Non-alcoholic beer-like beverage and method for producing the same

Abstract

To provide a non-alcoholic beer-like beverage having a complex beer-like taste and a long-lasting drinking response. [Solution] A non-alcoholic beer-like beverage containing highly hydrophobic aroma components with a LogP of 3.0 to 4.3 and having a total polyphenol concentration of 20 to 180 ppm.

Description

[Technical Field]

[0001] The present invention relates to a non-alcoholic beer-like beverage, and in particular to a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v %. [Background technology]

[0002] Non-alcoholic beer-like beverages are gaining attention because they are safe, do not cause intoxication, and have a mild impact on health. Non-alcoholic beer-like beverages are defined as beer-like beverages with an alcohol content of less than 1%.

[0003] Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to beer. Beer-like beverages may be fermented or unfermented. Happoshu (low-malt beer) and beverages made by mixing malt-derived sugar solution, hops, flavorings, carbon dioxide, etc., are included in the category of beer-like beverages.

[0004] Patent Document 1 describes a non-alcoholic beer-like beverage produced through a process of alcoholic fermentation of wort and a process of dealcoholization of the fermented wort. The non-alcoholic beer-like beverage of Patent Document 1 contains polyphenols of more than 50 mg / L but less than 250 mg / L, acetic acid of more than 30 mg / L but less than 170 mg / L, and components derived from the fermented wort, and has a good balance of sourness, bitterness, and sweetness, a complex beer-like flavor, and a satisfying finish, with a reduced natto smell and a refreshing aftertaste.

[0005] Patent Document 2 describes the problem that malt beverages such as beer oxidize over time after production, resulting in the generation of unpleasant odors and flavors known as oxidized deterioration odors, aged odors, or aged flavors, and describes that a means of solving this problem is to add a sulfur-containing compound such as 3-methyl-2-butene-1-thiol to the beverage to desensitize the unpleasant flavors.

[0006] Patent document 3 describes that by reducing the proportion of highly hydrophobic aroma components in carbonated beverages, with a LogP of 3 or more, the degree to which a bottled carbonated beverage sprays out when it is opened can be reduced. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication No. 2022 / 210105 [Patent Document 2] Japanese Patent Application Publication No. 2018-174756 [Patent Document 3] Japanese Patent Publication No. 2022-66506 Summary of the Invention [Problem to be solved by the invention]

[0008] In non-alcoholic beer-like beverages, the alcohol content is removed, resulting in the loss of the aroma and sweetness inherent in alcohol, resulting in a loss of aroma, sweetness, richness, and crispness in terms of sensory characteristics. As a result, even a slight oxidative deterioration of lipids can lead to a loss of the complex flavor and satisfying taste characteristic of beer. Patent Document 1 describes that a non-alcoholic beer-like beverage obtained by dealcoholizing a fermented wort liquid contains polyphenols and the like, thereby achieving excellent effects such as a complex beer-like flavor and satisfying drinking experience, but does not describe the necessity or means for maintaining these excellent properties. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, nor do they describe that an oxidized deterioration odor impairs the complex beer-like flavor and satisfying drinking experience.

[0009] The present invention is intended to solve the above problems, and its object is to provide a non-alcoholic beer-like beverage that has a complex beer-like flavor and a satisfying taste that lasts for a long time. [Means for solving the problem]

[0010] The present invention provides the following aspects. [1] A non-alcoholic beer-like beverage containing highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, and having a total polyphenol concentration of 20 to 180 ppm, preferably 30 to 170 ppm, more preferably 50 to 160 ppm, even more preferably 60 to 150 ppm, still more preferably 70 to 140 ppm, particularly preferably 80 to 130 ppm, and especially preferably 80 to 120 ppm.

[0011] [2] The non-alcoholic beer-like beverage according to [1], containing the highly hydrophobic aroma component at a concentration of 400 ppb or less, preferably 10 to 200 ppb, more preferably 30 to 150 ppb, even more preferably 50 to 130 ppb, even more preferably 70 to 110 ppb, and even more preferably 82 to 100 ppb.

[0012] [3] The non-alcoholic beer-like beverage according to [1] or [2], wherein the highly hydrophobic aroma components include a terpene compound and an ester compound.

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

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

[0015] [6] A non-alcoholic beer-like beverage according to any one of [1] to [5], having an apparent extract concentration of 1 to 10 w / w%, preferably 2 to 9 w / w%, more preferably 4 to 9 w / w%, and even more preferably 5 to 9 w / w%.

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

[0017] [8] A non-alcoholic beer-like beverage according to any one of [1] to [7], containing dealcoholized wort fermentation liquid.

[0018] [9] The non-alcoholic beer-like beverage according to [8], wherein the fermented wort liquid has a malt ratio of 80 w / w% or less, preferably 50 to 80 w / w%.

[0019]

[10] The non-alcoholic beer-like beverage according to [8] or [9], wherein the wort fermentation liquid has a concentration of original wort extract of 10 w / w% or more, preferably 10 to 18 w / w%, more preferably 11 to 17 w / w%, even more preferably 11.5 to 16.5 w / w%, and even more preferably 12 to 15.5 w / w%.

[0020]

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

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

[0021]

[12] Containing a highly hydrophobic fragrance component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8; and adjusting the total polyphenol concentration to 20 to 180 ppm, preferably 30 to 170 ppm, more preferably 50 to 160 ppm, even more preferably 60 to 150 ppm, still more preferably 70 to 140 ppm, particularly preferably 80 to 130 ppm, and particularly preferably 80 to 120 ppm; A method for producing a non-alcoholic beer-like beverage, comprising:

[0022]

[13] Containing a highly hydrophobic fragrance component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8; and adjusting the total polyphenol concentration to 20 to 180 ppm, preferably 30 to 170 ppm, more preferably 50 to 160 ppm, even more preferably 60 to 150 ppm, still more preferably 70 to 140 ppm, particularly preferably 80 to 130 ppm, and particularly preferably 80 to 120 ppm; This method includes the steps of: (1) prolonging the duration of the complex beer-like flavor and satisfying drinking response of a non-alcoholic beer-like beverage;

[0023]

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

[11] , wherein the ratio of the terpene compound to the ester compound is 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and even more preferably 0.23 to 0.47. [Effects of the Invention]

[0024] According to the present invention, a non-alcoholic beer-like beverage is provided which has a long-lasting, good flavor. DETAILED DESCRIPTION OF THE INVENTION

[0025] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, the content of each component in a composition refers to the total amount of the multiple substances present in the composition, unless otherwise specified, when multiple substances corresponding to each component are present in the composition. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments described below are intended to exemplify non-alcoholic beer-like beverages and methods for producing the same in order to embody the technical concept of the present invention, and the present invention is not limited to the non-alcoholic beer-like beverages and methods for producing the same shown below.

[0026] <Non-alcoholic beer-like beverage> The non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%. For example, the non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, even more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less. The non-alcoholic beer-like beverage of the present invention may be a non-alcoholic beer-like beverage that is substantially alcohol-free. A specific example of such a non-alcoholic beer-like beverage is a non-alcoholic beer-like beverage with an alcohol concentration of 0.00 v / v%. "Beer-like" refers to a taste and aroma reminiscent of beer. Furthermore, the term "alcohol" refers to ethanol.

[0027] The non-alcoholic beer-like beverage of the present invention may be a fermented non-alcoholic beer-like beverage that contains, for example, a liquid obtained by subjecting fermented beer to a dealcoholization treatment to reduce the alcohol content, or that uses this as a base liquid.

[0028] <Highly hydrophobic aroma ingredients> The non-alcoholic beer-like beverage of the present invention contains a highly hydrophobic aroma component. This reduces the oxidized odor and aged taste that develop during storage of the non-alcoholic beer-like beverage. As used herein, "desensitization" refers to making something less perceptible to the human sense of smell and taste. The term "desensitization" includes masking the original aroma of an object by adding an aroma different from the original aroma of the object.

[0029] When an oxidized odor and stale taste develop in a non-alcoholic beer-like beverage, the bitterness and astringency of polyphenols are reduced, and the complex beer-like flavor and satisfying taste of a low-alcohol beer-like beverage tend to be impaired. However, in a non-alcoholic beer-like beverage containing highly hydrophobic aroma components, the complex beer-like flavor and satisfying taste persist for an extended period even after storage. This is thought to be due to the desensitization of the oxidized odor and stale taste by the highly hydrophobic aroma components.

[0030] The degree of hydrophobicity of an aroma component can be determined based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component with a LogP of 3.0 or more. If the LogP of a highly hydrophobic aroma component is less than 3.0, a large amount is required to desensitize the oxidized odor and stale taste, which may impair the beer-like flavor of a non-alcoholic beer-like beverage. If the LogP of a highly hydrophobic aroma component is too high, the volatility of the aroma from the aqueous system increases, the aroma becomes prominent, and the aroma balance deteriorates. The LogP of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0031] [Table 1]

[0032] The highly hydrophobic aroma component is added to the non-alcoholic beer-like beverage in an amount such that the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is, for example, 400 ppb or less. If the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is too low, the complex beer-like flavor and drinking experience of the non-alcoholic beer-like beverage may be impaired during storage, etc. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the flavor balance may be impaired, and the beer-like flavor of the non-alcoholic beer-like beverage may be lost. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is preferably 10 to 200 ppb, more preferably 30 to 150 ppb, even more preferably 50 to 130 ppb, even more preferably 70 to 110 ppb, and even more preferably 82 to 100 ppb.

[0033] The concentration of highly hydrophobic aroma components can be measured by a headspace GC system using an internal standard substance, or can be quantified by subjecting the sample to a GC / MS system and measuring the relative intensity of specific ions.

[0034] Highly hydrophobic aroma compounds include terpene compounds. Terpene compounds have a skeleton based on isoprene (C5H8). n [wherein n is an integer of 2 or more.] Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among them, preferred terpene compounds include linalool and myrcene.

[0035] Examples of raw materials containing linalool and myrcene include hops, hop extracts, hop flavorings, etc. Linalool and myrcene may be isolated or extracted from natural products, chemically synthesized by a method acceptable for food chemistry, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process.

[0036] Highly hydrophobic aroma components include ester compounds. Ester compounds are compounds having an ester bond-based skeleton R-COO-R' (wherein R and R' are alkyl groups). Ester compounds include ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but available compounds or flavorings may also be added separately.

[0037] The highly hydrophobic aroma component has a ratio of the terpene compound concentration to the ester compound concentration (terpene compound concentration / ester compound concentration), converted into the same unit, of, for example, 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and even more preferably 0.23 to 0.47. The unit of the terpene compound concentration in this ratio is "ppb." The unit of the ester compound concentration in this ratio is also "ppb." By adjusting the range of this ratio in this way, even if an oxidized odor or aged taste is generated in the non-alcoholic beer-like beverage, these odors are less noticeable, and the flavor balance of the non-alcoholic beer-like beverage is maintained well. As a result, the duration of the beer-like complex flavor and satisfying taste of the non-alcoholic beer-like beverage is extended.

[0038] The highly hydrophobic aroma component preferably has a linalool concentration of 5 to 50 ppb, more preferably 13 to 30 ppb, and even more preferably 15 to 26 ppb. The highly hydrophobic aroma component preferably has an ethyl octanoate concentration of 40 to 130 ppb, more preferably 50 to 100 ppb, and even more preferably 53 to 83 ppb. This makes it easier to extend the duration of the good flavor.

[0039] Furthermore, from the viewpoint of extending the duration of the good flavor of the highly hydrophobic aroma component, the ratio of the linalool concentration to the ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) is more preferably 0.04 to 0.80, even more preferably 0.15 to 0.50, and even more preferably 0.20 to 0.43.

[0040] <Polyphenols> The non-alcoholic beer-like beverage of the present invention contains polyphenols. In this specification, "polyphenol" refers to a general term for compounds having multiple phenolic hydroxyl groups per molecule. Polyphenols are found in a variety of natural products, such as apples, malt, hops, tea, grapes, grape seeds, cacao, perilla leaves, peanuts, pine bark, and black beans, and have a characteristic bitter or astringent taste. The polyphenols contained in the non-alcoholic beer-like beverage of the present invention are preferably procyanidins or mixtures containing procyanidins. In this specification, "procyanidins" refers to n-polymers of catechins (n≧1, where n is an integer) or a general term for these, including catechins with n=1. Catechins include, but are not limited to, catechin, epicatechin, gallocatechin, and epigallocatechin. Procyanidins are not particularly limited as long as they are n-polymers of catechins or mixtures thereof. Natural procyanidins or synthetic procyanidins may also be used.

[0041] The polyphenols contained in the non-alcoholic beer-like beverage may be commercially available compounds, or may be those contained in raw materials such as hops and malt that are commonly used in the production of non-alcoholic beer-like beverages.

[0042] The polyphenols in the non-alcoholic beer-like beverage enhance the complex beer-like flavor of the non-alcoholic beer-like beverage and improve its drinking experience.

[0043] The polyphenols are added to the non-alcoholic beer-like beverage in an amount that results in a total polyphenol concentration of 20 to 180 ppm. If the total polyphenol concentration of the non-alcoholic beer-like beverage is less than 20 ppm, the non-alcoholic beer-like beverage may have a reduced drinking experience. If the total polyphenol concentration of the non-alcoholic beer-like beverage exceeds 120 ppm, the bitterness or astringency of the polyphenols may be felt, and the complex beer-like flavor and drinking experience may be reduced. The total polyphenol concentration of the non-alcoholic beer-like beverage may be preferably 30 to 170 ppm, more preferably 50 to 160 ppm, even more preferably 60 to 150 ppm, even more preferably 70 to 140 ppm, particularly preferably 80 to 130 ppm, and especially preferably 80 to 120 ppm.

[0044] The total polyphenol concentration in non-alcoholic beer-like beverages can be measured, for example, by the method described in "8.19 Total Polyphenols" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee) and expanded and revised in 2013).

[0045] The polyphenols that can be used in the present invention are not particularly limited, but examples thereof include at least one selected from the group consisting of apple-derived polyphenols, malt-derived polyphenols, hop-derived polyphenols, tea-derived polyphenols, black soybean-derived polyphenols, and grape seed-derived polyphenols.

[0046] Examples of polyphenols extracted and purified from natural products include polyphenols extracted from apples, malt, hops, grape seeds, black beans, etc., and catechins extracted from tea. For example, polyphenols can be eluted by contacting malt husks with hot water at 80°C or higher, and this eluted polyphenol can be added as a raw material. The non-fermented beer-flavored beverage according to the present invention may contain one type of polyphenol derived from a natural product, or may contain two or more types of polyphenols derived from natural products.

[0047] <Appearance extract concentration> The apparent extract concentration of the non-alcoholic beer-like beverage is preferably adjusted to 1 to 10 w / w%. If the apparent extract concentration of the non-alcoholic beer-like beverage is less than 1 w / w%, the non-alcoholic beer-like beverage may not be satisfying to drink. If the apparent extract concentration of the non-alcoholic beer-like beverage exceeds 10 w / w%, the non-alcoholic beer-like beverage may have an excessively strong taste, which may disrupt the overall balance. The apparent extract concentration of the non-alcoholic beer-like beverage is more preferably 2 to 9 w / w%, even more preferably 4 to 9 w / w%, and even more preferably 5 to 9 w / w%.

[0048] The apparent extract concentration of a non-alcoholic beer-like beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (2004), edited by the Brewers Association of Japan.

[0049] <ph> The pH of the non-alcoholic beer-like beverage is preferably adjusted to 4.9 or less. This improves the resistance of the non-alcoholic beer-like beverage to microorganisms. On the other hand, if the pH is too low, the resulting non-alcoholic beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will be poor, and palatability will decrease. The pH of the non-alcoholic beer-like beverage of the present invention is more preferably 3.8 to 4.8, and even more preferably 4.0 to 4.6. Here, the pH of the non-alcoholic beer-like beverage refers to the pH of the final product.

[0050] The pH of a non-alcoholic beer-like beverage can be adjusted by adding a pH adjuster at any point during the production process. The type of pH adjuster is not limited. It is not limited to food additives, but can also be used as long as it is an acid, a salt thereof, or a beer ingredient capable of lowering pH that can be used in beverages and foods or their production processes. Examples of beer ingredients capable of lowering pH include sour malt and dark malt. Preferred pH adjusters are phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusters are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Considering the effect on the flavor and taste of a non-alcoholic beer-like beverage, phytic acid, which has a low sourness, is the most preferred.

[0051] <Bitterness value> The bitterness value of the non-alcohol beer-like beverage is adjusted to have a bitterness equivalent to that of beer, specifically, the bitterness value of the non-alcohol beer-like beverage is adjusted to 5 to 100 BU, preferably 10 to 35 BU, and more preferably 15 to 27 BU.

[0052] The bitterness value of a non-alcoholic beer-like beverage can be adjusted by adding a bitter substance at any point during the production process. Isolated iso-α acids can be used as the bitter substance. Iso-α acids are also contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or hot water, and concentrates and dried products of the extracts.

[0053] The bitterness value of a non-alcoholic beer-like beverage can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0054] <Carbon dioxide pressure> The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is adjusted to provide a drinking experience equivalent to that of beer. The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is preferably 0.23 MPa or higher. This improves the resistance of the non-alcoholic beer-like beverage to microorganisms. On the other hand, if the carbon dioxide pressure is too high, the non-alcoholic beer-like beverage will have a light flavor and taste, lose its body, and be less satisfying to drink. The carbon dioxide pressure of the non-alcoholic beer-like beverage of the present invention is preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa. The carbon dioxide pressure of the non-alcoholic beer-like beverage can be adjusted by adding carbon dioxide to the dealcoholized wort fermentation liquid.

[0055] <Dealcoholized fermented wort> One form of the non-alcoholic beer-like beverage of the present invention is a beer-like beverage that has been dealcoholized after fermentation. The beer-like beverage that has been dealcoholized after fermentation is a non-alcoholic beer-like beverage that contains a dealcoholized wort fermentation liquor or a component derived therefrom. The dealcoholized wort fermentation liquor is a fermentation liquor obtained by fermenting wort with brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquor.

[0056] The wort referred to in the present invention means the wort used in producing normal beer, and includes components derived from malt and, if necessary, components derived from hops. The components derived from malt refer to components contained in malt. The components derived from hops refer to components contained in hops, such as iso-α acid. The components derived from dealcoholized wort fermentation liquid refer to components contained in dealcoholized wort fermentation liquid.

[0057] The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavor components such as spices and herbs are added as needed in addition to the main raw materials and auxiliary materials.

[0058] The mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort, etc. For example, saccharification can be performed by maintaining the mash at 60-72°C for 30-90 minutes. After saccharification, the mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, during saccharification, an appropriate amount of enzymes may be added as needed.

[0059] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content in the raw material to be subjected to saccharification is 25 w / w% or more, preferably 40 w / w% or more, and more preferably 50 w / w% or more, from the viewpoint of not reducing the beer-like drinking experience. The raw material to be subjected to saccharification may have a malt ratio of 100 w / w%. The malt ratio is the ratio of the weight of malt to the weight of the starchy raw material. The higher the malt ratio, the more likely it is that a gunpowder smell, a chemical smell, and a sticky feeling after drinking will occur due to a decrease in alcohol concentration. From the viewpoint of suppressing a burnt smell and an edamame smell, the malt ratio is preferably 80 w / w% or less, and more preferably 50 to 80 w / w%.

[0060] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0061] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0062] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

[0063] By carrying out the above-described operations up to boiling the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with brewer's yeast and transferred to a fermentation tank for alcoholic fermentation.

[0064] The apparent final attenuation of the fermented wort liquid is adjusted to 90% or less, preferably 35 to 90%, and more preferably 40 to 60%, so as not to reduce the beer-like drinking experience. On the other hand, if the apparent final attenuation is outside the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0065] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of 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 original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (called the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0066] The term "extract" refers to the solids remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amounts of malt, various starches, and sugars used as raw materials. The true extract concentration of a beer-like fermented malt beverage can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (%) of non-volatile solids.

[0067] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1).

[0068] Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0069] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0070] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final attenuation may exceed 100%.

[0071] The apparent final degree of attenuation of the wort fermentation liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration available to yeast, thereby increasing the apparent final degree of attenuation of the wort fermentation liquid.

[0072] The original wort extract concentration of the wort fermentation liquor is adjusted to, for example, 10 w / w% or more, or 10 to 18 w / w%, so as not to reduce the beer-like drinking experience. On the other hand, if the wort extract concentration is outside the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduced alcohol concentration. The original wort extract concentration of the wort fermentation liquor is preferably 11 to 17 w / w%, more preferably 11.5 to 16.5 w / w%, and even more preferably 12 to 15.5 w / w%.

[0073] The original wort extract concentration can be calculated, for example, by measuring ethanol using 8.3.6. Alcolyzer Method and true extract using 8.4.3. Alcolyzer Method in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013) and then using 8.5. Extract-related Calculation Method.

[0074] After fermentation, the resulting fermented wort is further aged in a storage tank as an aging process, and then stored and stabilized at low temperatures of around 0° C. Next, as a filtration process, the fermented wort after aging is filtered to remove yeast, proteins, etc.

[0075] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0076] If necessary, carbon dioxide gas contained in the wort fermentation liquid from which the yeast, proteins, etc. have been removed is removed. The wort fermentation liquid is then subjected to a dealcoholization step to remove the alcohol contained therein. The alcohol can be removed from the wort fermentation liquid using a conventionally known method. For example, the wort fermentation liquid can be heated or heated under reduced pressure to vaporize the alcohol, or the alcohol can be removed using a reverse osmosis membrane or the like.

[0077] The dealcoholization step may be carried out until the alcohol concentration of the fermented wort liquid is, for example, less than 1% (v / v), preferably less than 0.5% (v / v), and more preferably less than 0.1% (v / v).

[0078] The dealcoholized wort fermentation liquor preferably has a true extract concentration of 3.5% (w / w) or more. If the true extract concentration of the dealcoholized wort fermentation liquor is less than 3.5% (w / w), it becomes difficult to appropriately adjust the extract concentration of the resulting non-alcoholic beer-like beverage, resulting in an insufficient drinkability and a tendency toward a strong sour taste. The true extract concentration of the dealcoholized wort fermentation liquor is preferably 5 to 10.0% (w / w), more preferably 7 to 9% (w / w).

[0079] The true extract concentration refers to the concentration of non-volatile solids in % (w / w). The true extract concentration of non-alcoholic beer-like beverages can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan).

[0080] <Method of manufacturing non-alcoholic beer-like beverages> In one embodiment, the method for producing a non-alcoholic beer-like beverage of the present invention includes incorporating a dealcoholized wort fermentation liquor into a non-alcoholic beer-like beverage. In this case, the dealcoholized wort fermentation liquor may be used as a base liquid for the non-alcoholic beer-like beverage.

[0081] By including a dealcoholized wort fermented liquid or a component derived therefrom in a non-alcohol beer-like beverage, the non-alcohol beer-like beverage is endowed with a fermented feeling, a complex taste, a beer-like flavor, and the like.

[0082] The amount and concentration of the dealcoholized wort fermentation liquid or components derived therefrom contained in the non-alcoholic beer-like beverage are not particularly limited, and can be set appropriately depending on the desired flavor.

[0083] The method for producing a non-alcoholic beer-like beverage of the present invention comprises adding a predetermined amount of a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 to a non-alcoholic beer-like beverage. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavoring containing the highly hydrophobic aroma component as an additive.

[0084] Some highly hydrophobic aroma components are introduced into the fermented wort liquor from the raw materials. Therefore, the concentration of highly hydrophobic aroma components in the non-alcoholic beer-like beverage can be adjusted by adjusting the amount of raw materials containing highly hydrophobic aroma components used. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0085] In the method for producing a non-alcoholic beer-like beverage, the concentration of highly hydrophobic aroma components can be adjusted in any step, for example, the cooling step after boiling the wort, the fermentation step, the maturation step, or the filtration step. In this case, the earlier the flavoring is added, the more likely the concentration of the components in the flavoring may fluctuate, so it is desirable to add the flavoring after the post-fermentation step.

[0086] One method for adjusting the total polyphenol concentration in a non-alcoholic beer-like beverage is to use raw materials with a high polyphenol content. Among these, malt and hops are not only high in polyphenol content but also widely used as raw materials for beer-flavored beverages. Therefore, the total polyphenol concentration in a non-alcoholic beer-like beverage can be increased by selecting varieties of malt or hops with a high polyphenol content as raw materials or by adjusting the amount of malt or hops used.

[0087] Furthermore, crudely purified or purified polyphenols extracted from natural products may be added as raw materials, or synthesized polyphenols may be added as raw materials.

[0088] The method for producing a non-alcoholic beer-like beverage may also include a step of adjusting the apparent extract concentration.

[0089] The method for producing a non-alcoholic beer-like beverage may further include steps such as adding caramel coloring, boiling, adjusting the pH, filtering, adjusting the flavor, and dissolving carbon dioxide gas, using known equipment.

[0090] The method for producing a non-alcoholic beer-like beverage may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, etc., as necessary. [Example]

[0091] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. <Method for measuring the concentration of highly hydrophobic aroma components> The concentration of highly hydrophobic aroma compounds was measured using the stir bar sorptive extraction (SBSE) method. Specifically, β-damascone was added to the sample to be measured as an internal standard to a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was placed in a 30 ml vial. A 47 μl PDMS-coated stir bar (20 mm long; Twister®; Gerstel, Germany) was placed in the vial, capped, and stirred at 40 °C for 2 h to allow the hop aroma compounds to adsorb onto the stir bar. After removing the stir bar from the vial and completely removing any water droplets, the sample was inserted into a GC-MS equipped with a thermal desorption unit (TDU) (Gerstel) and a programmable temperature-vaporization inlet (CIS4) (Gerstel).

[0092] [Table 2]

[0093] <Method for measuring total polyphenol concentration> The total polyphenol concentration was measured by the method described in "8.19 Total Polyphenols" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0094] <Production example> (1) Production of fermented wort Ground malt, water, and cornstarch were added to a brewing kettle and gelatinized at 70°C and liquefied at 100°C. The malt ratio was 50 w / w%. Next, ground malt, enzymes, and hot water were added to a brewing tank. After protein resting at approximately 55°C, the liquid was transferred from the brewing kettle to a brewing tank and saccharified at temperatures ranging from 60°C to 76°C. The saccharified liquid was filtered through a reuter filtration tank and then transferred to a boiling kettle. Hops were added and boiled for 60 minutes. After removing the heat trub in a whirlpool tank, the liquid was cooled to 10°C using a plate cooler to obtain chilled wort. The extract concentration of the wort was adjusted to 12% by adjusting the water content. Brewer's yeast was added to the wort and fermented at approximately 10°C for 7 days, after which the yeast was removed. The brewer transferred the wort to a tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The mixture was diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor. The resulting fermented wort liquor was designated as fermentation liquor 1.

[0095] (2) Production of dealcoholized wort fermentation liquid (i) Production of distillation bottoms Fermentation liquor 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. Thereafter, it was brought into contact with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the volatile components to be adsorbed by the steam, and the alcohol and volatile components were removed to produce dealcoholized wort fermentation liquor 1 with an alcohol concentration of 0.0037 v / v%. 7.5 L of the resulting dealcoholized wort fermentation liquor 1 was sampled, and 2.5 L of water was added to this to obtain a distillation residue.

[0096] (ii) Production and analysis of drinking samples The apparent extract concentration of the distillation residue was measured and found to be 5.22%. The apparent extract refers to the extract of a fermented beverage expressed as the sucrose concentration (usually % by mass) of a sucrose solution with the same specific gravity at 20°C. Because it contains alcohol, the apparent extract differs from the true meaning of extract (soluble evaporation residue = true extract).

[0097] Carbon dioxide was dissolved in the distillation residue in an amount that would result in a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare a drinking sample. The concentrations of highly hydrophobic aroma components, as well as the concentrations of ethyl acetate and isoamyl acetate, of the drinking sample were measured. The results are shown in Table 3. The total polyphenol concentration of the drinking sample was also measured and found to be 50 ppm.

[0098] [Table 3]

[0099] 500g of crushed malt husks were placed in 2000ml of 90℃ water and left to soak for 3 hours to extract polyphenol-containing components. The resulting liquid was subjected to solid-liquid separation, and the supernatant was concentrated approximately 10 times to obtain 200ml of polyphenol-rich husk concentrate.

[0100] Example 1 Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Drinking sample 1 was divided into 14 samples, and linalool, ethyl octanoate, and husk concentrate were added to adjust the linalool concentration, ethyl octanoate concentration, and total polyphenol concentration to the values ​​shown in Tables 4 and 5. The samples were then stored in a dark place at 37°C for 7 days.

[0101] The trans-2-nonenal (hereinafter referred to as "E2N") concentration of the beer-like beverage was measured using the same method as described above for highly hydrophobic aroma components. The results are shown in Tables 5 and 6. E2N is a substance that is recognized as an indicator of oxidative deterioration of beer-like beverages, and is known to exhibit a characteristic cardboard odor, an undesirable sweetness, and a powdery taste (JP 2019-080579 A).

[0102] Each sample was adjusted to a liquid temperature of approximately 4°C, and a sensory evaluation was conducted by 10 beer expert panelists. The evaluation items were "strength of beer-like complex flavor" and "strength of beer-like drinking response."

[0103] Each evaluation item was scored on a 5-point scale. The scoring criteria were set as follows. The average scores scored by each panelist are shown in Tables 5 and 6.

[0104] <Grading criteria> The sensory strength of Sample 1 stored at 0°C in a dark place for 7 days is given a score of 5. The sensory strength of Sample 1 stored at 37°C for 30 days is given a score of 1.

[0105] [Table 4]

[0106] [Table 5]

[0107] <Reference example 1> Ethyl acetate with a LogP of less than 3 (LogP = 0.7) was prepared. Ethyl acetate and husk concentrate were added to sample 1 at the concentrations listed in Table 7 to prepare test plots 3-1 to 3-3. Meanwhile, ethyl acetate and polyphenols were added to control plot 2 at the concentrations listed in Table 6 to prepare test plots 3-4 to 3-6. Test plots 3-1 to 3-6 were subjected to a storage test, and the E2N concentration of the samples after storage was measured and a sensory test was conducted. The results are shown in Table 6.

[0108] [Table 6]

[0109] <Reference example 2> Isoamyl acetate with a LogP of less than 3 (LogP = 2.3) was prepared. Samples with adjusted aroma component concentrations were produced in the same manner as in Reference Example 1, except for using isoamyl acetate instead of ethyl acetate, and a storage test was conducted. The E2N concentration of the samples after storage was measured, and a sensory test was conducted. The results are shown in Table 7.

[0110] [Table 7] < / ph>

Claims

1. Contains a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, A non-alcoholic beer-like beverage having a total polyphenol concentration of 60 to 170 ppm, further having a pH of 4.9 or less, the highly hydrophobic aroma component comprises at least one terpene compound selected from the group consisting of myrcene, β-ionone, linalool, citronellol, and geraniol, and an ester compound; The terpene compounds include linalool, myrcene, and citronellol, and the ester compounds include ethyl octanoate. The linalool concentration is 15 to 50 ppb, A non-alcoholic beer-like beverage having a total concentration of linalool, myrcene, citronellol and ethyl octanoate of 82 to 400 ppb.

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

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

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

5. 5. The non-alcoholic beer-like beverage according to claim 4, wherein the fermented wort liquid has a malt ratio of 80 w / w% or less.

6. 5. The non-alcoholic beer-like beverage according to claim 4, wherein the fermented wort liquor has a concentration of original wort extract of 10 wt% or more.

7. 5. The non-alcoholic beer-like beverage according to claim 4, wherein the fermented wort has an apparent final attenuation of 90% or less.

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

9. Containing a highly hydrophobic fragrance component having a LogP of 3.0 to 4.3; and Adjusting the total polyphenol concentration to 60-170 ppm; A method for producing a non-alcoholic beer-like beverage, comprising: further adjusting the pH to 4.9 or less; the highly hydrophobic aroma component comprises at least one terpene compound selected from the group consisting of myrcene, β-ionone, linalool, citronellol, and geraniol, and an ester compound; The terpene compounds include linalool, myrcene, and citronellol, and the ester compounds include ethyl octanoate. The linalool concentration is 15 to 50 ppb, A method for producing a non-alcoholic beer-like beverage having a total concentration of linalool, myrcene, citronellol and ethyl octanoate of 82 to 400 ppb.

10. Containing a highly hydrophobic fragrance component having a LogP of 3.0 to 4.3; and Adjusting the total polyphenol concentration to 60-170 ppm; A method for extending the duration of the beer-like complex flavor and satisfying drinking experience of a non-alcoholic beer-like beverage, comprising: further adjusting the pH to 4.9 or less; the highly hydrophobic aroma component comprises at least one terpene compound selected from the group consisting of myrcene, β-ionone, linalool, citronellol, and geraniol, and an ester compound; The terpene compounds include linalool, myrcene, and citronellol, and the ester compounds include ethyl octanoate. The linalool concentration is 15 to 50 ppb, The method, wherein the total concentration of linalool, myrcene, citronellol and ethyl octanoate is 82 to 400 ppb.

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