Beer-flavored non-alcoholic beverage and method for producing the same

Abstract

This product offers a novel beer-flavored non-alcoholic beverage with a good balance of flavor profile and acidity. [Solution] A beer-flavored non-alcoholic beverage is provided in which the γ-aminobutyric acid concentration is 3 ppm or higher. By including γ-aminobutyric acid within a predetermined concentration range, it is possible to provide a beer-flavored non-alcoholic beverage with a good balance of flavor and acidity, which is advantageous in that it can meet the diverse tastes and needs of consumers.

Description

Technical Field

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[0005]

[0001] The present invention relates to a beer-taste non-alcoholic beverage and a method for producing the same.

Background Art

[0002] In addition to the recent increasing trend towards health consciousness, the demand for beer-taste non-alcoholic beverages has been growing year by year due to the diversification of drinking scenes and consumer preferences. In the field of beer-taste non-alcoholic beverages, various technologies have been developed to enable the perception of the unique taste and aroma of beer while being non-alcoholic (Patent Documents 1 and 2). However, in view of the increasing level of consumer preferences, it can be said that flavor improvement is still required in beer-taste non-alcoholic beverages.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] Beer-taste non-alcoholic beverages have problems such as insufficient taste spread and poor harmony of sourness due to being non-alcoholic and the particularity of the method of adjusting to non-alcohol. In order to solve such problems, an object of the present invention is to provide a novel beer-taste non-alcoholic beverage with good taste spread and harmony of sourness.

Means for Solving the Problems

[0005] The inventors have discovered that by including γ-aminobutyric acid within a predetermined concentration range in a beer-flavored non-alcoholic beverage, a good balance of flavor and acidity is achieved. This invention is based on these findings.

[0006] The present invention provides the following inventions. [1] A beer-flavored non-alcoholic beverage with a γ-aminobutyric acid concentration of 3 ppm or higher. [2] A beer-flavored non-alcoholic beverage as described in [1] above, having a caprylic acid concentration of 1 ppm or more. [3] A beer-flavored non-alcoholic beverage as described in [1] or [2] above, wherein the γ-aminobutyric acid concentration is 5 ppm or more and 500 ppm or less. [4] A beer-flavored non-alcoholic beverage as described in any of [1] to [3] above, with a malt content of 50% or more. [5] A beer-flavored non-alcoholic beverage according to any of [1] to [4] above, wherein the true extract is 2.0% by mass or more. [6] A non-alcoholic beer-flavored beverage as described in any of [1] to [5] above, which is a non-alcoholic beverage. [7] A method for producing a beer-flavored non-alcoholic beverage, comprising the step of adding γ-aminobutyric acid to a concentration of 3 ppm or more. [8] A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the step of adding γ-aminobutyric acid to the beverage in a concentration of 3 ppm or more during the production of the beverage.

[0007] According to the present invention, by including γ-aminobutyric acid within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beverage with a good range of flavors and a well-balanced acidity, which is advantageous in that it can meet the diverse tastes and needs of consumers. [Modes for carrying out the invention]

[0008] In this invention, "beer-flavored non-alcoholic beverage" refers to a beverage having a beer-like flavor, and 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 greater than 0.00 v / v% but less than 1 v / v%. Beer-flavored non-alcoholic beverages include fermented beer-flavored non-alcoholic beverages and non-fermented beer-flavored non-alcoholic beverages. Fermented beer-flavored non-alcoholic beverages refer to beer-flavored non-alcoholic beverages that have undergone a fermentation process using yeast, and include beverages produced by removing the alcohol components produced in the fermentation process after the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), and beverages produced by stopping the fermentation process at a stage where the ethanol concentration is less than 1 v / v%. Non-fermented beer-flavored non-alcoholic beverages refer to beverages produced without undergoing a fermentation process.

[0009] In the non-alcoholic beer-taste beverage of the present invention, the upper limit value (less than or equal to) of the alcohol (ethanol) concentration is 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), 0.48% (v / v), 0.47% (v / v), 0.46% (v / v), 0.45% (v / v), 0.44% (v / v), 0.4…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), 0.04%(v / v), 0.03%(v / v), 0.02%(v / v), 0.01%(v / v), 0.009%(v / v), 0.008%(v / v), 0.007 The values ​​can also be %(v / v), 0.006%(v / v), 0.005%(v / v), 0.004%(v / v), 0.003%(v / v), or 0.002%(v / v), with lower limits (greater than or equal to) being 0.001%(v / v), 0.002%(v / v), 0.003%(v / v), or 0.004%(v / v). These upper and lower limits can be combined in any way.

[0010] In this invention, the alcohol concentration (ethanol concentration) of a beverage can be measured by gas chromatography (GC) with an FID detector. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations. These control samples with known concentrations are preferably within the same concentration range as the one being measured. Furthermore, it is preferable to use an internal standard, an example of which is 2-propanol.

[0011] The beer-flavored non-alcoholic beverage of the present invention uses malt as at least a part of its raw materials, and preferably, at least barley malt and wheat malt, or both, can be used as barley-derived raw materials. In the present invention, the proportion of barley malt (mass) in the total mass of raw malt 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 (mass) in the total mass of raw malt can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%. In addition, in the present invention, extracted malt (i.e., malt extract) can also be used. In the above, "or more" can be written as "greater than".

[0012] The beer-flavored non-alcoholic beverage of the present invention can achieve a good balance of flavor and acidity regardless of the malt usage ratio, but the malt usage ratio can be, for example, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or less, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, The percentages can be 40% or less, 40% or more, 45% or less, 45% or more, 50% or less, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 66% or less, 66% or more, 67% or less, 67% or more, 68% or less, 68% or more, 69% or less, 69% or more, 70% or less, 70% or more, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, or 100% or less. "Or less" can be changed to "less than", and "or more" can be changed to "greater than". These upper and lower limits can be combined in any way. In this invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials excluding hops and water.

[0013] In the beer-flavored non-alcoholic beverage of the present invention, in addition to malt, unsprouted grains such as unsprouted barley (including extracted form) and unsprouted wheat (including extracted form) can also be used as raw materials. The beer-flavored non-alcoholic beverage of the present invention can use malt and unsprouted grains as at least a part of the raw materials, and preferably, barley malt and unsprouted barley can be used as at least a part of the raw materials.

[0014] The beer-flavored non-alcoholic beverage of the present invention is characterized in that the γ-aminobutyric acid (CAS RN: 56-12-2) is within a predetermined concentration range. In the beer-flavored non-alcoholic beverage of the present invention, the lower limit (greater than or equal to) the γ-aminobutyric acid concentration is 3.0 ppm, but the following are also acceptable: 3.1 ppm, 3.2 ppm, 3.3 ppm, 3.4 ppm, 3.5 ppm, 3.6 ppm, 3.7 ppm, 3.8 ppm, 3.9 ppm, 4.0 ppm, 4.1 ppm, 4.2 ppm, 4.3 ppm, 4.4 ppm, 4.5 ppm, 4.6 ppm, 4.7 ppm, 4.8 ppm, 4.9 ppm, and 5.0 ppm. , 5.1ppm, 5.2ppm, 5.3ppm, 5.4ppm, 5.5ppm, 5.6ppm, 5.7ppm, 5.8ppm, 5.9ppm, 6.0ppm, 6.1ppm, 6.2ppm, 6.3ppm, 6.4ppm, 6 .5ppm, 6.6ppm, 6.7ppm, 6.8ppm, 6.9ppm, 7.0ppm, 7.1ppm, 7.2ppm, 7.3ppm, 7.4ppm, 7.5ppm, 7.6ppm, 7.7ppm, 7.8ppm, 7.9 ppm, 8.0ppm, 8.1ppm, 8.2ppm, 8.3ppm, 8.4ppm, 8.5ppm, 8.6ppm, 8.7ppm, 8.8ppm, 8.9ppm, 9.0ppm, 9.1ppm, 9.2ppm, 9.3pp m, 9.4ppm, 9.5ppm, 9.6ppm, 9.7ppm, 9.8ppm, 9.9ppm, 10ppm, 11ppm, 12ppm, 13ppm, 14ppm, 15ppm, 16ppm, 17ppm, 18ppm, 19 It can also be 50 ppm, 20 ppm, 21 ppm, 22 ppm, 23 ppm, 24 ppm, 25 ppm, 26 ppm, 27 ppm, 28 ppm, 29 ppm, 30 ppm, 31 ppm, 32 ppm, 33 ppm, 34 ppm, 35 ppm, 36 ppm, 37 ppm, 38 ppm, 39 ppm, 40 ppm, 41 ppm, 42 ppm, 43 ppm, 44 ppm, 45 ppm, 46 ppm, 47 ppm, 48 ppm, 49 ppm, or 50 ppm. Furthermore, the upper limit (less than or equal to) of the γ-aminobutyric acid concentration of the beer-flavored non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 500 ppm, 495 ppm, 490 ppm, 485 ppm, 480 ppm, 475 ppm, 470 ppm,It can also be 465ppm, 460ppm, 455ppm, 450ppm, 445ppm, 440ppm, 435ppm, 430ppm, 425ppm, 420ppm, 415ppm, 410ppm, 405ppm, 400ppm, 395ppm, 390ppm, 385ppm, 380ppm, 375ppm, 370ppm, 365ppm, 360ppm, 355ppm, 350ppm, 345ppm, 340ppm, 335ppm, 330ppm, 325ppm, 320ppm, 315ppm, 310ppm, 305ppm, or 300ppm. These lower and upper limits can be combined in any way, for example: 3 ppm to 500 ppm, 4 ppm to 500 ppm, 5 ppm to 500 ppm, 6 ppm to 500 ppm, 7 ppm to 500 ppm, 8 ppm to 500 ppm, 9 ppm to 500 ppm, 10 ppm to 500 ppm, 15 ppm to 500 ppm, 20 ppm to 50 0 ppm or less, 25 ppm to 500 ppm, 30 ppm to 500 ppm, 35 ppm to 500 ppm, 40 ppm to 500 ppm, 45 ppm to 500 ppm, 50 ppm to 500 ppm, 3 ppm to 450 ppm, 4 ppm to 450 ppm, 5 ppm to 450 ppm, 6 ppm to 450 ppm, 7 ppm to 450 ppm, 8 ppm or more 450 ppm or less, 9 ppm to 450 ppm, 10 ppm to 450 ppm, 15 ppm to 450 ppm, 20 ppm to 450 ppm, 25 ppm to 450 ppm, 30 ppm to 450 ppm, 35 ppm to 450 ppm, 40 ppm to 450 ppm, 45 ppm to 450 ppm, 50 ppm to 450 ppm, 3 ppm to 400 ppm, 4 ppm to 400 ppm, 5 ppm to 400 ppm, 6 ppm to 400 ppm, 7 ppm to 400 ppm, 8 ppm to 400 ppm, 9 ppm to 400 ppm, 10 ppm to 400 ppm, 15 ppm to 400 ppm, 20 ppm to 400 ppm, 25 ppm to 400 ppm, 30 ppm to 400 ppm, 35 ppm to 400 ppm,40ppm to 400ppm, 45ppm to 400ppm, 50ppm to 400ppm, 3ppm to 350ppm, 4ppm to 350ppm, 5ppm to 350ppm, 6ppm to 350ppm, 7ppm to 350ppm, 8ppm to 350ppm, 9 ppm to 350ppm, 10ppm to 350ppm, 15ppm to 350ppm, 20ppm to 350ppm, 25ppm to 350ppm, 30ppm to 350ppm, 35ppm to 350ppm, 40ppm to 350ppm, 45ppm to 350ppm The following ranges are possible: 50 ppm to 350 ppm, 3 ppm to 300 ppm, 4 ppm to 300 ppm, 5 ppm to 300 ppm, 6 ppm to 300 ppm, 7 ppm to 300 ppm, 8 ppm to 300 ppm, 9 ppm to 300 ppm, 10 ppm to 300 ppm, 15 ppm to 300 ppm, 20 ppm to 300 ppm, 25 ppm to 300 ppm, 30 ppm to 300 ppm, 35 ppm to 300 ppm, 40 ppm to 300 ppm, 45 ppm to 300 ppm, or 50 ppm to 300 ppm. In this invention, the unit "ppm" is synonymous with "mg / L".

[0015] The γ-aminobutyric acid concentration of the beer-flavored non-alcoholic beverage of the present invention may also be, for example, 3 ppm to 250 ppm, 4 ppm to 250 ppm, 5 ppm to 250 ppm, 6 ppm to 250 ppm, 7 ppm to 250 ppm, 8 ppm to 250 ppm, 9 ppm to 250 ppm, 10 ppm to 250 ppm, 15 ppm to 250 ppm, 20 ppm to 250 ppm, 25 ppm to 250 ppm, 30 ppm to 250 ppm, 35 ppm to 250 ppm, 40 ppm or more. 250ppm or less, 40ppm to 250ppm, 45ppm to 250ppm, 50ppm to 250ppm, 3ppm to 200ppm, 4ppm to 200ppm, 5ppm to 200ppm, 6ppm to 200ppm, 7ppm or more 200ppm or less, 8ppm to 200ppm, 9ppm to 200ppm, 10ppm to 200ppm, 15ppm to 200ppm, 20ppm to 200ppm, 25ppm to 200ppm, 30ppm to 200ppm, 35ppm 200 ppm or less, 40 ppm or more and 200 ppm or less, 45 ppm or more and 200 ppm or less, 50 ppm or more and 200 ppm or less, 3 ppm or more and 150 ppm or less, 4 ppm or more and 150 ppm or less, 5 ppm or more and 150 ppm or less, 6 ppm or more and 150 ppm or less, 7 ppm or more and 150 ppm or less, 8 ppm or more and 150 ppm or less, 9 ppm or more and 150 ppm or less, 10 ppm or more and 150 ppm or less, 15 ppm or more and 150 ppm or less, 20 ppm or more and 150 ppm or less, 25 ppm or more and 150 ppm or less, 30 ppm or more and 150 ppm or less, 35 ppm to 150 ppm, 40 ppm to 150 ppm, 45 ppm to 150 ppm, 50 ppm to 150 ppm, 3 ppm to 100 ppm, 4 ppm to 100 ppm, 5 ppm to 100 ppm, 6 ppm to 100 ppm, 7 ppm to 100 ppm, 8 ppm to 100 ppm, 9 ppm to 100 ppm, 10 ppm to 100 ppm, 15 ppm to 100 ppm, 20 ppm to 100 ppm, 25 ppm to 100 ppm, 30 ppm to 100 ppm,35 ppm to 100 ppm, 40 ppm to 100 ppm, 45 ppm to 100 ppm, 50 ppm to 100 ppm, 3 ppm to 50 ppm, 4 ppm to 50 ppm, 5 ppm to 50 ppm, 6 ppm to 50 ppm, 7 ppm to 50 ppm, 8 ppm to 50 ppm, 9 ppm to 50 ppm, 10 ppm to 50 ppm, 15 ppm to 50 ppm, 20 ppm to 50 ppm, 25 ppm to 50 ppm, 30 ppm to 50 ppm, 3 ppm to 45 ppm The following ranges apply: 4 ppm to 45 ppm, 5 ppm to 45 ppm, 6 ppm to 45 ppm, 7 ppm to 45 ppm, 8 ppm to 45 ppm, 9 ppm to 45 ppm, 10 ppm to 45 ppm, 15 ppm to 45 ppm, 20 ppm to 45 ppm, 25 ppm to 45 ppm, 30 ppm to 45 ppm, 3 ppm to 40 ppm, 4 ppm to 40 ppm, 5 ppm to 40 ppm, 6 ppm to 40 ppm, 7 ppm to 40 ppm, 8 ppm to 40 ppm, 9 ppm m to 40ppm, 10ppm to 40ppm, 15ppm to 40ppm, 20ppm to 40ppm, 3ppm to 35ppm, 4ppm to 35ppm, 5ppm to 35ppm, 6ppm to 35ppm, 7ppm to 35ppm Lower, 8ppm to 35ppm, 9ppm to 35ppm, 10ppm to 35ppm, 15ppm to 35ppm, 20ppm to 35ppm, 3ppm to 30ppm, 4ppm to 30ppm, 5ppm to 30ppm, 6ppm to 3 0 ppm or less, 7 ppm to 30 ppm, 8 ppm to 30 ppm, 9 ppm to 30 ppm, 10 ppm to 30 ppm, 15 ppm to 30 ppm, 100 ppm to 500 ppm, 150 ppm to 500 ppm, 200 ppm to 500 ppm, 250 ppm to 500 ppm, 300 ppm to 500 ppm, 100 ppm to 450 ppm, 150 ppm to 450 ppm, 200 ppm to 450 ppm, 250 ppm to 450 ppm, 300 ppm to 450 ppm,It can also be set as 100 ppm to 400 ppm, 150 ppm to 400 ppm, 200 ppm to 400 ppm, 250 ppm to 400 ppm, 300 ppm to 400 ppm, 100 ppm to 350 ppm, 150 ppm to 350 ppm, 200 ppm to 350 ppm, 250 ppm to 350 ppm, 300 ppm to 350 ppm, 100 ppm to 300 ppm, 150 ppm to 300 ppm, 200 ppm to 300 ppm, or 250 ppm to 300 ppm. In the above, "greater than or equal to" can be changed to "greater than," and "less than or equal to" can be changed to "less than."

[0016] In the present invention, the γ-aminobutyric acid concentration of a beverage can be measured by known methods (for example, high-performance liquid chromatography or the ninhydrin method, which involves separating amino acids by column chromatography using a cation exchange resin, followed by color development with ninhydrin and measurement of absorbance). Furthermore, as shown in the examples below, the γ-aminobutyric acid concentration can also be measured using commercially available equipment (for example, the Hitachi LA-8080 amino acid analyzer).

[0017] In the present invention, the γ-aminobutyric acid concentration can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing γ-aminobutyric acid and raw materials that generate γ-aminobutyric acid in the final product include barley malt, wheat malt, rice germ, and germinated brown rice, but extracts obtained by enzymatically treating these to increase the γ-aminobutyric acid content can also be used. In the present invention, the γ-aminobutyric acid concentration can also be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include the mashing conditions, the selection of yeast (including strains), the adjustment of the amount of yeast used, the adjustment of fermentation conditions, and the selection and adjustment of the amount of filtration aids used. Furthermore, the concentration can also be adjusted by adding γ-aminobutyric acid at any stage of the manufacturing process.

[0018] The non-alcoholic beer-taste beverage of the present invention is characterized in that, although it is a non-alcoholic beverage, a good spread of taste and harmony of sourness are achieved. The non-alcoholic beer-taste beverage has had problems such as insufficient spread of taste and harmony of sourness due to being non-alcoholic and the particularity of the method of adjusting to non-alcohol. In particular, in the case of a dealcoholized beverage in which alcohol is removed after the fermentation process, components that contribute to the spread of taste and harmony of sourness in the manufacturing process may have disappeared. The non-alcoholic beer-taste beverage of the present invention has a good spread of taste and harmony of sourness, and can solve the above problems of the non-alcoholic beer-taste beverage. Here, the "spread of taste" means a flavor sensation in which a beer-like taste persists. Also, the "harmony of sourness" means a flavor sensation in which the sourness is not prominent and is felt gently when placed in the mouth.

[0019] The manufacturing method of the non-alcoholic beer-taste beverage of the present invention is not limited as long as γ-aminobutyric acid is contained within a predetermined concentration range.

[0020] The fermented non-alcoholic beer-taste beverage of the present invention can be produced, for example, by a method of removing alcohol from the obtained malt-fermented beverage after producing a malt-fermented beverage, or by a method of stopping fermentation at a stage where the ethanol concentration is less than 1 v / v% in the fermentation process in the production of a malt-fermented beverage. In this method, the γ-aminobutyric acid concentration can be adjusted at any stage of the manufacturing process, and it can also be adjusted by adding γ-aminobutyric acid.

[0021] In the present invention, as a method for removing alcohol after the fermentation step, for example, (i) a method of removing alcohol by distillation under reduced pressure or normal pressure, (ii) a method of removing alcohol by adsorbing volatile components onto steam while using centrifugal force, and (iii) a method of removing alcohol with a reverse osmosis (RO) membrane can be mentioned, and any one of the above (i), (ii), and (iii), or any one of the above (i) and (ii) can be selected. In the present invention, the step of removing alcohol (deaeration step) after the fermentation step can be carried out once or a plurality of times (for example, 2 times, 3 times, 4 times), and from the viewpoint of reducing the influence on quality due to heat load (for example, an increase in components unfavorable to flavor such as off-flavors, etc.) and suppressing an increase in cost due to the use of electricity and steam, it is preferably carried out once.

[0022] The fermented beer taste non-alcoholic beverage of the present invention can be produced according to the production procedure of a normal fermented beer taste non-alcoholic beverage, except for adjusting the above-mentioned γ-aminobutyric acid concentration. The fermented beer taste non-alcoholic beverage of the present invention can be produced, for example, by preparing a charged liquid from malt, hops, water, and other raw materials, removing solid components from the charged liquid by standing, and then performing fermentation and filtration. The other raw materials may be raw materials for the charged liquid or may be blended into the prepared charged liquid.

[0023] The preparation of the above-mentioned charged liquid can be carried out according to a conventional method. For example, it can be carried out by sequentially performing (a) a step of saccharifying a mixture of raw materials containing malt and water, filtering to obtain wort, (b) a step of adding hops to the obtained wort and then boiling, and (c) a step of cooling the boiled wort. In the saccharification step, malt having a high endo-type protease activity and / or an enzyme preparation having an endo-type protease activity can be used to promote protein degradation, and malt having a low endo-type protease activity can be used to suppress proteolysis.

[0024] In the present invention, the decomposition process can also be carried out by adding proteolytic enzymes, carbohydrate-degrading enzymes, and cellulose-degrading enzymes, either individually or in combination, at any point before the completion of the fermentation process (for example, during mashing, during fermentation, or both during mashing and fermentation). Examples of proteolytic enzymes include protease preparations, examples of carbohydrate-degrading enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (such as α-amylase, β-amylase, glucoamylase, α-glucosidase, prunalase, and isoamylase), and examples of cellulose-degrading enzymes include commercially available enzyme preparations (such as β-glucanase, xylanase, and hemicellulase).

[0025] In the present invention, the saccharification temperature can be, for example, 30°C to 100°C, 35°C to 100°C, 40°C to 100°C, or 60°C to 80°C. The saccharification time can be set appropriately considering the saccharification temperature, but can be, for example, 30 minutes to 180 minutes, 50 minutes to 150 minutes, 60 minutes to 140 minutes, or 30 minutes to 100 minutes.

[0026] In the present invention, the boiling temperature can be, for example, 100°C to 150°C, 100°C to 140°C, 100°C to 130°C, or 90°C to 100°C. The boiling time can be set appropriately considering the boiling temperature, but can be, for example, 10 minutes to 180 minutes, 20 minutes to 150 minutes, 30 minutes to 120 minutes, or 30 minutes to 90 minutes.

[0027] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods.

[0028] The non-fermented beer-flavored non-alcoholic beverage of the present invention can be manufactured by removing solids from the mash liquid by standing, followed by filtration. In this method, the γ-aminobutyric acid concentration can be adjusted during the preparation of the mash liquid, and γ-aminobutyric acid may be blended or added at any stage of the manufacturing process. The non-fermented beer-flavored non-alcoholic beverage of the present invention can also be manufactured by blending or mixing raw materials without mashing the raw materials. In this method, γ-aminobutyric acid can be blended or added at any stage of the manufacturing process to adjust its concentration.

[0029] The beer-flavored non-alcoholic beverage of the present invention may further contain caprylic acid (CAS RN: 124-07-2). In the present invention, the caprylic acid concentration can be adjusted by selecting raw materials. Non-limiting examples of raw materials containing caprylic acid include milk fat, coconut, fermentation extract, and fermentation flavoring. In the present invention, the caprylic acid concentration can also be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include brewing conditions, selection of yeast (including strain), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids. Furthermore, the concentration can also be adjusted by adding caprylic acid at any stage of the manufacturing process.

[0030] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the caprylic acid concentration (greater than or equal to) is not limited, but for example, 1.0 ppm, 1.1 ppm, 1.2 ppm, 1.3 ppm, 1.4 ppm, 1.5 ppm, 1.6 ppm, 1.7 ppm, 1.8 ppm, 1.9 ppm, 2.0 ppm, 2.1 ppm, 2.2 ppm, 2.3 ppm, 2.4 ppm, 2.5 ppm, 2 .6ppm, 2.7ppm, 2.8ppm, 2.9ppm, 3.0ppm, 3.1ppm, 3.2ppm, 3.3ppm, 3.4ppm, 3.5ppm, 3.6ppm, 3.7ppm, 3.8ppm , 3.9ppm, 4.0ppm, 4.1ppm, 4.2ppm, 4.3ppm, 4.4ppm, 4.5ppm, 4.6ppm, 4.7ppm, 4.8ppm, 4.9ppm, 5.0ppm, 5.1p pm, 5.2ppm, 5.3ppm, 5.4ppm, 5.5ppm, 5.6ppm, 5.7ppm, 5.8ppm, 5.9ppm, 6.0ppm, 6.1ppm, 6.2ppm, 6.3ppm, 6. 4ppm, 6.5ppm, 6.6ppm, 6.7ppm, 6.8ppm, 6.9ppm, 7.0ppm, 7.1ppm, 7.2ppm, 7.3ppm, 7.4ppm, 7.5ppm, 7.6ppm, The concentration can be 7.7 ppm, 7.8 ppm, 7.9 ppm, 8.0 ppm, 8.1 ppm, 8.2 ppm, 8.3 ppm, 8.4 ppm, 8.5 ppm, 8.6 ppm, 8.7 ppm, 8.8 ppm, 8.9 ppm, 9.0 ppm, 9.1 ppm, 9.2 ppm, 9.3 ppm, 9.4 ppm, 9.5 ppm, 9.6 ppm, 9.7 ppm, 9.8 ppm, 9.9 ppm, or 10 ppm.Furthermore, the upper limit (less than or equal to) of the caprylic acid concentration in the beer-flavored non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 100 ppm, 99 ppm, 98 ppm, 97 ppm, 96 ppm, 95 ppm, 94 ppm, 93 ppm, 92 ppm, 91 ppm, 90 ppm, 89 ppm, 88 ppm, 87 ppm, 86 ppm, 85 ppm, 84 ppm, 83 ppm, 82 ppm, 81 ppm. The concentration can be 80 ppm, 79 ppm, 78 ppm, 77 ppm, 76 ppm, 75 ppm, 74 ppm, 73 ppm, 72 ppm, 71 ppm, 70 ppm, 69 ppm, 68 ppm, 67 ppm, 66 ppm, 65 ppm, 64 ppm, 63 ppm, 62 ppm, 61 ppm, 60 ppm, 59 ppm, 58 ppm, 57 ppm, 56 ppm, 55 ppm, 54 ppm, 53 ppm, 52 ppm, 51 ppm, or 50 ppm. These lower and upper limits can be combined in any way, for example, 1 ppm to 100 ppm, 2 ppm to 100 ppm, 3 ppm to 100 ppm, 4 ppm to 100 ppm, 5 ppm to 100 ppm, 6 ppm to 100 ppm, 7 ppm to 100 ppm, 8 ppm to 100 ppm, 9 ppm to 100 ppm, or 10 ppm to 100 ppm.

[0031] The caprylic acid concentration of the beer-flavored non-alcoholic beverage of the present invention may also be, for example, 1 ppm to 10 ppm, 5 ppm to 10 ppm, 1 ppm to 5 ppm, 15 ppm to 100 ppm, 20 ppm to 100 ppm, 25 ppm to 100 ppm, 30 ppm to 100 ppm, 35 ppm to 100 ppm, 40 ppm to 100 ppm, 45 ppm to 100 ppm, 50 ppm to 100 ppm, 15 ppm to 90 ppm, 20 ppm to 90 ppm, 25 ppm to 90 ppm, 30 ppm to 90 ppm, 35 ppm to 90 ppm, 40 ppm to 90 ppm It is also possible to specify 0 ppm or less, 45 ppm to 90 ppm, 50 ppm to 90 ppm, 15 ppm to 80 ppm, 20 ppm to 80 ppm, 25 ppm to 80 ppm, 30 ppm to 80 ppm, 35 ppm to 80 ppm, 40 ppm to 80 ppm, 45 ppm to 80 ppm, 50 ppm to 80 ppm, 15 ppm to 70 ppm, 20 ppm to 70 ppm, 25 ppm to 70 ppm, 30 ppm to 70 ppm, 35 ppm to 70 ppm, 40 ppm to 70 ppm, 45 ppm to 70 ppm, or 50 ppm to 70 ppm. In the above, "greater than or equal to" can be written as "greater than", and "less than or equal to" can be written as "less than".

[0032] In this invention, the caprylic acid concentration was measured using gas chromatography (GC) with a FID detector. For example, as shown in the examples below, the aroma components in a beverage can be extracted using a polystyrene-divinylbenzene copolymer solid-phase column, and the resulting extract can be subjected to GC / FID to measure the concentration.

[0033] In the production of the beer-flavored non-alcoholic beverage of the present invention, in addition to malt and unsprouted grains, the following are used: rice, corn, soybeans, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, cloves, sansho pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, sugar-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations thereof), seafood (e.g., Other additives such as oysters, kelp, wakame seaweed, and bonito flakes, nitrogen sources such as protein hydrolysates and yeast extracts, hops or hop products (e.g., hop extract), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), coloring agents (e.g., caramel coloring), foaming and foam retention enhancers, sweeteners (e.g., high-intensity sweeteners), flavoring agents (e.g., amino acids), acidulants (e.g., gluconic acid), bittering agents (e.g., naringin), dietary fiber, herbs, antioxidants, and water conditioners can be used as raw materials.

[0034] In producing the fermented beer-flavored non-alcoholic beverage of the present invention, for example, in addition to malt and hops as raw materials for producing the fermented malt beverage, one or more of the above raw materials can be used. In producing the fermented beer-flavored non-alcoholic beverage of the present invention, one or more of the above raw materials can also be incorporated during the production process of the fermented malt beverage, or one or more of the above raw materials can be incorporated before or after alcohol removal after the production of the fermented malt beverage.

[0035] In producing the non-fermented beer-flavored non-alcoholic beverage of the present invention, for example, in addition to malt and hops, any or more of the above ingredients can be used as raw materials for wort production. In producing the non-fermented beer-flavored non-alcoholic beverage of the present invention, any or more of the above ingredients can also be incorporated during the wort production process, or after the wort production.

[0036] The true extract of the beer-flavored non-alcoholic beverage of the present invention is not limited to, but its lower limit (greater than or equal to) can be, for example, 2.0% by mass, 2.1% by mass, 2.2% by mass, 2.3% by mass, 2.4% by mass, 2.5% by mass, 2.6% by mass, 2.7% by mass, 2.8% by mass, 2.9% by mass, or 3.0% by mass, and its upper limit (less than or equal to) can be 8.0% by mass, 7.9% by mass, 7.8% by mass, 7.7% by mass, or 7.6% by mass. Amount%, 7.5% by mass, 7.4% by mass, 7.3% by mass, 7.2% by mass, 7.1% by mass, 7.0% by mass, 6.9% by mass, 6.8% by mass, 6.7% by mass, 6.6% by mass, 6.5% by mass, 6.4% by mass, 6.3% by mass, 6.2 Quality %, 6.1% by mass, 6.0% by mass, 5.9% by mass, 5.8% by mass, 5.7% by mass, 5.6% by mass, 5.5% by mass, 5.4% by mass, 5.3% by mass, 5.2% by mass, 5.1% by mass or 5.0% by mass. These lower and upper limits can be combined in any way, for example, 2.0% to 8.0%, 2.0% to 7.5%, 2.0% to 7.0%, 2.0% to 6.5%, 2.0% to 6.0%, 2.0% to 5.5%, 2.0% to 5.0%, 2.5% to 8.0%, 2.5% to 7.5%, and 2.5% to 7.0%. The following ranges are possible: 2.5% by mass or more and 6.5% by mass or less, 2.5% by mass or more and 6.0% by mass or less, 2.5% by mass or more and 5.5% by mass or less, 2.5% by mass or more and 5.0% by mass or less, 3.0% by mass or more and 8.0% by mass or less, 3.0% by mass or more and 7.5% by mass or less, 3.0% by mass or more and 7.0% by mass or less, 3.0% by mass or more and 6.5% by mass or less, 3.0% by mass or more and 6.0% by mass or less, 3.0% by mass or more and 5.5% by mass or less, or 3.0% by mass or more and 5.0% by mass or less. The true extract of the beer-flavored non-alcoholic beverage of the present invention can be measured, for example, by "BCOJ Beer Analysis Method 8.4.3 Alcoholizer Method".

[0037] The pH (measured at 25°C) of the beer-flavored non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 3.5, 3.6, 3.7, or 3.8, and its upper limit (less than or equal to) can be 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be combined in any way, for example, 3.5 to 4.6, 3.5 to 4.5, 3.5 to 4.4, or 3.5 to less than 4.4. The pH of the beer-flavored non-alcoholic beverage of the present invention can be adjusted using a pH adjusting agent. The pH of the beer-flavored non-alcoholic beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0038] The EBC color of the beer-flavored non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and its upper limit (less than or equal to) can be 10.0 EBC, 9.9 EBC, 9.8 EBC, 9.7 EBC, 9.6 EBC, 9.5 EBC, 9.4 EBC, or 9.3 EBC. The EBC color can be 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 in any way. The EBC color of the beer-flavored non-alcoholic beverage of the present invention can be determined using "Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Japan Brewing Association."

[0039] The bitterness value (BU) of the beer-flavored non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and its upper limit (less than or equal to) can be 23.0, 22.9, 22.8, 22.7, 22.6, 22.5, 22.4, 22.3, 22.2, 22.1, 22.0, 21.9, 21.8, 21.7, 21. It can be 0.6, 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 in any way, for example, 2.0 to 23.0, 3.0 to 23.0, 3.5 to 22.0, 4.0 to 22.0, or 5.0 to 21.0. In this invention, "bitterness value (BU)" refers to the value measured according to the bitterness value method described in "8.15" of the BCOJ Beer Analysis Method (2013 revised and augmented edition). Specifically, it can be obtained by adding acid to a sample beverage, extracting with isooctane, measuring the absorbance (275 nm) of the isooctane layer, and multiplying this measurement by 50.

[0040] The beverage provided by the present invention may be subjected to a carbon dioxide addition process, and further, after processes such as filling and sterilization, it can be provided as a packaged beverage. Sterilization may be performed before or after filling into containers.

[0041] The beer-flavored non-alcoholic beverage of the present invention can be served as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-flavored non-alcoholic beverage of the present invention is not limited, but its 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 its 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 way, 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.

[0042] The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0043] In another aspect of the present invention, a method for producing a beer-flavored non-alcoholic beverage with improved flavor is provided, comprising the step of containing γ-aminobutyric acid at a concentration of 3 ppm or more. In the present invention, "improved flavor" or "improved flavor" of a beer-flavored non-alcoholic beverage means achieving a good balance of flavor and acidity in the beer-flavored non-alcoholic beverage. The above-described method of production of the present invention is a method for producing a beer-flavored non-alcoholic beverage that achieves a good balance of flavor and acidity. The above-described method of production of the present invention can be carried out in accordance with the description of the beer-flavored non-alcoholic beverage of the present invention.

[0044] In another aspect of the present invention, a flavor enhancer for beer-flavored non-alcoholic beverages is provided, comprising γ-aminobutyric acid as an active ingredient. The flavor enhancer of the present invention can be implemented in accordance with the description of the beer-flavored non-alcoholic beverage and the method for producing the same of the present invention.

[0045] Another aspect of the present invention also provides a method for improving the flavor of a beer-flavored non-alcoholic beverage. The flavor improvement method of the present invention can be carried out by a step of including γ-aminobutyric acid at a concentration of 3 ppm or more in the production of a beer-flavored non-alcoholic beverage. The flavor improvement method of the present invention can be carried out according to the description of the beer-flavored non-alcoholic beverage and the method for producing the same of the present invention. [Examples]

[0046] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0047] Measurement of alcohol concentration Alcohol concentration (ethanol concentration) was measured using gas chromatography (GC) with an FID detector (Agilent). A calibration curve was created based on the concentrations of target samples in the range of 0.000 to 0.05 v / v%.

[0048] Measurement of γ-aminobutyric acid concentration The γ-aminobutyric acid concentration was measured using a high-speed amino acid analyzer LA8080 (Hitachi High-Tech Science Corporation) with the filtrate obtained by filtering the sample through a 0.45 μm filter as the analytical sample solution. A calibration curve was created using standards for the measurement.

[0049] Measurement of caprylic acid concentration Caprylic acid concentration was measured using gas chromatography (GC) with a FID detector. Specifically, aroma components in beverage samples were extracted using a polystyrene-divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. Trans-2-hexanoic acid and methyl caprylate were used as internal standards. The GC analysis conditions are shown in Table 1.

[0050] [Table 1]

[0051] Example 1: Manufacturing and evaluation of beer-flavored non-alcoholic beverages In Example 1, evaluation tests were conducted on each test sample (test group 1 to 15) of beer-flavored non-alcoholic beverage.

[0052] (1) Method A. Manufacturing of beer-flavored non-alcoholic beverages Barley malt, enzymes, and warm water were added to a mashing tank, and saccharification was carried out at a temperature of 67°C to 78°C. This saccharified liquid was filtered and transferred to a boiling kettle, where hops were added and boiled. After that, it was filtered to remove the spent grain and obtain wort. Hops were added to the obtained wort, and after boiling, solid-liquid separation was performed, and it was cooled to obtain a clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted, and the resulting fermented liquid was filtered to produce a malt-fermented beverage. Next, carbon dioxide was removed by spraying into a degassing tank, and then it was heated to around 50°C. After that, alcohol was removed by contacting it with steam heated to around 50°C in a reduced-pressure column at around 60 mbar, and carbon dioxide was added to obtain a beer-flavored non-alcoholic beverage (malt usage ratio 100%) with an alcohol concentration of less than 0.005 v / v% (test section 1). Test plots 2-15 were obtained by adding γ-aminobutyric acid and / or caprylic acid to the beer-flavored non-alcoholic beverage of test plot 1 to adjust the concentrations shown in Table 2.

[0053] I. Evaluation Test Evaluation tests were conducted for test sections 1-15 by six trained panelists. Specifically, two evaluation items, "flavor breadth" and "acidity balance," were rated on a scale of 1-5 in 0.5 increments, and the average of the evaluation scores of the six panelists was calculated. Here, "flavor breadth" refers to a flavor sensation where the characteristic taste of beer is sustained. "Acidity balance" refers to a flavor sensation where the acidity is not overpowering when the beer is tasted, but rather mild. The specific scoring criteria are as follows, and the evaluation of test section 1 was used as the baseline for evaluating test sections 2-15. <Criteria for each rating> 1: Equivalent to Test Section 1 2: A slight improvement can be observed by comparing it with test section 1 in a continuous manner. 3: Improvement can be recognized by comparing it with test section 1 in a continuous manner. 4: It can be recognized that there has been improvement without comparing it to test section 1. 5: It can be recognized that there is a significant improvement without comparing it to test section 1.

[0054] (2) Results The results are shown in Table 2. The results for test groups 2-7 showed that the addition of γ-aminobutyric acid improved the flavor profile and acidity balance. Furthermore, the results for test groups 8-10 and 12-14 showed that the combination of γ-aminobutyric acid and caprylic acid resulted in a better flavor profile and acidity balance compared to the addition of γ-aminobutyric acid alone (test groups 3 and 5).

[0055] [Table 2]

Claims

1. A beer-flavored non-alcoholic beverage with a gamma-aminobutyric acid concentration of 3 ppm or higher.

2. The beer-flavored non-alcoholic beverage according to claim 1, wherein the caprylic acid concentration is 1 ppm or more.

3. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the γ-aminobutyric acid concentration is 5 ppm or more and 500 ppm or less.

4. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the malt usage ratio is 50% or more.

5. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the true extract is 2.0% by mass or more.

6. A beer-flavored non-alcoholic beverage according to claim 1 or 2, which is a de-alcoholic beverage.

7. A method for producing a beer-flavored non-alcoholic beverage, comprising the step of adding γ-aminobutyric acid to a concentration of 3 ppm or more.

8. A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the step of adding γ-aminobutyric acid to the beverage at a concentration of 3 ppm or more during its manufacture.

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