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 refreshing aftertaste characteristic of beer and a long-lasting duration. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 and having an acid substance concentration of 300 to 3000 mg / L.

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 a taste and aroma similar to those of beer. The beer-like beverage may or may not be fermented. Sparkling wines and beverages obtained by mixing malt-derived sugar solutions, hops, flavorings, 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 contains proline exceeding 100 mg / L and less than 600 mg / L, and acetic acid exceeding 25 mg / L and less than 200 mg / L, has a complex beer-like taste and a malty sweetness, has a good balance between sourness and sweetness, and exhibits a refreshing aftertaste.

[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 flavors.

[0006] Patent Document 3 describes that by reducing the proportion of highly hydrophobic aroma components in carbonated beverages with a LogP of 3 or more, the degree of ejection when the container-packed carbonated beverage is opened 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 of the alcohol are eliminated. As a result, in terms of sensory evaluation, the aroma, sweetness, richness, and sharpness are reduced. As a result, there is a problem that even if lipids or the like are slightly oxidized and deteriorated, the refreshing aftertaste characteristic of beer is impaired. Patent Document 1 describes that a non-alcoholic beer-like beverage obtained by dealcoholizing a wort fermentation broth contains acetic acid or the like, so that the balance between sourness and sweetness is good and excellent effects such as a refreshing aftertaste are achieved, but the necessity and means for maintaining excellent characteristics are not described. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, nor do they describe that the oxidized deterioration odor impairs the refreshing aftertaste characteristic of beer.

[0009] The present invention solves the above problems, and an object thereof is to provide a non-alcoholic beer-like beverage having a long-lasting refreshing aftertaste characteristic of beer.

Means for Solving the Problems

[0010] 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, and having an acid substance concentration of 300 to 3000 mg / L, preferably 400 to 2900 mg / L, more preferably 500 to 2800 mg / L, still more preferably 600 to 2700 mg / L, and still more preferably 700 to 2600 mg / L.

[0011] [2] The non-alcoholic beer-like beverage of [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.

[0012] [3] The non-alcoholic beer-like beverage of [1] or [2], wherein the highly hydrophobic aroma component contains a terpene compound and an ester compound.

[0013] [4] The non-alcoholic beer-like beverage of [3], wherein the terpene compound contains at least one selected from the group consisting of linalool and myrcene, and the ester compound contains ethyl octanoate.

[0014] [5] The non-alcoholic beer-like beverage of any one of [1] to [4], having an alcohol concentration of less than 0.04 v / v%.

[0015] [6] The non-alcoholic beer-like beverage of any one of [1] to [5], 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%.

[0016] [7] The non-alcoholic beer-like beverage of any one of [1] to [6], having a pH of 4.9 or less, preferably 3.8 to 4.8, and more preferably 4.0 to 4.6.

[0017] [8] The non-alcoholic beer-like beverage of any one of [1] to [7], containing a dealcoholized wort fermentation broth.

[0018] [9] The wort fermentation broth is a non-alcoholic beer-like beverage of [8] having a malt ratio of 80 w / w% or less, preferably 50-80 w / w%.

[0019]

[10] The wort fermentation broth is a non-alcoholic beer-like beverage of [8] or [9] having an original wort extract concentration of 10 w / w% or more, preferably 10-18 w / w%, more preferably 11-17 w / w%, still more preferably 11.5-16.5 w / w%, still more preferably 12-15.5 w / w%.

[0020]

[11] The wort fermentation broth is a non-alcoholic beer-like beverage of any one of [8] to

[10] having a final fermentation degree of appearance of 90% or less, preferably 35-90%, more preferably 40-60%.

[0021]

[12] Incorporating a highly hydrophobic aroma component having a LogP of 3.0-4.3, preferably 3.0-3.8; and Adjusting the concentration of the acid substance to 300-3000 mg / L, preferably 400-2900 mg / L, more preferably 500-2800 mg / L, still more preferably 600-2700 mg / L, still more preferably 700-2600 mg / L; A method for producing a non-alcoholic beer-like beverage, comprising the above.

[0022]

[13] Incorporating a highly hydrophobic aroma component having a LogP of 3.0-4.3, preferably 3.0-3.8; and Adjusting the concentration of the acid substance to 300-3000 mg / L, preferably 400-2900 mg / L, more preferably 500-2800 mg / L, still more preferably 600-2700 mg / L, still more preferably 700-2600 mg / L; A method for extending the duration of a refreshing aftertaste characteristic of a beer in a non-alcoholic beer-like beverage, comprising the above.

[14] 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, and it is a non-alcoholic beer-like beverage according to any one of [3] to

[11] .

Advantages of the Invention

[0023] According to the present invention, there is provided a non-alcoholic beer-like beverage having a long-lasting, refreshing aftertaste characteristic of beer. The refreshing aftertaste characteristic of beer means an aftertaste with an excellent balance between sourness and sweetness.

Modes for Carrying Out the Invention

[0024] In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the intended purpose of the step is achieved. In addition, the content of each component in the composition means the total amount of the plurality of substances corresponding to each component in the composition when there are a plurality of substances corresponding to each component in the composition, unless otherwise specified. Furthermore, 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 are examples of non-alcoholic beer-like beverages and their manufacturing methods for embodying the technical idea of the present invention, and the present invention is not limited to the non-alcoholic beer-like beverages and their manufacturing methods shown below.

[0025] <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 with an alcohol concentration of 0.00 v / v%. "Beer-like" refers to the taste and aroma that remind one of beer. Also, the term "alcohol" means ethanol.

[0026] 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 process, or uses this as a base liquid.

[0027] <Highly hydrophobic aroma component> The non-alcoholic beer-like beverage of the present invention contains a highly hydrophobic aroma component. 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.

[0028] When oxidation odor and stale taste are generated in a non-alcoholic beer-like beverage, the sourness is reduced, the balance between sourness and sweetness deteriorates, a sweet taste or richness is felt in the aftertaste, and the refreshing aftertaste characteristic of beer in the low-alcohol beer-like beverage is easily impaired. However, in a non-alcoholic beer-like beverage containing highly hydrophobic aroma components, the duration of the refreshing aftertaste characteristic of beer is extended even when stored. This is considered to be the effect of desensitizing the oxidation odor and stale taste by the highly hydrophobic aroma components.

[0029] The hydrophobicity of the aroma components can be specified based on the octanol / water partition coefficient (LogP). In this specification, the highly hydrophobic aroma components refer to aroma components with a LogP of 3.0 or more. If the LogP of the highly hydrophobic aroma component is less than 3.0, the required amount for desensitizing the oxidation odor and stale taste 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 phase increases, the smell 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.

[0030]

Table 1

[0031] The highly hydrophobic aroma component is incorporated into 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 is, 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 the non-alcoholic beer-like beverage is stored, etc., the complex flavor characteristic of beer and the drinking satisfaction are likely to be impaired. 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, and still more preferably 70 to 110 ppb.

[0032] The concentration of the highly hydrophobic aroma component can be measured using an internal standard substance with a headspace GC apparatus or subjected to a GC / MS apparatus and quantified from the relative intensities of specific ions.

[0033] The highly hydrophobic aroma component includes terpene compounds. A terpene compound refers to a compound 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.

[0034] Examples of raw materials containing linalool and myrcene include hops, hop extracts, and hop flavors. Linalool and myrcene may be those isolated or extracted from natural products, those chemically synthesized by food-chemically acceptable methods, those derived from raw materials containing linalool, or those derived from raw materials containing precursors that are converted to linalool in the manufacturing process.

[0035] The highly hydrophobic aroma components include ester compounds. An ester compound refers to a compound having a skeleton R-COO-R' [wherein R and R' are alkyl groups.] based on an ester bond. The ester compounds include ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but those available as compounds or fragrances may be added separately.

[0036] The highly hydrophobic aroma components have 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 oxidized odor and an aged flavor are generated in a non-alcoholic beer-like beverage, these are difficult to perceive, and the refreshing aftertaste characteristic of beer in the non-alcoholic beer-like beverage is maintained well. As a result, the duration of the refreshing aftertaste characteristic of beer in the non-alcoholic beer-like beverage is extended.

[0037] The highly hydrophobic aroma components more preferably have a linalool concentration of 5 to 50 ppb, still more preferably 13 to 30 ppb, and still more preferably 15 to 26 ppb. The highly hydrophobic aroma components more preferably have 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 a good flavor is more likely to be extended.

[0038] Also, from the viewpoint of further extending the duration of a good flavor, the highly hydrophobic aroma components more preferably have 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.

[0039] <Acid substance> The non-alcoholic beer-like beverage of the present invention contains an acid substance. The acid substance refers to a substance that can impart acidity to a beverage. Generally, the acid substance is an acidulant, and an acid or its salt that is harmless to the human body. The acidulant referred to here is a substance classified as an "acidulant" among the "specified additives" designated by the Minister of Health, Labour and Welfare and the "existing additives" whose items have been determined as natural additives that have been used for many years. The substances contained in the "specified additives" and "existing additives" are described on the homepage of the Japan Food Additives Association.

[0040] Specific examples of the acid substance include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid, and phytic acid, adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid. These can be used in the form of salts such as potassium salts and sodium salts, or can also be used in the form of buffer solutions. The pH adjusters described below can also be used as acid substances.

[0041] Various acid substances are contained in beer. The acid substances contained in beer mainly include phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. In the present invention, these acids are defined as acid substances.

[0042] The concentration of the acid substance in the non-alcoholic beer-like beverage is, for example, 300 to 3000 mg / L. The "acid substance concentration" in the present invention refers to the total concentration of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0043] If the concentration of the acid substance in the non-alcoholic beer-like beverage is less than 300 mg / L, the sweetness of the non-alcoholic beer-like beverage may become prominent and the refreshing aftertaste characteristic of beer may be impaired. Also, if the concentration of the acid substance in the non-alcoholic beer-like beverage exceeds 3000 mg / L, the acidity of the non-alcoholic beer-like beverage may become prominent and the refreshing aftertaste characteristic of beer may be impaired. The concentration of the acid substance in the non-alcoholic beer-like beverage is preferably 400 to 2900 mg / L, more preferably 500 to 2800 mg / L, still more preferably 600 to 2700 mg / L, and still more preferably 700 to 2600 mg / L.

[0044] The phosphoric acid concentration of the non-alcoholic beer-like beverage can be measured by the pH buffer post-column conductivity detection method.

[0045] The concentrations of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in the non-alcoholic beer-like beverage can be measured, for example, according to the method specified in "8.24.2 Organic Acids" of "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Beer Brewing Association)".

[0046] <Appearance extract concentration> The appearance extract concentration of the non-alcoholic beer-like beverage is preferably adjusted to 1 to 10 w / w%. If 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, if 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%.

[0047] The appearance extract concentration of the non-alcoholic beer-like beverage can be measured, for example, by the method described in "BCOJ Beer Analysis Method (2004)" edited by the Beer Brewing Association.

[0048] <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 resulting 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 still more preferably 4.0 to 4.6. Here, the pH of the non-alcoholic beer-like beverage is the pH of the final product.

[0049] 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 pH adjuster is not limited. Not only food additives, but also acids, their salts, and beer raw materials having the ability to lower pH that can be used in beverages and foods and their manufacturing processes can be used as pH adjusters. Examples of 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, phytic acid, which has less acidity among these, is most preferred.

[0050] <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.

[0051] The bitterness value of the non-alcoholic beer-like beverage can be adjusted by incorporating bitter substances at any point in the manufacturing process. As the bitter substance, isolated iso-α acids can be used. Also, iso-α acids are contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to the leaves of hops, their ground products, extracts obtained by extracting these with water or hot water, concentrates and dried products of the extracts.

[0052] The bitterness value of the non-alcoholic beer-like beverage can be measured by the method described in the Beer Brewing Association of Japan: BCOJ Beer Analysis Method, 8.15 (2004).

[0053] <Carbon dioxide pressure> The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is adjusted so as 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 drinkability 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.

[0054] <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.

[0055] 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 refer to the components contained in malt. The components derived from hops refer to the components contained in hops such as iso-α acids. The components derived from the de-alcoholized wort fermentation broth refer to the components contained in the de-alcoholized wort fermentation broth.

[0056] 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.

[0057] 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 and 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, it is held at 76 to 78 °C for about 10 minutes, and then 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.

[0058] The raw materials used for saccharification, namely starchy raw materials, include malt. From the perspective of not reducing the beer-like drinking experience, the malt content in the raw materials used for saccharification is 25 w / w% or more, preferably 40 w / w% or more, more preferably 50 w / w% or more. The raw materials used for saccharification 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 scorched odor and edamame odor, the malt ratio is preferably 80 w / w% or less, and more preferably 50 - 80 w / w%.

[0059] 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 acid or saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, etc. In addition, spices, herbs, fruits, etc. used for the purpose of imparting or improving flavor are also included in the adjuncts.

[0060] Saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α-amylase, glucoamylase, pullulanase, etc.

[0061] 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 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.

[0062] 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.

[0063] From the viewpoint of not reducing the beer-like drinking satisfaction, the final apparent attenuation degree 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 apparent attenuation degree 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.

[0064] The attenuation degree is an important index indicating how much fermentation has progressed and the progress of fermentation in the beer after fermentation. And the final attenuation 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 difference obtained by subtracting the extract contained in the product beer (i.e., the extract remaining after fermenting all the available extract by beer yeast (final extract)) from the original wort extract. The final apparent attenuation degree refers to the final attenuation 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 apparent extract.

[0065] In addition, "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.

[0066] The final apparent attenuation degree Vend of the wort fermentation broth can be determined, for example, by the following formula (1).

[0067] Vend(%) = {(P - Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final apparent extract.]

[0068] The original wort extract P is calculated by back-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 with stirring until the extract value no longer decreases (24 hours), and measuring the value of the apparent extract in the remaining beer.

[0069] 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%.

[0070] 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 the raw materials and saccharification conditions such as the type and blending amount of the raw materials. For example, if the saccharification time of the raw materials is extended, the sugar concentration that can be used by the yeast can be increased, and the final apparent fermentation degree of the wort fermentation broth can be increased.

[0071] The original wort extract concentration of the wort fermentation broth is adjusted to have a wort extract concentration of, for example, 10 w / w% or more, or 10 - 18 w / w% from the viewpoint of not reducing the beer-like drinking experience. On the other hand, when the wort extract concentration is outside the above range, a gunpowder smell, chemical smell, and stickiness after drinking may occur due to the reduction in 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 even more preferably 12 - 15.5 w / w%. 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 Cooperative [Analysis Committee], 2013 Supplement and Revision), measuring the true extract using the alcoholizer method in 8.4.3., and calculating the original wort extract concentration using the extract relationship calculation method in 8.5.

[0072] After fermentation is completed, as a further aging process, the obtained wort fermentation broth is aged in a beer storage tank and stored under low temperature conditions of about 0°C for stabilization. Subsequently, as a filtration process, the aged wort fermentation broth is filtered to remove yeast, proteins, etc.

[0073] The wort fermentation broth may be a top-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 top-fermented wort broth refers to a wort fermentation broth obtained by inoculating top-fermenting yeast into wort and fermenting it for several days under normal fermentation conditions, for example, at 15 - 25°C. The bottom-fermented wort broth refers to a wort fermentation broth obtained by inoculating bottom-fermenting yeast into wort and fermenting it for approximately one week under normal fermentation conditions, for example, around 10°C.

[0074] The wort fermentation broth from which yeast, proteins, etc. have been removed has the contained carbon dioxide gas removed as necessary. Also, the wort fermentation broth is subjected to a dealcoholization process to remove the contained alcohol. 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.

[0075] The dealcoholization process only needs to remove alcohol so that the alcohol concentration of the non-alcoholic 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), and more preferably less than 0.1% (v / v).

[0076] The dealcoholized wort fermentation broth preferably has a true extract concentration of 3.5% (w / w) or more. If the true 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 become strong. The true extract concentration of the dealcoholized wort fermentation broth is preferably 5 to 10.0% (w / w), more preferably 7 to 9% (w / w).

[0077] The true extract concentration refers to the concentration (%) of non-volatile solids (w / w). The true extract concentration of the non-alcoholic beer-like beverage can be measured, for example, by the EBC method (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 7.2 (2004)).

[0078] <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.

[0079] By including the dealcoholized wort fermentation broth or a component derived therefrom in the non-alcoholic beer-like beverage, a fermented feel, a complex flavor, and a beer-like aroma are imparted to the non-alcoholic beer-like beverage.

[0080] 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.

[0081] 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.

[0082] 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.

[0083] 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 more the step of adding the fragrance is in the previous step, the more the increase and decrease of the concentration of the components in the fragrance can be considered. Therefore, it is desirable to carry out the adjustment after the end of the post-fermentation step.

[0084] The concentration of the acid substance in the non-alcoholic beer-like beverage can be adjusted, for example, by adjusting the type of yeast used in the production and the fermentation conditions of the raw materials to increase or decrease the production amount, or by adding, as a raw material, an acid substance extracted or purified from natural products or synthesized, for adjustment.

[0085] Further, the method for producing a non-alcoholic beer-like beverage may include a step of adjusting the concentration of the appearance extract.

[0086] The method for producing a non-alcoholic beer-like beverage may further include steps such as adding caramel pigment and the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, and a step of dissolving carbon dioxide gas, using known devices and the like.

[0087] The method for producing a non-alcoholic beer-like beverage may further include a step of adding, as necessary, dietary fiber, soy peptide, carbonic acid, extracts, fragrances, acidulants, sweeteners, bitter agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like.

Example

[0088] The present invention will be described more specifically by the following examples, but the present invention is not limited thereto.

[0089] <Method for Measuring Concentration of Highly Hydrophobic Aroma Components> The concentration of highly hydrophobic aroma components was measured by the stir bar sorptive extraction method (SBSE method). That is, β-damascone was added as an internal standard to the sample to be measured so as to be 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).

[0090]

Table 2

[0091] <Production Example> (1) Production of Wort Fermentation Broth Ground malt, water, and corn starch were added to a mashing kettle, gelatinized at 70 °C, and liquefied at 100 °C. The malt ratio was 50 w / w%. Next, ground malt, enzyme, and warm water were added to a charging tank, and protein rest was carried out at around 55 °C. After that, the liquid was transferred from the mashing 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 filter tank called a lauter, and then transferred to a boiling kettle, hops were added, and it was 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, fermented at around 10 °C for 7 days, and then 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, after adding and diluting with degassed water, it was filtered using diatomaceous earth to obtain a wort fermentation broth. The obtained wort fermentation broth was used as the fermentation broth.

[0092] (2) Production of de-alcoholized wort fermentation broth (i) Production of distillation residue The fermentation broth 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. Then, 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 by the steam to remove alcohol and volatile components, and a de-alcoholized wort fermentation broth with an alcohol concentration of 0.0037 v / v% was prepared. 7.5 L was collected from the obtained de-alcoholized wort fermentation broth, and 2.5 L of water was added thereto to obtain a distillation residue.

[0093] (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).

[0094] Carbon dioxide was dissolved in the distillation residue in an amount that resulted in a gas pressure of 0.23 MPa (20 °C), and the temperature was adjusted to 4 °C to prepare a drinking sample for consumption. The concentrations of highly hydrophobic aroma components, as well as the ethyl acetate concentration and isoamyl acetate concentration, in the drinking sample were measured. The results are shown in Table 3. Also, when the concentration of acidic substances in the drinking sample was measured, it was 746 mg / L.

[0095]

Table 3

[0096] <Example 1> Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Also, phosphoric acid was prepared as an acidic substance. The drinking sample was divided into 14 samples, and linalool, ethyl octanoate, and phosphoric acid were added at the concentrations shown in Table 5 and Table 6. The acidic substance concentrations in Table 5 and Table 6 are the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. Thereafter, the samples were grouped and stored in the dark at 37 °C for 7 days.

[0097] For the highly hydrophobic aroma components, in the same manner as the method described above, the trans-2-nonenal (hereinafter referred to as "E2N") concentration in the beer-like beverage was measured. The results are shown in Table 5 and Table 6. Incidentally, E2N is a substance that has been recognized as an indicator of the oxidative deterioration of beer-like beverages, with characteristic cardboard odor, unpleasant sweetness, powdery taste, etc. (Japanese Patent Laid-Open No. 2019-080579).

[0098] The temperature of each sample was adjusted to a liquid temperature of about 4 °C, and a sensory evaluation was conducted by 10 beer experts. The evaluation was scored on a 5-point scale with the balance of sourness and sweetness in the aftertaste being "the clarity of the aftertaste". The scoring criteria were set as follows. The average value of the scores given by each panelist is shown in Table 5 and Table 6.

[0099] <Scoring Criteria> The sensory appropriateness of Sample 1 stored in the dark at 0 °C for 7 days was set as 5 points. The sensory appropriateness of Sample 1 stored at 37°C for 30 days is set to 1 point.

[0100]

Table 4

[0101]

Table 5

[0102] <Reference Example 1> Ethyl acetate with a LogP of less than 3 (LogP = 0.7) was prepared. Also, phosphoric acid was prepared as an acidulant. Ethyl acetate and phosphoric acid were added to Sample 1 at the concentrations shown in Table 6 to prepare Samples 15 to 17. The acidulant concentration in Table 6 is the total of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. Samples 15 to 17 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.

[0103]

Table 6

[0104] <Reference Example 2> Isoamyl acetate with a LogP of less than 3 (LogP = 2.3) was prepared. Samples with adjusted aroma component concentrations were produced in the same manner as in Reference Example 1 except that isoamyl acetate was used instead of ethyl acetate, and a storage test was conducted. For the samples after storage, the E2N concentration was measured and a sensory test was conducted. The results are shown in Table 7.

[0105]

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 and having an acid substance concentration of 800 to 1050 mg / L, 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 acid substance concentration is the total of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, the linalool concentration is 15 to 50 ppb, and the total concentration of linalool, myrcene, citronellol, and ethyl octanoate is 84.6 to 400 ppb, a non-alcoholic beer-like beverage.

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

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

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

5. The non-alcoholic beer-like beverage according to claim 4, having a malt ratio of 80 w / w% or less.

6. The non-alcoholic beer-like beverage according to claim 4, wherein the wort fermentation broth has an original wort extract concentration of 10 w / w% or more.

7. The non-alcoholic beer-like beverage according to claim 4, wherein the wort fermentation broth has an appearance final fermentation degree of 90% or less.

8. The non-alcoholic beer-like beverage according to any one of claims 1 to 7, containing trans-2-nonenal.

9. Containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3; and Adjusting the acid substance concentration to 800 to 1050 mg / L; A method for producing a non-alcoholic beer-like beverage, comprising further including 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 the acidic substance is the total of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, the concentration of linalool is 15 to 50 ppb, A method for producing a non-alcoholic beer-like beverage, wherein the total concentration of linalool, myrcene, citronellol and ethyl octanoate is 84.6 to 400 ppb.

10. Including adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3; and Adjusting the concentration of the acidic substance to 800 to 1050 mg / L; A method for extending the duration of a refreshing aftertaste characteristic of beer in a non-alcoholic beer-like beverage, comprising further including adjusting the pH to 4.9 or less, The highly hydrophobic aroma component includes 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 includes linalool, myrcene and citronellol, and the ester compound includes ethyl octanoate, The concentration of the acidic substance is the total of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid, the concentration of linalool is 15 to 50 ppb, The method according to claim 12, wherein the total concentration of linalool, myrcene, citronellol and ethyl octanoate is 84.6 to 400 ppb.

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