Non-fermented beer taste non-alcoholic beverage

Abstract

To provide a novel non-fermented beer taste non-alcoholic beverage with a reduced sweet potato porridge-like odor.SOLUTION: A non-fermented beer taste non-alcoholic beverage in which malt and rice are set as a part of raw materials is provided. A ratio of rice to the raw materials of the beverage of the present invention is, for example, 5% or more. Ethyl acetate concentration in the beverage of the present invention is, for example, 0.01 mg / L or more and 60 mg / L or less. Isoamyl acetate concentration in the beverage of the present invention is 0.01 mg / L or more and 60 mg / L or less. According to the present invention, a non-fermented beer taste non-alcoholic beverage with a reduced sweet potato porridge-like odor can be provided, and it has the advantage of being able to respond to consumer's health conscious, diverse taste and needs, etc.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] With the recent rise in health consciousness, an increasing number of consumers are self-managing their alcohol intake. In addition, revisions to the Road Traffic Act, such as strengthening penalties for drunk driving, have led to increased concern about alcohol intake among drivers. In this environment, demand for beer-flavored beverages that contain almost no alcohol has further increased.

[0003] However, when large amounts of extracts derived from grains such as malt are used to make alcohol-free, non-fermented beer-flavored beverages more satisfying to drink, the lack of a fermentation process creates the problem of leaving behind an undesirable odor known as yam gruel-like odor, which is not typically present in beer.

[0004] As a method for solving this problem, a method has been reported in which geranyl acetate or geraniol is used to reduce the potato- or rice porridge-like aroma (Patent Document 1). Although efforts have been made to impart a beer-like flavor to beer-flavored beverages, there is still room for improvement. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-93950 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a novel non-fermented, beer-flavored, non-alcoholic beverage with a reduced sweet potato gruel-like odor. [Means for solving the problem]

[0007] The present inventors have now found that the sweet potato gruel-like odor of a non-fermented, beer-flavored, non-alcoholic beverage can be reduced by using malt and rice as at least some of the ingredients. The present invention is based on this finding.

[0008] According to the present invention, the following inventions are provided. [1] A non-fermented, beer-flavored, non-alcoholic beverage made at least in part from malt and rice. [2] The beverage according to [1] above, wherein the ethyl acetate concentration in the beverage is 0.01 mg / L or more and 60 mg / L or less, and / or the isoamyl acetate concentration in the beverage is 0.01 mg / L or more and 60 mg / L or less. [3] The beverage according to [1] or [2] above, wherein the proline concentration in the beverage is 35.0 mg / L or less. [4] The beverage according to any one of [1] to [3] above, wherein the total concentration of amino acids in the beverage is 180 mg / L or less. [5] A beverage according to any one of [1] to [4] above, further comprising ungerminated barley as an ingredient, and wherein the combined ratio of malt and ungerminated barley to the ingredients is 50% or more. [6] The beverage according to any one of [1] to [5] above, wherein the rice content of the ingredients is 5% or more. [7] A method for producing a non-fermented, beer-flavored, non-alcoholic beverage, characterized in that malt and rice are used as at least some of the ingredients. [8] A method for improving the flavor of a non-fermented, beer-flavored, non-alcoholic beverage, characterized in that malt and rice are used as at least part of the raw materials in producing the beverage.

[0009] According to the present invention, by using malt and rice as at least part of the ingredients in a non-fermented, beer-flavored, non-alcoholic beverage, it is possible to provide a non-fermented, beer-flavored, non-alcoholic beverage with a reduced sweet potato gruel-like odor, which is advantageous in that it can meet the health-conscious, diverse tastes and needs of consumers.

[0010] In the present invention, the term "non-fermented, beer-flavored non-alcoholic beverage" refers to a non-alcoholic beverage with a beer-like flavor that is produced without undergoing a fermentation process using yeast. Here, the term "non-alcoholic beverage" is used to include both beverages that contain no alcohol at all, i.e., beverages with an ethanol concentration of 0.00 v / v%, and beverages with an ethanol concentration of more than 0.00 v / v% and less than 1 v / v%.

[0011] ?ール(エタノール)は、0.99% (v / v)、0.98%(v / v)、0.97%(v / v)、0.96%(v / v)、0.95%(v / v)、0.94%(v / v)、0 .93%(v / v)、0.92%(v / v)、0.91%(v / v)、0.90%(v / v)、0.89%(v / v)、0.88%(v / v)、0.87%(v / v)、0.86%(v / v)、0.85%(v / v)、0.84%(v / v)、0.83%(v / v)、0.82 %(v / v)、0.81%(v / v)、0.80%(v / v)、0.79%(v / v)、0.78%(v / v)、0.77%(v / v)、0.76%(v / v)、0.75%(v / v)、0.74%(v / v)、0.73%(v / v)、0.72%(v / v)、0.71%(v / v)、0.70%(v / v)、0.69%(v / v)、0.68%(v / v)、0.67%(v / v)、0.66%(v / v)、0.65%(v / v)、0.64%(v / v)、0.63%(v / v)、0.62%(v / v)、0.61%(v / v)、0.60%(v / v)、 0.59%(v / v)、0.58%(v / v)、0.57%(v / v)、0.56%(v / v)、0.55%(v / v)、0.54%(v / v)、0.53%(v / v)、0.52%(v / v)、0.51%(v / v)、0.50%(v / v)、0.49%(v / v)、0.4 8%(v / v)、0.47%(v / v)、0.46%(v / v)、0.45%(v / v)、0.44%(v / v)、0.43%(v / v)、0.42%(v / v)、0.41%(v / v)、0.40%(v / v)、0.39%(v / v)、0.38%(v / v)、0.37%( v / v)、0.36%(v / v)、0.35%(v / v)、0.34%(v / v)、0.33%(v / v)、0.32%(v / v)、0.31%(v / v)、0.30%(v / v)、0.29%(v / v)、0.28%(v / v)、0.27%(v / v)、0.26%(v / v )、0.25%(v / v)、0.24%(v / v)、0.23%(v / v)、0.22%(v / v)、0.21%(v / v)、0.20%(v / v)、0.19%(v / v)、0.18%(v / v)、0.17%(v / v)、0.16%(v / v)、0.15%(v / v)、0.14%(v / v), 0.13%(v / v), 0.12%(v / v), 0.11%(v / v), 0.10%(v / v), 0.09%(v / v), 0.08%(v / v), 0.07%(v / v), 0.06%(v / v), 0.05%(v / v), 0.05%(v / v), 0.04%(v / v), 0.03%(v / v), 0.02%(v / v), 0.01%(v / v), 0.009%(v / v), 0.008%(v / v), The upper and lower limits may be 0.007% (v / v), 0.006% (v / v), 0.005% (v / v), 0.004% (v / v), 0.003% (v / v), or 0.002% (v / v), and the lower limit (not less than or exceeding) may be 0.001% (v / v), 0.002% (v / v), 0.003% (v / v), or 0.004% (v / v), and these upper and lower limits may be combined in any manner.

[0012] The alcohol concentration (ethanol concentration) in beverages can be measured using gas chromatography (GC) with an FID detector. For more accurate concentration measurements, it is desirable to use a calibration curve based on the measurements of several control samples with known concentrations. It is preferable that these control samples have a concentration in the same range as the concentration to be measured. It is also preferable to use an internal standard, such as 2-propanol.

[0013] The non-fermented, beer-flavored, non-alcoholic beverage of the present invention is characterized in that malt and rice are used as at least a part of the ingredients.

[0014] The non-fermented, beer-flavored non-alcoholic beverage of the present invention can use at least one or both of barley malt and wheat malt as the barley-derived raw material. In the present invention, the proportion of barley malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%, and the proportion of wheat malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%. Extracted malt (i.e., malt extract) can also be used in the present invention. In the above, "or more" can be interpreted as "exceeding."

[0015] The non-fermented, beer-flavored non-alcoholic beverage of the present invention exhibits a reduced sweet potato gruel-like odor while maintaining a refreshing taste and achieving a beer-like balance, regardless of the malt content ratio. In this case, the malt content ratio may be, for example, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 25% or less, 25% or more, 30% or less, 30% or more, 40% or less, 40% or more, 50% or less, 50% or more, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 70% or less, or 70% or more. "Less than" can be interpreted as "less than," and "greater than" can be interpreted as "greater than." These upper and lower limits can be arbitrarily combined. In the present invention, the "malt content ratio" refers to the ratio of the mass of malt to the mass of all ingredients excluding hops and water.

[0016] The rice used as an ingredient in the non-fermented, beer-flavored non-alcoholic beverage of the present invention is not particularly limited, and examples thereof include rice itself such as polished rice, brown rice, germinated rice, and unhulled rice, as well as processed rice products such as rice flour and rice syrup. Furthermore, the rice may be of any variety.

[0017] In the present invention, the lower limit (above or above) of the rice ratio in the raw material is 5.0%, but the following values ​​are also possible: 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%, 7.1%, 7.2% %,7.3%,7.4%,7.5%,7.6%,7.7%,7.8%,7.9%,8.0%,8.1%,8.2%,8.3%,8.4%,8.5%,8.6%,8.7%,8.8%,8.9%,9.0%,9.1%,9.2%,9.3%,9.4%,9.5%,9.6%,9.7%,9.8%,9.9%,10.0%,10.1%,10 .2%, 10.3%, 10.4%, 10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%, 11.6%, 11.7%, 11.8%, 11.9%, 12.0%, 12.1%, 12.2%, 12.3%, 12.4%, 12.5%, 12.6%, 12.7%, 12.8%, 12.9%, 13.1%, 13.1%, 13.2%, 13.3%, 13.4%, 13.5%, 13.6%, 13.7%, 13.8%, 13.9%, 14.0%, 14.1%, 14.2%, 14.3%, 14.4%, 14.5%, 14.6%, 14.7%, 14.8%, 14.9%, 14.1%. It can also be 7%, 12.8%, 12.9%, 13.0%, 13.1%, 13.2%, 13.3%, 13.4%, 13.5%, 13.6%, 13.7%, 13.8%, 13.9%, 14.0%, 14.1%, 14.2%, 14.3%, 14.4%, 14.5%, 14.6%, 14.7%, 14.8%, 14.9% or 15.0%. The upper limit (less than or equal to) is 40.0%, but the following values ​​are also listed: 39.0%, 38.0%, 37.0%, 36.0%, 35.0%, 34.0%, 33.0%, 32.0%, 31.0%, 30.0%, 29.9%, 29.8%, 29.7%, 29.6%, 29.5%, 29.4%, 29.3%, 29.2%, 29.1%, 29.0%, 28.9%, 28.8%, 28.7%, 28.6%, 28.5%, 28.4%, 28.3%, 28.2% %, 28.1%, 28.0%, 27.9%, 27.8%, 27.7%, 27.6%, 27.5%, 27.4%, 27.3%, 27.2%, 27.1%, 27.0%, 26.9%, 26.8%, 26.7%, 26.6%, 26.5%, 26.4%, 26.3%, 26.2%, 26.1%, 26.0%, 25.9%, 25.8%, 25.7%, 25.6%, 25.5%, 25.4%, 25.3%, 25.2%, 25.1%, or 25.These lower and upper limits can be arbitrarily combined, and the rice content of the raw materials in the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be, for example, 5.0% to 40.0%, 6.0% to 40.0%, 7.0% to 40.0%, 8.0% to 40.0%, 9.0% to 40.0%, 10.0% to 40.0%, 11.0% to 40.0%, 12.0% to 40.0%, 13.0% to 40.0%, 14.0% to 40.0%, 15.0% to 40.0%, 5.0% to 35.0%, and the like. 0% or less, 6.0% to 35.0%, 7.0% to 35.0%, 8.0% to 35.0%, 9.0% to 35.0%, 10.0% to 35.0%, 11.0% to 35.0%, 12.0% to 35.0%, 13.0% to 35.0%, 14 .0% to 35.0%, 15.0% to 35.0%, 5.0% to 30.0%, 6.0% to 30.0%, 7.0% to 30.0%, 8.0% to 30.0%, 9.0% to 30.0%, 10.0% to 30.0%, 11.0% to 30.0 % or less, 12.0% to 30.0%, 13.0% to 30.0%, 14.0% to 30.0%, 15.0% to 30.0%, 5.0% to 29.0%, 6.0% to 29.0%, 7.0% to 29.0%, 8.0% to 29.0%, 9.0 % to 29.0%, 10.0% to 29.0%, 11.0% to 29.0%, 12.0% to 29.0%, 13.0% to 29.0%, 14.0% to 29.0%, 15.0% to 29.0%, 5.0% to 29.0%, 6.0% to 29. 0% or less, 7.0% to 29.0%, 8.0% to 29.0%, 9.0% to 29.0%, 10.0% to 29.0%, 11.0% to 29.0%, 12.0% to 29.0%, 13.0% to 29.0%, 14.0% to 29.0%, 1 5.0% to 29.0%, 5.0% to 28.0%, 6.0% to 28.0%, 7.0% to 28.0%, 8.0% to 28.0%, 9.0% to 28.0%, 10.0% to 28.0%, 11.0% to 28.0%, 12.0% to 28.0% or less, 13.0% or more and 28.0% or less, 14.0% or more and 28.0% or less, 15.0% or more and 28.0% or less, 5.0% or more and 27.0% or less, 6.0 % to 27.0%, 7.0% to 27.0%, 8.0% to 27.0%, 9.0% to 27.0%, 10.0% to 27.0%, 11.0% to 27.0%, 12.0% to 27.0%, 13.0% to 27.0%, 14.0% to 27.0%, 15.0% or more 27.0% or less, 5.0% or more and 26.0% or less, 6.0% or more and 26.0% or less, 7.0% or more and 26.0% or less, 8.0% or more and 26.0% or less, 9.0% The range may be 10.0% to 26.0% or less, 11.0% to 26.0% or less, 12.0% to 26.0% or less, 13.0% to 26.0% or less, 14.0% to 26.0% or less, 15.0% to 26.0% or less, 5.0% to 25.0% or less, 6.0% to 25.0% or less, 7.0% to 25.0% or less, 8.0% to 25.0% or less, 9.0% to 25.0% or less, 10.0% to 25.0% or less, 11.0% to 25.0% or less, 12.0% to 25.0% or less, 13.0% to 25.0% or less, 14.0% to 25.0% or less, or 15.0% to 25.0% or less. Here, "rice ratio in ingredients" refers to the ratio of rice mass to the mass of all ingredients excluding hops and water.

[0018] In the non-fermented, beer-flavored non-alcoholic beverage of the present invention, in addition to malt and rice, ungerminated wheat and barley products such as ungerminated barley (including extracts) and ungerminated wheat (including extracts) can be used as raw materials.

[0019] In the present invention, the lower limit (above or beyond) of the combined ratio of malt and ungerminated barley and wheat components in the raw material is not particularly limited, but can be, for example, 30% or more, 30% or less, 35% or more, 35% or less, 40% or more, 40% or less, 45% or more, 45% or less, 50% or more, 50% or less, 55% or more, 55% or more, 60% or more, 60% or less, 65% or more, 65% or less, 70% or more, 70% or less, 75% or more, 75% or more, 80% or more, 80% or less, 85% or more, 85% or less, 90% or more, 90% or less, 95% or more, or 95% or less. "Above" can be interpreted as "exceeding." These upper and lower limits can be combined arbitrarily. In the present invention, the "total ratio of malt and ungerminated barleys" refers to the total ratio of malt and ungerminated barleys to the mass of all raw materials excluding hops and water.

[0020] The non-fermented, beer-flavored, non-alcoholic beverage of the present invention is characterized by having a refreshing taste while reducing the sweet potato porridge-like odor, and achieving a beer-like balance. Non-fermented, beer-flavored, non-alcoholic beverages have a problem in that when a large amount of extract derived from grains such as malt is used to impart a satisfying drinking experience, the absence of a fermentation process results in a sweet potato porridge-like odor that is not typically present in beer. The non-fermented, beer-flavored, non-alcoholic beverage of the present invention has a reduced sweet potato porridge-like odor, thereby solving the above-mentioned problems associated with non-fermented, beer-flavored, non-alcoholic beverages. Furthermore, the non-fermented, beer-flavored, non-alcoholic beverage of the present invention has a reduced sweet potato porridge-like odor, a refreshing taste, and achieving a beer-like balance. Here, "smell like sweet potato porridge" refers to an unpleasant smell similar to the aroma of steamed sweet potatoes or porridge, "refreshing feeling" refers to a clean, easy-to-drink feeling without any impurities, and "beer-like balance" refers to a flavor in which the various taste elements that make up the natural taste of beer (sweetness, bitterness, sourness, umami, etc.) are all well-balanced, like beer, without any of them standing out.

[0021] The non-fermented, beer-taste, non-alcoholic beverage of the present invention can be produced according to a typical production procedure for a non-fermented, beer-taste, non-alcoholic beverage, so long as malt and rice are used as at least a portion of the ingredients. The non-fermented, beer-taste, non-alcoholic beverage of the present invention can be produced, for example, by preparing a brewing liquid from malt, rice, hops, water, and other ingredients, removing solids from the brewing liquid by leaving it to stand, and then filtering the brewing liquid. The other ingredients may be used as ingredients for the brewing liquid, or may be blended into the prepared brewing liquid.

[0022] The preparation of the mash can be carried out according to a conventional method, for example, by sequentially carrying out the following steps: (a) saccharifying a mixture of water and raw materials containing malt and rice, followed by filtering to obtain wort; (b) adding hops to the obtained wort and then boiling it; and (c) cooling the boiled wort. In the present invention, the saccharification conditions and boiling conditions can be set according to a conventional method. Note that an enzyme for promoting saccharification may be used in the saccharification step.

[0023] The non-fermented, beer-flavored non-alcoholic beverage of the present invention may contain ethyl acetate and / or isoamyl acetate. Ethyl acetate is known to have a fruity, sweet aroma, typically resembling apple or pear. Isoamyl acetate is known to have a fruity, banana-like aroma and is known to be used in combination with other fruit-like aromas.

[0024] In the non-fermented, beer-flavored, non-alcoholic beverage of the present invention, the lower limit of the ethyl acetate concentration in the beverage (above or beyond) is not limited, but may be, for example, 0.01 mg / L, 0.05 mg / L, 0.10 mg / L, 0.15 mg / L, 0.20 mg / L, 0.25 mg / L, 0.30 mg / L, 0.35 mg / L, 0.40 mg / L, 0.45 mg / L, 0.50 mg / L, 0.55 mg / L, 0.60 mg / L, 0.65 mg / L, 0.70 mg / L, 0.75 mg / L, 0.80 mg / L, 0.85 mg / L, 0.90 mg / L, 0.95 mg / L, or 0.01 mg / L. g / L, 1.0mg / L, 1.1mg / L, 1.2mg / L, 1.3mg / L, 1.4mg / L, 1.5mg / L, 1.6mg / L, 1.7mg / L, 1.8mg / L, 1.9mg / L, 2.0mg / L, 2.1mg / L, 2.2mg / L, 2.3mg / L, 2.4mg / L, 2.5mg / L, 2.6mg / L, 2.7mg / L, 2.8mg / L, 2.9mg / L, 3.0mg / L, 3.1mg / L, 3.2mg / L, 3.3mg / L, 3.4mg / L, 3.5mg / L, 3.6mg / L, 3.7mg / L, 3.8mg / L, 3.9mg / L, 4.0m g / L, 4.1mg / L, 4.2mg / L, 4.3mg / L, 4.4mg / L, 4.5mg / L, 4.6mg / L, 4.7mg / L, 4.8mg / L, 4.9mg / L, 5.0mg / L, 5.1mg / L, 5.2mg / L, 5.3mg / L, 5.4mg / L, 5.5mg / L, 5.6mg / L, 5.7mg / L, 5.8mg / L, 5.9mg / L, 6.0mg / L, 6.1mg / L, 6.2mg / L, 6.3mg / L, 6.4mg / L, 6.5mg / L, 6.6mg / L, 6.7mg / L, 6.8mg / L, 6.9mg / L, 7.0mg / L, 7.1m g / L, 7.2mg / L, 7.3mg / L, 7.4mg / L, 7.5mg / L, 7.6mg / L, 7.7mg / L, 7.8mg / L, 7.9mg / L, 8.0mg / L, 8.1mg / L, 8.2mg / L, 8.3mg / L, 8.4mg / L, 8.5mg / L, 8.6mg / L, It can be 8.7mg / L, 8.8mg / L, 8.9mg / L, 9.0mg / L, 9.1mg / L, 9.2mg / L, 9.3mg / L, 9.4mg / L, 9.5mg / L, 9.6mg / L, 9.7mg / L, 9.8mg / L, 9.9mg / L or 10.0mg / L.The upper limit (or less than or equal to) can be, but is not limited to, for example, 60 mg / L, 59 mg / L, 58 mg / L, 57 mg / L, 56 mg / L, 55 mg / L, 54 mg / L, 53 mg / L, 52 mg / L, 51 mg / L, 50 mg / L, 49 mg / L, 48 mg / L, 47 mg / L, 46 mg / L, 45 mg / L, 44 mg / L, 43 mg / L, 42 mg / L, 41 mg / L, 40 mg / L, 39 mg / L, 38 mg / L, 37 mg / L, 36 mg / L, 35 mg / L, 34 mg / L, 33 mg / L, 32 mg / L, 31 mg / L, or 30 mg / L.These lower and upper limits can be combined in any desired manner, and the ethyl acetate concentration of the non-fermented, beer-flavored non-alcoholic beverage of the present invention can be, for example, from 0.01 mg / L to 60 mg / L, from 0.1 mg / L to 60 mg / L, from 1.0 mg / L to 60 mg / L, from 2.0 mg / L to 60 mg / L, from 3.0 mg / L to 60 mg / L, from 4.0 mg / L to 60 mg / L, from 5.0 mg / L to 60 mg / L, from 6.0 mg / L to 60 mg / L, from 7.0 mg / L to 60 mg / L, from 8.0 mg / L to 80 mg / L, and the like. mg / L to 60 mg / L, 9.0 mg / L to 60 mg / L, 10 mg / L to 60 mg / L, 0.01 mg / L to 50 mg / L, 0.1 mg / L to 50 mg / L, 1.0 mg / L to 50 mg / L, 2.0 mg / L to 50 mg / L or less, 3.0mg / L or more and 50mg / L or less, 4.0mg / L or more and 50mg / L or less, 5.0mg / L or more and 50mg / L or less, 6.0mg / L or more and 50mg / L or less, 7.0mg / L or more and 50mg / L or less, 8.0mg / L or more and 50mg / L or less, 9.0mg / L to 50mg / L, 10mg / L to 50mg / L, 0.01mg / L to 40mg / L, 0.1mg / L to 40mg / L, 1.0mg / L to 40mg / L, 2.0mg / L to 40mg / L, 3.0mg / L to 40mg / L Below, 4.0mg / L to 40mg / L, 5.0mg / L to 40mg / L, 6.0mg / L to 40mg / L, 7.0mg / L to 40mg / L, 8.0mg / L to 40mg / L, 9.0mg / L to 40mg / L, 10mg / L and below. The concentration can be 40 mg / L or less, 0.01 mg / L or more and 30 mg / L or less, 0.1 mg / L or more and 30 mg / L or less, 1.0 mg / L or more and 30 mg / L or less, 2.0 mg / L or more and 30 mg / L or less, 3.0 mg / L or more and 30 mg / L or less, 4.0 mg / L or more and 30 mg / L or less, 5.0 mg / L or more and 30 mg / L or less, 6.0 mg / L or more and 30 mg / L or less, 7.0 mg / L or more and 30 mg / L or less, 8.0 mg / L or more and 30 mg / L or less, 9.0 mg / L or more and 30 mg / L or less, or 10 mg / L or more and 30 mg / L or less.

[0025] In the non-fermented, beer-flavored, non-alcoholic beverage of the present invention, the lower limit of the isoamyl acetate concentration in the beverage (above or beyond) is not limited, but may be, for example, 0.01 mg / L, 0.05 mg / L, 0.10 mg / L, 0.15 mg / L, 0.20 mg / L, 0.25 mg / L, 0.30 mg / L, 0.35 mg / L, 0.40 mg / L, 0.45 mg / L, 0.50 mg / L, 0.55 mg / L, 0.60 mg / L, 0.65 mg / L, 0.70 mg / L, 0.75 mg / L, 0.80 mg / L, 0.85 mg / L, 0.90 mg / L, 0.95 ... 5mg / L, 1.0mg / L, 1.1mg / L, 1.2mg / L, 1.3mg / L, 1.4mg / L, 1.5mg / L, 1.6mg / L, 1.7mg / L, 1.8mg / L, 1.9mg / L, 2.0mg / L, 2.1mg / L, 2.2mg / L, 2.3mg / L, 2.4mg / L, 2.5mg / L, 2.6mg / L, 2.7mg / L, 2.8mg / L, 2.9mg / L, 3.0mg / L, 3.1mg / L, 3.2mg / L, 3.3mg / L, 3.4mg / L, 3.5mg / L, 3.6mg / L, 3.7mg / L, 3.8mg / L, 3.9mg / L, 4.0 mg / L, 4.1mg / L, 4.2mg / L, 4.3mg / L, 4.4mg / L, 4.5mg / L, 4.6mg / L, 4.7mg / L, 4.8mg / L, 4.9mg / L, 5.0mg / L, 5.1mg / L, 5.2mg / L, 5.3mg / L, 5.4mg / L, 5.5mg / L , 5.6mg / L, 5.7mg / L, 5.8mg / L, 5.9mg / L, 6.0mg / L, 6.1mg / L, 6.2mg / L, 6.3mg / L, 6.4mg / L, 6.5mg / L, 6.6mg / L, 6.7mg / L, 6.8mg / L, 6.9mg / L, 7.0mg / L, 7.1 mg / L, 7.2mg / L, 7.3mg / L, 7.4mg / L, 7.5mg / L, 7.6mg / L, 7.7mg / L, 7.8mg / L, 7.9mg / L, 8.0mg / L, 8.1mg / L, 8.2mg / L, 8.3mg / L, 8.4mg / L, 8.5mg / L, 8.6mg / L , 8.7mg / L, 8.8mg / L, 8.9mg / L, 9.0mg / L, 9.1mg / L, 9.2mg / L, 9.3mg / L, 9.4mg / L, 9.5mg / L, 9.6mg / L, 9.7mg / L, 9.8mg / L, 9.9mg / L or 10.0mg / L.The upper limit (or less than or equal to) can be, but is not limited to, for example, 60 mg / L, 59 mg / L, 58 mg / L, 57 mg / L, 56 mg / L, 55 mg / L, 54 mg / L, 53 mg / L, 52 mg / L, 51 mg / L, 50 mg / L, 49 mg / L, 48 mg / L, 47 mg / L, 46 mg / L, 45 mg / L, 44 mg / L, 43 mg / L, 42 mg / L, 41 mg / L, or 40 mg / L. These lower and upper limits can be combined in any desired manner. The ethyl acetate concentration of the non-fermented, beer-flavored non-alcoholic beverage of the present invention can be, for example, from 0.01 mg / L to 60 mg / L, from 0.1 mg / L to 60 mg / L, from 1.0 mg / L to 60 mg / L, from 2.0 mg / L to 60 mg / L, from 3.0 mg / L to 60 mg / L, from 4.0 mg / L to 60 mg / L, from 5.0 mg / L to 60 mg / L, from 6.0 mg / L to 60 mg / L, from 7.0 mg / L to 70 mg / L, from 8.0 mg / L to 80 mg / L, from 9.0 mg / L to 90 mg / L, from 10.0 mg / L to 100 mg / L, from 11.0 mg / L to 110 mg / L, from 12.0 mg / L to 120 mg / L, from 13.0 mg / L to 130 mg / L, from 14.0 mg / L to 140 mg / L, from 15.0 mg / L to 160 mg / L, from 16.0 mg / L to 170 mg / L, from 17.0 mg / L to 180 mg / L, from 18.0 mg / L to 190 mg / L, from 19.0 mg / L to 200 mg / L, from 20 ... mg / L to 60 mg / L, 6.0 mg / L to 60 mg / L, 7.0 mg / L to 60 mg / L, 8.0 mg / L to 60 mg / L, 9.0 mg / L to 60 mg / L, 10 mg / L to 60mg / L, 0.01mg / L to 50mg / L, 0.1mg / L to 50mg / L, 1.0mg / L to 50mg / L, 2.0mg / L to 50mg / L, 3.0mg / L to 50mg / L, 4.0mg / L to 50mg / L, 5.0mg / L to 50mg / L, 6.0mg / L to 50mg / L, 7.0mg / L to 50mg / L, 8.0mg / L L - 50mg / L, 9.0mg / L - 50mg / L, 10mg / L - 50mg / L, 0.01mg / L - 40mg / L, 0.1mg / L - 40mg / L, 1.0mg / L The concentration can be 2.0 mg / L or more and 40 mg / L or less, 3.0 mg / L or more and 40 mg / L or less, 4.0 mg / L or more and 40 mg / L or less, 5.0 mg / L or more and 40 mg / L or less, 6.0 mg / L or more and 40 mg / L or less, 7.0 mg / L or more and 40 mg / L or less, 8.0 mg / L or more and 40 mg / L or less, 9.0 mg / L or more and 40 mg / L or less, or 10 mg / L or more and 40 mg / L or less.

[0026] In the non-fermented, beer-flavored non-alcoholic beverage of the present invention, the ethyl acetate and / or isoamyl acetate concentrations can be adjusted to a predetermined range by blending ethyl acetate and / or isoamyl acetate during any step in the production of the beverage or after preparation of the starting liquid. Ethyl acetate and / or isoamyl acetate may be added as flavorings, and fruits such as bananas and apples may be used as ingredients containing ethyl acetate or isoamyl acetate.

[0027] The concentrations of ethyl acetate and isoamyl acetate in the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be measured using a headspace gas chromatograph equipped with an FID in accordance with BCOJ Beer Analysis Method 2013 8.22. For example, the concentrations of ethyl acetate and isoamyl acetate can be determined by introducing the vapor phase of a beer sample heated in a vial into a gas chromatograph equipped with an FID detector, reading the areas of ethyl acetate and isoamyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of ​​the internal standard (n-butanol). For more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measurements of several control samples with known concentrations.

[0028] In the non-fermented, beer-flavored, non-alcoholic beverage of the present invention, the upper limit of the proline concentration in the beverage (less than or equal to) is not limited, but may be, for example, 35.0 mg / L, 34.9 mg / L, 34.8 mg / L, 34.7 mg / L, 34.6 mg / L, 34.5 mg / L, 34.4 mg / L, 34.3 mg / L, 34.2 mg / L, 34.1 mg / L, 34.0 mg / L, 33.9 mg / L, 33.8 mg / L, 33.7 mg / L, 33.6 mg / L, 33.5 mg / L, 33.4 mg / L, 33.5 mg / L, 33.6 mg / L, 33.7 mg / L, 33.6 mg / L, 33.5 mg / L, 33.4 mg / L, 33.5 ... .3mg / L, 33.2mg / L, 33.1mg / L, 33.0mg / L, 32.9mg / L, 32.8mg / L, 32.7mg / L, 32.6mg / L, 32.5mg / L, 32.4mg / L, 32.3mg / L, 32.2mg / L, 32.1mg / L, 32.0mg / L, 31.9mg / L, 31.8mg / L, 31.7mg / L, 31.6mg / L, 31.5mg / L, 31.4mg / L, 31.3mg / L, 31.2mg / L, 31.1mg / L, 31.0mg / L, 30.9mg / L, 30 .8mg / L, 30.7mg / L, 30.6mg / L, 30.5mg / L, 30.4mg / L, 30.3mg / L, 30.2mg / L, 30.1mg / L, 30.0mg / L, 29.9mg / L, 29.8mg / L, 29.7mg / L, 29.6mg / L, 29.5mg / L, 29.4mg / L, 29.3mg / L, 29.2mg / L, 29.1mg / L, 29.0mg / L, 28.9mg / L, 28.8mg / L, 28.7mg / L, 28.6mg / L, 28.5mg / L, 28.4mg / L, 28 The proline content can be 0.3 mg / L, 28.2 mg / L, 28.1 mg / L, 28.0 mg / L, 27.9 mg / L, 27.8 mg / L, 27.7 mg / L, 27.6 mg / L, 27.5 mg / L, 27.4 mg / L, 27.3 mg / L, 27.2 mg / L, 27.1 mg / L, 27.0 mg / L, 26.9 mg / L, 26.8 mg / L, 26.7 mg / L, 26.6 mg / L, 26.5 mg / L, 26.4 mg / L, 26.3 mg / L, 26.2 mg / L, 26.1 mg / L, or 26.0 mg / L. Note that proline contributes to the sweetness and richness of non-fermented, beer-flavored, non-alcoholic beverages, but too much of it is known to cause an unpleasant flavor.

[0029] In the non-fermented, beer-flavored, non-alcoholic beverage of the present invention, the upper limit of the total amino acid concentration in the beverage (less than or equal to) is not limited, and can be, for example, 180 mg / L, 179 mg / L, 178 mg / L, 177 mg / L, 176 mg / L, 175 mg / L, 174 mg / L, 173 mg / L, 172 mg / L, 171 mg / L, 170 mg / L, 169 mg / L, 168 mg / L, 167 mg / L, 166 mg / L, 165 mg / L, 164 mg / L, 163 mg / L, 162 mg / L, 161 mg / L, 160 mg / L, 159 mg / L, 158 mg / L, or 157 mg / L. The total amino acid concentration in a beverage is an indicator of umami and richness in non-fermented, beer-flavored, non-alcoholic beverages, but it is known that if the content is too high, it can cause an unpleasant flavor.

[0030] The amino acid concentration in the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be determined by separating the amino acids using a cation exchange resin, adding a ninhydrin reaction solution, reacting at 135°C, and quantifying the amino acid concentration using a UV-VIS detector. Alternatively, the amino acid concentration can be measured using an Acquity UPLC analyzer (Waters) by the AccQ-Tag Ultra labeling method or an L-8800 high-speed amino acid analyzer (Hitachi).

[0031] In addition to the above, the non-fermented beer-flavored non-alcoholic beverage of the present invention may contain any of the following ingredients: corn, soybeans, koryang (Japanese radish), potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or ingredients thereof (e.g., pepper, cinnamon, cloves, Japanese pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee, and cocoa) Other ingredients that can be used include, but are not limited to, secondary ingredients such as seafood (e.g., oysters, kelp, wakame seaweed, and dried bonito); nitrogen sources such as protein hydrolysates and yeast extract; and other additives such as hop extract, flavorings, coloring ingredients (e.g., colorings such as caramel color), foaming and foam retention improvers, sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), acidulants (e.g., gluconic acid), bittering ingredients (e.g., isomerized hop extract), dietary fiber, herbs, antioxidants, and water quality conditioners. The above are examples only and the ingredients are not limited to these.

[0032] The carbohydrate concentration of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention is not particularly limited, but the lower limit (not less than or exceeding) can be 0.5 g / 100 mL or 1.0 g / 100 mL, and the upper limit (not more than or less than) can be 7.0 g / 100 mL, 6.95 g / 100 mL, 6.9 g / 100 mL, 6.85 g / 100 mL, 6.8 g / 100 mL, 6.75 g / 100 mL, or 6.8 g / 100 mL. The upper limit and lower limit may be less than 1 L, 6.7 g / 100 mL, 6.65 g / 100 mL, 6.6 g / 100 mL, 6.55 g / 100 mL, 6.5 g / 100 mL, 6.4 g / 100 mL, 6.3 g / 100 mL, 6.2 g / 100 mL, 6.1 g / 100 mL, 6.0 g / 100 mL, 5.5 g / 100 mL, or 5.0 g / 100 mL, and these upper and lower limits may be combined arbitrarily.

[0033] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amount of water, protein, fat, ash, and dietary fiber from the mass of the sample to be measured (see the Nutrition Labeling Standards (Partially revised Consumer Affairs Agency Notification No. 9 of December 16, 2009)).

[0034] The pH (measured at 25°C) of the non-fermented, beer-taste, non-alcoholic beverage of the present invention is not limited, but the lower limit (above or above) can be, for example, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, or 3.8, and the upper limit (below or below) can be, for example, 4.6, 4.5, 4.4, or 4.3. These lower and upper limits can be arbitrarily combined, for example, 3.0 to 4.6, 3.0 to 4.5, 3.0 to 4.4, 3.0 to 4.3, 3.5 to 4.6, 3.5 to 4.5, 3.5 to 4.4, or 3.5 to 4.3. The pH of the beer-taste, non-alcoholic beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-flavored non-alcoholic beverage can be measured using a commercially available pH meter (for example, a tabletop pH meter, manufactured by Horiba, Ltd.).

[0035] The EBC color index of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention is not limited, but the lower limit (not less than or exceeding) can be 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and the upper limit (not more than or less than) can be 10.0 EBC, 9.9 EBC, 9.8 EBC, 9.7 EBC, 9.6 EBC, 9.5 EBC, 9.4 EBC, 9.3 EBC, or 10.0 EBC. The EBC color score of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be 8.8EBC, 9.2EBC, 9.1EBC, 9.0EBC, 8.9EBC, 8.8EBC, 8.7EBC, 8.6EBC, 8.5EBC, 8.4EBC, 8.3EBC, 8.2EBC, 8.1EBC, 8.0EBC, 7.9EBC, 7.8EBC, 7.7EBC, 7.6EBC, 7.5EBC, 7.4EBC, 7.3EBC, 7.2EBC, 7.1EBC, or 7.0EBC. These lower and upper limits can be combined as desired. The EBC color score of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be measured using the "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Brewery Society of Japan."

[0036] The bitterness value (BU) of the non-fermented, beer-flavored non-alcoholic beverage of the present invention is not limited, but the lower limit (not less than or exceeding) can be, for example, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and the upper limit (not more than or less than) can be, for example, 30.0, 29.0, 28.0, 27.0, 26.0, 25.0, 24.0, 23.0, 22.9, 22.8, 22.7, 22.6, 22.5, 22.4, 22.3, 22.2, 22.1, or the like. , 22.0, 21.9, 21.8, 21.7, 21.6, 21.5, 21.4, 21.3, 21.2, 21.1, 21.0, 20.9, 20.8, 20.7, 20.6, 20.5, 20.4, 20.3, 20.2, 20.1, 20.0, 19.9, 19.8, 19.7, 19.6, 19.5, 19.4, 19.3, 19.2, 19.1, 19.0, 18.9, 18.8, 18.7, 18.6, 18.5, 18.4, 18.3, 18.2, 18.1 or 18.0. These lower and upper limits can be combined arbitrarily, for example, 2.0 or more and 30.0 or less, 3.0 or more and 30.0 or less, 4.0 or more and 30.0 or less, 5.0 or more and 30.0 or less, 6.0 or more and 30.0 or less, 2.0 or more and 25.0 or less, 3.0 or more and 25.0 or less, 4.0 or more and 25.0 or less, 5.0 or more and 25.0 or less, 6.0 or more and 25.0 or less, 2.0 or more and 23.0 or less, 3.0 or more and 23.0 or less, 4.0 or more and 23.0 or less, The bitterness value (BU) can be 0.0 or less, 5.0 to 23.0, 6.0 to 23.0, 2.0 to 22.0, 3.0 to 22.0, 3.5 to 22.0, 4.0 to 22.0, 5.0 to 22.0, 6.0 to 22.0, 2.0 to 21.0, 3.0 to 21.0, 3.5 to 21.0, 4.0 to 21.0, 5.0 to 21.0, or 6.0 to 21.0. In the present invention, the "bitterness value (BU)" refers to the value measured according to the method described in "8.15" of the BCOJ Beer Analysis Methods (2013 Revised and Expanded). Specifically, the bitterness value can be calculated by adding an acid to a sample beverage, extracting it with isooctane, measuring the absorbance (275 nm) of the isooctane layer, and multiplying this value by 50.

[0037] The beverage provided by the present invention can be provided as a bottled beverage after optionally being subjected to a step of adding carbon dioxide gas, and further undergoing steps such as a filling step and a sterilization step. Sterilization may be carried out either before or after filling into a container.

[0038] The non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be provided as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention is not limited, but the lower limit (greater than or equal to) can be 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and the upper limit (less than or equal to) can be 0.4 MPa, 0.39 MPa, 0.38 MPa, 0.37 MPa, 0.36 MPa, or 0.35 MPa. These upper and lower limits can be combined in any manner, and can be, for example, 0.05 MPa or more and 0.4 MPa or less, 0.07 MPa or more and 0.38 MPa or less, or 0.1 MPa or more and 0.35 MPa or less.

[0039] The container used for the beverage of the present invention may be any container normally used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch container, but metal cans, barrels, plastic bottles (e.g., a PET bottle), and bottles are preferred.

[0040] According to another aspect of the present invention, there is provided a method for producing a non-fermented, beer-taste, non-alcoholic beverage with improved flavor, comprising a step of using malt and rice as at least some of the ingredients. In the present invention, "improved flavor" or "improved flavor" of a non-fermented, beer-taste, non-alcoholic beverage refers to reducing the yam congee-like odor in the non-fermented, beer-taste, non-alcoholic beverage, and preferably refers to reducing the yam congee-like odor as well as providing a refreshing sensation and achieving a beer-like balance. The above-mentioned production method of the present invention is a method for producing a non-fermented, beer-taste, non-alcoholic beverage with reduced yam congee-like odor, preferably a non-fermented, beer-taste, non-alcoholic beverage with reduced yam congee-like odor, a refreshing sensation, and a beer-like balance. The above-mentioned production method of the present invention can be carried out according to the description of the non-fermented, beer-taste, non-alcoholic beverage of the present invention.

[0041] Another aspect of the present invention provides a method for improving the flavor of a non-fermented, beer-taste, non-alcoholic beverage. The flavor improving method of the present invention can be carried out by using malt and rice as at least part of the raw materials in the production of the non-fermented, beer-taste, non-alcoholic beverage. The flavor improving method of the present invention can be carried out according to the description of the beer-taste, non-alcoholic beverage and the production method thereof of the present invention. [Example]

[0042] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0043] Measuring alcohol concentration The alcohol concentration (ethanol concentration) of the beverages was measured using a gas chromatograph (GC) equipped with an FID detector (Agient). A calibration curve was prepared based on the concentration of the target samples in the range of 0.000 to 0.05% v / v.

[0044] Measurement of amino acid concentrations The amino acid concentration of the beverage was measured by separating the amino acids using a cation exchange resin, adding a ninhydrin reaction solution, reacting at 135°C, and then measuring it using a UV-VIS detector.

[0045] Example 1: Production and evaluation of a non-fermented, beer-flavored, non-alcoholic beverage In Example 1, test samples of non-fermented, beer-flavored, non-alcoholic beverages were prepared, and evaluation tests were carried out on each sample.

[0046] (1) Method A. Preparation of test samples (i) Test plots 1 to 10 (rice ratio in raw materials: 0%) The test sample for Test Area 1 used barley malt and ungerminated barley as raw materials. The saccharification temperature and time were adjusted, and the wort was obtained by filtration. Specifically, 100 parts by mass of barley malt and ungerminated barley were added to 100 parts by mass of hot water at 65°C, and an enzyme preparation was added, followed by saccharification at 65°C for 50 minutes. After saccharification was completed, the temperature was raised to 78°C, and then hot water was added and the wort was filtered to obtain a filtrate. 300 g of hops were added to 300 L of this filtrate and boiled for 60 minutes. The boiled liquid was filtered and cooled to 4°C. Water was added as needed to adjust the wort to a sugar content of 3.5°P. This wort was stored at 4°C for 24 hours and then filtered. Water was added to the filtered liquid to a sugar content of 1.6°P, and carbon dioxide was added to obtain the test sample for Test Area 1. The test samples of test plots 2 to 10 were prepared by adding ethyl acetate and / or isoamyl acetate to the concentrations shown in Table 1.

[0047] (ii) Test plots 11-20 (rice ratio in raw material: 20%) The test sample for Test Area 11 used barley malt, ungerminated barley, and rice as raw materials. The saccharification temperature and time were adjusted, and the wort was obtained by filtration. Specifically, 80 parts by mass of barley malt and ungerminated barley combined, along with 20 parts by mass of rice, were added to 100 parts by mass of hot water at 65°C. An enzyme preparation was added, and saccharification was carried out at 65°C for 50 minutes. After saccharification, the temperature was raised to 78°C, and then hot water was added, followed by filtration of the wort to obtain a filtrate. 300 g of hops were added to 300 L of this filtrate, and the mixture was boiled for 60 minutes. The boiled liquid was filtered and cooled to 4°C. Water was added as needed to adjust the wort to a sugar content of 3.5°P. The wort was stored at 4°C for 24 hours and then filtered. Water was added to the filtered liquid to a sugar content of 1.6°P, and carbon dioxide was added to obtain the test sample for Test Area 11. The test samples of test plots 12 to 20 were prepared by adding ethyl acetate and / or isoamyl acetate to the concentrations shown in Table 2.

[0048] B. Evaluation test The test was conducted by five trained panelists. Specifically, four evaluation criteria—"sweet potato porridge-like odor," "refreshing sensation," "beer-like balance," and "ginjo aroma (fruity aroma)"—were rated on a scale of 1 to 15, and the average scores of the five panelists were calculated. Furthermore, the score for each evaluation criteria in Test Plot 1 was set to 1.0, and samples corresponding to a score of 15.0 were prepared in advance. Panelists were then standardized on the evaluation criteria and evaluated Test Plots 2 to 20. Here, "sweet potato porridge-like odor" refers to an unpleasant odor resembling the aroma of steamed sweet potatoes or rice porridge. The higher the score, the more reduced the sweet potato porridge-like odor. "Refreshing sensation" refers to a clean, easy-to-drink sensation without any unpleasant flavors. The higher the score, the stronger this sensation. "Beer-like balance" refers to a flavor in which the taste elements that make up the natural taste of beer (sweetness, bitterness, sourness, umami, etc.) are not prominent, and the higher the score, the more beer-like the balance is. "Ginjo aroma (fruity aroma)" refers to a gorgeous and refreshing fruit-like aroma, and the higher the score, the stronger this aroma is perceived. Details of each evaluation item are as follows. Potato porridge-like odor was divided into five major levels: 1-3 points: "very strong," 4-6 points: "strong," 7-9 points: "can be felt," 10-12 points: "slightly can be felt," and 13-15 points: "hardly can be felt," and each level was further divided into three levels for evaluation. Refreshing sensation was rated on a five-point scale: 1-3 (hardly noticeable), 4-6 (slightly noticeable), 7-9 (slightly noticeable), 10-12 (strongly noticeable), 13-15 (very strong), with each scale then divided into three levels for evaluation. Beer-like balance was rated on a five-point scale: 1-3 (not good), 4-6 (slightly not good), 7-9 (good), 10-12 (slightly good), 13-15 (very good), with each level then divided into three levels for evaluation. Ginjo aroma (fruity aroma) was rated on a five-point scale: 1-3 points: "hardly noticeable," 4-6 points: "slightly noticeable," 7-9 points: "not noticeable," 10-12 points: "strongly noticeable," and 13-15 points: "very strongly noticeable." Each level was then further divided into three levels for evaluation.

[0049] (2) Results The results are shown in Tables 1 and 2. When rice was used as an ingredient, it was shown that the sweet potato porridge-like smell was reduced and the refreshing feeling and beer-like balance were improved compared to when rice was not used as an ingredient. In particular, it was shown that adding ethyl acetate or isoamyl acetate to samples made with rice more significantly reduced the sweet potato porridge-like smell and further improved the refreshing feeling and beer-like balance. Based on general knowledge about ethyl acetate or isoamyl acetate, it is expected that using ethyl acetate or isoamyl acetate alone will only improve the ginjo aroma (fruity aroma), but it was shown that combining them with samples made with rice can produce effects not expected from general knowledge. Additionally, panelists commented that Test Plot 4 (rice ratio of ingredients: 0%) had a "strong sourness and astringency," whereas Test Plot 14 (rice ratio of ingredients: 20%) had a "mellow sourness," and Test Plot 10 (rice ratio of ingredients: 0%) had a "slight lingering sourness," whereas Test Plot 20 (rice ratio of ingredients: 20%) had a "natural taste." From these comments, it can be said that the panelists realized the improved effect of using rice as an ingredient and combining it with ethyl acetate and isoamyl acetate, which mellowed the sourness and made the taste more natural.

[0050] [Table 1]

[0051] [Table 2]

Claims

1. A non-fermented, beer-flavored, non-alcoholic beverage made at least in part from malt and rice.

2. The beverage according to claim 1, wherein the ethyl acetate concentration in the beverage is from 0.01 mg / L to 60 mg / L, and / or the isoamyl acetate concentration in the beverage is from 0.01 mg / L to 60 mg / L.

3. The beverage according to claim 1 or 2, wherein the proline concentration in the beverage is 35.0 mg / L or less.

4. 3. The beverage according to claim 1, wherein the total concentration of amino acids in the beverage is 180 mg / L or less.

5. 3. The beverage according to claim 1, further comprising ungerminated barley or wheat as an ingredient, and the combined ratio of malt and ungerminated barley or wheat to the total ingredients is 50% or more.

6. 3. The beverage according to claim 1, wherein the ratio of rice to the total ingredients is 5% or more.

7. A method for producing a non-fermented, beer-flavored, non-alcoholic beverage, characterized in that malt and rice are used as at least some of the ingredients.

8. A method for improving the flavor of a non-fermented, beer-taste non-alcoholic beverage, characterized in that malt and rice are used as at least some of the raw materials in producing the beverage.

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