Low-alcohol beer-taste beverage and production method for same

Abstract

To provide a low-alcohol beer-taste beverage that suppresses burnt and soybean odors and has an excellent fermented feel and beer-like beverage quality.SOLUTION: There is provided a low-alcohol beer-taste beverage having an alcohol concentration of less than 1 v / v%, a 2-acetyltetrahydropyridine compound concentration of more than 1 ppb and not more than 30 ppb, the compound being at least one selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine, and having a propyl acetate concentration of 0.2 to 50 ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v %. [Background technology]

[0002] Low-alcohol beer-flavored beverages are known, which are made by dealcoholizing fermented beer to remove the alcohol content. The removal of alcohol from post-fermentation dealcoholized beer-flavored beverages removes the sweetness inherent in alcohol and the distinctive aroma of beer, resulting in a bland flavor and generally lower palatability.

[0003] Patent Document 1 describes a flavor improver for beer-like beverages, which contains at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine. By adding the flavor improver for beer-like beverages described in Patent Document 1, the grain aroma, which is the aftertaste of beer-like beverages, is enhanced, resulting in an enhanced richness, a reduced sourness, and an improved flavor balance.

[0004] Patent Document 2 describes that by adding a 2-acetyltetrahydropyridine compound and a sweetener to a non-fermented beer-flavored beverage, a non-fermented beer-flavored beverage can be obtained that has a sufficient body while suppressing the sweetness that lingers after drinking. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-027828 [Patent Document 2] International Publication No. 2022 / 050067 Summary of the Invention [Problem to be solved by the invention]

[0006] Low-alcohol beer-flavored beverages lack the spiciness, sweetness, and unpleasant flavors associated with alcohol, resulting in a weaker full-bodied flavor. As mentioned above, the inclusion of a 2-acetyltetrahydropyridine compound is known as a means for enhancing the full-bodied flavor of beer-flavored beverages.

[0007] However, when a 2-acetyltetrahydropyridine compound is added to a low-alcohol beer-flavored beverage, a burnt smell is produced as a top note and an edamame smell is produced after the middle and last notes, resulting in a loss of the fermented feeling due to the gorgeous fermented aroma and the beer-like drinking experience due to the full-bodied aftertaste.

[0008] The present invention solves the above problems, and its object is to provide a low-alcohol beer-flavored beverage that has a reduced burnt smell and edamame smell, and has an excellent fermented taste and a beer-like drinking experience. [Means for solving the problem]

[0009] The present invention includes the following aspects.

[0010] [Aspect 1] A low-alcohol beer-flavored beverage having a concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, of more than 1 ppb but not more than 30.0 ppb, preferably 2 to 20 ppb, and more preferably 3 to 15 ppb, and a propyl acetate concentration of 0.2 to 50 ppm, preferably 1 to 40 ppm, and more preferably 10 to 30 ppm, and an alcohol concentration of less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, even more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less.

[0011] [Aspect 2] A low-alcohol beer-flavored beverage according to Aspect 1, having an alcohol concentration of less than 0.04 v / v%.

[0012] [Aspect 3] The beer-taste beverage of Aspect 1 or 2, wherein the malt ratio is 80 w / w% or less, preferably 50 to 80 w / w%.

[0013] [Aspect 4] A low-alcohol beer-flavored beverage according to any one of Aspects 1 to 3, comprising a dealcoholized wort fermentation liquid.

[0014] [Aspect 5] A low-alcohol beer-flavored beverage according to any one of Aspects 1 to 4, having an apparent extract concentration of 0.3 to 10%.

[0015] [Aspect 6] A low-alcohol beer-flavored beverage according to any one of Aspects 1 to 4, having an apparent extract concentration of 1 to 10%, preferably 2 to 9%, more preferably 4 to 9%, and even more preferably 5 to 9%.

[0016] [Aspect 7] A low-alcohol beer-taste beverage according to Aspect 1 or 2, having an apparent extract concentration of 0.3 to 5%, preferably 0.5 to 3%, and more preferably 0.6 to 1.7%.

[0017] [Embodiment 8] To provide a low-alcohol beer-taste beverage intermediate liquid having an alcohol concentration of less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, even more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less. the low-alcohol beer-taste beverage intermediate liquid contains ATHP at a concentration of more than 1 ppb and not more than 30 ppb, preferably 2 to 20 ppb, and more preferably 3 to 15 ppb, and propyl acetate at a concentration of 0.2 to 50 ppm, preferably 1 to 40 ppm, and more preferably 10 to 30 ppm; The method for producing a low-alcohol beer-taste beverage includes the steps of:

[0018] [Aspect 9] A low-alcohol beer-taste beverage according to Aspect 1, 2, 5, or 7, which is a non-fermented low-alcohol beer-taste beverage. [Effects of the Invention]

[0019] According to the present invention, a low-alcohol beer-flavored beverage is provided which has a reduced burnt smell and edamame smell, and which has an excellent fermented taste and a beer-like drinking experience. DETAILED DESCRIPTION OF THE INVENTION

[0020] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, embodiments of the present invention are described in detail. However, the embodiments described below are intended to exemplify low-alcohol beer-taste beverages and methods for producing same in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverages and methods for producing same shown below.

[0021] <Low-alcohol beer-flavored beverage> "Low-alcohol beer-flavored beverages" refer to beer-flavored beverages with a lower alcohol concentration than regular beer-flavored beverages. "Beer-flavored" refers to a taste and aroma reminiscent of beer. "Beer" refers to a beverage made from ingredients such as malt, hops, and water, which are fermented with yeast.

[0022] In this specification, the term "low-alcohol beer-flavored beverage" includes non-alcohol beer-flavored beverages that contain substantially no alcohol. Furthermore, the term "alcohol" refers to ethanol.

[0023] The low-alcohol beer-taste beverage of the present invention may be a fermented low-alcohol beer-taste beverage or a non-fermented low-alcohol beer-taste beverage. The fermented low-alcohol beer-taste beverage may, for example, contain a liquid obtained by dealcoholizing fermented beer to reduce its alcohol content, or use this as a base liquid.

[0024] A non-fermented, low-alcohol, beer-flavored beverage is a beverage that has been given a beer-like flavor and taste by, for example, adding beer flavorings or hop flavorings, which are composed of aroma components contained in beer, to a base drinking liquid. The base drinking liquid for a non-fermented, low-alcohol, beer-flavored beverage may contain alcohol at a lower concentration than regular beer, or it may contain no alcohol at all. When the drinking liquid contains no alcohol at all, a non-fermented, non-alcoholic, beer-flavored beverage can be obtained.

[0025] The method for producing a low-alcohol, beer-taste beverage of the present invention only needs to include adding a 2-acetyltetrahydropyridine compound to a low-alcohol, beer-taste beverage and adding propyl acetate to a low-alcohol, beer-taste beverage, and apart from these steps, conventional methods for producing low-alcohol, beer-taste beverages can be used.

[0026] <2-Acetyltetrahydropyridine compounds (ATHP)> The 2-acetyltetrahydropyridine compounds contained in the low-alcohol beer-taste beverage of the present invention, i.e., 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, are aroma components. Therefore, the use of these compounds does not significantly alter the taste of the low-alcohol beer-taste beverage. Furthermore, the 2-acetyltetrahydropyridine compounds have a relatively high boiling point of 200 to 250°C, and do not volatilize during the dealcoholization process of the wort fermentation liquid, so their concentration does not change.

[0027] 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are tautomers. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a low-alcohol beer-flavored beverage, the resulting beverage generally contains both 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. The ratio of these compounds is determined by factors such as the surrounding pH.

[0028] In this specification, the 2-acetyltetrahydropyridine compound may be referred to as "ATHP." ATHP is a compound that is produced when malt is heated during the production of a fermented wort liquid. ATHP may be produced by adjusting the production conditions of the fermented wort liquid, or a commercially available flavoring may be used.

[0029] Inclusion of ATHP in a low-alcohol beer-taste beverage containing a dealcoholized wort fermentation liquor improves the body and other properties of the low-alcohol beer-taste beverage. ATHP can be added to a low-alcohol beer-taste beverage, for example, by mixing a dealcoholized wort fermentation liquor containing ATHP, or by using ATHP alone or by adding a flavoring containing ATHP.

[0030] ATHP is added to the low-alcohol beer-taste beverage in an amount that results in an ATHP concentration of more than 1 ppb and not more than 30 ppb. If the ATHP concentration in the low-alcohol beer-taste beverage is 1 ppb or less, the body will be weak, while if it exceeds 30 ppb, the grain aroma will be strong and the flavor balance may be impaired. The ATHP concentration in the low-alcohol beer-taste beverage is preferably 2 to 20 ppb, more preferably 3 to 15 ppb.

[0031] <Propyl acetate> Low-alcohol beer-flavored beverages contain propyl acetate (CH3COOC3H8), a substance that gives off a pear-like aroma.

[0032] In one embodiment, propyl acetate is added to the low-alcohol beer-taste beverage in an amount that results in a propyl acetate concentration of 0.2 to 50 ppm. If the propyl acetate concentration in the low-alcohol beer-taste beverage is 1 ppm or less, the burnt odor and edamame odor will not be sufficiently suppressed, and the fermented flavor and beer-like drinking experience will be reduced. If the concentration exceeds 50 ppm, the fruity flavor will become excessive and the beer-like flavor may be impaired. The propyl acetate concentration in the low-alcohol beer-taste beverage is preferably 1 to 40 ppm, and more preferably 10 to 30 ppm.

[0033] <Post-fermentation dealcoholized beer-flavored beverage> One form of the low-alcohol beer-taste beverage of the present invention is a beer-taste beverage that has been dealcoholized after fermentation. The beer-taste beverage that has been dealcoholized after fermentation is a beer-taste beverage that contains a dealcoholized wort fermentation liquor or components derived therefrom. The dealcoholized wort fermentation liquor is a fermentation liquor obtained by fermenting wort with brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquor. The wort referred to in the present invention refers to the wort used in producing ordinary beer, and includes components derived from malt and, if necessary, components derived from hops. The malt-derived components refer to components contained in malt. The hop-derived components refer to components contained in hops, such as iso-α acids. The components derived from the dealcoholized wort fermentation liquor refer to components contained in the dealcoholized wort fermentation liquor.

[0034] The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavor components such as spices and herbs are added as needed in addition to the main raw materials and auxiliary materials.

[0035] The mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort, etc. For example, saccharification can be performed by maintaining the mash at 60-72°C for 30-90 minutes. After saccharification, the mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, during saccharification, an appropriate amount of enzymes may be added as needed.

[0036] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content in the raw material to be subjected to saccharification is 25 w / w% or more, preferably 40 w / w% or more, and more preferably 50 w / w% or more, from the viewpoint of not reducing the beer-like drinking experience. The raw material to be subjected to saccharification may have a malt ratio of 100 w / w%. The malt ratio is the ratio of the weight of malt to the weight of the starchy raw material. The higher the malt ratio, the more likely it is that a gunpowder smell, a chemical smell, and a sticky feeling after drinking will occur due to a decrease in alcohol concentration. From the viewpoint of suppressing a burnt smell and an edamame smell, the malt ratio is preferably 80 w / w% or less, and more preferably 50 to 80 w / w%.

[0037] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0038] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0039] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

[0040] The water content of the wort is adjusted to have a wort extract concentration of 10 to 18% so as not to reduce the beer-like drinking experience. On the other hand, if the wort extract concentration is within the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to the reduced alcohol concentration. The wort extract concentration of the wort is preferably 11 to 17%, more preferably 11.5 to 16.5%, and even more preferably 12 to 15.5%.

[0041] By carrying out the above-described operations up to boiling the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with brewer's yeast and transferred to a fermentation tank for alcoholic fermentation.

[0042] The apparent final attenuation of the fermented wort liquid is adjusted to 90% or less, preferably 35 to 90%, and more preferably 40 to 60%, so as not to reduce the beer-like drinking experience. On the other hand, if the apparent final attenuation is within the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to the reduced alcohol concentration.

[0043] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (called the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0044] The term "extract" refers to the solids remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amounts of malt, various starches, and sugars used as raw materials. The true extract concentration of a beer-like fermented malt beverage can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (%) of non-volatile solids.

[0045] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1).

[0046] Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0047] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0048] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final attenuation may exceed 100%.

[0049] The apparent final degree of attenuation of the wort fermentation liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration available to yeast, thereby increasing the apparent final degree of attenuation of the wort fermentation liquid.

[0050] Methods for removing alcohol from the wort fermentation liquid include a method of heating the wort fermentation liquid or heating it under reduced pressure to vaporize the alcohol, a method of removing the alcohol using a reverse osmosis membrane, etc. The dealcoholized wort fermentation liquid may be one from which the alcohol has been removed to such an extent that the alcohol content of the final low-alcohol beer-taste beverage reaches the desired concentration.

[0051] The low-alcohol beer-taste beverage of the present invention has an alcohol concentration of, for example, less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, even more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less. The low-alcohol beer-taste beverage of the present invention may also be a non-alcohol beer-taste beverage that is substantially alcohol-free. A specific example of such a low-alcohol beer-taste beverage is a non-alcohol beer-taste beverage with an alcohol concentration of 0.00 v / v%.

[0052] By including a dealcoholized wort fermented liquid or a component derived therefrom in a low-alcohol beer-flavored beverage, the low-alcohol beer-flavored beverage is endowed with a fermented feeling, a complex taste, a beer-like flavor, and the like.

[0053] On the other hand, dealcoholized wort fermentation liquid has alcohol and volatile aroma components removed, and therefore the fermented taste and beer-like drinking sensation felt when drinking it are weaker than those of wort fermentation liquid.

[0054] The amount and concentration of the dealcoholized wort fermentation liquid or components derived therefrom contained in the low-alcohol beer-taste beverage are not particularly limited and can be set appropriately depending on the desired flavor.

[0055] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0056] The apparent extract concentration of a low-alcohol beer-taste beverage is adjusted to 1-10%. If the apparent extract concentration of a low-alcohol beer-taste beverage is less than 1%, the low-alcohol beer-taste beverage may not be satisfying to drink. If the apparent extract concentration of a low-alcohol beer-taste beverage exceeds 10%, the low-alcohol beer-taste beverage may have an excessively strong flavor, resulting in an overall imbalance. The apparent extract concentration of a low-alcohol beer-taste beverage is preferably 2-9%, more preferably 4-9%, and even more preferably 5-9%.

[0057] The apparent extract concentration of a low-alcohol beer-taste beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (2004), edited by the Japan Breweries Association.

[0058] In the method for producing a post-fermentation dealcoholized beer-taste beverage, the step of incorporating ATHP and propyl acetate can be carried out by adding a flavoring containing these compounds to any step, such as the cooling step after wort boiling, the fermentation step, or the maturation step. In this case, the earlier the flavoring is added, the more likely it is that the concentrations of the components in the flavoring will fluctuate, so it is desirable to carry out the step after the dealcoholization step. A post-fermentation dealcoholized beer-taste beverage containing ATHP and propyl acetate is sometimes referred to as a low-alcohol beer-taste beverage intermediate liquid.

[0059] Furthermore, the method for producing a post-fermentation dealcoholized beer-taste beverage may include a step of adjusting the concentration of ATHP or propyl acetate, or a step of adjusting the apparent extract concentration.

[0060] The method for producing a post-fermentation dealcoholized beer-taste beverage may further include steps such as adding a caramel color or the like, boiling, adjusting the pH, filtering, adjusting the flavor, and dissolving carbon dioxide gas, using known equipment.

[0061] The method for producing a post-fermentation dealcoholized beer-taste beverage may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like, as necessary.

[0062] <Non-fermented, low-alcohol beer-flavored beverage> A non-fermented, low-alcohol, beer-taste beverage is a beverage that reproduces a flavor reminiscent of beer without undergoing fermentation during production. The non-fermented, low-alcohol, beer-taste beverage of the present invention has an alcohol concentration of, for example, less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, even more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less. The non-fermented, low-alcohol, beer-taste beverage of the present invention may also be a non-alcoholic beer-taste beverage that is substantially alcohol-free. A specific example of such a non-fermented, non-alcoholic beer-taste beverage is a non-alcoholic beer-taste beverage with an alcohol concentration of 0.00 v / v%.

[0063] Non-fermented low-alcohol beer-flavored beverages are not made by alcoholic fermentation of wort, etc. Therefore, the grain aroma, fermented flavor, and beer-like drinking experience felt when drinking them are weaker than those of regular beer.

[0064] A non-fermented, low-alcohol beer-flavored beverage is produced, for example, by the following method. Specifically, a starchy raw material such as malt is saccharified to obtain a sugar solution. The sugar solution is mixed with auxiliary raw materials such as sweeteners, flavorings, grain extracts, dietary fiber, bittering agents, colorants, and hops, and, if necessary, alcohol, to obtain a prepared liquid. The order in which the raw materials are mixed with the sugar solution is not particularly limited. Next, carbon dioxide gas is added to the prepared liquid. The carbon dioxide gas can be added by a conventional method. For example, the prepared liquid obtained in the preparation step may be mixed with carbonated water, or carbon dioxide gas may be added directly to the prepared liquid obtained in the preparation step and dissolved therein.

[0065] The sugar solution is produced by adding warm water to, if necessary, ground malt or other starchy materials, and, if necessary, starchy materials such as barley, rice, or cornstarch, and mixing and heating the mixture, and then using mainly malt enzymes to saccharify the starchy materials, preferably into malt sugar, etc. The ground malt and starchy materials such as barley, rice, or cornstarch may be those normally used in the production of conventional beer-taste beverages, and used in the amounts normally used.

[0066] Sugar solutions of starchy raw materials containing malt may exhibit an unpleasant grassy odor. Therefore, the ratio of malt to the total amount of solid starchy raw materials is preferably 66 w / w% or less, more preferably 50 w / w% or less, and even more preferably 25 w / w% or less, and it is particularly preferable that malt is not used as a raw material. The malt ratio is measured in accordance with the provisions of the Liquor Tax Act. When preparing a sugar solution from a starchy raw material other than malt, it is preferable to add warm water to the starchy raw material and then add a composition containing amylase.

[0067] Specific examples of non-fermented, low-alcohol, beer-like beverages that do not use malt or have a malt ratio of less than 25 w / w% include low-sugar beer-flavored beverages such as low-sugar happoshu (low-malt beer). For example, when producing a non-fermented, low-sugar beer-flavored beverage, the blend may be produced using raw water instead of a sugar solution.

[0068] When ATHP and propyl acetate are added to a non-fermented, low-alcohol, beer-taste beverage, there are no limitations on the timing, and they can be added at any appropriate step in the production process of the non-fermented, beer-taste beverage. However, the earlier the addition step is, the more likely it is that the concentrations of the individual components of the compound group will fluctuate, so it is preferable to add them in a later step. ATHP or propyl acetate may, for example, be added to the produced non-fermented, beer-taste beverage. A non-fermented, beer-taste beverage containing ATHP and propyl acetate is sometimes referred to as a low-alcohol, beer-taste beverage intermediate liquid.

[0069] The non-fermented, low-alcohol, beer-taste beverage containing ATHP may contain ATHP derived from malt or the like. The concentration of this compound group in commercially available non-fermented, beer-taste beverages containing malt is, for example, 3.0 to 4.0 μg / L. On the other hand, the concentration of this compound group in non-fermented, beer-taste beverages that do not contain malt is, for example, 0.5 μg / L or less.

[0070] In one embodiment, the non-fermented, non-alcoholic beer-taste beverage of the present invention is a non-fermented, non-alcoholic beer-taste beverage. The non-fermented, non-alcoholic beer-taste beverage preferably contains a high-molecular-weight sugar. By including a high-molecular-weight sugar, the resulting beverage has a lingering sensation in the throat when drunk, enhancing its satisfying drinking experience.

[0071] Polymeric sugars are polymeric compounds in which various sugars are polymerized through glycosidic bonds. Polymeric sugars are preferably non-fermentable carbohydrates. Polymeric sugars include, for example, starch hydrolysates such as dextrin and resistant dextrin. Among these, from the viewpoint of effectiveness, starch hydrolysates are preferred, and resistant dextrin is more preferred.

[0072] Starch hydrolysates are a general term for starch hydrolyzed to an appropriate molecular weight using enzymes and / or acids. Examples of starch hydrolysates include dextrins obtained by dispersing starch in water, adding an enzyme (e.g., alpha-amylase) and / or an acid (e.g., hydrochloric acid or oxalic acid), and heating to gelatinize and hydrolyze the starch, and indigestible dextrins obtained by acid roasting starch and then treating the resulting dextrin with an enzyme such as alpha-amylase. These products can be purified, as necessary, by bleaching and deionizing, and used in liquid form or in powder form by spray drying, drum drying, or the like. Reduced starch hydrolysates obtained by hydrogenating these products are also included, as they are similarly effective.

[0073] The amount of high molecular weight sugar contained in the non-fermented, non-alcoholic beer-flavored beverage is at a concentration of 7 mg / mL or more. If the high molecular weight sugar concentration is less than 7 mg / mL, the non-fermented, non-alcoholic beer-flavored beverage will not be satisfying to drink. Preferably, the high molecular weight sugar concentration is 8 to 30 mg / mL, more preferably 9 to 15 mg / mL.

[0074] Non-fermented, non-alcoholic beer-flavored beverages contain sweet substances. A sweet substance is a substance that tastes sweet when put in the mouth by a human. A typical sweet substance is a sweetener. A sweetener is a seasoning used to sweeten beverages or foods. By including a sweet substance, the resulting beverage has a good balance of sourness and sweetness, is less likely to leave an aftertaste such as sourness or sweetness, and has an enhanced crispness after drinking.

[0075] Examples of sweet substances include sugars or sugar alcohols, high-intensity sweeteners, etc. Examples of sugars include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugars (such as high-fructose glucose syrup, high-fructose syrup, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, isomaltose, maltotriose, raffinose, fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupling sugar, and palatinose. Examples of sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, and panitol. Examples of high-intensity sweeteners include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, and acesulfame K.

[0076] The sweet substance is preferably a low-molecular-weight sugar. A low-molecular-weight sugar is an oligomer in which various sugars are linked by glycosidic bonds. A more preferred sweet substance is one or more selected from the group consisting of monosaccharides, disaccharides, and trisaccharides. An even more preferred sweet substance is one or more selected from the group consisting of glucose, fructose, maltose, high-fructose glucose, and high-fructose glucose.

[0077] The amount of sweet substance contained in the non-fermented low-alcohol beer-taste beverage is appropriately adjusted between 0.008 and 100 parts by weight per 100 parts by weight of high-molecular-weight sugar. If the content of the sweet substance in the non-fermented low-alcohol beer-taste beverage is less than 0.008 parts by weight per 100 parts by weight of high-molecular-weight sugar, the non-fermented low-alcohol beer-taste beverage is likely to have an aftertaste such as a sour taste, which is undesirable. If the content of the sweet substance exceeds 100 parts by weight per 100 parts by weight of high-molecular-weight sugar, a sweet aftertaste is likely to linger, which is undesirable.

[0078] The concentration of the sweet substance contained in the non-fermented, low-alcohol, beer-taste beverage is 1 to 18 mg / mL, preferably 4 to 13 mg / mL, and more preferably 6 to 11 mg / mL, in terms of sucrose.

[0079] The non-fermented, low-alcohol, beer-flavored beverage preferably contains a grain-derived protein hydrolysate, which further enhances the drinking experience of the non-fermented, low-alcohol, beer-flavored beverage.

[0080] Grain-derived protein hydrolysates are prepared by hydrolyzing vegetable protein raw materials, such as protein isolates from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, and sunflower, with acid, alkali, or enzymes. Soybean protein hydrolysates are preferred as the grain-derived protein raw material, and enzymatic hydrolysis is preferred. Enzymatic hydrolysis involves the use of one or more proteases at a temperature, pH, and time appropriate for the proteases. The degree of hydrolysis can be adjusted as needed, but a 15 wt% TCA solubilization rate of 30-100% is generally suitable. Furthermore, if the molecular size is too large, many fractions will become insoluble as sediment during downstream processing or storage, while if the molecular size is too small, it is likely to cause an unpleasant umami flavor. Therefore, the average molecular weight of the water-soluble fraction contained in the grain-derived protein hydrolysate should be between 550 and 3000, preferably between 600 and 1500.

[0081] If the amount of grain-derived protein hydrolysate contained in a non-fermented, low-alcohol, beer-flavored beverage is too small, the effect will be weak, while if it is too large, it will likely cause an unpleasant taste and may even cause microbial risks due to an increase in pH. Generally, the grain-derived protein hydrolysate is used in an amount that results in a final concentration in the beverage of 10 mg / mL or less, preferably 0.5 to 7 mg / mL, and more preferably 1 to 4 mg / mL.

[0082] It is preferable that non-fermented low-alcohol beer-taste beverages do not contain wort or barley extract. Wort or barley extract contains a large amount of relatively low-molecular-weight sugars or nitrogen sources, and has a strong sweetness and umami flavor by itself. Therefore, if wort or barley extract is added to a non-fermented low-alcohol beer-taste beverage, it will be difficult to achieve a balanced flavor, and the beverage may be prone to a lingering sweet aftertaste or an unpleasant odor.

[0083] In order to reproduce the refreshing bitterness unique to beer, non-fermented, low-alcohol beer-flavored beverages preferably contain hops or hop extract. Hops or hop extract refers to hop leaves or their ground product, extracts obtained by extracting these with water or hot water, and concentrates or dried extracts. The amount of hops or hop extract added is an amount that imparts a hop-derived flavor, and can be, for example, approximately 0.005 to 2% by weight, preferably 0.01 to 0.5% by weight, calculated as the raw material hops (dry product) per final beverage.

[0084] In addition, the non-fermented low-alcohol beer-taste beverage of the present invention can contain other ingredients, such as sugars, sugar alcohols, various glycosides such as saponin, flavorings, dietary fiber, polysaccharides, acids, yeast extract, etc., within the scope of the present invention. Examples of sugars include reducing sugars such as glucose, fructose, and maltose, oligosaccharides such as sucrose, various dextrins, and oligosaccharides. Examples of flavorings include malt flavor, hop flavor, beer flavor, alcohol flavor, and caramel flavor. Examples of acids include organic acids such as citric acid, lactic acid, and tartaric acid, and mineral acids such as hydrochloric acid and phosphoric acid.

[0085] The method for producing a non-fermented, low-alcohol, beer-taste beverage includes steps typically performed when producing a non-fermented, low-alcohol, beer-taste beverage. For example, a blend is first prepared by mixing predetermined amounts of high-molecular-weight sugars, sweet substances, and other ingredients. A predetermined amount of drinking water is then added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, fermented alcohol is added as needed, and carbonation is added in a carbonation step.

[0086] The apparent extract concentration of the non-fermented, low-alcohol, beer-taste beverage is preferably adjusted to 0.3 to 5%, more preferably 0.5 to 3%, and even more preferably 0.6 to 1.7%. By adjusting the apparent extract concentration of the non-fermented, low-alcohol, beer-taste beverage within this range, a good balance between drinkability and taste can be achieved.

[0087] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example]

[0088] <Production Example 1> Production of low-ATHP dealcoholized wort fermentation liquid (1) Production of fermented wort Ground malt, water, and cornstarch were added to a brewing kettle and gelatinized at 70°C and liquefied at 100°C. The malt ratio was 55 w / w%. Next, ground malt, enzymes, and hot water were added to a brewing tank. After protein resting at approximately 55°C, the liquid was transferred from the brewing kettle to a brewing tank and saccharified at temperatures ranging from 60°C to 76°C. The saccharified liquid was filtered through a reuter filtration tank and then transferred to a boiling kettle. Hops were added and the mixture was boiled for 60 minutes. After boiling, hot water was added to adjust the ATHP concentration. After removing the heat trub in a whirlpool tank, the mixture was cooled to 10°C using a plate cooler to obtain chilled wort. The wort extract concentration was adjusted to 12% by adjusting the water content. Brewer's yeast was added to the wort and fermented at approximately 10°C for 7 days, after which the yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The mixture was diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor. The resulting fermented wort liquor was designated as fermentation liquor 1.

[0089] (2) Analysis of fermented wort [Quantitative determination of ATHP] To 20 g of fermentation broth 1, 50 μL of internal standard solution (4 μg / mL ATHP stable isotope), 200 μL of formic acid, and 10 mL of distilled water were added, and the mixture was added to OASIS MCX 500 mg / 6 mL (Waters).

[0090] After washing the column with 5 mL of 1% formic acid water, elution was carried out with 5 mL of 2% ammonia-methanol, and the eluate was diluted two-fold with distilled water and then analyzed by LC / MS / MS.

[0091] Separation was performed using an LC / MS / MS (AB-SCIEX 5500QTRAP) column with an ACQUITY UPLC BEH C18 1.7 μm, 2.1 × 100 mm (water). The mobile phase conditions were: Solution A: 10 mM ammonium bicarbonate, Solution B: acetonitrile, with (B%, t): (10%, 1 min), (50%, 6 min), and the ATHP transition was 126 → 84 (collision energy: 23 V). Quantitation was performed using a calibration curve prepared by adding a standard. The analytical result showed that the ATHP concentration in fermentation broth 1 was 0.5 ppb.

[0092] (3) Production of dealcoholized wort fermentation liquid Fermentation liquor 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. It was then brought into contact with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed to produce dealcoholized wort fermentation liquor 1 with an alcohol concentration of 0.01 v / v%. Isomaltooligosaccharide was added to the resulting dealcoholized wort fermentation liquor 1 to produce distillate 1.

[0093] Fermentation liquor 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. It was then brought into contact with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed to produce dealcoholized wort fermentation liquor 2 with an alcohol concentration of 0.001 v / v%. Isomaltooligosaccharide was added to the resulting dealcoholized wort fermentation liquor 2 to produce distillation liquor 2.

[0094] Propyl acetate is a volatile component that evaporates together with alcohol, so distillates 1 and 2 do not contain propyl acetate.

[0095] The apparent extract concentrations of distillates 1 and 2 were measured and found to be 9.0%. The apparent extract refers to the extract of a fermented beverage expressed as the sucrose concentration (usually % by mass) of a sucrose aqueous solution with the same specific gravity at 20°C. Because it contains alcohol, the apparent extract differs from the true meaning of extract (soluble evaporation residue = true extract).

[0096] <Control Example 1> One part of the distillate was mixed with a flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) so that the ATHP reached the specified concentration, and carbon dioxide was dissolved in an amount that would result in a gas pressure of 0.23 MPa (20°C).The temperature was then adjusted to 4°C to prepare a sample for drinking.

[0097] The prepared samples were subjected to a sensory evaluation by six trained panelists. The evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.

[0098] The sensory evaluation was carried out by six trained panelists specializing in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 1, which had the lowest aroma component content, was scored as 3, followed by 4 if perceived as slightly strong, 5 if perceived as strong, 2 if perceived as slightly weak, and 1 if perceived as weak. The final score was calculated as the average of the six panelists' scores.

[0099] [Table 1]

[0100] Example 1 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with 1 part of the distillate to achieve the specified concentrations of ATHP and propyl acetate, and carbon dioxide was dissolved in an amount to achieve a gas pressure of 0.23 MPa (20°C).The temperature was adjusted to 4°C to prepare a sample for drinking.The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 1.

[0101] For the "overall rating," if there were no negative comments, the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, then it was rated "A (excellent)." If the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, and there were negative comments, then it was rated "B (poor)."

[0102] [Table 2]

[0103] <Example 2> A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with 1 part of the distillate to a concentration of 1 ppm, and subjected to sensory evaluation.

[0104] [Table 3]

[0105] Example 3 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with the distillate 1 to a concentration of 10 ppm, and subjected to sensory evaluation.

[0106] [Table 4]

[0107] Example 4 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with distillate 1 to a concentration of 30 ppm, and subjected to sensory evaluation.

[0108] [Table 5]

[0109] <Example 5> A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with distillate 1 to a concentration of 50 ppm, and subjected to sensory evaluation.

[0110] [Table 6]

[0111] <Comparative Example 1> A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with distillate 1 to a concentration of 70 ppm, and subjected to sensory evaluation.

[0112] [Table 7]

[0113] <Control Example 2> Distillate 2 was mixed with a flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) to achieve a specified concentration of ATHP, and carbon dioxide was dissolved in an amount to achieve a gas pressure of 0.23 MPa (20°C).The temperature was then adjusted to 4°C to prepare a sample for drinking.

[0114] The prepared samples were subjected to a sensory evaluation by six trained panelists. The evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.

[0115] The sensory evaluation was carried out by six trained panelists specializing in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 1, which had the lowest aroma component content, was scored as 3, followed by 4 if perceived as slightly strong, 5 if perceived as strong, 2 if perceived as slightly weak, and 1 if perceived as weak. The final score was calculated as the average of the six panelists' scores.

[0116] [Table 8]

[0117] Example 6 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with distillate 2 so that the ATHP and propyl acetate concentrations were predetermined, and carbon dioxide was dissolved in an amount to achieve a gas pressure of 0.23 MPa (20°C).The temperature was adjusted to 4°C to prepare a sample for drinking.The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 1.

[0118] For the "overall rating," if there were no negative comments, the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, then it was rated "A (excellent)." If the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, and there were negative comments, then it was rated "B (poor)."

[0119] [Table 9]

[0120] <Production Example 2> Manufacture of non-fermented, non-alcoholic beer-flavored beverages To 2.0 kg of indigestible dextrin, 6.0 g of sweetener, 0.5 kg of soy protein hydrolysate, and an appropriate amount of sodium bicarbonate, hot water was added to make a total volume of 200 L, followed by the addition of hops and caramel color. The mixture was boiled for 60 minutes, after which hot water was added to readjust the liquid volume. An appropriate amount of phosphoric acid was added to adjust the pH, and the mixture was stirred. Further stirring was performed in a whirlpool (swirl separation tank) to remove the trub. The resulting liquid was then cooled using a heat exchanger. After cooling, it was diluted with degassed water and clarified by filtration using diatomaceous earth. Carbon dioxide was dissolved in this liquid in an amount that resulted in a gas pressure of 0.23 MPa (20°C), to produce Beverage 1. The apparent extract of Beverage 1 was measured and found to be 1.1%.

[0121] Drink 1 was diluted with degassed water to an apparent extract content of 0.35% to give Drink 2.

[0122] <Control Example 3> Beverage 1 was mixed with flavoring containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) to achieve a predetermined concentration of ATHP, and the temperature was adjusted to 4°C to prepare a sample for drinking.

[0123] The prepared samples were subjected to a sensory evaluation by six trained panelists. The evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.

[0124] The sensory evaluation was carried out by six trained panelists specializing in beer, who tasted the samples and scored the strength of each evaluation item on a five-point scale. The scores were based on a score of 3 for sample 36, 4 for slightly strong, 5 for strong, 2 for slightly weak, and 1 for weak. Finally, the scores of the six panelists were averaged to determine the final score.

[0125] [Table 10]

[0126] Example 7 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with Beverage 1 so that the ATHP and propyl acetate concentrations were set to the specified values, and the temperature was adjusted to 4°C to prepare a sample for drinking. The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 3.

[0127] For the "overall rating," if there were no negative comments, the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, then it was rated "A (excellent)." If the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, and there were negative comments, then it was rated "B (poor)."

[0128] [Table 11]

[0129] Example 8 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into Drink 1 to a concentration of 1 ppm, and subjected to sensory evaluation.

[0130] [Table 12]

[0131] Example 9 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into Drink 1 to a concentration of 10 ppm, and subjected to sensory evaluation.

[0132] [Table 13]

[0133] Example 10 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into Drink 1 to a concentration of 30 ppm, and subjected to sensory evaluation.

[0134] [Table 14]

[0135] Example 11 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into Drink 1 to a concentration of 50 ppm, and subjected to sensory evaluation.

[0136] [Table 15]

[0137] <Comparative Example 2> A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into Drink 1 to a concentration of 70 ppm, and subjected to sensory evaluation.

[0138] [Table 16]

[0139] <Control Example 4> Beverage 2 was mixed with flavoring containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) to achieve the specified concentration of ATHP, and carbon dioxide was dissolved in an amount to achieve a gas pressure of 0.23 MPa (20°C).The temperature was then adjusted to 4°C to prepare a sample for consumption.

[0140] The prepared samples were subjected to a sensory evaluation by six trained panelists. The evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.

[0141] The sensory evaluation was carried out by six trained panelists specializing in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 1, which had the lowest aroma component content, was scored as 3, followed by 4 if perceived as slightly strong, 5 if perceived as strong, 2 if perceived as slightly weak, and 1 if perceived as weak. The final score was calculated as the average of the six panelists' scores.

[0142] [Table 17]

[0143] Example 12 A flavoring containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with Beverage 2 so that the ATHP and propyl acetate concentrations were specified, and carbon dioxide was dissolved in an amount to achieve a gas pressure of 0.23 MPa (20°C).The temperature was adjusted to 4°C to prepare a sample for drinking.The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 1.

[0144] For the "overall rating," if there were no negative comments, the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, then it was rated "A (excellent)." If the average values ​​for "edamame smell" and "burnt smell" were 0.5 points or more lower than the control, and the average values ​​for "fermented taste" and "beer-like drinking experience" were 0.5 points or more higher than the control, and there were negative comments, then it was rated "B (poor)."

[0145] [Table 18]

Claims

1. A low-alcohol beer-flavored beverage having an alcohol concentration of less than 1 v / v % and a concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine, of more than 1 ppb and not more than 30 ppb, and a propyl acetate concentration of 0.2 to 50 ppm.

2. 2. The low-alcohol beer-taste beverage according to claim 1, having an alcohol concentration of less than 0.04 v / v%.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the malt ratio is 80 w / w % or less.

4. The low-alcohol beer-taste beverage according to any one of claims 1 to 3, comprising a dealcoholized wort fermentation broth.

5. The low-alcohol beer-taste beverage according to any one of claims 1 to 4, having an apparent extract concentration of 0.3 to 10%.

6. The low-alcohol beer-taste beverage according to any one of claims 1 to 4, having an apparent extract concentration of 1 to 10%.

7. 3. The low-alcohol beer-taste beverage according to claim 1 or 2, having an apparent extract concentration of 0.3 to 5%.

8. To provide a low-alcohol beer-taste beverage intermediate liquid having an alcohol concentration of less than 1 v / v %; the low-alcohol beer-taste beverage intermediate liquid contains ATHP at a concentration of more than 1 ppb and not more than 30 ppb, and propyl acetate at a concentration of 0.2 to 50 ppm; A method for producing a low-alcohol beer-flavored beverage having an alcohol concentration of less than 1 v / v%, comprising:

9. The low-alcohol beer-taste beverage according to claim 1, 2, 5 or 7, which is a non-fermented, low-alcohol beer-taste beverage.

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