Non-alcoholic beer-taste beverage

Abstract

To provide a non-alcohol beer taste beverage improved in flowing feeling in a throat.SOLUTION: The non-alcohol beer taste beverage contains isoamyl propionate. A content (X) of the isoamyl propionate is preferably 1,900 mass ppb or less based on the non-alcohol beer taste beverage, and tartaric acid is preferably contained therein.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a non-alcoholic beer-taste beverage.

Background Art

[0002] As a beer-taste beverage produced using water and malt as part of the raw materials, a non-alcoholic beer-taste beverage with an alcohol content of less than 1 (v / v)% and a carbonated beverage with a beer flavor is on the market, and various developments are being carried out. For example, Patent Document 1 discloses a technique related to a method for producing a non-alcoholic fermented beverage in which α-glucosidase is added before the fermentation step in beer production, so that the generated alcohol concentration can be reduced by about 40 to 55% compared to the conventional method.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] A general non-alcoholic beer-taste beverage produced by the method described in Patent Document 1 often has an insufficient throat feel compared to ordinary beer. Therefore, a non-alcoholic beer-taste beverage with an improved throat feel is required.

Means for Solving the Problems

[0005] The present invention provides a non-alcoholic beer-taste beverage containing isoamyl propionate. That is, the present invention includes the inventions of the following aspects. [1] A non-alcoholic beer-taste beverage containing isoamyl propionate. [2] The non-alcoholic beer-taste beverage according to [1] above, wherein the content (X) of isoamyl propionate is 1900 mass ppb or less based on the non-alcoholic beer-taste beverage standard. [3] The non-alcoholic beer-taste beverage according to [1] or [2] above, further containing tartaric acid. [4] The non-alcoholic beer-taste beverage according to [3] above, wherein the content (Y) of tartaric acid is 5 to 280 mass ppm based on the non-alcoholic beer-taste beverage standard. [5] The non-alcoholic beer-taste beverage according to [3] or [4] above, wherein the ratio [(X) / (Y)] of the content (X) (unit: mass ppb) of isoamyl propionate to the content (Y) (unit: mass ppm) of tartaric acid is 0.01 to 500. [6] The non-alcoholic beer-taste beverage according to any one of [1] to [5] above, wherein the alcohol content of the non-alcoholic beer-taste beverage is less than 1 (v / v)%. [7] The non-alcoholic beer-taste beverage according to any one of [1] to [6] above, wherein the carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 5.0 kg / cm 2 or less. [8] The non-alcoholic beer-taste beverage according to any one of [1] to [7] above, wherein the non-alcoholic beer-taste beverage is a non-fermented beverage.

Advantages of the Invention

[0006] The non-alcoholic beer-taste beverage according to a preferred embodiment of the present invention can be a beverage with a good aftertaste.

Modes for Carrying Out the Invention

[0007] 1. Non-alcoholic beer-taste beverage In the present invention, the "non-alcoholic beer-taste beverage" means a carbonated beverage having a beer-like flavor that does not belong to the "liquors" defined in the Liquor Tax Law and the Interpretation Circular of Liquor Administration Related Laws and Regulations with an enforcement date of April 1, 2018. The alcohol content of the non-alcoholic beer-taste beverage according to one aspect of the present invention may be less than 1 (v / v)%, preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, still more preferably less than 0.01 (v / v)%, and even more preferably less than 0.005 (v / v)%. In this specification, the alcohol content is expressed as a percentage (v / v%) based on volume / volume. Also, the alcohol content of the beverage can be measured by any known method, for example, it can be measured by a vibrating densitometer.

[0008] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a fermented beverage obtained by removing the alcohol produced in the fermentation process after passing through a fermentation process using yeast (top-fermenting yeast or bottom-fermenting yeast) in the manufacturing process, or it may be a non-fermented beverage prepared without going through such a fermentation process. When the non-alcoholic beer-taste beverage according to one aspect of the present invention is a non-fermented beverage, a carbonated beverage adjusted to have a beer flavor by adding a beer flavoring containing esters and higher alcohols (e.g., isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, etc.) to have a beer-like flavor is also included in the non-fermented non-alcoholic beer-taste beverage according to one aspect of the present invention.

[0009] In addition, the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a non-alcoholic beer-taste beverage using malt as a raw material, or a non-alcoholic beer-taste beverage not using malt, but a non-alcoholic beer-taste beverage using malt is preferred, and a non-alcoholic beer-taste beverage using barley malt is more preferred.

[0010] Such a general non-alcoholic beer-taste beverage has a low alcohol content, so it is likely to have an insufficient aftertaste. In view of such problems, by using a beverage containing isoamyl propionate, it has been found that the aftertaste can be improved compared to conventional non-alcoholic beer-taste beverages. The present invention has been made based on that finding.

[0011] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, the content (X) of isoamyl propionate, from the viewpoint of making the beverage have a better aftertaste, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage, is preferably 1 mass ppb or more, more preferably 5 mass ppb or more, more preferably 15 mass ppb or more, more preferably 20 mass ppb or more, still more preferably 30 mass ppb or more, still more preferably 40 mass ppb or more, even more preferably 55 mass ppb or more, particularly preferably 70 mass ppb or more, more particularly preferably 100 mass ppb; and preferably 1900 mass ppb or less, more preferably 1800 mass ppb or less, more preferably 1700 mass ppb or less, more preferably 1600 mass ppb or less, still more preferably 1400 mass ppb or less, still more preferably 1300 mass ppb or less, even more preferably 1200 mass ppb or less, particularly preferably 1100 mass ppb or less, more particularly preferably 1000 mass ppb or less. In addition, it is preferably 1 to 1900 mass ppb, more preferably 5 to 1800 mass ppb, more preferably 15 to 1700 mass ppb, more preferably 20 to 1600 mass ppb, still more preferably 30 to 1400 mass ppb, still more preferably 40 to 1300 mass ppb, even more preferably 55 to 1200 mass ppb, particularly preferably 70 to 1100 mass ppb, more particularly preferably 100 to 1000 mass ppb. Also, the content (X) of isoamyl propionate may be 120 mass ppb or more, 150 mass ppb or more, 180 mass ppb or more, 200 mass ppb or more, 220 mass ppb or more, 250 mass ppb or more, 280 mass ppb or more, 300 mass ppb or more, 320 mass ppb or more, 350 mass ppb or more, or 380 mass ppb or more based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage, and may also be 900 mass ppb or less, 850 mass ppb or less, 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less, 650 mass ppb or less, 600 mass ppb or less, 550 mass ppb or less, or 500 mass ppb or less.

[0012] In addition, in this specification, the content (X) of isoamyl propionate can be measured by gas chromatography-mass spectrometry (GC / MS). As an example of a specific measurement method, there is a method of measuring under the following measurement conditions using the following samples. [Sample] Prepare a solution by adding 150 mL of water and 4 mL of heptane to 10 to 20 g of the beverage to be measured. Then, distill the solution for 90 minutes using a distillation apparatus for essential oil quantification, and inject 1 μL of the heptane layer into the GC / MS apparatus shown below for measurement. [Measurement Conditions] · GC / MS apparatus: 7890B / 5977B (manufactured by Agilent Technologies) · Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm × 30 m, film thickness 0.25 μm · Injection system: Split 5:1 · Injection volume: 1 μL · Sample inlet temperature: 220 °C · Column temperature: 40 °C (held for 1 minute) → heated to 160 °C at a rate of 10 °C / min → heated to 200 °C at a rate of 15 °C / min · Gas flow rate: Helium (carrier gas) at 1 mL / min · Ion source temperature: 230 °C · Ionization method: EI

[0013] The non-alcoholic beer-taste beverage according to one aspect of the present invention preferably further contains tartaric acid. By containing tartaric acid together with isoamyl propionate, a non-alcoholic beer-taste beverage with a good throat feel and an excellent sharpness in aftertaste can be obtained. In the non-alcoholic beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beverage with an excellent sharpness in aftertaste and suppressing an unpleasant astringency in aftertaste, the content (Y) of tartaric acid is preferably 5 to 280 mass ppm, more preferably 7 to 250 mass ppm, still more preferably 8 to 230 mass ppm, even more preferably 10 to 200 mass ppm, particularly preferably 12 to 180 mass ppm, and even more particularly preferably 15 to 150 mass ppm, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage. Also, the content (Y) of tartaric acid may be 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, or 40 mass ppm or more, and may also be 120 mass ppm or less, 100 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, or 60 mass ppm or less, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage.

[0014] In this specification, the content of the content (Y) of tartaric acid can be measured by the method described in Journal of Food Science and Technology. 52(3):1414-1423.,2015.

[0015] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beverage with a good throat feel, an excellent sharpness in aftertaste, and suppressing an unpleasant astringency in aftertaste, the ratio [(X) / (Y)] of the content (X) (unit: mass ppb) of isoamyl propionate to the content (Y) (unit: mass ppm) of tartaric acid is preferably 0.01 to 500, more preferably 0.02 to 400, more preferably 0.03 to 300, still more preferably 0.05 to 200, even more preferably 0.1 to 150, particularly preferably 0.5 to 100, and even more particularly preferably 1 to 50. Also, the ratio [(X) / (Y)] of the content (X) of isoamyl propionate (unit: ppb by mass) to the content (Y) of tartaric acid (unit: ppm by mass) may be 2.0 or more, 3.0 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, or 6.5 or more, and may also be 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 20 or less, 18 or less, or 15 or less.

[0016] The pH of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but is preferably less than 4.0, and is preferably 2.0 or more from the viewpoint of suppressing the generation of microorganisms and improving the flavor of the beverage.

[0017] The total extract amount of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but from the viewpoint of providing a beverage with a refreshing drinking feeling, it is preferably 1.5% by weight or less, more preferably 1.1% by weight or less, still more preferably 0.80% by weight or less, and even more preferably less than 0.50%. In addition, the "total extract amount" in this specification means the extract value (% by mass) measured according to the "Beer Analysis Method 7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, Inc., 2013 Supplement and Revision) edited by the Beer Brewing Federation International Technical Committee (BCOJ) for a degassed sample.

[0018] The color of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a desired color may be added by adding a coloring agent or the like. The color of the beverage can be discriminated by the naked eye, or may be defined by the total light transmittance, chromaticity, etc.

[0019] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be in any form as long as the beverage is filled in a container. Examples of the container include, for example, bottles, PET bottles, cans, or barrels, but cans, bottles, or PET bottles are preferred from the viewpoint of easy portability.

[0020] 1.1 Raw materials As the main raw materials of the non-alcoholic beer-taste beverage according to one aspect of the present invention, malt may be used together with water, or malt may not be used. Further, hops may be used, and in addition, preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, flavors, acidulants, etc. may be used.

[0021] When malt is used as a raw material, the malt refers to the seeds of cereals such as barley, wheat, rye, crow wheat, oats, millet, sorghum, and Job's tears that have been germinated, dried, and root-removed, and the place of origin and variety may be any. In one aspect of the present invention, barley malt is preferably used as the malt to be used. Barley malt is one of the malts most commonly used as a raw material for beer-taste beverages in Japan. There are types of barley such as two-row barley and six-row barley, and any of them may be used. Further, in addition to normal malt, colored malt and the like can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

[0022] In addition, grains other than malt may be used together with malt. Examples of such grains include cereals not corresponding to malt (such as barley, wheat, rye, crow wheat, oats, millet, sorghum), rice (such as white rice and brown rice), corn, adzuki beans, potatoes, beans (such as soybeans and green peas), buckwheat, sorghum, millet, foxtail millet, and starches obtained from them, extracts (extracts) of these, etc.

[0023] In the case where malt is not used, non-alcoholic beer-taste beverages using liquid sugar containing a carbon source and a nitrogen source as an amino acid-containing material (such as soy protein) of the above-mentioned grains other than malt can be mentioned.

[0024] Examples of the form of hops used in one aspect of the present invention include pellet hops, powdered hops, hop extracts, etc. Further, as the hops to be used, processed hop products such as isomerized hops and reduced hops may be used. The addition amount of hops is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0025] In addition, a non-alcoholic beer-taste beverage using hops as a raw material becomes a beverage containing iso-α acids, which are components derived from hops. The content of iso-α acids in the non-alcoholic beer-taste beverage using hops may exceed 0.1 ppm by mass, or may exceed 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acids in a non-alcoholic beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids means the value measured by the high performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 2013 Supplement and Revision).

[0026] A non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a preservative. Examples of the preservative used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate; etc. Further, as the preservative, commercially available preparations such as Strong Sampler (manufactured by Mitsui & Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.

[0027] When a preservative is added to the non-alcoholic beer-taste beverage according to one embodiment of the present invention, the amount of the preservative added is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, still more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0028] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further containing a sweetener. Examples of the sweetener include commercially available saccharified liquids obtained by decomposing starch derived from grains with an acid or an enzyme, etc., sugars such as commercially available maltose, sugars having three or more saccharide units, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. The form of these sugars may be a liquid such as a solution or a solid such as a powder. Also, there are no particular restrictions on the type of raw material grains of the starch, the starch purification method, and the treatment conditions such as hydrolysis with an enzyme or an acid. For example, by appropriately setting the conditions for hydrolysis with an enzyme or an acid, sugars with a high maltose ratio may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (syrups), etc. can also be used. Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose, etc.

[0029] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further containing a water-soluble dietary fiber. Examples of the water-soluble dietary fiber include resistant dextrin, polydextrose, degraded guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. From the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0030] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, the bitterness is preferably imparted by hops or the like, but a bittering agent or a bitterness-imparting agent may be used together with hops or instead of hops. The bittering agent or the bitterness-imparting agent is not particularly limited, and those usually used as bitterness-imparting agents in ordinary beer and sparkling sake can be used. For example, mannan wax, raisin, star anise, juniper berry, sage, rosemary, mannentake, laurel, quassin, caffeine, absinthin, naringin, citrus extract, nigaaki extract, coffee extract, tea extract, bitter gourd extract, hass avocado germ extract, aloe vera extract, mannan wax extract, raisin extract, laurel extract, sage extract, caraway extract, etc. can be mentioned. These bittering agents or bitterness-imparting agents may be used alone or in combination of two or more.

[0031] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with an antioxidant. The antioxidant is not particularly limited, and those usually used as antioxidants in ordinary beer and sparkling sake can be used. For example, ascorbic acid, erythorbic acid, catechin, etc. can be mentioned. These antioxidants may be used alone or in combination of two or more.

[0032] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used for imparting a beer-like flavor. Examples of the beer flavoring agent include esters and higher alcohols. Specifically, ethyl acetate, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde can be mentioned. These flavoring agents may be used alone or in combination of two or more.

[0033] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with an acidulant. As the acidulant, the above-mentioned tartaric acid is preferable, but substances having an acidity other than tartaric acid are not particularly limited. For example, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta lactone or their salts may be mentioned. Among these acidulants other than tartaric acid, at least one selected from phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and their salts is preferable, at least one selected from phosphoric acid, citric acid, lactic acid, acetic acid and their salts is more preferable, and at least one selected from phosphoric acid and lactic acid is still more preferable. And, as the acidulant used in one aspect of the present invention, a combination of tartaric acid, phosphoric acid, and lactic acid is preferable. These acidulants may be used alone or in combination of two or more.

[0034] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, the total content of acidulants other than tartaric acid may be 0 to 500 parts by mass, 0 to 400 parts by mass, 0 to 300 parts by mass, 0 to 200 parts by mass, 0 to 100 parts by mass, 0 to 50 parts by mass, 0 to 20 parts by mass, 0 to 10 parts by mass, 0 to 5 parts by mass, 0 to 1 part by mass, 0 to 0.1 part by mass, or 0 to 0.01 part by mass with respect to 100 parts by mass of the total amount of tartaric acid contained in the non-alcoholic beer-taste beverage.

[0035] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage containing an extract of one or more woods selected from beech, cedar, cherry, apple and walnut, a beverage substantially free of the extract, or a beverage free of the extract.

[0036] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage containing an extract of a plant of the genus Quercus of the family Fagaceae, a beverage substantially free of the extract, or a beverage free of the extract.

[0037] In addition, in this specification, for example, the provision of "substantially not containing component X" is a provision that negates the mode of containing component X for a predetermined purpose, and does not negate the mode in which component X is contained unintentionally or unavoidably. However, the content of component X in the case of being specified as "substantially not containing component X" is preferably as small as possible. Specifically, it is usually less than 10 parts by mass, but may be less than 5 parts by mass, less than 1 part by mass, less than 0.1 part by mass, less than 0.01 part by mass, less than 0.001 part by mass, or less than 0.0001 part by mass with respect to 100 parts by mass of the total amount of isoamyl propionate contained in the non-alcoholic beer-taste beverage.

[0038] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage having a spilanthol content of 0.1 mass ppb or more, or may be a beverage having a spilanthol content of less than 0.1 mass ppb.

[0039] 1.2 Carbon dioxide gas The carbon dioxide gas contained in the non-alcoholic beer-taste beverage according to one aspect of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be directly added to the raw material liquid.

[0040] The amount of carbon dioxide gas contained in the beer-taste beverage is represented by the carbon dioxide gas pressure of the beverage, but is not particularly limited as long as the effects of the present invention are not impaired. Typically, the upper limit of the carbon dioxide gas pressure of the beverage is 5.0 kg / cm 2 4.5 kg / cm 2 or 4.0 kg / cm 2 and the lower limit is 0.20 kg / cm 2 0.50 kg / cm 2 or 1.0 kg / cm 2 and any combination of these upper and lower limits may be used. For example, the carbon dioxide gas pressure of the beverage is 0.20 kg / cm 2 or more and 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more and 4.5 kg / cm 2 or less, or 1.0 kg / cm 24.0 kg / cm or less 2 It may be below this value. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken. The value is read when the pointer reaches a fixed position. Alternatively, it can be measured using a commercially available gas pressure measuring device.

[0041] 1.3 Other additives The non-alcoholic beer-taste beverage according to one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments and the like can be used. The foaming agent is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin-based substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybean, peptide-containing substances such as collagen peptides, and yeast extracts can be appropriately used. The fermentation promoter is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0042] 2. Method for producing non-alcoholic beer-taste beverage The method for producing the non-alcoholic beer-taste beverage of the present invention is not particularly limited, and for example, a method having the following steps (1) to (3) can be mentioned. · Step (1): A step of obtaining a pre-beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. · Step (2): A step of adding carbon dioxide gas to the pre-beverage liquid. · Step (3): A step of adjusting the content (X) of isoamyl propionate. In addition, in the production method according to one aspect of the present invention, if necessary, the following step (4) may be further included. · Step (4): A step of adjusting the content (Y) of tartaric acid. Hereinafter, each of the above steps will be described.

[0043] <Step (1)> Step (1) is a step of obtaining a pre-beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. For example, when using malt as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and enzymes such as amylase are added if necessary. As various raw materials other than malt, hops, dietary fiber, sweeteners, antioxidants, bitterness-providing agents, fragrances, acidulants, pigments, etc. may be added. The mixture of various raw materials is heated to saccharify the starch in the raw materials and perform saccharification treatment. The temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, raw materials other than water and malt, etc. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0044] It is preferable to perform boiling treatment on this saccharified liquid. When performing this boiling treatment, when using hops, bitterness-providing agents, etc. as raw materials, it is preferable to add them. Hops, bitterness-providing agents, etc. may be added between the start of boiling and before the end of boiling of the saccharified liquid. After the boiling treatment is completed, it is transferred to a whirlpool, cooled to 0 - 10 °C to obtain a cooling liquid, and then it is preferable to perform a solid content removal treatment for removing solid contents such as coagulated proteins. In this way, a pre-beverage liquid is obtained. Note that instead of the above saccharified liquid, a beverage pre-liquid may be prepared by adding warm water to malt extract, adding hops, bitterness-providing agents, etc., and performing boiling treatment.

[0045] Also, when not using malt as various raw materials, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, sweeteners, antioxidants, bitterness-providing agents, flavors, acidulants, pigments, etc. are mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution is subjected to a boiling treatment to prepare a pre-beverage liquid. When using hops, it may be added before the boiling treatment, or may be added during the period from the start to the end of the boiling of the liquid sugar solution.

[0046] In addition, after step (1), a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast) is performed, and a treatment for removing the alcohol generated in the fermentation step is performed to obtain a fermented beverage with an alcohol content of less than 1 (v / v)% (preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, still more preferably less than 0.01 (v / v)%, and even more preferably less than 0.005 (v / v)%). A non-alcoholic beer-taste beverage may be produced. On the other hand, in the production method of one aspect of the present invention, a method that does not perform the above fermentation step and the step of removing alcohol may also be used.

[0047] <Step (2)> Step (2) is a step of adding carbon dioxide gas to the pre-beverage liquid. Regarding the method of adding carbon dioxide gas, a known method applied when producing a carbonated beverage can be used. For example, it may be added by mixing the pre-beverage liquid obtained in step (1) with carbonated water, or carbon dioxide gas may be directly added to the pre-beverage liquid. It is preferable to adjust the carbon dioxide pressure to be within the above range using such a method.

[0048] <Step (3), Step (4)> Step (3) is a step of adjusting the content (X) of isoamyl propionate, and step (4) is a step of adjusting the content (Y) of tartaric acid. Step (3) and step (4) may be carried out either before or after the saccharification treatment in step (1), before or after the boiling treatment, and before or after the solid content removal treatment, or may be carried out before or after step (2) after the completion of step (1). However, from the viewpoint of accurately adjusting the content in the finally produced beverage, it is preferably carried out after the completion of step (1) and before the start of step (2). In addition, the order of step (3) and step (4) is not particularly limited, and either step may be carried out first.

[0049] In step (3), it is preferable to measure the content (X) of isoamyl propionate in the beverage before adjustment, and based on the measured value, add isoamyl propionate or add water for dilution to adjust so that the content (X) falls within the above-mentioned range. If the content (X) is already within the desired range due to the presence of isoamyl propionate derived from the raw materials in the beverage before adjustment, operations such as adding isoamyl propionate or adding water for dilution in this step are unnecessary.

[0050] Similarly to step (3), in step (4), it is also preferable to measure the content (Y) of tartaric acid in the beverage before adjustment, and based on the measured value, add tartaric acid or add water for dilution to adjust so that the content (Y) falls within the above-mentioned range. If the content (Y) is already within the desired range due to the presence of tartaric acid derived from the raw materials in the beverage before adjustment, operations such as adding tartaric acid or adding water for dilution in this step are unnecessary.

[0051] After these steps, steps well-known to those skilled in the art for the production of non-alcoholic beer-taste beverages, such as a beer storage step and a filtration step, may be carried out.

[0052] The non-alcoholic beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product. The method of filling the beverage into the container is not particularly limited, and a container filling method well-known to those skilled in the art can be used. Through the container filling process, the non-alcoholic beer-taste beverage of the present invention is filled and sealed in the container. Any form and material of the container may be used in the container filling process, and examples of the container are as described above.

Examples

[0053] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0054] Examples 1 to 12, Comparative Example 1 Using water, malt, hops, and acidulants (lactic acid, phosphoric acid) as raw materials, isoamyl propionate and tartaric acid were added to the wort obtained through saccharification treatment to the contents shown in Tables 1 to 3 without performing a fermentation process using yeast, and carbon dioxide gas was added, thereby preparing a non-alcoholic beer-taste beverage with a pH of less than 4.0 and an alcohol content of less than 1 (v / v)%. In Comparative Example 1, it was prepared without adding isoamyl propionate.

[0055] Then, regarding the obtained non-alcoholic beer-taste beverage, six panelists who had been trained regularly conducted a sensory evaluation on "the throat feel characteristic of a beer-taste beverage", "the sharpness of the aftertaste characteristic of a beer-taste beverage", and "the presence or absence of an astringent aftertaste inappropriate for a beer-taste beverage" in the range of 3.0 (maximum value) to 1.0 (minimum value) at 0.5 intervals based on the following score criteria. When conducting the evaluation, samples conforming to the following criteria "3.0", "2.5", "2.0", "1.5", and "1.0" were prepared in advance to standardize the criteria among the panelists. In any of the sensory evaluations in Tables 1 to 3, no difference in the score value of 1.5 or more was confirmed among the panelists for the same beverage. Tables 1 to 3 show the average values of the scores of each panelist. [Score criteria for the throat feel characteristic of a beer-taste beverage] · "3.0": A good throat feel characteristic of a beer-taste beverage is strongly felt. · "2.5": A good throat feel characteristic of a beer - flavored beverage is clearly felt. · "2.0": A good throat feel characteristic of a beer - flavored beverage is felt to some extent. · "1.5": A good throat feel characteristic of a beer - flavored beverage is hardly felt. · "1.0": A throat feel characteristic of a beer - flavored beverage is not felt. [Score Criteria for the Sharpness of the Aftertaste Characteristic of a Beer - Flavored Beverage] · "3.0": A strong sharpness of a good aftertaste characteristic of a beer - flavored beverage is strongly felt. · "2.5": A clear sharpness of a good aftertaste characteristic of a beer - flavored beverage is clearly felt. · "2.0": A sharpness of a good aftertaste characteristic of a beer - flavored beverage is felt to some extent. · "1.5": A sharpness of a good aftertaste characteristic of a beer - flavored beverage is hardly felt. · "1.0": A sharpness of the aftertaste characteristic of a beer - flavored beverage is not felt. [Score Criteria for the Presence or Absence of astringency in the Aftertaste Unsuitable for a Beer - Flavored Beverage] · "3.0": No astringency in the unsuitable aftertaste is felt at all. · "2.5": Almost no astringency in the unsuitable aftertaste is felt. · "2.0": A slight astringency in the unsuitable aftertaste is felt. · "1.5": No clear astringency in the unsuitable aftertaste is felt. · "1.0": A strong astringency in the unsuitable aftertaste is felt.

[0056] Also, from the average values of the scores of each panelist for the above three sensory evaluation items, the comprehensive evaluation of each beer - flavored beverage was carried out according to the following evaluation criteria. The results were as shown in Tables 1 - 3. [Comprehensive Evaluation] · "〇": The average values of the scores of each panelist for both of the two sensory evaluation items, "throat feel characteristic of a beer - flavored beverage" and "sharpness of the aftertaste characteristic of a beer - flavored beverage", are both 2.0 or more, and the average value of the scores of each panelist for the sensory evaluation item "presence or absence of astringency in the aftertaste unsuitable for a beer - flavored beverage" is 2.5 or more. · "×": At least one of the average scores of each panelist for the two sensory evaluation items of "a throat feel characteristic of a beer - flavored beverage" and "a crispness of the aftertaste characteristic of a beer - flavored beverage" is less than 2.0, and / or the average score of each panelist for the sensory evaluation item of "presence or absence of an astringent aftertaste unsuitable for a beer - flavored beverage" is less than 2.5.

[0057]

Table 1

[0058]

Table 2

[0059]

Table 3

[0060] From Tables 1 - 3, the non - alcoholic beer - flavored beverages of Examples 1 - 12 were found to have a good throat feel characteristic of a beer - flavored beverage and a good crispness of the aftertaste, and also the astringent aftertaste was suppressed. On the other hand, the non - alcoholic beer - flavored beverage of Comparative Example 1 was a beverage in which a throat feel characteristic of a beer - flavored beverage was not felt.

Claims

1. A non-alcoholic beer-taste beverage containing isoamyl propionate and tartaric acid, wherein the content (X) of the isoamyl propionate is 1 mass ppb or more and 1900 mass ppb or less based on the total amount of the non-alcoholic beer-taste beverage, and the content (Y) of the tartaric acid is 5 to 280 mass ppm based on the total amount of the non-alcoholic beer-taste beverage. A non-alcoholic beer-taste beverage.

2. The non-alcoholic beer-taste beverage according to Claim 1, wherein at least one of malt or hop is used as a raw material.

3. The non-alcoholic beer-taste beverage according to Claim 1, wherein the carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 0.20 kg / cm2 or more and 5.0 kg / cm2 or less.

4. At least one of malt or hop is used as a raw material, and the carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 0.20 kg / cm2 or more and 5.0 kg / cm2 or less. The non-alcoholic beer-taste beverage according to Claim 1.

5. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 4, wherein the ratio [(X) / (Y)] of the content (X) (unit: mass ppb) of the isoamyl propionate to the content (Y) (unit: mass ppm) of the tartaric acid is 0.01 to 500.

6. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 5, wherein the alcohol content of the non-alcoholic beer-taste beverage is less than 1 (v / v)%.

7. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 6, wherein the content (X) of the isoamyl propionate is 5 mass ppb or more and 1900 mass ppb or less based on the total amount of the non-alcoholic beer-taste beverage.

8. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 7, wherein the content (Y) of the tartaric acid is 5 to 230 mass ppm based on the total amount of the non-alcoholic beer-taste beverage.

9. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 7, wherein the content (Y) of the tartaric acid is 5 to 200 mass ppm based on the total amount of the non-alcoholic beer-taste beverage.

10. The non-alcoholic beer-taste beverage according to any one of claims 1 to 9, wherein the pH of the non-alcoholic beer-taste beverage is less than 4.

0.

11. The non-alcoholic beer-taste beverage according to any one of claims 1 to 10, wherein the total extract amount of the non-alcoholic beer-taste beverage is 1.5% by weight or less.

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