Non-alcoholic beer-taste beverage

Abstract

A non-alcoholic beer-flavored beverage that contains 1,4-cineol, the 1,4-cineol content (Y) being 1400 mass ppb or lower.

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, which has an alcohol content of less than 1 (v / v)% and is 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, by adding α-glucosidase before the fermentation step in beer production, 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 lacks a sufficient throat feel characteristic of a beer beverage compared to ordinary beer. Therefore, there is a demand for a non-alcoholic beer-taste beverage with an improved throat feel. In addition, there is also a demand for a non-alcoholic beer-taste beverage that not only has an improved throat feel but also has a drinking feeling characteristic of a beer-taste beverage.

Means for Solving the Problems

[0005] The present invention provides a non-alcoholic beer-taste beverage containing 1,4-cineole, wherein the content (Y) of 1,4-cineole is 1400 mass ppb or less. That is, the present invention includes the inventions of the following aspects. [1] A non-alcoholic beer-taste beverage containing 1,4-cineole, wherein the content (Y) of 1,4-cineole is 1400 mass ppb or less. [2] The non-alcoholic beer-taste beverage according to [1], further containing isoamyl propionate. [3] The non-alcoholic beer-taste beverage according to [2], wherein the content (X) of isoamyl propionate is 1900 mass ppb or less. [4] The non-alcoholic beer-taste beverage according to [2] or [3], wherein the ratio [(X) / (Y)] of the content (X) (unit: mass ppb) of isoamyl propionate to the content (Y) (unit: mass ppb) of 1,4-cineole is 0.0007 to 1200. [5] The non-alcoholic beer-taste beverage according to any one of [1] to [4], wherein the content of 1,8-cineole is 100 mass ppb or less. [6] The non-alcoholic beer-taste beverage according to any one of [1] to [5], substantially free of 1,8-cineole. [7] The non-alcoholic beer-taste beverage according to any one of [1] to [6], wherein the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%. [8] The non-alcoholic beer-taste beverage according to any one of [1] to [7], wherein the carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 2 5.0 kg / cm or less. [9] The non-alcoholic beer-taste beverage according to any one of [1] to [8], 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 that improves the throat feel and the drinking satisfaction in a well-balanced manner.

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 Guidelines of Laws and Regulations Related to Liquor Administration with an enforcement date of April 1, 2018. The alcohol content of the non-alcoholic beer-taste beverage according to an embodiment of the present invention may be less than 1 (v / v)%, preferably less than 0.8 (v / v)%, more preferably less than 0.6 (v / v)%, still more preferably less than 0.5 (v / v)%, even more preferably less than 0.4 (v / v)%, even more preferably less than 0.2 (v / v)%, and even more preferably less than 0.1 (v / v)%. Even more preferably less than 0.1 (v / v)%, even more preferably less than 0.05 (v / v)%, even 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. The alcohol content of the beverage can be measured by any known method, for example, by gas chromatography.

[0008] The non-alcoholic beer-taste beverage according to an embodiment of the present invention may be a fermented beverage obtained by removing the alcohol generated in the fermentation process after undergoing a fermentation process using yeast (top-fermenting yeast or bottom-fermenting yeast) in the manufacturing process, or may be a non-fermented beverage prepared without undergoing such a fermentation process. When the non-alcoholic beer-taste beverage of one aspect of the present invention is a non-fermented beverage, in order to have a beer-like flavor, a beer flavoring containing esters and higher alcohols (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, etc.) is added and adjusted to have a beer flavor, and a carbonated beverage is also included in the non-fermented non-alcoholic beer-taste beverage of one aspect of the present invention.

[0009] In addition, the non-alcoholic beer-taste beverage of one aspect of the present invention may be a non-alcoholic beer-taste beverage using malt as a raw material, or may be 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] Since such a general non-alcoholic beer-taste beverage has a low alcohol content, the throat feel is likely to be insufficient. In response to such a problem, by making the beverage contain 1,4-cineole, it has been found that it is possible to improve the good throat feel and drinking satisfaction characteristic of a beer beverage in a well-balanced manner as compared with a conventional non-alcoholic beer-taste beverage. The present invention has been made based on that finding.

[0011] The non-alcoholic beer-taste beverage according to one aspect of the present invention may contain 1,4-cineole. However, from the perspective of making the beverage have a better throat feel and drinking satisfaction that are characteristic of a beer-taste beverage in a well-balanced and further improved manner, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage, the content (Y) of 1,4-cineole is preferably 0.2 mass ppb or more, more preferably 0.5 mass ppb or more, more preferably 0.7 mass ppb or more, more preferably 1.0 mass ppb or more, still more preferably 1.3 mass ppb or more, still more preferably 1.5 mass ppb or more, even more preferably 1.8 mass ppb or more, particularly preferably 2.0 mass ppb or more, and further, it may be 3 mass ppb or more, 5 mass ppb or more, 7 mass ppb or more, 10 mass ppb or more, 50 mass ppb or more, 100 mass ppb or more, 150 mass ppb or more, 200 mass ppb or more, 250 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.

[0012] Also, in the non-alcoholic beer-taste beverage according to one aspect of the present invention, from the perspective of suppressing the bitter aftertaste that is unsuitable for a beer-taste beverage, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage, the content (Y) of 1,4-cineole is 1400 mass ppb or less, preferably 1300 mass ppb or less, more preferably 1200 mass ppb or less, more preferably 1100 mass ppb or less, still more preferably 1050 mass ppb or less, still more preferably 1000 mass ppb or less, even more preferably 900 mass ppb or less, particularly preferably 800 mass ppb or less, more particularly preferably 700 mass ppb or less, and further, it may be 600 mass ppb or less, 500 mass ppb or less, 400 mass ppb or less, 350 mass ppb or less, 300 mass ppb or less, 250 mass ppb or less, 200 mass ppb or less, 150 mass ppb or less, or 100 mass ppb or less.

[0013] The non-alcoholic beer-taste beverage according to one aspect of the present invention preferably further contains isoamyl propionate. By containing isoamyl propionate together with 1,4-cineole, a non-alcoholic beer-taste beverage with an improved good throat feel characteristic of a beer-taste beverage can be obtained.

[0014] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beverage with an improved good throat feel characteristic of a beer-taste beverage, the content (X) of isoamyl propionate is preferably 1.0 mass ppb or more, more preferably 3.0 mass ppb or more, still more preferably 5.0 mass ppb, even more preferably 7.0 mass ppb or more, particularly preferably 10 mass ppb or more, further preferably 15 mass ppb or more, 20 mass ppb or more, 30 mass ppb or more, 40 mass ppb or more, 55 mass ppb or more, 70 mass ppb or more, 100 mass ppb or more, 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.

[0015] Also, from the viewpoint of suppressing the bitter aftertaste that is unsuitable for a beer - flavored beverage, the content (X) of isoamyl propionate is 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, and even more particularly preferably 1000 mass ppb or less, based on the total amount (100% by mass) of the non - alcoholic beer - flavored beverage. Further, it may 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.

[0016] In the non - alcoholic beer - flavored beverage according to one aspect of the present invention, the ratio [(X) / (Y)] of the content (X) (unit: mass ppb) of isoamyl propionate to the content (Y) (unit: mass ppb) of 1,4 - cineole is preferably 0.0007 or more, more preferably 0.0008 or more, still more preferably 0.001 or more, still more preferably 0.005 or more, even more preferably 0.01 or more, particularly preferably 0.05 or more, and even more particularly preferably 0.1 or more, from the viewpoint of imparting a good throat feel characteristic of a beer - flavored beverage, imparting a drinking sensation characteristic of a beer - flavored beverage, and suppressing the bitter aftertaste that is unsuitable for a beer - flavored beverage. Further, it may be 0.3 or more, 0.5 or more, 0.7 or more, 1.0 or more, 3.0 or more, 5.0 or more, 7.0 or more, 9.0 or more, 11.0 or more, or 13.0 or more. Also, it is preferably 1200 or less, more preferably 1000 or less, still more preferably 800 or less, even more preferably 700 or less, particularly preferably 600 or less, and even more particularly preferably 500 or less. Further, it may be 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, 200 or less, 150 or less, 100 or less, 80 or less, 60 or less, or 40 or less.

[0017] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beverage having a taste characteristic of a beer-taste beverage, the content of 1,8-cineole is preferably 100 mass ppb or less, more preferably 70 mass ppb or less, still more preferably 50 mass ppb or less, even more preferably 30 mass ppb or less, particularly preferably 10 mass ppb or less, and even more particularly preferably substantially free of 1,8-cineole, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage. "Substantially free of 1,8-cineole" is a provision that negates the mode of containing 1,8-cineole for a predetermined purpose, and does not negate the mode in which 1,8-cineole is contained unintentionally or unavoidably. However, when it is defined as "substantially free of 1,8-cineole", the lower the content of 1,8-cineole, the more preferable it is. Specifically, it means 1.0 mass ppb or less, preferably 0.5 mass ppb or less, more preferably 0.3 mass ppb or less, even more preferably 0.2 mass ppb or less, and particularly preferably 0.1 mass ppb or less.

[0018] The content (Y) of 1,4-cineole, the content (X) of isoamyl propionate, and the content of 1,8-cineole can be appropriately set by adding dilution water or carbonated water, adding a flavor containing these components, the amount of the flavor containing these components, the amount of the raw material containing these components, the type of the raw material containing these components, the amount of the raw material, the type of the raw material, the original extract concentration of the wort, and the like.

[0019] In the present specification, the content (Y) of 1,4-cineole, the content (X) of isoamyl propionate, and the content of 1,8-cineole 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 30 - 50 mL of dichloromethane to 10 - 20 g of the beverage to be measured. Then, after concentrating the dichloromethane layer of the solution under reduced pressure, inject 1 μL 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

[0020] The pH of the non - alcoholic beer - flavored beverage according to one aspect of the present invention is not particularly limited, but is preferably less than 4.0, more preferably less than 3.9, even more preferably less than 3.7, even more preferably less than 3.5, even more preferably less than 3.3. Also, from the viewpoint of suppressing the generation of microorganisms and improving the flavor, it is preferably 2.0 or more, more preferably 2.2 or more, even more preferably less than 2.4, even more preferably less than 2.6, even more preferably less than 2.8. The pH adjustment can be appropriately set by adding dilution water or carbonated water, the types of raw materials (such as malt, corn grits, sugar solution, hops, etc.), the amount of acidulants (such as lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the types of acidulants, the amount of antioxidants such as vitamin C (ascorbic acid), the amount of raw materials, the types of enzymes, the addition amount of enzymes, the timing of enzyme addition, the saccharification time in the charging tank, the proteolysis time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from malt input to before yeast addition), the types of acids used for pH adjustment (such as lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the addition amount of acids used for pH adjustment, the timing of pH adjustment (such as at the time of charging, before filtration, after filtration, etc.), the set temperature and holding time of each temperature region when preparing wort (including during saccharification), the original extract concentration of the wort, the original extract concentration before filtration, the original extract concentration after filtration, etc.

[0021] 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 in accordance with "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 Industry International Technical Committee (BCOJ) for a degassed sample.

[0022] The color of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, and it 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 it may be defined by the total light transmittance, chromaticity, etc.

[0023] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be in a form where the beverage is packed in a container. Examples of the container include, for example, bottles, PET bottles, cans, or barrels. However, from the viewpoint of being particularly easy to carry, cans, bottles, or PET bottles are preferred.

[0024] 1.1 Raw materials As the main raw material 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, salts, etc. may be used.

[0025] 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, adlay, 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, as the malt to be used, barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. 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 ordinary malt, colored malt, etc. 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.

[0026] Also, together with the malt, grains other than malt, corn protein, corn grits, yeast extract, sugar solution, etc. may be used. Examples of such grains include cereals that do not correspond to malt (such as barley, wheat, rye, crow wheat, oats, millet, adlay, and Job's tears), rice (such as white rice and brown rice), corn, sorghum, potato, beans (such as soybeans and peas), buckwheat, sorghum, millet, foxtail millet, and starch obtained from them, extracts (extracts) of these, etc.

[0027] In the case of not using malt, non-alcoholic beer-taste beverages using liquid sugar containing a carbon source and a nitrogen source such as amino acid-containing materials of the above-mentioned grains other than malt (for example, soy protein, etc.) can be mentioned.

[0028] Examples of the form of hops used in one aspect of the present invention include pellet hops, powder 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.

[0029] 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 Association [Analysis Committee], 2013 Supplement and Revision).

[0030] The non-alcoholic beer-taste beverage of 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 Sanyo Foods 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 kinds.

[0031] When a preservative is blended in the non-alcoholic beer-taste beverage according to one embodiment of the present invention, the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.

[0032] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further blended with 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., saccharides such as commercially available liquid sugars, sugars having three or more saccharides, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more kinds. The form of these saccharides may be a liquid such as a solution or a solid such as a powder. In addition, there are no particular restrictions on the type of raw grain of 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, saccharides with a high ratio of maltose may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, and solutions (syrups) thereof, etc. can also be used. Molasses, isomerized sugar, etc. can also be used. Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, etc.

[0033] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further blended with a water-soluble dietary fiber. Examples of the water-soluble dietary fiber include, for example, indigestible dextrin, polydextrose, degraded guar gum, indigestible glucan, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. From the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0034] In the carbonated beverage of one embodiment of the present invention, the bitterness may be imparted by hop or hop extract obtained by isomerizing α-acid, or a bittering agent or bitterness-imparting agent shown below may be used together with hop or hop extract obtained by isomerizing α-acid. Further, instead of using hop and hop extract obtained by isomerizing α-acid, a bittering agent or bitterness-imparting agent shown below may be used in place of hop. Examples of the bittering agent or bitterness-imparting agent include, for example, beeswax, jujube, star anise, juniper berries, sage, rosemary, Ganoderma lucidum, laurel, quassin, citrus extract, bitter gourd extract, coffee extract, tea extract, bitter melon extract, persimmon seedling extract, aloe vera extract, beeswax extract, jujube extract, laurel extract, sage extract, caraway extract, naringin, mugwort and mugwort extract, etc. These bittering agents or bitterness-imparting agents may be used alone or in combination of two or more.

[0035] The non-alcoholic beer-taste beverage of one embodiment 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 wine can be used. Examples include ascorbic acid, erythorbic acid, and catechin, etc. These antioxidants may be used alone or in combination of two or more.

[0036] The non-alcoholic beer-taste beverage of one embodiment of the present invention may be a beverage further blended with a flavor. 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, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, and the like can be mentioned. These flavoring agents may be used alone or in combination of two or more.

[0037] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with an acidulant. The acidulant is not particularly limited as long as it is a substance having acidity. For example, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or salts thereof can be mentioned. Among these acidulants, at least one selected from tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and salts thereof is preferable, at least one selected from tartaric acid, phosphoric acid, citric acid, lactic acid, acetic acid, and salts thereof is more preferable, and at least one selected from tartaric acid, phosphoric acid, and lactic acid is even more preferable. And, a combination of tartaric acid, phosphoric acid, and lactic acid is preferable as the acidulant used in one aspect of the present invention. These acidulants may be used alone or in combination of two or more.

[0038] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with salts. Examples of salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. These salts may be used alone or in combination of two or more.

[0039] The non-alcoholic beer-taste beverage according to one embodiment 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.

[0040] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage containing an extract of a plant of the genus Quercus in the family Fagaceae, a beverage substantially free of the extract, or a beverage free of the extract.

[0041] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage having a spilanthol content of 0.1 mass ppb or more, or a beverage having a spilanthol content of less than 0.1 mass ppb.

[0042] 1.2 Carbon dioxide gas The carbon dioxide gas contained in the non-alcoholic beer-taste beverage according to one embodiment 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.

[0043] The carbon dioxide concentration of the beer - flavored beverage according to one aspect of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, even more preferably 0.46 (w / w)% or more, even more preferably 0.47 (w / w)% or more, particularly preferably 0.48 (w / w)% or more. Also, it is preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, still more preferably 0.65 (w / w)% or less, even more preferably 0.60 (w / w)% or less, even more preferably 0.59 (w / w)% or less, still more preferably 0.58 (w / w)% or less, even more preferably 0.57 (w / w) or less, even more preferably 0.56 (w / w)% or less, particularly preferably 0.55 (w / w)% or less. In the present specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA - 500 (manufactured by Kyoto Electronics Industry Co., Ltd.) etc.) after immersing the container filled with the target beverage in a water tank at 20°C for 30 minutes or more while shaking the container from time to time so that the beverage reaches 20°C.

[0044] When the beer - flavored beverage according to one aspect of the present invention is a container - filled beverage, the carbon dioxide pressure of the container - filled beverage may be appropriately adjusted within the range that results in the above - mentioned carbon dioxide concentration, but it may be 5.0 kg / cm 2 or less, 4.5 kg / cm 2 or less, or 4.0 kg / cm 2 or less. Also, it may be 0.20 kg / cm 2 or more, 0.50 kg / cm 2 or more, or 1.0 kg / cm 2 or more. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 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 2 or more and 4.0 kg / cm 2It may be as follows. 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 until the pointer reaches a fixed position, and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0045] 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, and peptide-containing substances such as collagen peptides, yeast extracts, etc. 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.

[0046] 2. Manufacturing method of 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 (Y) of 1,4-cineole. In addition, in the manufacturing method of one aspect of the present invention, if necessary, the following step (4) may further be included. · Step (4): A step of adjusting the content (X) of isoamyl propionate. Hereinafter, each of the above steps will be described.

[0047] <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 agents, fragrances, acidulants, pigments, etc. may be added. The mixture of various raw materials is heated to saccharify the starch of 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.

[0048] Note that it is preferable to perform boiling treatment on this saccharified liquid. When performing this boiling treatment, when using hops, bitterness agents, etc. as raw materials, it is preferable to add them. Hops, bitterness agents, etc. may be added between the start of boiling and the end of boiling of the saccharified liquid. After the boiling treatment is completed, it is transferred to a whirlpool, cooled to 0 to 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 agents, etc., and performing boiling treatment.

[0049] In addition, 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-imparting 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.

[0050] 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 step may be performed to produce a non-alcoholic beer-taste beverage. 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.

[0051] <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. Using such a method, it is preferable that the carbon dioxide gas pressure is adjusted to be within the above range.

[0052] <Step (3), Step (4)> Step (3) is a step of adjusting the content (Y) of 1,4-cineole, and step (4) is a step of adjusting the content (X) of isoamyl propionate. Steps (3) and (4) may be carried out either before or after the saccharification process of step (1), before or after the boiling process, and before or after the solid content removal process, or may be carried out before or after step (2) after the completion of step (1). However, from the perspective 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 steps (3) and (4) is not particularly limited, and either step may be carried out first.

[0053] In step (3), 1,4-cineole may be added to the beverage before adjustment to adjust the content (Y) of 1,4-cineole. Alternatively, after measuring the content (Y) of 1,4-cineole in the beverage before adjustment, isopentyl propionate may be added or diluted with water based on the measured value to adjust the content (Y) to the above-mentioned range. If the content (Y) is already within the desired range, operations such as adding 1,4-cineole or diluting with water in this step are unnecessary.

[0054] Similarly to step (3), in step (4), isopentyl propionate may be added to the beverage before adjustment to adjust the content (X) of isopentyl propionate. Alternatively, after measuring the content (X) of isopentyl propionate in the beverage before adjustment, the content of isopentyl propionate may be added or diluted with water based on the measured value to adjust the content (X) to the above-mentioned range. If the content (X) is already within the desired range due to the presence of isopentyl propionate derived from the raw materials in the beverage before adjustment, operations such as adding isopentyl propionate or diluting with water in this step are unnecessary.

[0055] After these steps, steps commonly known to those skilled in the art for the production of non-alcoholic beer-taste beverages, such as the beer storage step and the filtration step, may be carried out.

[0056] The non-alcoholic beer-taste beverage of one aspect of the present invention thus obtained is filled into a predetermined container and distributed on the market as a product. The method of filling the beverage into a container is not particularly limited, and a container filling method well-known to those skilled in the art can be used. By 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 container may be used in the container filling process, and examples of the container are as described above.

Examples

[0057] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited by these examples.

[0058] [Examples 1 to 12, Comparative Examples 1 to 3] Using water, malt and hops as raw materials, without performing a fermentation process using yeast on the wort obtained through saccharification treatment, 1,4-cineole and isoamyl propionate were added to have the contents shown in Tables 1 to 4, and carbon dioxide gas was added, resulting in a non-alcoholic beer-taste beverage with a carbon dioxide pressure of 2.3 kg / cm 2 , a pH of less than 4.0, and an alcohol content of 0.0 (v / v)%. In Examples 1 to 4, it was prepared without adding isoamyl propionate. In Comparative Example 1, it was prepared without adding 1,4-cineole and isoamyl propionate. In Comparative Example 2, it was prepared without adding 1,4-cineole.

[0059] Then, for the obtained non-alcoholic beer-taste beverage, six panelists who had received regular training conducted a sensory evaluation on a scale of 3.0 (maximum value) to 1.0 (minimum value) in 0.5 increments based on the following scoring criteria for "the throat feeling characteristic of a beer-taste beverage", "the taste sensation characteristic of a beer-taste beverage", and "the presence or absence of bitter aftertaste unsuitable for a beer-taste beverage". When evaluating, 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 addition, in any of the sensory evaluations in Tables 1 to 3, no difference in the score values of 1.5 or more was confirmed among the panelists for the same beverage. Tables 1 to 4 show the average values of the scores of each panelist. [Scoring Criteria for the Throat Feeling Characteristic of a Beer-Taste Beverage] · "3.0": A strong and good throat feeling characteristic of a beer-taste beverage is strongly felt. · "2.5": A clear and good throat feeling characteristic of a beer-taste beverage is felt. · "2.0": A certain degree of good throat feeling characteristic of a beer-taste beverage is felt. · "1.5": A good throat feeling characteristic of a beer-taste beverage is hardly felt. · "1.0": A throat feeling characteristic of a beer-taste beverage is not felt. [Scoring Criteria for the Taste Sensation Characteristic of a Beer-Taste Beverage] · "3.0": A strong and good taste sensation characteristic of a beer-taste beverage is strongly felt. · "2.5": A clear and good taste sensation characteristic of a beer-taste beverage is felt. · "2.0": A certain degree of good taste sensation characteristic of a beer-taste beverage is felt. · "1.5": A good taste sensation characteristic of a beer-taste beverage is hardly felt. · "1.0": A good taste sensation characteristic of a beer-taste beverage is not felt. [Scoring Criteria for the Presence or Absence of Bitter Aftertaste Unsuitable for a Beer-Taste Beverage] · "3.0": No bitter aftertaste that is unsuitable is felt at all. · "2.5": Almost no bitter taste of unpleasant aftertaste is felt. · "2.0": A slight bitter taste of unpleasant aftertaste is felt. · "1.5": The bitter taste of unpleasant aftertaste is not clearly felt. · "1.0": A strong bitter taste of unpleasant aftertaste is felt.

[0060] Also, from the average value of each panelist's score for the above three sensory evaluation items, the comprehensive evaluation of each beer - flavored beverage was conducted according to the following evaluation criteria. The results were as shown in Tables 1 - 3. [Comprehensive Evaluation] · "A": The average value of each panelist's score for each of the two sensory evaluation items of "throat feeling like a beer - flavored beverage" and "drinking feeling like a beer - flavored beverage" is 2.0 or more, and the average value of each panelist's score for the sensory evaluation item of "presence or absence of bitter taste of unpleasant aftertaste as a beer - flavored beverage" is 2.5 or more. · "B": At least one of the average values of each panelist's score for each of the two sensory evaluation items of "throat feeling like a beer - flavored beverage" and "drinking feeling like a beer - flavored beverage" is less than 2.0, and / or the average value of each panelist's score for the sensory evaluation item of "presence or absence of bitter taste of unpleasant aftertaste as a beer - flavored beverage" is less than 2.5.

[0061] [Table 1]

[0062] [Table 2]

[0063] [Table 3]

[0064] [Table 4]

[0065] From Tables 1 to 4, the non-alcoholic beer-taste beverages of Examples 1 to 12 were found to have a good throat feel and a good drinking feeling characteristic of beer-taste beverages, and also the bitterness of an unpleasant aftertaste was suppressed. On the other hand, the non-alcoholic beer-taste beverages of Comparative Example 1 and Comparative Example 2 were beverages that did not have a good throat feel and a good drinking feeling characteristic of beer-taste beverages. Further, the non-alcoholic beer-taste beverage of Comparative Example 3 was a beverage that felt the bitterness of an aftertaste unsuitable as a beer-taste beverage.

Claims

1. A non-alcoholic beer-taste beverage containing 1,4-cineole, wherein the content (Y) of 1,4-cineole is 20 mass ppb or more and 1400 mass ppb or less.

2. The non-alcoholic beer-taste beverage according to Claim 1, further containing isoamyl propionate.

3. The non-alcoholic beer-taste beverage according to Claim 2, wherein the content (X) of isoamyl propionate is 1900 mass ppb or less.

4. The non-alcoholic beer-taste beverage according to Claim 2 or 3, wherein the ratio [(X) / (Y)] of the content (X) (unit: mass ppb) of isoamyl propionate to the content (Y) (unit: mass ppb) of 1,4-cineole is 0.0007 to 1200.

5. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 4, wherein the content of 1,8-cineole is 100 mass ppb or less.

6. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 5, substantially free of 1,8-cineole.

7. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 6, wherein the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%.

8. The carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 5.0 kg / cm ２ The non-alcoholic beer-taste beverage according to any one of claims 1 to 7, wherein the carbon dioxide gas pressure is 5.0 kg / cm or less.

9. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 8, wherein the non-alcoholic beer-taste beverage is a non-fermented beverage.

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