Non-alcoholic beer-like beverage and method for producing a non-alcoholic beer-like beverage

Abstract

To provide a non-alcoholic beer-like beverage with a long-lasting, refreshing aftertaste reminiscent of beer. [Solution] A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3 and having an acidity substance concentration of 300 to 3000 mg / L.

Description

Technical Field

[0001] The present invention relates to a non-alcoholic beer-like beverage, particularly to a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v%.

Background Art

[0002] Non-alcoholic beer-like beverages have attracted attention because they do not cause intoxication, are excellent in safety, and have a mild impact on health. A non-alcoholic beer-like beverage refers to a beer-like beverage with an alcohol content of "less than 1%".

[0003] Beer refers to a beverage obtained by fermenting malt, hops, and water using yeast. A beer-like beverage refers to a beverage designed to have a taste and aroma similar to those of beer. A beer-like beverage may be fermented or unfermented. Sparkling wines and beverages obtained by mixing malt-derived sugar solutions, hops, flavors, and carbon dioxide gas are included in beer-like beverages.

[0004] Patent Document 1 describes a non-alcoholic beer-like beverage produced through a process of alcohol-fermenting wort and a process of dealcoholizing the wort fermentation broth. The non-alcoholic beer-like beverage of Patent Document 1 contains proline exceeding 100 mg / L and less than 600 mg / L and acetic acid exceeding 25 mg / L and less than 200 mg / L, has a complex beer-like taste and a malty sweetness, has a good balance between sourness and sweetness, and exhibits a refreshing aftertaste.

[0005] Patent Document 2 states that malt beverages such as beer have a problem of oxidizing over time after production, generating unpleasant scents and taste sensations called oxidation deterioration odor or aging odor and aging taste, and as a solution to that problem, it is described that sulfur-containing compounds such as 3-methyl-2-buten-1-thiol are contained to desensitize such unpleasant flavors.

[0006] Patent Document 3 describes that reducing the proportion of highly hydrophobic components with a LogP of 3 or higher among the aroma components of carbonated beverages can reduce the degree to which bottled carbonated beverages fizz when opened. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] International Publication No. 2022 / 210103 [Patent Document 2] Japanese Patent Publication No. 2018-174756 [Patent Document 3] Japanese Patent Publication No. 2022-66506 [Overview of the project] [Problems that the invention aims to solve]

[0008] Non-alcoholic beer-like beverages lose the aroma and sweetness associated with alcohol due to the removal of alcohol content. As a result, sensory aspects such as aroma, sweetness, body, and crispness are reduced. Consequently, even slight oxidative degradation of lipids and other components can impair the clean, refreshing aftertaste characteristic of beer. Patent Document 1 describes how a non-alcoholic beer-like beverage obtained by de-alcoholizing wort fermentation liquid contains acetic acid, etc., to achieve excellent effects such as a good balance of sourness and sweetness and a clean aftertaste, but it does not describe the necessity or means of maintaining these excellent characteristics. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, nor do they describe how oxidative deterioration odor impairs the clean aftertaste characteristic of beer.

[0009] The present invention solves the aforementioned problems, and its objective is to provide a non-alcoholic beer-like beverage that has a long-lasting, refreshing aftertaste characteristic of beer. [Means for solving the problem]

[0010] The present invention provides the following embodiments. [1] A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, and having an acidity substance concentration of 300 to 3000 mg / L, preferably 400 to 2900 mg / L, more preferably 500 to 2800 mg / L, even more preferably 600 to 2700 mg / L, and even more preferably 700 to 2600 mg / L.

[0011] [2] A non-alcoholic beer-like beverage of [1], comprising the highly hydrophobic aroma component at a concentration of 400 ppb or less, preferably 10 to 200 ppb, more preferably 30 to 150 ppb, even more preferably 50 to 130 ppb, even more preferably 60 to 125 ppb, and even more preferably 70 to 110 ppb.

[0012] [3] The highly hydrophobic aroma component comprises a terpene compound and an ester compound, a non-alcoholic beer-like beverage according to [1] or [2].

[0013] [4] The non-alcoholic beer-like beverage of [3], wherein the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, and the ester compound comprises ethyl octanoate.

[0014] [5] A non-alcoholic beer-like beverage of any of the following types [1] to [4], with an alcohol concentration of less than 0.04 v / v%.

[0015] [6] A non-alcoholic beer-like beverage according to any of [1] to [5], having an apparent extract concentration of 1 to 10 w / w%, preferably 2 to 9 w / w%, more preferably 4 to 9 w / w%, and even more preferably 5 to 9 w / w%.

[0016] [7] A non-alcoholic beer-like beverage according to any of [1] to [6], having a pH of 4.9 or less, preferably 3.8 to 4.8, and more preferably 4.0 to 4.6.

[0017] [8] A non-alcoholic beer-like beverage containing de-alcoholized wort ferment, any of the following [1] to [7].

[0018] [9] The wort fermentation broth is a non-alcoholic beer-like beverage of [8] having a malt ratio of 80 w / w% or less, preferably 50-80 w / w%.

[0019]

[10] The wort fermentation broth is a non-alcoholic beer-like beverage of [8] or [9] having an original wort extract concentration of 10 w / w% or more, preferably 10-18 w / w%, more preferably 11-17 w / w%, still more preferably 11.5-16.5 w / w%, still more preferably 12-15.5 w / w%.

[0020]

[11] The wort fermentation broth is a non-alcoholic beer-like beverage of any one of [8] to

[10] having a final fermentation degree of appearance of 90% or less, preferably 35-90%, more preferably 40-60%.

[0021]

[12] Incorporating a highly hydrophobic aroma component having a LogP of 3.0-4.3, preferably 3.0-3.8; and Adjusting the concentration of the acid substance to 300-3000 mg / L, preferably 400-2900 mg / L, more preferably 500-2800 mg / L, still more preferably 600-2700 mg / L, still more preferably 700-2600 mg / L; A method for producing a non-alcoholic beer-like beverage, comprising the above.

[0022]

[13] Incorporating a highly hydrophobic aroma component having a LogP of 3.0-4.3, preferably 3.0-3.8; and Adjusting the concentration of the acid substance to 300-3000 mg / L, preferably 400-2900 mg / L, more preferably 500-2800 mg / L, still more preferably 600-2700 mg / L, still more preferably 700-2600 mg / L; A method for extending the duration of the clear and refreshing aftertaste characteristic of a beer in a non-alcoholic beer-like beverage, comprising the above.

[14] The ratio of the terpene compound to the ester compound is 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and even more preferably 0.23 to 0.47, and it is a non-alcoholic beer-like beverage according to any one of [3] to

[11] .

Effect of the Invention

[0023] According to the present invention, a non-alcoholic beer-like beverage having a long-lasting, refreshing aftertaste similar to that of beer is provided. The refreshing aftertaste similar to that of beer means an aftertaste with an excellent balance of sourness and sweetness.

Modes for Carrying Out the Invention

[0024] In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the intended purpose of the step is achieved. Also, the content of each component in the composition means the total amount of the plurality of substances corresponding to each component present in the composition when there are a plurality of substances corresponding to each component 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. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of non-alcoholic beer-like beverages and methods for producing the same for embodying the technical idea of the present invention, and the present invention is not limited to the non-alcoholic beer-like beverages and methods for producing the same shown below.

[0025] <Non-alcoholic beer-like beverage> The non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%. For example, the non-alcoholic beer-like beverage of the present invention has 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 non-alcoholic beer-like beverage of the present invention may also be a non-alcoholic beer-like beverage that is substantially alcohol-free. A specific example of such a non-alcoholic beer-like beverage is a non-alcoholic beer-like beverage with an alcohol concentration of 0.00 v / v%. "Beer-like" refers to a taste and aroma that evokes beer. The term "alcohol" refers to ethanol.

[0026] The non-alcoholic beer-like beverage of the present invention may be a fermented non-alcoholic beer-like beverage. A fermented non-alcoholic beer-like beverage is, for example, a non-alcoholic beer-like beverage that contains a liquid obtained by de-alcoholizing beer after fermentation to reduce its alcohol content, or uses this liquid as a base.

[0027] <Highly hydrophobic aroma components> The non-alcoholic beer-like beverage of the present invention contains a highly hydrophobic aroma component. This reduces the oxidative odor and aged taste that develop when the non-alcoholic beer-like beverage is stored. In this specification, "desensitization" means making something less perceptible to the human sense of smell and taste. The meaning of the word "desensitization" includes masking, which is the process of adding an aroma different from the original aroma of an object to mask its original aroma.

[0028] When oxidative odors and aged flavors develop in non-alcoholic beer-like beverages, the acidity decreases, the balance between acidity and sweetness deteriorates, and a sweet or rich aftertaste is perceived, easily impairing the clean, beer-like aftertaste of low-alcohol beer-like beverages. However, in non-alcoholic beer-like beverages containing highly hydrophobic aroma components, the duration of the clean, beer-like aftertaste is extended even after storage. This is thought to be due to the effect of the highly hydrophobic aroma components reducing the perception of oxidative odors and aged flavors.

[0029] The degree of hydrophobicity of aroma components can be determined based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component with a LogP of 3.0 or higher. If the LogP of a highly hydrophobic aroma component is less than 3.0, the amount required to reduce oxidative odor and aged taste increases, which may impair the beer-like flavor of non-alcoholic beer-like beverages. If the LogP of a highly hydrophobic aroma component is too high, the volatility of the aroma from the water system increases, the aroma becomes prominent, and the aroma balance deteriorates. The LogP of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0030] [Table 1]

[0031] The highly hydrophobic aroma component is included in the non-alcoholic beer-like beverage in an amount such that the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is, for example, 400 ppb or less. If the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is too low, the complex flavor and body characteristic of beer may be lost when the non-alcoholic beer-like beverage is stored. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the flavor balance will deteriorate, and the beer-like flavor of the non-alcoholic beer-like beverage may be lost. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is preferably 10 to 200 ppb, more preferably 30 to 150 ppb, even more preferably 50 to 130 ppb, even more preferably 60 to 125 ppb, and even more preferably 70 to 110 ppb.

[0032] The concentration of highly hydrophobic aroma components can be measured using an internal standard substance in a headspace GC instrument, or quantified from the relative intensity of specific ions by subjecting the sample to a GC / MS instrument.

[0033] Highly hydrophobic aroma components include terpene compounds. Terpene compounds are based on an isoprene-based skeleton (C5H8). n This refers to compounds having the formula [wherein n is an integer of 2 or more]. Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among these, linalool and myrcene are preferred terpene compounds.

[0034] Raw materials containing linalool and myrcene include hops, hop extract, and hop flavoring. Linalool and myrcene may be isolated or extracted from natural products, chemically synthesized by food chemically acceptable methods, derived from raw materials containing linalool, or derived from raw materials containing precursors that are converted to linalool during the manufacturing process.

[0035] Highly hydrophobic aroma components include ester compounds. Ester compounds are compounds having a skeleton R-COO-R' [wherein R and R' are alkyl groups] based on an ester bond. Ethyl octanoate is an example of an ester compound. Generally, ethyl octanoate is produced by yeast during fermentation, but it may also be added separately if it is available as a compound or fragrance.

[0036] The highly hydrophobic aroma components have a ratio of terpene compound concentration to ester compound concentration (terpene compound concentration / ester compound concentration) converted to the same unit, for example, 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and even more preferably 0.23 to 0.47. The unit of the terpene compound concentration in this ratio is "ppb". The unit of the ester compound concentration in this ratio is also "ppb". By adjusting the range of the above ratio in this way, even if oxidation odor and aged taste are generated in the non-alcoholic beer-like beverage, these are less noticeable, and the clean, beer-like aftertaste of the non-alcoholic beer-like beverage is well maintained. As a result, the duration of the clean, beer-like aftertaste of the non-alcoholic beer-like beverage is extended.

[0037] The highly hydrophobic aroma component more preferably has a linalool concentration of 5 to 50 ppb, even more preferably 13 to 30 ppb, and still more preferably 15 to 26 ppb. The highly hydrophobic aroma component more preferably has an ethyl octanoate concentration of 40 to 130 ppb, even more preferably 50 to 100 ppb, and still more preferably 53 to 83 ppb. Doing so makes it easier to extend the duration of the good aroma.

[0038] Furthermore, from the viewpoint of further extending the duration of the good flavor, the ratio of linalool concentration to ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) is more preferably 0.04 to 0.80, even more preferably 0.15 to 0.50, and still more preferably 0.20 to 0.43.

[0039] <Acidity substances> The non-alcoholic beer-like beverage of the present invention contains an acidic substance. An acidic substance is a substance that can impart a sour taste to a beverage. Generally, acidic substances are acidulants and acids or salts thereof that are harmless to the human body. The acidulants referred to here are substances classified as "acidulants" in the "designated additives" designated by the Minister of Health, Labour and Welfare and the "existing additives" which are natural additives that have been used for many years and whose items have been determined. The substances included in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

[0040] Specific examples of acidic substances include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid, adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphoric acid. These can be used in the form of salts such as potassium salts and sodium salts, or in the form of buffer solutions. The pH adjusters described below can also be used as acidic substances.

[0041] Beer contains various acidic substances. These acidic substances in beer primarily include phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. In this invention, these acids are defined as acidic substances.

[0042] The concentration of acidic substances in non-alcoholic beer-like beverages is, for example, 300 to 3000 mg / L. In this invention, "concentration of acidic substances" refers to the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0043] If the concentration of acidic substances in a non-alcoholic beer-like beverage is less than 300 mg / L, the sweetness of the non-alcoholic beer-like beverage may become prominent, and the clean, refreshing aftertaste characteristic of beer may be lost. Conversely, if the concentration of acidic substances in a non-alcoholic beer-like beverage exceeds 3000 mg / L, the sourness of the non-alcoholic beer-like beverage may become prominent, and the clean, refreshing aftertaste characteristic of beer may be lost. The concentration of acidic substances in a non-alcoholic beer-like beverage is preferably 400 to 2900 mg / L, more preferably 500 to 2800 mg / L, even more preferably 600 to 2700 mg / L, and even more preferably 700 to 2600 mg / L.

[0044] The phosphate concentration in non-alcoholic beer-like beverages can be measured by pH-buffered post-column electrical conductivity detection.

[0045] The concentrations of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in non-alcoholic beer-like beverages can be measured according to the method specified in, for example, "8.24.2 Organic Acids" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)".

[0046] <Appearance of extract concentration> The visible extract concentration of the non-alcoholic beer-like beverage is preferably adjusted to 1-10 w / w%. If the visible extract concentration of the non-alcoholic beer-like beverage is less than 1 w / w%, the beverage may not have sufficient body. Conversely, if the visible extract concentration of the non-alcoholic beer-like beverage exceeds 10 w / w%, it may result in an excessive taste and disrupt the overall balance. The visible extract concentration of the non-alcoholic beer-like beverage is more preferably 2-9 w / w%, even more preferably 4-9 w / w%, and even more preferably 5-9 w / w%.

[0047] The visible extract concentration of non-alcoholic beer-like beverages can be measured, for example, by the method described in Beer Analysis Methods of the Beer Brewers Association (ed.): BCOJ (2004).

[0048] <ph> The pH of the non-alcoholic beer-like beverage is preferably adjusted to 4.9 or lower. This improves the non-alcoholic beer-like beverage's resistance to microorganisms. On the other hand, if the pH is too low, the resulting non-alcoholic beer-like beverage will be too sour, resulting in an unbalanced taste of sourness and sweetness, and a decrease in palatability. The pH of the non-alcoholic beer-like beverage of the present invention is more preferably 3.8 to 4.8, and even more preferably 4.0 to 4.6. Here, the pH of the non-alcoholic beer-like beverage is the pH of the final product.

[0049] The pH of non-alcoholic beer-like beverages can be adjusted at any point in the manufacturing process by adding a pH adjuster. The type of pH adjuster is not limited. Not only food additives, but also acids that can be used in beverages and foods or in their manufacturing processes, their salts, and beer ingredients that have pH-lowering properties can be used as pH adjusters. Examples of beer ingredients that have pH-lowering properties include sour malt and dark malt. Preferred pH adjusters are phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusters are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Considering the effect on the flavor of non-alcoholic beer-like beverages, phytic acid, which has less acidity, is the most preferred among these.

[0050] <Bitterness value> The bitterness value of non-alcoholic beer-like beverages is adjusted to be equivalent to that of beer. Specifically, the bitterness value of non-alcoholic beer-like beverages is adjusted to 5-100 BU, preferably 10-35 BU, and more preferably 15-27 BU.

[0051] The bitterness value of non-alcoholic beer-like beverages can be adjusted by adding bitter substances at some point in the manufacturing process. Isolated iso-alpha acids can be used as bitter substances. Iso-alpha acids are also contained in hops and can be used as hops or hop extract. Hops or hop extract refers to hop leaves, their ground products, extracts obtained by extracting these with water or hot water, concentrates of the extracts, and dried products.

[0052] The bitterness value of non-alcoholic beer-like beverages can be measured by the method described in Beer Analysis Methods for the Beer Brewers Association (BCOJ), 8.15 (2004).

[0053] <Carbon dioxide pressure> The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is adjusted to provide a drinking experience equivalent to that of beer. Preferably, the carbon dioxide pressure of the non-alcoholic beer-like beverage is 0.23 MPa or higher. This improves the non-alcoholic beer-like beverage's resistance to microorganisms. On the other hand, if the carbon dioxide pressure is too high, the non-alcoholic beer-like beverage will have a light flavor, reduced body, and a less satisfying drinking experience. Preferably, the carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa. The carbon dioxide pressure of the non-alcoholic beer-like beverage can be adjusted by adding carbon dioxide to the de-alcoholized wort fermentation liquid.

[0054] <De-alcoholized wort fermented liquid> One form of the non-alcoholic beer-like beverage of the present invention is a beer-like beverage that has undergone de-alcoholization after fermentation. A beer-like beverage that has undergone de-alcoholization after fermentation is a non-alcoholic beer-like beverage that contains de-alcoholized wort ferment, or a component derived therefrom. De-alcoholized wort ferment is a liquid obtained by removing alcohol from a fermentation liquid obtained by fermenting wort with beer yeast, i.e., a wort ferment.

[0055] In this invention, wort refers to the wort used in the production of ordinary beer, and includes components derived from malt and, optionally, components derived from hops. Components derived from malt refer to components contained in malt. Components derived from hops refer to components contained in hops, such as iso-alpha acids. Components derived from de-alcoholized wort ferment refer to components contained in de-alcoholized wort ferment.

[0056] Wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, adjuncts such as barley, and hot water are added to a mashing tank and mixed to prepare maishe. Maishe can be prepared by conventional methods, for example, by first holding it at 35-60°C for 20-90 minutes to break down proteins derived from the raw materials into amino acids, etc., and then proceed to the saccharification process. At that time, in addition to the main and adjuncts, enzymes such as transglucosidase, and flavor components such as spices and herbs may be added as needed.

[0057] Subsequently, the Meishe is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Meishe. The temperature and time during the saccharification process can be appropriately determined considering the type of enzyme used, the amount of Meishe, and the desired quality of the wort ferment. For example, it can be carried out by maintaining it at 60-72°C for 30-90 minutes. After the saccharification process, the Meishe is maintained at 76-78°C for about 10 minutes, and then filtered through a wort filter to obtain a clear sugar solution. Additionally, an appropriate amount of enzyme may be added during the saccharification process as needed.

[0058] The raw materials used for saccharification, i.e., starchy raw materials, include malt. The malt content in the raw materials used for 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 characteristic beer-like drinking experience. The raw materials used for 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 starchy raw materials. The higher the malt ratio, the more likely gunpowder-like odors, chemical odors, and sticky feeling after drinking will occur as the alcohol concentration decreases. From the viewpoint of suppressing burnt odors and edamame-like odors, the malt ratio is preferably 80 w / w% or less, and more preferably 50-80 w / w%.

[0059] Adjuncts refer to ingredients other than malt and hops. Examples of adjuncts include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, and maltotriose. Other adjuncts include spices, herbs, and fruits used to impart or improve flavor.

[0060] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0061] The wort boiling procedure should be carried out according to the usual methods and conditions used in beer production. For example, a pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling of the sugar solution until the whirlpool settles. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a sedimentation tank called a whirlpool, where hop residue and coagulated proteins resulting from boiling are removed, and then it is cooled to an appropriate temperature using a plate cooler.

[0062] The wort is obtained by the above steps up to boiling the wort. The obtained wort is fermented with yeast to obtain a wort ferment. The fermentation of the wort can be carried out according to conventional methods. For example, beer yeast can be inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation can be carried out.

[0063] The final fermentation level of the wort ferment is adjusted to 90% or less, preferably 35-90%, and more preferably 40-60%, from the viewpoint of not reducing the beer-like drinking experience. On the other hand, if the final fermentation level is outside the above range, a gunpowder-like odor, a chemical odor, and a sticky feeling after drinking may occur due to the reduction in alcohol concentration.

[0064] The degree of fermentation is an important indicator of how far fermentation has progressed in beer after fermentation. Furthermore, the final degree of fermentation refers to the proportion of extract that brewer's yeast can utilize relative to the original wort extract. Here, the extract that brewer's yeast can utilize is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract available to 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 beer containing alcohol.

[0065] Furthermore, "extract" refers to the residual solids after evaporation of wort. Extract mainly consists of sugars. The extract content can be adjusted by changing the amount of malt, various starches, and sugars used as raw materials. The true extract concentration of beer-like fermented malt beverages can be measured, for example, by the EBC method (Bergium Beer Consumption Association, ed.: BCOJ Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term "extract" can mean the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (%) of non-volatile solids.

[0066] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1).

[0067] Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0068] The original wort extract P is theoretically calculated by working backward from the alcohol concentration and extract value of the finished beer, following Balling's formula, to determine the wort extract value before alcohol fermentation. Specifically, it can be determined by the method shown in Analytica-EBC(9.4)(2007). The final visible extract Eend can be determined by taking a sample of beer into a flask, adding a large amount of fresh pressed yeast, fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the visible extract value in the remaining beer.

[0069] The final visible extract (Eend) is calculated from the specific gravity of the final extract containing alcohol, and therefore may show a negative value. As a result, the final visible fermentation degree may exceed 100%.

[0070] The final degree of fermentation in the appearance of the wort ferment can be controlled, for example, by adjusting the saccharification conditions, such as whether or not enzymes are used to saccharify the raw materials, and the type and proportion of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration that yeast can utilize, thereby increasing the final degree of fermentation in the appearance of the wort ferment.

[0071] The wort extract concentration of the fermented wort is adjusted to, for example, 10 w / w% or more, or 10-18 w / w%, so as not to reduce the characteristic beer-like drinking experience. On the other hand, if the wort extract concentration is outside the above range, a gunpowder-like odor, a chemical odor, and a sticky feeling after drinking may occur due to the reduction in alcohol concentration. The wort extract concentration of the fermented wort is preferably 11-17 w / w%, more preferably 11.5-16.5 w / w%, and even more preferably 12-15.5 w / w%. The original wort extract concentration can be calculated, for example, by measuring ethanol using the 8.3.6. Alcoholizer method and the true extract using the 8.4.3. Alcoholizer method in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013), and then calculating the original wort extract concentration using the 8.5 Extract-Related Calculation Method.

[0072] After fermentation is complete, the resulting wort ferment is further matured in storage tanks and stored at low temperatures of around 0°C to stabilize it. Next, in the filtration process, the matured wort ferment is filtered to remove yeast, proteins, and other contaminants.

[0073] The wort ferment may be top-fermented wort or bottom-fermented wort, but bottom-fermented wort is preferred from the viewpoint of a clean aftertaste. Top-fermented wort refers to wort ferment obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort ferment obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about a week.

[0074] The wort ferment, from which yeast and proteins have been removed, is then subjected to a de-alcoholization process to remove any contained alcohol. Methods for removing alcohol from the wort ferment are conventionally known. Examples include heating the wort ferment or heating it under reduced pressure to vaporize the alcohol, or removing the alcohol using a reverse osmosis membrane.

[0075] The de-alcoholization process only needs to remove alcohol so that the alcohol concentration of the non-alcoholic beer-like beverage reaches a desired level. The de-alcoholization process is carried out until the alcohol concentration of the wort ferment is, for example, less than 1% (v / v), preferably less than 0.5% (v / v), and more preferably less than 0.1% (v / vV).

[0076] The de-alcoholized wort ferment liquor preferably has a true extract concentration of 3.5% (w / w) or higher. If the true extract concentration of the de-alcoholized wort ferment liquor is less than 3.5% (w / w), it becomes difficult to appropriately adjust the extract concentration of the resulting non-alcoholic beer-like beverage, resulting in an insufficient drinking experience and a tendency for excessive acidity. The true extract concentration of the de-alcoholized wort ferment liquor is preferably 5-10.0% (w / w), more preferably 7-9% (w / w).

[0077] True extract concentration refers to the concentration of non-volatile solids in % (w / w). The true extract concentration of non-alcoholic beer-like beverages can be measured, for example, by the EBC method (Bergary Brewers Association of Japan: Beer Analysis Methods, 7.2 (2004)).

[0078] <Method for manufacturing non-alcoholic beer-like beverages> In one embodiment, the method for producing a non-alcoholic beer-like beverage of the present invention includes incorporating a de-alcoholized wort ferment into the non-alcoholic beer-like beverage. In this case, the de-alcoholized wort ferment may be used as the base liquid for the non-alcoholic beer-like beverage.

[0079] By including de-alcoholized wort fermentation liquid or components derived therefrom in a non-alcoholic beer-like beverage, the beverage is given a fermented taste, complexity, and beer-like aroma.

[0080] The amount and concentration of de-alcoholized wort ferment or components derived therefrom contained in non-alcoholic beer-like beverages are not particularly limited and can be set as appropriate according to the desired flavor.

[0081] The present invention relates to a method for producing a non-alcoholic beer-like beverage, which involves incorporating a predetermined amount of a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 into the non-alcoholic beer-like beverage. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavoring containing the highly hydrophobic aroma component as an additive.

[0082] Some highly hydrophobic aroma components are introduced from the raw materials into the wort fermentation liquid. Therefore, the concentration of highly hydrophobic aroma components in non-alcoholic beer-like beverages can be adjusted by controlling the amount of raw materials containing highly hydrophobic aroma components used. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0083] In a method for producing non-alcoholic beer-like beverages, the concentration of highly hydrophobic aroma components can be adjusted in any step, such as the cooling step after boiling the wort, the fermentation step, the maturation step, or filtration. In this case, the earlier the flavoring step is performed, the more likely it is that the concentration of components in the flavoring will change, so it is desirable to perform the flavoring step after the completion of the post-fermentation step.

[0084] The concentration of acidic substances in non-alcoholic beer-like beverages can be adjusted, for example, by controlling the type of yeast used in production and the fermentation conditions of the raw materials to increase or decrease their production, or by adding acidic substances extracted or purified from natural products, or synthesized, as raw materials.

[0085] Furthermore, the method for producing a non-alcoholic beer-like beverage may include a step for adjusting the appearance and extract concentration.

[0086] A method for producing a non-alcoholic beer-like beverage may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0087] The method for producing a non-alcoholic beer-like beverage may further include, as necessary, steps for adding dietary fiber, soy peptides, carbonation, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, various nutritional components, etc. [Examples]

[0088] The present invention will be further described in detail by the following examples, but the present invention is not limited thereto.

[0089] <Method for measuring the concentration of highly hydrophobic aroma components> The concentration of highly hydrophobic aroma components was measured by the Stir Bar Sorptive Extraction (SBSE) method. Specifically, β-damascone was added to the sample to be measured as an internal standard to a concentration of 0.1 ppb. The sample was diluted fivefold, and 20 ml of the diluted sample was collected in a 30 ml vial. A stirring bar (length = 20 mm; Twister (trade name); Gerstel, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40°C for 2 hours to adsorb the hop aroma components onto the stirring bar. The stirring bar was removed from the vial, and after completely removing any water droplets, it was inserted into a GC-MS equipped with a Thermal Desorption Unit (TDU) (Gerstel) and a Programmable Temperature-Vaporization Inlet (CIS4) (Gerstel).

[0090] [Table 2]

[0091] <Manufacturing example> (1) Production of wort ferment Crushed malt, water, and cornstarch were added to a mashing kettle, gelatinized at 70°C, and liquefied at 100°C. The malt ratio was 50 w / w%. Next, crushed malt, enzymes, and warm water were added to a mash tank, and after protein rest at around 55°C, the liquid was transferred from the mashing kettle to the mash tank, where saccharification was carried out at a temperature between 60°C and 76°C. This saccharified liquid was filtered through a lauter tank, then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After removing the heat trough in a whirlpool tank, it was cooled to 10°C using a plate cooler to obtain cold wort. The extract concentration of the wort was adjusted to 12% by adjusting the water content. Brewer's yeast was added to this wort, and it was fermented at around 10°C for 7 days, after which the brewer's yeast was removed. After being transferred to a tank and aged for 7 days, it was cooled to around -1°C and stabilized for 14 days. After dilution with deaerated water, the mixture was filtered using diatomaceous earth to obtain the wort ferment liquor. The obtained wort ferment liquor was used as the fermentation liquid.

[0092] (2) Production of dealcoholized wort ferment (i) Production of distillation residue The fermentation liquid was sprayed into a degassing tank under reduced pressure of approximately 90 mbar to remove carbon dioxide, and then heated to approximately 50°C using a plate cooler. Subsequently, it was brought into contact with steam heated to approximately 50°C in a reduced-pressure column at approximately 90 mbar to adsorb volatile components onto the steam, removing alcohol and volatile components to produce a dealcoholized wort ferment with an alcohol concentration of 0.0037 v / v%. 7.5 L of the obtained dealcoholized wort ferment was taken, and 2.5 L of water was added to it to obtain the distillation residue.

[0093] (ii) Preparation and analysis of drinking samples The visible extract concentration of the distillation residue was measured to be 5.22%. The visible 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 visible extract differs from the true extract (soluble evaporation residue = true extract).

[0094] Carbon dioxide was dissolved in the distillation residue at a gas pressure of 0.23 MPa (at 20°C), and the mixture was heated to 4°C to prepare a drinking sample. The concentrations of highly hydrophobic aroma components, as well as ethyl acetate and isoamyl acetate, were measured in the drinking sample. The results are shown in Table 3. The concentration of acidic substances in the drinking sample was measured to be 746 mg / L.

[0095] [Table 3]

[0096] <Example 1> Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Phosphoric acid was also prepared as an acidic substance. The drinking sample was divided into 14 samples, and linalool, ethyl octanoate, and phosphoric acid were added to the concentrations shown in Tables 5 and 6. The acidic substance concentrations in Tables 5 and 6 represent the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. The samples were then stored in the dark at 37°C for 7 days.

[0097] The trans-2-nonenal (hereinafter referred to as "E2N") concentration of beer-like beverages was measured in the same manner as described above for highly hydrophobic aroma components. The results are shown in Tables 5 and 6. E2N is a substance that is recognized as an indicator of oxidative deterioration of beer-like beverages, exhibiting characteristic cardboard odor, undesirable sweetness, and a powdery taste (Japanese Patent Publication No. 2019-080579).

[0098] Each sample was heated to approximately 4°C, and sensory evaluation was conducted by 10 beer specialists on a panel. The evaluation was based on a 5-point scale, with the balance of acidity and sweetness in the aftertaste being defined as "cleanliness of the aftertaste." The scoring criteria were set as follows. The average values ​​of the scores given by each panelist are shown in Tables 5 and 6.

[0099] <Scoring Criteria> The sensory relevance of sample 1, which was stored in a dark place at 0°C for 7 days, is assigned a score of 5. The sensory relevance of Sample 1, which was stored at 37°C for 30 days, is assigned a score of 1.

[0100] [Table 4]

[0101] [Table 5]

[0102] <Reference example 1> Ethyl acetate with a LogP of less than 3 (LogP = 0.7) was prepared. Phosphoric acid was also prepared as an acidic substance. Ethyl acetate and phosphoric acid were added to Sample 1 to the concentrations shown in Table 6 to prepare Samples 15 to 17. The acidic substance concentrations in Table 6 represent the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. Samples 15 to 17 were subjected to storage tests, and the E2N concentration was measured in the stored samples for sensory evaluation. The results are shown in Table 6.

[0103] [Table 6]

[0104] <Reference example 2> Isoamyl acetate with a LogP of less than 3 (LogP = 2.3) was prepared. Samples were prepared in the same manner as in Reference Example 1, except that isoamyl acetate was used instead of ethyl acetate, and the aroma component concentrations were adjusted. A storage test was then performed on the samples after storage. The E2N concentration was measured, and a sensory evaluation was conducted. The results are shown in Table 7.

[0105] [Table 7] < / ph>

Claims

1. A non-alcoholic beer-like beverage containing highly hydrophobic aroma components with a LogP of 3.0 to 4.3 and an acidity substance concentration of 300 to 3000 mg / L.

2. The non-alcoholic beer-like beverage according to claim 1, comprising the aforementioned highly hydrophobic aroma component at a concentration of 400 ppb or less.

3. The non-alcoholic beer-like beverage according to claim 1, wherein the highly hydrophobic aroma component comprises a terpene compound and an ester compound.

4. The non-alcoholic beer-like beverage according to claim 3, wherein the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, and the ester compound comprises ethyl octanoate.

5. A non-alcoholic beer-like beverage according to claim 1, wherein the alcohol concentration is less than 0.04 v / v%.

6. A non-alcoholic beer-like beverage according to claim 1, having an apparent extract concentration of 1 to 10 w / w%.

7. A non-alcoholic beer-like beverage according to claim 1, having a malt ratio of 80 w / w% or less.

8. 4. A non-alcoholic beer-like beverage according to claim 1, having a pH of 4.9 or less.

9. A non-alcoholic beer-like beverage according to claim 1, comprising a de-alcoholized wort fermentation liquid.

10. The non-alcoholic beer-like beverage according to claim 9, wherein the wort fermented liquid has a raw wort extract concentration of 10 w / w% or more.

11. The non-alcoholic beer-like beverage according to claim 9, wherein the wort fermented liquid has an appearance final fermentation degree of 90% or less.

12. 3. Containing highly hydrophobic aroma components having LogP values ​​of 3.0 to 4.3; and Adjust the concentration of acidic substances to 300-3000 mg / L; A method for producing a non-alcoholic beer-like beverage containing [the specified ingredient].

13. 3. Containing highly hydrophobic aroma components having LogP values ​​of 3.0 to 4.3; and Adjust the concentration of acidic substances to 300-3000 mg / L; A method for extending the duration of the clean, beer-like aftertaste of non-alcoholic beer-like beverages, including [specific ingredient / method].

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