Non-alcoholic beer-taste beverage

Abstract

A non-alcoholic beer-taste beverage containing 2,3-diethyl-5-methylpyrazine wherein the content (Y) of 2,3-diethyl-5-methylpyrazine is not more than 80 ppb by mass relative to the total amount of the non-alcoholic beer-taste beverage.

Description

Technical Field

[0001] The present invention relates to a non-alcoholic beer-taste beverage.

Background Art

[0002] As a beer-taste beverage produced using water and malt as part of the raw materials, a non-alcoholic beer-taste beverage, which has an alcohol content of less than 1 (v / v)% and is a carbonated beverage with a beer-like flavor, is on the market, and various developments are being carried out. For example, Patent Document 1 discloses a technique related to a method for producing a non-alcoholic fermented beverage in which, before the fermentation step in beer production, by adding α-glucosidase, the concentration of the produced alcohol can be reduced by about 40 to 55% compared to the conventional method.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] A general non-alcoholic beer-taste beverage produced by the method described in Patent Document 1 often lacks the crisp aftertaste characteristic of a beer-taste beverage compared to ordinary beer. Therefore, there is a demand for a non-alcoholic beer-taste beverage with an improved aftertaste crispness. In addition, there is also a demand for a non-alcoholic beer-taste beverage that not only has an improved aftertaste crispness but also has a drinking feeling characteristic of a beer-taste beverage and no unpleasant astringency in the aftertaste.

Means for Solving the Problems

[0005] The present invention provides a non-alcoholic beer-taste beverage containing 2,3-diethyl-5-methylpyrazine, wherein the content (Y) of 2,3-diethyl-5-methylpyrazine is 80 mass ppb or less based on the total amount of the non-alcoholic beer-taste beverage. That is, the present invention includes the inventions of the following aspects. [1] A non-alcoholic beer-taste beverage containing 2,3-diethyl-5-methylpyrazine, wherein the content (Y) of 2,3-diethyl-5-methylpyrazine is 80 mass ppb or less based on the total amount of the non-alcoholic beer-taste beverage. [2] The non-alcoholic beer-taste beverage according to [1], further containing tartaric acid. [3] The non-alcoholic beer-taste beverage according to [2], wherein the content (X) of tartaric acid is 350 mass ppm or less based on the total amount of the non-alcoholic beer-taste beverage. [4] The non-alcoholic beer-taste beverage according to [2] or [3], wherein the ratio [(X) / (Y)] of the content (Y) (unit: mass ppb) of 2,3-diethyl-5-methylpyrazine to the content (X) (unit: mass ppm) of tartaric acid is 700 or less. [5] The non-alcoholic beer-taste beverage according to any one of [1] to [4], wherein the alcohol content of the non-alcoholic beer-taste beverage is less than 1.0 (v / v)%. [6] The non-alcoholic beer-taste beverage according to any one of [1] to [5], wherein the carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 5.0 kg / cm 2 or less. [7] The non-alcoholic beer-taste beverage according to any one of [1] to [6], wherein the non-alcoholic beer-taste beverage is a non-fermented beverage. [Effects of the Invention]

[0006] The non-alcoholic beer-taste beverage according to a preferred embodiment of the present invention can be a beverage that has a good crisp aftertaste and a well-balanced improvement in the drinking feeling. Further, the non-alcoholic beer-taste beverage according to a preferred embodiment of the present invention can be a beverage that does not have an unpleasant astringent aftertaste.

Mode for Carrying Out the Invention

[0007] 1. Non-alcoholic beer-taste beverage In the present invention, the "non-alcoholic beer-taste beverage" means a carbonated beverage having a beer-like flavor that does not belong to "alcoholic beverages" as defined in the Liquor Tax Law with an enforcement date of April 1, 2018 and the Interpretation Circular of the Liquor Tax Law and Other Related Acts. The alcohol content of the non-alcoholic beer-taste beverage according to one embodiment of the present invention may be less than 1 (v / v)%, preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, still more preferably less than 0.01 (v / v)%, and even more preferably less than 0.005 (v / v)%. In this specification, the alcohol content is expressed as a percentage by volume / volume (v / v)%. The alcohol content of the beverage can be measured by any known method, for example, by gas chromatography.

[0008] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a fermented beer-taste beverage obtained by removing the alcohol generated in the fermentation process after undergoing a fermentation process using yeast (top-fermenting yeast or bottom-fermenting yeast) in the manufacturing process. Specifically, the fermented beer-taste beverage may be a top-fermented beer-taste beverage brewed through a fermentation process using top-fermenting yeast, or a bottom-fermented beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast. For fermentation, yeast that produces alcohol (Saccharomyces) or wild yeast (such as Brettanomyces) may be used, or yeast that does not produce alcohol (such as Saccharomyces), wild yeast (such as Brettanomyces), bacteria that perform lactic acid fermentation or gluconic acid fermentation, etc. may also be used. Moreover, it may be a fermented beverage obtained by stopping fermentation so that the alcohol content becomes less than 1 (v / v)%. Further, it may be a fermented beverage diluted with water or the like so that the alcohol content becomes less than 1 (v / v)%. When stopping fermentation, it is preferable to stop fermentation so that off-flavors such as hydrogen sulfide, diacetyl, 2,3-pentanedione, and acetaldehyde are below the threshold value, but it is not necessarily required to be below the threshold value. If off-flavors such as hydrogen sulfide, diacetyl, 2,3-pentanedione, and acetaldehyde blend with the flavor of the beer-taste beverage to form a good flavor, the concentration of the off-flavor is not limited. Moreover, the non-alcoholic beer-taste beverage of one aspect of the present invention may be a non-fermented beverage prepared without undergoing such a fermentation process. When the non-alcoholic beer-taste beverage of one aspect of the present invention is a non-fermented beverage, in order to have a beer-like flavor, esters, higher alcohols, and lactones (for example, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, myrcene, etc.), acids (for example, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid), etc. A carbonated beverage adjusted to have a beer flavor by adding a beer flavoring agent containing is also included in the non-fermented non-alcoholic beer-taste beverage of one aspect of the present invention.

[0009] In addition, the non-alcoholic beer-taste beverage of one aspect of the present invention may be a non-alcoholic beer-taste beverage using malt as a raw material, or a non-alcoholic beer-taste beverage not using malt, but a non-alcoholic beer-taste beverage using malt is preferred, and a non-alcoholic beer-taste beverage using barley malt is more preferred.

[0010] Since such a general non-alcoholic beer-flavored beverage has a low alcohol content, the aftertaste tends to lack sharpness. In view of such problems, it has been found that by using a beverage containing 2,3-diethyl-5-methylpyrazine, it is possible to improve the sharpness of the aftertaste and the drinking feeling characteristic of beer beverages in a well-balanced manner as compared with conventional non-alcoholic beer-flavored beverages. The present invention has been made based on this finding.

[0011] The non-alcoholic beer-flavored beverage according to one aspect of the present invention may contain 2,3-diethyl-5-methylpyrazine. From the viewpoint of making the beverage have a better balance of the sharpness of the aftertaste and the drinking feeling characteristic of beer beverages, the content (Y) of 2,3-diethyl-5-methylpyrazine is preferably 0.02 mass ppb or more, more preferably 0.05 mass ppb or more, more preferably 0.07 mass ppb or more, more preferably 0.1 mass ppb or more, still more preferably 0.2 mass ppb or more, still more preferably 0.3 mass ppb or more, even more preferably 0.4 mass ppb or more, particularly preferably 0.5 mass ppb or more, based on the total amount (100% by mass) of the non-alcoholic beer-flavored beverage.

[0012] Also, in the non-alcoholic beer-flavored beverage according to one aspect of the present invention, from the viewpoint of suppressing the bitter taste of the aftertaste that is unsuitable for beer-flavored beverages, the content (Y) of 2,3-diethyl-5-methylpyrazine is 80 mass ppb or less, preferably 70 mass ppb or less, more preferably 60 mass ppb or less, more preferably 50 mass ppb or less, still more preferably 45 mass ppb or less, still more preferably 40 mass ppb or less, even more preferably 35 mass ppb or less, particularly preferably 30 mass ppb or less, based on the total amount (100% by mass) of the non-alcoholic beer-flavored beverage.

[0013] The non-alcoholic beer-taste beverage according to one aspect of the present invention preferably further contains tartaric acid. By containing tartaric acid together with 2,3-diethyl-5-methylpyrazine, a non-alcoholic beer-taste beverage with an improved sharpness of the aftertaste characteristic of beer-taste beverages can be obtained.

[0014] In the non-alcoholic beer-taste beverage according to one aspect of the present invention, from the viewpoint of obtaining a beverage with an improved sharpness of the aftertaste characteristic of beer-taste beverages, the content (X) of tartaric acid is preferably 1.0 mass ppm or more, more preferably 3.0 mass ppm or more, still more preferably 5.0 mass ppm, even more preferably 7.0 mass ppm or more, particularly preferably 10 mass ppm or more, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage.

[0015] Also, from the viewpoint of obtaining a beverage with an improved sharpness of the aftertaste characteristic of beer-taste beverages, the content (X) of tartaric acid is preferably 700 mass ppm or less, more preferably 600 mass ppm or less, more preferably 500 mass ppm or less, more preferably 450 mass ppm or less, still more preferably 400 mass ppm or less, still more preferably 350 mass ppm or less, even more preferably 300 mass ppm or less, based on the total amount (100% by mass) of the non-alcoholic beer-taste beverage.

[0016] In the non-alcoholic beer-taste beverage according to one embodiment of the present invention, the ratio [(X) / (Y)] of the content (X) (unit: mass ppm) of tartaric acid to the content (Y) (unit: mass ppb) of 2,3-diethyl-5-methylpyrazine is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.15 or more, further more preferably 0.2 or more, even more preferably 0.25 or more, particularly preferably 0.3 or more, and more particularly preferably 0.33 or more, from the viewpoint of imparting a beer-taste-like aftertaste sharpness and a beer-taste-like drinking feeling, and suppressing an aftertaste bitterness unsuitable for a beer-taste beverage. Further, it may be 0.5 or more, 0.7 or more, 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 6.0 or more, 7.0 or more, 8.0 or more, 9.0 or more, 10.0 or more, 15.0 or more, or 20.0 or more. Also, it is preferably 700 or less, more preferably 650 or less, still more preferably 600 or less, even more preferably 550 or less, particularly preferably 500 or less, and more particularly preferably 400 or less. Further, it may be 350 or less, 300 or less, 250 or less, or 200 or less.

[0017] In the present specification, the content (X) of tartaric acid in the beer-taste beverage can be measured, for example, by high performance liquid chromatography. Also, in the present specification, the content (Y) of 2,3-diethyl-5-methylpyrazine in the beer-taste beverage can be measured by gas chromatography-mass spectrometry (GC / MS). As an example of a specific measurement method, a method of measuring under the following measurement conditions using the following sample can be mentioned. [Sample] Prepare a solution by adding 30 to 50 mL of dichloromethane to 10 to 20 g of the beverage to be measured. Then, after concentrating the dichloromethane layer of the solution under reduced pressure, inject 1 μL into the GC / MS apparatus shown below and perform the measurement. [Measurement Conditions] ·GC / MS apparatus: 7890B / 5977B (manufactured by Agilent Technologies) · Column: DB-WAX (manufactured by Agilent Technologies), diameter 0.25 mm × 30 m, film thickness 0.25 μm · Injection system: Split 5:1 · Injection volume: 1 μL · Sample inlet temperature: 220 °C · Column temperature: 40 °C (held for 1 minute) → heated to 160 °C at 10 °C / min → heated to 200 °C at 15 °C / min · Gas flow rate: Helium (carrier gas) at 1 mL / min · Ion source temperature: 230 °C · Ionization method: EI

[0018] The pH of the non-alcoholic beer-taste beverage according to one embodiment of the present invention is not particularly limited, but is preferably less than 4.0, more preferably 3.9 or less, even more preferably 3.8 or less, and particularly preferably 3.7 or less. Also, from the viewpoint of suppressing the generation of microorganisms and improving the flavor, the pH of the non-alcoholic beer-taste beverage according to one embodiment of the present invention is preferably 2.0 or more, more preferably 2.2 or more, even more preferably 2.3 or more, even more preferably 2.5 or more, even more preferably 2.7 or more, and particularly preferably 3.0 or more. The adjustment of pH can be appropriately set by adding dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the addition amount of enzyme, the timing of enzyme addition, the saccharification time in the charging tank, the protein decomposition time in the charging tank, the pH in the charging tank, the pH in the charging process (wort production process from malt input to before yeast addition), the type of acid used for pH adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the addition amount of acid used for pH adjustment, the timing of pH adjustment (at the time of charging, during fermentation, after fermentation completion, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature region when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). When not using beer brewing equipment such as charging tanks and fermentation tanks, the pH can be adjusted by adding dilution water or carbonated water, adding minerals (such as sodium salts, potassium salts, calcium salts, magnesium salts, etc.), adding water containing minerals, selecting the amount and type of acidulant, the amount and type of raw materials, and in addition, appropriately setting and adjusting the time during the manufacturing process (such as the blending time associated with the mixing of raw materials), the temperature during the manufacturing process, the pH during the manufacturing process, the original extract concentration during the manufacturing process, etc. The pH of the carbonated beverage according to the present invention can be measured by the method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Federation [Analysis Committee], 8.7 pH in the 2013 Supplement and Revision).

[0019] The total extract amount of the non-alcoholic beer-taste beverage of one aspect of the present invention is not particularly limited, but from the viewpoint of providing a refreshing drinking feeling, it is preferably 1.5% by weight or less, more preferably 1.1% by weight or less, still more preferably 0.80% by weight or less, and even more preferably less than 0.50%. In addition, the "total extract amount" in this specification means the extract value (% by mass) measured according to the "Beer Analysis Method 7.2 Extract" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, Supplement and Revision in 2013) edited by the International Technical Committee of the Beer Brewing Federation (BCOJ) for a degassed sample.

[0020] The color of the non-alcoholic beer-taste beverage of one aspect of the present invention is not particularly limited, and it may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a desired color may be added by adding a coloring agent or the like. The color of the beverage can be discriminated by the naked eye, or it may be defined by the total light transmittance, chromaticity, etc.

[0021] The non-alcoholic beer-taste beverage of one aspect of the present invention may be in a form where the beverage is filled in a container. Examples of the container include, for example, bottles, PET bottles, cans, or barrels. However, from the viewpoint of being particularly easy to carry, cans, bottles, or PET bottles are preferred.

[0022] 1.1 Raw materials As the main raw materials of the non-alcoholic beer-taste beverage according to one embodiment of the present invention, malt may be used together with water, or malt may not be used. Further, hops may be used, and in addition, preservatives, sweeteners, water-soluble dietary fibers, bitter agents or bitterness-imparting agents, antioxidants, flavors, acidulants, salts, etc. may be used.

[0023] When malt is used as a raw material, the malt refers to the seeds of cereals such as barley, wheat, rye, crow wheat, oats, pearl barley, Job's tears, and Indian millet that have been germinated, dried, and root-removed, and the place of origin and variety may be any. In one embodiment of the present invention, barley malt is preferably used as the malt. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. Barley includes types such as Niijo barley and Rokujo barley, and any of them may be used. Further, in addition to normal malt, colored malt, etc. can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

[0024] Also, grains other than malt may be used together with malt. Examples of such grains include cereals that do not correspond to malt (barley, wheat, rye, crow wheat, oats, pearl barley, Job's tears, etc.), rice (white rice, brown rice, etc.), corn, adzuki beans, potatoes, beans (soybeans, green beans, etc.), buckwheat, sorghum, millet, foxtail millet, and starches obtained from them, extracts (extracts) of these, etc. Among these, it is preferable to use corn (corn grits, etc.). Also, examples of proteins include soy protein, green bean protein, yeast extract, and decomposition products of these.

[0025] In addition, when malt is not used, a non-alcoholic beer-taste beverage using liquid sugar containing a carbon source and a nitrogen source such as amino acid-containing materials (for example, soy protein, etc.) of the above-mentioned grains other than malt may be used.

[0026] As forms of hops used in one aspect of the present invention, for example, pellet hops, powdered hops, hop extracts, etc. can be mentioned. Further, as the hops to be used, processed hop products such as isomerized hops and reduced hops may be used. The addition amount of hops is appropriately adjusted, but is preferably 0.0001 to 1% by mass based on the total amount of the beverage.

[0027] In addition, a non-alcoholic beer-taste beverage using hops as a raw material becomes a beverage containing iso-α acids, which are components derived from hops. The content of iso-α acids in the non-alcoholic beer-taste beverage using hops may exceed 0.1 ppm by mass, or may exceed 1.0 ppm by mass based on the total amount (100% by mass) of the beer-taste beverage. On the other hand, the content of iso-α acids in a non-alcoholic beer-taste beverage that does not use hops may be 0.1 ppm by mass or less based on the total amount (100% by mass) of the beer-taste beverage. In this specification, the content of iso-α acids means a value measured by the high performance liquid chromatography (HPLC) analysis method described in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision).

[0028] The non-alcoholic beer-taste beverage of one aspect of the present invention may be a beverage further blended with a preservative. Examples of the preservative used in one aspect of the present invention include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate; etc. Further, as the preservative, commercially available preparations such as Strong Sampler (manufactured by Mitsui Toatsu Foods, Inc., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.

[0029] When a preservative is added to the non-alcoholic beer-taste beverage according to one embodiment of the present invention, the amount of the preservative added is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, and even more preferably 20 to 900 mass ppm.

[0030] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further containing a sweetener. Examples of the sweetener include commercially available saccharified liquids obtained by decomposing starch derived from grains with an acid, an enzyme, etc., sugars such as commercially available maltose, sugars having three or more saccharide units, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. The form of these sugars may be a liquid such as a solution or a solid such as a powder. In addition, there are no particular restrictions on the type of raw material grains of the starch, the starch purification method, and the treatment conditions such as hydrolysis with an enzyme or an acid. For example, by appropriately setting the conditions for hydrolysis with an enzyme or an acid, sugars with a high maltose ratio may be used. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, maltotetraose, isomaltose, isomaltotriose, isomaltotetraose, and solutions (syrups) thereof can also be used. Examples of the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.

[0031] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further containing a water-soluble dietary fiber. Examples of the water-soluble dietary fiber include resistant dextrin, polydextrose, degraded guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. From the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. These water-soluble dietary fibers may be used alone or in combination of two or more kinds.

[0032] In the carbonated beverage according to one embodiment of the present invention, the bitterness may be imparted by hop or hop extract obtained by isomerizing α-acid, or a bittering agent or bitterness-imparting agent shown below may be used together with hop or hop extract obtained by isomerizing α-acid. Further, instead of using hop and hop extract obtained by isomerizing α-acid, a bittering agent or bitterness-imparting agent shown below may be used. Examples of the bittering agent or bitterness-imparting agent include beeswax, jujube, star anise, juniper berry, sage, rosemary, Ganoderma lucidum, laurel, quassin, citrus extract, bitter gourd extract, coffee extract, tea extract, bitter melon extract, mung bean sprout extract, aloe vera extract, beeswax extract, jujube extract, laurel extract, sage extract, caraway extract, naringin, mugwort, mugwort extract, absinthin, phellodendron, citrus peel extract, and the like. These bittering agents or bitterness-imparting agents may be used alone or in combination of two or more kinds.

[0033] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further containing an antioxidant. The antioxidant is not particularly limited, and those usually used as antioxidants in ordinary beer and sparkling sake can be used. Examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more kinds.

[0034] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may be a beverage further containing a flavoring agent. The flavoring agent is not particularly limited, and a general beer flavoring agent can be used. The beer flavoring agent is used for imparting a beer-like flavor. Examples of beer flavorings include esters and higher alcohols. Specifically, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, linalool, 4-vinylguaiacol, isoamyl propionate, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid, and the like can be mentioned. These flavorings may be used alone or in combination of two or more.

[0035] The non-alcoholic beer-taste beverage according to one embodiment of the present invention preferably contains tartaric acid, but may also be a beverage further blended with acidulants other than tartaric acid. The acidulants other than tartaric acid are not particularly limited as long as they are substances having acidity. For example, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono-delta-lactone, or their salts can be mentioned. Among these acidulants, at least one selected from phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, and their salts is preferable, at least one selected from phosphoric acid, citric acid, lactic acid, acetic acid, and their salts is more preferable, and at least one selected from phosphoric acid and lactic acid is still more preferable. And, as the acidulant used in one embodiment of the present invention, a combination of phosphoric acid and lactic acid is preferable. These acidulants may be used alone or in combination of two or more.

[0036] The non-alcoholic beer-taste beverage according to one embodiment of the present invention may also be a beverage further blended with salts. Examples of the salts include sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, sodium citrate, disodium citrate, trisodium citrate, potassium chloride, and the like. These salts may be used alone or in combination of two or more.

[0037] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage containing an extract of one or more woods selected from beech, cedar, cherry, oak, cypress, apple, and walnut, may be a beverage substantially free of the extract, or may be a beverage free of the extract.

[0038] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage containing an extract of a plant of the genus Quercus in the beech family, may be a beverage substantially free of the extract, or may be a beverage free of the extract.

[0039] The non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage having a spilanthol content of 0.1 mass ppb or more, or may be a beverage having a spilanthol content of less than 0.1 mass ppb.

[0040] 1.2 Carbon dioxide gas The carbon dioxide gas contained in the non-alcoholic beer-taste beverage according to one aspect of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be directly added to the raw material liquid.

[0041] The carbon dioxide gas concentration of the beer-taste beverage according to one aspect of the present invention is preferably 0.30 (w / w)% or more, more preferably 0.35 (w / w)% or more, still more preferably 0.40 (w / w)% or more, even more preferably 0.42 (w / w)% or more, even more preferably 0.45 (w / w)% or more, even more preferably 0.46 (w / w)% or more, even more preferably 0.47 (w / w)% or more, particularly preferably 0.48 (w / w)% or more, and preferably 0.80 (w / w)% or less, more preferably 0.70 (w / w)% or less, still more preferably 0.65 (w / w)% or less, even more preferably 0.60 (w / w)% or less, even more preferably 0.59 (w / w)% or less, still more preferably 0.58 (w / w)% or less, even more preferably 0.57 (w / w) or less, even more preferably 0.56 (w / w)% or less, particularly preferably 0.55 (w / w)% or less. In this specification, the carbon dioxide concentration can be measured using a gas volume measuring device (for example, GVA-500 (manufactured by Kyoto Electronics Industry Co., Ltd.) etc.) after immersing the container containing the target beverage in a 20°C water tank for 30 minutes or more while occasionally shaking the container to adjust the beverage to 20°C.

[0042] When the beer-taste beverage according to one aspect of the present invention is a container-packed beverage, the carbon dioxide pressure of the container-packed beverage may be appropriately adjusted within the range that results in the above carbon dioxide concentration, but it is 5.0 kg / cm 2 Hereinafter, 4.5 kg / cm 2 Hereinafter, or 4.0 kg / cm 2 Hereinafter may also be used, and also, 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above, or 1.0 kg / cm 2 Above may also be used. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 Above and 5.0 kg / cm 2 Below, 0.50 kg / cm 2 Above and 4.5 kg / cm 2 Below, or 1.0 kg / cm 2 Above and 4.0 kg / cm 2 Below may be the case. Also, the amount of carbon dioxide contained in the container-packed carbonated beverage according to one aspect of the present invention is 5.0 kg / cm 2 Below, 4.5 kg / cm 2 Below, or 4.0 kg / cm 2 Below may also be used, and also, 0.20 kg / cm 2 Above, 0.50 kg / cm 2 Above, or 1.0 kg / cm 2 Above may also be used. Note that any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage may be 0.20 kg / cm 2 Above and 5.0 kg / cm 2 Below, 0.50 kg / cm 2 Above and 4.5 kg / cm 2 Below, or 1.0 kg / cm 2 Above and 4.0 kg / cm 2 Below may be the case. In this specification, unless otherwise specified, the gas pressure refers to the gas pressure inside the container. The pressure can be measured by a method well known to those skilled in the art. For example, after fixing a sample at 20°C to an internal gas pressure gauge, once the valve of the internal gas pressure gauge is opened to release the gas, the valve is closed again, and the internal gas pressure gauge is shaken until the pointer reaches a fixed position, and the value at that time is read, or it can be measured using a commercially available gas pressure measuring device.

[0043] 1.3 Other additives The non-alcoholic beer-taste beverage according to one aspect of the present invention may be added with various additives as necessary, as long as the effects of the present invention are not impaired. Examples of such additives include coloring agents, foaming agents, fermentation promoters, yeast extracts, protein substances such as peptide-containing substances, and seasonings such as amino acids. The coloring agent is used to give the beverage a beer-like color, and caramel pigments and the like can be used. The foaming agent is used to form beer-like foam in the beverage or to retain the foam of the beverage, and plant extract saponin substances such as soy saponin and quillaja saponin, plant proteins such as corn and soy, peptide-containing substances such as collagen peptides, and yeast extracts can be appropriately used. The fermentation promoter is used to promote fermentation by yeast. For example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents, etc. can be used alone or in combination.

[0044] 2. Manufacturing method of non-alcoholic beer-taste beverage The method for producing the non-alcoholic beer-taste beverage of the present invention is not particularly limited. For example, a method having the following steps (1) to (3) can be mentioned. · Step (1): A step of obtaining a pre-beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid content removal treatment using various raw materials. · Step (2): A step of adding carbon dioxide gas to the pre-beverage liquid. · Step (3): A step of adjusting the content (Y) of 2,3 - diethyl - 5 - methylpyrazine. Further, in the production method of one aspect of the present invention, optionally, the following step (4) may be further included. · Step (4): A step of adjusting the content (X) of tartaric acid. Hereinafter, each of the above steps will be described.

[0045] <Step (1)> Step (1) is a step of obtaining a pre - beverage liquid by performing at least one of saccharification treatment, boiling treatment, and solid - content removal treatment using various raw materials. For example, when using malt as various raw materials, various raw materials including water and malt are put into a charging kettle or a charging tank, and enzymes such as amylase are added as necessary. As various raw materials other than malt, hops, dietary fiber, sweeteners, antioxidants, bitterness - imparting agents, flavors, acidulants, pigments, etc. may be added. The mixture of various raw materials is heated to saccharify the starch of the raw materials and perform saccharification treatment. The temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, raw materials other than water and malt, etc. After the saccharification treatment, filtration is performed to obtain a saccharified liquid.

[0046] It is preferable to perform boiling treatment on this saccharified liquid. When performing this boiling treatment, when using hops, bitterness agents, etc. as raw materials, it is preferable to add them. Hops, bitterness agents, etc. may be added between the start of boiling and the end of boiling of the saccharified liquid. After the boiling treatment is completed, it is transferred to a whirlpool, cooled to 0 - 10°C to obtain a cooling liquid, and then it is preferable to perform a solid - content removal treatment to remove solids such as coagulated proteins. In this way, a pre - beverage liquid is obtained. Note that instead of the above - mentioned saccharified liquid, warm water may be added to malt extract, and hops, bitterness agents, etc. may be added to perform boiling treatment to prepare a pre - beverage liquid.

[0047] Also, when not using malt as various raw materials, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing raw material other than wheat or malt, hops, dietary fiber, sweeteners, antioxidants, bitterness-providing agents, flavors, acidulants, pigments, etc. may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be subjected to a boiling treatment to prepare a pre-beverage liquid. When using hops, it may be added before the boiling treatment or during the period from the start to the end of the boiling of the liquid sugar solution.

[0048] In addition, after step (1), a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast) may be performed, and a treatment for removing the alcohol generated in the fermentation step may be performed to obtain a fermented beverage having an alcohol content of less than 1 (v / v)% (preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, still more preferably less than 0.01 (v / v)%, and even more preferably less than 0.005 (v / v)%). A non-alcoholic beer-taste beverage may be produced. On the other hand, in the production method of one aspect of the present invention, a method that does not perform the above fermentation step and the step of removing alcohol may also be used.

[0049] <Step (2)> Step (2) is a step of adding carbon dioxide gas to the pre-beverage liquid. Regarding the method of adding carbon dioxide gas, a known method applied when producing a carbonated beverage can be used. For example, it may be added by mixing the pre-beverage liquid obtained in step (1) with carbonated water, or carbon dioxide gas may be directly added to the pre-beverage liquid. It is preferable to adjust the carbon dioxide pressure to be within the above range using such a method.

[0050] <Step (3), Step (4)> Step (3) is a step of adjusting the content (Y) of 2,3-diethyl-5-methylpyrazine, and step (4) is a step of adjusting the content (X) of tartaric acid. Steps (3) and (4) may be carried out either before or after the saccharification process in Step (1), before or after the boiling process, and before or after the solid content removal process, or may be carried out before or after Step (2) after the completion of Step (1). However, from the perspective of accurately adjusting the content in the finally produced beverage, it is preferably carried out after the completion of Step (1) and before the start of Step (2). In addition, the order of Steps (3) and (4) is not particularly limited, and either step may be carried out first.

[0051] In Step (3), 2,3 - diethyl - 5 - methylpyrazine or a 2,3 - diethyl - 5 - methylpyrazine - containing additive may be added to the beverage before adjustment, or the amount of 2,3 - diethyl - 5 - methylpyrazine obtained in the charging process or fermentation process may be adjusted to adjust the content (Y). Also, after measuring the content (Y) of 2,3 - diethyl - 5 - methylpyrazine in the beverage before adjustment, based on the measured value, 2,3 - diethyl - 5 - methylpyrazine may be added or water may be added for dilution to adjust the content (Y) to be within the above - mentioned range. In the case where the content (Y) is already within the desired range, operations such as adding 2,3 - diethyl - 5 - methylpyrazine or adding and diluting with water or carbonated water in this step are unnecessary.

[0052] Similarly to Step (3), in Step (4), tartaric acid may be added to the beverage before adjustment to adjust the content (X) of tartaric acid. Also, after measuring the content (X) of tartaric acid in the beverage before adjustment, based on the measured value, the content of tartaric acid may be added or water may be added for dilution to adjust the content (X) to be within the above - mentioned range. In the case where the content (X) is already within the desired range due to the presence of tartaric acid derived from the raw materials in the beverage before adjustment, operations such as adding tartaric acid or adding and diluting with water in this step are unnecessary.

[0053] After these steps, steps well - known to those skilled in the art for manufacturing non - alcoholic beer - flavored beverages, such as a beer - aging step and a filtration step, may be carried out.

[0054] The non-alcoholic beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed on the market as a product. The method for filling the beverage into a container is not particularly limited, and a container filling method well-known to those skilled in the art can be used. By the container filling process, the non-alcoholic beer-taste beverage of the present invention is filled and sealed in a container. Any form and material of container may be used in the container filling process, and examples of the container are as described above.

Examples

[0055] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0056] [Examples 1 to 12, Comparative Examples 1 to 3] Using water, malt and hops as raw materials, 2,3-diethyl-5-methylpyrazine and tartaric acid were added to the wort obtained through saccharification treatment so as to have the contents shown in Tables 1 to 4 without performing a fermentation step using yeast. Also, in all examples and comparative examples, by adding carbon dioxide gas, a non-alcoholic beer-taste beverage with a carbon dioxide pressure of 2.3 kg / cm 2 , a pH of less than 4.0, and an alcohol content of 0.0 (v / v)% was prepared. In Examples 1 to 4 and Comparative Example 1, it was prepared without adding tartaric acid, and in Comparative Examples 1 and 2, it was prepared without adding 2,3-diethyl-5-methylpyrazine.

[0057] Then, for the obtained non-alcoholic beer-taste beverage, six panelists who had received regular training conducted a sensory evaluation on the "sharpness of the aftertaste characteristic of a beer-taste beverage", "drinkability characteristic of a beer-taste beverage", and "presence or absence of bitter aftertaste unsuitable for a beer-taste beverage" in the range of 3.0 (maximum value) to 1.0 (minimum value) with a score increment of 0.5 based on the following scoring criteria. At the time of evaluation, samples conforming to the following criteria "3.0", "2.5", "2.0", "1.5", and "1.0" were prepared in advance to standardize the criteria among the panelists. In addition, in any of the sensory evaluations in Tables 1 to 3, no difference in the score value of 1.5 or more among the panelists was confirmed for the same beverage. Tables 1 to 4 show the average values of the scores of each panelist. [Scoring Criteria for Sharpness of the Aftertaste Characteristic of a Beer-Taste Beverage] · "3.0": A strong, good aftertaste sharpness characteristic of a beer-taste beverage is strongly felt. · "2.5": A clear, good aftertaste sharpness characteristic of a beer-taste beverage is felt. · "2.0": A certain degree of good aftertaste sharpness characteristic of a beer-taste beverage is felt. · "1.5": A good aftertaste sharpness characteristic of a beer-taste beverage is hardly felt. · "1.0": A good aftertaste sharpness characteristic of a beer-taste beverage is not felt. [Scoring Criteria for Drinkability Characteristic of a Beer-Taste Beverage] · "3.0": A strong, good drinkability characteristic of a beer-taste beverage is strongly felt. · "2.5": A clear, good drinkability characteristic of a beer-taste beverage is felt. · "2.0": A certain degree of good drinkability characteristic of a beer-taste beverage is felt. · "1.5": A good drinkability characteristic of a beer-taste beverage is hardly felt. · "1.0": A good drinkability characteristic of a beer-taste beverage is not felt. [Scoring Criteria for Presence or Absence of Bitter Aftertaste Unsuitable for a Beer-Taste Beverage] · "3.0": No bitter aftertaste that is unsuitable is felt at all. · "2.5": Almost no bitter taste of unpleasant aftertaste is felt. · "2.0": A slight bitter taste of unpleasant aftertaste is felt. · "1.5": The bitter taste of unpleasant aftertaste is not clearly felt. · "1.0": A strong bitter taste of unpleasant aftertaste is felt.

[0058] Also, from the average values of the scores of each panelist for the above three sensory evaluation items, the comprehensive evaluation of each beer - flavored beverage was carried out according to the following evaluation criteria. The results were as shown in Tables 1 - 3. [Comprehensive Evaluation] · "A": The average values of the scores of each panelist for both of the two sensory evaluation items of "crispness of aftertaste characteristic of beer - flavored beverage" and "drinking feeling characteristic of beer - flavored beverage" are both 2.0 or more, and the average value of the scores of each panelist for the sensory evaluation item of "presence or absence of bitter taste of unpleasant aftertaste as a beer - flavored beverage" is 2.5 or more. · "B": At least one of the average values of the scores of each panelist for the two sensory evaluation items of "crispness of aftertaste characteristic of beer - flavored beverage" and "drinking feeling characteristic of beer - flavored beverage" is less than 2.0, and / or the average value of the scores of each panelist for the sensory evaluation item of "presence or absence of bitter taste of unpleasant aftertaste as a beer - flavored beverage" is less than 2.5.

[0059] [Table A]

[0060] From Tables 1 - 4, the non - alcoholic beer - flavored beverages of Examples 1 - 16 showed good crispness of aftertaste and good drinking feeling characteristic of beer - flavored beverages, and also the bitter taste of unpleasant aftertaste was suppressed. On the other hand, the non - alcoholic beer - flavored beverages of Comparative Example 1 and Comparative Example 2 were beverages without a good drinking feeling characteristic of beer - flavored beverages. Also, the non - alcoholic beer - flavored beverage of Comparative Example 3 was a beverage with a bitter taste of unpleasant aftertaste not suitable as a beer - flavored beverage.

Claims

1. It contains 2,3 - diethyl - 5 - methylpyrazine, and the content (Y) of 2,3 - diethyl - 5 - methylpyrazine is 0.02 mass ppb or more and 80 mass ppb or less based on the total amount of the non - alcoholic beer - flavored beverage, it contains tartaric acid, and the content (X) of tartaric acid is 200 mass ppm or less based on the total amount of the non - alcoholic beer - flavored beverage. A non - alcoholic beer - flavored beverage.

2. The non - alcoholic beer - flavored beverage according to Claim 1, wherein grains are used as raw materials.

3. The non - alcoholic beer - flavored beverage according to Claim 2, wherein the content (X) of tartaric acid is 50 mass ppm or less based on the total amount of the non - alcoholic beer - flavored beverage.

4. The non - alcoholic beer - flavored beverage according to Claim 2 or 3, wherein the ratio [(X) / (Y)] of the content (Y) (unit: mass ppb) of 2,3 - diethyl - 5 - methylpyrazine to the content (X) (unit: mass ppm) of tartaric acid is 700 or less.

5. The non - alcoholic beer - flavored beverage according to any one of Claims 1 to 4, wherein the alcohol content of the non - alcoholic beer - flavored beverage is less than 1.0 (v / v)%.

6. The carbon dioxide gas pressure of the non-alcoholic beer-taste beverage is 5.0 kg / cm ２ The non-alcoholic beer-taste beverage according to any one of claims 1 to 5, wherein the carbon dioxide gas pressure is 5.0 kg / cm or less.

7. The non - alcoholic beer - flavored beverage according to any one of Claims 1 to 6, wherein the non - alcoholic beer - flavored beverage is a non - fermented beverage.

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