Non-alcoholic beer taste beverage in which soy sauce-like flavor is suppressed

Abstract

To provide a non-alcoholic beer taste beverage in which soy sauce-like flavor is suppressed and a method for producing the same.SOLUTION: There is provided a non-alcoholic beer taste beverage in which a content of 5-methyl-2-furfural is 10 ppb or more satisfies any one of the following conditions: (a) a content of β-Eudesmol of 0.1 ppb or more; and (b) a content of a caprylic acid of 0.3 ppm or more. A method for reducing soy sauce-like flavor in a non-alcohol beer taste beverage in which a content of 5-methyl-2-furfural is 10 ppb or more includes a step of adjusting a content of β-Eudesmol and / or a caprylic acid so that the non-alcoholic beer taste beverage satisfies any one of the following conditions: (a) a content of β-Eudesmol of 0.1 ppb or more; and (b) a content of a caprylic acid of 0.3 ppm or more.SELECTED DRAWING: None

Description

[Technical field]

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

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

[0003] The present inventors have discovered that increasing the concentration of 5-methyl-2-furfural in a non-alcoholic beer-taste beverage causes the beverage to develop a soy sauce-like aroma, reducing the beverage's preference among drinkers.

[0004] The inventors have investigated the above problems and found that the soy sauce-like aroma caused by 5-methyl-2-furfural (CAS: 67-47-0) can be reduced in non-alcoholic beer-taste beverages by adjusting the concentration of β-eudesmol (CAS: 473-15-4) or caprylic acid (CAS: 124-07-2). The present invention is based on this finding.

[0005] Thus, the present invention provides a non-alcoholic beer-taste beverage with reduced soy sauce-like aroma and a method for producing the same.

[0006] According to the present invention, the following inventions are provided. (1) A non-alcoholic beer-taste beverage containing 10 ppb or more of 5-methyl-2-furfural, which meets the following conditions: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; A non-alcoholic beer-flavored beverage that meets any of the above criteria. (2) A non-alcoholic beer-taste beverage as described in (1) above, which satisfies both conditions (a) and (b). (3) A non-alcoholic beer-flavored beverage according to (1) or (2) above, having an alcohol (ethanol) concentration of less than 0.005 v / v%. (4) The non-alcoholic beer-flavored beverage according to (1) or (2) above, having a β-eudesmol content of 0.1 to 400 ppb. (5) The non-alcoholic beer-flavored beverage according to (1) or (2) above, wherein the caprylic acid content is 0.3 to 5.0 ppm. (6) A method for producing a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more, comprising the steps of: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of β-eudesmol and / or caprylic acid so as to satisfy any one of the above. (7) The alcohol (ethanol) concentration of the non-alcoholic beer-flavored beverage is 0.00 The method according to (6) above, wherein the concentration is less than 5 v / v%. (8) A method for reducing a soy sauce-like aroma in a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more, the method comprising the steps of: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of β-eudesmol and / or caprylic acid so as to satisfy any one of the above. (9) The method described in (8) above, wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.005 v / v%.

[0007] According to the present invention, it is possible to reduce the soy sauce-like aroma caused by 5-methyl-2-furfural in a non-alcoholic beer-taste beverage.

[0008] In the present invention, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. "Beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer that can be obtained when beer is produced in the usual manner, i.e., when beer is produced based on fermentation by yeast or the like.

[0009] In the present invention, a "non-alcoholic beer-taste beverage" refers to a beer-taste 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-taste beverage of the present invention is less than 0.75% (v / v), more preferably less than 0.5% (v / v), even more preferably less than 0.05% (v / v), even more preferably less than 0.01% (v / v), even more preferably less than 0.009% (v / v), even more preferably less than 0.008% (v / v), even more preferably less than 0.007% (v / v), even more preferably less than 0.006% (v / v), and even more preferably less than 0.005% (v / v).

[0010] In this specification, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0011] The non-alcoholic beer-flavored beverage of the present invention contains 5-methyl-2-furfural in a predetermined concentration range. In the present specification, it has been confirmed that when the content of 5-methyl-2-furfural in a non-alcoholic beer-flavored beverage is 10 ppb or more, the soy sauce-like aroma becomes stronger, and when it is 100 ppb or more, the soy sauce-like aroma becomes extremely stronger. Therefore, the content of 5-methyl-2-furfural in the non-alcoholic beer-flavored beverage of the present invention is 10 ppb or more, preferably 25 ppb or more, more preferably 50 ppb or more, even more preferably 75 ppb or more, even more preferably 100 ppb or more, even more preferably 250 ppb or more, and even more preferably 500 ppb or more. The upper limit of the 5-methyl-2-furfural content is not particularly limited, but is, for example, 100,000 ppb, 10,000 ppb, or 1,000 ppb, and is preferably 500 ppb.

[0012] The non-alcoholic beer-taste beverage of the present invention satisfies any of the following conditions: (a) a β-eudesmol content of 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.3 ppb or more, even more preferably 0.5 ppb or more, and preferably 400 ppb or less, more preferably 200 ppb or less, and even more preferably 100 ppb or less; and (b) a caprylic acid content of 0.3 ppm or more, preferably 0.5 ppm or more, more preferably 0.7 ppm or more, even more preferably 1.0 ppm or more, and preferably 100 ppm or less, more preferably 50 ppm or less, even more preferably 10 ppm or less, and even more preferably 5.0 ppm or less. Furthermore, according to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention satisfies both of the above conditions (a) and (b).

[0013] The non-alcoholic beer-flavored beverage of the present invention can be produced by adjusting the content of 5-methyl-2-furfural and adjusting the content of β-eudesmol and / or caprylic acid during the production process of the non-alcoholic beer-flavored beverage.

[0014] The contents of 5-methyl-2-furfural, β-eudesmol and caprylic acid may be adjusted, for example, by adding these substances during the production process of the non-alcoholic beer-flavored beverage, or by increasing or decreasing the raw materials that provide these substances to the non-alcoholic beer-flavored beverage, or by adjusting various conditions during production (e.g., conditions in the brewing process, saccharification process, fermentation process, etc.).

[0015] The amount of 5-methyl-2-furfural in a beverage can be determined by GC / MS analysis. Specifically, first, the aroma components in the beverage are separated using a C18 solid-phase extraction column, and the resulting analytical sample is subjected to GC / MS. In addition, borneol can be used as an internal standard. Conditions for GC / MS analysis can be, for example, those shown in the Examples. For more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations.

[0016] β-Eudesmol in beverages can be quantified by GC / MS analysis. This GC / MS analysis can be carried out, for example, as follows. First, the components in the beverage are extracted using a C18 solid-phase column, and the dichloromethane eluted fraction is used as the analytical sample. Quantification is performed by the internal standard method, and borneol is used as the internal standard substance, which is added to the analytical sample to achieve a concentration of 25 ppb. The conditions for GC / MS analysis can be, for example, those shown in the Examples. For more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations.

[0017] The amount of caprylic acid in a beverage can be determined by gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverage are extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract is subjected to GC / FID. In addition, trans-2-hexanoic acid and methyl caprylate can be used as internal standards. The analytical conditions for GC can be, for example, those shown in the Examples.

[0018] The non-alcoholic beer-taste beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. That is, the non-alcoholic beer-taste beverage of the present invention may contain, as ingredients, colorants (e.g., caramel color), sweeteners (e.g., high-intensity sweeteners), seasoning components (e.g., amino acids), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), bitter components such as isomerized hop extract, yeast extract, etc.

[0019] The pH (measured at 25° C.) of the non-alcoholic beer-taste beverage of the present invention is preferably 3.5 or higher and 4.5 or lower, more preferably 3.7 or higher and 4.5 or lower, even more preferably 3.8 or higher and 4.5 or lower, and most preferably 3.8 or higher and 4.2 or lower. The pH of the non-alcoholic beer-taste beverage of the present invention can be adjusted using a pH adjuster.

[0020] According to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from malt, more preferably a non-alcoholic beer-taste beverage made from barley malt. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from wort. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from hops. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a beverage in which carbon dioxide gas is dissolved, i.e., a non-alcoholic beer-taste carbonated beverage.

[0021] The non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the content of 5-methyl-2-furfural at any stage in a general method well known in the art. Such a general method includes, for example, a method including a wort preparation step and a filtration step, and this method can be carried out, for example, by sequentially carrying out the steps of (a) saccharifying a mixture of malt powder and water, filtering the mixture to obtain wort, (b) adding hops to the obtained wort, followed by boiling, (c) cooling the boiled wort, and (d) filtering the cooled wort. Further, such a general method also includes a method of producing a fermented malt beverage such as beer, and then removing alcohol from the obtained fermented malt beverage. Methods for removing alcohol from beverages include (i) a method of removing alcohol and low-boiling point components by distillation at reduced pressure or normal pressure, (ii) a method of removing alcohol and low-molecular components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorbing them to steam using centrifugal force.

[0022] According to another aspect of the present invention, there is provided a method for reducing a soy sauce-like aroma in a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more, the method comprising the steps of: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of β-eudesmol and / or caprylic acid so as to satisfy any one of the above. EXAMPLES

[0023] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0024] Example 1: Effect of adjusting the concentrations of 5-methyl-2-furfural, β-eudesmol, and caprylic acid on the flavor of a non-alcoholic beer-flavored beverage (1) Sample preparation 1 kg of malt was crushed to an appropriate particle size and placed in a brewing tank, to which 3 L of warm water was added. After holding at 65°C for 20 minutes, the temperature was gradually raised and saccharification was performed at 76°C for 15 minutes. After completion of saccharification, the temperature was raised to 78°C, and filtration was performed using filter paper to obtain a filtrate. About 0.1 g of hops was added to 1 L of this filtrate, and the mixture was boiled at 100°C for 60 minutes. The boiled liquid was filtered using filter paper and cooled to about 5°C. Hot water was added to the obtained liquid as needed to adjust the sugar content to 3.0°P to adjust the wort. Carbonated water and carbon dioxide gas were added to this wort, and the mixture was stored at 2 to 4°C for 24 hours, and then filtered. A beer flavoring agent was added to the filtered liquid, and the obtained liquid was used as base beverage sample A. The alcohol (ethanol) concentration of base beverage sample A was less than 0.005 v / v%.

[0025] In addition, after producing a fermented malt beverage using malt and hops, this beverage was subjected to an alcohol removal process, and the resulting liquid was designated as base beverage sample B. Specifically, crushed malt, enzymes, and hot water were added to a brewing tank, and saccharification was performed at a temperature of 60°C to 78°C. This saccharified liquid was filtered, transferred to a boiling kettle, hops were added, and boiled for 70 minutes. After boiling, the evaporated hot water was added to the resulting mixture, and the heat trub was removed in a whirlpool tank, and then cooled to 10°C to obtain cold wort. Beer yeast was added to this wort, and the mixture was fermented at around 10°C for 7 days, after which the beer yeast was removed. The resulting mixture was transferred to another tank and aged for 7 days, and then cooled to around -1°C and stabilized for 14 days. Thereafter, the resulting mixture was diluted with degassed water and filtered to obtain a wort fermentation liquid. Next, the mixture was sprayed into a degassing tank to remove carbon dioxide, and then heated to around 50°C. The fermented wort was then contacted with steam heated to about 50°C in a reduced pressure column at about 60 mbar, the volatile components were adsorbed by the steam, and the alcohol and volatile components were removed to obtain a dealcoholized wort fermentation liquid with an alcohol concentration of less than 0.005 v / v%. This dealcoholized wort fermentation liquid was used as base beverage sample B (alcohol (ethanol) concentration less than 0.005 v / v%).

[0026] In addition, 5-methyl-2-furfural (5MF), β-eudesmol or caprylic acid were added to the base beverage samples at the concentrations shown in the table below.

[0027] The concentration of 5-methyl-2-furfural (5MF) in each beverage sample in the examples was measured by GC / MS analysis under the following conditions. Specifically, the aroma components in the beverage sample were separated using a C18 solid phase column, and the resulting analytical sample was subjected to GC / MS. Quantitation was performed by the internal standard method, and borneol was used as the internal standard substance, which was added to the analytical sample to a concentration of 50 ppb. The GC / MS analysis conditions were as shown in the table below.

[0028] The concentration of β-eudesmol in each beverage sample in the examples was measured by GC / MS analysis under the following conditions. Specifically, the components in the beverage sample were extracted using a C18 solid phase column, and the dichloromethane eluted fraction was used as the analytical sample. Quantitation was performed by the internal standard method, and borneol was used as the internal standard substance, added to the analytical sample to a concentration of 25 ppb. The GC / MS analysis conditions were as shown in the table below.

[0029] [Table 1]

[0030] The concentration of caprylic acid in each beverage in the examples was measured by gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverage were extracted using a hydroxide polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. In addition, trans-2-hexanoic acid and methyl caprylate were used as internal standards. The GC analysis conditions were as shown in the table below.

[0031] [Table 2]

[0032] (2) Sensory evaluation of tasting samples A sensory evaluation was performed by a trained panel of seven people on the tasting samples of each test group prepared in (1) above. The evaluation item for the sensory evaluation was the "strength of soy sauce-like aroma." The sensory evaluation was performed on a 10-point scale with a score of 1 (weak soy sauce-like aroma) to 10 (strong soy sauce-like aroma) in increments of 1.

[0033] In this sensory evaluation, the evaluation score of the formulated base beverage sample containing no 5-methyl-2-furfural (5MF), β-eudesmol, or caprylic acid was fixed at 1, and the evaluation score of the beverage sample containing 1500 ppb of 5-methyl-2-furfural (5MF) was fixed at 10.

[0034] (3) Results The results of the sensory evaluation are shown in the table below. The results of the sensory evaluation are presented as the mean and standard deviation of the scores of the seven panelists.

[0035] [Table 3]

[0036] The results of Test 1 in Table 3 show that when the content of 5-methyl-2-furfural is 10 ppb or more, the soy sauce-like aroma is strongly felt, and particularly when it is 100 ppb or more, the soy sauce-like aroma is extremely strongly felt. Next, the results of Test 2 show that in a non-alcoholic beer-flavored beverage in which the soy sauce-like aroma due to 5-methyl-2-furfural is strongly felt, the soy sauce-like aroma is significantly reduced when the content of β-eudesmol is adjusted to 0.1 ppb or more. Furthermore, the results of Test 3 show that in a non-alcoholic beer-flavored beverage in which the soy sauce-like aroma due to 5-methyl-2-furfural is strongly felt, the soy sauce-like aroma is significantly reduced when the content of caprylic acid is adjusted to 0.3 ppm or more. Furthermore, the results of Test 4 show that an excellent effect of reducing the soy sauce-like aroma can be obtained by adjusting the concentration of the combination of β-eudesmol and caprylic acid.

Claims

1. A non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more, the beverage satisfying the following conditions: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; A non-alcoholic beer-flavored beverage that meets any of the above criteria.

2. 2. The non-alcoholic beer-taste beverage according to claim 1 , which satisfies both of the conditions (a) and (b).

3. 3. The non-alcoholic beer-taste beverage according to claim 1 or 2, having an alcohol (ethanol) concentration of less than 0.005 v / v %.

4. 3. The non-alcoholic beer-taste beverage according to claim 1 or 2, having a β-eudesmol content of 0.1 to 400 ppb.

5. 3. The non-alcoholic beer-taste beverage according to claim 1 or 2, wherein the caprylic acid content is 0.3 to 5.0 ppm.

6. A method for producing a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more, the method comprising the steps of: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of β-eudesmol and / or caprylic acid so as to satisfy any one of the above.

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

8. A method for reducing a soy sauce-like aroma in a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more, the method comprising the steps of: (a) a β-eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of β-eudesmol and / or caprylic acid so as to satisfy any one of the above.

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

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