Non-alcoholic beer-taste beverage

Abstract

The present invention addresses the problem of providing a non-alcoholic beer-taste beverage that has an excellent body and excellent foam quality. A solution to the problem is a non-alcoholic beer-taste beverage that contains a wort fermentation liquid, and that has a malt usage proportion of 50% or more, a true extract concentration of 6 w / v% or more, and a ratio (bitterness unit / true extract) of the bitterness unit (BU) with respect to the true extract concentration (w / v%) of 2.0-3.8.

Description

Technical Field

[0001] The present invention relates to a non-alcoholic beer-taste beverage, and more particularly to a non-alcoholic beer-taste fermented malt beverage. In this specification, "non-alcoholic" means both containing alcohol in an amount less than 1 v / v% and not containing alcohol. Further, the term "alcohol" means ethanol.

[0002] "Fermented malt beverage" refers to a beverage obtained through a process of using malt as a raw material and fermenting it. "Beer taste" refers to the taste and aroma reminiscent of beer. "Beer" refers to a beverage obtained by fermenting malt, hops, water, etc. with yeast as raw materials.

Background Art

[0003] Non-alcoholic beer made by removing the alcohol content from ordinary beer is known. When removing the alcohol content from beer, which is a fermented product, a beer-taste beverage is provided by leaving the flavor components generated during the alcohol fermentation process.

[0004] Patent Document 1 describes a beer-taste beverage obtained by subjecting fermented beer to a dealcoholization treatment to remove the alcohol content. In paragraph 0003 thereof, regarding such a non-alcoholic beer-taste beverage, it is pointed out that by removing the alcohol content, the aroma and sweetness of the alcohol content are removed, and as a result, in terms of sensory evaluation, there is a lack of a beer-like flavor, less sweetness, and insufficient body and sharpness.

[0005] Patent Document 1 attempts to solve the problem by adding a predetermined amount of malt extract and saccharides (Claim 1). However, malt extract has an unpleasant odor called the so-called wort flavor. Therefore, a non-alcoholic beer-taste beverage to which this is added imparts an unpleasant odor in addition to the beer-taste flavor, resulting in inferior palatability.

[0006] Patent Document 2 describes that genuine the extract concentration is 4.50 w / w %, and the carbon dioxide gas pressure at 20°C is 205 kPa or more, and a foaming beverage is described (Claim 8). This foaming beverage uses a raw material liquid prepared by allowing α-glucosidase to act on a polysaccharide, increases the carbon dioxide gas pressure, and thereby enhances the drinkability. This foaming beverage may be one obtained by alcohol-fermenting the raw material liquid, and may be a non-alcoholic foaming beverage obtained by performing a treatment to reduce the alcohol content after alcohol fermentation.

[0007] However, the foaming beverage of Patent Document 2 actually has a high alcohol concentration of 4.89 to 6.46% by volume (Examples 1 and 2, Figure 1). Therefore, the aroma and pungency of the alcohol contribute to its sensory properties.

[0008] Patent Document 3 describes a low-alcohol beer-taste beverage characterized in that the extract content of the final product is 1.0 w / v% or more and 10.0 w / v% or less, real the degree of fermentation is 30% or more and 70% or less, and the bitterness value (BU) with respect to the extract content (w / v%) of the final product is 1.4 or more and 4.9 or less (Claim 5). This low-alcohol beer-taste beverage has a sufficient richness, excellent flavor, and enhanced drinkability.

[0009] However, the low-alcohol beer-taste beverage of Patent Document 3 has a relatively high alcohol concentration of 3.2 to 3.4% by volume (Examples 1 to 3, Figures 1 to 3). Therefore, the aroma and pungency of the alcohol contribute to its sensory properties.

Prior Art Documents

Patent Documents

[0010]

Patent Document 1

Patent Document 2

[0011] Non-alcoholic beer-flavored beverages are made by removing the alcohol from fermented beer through a dealcoholization process, but because they contain no alcohol, they tend to be less satisfying to drink.

[0012] Furthermore, it is expected that beer-taste beverages will form fine foam when poured into a glass or the like, and that the foam will be maintained on the liquid surface for a long period of time. To improve the foam quality of beer-taste beverages, foaming components are generally used as additives. However, foaming components themselves have a flavor and can adversely affect the flavor of the beer-taste beverage. For this reason, it is preferable to improve the foam quality of beer-taste beverages without using foaming components as additives.

[0013] The present invention is intended to solve the above problems, and has an object to provide a non-alcohol beer-taste beverage that is satisfying to drink and has excellent foam quality, where foam quality refers to the degree of fineness, uniformity, and persistence of the foam. [Means for solving the problem]

[0014] The present invention is a method for producing a fermented wort liquor, comprising the steps of: w % or more true Extract concentration and bitterness value (BU) of 2.0 to 3.8 actual Extract concentration (w / w %) (bitterness value / authentic The company provides a non-alcoholic beer-flavored beverage containing the extract.

[0015] In one embodiment, the final apparent attenuation of the fermented wort is 80% or less.

[0016] In one embodiment, the non-alcoholic beer-taste beverage contains a dealcoholized wort fermentation broth.

[0017] In one embodiment, the non-alcoholic beer-taste beverage has a colority of 15 °EBC or less.

[0018] In one embodiment, the non-alcoholic beer-taste beverage has a NIBEM value of 240 seconds or more.

[0019] In one embodiment, the non-alcoholic beer-taste beverage does not contain soy-derived dietary fiber or soy-derived protein.

[0020] Further, the present invention includes a step of fermenting a wort having a malt usage ratio of 50% or more with yeast to obtain a wort fermentation broth; a step of reducing the alcohol concentration to less than 1 v / v% by removing alcohol from the wort fermentation broth; Including, 6 w / w % or more of veritable extract concentration and bitterness value (BU) of 2.0 to 3.8 and bona fide extract concentration (w / w %) and the ratio (bitterness value / legitimate extract) to provide a method for producing a non-alcoholic beer-taste beverage having the same.

[0021] In one embodiment, the wort is a transglucosidase-treated wort.

Effects of the Invention

[0022] According to the present invention, there is provided a non-alcoholic beer-taste beverage having excellent drinking satisfaction and excellent foam quality. The foam of the non-alcoholic beer-taste beverage of the present invention is fine and uniform in texture, and provides a mild taste and a creamy flavor. Further, the foam of the non-alcoholic beer-taste beverage of the present invention is excellent in persistence, and the mild taste and the creamy flavor last for a long time. As used herein, the "mild taste" refers to a taste that is less stimulating and mellow in the mouth. Also, the "creamy flavor" refers to a flavor and a texture that remind one of cream.

Mode for Carrying Out the Invention

[0023] The non-alcoholic beer-taste beverage of the present invention can be produced through a process of using malt as a raw material and saccharifying mash containing malt. The type of malt to be used is preferably pale malt from the viewpoint of improving the sharpness. When dark malt is used, the sweetness of the resulting non-alcoholic beer-taste beverage is enhanced and the sharpness tends to decrease. Therefore, it is preferable to use only pale malt as the malt. Transglucosidase is added to the mash containing malt as needed.

[0024] The transglucosidase used in the present invention is not particularly limited as long as it is an enzyme having catalytic activity for a glycosyl transfer reaction, and transglucosidases derived from various organisms can be used. For example, any of the commercially available transglucosidases can be used, or these can be used in combination.

[0025] The addition of transglucosidase to myce is not particularly limited as long as the enzymatic reaction by the transglucosidase added by the end of the charging process is sufficiently carried out. For example, transglucosidase may be added together with fermentation raw materials such as malt at the time of preparing myce, or may be added during the saccharification reaction. In the present invention, since the enzymatic reaction by transglucosidase can proceed sufficiently, it is preferable to add transglucosidase at the time of preparing myce or at an early stage of the charging process, and it is more preferable to add it at the time of preparing myce.

[0026] For example, first, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare myce. The preparation of myce 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 the auxiliary raw material, enzymes such as transglucosidase, and flavor components such as spices and herbs are added.

[0027] Thereafter, the myce 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 myce. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of myce, the quality of the target wort fermentation broth, etc. For example, it can be carried out by holding at 60 to 72 °C for 30 to 90 minutes. After the saccharification treatment, after holding at 76 to 78 °C for about 10 minutes, the myce 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.

[0028] The content of malt in the raw materials to be saccharified, that is, the malt usage ratio, is 50 w / w% or more, preferably 67 w / w% or more. Also, the malt usage ratio of the raw materials to be saccharified may be 100 w / w%. Note that the ratio of malt to all raw materials excluding water (w / w%) is referred to as the malt usage ratio. When the malt usage ratio is 50 w / w% or more, a clear flavor with a rich and heavy feeling characteristic of beer is provided to the non-alcoholic beer-taste beverage of the present invention.

[0029] In a certain preferred embodiment, the malt usage ratio is 68 - 95 w / w%, preferably 69 - 90 w / w%.

[0030] The higher the malt usage ratio, the stronger the umami and richness of the wort derived from malt. Also, the higher the content of malt in the raw materials, the higher the content of nitrogen compounds in the resulting wort. When the wort is used for fermentation, fermentation problems are less likely to occur, and unpleasant odors are less likely to be generated.

[0031] The adjuncts mean raw materials other than malt and hops. Examples of such adjuncts include starch raw materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugar 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.

[0032] The saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α-amylase, glucoamylase, pullulanase, etc.

[0033] The wort boiling operation may be performed according to the methods and conditions commonly used in beer production. For example, the sugar solution with adjusted pH is transferred to a boiling kettle and boiled. Hops are added 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. By the operations up to the above wort boiling, wort is obtained. Among the worts, the wort using transglucosidase when saccharifying myce is particularly called transglucosidase-treated wort.

[0034] Wort contains various carbohydrates ranging from monosaccharides to polysaccharides, and the carbohydrates also include non-assimilable carbohydrates. Non-assimilable carbohydrates refer to carbohydrates that beer yeast does not utilize as a nutrient source for alcohol fermentation and the like. The beer yeast used in the present invention assimilates glucose, fructose, maltose, and maltotriose. Therefore, carbohydrates other than these are collectively referred to as non-assimilable carbohydrates. Specific examples of non-assimilable carbohydrates contained in transglucosidase-treated wort include isomaltose, isomaltotriose, panose, oligosaccharides of 4 sugars or more, and non-assimilable polysaccharides. Non-assimilable carbohydrates remain even after passing through the fermentation process and alcohol removal process described later.

[0035] The amount of transglucosidase used when preparing myce is appropriately adjusted according to its type and reaction conditions so that the extract concentration of the non-alcohol beer-taste beverage sincere becomes a predetermined value. Generally, it is 7 g / kg or less, preferably 1 to 6 g / kg, more preferably 3 to 5 g / kg based on the solid content of myce.

[0036] The obtained wort is fermented by yeast. The fermentation of wort may be performed according to a conventional method. For example, beer yeast is inoculated into the cooled wort, transferred to a fermentation tank, and alcohol fermentation is carried out. The type of yeast used is preferably bottom-fermenting yeast from the viewpoint of improving the crispness.

[0037] The apparent final fermentation degree of the wort fermentation broth is preferably 80% or less. When the apparent final fermentation degree of the wort fermentation broth exceeds 80%, the richness of the resulting beer - flavored beverage is insufficient, and the sour taste tends to become strong. The apparent final fermentation degree of the wort fermentation broth of the present invention is preferably 45 - 80%, more preferably 50 - 75%.

[0038] In a preferred embodiment, the apparent final fermentation degree is 75% or less, preferably 50 - 68%, more preferably 51 - 63%.

[0039] The fermentation degree is an important index indicating how much fermentation has progressed and the way of fermentation progress in beer after fermentation. And the final fermentation degree further means the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the difference obtained by subtracting the extract contained in the product beer (that is, the extract remaining after fermenting all the available extracts of brewer's yeast (referred to as the final extract)) from the original wort extract. The apparent final fermentation degree refers to the final fermentation degree calculated using the value of the final extract and the apparent extract, that is, the extract concentration (w / v%) obtained from the specific gravity of the beer containing alcohol.

[0040] Note that the extract refers to non - volatile solids. The term "extract" means non - volatile solids themselves, the amount of non - volatile solids, or the concentration of non - volatile solids depending on the context.

[0041] The apparent final fermentation degree Vend of the wort fermentation broth can be determined, for example, by the following formula (1).

[0042] Vend(%)={(P - Eend) / P}×100 (1) [In the formula, P is the original wort extract, and Eend is the apparent final extract.]

[0043] 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 appearance extract Eend can be determined by collecting the beer in a flask, adding a large amount of fresh pressed yeast, fermenting it at 25°C while stirring until the extract value no longer decreases (24 hours), and measuring the appearance extract value in the remaining beer.

[0044] Since the final appearance 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 appearance fermentation degree may exceed 100%.

[0045] The final appearance fermentation degree can be controlled, for example, by adjusting saccharification conditions, the use or non-use of enzymes when saccharifying raw materials, and the type and blending amount of raw materials. For example, by reducing the amount of assimilable carbohydrates contained in malt, the final appearance fermentation degree can be reduced.

[0046] After fermentation is completed, as a further aging process, the obtained wort fermentation broth is aged in a storage tank and stored under low-temperature conditions of about 0°C for stabilization. Next, as a filtration process, the aged wort fermentation broth is filtered to remove yeast, proteins, etc.

[0047] The wort fermentation broth from which yeast, proteins, etc. have been removed is, if necessary, degassed. Also, the wort fermentation broth is subjected to a dealcoholization process to remove the contained alcohol. The dealcoholization process is carried out until the alcohol concentration of the wort fermentation broth becomes, for example, less than 1 v / v%, preferably less than 0.5 v / v%, more preferably less than 0.1 v / v%. The dealcoholization process is carried out using a conventionally known method. For example, a vacuum distillation method can be used. In this case, it is preferable to use a method of retaining the flavor components generated during the alcohol fermentation process.

[0048] The dealcoholized wort fermentation broth is adjusted in pH by adding a pH adjuster as needed. By sufficiently lowering the pH, bacteriostasis required for commercializing the beverage is imparted, and a non-alcoholic beer-taste beverage of the present invention is obtained. The non-alcoholic beer-taste beverage of the present invention may have a low pH to the extent that the effect of preventing spoilage is obtained. The specific upper limit of pH is less than 4.2, preferably less than 4.1, more preferably less than 4.0. On the other hand, the specific lower limit of pH is 3.0 or more, preferably 3.3 or more, more preferably 3.6 or more.

[0049] The type of pH adjuster is not limited. It can be used as a pH adjuster not only for food additives, but also for acids, their salts, and beer raw materials having pH-lowering ability that can be used in beverages and foods and their manufacturing processes. Examples of beer raw materials having pH-lowering ability 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 beer-taste beverage, phytic acid with less acidity is most preferred among these.

[0050] Bitter substances are added to the dealcoholized wort fermentation broth as needed to adjust the bitterness value. As the bitter substance, isolated iso-α acids can be used. Also, iso-α acids are contained in hops and can also be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground products, extracts obtained by extracting them with water or hot water, concentrates and dried products of the extracts.

[0051] The bitterness value of the non-alcoholic beer-taste beverage is adjusted to, for example, 5 to 50 BU, preferably 15 to 35 BU, more preferably 20 to 30 BU, so as to achieve the same bitterness as beer. The bitterness value of the non-alcoholic beer-taste beverage can be measured by the method described in the "Beer Brewing Association Compilation: BCOJ Beer Analysis Method, 8.15 (2004)".

[0052] Carbon dioxide gas is added to the dealcoholized wort fermentation broth by a carbonation process. Thereby, the non-alcoholic beer-taste beverage of the present invention is obtained. The amount of carbon dioxide gas added is adjusted so as to achieve the same foaming property as beer. Specifically, the amount of carbon dioxide gas added is adjusted such that the gas pressure at 4°C after addition is 0.15 to 0.35 MPa, preferably 0.18 to 0.30 MPa, more preferably 0.21 to 0.25 MPa.

[0053] The non-alcoholic beer-taste beverage of the present invention has an alcohol concentration of less than 1 v / v%. If the alcohol concentration of the non-alcoholic beer-taste beverage is 1 v / v% or more, it will be an easily intoxicating beverage, which is not preferable. When producing by dealcoholizing the wort fermentation broth, it is difficult to reduce the alcohol concentration of the non-alcoholic beer-taste beverage to 0 v / v%. The alcohol concentration of the non-alcoholic beer-taste beverage is preferably 0.8 v / v% or less, for example, 0.1 to 0.8 v / v%, preferably 0.2 to 0.6 v / v%.

[0054] The non-alcoholic beer-taste beverage of the present invention has a real extract concentration of 6 w / w % or more. If the real extract concentration is less than 6 w / w %, the richness of the non-alcoholic beer-taste beverage may become insufficient. Also, the fineness, uniformity, and persistence of the foam of the non-alcoholic beer-taste beverage may become insufficient. The real extract concentration of the non-alcoholic beer-taste beverage is preferably 7 to 10 w / w %, more preferably 8 to 9 w / w %.

[0055] In a preferred embodiment, the true extract concentration is 6.5 to 9.5 w / w %, preferably 7.5 to 8.9 w / w %.

[0056] The foam quality of the non-alcoholic beer-taste beverage affects the flavor. When the fineness or uniformity of the foam is insufficient, the mild taste or creamy flavor of the non-alcoholic beer-taste beverage becomes insufficient. When the foam persistence is insufficient, the persistence of the mild taste or creamy flavor becomes insufficient.

[0057] The true extract concentration refers to the concentration of non-volatile solids. The true extract concentration of the non-alcoholic beer-taste beverage can be measured by the EBC method (Brewers Association of Japan: BCOJ Beer Analysis Method, 7.2 (2004)).

[0058] From the viewpoint of improving the foam quality, the non-alcoholic beer-taste beverage of the present invention has a foam retention NIBEM value of 240 seconds or more. The foam retention NIBEM value of the non-alcoholic beer-taste beverage is preferably 260 seconds or more, more preferably 270 to 310 seconds. Substantially, the upper limit of the foam retention NIBEM value of the non-alcoholic beer-taste beverage is about 380 seconds.

[0059] The NIBEM value of the beer-taste beverage can be measured by the method described in the Brewers Association of Japan: BCOJ Beer Analysis Method, 8.29 (2004).

[0060] The non-alcoholic beer-taste beverage does not have a pungent feeling caused by alcohol. Therefore, especially, earnest when the extract concentration is increased, the sweetness of the obtained non-alcoholic beer-taste beverage is enhanced, and the sharpness is likely to decrease. From the viewpoint of improving the sharpness, the non-alcoholic beer-taste beverage of the present invention has a bitterness value (BU) of 2.0 to 3.9 and genuine a ratio (bitterness value / w %) of the extract concentration (w / real %). Bitterness value / trueThe extract value is preferably 2.2 to 3.7, more preferably 2.4 to 3.5.

[0061] In a certain preferred embodiment, the bitterness value / actual The extract value is 2.5 to 3.9, preferably 2.6 to 3.8.

[0062] For the non-alcoholic beer-taste beverage of the present invention, when only pale malt is used as malt and no dark malt is used, the color degree becomes 15 °EBC or less. The color degree of the non-alcoholic beer-taste beverage is preferably 12 °EBC or less, more preferably 3 to 11 °EBC.

[0063] In the non-alcoholic beer-taste beverage of the present invention, additives commonly used in the field of beer-taste beverages, such as sweeteners, acidulants, vitamins, amino acids, water-soluble dietary fibers, flavors, stabilizers, emulsifiers, and defoaming agents, may be further used as necessary. However, it is preferable that these additives do not affect the flavor and appearance of the non-alcoholic beer-taste beverage.

[0064] Among the additives, the foaming component generally has a flavor by itself and affects the beer-like flavor of the beer-taste beverage. Therefore, it is preferably not used. For example, since the soy-derived dietary fiber or soy-derived protein usually used as the foaming component of the beer-taste beverage may suppress the astringency, it is preferably not used as an additive.

[0065] The present invention will be described more specifically by the following examples, but the present invention is not limited thereto. In the examples, the units of concentration and content are based on weight unless otherwise specified.

Examples

[0066] [Production of Non-Alcoholic Beer-Taste Beverage] Ground malt, corn starch, warm water, and transglucosidase (Transglucosidase L manufactured by Amano Enzyme Inc.) as an enzyme were added to a charging tank, and after performing protein rest at around 55°C, the liquid was transferred from the charging kettle to the charging tank, and saccharification was performed at a temperature in the range of 60°C to 76°C. This saccharified liquid was filtered using a filter press called a leiter, and then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, warm water for evaporation was added, and after removing the heat tube in a whirlpool tank, it was cooled to 10°C using a plate cooler to obtain wort.

[0067] Beer yeast was added to this wort, and after fermenting at around 10°C for 7 days, the beer yeast was removed. After transferring the tank and aging for 7 days, it was cooled to around -1°C and stabilized for 14 days. Then, deaerated water was added and diluted to an original wort extract concentration of 10 w / v%, and it was filtered using diatomaceous earth to obtain a wort fermentation broth.

[0068] According to a conventional method, the apparent final fermentation degree of the obtained wort fermentation broth was measured.

[0069] Next, the obtained wort fermentation broth was sprayed into a degassing tank under a reduced pressure of around 90 mbar to remove carbon dioxide, 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 to obtain a de-alcoholized wort fermentation broth.

[0070] Carbon dioxide gas was dissolved in the obtained de-alcoholized wort fermentation broth to obtain a non-alcoholic beer-taste beverage.

[0071] Using the EBC method, the true extract concentration (w / w %) of the non-alcoholic beer-taste beverage was measured. According to a conventional method, the alcohol concentration, color degree (EBC), pH, gas pressure (MPa), bitterness value (BU), and NIBEM value (seconds) of the non-alcoholic beer-taste beverage were measured.

[0072] [Sensory evaluation method] A sensory evaluation was conducted on a non-alcoholic beer-taste beverage. As evaluation items, crispness, richness, and a beer-like aroma were set, and 10 trained beer experts serving as panelists scored according to the criteria described below. The average score of all panelists was used as the score for each evaluation item. The liquid temperature of the samples used for the evaluation was around 4°C.

[0073] [Evaluation Items and Criteria] Strength of mild taste: The strength of the taste that has little stimulation and is mellow in the mouth was evaluated as the "strength of mild taste". The control group 1 was scored on a 5-point scale with 3 points, and the highest-scoring test group was set as 5 points.

[0074] Strength of creamy aroma: The aroma reminiscent of cream and the intensity of the texture were evaluated as the "strength of creamy aroma". The control group 1 was scored on a 5-point scale with 3 points, and the highest-scoring test group was set as 5 points.

[0075] Strength of drinkability: Regarding the "strength of drinkability", the control group 1 was scored on a 5-point scale with 3 points, and the highest-scoring test group was set as 5 points.

[0076] The characteristics and performance of the manufactured non-alcoholic beer-taste beverage are shown below.

[0077]

Table 1

[0078]

Table 2

[0079] The non-alcoholic beer-taste beverage in the test group met the constituent requirements of the present invention, had high evaluations for mild taste, creamy aroma, and drinkability, and also had excellent foam persistence. In contrast, the non-alcoholic beer-taste beverage in the control group authenticThe extract concentration is low, and the bitterness value / veritable The extract value is high, with a mild taste, a creamy aroma, and a low evaluation of the drinkability, and also inferior in the foam persistence.

Claims

A non-alcoholic beer-taste beverage containing a dealcoholized wort fermentation broth having an alcohol concentration of less than 1 v / v%, having a malt usage ratio of 70 to 80 w / w%, a real extract concentration of 6 to 10 w / w%, and a ratio of bitterness value (BU) to real extract concentration (w / w%) (bitterness value / real extract) of 2.5 to 3.9, wherein the apparent final fermentation degree of the wort fermentation broth is 50 to 68%, and the wort is a transglucosidase-treated wort, non-alcoholic beer-taste beverage.

2. The non-alcoholic beer-taste beverage according to claim 1, having a colority of 15° EBC or less.

3. The non-alcoholic beer-taste beverage according to claim 1 or 2, having a NIBEM value of 240 seconds or more.

4. The non-alcoholic beer-taste beverage according to any one of claims 1 to 3, not containing soybean-derived dietary fiber or soybean-derived protein.

5. A step of yeast-fermenting a wort having a malt usage ratio of 70 to 80 w / w to obtain a wort fermentation broth; A step of removing alcohol from the wort fermentation broth to reduce its alcohol concentration to less than 1 v / v%; A method for producing a non-alcoholic beer-taste beverage, comprising a real extract concentration of 6 to 10 w / w% and a ratio of bitterness value (BU) to real extract concentration (w / w%) (bitterness value / real extract) of 2.5 to 3.9, wherein the apparent final fermentation degree of the wort fermentation broth is 50 to 68%, and the wort is a transglucosidase-treated wort, method for producing a non-alcoholic beer-taste beverage.

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