Beer-flavored beverage

Abstract

The aim is to provide low-alcohol or non-alcoholic beer-flavored beverages that offer excellent fermentation and body, along with enhanced smoothness and maltiness. [Solution] The above problem is solved by providing a beer-flavored beverage with an alcohol content of less than 5.0 v / v% and further containing 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 100 ng / L.

Description

Technical Field

[0001] The present invention relates to a beer - flavored beverage.

Background Art

[0002] Due to the increasing demand for alcohol intake adjustment, such as the growing health awareness of consumers, the needs for beer - flavored beverages with a relatively low alcohol content (low - alcohol beer - flavored beverages) and beer - flavored beverages containing little or no alcohol (non - alcohol beer - flavored beverages) are increasing. And in such beer - flavored beverages, there are problems such as flavors caused by the low alcohol content, and thus, the development of technologies to improve them has been carried out.

[0003] [ For example, Patent Document 1 discloses a non - alcohol beer - flavored beverage with an enhanced drinking experience, in which the content of aromatic amino acids is 50 ppm or more.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in such low - alcohol beer - flavored beverages and non - alcohol beer - flavored beverages, there is still room for further improvement in the fermentation feeling, drinking experience, smoothness, malt feeling, etc. during drinking.

[0006] Therefore, an object of the present invention is to provide a low - alcohol or non - alcohol beer - flavored beverage with excellent fermentation feeling and drinking experience of beer, and further, with imparted or improved smoothness and malt feeling.

Means for Solving the Problems

[0007] To solve the above problems, the inventors diligently conducted research and revealed that the flavor and aroma of low-alcohol or non-alcoholic beer-flavored beverages can be improved by including a predetermined amount of 3-sulfanylhexyl acetate in them. Based on this finding, the inventors discovered that by creating a beer-flavored beverage with an alcohol content of less than 5.0 v / v% and containing 2 ng / L to 100 ng / L of 3-sulfanylhexyl acetate, the fermentation sensation and drinkability of the beer are both excellent, and furthermore, smoothness and maltiness are imparted or improved, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <19> Includes embodiments. <1> A beer-flavored beverage with an alcohol content of less than 5.0 v / v%, and containing 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 100 ng / L. <2> The content of the aforementioned 3-sulfanylhexyl acetate is 10 ng / L or more. <1> The beer-flavored beverage described above. <3> Contains malic acid in a concentration of 10 mg / L or more and 200 mg / L or less. <1> or <2> The beer-flavored beverage described above. <4> Contains succinic acid in a concentration of 10 mg / L or more and 100 mg / L or less. <1> ~ <3> A beer-flavored beverage listed in any one of the following. <5> Contains de-alcoholized wort ferment, <1> ~ <4> A beer-flavored beverage listed in any one of the following. <6> The aforementioned dealcoholized wort ferment is a dealcoholized wort ferment obtained by membrane separation. <5> The beer-flavored beverage described above. <7> The alcohol content is less than 1.0 v / v%, more preferably less than 0.5 v / v%, even more preferably less than 0.2 v / v%, even more preferably less than 0.1 v / v%, even more preferably less than 0.05 v / v%, and even more preferably less than 0.01 v / v%. <1> ~ <6> A beer-flavored beverage listed in any one of the following. <8> The aforementioned alcohol content is less than 0.005 v / v%, <7> The beer-flavored beverage described above. <9> The bitterness value (BU) is between 5 and 100. <1> ~ <8> A beer-flavored beverage listed in any one of the following. <10> A method for producing a beer-flavored beverage, comprising the steps of adjusting the alcohol content to less than 5.0 v / v%, and adding 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 100 ng / L. <11> A method for imparting or improving the fermentation sensation, body, smoothness, and maltiness of a beer-flavored beverage having an alcohol content of less than 5.0 v / v%, characterized by containing 3-sulfanylhexyl acetate in an amount of 2 ng / L to 100 ng / L. <12> A beer-flavored beverage containing dealcoholized wort ferment liquor, having an alcohol content of less than 1.0 v / v%, more preferably less than 0.5 v / v%, and even more preferably less than 0.2 v / v%, and further containing 3-sulfanylhexyl acetate in an amount of 2 ng / L to 100 ng / L. <13> The aforementioned dealcoholized wort ferment is a dealcoholized wort ferment obtained by membrane separation. <12> The beer-flavored beverage described above. <14> Contains malic acid in a concentration of 10 mg / L or more and 200 mg / L or less. <12> or <13> The beer-flavored beverage described above. <15> Contains succinic acid in a concentration of 10 mg / L or more and 100 mg / L or less. <12> ~ <14> A beer-flavored beverage listed in any one of the following. <16> The aforementioned alcohol content is less than 0.005 v / v%, <12> ~ <15> A beer-flavored beverage listed in any one of the following. <17> The bitterness value (BU) is between 5 and 100. <12> ~ <16> A beer-flavored beverage listed in any one of the following. <18> A method for producing a beer-flavored beverage, comprising the steps of: preparing and including a dealcoholized wort ferment; adjusting the alcohol content to less than 1.0 v / v%; and including 3-sulfanylhexyl acetate in an amount of 2 ng / L or more and 100 ng / L or less. <19> A method for imparting or improving the fermentation sensation, body, smoothness, and maltiness of a beer-flavored beverage having an alcohol content of less than 1.0 v / v%, characterized by containing a dealcoholized wort ferment and containing 3-sulfanylhexyl acetate in an amount of 2 ng / L to 100 ng / L. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a low-alcohol or non-alcoholic beer-flavored beverage that has excellent fermentation characteristics and a satisfying drinking experience, as well as enhanced smoothness and maltiness. [Modes for carrying out the invention]

[0010] The present invention will now be described. The present invention relates to a beer-flavored beverage (hereinafter sometimes referred to as "the beer-flavored beverage according to the present invention") having an alcohol content of less than 5.0 v / v% and further containing 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 100 ng / L.

[0011] Herein, in this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Beer-flavored beverages are not limited to these, but include, for example, beer, sparkling alcoholic beverages, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). In addition, beer-flavored beverages may also include beverages that do not belong to the sparkling alcoholic beverages under the Liquor Tax Act, and soft drinks (for example, non-alcoholic beer-flavored beverages). Furthermore, the embodiments of the beer-flavored beverage according to the present invention are not limited to those exemplified above.

[0012] Hereinafter, the components and the like constituting the beer - flavored beverage according to the present invention will be described in detail.

[0013] The beer - flavored beverage according to the present invention is a beer - flavored beverage with an alcohol content of less than 5.0 v / v%. That is, the beer - flavored beverage according to the present invention is a low - alcohol beer - flavored beverage or a non - alcohol beer - flavored beverage. And this alcohol content may be 4.0 v / v% or less, further 3.0 v / v% or less, further 2.0 v / v% or less, further 1.5 v / v% or less, further less than 1.0 v / v%, further less than 0.5 v / v%, further less than 0.4 v / v%, further less than 0.2 v / v%, further less than 0.1 v / v%, further less than 0.05 v / v%, further less than 0.01 v / v%, and even further less than 0.005 v / v% (substantially 0.00 v / v%). One of the features of the beer - flavored beverage according to the present invention is that the effects of the present invention can be exerted even with the above - mentioned alcohol content. And this alcohol content may be, for example, 0.5 v / v% or more, further 1.0 v / v% or more, further 1.5 v / v% or more, further 2.0 v / v% or more. In this specification, the "low - alcohol beer - flavored beverage" means a beer - flavored beverage with an alcohol content of 1.0 v / v% or more and less than 5.0 v / v%, and the "non - alcohol beer - flavored beverage" means a beer - flavored beverage with an alcohol content of less than 1.0 v / v%. Here, this "alcohol content (v / v%)" is a value measured by the method described in "8.3 Alcohol" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewing Association, 2013 Supplement and Revision) (either 8.3.6 Beer, Alcohol (Alcoholizer Method) or 8.3.7 Headspace GC - FID Method) (the same applies hereinafter). And in this specification, "alcohol" means ethanol (ethyl alcohol).

[0014] And the beer-taste beverage according to the present invention has an alcohol content of less than 5.0 v / v% as described above, and contains 3-sulfanylhexyl acetate (C8H 16 O2S) at 2 ng / L or more and 100 ng / L or less. In the beer-taste beverage according to the present invention, with this configuration, although it is low-alcohol or non-alcohol, it has excellent fermented feeling of beer (beer feeling, fermented beer feeling) and drinking satisfaction (richness of taste), and further, a beer-taste beverage with smoothness and malt feeling (fragrance feeling of malt or fragrance feeling of malt and other wheat raw materials, wheat / malt feeling) imparted or improved is obtained. In addition, the deliciousness as a beer-taste beverage can also be further enhanced. Incidentally, this 3-sulfanylhexyl acetate is also referred to as 3-mercaptohexyl acetate, etc., and is a compound represented by the following formula (1).

[0015]

Chemical Formula

[0016] As described above, the beer-flavored beverage according to the present invention contains 3-sulfanylhexyl acetate in an amount of 2 ng / L to 100 ng / L. However, since the effects of the present invention are more easily exhibited, the lower limit is more preferably 5 ng / L or more, even more preferably 8 ng / L or more, even more preferably 9 ng / L or more, and even more preferably 10 ng / L or more. The upper limit is more preferably 80 ng / L or less, even more preferably 60 ng / L or less, even more preferably 55 ng / L or less, even more preferably 50 ng / L or less, even more preferably 45 ng / L or less, even more preferably 40 ng / L or less, even more preferably 35 ng / L or less, even more preferably 30 ng / L or less, even more preferably 25 ng / L or less, even more preferably 20 ng / L or less, and may also be 15 ng / L or less. The 3-sulfanylhexyl acetate content can be adjusted by using commercially available 3-sulfanylhexyl acetate (e.g., pure or refined products) or 3-sulfanylhexyl acetate-containing raw materials (e.g., flavorings or specified food ingredients), and multiple such materials may be used in combination. In fermented beverages, this can also be adjusted by fermentation conditions, including the yeast used, but in cases where a de-alcoholized wort ferment is used, as described later, it may also be adjusted using the pure products or flavorings mentioned above.

[0017] Here, the 3-sulfanylhexyl acetate content in the beer-flavored beverage according to the present invention can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) after appropriately diluting the sample.

[0018] Furthermore, the beer-flavored beverage according to the present invention is more preferably to contain 10 mg / L to 200 mg / L of malic acid (DL-malic acid). This is because, due to the synergistic effect with the predetermined amount of 3-sulfanylhexyl acetate mentioned above, it is easier to further improve one or more of the beer's fermentation feel, drinkability, smoothness, and maltiness. The lower limit is more preferably 13 mg / L or more, more preferably 20 mg / L or more, more preferably 30 mg / L or more, more preferably 40 mg / L or more, more preferably 50 mg / L or more, more preferably 60 mg / L or more, more preferably 70 mg / L or more, more preferably 75 mg / L or more, more preferably 80 mg / L or more, and may also be 90 mg / L or more, or 100 mg / L or more. The upper limit is more preferably 180 mg / L or less, more preferably 160 mg / L or less, more preferably 140 mg / L or less, more preferably 120 mg / L or less, and more preferably 115 mg / L or less, from the viewpoint of acidity. This malic acid is a type of organic acid and is a compound also called 2-hydroxybutanediic acid. The content of this malic acid can be adjusted by using commercially available malic acid (e.g., pure or refined products) or malic acid-containing raw materials (e.g., acidulants or specified food ingredients), and multiple of these may be used in combination. In the case of fermented beverages, this can also be adjusted by the fermentation conditions, including the yeast used.

[0019] In addition, the beer-flavored beverage according to the present invention is also preferably configured to contain succinic acid in an amount of 10 mg / L to 100 mg / L. This is because, due to the synergistic effect with the predetermined amount of 3-sulfanylhexyl acetate mentioned above, it becomes easier to further improve one or more of the beer's fermentation feel, drinkability, and maltiness. The lower limit is more preferably 15 mg / L or more, more preferably 20 mg / L or more, more preferably 25 mg / L or more, more preferably 30 mg / L or more, and may also be 40 mg / L or more, or 50 mg / L or more. The upper limit is more preferably 90 mg / L or less, more preferably 80 mg / L or less, more preferably 70 mg / L or less, more preferably 60 mg / L or less, more preferably 55 mg / L or less, and may also be 50 mg / L or less, 45 mg / L or less, or 40 mg / L or less, from the viewpoint of maintaining smoothness. This succinic acid is also a type of organic acid, and is a compound also called butanediic acid. The succinic acid content can also be adjusted by using commercially available succinic acid (e.g., pure or refined products) or succinic acid-containing raw materials (e.g., acidulants or specified food ingredients), and multiple of these may be used in combination. In addition, in fermented beverages, it can also be adjusted by the fermentation conditions, including the yeast used.

[0020] Furthermore, in the beer-flavored beverage according to the present invention, although not limited thereto, it is more preferable to include both malic acid and succinic acid as described above, and to have a ratio of succinic acid content (mg / L) to malic acid content (mg / L) (succinic acid / malic acid) of 0.05 or more and 2.00 or less, as this makes it easier to exhibit the effects of the present invention. The lower limit is more preferably 0.10 or more, more preferably 0.15 or more, more preferably 0.20 or more, more preferably 0.25 or more, more preferably 0.30 or more, and may also be 0.35 or more, or 0.40 or more. For example, this ratio is preferably 0.10 or more and 2.00 or less. Also, the upper limit is more preferably 1.50 or less, more preferably 1.20 or less, more preferably 1.00 or less, more preferably 0.80 or less, more preferably 0.60 or less, or 0.50 or less.

[0021] Here, the malic acid content and succinic acid content in the beer-flavored beverage according to the present invention can be measured, for example, by separation using ion exclusion chromatography and pH buffering-electrical conductivity detection in an organic acid analysis system. Specifically, after separating organic acids from a sample by ion exclusion chromatography, the organic acids are dissociated by post-column pH buffering, and the malic acid content and succinic acid content can be measured and quantified using an electrical conductivity detector.

[0022] The beer-flavored beverage according to the present invention is more preferably a beer-flavored beverage that uses malt as a raw material. Wort may be prepared using malt by conventional methods, or processed products such as malt extract may be used as wort. Alternatively, these may be used in combination. Malt is obtained by germinating and drying barley (especially barley) and then removing the roots, and includes light-colored malt and dark-colored malt. Malt extract is obtained by extracting extracts containing sugars and nitrogen from malt, and also includes concentrated extracts thereof. Wort refers to the wort used when manufacturing regular beer, and is a sugar-containing liquid prepared using at least malt or malt extract, and contains malt-derived components.

[0023] For example, a saccharified liquid can be prepared using malt as a raw material, hops can be added to this saccharified liquid and boiled, and the resulting wort can be used for blending or fermentation. More specifically, hot water can be added to crushed malt and maintained at a constant temperature (for example, around 30-80°C) to allow protein resting and saccharification, then solid matter can be removed, hops can be added and boiled, and the wort can be obtained by filtration, etc. When using malt extract, an example is to mix water (cold water, hot water, etc.), malt extract, and hops (hop extract, etc.) to obtain a sugar-containing liquid (i.e., wort). In this case as well, boiling may be performed after mixing. After that, this wort can be used in blending, or yeast can be added to it and fermentation can be carried out under predetermined conditions, and the resulting wort fermentation liquid can be used to obtain the beer-flavored beverage according to the present invention.

[0024] Furthermore, the beer-flavored beverage according to the present invention is more preferably made using malt as a raw material, particularly from the viewpoint of the fermentation and maltiness of beer, and the malt usage ratio is 50% by mass or more, more preferably 60% by mass or more, more preferably 70% by mass or more, more preferably 80% by mass or more, more preferably 90% by mass or more, and more preferably 95% by mass or more. However, the effects of the present invention can be achieved even if the malt usage ratio of the beer-flavored beverage according to the present invention is less than 50% by mass, or even substantially 0% by mass (no malt used). In addition, the beer-flavored beverage according to the present invention may be made using raw materials other than malt to prepare a sugar-containing liquid, etc. For example, other grain raw materials such as barley, wheat, rye, oats, oats, pearl barley, and oats, as well as rice, corn, beans, fruits, potatoes, sugars (starch, grits, liquid sugar, etc.) can be used as raw materials. Here, "malt usage ratio" refers to the proportion of malt among ingredients other than water and hops, as defined in "Interpretation Circular on the Liquor Tax Law and Related Laws and Regulations Concerning the Administration of Liquor - Article 3, Definitions of Other Terms (Definition of Beer) Paragraph 3 - Calculation of Malt by Weight."

[0025] Furthermore, the beer-flavored beverage according to the present invention may be a fermented beverage (fermented low-alcohol beer-flavored beverage) produced through an alcoholic fermentation process by yeast (a process in which yeast produces alcohol, a metabolite, from organic substances such as sugars), or it may be a fermented non-alcoholic beer-flavored beverage from which the alcohol content has been removed. Alternatively, it may be a non-fermented beverage (non-fermented beer-flavored beverage) produced without an alcoholic fermentation process (for example, a non-fermented low-alcohol beer-flavored beverage produced by blending alcoholic beverages such as distilled spirits as raw materials, or a non-fermented non-alcoholic beer-flavored beverage produced by blending without substantially using alcohol-containing raw materials). Hereinafter, the above-mentioned fermented beverage also includes embodiments that include a de-alcoholized wort fermented liquid, as described later.

[0026] Furthermore, the aforementioned alcohol content can be adjusted in fermented beverages by controlling the fermentation conditions during the alcohol fermentation process or by removing alcohol from the wort ferment. In non-fermented beverages, the alcohol content can be adjusted by the alcohol content of the alcoholic beverages (distilled spirits, raw material alcohol, etc.) blended in the manufacturing process and their blending ratios. In fermented beverages as described above, the alcohol content can also be adjusted by the blending ingredients and their blending ratios (for example, the blending ratio of alcohol-containing ingredients).

[0027] Furthermore, from the viewpoint of the effects of the present invention (particularly the fermented taste of beer), the beer-flavored beverage according to the present invention is more preferably an embodiment that includes a dealcoholized wort ferment (more preferably a wort ferment with an alcohol content of 0.5 v / v% or more, and even more preferably 1.0 v / v% or more) obtained by fermenting the wort with yeast as described above, from which alcohol has been removed. In particular, it is more preferable that the beer-flavored beverage according to the present invention contains 40% by volume or more of this dealcoholized wort ferment (this volume ratio to the total volume of the beverage is 40% or more), even more preferably 45% by volume or more, and even more preferably 50% by volume or more. The amount of alcohol removed from the wort ferment can be appropriately adjusted according to the setting of the alcohol content of the final product, the beer-flavored beverage according to the present invention. Therefore, this dealcoholized wort ferment includes not only wort from which alcohol has been completely removed, but also wort from which some of the alcohol has been removed (i.e., wort from which some of the alcohol remains). In addition, this dealcoholized wort ferment also includes wort from which some of the volatile components other than alcohol have been removed. Methods for removing alcohol from wort ferment include, for example, heating the wort ferment under atmospheric or reduced pressure to vaporize and remove the alcohol (distillation method), removing alcohol by membrane treatment at low temperatures (e.g., 10-23°C) using membranes such as reverse osmosis membranes (RO membranes, which have ultra-fine voids of several angstroms to several nanometers) or nanofiltration membranes (NF membranes, which have micro-voids of several nanometers) that have high ethanol selectivity (membrane separation method), vaporizing and removing alcohol using a spinning cone column (SCC method), separating and removing alcohol by generating an aerosol through a membrane or the like (atomization separation method), and heating the wort ferment under reduced pressure to partially remove it by distillation, then freeze-drying and dissolving it in carbonated water, etc. (freeze-drying method). Two or more of these methods may be combined. In particular, embodiments of the beer-flavored beverage according to the present invention that include a dealcoholized wort ferment liquor from which alcohol has been removed by distillation, membrane separation, or freeze-drying, that is, a dealcoholized wort ferment liquor by distillation, a dealcoholized wort ferment liquor by membrane separation, or a dealcoholized wort ferment liquor by freeze-drying, are preferred. Of these, embodiments that include a dealcoholized wort ferment liquor by membrane separation (more preferably membrane separation using an NF membrane) are more preferred because they contain a dealcoholized wort ferment liquor in which aroma components other than ethanol remain in sufficient quantities, thus making it easier for the effects of 3-sulfanylhexyl acetate to be exhibited.

[0028] When hops are used in the beer-flavored beverage according to the present invention, examples of hop types include dried hops, hop pellets, and hop extract. The hops may also be raw hops, hexahops, tetrahops, isopropyl hop extract, etc. These may be used individually or in combination of two or more types. While not limited to these, when using the aforementioned wort, it is more preferable to add hops during the preparation of the wort. Furthermore, the hops used may include those containing the aforementioned 3-sulfanylhexyl acetate.

[0029] Furthermore, the bitterness value (BU) of the beer-flavored beverage according to the present invention is more preferably 5 to 100, as this enhances the beer-like feel. The lower limit is even more preferably 10 or higher, and even more preferably 13 or higher. The upper limit is even more preferably 80 or lower, even more preferably 50 or lower, even more preferably 40 or lower, even more preferably 35 or lower, and even more preferably 30 or lower. This bitterness value (BU) can be adjusted by the amount, type, and timing of addition of hops, etc. Here, the "bitterness value (BU)" is a value measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0030] The pH of the beer-flavored beverage according to the present invention may be, for example, 2.5 or more and 5.0 or less. The lower limit is more preferably 2.8 or more, even more preferably 3.0 or more, even more preferably 3.3 or more, and even more preferably 3.5 or more, particularly from the viewpoint of the fermentation feel and smoothness of the beer. The upper limit is more preferably less than 5.0, even more preferably 4.8 or less, even more preferably 4.5 or less, even more preferably 4.3 or less, and even more preferably 4.0 or less, from the viewpoint of shelf life. This pH can be adjusted by adding acidulants or pH adjusters. Furthermore, this pH is measured according to the method described in "8.7 pH" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and expanded in 2013).

[0031] The beer-flavored beverage according to the present invention may contain a flavoring agent. A flavoring agent is an additive added during the manufacturing or processing of food to impart or enhance a predetermined aroma, and examples include, but are not limited to, malt-like flavors and hop-like flavors. Furthermore, this flavoring agent may include the aforementioned 3-sulfanylhexyl acetate.

[0032] Furthermore, the beer-flavored beverage according to the present invention may also contain, to the extent that it does not significantly affect the effects of the present invention, other ingredients usable in beverages, such as acidulants, bittering agents, colorants, sweeteners, high-intensity sweeteners, antioxidants, salts, spices, dietary fiber, peptides, pH adjusters, stabilizers, etc. Examples of acidulants include the aforementioned malic acid, succinic acid, their salts (sodium salts, etc.), phosphoric acid, lactic acid, sodium lactate, citric acid, trisodium citrate, adipic acid, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-sodium tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Examples of bittering agents include caffeine, naringin, iso-alpha acids, etc. Examples of colorants include caramel color, gardenia color, fruit juice color, vegetable color, synthetic color, etc. Examples of sweeteners include liquid sugars and sugar alcohols. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include table salt (sodium chloride), acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, potassium chloride, calcium chloride, magnesium chloride, potassium nitrate, calcium nitrate, and ammonium sulfate. Examples of pH adjusters include sodium carbonate and sodium bicarbonate. Furthermore, the beer-flavored beverage according to the present invention may further contain any other components as long as they do not significantly affect the effects of the present invention.

[0033] The beer-flavored beverage according to the present invention may be non-carbonated, but it is preferable that it be a carbonated beverage. Hereinafter, "carbonated" means that the carbon dioxide pressure at 20°C is 0.5 kg / cm³. 2 This means that the pressure is (0.049 MPa) or higher, and "non-foaming" means that the carbon dioxide pressure at 20°C is 0.5 kg / cm³. 2 This means it is less than (0.049 MPa). This carbon dioxide pressure can be measured based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure". In the case of a carbonated beverage, this carbon dioxide pressure is 3.0 kg / cm². 2 The pressure may be 0.294 MPa or less. This carbon dioxide may be produced by fermentation, or it may be added by carbonated water or a carbonation (carbon dioxide injection) process. This carbonation process may be carried out in batches, or it may be carried out continuously in an in-line system in which a carbon dioxide injection system (carbonator) is incorporated into the piping. Furthermore, in order to avoid the occurrence of foaming, etc., it is preferable to carry out this carbonation process at a liquid temperature of 10°C or less (more preferably 4°C or less).

[0034] The beer-flavored beverage according to the present invention, having the above-described composition, is low in alcohol or non-alcoholic, yet possesses excellent beer-like fermentation characteristics and a satisfying drinking experience, and furthermore, is given or enhanced smoothness and maltiness. Furthermore, the present invention can also be described as providing a method for imparting or improving the fermentation sensation, body, smoothness, and maltiness of a beer-flavored beverage with an alcohol content of less than 5.0 v / v%, characterized by containing 3-sulfanylhexyl acetate in an amount of 2 ng / L to 100 ng / L.

[0035] Next, a method for producing a beer-flavored beverage according to the present invention will be described.

[0036] The method for producing a beer-flavored beverage according to the present invention is not particularly limited to other steps, as long as it includes a step of adjusting the alcohol content to less than 5.0 v / v% and a step of including 3-sulfanylhexyl acetate in an amount of 2 ng / L to 100 ng / L. It is preferable to include a step of preparing wort using malt as a raw material, and it is preferable to use this wort to make a predetermined blended liquid or wort fermented liquid. Furthermore, it may include a step of including a predetermined amount of malic acid or succinic acid, or a step of removing alcohol from the wort fermented liquid by a predetermined method to prepare (prepare and include) a dealcoholized wort fermented liquid. The 3-sulfanylhexyl acetate and alcohol content may be within the ranges described above, and for example, it may include a step of setting the 3-sulfanylhexyl acetate content to 10 ng / L to 100 ng / L, or a step of adjusting the alcohol content to less than 1.0 v / v%. Furthermore, the process may include steps to adjust the malic acid content, succinic acid content, malt usage ratio, pH, bitterness value (BU), carbon dioxide pressure, etc., to the aforementioned ranges. Note that each of the above steps may be performed together in one process, or at least one of each step may be divided into two or more steps. Furthermore, each of the above-mentioned processes can be carried out in the pre-fermentation process, fermentation process, and post-fermentation process in the production of beer-flavored beverages, as well as in the pre-blending process (raw material preparation process, etc.), blending process, and post-blending process.

[0037] As an example of a method for producing a beer-flavored beverage according to the present invention, for example, when producing a fermented beverage, first, a saccharification step is performed in which a saccharified liquid is prepared by a conventional method using malt, other fermentation raw materials, enzymes, various additives, and other auxiliary raw materials as appropriate. If necessary, this saccharified liquid may be filtered. Next, a boiling step is performed in which this saccharified liquid is boiled. If necessary, hops or the like may be added in this boiling step. Then, a standing step is performed in which the boiled liquid is allowed to stand and sediment is removed to obtain a pre-fermentation liquid (wort, etc.), a cooling step is performed to cool the pre-fermentation liquid, and then an alcohol fermentation step is performed in which yeast is added to this pre-fermentation liquid and alcohol fermentation is carried out under predetermined conditions (for example, a temperature range of 0 to 40°C). The yeast added may be either top-fermenting yeast or bottom-fermenting yeast. After alcohol fermentation, post-fermentation steps such as storage (aging), filtration, and sterilization are performed as necessary. Furthermore, if necessary, in the post-fermentation process, adjustments may be made to the alcohol content by removing alcohol (preparation of de-alcoholized wort fermented liquid by the methods described above), adjusting the concentration, adding flavorings, adjusting the carbon dioxide pressure, etc. Note that the alcohol content may also be adjusted in the alcohol fermentation process described above. Then, in the alcohol fermentation process or post-fermentation process, the 3-sulfanylhexyl acetate content is adjusted to a predetermined range (for example, by adding flavorings, etc.), and finally (as the final product) a beer-flavored beverage has an alcohol content of less than 5.0 v / v% and contains 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 100 ng / L.

[0038] Furthermore, when manufacturing non-fermented beverages, the first step in the blending process is to prepare a blended liquid in which the alcohol content and 3-sulfanylhexyl acetate content are both within the specified range by adding a 3-sulfanylhexyl acetate-containing ingredient (e.g., flavoring) and other ingredients as needed. In addition, hops, carbonated water, etc., and carbon dioxide pressure adjustments such as carbonation are made as needed. Hops may be used during the preparation of the wort, etc. After that, if necessary, filtration (filter filtration, strainer filtration, etc.) and sterilization (plate sterilization, etc.) are carried out to finally produce a beer-flavored beverage with an alcohol content of less than 5.0 v / v% and containing 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 100 ng / L.

[0039] Furthermore, a container filling process may be carried out in which the above-mentioned beer-flavored beverage is filled into metal containers such as aluminum or steel, glass containers (bottles), PET bottles, paper containers, pouches (plastic pouches), or barrels and sealed. In other words, the beer-flavored beverage according to the present invention may be a packaged beverage. By making it a packaged beverage in this way, it is not only easier to suppress deterioration of flavor and aroma over time, but convenience in distribution and sales is further enhanced. In particular, it is more preferable to fill and seal the beverage in a metal container or a colored bottle container because it has high barrier properties against gas, moisture, and light, and can maintain its quality at room temperature for a long period of time.

[0040] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0041] <Preparation and Sensory Evaluation of Beer-Flavored Beverages I> First, raw materials such as barley extract, water-soluble dietary fiber, caramel coloring, sweeteners, and bittering agents were dissolved in water and mixed with carbonated water to obtain a base solution with an alcohol content of 0.00 v / v%. To this, predetermined amounts of 3-sulfanylhexyl acetate, malic acid, or succinic acid were added as needed to obtain a base solution with an alcohol content of 0.00 v / v%, a bitterness value (BU) of approximately 14, and a carbon dioxide pressure of approximately 2.3 kg / cm³ at 20°C. 2 Therefore, sparkling beer-flavored beverage samples (Samples 1-11) were prepared, with 3-sulfanylhexyl acetate content, malic acid content, and succinic acid content being the values ​​listed in the upper section of Table 1 below.

[0042] Then, five trained panelists with sensory discrimination abilities evaluated each sample using the following criteria, assessing the fermentation sensation of the beer (the spread of flavor reminiscent of fermented beer felt from the moment it enters the mouth until it goes down the throat), body (the sense of volume felt from the moment it enters the mouth until it goes down the throat), smoothness (how easy it is to keep drinking), maltiness (the volume of pleasant malt and wheat aroma), and overall evaluation as a beer-flavored beverage (how delicious it is as a beer-flavored beverage).

[0043] [Evaluation criteria for beer's fermentation characteristics, body, smoothness, and maltiness] The fermentation, body, smoothness, and maltiness of the beer in Sample 1 were all set to 1, and comparative sensory evaluations were performed on a 5-point scale from 1 to 5 in comparison to Sample 1. 5: I feel it very strongly 4: To feel strongly, to feel fully 3: It feels just right, it feels easy 2: It feels weak, there's a sense of dissatisfaction, but it's still there. 1: Can barely feel it, or not feel it at all.

[0044] [Evaluation criteria for overall assessment as a beer-flavored beverage] The overall evaluation of the beer-flavored beverage was given using the following 5-point scale from 1 to 5. 5: Highly rated 4: Highly rated 3: Highly commendable 2: Low rating 1: Very poor rating

[0045] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 1 below. From these results, it became clear that in a beer-flavored beverage with an alcohol content of 0.00 v / v%, the inclusion of a predetermined amount of 3-sulfanylhexyl acetate improved the fermentation sensation, body, smoothness, and maltiness of the beer. Furthermore, it became clear that adding a predetermined amount of malic acid could further improve one or more of the above, and that adding a predetermined amount of succinic acid in addition could further improve the fermentation sensation, body, or maltiness of the beer.

[0046] [Table 1]

[0047] <Preparation and Sensory Evaluation of Beer-Flavored Beverages II> First, wort was prepared using barley malt. Specifically, crushed barley malt was used for protein resting and saccharification. Then, the barley husks were removed from the saccharified liquid, hops were added, and the liquid was boiled. The resulting liquid was used as wort. Yeast was then added to the cooled cold wort and fermented under predetermined conditions. After removing the yeast and filtering, a wort ferment was obtained. Carbon dioxide was removed from this ferment using ultrasound, then it was heated to around 40°C and brought into contact with steam in a reduced-pressure column at around 60 mbar to adsorb volatile components onto the steam. Alcohol and some volatile components were removed (i.e., alcohol was removed by distillation), resulting in a dealcoholized wort ferment with an alcohol content of less than 1.0 v / v%. Finally, deaerated water was added to the obtained dealcoholized wort ferment to produce a beer-flavored beverage (alcohol content 0.35 v / v%).

[0048] To this, a predetermined amount of 3-sulfanylhexyl acetate, malic acid, or succinic acid is added as needed to achieve an alcohol content of 0.35 v / v%, a bitterness value (BU) of approximately 15, and a carbon dioxide pressure of approximately 2.3 kg / cm³ at 20°C. 2 Therefore, sparkling beer-flavored beverage samples (Samples 12-15) were prepared, with 3-sulfanylhexyl acetate content, malic acid content, and succinic acid content being the values ​​listed in the upper section of Table 2 below.

[0049] Then, for each sample obtained, five trained panelists with sensory discrimination abilities evaluated the beer's fermentation, body, smoothness, maltiness, and overall evaluation as a beer-flavored beverage, in the same manner as described above, except that the fermentation, body, smoothness, and maltiness of each sample were compared to Sample 12, with each item being set to 1.

[0050] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 2 below. From these results, it became clear that in a beer-flavored beverage with an alcohol content of 0.35 v / v% containing dealcoholized wort fermented liquid by distillation, adding a predetermined amount of 3-sulfanylhexyl acetate along with predetermined amounts of malic acid and succinic acid improved the fermentation sensation, body, smoothness, and maltiness of the beer. Furthermore, it became clear that adding a predetermined amount of malic acid or succinic acid could further improve one or more of the above characteristics.

[0051] [Table 2]

[0052] <Preparation and Sensory Evaluation of Beer-Flavored Beverages III> Cold wort obtained using barley malt in the same manner as described above was fermented with yeast under predetermined conditions, and after yeast removal, filtration, and concentration adjustment, a wort ferment with an alcohol content of 1.5 v / v% was obtained. Then, predetermined amounts of 3-sulfanylhexyl acetate, malic acid, or succinic acid were added to this as needed to prepare sparkling beer-flavored beverage samples (samples 16-19) with an alcohol content of 1.5 v / v% and 3-sulfanylhexyl acetate, malic acid, and succinic acid content as listed in the upper section of Table 3 below.

[0053] Then, for each sample obtained, five trained panelists with sensory discrimination abilities evaluated the beer's fermentation, body, smoothness, maltiness, and overall evaluation as a beer-flavored beverage. The fermentation, body, smoothness, and maltiness of each sample were compared to sample 16, with each item being set to 1, in the same manner as described above.

[0054] The sensory evaluation results (average evaluations of 5 panelists) are shown in the lower part of Table 3 below. From these results, it became clear that in a beer-flavored beverage with an alcohol content of 1.5 v / v%, including a predetermined amount of 3-sulfanylhexyl acetate along with predetermined amounts of malic acid and succinic acid improved the fermentation sensation, body, smoothness, and maltiness of the beer. Furthermore, it became clear that adding a predetermined amount of malic acid or succinic acid could further improve one or more of the above characteristics.

[0055] [Table 3]

[0056] <Preparation and Sensory Evaluation of Beer-Flavored Beverages IV> Cold wort obtained using barley malt in the same manner as described above was fermented with yeast under predetermined conditions, and after yeast removal, filtration, and concentration adjustment, a wort ferment with an alcohol content of 3.0 v / v% was obtained. Then, predetermined amounts of 3-sulfanylhexyl acetate, malic acid, or succinic acid were added to this as needed to prepare sparkling beer-flavored beverage samples (samples 20-23) with an alcohol content of 3.0 v / v% and 3-sulfanylhexyl acetate, malic acid, and succinic acid content as listed in the upper section of Table 4 below.

[0057] Then, for each sample obtained, five trained panelists with sensory discrimination abilities evaluated the beer's fermentation, body, smoothness, maltiness, and overall evaluation as a beer-flavored beverage. The fermentation, body, smoothness, and maltiness of each sample were compared to sample 20, with each item set to 1, in the same manner as described above.

[0058] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 4 below. From these results, it became clear that even in beer-flavored beverages with an alcohol content of 3.0 v / v%, including a predetermined amount of 3-sulfanylhexyl acetate along with predetermined amounts of malic acid and succinic acid improved the fermentation sensation, body, smoothness, and maltiness of the beer. Furthermore, it became clear that adding a predetermined amount of malic acid or succinic acid could further improve one or more of the above characteristics.

[0059] [Table 4]

[0060] <Preparation and Sensory Evaluation of Beer-Flavored Beverages V> Cold wort, obtained using barley malt in the same manner as described above, was fermented under predetermined conditions, and the yeast was removed and the mixture filtered to obtain a wort ferment. Carbon dioxide was removed from this mixture using ultrasound, then it was heated to around 40°C, and the pressure was reduced to less than 100 mbar to distill off a portion of the liquid (approximately 20%), resulting in an alcohol content of less than 1.0 v / v% in the remaining liquid. This remaining liquid was then frozen, and freeze-dried under a pressure of less than 20 mbar to obtain a dried powder. The obtained dried powder was dissolved in carbonated water in an equal volume to the original wort ferment to obtain a dealcoholized wort ferment with an alcohol content of less than 0.005 v / v%.

[0061] Furthermore, if necessary, a predetermined amount of 3-sulfanylhexyl acetate, malic acid, or succinic acid is added to achieve an alcohol content of less than 0.005 v / v% and a carbon dioxide pressure of approximately 2.3 kg / cm³ at 20°C. 2 Therefore, sparkling beer-flavored beverage samples (Samples 24-27) were prepared, with 3-sulfanylhexyl acetate content, malic acid content, and succinic acid content being the values ​​listed in the upper section of Table 5 below.

[0062] Then, for each sample obtained, five trained panelists with sensory discrimination abilities evaluated the beer's fermentation, body, smoothness, maltiness, and overall evaluation as a beer-flavored beverage. The fermentation, body, smoothness, and maltiness of each sample were compared to sample 24, with each item set to 1, in the same manner as described above.

[0063] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 5 below. From these results, it became clear that in beer-flavored beverages containing freeze-dried dealcoholized wort ferment with an alcohol content of less than 0.005 v / v%, adding a predetermined amount of 3-sulfanylhexyl acetate improved the beer's fermentation feel, body, smoothness, and maltiness, even though the alcohol content remained extremely low, similar to I above. Furthermore, it was shown that increasing the amount of malic acid above a predetermined level further improved the body and smoothness. In addition, it became clear that further increasing the amount of succinic acid above a predetermined level could further improve the above.

[0064] [Table 5]

[0065] <Preparation and Sensory Evaluation of Beer-Flavored Beverages VI> Using barley malt, cold wort was obtained in the same manner as described above. Yeast was added to the cold wort and fermented under predetermined conditions. The yeast was removed and the mixture was filtered to obtain the wort ferment. Carbon dioxide was removed from this mixture using ultrasound, and it was kept warm at around 20°C. The mixture was then subjected to membrane filtration (membrane separation) using an NF membrane (manufactured by Nitto Denko Corporation, membrane pore size: several nanometers) until the volume was reduced by half. Distilled water was added to this mixture to equal the volume of the original wort ferment (fill-up) to obtain a de-alcoholized wort ferment with an alcohol content of less than 0.5 v / v%. Degassed water was then added to the obtained de-alcoholized wort ferment to produce a beer-flavored beverage (alcohol content 0.16 v / v%).

[0066] To this, a predetermined amount of 3-sulfanylhexyl acetate, malic acid, or succinic acid is added as needed to achieve an alcohol content of 0.16 v / v% and a carbon dioxide pressure of approximately 2.3 kg / cm³ at 20°C. 2 Therefore, sparkling beer-flavored beverage samples (Samples 28-31) were prepared, with 3-sulfanylhexyl acetate content, malic acid content, and succinic acid content being the values ​​listed in the upper section of Table 6 below.

[0067] Then, for each sample obtained, five trained panelists with sensory discrimination abilities evaluated the beer's fermentation, body, smoothness, maltiness, and overall evaluation as a beer-flavored beverage. The fermentation, body, smoothness, and maltiness of each sample were compared to sample 28, with each item set to 1, in the same manner as described above.

[0068] The results of this sensory evaluation (average evaluation of 5 panelists) are shown in the lower part of Table 6 below. From these results, it became clear that in a beer-flavored beverage with an alcohol content of 0.16 v / v% containing dealcoholized wort ferment liquor separated by membrane separation, by including a predetermined amount of 3-sulfanylhexyl acetate along with a predetermined amount of malic acid, a synergistic effect with the predetermined dealcoholized wort ferment liquor is achieved, resulting in an improvement in the fermentation sensation, body, smoothness, and maltiness of the beer, even at a considerably lower alcohol content. In addition, it became clear that one or more of the above can be further improved by adding a predetermined amount of malic acid or more than a predetermined amount of succinic acid.

[0069] [Table 6]

Claims

1. A beer-flavored beverage containing dealcoholized wort ferment, with an alcohol content of less than 1.0 v / v%, and further containing 3-sulfanylhexyl acetate at a concentration of 2 ng / L to 50 ng / L.

2. A beer-flavored beverage according to claim 1, containing malic acid in a concentration of 80 mg / L or more and 200 mg / L or less.

3. A beer-flavored beverage according to claim 1 or 2, containing succinic acid in a concentration of 10 mg / L or more and 100 mg / L or less.

4. The beer-flavored beverage according to claim 1 or 2, wherein the alcohol content is less than 0.005 v / v%.

5. A beer-flavored beverage according to claim 1 or 2, wherein the bitterness value (BU) is 5 or more and 100 or less.

6. The beer-flavored beverage according to claim 1 or 2, wherein the de-alcoholized wort fermentation liquid is a de-alcoholized wort fermentation liquid obtained by membrane separation.

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