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 complex flavors and astringency. [Solution] A beer-flavored non-alcoholic beverage is provided in which the acetoin concentration is 0.01 ppm or higher. By including acetoin within a predetermined concentration range, the beer-flavored non-alcoholic beverage can be provided with good complexity of flavor and astringency, which is advantageous in that it can meet the diverse tastes and needs of consumers.

Description

Technical Field

[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, the demand for beer-taste non-alcoholic beverages has been increasing 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 make the beverages feel 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 complexity and astringency due to being non-alcoholic and the particularity of the method of adjusting to non-alcoholic. To solve such problems, the present invention aims to provide a novel beer-taste non-alcoholic beverage with good taste complexity and astringency.

Means for Solving the Problems

[0005] The inventors have discovered that by including acetoin within a predetermined concentration range in a beer-flavored non-alcoholic beverage, the complexity of the flavor and the astringency are improved. This invention is based on these findings.

[0006] The present invention provides the following inventions. [1] A beer-flavored non-alcoholic beverage with an acetoin concentration of 0.1 ppm or higher. [2] A beer-flavored non-alcoholic beverage as described in [1] above, wherein the linalool concentration is 0.01 ppm or higher. [3] A beer-flavored non-alcoholic beverage as described in [1] or [2] above, having a citric acid concentration of 10 ppm or more. [4] A beer-flavored non-alcoholic beverage as described in any of [1] to [3] above, having an acetoin concentration of 0.5 ppm or more and 100 ppm or less. [5] A beer-flavored non-alcoholic beverage as described in any of [1] to [4] above, with a malt content of 50% or more. [6] A beer-flavored non-alcoholic beverage according to any of [1] to [5] above, wherein the true extract is 2.0% by mass or more. [7] A non-alcoholic beer-flavored beverage as described in any of [1] to [6] above, which is a non-alcoholic beverage. [8] A method for producing a beer-flavored non-alcoholic beverage, comprising the step of adding acetoin to a concentration of 0.1 ppm or more. [9] A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the step of adding acetoin to the beverage in the production of the beverage at a concentration of 0.1 ppm or more.

[0007] According to the present invention, by including acetoin within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beverage with a good complexity of flavor and astringency, 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 (or less) 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), 0.43% (v / v), 0.42% (v / v), 0.41% (v / v), 0.40% (v / v), 0.39% (v / v), 0.38% (v / v), 0.37% (v / v), 0.36% (v / v), 0.35% (v / v), 0.34% (v / v), 0.33% (v / v), 0.32% (v / v), 0.31% (v / v), 0.30% (v / v), 0.29% (v / v), 0.%.18% (v / v), 0.17% (v / v), 0.16% (v / v), 0.15% (v / v), 0.14%(v / v), 0.13%(v / v), 0.12%(v / v), 0.11%(v / v), 0.10%(v / v), 0.09%(v / v), 0.08%(v / v), 0.07%(v / v), 0.06 %(v / v), 0.05%(v / v), 0.04%(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 complexity of flavor and astringency 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, 4 The values ​​can be 0% 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 acetoin (CAS RN: 513-86-0) is within a predetermined concentration range. In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the acetoin concentration (greater than or equal to) is 0.10 ppm, but 0.11 ppm, 0.12 ppm, 0.13 ppm, 0.14 ppm, 0.15 ppm, 0.16 ppm, 0.17 ppm, 0.18 ppm, 0.19 ppm, 0.20 ppm, 0.21 ppm, 0.22 ppm, 0.23 ppm, 0.24 ppm, 0.25 ppm, 0.26 ppm, 0.27 ppm, 0.28 ppm, 0.29 ppm, 0.30 ppm, 0.31 ppm, 0.32 ppm are also acceptable. pm, 0.33ppm, 0.34ppm, 0.35ppm, 0.36ppm, 0.37ppm, 0.38ppm, 0.39ppm, 0.40ppm, 0.41ppm, 0.42ppm, 0.43ppm, 0.44ppm, 0.45ppm, 0.46ppm, 0 .47ppm, 0.48ppm, 0.49ppm, 0.50ppm, 0.51ppm, 0.52ppm, 0.53ppm, 0.54ppm, 0.55ppm, 0.56ppm, 0.57ppm, 0.58ppm, 0.59ppm, 0.60ppm, 0.61pp m, 0.62ppm, 0.63ppm, 0.64ppm, 0.65ppm, 0.66ppm, 0.67ppm, 0.68ppm, 0.69ppm, 0.70ppm, 0.71ppm, 0.72ppm, 0.73ppm, 0.74ppm, 0.75ppm, 0. 76ppm, 0.77ppm, 0.78ppm, 0.79ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm , 1.0ppm, 1.1ppm, 1.2ppm, 1.3ppm, 1.4ppm, 1.5ppm, 1.6ppm, 1.7ppm, 1.8ppm, 1.9ppm, 2.0ppm, 2.1ppm, 2.2ppm, 2.3ppm, 2.4ppm, 2.5ppm, 2.6p pm, 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.It can also be 3 ppm, 4.4 ppm, 4.5 ppm, 4.6 ppm, 4.7 ppm, 4.8 ppm, 4.9 ppm, or 5.0 ppm. Furthermore, the upper limit (or less than or equal to) of the acetoin 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, 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. , 60ppm, 59ppm, 58ppm, 57ppm, 56ppm, 55ppm, 54ppm, 53ppm, 52ppm, 51ppm, 50ppm, 49ppm, 48ppm, 47ppm, 46ppm, 45ppm, 44ppm, 43ppm, 42ppm, 41ppm, 40ppm, 39ppm, 38ppm, 37ppm, 36ppm, 35ppm, 34 The concentration can be ppm, 33 ppm, 32 ppm, 31 ppm, 30 ppm, 29 ppm, 28 ppm, 27 ppm, 26 ppm, 25 ppm, 24 ppm, 23 ppm, 22 ppm, 21 ppm, 20 ppm, 19 ppm, 18 ppm, 17 ppm, 16 ppm, 15 ppm, 14 ppm, 13 ppm, 12 ppm, 11 ppm, or 10 ppm. These lower and upper limits can be combined in any way, for example: 0.1 ppm to 100 ppm, 0.5 ppm to 100 ppm, 1 ppm to 100 ppm, 1.5 ppm to 100 ppm, 2 ppm to 100 ppm, 2.5 ppm to 100 ppm, 3 ppm to 100 ppm, 3.5 ppm to 100 ppm, 4 ppm to 100 ppm, 4.5 ppm to 100 ppm, 5 ppm to 100 ppm, 0.1 ppm to 90 ppm, 0.5 ppm to 90 ppm, 1 ppm to 90 ppm, 1.5 ppm to 90 ppm, 2 ppm to 90 ppm, 2.5 ppm to 90 ppm, 3 ppm to 90 ppm, 3.5 ppm to 90 ppm, 4 ppm to 90 ppm, 4.5 ppm to 90 ppm, 5 ppm to 90 ppm, 0.1 ppm to 80 ppm, 0.5 ppm to 80 ppm, 1 ppm to 80 ppm, 1.5 ppm to 80 ppm, 2 ppm to 80 ppm, 2.5 ppm to 80 ppm, 3 ppm to 80 ppm, 3.5 ppm to 80 ppm, 4 ppm to 80 ppm, 4.5 ppm to 80 ppm, 5 ppm to 80 ppm Below 100 ppm, 0.1 ppm to 70 ppm, 0.5 ppm to 70 ppm, 1 ppm to 70 ppm, 1.5 ppm to 70 ppm, 2 ppm to 70 ppm, 2.5 ppm to 70 ppm, 3 ppm to 70 ppm, 3.5 ppm to 70 ppm, 4 ppm to 70 ppm, 4.5 ppm to 70 ppm, 5 ppm to 70 ppm, 0.1 ppm to 60 ppm, 0.5 ppm to 60 ppm, 1 ppm to 60 ppm, 1.5 ppm to 60 ppm, 2 ppm to 60 ppm, 2. 5 ppm to 60 ppm, 3 ppm to 60 ppm, 3.5 ppm to 60 ppm, 4 ppm to 60 ppm, 4.5 ppm to 60 ppm, 5 ppm to 60 ppm, 0.1 ppm to 50 ppm, 0.5 ppm to 50 ppm, 1 ppm to 50 ppm, 1.5 ppm to 50 ppm, 2 ppm to 50 ppm, 2.5 ppm to 50 ppm, 3 ppm to 50 ppm, 3.5 ppm to 50 ppm, 4 ppm to 50 ppm, 4.5 ppm to 50 ppm, 5 ppm to 50 ppm pm or less, 0.1 to 40 ppm, 0.5 to 40 ppm, 1 to 40 ppm, 1.5 to 40 ppm, 2 to 40 ppm, 2.5 to 40 ppm, 3 to 40 ppm, 3.5 to 40 ppm Below, 4ppm to 40ppm, 4.5ppm to 40ppm, 5ppm to 40ppm, 0.1ppm to 30ppm, 0.5ppm to 30ppm, 1ppm to 30ppm, 1.5ppm to 30ppm, 2ppm to 30ppm, 2.5ppm to 30ppm, 3ppm to 30ppm, 3.5ppm to 30ppm, 4ppm to 30ppm, 4.5ppm to 30ppm, 5ppm to 30ppm, 0.1ppm to 20ppm, 0.5 ppm to 20ppm, 1ppm to 20ppm, 1.5ppm to 20ppm, 2ppm to 20ppm, 2.5ppm to 20ppm, 3ppm to 20ppm, 3.5ppm to 20ppm, 4ppm and above The concentration can be 20 ppm or less, 4.5 ppm to 20 ppm, 5 ppm to 20 ppm, 0.1 ppm to 10 ppm, 0.5 ppm to 10 ppm, 1 ppm to 10 ppm, 1.5 ppm to 10 ppm, 2 ppm to 10 ppm, 2.5 ppm to 10 ppm, 3 ppm to 10 ppm, 3.5 ppm to 10 ppm, 4 ppm to 10 ppm, 4.5 ppm to 10 ppm, or 5 ppm to 10 ppm. In this invention, the unit "ppm" is synonymous with "mg / L".

[0015] The acetoin concentration of the beer-flavored non-alcoholic beverage of the present invention is also 0.1 ppm to 9 ppm, 0.1 ppm to 8 ppm, 0.1 ppm to 7 ppm, 0.1 ppm to 6 ppm, 0.1 ppm to 5 ppm, 0.1 ppm to 4 ppm, 0.1 ppm to 3 ppm, 0.1 ppm to 2 ppm, 0.1 ppm to 1 ppm, 10 ppm to 100 ppm, 10 ppm to 95 ppm, 10 ppm to 90 ppm, and 10 ppm to 8 ppm. 5 ppm or less, 10 ppm to 80 ppm, 10 ppm to 75 ppm, 10 ppm to 70 ppm, 10 ppm to 65 ppm, 10 ppm to 60 ppm, 10 ppm to 55 ppm, 10 ppm to 50 ppm, 10 ppm to 45 ppm, 10 ppm to 40 ppm, 10 ppm to 35 ppm, 10 ppm to 30 ppm, 10 ppm to 25 ppm, 10 ppm to 20 ppm, 20 ppm to 100 ppm, 20 ppm m or more and 95 ppm or less, 20 ppm or more and 90 ppm or less, 20 ppm or more and 85 ppm or less, 20 ppm or more and 80 ppm or less, 20 ppm or more and 75 ppm or less, 20 ppm or more and 70 ppm or less, 20 ppm or more and 65 ppm or less, 20 ppm or more and 60 ppm or less, 20 ppm or more and 55 ppm or less, 20 ppm or more and 50 ppm or less, 20 ppm or more and 45 ppm or less, 20 ppm or more and 40 ppm or less, 20 ppm or more and 35 ppm or less, 20 ppm or more and 30 ppm or less, 20 ppm or more and 25 ppm or less, It can also be 30 ppm to 100 ppm, 30 ppm to 95 ppm, 30 ppm to 90 ppm, 30 ppm to 85 ppm, 30 ppm to 80 ppm, 30 ppm to 75 ppm, 30 ppm to 70 ppm, 30 ppm to 65 ppm, 30 ppm to 60 ppm, 30 ppm to 55 ppm, 30 ppm to 50 ppm, 30 ppm to 45 ppm, 30 ppm to 40 ppm, or 30 ppm to 35 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 acetoin concentration of a beverage can be measured by GC / MS analysis. For example, as shown in the examples below, the aroma components in the beverage can be separated using a C18 solid-phase column, and the resulting analytical sample can be subjected to GC / MS to measure the acetoin concentration.

[0017] The beer-flavored non-alcoholic beverage of the present invention is characterized by its excellent complexity of flavor and astringency, despite being a non-alcoholic beverage. Previously, beer-flavored non-alcoholic beverages suffered from insufficient complexity of flavor and astringency due to their non-alcoholic nature and the unique methods used to make them non-alcoholic. In particular, de-alcoholic beverages, where alcohol is removed after the fermentation process, may lose components contributing to flavor complexity and astringency during the manufacturing process. The beer-flavored non-alcoholic beverage of the present invention achieves excellent flavor complexity and astringency, thus solving the aforementioned problems of beer-flavored non-alcoholic beverages. Here, "complexity of flavor" refers to a taste sensation where richness and aroma spread throughout the mouth. "Astringency" refers to a bitter taste sensation that makes one want to purse their lips.

[0018] The method of producing the beer-flavored non-alcoholic beverage of the present invention is not limited, as long as it contains acetoin within a predetermined concentration range.

[0019] The acetoin concentration of the fermented beer - flavored non - alcoholic beverage of the present invention can be adjusted by selecting raw materials. Non - limiting examples of raw materials containing acetoin and raw materials that generate acetoin in the final product include barley malt and wheat malt, but extracts with increased acetoin content obtained by enzymatically treating them can also be used. The acetoin concentration of the fermented beer - flavored non - alcoholic beverage of the present invention can also be adjusted by appropriately setting the manufacturing conditions. Non - limiting examples of such manufacturing conditions include charging conditions, selection of yeast (including strains), adjustment of the amount of yeast used, adjustment of fermentation conditions, selection and adjustment of the amount of use of filter aids, etc. Also, the concentration can be adjusted by adding acetoin at any stage of the manufacturing process.

[0020] When the fermented beer - flavored non - alcoholic beverage of the present invention includes a step of removing the alcohol component generated in the fermentation step during its production, after removing the alcohol (after dealcoholization), it can be adjusted to be within a predetermined concentration range by adding acetoin. 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 (dealcoholization step) after the fermentation step can be carried out once or multiple times (for example, 2 times, 3 times, 4 times), and it is preferably carried out once 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.

[0021] The fermented beer - flavored non - alcoholic beverage of the present invention can be produced according to the manufacturing procedure of a normal fermented beer - flavored non - alcoholic beverage, except for adjusting the above - mentioned acetoin concentration. The fermented beer - flavored 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 by standing from the charged liquid, and then performing fermentation and filtration. Other raw materials may be used as raw materials for the charged liquid or may be blended into the prepared charged liquid.

[0022] The preparation of the above - mentioned charged liquid can be carried out according to a conventional method. For example, it can be implemented by sequentially performing the steps of: (a) saccharifying a mixture of raw materials containing malt and water, filtering to obtain wort; (b) adding hops to the obtained wort and then boiling; (c) cooling the boiled wort. In the saccharification step, malt with high endo - protease activity and / or an enzyme preparation having endo - protease activity can be used to promote proteolysis, and malt with low endo - protease activity can be used to inhibit proteolysis.

[0023] In the present invention, decomposition treatment can also be carried out by adding protease, carbohydrase, and cellulase respectively, or by adding a combination of these, at any timing before the completion of the fermentation step (for example, during charging, during fermentation, or both during charging and during fermentation). Examples of protease include protease preparations, examples of carbohydrase include enzymes derived from brewing raw materials such as malt, commercially available enzyme preparations (α - amylase, β - amylase, glucoamylase, α - glucosidase, pullulanase, isoamylase, etc.), and examples of cellulase include commercially available enzyme preparations (β - glucanase, xylanase, hemicellulase, etc.).

[0024] 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.

[0025] 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.

[0026] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods.

[0027] The acetoin concentration in the non-fermented beer-flavored non-alcoholic beverage of the present invention can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing acetoin and raw materials that generate acetoin in the final product are the same as those for fermented beer-flavored non-alcoholic beverages. The acetoin concentration in the non-fermented beer-flavored non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include adjusting the brewing conditions, including the blending of raw materials, and adjusting the selection and amount of filtration aids. These conditions can be set in the same way as the above conditions for fermented beer-flavored non-alcoholic beverages. Furthermore, the concentration can also be adjusted by adding acetoin at any stage of the manufacturing process.

[0028] The beer-flavored non-alcoholic beverage of the present invention may further contain linalool (CAS RN: 78-70-6) and / or citric acid (CAS RN: 77-92-9).

[0029] The linalool concentration in the fermented beer-flavored non-alcoholic beverage of the present invention can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing linalool and raw materials that produce linalool in the final product include hops, but extracts obtained by enzymatically treating hops to increase their linalool content can also be used. The linalool concentration in the fermented beer-flavored non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include brewing conditions, selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids. These conditions can be set in the same way as the conditions for adjusting acetoin concentration. Furthermore, the concentration can also be adjusted by adding linalool at any stage of the manufacturing process.

[0030] If the fermented beer-flavored non-alcoholic beverage of the present invention includes a step in its production to remove alcohol components generated during the fermentation process, the concentration can be adjusted to a predetermined range by adding linalool after alcohol removal (de-alcoholization).

[0031] The linalool concentration in the non-fermented beer-flavored non-alcoholic beverage of the present invention can be adjusted by selecting raw materials. Non-limiting examples of raw materials containing linalool and raw materials that generate linalool in the final product are the same as those for fermented beer-flavored non-alcoholic beverages. The linalool concentration in the non-fermented beer-flavored non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include mashing conditions, selection and adjustment of the amount of filtration aid used, etc. Furthermore, the concentration can also be adjusted by adding linalool at any stage of the manufacturing process.

[0032] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the linalool concentration (greater than or equal to) is not limited, but for example, 0.01 ppm, 0.02 ppm, 0.03 ppm, 0.04 ppm, 0.05 ppm, 0.06 ppm, 0.07 ppm, 0.08 ppm, 0.09 ppm, 0.10 ppm, 0.11 ppm, 0.12 ppm, 0.13 ppm, 0.14 ppm, 0.15 ppm, 0.16 ppm, 0.17 ppm, 0.18 ppm, 0.19 ppm, 0 .20ppm, 0.21ppm, 0.22ppm, 0.23ppm, 0.24ppm, 0.25ppm, 0.26ppm, 0.27ppm, 0.28ppm, 0.29ppm, 0.30ppm, 0.31ppm, 0.32ppm, 0.33pp m, 0.34ppm, 0.35ppm, 0.36ppm, 0.37ppm, 0.38ppm, 0.39ppm, 0.40ppm, 0.41ppm, 0.42ppm, 0.43ppm, 0.44ppm, 0.45ppm, 0.46ppm, 0.47 ppm, 0.48ppm, 0.49ppm, 0.50ppm, 0.51ppm, 0.52ppm, 0.53ppm, 0.54ppm, 0.55ppm, 0.56ppm, 0.57ppm, 0.58ppm, 0.59ppm, 0.60ppm, 0 .61ppm, 0.62ppm, 0.63ppm, 0.64ppm, 0.65ppm, 0.66ppm, 0.67ppm, 0.68ppm, 0.69ppm, 0.70ppm, 0.71ppm, 0.72ppm, 0.73ppm, 0.74ppm It can be 0.75 ppm, 0.76 ppm, 0.77 ppm, 0.78 ppm, 0.79 ppm, 0.80 ppm, 0.81 ppm, 0.82 ppm, 0.83 ppm, 0.84 ppm, 0.85 ppm, 0.86 ppm, 0.87 ppm, 0.88 ppm, 0.89 ppm, 0.90 ppm, 0.91 ppm, 0.92 ppm, 0.93 ppm, 0.94 ppm, 0.95 ppm, 0.96 ppm, 0.97 ppm, 0.98 ppm, 0.99 ppm, or 1.0 ppm. Furthermore, the upper limit (less than or equal to) of the linalool 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, 10 ppm, 9.9 ppm, 9.8 ppm, 9.7 ppm, 9.6 ppm, 9.5 ppm, 9.4ppm, 9.3ppm, 9.2ppm, 9.1ppm, 9.0ppm, 8.9ppm, 8.8ppm, 8.7ppm, 8.6ppm, 8.5ppm, 8.4ppm, 8.3ppm , 8.2ppm, 8.1ppm, 8.0ppm, 7.9ppm, 7.8ppm, 7.7ppm, 7.6ppm, 7.5ppm, 7.4ppm, 7.3ppm, 7.2ppm, 7.1 The concentration can be ppm, 7.0 ppm, 6.9 ppm, 6.8 ppm, 6.7 ppm, 6.6 ppm, 6.5 ppm, 6.4 ppm, 6.3 ppm, 6.2 ppm, 6.1 ppm, 6.0 ppm, 5.9 ppm, 5.8 ppm, 5.7 ppm, 5.6 ppm, 5.5 ppm, 5.4 ppm, 5.3 ppm, 5.2 ppm, 5.1 ppm, or 5.0 ppm. These lower and upper limits can be combined in any way, for example: 0.01 ppm to 10 ppm, 0.05 ppm to 10 ppm, 0.1 ppm to 10 ppm, 0.2 ppm to 10 ppm, 0.3 ppm to 10 ppm, 0.4 ppm to 10 ppm, 0.5 ppm to 10 ppm, 0.6 ppm to 10 ppm, 0.7 ppm to 10 ppm, 0.8 ppm to 10 ppm, 0.9 ppm to 10 ppm, 1 ppm to 10 ppm, 0.01 ppm to 9 ppm, 0.05 ppm to 9 ppm, 0.1 ppm to 9 ppm, 0.2 ppm to 9 ppm, 0.3 ppm to 9 ppm, 0.4 ppm to 9 ppm, 0.5 ppm to 9 ppm The following ranges apply: 0.6 ppm to 9 ppm, 0.7 ppm to 9 ppm, 0.8 ppm to 9 ppm, 0.9 ppm to 9 ppm, 1 ppm to 9 ppm, 0.01 ppm to 8 ppm, 0.05 ppm to 8 ppm, 0.1 ppm to 8 ppm, 0.2 ppm to 8 ppm, 0.3 ppm to 8 ppm, and 0.4 ppm to 8 ppm. , 0.5 ppm to 8 ppm, 0.6 ppm to 8 ppm, 0.7 ppm to 8 ppm, 0.8 ppm to 8 ppm, 0.9 ppm to 8 ppm, 1 ppm to 8 ppm, 0.01 ppm to 7 ppm, 0.05 ppm to 7 ppm, 0.1 ppm to 7 ppm, 0.2 ppm to 7 ppm, 0.3 ppm to 7 ppm, 0.4ppm to 7ppm, 0.5ppm to 7ppm, 0.6ppm to 7ppm, 0.7ppm to 7ppm, 0.8ppm to 7ppm, 0.9ppm to 7ppm, 1ppm to 7ppm, 0.01ppm to 6ppm, 0 .05ppm to 6ppm, 0.1ppm to 6ppm, 0.2ppm to 6ppm, 0.3ppm to 6ppm, 0.4ppm to 6ppm, 0.5ppm to 6ppm, 0.6ppm to 6ppm, 0.7ppm to 6ppm The following ranges are possible: 0.8 ppm to 6 ppm, 0.9 ppm to 6 ppm, 1 ppm to 6 ppm, 0.01 ppm to 5 ppm, 0.05 ppm to 5 ppm, 0.1 ppm to 5 ppm, 0.2 ppm to 5 ppm, 0.3 ppm to 5 ppm, 0.4 ppm to 5 ppm, 0.5 ppm to 5 ppm, 0.6 ppm to 5 ppm, 0.7 ppm to 5 ppm, 0.8 ppm to 5 ppm, 0.9 ppm to 5 ppm, or 1 ppm to 5 ppm.

[0033] The linalool concentration of the beer-flavored non-alcoholic beverage of the present invention may also be, for example, 0.01 ppm to 4.5 ppm, 0.01 ppm to 4 ppm, 0.01 ppm to 3.5 ppm, 0.01 ppm to 3 ppm, 0.01 ppm to 2.5 ppm, 0.01 ppm to 2 ppm, 0.01 ppm to 1.5 ppm, 0.01 ppm to 1 ppm, or 0.01 ppm. It may also be set as above 0.9 ppm or below, 0.01 ppm to 0.8 ppm, 0.01 ppm to 0.7 ppm, 0.01 ppm to 0.6 ppm, 0.01 ppm to 0.5 ppm, 0.01 ppm to 0.4 ppm, 0.01 ppm to 0.3 ppm, 0.01 ppm to 0.2 ppm, 0.01 ppm to 0.1 ppm, or 5 ppm to 10 ppm. In the above, "above" can be written as "greater than", and "below" can be written as "less than".

[0034] In the present invention, the citric acid concentration can be adjusted by blending or adding it at any stage of the manufacturing process. The form of citric acid can be any form that readily dissolves in an aqueous solvent, such as liquid, powder, or solid. It can also be adjusted by increasing or decreasing the amount of raw materials containing citric acid or raw materials that produce citric acid.

[0035] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the citric acid concentration (greater than or equal to) is not limited, but for example, 10 ppm, 11 ppm, 12 ppm, 13 ppm, 14 ppm, 15 ppm, 16 ppm, 17 ppm, 18 ppm, 19 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, 50 ppm, 5 1ppm, 52ppm, 53ppm, 54ppm, 55ppm, 56ppm, 57ppm, 58ppm, 59ppm, 60ppm, 61ppm, 62ppm, 63ppm, 64ppm, 65ppm, 66ppm, 67ppm, 68ppm, 69ppm, 70ppm, 71ppm, 72ppm, 73ppm, 74ppm, 75ppm, 76ppm, The concentration can be 77 ppm, 78 ppm, 79 ppm, 80 ppm, 81 ppm, 82 ppm, 83 ppm, 84 ppm, 85 ppm, 86 ppm, 87 ppm, 88 ppm, 89 ppm, 90 ppm, 91 ppm, 92 ppm, 93 ppm, 94 ppm, 95 ppm, 96 ppm, 97 ppm, 98 ppm, 99 ppm, or 100 ppm. Furthermore, the upper limit (or less than or equal to) of the citric 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, it can be 1000 ppm, 950 ppm, 900 ppm, 850 ppm, 800 ppm, 750 ppm, 700 ppm, 650 ppm, 600 ppm, 550 ppm, 500 ppm, 490 ppm, 480 ppm, 470 ppm, 460 ppm, 450 ppm, 440 ppm, 430 ppm, 420 ppm, 410 ppm, 400 ppm, 390 ppm, 380 ppm, 370 ppm, 360 ppm, 350 ppm, 340 ppm, 330 ppm, 320 ppm, 310 ppm, or 300 ppm. These lower and upper limits can be combined in any way, for example, 10 ppm to 1000 ppm, 10 ppm to 900 ppm,10 ppm to 800 ppm, 10 ppm to 700 ppm, 10 ppm to 600 ppm, 10 ppm to 500 ppm, 10 ppm to 400 ppm, 10 ppm to 300 ppm, 20 ppm to 1000 ppm, 20 ppm to 900 ppm, 20 ppm to 800 ppm, 20 ppm to 700 ppm, 20 ppm to 600 ppm, 20 ppm to 500 ppm, 20 ppm to 400 ppm, 20 ppm to 300 ppm, 30 ppm to 1000 ppm, 30 ppm or more 900 ppm or less, 30 ppm to 800 ppm, 30 ppm to 700 ppm, 30 ppm to 600 ppm, 30 ppm to 500 ppm, 30 ppm to 400 ppm, 30 ppm to 300 ppm, 40 ppm to 1000 ppm, 40 ppm to 900 ppm, 40 ppm to 800 ppm, 40 ppm to 700 ppm, 40 ppm to 600 ppm, 40 ppm to 500 ppm, 40 ppm to 400 ppm, 40 ppm to 300 ppm, 50 ppm to 1000 ppm , 50 ppm to 900 ppm, 50 ppm to 800 ppm, 50 ppm to 700 ppm, 50 ppm to 600 ppm, 50 ppm to 500 ppm, 50 ppm to 400 ppm, 50 ppm to 300 ppm, 60 ppm to 1000 ppm, 60 ppm to 900 ppm, 60 ppm to 800 ppm, 60 ppm to 700 ppm, 60 ppm to 600 ppm, 60 ppm to 500 ppm, 60 ppm to 400 ppm, 60 ppm to 300 ppm, 70 ppm to 1 000 ppm or less, 70 ppm to 900 ppm or less, 70 ppm to 800 ppm or less, 70 ppm to 700 ppm or less, 70 ppm to 600 ppm or less, 70 ppm to 500 ppm or less, 70 ppm to 400 ppm or less, 70 ppm to 300 ppm or less, 80 ppm to 1000 ppm or less, 80 ppm to 900 ppm or less, 80 ppm to 800 ppm or less, 80 ppm to 700 ppm or less, 80 ppm to 600 ppm or less, 80 ppm to 500 ppm or less, 80 ppm to 400 ppm or less, 80 ppm to 300 ppm or less,The concentration can be set to 90 ppm to 1000 ppm, 90 ppm to 900 ppm, 90 ppm to 800 ppm, 90 ppm to 700 ppm, 90 ppm to 600 ppm, 90 ppm to 500 ppm, 90 ppm to 400 ppm, 90 ppm to 300 ppm, 100 ppm to 1000 ppm, 100 ppm to 900 ppm, 100 ppm to 800 ppm, 100 ppm to 700 ppm, 100 ppm to 600 ppm, 100 ppm to 500 ppm, 100 ppm to 400 ppm, or 100 ppm to 300 ppm.

[0036] The citric acid concentration of the beer-flavored non-alcoholic beverage of the present invention may also be, for example, 10 ppm to 250 ppm, 10 ppm to 200 ppm, 10 ppm to 150 ppm, 10 ppm to 100 ppm, 10 ppm to 90 ppm, 10 ppm to 80 ppm, 10 ppm to 70 ppm, 10 ppm to 60 ppm, 10 ppm to 50 ppm, 20 ppm to 250 ppm, 20 ppm to 200 ppm, and 2 0 ppm to 150 ppm, 20 ppm to 100 ppm, 20 ppm to 90 ppm, 20 ppm to 80 ppm, 20 ppm to 70 ppm, 20 ppm to 60 ppm, 20 ppm to 50 ppm, 30 ppm to 250 ppm, 30 ppm to 200 ppm, 30 ppm to 150 ppm, 30 ppm to 100 ppm, 30 ppm to 90 ppm, 30 ppm to 80 ppm, 30 ppm or more 70ppm or less, 30ppm or more and 60ppm or less, 30ppm or more and 50ppm or less, 40ppm or more and 250ppm or less, 40ppm or more and 200ppm or less, 40ppm or more and 150ppm or less, 40ppm or more and 100ppm or less, 4 0ppm to 90ppm, 40ppm to 80ppm, 40ppm to 70ppm, 40ppm to 60ppm, 40ppm to 50ppm, 50ppm to 250ppm, 50ppm to 200ppm The following ranges are also possible: 50 ppm to 150 ppm, 50 ppm to 100 ppm, 50 ppm to 90 ppm, 50 ppm to 80 ppm, 50 ppm to 70 ppm, 50 ppm to 60 ppm, 300 ppm to 1000 ppm, 300 ppm to 900 ppm, 300 ppm to 800 ppm, 300 ppm to 700 ppm, 300 ppm to 600 ppm, or 300 ppm to 500 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."

[0037] 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.

[0038] 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.

[0039] 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.

[0040] 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".

[0041] 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.).

[0042] 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."

[0043] 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] According to another aspect of the present invention, a method for producing a beer-flavored non-alcoholic beverage with improved flavor, comprising acetoin at a concentration of 0.1 ppm to 100 ppm A manufacturing method is provided which includes a step of containing the following concentrations. In the present invention, "improved flavor" or "improved flavor" of a beer-flavored non-alcoholic beverage means achieving a beer-flavored non-alcoholic beverage with good complexity of flavor and astringency. The manufacturing method of the present invention described above is a method for producing a beer-flavored non-alcoholic beverage that achieves good complexity of flavor and astringency. The manufacturing method of the present invention described above can be carried out in accordance with the description of the beer-flavored non-alcoholic beverage of the present invention.

[0048] In another aspect of the present invention, a flavor enhancer for beer-flavored non-alcoholic beverages is also provided, comprising acetoin 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.

[0049] 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 acetoin in the production of a beer-flavored non-alcoholic beverage to a concentration of 0.1 ppm or higher. The flavor improvement method of the present invention can be carried out in accordance with the description of the beer-flavored non-alcoholic beverage and the method for producing the same of the present invention. [Examples]

[0050] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0051] 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%.

[0052] Measurement of acetoin concentration Acetoin concentration was measured by GC / MS analysis. Specifically, the sample was purged in a headspace vial and forcibly vaporized completely (Full Evaporation). The analytical sample was then introduced into a GC-MS (Agilent Technologies) using the FEDHS method with an MPS-robotic pro (Gester). Quantitative analysis was performed using the standard addition calibration curve method. The GC / MS analysis conditions are shown in Table 1.

[0053] [Table 1]

[0054] Measurement of linalool concentration Linalool concentration was measured by GC / MS analysis. Specifically, aroma components in beverage samples were separated using a C18 solid-phase column, and the phosphate obtained by solvent-liquid extraction was subjected to GC / MS analysis. Quantitative analysis was performed using the internal standard method, with borneol used as the internal standard, added to the analytical sample to a concentration of 25 ppb. The GC / MS analysis conditions are shown in Table 2.

[0055] [Table 2]

[0056] Measurement of citric acid concentration The citric acid concentration was measured using the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 8.24.2 Capillary Electrophoresis). Specifically, the CE7100 (Agilent) was used as the analytical instrument.

[0057] 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 22) of beer-flavored non-alcoholic beverage.

[0058] (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 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 Sections 2 to 22 were obtained by adding acetoin and linalool or citric acid to the beer-flavored non-alcoholic beverage of Test Section 1 to adjust the concentrations shown in Table 3.

[0059] I. Evaluation Test Evaluation tests were conducted for test sections 1-22 by six trained panelists. Specifically, two evaluation items, "complexity of flavor" and "astringency," 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, "complexity of flavor" refers to the aroma and flavor sensation that spreads in the mouth, while "astringency" refers to a bitter or unpleasant taste sensation that makes one want to pucker their lips. The specific scoring criteria are as follows, and test sections 2-22 were evaluated based on the evaluation of test section 1. <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.

[0060] (2) Results The results are shown in Table 3. Results from test groups 2-6 showed that the addition of acetoin (alone) resulted in improved flavor complexity and astringency. Furthermore, results from test groups 7-9 showed that the combination of acetoin and linalool resulted in improved flavor complexity and astringency compared to the addition of acetoin alone (test group 2). Additionally, results from test groups 15 and 16 showed that the combination of acetoin and citric acid resulted in improved flavor complexity and astringency compared to the addition of acetoin alone (test group 2).

[0061] [Table 3]

Claims

1. A beer-flavored non-alcoholic beverage with an acetoin concentration of 0.1 ppm or higher.

2. The beer-flavored non-alcoholic beverage according to claim 1, wherein the linalool concentration is 0.01 ppm or higher.

3. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the citric acid concentration is 10 ppm or more.

4. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the acetoin concentration is 0.5 ppm or more and 100 ppm or less.

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

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

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

8. A method for producing a beer-flavored non-alcoholic beverage, comprising the step of adding acetoin to a concentration of 0.1 ppm or higher.

9. A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the step of adding acetoin to the beverage at a concentration of 0.1 ppm or higher during its manufacture.

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