, (i) a method of distilling under reduced pressure or normal pressure to remove alcohol and low-boiling components, (ii) a method of using a reverse osmosis (RO) membrane to remove alcohol and low-molecular components, and (iii) a method of using centrifugal force to adsorb volatile components onto vapor and removing them can be cited.

[0031] According to another aspect of the present invention, a method for reducing the sour taste in a non-alcoholic beer-flavored beverage is provided, and this method includes a step of adjusting the content of 5-methyl-2-furfural in the above non-alcoholic beer-flavored beverage to 10 ppb or more.

[0032] Examples

[0033] The present invention will be specifically described based on the following examples, but the present invention is not limited by these examples.

[0034] Example 1: Influence of concentration adjustment of 5-methyl-2-furfural, octanoic acid and decanoic acid in non-alcoholic beer-flavored beverage on flavor Influence

[0035] (1) Preparation of samples

[0036] Crush 1 kg of malt into an appropriate particle size, add it to the feeding tank, add 3 L of warm water thereto, keep it at 65 °C for 20 minutes, then slowly raise the temperature, and carry out saccharification at 76 °C for 15 minutes. After the saccharification is completed, raise the temperature to 78 °C, and then filter with filter paper to obtain a filtrate. Add about 0.1 g of hops to 1 L of this filtrate, and boil at 100 °C for 60 minutes. For the boiled liquid, filter with filter paper and cool to about 5 °C. Appropriately add hot water to the obtained liquid to make the sugar degree reach 3.0 °P, and adjust the wort. Add carbonated water and carbon dioxide gas to this wort, store it at 2-4 °C for 24 hours, and then filter. Add a beer flavoring agent to the filtered liquid, and use the obtained liquid as the basic beverage sample A. The alcohol (ethanol) concentration of the basic beverage sample A is less than 0.005 v / v%.

[0037] In addition, after manufacturing a fermented malt beverage using malt and hops, perform an alcohol removal treatment on the beverage, and use the obtained liquid as the basic beverage sample B. Specifically, put crushed malt, enzymes, and warm water into the feeding tank, and carry out saccharification at a temperature of 60 °C to 78 °C. Filter the saccharified liquid, transfer it to a boiling kettle, add hops, and boil for 70 minutes. After boiling, add warm water with an evaporation amount to the obtained mixture, remove the hot coagulum using a whirlpool settler, and cool to 10 °C to obtain cold wort. Add brewer's yeast to this wort, ferment at about 10 °C for 7 days, and then remove the brewer's yeast. Transfer the obtained mixture to another tank, age for 7 days, and then cool to about -1 °C and stabilize for 14 days. Then, add degassed water to the obtained mixture for dilution, filter, and obtain a wort fermentation broth. Then, spray it into a degassing tank to remove carbon dioxide and heat it to about 50 °C. Then, contact it with steam heated to around 50 °C in a decompression column at about 60 mbar, adsorb the volatile components onto the steam, remove alcohol and volatile components, and obtain a de-alcoholized wort fermentation broth with an alcohol concentration less than 0.005 v / v%. Use this de-alcoholized wort fermentation broth as the basic beverage sample B (alcohol (ethanol) concentration less than 0.005 v / v%).

[0038] Furthermore, for the basic beverage sample, add 5-methyl-2-furfural (5MF), caprylic acid, or capric acid in such a way as to reach the concentrations recorded in the following table.

[0039] The concentration of 5-methyl-2-furfural (5MF) in each beverage sample in the examples was measured by GC / MS analysis based on the following conditions. Specifically, separate the aroma components in the beverage sample using a C18 solid-phase column, and supply the obtained analysis sample to GC / MS. Quantification is carried out by the internal standard method, using borneol as the internal standard, and adding it in such a way as to reach 50 ppb in the analysis sample. The conditions for GC / MS analysis are shown in the following table.

[0040]

[0041] The concentrations of caprylic acid and hexanoic acid in each beverage in the examples were determined using a gas chromatograph (GC) with an FID detector. Specifically, the aroma components in the beverage were extracted using a hydroxylated polystyrene divinylbenzene copolymer solid phase column, and the resulting extract was fed to the GC / FID. In addition, trans-2-hexanoic acid and methyl caprylate were used as internal standards. The analysis conditions of the GC are shown in the following table.

[0042]

[0043] (2) Sensory evaluation of the tasting samples

[0044] For the tasting samples in each test area prepared in (1) above, seven trained panelists were asked to conduct a sensory evaluation. The evaluation item for the sensory evaluation was "intensity of sourness". The sensory evaluation was carried out using a score of 1 (weak sourness) to 10 (strong sourness) on a 10-point scale at 1-point intervals.

[0045] In this sensory evaluation, the evaluation score of the blended base beverage sample containing none of 5-methyl-2-furfural (5MF), caprylic acid, and capric acid was fixed at 10, and the evaluation score of the beverage sample containing 10 ppb of 5-methyl-2-furfural (5MF), 0.3 ppm of caprylic acid, and 0.03 ppm of capric acid was fixed at 1.

[0046] (3) Results

[0047] The results of the sensory evaluation are shown in the following table. The results of the sensory evaluation are shown as the average value and standard deviation of the scores of seven panelists.

[0048]

[0049] From the results of Test 1 in Table 3, it can be seen that 5-methyl-2-furfural has the effect of reducing sourness, and the effect becomes significant especially when the concentration is 10 ppb or more. Then, from the results of Test 2, it can be seen that when the concentration of caprylic acid is adjusted to 0.3 ppm or more on the basis of 5-methyl-2-furfural, the effect of reducing sourness becomes more significant. In addition, from the results of Test 3, it can be seen that when the concentration of capric acid is adjusted to 0.03 ppm or more on the basis of 5-methyl-2-furfural, the effect of reducing sourness becomes more significant. Furthermore, from the results of Test 4, it can be seen that by adjusting the concentrations of the combination of 5-methyl-2-furfural, caprylic acid, and capric acid, an excellent effect of reducing sourness can be obtained.

Claims

1. A non-alcoholic beer-flavored beverage, wherein, The content of 5-methyl-2-furaldehyde is 10 ppb or more.

2. The non-alcoholic beer-flavored beverage according to claim 1, wherein, The alcohol (ethanol) concentration is less than 0.005 v / v%.

3. The non-alcoholic beer-flavored beverage according to claim 1 or 2, wherein, The content of octanoic acid is 0.3 ppm or more.

4. The non-alcoholic beer-flavored beverage according to claim 1 or 2, wherein, The content of decanoic acid is 0.03 ppm or more.

5. The non-alcoholic beer-flavored beverage according to claim 1 or 2, wherein, The content of octanoic acid is 0.3 ppm or more and the content of decanoic acid is 0.03 ppm or more.

6. A method for manufacturing a non-alcoholic beer-flavored beverage, which comprises a step of adjusting the content of 5-methyl-2-furfural in the non-alcoholic beer-flavored beverage to 10 ppb or more.

7. The method according to claim 6, wherein, The alcohol (ethanol) concentration of the non-alcoholic beer-flavored beverage is less than 0.005 v / v%.

8. A method for reducing the sour taste in a non-alcoholic beer-flavored beverage, which comprises a step of adjusting the content of 5-methyl-2-furfural in the non-alcoholic beer-flavored beverage to 10 ppb or more.

9. The method according to claim 8, wherein, The alcohol (ethanol) concentration of the non-alcoholic beer-flavored beverage is less than 0.005 v / v%.

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