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

Abstract

To provide a non-alcoholic beer-like beverage with a long-lasting beer-like richness. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 and having a total nitrogen content of 10 to 50 mg / 100 ml.

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 slight 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 as raw materials. A beer-like beverage refers to a beverage designed to have the same taste and aroma as beer. The beer-like beverage may or may not be fermented. Sparkling wines and beverages obtained by mixing malt-derived sugar solutions, hops, flavors, and carbon dioxide gas are included in beer-like beverages.

[0004] Patent Document 1 describes a beer-taste beverage having a bitterness value of less than 5, a total polyphenol content of 30 mg / L or more, and a ratio of the total nitrogen content (mg / L) to the total polyphenol content (mg / L) of more than 0.1 and 3.0 or less. The beer-taste beverage of Patent Document 1 may be a beer-taste alcoholic beverage having an alcohol content of 1 v / v% or more, or a non-alcoholic beer-taste beverage having an alcohol content of less than 1 v / v%. In this beer-taste beverage, the total nitrogen content is adjusted to a predetermined amount from the viewpoint of further improving the beer-like richness.

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

[0006] Patent Document 3 describes that, among the aroma components of carbonated beverages, by reducing the proportion of those with high hydrophobicity with a LogP of 3 or more, the degree of ejection when opening a bottled 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] A non-alcoholic beer-like beverage, especially when produced through a process of alcohol fermentation of wort and a process of dealcoholizing the wort fermentation broth, has the aroma and sweetness of alcohol removed. As a result, in terms of sensory evaluation, the aroma, sweetness, body, and sharpness are reduced. As a result, there is a problem that even if lipids or the like are slightly oxidized and deteriorated, the beer-like body is impaired.

[0009] Patent Document 1 describes that by adjusting the total nitrogen content of a beer-taste beverage, the beer-like body is improved, but the necessity and means for maintaining good characteristics are not described. Also, Patent Document 1 does not describe a non-alcoholic beer-like beverage produced through a process of dealcoholizing the wort fermentation broth. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, nor do they describe that the oxidized deterioration odor impairs the beer-like body.

[0010] The present invention solves the above problems, and an object thereof is to provide a non-alcoholic beer-like beverage having a long-lasting umami characteristic similar to beer.

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, and having a total nitrogen content of 10 to 50 mg / 100 ml, preferably 29 to 43 mg / 100 ml, more preferably 30 to 42 mg / 100 ml, and still more preferably 32 to 40 mg / 100 ml.

[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 terpene compound contains at least one selected from the group consisting of linalool and myrcene, and the ester compound contains ethyl octanoate.

[0015] [5] The non-alcoholic beer-like beverage according to any one of [1] to [4], having an alcohol concentration of less than 0.04 v / v%.

[0016] [6] The non-alcoholic beer-like beverage according to 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%.

[0017] [7] A non-alcoholic beer-like beverage according to any one of [1] to [6], having a pH of 4.9 or less, preferably 3.8 to 4.8, more preferably 4.0 to 4.6.

[0018] [8] A non-alcoholic beer-like beverage according to any one of [1] to [7], containing a dealcoholized wort fermentation liquid.

[0019] [9] A non-alcoholic beer-like beverage according to [8], wherein the wort fermentation liquid has a malt ratio of 80 w / w% or less, preferably 50 to 80 w / w%.

[0020]

[10] A non-alcoholic beer-like beverage according to [8] or [9], wherein the wort fermentation liquid 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%, still more preferably 12 to 15.5 w / w%.

[0021]

[11] A non-alcoholic beer-like beverage according to any one of [8] to

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

[0022]

[12] Incorporating a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8; and Adjusting the total nitrogen content to 10 to 50 mg / 100 ml, preferably 29 to 43 mg / 100 ml, more preferably 30 to 42 mg / 100 ml, still more preferably 32 to 40 mg / 100 ml; A method for producing a non-alcoholic beer-like beverage, comprising the above.

[0023]

[13] Incorporating a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8; and Adjusting the total nitrogen content to 10 to 50 mg / 100 ml, preferably 29 to 43 mg / 100 ml, more preferably 30 to 42 mg / 100 ml, still more preferably 32 to 40 mg / 100 ml; A method for extending the complex beer-like flavor and the duration of the drinking experience of a non-alcoholic beer-like beverage, which contains

[0024]

[14] The non-alcoholic beer-like beverage according to any one of [3] to

[11] , 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.

Advantages of the Invention

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

Modes for Carrying Out the Invention

[0026] 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. Also, 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. 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 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.

[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 is substantially free of 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 that evoke 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 in which the alcohol content has been reduced by subjecting beer after fermentation to a dealcoholization treatment, or that uses this as a base liquid.

[0029] <Highly hydrophobic aroma component> The non-alcoholic beer-like beverage of the present invention contains a highly hydrophobic aroma component. By this, 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] When an oxidized odor and an aged flavor are generated in a non-alcoholic beer-like beverage, the beer-like umami of the non-alcoholic beer-like beverage is likely to be impaired. However, in a non-alcoholic beer-like beverage containing a highly hydrophobic aroma component, the duration of the beer-like umami is extended even when stored. This is considered to be the effect of desensitizing the oxidized odor and aged flavor by the highly hydrophobic aroma component.

[0031] The hydrophobicity of the aroma components can be determined based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component 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 reducing oxidation odor and aging 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 phase increases, the aroma becomes prominent, and the aroma balance deteriorates. The LogP of the highly hydrophobic aroma component is preferably from 3.0 to 4.3, more preferably from 3.0 to 3.8. Specific examples of the highly hydrophobic aroma components are shown in Table 1.

[0032]

Table 1

[0033] The highly hydrophobic aroma component is included 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. If the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is too low, the complex flavor characteristic of beer and the drinking satisfaction are likely to be impaired when the non-alcoholic beer-like beverage is stored or the like. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the aroma 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 from 10 to 200 ppb, more preferably from 30 to 150 ppb, still more preferably from 50 to 130 ppb, still more preferably from 60 to 125 ppb, still more preferably from 70 to 110 ppb.

[0034] The concentration of the highly hydrophobic aroma component can be measured using an internal standard substance with a headspace GC apparatus, or can be quantified from the relative intensities of specific ions by subjecting it to a GC / MS apparatus.

[0035] The highly hydrophobic aroma component includes terpene compounds. Terpene compounds are skeletons based on isoprene (C5H8) nIt refers to a compound having [[wherein, n is an integer of 2 or more]]. Terpenoid compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among them, preferred terpenoid compounds include linalool and myrcene.

[0036] 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.

[0037] The highly hydrophobic aroma components include ester compounds. An ester compound refers to a compound 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.

[0038] The highly hydrophobic aroma components have a ratio of the concentration of terpenoid compounds to the concentration of ester compounds (terpenoid 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 terpenoid 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 feel, and the beer-like taste of the non-alcoholic beer-like beverage is well maintained. As a result, the duration of the beer-like taste of the non-alcoholic beer-like beverage is extended.

[0039] The highly hydrophobic aroma component preferably has a linalool concentration of 5 to 50 ppb, more preferably 13 to 30 ppb, and even more preferably 15 to 26 ppb. The highly hydrophobic aroma component preferably has an ethyl octanoate concentration of 40 to 130 ppb, more preferably 50 to 100 ppb, and even more preferably 53 to 83 ppb. By doing so, the duration of the good flavor is more likely to be extended.

[0040] Further, from the viewpoint of further extending the duration of the good flavor, the highly hydrophobic aroma component preferably has a ratio of linalool concentration to ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) of 0.04 to 0.80, more preferably 0.15 to 0.50, and even more preferably 0.20 to 0.43.

[0041] <Total nitrogen content> The non-alcoholic beer-like beverage of the present invention contains a nitrogen compound. The total nitrogen content of the non-alcoholic beer-like beverage of the present invention is 10 to 50 mg / 100 mL. The "total nitrogen content" in the present invention refers to the total amount of all nitrogen compounds such as proteins and amino acids. The total nitrogen content affects the richness, drinkability, thickness of taste, flavor, etc. By setting the total nitrogen content to 10 mg / 100 mL or more, the richness etc. of the non-alcoholic beer-like beverage can be improved. On the other hand, when the total nitrogen content increases, the umami may become prominent and the beer-like richness may decrease. By setting the total nitrogen content to 50 mg / mL or less, the drinking feel can be made light and a beer-like richness can be imparted to the non-alcoholic beer-like beverage. The total nitrogen content of the non-alcoholic beer-like beverage is preferably 29 to 43 mg / 100 ml, more preferably 30 to 42 mg / 100 ml, and even more preferably 32 to 40 mg / 100 ml.

[0042] The total nitrogen content in the non-alcoholic beer-like beverage can be measured, for example, by the method described in "8.9 Total Nitrogen" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement Revised Edition).

[0043] <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%.

[0044] 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 of Japan: BCOJ Beer Analysis Method (2004).

[0045] <ph> The pH of the non-alcoholic beer-like beverage is preferably adjusted to 4.9 or less. This improves the durability of the non-alcoholic beer-like beverage against microorganisms. On the other hand, if the pH is too low, the resulting non-alcoholic beer-like beverage will have a strong sour taste, the balance between sour and sweet tastes will deteriorate, and the palatability will decrease. 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.

[0046] The pH of the non-alcoholic beer-like beverage can be adjusted by adding a pH adjuster at any point in the manufacturing process. The type of pH adjuster is not limited. It is not limited to food additives. For example, 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 sour taste among these, is most preferred.

[0047] <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.

[0048] 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.

[0049] 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 Beer Brewing Association, 8.15 (2004).

[0050] <Carbon dioxide gas pressure> The carbon dioxide gas 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 gas 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 gas 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 gas 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 gas pressure of the non-alcoholic beer-like beverage can be adjusted by adding carbon dioxide gas to the dealcoholized wort fermentation broth.

[0051] <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.

[0052] The wort referred to in the present invention means the wort used in the production of ordinary beer, which includes components derived from malt and, if necessary, components derived from hops. Components derived from malt mean the components contained in malt. Components derived from hops mean the components contained in hops such as iso-α acids. Components derived from the de-alcoholized wort fermentation broth mean the components contained in the de-alcoholized wort fermentation broth.

[0053] 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 35-60°C for 20-90 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 materials and auxiliary raw materials, enzymes such as transglucosidase, and flavor components such as spices and herbs are added.

[0054] 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 60-72°C for 30-90 minutes. After the saccharification treatment, it is held at 76-78°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.

[0055] The raw materials subjected to saccharification, i.e., starchy raw materials, include malt. From the perspective of not reducing the beer-like drinking experience, the content of malt in the raw materials subjected to saccharification is 25 w / w% or more, preferably 40 w / w% or more, more preferably 50 w / w% or more. The raw materials subjected to 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 starchy raw materials. The higher the malt ratio, the more likely it is to generate the pungent smell, chemical smell, and stickiness after drinking associated with the reduction of alcohol concentration. From the perspective of suppressing the burnt smell and the smell of edamame, the malt ratio is preferably 80 w / w% or less, and more preferably 50 - 80 w / w%.

[0056] 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.

[0057] The saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α-amylase, glucoamylase, pullulanase, etc.

[0058] 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 the hop residue and coagulated proteins generated by boiling, it is cooled to an appropriate temperature by a plate cooler.

[0059] By 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.

[0060] 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% from the viewpoint of not reducing the beer-like drinking satisfaction. 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.

[0061] 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 difference obtained by subtracting the extract contained in the product beer (that is, the extract remaining after fermenting all the extract that can be utilized 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, that is, the appearance extract.

[0062] Incidentally, "extract" refers to the evaporation residue solids of 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 real 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.

[0063] The final fermentation degree of the appearance Vend of the wort fermentation broth can be determined, for example, by the following formula (1).

[0064] Vend(%) = {(P - Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final apparent extract.]

[0065] 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 with stirring until the extract value no longer decreases (24 hours), and measuring the value of the apparent extract in the remaining beer.

[0066] Since the final apparent extract Eend is calculated from the specific gravity including alcohol in the final extract, it may show a negative value. As a result, the final apparent fermentation degree may exceed 100%.

[0067] 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 yeast can use can be increased, and the final apparent fermentation degree of the wort fermentation broth can be increased.

[0068] From the viewpoint 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 wort extract concentration is outside the above range, there may occur a gunpowder smell, chemical smell, and stickiness after drinking associated with a 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%.

[0069] 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 Revised Edition), 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.

[0070] 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, and stabilized. Subsequently, as a filtration process, the aged wort fermentation broth is filtered to remove yeast, proteins, and the like.

[0071] The wort fermentation broth may be an upper-fermented wort broth or a bottom-fermented wort broth, but is preferably a bottom-fermented wort broth from the viewpoint of making the aftertaste clear. 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.

[0072] The wort fermentation broth from which yeast, proteins, and the like have been removed has the contained carbon dioxide gas removed as necessary. Further, 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 the alcohol using a reverse osmosis membrane or the like can be mentioned.

[0073] In the dealcoholization process, alcohol may be removed so that the alcohol concentration of the non-alcoholic beer-like beverage reaches a 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).

[0074] 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).

[0075] 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)).

[0076] <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.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] 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 component concentration in the fragrance can be considered, so it is desirable to carry it out after the end of the post-fermentation step.

[0082] The total nitrogen content of the non-alcoholic beer-like beverage can be controlled by adjusting the type of yeast, the types and usage amounts of raw materials that can be assimilated by the yeast. For example, the total nitrogen content can be increased by increasing the usage amount of malt and the like with a high nitrogen content. Examples of raw materials with a high nitrogen content include, for example, malt, soybeans, yeast extract, peas, ungerminated grains, etc. Examples of ungerminated grains include, for example, ungerminated barley, wheat, rye, crow wheat, oats, adzuki beans, mung beans, soybeans, peas, etc. The total nitrogen content of the non-alcoholic beer-like beverage may also be controlled by adding a nitrogen source. Examples of the nitrogen source include, for example, proteins such as soybean protein and pea protein, decomposition products of proteins, amino acids, etc.

[0083] In addition, the method for producing a non-alcoholic beer-like beverage may include a step of adjusting the concentration of the appearance extract.

[0084] 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.

[0085] The method for producing a non-alcoholic beer-like beverage may further include a step of adding dietary fiber, soy peptide, carbonic acid, extracts, flavors, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

Example

[0086] The present invention will be described more specifically by the following examples, but the present invention is not limited thereto.

[0087] <Method for measuring the 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 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).

[0088]

Table 2

[0089] <Method for measuring the total nitrogen content> The total nitrogen content was measured by the method described in 8.9 Total Nitrogen 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).

[0090] <Production Example> (1) Production of Wort Fermentation Liquid 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 50 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 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 degassed water and diluting, it was filtered using diatomaceous earth to obtain a wort fermentation liquid. The obtained wort fermentation liquid was used as the fermentation liquid.

[0091] (2) Production of Alcohol-Removed Wort Fermentation Liquid (i) Production of Distillation Residue The fermentation liquid 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 an alcohol-removed wort fermentation liquid with an alcohol concentration of 0.037 v / v% was prepared. 7.5 L was collected from the obtained alcohol-removed wort fermentation liquid, and 2.5 L of water was added thereto to obtain a distillation residue.

[0092] (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).

[0093] 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 concentration of highly hydrophobic aroma components, as well as the concentrations of ethyl acetate and isoamyl acetate, in the drinking sample were measured. The results are shown in Table 3. Also, when the total nitrogen content of the drinking sample was measured, it was 28 mg / 100 ml.

[0094]

Table 3

[0095] <Example 1> Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Also, soy protein was prepared as a nitrogen source. The drinking sample was divided into 14 samples, and linalool, ethyl octanoate, and soy protein were added at the concentrations shown in Tables 5 and 6. Then, the samples were grouped and stored in the dark at 37 °C for 7 days.

[0096] For the highly hydrophobic aroma components, the concentration of trans-2-nonenal (hereinafter referred to as "E2N") in the beer-like beverage was measured in the same manner as the method described above. The results are shown in Tables 5 and 6. Incidentally, E2N is a substance that is 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).

[0097] The temperature of each sample was adjusted to about 4 °C, and a sensory evaluation was conducted by 10 beer experts. The evaluation item was set as "the strength of the beer-like richness".

[0098] 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 5 and 6.

[0099] <Scoring Criteria> The sensory strength of Sample 1 stored in the dark at 0 °C for 7 days was set as 5 points. The sensory strength of Sample 1 stored at 37 °C for 30 days was set as 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, soy protein was prepared as a nitrogen source. Ethyl acetate and soy protein were added to Sample 1 at the concentrations shown in Table 6 to prepare Samples 15 to 17. 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 a total nitrogen content of 29 to 43 mg / 100 ml, 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 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 total nitrogen content to 29 to 43 mg / 100 ml; A method for producing a non-alcoholic beer-like beverage, comprising 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 linalool concentration is 15 to 50 ppb, A method for producing a non-alcoholic beer-like beverage having a total concentration of linalool, myrcene, citronellol and ethyl octanoate of 84.6 to 400 ppb.

10. Including containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3; and Adjusting the total nitrogen content to 29 to 43 mg / 100 ml; A method for extending the duration of the beer-like richness of 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 linalool concentration is 15 to 50 ppb, The method, wherein the total concentration of linalool, myrcene, citronellol and ethyl octanoate is 84.6 to 400 ppb.

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