Beer-tasting non-alcoholic beverage

Abstract

The present invention aims to provide a novel beer-taste non-alcoholic beverage which suppresses the taste and aroma of cloying and realizes the balance peculiar to beer. According to the present invention, a beer-taste non-alcoholic beverage can be provided, which is a beer-taste non-alcoholic beverage in which at least a part of the raw material is malt, wherein the concentration of a peptide having a molecular weight of 800 to 4600 Da (HPLC analysis gel filtration method) in the above beverage fractionated by a gel filtration method is 0.25 mg / mL or more and 3.00 mg / mL or less.

Description

Technical Field

[0001] This invention relates to beer-flavored non-alcoholic beverages. Background Technology

[0002] In recent years, in addition to increased health awareness, the demand for beer-flavored non-alcoholic beverages has been increasing year by year due to the diversification of drinking scenarios and consumer preferences. In the field of beer-flavored non-alcoholic beverages, various technologies have been developed to allow consumers to experience the unique flavor and aroma of beer while still making it an alcohol-free beverage (Patent Documents 1 and 2). However, given the increasing sophistication of consumer preferences, it can be said that there is still a need to improve the flavor of beer-flavored non-alcoholic beverages.

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent No. 6786699

[0006] Patent Document 2: Japanese Patent Application Publication No. 2019-154317 Summary of the Invention

[0007] The problem that the invention aims to solve

[0008] The inventors have discovered the following problem: in beer-flavored non-alcoholic beverages, sugar residue is easily left over during manufacturing, resulting in a strong, cloyingly sweet aroma compared to regular beer. The purpose of this invention is to provide a novel beer-flavored non-alcoholic beverage that suppresses the cloying sweetness and aroma while achieving the characteristic balance of beer.

[0009] Methods for solving problems

[0010] The inventors have discovered that by including a peptide in a beer-flavored non-alcoholic beverage in a manner that maintains a peptide concentration within a specified range of 800–4600 Da, it is possible to suppress cloying sweetness and aroma while achieving the characteristic balance of beer. This invention is based on this insight.

[0011] According to the present invention, the following invention can be provided.

[0012] [1] A beer-flavored non-alcoholic beverage, which is a beer-flavored non-alcoholic beverage made from at least a portion of malt, wherein the concentration of peptides with a molecular weight of 800 to 4600 Da (HPLC analysis by gel filtration) in the beverage after grading by gel filtration is 0.25 mg / mL or more and 3.00 mg / mL or less.

[0013] [2] According to the beer-flavored non-alcoholic beverage described in [1] above, wherein the concentration of the true extract in the beverage is 0.3 w / w% or more and 10 w / w% or less.

[0014] [3] The beer-flavored non-alcoholic beverage according to [1] or [2] above, wherein the concentration of the above peptide is 1.00 mg / mL or more and 3.00 mg / mL or less.

[0015] [4] A beer-flavored non-alcoholic beverage according to any one of [1] to [3] above, wherein the malt usage ratio is 25% by mass or more.

[0016] [5] The beer-flavored non-alcoholic beverage according to any one of [1] to [4] is a non-alcoholic beverage.

[0017] [6] A manufacturing method for a beer-flavored non-alcoholic beverage made from at least a portion of malt as a raw material, comprising a step of containing the peptides in such a way that the concentration of peptides with a molecular weight of 800 to 4600 Da (gel filtration method for HPLC analysis) in the beverage after HPLC analysis is 0.25 mg / mL or more and 3.00 mg / mL or less.

[0018] [7] The manufacturing method described in [6] above includes a step of removing alcohol from the wort fermentation liquid.

[0019] [8] A method for improving the flavor of a non-alcoholic beer-flavored beverage made from at least a portion of malt, wherein the method for manufacturing the beverage includes a step of making the beverage contain peptides with a molecular weight of 800 to 4600 Da (gel filtration method for HPLC analysis) in a way that the concentration of such peptides in the beverage after HPLC analysis by gel filtration is 0.25 mg / mL or more and 3.00 mg / mL or less.

[0020] According to the present invention, by including the peptide in a beer-flavored non-alcoholic beverage in such a way that the concentration of the peptide with a molecular weight of 800 to 4600 Da is within a specified range, it is possible to provide a beer-flavored non-alcoholic beverage that suppresses the sweetness and aroma and achieves the balance characteristic of beer, which is advantageous in that it can meet the diverse preferences and needs of consumers. Attached Figure Description

[0021] Figure 1 This is a graph showing a standard curve prepared by HPLC analysis of retention time and molecular weight of a known substance using gel filtration, as implemented in Example 1 of the embodiment.

[0022] Detailed description of the invention

[0023] In this invention, "beer-flavored non-alcoholic beverage" refers to a beverage with a beer-like flavor, encompassing beverages that are completely alcohol-free (i.e., have an ethanol concentration of 0.00 v / v%) and beverages with an ethanol concentration exceeding 0.00 v / v% but 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, including beverages manufactured by removing the alcohol produced during the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), and beverages manufactured by stopping the fermentation process at a stage where the ethanol concentration is less than 1 v / v%. It should be noted that de-alcoholized beverages can be renamed beverages made from de-alcoholized wort fermentation liquid.

[0024] In the beer-flavored non-alcoholic beverage of the present invention, the upper limit (below or less than) of the alcohol (ethanol) concentration can also be set to 0.99v / v%, 0.98v / v%, 0.97v / v%, 0.96v / v%, 0.95v / v%, 0.94v / v%, 0.93v / v%, 0.92v / v%, 0.91v / v%, 0.90v / v%, 0.89v / v%, 0.88v / v%, 0.87v / v%, 0.86v / v%, 0.85v / v%, 0.84v / v%, 0.83v / v%, 0.82v / v%, 0.81v / v%, 0.80v / v%, 0.79v / v%, 0.78v / v%, 0.77v / v%, 0. 76v / v%, 0.75v / v%, 0.74v / v%, 0.73v / v%, 0.72v / v%, 0.71v / v%, 0.70v / v%, 0 .69v / v%, 0.68v / v%, 0.67v / v%, 0.66v / v%, 0.65v / v%, 0.64v / v%, 0.63v / v%, 0.62v / v%, 0.61v / v%, 0.60v / v%, 0.59v / v%, 0.58v / v%, 0.57v / v%, 0.56v / v% ,0.55v / v%, 0.54v / v%, 0.53v / v%, 0.52v / v%, 0.51v / v%, 0.50v / v%, 0.49v / v %, 0.48v / v%, 0.47v / v%, 0.46v / v%, 0.45v / v%, 0.44v / v%, 0.43v / v%, 0.42v / v%, 0.41v / v%, 0.40v / v%, 0.39v / v%, 0.38v / v%, 0.37v / v%, 0.36v / v%, 0.35v / v%, 0.34v / v%, 0.33v / v%, 0.32v / v%, 0.31v / v%, 0.30v / v%, 0.29v / v%, 0.28 v / v%, 0.27v / v%, 0.26v / v%, 0.25v / v%, 0.24v / v%, 0.23v / v%, 0.22v / v%, 0.2 1v / v%, 0.20v / v%, 0.19v / v%, 0.18v / v%, 0.17v / v%, 0.16v / v%, 0.15v / v%, 0. 14v / v%, 0.13v / v%, 0.12v / v%, 0.11v / v%, 0.10v / v%, 0.09v / v%, 0.08v / v%, 0 .07v / v%, 0.06v / v%, 0.05v / v%, 0.04v / v%, 0.03v / v%, 0.02v / v%, 0.01v / v%, 0.009v / v%, 0.008v / v%, 0.007v / v%, 0.006v / v%, 0.005v / v%, 0.004v / v%, 0.The lower limit (above or exceeding) of 0.003v / v% or 0.002v / v% can also be set to 0.001v / v%, 0.002v / v%, 0.003v / v% or 0.004v / v. These upper and lower limits can also be combined arbitrarily.

[0025] The determination of alcohol concentration (ethanol concentration) in beverages can be performed using a gas chromatograph (GC) equipped with an FID detector. In this case, for more accurate concentration determination, it is preferable to use a standard curve based on the measurements of several control samples with known concentrations. These control samples with known concentrations are preferably samples within the same range as the concentration to be measured. Furthermore, an internal standard is preferably used; an example of an internal standard is 2-propanol.

[0026] The beer-flavored non-alcoholic beverage of the present invention uses malt as at least a portion of the raw material. Preferably, as the raw material derived from wheat, at least one or both of barley malt and wheat malt can be used. 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%. It should be noted that extracted malt (i.e., malt extract) can also be used in the present invention. In the above, "above" can be replaced with "more than".

[0027] Regardless of the malt usage ratio, the beer-flavored non-alcoholic beverage of the present invention can suppress the sweetness and aroma and achieve the balance characteristic of beer. In this case, the malt usage ratio can be set to, for example, 0%, 0% or more, less than 5%, 5% or more, less than 10%, 10% or more, less than 15%, 15% or more, less than 20%, 20% or more, less than 25%, 25% or more, less than 30%, 30% or more, less than 40%, 40% or more, less than 50%, 50% or more, less than 55%, 55% or more, less than 60%, 60% or more, less than 65%, 65% or more, less than 70%, 70% or more, less than 75%, 75% or more, less than 80%, 80% or more, less than 85%, 85% or more, less than 90%, 90% or more, less than 95%, 95% or more, less than 100%, or 100%. "Less than" can be replaced with "less than", and "more than" can be replaced with "exceed". These upper and lower limits can be combined arbitrarily. In this invention, "malt usage ratio" refers to the ratio of malt mass to the mass of all raw materials except hops and water.

[0028] In addition, in the beer-flavored non-alcoholic beverage of the present invention, besides malt, unsprouted barley (including extracted unsprouted barley) and unsprouted wheat (including extracted unsprouted wheat) as raw materials can also be used as raw materials.

[0029] The beer-flavored non-alcoholic beverage of the present invention is characterized in that the concentration of peptides with a molecular weight of 800 to 4600 Da (HPLC analysis by gel filtration) in the beverage after fractionation by gel filtration is within a specified range. In the present invention, the peptides with a molecular weight of 800 to 4600 Da are derived from at least a portion of the beer-flavored beverage made from malt, preferably from fermented malt beverages (or wort fermentation liquid).

[0030] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit (above or above) of the concentration of peptides with a molecular weight of 800-4600 Da (gel filtration method for HPLC analysis) in the beverage is 0.25 mg / mL, or it can be set to 0.26 mg / mL, 0.27 mg / mL, 0.28 mg / mL, 0.29 mg / mL, 0.30 mg / mL, 0.31 mg / mL, 0.32 mg / mL, 0.33 mg / mL, 0.34 mg / mL, 0.35 mg / mL, 0.36 mg / mL, 0.37 mg / mL, 0.38 mg / mL, 0.39 mg / mL, 0.40 mg / mL, 0.41 mg / mL, 0.42 mg / mL, 0. 43mg / mL, 0.44mg / mL, 0.45mg / mL, 0.46mg / mL, 0.47mg / mL, 0.48mg / mL, 0.49mg / mL, 0.50mg / mL, 0.51mg / mL, 0.52mg / mL, 0.53mg / mL, 0.54mg / mL, 0.55mg / mL, 0.56mg / mL, 0.57mg / mL, 0.58mg / mL, 0.59mg / mL, 0.60mg / mL, 0.61mg / mL, 0.62mg / mL, 0.63mg / mL, 0.64mg / mL, 0.65mg / mL, 0.66mg / mL, 0.67mg / mL, 0. 68mg / mL, 0.69mg / mL, 0.70mg / mL, 0.71mg / mL, 0.72mg / mL, 0.73mg / mL, 0.74mg / mL, 0.75mg / mL, 0.76mg / mL, 0.77mg / mL, 0.78mg / mL, 0.79mg / mL, 0.80mg / mL, 0.81mg / mL, 0.82mg / mL, 0.83mg / mL, 0.84mg / mL, 0.85mg / mL, 0.86mg / mL, 0.87mg / mL, 0.88mg / mL, 0.89mg / mL, 0.90mg / mL, 0.91mg / mL, 0.92mg / mL, 0. 93mg / mL, 0.94mg / mL, 0.95mg / mL, 0.96mg / mL, 0.97mg / mL, 0.98mg / mL, 0.99mg / mL, 1.00mg / mL, 1.01mg / mL, 1.02mg / mL, 1.03mg / mL, 1.04mg / mL, 1.05mg / mL, 1.06mg / mL, 1.07mg / mL, 1.08mg / mL, 1.09mg / mL, 1.10mg / mL, 1.11mg / mL, 1.12mg / mL, 1.13mg / mL, 1.14mg / mL, 1.15mg / mL, 1.16mg / mL, 1.17mg / mL, 1.18 mg / mL, 1.19 mg / mL, 1.20 mg / mL, 1.21 mg / mL, 1.22 mg / mL, 1.23 mg / mL, 1.24 mg / mL, 1.25 mg / mL, 1.26 mg / mL, 1.27 mg / mL, 1.28 mg / mL, 1.29 mg / mL, 1.30 mg / mL, 1.31 mg / mL, 1.32 mg / mL, 1.33 mg / mL, 1.34 mg / mL, 1.35 mg / mL, 1.36 mg / mL, 1.37 mg / mL, 1.38 mg / mL, 1.39 mg / mL, 1.40 mg / mL, 1.41 mg / mL, 1.42 mg / mL, 1.43 mg / mL, 1.44 mg / mL, 1.45 mg / mL, 1.46 mg / mL, 1.47 mg / mL, 1.48 mg / mL, 1.49 mg / mL, 1.50 mg / mL, 1.51 mg / mL, 1.52 mg / mL, 1.53 mg / mL, 1.54 mg / mL, 1.55 mg / mL, 1.56 mg / mL, 1.57 mg / mL, 1.58 mg / mL, 1.59 mg / mL, 1.60 mg / mL, 1.61 mg / mL, 1.62 mg / mL, 1.63 mg / mL, 1.64 mg / mL, 1.65 mg / mL, 1.66 mg / mL, 1.67 mg / mL, 1.68 mg / mL, 1.69 mg / mL, 1.70 mg / mL, 1.71 mg / mL, 1.72 mg / mL, 1.73 mg / mL, 1.74 mg / mL, 1.75 mg / mL, 1.76 mg / mL, 1.77 mg / mL, 1.78 mg / mL, 1.79 mg / mL, 1.80 mg / mL, 1.81 mg / mL, 1.82 mg / mL, 1.83 mg / mL, 1.84 mg / mL, 1.85 mg / mL, 1.86 mg / mL, 1.87 mg / mL, 1.88 mg / mL, 1.89 mg / mL or 1.90 mg / mL. Its upper limit value (hereinafter or less) is 3.00 mg / mL, and it can also be set to 2.99 mg / mL, 2.98 mg / mL, 2.97 mg / mL, 2.96 mg / mL, 2.95 mg / mL, 2.94 mg / mL, 2.93 mg / mL, 2.92 mg / mL, 2.91 mg / mL, 2.90 mg / mL, 2.89 mg / mL, 2.88 mg / mL, 2.87 mg / mL, 2.86 mg / mL, 2.85 mg / mL, 2.84 mg / mL, 2.83 mg / mL, 2.82 mg / mL, 2.81 mg / mL, 2.80 mg / mL, 2.79 mg / mL, 2.78 mg / mL, 2.77 mg / mL, 2.76 mg / mL, 2.75mg / mL, 2.74mg / mL, 2.73mg / mL, 2.72mg / mL, 2.71mg / mL, 2.70mg / mL, 2.69mg / mL, 2.68mg / mL, 2.67mg / mL, 2.66mg / mL, 2.65mg / mL, 2.64mg / mL, 2.63mg / mL, 2.62mg / mL, 2.61mg / mL, 2.60mg / mL, 2.59mg / mL, 2.58mg / mL, 2.57mg / mL, 2 .56mg / mL, 2.55mg / mL, 2.54mg / mL, 2.53mg / mL, 2.52mg / mL, 2.51mg / mL, 2.50mg / mL, 2.49mg / mL, 2.48mg / mL, 2.47mg / mL, 2.46mg / mL, 2.45mg / mL, 2.44mg / mL, 2.43mg / mL, 2.42mg / mL, 2.41mg / mL, 2.40mg / mL, 2.39mg / mL, 2.38mg / mL, 2 .37mg / mL, 2.36mg / mL, 2.35mg / mL, 2.34mg / mL, 2.33mg / mL, 2.32mg / mL, 2.31mg / mL, 2.30mg / mL, 2.29mg / mL, 2.28m g / mL, 2.27mg / mL, 2.26mg / mL, 2.25mg / mL, 2.24mg / mL, 2.23mg / mL, 2.22mg / mL, 2.21mg / mL, 2.20mg / mL, 2.19mg / mL, 2.18mg / mL, 2.17mg / mL, 2.16mg / mL, 2.15mg / mL, 2.14mg / mL, 2.13mg / mL, 2.12mg / mL, 2.11mg / mL, 2.10mg / mL, 2.09m g / mL, 2.08mg / mL, 2.07mg / mL, 2.06mg / mL, 2.05mg / mL, 2.04mg / mL, 2.03mg / mL, 2.02mg / mL, 2.01mg / mL or 2.00mg / mL. These lower and upper limits can be combined arbitrarily. For example, the peptide concentration with a molecular weight of 800-4600 Da (gel filtration method for HPLC analysis) in the beer-flavored non-alcoholic beverage of the present invention can be set to 0.25 mg / mL or higher and 3.00 mg / mL or lower, 0.30 mg / mL or higher and 3.00 mg / mL or lower, 0.35 mg / mL or higher and 3.00 mg / mL or lower, 0.40 mg / mL or higher and 3.00 mg / mL or lower, 0.45 mg / mL or higher and 3.00 mg / mL or lower, 0.50 mg / mL or higher and 3.00 mg / mL or lower, 0.60 mg / mL or higher and 3.00 mg / mL or lower, 0.70 mg / mL or higher and 3.00 mg / mL or lower, 0.80 mg / mL or higher and 3.00 mg / mL or lower, 0.90 mg / mL or higher and 3.00 mg / mL or lower, 1.00 mg / mL or higher and 3.00 mg / mL or lower, 1.10 mg / mL or higher and 3.00 mg / mL or lower, 1.20 mg / mL or higher and 3.00 mg / mL or lower, 1.30 mg / mL or higher and 3.00 mg / mL or lower, 1.40 mg / mL or higher and 3.00 mg / mL or lower, 1.50 mg / mL or higher and 3.00 mg / mL or lower, 1.60 mg / mL or higher and 3.00 mg / mL or higher, 1.70 mg / mL or higher And below 3.00 mg / mL, above 1.80 mg / mL and below 3.00 mg / mL, above 1.90 mg / mL and below 3.00 mg / mL, above 0.25 mg / mL and below 2.70 mg / mL, above 0.30 mg / mL and below 2.70 mg / mL, above 0.35 mg / mL and below 2.70 mg / mL, above 0.40 mg / mL and below 2.70 mg / mL, above 0.45 mg / mL and below 2.70 mg / mL, above 0.50 mg / mL and below 2.70 mg / mL, above 0.60 mg / mL and below 2.70 mg / mL, above 0.70 mg / mL and below 2.70 mg / mL Below L, 0.80 mg / mL or more and below 2.70 mg / mL, 0.90 mg / mL or more and below 2.70 mg / mL, 1.00 mg / mL or more and below 2.70 mg / mL, 1.10 mg / mL or more and below 2.70 mg / mL, 1.20 mg / mL or more and below 2.70 mg / mL, 1.30 mg / mL or more and below 2.70 mg / mL, 1.40 mg / mL or more and below 2.70 mg / mL, 1.50 mg / mL or more and below 2.70 mg / mL, 1.60 mg / mL or more and below 2.70 mg / mL, 1.70 mg / mL or more and below 2.70 mg / mL, 1.80 mg / mL or more. ≥2.70 mg / mL, ≥1.90 mg / mL and ≤2.70 mg / mL, ≥0.25 mg / mL and ≤2.40 mg / mL, ≥0.30 mg / mL and ≤2.40 mg / mL, ≥0.35 mg / mL and ≤2.40 mg / mL, ≥0.40 mg / mL and ≤2.40 mg / mL, ≥0.45 mg / mL and ≤2.40 mg / mL, ≥0.50 mg / mL and ≤2.40 mg / mL, ≥0.60 mg / mL and ≤2.40 mg / mL, ≥0.70 mg / mL and ≤2.40 mg / mL, ≥0.80 mg / mL and ≤2.70 mg / mL.Below 40 mg / mL, above 0.90 mg / mL and below 2.40 mg / mL, above 1.00 mg / mL and below 2.40 mg / mL, above 1.10 mg / mL and below 2.40 mg / mL, above 1.20 mg / mL and below 2.40 mg / mL, above 1.30 mg / mL and below 2.40 mg / mL, above 1.40 mg / mL and below 2.40 mg / mL, above 1.50 mg / mL and below 2.40 mg / mL, and below 1.60 mg / mL. Above 2.40 mg / mL, above 1.70 mg / mL and below 2.40 mg / mL, above 1.80 mg / mL and below 2.40 mg / mL, above 1.90 mg / mL and below 2.40 mg / mL, above 0.25 mg / mL and below 2.10 mg / mL, above 0.30 mg / mL and below 2.10 mg / mL, above 0.35 mg / mL and below 2.10 mg / mL, above 0.40 mg / mL and below 2.10 mg / mL, 0.45 mg / mL ≥2.10 mg / mL, ≥0.50 mg / mL, ≥2.10 mg / mL, ≥0.60 mg / mL, ≥0.70 mg / mL, ≥2.10 mg / mL, ≥0.80 mg / mL, ≥2.10 mg / mL, ≥0.90 mg / mL, ≥1.00 mg / mL, ≥1.10 mg / mL, ≥1.2 mg / mL 0 mg / mL or higher and 2.10 mg / mL or lower; 1.30 mg / mL or higher and 2.10 mg / mL or lower; 1.40 mg / mL or higher and 2.10 mg / mL or lower; 1.50 mg / mL or higher and 2.10 mg / mL or lower; 1.60 mg / mL or higher and 2.10 mg / mL or lower; 1.70 mg / mL or higher and 2.10 mg / mL or lower; 1.80 mg / mL or higher and 2.10 mg / mL or lower; 1.90 mg / mL or higher and 2.10 mg / mL or lower.

[0031] Furthermore, for the beer-flavored non-alcoholic beverage of the present invention, the concentration of peptides with a molecular weight of 800-4600 Da (gel filtration method for HPLC analysis) in the beverage can be set, for example, to be 0.25 mg / mL or more and 1.90 mg / mL or less, 0.30 mg / mL or more and 1.90 mg / mL or less, 0.40 mg / mL or more and 1.90 mg / mL or less, 0.50 mg / mL or more and 1.90 mg / mL or less, 0.60 mg / mL or more and 1.90 mg / mL or less, 0.70 mg / mL or more and 1.90 mg / mL or less, 0.80 mg / mL or more and 1.90 mg / mL or less, or 0.90 mg / mL or more and 1.90 mg / mL or less. Less than 1.00 mg / mL, more than 1.00 mg / mL and less than 1.90 mg / mL, more than 1.10 mg / mL and less than 1.90 mg / mL, more than 1.20 mg / mL and less than 1.90 mg / mL, more than 1.30 mg / mL and less than 1.90 mg / mL, more than 0.25 mg / mL and less than 1.80 mg / mL, more than 0.30 mg / mL and less than 1.80 mg / mL, more than 0.40 mg / mL and less than 1.80 mg / mL, more than 0.50 mg / mL and less than 1.80 mg / mL, more than 0.60 mg / mL and less than 1.80 mg / mL, more than 0.70 mg / mL and less than 1.80 mg / mL, 0.80 mg / mL and less than 1.80 mg / mL. The following concentrations of certain drugs are listed: ≥1.80 mg / mL, ≥0.90 mg / mL, ≥1.00 mg / mL, ≥1.80 mg / mL, ≥1.10 mg / mL, ≥1.80 mg / mL, ≥1.20 mg / mL, ≥1.80 mg / mL, ≥1.30 mg / mL, ≥1.80 mg / mL, ≥0.25 mg / mL, ≥1.70 mg / mL, ≥0.30 mg / mL, ≥1.70 mg / mL, ≥0.40 mg / mL, ≥1.70 mg / mL, ≥0.50 mg / mL, and ≥0.60 mg / mL. Below 0 mg / mL, ≥0.70 mg / mL and below 1.70 mg / mL, ≥0.80 mg / mL and below 1.70 mg / mL, ≥0.90 mg / mL and below 1.70 mg / mL, ≥1.00 mg / mL and below 1.70 mg / mL, ≥1.10 mg / mL and below 1.70 mg / mL, ≥1.20 mg / mL and below 1.70 mg / mL, ≥1.30 mg / mL and below 1.70 mg / mL, ≥2.00 mg / mL and below 3.00 mg / mL, ≥2.10 mg / mL and below 3.00 mg / mL, ≥2.20 mg / mL and below 3.00 mg / mL, 2.30 mg / mL or higher and 3.00 mg / mL or lower, 2.40 mg / mL or higher and 3.00 mg / mL or lower, 2.50 mg / mL or higher and 3.00 mg / mL or lower, 2.00 mg / mL or higher and 2.90 mg / mL or lower, 2.10 mg / mL or higher and 2.90 mg / mL or lower, 2.20 mg / mL or higher and 2.90 mg / mL or lower, 2.30 mg / mL or higher and 2.90 mg / mL or lower, 2.40 mg / mL or higher and 2.90 mg / mL or lower, 2 The following concentrations are considered high / low concentrations: ≥2.50 mg / mL and ≤2.90 mg / mL; ≥2.00 mg / mL and ≤2.80 mg / mL; ≥2.10 mg / mL and ≤2.80 mg / mL; ≥2.20 mg / mL and ≤2.80 mg / mL; ≥2.30 mg / mL and ≤2.80 mg / mL; ≥2.40 mg / mL and ≤2.80 mg / mL; ≥2.50 mg / mL and ≤2.80 mg / mL; ≥1.90 mg / mL and ≤2.00 mg / mL.

[0032] The beer-flavored non-alcoholic beverage of the present invention is characterized in that the ratio (percentage) of the peptide mass with a molecular weight of 800-4600 Da (gel filtration for HPLC analysis) in the beverage to the total peptide mass from the beverage source after fractionation by gel filtration for HPLC analysis is within a specified numerical range. This ratio can be calculated by dividing the peptide concentration (mg / mL) of the beverage with a molecular weight of 800-4600 Da (gel filtration for HPLC analysis) by the total peptide concentration (mg / mL) from the beverage source after fractionation by gel filtration for HPLC analysis. In this invention, the lower limit (above or exceeding) of the peptide ratio is 25.0%, but it can also be set to 25.1%, 25.2%, 25.3%, 25.4%, 25.5%, 25.6%, 25.7%, 25.8%, 25.9%, 26.0%, 26.1%, 26.2%, 26.3%, 26.4%, 26.5%, 26.6%, 26.7%, 26.8%, 26.9%, 27.0%, 27.1%, 27.2%, 27.3%, 27.4%, 27.5%, 27.6%, 27.7%, 27.8%, 27. 0.9%, 28.0%, 28.1%, 28.2%, 28.3%, 28.4%, 28.5%, 28.6%, 28.7%, 28.8%, 28.9%, 29.0%, 29.1%, 29.2%, 29.3%, 29.4%, 29.5%, 29.6%, 29.7%, 29.8%, 29.9%, 30.0%, 30.1%, 30.2%, 30.3%, 30.4%, 30.5%, 30.6%, 30.7%, 30.8%, 30.9%, 31.0%, 31.1%, 31.2%, 31 3.3%, 31.4%, 31.5%, 31.6%, 31.7%, 31.8%, 31.9%, 32.0%, 32.1%, 32.2%, 32.3%, 32.4%, 32.5%, 32.6%, 32.7%, 32.8%, 32.9%, 33.0%, 33.1%, 33.2%, 33.3%, 33.4%, 33.5%, 33.6%, 33.7%, 33.8%, 33.9%, 34.0%, 34.1%, 34.2%, 34.3%, 34.4%, 34.5%, 34.6% 34.7%, 34.8%, 34.9%, 35.0%, 35.1%, 35.2%, 35.3%, 35.4%, 35.5%, 35.6%, 35.7%, 35.8%, 35.9%, 36.0%, 36.1%, 36.2%, 36.3%, 36.4%, 36.5%, 36.6%, 36.7%, 36.8%, 36.9%, 37.0%, 37.1%, 37.2%, 37.3%, 37.4%, 37.5%, 37.6%, 37.7%, 37.8%, 37.9%, 38.0%, 39.0%, 40.0%, 41.0%, or 42.0%. The upper limit (below or less than) is 50.0%, but can also be set to 49.9%, 49.8%, 49.7%, 49.6%, 49.5%, 49.4%, 49.3%, 49.2%, 49.1%, 49.0%, 48.9%, 48.8%, 48.7%, 48.6%, 48.5%, 48.4%, 48.3%, 48.2%, 48.1%, 48.0%, 47.9%, 47.8%, 47.7%, 47.6%, 47.5%, 47.4%, 47.3%, 47.2%, 47.1%, 47.0%, 46.9%, 46.8%, 46.7%, 46.6%, 46.5%, 46.4%, 46.3%, or 46.2%. 46.1%, 46.0%, 45.9%, 45.8%, 45.7%, 45.6%, 45.5%, 45.4%, 45.3%, 45.2%, 45.1%, 45.0%, 44.9%, 44.8%, 44.7%, 44.6%, 44.5%, 44.4%, 44.3%, 44.2%, 44.1%, 44.0%, 43.9%, 43.8%, 43.7%, 43.6%, 43.5%, 43.4%, 43.3%, 43.2%, 43.1%, 43.0%, 42.9%, 42.8%, 42.7%, 42.6%, 42.5%, 42.4%, 42.3%, 42.2%, 42.1% or 42.0%. These lower and upper limits can be arbitrarily combined. For example, the peptide ratio range in the beer-flavored non-alcoholic beverage of this invention can be set to 25.0% or higher and 50.0% or lower, or to 30.0% or higher and 50.0% or lower, 31.0% or higher and 50.0% or lower, 32.0% or higher and 50.0% or lower, 33.0% or higher and 50.0% or lower, 34.0% or higher and 50.0% or lower, 35.0% or higher and 50.0% or lower, 36.0% or higher and 50.0% or lower, 37.0% or higher and 50.0% or lower, 38.0% or higher and 50.0% or lower, 39.0% or higher and 50.0% or lower, or 40.0% or higher and 50.0% or higher. Below 0.0%, 41.0% and below 50.0%, 42.0% and below 50.0%, 30.0% and below 45.0%, 31.0% and below 45.0%, 32.0% and below 45.0%, 33.0% and below 45.0%, 34.0% and below 45.0%, 35.0% and below 45.0%, 36.0% and below 45.0%, 37.0% and below 45.0%, 38.0% and below 45.0%, 39.0% and below 45.0%, 40.0% and below 45.0%, 30.0% and below 44.0%, 31.0% or more and below 44.0%, 32.0% or more and below 44.0%, 33.0% or more and below 44.0%, 34.0% or more and below 44.0%, 35.0% or more and below 44.0%, 36.0% or more and below 44.0%, 37.0% or more and below 44.0%, 38.0% or more and below 44.0%, 30.0% or more and below 43.5%, 31.0% or more and below 43.5%, 32.0% or more and below 43.5%, 33.0% or more and below 43.5% Below, 34.0% and below 43.5%, 35.0% and below 43.5%, 36.0% and below 43.5%, 37.0% and below 43.5%, 38.0% and below 43.5%, 30.0% and below 43.0%, 31.0% and below 43.0%, 32.0% and below 43.0%, 33.0% and below 43.0%, 34.0% and below 43.0%, 35.0% and below 43.0%, 36.0% and below 4 Below 3.0%, 37.0% and below 43.0%, 38.0% and below 43.0%, 30.0% and below 42.5%, 31.0% and below 42.5%, 32.0% and below 42.5%, 33.0% and below 42.5%, 34.0% and below 42.5%, 35.0% and below 42.5%, 36.0% and below 42.5%, 37.0% and below 42.5%, 38.0% and below 42.5%, 30.0% % or higher but below 42.0%, 31.0% or higher but below 42.0%, 32.0% or higher but below 42.0%, 33.0% or higher but below 42.0%, 34.0% or higher but below 42.0%, 35.0% or higher but below 42.0%, 36.0% or higher but below 42.0%, 37.0% or higher but below 42.0%, 38.0% or higher but below 42.0%, 39.0% or higher but below 42.0%, 40.0% or higher but below 42.0%, or 41.0% or higher but below 42.0%.

[0033] Furthermore, for the beer-flavored non-alcoholic beverage of the present invention, the range of the aforementioned peptide ratio in the beverage can also be set as, for example, 25.0% or more and 42.0% or less, 26.0% or more and 42.0% or less, 27.0% or more and 42.0% or less, 28.0% or more and 42.0% or less, 29.0% or more and 42.0% or less, 25.0% or more and 40.0% or less, 26.0% or more and 40.0% or less, 27.0% or more and 40.0% or less, 28.0% or more and 40.0% or less, 29.0% or more and 40.0% or less, 30.0% or more and 40.0% or less. Below, 31.0% and below 40.0%, 32.0% and below 40.0%, 33.0% and below 40.0%, 34.0% and below 40.0%, 35.0% and below 40.0%, 36.0% and below 40.0%, 37.0% and below 40.0%, 38.0% and below 40.0%, 25.0% and below 38.0%, 26.0% and below 38.0%, 27.0% and below 38.0%, 28.0% and below 38.0%, 29.0% and below 38.0%, 30.0% % and above but below 38.0%, 31.0% and above but below 38.0%, 32.0% and above but below 38.0%, 33.0% and above but below 38.0%, 34.0% and above but below 38.0%, 35.0% and above but below 38.0%, 25.0% and above but below 36.0%, 26.0% and above but below 36.0%, 27.0% and above but below 36.0%, 28.0% and above but below 36.0%, 29.0% and above but below 36.0%, 30.0% and above but below 36.0%, 31.0% and above but below 36.0%, 32.0% and above but below 36.0%. Below 0.0%, above 33.0% and below 36.0%, above 34.0% and below 36.0%, above 35.0% and below 36.0%, above 43.0% and below 50.0%, above 44.0% and below 50.0%, above 45.0% and below 50.0%, above 42.0% and below 48.0%, above 43.0% and below 48.0%, above 44.0% and below 48.0%, above 45.0% and below 48.0%, above 42.0% and below 45.0%, above 43.0% and below 45.0%, or above 44.0% and below 45.0%.

[0034] The molecular weight of peptides in beverages can be determined by gel filtration using high-performance liquid chromatography (sometimes referred to in this specification as "gel filtration for HPLC analysis"). Specifically, a standard curve for gel filtration for HPLC analysis can be used (e.g., referring to Example 1(1)A(vi) of the examples described below) and Figure 1The molecular weight is calculated from the retention time, and samples with different molecular weights are separated according to the retention time. Specific examples of determining the molecular weight by gel filtration analysis using HPLC are given in Examples 1(1)A(iii) to (vi) described later. Alternatively, peptide quantification can be performed using the Lowry method.

[0035] The beer-flavored non-alcoholic beverage of the present invention is characterized by suppressing cloying sweetness and aroma, and achieving the balance characteristic of beer, despite being a non-alcoholic beverage. Traditional beer-flavored non-alcoholic beverages suffer from a problem where, due to their non-alcoholic nature or the specific methods used to make them non-alcoholic, a strong cloying sweetness and aroma are perceived, and the balance characteristic of beer is compromised. The beer-flavored non-alcoholic beverage of the present invention suppresses cloying sweetness and aroma and achieves the balance characteristic of beer, thus solving the aforementioned problems. Here, "cloying sweetness and aroma" refers to a flavor and aroma with a strong degree of sweetness, leaving a lingering sweetness and an unpleasant aftertaste. Furthermore, "the balance characteristic of beer" refers to the harmonious overall flavor characteristic of beer, where none of the various taste elements (sweetness, bitterness, sourness, umami, etc.) that constitute the natural flavor of beer are prominent.

[0036] The beer-flavored non-alcoholic beverage of the present invention can be manufactured according to the usual steps for manufacturing beer-flavored non-alcoholic beverages, as long as the peptide concentration of 800-4600 Da in the beverage is within a specified range. For example, the beer-flavored non-alcoholic beverage of the present invention can be manufactured as follows: a feed liquid is prepared from malt, hops, water, and other raw materials; solid components are removed from the feed liquid by standing; and then the feed liquid is filtered. Other raw materials can be used as ingredients in the feed liquid or added to the prepared feed liquid. In this method, the peptide content of 800-4600 Da can be adjusted at any stage.

[0037] The preparation of the above-mentioned feed liquid can be carried out in accordance with conventional methods, for example, by sequentially performing the following steps: (a) saccharifying and filtering a mixture of raw materials containing malt and water to obtain wort, (b) adding hops to the obtained wort and then boiling it, and (c) cooling the boiled wort.

[0038] In this invention, commercially available enzyme preparations can also be added during the saccharification process to produce wort. For example, protease preparations can be used for protein breakdown, α-amylase preparations, glucosylamylase preparations, pullulanase preparations, etc. can be used for sugar breakdown, β-glucanase preparations, cellulase preparations, etc., or mixtures thereof can also be used.

[0039] In this invention, during the saccharification process, malt with high endoprotease activity and / or enzyme preparations with endoprotease activity can be used to promote protein breakdown, while malt with low endoprotease activity can be used to inhibit protein breakdown. By implementing such a process, the concentration of peptides with a molecular weight of 800–4600 Da (gel filtration method for HPLC analysis) in beer-flavored non-alcoholic beverages can be adjusted to a specified range, thereby enabling the production of beer-flavored non-alcoholic beverages that, while non-alcoholic, suppress sweetness and aroma and achieve the characteristic balance of beer.

[0040] In this invention, the saccharification temperature can be set to, for example, 35°C to 100°C. From the viewpoint of adjusting the content of peptides with a content of 800 to 4600 Da to a specified range, it is preferably set to 35°C to 100°C, more preferably to 40°C to 100°C, and even more preferably to 45°C to 100°C. The saccharification time can be appropriately set considering the saccharification temperature. For example, it can be set to 5 minutes to 120 minutes. When the saccharification temperature is 45°C to 100°C, it is preferably set to 10 minutes to 120 minutes (more preferably 30 minutes to 120 minutes). It should be noted that in this invention, the boiling conditions can be set according to conventional methods.

[0041] Furthermore, the beer-flavored non-alcoholic beverage of the present invention can be manufactured, for example, by removing alcohol from the obtained fermented malt beverage after manufacturing a fermented malt beverage such as beer, or by stopping fermentation at a stage where the ethanol concentration is less than 1 v / v% in the fermentation process (corresponding to step (III) described later) during the manufacture of the fermented malt beverage. In this method, the peptide content of 800 to 4600 Da can be adjusted at any stage of the manufacturing process.

[0042] The fermented malt beverage, which serves as the raw material for the beer-flavored non-alcoholic beverage of the present invention, can be manufactured according to conventional manufacturing steps. For example, the fermented malt beverage can be manufactured by sequentially performing the following steps: (I) saccharifying and filtering a mixture of raw materials containing malt and warm water to obtain wort; (II) adding hops to the obtained wort and then boiling it; (III) cooling the boiled wort; (IV) adding yeast to the cooled wort for fermentation; and (V) storing the obtained fermented wort at low temperature and then filtering to remove the yeast. It should be noted that, similarly to the above, commercially available enzyme preparations can also be added during the saccharification process to produce wort. In addition, the saccharification conditions can be set in the same manner as described above, and the boiling conditions, fermentation conditions, and storage conditions can be set according to conventional methods.

[0043] As examples of the methods for removing alcohol from fermented malt beverages, there are: (i) methods for removing alcohol and low-boiling-point components by distillation under reduced pressure or normal pressure; (ii) methods for removing alcohol and low-molecular-weight components by using a reverse osmosis (RO) membrane; and (iii) methods for removing volatile components by adsorbing them onto vapor while using centrifugal force.

[0044] Additionally, as shown in the embodiments described later, the beer-flavored non-alcoholic beverage of the present invention can also be manufactured by mixing wort fermentation liquid (de-alcoholized wort fermentation liquid) and wort after obtaining them separately.

[0045] In the beer-flavored non-alcoholic beverage of the present invention, as long as the peptide is present in such a manner that the ratio (percentage) of the peptide with a molecular weight of 800 to 4600 Da (gel filtration for HPLC analysis) in the beverage to the total peptide mass of the beverage source after fractionation by gel filtration for HPLC analysis is within a specified range, it can be manufactured according to the usual steps for manufacturing a beer-flavored non-alcoholic beverage. For example, as shown in the following examples (Examples 1 and 2), this ratio can be adjusted by mixing the dealcoholized wort fermentation broth and wort after obtaining them separately. Alternatively, as shown in the following example (Example 3), this ratio can be appropriately adjusted by adding peptides other than the aforementioned peptide.

[0046] In the manufacture of the beer-flavored non-alcoholic beverage of the present invention, in addition to malt and unsprouted wheat, rice, corn, soybeans, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, cloves, Sichuan pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, sugary substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee and cocoa may include their preparations), and seafood (e.g., oysters) may also be used. The ingredients include nitrogen sources such as oysters, kelp, wakame seaweed, dried bonito flakes, protein breakdown products, or yeast extracts; hops or processed hops products (e.g., hop extracts); flavorings (e.g., commercially available beer flavorings containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are representative aroma components of beer); coloring agents (e.g., caramel colorings); foaming / foam persistence improvers; sweeteners (e.g., high-intensity sweeteners); flavoring agents (e.g., amino acids); acidulants (e.g., gluconic acid); bittering agents (e.g., naringin); dietary fiber; vanilla; antioxidants; water conditioners; and other additives. It should be noted that the dietary fiber (e.g., indigestible dextrin) content in the beer-flavored non-alcoholic beverage of the present invention can be set to less than 1% (preferably less than 0.9%).

[0047] In manufacturing the fermented beer-flavored non-alcoholic beverage of the present invention, for example, as raw materials for manufacturing fermented malt beverages, any one or more of the above-mentioned raw materials, in addition to malt and hops, may be used. Furthermore, in manufacturing the fermented beer-flavored non-alcoholic beverage of the present invention, any one or more of the above-mentioned raw materials may be added during the manufacturing process of fermented malt beverages, and any one or more of the above-mentioned raw materials may be added before or after alcohol removal following the manufacturing of fermented malt beverages.

[0048] In manufacturing the non-fermented beer-flavored non-alcoholic beverage of the present invention, for example, as a raw material for wort production, in addition to malt and hops, any one or more of the above-mentioned raw materials may be used. Furthermore, in manufacturing the non-fermented beer-flavored non-alcoholic beverage of the present invention, any one or more of the above-mentioned raw materials may be added during the wort production process, or any one or more of the above-mentioned raw materials may be added after the wort production process.

[0049] In this invention, a fraction containing peptides with a molecular weight of 800-4600 Da is prepared from malt, and this fraction is added to a beer-flavored non-alcoholic beverage. This allows the concentration of peptides with a molecular weight of 800-4600 Da in the beverage to be adjusted to a predetermined range, resulting in a beer-flavored non-alcoholic beverage that suppresses cloying sweetness and aroma and achieves the characteristic balance of beer. Specifically, according to this invention, a method for manufacturing a beer-flavored non-alcoholic beverage can be provided, comprising: preparing a fraction containing peptides with a molecular weight of 800-4600 Da (gel filtration method for HPLC analysis) from malt and adding this fraction to a beer-flavored non-alcoholic beverage. The addition of the aforementioned peptide fraction to the beer-flavored non-alcoholic beverage can be performed during the beverage manufacturing process (e.g., the blending process).

[0050] Furthermore, in this invention, a fermented malt beverage using at least a portion of malt as a raw material is manufactured, and a fraction containing peptides with a molecular weight of 800 to 4600 Da is prepared from this beverage. This fraction is then added to a beer-flavored non-alcoholic beverage. This allows the concentration of peptides with a molecular weight of 800 to 4600 Da in the beverage to be adjusted to a predetermined range, resulting in a beer-flavored non-alcoholic beverage that suppresses cloying sweetness and aroma and achieves the characteristic balance of beer. Specifically, according to this invention, a method for manufacturing a beer-flavored non-alcoholic beverage can be provided, comprising: manufacturing a fermented malt beverage using at least a portion of malt as a raw material; then, preparing a fraction containing peptides with a molecular weight of 800 to 4600 Da (gel filtration method for HPLC analysis) from the beverage; and adding this fraction to the beer-flavored non-alcoholic beverage. Furthermore, according to the present invention, a method for manufacturing a beer-flavored non-alcoholic beverage is provided, comprising: preparing a fraction containing peptides with a molecular weight of 800 to 4600 Da (gel filtration method for HPLC analysis) from a fermented malt beverage using malt as a raw material in at least a portion thereof, and adding the fraction to the beer-flavored non-alcoholic beverage. The addition of the aforementioned peptide fraction to the beer-flavored non-alcoholic beverage can be carried out during the beverage manufacturing process (e.g., a blending process).

[0051] Furthermore, according to the present invention, a beer-flavored non-alcoholic beverage is provided, which is composed of one or more peptides with a molecular weight of 800-4600 Da derived from at least a portion of a fermented malt beverage made from malt as a raw material. This beverage is part of the beer-flavored non-alcoholic beverage of the present invention. The beverage composed of this peptide is a beer-flavored non-alcoholic beverage whose flavor is improved or enhanced, specifically suppressing cloying sweetness and aroma and achieving the balance characteristic of beer.

[0052] The sugar concentration of the beer-flavored non-alcoholic beverage of this invention is not particularly limited. Its lower limit (above or exceeding) can be set to 0.5 g / 100 mL or 1.0 g / 100 mL, and its upper limit (below or less) can be set to 7.0 g / 100 mL, 6.95 g / 100 mL, 6.9 g / 100 mL, 6.85 g / 100 mL, 6.8 g / 100 mL, 6.75 g / 100 mL, 6.7 g / 100 mL, etc. The upper and lower limits can be any combination of g / 100mL, 6.65g / 100mL, 6.6g / 100mL, 6.55g / 100mL, 6.5g / 100mL, 6.4g / 100mL, 6.3g / 100mL, 6.2g / 100mL, 6.1g / 100mL, 6.0g / 100mL, 5.5g / 100mL, or less than 5.0g / 100mL.

[0053] Sugar concentration can be determined by known methods, and can be calculated by removing moisture, protein, lipids, ash and dietary fiber from the mass of the sample being tested (refer to the Nutrition Labelling Standards (Partial Revision of Consumer Affairs Notice No. 9, December 16, 2009)).

[0054] The concentration of the true (real) extract in the beer-flavored non-alcoholic beverage of this invention is not limited, but its lower limit (above or exceeding) can be set to 0.3w / w%, 0.4w / w%, 0.5w / w%, 0.6w / w%, 0.7w / w%, 0.8w / w%, 0.9w / w%, 1.0w / w%, 1.1w / w%, 1.2w / w%, 1.3w / w%, 1.4w / w%, 1.5w / w%, 1.6w / w%, 1.7w / w%, 1.8w / w%, 1.9w / w%, 2.0w / w%, 2.1w / w%. The concentrations are 2.2w / w%, 2.3w / w%, 2.4w / w%, 2.5w / w%, 2.6w / w%, 2.7w / w%, 2.8w / w%, 2.9w / w%, 3.0w / w%, 3.1w / w%, 3.2w / w%, 3.3w / w%, 3.4w / w%, 3.5w / w%, 3.6w / w%, 3.7w / w%, 3.8w / w%, 3.9w / w%, or 4.0w / w, with upper limits (below or less) that can be set to 10w / w%, 9.9w / w%, 9.8w / w%, or 9.7w / w%. , 9.6w / w%, 9.5w / w%, 9.4w / w%, 9.3w / w%, 9.2w / w%, 9.1w / w%, 9.0w / w%, 8.9w / w%, 8.8w / w%, 8.7w / w%, 8.6w / w%, 8.5w / w%, 8 .4w / w%, 8.3w / w%, 8.2w / w%, 8.1w / w%, 8.0w / w%, 7.9w / w%, 7.8w / w%, 7.7w / w%, 7.6w / w%, 7.5w / w%, 7.4w / w%, 7.3w / w%, 7.2 The upper and lower limits (w / w%) are 7.1w / w%, 7.0w / w%, 6.9w / w%, 6.8w / w%, 6.7w / w%, 6.6w / w%, 6.5w / w%, 6.4w / w%, 6.3w / w%, 6.2w / w%, 6.1w / w%, 6.0w / w%, 5.9w / w%, 5.8w / w%, 5.7w / w%, 5.6w / w%, 5.5w / w%, 5.4w / w%, 5.3w / w%, 5.2w / w%, 5.1w / w%, and 5.0w / w, and these upper and lower limits can be combined arbitrarily. The true extract concentration can be determined at 20°C using commercially available equipment (e.g., Alcolyzer).

[0055] The pH of the beer-flavored non-alcoholic beverage of the present invention (measured at 25°C) is not limited. Its lower limit (above or exceeding) can be set to 3.5, 3.6, 3.7, or 3.8, and its upper limit (below or less than) can be set to 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be arbitrarily combined; for example, they can be set to 3.5 or higher and 4.6 or lower, 3.5 or higher and 4.5 or lower, 3.5 or higher and 4.4 or lower, or 3.5 or higher and less than 4.4. The pH of the beer-flavored non-alcoholic beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-flavored non-alcoholic beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, Horiba Seisakusho).

[0056] The EBC color value of the beer-flavored non-alcoholic beverage of the present invention is not limited. Its lower limit (above or exceeding) can be set to 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and its upper limit (below or less) can be set to 10.0 EBC, 9.9 EBC, 9.8 EBC, 9.7 EBC, 9.6 EBC, 9.5 EBC, 9.4 EBC, 9.3 EBC, 9.2 EBC, 9... The EBC values ​​are 0.1 EBC, 9.0 EBC, 8.9 EBC, 8.8 EBC, 8.7 EBC, 8.6 EBC, 8.5 EBC, 8.4 EBC, 8.3 EBC, 8.2 EBC, 8.1 EBC, 8.0 EBC, 7.9 EBC, 7.8 EBC, 7.7 EBC, 7.6 EBC, 7.5 EBC, 7.4 EBC, 7.3 EBC, 7.2 EBC, 7.1 EBC, or 7.0 EBC. These lower and upper limits can be combined arbitrarily. The EBC color of the beer-flavored non-alcoholic beverage of the present invention can be measured according to the records of "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee on Beer Brewing (Analysis Committee) Foundation Japan Brewing Association".

[0057] The bitterness value (BU) of the beer-flavored non-alcoholic beverage of the present invention is not limited. Its lower limit (above or exceeding) can be set to 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and its upper limit (below or less) can be set to 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, 21.6, 21.5, or 21. 0.4, 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 combined arbitrarily, for example, set to 2.0 or higher and below 23.0, 3.0 or higher and below 23.0, 3.5 or higher and below 22.0, 4.0 or higher and below 22.0, or 5.0 or higher and below 21.0. In this invention, "bitterness value (BU)" refers to the value determined according to the method for bitterness value described in "8.15" of the BCOJ Beer Analysis Method (2013 Supplement and Revision). Specifically, it can be obtained by adding acid to the sample beverage, extracting with isooctane, measuring the absorbance of the isooctane layer (275 nm), and multiplying the measured value by 50.

[0058] The beverage provided by this invention can be prepared by adding carbon dioxide, followed by filling and sterilization processes to form a container for delivery. Sterilization can be performed before or after filling the container.

[0059] The beer-flavored 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-flavored non-alcoholic beverage of the present invention is not limited, but its lower limit (above or exceeding) can be set to 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and its upper limit (below or less than) can be set to 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 arbitrarily combined, for example, set to 0.05 MPa or higher and 0.4 MPa or lower, 0.07 MPa or higher and 0.38 MPa or lower, or 0.1 MPa or higher and 0.35 MPa or lower.

[0060] The containers used for the beverages of the present invention can be any containers commonly used in beverage filling, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., preferably metal cans, barrels, plastic bottles (e.g., PET bottles), or bottles.

[0061] According to another aspect of the present invention, a manufacturing method is provided for a beer-flavored non-alcoholic beverage made from at least a portion of malt with improved flavor, comprising: a step of containing peptides in the beverage with a molecular weight of 800-4600 Da (HPLC analysis by gel filtration) after fractionation by HPLC analysis at a concentration of 0.25 mg / mL or more and 3.00 mg / mL or less. In the present invention, "improved flavor" or "flavor enhancement" in the beer-flavored non-alcoholic beverage refers to the suppression of cloying sweetness and aroma, and the achievement of a beer-like balance. The manufacturing method of the present invention is preferably a method for manufacturing a beer-flavored non-alcoholic beverage that suppresses cloying sweetness and aroma and achieves a beer-like balance. The manufacturing method of the present invention can be implemented according to the description of the beer-flavored non-alcoholic beverage of the present invention.

[0062] According to another aspect of the present invention, a flavor enhancer for a beer-flavored non-alcoholic beverage is provided, comprising a peptide with a molecular weight of 800-4600 Da (gel filtration method for HPLC analysis) contained in at least a portion of a beer-flavored beverage (preferably a fermented malt beverage) made from malt as an active ingredient. The flavor enhancer of the present invention can be implemented according to the description of the beer-flavored non-alcoholic beverage and its manufacturing method of the present invention.

[0063] According to another aspect of the present invention, a method for improving the flavor of a beer-flavored non-alcoholic beverage is provided, which uses malt as a part of the raw material. The flavor improvement method of the present invention can be implemented by a step in a method for manufacturing a beer-flavored non-alcoholic beverage using malt as a raw material, such that the concentration of peptides with a molecular weight of 800-4600 Da (gel filtration for HPLC analysis) in the beverage, after being classified by gel filtration according to HPLC analysis, reaches 0.25 mg / mL or more and 3.00 mg / mL or less. The flavor improvement method of the present invention can be implemented according to the description of the beer-flavored non-alcoholic beverage and its manufacturing method of the present invention.

[0064] Example

[0065] The invention will be described in more detail based on the following examples, but the invention is not limited to these examples.

[0066] Determination of alcohol concentration

[0067] The alcohol concentration (ethanol concentration) in the beverage was determined using a gas chromatograph (GC) equipped with an FID detector (Agient). A standard curve was constructed based on the concentrations of the target samples in the range of 0.000–0.05 v / v%.

[0068] Determination of true extract concentration

[0069] The true extract concentration was determined using Alcolyzer (Anton Paar) at 20°C.

[0070] Example 1: Preparation and evaluation of beer-flavored non-alcoholic beverages

[0071] In Example 1, test samples of beer-flavored non-alcoholic beverages were prepared, and evaluation tests were conducted on each sample.

[0072] (1) Method

[0073] Preparation of test samples A

[0074] (i) Preparation of de-alcoholized wort fermentation liquid

[0075] Barley malt, enzymes, and warm water are added to a feeding tank and saccharified at 60°C–78°C. The saccharified liquid is filtered, transferred to a boiling kettle, and hops are added. It is then boiled for 70 minutes. After boiling, the evaporated amount of warm water is added to the resulting mixture. After removing hot coagulated material in a vortex tank, the mixture is cooled to 10°C to obtain cold wort. Beer yeast is added to this wort, and fermentation is carried out at approximately 10°C for 7 days. The beer yeast is then removed. The resulting mixture is transferred to another tank and matured for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The mixture is then diluted with deaerated water and filtered to obtain the fermented wort liquid. This liquid is then sprayed into a deaeration tank to remove carbon dioxide and heated to approximately 50°C. Then, it is brought into contact with water vapor heated to about 50°C in a reduced pressure column of about 60 mbar, so that the volatile components are adsorbed into the water vapor, thereby removing alcohol and volatile components, and introducing carbon dioxide to obtain de-alcoholized wort fermentation broth with an alcohol concentration of 0.001 v / v% (de-alcoholized wort fermentation broth) (malt usage ratio 100%).

[0076] (ii) Preparation of wort

[0077] Barley malt, enzymes, and warm water are added to the feeding tank for saccharification. The saccharified liquid is filtered, transferred to a boiling kettle, and hops are added. The mixture is boiled for 90 minutes. After boiling, the evaporated amount of warm water is added to the resulting mixture. After removing the hot coagulated material in a vortex tank, the mixture is cooled to obtain wort (100% malt content).

[0078] (iii) HPLC analysis of gel filtration fractionation

[0079] The de-alcoholized wort fermentation broth obtained in (i) above was filtered through a 0.45 μm filter. The filtered fermentation broth was measured and then freeze-dried. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrate, which was used as a sample for fractionation. The sample was fractionated by gel filtration under the following conditions.

[0080] <Conditions for Gel Filtration in HPLC Analysis>

[0081] Column: Hiload Superdex 30pg26 / 600 (Cytiva)

[0082] Sample injection volume: 5 mL

[0083] Eluent composition: 100mM NaCl

[0084] Flow rate: 2.5 mL / min (constant flow rate)

[0085] Detection wavelength: 215nm

[0086] Fractionation: Starting with 0.29 cv (column volume), dispense 19.1 mL (fraction 0), then fractionate in 5 mL increments starting at 0.35 cv (fractions 1–51).

[0087] (iv) Purification of peptide fractions

[0088] The components 8 to 28 obtained in (iii) above were adsorbed using a solid phase extraction column (Bond Elute C18, Agilent Technologies), washed with desalinated water, eluted with 50% ethanol aqueous solution, concentrated and dried, and rehydrated with desalinated water to obtain peptide fractions in the form of concentrated solution.

[0089] (v) Protein quantification based on the Laurie method

[0090] The peptide concentration of the peptide fraction obtained in (iii) above was quantified using the Laurie method of a commercially available kit (DC Protein Detection, Bio-Rad). First, the fractionation solution was adjusted to the appropriate concentration range. For 5 μL of the adjusted sample, 50 μL of solution A was added and stirred, followed by 400 μL of solution B and stirring. After a 15-minute colorimetric reaction at room temperature, 350 μL was transferred to a 96-well plate, and the absorbance was measured at 750 nm. Based on the obtained absorbance and a pre-prepared standard curve, the peptide concentration (mg / mL) was calculated. It should be noted that the standard curve was prepared using BSA (bovine serum albumin).

[0091] (vi) Calculation of molecular weight range using gel filtration method for HPLC analysis

[0092] The molecular weight ranges corresponding to the peptide fractions (fractions 8–28) obtained in (iv) above were calculated by gel filtration analysis using HPLC. The specific steps are as follows.

[0093] After measuring the peptide fractions (fractions 8–28), the peptides were lyophilized. The dried product was dissolved in 50 mM sodium phosphate buffer (pH 7.0, containing 150 mM NaCl) to prepare a 2.5-fold concentrate, which was used as the fractionation sample. The sample was then fractionated by gel filtration under the following conditions.

[0094] <Conditions for Gel Filtration in HPLC Analysis>

[0095] Column: Superdex75 increase (Cytiva)

[0096] Sample injection volume: 100 μL

[0097] Eluent composition: 50 mM sodium phosphate (pH 7.0), 20 v / v% acetonitrile, 150 mM NaCl

[0098] Flow rate: 0.5 mL / min (constant flow rate)

[0099] Detection wavelength: 215nm

[0100] Grading procedures: shown in Table 1

[0101] Under the column, eluent, flow rate, and detection wavelength conditions specified in the HPLC gel filtration method described above, peptides with known molecular weights were appropriately dissolved in ultrapure water at a concentration of 0.1–5 mg / mL. 50 μL of the resulting solution was injected, and HPLC gel filtration was performed to confirm the retention time (Table 2). Then, a standard curve was constructed based on the retention time and molecular weight to determine the molecular weight range and fractionation range. Figure 1 ).

[0102]

[0103] Each peptide fraction was analyzed using a Superdex 75 Increase (Cytiva) column, and the molecular weight was calculated. The results confirmed that the peptides in fractions 8–28 were distributed within the molecular weight range of 800–4600 Da, which corresponds to fractions #5–7.

[0104] (vii) Calculation of peptide ratios with molecular weights of 800–4600 Da

[0105] The peptide ratio with a molecular weight of 800–4600 Da is calculated using the peptide concentration of the product in each fraction using the following formula.

[0106]

[0107] (viii) Preparation of test samples

[0108] The test samples for test area 1 were prepared as follows: the deethanolated wort fermentation broth obtained in (i) above was mixed with the wort obtained in (ii) above, diluted with water, and liquid sugar, mainly composed of non-assimilated sugars, was added to achieve the peptide concentrations shown in Table 3. On the other hand, the test samples for test areas 2 to 9 were prepared by adding the peptide fractions (800-4600 Da peptides) obtained in (iv) above to the test samples for test area 1 to achieve the peptide concentrations shown in Table 3.

[0109] B Evaluation Test

[0110] The experiment was conducted by five trained judges. Specifically, for the evaluation items "sweetness and aroma" and "beer-specific balance," evaluations were given in increments of 0.5 within a range of 1 to 9, and the average score from the five judges was calculated. Here, "sweetness and aroma" refers to a flavor and aroma that is intensely sweet, leaving a lingering sweetness and an unpleasant aftertaste; the higher the score, the more the sweetness and aroma are suppressed. "Beer-specific balance" refers to the harmonious overall flavor of beer, where none of the natural flavor elements (sweetness, bitterness, sourness, umami, etc.) are prominent; the higher the score, the more the beer's specific balance is achieved. Furthermore, the score for each evaluation item in test area 1 was set to 3.0, and the sensory evaluation of test area 1 was used as a benchmark to evaluate test areas 2 to 9. In Table 3, ◎ represents a score of 5.5 or higher but below 9, 〇 represents a score of 3.5 or higher but below 5.5, and × represents a score of 1 or higher but below 3.5. In the comprehensive evaluation in Table 3, ◎ indicates that both evaluation items are ◎, 〇 indicates that the evaluation item is ◎ or 〇, and × indicates that any one of the evaluation items is ×.

[0111] (2) Results

[0112] The results are shown in Table 3. This indicates that when the peptide concentration is within the specified range of 800–4600 Da, the sweetness and aroma are suppressed, and the characteristic balance of beer is achieved.

[0113]

[0114] Example 2: Manufacturing and evaluation of beer-flavored non-alcoholic beverages

[0115] In Example 2, test samples of beer-flavored non-alcoholic beverages with different malt usage ratios were manufactured, and evaluation tests were conducted on each sample.

[0116] (1) Method

[0117] Preparation of Test Sample A

[0118] (i) Experimental Zone 1

[0119] The test samples in test area 1 were prepared in the same manner as in Example 1(1)A.

[0120] (ii) Experimental Zone 10

[0121] The test sample in test area 10 was manufactured as a non-alcoholic beverage with a 100% malt usage ratio. Specifically, barley malt, enzymes, and warm water were added to a feeding tank and saccharified at a temperature of 60°C–78°C. The saccharified liquid was filtered, transferred to a boiling kettle, and hops were added and boiled for 70 minutes. After boiling, the evaporated amount of warm water was added to the resulting mixture, and after removing the condensate in a vortex tank, it was cooled to 10°C to obtain cold wort. Brewer's yeast was added to this wort, and after fermentation at approximately 10°C for 7 days, the brewer's yeast was removed. The resulting mixture was transferred to another tank and matured for 7 days, then cooled to approximately -1°C and stabilized for 14 days. Then, deaerated water was added to the resulting mixture for dilution, and the mixture was filtered to obtain the fermented wort liquid. Next, it was sprayed into a deaeration tank to remove carbon dioxide and then heated to approximately 50°C. Then, the sample was brought into contact with water vapor heated to about 50°C in a reduced pressure column of about 60 mbar, so that the volatile components were adsorbed into the water vapor, thereby removing the alcohol and volatile components, and giving carbon dioxide to obtain the test sample of test area 10 with an alcohol concentration of 0.001 v / v%.

[0122] (ii) Experimental Zone 11

[0123] The test sample in test area 11 was manufactured as a non-alcoholic beverage with a malt usage ratio of 75%. Specifically, barley malt, rice, corn starch, and corn grits were saccharified in a feeding tank. The saccharified liquid was filtered, transferred to a boiling kettle, and hops were added and boiled for 90 minutes. After boiling, the resulting mixture was supplemented with the evaporated amount of warm water, and after removing the hot coagulated material in a vortex tank, it was cooled to 9°C to obtain cold wort. Brewer's yeast was added to this wort, and after fermentation at around 10°C for 7 days, the brewer's yeast was removed. The resulting mixture was transferred to another tank and matured for 7 days, then cooled to around -1°C and stabilized for 14 days. Then, deaerated water was added to the resulting mixture for dilution, and it was filtered to obtain the fermented wort liquid. Next, it was sprayed into a deaeration tank to remove carbon dioxide and then heated to around 50°C. Then, the sample was brought into contact with water vapor heated to about 50°C in a reduced pressure column of about 60 mbar, so that the volatile components were adsorbed into the water vapor, thereby removing the alcohol and volatile components, and giving carbon dioxide to obtain the test sample of test area 11 with an alcohol concentration of 0.001 v / v%.

[0124] B Evaluation Test

[0125] The evaluation test was conducted in the same manner as described in Example 1(1)B, and compared with test area 1 of Example 1. Furthermore, in each evaluation item in Table 4, ◎ indicates a score of 5.5 or higher and 9 or lower, 〇 indicates a score of 3.5 or higher and less than 5.5, and × indicates a score of 1 or higher and less than 3.5. In the comprehensive evaluation in Table 4, ◎ indicates that both evaluation items are ◎, 〇 indicates that an evaluation item is ◎ or 〇, and × indicates that any one of the evaluation items is ×.

[0126] (2) Results

[0127] The results are shown in Table 4. This indicates that even beer-flavored non-alcoholic beverages with 100% and 75% malt usage rates, when peptide concentrations were within the specified range of 800–4600 Da, suppressed cloying sweetness and aroma, achieving the characteristic balance of beer.

[0128]

[0129] Example 3: Manufacturing and evaluation of beer-flavored non-alcoholic beverages

[0130] In Example 3, test samples of beer-flavored non-alcoholic beverages were prepared, and evaluation tests were conducted on each sample.

[0131] (1) Method

[0132] Preparation of test samples A

[0133] The test samples for test area 1' were prepared as follows: the deethanolated wort fermentation broth obtained in the same manner as in Examples 1(1)A(i) and (ii) was mixed with wort, diluted with water, and liquid sugar, mainly composed of non-assimilated sugars, was added to achieve the peptide concentrations shown in Table 5. On the other hand, the test samples for test areas 12-15 were prepared by adding peptide fractions (800-4600 Da peptides) obtained in the same manner as in Example 1(1)A(iv) to the test samples for test area 1' to achieve the peptide concentrations shown in Table 5.

[0134] It should be noted that the peptide ratios in Table 5 for each test sample were adjusted by adding peptide fraction A (a fraction with peptides other than 800-4600 Da as the main components). Here, peptide fraction A was obtained by purifying fractions 0, 1-6, and 30-40 in the same manner as in Example 1(1)A(iii). Specifically, fraction 0 was freeze-dried and concentrated, and the high molecular weight peptide was precipitated and recovered by precipitation with 75% saturated ammonium sulfate. It was dialyzed for 32 hours using a 14 kDa dialysis membrane, then freeze-dried and concentrated, and rehydrated with demineralized water to obtain fraction a in the form of a concentrate. In addition, fractions 1-6 and 30-40 were adsorbed using a solid-phase extraction column (Bond Elut C18, Agilent Technologies), washed with demineralized water, eluted with 50% ethanol aqueous solution, concentrated and dried, and rehydrated with demineralized water to obtain peptide fraction b in the form of a concentrate. Then, peptide fraction a and peptide fraction b are mixed in equal amounts according to the product quantity conversion to obtain peptide fraction A.

[0135] B Evaluation Test

[0136] The evaluation test was conducted in the same manner as described in Example 1(1)B. The scores for each evaluation item in test area 1' were set to 3.0. Based on the sensory evaluation of test area 1', test areas 12–15 were evaluated. Furthermore, in each evaluation item in Table 5, ◎ indicates a score of 5.5 or higher and 9 or lower, 〇 indicates a score of 3.5 or higher and less than 5.5, and × indicates a score of 1 or higher and less than 3.5. In the comprehensive evaluation in Table 5, ◎ indicates that both evaluation items are ◎, 〇 indicates that an evaluation item is ◎ or 〇, and × indicates that any one of the evaluation items is ×.

[0137] (2) Results

[0138] The results are shown in Table 5. This indicates that when the peptide concentration is within the specified range of 800–4600 Da, as the peptide ratio within this range increases, the suppression of sweetness and aroma, as well as the beer's characteristic balance score, improves.

[0139]

Claims

1. A beer-flavored non-alcoholic beverage, comprising at least a portion of a beer-flavored non-alcoholic beverage made from malt, wherein, The concentration of peptides with a molecular weight of 800–4600 Da (HPLC analysis by gel filtration) in the beverage after fractionation by gel filtration was greater than 0.25 mg / mL and less than 3.00 mg / mL.

2. The beer-flavored non-alcoholic beverage according to claim 1, wherein, The concentration of the actual extract in the beverage is above 0.3 w / w% and below 10 w / w%.

3. The beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein, The peptide concentration is above 1.00 mg / mL and below 3.00 mg / mL.

4. The beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein, The malt usage rate is 25% or more by mass.

5. The beer-flavored non-alcoholic beverage according to claim 1 or 2 is a de-alcoholized beverage.

6. A method for manufacturing a beer-flavored non-alcoholic beverage using malt as a raw material in at least a portion thereof, comprising: The process involves ensuring that the beverage, after being classified by gel filtration according to HPLC analysis, contains peptides with a molecular weight of 800-4600 Da (gel filtration for HPLC analysis) at a concentration of 0.25 mg / mL or more and 3.00 mg / mL or less.

7. The manufacturing method according to claim 6, comprising: The process of removing alcohol from the wort fermentation liquid.

8. A method for improving the flavor of a beer-flavored non-alcoholic beverage made from at least a portion of malt, wherein, The method for manufacturing the beverage includes a step of containing the peptide in such a way that the concentration of peptides with a molecular weight of 800 to 4600 Da (gel filtration method for HPLC analysis) in the beverage after classification by gel filtration analysis by HPLC is 0.25 mg / mL or more and 3.00 mg / mL or less.

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