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, pleasant aroma and flavor. [Solution] A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

Description

Technical Field

[0001] The present invention relates to a non-alcoholic beer-like beverage, and 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 having 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, carbon dioxide gas, etc. 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 has a true extract of 3.5% (w / w) or more, has excellent drinkability, excellent sweetness harmonized with acidity, and has a beer-like aroma.

[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, aging odor, or aging taste. As a solution to this problem, it is described that sulfur-containing compounds such as 3-methyl-2-buten-1-thiol are contained to desensitize such unpleasant scents and 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. 2021 / 070930 [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 their aroma and sweetness due to the removal of alcohol, resulting in a decrease in sensory aspects such as aroma, sweetness, body, and crispness. Consequently, even slight oxidative degradation of lipids and other components can lead to an oxidative odor and aged taste, resulting in a short duration of pleasant flavor.

[0009] Patent Document 1 describes that a non-alcoholic beer-like beverage obtained by de-alcoholizing wort fermentation can achieve a beer-like flavor, but it does not describe the necessity or means of maintaining excellent properties. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, nor do they describe means of maintaining the properties of non-alcoholic beer-like beverages that are susceptible to oxidative deterioration odors.

[0010] The present invention solves the aforementioned problems, and its objective is to provide a non-alcoholic beer-like beverage with a long-lasting, pleasant flavor. [Means for solving the problem]

[0011] 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.

[0012] [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.

[0013] [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].

[0014] [4] The non-alcoholic beer-like beverage of [3], wherein 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.

[0015] [5] The non-alcoholic beer-like beverage of [3] or [4], wherein the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, and the ester compound comprises ethyl octanoate.

[0016] [6] A non-alcoholic beer-like beverage of any of the following types [1] to [5], with an alcohol concentration of less than 0.04 v / v%.

[0017] [7] A non-alcoholic beer-like beverage according to any of [1] to [6], 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%.

[0018] [8] A non-alcoholic beer-like beverage having a pH of 4.9 or less, preferably 3.8 to 4.8, and more preferably 4.0 to 4.6, according to any of [1] to [7].

[0019] [9] A non-alcoholic beer-like beverage containing a de-alcoholized wort fermentation broth, which is any one of [1] to [8].

[0020]

[10] A non-alcoholic beer-like beverage, which is any one of [1] to [9], wherein the wort fermentation broth has a malt ratio of 80 w / w% or less, preferably 50 to 80 w / w%.

[0021]

[11] A non-alcoholic beer-like beverage, which is any one of [1] to

[10] , wherein the wort fermentation broth has an original wort extract concentration of 10 w / w% or more, preferably 10 to 18 w / w%, more preferably 11 to 17 w / w%, still more preferably 11.5 to 16.5 w / w%, and still more preferably 12 to 15.5 w / w%.

[0022]

[12] A non-alcoholic beer-like beverage, which is any one of [1] to

[11] , wherein the wort fermentation broth has a final fermentation degree of appearance of 90% or less, preferably 35 to 90%, more preferably 40 to 60%.

[0023]

[13] A method for producing a non-alcoholic beer-like beverage, which includes adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8.

[0024]

[14] A method for extending the duration of good flavor of a non-alcoholic beer-like beverage, which includes adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8.

Advantages of the Invention

[0025] According to the present invention, a non-alcoholic beer-like beverage having a long duration of good flavor is provided.

Modes for Carrying Out the Invention

[0026] In this specification, the term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes, as long as their intended purpose is achieved. Furthermore, the content of each component in a composition refers to the total amount of multiple substances present in the composition, unless otherwise specified, if multiple substances corresponding to each component exist in the composition. Moreover, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Embodiments of the present invention will now be described in detail. However, the embodiments shown below are illustrative examples of non-alcoholic beer-like beverages and methods for producing the same, which embody the technical concept 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.

[0027] <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.

[0028] 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.

[0029] <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.

[0030] 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.

[0031] [Table 1]

[0032] 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 oxidative odor and aged taste that develop in the non-alcoholic beer-like beverage will be more easily perceived. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the flavor balance will be poor, and the beer-like flavor of the non-alcoholic beer-like beverage may be impaired. 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.

[0033] 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.

[0034] 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.

[0035] 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.

[0036] 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.

[0037] 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 develop in the non-alcoholic beer-like beverage, these are less noticeable, and the flavor balance of the non-alcoholic beer-like beverage is well maintained. As a result, the duration of the good flavor of the non-alcoholic beer-like beverage is extended.

[0038] The highly hydrophobic aroma component more preferably has a linalool concentration of 5 to 50 ppb, even more preferably 10 to 30 ppb, and even 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 even more preferably 53 to 83 ppb. Doing so makes it easier to extend the duration of the good aroma.

[0039] 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.

[0040] <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%.

[0041] 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).

[0042] <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.

[0043] 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.

[0044] <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.

[0045] 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.

[0046] 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).

[0047] <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.

[0048] <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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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%.

[0053] 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.

[0054] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0055] 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.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1).

[0061] Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0062] 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.

[0063] 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%.

[0064] 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.

[0065] The wort extract concentration of the fermented wort liquid 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 liquid is preferably 11-17 w / w%, more preferably 11.5-16.5 w / w%, and even more preferably 12-15.5 w / w%.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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.

[0070] 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).

[0071] 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 body and a tendency for excessive acidity. The true extract concentration of the de-alcoholized wort ferment liquor is preferably 4-10% (w / w), more preferably 5-9% (w / w).

[0072] 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)).

[0073] <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.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] 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.

[0078] 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.

[0079] Furthermore, the method for producing a non-alcoholic beer-like beverage may include a step for adjusting the appearance and extract concentration.

[0080] 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.

[0081] 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]

[0082] The present invention will be further described in detail by the following examples, but the present invention is not limited thereto. <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).

[0083] [Table 2]

[0084] <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 55 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 chilled 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. The obtained wort ferment was designated as ferment liquor 1.

[0085] (2) Production of dealcoholized wort ferment (i) Production of distillation residue Fermentation liquid 1 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 dealcoholized wort fermentation liquid 1 with an alcohol concentration of 0.0037 v / v%. 7.5 L was taken from the obtained dealcoholized wort fermentation liquid 1, and 2.5 L of water was added to it to obtain the distillation residue.

[0086] (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).

[0087] 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 drinking sample 1. The concentrations of highly hydrophobic aroma components, as well as ethyl acetate and isoamyl acetate, were measured in drinking sample 1. The results are shown in Table 3.

[0088] [Table 3]

[0089] <Example 1> Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Drinking sample 1 was divided into 14 samples, and linalool and ethyl octanoate were added to each sample at the concentrations shown in Tables 4 and 5. The samples were then stored together in a dark place at 37°C for 7 days.

[0090] 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 4 and 5. 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).

[0091] Each sample was heated to approximately 4°C, and a sensory evaluation was conducted by 10 panelists specializing in beer. The evaluation criteria were "intensity of oxidative odor" and "intensity of aged taste."

[0092] Each evaluation item was scored on a 5-point scale. The scoring criteria were set as follows. The average values ​​of the scores given by each panelist are shown in Tables 4 and 5.

[0093] <Scoring Criteria> The sensory intensity of a control sample stored in the dark at 0°C for 7 days is assigned a score of 1. The sensory intensity of the control sample stored at 37°C for 30 days was assigned a score of 5.

[0094] [Table 4]

[0095] [Table 5]

[0096] <Reference example 1> Ethyl acetate with a LogP of less than 3 (LogP = 0.7) was prepared. Ethyl acetate was added to control group 1 to the concentrations shown in Table 6 to prepare test groups 3-1 to 3-3. Meanwhile, ethyl acetate was added to control group 2 to the concentrations shown in Table 6 to prepare test groups 3-4 to 3-6. Test groups 3-1 to 3-6 were subjected to storage tests, and the E2N concentration of the samples after storage was measured and a sensory evaluation was conducted. The results are shown in Table 6.

[0097] [Table 6]

[0098] <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.

[0099] [Table 7] < / ph>

Claims

1. A non-alcoholic beer-like beverage containing highly hydrophobic aroma components with a LogP value of 3.0 to 4.

3.

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 ratio of the terpene compound to the ester compound is 0.07 to 1.

0.

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

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

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

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 malt ratio of 80 w / w% or less.

11. 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.

12. 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.

13. A method for producing a non-alcoholic beer-like beverage, comprising including a highly hydrophobic aroma component having a LogP value of 3.0 to 4.

3.

14. A method for extending the duration of good flavor in a non-alcoholic beer-like beverage, comprising including a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

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