Non-alcoholic beer-like beverage and method for producing non-alcoholic beer-like beverage

Abstract

To provide a non-alcoholic beer-like beverage having a long-lasting good aroma. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

Description

Technical Field

[0001] The present invention relates to a non-alcoholic beer-like beverage, and particularly to a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v%.

Background Art

[0002] Non-alcoholic beer-like beverages have attracted attention because they do not cause intoxication, are excellent in safety, and have a mild impact on health. A non-alcoholic beer-like beverage refers to a beer-like beverage having an alcohol content of "less than 1%".

[0003] Beer refers to a beverage obtained by fermenting malt, hops, and water using yeast. A beer-like beverage refers to a beverage designed to have the same taste and aroma as beer. A beer-like beverage may or may not be fermented. Sparkling wine and beverages obtained by mixing malt-derived sugar solution, hops, flavors, and carbon dioxide gas are included in beer-like beverages.

[0004] Patent Document 1 describes a non-alcoholic beer-like beverage produced through a process of alcohol-fermenting wort and a process of dealcoholizing the wort fermentation broth. The non-alcoholic beer-like beverage of Patent Document 1 has a true extract of 3.5% (w / w) or more, is excellent in drinkability, is excellent in sweetness harmonized with acidity, and has a beer-like aroma.

[0005] Patent Document 2 states that malt beverages such as beer have a problem of oxidizing over time after production, generating unpleasant aromas and taste sensations called oxidation deterioration odor, aging odor, or aging taste. As a solution to this problem, it is described that sulfur-containing compounds such as 3-methyl-2-buten-1-thiol are contained to desensitize such unpleasant aromas.

[0006] Patent Document 3 describes that, among the aroma components of carbonated beverages, by reducing the proportion of those with high hydrophobicity having a LogP of 3 or more, the degree of ejection when opening a container-packed carbonated beverage is reduced.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0008] In non-alcoholic beer-like beverages, since the alcohol content is removed, the aroma and sweetness that the alcohol content has are removed. As a result, in terms of sensory evaluation, the aroma, sweetness, body, and sharpness are reduced. As a result, even if only a little lipid or the like is oxidized and deteriorated, an oxidized odor and an aged flavor can be felt, and there is a problem that the duration of a good flavor is short.

[0009] Patent Document 1 describes that a non-alcoholic beer-like beverage obtained by dealcoholizing a wort fermentation broth achieves a beer-like flavor, but does not describe the necessity and means for maintaining excellent properties. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, and do not describe the means for maintaining the properties of non-alcoholic beer-like beverages that are easily affected by the oxidized deterioration odor.

[0010] The present invention solves the above problems, and an object thereof is to provide a non-alcoholic beer-like beverage having a long duration of a good flavor.

Means for Solving the Problems

[0011] The present invention provides the following aspects. [1] A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8.

[0012] [2] The non-alcoholic beer-like beverage according to [1], containing the highly hydrophobic aroma component at a concentration of 400 ppb or less, preferably 10 to 200 ppb, more preferably 30 to 150 ppb, still more preferably 50 to 130 ppb, still more preferably 60 to 125 ppb, and still more preferably 70 to 110 ppb.

[0013] [3] The non-alcoholic beer-like beverage according to [1] or [2], wherein the highly hydrophobic aroma component contains a terpene compound and an ester compound.

[0014] [4] The non-alcoholic beer-like beverage according to [3], wherein the ratio of the terpene compound to the ester compound is 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and still more preferably 0.23 to 0.47.

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

[0016] [6] The non-alcoholic beer-like beverage according to any one of [1] to [5], having an alcohol concentration of less than 0.04 v / v%.

[0017] [7] The non-alcoholic beer-like beverage according to any one of [1] to [6], having an appearance extract concentration of 1 to 10 w / w%, preferably 2 to 9 w / w%, more preferably 4 to 9 w / w%, and still more preferably 5 to 9 w / w%.

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

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

[0020]

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

[0021]

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

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

[0022]

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

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

[0023]

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

[0024]

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

Advantages of the Invention

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

Modes for Carrying Out the Invention

[0026] In this specification, the term "step" includes not only an independent step but also a step in which, even if it cannot be clearly distinguished from other steps, the intended purpose of the step is achieved. Also, the content of each component in the composition means the total amount of the plurality of substances corresponding to each component present in the composition when there are a plurality of substances corresponding to each component in the composition, unless otherwise specified. Further, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below illustrate a non-alcoholic beer-like beverage and a method for producing the same for embodying the technical idea of the present invention, and the present invention is not limited to the non-alcoholic beer-like beverage and the method for producing the same shown below.

[0027] <Non-alcoholic beer-like beverage> The non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%. For example, the non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, still more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less. The non-alcoholic beer-like beverage of the present invention may be a non-alcoholic beer-like beverage that substantially does not contain alcohol. Specific examples of such non-alcoholic beer-like beverages include non-alcoholic beer-like beverages having an alcohol concentration of 0.00 v / v%. "Beer-like" refers to the taste and aroma reminiscent of beer. Also, the term "alcohol" means ethanol.

[0028] The non-alcoholic beer-like beverage of the present invention may be a fermented non-alcoholic beer-like beverage. A fermented non-alcoholic beer-like beverage is, for example, a non-alcoholic beer-like beverage that contains a liquid with a reduced alcohol content by subjecting beer after fermentation to a dealcoholization treatment, or uses this as a base liquid.

[0029] <Highly hydrophobic aroma component> The non-alcoholic beer-like beverage of the present invention contains highly hydrophobic aroma components. By doing so, the oxidized odor and aged flavor generated when storing the non-alcoholic beer-like beverage are desensitized. In this specification, "desensitization" means making it difficult to perceive in human olfaction and gustation. The meaning of the term "desensitization" includes masking, that is, covering and hiding the original aroma of the object by adding an aroma different from the original aroma of the object.

[0030] The hydrophobicity of the aroma component can be specified based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component having a LogP of 3.0 or more. If the LogP of the highly hydrophobic aroma component is less than 3.0, the necessary amount for desensitizing the oxidized odor and aged flavor increases, and the beer-like flavor of the non-alcoholic beer-like beverage may be impaired. If the LogP of the highly hydrophobic aroma component is too high, the volatility of the aroma from the aqueous system increases, the fragrance becomes prominent, and the aroma balance deteriorates. The LogP of the highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of the highly hydrophobic aroma components are shown in Table 1.

[0031]

Table 1

[0032] The highly hydrophobic aroma component is contained in the non-alcoholic beer-like beverage in an amount such that the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage becomes, for example, 400 ppb or less. If the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is too low, when an oxidized odor and aged flavor are generated in the non-alcoholic beer-like beverage, these are likely to be felt. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the flavor balance deteriorates, and the beer-like flavor of the non-alcoholic beer-like beverage may be impaired. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is preferably 10 to 200 ppb, more preferably 30 to 150 ppb, still more preferably 50 to 130 ppb, still more preferably 60 to 125 ppb, still more preferably 70 to 110 ppb.

[0033] The concentration of highly hydrophobic aroma components can be measured using an internal standard substance with a headspace GC apparatus, or can be subjected to a GC / MS apparatus and quantified from the relative intensities of specific ions.

[0034] The highly hydrophobic aroma components include terpene compounds. Terpene compounds refer to compounds having a skeleton (C5H8) based on isoprene n [wherein, n is an integer of 2 or more]. Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among them, preferred terpene compounds include linalool and myrcene.

[0035] Examples of raw materials containing linalool and myrcene include hops, hop extracts, hop flavors, etc. Linalool and myrcene may be any of those isolated or extracted from natural products, those chemically synthesized by food chemically acceptable methods, those derived from raw materials containing linalool, and those derived from raw materials containing precursors convertible to linalool in the manufacturing process.

[0036] The highly hydrophobic aroma components include ester compounds. Ester compounds refer to compounds having a skeleton R-COO-R' based on an ester bond [wherein, R and R' are alkyl groups]. Ester compounds include ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but those available as compounds or flavors may be added separately.

[0037] The highly hydrophobic aroma component has a ratio of terpene compound concentration to ester compound concentration (terpene compound concentration / ester compound concentration) in the same unit, for example, 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and still more preferably 0.23 to 0.47. The unit of the terpene compound concentration in this ratio is "ppb". Also, the unit of the ester compound concentration in this ratio is "ppb". By adjusting the range of the ratio in this way, even when an oxidation odor and an aged flavor are generated in the non-alcoholic beer-like beverage, these are less likely to be felt, and the flavor balance of the non-alcoholic beer-like beverage is also maintained well. As a result, the duration of the good flavor of the non-alcoholic beer-like beverage is extended.

[0038] The highly hydrophobic aroma component more preferably has a linalool concentration of 5 to 50 ppb, still more preferably 10 to 30 ppb, and still more preferably 15 to 26 ppb. The highly hydrophobic aroma component more preferably has an ethyl octanoate concentration of 40 to 130 ppb, still more preferably 50 to 100 ppb, and still more preferably 53 to 83 ppb. By doing so, the duration of the good flavor is more likely to be extended.

[0039] Also, from the viewpoint of further extending the duration of the good flavor, the highly hydrophobic aroma component more preferably has a ratio of linalool concentration to ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) of 0.04 to 0.80, still more preferably 0.15 to 0.50, and still more preferably 0.20 to 0.43.

[0040] <Appearance extract concentration> The appearance extract concentration of the non-alcoholic beer-like beverage is preferably adjusted to 1 to 10 w / w%. When the appearance extract concentration of the non-alcoholic beer-like beverage is less than 1 w / w%, the drinking satisfaction of the non-alcoholic beer-like beverage may be insufficient. Also, when the appearance extract concentration of the non-alcoholic beer-like beverage exceeds 10 w / w%, it may bring an excessive taste sensation to the non-alcoholic beer-like beverage and disrupt the overall balance. The appearance extract concentration of the non-alcoholic beer-like beverage is more preferably 2 to 9 w / w%, still more preferably 4 to 9 w / w%, and still more preferably 5 to 9 w / w%.

[0041] The appearance extract concentration of the non-alcoholic beer-like beverage can be measured, for example, by the method described in the Beer Brewing Association Edition: BCOJ Beer Analysis Method (2004).

[0042] <ph> The pH of the non-alcoholic beer-like beverage is preferably adjusted to 4.9 or less. By doing so, the durability of the non-alcoholic beer-like beverage against microorganisms is improved. On the other hand, if the pH is too low, the acidity of the obtained non-alcoholic beer-like beverage becomes strong, the balance between acidity and sweetness deteriorates, and the palatability decreases. The pH of the non-alcoholic beer-like beverage of the present invention is more preferably 3.8 to 4.8, and even more preferably 4.0 to 4.6. Here, the pH of the non-alcoholic beer-like beverage is the pH of the final product.

[0043] The pH of the non-alcoholic beer-like beverage can be adjusted by containing a pH adjuster at any point in the manufacturing process. The type of the pH adjuster is not limited. Not only food additives, but also, for example, acids that can be used in beverages and foods and their manufacturing processes, their salts, and beer raw materials having the ability to lower pH can be used as the pH adjuster. Examples of the beer raw materials having the ability to lower pH include sour malt and dark malt. Preferred pH adjusters are phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusters are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Considering the influence on the flavor of the non-alcoholic beer-like beverage, among these, phytic acid with less acidity is most preferred.

[0044] <Bitterness value> The bitterness value of the non-alcoholic beer-like beverage is adjusted to have the same bitterness as beer. Specifically, the bitterness value of the non-alcoholic beer-like beverage is adjusted to 5 to 100 BU, preferably 10 to 35 BU, and more preferably 15 to 27 BU.

[0045] The bitterness value of the non-alcoholic beer-like beverage can be adjusted by incorporating bitter substances at any point during the manufacturing process. As the bitter substance, isolated iso-α acids can be used. Iso-α acids are contained in hops and can also be used as hops or hop extracts. Hops or hop extracts refer to the leaves of hops, their ground products, extracts obtained by extracting them with water or hot water, concentrates and dried products of the extracts.

[0046] The bitterness value of the non-alcoholic beer-like beverage can be measured by the method described in the "BCOJ Beer Analysis Method," edited by the Japan Beer Brewers Association, 8.15 (2004).

[0047] <Carbon dioxide pressure> The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is adjusted to provide a drinking sensation equivalent to that of beer. The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is preferably 0.23 MPa or more. By doing so, the durability of the non-alcoholic beer-like beverage against microorganisms is improved. On the other hand, if the carbon dioxide pressure is too high, the flavor of the non-alcoholic beer-like beverage becomes light, the body feeling decreases, and the drinking satisfaction deteriorates. The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa. The carbon dioxide pressure of the non-alcoholic beer-like beverage can be adjusted by adding carbon dioxide to the dealcoholized wort fermentation broth.

[0048] <Dealcoholized wort fermentation broth> One form of the non-alcoholic beer-like beverage of the present invention is a post-fermentation dealcoholized beer-like beverage. The post-fermentation dealcoholized beer-like beverage is a non-alcoholic beer-like beverage containing a dealcoholized wort fermentation broth or components derived therefrom. The dealcoholized wort fermentation broth is a fermentation broth obtained by fermenting wort with brewer's yeast, that is, a liquid obtained by removing alcohol from the wort fermentation broth.

[0049] The wort referred to in the present invention means the wort used in the production of ordinary beer, which contains components derived from malt and, if necessary, components derived from hops. The components derived from malt mean the components contained in malt. The components derived from hops mean the components contained in hops such as iso-α acids. The components derived from the de-alcoholized wort fermentation broth mean the components contained in the de-alcoholized wort fermentation broth.

[0050] The wort fermentation broth can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare mash. The preparation of mash can be carried out by a conventional method. For example, first, it is held at 35 to 60 °C for 20 to 90 minutes to decompose the protein derived from the raw materials into amino acids and the like, and then transferred to the saccharification step. At that time, if necessary, in addition to the main raw material and auxiliary raw materials, enzymes such as transglucosidase, and flavor components such as spices and herbs are added.

[0051] Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time to saccharify the starch using the enzymes derived from malt or the enzymes added to the mash. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of mash, the quality of the target wort fermentation broth, etc. For example, it can be carried out by holding at 60 to 72 °C for 30 to 90 minutes. After the saccharification treatment, after holding at 76 to 78 °C for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a transparent sugar solution. Also, when performing the saccharification treatment, an appropriate amount of enzyme may be added within the necessary range.

[0052] The raw materials to be saccharified, i.e., starchy raw materials, include malt. From the perspective of not reducing the beer-like drinking satisfaction, the content of malt in the raw materials to be saccharified is 25 w / w% or more, preferably 40 w / w% or more, more preferably 50 w / w% or more. The raw materials to be saccharified may have a malt ratio of 100 w / w%. The malt ratio is the ratio of the weight of malt to the weight of the starchy raw materials. The higher the malt ratio, the more likely it is to generate gunpowder odor, chemical odor, and stickiness after drinking associated with the reduction of alcohol concentration. From the perspective of suppressing burnt odor and edamame odor, the malt ratio is preferably 80 w / w% or less, and more preferably 50 - 80 w / w%.

[0053] The adjuncts mean raw materials other than malt and hops. Examples of such adjuncts include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugary raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, etc. In addition, spices, herbs, and fruits used for the purpose of imparting or improving flavor are also included in the adjuncts.

[0054] The saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α - amylase, glucoamylase, pullulanase, etc.

[0055] The operation of wort boiling may be carried out according to the methods and conditions usually used in beer production. For example, transfer the sugar solution with adjusted pH to a boiling kettle and boil it. Add hops during the whirlpool standing period from the start of boiling of the sugar solution. As hops, hop extract or components extracted from hops may be used. The sugar solution is then transferred to a sedimentation tank called a whirlpool, and after removing hop residues and coagulated proteins generated by boiling, it is cooled to an appropriate temperature by a plate cooler.

[0056] Through the operations up to the above-mentioned wort boiling, wort is obtained. The obtained wort is fermented with yeast to obtain a wort fermentation broth. The fermentation of the wort may be carried out according to a conventional method. For example, beer yeast can be inoculated into the cooled wort, transferred to a fermentation tank, and alcohol fermentation can be carried out.

[0057] From the perspective of not reducing the beer-like drinking satisfaction, the final fermentation degree of the appearance of the wort fermentation broth is adjusted to 90% or less, preferably 35 - 90%, more preferably 40 - 60%. On the other hand, when the final fermentation degree of the appearance is outside the above range, there may occur a gunpowder smell, a chemical smell, and a sticky feeling after drinking associated with the reduction of the alcohol concentration.

[0058] The fermentation degree is an important index indicating how much fermentation has progressed and the progress of fermentation in beer after fermentation. And the final fermentation degree further means the ratio of the extract that can be assimilated by beer yeast to the original wort extract. Here, the extract that can be assimilated by beer yeast is the one obtained by subtracting the extract contained in the product beer (i.e., the extract remaining after fermenting all the available extract by beer yeast (referred to as the final extract)) from the original wort extract. The final fermentation degree of the appearance refers to the final fermentation degree calculated using the value of the final extract and the extract concentration (%) obtained from the specific gravity of the beer containing alcohol, i.e., the appearance extract.

[0059] Incidentally, "extract" refers to the evaporation residue solids of the wort. The extract mainly consists of sugars. The content of the extract can be adjusted by changing the charged amounts of raw materials such as malt, various starches, and sugars. The true extract concentration of the beer-like fermented malt beverage can be measured, for example, by the EBC method (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 7.2 (2004)). The term "extract" means the non-volatile solids itself, the amount of non-volatile solids, or the concentration (%) of non-volatile solids depending on the context.

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

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

[0062] The original wort extract P is calculated by inversely calculating the value of the wort extract before theoretical alcohol fermentation according to Balling's formula from the alcohol concentration and extract value of the product beer. Specifically, it can be determined by the method shown in Analytica - EBC(9.4)(2007). Also, the final apparent extract Eend can be determined by collecting the beer in a flask, adding a large amount of fresh pressed yeast, fermenting it at 25°C while stirring until the extract value no longer decreases (24 hours), and measuring the value of the apparent extract in the remaining beer.

[0063] Since the final apparent extract Eend is calculated from the specific gravity including the alcohol of the final extract, it may show a negative value. As a result, the final apparent fermentation degree may exceed 100%.

[0064] The final apparent fermentation degree of the wort fermentation broth can be controlled by, for example, adjusting the presence or absence of enzymes used during saccharification of raw materials and saccharification conditions such as the type and blending amount of raw materials. For example, if the saccharification time of the raw materials is lengthened, the sugar concentration that can be used by yeast can be increased, and the final apparent fermentation degree of the wort fermentation broth can be increased.

[0065] From the perspective of not reducing the beer - like drinking experience, the original wort extract concentration of the wort fermentation broth is adjusted to have, for example, a wort extract concentration of 10 w / w% or more, or 10 - 18 w / w%. On the other hand, when the original wort extract concentration is outside the above range, a gunpowder smell, chemical smell, and stickiness after drinking may occur due to the reduction of alcohol concentration. The original wort extract concentration of the wort fermentation broth is preferably 11 - 17 w / w%, more preferably 11.5 - 16.5 w / w%, and still more preferably 12 - 15.5 w / w%.

[0066] The original wort extract concentration can be calculated, for example, by measuring ethanol using the alcoholizer method in 8.3.6 of 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), measuring the true extract using the alcoholizer method in 8.4.3, and using the extract-related calculation method in 8.5 to calculate the original wort extract concentration.

[0067] After fermentation is completed, as a further aging process, the obtained wort fermentation broth is aged in a storage tank, stored under low-temperature conditions of about 0°C to be stabilized. Then, as a filtration process, the aged wort fermentation broth is filtered to remove yeast, proteins, etc.

[0068] The wort fermentation broth may be an upper-fermented wort broth or a bottom-fermented wort broth, but from the perspective of making the aftertaste clear, it is preferably a bottom-fermented wort broth. The upper-fermented wort broth refers to a wort fermentation broth obtained by inoculating the wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort broth refers to a wort fermentation broth obtained by inoculating the wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for approximately one week.

[0069] The wort fermentation broth from which yeast, proteins, etc. have been removed is, if necessary, degassed. Also, the wort fermentation broth is subjected to a dealcoholization process to remove the alcohol contained therein. The method of removing alcohol from the wort fermentation broth is carried out using a conventionally known method. For example, methods such as heating the wort fermentation broth or heating it under reduced pressure to vaporize the alcohol, and removing alcohol using a reverse osmosis membrane, etc. can be mentioned.

[0070] In the dealcoholization process, as long as the alcohol is removed so that the alcohol concentration of the non-alcohol beer-like beverage reaches the desired level. The dealcoholization process is carried out until the alcohol concentration of the wort fermentation broth becomes, for example, less than 1% (v / v), preferably less than 0.5% (v / v), more preferably less than 0.1% (v / v).

[0071] The dealcoholized wort fermentation broth preferably has a real extract concentration of 3.5% (w / w) or more. When the real extract concentration of the dealcoholized wort fermentation broth is less than 3.5% (w / w), it becomes difficult to appropriately adjust the extract concentration of the resulting non-alcoholic beer-like beverage. As a result, the drinkability becomes insufficient and the sourness tends to be strong. The real extract concentration of the dealcoholized wort fermentation broth is preferably 4 to 10% (w / w), more preferably 5 to 9% (w / w).

[0072] The real extract concentration refers to the concentration of non-volatile solids % (w / w). The real extract concentration of the non-alcoholic beer-like beverage can be measured, for example, by the EBC method (Brewers' Association of Japan: BCOJ Beer Analysis Method, 7.2 (2004)).

[0073] <Method for producing non-alcoholic beer-like beverage> In one embodiment, the method for producing a non-alcoholic beer-like beverage of the present invention includes incorporating a dealcoholized wort fermentation broth into the non-alcoholic beer-like beverage. In this case, the dealcoholized wort fermentation broth may be used as the base liquid of the non-alcoholic beer-like beverage.

[0074] By including the dealcoholized wort fermentation broth or a component derived therefrom in the non-alcoholic beer-like beverage, a fermented feeling, a complex flavor, and a beer-like aroma are imparted to the non-alcoholic beer-like beverage.

[0075] The amount and concentration of the dealcoholized wort fermentation broth or a component derived therefrom contained in the non-alcoholic beer-like beverage are not particularly limited and can be appropriately set according to the desired aroma.

[0076] The method for producing a non-alcoholic beer-like beverage of the present invention includes incorporating a predetermined amount of a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 into the non-alcoholic beer-like beverage. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage can be adjusted using a method of adding the highly hydrophobic aroma component itself as an additive or a method of adding a fragrance containing the highly hydrophobic aroma component as an additive.

[0077] Among the highly hydrophobic aroma components, some are introduced from raw materials into the wort fermentation broth. Therefore, by adjusting the usage amount of the raw material containing the highly hydrophobic aroma component, the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage can also be adjusted. Specific examples of the raw material containing the highly hydrophobic aroma component include hops and the like.

[0078] In the method for producing a non-alcoholic beer-like beverage, the adjustment of the concentration of the highly hydrophobic aroma component can be carried out, for example, in any step such as the cooling step after wort boiling, the fermentation step, the aging step, or filtration. In this case, the earlier the step of adding the fragrance, the more the increase and decrease of the components in the fragrance can be considered, so it is desirable to carry out the adjustment after the end of the post-fermentation step.

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

[0080] The method for producing a non-alcoholic beer-like beverage may further include steps such as adding caramel pigment and the like, boiling step, pH adjustment step, filtration step, flavor adjustment step, and step of dissolving carbon dioxide gas, using known apparatuses and the like.

[0081] The method for producing a non-alcoholic beer-like beverage may further include a step of adding dietary fiber, soy peptide, carbonic acid, extracts, fragrance, acidulant, sweetener, bittering agent, coloring agent, antioxidant, pH adjuster, various nutritional components, etc., as necessary.

Example

[0082] The present invention will be described more specifically by the following examples, but the present invention is not limited thereto. <Method for Measuring the Concentration of Highly Hydrophobic Aroma Component> The concentration of the highly hydrophobic aroma components was measured by the stir bar sorptive extraction method (SBSE method). That is, β-damascone was added to the sample to be measured as an internal standard so that the concentration became 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was collected in a 30-ml vial. A stir bar (length = 20 mm; Twister (trade name); manufactured by Gerstel, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) was placed in the vial, the lid was tightened, and the mixture was stirred at 40°C for 2 hours to adsorb the hop aroma components onto the stir bar. The stir bar was taken out of the vial, and after completely removing the water droplets, it was inserted into a GC-MS equipped with a thermal desorption unit (TDU) (manufactured by Gerstel) and a programmable temperature-vaporization inlet (CIS4) (manufactured by Gerstel).

[0083]

Table 2

[0084] <Production Example> (1) Production of Wort Fermentation Broth Ground malt, water, and corn starch were charged into a charging kettle, gelatinized at 70°C, and liquefied at 100°C. The malt ratio was 55 w / w%. Next, ground malt, enzyme, and warm water were charged into a charging tank, and protein rest was carried out at around 55°C. Then, the liquid was transferred from the charging kettle to the charging tank, and saccharification was carried out at a temperature in the range of 60°C to 76°C. This saccharified liquid was filtered in a Lauter filter, which is a filtration tank, and then transferred to a boiling kettle, where hops were added and boiled for 60 minutes. After removing the heat exchanger in a whirlpool tank, it was cooled to 10°C using a plate cooler to obtain cold wort. The extract concentration of the wort was adjusted to 12% by adjusting the water content. Beer yeast was added to this wort, and after fermenting at around 10°C for 7 days, the beer yeast was removed. After transferring the tank and aging for 7 days, it was cooled to around -1°C and stabilized for 14 days. Then, deaerated water was added for dilution, and it was filtered using diatomaceous earth to obtain a wort fermentation broth. The obtained wort fermentation broth was designated as Fermentation Broth 1.

[0085] (2) Production of Alcohol-Free Wort Fermentation Liquid (i) Production of Distillation Residue Fermentation liquid 1 was sprayed into a degassing tank under a reduced pressure of around 90 mbar to remove carbon dioxide gas, and then heated to around 50 °C using a plate cooler. Subsequently, it was brought into contact with steam heated to around 50 °C in a reduced-pressure column of around 90 mbar, and volatile components were adsorbed onto the steam to remove alcohol and volatile components, thereby producing alcohol-free wort fermentation liquid 1 with an alcohol concentration of 0.0037 v / v%. 7.5 L was collected from the obtained alcohol-free wort fermentation liquid 1, and 2.5 L of water was added thereto to obtain a distillation residue.

[0086] (ii) Production and Analysis of Drinking Sample When the appearance extract concentration of the distillation residue was measured, it was 5.22%. The appearance extract refers to the extract of a fermented beverage expressed as the sucrose concentration (usually mass%) of an aqueous sucrose solution having the same specific gravity at 20 °C. Since it contains alcohol, the appearance extract is different from the extract in the original sense (soluble evaporation residue = true extract).

[0087] Carbon dioxide gas was dissolved in the distillation residue in an amount that would result in a gas pressure of 0.23 MPa (20 °C), and the temperature was adjusted to 4 °C to prepare drinking sample 1 for drinking. The concentration of highly hydrophobic aroma components, as well as the ethyl acetate concentration and isoamyl acetate concentration of drinking sample 1, were measured. The results are shown in Table 3.

[0088]

Table 3

[0089] <Example 1> Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Drinking sample 1 was divided into 14 samples, and linalool and ethyl octanoate were added so as to have the concentrations described in Tables 4 and 5. Subsequently, the samples were grouped and stored in the dark at 37 °C for 7 days.

[0090] For the highly hydrophobic aroma components, in the same manner as the method described above, the concentration of trans-2-nonenal (hereinafter referred to as "E2N") in the beer-like beverage was measured. The results are shown in Tables 4 and 5. Note that E2N is a substance that has been recognized for its characteristic cardboard odor, unpleasant sweetness, powdery taste, etc. as an indicator of the oxidative deterioration of beer-like beverages (Japanese Patent Application Laid-Open No. 2019-080579).

[0091] Each sample was temperature-controlled to a liquid temperature of about 4°C, and a sensory evaluation was conducted by 10 beer experts. The evaluation items were "intensity of oxidative odor" and "intensity of aged flavor".

[0092] For each evaluation item, scoring was performed on a 5-point scale. The scoring criteria were set as follows. The average value of the scores given by each panelist is shown in Tables 4 and 5.

[0093] <Scoring Criteria> The intensity of the sensory function of the sample stored in the dark at 0°C for 7 days was set as 1 point. Drinking sample 1 The intensity of the sensory function of the sample stored at 37°C for 30 days was set as 5 points. Stored at 37°C for 30 days Drinking sample 1 The intensity of the sensory function of the sample stored at 37°C for 30 days was set as 5 points.

[0094]

Table 4

[0095]

Table 5

[0096] <Reference Example 1> Ethyl acetate with a LogP of less than 3 (LogP = 0.7) was prepared. Ethyl acetate was added to Control Group 1 to the concentrations shown in Table 6 to prepare Test Groups 3-1 to 3-3. On the other hand, ethyl acetate was added to Control Group 2 to the concentrations shown in Table 6 to prepare Test Groups 3-4 to 3-6. Test Groups 3-1 to 3-6 were subjected to a storage test, and further, the E2N concentration of the samples after storage was measured and a sensory test was conducted. The results are shown in Table 6.

[0097]

Table 6

[0098] <Reference Example 2> Isoamyl acetate with LogP less than 3 (LogP = 2.3) was prepared. A sample with the aroma component concentration adjusted in the same manner as in Reference Example 1 except that isoamyl acetate was used instead of ethyl acetate was produced, and a storage test was conducted. For the sample after storage, the E2N concentration was measured and a sensory test was performed. The results are shown in Table 7.

[0099]

Table 7

Claims

1. A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, further having a pH of 4.9 or less, wherein the highly hydrophobic aroma component contains at least one terpene compound and an ester compound selected from the group consisting of myrcene, β-ionone, linalool, citronellol, and geraniol, the terpene compound contains linalool, myrcene, and citronellol, and the ester compound contains ethyl octanoate, the linalool concentration is 15 to 50 ppb, and the ratio (total concentration of linalool, myrcene, and citronellol / ethyl octanoate concentration) of the total concentration of linalool, myrcene, and citronellol to the ethyl octanoate concentration, when converted to the same unit, is 0.23 to 1.

0. A non-alcoholic beer-like beverage.

2. The non-alcoholic beer-like beverage according to claim 1, containing the highly hydrophobic aroma component at a concentration of 400 ppb or less.

3. The non-alcoholic beer-like beverage according to claim 1, having an alcohol concentration of less than 0.04 v / v%.

4. The non-alcoholic beer-like beverage according to claim 1, having an appearance extract concentration of 1 to 10 w / w%.

5. The non-alcoholic beer-like beverage according to claim 1, containing a dealcoholized wort fermentation broth.

6. The non-alcoholic beer-like beverage according to claim 5, wherein the wort fermentation broth has a malt ratio of 80 w / w% or less.

7. The non-alcoholic beer-like beverage according to claim 5, wherein the wort fermentation broth has an original wort extract concentration of 10 w / w% or more.

8. The non-alcoholic beer-like beverage according to claim 5, wherein the wort fermentation broth has an appearance final fermentation degree of 90% or less.

9. The non-alcoholic beer-like beverage according to any one of claims 1 to 8, containing trans-2-nonenal.

10. A method for producing a non-alcoholic beer-like beverage, comprising adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, further comprising adjusting the pH to 4.9 or less, wherein the highly hydrophobic aroma component contains at least one terpene compound and an ester compound selected from the group consisting of myrcene, β-ionone, linalool, citronellol, and geraniol, the terpene compound contains linalool, myrcene, and citronellol, and the ester compound contains ethyl octanoate, The concentration of linalool is 15 to 50 ppb, A method for producing a non-alcoholic beer-like beverage, wherein the ratio of the total concentration of linalool, myrcene and citronellol converted to the same unit to the concentration of ethyl octanoate (total concentration of linalool, myrcene and citronellol / concentration of ethyl octanoate) is 0.23 to 1.

0.

11. A method for extending the duration of good flavor of a non-alcoholic beer-like beverage, which comprises adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, further comprising adjusting the pH to 4.9 or less, wherein the highly hydrophobic aroma component comprises at least one terpene compound and an ester compound selected from the group consisting of myrcene, β-ionone, linalool, citronellol and geraniol, the terpene compound comprises linalool, myrcene and citronellol, and the ester compound comprises ethyl octanoate, the concentration of linalool is 15 to 50 ppb, the method as described above, wherein the ratio of the total concentration of linalool, myrcene and citronellol converted to the same unit to the concentration of ethyl octanoate (total concentration of linalool, myrcene and citronellol / concentration of ethyl octanoate) is 0.23 to 1.0.

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