Non-alcoholic beer-flavored beverage

Abstract

The present invention provides a non-alcoholic beer-flavored beverage having an acetic acid content of 90 to 320 mass ppm and a pH of 2.8 to 4.2. The present invention is capable of providing a non-alcoholic beer-flavored beverage that has a novel taste with an excellent finish and stimulating sensation.

Description

[Technical Field]

[0001] The present invention relates to a non-alcohol beer-taste beverage and a method for producing the same. [Background technology]

[0002] With the recent diversification of consumer preferences, there is a demand for the development of non-alcoholic beer-flavored beverages with a variety of flavor and taste characteristics. For example, Patent Document 1 discloses a non-fermented beer-flavored beverage that has a high total polyphenol content but very little lingering astringency and a clean finish. The beverage is characterized by a total polyphenol content of 100 ppm or more and the inclusion of one or more masking materials selected from the group consisting of cyclodextrin and thaumatin. Furthermore, a stimulating sensation is sometimes desired in non-alcoholic beer-flavored beverages, and the addition of carbon dioxide gas is known as a method for imparting this stimulating sensation. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2017-79801 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the beverage described in Patent Document 1 requires the addition of masking materials such as cyclodextrin or thaumatin to impart a crisp aftertaste, and a new technology that does not require the use of such masking materials is desired. Furthermore, increasing the carbon dioxide gas pressure to impart a stimulating sensation can cause problems such as stomach bloating due to the carbon dioxide, so further improvements in imparting a stimulating sensation are also desired.

[0005] The present invention relates to a novel non-alcoholic beer-flavored beverage with excellent body and spiciness, and a method for producing the same. Here, "body" refers to a crisp aftertaste and a well-rounded flavor. Furthermore, "spiciness" refers to a tingling sensation in the mouth and throat, a three-dimensional flavor, and a satisfying drinking experience. [Means for solving the problem]

[0006] The present invention relates to the following [1] to [3]. [1] A non-alcoholic beer-flavored beverage having an acetic acid content of 90 to 320 ppm by mass and a pH of 2.8 to 4.2. [2] A method for producing a non-alcoholic beer-flavored beverage having a pH of 2.8 to 4.2, comprising the step of incorporating acetic acid at a concentration of 90 to 320 ppm by mass. [3] A method for imparting a thick or stimulating sensation to a non-alcoholic beer-flavored beverage having a pH of 2.8 to 4.2, comprising the step of adding acetic acid to the beverage to a concentration of 90 to 320 ppm by mass. [Effects of the Invention]

[0007] According to the present invention, a new non-alcohol beer-flavored beverage that is excellent in body and stimulating sensation, and a method for producing the same, can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0008] After extensive research into the above-mentioned problems, the inventors have newly discovered that adding a specific amount of acetic acid to a non-alcoholic beer-flavored beverage can impart a stimulating sensation, and that adjusting the pH to a specific level can suppress the acidic odor that negatively impacts the flavor of a beer-flavored beverage while providing excellent flavor. While the mechanism is unclear, acetic acid is known to evaporate quickly in the mouth and, as an acidic gas, irritate the mouth and throat. It is known that sourness can impart a crisp aftertaste and create a cohesive flavor, and adjusting the pH, a proxy indicator of sourness, to an acidic level can impart a flavor. Furthermore, it is known that pH affects the volatilization efficiency of acetic acid as well as the concentration of acetic acid. Based on the above, it is presumed that adding a specific amount of acetic acid to a solution and adjusting the solution to a specific pH can impart a stimulating sensation and flavor while suppressing the unpleasant acidic odor of acetic acid.

[0009] The non-alcoholic beer-taste beverage of the present invention contains acetic acid. From the viewpoint of imparting a stimulating sensation, the acetic acid content in the non-alcoholic beer-taste beverage of the present invention is 90 ppm by mass or more, preferably 95 ppm by mass or more, more preferably 100 ppm by mass or more, even more preferably 105 ppm by mass or more, even more preferably 115 ppm by mass or more, even more preferably 120 ppm by mass or more, and even more preferably 125 ppm by mass or more. Furthermore, from the viewpoint of suppressing acidic odor, the acetic acid content is 320 ppm by mass or less, preferably 310 ppm by mass or less, more preferably 300 ppm by mass or less, even more preferably 250 ppm by mass or less, even more preferably 200 ppm by mass or less, even more preferably 190 ppm by mass or less, even more preferably 180 ppm by mass or less, even more preferably 170 ppm by mass or less, even more preferably 160 ppm by mass or less, even more preferably 150 ppm by mass or less, even more preferably 140 ppm by mass or less, and even more preferably 130 ppm by mass or less. These values ​​may also be combined within any range. The non-alcohol beer-taste beverage of the present invention may contain an acetate such as sodium acetate. When an acetate is contained, the acetic acid content is the total amount of acetic acid and the acetate.

[0010] The amount of acetic acid in the non-alcoholic beer-flavored beverage of the present invention can be adjusted by fermentation or by adding acetic acid or an acetic acid-containing material during the production process. From the perspective of suppressing acidic odor and imparting volume, it is preferable to produce brewed vinegar by fermenting food or other ingredients, or to adjust the amount by adding brewed vinegar. As used herein, "brewed vinegar" refers to vinegar containing acetic acid produced (brewed) by microorganisms such as yeast, acetic acid bacteria, and lactic acid bacteria. Examples of brewed vinegar include brewed vinegars described in the Japanese Agricultural Standards (JAS) Ministry of Agriculture, Forestry and Fisheries Notification No. 801 of June 8, 1979 (last revised: Ministry of Agriculture, Forestry and Fisheries Notification No. 1,506 of October 16, 2008) and brewed vinegars described in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Vinegar (effective May 18, 2018). Also included in the brewed vinegar category are, but are not limited to, grain vinegar, fruit vinegar, rice vinegar, brown rice vinegar, apple vinegar, and grape vinegar. The vinegar of the present invention may contain acetic acid produced (by brewing) by microorganisms such as yeast, acetic acid bacteria, or lactic acid bacteria, even if only in part. This includes acetic acid produced using acetic acid bacteria or lactic acid bacteria during the production process, but does not include acetic acid produced by typical beer production methods (fermentation with yeast). Furthermore, vinegars obtained by mixing these vinegars with water or other foods or ingredients are also considered brewed vinegars of the present invention. For example, vinegars containing food ingredients such as sugars or plant extracts, or food additives such as nucleic acids, organic acids, or their salts (sodium, potassium, calcium, magnesium, etc.), are also suitable for the brewed vinegar of the present invention. Furthermore, "fullness" refers to the total amount of flavor and aroma experienced when the beverage is held in the mouth and swallowed, until the flavor becomes sharp. In this specification, "non-alcoholic beer-flavored beverages containing brewed vinegar" and "adding brewed vinegar" in the production process refer to beverages in which brewed vinegar is used at least in part. That is, in addition to brewed vinegar produced by fermenting ingredients such as food, or when brewed vinegar is added, a mixture of brewed vinegar and ingredients other than brewed vinegar is also considered to be a "non-alcoholic beer-flavored beverage containing brewed vinegar" or "adding brewed vinegar." For example, a case can be considered in which brewed vinegar is used in combination with glacial acetic acid or synthetic acetic acid produced by chemical synthesis, which does not contain any acetic acid produced by brewing.

[0011] The proportion of brewed vinegar in acetic acid is preferably 10% by mass or more, more preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, even more preferably 50% by mass or more, even more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and most preferably 100% by mass, from the viewpoint of suppressing acidic odor and imparting volume.

[0012] The acidity of brewed vinegar is not limited, but examples include 0.5 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, and 8.0 or less, 7.5 or less, 7.0 or less, and 6.5 or less. Any combination of these values ​​can also be used. Furthermore, from the viewpoint of suppressing acidic odor, it is preferable to use brewed vinegar with a high sodium content. The sodium referred to in the present invention also includes sodium present in the form of sodium ions, sodium salts, etc. The sodium content in brewed vinegar is preferably 100 ppm by mass or more, more preferably 200 ppm by mass or more, even more preferably 300 ppm by mass or more, even more preferably 400 ppm by mass or more, even more preferably 450 ppm by mass or more, even more preferably 500 ppm by mass or more, even more preferably 550 ppm by mass or more, and even more preferably 600 ppm by mass or more. Furthermore, because adding a large amount can impart astringency and hardness, the content is preferably 1000 ppm by mass or less, more preferably 900 ppm by mass or less, even more preferably 800 ppm by mass or less, and even more preferably 700 ppm by mass or less. Any combination of these values ​​may be used. Herein, the acidity of a beer-taste beverage is measured by the method described in "8.6 Acidity" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association (Analysis Committee) and revised and expanded in 2013). Herein, the sodium content in brewed vinegar is measured by atomic absorption spectrometry as described on page 13 of (https: / / www.fukushihoken.metro.tokyo.lg.jp / shokuhin / hyouji / kyouzai / files / eiyouseibun_handbook.pdf).

[0013] The mechanism by which the inclusion of brewed vinegar, particularly brewed vinegar with a high sodium content, in the non-alcoholic beer-flavored beverage of the present invention can suppress the acidic odor is unclear, but because sodium has a pH buffering effect, it is presumed that a solution containing sodium is less likely to cause pH changes in the oral cavity, thereby suppressing excessive evaporation of acetic acid and thereby suppressing the acidic odor.

[0014] From the viewpoint of imparting body and suppressing acidic odor, the pH of the non-alcohol beer-taste beverage of the present invention is preferably 2.8 or higher, more preferably 2.9 or higher, even more preferably 3.0 or higher, even more preferably 3.1 or higher, even more preferably 3.2 or higher, even more preferably 3.3 or higher, even more preferably 3.4 or higher, and even more preferably 3.5 or higher. Furthermore, from the viewpoint of reducing the body-imparting effect, the pH is preferably 4.2 or lower, more preferably 4.1 or lower, even more preferably 4.0 or lower, even more preferably 3.9 or lower, and even more preferably 3.8 or lower. The pH can be adjusted by appropriately setting the amount of acetic acid, the addition of 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 amount of enzyme added, the timing of enzyme addition, the saccharification time in the mash tank, the proteolysis time in the mash tank, the pH in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the type of acid used to adjust the pH (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added to adjust the pH, the timing of pH adjustment (during mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), the set temperatures and holding times for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). In this specification, the pH of non-alcoholic beer-taste beverages is measured using the method described in section 8.7 pH of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013).

[0015] As used herein, the term "beer-taste beverage" refers to an alcoholic or non-alcoholic carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the term "beer-taste beverage" as used herein encompasses all beer-flavored carbonated beverages. The present invention relates to a "non-alcoholic beer-taste beverage." As used herein, a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1% v / v. Unless otherwise specified, the non-alcoholic beer-taste beverage of the present invention encompasses any non-alcoholic carbonated beverage with a beer flavor, regardless of whether or not it has been fermented with yeast. In other words, the non-alcoholic beer-taste beverage of the present invention may be a fermented or non-fermented non-alcoholic beer-taste beverage, as long as the ethanol content in the final product is less than 1% v / v. The fermented non-alcoholic beer-taste beverage may be a top-fermented non-alcoholic beer-taste beverage brewed via a fermentation process using top-fermenting yeast, or a bottom-fermented non-alcoholic beer-taste beverage brewed via a fermentation process using bottom-fermenting yeast. Fermentation may use yeast that produces alcohol (Saccharomyces) or wild yeast (Brettanomyces, etc.), or may use yeast that does not produce alcohol (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), or bacteria that perform lactic acid fermentation or gluconic acid fermentation. Fermented non-alcoholic beer-flavored beverages may be produced by adding yeast and terminating fermentation so that the alcohol content is less than 1 v / v%, or by a method in which the alcohol content is reduced to less than 1 v / v% after fermentation through a dealcoholization process.

[0016] The original wort extract (O-Ex) concentration in the non-alcohol beer-taste beverage of the present invention is preferably 14.0 w / w% or less, more preferably 13.5 w / w% or less, even more preferably 13.0 w / w% or less, even more preferably 12.5 w / w% or less, even more preferably 12.0 w / w% or less, even more preferably 11.5 w / w% or less, even more preferably 11.0 w / w% or less, even more preferably 10.5 w / w% or less, even more preferably 10.0 w / w% or less, and even more preferably It can be 9.5 w / w% or less, more preferably 9.0 w / w% or less, and is preferably 4.0 w / w% or more, more preferably 4.5 w / w% or more, even more preferably 5.0 w / w% or more, even more preferably 5.5 w / w% or more, even more preferably 6.0 w / w% or more, even more preferably 6.5 w / w% or more, even more preferably 7.0 w / w% or more, even more preferably 7.5 w / w% or more, even more preferably 8.0 w / w% or more, and even more preferably 8.5 w / w% or more. In this specification, the original wort extract (O-Ex) concentration is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association (Analysis Committee), revised and expanded in 2013). The original wort extract (O-Ex) concentration can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type and amount of raw materials (malt, corn grits, sugar solution, etc.), the wort filtration time, the pH of the wort filtration, the boiling time, the boiling temperature, etc.

[0017] The final apparent degree of attenuation (LA) of the non-alcohol beer-taste beverage of the present invention can be 80% or less, 75% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, 60% or less, 58% or less, 56% or less, 54% or less, 53% or less, or 52% or less, or 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, 36% or more, 38% or more, 40% or more, 42% or more, 44% or more, or 46% or more. In this specification, the final apparent attenuation (LA) is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association (Analysis Committee), revised and expanded in 2013). The final apparent attenuation (LA) can be adjusted by appropriately setting the types of raw materials (malt, corn grits, sugar solution, etc.), the amounts of raw materials, the types of enzymes, the amounts of enzymes (including carbohydrate-degrading enzymes, isomerases, etc.) added, the timing of enzyme addition, the saccharification time, the pH during saccharification, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range during wort preparation (including during saccharification), etc.

[0018] The alcohol content (alcohol content) of the non-alcohol beer-taste beverage of the present invention is preferably less than 1.0 v / v%, more preferably 0.95 v / v% or less, even more preferably 0.90 v / v% or less, even more preferably 0.85 v / v% or less, even more preferably 0.80 v / v% or less, even more preferably 0.75 v / v% or less, even more preferably 0.70 v / v% or less, even more preferably 0.60 v / v% or less, even more preferably 0.50 v / v% or less, even more preferably 0.40 v / v% or less, even more preferably 0.30 v / v% or less, even more preferably 0.20 v / v% or less, even more preferably 0.10 v / v% or less, and even more preferably 0.05 v / v% or less. In this specification, alcohol content (alcohol by volume) is measured by the method described in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). The alcohol content can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the sugar composition of the pre-fermentation liquid, the type of yeast, the amount of yeast, the addition of brewer's alcohol, the addition of distilled alcohol, etc.

[0019] The color of the non-alcohol beer-taste beverage of the present invention can be, for example, 1.0 EBC or more, 3.0 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 7.0 EBC or more, 8.0 EBC or more, 9.0 EBC or more, 10.0 EBC or more, 15.0 EBC or more, or 20.0 EBC or more, and can be 40.0 EBC or less, or 30.0 EBC or less. In this specification, color is measured by the method described in Section 8.8 Color of the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, a public interest incorporated foundation, and edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013). Color can be adjusted by appropriately setting the addition of dilution water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the temperature during mashing, the pH during mashing, the mashing time, the wort filtration time, the pH during wort filtration, the boiling time, the boiling temperature, the amount of color components such as caramel color, the type of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), the amount of beer filtration, etc.

[0020] The bitterness value of the non-alcoholic beer-flavored beverage of the present invention can be, for example, 5 BUs or more, 10 BUs or more, 15 BUs or more, 18 BUs or more, 20 BUs or more, 23 BUs or more, or 25 BUs or more, or 40 BUs or less, 35 BUs or less, 32 BUs or less, 30 BUs, or 28 BUs or less. In this specification, the bitterness value is measured according to the method described in "BCOJ Beer Analysis Methods (revised November 1, 2004) 8.15 Bitterness Value." Specifically, an acid is added to a degassed sample, followed by extraction with isooctane. The absorbance of the resulting isooctane layer is measured at 275 nm against isooctane, and the bitterness value (BU) can be obtained by multiplying the absorbance by a factor. The bitterness value depends on the content of iso-α acids in the beverage. Iso-α acids are obtained by isomerizing α acids contained in hops. The amount of iso-α acids can be controlled by adjusting the hop variety, the amount of hops used, the timing of hop addition, the temperature at which hops are added and the holding time at that temperature range, the pH at which hops are added, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, the addition of dilution water, the addition of carbonated water, etc. It can also be adjusted using commercially available hop processed products (such as iso-α acids), and can be adjusted by adjusting the amount, type, timing of addition, temperature at which addition is made and the holding time at that temperature range, the pH at which addition is made, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, the addition of dilution water, the addition of carbonated water, etc. Hops may be pelleted hops, extracted hops, or hop bracts. Hops and hop processed products may be used alone or in combination.

[0021] The total nitrogen content of the non-alcohol beer-taste beverage of the present invention can be, for example, 10 mg / 100 mL or more, 15 mg / 100 mL or more, 20 mg / 100 mL or more, 25 mg / 100 mL or more, 30 mg / 100 mL or more, 35 mg / 100 mL or more, 40 mg / 100 mL or more, 45 mg / 100 mL or more, or 50 mg / 100 mL or more, or 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, or 70 mg / 100 mL or less. The total nitrogen content is the sum of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen content is measured by the method described in 8.9 Total Nitrogen 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) and expanded and revised in 2013). The total nitrogen amount can be adjusted by appropriately setting the conditions of beer filtration, such as the addition of 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 amount of enzyme (including proteolytic enzymes, etc.) added, the temperature during the enzyme reaction, the timing of the addition of the enzyme, the proteolysis time in the mash tank, the pH in the mash tank, the temperature in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the temperature during the mashing process, the temperature during wort filtration, the time of wort filtration, the pH during wort filtration, the amount of sparging water used during wort filtration, the set temperatures and holding times for each temperature range when preparing wort, the boiling time and pH in the boiling process, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0022] The total polyphenol content of the non-alcoholic beer-flavored beverage of the present invention can be 10 ppm by mass or more, 20 ppm by mass or more, 30 ppm by mass or more, 40 ppm by mass or more, 50 ppm by mass or more, 60 ppm by mass or more, 70 ppm by mass or more, 80 ppm by mass or more, or 90 ppm by mass or more, or 200 ppm by mass or less, 180 ppm by mass or less, 150 ppm by mass or less, 140 ppm by mass or less, 130 ppm by mass or less, or 120 ppm by mass or less. In this specification, the total polyphenol content is measured by the method described in Section 8.19 "Total Polyphenols" in the Revised BCOJ Beer Analysis Method (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). The total polyphenol content can be adjusted by appropriately adjusting the addition of dilution water or carbonated water, the type of raw material (raw materials containing polyphenols, such as malt), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the aeration time in the mash tank (e.g., mash aeration), the pH in the mash tank, the pH during the mashing process (the wort production process from the addition of malt to before the addition of yeast), the time for wort filtration, the set temperatures and holding times for each temperature range during wort preparation (including saccharification), the original extract concentration in the pre-fermentation liquid, the original extract concentration during the fermentation process, and fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.). The total polyphenol content of the beer-taste beverage of the present invention can also be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt or malt husks. Specifically, the total polyphenol content can be increased by increasing the amount of raw materials with a high polyphenol content, such as malt.

[0023] The free amino nitrogen (FAN) content in the non-alcohol beer-taste beverage of the present invention can be 1.0 mg / 100 mL or more, 2.0 mg / 100 mL or more, 3.0 mg / 100 mL or more, 4.0 mg / 100 mL or more, 5.0 mg / 100 mL or more, 6.0 mg / 100 mL or more, 7.0 mg / 100 mL or more, 8.0 mg / 100 mL or more, 9.0 mg / 100 mL or more, or 10.0 mg / 100 mL or more, and can also be 20.0 mg / 100 mL or less, 19.0 mg / 100 mL or less, 18.0 mg / 100 mL or less, 17.0 mg / 100 mL or less, 16.0 mg / 100 mL or less, 15.0 mg / 100 mL or less, or 14.0 mg / 100 mL or less. In this specification, the content of FAN is determined according to the revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association of Japan (Analysis Committee), revised and expanded in 2013, 8.18). The FAN content is measured by the method described in "Free Amino Nitrogen." The FAN content can be adjusted by appropriately adjusting the addition of 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 amount of enzyme (including proteolytic enzymes, etc.) added, the timing of enzyme addition, the proteolysis time in the mash tank, the pH in the mash tank, the pH in the mashing process (the wort production process from the addition of malt to before the addition of yeast), the wort filtration time, the set temperatures and holding times for each temperature range when preparing the wort, the boiling time and pH in the boiling process, the original extract concentration in the pre-fermentation liquid, the original extract concentration in the fermentation process, and the fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.).

[0024] The content of iso-α acids in the non-alcoholic beer-flavored beverage of the present invention can be 2.0 mass ppm or more, 4.0 mass ppm or more, 6.0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 9.5 mass ppm or more, 10 mass ppm or more, or 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 25.0 mass ppm or less, 20.0 mass ppm or less, 15.0 mass ppm or less. In this specification, the content of iso-α acids is measured according to the Revised BCOJ Beer Analysis Method (published by the Brewery Association of Japan, edited by the International Technical Committee of Brewers Association [Analysis Committee], revised and expanded in 2013, 8.25). Iso-α acids are measured by the method described in α acids. The content of iso-α acids can be adjusted by the hop variety, the amount of hops used, the timing of hop addition, the temperature at the time of hop addition and the holding time at that temperature range, the pH at the time of hop addition, the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. It can also be adjusted by commercially available hop processed products (such as iso-α acids). The hop content can be adjusted by adjusting the amount, type, timing of addition, temperature at the time of addition and holding time at that temperature, pH at the time of addition, original extract concentration of the pre-fermentation liquid, original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. Hops may be pelleted pellet hops, extracted hops, or hop bracts. Hops and hop processed products may be used alone or in combination.

[0025] The non-alcohol beer-taste beverage of the present invention preferably contains ethyl acetate. The ethyl acetate content can be 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, 0.6 ppm by mass or more, 0.7 ppm by mass or more, 0.8 ppm by mass or more, 0.9 ppm by mass or more, 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 11.0 ppm by mass or more, 12.0 ppm by mass or more, 13.0 ppm by mass or more, 14.0 ppm by mass or more, 15.0 ppm by mass or more, and 60.0 ppm by mass or less, 50.0 ppm by mass or less, 45.0 ppm by mass or less, or 40.0 ppm by mass or less. In this specification, the content of ethyl acetate is measured by gas chromatography. The ethyl acetate content can be adjusted by appropriately setting the addition of dilution water or carbonated water, addition of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing flavoring, the amount of ethyl acetate-containing raw material, addition of ethyl acetate-containing raw material, type of raw material containing ethyl acetate, the amount of substrate for ethyl acetate, the amount of raw material that serves as a substrate for ethyl acetate, the amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the mashing tank, proteolysis time in the mashing tank, pH in the mashing tank, pH in the mashing process (the wort production process from malt addition until yeast addition), amount of acid added when adjusting the pH, timing of pH adjustment (at mashing, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), set temperatures and holding times for each temperature range when preparing wort (including during saccharification), original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc.

[0026] The isoamyl acetate content in the non-alcohol beer-taste beverage of the present invention may be 0.01 ppm by mass or more, 0.02 ppm by mass or more, 0.03 ppm by mass or more, 0.04 ppm by mass or more, 0.05 ppm by mass or more, 0.06 ppm by mass or more, 0.07 ppm by mass or more, 0.08 ppm by mass or more, 0.09 ppm by mass or more, 0.1 ppm by mass or more, 0.15 ppm by mass or more, 0.20 ppm by mass or more, 0.30 ppm by mass or more, 0.40 ppm by mass or more, 0.50 ppm by mass or more, 0.60 ppm by mass or more, 0.70 ppm by mass or more, 0.80 ppm by mass or more, 0.90 ppm by mass or more, 0.10 ppm by mass or more, 0.15 ppm by mass or more, 0.25 ...90 ppm by mass or more, 0.10 ppm by mass or more, 0.15 ppm by mass or more, 0.15 ppm by mass or more, 0.25 ppm by mass or more, 0 The isoamyl acetate content may be 0.25 ppm by mass or more, 0.30 ppm by mass or more, 0.35 ppm by mass or more, 0.40 ppm by mass or more, 0.45 ppm by mass or more, 0.50 ppm by mass or more, 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, and may be 20.0 ppm by mass or less, 15.0 ppm by mass or less, or 10.0 ppm by mass or less. In this specification, the isoamyl acetate content is measured by gas chromatography. The content of isoamyl acetate can be adjusted by adding diluted water or carbonated water, adding flavorings containing isoamyl acetate, the amount of flavorings containing isoamyl acetate, the amount of raw materials containing isoamyl acetate, adding raw materials containing isoamyl acetate, the type of raw materials containing isoamyl acetate, the amount of substrate for isoamyl acetate, the amount of raw materials that serve as substrates for isoamyl acetate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process (from the addition of malt to before the addition of yeast). The pH during the wort production process (i.e., the wort preparation process), the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing the wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, number of yeast growths, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set as appropriate.

[0027] The isoamyl alcohol content in the non-alcohol beer-taste beverage of the present invention can be 1.0 ppm by mass or more, 2.0 ppm by mass or more, 3.0 ppm by mass or more, 4.0 ppm by mass or more, 5.0 ppm by mass or more, 6.0 ppm by mass or more, 7.0 ppm by mass or more, 8.0 ppm by mass or more, 9.0 ppm by mass or more, 10.0 ppm by mass or more, 15.0 ppm by mass or more, 20.0 ppm by mass or more, or 30.0 ppm by mass or more, or 100.0 ppm by mass or less, 90.0 ppm by mass or less, 80.0 ppm by mass or less, 70.0 ppm by mass or less, 60.0 ppm by mass or less, 50.0 ppm by mass or less, or 40.0 ppm by mass or less. In this specification, the isoamyl alcohol content is measured by gas chromatography. The content of isoamyl alcohol can be adjusted by adding diluted water or carbonated water, adding flavorings containing isoamyl alcohol, the amount of flavorings containing isoamyl alcohol, the amount of raw materials containing isoamyl alcohol, adding raw materials containing isoamyl alcohol, the type of raw materials containing isoamyl alcohol, the amount of substrate for isoamyl alcohol, the amount of raw materials that serve as substrates for isoamyl alcohol, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process ( The pH during the wort production process (from the addition of malt until the addition of yeast), the amount of acid used to adjust the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set as appropriate.

[0028] The ethyl caproate content in the non-alcohol beer-taste beverage of the present invention may be 1.0 ppb by mass or more, 2.0 ppb by mass or more, 3.0 ppb by mass or more, 4.0 ppb by mass or more, 5.0 ppb by mass or more, 6.0 ppb by mass or more, 7.0 ppb by mass or more, 8.0 ppb by mass or more, 9.0 ppb by mass or more, 10.0 ppb by mass or more, 15.0 ppb by mass or more, 20.0 ppb by mass or more, 25.0 ppb by mass or more, 30.0 ppb by mass or more, 35.0 ppb by mass or more, 36.0 ppb by mass or more, 37.0 ppb by mass or more, 38.0 ppb by mass or more, 39.0 ppb by mass or more, 40.0 ppb by mass or more, 41.0 ppb by mass or more, 42.0 ppb by mass or more, 43.0 ppb by mass or more, 44.0 ppb by mass or more, 45.0 ppb by mass or more, 46.0 ppb by mass or more, 47.0 ppb by mass or more, 48.0 ppb by mass or more, 49.0 ppb by mass or more, 50.0 ppb by mass or more, 51.0 ppb by mass or more, 52.0 ppb by mass or more, 53.0 ppb by mass or more, 54.0 ppb by mass or more, 55.0 ppb by mass or more, 56.0 ppb by mass or more, 57.0 ppb by mass or more, 58.0 ppb by mass or more, The ethyl caproate content can be 900.0 mass ppb or less, 800.0 mass ppb or less, 700.0 mass ppb or less, 650.0 mass ppb or less, 600.0 mass ppb or less, 550.0 mass ppb or less, 500.0 mass ppb or less, 450.0 mass ppb or less, or 400.0 mass ppb or less. In this specification, the ethyl caproate content is measured by gas chromatography. The ethyl caproate content can be adjusted by adding dilution water or carbonated water, adding flavorings containing ethyl caproate, the amount of flavorings containing ethyl caproate, the amount of raw materials containing ethyl caproate, adding raw materials containing ethyl caproate, the type of raw materials containing ethyl caproate, the amount of substrate for ethyl caproate, the amount of raw materials that serve as substrates for ethyl caproate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, proteolysis time in the mash tank, pH in the mash tank, and the mashing process (from adding malt to adding yeast). The pH during the wort production process before addition of acid, the amount of acid added when adjusting the pH, the timing of pH adjustment (during mashing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set as appropriate.

[0029] The 4-vinylguaiacol (4VG) content in the non-alcohol beer-taste beverage of the present invention can be 1 μg / L or more, 5 μg / L or more, 7 μg / L or more, 10 μg / L or more, μg / L or more, 15 μg / L or more, or 20 μg / L or more, or can be 500 μg / L or less, 450 μg / L or less, 400 μg / L or less, 350 μg / L or less, or 300 μg / L or less. In this specification, the 4-vinylguaiacol content is measured by gas chromatography. The content of 4-vinylguaiacol can be adjusted by adding diluted water or carbonated water, adding flavorings containing 4-vinylguaiacol, the amount of flavorings containing 4-vinylguaiacol, the amount of raw materials containing 4-vinylguaiacol, adding raw materials containing 4-vinylguaiacol, the type of raw materials containing 4-vinylguaiacol, the amount of substrates for 4-vinylguaiacol (ferulic acid, etc.), the amount of raw materials that serve as substrates for 4-vinylguaiacol (ferulic acid, etc.), the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, saccharification time in the mash tank, and the protein content in the mash tank. The thawing time, pH in the brewing tank, pH during the brewing process (the wort production process from the addition of malt until the addition of yeast), the amount of acid used to adjust the pH, the timing of pH adjustment (during brewing, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), the set temperature and holding time for each temperature range when preparing wort (including during saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration during the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth rate, timing of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), etc. can be set as appropriate.

[0030] The main ingredients of the non-alcoholic beer-taste beverage of the present invention may be malt or no malt together with water, and may further include hops, as well as preservatives, sweeteners, water-soluble dietary fiber, bittering agents or bitterness-imparting agents, antioxidants, flavorings, acidulants, salts, spirits, etc.

[0031] Malt refers to germinated, dried, and de-rooted seeds of barley, wheat, rye, oats, oats, pearl barley, oats, and other wheat species. It may be of any origin or variety, with barley malt being preferred. Barley malt is one of the malts most commonly used as an ingredient in beer-flavored beverages in Japan. Barley comes in varieties such as two-row barley and six-row barley, and either may be used. In addition to regular malt, colored malt may also be used. When using colored malt, different types of colored malt may be used in combination, or a single type of colored malt may be used.

[0032] In addition to malt, grains other than malt, proteins, yeast extracts, sugar solutions, etc. may also be used. Examples of such grains include wheat (barley, wheat, rye, oats, oats, pearl barley, oats, etc.) that do not fall under the category of malt, rice (white rice, brown rice, etc.), corn (corn grits, etc.), koryan (rice flour), potatoes, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained therefrom, as well as extracts thereof. Among these, corn (corn grits, etc.) is preferably used. Examples of proteins include soybean protein, pea protein, yeast extract, and hydrolyzed products thereof.

[0033] In cases where malt is not used, examples include non-alcoholic beer-flavored beverages that use liquid sugar containing a carbon source and a nitrogen source such as an amino acid-containing material (e.g., soy protein) from the above-mentioned grains other than malt.

[0034] Examples of hops include pelleted hops, powdered hops, hop extracts, etc. Furthermore, processed hop products such as isomerized hops and reduced hops may also be used.

[0035] Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Commercially available preservatives, such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I., Inc.), may also be used. These preservatives may be used alone or in combination of two or more. The amount of preservative blended is preferably 5 to 1200 ppm by mass, more preferably 10 to 1100 ppm by mass, even more preferably 15 to 1000 ppm by mass, and even more preferably 20 to 900 ppm by mass.

[0036] Examples of sweeteners include commercially available saccharified solutions obtained by hydrolyzing grain-derived starch with acid or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sugars may be in the form of liquids such as solutions or solids such as powders. There are also no particular limitations on the type of grain from which the starch is derived, the starch purification method, or the processing conditions for enzymatic or acidic hydrolysis. For example, sugars with a higher maltose content may be used by appropriately setting the conditions for enzymatic or acidic hydrolysis. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and their solutions (sugar solutions). Isomerized sugars such as isomaltose and isomaltotriose can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. Sweeteners may be used alone or in combination.

[0037] Examples of water-soluble dietary fibers include indigestible dextrin, polydextrose, soybean dietary fiber, guar gum hydrolysate, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan, and from the viewpoint of versatility such as stability and safety, indigestible dextrin or polydextrose is preferred.

[0038] The bittering agent or bitterness imparting agent is not particularly limited, and in addition to hops, examples include rosemary, lychee, anise, juniper nut, sage, ramosa, Ganoderma lucidum, bay laurel, mulberry, citrus extract, bitter persimmon extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe arborescens extract, rosemary extract, lychee extract, laurel extract, sage extract, caraway extract, naringin, absinthin, artemisia absinthium, and artemisia absinthium extract.

[0039] The antioxidant is not particularly limited, and any antioxidant that is used in ordinary beer or happoshu can be used, including, for example, ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechin.

[0040] The flavoring agent is not particularly limited, and common beer flavoring agents can be used. Beer flavoring agents are used to impart a beer-like flavor and include brewing components generated by fermentation. Examples of beer flavoring agents include esters, higher alcohols, and lactones, such as isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone, γ-undecalactone, ethyl hexanoate, ethyl 2-methylbutyrate, ethyl n-butyrate, and myrcene.

[0041] The acidulant is not particularly limited as long as it is a substance having a sour taste, but examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, glucono-delta-lactone, or salts thereof. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, or salts thereof are more preferred. These acidulants may be used alone or in combination of two or more.

[0042] In this specification, spirits refers to alcoholic beverages obtained by saccharifying grains such as barley, rice, buckwheat, and corn using malt or, if necessary, an enzyme agent, fermenting the grains using yeast, and then distilling the saccharified grains. Barley is preferred as the grain used as the raw material for spirits.

[0043] One embodiment of the non-alcoholic beer-taste beverage of the present invention is a packaged beverage. Examples of containers include bottles, PET bottles, cans, and barrels, with cans, bottles, and PET bottles being preferred from the viewpoint of portability. When using colorless, transparent bottles or PET bottles, the beverage is exposed to sunlight or fluorescent light, so colored bottles, colored PET bottles, cans, or barrels are preferred.

[0044] The malt ratio of the non-alcoholic beer-taste beverage of the present invention can be 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 42% or more, or 45% or more, or 100% or less, 90% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 52% or less, or 50% or less. In this specification, malt ratio means the value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0045] The amount of carbon dioxide in the non-alcohol beer-taste beverage of the present invention is expressed in terms of the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg / cm. 2 , 4.5kg / cm2 , or 4.0 kg / cm 2 and the lower limit is 0.20 kg / cm 2 , 0.50kg / cm 2 , or 1.0 kg / cm 2 Any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of a beverage may be 0.20 kg / cm 2 More than 5.0kg / cm 2 Below 0.50kg / cm 2 More than 4.5kg / cm 2 or less than 1.0 kg / cm 2 More than 4.0kg / cm 2 or less. In this specification, gas pressure refers to the gas pressure inside a container, except in special cases. The pressure is measured by fixing a sample cooled to 20°C to an internal gas pressure gauge, opening the stopcock of the internal gas pressure gauge to release the gas, closing the stopcock again, and swinging the internal gas pressure gauge until the pointer reaches a certain position and reading the value, or by using a commercially available gas pressure measuring device.

[0046] The non-alcoholic beer-taste beverage of the present invention may contain various additives as needed, such as coloring agents, foam-forming agents, fermentation promoters, yeast extracts, proteinaceous substances such as peptide-containing substances, amino acids (glycine, proline, etc.), and flavorings such as amino acids.

[0047] The coloring agent is used to give the beverage a beer-like color, and caramel color or the like can be used.

[0048] Foam-forming agents are used to form beer-like foam in beverages or to maintain the foam in beverages, and include plant-extracted saponin substances such as soybean saponin and quillaja saponin, plant proteins such as corn and soybeans, peptide-containing substances such as collagen peptides, yeast extracts, etc., as appropriate.

[0049] The fermentation promoter is used to promote fermentation by yeast, and examples thereof include yeast extract, bran components such as rice or wheat, vitamins, and minerals, which may be used alone or in combination.

[0050] The non-alcohol beer-taste beverage of the present invention can be produced in the same manner as a typical non-alcohol beer-taste beverage, except that it includes a step of adding acetic acid to the beverage to a concentration of 90 to 320 ppm by mass and adjusting the pH to a range of 2.8 to 4.2. Below, typical methods for producing a non-alcohol beer-taste beverage are described, with and without using malt as a raw material.

[0051] Non-alcoholic beer-flavored beverages produced using malt as a raw material are first prepared by adding enzymes such as amylase to a mixture containing malt and other barley, as well as other grains, starch, sugars, bittering agents, or coloring agents, as needed, and water, followed by gelatinization and saccharification, followed by filtration to obtain a saccharified liquid. Hops, bittering agents, and other additives are added as needed to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, followed by boiling. Hops may be added at any stage, from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification, boiling, and solids removal processes. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and other additives are added to the resulting wort, followed by filtration. Carbon dioxide is then added to the resulting filtrate. The resulting mixture is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage. In an embodiment in which acetic acid is added as a step in the production method of the present invention, it is preferable to add it before filtration immediately before packaging.

[0052] When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, a liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, a color, etc. are mixed with warm water to form a liquid sugar solution. The liquid sugar solution is then boiled. When hops are used as a raw material, hops may be mixed with the liquid sugar solution during boiling rather than before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered. Carbon dioxide is then added to the resulting liquid sugar solution. The resulting liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage. In embodiments in which acetic acid is added as a step in the production method of the present invention, it is preferably added before filtration immediately before packaging.

[0053] Furthermore, the non-alcohol beer-taste beverages obtained by the production method of the present invention are excellent in body and spiciness. Therefore, the present invention also provides a flavor enhancement method for imparting body and spiciness to non-alcohol beer-taste beverages. The details of the steps in the flavor enhancement method of the present invention are the same as those in the production method of the present invention. [Example]

[0054] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0055] <Preparation of non-alcoholic beer-flavored beverage> Examples 1 to 11, Comparative Examples 1 to 6 Water and malt were added to a mashing tank to prepare a mash at approximately 45°C. The mash was then rapidly heated to a temperature between 75 and 85°C, maintained at the specified temperature for a set period of time, stirred, and then transferred to a wort filtration tank and filtered to obtain wort. The resulting wort was diluted with warm water, and hops, lactic acid, and starch syrup were added. The wort was then boiled at 100°C in a boiling kettle. After boiling, the wort was transferred to a whirlpool tank, the wort lees were removed, and the mixture was cooled to approximately 1 to 6°C to obtain a cooled liquid. Yeast was added, fermented, and the alcohol concentration was adjusted to the values ​​listed in Tables 1 and 2. Synthetic acetic acid was added to the concentrations listed in Tables 1 and 2, followed by filtration, beer flavoring, carbonation, and bottling to obtain a non-alcoholic beer-flavored beverage.

[0056] <Shimari> The non-alcoholic beer-flavored beverages of each Example and Comparative Example were cooled to 4°C, and the beverages were given a score of two for "Shimari" to standardize the evaluation criteria. Scoring was performed in increments of 0.5, and the average score of the scores of five expert panelists was calculated. The results are shown in Tables 1 and 2. (Shimari's evaluation criteria) "1": Unsuitable "2": Pass "3": Favorable

[0057] <Irritating feeling> The non-alcoholic beer-flavored beverages of each Example and Comparative Example were cooled to 4°C, and the beverages were given a score of 2 for "stimulating sensation" to standardize the evaluation criteria. Scoring was performed in increments of 0.5, and the scores of five expert panelists were averaged. The results are shown in Tables 1 and 2. (Evaluation criteria for irritation sensation) "1": Unsuitable "2": Pass "3": Favorable

[0058] <Acid odor> The non-alcoholic beer-taste beverages of each Example and Comparative Example were cooled to 4°C, and the beverages were given a score of 2 for "acidic odor" to standardize the evaluation criteria. Scoring was performed in increments of 0.5, and the average score of the scores of five expert panelists was calculated. The results are shown in Tables 1 and 2. (Evaluation criteria for acidic odor) "1": Unsuitable "2": Pass "3": Favorable

[0059] [Table 1]

[0060] [Table 2]

[0061] As shown in Table 1, in all of Examples 1 to 11, in which the content of acetic acid was 90 to 320 ppm by mass and the pH was 2.8 to 4.2, the texture and irritation were excellent, and the acidic odor was also suppressed.

[0062] <Preparation of brewed vinegar> Brewing was performed using barley malt, and the resulting wort was subjected to alcoholic fermentation using yeast. After removing the yeast, vinegar and acetic acid bacteria were added to perform acetic acid fermentation, resulting in brewed vinegar. The sodium content was then adjusted using sodium acetate, and brewed vinegars A to C shown in Table 3 were prepared.

[0063] [Table 3]

[0064] Examples 12 to 24 A non-alcoholic beer-flavored beverage was prepared in the same manner as in Example 1, except that the brewed vinegar prepared above was added instead of synthetic acetic acid to give the composition shown in Table 4. The beverage was also evaluated for bodyiness, spiciness, and acidic odor in the same manner as in Example 1. The results are shown in Table 4.

[0065] [Table 4]

[0066] As shown in Table 4, it was found that Examples 12 to 24, in which brewed vinegar was used instead of synthetic acetic acid, tended to be more effective in suppressing acidic odor than when synthetic acetic acid was used.

[0067] <Swelling> The non-alcoholic beer-taste beverages of Examples 1, 12, 17, 18, 19, 21, and 24 were cooled to 4°C, and the beverages were given a score of 2 for "fullness" to standardize the evaluation criteria. Scoring was performed in increments of 0.5, and the average score of the scores of five expert panelists was calculated. The results are shown in Table 5. (Evaluation criteria for swelling) "1": Unsuitable "2": Pass "3": Favorable

[0068] [Table 5]

[0069] As shown in Table 5, Examples 12, 17, 18, 19, 21, and 24, in which brewed vinegar was used instead of synthetic acetic acid, tended to have better swelling than when synthetic acetic acid was used.

[0070] Examples 25 to 28 Non-alcoholic beer-flavored beverages were prepared by adding synthetic acetic acid or brewed vinegar to commercially available non-alcoholic beer-flavored beverages (Reference Examples 1 and 2) so that the amounts of acetic acid were as shown in Table 6. Evaluations of body, spiciness, acidic odor, and fullness were performed in the same manner as above. The results are shown in Table 6.

[0071] [Table 6]

[0072] As shown in Table 6, even when acetic acid was added to the commercially available product, it was found that the product was excellent in terms of firmness and stinginess, and the acidic odor was also suppressed. In particular, Examples 26 and 28, in which brewed vinegar was added, were excellent in suppressing the acidic odor and also in terms of swelling. [Industrial Applicability]

[0073] According to the present invention, a non-alcohol beer-flavored beverage with a new taste that is excellent in body and stimulating sensation can be provided.

Claims

1. A non-alcoholic beer-flavored beverage containing brewed vinegar, having an acetic acid content of 90 to 320 ppm by mass, a pH of 2.8 to 4.2, and an ethyl acetate content of 0.1 to 60.0 ppm by mass.

2. 2. The non-alcohol beer-taste beverage according to claim 1, wherein the ethyl caproate content is 1.0 to 900.0 ppb by mass.

3. A method for producing a non-alcohol beer-taste beverage having a pH of 2.8 to 4.2, comprising the steps of incorporating acetic acid to a concentration of 90 to 320 ppm by mass and incorporating ethyl acetate to a concentration of 0.1 to 60.0 ppm by mass, the method also comprising the step of incorporating brewed vinegar.

4. The method according to claim 3, further comprising the step of adding brewed vinegar.

5. The production method according to claim 3 or 4, wherein the sodium content in the brewed vinegar is 100 to 1000 ppm by mass.

6. A method for imparting a firm or stimulating sensation to a non-alcohol beer-flavored beverage having a pH of 2.8 to 4.2, comprising the steps of adding acetic acid to the beverage so that the concentration is 90 to 320 ppm by mass and adding ethyl acetate to the beverage so that the concentration is 0.1 to 60.0 ppm by mass, and the method also includes the step of adding brewed vinegar.

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