Low-alcohol beer-taste beverage

Abstract

The present invention addresses the problem of providing a low alcohol beer-taste beverage having an excellent top aroma similar to beer and an enhanced complex taste resulting from brewing. As a means for solving the problem, provided is a non-alcoholic beer-taste beverage that contains an aroma composition comprising 0.0475 ppb or more of myrcene, 0.000475 ppb or more of β-ionone, 5.8125 ppb or more of linalool, 0.7025 ppb or more of citronellol , 0.115 ppb or more of geraniol, and 0.09 ppb or more of α-eudesmol.

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-taste beverage. The "low-alcohol beer-taste beverage" refers to a beer-taste beverage having an alcohol content of less than 1% (V / V). The meaning of the "low-alcohol beer-taste beverage" includes a non-alcohol beer-taste beverage that substantially does not contain alcohol. Further, the term "alcohol" means ethanol.

Background Art

[0002] A low-alcohol beer-taste beverage is required to exhibit a flavor similar to that of beer, except that it is low in alcohol.

[0003] Patent Document 1 describes a process for enriching the aroma profile of beverages such as beer and wine in particular, by extracting an aroma from a raw material beverage using pervaporation and adding the extracted aroma to a completely or partially de-alcoholized beverage.

[0004] In the process of Patent Document 1, aroma compounds such as higher alcohols and higher esters are selectively permeated through a hydrophobic membrane used in a pervaporation step from a fermented alcoholic beverage. As a result, a high-concentration permeate of the obtained aroma compound is added to a de-alcoholized beverage in order to improve the sensory quality without significantly increasing the ethanol content.

[0005] Patent Document 2 describes a method for improving the drinkability of a fermented malt beverage, characterized in that the contents of franefol, linalool, and β-myrcene in the fermented malt beverage are adjusted so that the franefol content is 350 ppb or more, the linalool content is 10 ppb or more, and the ratio of the linalool content to the β-myrcene content ([linalool content] / [β-myrcene content]) is 10 or more.

[0006] According to the method of Patent Document 2, it is possible to improve the drinking experience of fermented malt beverages without increasing the usage ratio of malt. The fermented malt beverage referred to in Patent Document 2 may be an alcoholic beverage with an alcohol concentration of 1.0% by volume or more, or may be a so-called non-alcoholic beverage with an alcohol concentration of less than 1.0% by volume.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0008] Beer contains various aroma components, and it is difficult to completely reproduce its aroma composition. Therefore, low-alcohol beer-taste beverages tend to lack the characteristic flavor and complex flavor derived from brewing. For example, when producing a low-alcohol beer-taste beverage by distilling and removing alcohol from a beer-taste beverage containing alcohol, the resulting low-alcohol beer-taste beverage often has unpleasant aromas such as the smell of natto, saliva, burnt, and potato. These unpleasant odors are felt immediately after putting the beverage in the mouth and have a great negative impact on the palatability of the beverage.

[0009] The state of the beverage immediately after being placed in the drinker's mouth is generally expressed as "top". For example, the aroma of the beverage felt immediately after putting the beverage in the mouth is called "top aroma". The top aroma of beer-taste beverages includes the aromas of components with high contents such as alcohol and excellent volatility.

[0010] The reason why a low-alcohol beer-taste beverage obtained by distilling and removing the alcohol content from a beer-taste beverage has unpleasant aromas such as a natto odor, a drool odor, a burnt odor, and a sweet potato odor at the top is that the aroma derived from alcohol is removed, and as a result, the aroma of low-volatile aroma components is emphasized, disrupting the flavor balance that beer originally had.

[0011] Patent Document 1 does not describe permeating high-volatile aroma components from beer, and even when adding a high-concentration permeate of the aroma compounds in Patent Document 1 to a low-alcohol beer-taste beverage, the effect of improving the flavor balance of the low-alcohol beer-taste beverage is insufficient. Also, the high-volatile aroma components of beer are not limited to farnesol, linalool, and β-myrcene, and in the method of Patent Document 2 characterized by adjusting the contents thereof, the effect of improving the flavor balance of the low-alcohol beer-taste beverage is insufficient.

[0012] The present invention solves the above problems, and its object is to provide a non-alcohol beer-taste beverage that is excellent in a beer-like flavor at the top and has an enhanced complex flavor derived from brewing.

Means for Solving the Problems

[0013] The present invention provides a non-alcohol beer-taste beverage containing an aroma composition containing myrcene of 0.0475 ppb or more, β-ionone of 0.000475 ppb or more, linalool of 5.8125 ppb or more, citronellol of 0.7025 ppb or more, geraniol of 0.115 ppb or more, α-eudesmol of 0.09 ppb or more, and

[0014] In one embodiment, the aroma composition contains 0.0475 to 1.0 ppb of myrcene, 0.000475 to 0.010 ppb of β-ionone, 5.8125 to 71.33 ppb of linalool, 0.7025 to 10.0 ppb of citronellol, 0.115 to 1.4 ppb of geraniol, and 0.090 to 1.1 ppb of α-eudesmol.

[0015] In one embodiment, the aroma components of the aroma composition are derived from a wort fermentation broth.

[0016] In one embodiment, the wort fermentation broth is a bottom-fermented wort fermentation broth.

[0017] In one embodiment, the wort fermentation broth has a malt usage ratio of 50% or more.

[0018] In one embodiment, the non-alcoholic beer-taste beverage contains a de-alcoholized wort fermentation broth.

[0019] Further, the present invention includes a step of adjusting the carbon dioxide gas pressure of the wort fermentation broth to 0.05 to 0.25 MPa; a step of vaporizing carbon dioxide gas and aroma components from the wort fermentation broth by spraying the wort fermentation broth under reduced pressure; a step of condensing the vaporized aroma components to obtain an aroma composition; a step of adding the obtained aroma composition to a non-alcoholic beer-taste beverage; and provides a method for producing a non-alcoholic beer-taste beverage including these steps.

[0020] Further, the present invention includes a step of adjusting the carbon dioxide gas pressure of the wort fermentation broth to 0.05 to 0.25 MPa; a step of vaporizing carbon dioxide gas and aroma components from the wort fermentation broth by spraying the wort fermentation broth under reduced pressure; a step of condensing the vaporized aroma components to obtain an aroma composition; a step of adding the obtained aroma composition to a non-alcoholic beer-taste beverage; Provided is a method for enhancing the beer-like aroma and the complex flavor derived from brewing of a non-alcoholic beer-taste beverage, which includes

[0021] In one form, the non-alcoholic beer-taste beverage to which the aroma composition is added is obtained by subjecting a wort fermentation broth to dealcoholization.

[0022] In one form, the aroma composition contains milt-sen at 0.0475 ppb or more, β-ionone at 0.000475 ppb or more, linalool at 5.8125 ppb or more, citronellol at 0.7025 ppb or more, geraniol at 0.115 ppb or more, and α-eudesmol at 0.09 ppb or more.

[0023] In one form, the aroma composition contains milt-sen at 0.0475 to 1.0 ppb, β-ionone at 0.000475 to 0.010 ppb, linalool at 5.8125 to 71.33 ppb, citronellol at 0.7025 to 10.0 ppb, geraniol at 0.115 to 1.4 ppb, and α-eudesmol at 0.090 to 1.1 ppb.

Advantages of the Invention

[0024] According to the present invention, a low-alcohol beer-taste beverage is provided which has an excellent beer-like aroma at the top and an enhanced complex flavor derived from brewing.

Embodiments for Carrying Out the Invention

[0025] <Aroma Composition> In the present invention, the aroma composition refers to a composition containing, in specific amounts, milt-sen, β-ionone, linalool, citronellol, geraniol, and α-eudesmol, which are aroma components of a low-alcohol beer-taste beverage. The amounts of the aroma components contained in the aroma composition are expressed as concentrations in the state of being contained in the low-alcohol beer-taste beverage.

[0026] When the aroma components are combined at a content of a certain specific amount or more, the unpleasant odor is reduced or masked, and the drinker can feel a beer-like aroma at the top. Therefore, the content of each aroma component may be adjusted within a range where the effect of alleviating or masking the unpleasant odor can be obtained, and it is not necessary to define an upper limit thereof in order to solve the problems of the invention.

[0027] The aroma components may be artificially chemically synthesized, or may be derived from natural products, for example, those obtained as fermentation metabolites by yeast. From the viewpoint of optimizing the content ratio of each aroma component, it is particularly preferably an aroma component derived from a wort fermentation broth obtained as a fermentation metabolite by yeast. Further, when isomers (e.g., structural isomers and optical isomers) are present in the aroma component, the aroma component may be any of the isomers or a mixture of those isomers.

[0028] Myrcene is a monoterpene represented by the formula C 10 H 16 and is an aroma component having an aroma. In the low-alcohol beer-taste beverage of the present invention, the concentration of myrcene is 0.0475 ppb or more, preferably 0.095 ppb or more, more preferably 0.1425 ppb or more from the viewpoint of improving the flavor of the low-alcohol beer-taste beverage. The upper limit of the concentration of myrcene is, for example, 1.0 ppb or less, preferably 0.57 ppb or less, more preferably 0.50 ppb or less. The upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined.

[0029] In one form, the concentration of myrcene in the low-alcohol beer-taste beverage is preferably 0.0475 to 1.0 ppb, more preferably 0.095 to 0.57 ppb, still more preferably 0.1425 to 0.50 ppb.

[0030] β-Ionone is a compound with the formula C 13 H 20It is a terpenoid represented by O and is an aroma component having a sweet fruit-like aroma. In the low-alcohol beer-taste beverage of the present invention, the concentration of β-ionone is 0.000475 ppb or more, preferably 0.00095 ppb or more, more preferably 0.001425 ppb or more, from the viewpoint of improving the flavor of the low-alcohol beer-taste beverage. The upper limit of the concentration of β-ionone is, for example, 0.010 ppb or less, preferably 0.0058 ppb or less, more preferably 0.0010 ppb or less.

[0031] In one form, the concentration of the β-ionone in the low-alcohol beer-taste beverage is preferably 0.000475 to 0.010 ppb, more preferably 0.00095 to 0.0058 ppb, still more preferably 0.001425 to 0.0010 ppb.

[0032] Linalool is a monoterpene alcohol represented by the formula C 10 H 18 O and is an aroma component having a floral-like aroma. In the low-alcohol beer-taste beverage of the present invention, the concentration of linalool is 5.8125 ppb or more, preferably 11.625 ppb or more, more preferably 17.4375 ppb or more, from the viewpoint of improving the flavor of the low-alcohol beer-taste beverage. The upper limit of the concentration of linalool is, for example, 71.33 ppb or less, preferably 30.0 ppb or less, more preferably 20.0 ppb or less.

[0033] In one form, the concentration of the linalool in the low-alcohol beer-taste beverage is preferably 5.8125 to 71.33 ppb, more preferably 11.625 to 30.0 ppb, still more preferably 17.4375 to 20.0 ppb.

[0034] Citronellol is a formula C 10 H 20It is a monoterpene alcohol represented by O and is an aroma component having a rose-like aroma. In the low-alcohol beer-taste beverage of the present invention, the concentration of citronellol is 0.7025 ppb or more, preferably 1.405 ppb or more, more preferably 2.1075 ppb or more from the viewpoint of improving the flavor of the low-alcohol beer-taste beverage. Also, the upper limit of the concentration of citronellol is, for example, 10.0 ppb or less, preferably 8.63 ppb or less, more preferably 5.0 ppb or less.

[0035] In one form, the concentration of the citronellol in the low-alcohol beer-taste beverage is preferably 0.7025 to 10.0 ppb, more preferably 1.405 to 8.63 ppb, still more preferably 2.1075 to 5.0 ppb.

[0036] Geraniol is C 10 H 18 It is a monoterpene alcohol represented by O and is an aroma component having a rose-like aroma. In the low-alcohol beer-taste beverage of the present invention, the concentration of geraniol is 0.115 ppb or more, preferably 0.230 ppb or more, more preferably 0.345 ppb or more from the viewpoint of improving the flavor of the low-alcohol beer-taste beverage. Also, the upper limit of the concentration of geraniol is, for example, 1.4 ppb or less, preferably 1.0 ppb or less, more preferably 0.50 ppb or less.

[0037] In one form, the concentration of the geraniol in the low-alcohol beer-taste beverage is preferably 0.115 to 1.4 ppb, more preferably 0.230 to 1.0 ppb, still more preferably 0.345 to 0.50 ppb.

[0038] α-Eudesmol is of the formula C 15 H 26It is a sesquiterpene represented by O and is an aroma component that provides a refreshing taste and is also called α-eudesmol. In the low-alcohol beer-taste beverage of the present invention, the concentration of α-eudesmol is 0.090 ppb or more, preferably 0.18 ppb or more, more preferably 0.27 ppb or more, from the viewpoint of improving the flavor of the low-alcohol beer-taste beverage. Further, the upper limit of the concentration of α-eudesmol is, for example, 1.1 ppb or less, preferably 1.0 ppb or less, more preferably 0.50 ppb or less.

[0039] In one form, the concentration of the α-eudesmol in the low-alcohol beer-taste beverage is preferably 0.090 to 1.1 ppb, more preferably 0.18 to 1.0 ppb, still more preferably 0.27 to 0.50 ppb.

[0040] <Wort fermentation broth> Generally, the sugar solution obtained by enzymatically treating a raw material containing malt is called wort. The wort fermentation broth refers to the liquid obtained by fermenting the wort used in the production of ordinary beer. The wort fermentation broth may be a top-fermented wort broth or a bottom-fermented wort broth. The top-fermented wort broth refers to the wort fermentation broth obtained by inoculating the top-fermented yeast into the wort and fermenting it under normal fermentation conditions, for example, at 15 to 25 °C for several days. The bottom-fermented wort broth refers to the wort fermentation broth obtained by inoculating the bottom-fermented yeast into the wort and fermenting it under normal fermentation conditions, for example, at around 10 °C for approximately one week.

[0041] <Production of wort fermentation broth> The method for producing the wort fermentation broth will be described below.

[0042] First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare mash. The preparation of mash can be carried out by a conventional method. For example, first, it is held at 35 to 60 °C for 20 to 90 minutes to decompose the protein derived from the raw materials into amino acids and the like, and then transferred to the saccharification step. At that time, if necessary, in addition to the main raw material and the auxiliary raw material, enzyme agents such as saccharifying enzymes and proteases described later, and flavor components such as spices and herbs may be added.

[0043] Thereafter, the mash is gradually heated to a predetermined temperature and held at that temperature for a certain period of time to saccharify the starch using enzymes derived from malt or enzymes added to the mash. The temperature and time during the saccharification process 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 process, after holding at 76 - 78°C for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a clear sugar solution. Also, when performing the saccharification process, an appropriate amount of enzyme agent may be added within the necessary range.

[0044] The grains used for saccharification include malt. The content of malt in the grains used for saccharification is, for example, 25% by weight or more, preferably 50% by weight or more, more preferably 67% by weight or more. The grains used for saccharification may be 100% malt. Incidentally, the ratio (% by weight) of malt to all raw materials excluding water is called the malt usage ratio. The higher the content of malt in the grains, the stronger the malt-derived umami, richness, and drinkability of the obtained wort.

[0045] 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.

[0046] The saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α-amylase, glucoamylase, pullulanase, etc.

[0047] The wort boiling operation may be carried out 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 above wort boiling operation, wort is obtained.

[0048] The obtained wort is fermented. The fermentation of wort may be carried out according to conventional methods. For example, beer yeast is inoculated into the cooled wort, transferred to a fermentation tank, and alcoholic fermentation is carried out. As the yeast to be inoculated, top-fermenting yeast or bottom-fermenting yeast may be used, but from the viewpoint of suppressing sourness, astringency, etc., it is preferable to use bottom-fermenting yeast.

[0049] The final fermentation degree of the appearance of the wort fermentation broth is preferably 80% or more. If the final fermentation degree of the appearance of the wort fermentation broth is less than 80%, amino nitrogen does not sufficiently decrease, and a large amount of acid may need to be added to sufficiently lower the pH of the wort fermentation broth. The final fermentation degree of the appearance of the wort fermentation broth of the present invention is preferably 80 - 110%, more preferably 85% - 100%.

[0050] 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 (i.e., 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 appearance refers to the final fermentation degree calculated using the extract concentration (%) obtained from the specific gravity of beer containing alcohol, i.e., the appearance extract, in the final extract value.

[0051] Extract refers to non-volatile solids. The term "extract" means, depending on the context, the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids.

[0052] The final fermentation degree Vend of the wort fermentation broth can be determined, for example, by the following formula (1). Vend (%) = {(P - Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final appearance extract.]

[0053] 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 the 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 with stirring until the extract value no longer decreases (24 hours), and measuring the appearance extract value in the remaining beer.

[0054] Since the final appearance extract Eend is calculated from the specific gravity including the alcohol of the final extract, it may show a negative value. As a result, the final fermentation degree by appearance may exceed 100%.

[0055] The final fermentation degree by appearance can be controlled, for example, by adjusting the saccharification conditions, the use or non-use of enzymes when saccharifying the raw materials, and the type and blending amount of the raw materials. For example, if the saccharification time is lengthened, the sugar concentration that can be used by the yeast can be increased, and the final fermentation degree by appearance can be increased.

[0056] After the 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. Then, as a filtration process, the aged wort fermentation broth is filtered to remove yeast, proteins, etc., and a wort fermentation broth is obtained.

[0057] The resulting wort fermentation broth has a true extract of 1.75 to 8.00% by weight. If the content of the true extract is less than 1.75% by weight, the beer-like flavor of the resulting beer-taste beverage may be lost and it may feel watery. On the other hand, if the content of the true extract exceeds 8.00% by weight, the crispness of the resulting beer-taste beverage may become weak. The content of the true extract is preferably 2.50 to 5.50% by weight, more preferably 3.00 to 5.00% by weight.

[0058] The content of the true extract in the wort fermentation broth can be measured, for example, by the EBC method (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 7.2 (2004)).

[0059] <Production of Aroma Composition> The aroma composition used in the present invention can be produced, for example, by blending predetermined amounts of each aroma component. Further, in a preferred embodiment, the aroma composition can be produced by vaporizing the aroma components from the wort fermentation broth and recovering them.

[0060] Examples of the method for vaporizing the aroma components from the wort fermentation broth include a method of adjusting the carbon dioxide gas pressure of the wort fermentation broth to 0.05 to 0.25 MPa and spraying the wort fermentation broth under reduced pressure. By adjusting the carbon dioxide gas pressure of the wort fermentation broth before spraying within the above range, the ratio of the content of each aroma component is optimized. The carbon dioxide gas pressure is preferably adjusted to 0.05 to 0.20 MPa, more preferably 0.15 to 0.20 MPa.

[0061] The ambient pressure when spraying the wort fermentation broth is preferably 50 to 200 mbar, more preferably 70 to 150 mbar, and even more preferably 80 to 100 mbar. By adjusting the ambient pressure within the above range, the vaporization efficiency of the aroma components is improved. The spraying of the wort fermentation broth can be carried out, for example, in a tank whose internal pressure is adjusted within the above range.

[0062] When spraying the wort fermentation broth, the temperature of the wort fermentation broth is 40 - 70°C, preferably 47 - 68°C, more preferably 55 - 65°C. By adjusting the temperature within the above range, each aroma component can be efficiently vaporized.

[0063] As a method for recovering the vaporized aroma components, there is a method of condensing the gas of the aroma components by cooling according to a conventional method. The condensed liquid is an aroma composition containing the specific aroma components in a specific amount.

[0064] <Production of Low - alcohol Beer - flavored Beverage> The low - alcohol beer - flavored beverage of the present invention can be produced by adding a predetermined amount of the above - mentioned aroma composition to the low - alcohol beer - flavored beverage. The low - alcohol beer - flavored beverage to which the aroma composition is blended may be a fermented low - alcohol beer - flavored beverage produced through a fermentation process or a non - fermented low - alcohol beer - flavored beverage produced without going through a fermentation process.

[0065] From the viewpoint of enhancing the complex flavor derived from brewing, in a preferred embodiment, the low - alcohol beer - flavored beverage to which the aroma composition is blended is a fermented low - alcohol beer - flavored beverage. Preferably from the viewpoint of optimizing the flavor balance, the low - alcohol beer - flavored beverage to which the aroma composition is blended is a low - alcohol beer - flavored beverage obtained by subjecting the wort fermentation broth from which the aroma composition has been volatilized to a dealcoholization treatment, that is, a dealcoholized wort fermentation broth.

[0066] The present invention will be further illustrated by the following examples, but the present invention is not limited thereto.

Examples

[0067] <Example> [Production of Wort Fermentation Broth] Ground malt, water, and corn starch were charged into a charging kettle, gelatinized at 70°C, and liquefied at 100°C. 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 leuter, 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, heat was removed in a whirlpool tank using a heat exchanger, and then cooled to 10°C using a plate cooler to obtain cold wort. Bottom-fermenting 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, deaerated water was added for dilution, and it was filtered using diatomaceous earth to obtain a wort fermentation broth (bottom-fermented wort fermentation broth).

[0068] [Measurement of Concentrations of Linalool, Citronellol, Myrcene, Geraniol, β-Ionone, and α-Eudesmol] In the following Examples and Comparative Examples, the concentrations of linalool, β-citronellol, myrcene, geraniol, β-ionone, and α-eudesmol were measured by the following method.

[0069] The concentrations of each hop aroma component were measured using the Stir Bar Sorptive Extraction (SBSE) method. Specifically, β-damascone was added as an internal standard to the final product, a non-alcoholic beer-taste beverage, to a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was taken into 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).

[0070] The GC-MS conditions are as follows. · Gas chromatograph: 6890 manufactured by Agilent Technologies · Detector: MSD5973N quadrupole mass spectrum (manufactured by Agilent Technologies) · Column: DB-WAX capillary column (length: 60 m, inner diameter: 0.25 mm, film thickness: 0.25 μm, manufactured by Agilent Technologies) · Injection port: 250 °C pulsed splitless injection mode · Injection volume: 1 μL · Carrier gas: helium (1 ml / min) · Column temperature setting: 40 °C (held for 5 minutes) - (3 °C / min) - 240 °C (held for 20 minutes) · Mass-to-charge ratio: 30 - 350 (m / z) · Ionization conditions: 70 eV, single ion - monitoring mode (single ion - monitoring (SIM) mode) · Quantification: It was carried out by comparing the peak area of each aroma component with the peak area of the internal standard. The obtained analysis results are shown in Table 1.

[0071]

Table 1

[0072] [Production of non - alcoholic beer - flavored beverage containing aroma composition] After adjusting the gas pressure of the wort fermentation broth (liquid temperature 0 °C) obtained above to 0.20 MPa, the liquid temperature was adjusted to 55 - 65 °C with a heat exchanger and sprayed into a degassing tank under a reduced pressure of around 90 mbar to vaporize carbon dioxide gas and aroma components. The vaporized aroma components were condensed by cooling to about 20 °C to obtain an aroma composition.

[0073] The wort fermentation broth with vaporized aroma components was 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 the volatile components were adsorbed by the steam to remove alcohol and volatile components. Then, the aroma composition was returned to the de - alcoholized wort fermentation broth to produce a non - alcoholic beer - flavored beverage containing the aroma composition. The obtained non - alcoholic beer - flavored beverage containing the aroma composition was designated as Sample 1. The alcohol content of Sample 1 was less than 1%. The analysis results of the aroma components are shown in Table 2.

[0074]

Table 2

[0075] <Comparative Example 1> [Production of non - alcoholic beer - flavored beverage containing aroma composition] An aroma-composition-containing non-alcoholic beer-taste beverage was produced in the same manner as in the examples, except that the gas pressure of the wort fermentation liquid (liquid temperature: 0°C) before spraying in the degassing tank was adjusted to 0.04 MPa. The obtained aroma-composition-containing non-alcoholic beer-taste beverage was designated as Sample 2. The alcohol content of Sample 2 was less than 1%. The analysis results of the aroma components are shown in Table 3.

[0076] [Table 3]

[0077] [Comparative Example 2] [Production of Aroma-Composition-Free Non-Alcoholic Beer-Taste Beverage] An aroma-composition-free non-alcoholic beer-taste beverage was produced in the same manner as in the examples, except that the gas pressure of the wort fermentation liquid (liquid temperature: 0°C) before spraying in the degassing tank was adjusted to 0.04 MPa and the aroma composition was not returned to the dealcoholized wort fermentation liquid. The obtained aroma-composition-free non-alcoholic beer-taste beverage was designated as Sample 3. The alcohol content of Sample 3 was less than 1%. The analysis results of the aroma components are shown in Table 4.

[0078] [Table 4]

[0079] [Reference Example] [Change in Aroma Component Concentration and Type] By mixing Samples 1 and 3 in different ratios, 1 L of non-alcoholic beer-taste beverages with different aroma component concentrations were produced and designated as Samples 4 to 9, respectively.

[0080] [Sensory Evaluation of Non-Alcoholic Beer-Taste Beverage] The non-alcoholic beer-taste beverages produced as described above were subjected to sensory evaluation. The evaluators were six trained panelists. The evaluation items were the intensity of the natto odor, the intensity of the salivary odor, the intensity of the burnt odor, the intensity of the sweet potato odor, and the complex flavor derived from brewing.

[0081] The evaluation method was to adjust the temperature of the sample to about 4°C, and the intensity of the sensory properties of the above items immediately felt after putting it in the mouth, that is, at the top, was scored on a 5-point scale. The score was set as follows: taking the score of sample 1 as 3, 4 if it was felt slightly stronger, 5 if it was felt strongly, 2 if it was felt slightly weaker, and 1 if it was felt weakly. Finally, the average of the scores of 6 people was calculated. The evaluation criteria for a beer-like aroma were as follows.

[0082] Good "A": The average score of the intensity of natto odor, drool odor, burnt odor, and sweet potato odor was 2.0 or less, and the average score of the complex flavor derived from brewing was 4.0 or more. Fair "B": The average score of the intensity of natto odor, drool odor, burnt odor, and sweet potato odor was more than 2.0 and 2.5 or less, and the average score of the complex flavor derived from brewing was more than 3.5 and less than 4.0. Poor "C": The average score of the intensity of natto odor, drool odor, burnt odor, and sweet potato odor was more than 2.5, or the average score of the complex flavor derived from brewing was less than 3.5.

[0083] The aroma component concentrations and evaluation results of samples 4 to 9 are shown in Table 5.

[0084]

Table 5

[0085] From the sensory evaluation results in Table 5, at least in the aroma component concentrations of sample 6 (the concentration of myrcene is 0.0475 ppb or more, the concentration of β-ionone is 0.000475 ppb or more, the concentration of linalool is 5.8125 ppb or more, the concentration of citronellol is 0.7025 ppb or more, the concentration of geraniol is 0.115 ppb or more, and the concentration of α-eudesmol is 0.09 ppb or more), it was shown that the unpleasant aroma (natto odor, drool odor, burnt odor, sweet potato odor) at the top of the non-alcoholic beer-taste beverage was reduced. Also, it was shown that the complex flavor derived from brewing was enhanced by the aroma component concentrations of sample 6.

[0086] In addition, in order to examine how each type of aroma component affects the flavor of the non-alcoholic beer-taste beverage, samples 10 to 33 were produced by changing the concentration of each type of the aroma components of sample 7 one by one. The sensory evaluation results of samples 10 to 33 are shown in Tables 6 to 9.

[0087]

Table 6

[0088]

Table 7

[0089]

Table 8

[0090]

Table 9

[0091] From the sensory evaluation results of samples 10 to 33, it was shown that myrcene, β-ionone, linalool, citronellol, geraniol, and α-eudesmol are aroma components with a high flavor improvement effect, as the unpleasant aroma of the non-alcoholic beer-taste beverage is reduced and the complex flavor derived from brewing is increased by their presence or absence and the increase in concentration.

Claims

1. A non-alcoholic beer-taste beverage comprising a milsene of 0.050 to 1.0 ppb, a β-ionone of 0.005 to 0.010 ppb, a linalool of 8.0 to 71.33 ppb, a citronellol of 0.7025 to 10.0 ppb, a geraniol of 0.115 to 1.4 ppb, an α-eudesmol of 0.1 to 1.1 ppb, and a de-alcoholized wort fermentation broth.

2. The non-alcoholic beer-taste beverage according to Claim 1, wherein the aroma components of the aroma composition are derived from a wort fermentation broth.

3. The non-alcoholic beer-taste beverage according to Claim 1 or 2, wherein the wort fermentation broth is a bottom-fermented wort broth.

4. The non-alcoholic beer-taste beverage according to any one of Claims 1 to 3, wherein the wort fermentation broth has a malt usage ratio of 50% or more.

5. A step of adjusting the carbon dioxide gas pressure of the wort fermentation broth to 0.05 to 0.25 MPa; A step of vaporizing carbon dioxide gas and aroma components from the wort fermentation broth by spraying the wort fermentation broth under reduced pressure; A step of condensing the vaporized aroma components to obtain an aroma composition; A step of adding the obtained aroma composition to a non-alcoholic beer-taste beverage; A method for producing a non-alcoholic beer-taste beverage, comprising: wherein the non-alcoholic beer-taste beverage to which the aroma composition is added is obtained by subjecting a wort fermentation broth to a de-alcoholization treatment, and the aroma composition is a milsene of 0.050 to 1.0 ppb, a β-ionone of 0.005 to 0.010 ppb, a linalool of 8.0 to 71.33 ppb, a citronellol of 0.7025 to 10.0 ppb, a geraniol of 0.115 to 1.4 ppb, an α-eudesmol of 0.1 to 1.1 ppb, and contains.

6. A step of adjusting the carbon dioxide gas pressure of the wort fermentation broth to 0.05 to 0.25 MPa; A step of vaporizing carbon dioxide gas and aroma components from the wort fermentation broth by spraying the wort fermentation broth under reduced pressure; A step of condensing the vaporized aroma components to obtain an aroma composition; A step of adding the obtained aroma composition to a non-alcoholic beer-taste beverage; A method for enhancing the beer-like flavor and the complex flavor derived from brewing of a non-alcoholic beer-taste beverage, comprising: wherein the non-alcoholic beer-taste beverage to which the aroma composition is added is obtained by subjecting a wort fermentation broth to a de-alcoholization treatment, and the aroma composition is 0.050 to 1.0 ppb of miltirone, 0.005 to 0.010 ppb of β-ionone, 8.0 to 71.33 ppb of linalool, 0.7025 to 10.0 ppb of citronellol, 0.115 to 1.4 ppb of geraniol, 0.1 to 1.1 ppb of α-eudesmol, A method comprising the above components.

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