Non-alcoholic beer-taste beverage, method for producing non-alcoholic beer-taste beverage, and method for improving quality of non-alcoholic beer-taste beverage

Abstract

To provide: a non-alcoholic beer-taste beverage that inhibits freezing, enhances foam retention, and reduces both excessive sweetness and harsh acidity; a method for producing the non-alcoholic beer-taste beverage; and a method for improving the quality of the non-alcoholic beer-taste beverage.SOLUTION: The non-alcoholic beer-taste beverage according to the present invention has an epigallocatechin gallate content of 0.04-2.0 mg / mL. The method for producing the non-alcoholic beer-taste beverage comprises adjusting the epigallocatechin gallate content to 0.04-2.0 mg / mL. The method for improving the quality of the non-alcoholic beer-taste beverage for inhibiting freezing, enhancing foam retention, and reducing excessive sweetness and harsh acidity of the non-alcoholic beer-taste beverage comprises adjusting the epigallocatechin gallate content to 0.04-2.0 mg / mL.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] In recent years, with consumers becoming more health conscious and drinking occasions becoming more diverse, there has been an increasing demand for non-alcoholic beer-flavored beverages with an alcohol content of less than 1 v / v%. Accordingly, various technologies relating to the flavor of non-alcohol beer-flavored beverages have been proposed. For example, Patent Document 1 proposes a non-alcoholic beer-flavored beverage containing hydroxytyrosol and iso-α acid. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2021-106517 A Summary of the Invention [Problem to be solved by the invention]

[0004] Patent Document 1 explains that by adding hydroxytyrosol to a non-alcohol beer-flavored beverage, the bitter aftertaste can be reduced.

[0005] Meanwhile, the present inventors have conducted research into non-alcohol beer-taste beverages from multiple perspectives. First, we found that non-alcoholic beer-flavored beverages have a high risk of freezing during low-temperature transportation or refrigerated storage. In addition, non-alcoholic beer-flavored beverages are known to have poor foam retention and cause appearance problems when consumed. In addition, we found that non-alcoholic beer-flavored beverages tend to be perceived by consumers as being too sweet or harshly sour. Therefore, the inventors wished to provide consumers with a new non-alcoholic beer-taste beverage that would provide all of the following benefits: prevention of freezing, improvement of foam retention, reduction of cloying sweetness, and reduction of harsh acidity.

[0006] Therefore, an objective of the present invention is to provide a non-alcohol beer-taste beverage that is inhibited from freezing, has improved foam retention, and is reduced in excessive sweetness and harsh acidity, a method for producing a non-alcohol beer-taste beverage, and a method for improving the quality of a non-alcohol beer-taste beverage. [Means for solving the problem]

[0007] The above problems can be solved by the following measures. (1) A non-alcoholic beer-flavored beverage having an epigallocatechin gallate content of 0.04 to 2.0 mg / mL. (2) The non-alcoholic beer-flavored beverage according to 1 above, wherein the epigallocatechin gallate content is 0.08 to 0.8 mg / mL. (3) The non-alcoholic beer-flavored beverage described in 1 or 2 above, which is a carbonated beverage. (4) A non-alcoholic beer-flavored beverage described in any one of 1 to 3 above, which is a non-fermented beverage. (5) A non-alcoholic beer-flavored beverage according to any one of 1 to 4 above, which does not contain wort. (6) A method for producing a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the epigallocatechin gallate content to 0.04 to 2.0 mg / mL. (7) A quality improvement method for a non-alcoholic beer-taste beverage that inhibits freezing, improves foam retention, and reduces cloying sweetness and harsh acidity, the method comprising a step of adjusting the epigallocatechin gallate content to 0.04 to 2.0 mg / mL. Effect of the Invention

[0008] The non-alcohol beer-taste beverage according to the present invention is inhibited from freezing, has improved foam retention, and is reduced in excessive sweetness and harsh acidity. The method for producing a non-alcoholic beer-taste beverage according to the present invention can produce a non-alcoholic beer-taste beverage that is inhibited from freezing, has improved foam retention, and has reduced overly sweet and harsh acidity. The method for improving the quality of a non-alcohol beer-taste beverage according to the present invention can inhibit freezing of the non-alcohol beer-taste beverage, improve the foam retention, and reduce the cloying sweetness and harsh acidity. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a non-alcohol beer-taste beverage, a method for producing a non-alcohol beer-taste beverage, and a method for improving the quality of a non-alcohol beer-taste beverage according to the present invention will be described in detail.

[0010] [Non-alcoholic beer-flavored beverage] The non-alcoholic beer-flavored beverage according to this embodiment is a beverage whose epigallocatechin gallate content falls within a specified range. Here, the beer-flavored beverage in the non-alcoholic beer-flavored beverage is also called a beer-like (or flavored) beverage, and is a beverage that exhibits a beer-like flavor or aroma, in other words, a beverage that has been prepared to exhibit a beer-like flavor or aroma. Below, each element that constitutes the non-alcohol beer-taste beverage according to this embodiment will be described.

[0011] (epigallocatechin gallate) Epigallocatechin gallate (EGCG, CAS number: 989-51-5) is a compound with the chemical formula C 22 H 18 O 11 It is a type of catechin expressed as follows and is also called epigallocatechin gallate. The present inventors have discovered that freezing can be suppressed (more specifically, freezing becomes less likely to occur) by adding epigallocatechin gallate to a non-alcohol beer-taste beverage. In addition, it is generally known that polyphenols have a negative effect on the NIBEM value (reducing foam retention). However, the present inventors have discovered that the combination of epigallocatechin gallate, which can be classified as a polyphenol, with a non-alcoholic beer-flavored beverage increases the NIBEM value and improves foam retention, which is completely contrary to the above-mentioned common technical knowledge. In addition, the inventors have discovered that by adding epigallocatechin gallate to a non-alcoholic beer-flavored beverage, the "overly sweet" taste and "harsh sourness" that are characteristic of non-alcoholic beer-flavored beverages can be reduced. Furthermore, the inventors have discovered that by adding epigallocatechin gallate to a non-alcohol beer-flavored beverage, the "pleasant aftertaste" and "ester aroma" are enhanced.

[0012] The content of epigallocatechin gallate is preferably 0.01 mg / mL or more, more preferably 0.02 mg / mL or more, 0.03 mg / mL or more, 0.04 mg / mL or more, 0.06 mg / mL or more, 0.08 mg / mL or more, 0.1 mg / mL or more, 0.12 mg / mL or more, 0.15 mg / mL or more, and more preferably 0.2 mg / mL or more. By having a content of epigallocatechin gallate of a predetermined value or more, it is possible to exhibit "freezing inhibition effect", "foam retention improvement effect", "sweetness reduction effect", "harsh acidity reduction effect", "pleasant aftertaste enhancement effect", and "ester aroma enhancement effect". The content of epigallocatechin gallate is preferably 2.0 mg / mL or less, more preferably 1.8 mg / mL or less, 1.5 mg / mL or less, 1.2 mg / mL or less, 1.0 mg / mL or less, 0.9 mg / mL or less, 0.8 mg / mL or less, 0.7 mg / mL or less, 0.6 mg / mL or less, 0.5 mg / mL or less, and more preferably 0.41 mg / mL or less. By having the content of epigallocatechin gallate be equal to or less than a predetermined value, the above-mentioned effects can be exerted while providing a balanced flavor.

[0013] The epigallocatechin gallate content in a non-alcohol beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC).

[0014] (Other requirements) The non-alcoholic beer-flavored beverage according to this embodiment may satisfy the following requirements with regard to "content of non-polymer catechins," "content of epigallocatechin gallate / content of non-polymer catechins," "content of total catechins," "content of epigallocatechin gallate / content of total catechins," "content of total polyphenols," and "content of epigallocatechin gallate / content of total polyphenols."

[0015] (Other requirements: content of non-polymer catechins) Catechins are divided into polymer catechins and non-polymer catechins. Non-polymer catechins are a collective term for non-epi catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epi catechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Polymer catechins have a structure in which multiple non-polymer catechins are linked together. In this specification, the content of non-polymer catechins is the total content of the above eight components. The content of non-polymer catechins is preferably 0.01 mg / mL or more, more preferably 0.02 mg / mL or more, 0.03 mg / mL or more, 0.04 mg / mL or more, 0.06 mg / mL or more, 0.08 mg / mL or more, 0.1 mg / mL or more, 0.12 mg / mL or more, 0.15 mg / mL or more, or 0.2 mg / mL or more. The content of non-polymer catechins is preferably 2.0 mg / mL or less, more preferably 1.8 mg / mL or less, 1.5 mg / mL or less, 1.2 mg / mL or less, 1.0 mg / mL or less, 0.9 mg / mL or less, 0.8 mg / mL or less, 0.7 mg / mL or less, 0.6 mg / mL or less, 0.5 mg / mL or less, and more preferably 0.41 mg / mL or less.

[0016] The content of non-polymer catechins in a non-alcoholic beer-taste beverage can be measured, for example, by high performance liquid chromatography (HPLC). The content of polymer catechins in a non-alcoholic beer-taste beverage can be measured, for example, by the ferric tartrate method. The content of total catechins, which will be described later, can be calculated as the combined value of polymer catechins and non-polymer catechins.

[0017] (Other requirements: epigallocatechin gallate content / non-polymer catechin content) The ratio of the epigallocatechin gallate content to the non-polymer catechins content in a non-alcoholic beer-flavored beverage (i.e., "epigallocatechin gallate content (mg / mL) / non-polymer catechins content (mg / mL)") is preferably 0.1 or more, more preferably 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. When the ratio of the epigallocatechin gallate content to the non-polymer catechins content is a predetermined value or more, the beverage is more likely to exhibit "freezing inhibition effect," "foam retention improvement effect," "reduction effect of sweetness," "reduction effect of harsh acidity," "enhancement effect of pleasant aftertaste," and "enhancement effect of ester aroma."

[0018] (Other requirements: Total catechin content) The total catechin content in a non-alcohol beer-taste beverage is defined as the combined content of polymer catechins and non-polymer catechins. The total catechin content is preferably 0.01 mg / mL or more, more preferably 0.02 mg / mL or more, 0.03 mg / mL or more, 0.04 mg / mL or more, 0.06 mg / mL or more, 0.08 mg / mL or more, 0.1 mg / mL or more, 0.12 mg / mL or more, 0.15 mg / mL or more, or 0.2 mg / mL or more. The total catechin content is preferably 2.0 mg / mL or less, and more preferably 1.8 mg / mL or less, 1.5 mg / mL or less, 1.2 mg / mL or less, 1.0 mg / mL or less, 0.9 mg / mL or less, 0.8 mg / mL or less, 0.7 mg / mL or less, 0.6 mg / mL or less, 0.5 mg / mL or less, and 0.41 mg / mL or less.

[0019] (Other requirements: epigallocatechin gallate content / total catechin content) The ratio of the epigallocatechin gallate content to the total catechin content in a non-alcoholic beer-flavored beverage (i.e., "epigallocatechin gallate content (mg / mL) / total catechin content (mg / mL)") is preferably 0.1 or more, more preferably 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. When the ratio of the epigallocatechin gallate content to the total catechin content is a predetermined value or more, the beverage is more likely to exhibit "freezing inhibition effect," "foam retention improvement effect," "reduction effect of sweetness," "reduction effect of harsh acidity," "enhancement effect of pleasant aftertaste," and "enhancement effect of ester aroma."

[0020] (Other requirements: total polyphenol content) The total polyphenol content in this specification refers to the total content of polyphenols contained in the non-alcoholic beer-taste beverage. Examples of polyphenols include, but are not limited to, catechin, tannin, xanthohumol, hesperidin, chlorogenic acid, resveratrol, quercetin, and anthocyanogen. The total polyphenol content of the non-alcoholic beer-flavored beverage is preferably 0.01 mg / mL or more, and more preferably 0.03 mg / mL or more, 0.05 mg / mL or more, 0.07 mg / mL or more, 0.08 mg / mL or more, 0.09 mg / mL or more, 0.10 mg / mL or more, 0.11 mg / mL or more, 0.12 mg / mL or more, 0.13 mg / mL or more, 0.14 mg / mL or more, 0.15 mg / mL or more, 0.16 mg / mL or more, 0.17 mg / mL or more, 0.18 mg / mL or more, 0.19 mg / mL or more, or 0.20 mg / mL or more. The total polyphenol content of the non-alcoholic beer-flavored beverage is preferably 2.0 mg / mL or less, and more preferably 1.5 mg / mL or less, 1.0 mg / mL or less, 0.9 mg / mL or less, 0.8 mg / mL or less, 0.7 mg / mL or less, 0.6 mg / mL or less, 0.5 mg / mL or less, 0.45 mg / mL or less, 0.4 mg / mL or less, 0.35 mg / mL or less, or 0.3 mg / mL or less.

[0021] The total polyphenol content of the non-alcoholic beer-taste beverage can be appropriately set within the above range by, for example, adjusting the type, amount, and timing of addition of raw materials (e.g., malt, hops, malt extract, barley extract, etc.). The total polyphenol content can also be adjusted by adding polyphenols or a polyphenol-containing substance at any stage of the production process and controlling the amount added. The total polyphenol content of non-alcoholic beer-flavored beverages can be measured using the method described in "8.19 Total Polyphenols" in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0022] (Other requirements: epigallocatechin gallate content / total polyphenol content) The ratio of epigallocatechin gallate content to the total polyphenol content of a non-alcoholic beer-flavored beverage (i.e., "epigallocatechin gallate content (mg / mL) / total polyphenol content (mg / mL)") is preferably 0.1 or more, more preferably 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, 0.7 or more, 0.8 or more, or 0.9 or more. When the ratio of epigallocatechin gallate content to the total polyphenol content is a predetermined value or more, it becomes easier to exert the "freezing inhibition effect," "foam retention improvement effect," "sweetness reduction effect," "harsh acidity reduction effect," "pleasant aftertaste enhancement effect," and "ester aroma enhancement effect."

[0023] (Non-alcoholic drinks) As the name suggests, the non-alcoholic beer-taste beverage according to this embodiment is a non-alcoholic beverage. Since non-alcoholic beverages tend to freeze more easily than alcoholic beverages, the non-alcoholic beer-taste beverage according to this embodiment needs to be protected from freezing (in other words, there is a problem with preventing freezing). The alcohol content of the non-alcoholic beer-taste beverage according to this embodiment is less than 1 v / v%, and preferably 0.5 v / v% or less, 0.3 v / v% or less, 0.1 v / v% or less, or 0.01 v / v% or less. Having an alcohol content of less than a specified value or equal to or less than a specified value makes the issue of freezing suppression more evident. In this specification, alcohol refers to ethanol unless otherwise specified. The alcohol content of non-alcoholic beer-taste beverages can be measured, for example, according to the method described in "8.3 Alcohol" (8.3.7 Headspace GC-FID method) in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0024] (carbonated drinks) The non-alcoholic beer-flavored beverage according to this embodiment is preferably a carbonated beverage. When the non-alcoholic beer-flavored beverage according to this embodiment is a carbonated beverage, the carbon dioxide can act as an ice nucleating agent, increasing the risk of freezing during low-temperature transportation or refrigerated storage (in other words, the issue of preventing freezing becomes more evident). The gas pressure of the non-alcoholic beer-taste beverage according to this embodiment at 20°C is 2.0 kg / cm 2 More than 2.2kg / cm 2 More than 2.3kg / cm 2 Above 2.4kg / cm 2 The above is preferable. When the gas pressure is equal to or greater than the predetermined value, the problem of suppressing freezing becomes more evident. On the other hand, the upper limit of the gas pressure at 20°C is not particularly limited, but is, for example, 5.0 kg / cm 2 Below, 4.0kg / cm 2 Below, 3.0kg / cm 2 The following is the result. The gas pressure of the non-alcohol beer-taste beverage can be measured, for example, based on the National Tax Agency's Specified Analysis Method (Instruction) 8-3 Gas Pressure.

[0025] (Fermented and non-fermented beverages) The non-alcoholic beer-flavored beverage according to this embodiment can be classified into a fermented beverage produced by dilution or alcohol removal after a fermentation process, and a non-fermented beverage produced by blending without a fermentation process, and is not limited to either one. However, it is preferable that the non-alcoholic beer-flavored beverage according to this embodiment is a non-fermented beverage. By the fact that the non-alcoholic beer-flavored beverage according to this embodiment is a non-fermented beverage, the "sweetness" based on the sweetener and the "harsh sourness" based on the acidulant are clearly evident (in other words, the issues of the harsh sweetness and harsh sourness become more apparent).

[0026] (wort) When the non-alcoholic beer-taste beverage according to this embodiment is a non-fermented beverage, it is preferable that it does not contain wort. By not including wort in the non-alcoholic beer-taste beverage according to this embodiment, the "sweetness" based on the sweetener and the "harsh sourness" based on the acidulant are not masked by the wort, and these flavor characteristics appear more clearly (in other words, the issues of the harsh sweetness and harsh sourness become even more evident). Incidentally, wort is a saccharified liquid obtained in the saccharification process during beer production, and is obtained by saccharifying raw materials such as malt and barley.

[0027] (Sweetness) When the non-alcoholic beer-taste beverage according to this embodiment is a non-fermented beverage, the sweetness in sucrose equivalent (sweetness derived from a sweetener) is not particularly limited, but may be as follows. The sweetness of the non-alcohol beer-taste beverage is preferably 0.01 or more, more preferably 0.05 or more, 0.1 or more, 0.15 or more, 0.2 or more, 0.25 or more, or 0.3 or more. By having a sweetness level equal to or greater than a specified value, the problem of excessive sweetness becomes even more evident. The sweetness of the non-alcohol beer-taste beverage is preferably no greater than 1, more preferably no greater than 0.8, no greater than 0.6, and no greater than 0.4. A sweetness level of no greater than a specified value can ensure a well-balanced flavor.

[0028] The sweetness (sucrose equivalent) of a non-alcoholic beer-flavored beverage is an index showing the sweetness of the beverage, and is an index when the sweetness of a beverage containing 1 g of sucrose per 100 g of beverage is set to "1". Specifically, the sweetness of a beverage (sucrose equivalent) is a value calculated by multiplying the "content of sweetener in the beverage (w / w%)" by the "sweetness of sweetener / sweetness of sucrose". For example, in the case of a beverage containing 1.0 w / w% maltose, the unitless value "0.33" obtained by multiplying the concentration of maltose (w / w%) "1.0" by "0.33 / 1" (=sweetness of maltose / sucrose) is the sweetness in sucrose equivalent.

[0029] The sweetness of each sweetener can be expressed as, for example, the following values: fructose-glucose syrup: 1, glucose-fructose syrup: 0.80, fructose: 1.50, glucose: 0.75, galactose: 0.32, sucrose: 1, maltose: 0.33, lactose: 0.16, acesulfame K: 200, neotame: 10,000, sucralose: 600, sodium saccharin: 500, and stevia: 250. The sweetness of oligosaccharides may be determined as follows: fructooligosaccharides: 0.45, galactooligosaccharides: 0.20, xylooligosaccharides: 0.45, lactofructose: 0.60, raffinose: 0.20, isomaltooligosaccharides: 0.30, soybean oligosaccharides: 0.70; and the sweetness of sugar alcohols may be determined as follows: sorbitol: 0.65, mannitol: 0.60, maltitol: 0.85, xylitol: 0.60, reduced palatinose: 0.45, erythritol: 0.75. The sweetener content in a beverage may be measured using a high performance liquid chromatograph (HPLC).

[0030] (acidity) The acidity (as calculated as citric acid) of the non-alcohol beer-taste beverage according to this embodiment is not particularly limited, but may be as follows. The acidity of the non-alcohol beer-taste beverage is preferably 0.001 w / v% or more, more preferably 0.005 w / v% or more, 0.01 w / v% or more, or 0.015 w / v% or more. By having an acidity equal to or greater than a certain value, the issue of harsh sourness becomes even more evident. The acidity of the non-alcohol beer-taste beverage is preferably 0.05 w / v% or less, more preferably 0.04 w / v% or less, 0.03 w / v% or less, or 0.02 w / v% or less. By keeping the acidity at or below a specified value, a well-balanced flavor can be achieved.

[0031] In addition, the acidity in this specification (acidity converted into citric acid: acidity value converted into citric acid equivalent) can be determined by the method specified in the Japanese Agricultural Standards for Fruit Drinks (Notification No. 475 of the Ministry of Agriculture, Forestry and Fisheries, June 27, 2019). The acidity can be adjusted by adding an acidulant as described below.

[0032] (bitterness value) The bitterness value (BU) of the non-alcohol beer-taste beverage according to this embodiment is not particularly limited, but may be as follows. The bitterness value is, for example, 1 or more, 5 or more, or 10 or more, and 50 or less, 40 or less, or 30 or less. By having the bitterness value within the specified range, a well-balanced flavor can be achieved. The bitterness value (BU) can be measured by the method described in "8.15 Bitterness Value" in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0033] (others) The non-alcoholic beer-flavored beverage according to this embodiment may contain sweeteners, high-intensity sweeteners, antioxidants, flavorings, acidulants, salts, dietary fiber, and the like (hereinafter, appropriately referred to as "additives") that are usually blended into beverages, as long as the desired effects of the present invention are not inhibited, or of course, may not contain any of them. Examples of sweeteners that can be used include high-fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners that can be used include neotame, acesulfame potassium, sucralose, saccharin, saccharin sodium, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of sour agents that can be used include adipic acid, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and phosphoric acid. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fibers that can be used include indigestible dextrin, pectin, polydextrose, and decomposed guar gum. The above-mentioned raw materials can be generally commercially available.

[0034] (Packaged non-alcoholic beer-flavored beverage) The non-alcoholic beer-taste beverage according to this embodiment can be provided in a variety of containers. By packaging the non-alcoholic beer-taste beverage in a variety of containers, deterioration of the quality of the beverage due to long-term storage can be effectively prevented. The container may be any container that can be sealed, and so-called cans and barrels made of metal (such as aluminum or steel) may be used. Glass containers, PET bottles, and the like may also be used. The capacity of the container is not particularly limited, and any container currently in circulation may be used. It is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0035] As described above, the non-alcoholic beer-flavored beverage of this embodiment is inhibited from freezing, has improved foam retention, and has reduced sweetness and harsh acidity while enhancing a pleasant aftertaste and ester aroma.

[0036] [Production method of non-alcoholic beer-flavored beverages: non-fermented beverages] Next, a method for producing a non-alcohol beer-taste beverage (non-fermented beverage) according to this embodiment will be described. The method for producing a non-alcohol beer-taste beverage according to this embodiment includes a mixing step and a post-treatment step.

[0037] In the mixing process, water, epigallocatechin gallate (or a composition containing epigallocatechin gallate), bitter substances (iso-α acid, hop extract, etc.), sweeteners, acidulants, additives (flavorings, etc.), wort, etc. are appropriately added to a mixing tank to produce a mixed liquid. In this mixing step, the raw materials are mixed and adjusted so that the content of epigallocatechin gallate, etc. falls within the above-mentioned specified range.

[0038] In the post-treatment process, for example, filtration, sterilization, addition of carbon dioxide gas, and filling into a container are selectively performed as necessary. The filtration process in the post-processing step can be performed using a general filter or strainer. The sterilization process in the post-processing step is preferably performed by plate sterilization from the viewpoint of processing speed, etc., but is not limited to this and can be applied as long as a similar process can be performed. The filling process in the post-processing step is preferably performed in a clean room that is kept as clean as is usually done in the manufacture of beverages. The order of each process in the post-processing step is not particularly limited.

[0039] The processes in the mixing step and post-treatment step can be carried out using equipment that is generally used for producing RTD beverages (ready to drink beverages) and the like.

[0040] [Production method of non-alcoholic beer-flavored beverages: fermented beverages] Next, a method for producing a non-alcohol beer-taste beverage (fermented beverage) according to this embodiment will be described. The method for producing a non-alcohol beer-taste beverage according to this embodiment includes a pre-fermentation process, a fermentation process, and a post-fermentation process.

[0041] In the pre-fermentation process, malt, barley, auxiliary materials, enzymes, various additives, etc. are appropriately mixed and the raw materials are saccharified to obtain a saccharified liquid. The saccharified liquid is then appropriately filtered to obtain wort, which is then appropriately added with hops, boiled, cooled, etc. to prepare a pre-fermentation liquid. The timing of adding hops can be appropriately selected and is not limited to this step.

[0042] The fermentation step is a step of adding yeast to a pre-fermentation liquid to carry out alcoholic fermentation. In the present embodiment, for example, yeast is added to a pre-fermentation liquid whose temperature has been adjusted in advance to a predetermined range (for example, a range of 0 to 40° C.) to prepare a fermentation liquid, and fermentation is carried out. In addition, in the fermentation process, maturation may be further carried out.

[0043] The post-fermentation process is a process in which the post-fermentation liquid is subjected to a predetermined treatment to finally obtain a non-alcoholic beer-taste beverage. An example of the post-fermentation process is filtration of the post-fermentation liquid obtained by the fermentation process (so-called primary filtration). This primary filtration can remove insoluble solids and yeast from the post-fermentation liquid. Furthermore, in the post-fermentation process, microfiltration of the post-fermentation liquid (so-called secondary filtration) can be further performed. The secondary filtration can remove unwanted bacteria and remaining yeast from the post-fermentation liquid. Note that instead of microfiltration, the post-fermentation liquid may be sterilized by heating. In the post-fermentation process, the product is appropriately subjected to dilution treatment or alcohol removal treatment so that the alcohol content becomes less than 1 v / v %. The alcohol removal treatment may be carried out by a known method (e.g., distillation, dialysis, etc.). The epigallocatechin gallate content of the fermented beverage can be adjusted by adding epigallocatechin gallate (or a composition containing epigallocatechin gallate) in any step during production.

[0044] As described above, the method for producing a non-alcoholic beer-taste beverage according to this embodiment can produce a non-alcoholic beer-taste beverage that is inhibited from freezing, has improved foam retention, and has reduced sweetness and harsh acidity, a pleasant aftertaste, and an enhanced estery aroma.

[0045] [Methods for improving the quality of non-alcoholic beer-flavored beverages] Next, a method for improving the quality of a non-alcohol beer-taste beverage according to this embodiment will be described. The quality improvement method for a non-alcoholic beer-flavored beverage according to this embodiment is a quality improvement method that inhibits freezing, improves foam retention, and reduces cloying sweetness and harsh acidity, and includes a step of adjusting the epigallocatechin gallate content within a specified range. The content of each component is the same as that explained above for the "non-alcohol beer-flavored beverage."

[0046] As described above, the quality improvement method for a non-alcoholic beer-taste beverage according to this embodiment can inhibit freezing of the non-alcoholic beer-taste beverage, improve the foam retention, reduce the cloying sweetness and harsh acidity, and enhance the pleasant aftertaste and ester aroma. EXAMPLES

[0047] Next, the present invention will be described by way of examples which satisfy the requirements of the present invention and comparative examples which do not.

[0048] [Sample preparation] First, barley extract, hop extract, acidulant (lactic acid), sweetener (acesulfame K), and flavoring were mixed with carbonated water to prepare base liquids (samples 1-1 to 1-6, 3-1, 4-1, 5-1 to 5-6). For each of the samples in Tables 1 to 4, epigallocatechin gallate (referred to as EGCG in the tables) was added to the base liquid in an appropriate amount to prepare each sample (non-alcoholic beer-flavored beverage: non-fermented beverage). Moreover, for Samples 6-1 to 6-6 in Table 6, 0.1 mg / mL of Tiacalon 90S (Tokiwa Phytochemical Laboratory Co., Ltd.) was added to the base liquid to prepare each sample (non-alcoholic beer-flavored beverage: non-fermented beverage). The samples in Tables 1 to 6 have an alcohol content of 0.00 v / v%, a sweetness of 0.32, an acidity of 0.018 w / v%, a bitterness value of 16, and a gas pressure (total pressure) of 2.3 kg / cm at 20°C. 2 and no wort was used.

[0049] [Test content: Freezing test] Six samples 1-1 to 1-6 with the same composition but with an epigallocatechin gallate content of 0 mg / mL and six samples 2-1 to 2-6 with the same composition but with an epigallocatechin gallate content of 0.1 mg / mL were each poured into a 350 mL can before the can lid was seamed, at about 200 mL each. The can with the samples poured in was then immersed in a polyethylene glycol cooling liquid at -9.8°C (immersed without any cooling liquid in the can), cooled, and the temperature log (temperature that changes over time) of the samples was measured for 30 minutes while checking whether freezing occurred. The time to reach the supercooling point (time until freezing started), the supercooling point (temperature at which freezing started), and whether freezing occurred were recorded for each sample, and the results are shown in Tables 1 and 2. In the table, the "supercooling point" is the temperature of the sample at which freezing begins. For samples that did not freeze, the supercooling point was taken as the lowest temperature of the sample during cooling (the lowest temperature of the sample 30 minutes after cooling began).

[0050] Also, samples 5-1 to 5-6 having the composition shown in Table 5 and samples 6-1 to 6-6 having the composition shown in Table 6 were subjected to the same freezing test. The time to reach the supercooling point (the time until freezing begins) and the supercooling point (the temperature at which freezing begins) were recorded for each sample, and the results are shown in Tables 5 and 6.

[0051] [Test content: NIBEM value measurement test] The NIBEM values ​​of each of the samples 3-1 to 3-3 produced by the above method were measured by the method described in "8.29 Foam - Foam retention measurement method using NIBEM-T" in the revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, edited by the International Technical Committee of Brewers Association of Japan [Analysis Committee], revised and expanded in 2013). The NIBEM values ​​of each of the samples 3-1 to 3-3 were measured twice (N=2), and the average values ​​are shown in Table 3. Here, the NIBEM value is the collapse time (seconds) of the beer foam surface from the measurement start position to 30 mm at 20° C. for a sample prepared in a standard glass using a foam extractor.

[0052] [Test content: Sensory test] For each of the samples 4-1 to 4-7 produced by the above-mentioned method, four selected panelists with discriminating abilities independently scored the following items on a 5-point scale from 1 to 5 for "sweetness," "harsh sourness," "pleasant aftertaste," "ester," and "overall evaluation" in accordance with the following evaluation criteria, and the average value was calculated. Each evaluation was carried out by drinking each sample.

[0053] (Sweetness: Evaluation criteria) The sweetness was evaluated based on the standard of 5 points for sample 4-1, with 1 point for "weak sweetness" and 5 points for "strong sweetness." The lower the score, the more reduced the sweetness is, and the more preferable it is. "Sweetness" refers to the sweetness that lingers in the mouth, and is perceived as a negative trait in non-alcoholic beer.

[0054] (Sharp sourness: Evaluation criteria) The harsh sourness was evaluated based on the standard score of 5 for sample 4-1, with 1 point for "weak harsh sourness" and 5 points for "strong harsh sourness." The lower the score, the more the harsh sourness is reduced, and the more preferable it is. "Acrid sourness" refers to a sharp sourness that irritates the mouth.

[0055] (Pleasant aftertaste: Evaluation criteria) The evaluation of the pleasant aftertaste was based on a standard of 1 point for sample 4-1, with a score of 1 for a "weak pleasant aftertaste" and a score of 5 for a "strong pleasant aftertaste." The higher the score, the more enhanced the pleasant aftertaste is, and the more preferable it is. The "pleasant aftertaste" is a pleasant aftertaste that is characteristic of beer flavor.

[0056] (Ester: Evaluation criteria) The evaluation of esters was based on the standard of 1 point for sample 4-1, with 1 point for "weak ester scent" and 5 points for "strong ester scent." The higher the score for the evaluation of esters, the more enhanced and preferable it is. The "ester aroma" refers to the aroma of esters, such as ethyl acetate and isoamyl acetate, that is felt in the taste of beer, and is an aroma felt while drinking the beverage.

[0057] (Overall rating: Rating criteria) For the overall evaluation, no cut-off point was set, with a score of 1 for a "poor overall evaluation" and 5 for a "good overall evaluation." The "overall evaluation" refers to the balance of flavor as a beverage. For example, if the flavor balance is disrupted by a strong flavor based on a specific component, the beverage is rated as "poor."

[0058] The table shows the content of each component in the sample and the results of each evaluation. The numerical values ​​and indices of each component shown in the table are the content and indices of the final product. In addition, in Tables 1 and 2, "-" in the "Frozen / Not Frozen" column indicates that the sample was not frozen.

[0059] [Table 1]

[0060] [Table 2]

[0061] [Table 3]

[0062] [Table 4]

[0063] [Table 5]

[0064] [Table 6]

[0065] (Review of results) Tables 1 and 2 show the results of the freezing test, with Table 1 showing the results for samples not containing epigallocatechin gallate and Table 2 showing the results for samples containing epigallocatechin gallate. The number of samples that were frozen among samples 1-1 to 1-6 in Table 1 was four, while the number of samples that were frozen among samples 2-1 to 2-6 in Table 2 was only three, which was fewer. In addition, the average supercooling point of samples 1-1 to 1-6 in Table 1 was -7.27°C, while the average supercooling point of samples 2-1 to 2-6 in Table 2 was lower at -7.93°C. These results confirm that the inclusion of epigallocatechin gallate in a non-alcoholic beer-flavored beverage provides a freezing inhibitory effect (more specifically, the effect of making freezing less likely to occur).

[0066] Table 3 shows the NIBEM value, which is an index for evaluating foam retention. According to the results in Table 3, it was confirmed that when the epigallocatechin gallate content increased from 0 mg / mL to 0.2 mg / mL, the NIBEM value increased significantly (sample 3-1 → 3-2), and further, when it increased to 0.41 mg / mL, the NIBEM value increased even more significantly (sample 3-2 → 3-3). These results confirm that the inclusion of epigallocatechin gallate in a non-alcoholic beer-flavored beverage has the effect of improving foam retention.

[0067] Table 4 shows the results of the sensory test. According to the results in Table 4, it was confirmed that as the epigallocatechin gallate content increased, the scores for "sweetness" and "harsh sourness" decreased, while the scores for "pleasant aftertaste," "ester," and "overall evaluation" increased. However, it was also confirmed that if the epigallocatechin gallate content was too high, the scores for "pleasant aftertaste," "ester," and "overall evaluation" were slightly reduced. As for the sensory evaluation, among the samples in Table 4, Samples 4-2 to 4-7 gave favorable results, and Samples 4-3 to 4-6 (especially Samples 4-4 to 4-5) were more favorable.

[0068] Tables 5 and 6 show the results of the freezing test, with Table 5 showing the results for samples that did not contain epigallocatechin gallate, and Table 6 showing the results for samples that contained not only epigallocatechin gallate but also other catechins. The average supercooling point of Samples 5-1 to 5-6 in Table 5 was -7.10°C, while the average supercooling point of Samples 6-1 to 6-6 in Table 6 was -8.20°C, which was lower. These results confirmed that even if a non-alcoholic beer-flavored beverage contains catechins other than epigallocatechin gallate, it can exhibit an anti-freezing effect as long as it meets the requirements of the present invention (such as the epigallocatechin gallate content and other ratios).

Claims

1. A non-alcoholic beer-flavored beverage having an epigallocatechin gallate content of 0.04 to 2.0 mg / mL.

2. 2. The non-alcoholic beer-taste beverage according to claim 1, wherein the epigallocatechin gallate content is 0.08 to 0.8 mg / mL.

3. 3. The non-alcoholic beer-flavored beverage according to claim 1 or 2, which is a carbonated beverage.

4. 3. The non-alcoholic beer-flavored beverage according to claim 1 or 2, which is a non-fermented beverage.

5. 3. The non-alcoholic beer-flavored beverage according to claim 1 or 2, which does not contain wort.

6. A method for producing a non-alcoholic beer-flavored beverage, comprising a step of adjusting the epigallocatechin gallate content to 0.04 to 2.0 mg / mL.

7. A method for improving the quality of a non-alcoholic beer-taste beverage by suppressing freezing, improving foam retention, and reducing cloying sweetness and harsh acidity, comprising the steps of: A method for improving the quality of a non-alcoholic beer-flavored beverage, comprising a step of adjusting the epigallocatechin gallate content to 0.04 to 2.0 mg / mL.

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