Beer-flavored fermented non-alcoholic beverage and method for producing the same

Abstract

The present invention aims to provide a novel beer-flavored non-alcoholic beverage with improved flavor. According to the present invention, a beer-flavored fermented non-alcoholic beverage is provided in which the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. According to the present invention, by including glucose and maltose in a beer-flavored fermented non-alcoholic beverage so that the total concentration of glucose and maltose is within a predetermined concentration range, a beer-flavored fermented non-alcoholic beverage with improved flavor can be provided.

Description

Technical Field

[0001] The present invention relates to a beer - flavored fermented non - alcoholic beverage and a method for producing the same.

Background Art

[0002] In addition to the recent increasing focus on health, the demand for beer - flavored non - alcoholic beverages has been growing year by year due to the diversification of drinking scenes and consumer preferences. In the field of beer - flavored non - alcoholic beverages, various technologies have been developed to provide a taste and aroma unique to beer while being non - alcoholic (Patent Documents 1 and 2). However, in view of the increasing level of consumer preferences, it can still be said that flavor improvement is required in beer - flavored non - alcoholic beverages.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] Beer - flavored fermented non - alcoholic beverages have various problems in flavor due to their non - alcoholic nature and the particularity of the method of adjusting to non - alcohol. The present invention aims to provide a novel beer - flavored fermented non - alcoholic beverage with improved flavor.

Means for Solving the Problems

[0005] According to the present invention, the following inventions are provided. [1] A beer - flavored fermented non - alcoholic beverage in which the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. [2] A beer-flavored fermented non-alcoholic beverage as described in [1] above, having a succinic acid concentration of 30 ppm or more. [3] A beer-flavored fermented non-alcoholic beverage as described in [1] or [2] above, wherein the glucose concentration is 0.05 g / 100 mL or more, and / or the maltose concentration is 0.05 g / 100 mL or more. [4] A beer-flavored fermented non-alcoholic beverage as described in any of [1] to [3] above, with a malt content of 50% or more. [5] A non-alcoholic beverage that is a de-alcoholic beverage, as described in any of [1] to [4] above, with a beer-like flavor. [6] A method for producing a beer-flavored fermented non-alcoholic beverage, comprising the step of including glucose and maltose in the beverage such that the total concentration of glucose and maltose in the beverage is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. [7] A method for improving the flavor of a beer-flavored fermented non-alcoholic beverage, comprising the step of adding glucose and maltose in the production of the beverage such that the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less.

[0006] According to the present invention, by including glucose and maltose within a predetermined concentration range in a beer-flavored fermented non-alcoholic beverage, it is possible to provide a beer-flavored fermented non-alcoholic beverage with improved flavor. [Modes for carrying out the invention]

[0007] In this invention, "beer-flavored fermented non-alcoholic beverage" refers to a beverage having a beer-like flavor and includes both beverages that contain no alcohol at all, i.e., beverages with an ethanol concentration of 0.00 v / v%, and beverages with an ethanol concentration greater than 0.00 v / v% but less than 1 v / v%. The beer-flavored fermented non-alcoholic beverage of this invention means a beer-flavored non-alcoholic beverage that has undergone a fermentation process using yeast, and includes beverages produced by removing the alcohol components generated in the fermentation process after the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), and beverages produced by stopping the fermentation process at a stage where the ethanol concentration is less than 1 v / v%. A de-alcoholized beverage can be rephrased as a beverage made from de-alcoholized wort ferment.

[0008] In the beer-taste fermented non-alcoholic beverage of the present invention, the alcohol (ethanol) concentration can be less than 1.00 v / v%, 0.99 v / v% or less, 0.98 v / v% or less, 0.97 v / v% or less, 0.96 v / v% or less, 0.95 v / v% or less, 0.94 v / v% or less, 0.93 v / v% or less, 0.92 v / v% or less, 0.91 v / v% or less, 0.90 v / v% or less, 0.89 v / v% or less, 0.88 v / v% or less, 0.87 v / v% or less, 0.86 v / v% or less, 0.85 v / v% or less, 0.84 v / v% or less, 0.83 v / v% or less, 0.82 v / v% or less, 0.81 v / v% or less, 0.80 v / v% or less, 0.79 v / v% or less, 0.78 v / v% or less, 0.77 v / v% or less, 0.76 v / v% or less, 0.75 v / v% or less, 0.74 v / v% or less, 0.73 v / v% or less, 0.72 v / v% or less, 0.71 v / v% or less, 0.70 v / v% or less, 0.69 v / v% or less, 0.68 v / v% or less, 0.67 v / v% or less, 0.66 v / v% or less, 0.65 v / v% or less, 0.64 v / v% or less, 0.63 v / v% or less, 0.62 v / v% or less, 0.61 v / v% or less, 0.60 v / v% or less, 0.59 v / v% or less, 0.58 v / v% or less, 0.57 v / v% or less, 0.56 v / v% or less, 0.55 v / v% or less, 0.54 v / v% or less, 0.53 v / v% or less, 0.52 v / v% or less, 0.51 v / v% or less, 0.50 v / v% or less, 0.49 v / v% or less, 0.48 v / v% or less, 0.47 v / v% or less, 0.46 v / v% or less, 0.45 v / v% or less, 0.44 v / v% or less, 0.43 v / v% or less, 0.42 v / v% or less, 0.41 v / v% or less, 0.40 v / v% or less, 0.39 v / v% or less, 0.38 v / v% or less, 0.37 v / v% or less, [0.36 v / v% or less, 0.35 v / v% or less, 0.34 v / v% or less, 0.33 v / v% or less, 0.32 v / v% or less, 0.31 v / v% or less, 0.30 v / v% or less, 0.29 v / v% or less, 0.28 v / v% or less, 0.27 v / v% or less, 0.26 v / v% or less, 0.25 v / v% or less, 0.24 v / v% or less, 0.23 v / v% or less, 0.22 v / v% or less, 0.21 v / v% or less, 0.20 v / v% or less, 0.19 v / v% or less, 0.18 v / v% or less, 0.17 v / v% or less, 0.16 v / v% or less, 0. It seems there is an incomplete part at the end of the original text. The translation is done as accurately as possible based on the provided content.15v / v% or less, 0.14v / v% or less, 0.13v / v% or less, 0.12v / v% or less, 0.11v / v% or less, 0.10v / v% or more, 0.10v / v% or less, 0.09v / v% or more, 0.09v / v% or less, 0.08v / v% or more, 0.08v / v% or less, 0.07 v / v% or more, 0.07v / v% or less, 0.06v / v% or more, 0.06v / v% or less, 0.05v / v% or more, 0.05v / v% or less, 0.04v / v% or more, 0.04v / v% or less, 0.03v / v% or more, 0.03v / v% or less, 0.02v / v% or more, 0.02v / The limits can also be set to less than or equal to v%, greater than or equal to 0.01 v / v%, or less than or equal to 0.01 v / v%, and further, for concentrations less than 0.01 v / v% (0.00 v / v%), they can be set to less than or equal to 0.009 v / v%, less than or equal to 0.008 v / v%, less than or equal to 0.007 v / v%, less than or equal to 0.006 v / v%, greater than or equal to 0.005 v / v%, less than or equal to 0.005 v / v%, greater than or equal to 0.004 v / v%, less than or equal to 0.004 v / v%, greater than or equal to 0.003 v / v%, less than or equal to 0.003 v / v%, greater than or equal to 0.002 v / v%, less than or equal to 0.002 v / v%, greater than or equal to 0.001 v / v%, or less than or equal to 0.001 v / v%. These upper and lower limits can be combined arbitrarily, "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than".

[0009] In this invention, the alcohol concentration (ethanol concentration) of a beverage can be measured by gas chromatography (GC) with a flame ionization detector (FID) (hereinafter also referred to as "GC / FID"). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations. It is preferable that these control samples with known concentrations are within the same concentration range as the one being measured. It is also preferable to use an internal standard substance, and an example of an internal standard substance is 2-propanol.

[0010] The beer-taste fermented non-alcoholic beverage of the present invention uses malt as at least a part of the raw materials. Preferably, at least one or both of barley malt and wheat malt can be used as the raw materials derived from wheat. In the present invention, the ratio of barley malt (mass) to the raw material malt (mass) can be, for example, 0%, 0% or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 100% or less, or 100%. The ratio of wheat malt (mass) to the raw material malt (mass) can be, for example, 0%, 0% or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 100% or less, or 100%. In the present invention, it is also possible to use malt that has been extracted (i.e., malt extract). In the above, "or more" can be taken as "exceeding".

[0011] The malt usage ratio of the beer-taste fermented non-alcoholic beverage of the present invention can be, for example, 0%, 0% or more, 5% or less, 5% or more, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or less, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, 40% or less, 40% or more, 45% or less, 45% or more, 50% or less, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 66% or less, 66% or more, 67% or less, 67% or more, 68% or less, 68% or more, 69% or less, 69% or more, 70% or less, 70% or more, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, 100% or less, or 100%. "Or less" can be taken as "less than", and "or more" can be taken as "exceeding". These upper and lower limits can be arbitrarily combined. In the present invention, the "malt usage ratio" refers to the ratio of the malt mass to the total mass of all raw materials excluding hops and water.

[0012] In the beer-flavored fermented non-alcoholic beverage of the present invention, in addition to malt, unsprouted grains such as unsprouted barley (including extracted form) and unsprouted wheat (including extracted form) can also be used as raw materials. The beer-flavored fermented non-alcoholic beverage of the present invention can use malt and unsprouted grains as at least a part of the raw materials, and preferably, barley malt and unsprouted barley can be used as at least a part of the raw materials.

[0013] The beer-flavored fermented non-alcoholic beverage of the present invention is characterized in that the total concentration of glucose (CAS RN: 50-99-7) and maltose (CAS RN: 69-79-4) is within a predetermined range. In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit (greater than or equal to) of the total concentration of glucose and maltose is, for example, 0.10 g / 100 mL, 0.11 g / 100 mL, 0.12 g / 100 mL, 0.13 g / 100 mL, 0.14 g / 100 mL, 0.15 g / 100 mL, 0.16 g / 100 mL, 0.17 g / 100 mL, 0.18 g / 100 mL. , 0.19g / 100mL, 0.20g / 100mL, 0.21g / 100mL, 0.22g / 100mL, 0.23g / 100mL, 0.24g / 100mL, 0.25g / 100mL, 0 .26g / 100mL, 0.27g / 100mL, 0.28g / 100mL, 0.29g / 100mL, 0.30g / 100mL, 0.31g / 100mL, 0.32g / 100mL, 0.3 3g / 100mL, 0.34g / 100mL, 0.35g / 100mL, 0.36g / 100mL, 0.37g / 100mL, 0.38g / 100mL, 0.39g / 100mL, 0.40g / 100mL, 0.41g / 100mL, 0.42g / 100mL, 0.43g / 100mL, 0.44g / 100mL, 0.45g / 100mL, 0.46g / 100mL, 0.47g / 1 The dosage can be 00 mL, 0.48 g / 100 mL, 0.49 g / 100 mL, 0.50 g / 100 mL, 0.51 g / 100 mL, 0.52 g / 100 mL, 0.53 g / 100 mL, 0.54 g / 100 mL, 0.55 g / 100 mL, 0.56 g / 100 mL, 0.57 g / 100 mL, 0.58 g / 100 mL, 0.59 g / 100 mL, or 0.60 g / 100 mL.The upper limits (less than or equal to) are 1.00g / 100mL, 0.99g / 100mL, 0.98g / 100mL, 0.97g / 100mL, 0.96g / 100mL, 0.95g / 100mL, 0.94g / 100mL, 0.93g / 100mL, 0.92g / 100mL, 0.91g / 100mL, 0.90g / 100mL, 0.89g / 100mL, 0.88g / 100mL, 0.87g / 100mL, 0.86g / 100mL, 0.85g / 100mL, 0.84g / 100mL, 0.83g / 100mL, 0.82g / 100mL, 0.81g / 100mL, and 0.8 The amount can be 0g / 100mL, 0.79g / 100mL, 0.78g / 100mL, 0.77g / 100mL, 0.76g / 100mL, 0.75g / 100mL, 0.74g / 100mL, 0.73g / 100mL, 0.72g / 100mL, 0.71g / 100mL, 0.70g / 100mL, 0.69g / 100mL, 0.68g / 100mL, 0.67g / 100mL, 0.66g / 100mL, 0.65g / 100mL, 0.64g / 100mL, 0.63g / 100mL, 0.62g / 100mL, 0.61g / 100mL, or 0.60g / 100mL.These lower and upper limits can be combined in any way, for example, 0.10g / 100mL or more to 1.00g / 100mL, 0.20g / 100mL or more to 1.00g / 100mL, 0.30g / 100mL or more to 1.00g / 100mL, 0.40g / 100mL or more to 1.00g / 100mL, 0.50g / 100mL or more to 1.00g / 100mL, 0.60g / 100mL or more to 1.00g / 100mL, 0.10g / 0.90g / 100mL or more, 0.20g / 100mL or more, 0.90g / 100mL, 0.30g / 100mL or more, 0.90g / 100mL, 0.40g / 100mL or more, 0.90g / 100mL, 0.50g / 100mL or more, 0.90g / 100mL, 0.60g / 100mL or more, 0.90g / 100mL, 0.10g / 100mL or more, 0.80g / 100mL, 0.20g / 100mL or more, 0.80g / 100mL , 0.30g / 100mL or more, 0.80g / 100mL, 0.40g / 100mL or more, 0.80g / 100mL, 0.50g / 100mL or more, 0.80g / 100mL, 0.60g / 100mL or more, 0.80g / 100mL, 0.10g / 100mL or more, 0.70g / 100mL, 0.20g / 100mL or more, 0.70g / 100mL, 0.30g / 100mL or more, 0.70g / 100mL, 0.40g / 100mL or more, 0.70 It can be g / 100mL, 0.50g / 100mL or more and 0.70g / 100mL, 0.60g / 100mL or more and 0.70g / 100mL, 0.10g / 100mL or more and 0.60g / 100mL, 0.20g / 100mL or more and 0.60g / 100mL, 0.30g / 100mL or more and 0.60g / 100mL, 0.40g / 100mL or more and 0.60g / 100mL, or 0.50g / 100mL or more and 0.60g / 100mL.

[0014] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of glucose concentration (greater than or equal to) is 0.05 g / 100 mL, but 0.06 g / 100 mL, 0.07 g / 100 mL, 0.08 g / 100 mL, 0.09 g / 100 mL, 0.10 g / 100 mL, 0.11 g / 100 mL, 0.12 g / 100 mL, 0.13 g / 100 mL, 0.14 g / 100 mL, 0.15 g / 100 mL, 0. It can also be 16g / 100mL, 0.17g / 100mL, 0.18g / 100mL, 0.19g / 100mL, 0.20g / 100mL, 0.21g / 100mL, 0.22g / 100mL, 0.23g / 100mL, 0.24g / 100mL, 0.25g / 100mL, 0.26g / 100mL, 0.27g / 100mL, 0.28g / 100mL, 0.29g / 100mL, or 0.30g / 100mL. Furthermore, the upper limit (less than or equal to) of the glucose concentration of the beer-flavored fermented non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 0.60g / 100mL, 0.59g / 100mL, 0.58g / 100mL, 0.57g / 100mL, 0.56g / 100mL, 0.55g / 100mL, 0.54g / 100mL, 0.53g / 100mL, 0.52g / 100mL, 0.51g / 100mL, 0.50g / 100mL, 0.49g / 100mL, 0.48g / 1 The amount can be 00mL, 0.47g / 100mL, 0.46g / 100mL, 0.45g / 100mL, 0.44g / 100mL, 0.43g / 100mL, 0.42g / 100mL, 0.41g / 100mL, 0.40g / 100mL, 0.39g / 100mL, 0.38g / 100mL, 0.37g / 100mL, 0.36g / 100mL, 0.35g / 100mL, 0.34g / 100mL, 0.33g / 100mL, 0.32g / 100mL, 0.31g / 100mL, or 0.30g / 100mL.These lower and upper limits can be combined in any way, for example, 0.05g / 100mL or more and 0.60g / 100mL or less, 0.10g / 100mL or more and 0.60g / 100mL or less, 0.15g / 100mL or more and 0.60g / 100mL or less, 0.20g / 100mL or more and 0.60g / 100mL or less, 0.25g / 100mL or more and 0.60g / 10 0mL or less, 0.30g / 100mL or more and 0.60g / 100mL or less, 0.05g / 100mL or more and 0.50g / 100mL or less, 0.10g / 100mL or more and 0.50g / 100mL Below, 0.15g / 100mL or more and 0.50g / 100mL or less, 0.20g / 100mL or more and 0.50g / 100mL or less, 0.25g / 100mL or more and 0.50g / 100mL or less, 0.30g / 100mL or more and 0.50g / 100mL or less, 0.05g / 100mL or more and 0.40g / 100mL or more, 0.10g / 100mL or more and 0.40g / 100mL or less, 0. 15g / 100mL or more, 0.40g / 100mL or less, 0.20g / 100mL or more, 0.40g / 100mL or less, 0.25g / 100mL or more, 0.40g / 100mL or less, 0.30g The amount can be between 0.40g / 100mL and above, 0.05g / 100mL and above, 0.30g / 100mL and above, 0.10g / 100mL and above, 0.30g / 100mL and above, 0.15g / 100mL and above, 0.30g / 100mL and above, 0.20g / 100mL and above, 0.30g / 100mL and above, or 0.25g / 100mL and above, 0.30g / 100mL and above.

[0015] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of the maltose concentration (greater than or equal to) is 0.05 g / 100 mL, but 0.06 g / 100 mL, 0.07 g / 100 mL, 0.08 g / 100 mL, 0.09 g / 100 mL, 0.10 g / 100 mL, 0.11 g / 100 mL, 0.12 g / 100 mL, 0.13 g / 100 mL, 0.14 g / 100 mL, 0.15 g / 100 mL, 0. It can also be 16g / 100mL, 0.17g / 100mL, 0.18g / 100mL, 0.19g / 100mL, 0.20g / 100mL, 0.21g / 100mL, 0.22g / 100mL, 0.23g / 100mL, 0.24g / 100mL, 0.25g / 100mL, 0.26g / 100mL, 0.27g / 100mL, 0.28g / 100mL, 0.29g / 100mL, or 0.30g / 100mL. Furthermore, the upper limit (less than or equal to) of the maltose concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 0.60g / 100mL, 0.59g / 100mL, 0.58g / 100mL, 0.57g / 100mL, 0.56g / 100mL, 0.55g / 100mL, 0.54g / 100mL, 0.53g / 100mL, 0.52g / 100mL, 0.51g / 100mL, 0.50g / 100mL, 0.49g / 100mL, 0.48g / 1 The amount can be 00mL, 0.47g / 100mL, 0.46g / 100mL, 0.45g / 100mL, 0.44g / 100mL, 0.43g / 100mL, 0.42g / 100mL, 0.41g / 100mL, 0.40g / 100mL, 0.39g / 100mL, 0.38g / 100mL, 0.37g / 100mL, 0.36g / 100mL, 0.35g / 100mL, 0.34g / 100mL, 0.33g / 100mL, 0.32g / 100mL, 0.31g / 100mL, or 0.30g / 100mL.These lower and upper limits can be combined in any way, for example, 0.05g / 100mL or more and 0.60g / 100mL or less, 0.10g / 100mL or more and 0.60g / 100mL or less, 0.15g / 100mL or more and 0.60g / 100mL or less, 0.20g / 100mL or more and 0.60g / 100mL or less, 0.25g / 100mL or more and 0.60g / 10 0mL or less, 0.30g / 100mL or more and 0.60g / 100mL or less, 0.05g / 100mL or more and 0.50g / 100mL or less, 0.10g / 100mL or more and 0.50g / 100mL Below, 0.15g / 100mL or more and 0.50g / 100mL or less, 0.20g / 100mL or more and 0.50g / 100mL or less, 0.25g / 100mL or more and 0.50g / 100mL or less, 0.30g / 100mL or more and 0.50g / 100mL or less, 0.05g / 100mL or more and 0.40g / 100mL or more, 0.10g / 100mL or more and 0.40g / 100mL or less, 0. 15g / 100mL or more, 0.40g / 100mL or less, 0.20g / 100mL or more, 0.40g / 100mL or less, 0.25g / 100mL or more, 0.40g / 100mL or less, 0.30g The amount can be between 0.40g / 100mL and above, 0.05g / 100mL and above, 0.30g / 100mL and above, 0.10g / 100mL and above, 0.30g / 100mL and above, 0.15g / 100mL and above, 0.30g / 100mL and above, 0.20g / 100mL and above, 0.30g / 100mL and above, or 0.25g / 100mL and above, 0.30g / 100mL and above.

[0016] In the present invention, glucose concentration and maltose concentration can be measured by known methods. For example, a diluted sample can be injected into an ion chromatograph, the carbohydrates can be separated using an anion exchange tree-packed column, and then detected and measured using a pulsed amperometry detector (PAD).

[0017] Beer-flavored fermented non-alcoholic beverages have had various flavor issues due to being non-alcoholic and the special nature of the methods used to make them non-alcoholic. The beer-flavored fermented non-alcoholic beverage of the present invention is characterized by having a pleasant sweetness that lingers on the tongue, despite being a non-alcoholic beverage. The beer-flavored fermented non-alcoholic beverage of the present invention is also characterized by having a good depth of flavor, despite being a non-alcoholic beverage. Furthermore, the beer-flavored fermented non-alcoholic beverage of the present invention is characterized by achieving a natural drinking experience, despite being a non-alcoholic beverage. In particular, in de-alcoholized beverages of beer-flavored fermented non-alcoholic beverages from which alcohol is removed after the fermentation process, there is a possibility that components contributing to depth of flavor and a natural drinking experience are lost during the manufacturing process. The beer-flavored fermented non-alcoholic beverage of the present invention has a pleasant sweetness that lingers on the tongue and a good depth of flavor, and achieves a natural drinking experience, thus solving the above problems of beer-flavored fermented non-alcoholic beverages. Here, "sweetness that lingers on the tongue" means a lingering sweetness in the aftertaste and a lingering flavor sensation. "Depth of flavor" means a concentrated and robust taste. "Natural drinking experience" means a harmonious balance of sweetness, bitterness, and acidity, resulting in a smooth and effortless drinking experience.

[0018] The method of producing the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, as long as it contains glucose and maltose within a predetermined concentration range.

[0019] The glucose concentration of the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by blending or adding glucose or a glucose-containing composition at any stage of the manufacturing process. It is preferable to add the glucose or glucose-containing composition after the fermentation process, or it may be added after the alcohol has been removed from the beverage following the fermentation process.

[0020] The maltose concentration of the beer - flavored fermented non - alcoholic beverage of the present invention can be adjusted by blending or adding maltose or a maltose - containing composition at any stage of the manufacturing process. It is preferable to add maltose or a maltose - containing composition after the fermentation process, and it may also be added after removing alcohol in the beverage after the fermentation process.

[0021] In the present invention, the concentrations of glucose and maltose in the beer - flavored fermented non - alcoholic beverage can also be adjusted by setting manufacturing conditions, in addition to blending or adding. Non - limiting examples of such manufacturing conditions include charging conditions, selection of yeast (including strains), adjustment of the amount of yeast used, adjustment of fermentation conditions, selection of filter aids and adjustment of the amount of use, etc. In the present invention, the concentrations of glucose and maltose can also be adjusted by selecting raw materials, and their concentrations may be adjusted by blending glucose and maltose into the raw materials.

[0022] In the present invention, as a method for removing alcohol after the fermentation process, for example, (i) a method of removing alcohol by distillation under reduced pressure or normal pressure, (ii) a method of removing alcohol by adsorbing volatile components onto steam while using centrifugal force, and (iii) a method of removing alcohol with a reverse osmosis (RO) membrane can be mentioned, and any one of the above (i), (ii) and (iii), or any one of the above (i) and (ii) can be selected. When distilling under reduced pressure in (i), for example, it can be carried out under a reduced pressure of 50 - 150 mbar (preferably 50 - 120 mbar, 50 - 100 mbar, 50 - 70 mbar, 55 - 120 mbar, 55 - 100 mbar, 55 - 70 mbar, 60 - 120 mbar, 60 - 100 mbar or 60 - 70 mbar). In the present invention, the step of removing alcohol after the fermentation process (deaeration step) can be carried out once or multiple times (for example, 2 times, 3 times, 4 times), and it is preferably carried out once from the viewpoint of reducing the influence on quality due to heat load (for example, an increase in components unfavorable to flavor such as off - flavors, etc.) and suppressing an increase in cost due to the use of electricity and steam.

[0023] The non-alcoholic beer-taste fermented beverage of the present invention can be produced according to the manufacturing procedure of a normal non-alcoholic beer-taste fermented beverage, except for adjusting the concentrations of the above-mentioned glucose and maltose. The non-alcoholic beer-taste fermented beverage of the present invention can be produced, for example, by preparing a charged liquid from malt, hops, water, and other raw materials, removing solids by standing from the charged liquid, and then performing fermentation and filtration. The other raw materials may be used as raw materials for the charged liquid or may be blended into the prepared charged liquid.

[0024] The preparation of the above-mentioned charged liquid can be carried out according to a conventional method. For example, it can be implemented by sequentially performing (a) a step of saccharifying a mixture of raw materials containing malt and water, filtering to obtain wort, (b) a step of adding hops to the obtained wort and then boiling, and (c) a step of cooling the boiled wort. In the saccharification step, malt having a high endo-type protease activity and / or an enzyme preparation having an endo-type protease activity can be used to promote proteolysis, and malt having a low endo-type protease activity can be used to inhibit proteolysis.

[0025] In the present invention, decomposition treatment can also be performed by adding a proteolytic enzyme, a carbohydrase, and a cellulase respectively, or by adding a combination thereof, at any timing before the completion of the fermentation step (for example, during charging, during fermentation, or both during charging and during fermentation). Examples of the proteolytic enzyme include protease preparations, examples of the carbohydrase include enzymes derived from brewing raw materials such as malt, commercially available enzyme preparations (α-amylase, β-amylase, glucoamylase, α-glucosidase, pullulanase, isoamylase, etc.), and examples of the cellulase include commercially available enzyme preparations (β-glucanase, xylanase, hemicellulase, etc.).

[0026] In the present invention, the saccharification temperature can be, for example, 30°C to 100°C, 35°C to 100°C, 40°C to 100°C, or 60°C to 80°C. The saccharification time can be set appropriately considering the saccharification temperature, but can be, for example, 30 minutes to 180 minutes, 50 minutes to 150 minutes, 60 minutes to 140 minutes, or 30 minutes to 100 minutes.

[0027] In the present invention, the boiling temperature can be, for example, 100°C to 150°C, 100°C to 140°C, 100°C to 130°C, or 90°C to 100°C. The boiling time can be set appropriately considering the boiling temperature, but can be, for example, 10 minutes to 180 minutes, 20 minutes to 150 minutes, 30 minutes to 120 minutes, or 30 minutes to 90 minutes.

[0028] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods.

[0029] The beer-flavored fermented non-alcoholic beverage of the present invention may further contain succinic acid (CAS RN: 110-15-6). The succinic acid concentration in the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by setting the raw materials or manufacturing conditions. Non-limiting examples of such raw materials and manufacturing conditions include brewing conditions, selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids. Furthermore, the concentration can be adjusted by blending or adding succinic acid at any stage of the manufacturing process. In this case, the form of succinic acid may be any form that is easily soluble in an aqueous solvent, such as liquid, powder, or solid. Furthermore, it can also be adjusted by increasing or decreasing the amount of raw materials containing succinic acid or raw materials that produce succinic acid.

[0030] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of the succinic acid concentration (greater than or equal to) is not limited, but can be, for example, 30 ppm, 31 ppm, 32 ppm, 33 ppm, 34 ppm, 35 ppm, 36 ppm, 37 ppm, 38 ppm, 39 ppm, 40 ppm, 41 ppm, 42 ppm, 43 ppm, 44 ppm, 45 ppm, 46 ppm, 47 ppm, 48 ppm, 49 ppm, 50 ppm, 51 ppm, 52 ppm, 53 ppm, 54 ppm, 55 ppm, 56 ppm, 57 ppm, 58 ppm, 59 ppm, 60 ppm, 61 ppm, 62 ppm, 63 ppm, 64 ppm, 65 ppm, 66 ppm, 67 ppm, 68 ppm, 69 ppm, or 70 ppm. Furthermore, the upper limit (less than or equal to) of the succinic acid concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 150 ppm, 145 ppm, 140 ppm, 135 ppm, 130 ppm, 125 ppm, 120 ppm, 119 ppm, 118 ppm, 117 ppm, 116 ppm, 115 ppm, 114 ppm, 113 ppm, 112 ppm, 111 ppm, 110 ppm, 109 ppm, 108 ppm, 107 ppm, 106 ppm, 105 The concentration can be ppm, 104 ppm, 103 ppm, 102 ppm, 101 ppm, 100 ppm, 99 ppm, 98 ppm, 97 ppm, 96 ppm, 95 ppm, 94 ppm, 93 ppm, 92 ppm, 91 ppm, 90 ppm, 89 ppm, 88 ppm, 87 ppm, 86 ppm, 85 ppm, 84 ppm, 83 ppm, 82 ppm, 81 ppm, 80 ppm, 79 ppm, 78 ppm, 77 ppm, 76 ppm, 75 ppm, 74 ppm, 73 ppm, 72 ppm, 71 ppm, or 70 ppm. These lower and upper limits can be combined in any way, for example: 30 ppm to 150 ppm, 35 ppm to 150 ppm, 40 ppm to 150 ppm, 45 ppm to 150 ppm, 50 ppm to 150 ppm, 55 ppm to 150 ppm, 60 ppm to 150 ppm, 65 ppm to 150 ppm, 70 ppm to 150 ppm, 30 ppm to 140 ppm, 35 ppm to 140 ppm,40 ppm to 140 ppm, 45 ppm to 140 ppm, 50 ppm to 140 ppm, 55 ppm to 140 ppm, 60 ppm to 140 ppm, 65 ppm to 140 ppm, 70 ppm to 140 ppm, 30 ppm to 130 ppm, 35 ppm to 130 ppm, 40 ppm to 130 ppm, 45 ppm to 130 ppm, 50 ppm to 130 ppm, 55 ppm to 130 ppm, 60 ppm to 130 ppm, 65 ppm to 130 ppm, 70 ppm or more 130ppm or less, 30ppm to 120ppm, 35ppm to 120ppm, 40ppm to 120ppm, 45ppm to 120ppm, 50ppm to 120ppm, 55ppm to 120ppm, 60ppm to 120ppm, 65 ppm to 120ppm, 70ppm to 120ppm, 30ppm to 110ppm, 35ppm to 110ppm, 40ppm to 110ppm, 45ppm to 110ppm, 50ppm to 110ppm, 55ppm to 110ppm Below, 60 ppm to 110 ppm, 65 ppm to 110 ppm, 70 ppm to 110 ppm, 30 ppm to 100 ppm, 35 ppm to 100 ppm, 40 ppm to 100 ppm, 45 ppm to 100 ppm, 50 ppm to 100 ppm, 55 ppm to 100 ppm, 60 ppm to 100 ppm, 65 ppm to 100 ppm, 70 ppm to 100 ppm, 30 ppm to 90 ppm, 35 ppm to 90 ppm, 40 ppm to 90 ppm, 45 ppm to 90 ppm 0 ppm or less, 50 ppm to 90 ppm, 55 ppm to 90 ppm, 60 ppm to 90 ppm, 65 ppm to 90 ppm, 70 ppm to 90 ppm, 30 ppm to 80 ppm, 35 ppm to 80 ppm, 40 ppm to 80 ppm, 45 ppm to 80 ppm, 50 ppm to 80 ppm, 55 ppm to 80 ppm, 60 ppm to 80 ppm, 65 ppm to 80 ppm, 70 ppm to 80 ppm, 30 ppm to 70 ppm, 35 ppm to 70 ppm,The concentration can be 40 ppm to 70 ppm, 45 ppm to 70 ppm, 50 ppm to 70 ppm, 55 ppm to 70 ppm, 60 ppm to 70 ppm, or 65 ppm to 70 ppm. In this invention, the unit "ppm" is synonymous with "mg / L".

[0031] In the present invention, succinic acid concentration can be measured by the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 8.24.2 Capillary Electrophoresis).

[0032] In the production of the beer-flavored fermented non-alcoholic beverage of the present invention, in addition to malt and unsprouted grains, rice, corn, soybeans, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, cloves, sansho pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, sugar-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations thereof), seafood (e.g., Other additives such as oysters, kelp, wakame seaweed, and bonito flakes, nitrogen sources such as protein hydrolysates and yeast extracts, hops or hop products (e.g., hop extract), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), coloring agents (e.g., caramel coloring), foaming and foam retention enhancers, sweeteners (e.g., high-intensity sweeteners), flavoring agents (e.g., amino acids), acidulants (e.g., gluconic acid), bittering agents (e.g., naringin), dietary fiber, herbs, antioxidants, and water conditioners can be used as raw materials.

[0033] In producing the beer-flavored fermented non-alcoholic beverage of the present invention, for example, in addition to malt and hops as raw materials for producing the fermented malt beverage, one or more of the above raw materials can be used. In producing the beer-flavored fermented non-alcoholic beverage of the present invention, one or more of the above raw materials can also be incorporated during the production process of the fermented malt beverage, or one or more of the above raw materials can be incorporated before or after alcohol removal after the production of the fermented malt beverage.

[0034] The true extract of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited to, but its lower limit (greater than or equal to) can be, for example, 2.0% by mass, 2.1% by mass, 2.2% by mass, 2.3% by mass, 2.4% by mass, 2.5% by mass, 2.6% by mass, 2.7% by mass, 2.8% by mass, 2.9% by mass, or 3.0% by mass, and its upper limit (less than or equal to) can be 8.0% by mass, 7.9% by mass, 7.8% by mass, 7.7% by mass, or 7.6% by mass. Mass%, 7.5 mass%, 7.4 mass%, 7.3 mass%, 7.2 mass%, 7.1 mass%, 7.0 mass%, 6.9 mass%, 6.8 mass%, 6.7 mass%, 6.6 mass%, 6.5 mass%, 6.4 mass%, 6.3 mass%, 6.2 mass%, 6.1 mass%, 6.0 mass%, 5.9 mass%, 5.8 mass%, 5.7 mass%, 5.6 mass%, 5.5 mass%, 5.4 mass%, 5.3 mass%, 5.2 mass%, 5.1 mass% or 5.0 mass%. These lower and upper limits can be combined in any way, for example, 2.0% to 8.0%, 2.0% to 7.5%, 2.0% to 7.0%, 2.0% to 6.5%, 2.0% to 6.0%, 2.0% to 5.5%, 2.0% to 5.0%, 2.5% to 8.0%, 2.5% to 7.5%, and 2.5% to 7.0%. The following ranges are possible: 2.5% by mass or more and 6.5% by mass or less, 2.5% by mass or more and 6.0% by mass or less, 2.5% by mass or more and 5.5% by mass or less, 2.5% by mass or more and 5.0% by mass or less, 3.0% by mass or more and 8.0% by mass or less, 3.0% by mass or more and 7.5% by mass or less, 3.0% by mass or more and 7.0% by mass or less, 3.0% by mass or more and 6.5% by mass or less, 3.0% by mass or more and 6.0% by mass or less, 3.0% by mass or more and 5.5% by mass or less, or 3.0% by mass or more and 5.0% by mass or less. The true extract of the beer-flavored non-alcoholic beverage of the present invention can be measured, for example, by "BCOJ Beer Analysis Method 8.4.3 Alcoholizer Method".

[0035] The pH (measured at 25°C) of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 3.5, 3.6, 3.7, or 3.8, and its upper limit (less than or equal to) can be 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be combined in any way, for example, 3.5 to 4.6, 3.5 to 4.5, 3.5 to 4.4, or 3.5 to less than 4.4. The pH of the beer-flavored non-alcoholic beverage of the present invention can be adjusted using a pH adjusting agent. The pH of the beer-flavored non-alcoholic beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0036] The EBC color of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and its upper limit (less than or equal to) can be 15.0 EBC, 14.5 EBC, 14.0 EBC, 13.5 EBC, 13.0 EBC, 12.5 EBC, 12.0 EBC, 11.5 EBC, 11.0 EBC, 10.5 EBC, 10.0 EBC, or 9.9 EBC. The values ​​can be 9.8EBC, 9.7EBC, 9.6EBC, 9.5EBC, 9.4EBC, 9.3EBC, 9.2EBC, 9.1EBC, 9.0EBC, 8.9EBC, 8.8EBC, 8.7EBC, 8.6EBC, 8.5EBC, 8.4EBC, 8.3EBC, 8.2EBC, 8.1EBC, 8.0EBC, 7.9EBC, 7.8EBC, 7.7EBC, 7.6EBC, 7.5EBC, 7.4EBC, 7.3EBC, 7.2EBC, 7.1EBC, or 7.0EBC. These lower and upper limits can be combined in any way. The EBC color of the beer-flavored non-alcoholic beverage of the present invention can be determined using "Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Japan Brewing Association."

[0037] The bitterness value (BU) of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and its upper limit (less than or equal to) can be 50.0, 49.0, 48.0, 47.0, 46.0, 45.0, 44.0, 43.0, 42.0, 41.0, 40.0, 39.0, 38.0, 37.0, 36.0, 35.0, 34.0, 33.0, 32.0, 31.0, 30.0, 29.0, 28.0, 27.0, 26.0, 25.0, 24.0, or 23. 0, 22.9, 22.8, 22.7, 22.6, 22.5, 22.4, 22.3, 22.2, 22.1, 22.0, 21.9, 21.8, 21.7, 21.6, 21.5, 21.4, 21.3, 21.2, 21.1, 21.0, 20.9, 20.8, 20.7, 20.6, 20.5, 20.4 , can be 20.3, 20.2, 20.1, 20.0, 19.9, 19.8, 19.7, 19.6, 19.5, 19.4, 19.3, 19.2, 19.1, 19.0, 18.9, 18.8, 18.7, 18.6, 18.5, 18.4, 18.3, 18.2, 18.1 or 18.0. These lower and upper limits can be combined in any way, for example, 2.0 to 23.0, 3.0 to 23.0, 3.5 to 22.0, 4.0 to 22.0 or 5.0 to 21.0. In this invention, "bitterness value (BU)" refers to the value measured according to the bitterness value method described in "8.15" of the BCOJ Beer Analysis Method (2013 Supplementary and Revised). Specifically, the sample beverage is treated with acid, then extracted with isooctane, and the absorbance of the isooctane layer (at 275 nm) is measured. This measurement is then multiplied by 50 to determine the result.

[0038] The beverage provided by the present invention may be subjected to a carbon dioxide addition process, and further, after processes such as filling and sterilization, it can be provided as a packaged beverage. Sterilization may be performed before or after filling the container.

[0039] The beer-flavored fermented non-alcoholic beverage of the present invention can be served as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-flavored non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa, or 0.1 MPa, and its upper limit (less than or equal to) can be 0.4 MPa, 0.39 MPa, 0.38 MPa, 0.37 MPa, 0.36 MPa, or 0.35 MPa. These upper and lower limits can be combined in any way, for example, 0.05 MPa or more and 0.4 MPa or less, 0.07 MPa or more and 0.38 MPa or less, or 0.1 MPa or more and 0.35 MPa or less.

[0040] The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0041] In another aspect of the present invention, a method for producing a beer-flavored fermented non-alcoholic beverage with improved flavor is provided. The production method of the present invention comprises the steps of including glucose at a concentration of 0.05 g / 100 mL or more and maltose at a concentration of 0.05 g / 100 mL or more, characterized in that the total concentration of glucose and maltose in the produced beverage is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. In the present invention, "improved flavor" or "improved flavor" of a beer-flavored non-alcoholic beverage means that the beer-flavored fermented non-alcoholic beverage has a good lingering sweetness, a good depth of flavor, and / or achieves a natural drinking experience. The above-described production method of the present invention is a method for producing a beer-flavored fermented non-alcoholic beverage that has a good lingering sweetness and depth of flavor and achieves a natural drinking experience. The above-described production method of the present invention can be carried out in accordance with the description of the beer-flavored fermented non-alcoholic beverage of the present invention.

[0042] In another aspect of the present invention, a flavor enhancer for beer-flavored fermented non-alcoholic beverages is provided, comprising glucose and maltose as active ingredients. The flavor enhancer of the present invention can be implemented in accordance with the description of the beer-flavored fermented non-alcoholic beverage and the method for producing the same of the present invention.

[0043] Another aspect of the present invention also provides a method for improving the flavor of a beer-flavored fermented non-alcoholic beverage. The flavor improvement method of the present invention comprises the steps of: adding glucose to a concentration of 0.05 g / 100 mL or more and adding maltose to a concentration of 0.05 g / 100 mL or more in the production of a beer-flavored fermented non-alcoholic beverage, characterized in that the total concentration of glucose and maltose in the beverage is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. The flavor improvement method of the present invention can be carried out in accordance with the description of the beer-flavored non-alcoholic beverage and the method for producing the same of the present invention. [Examples]

[0044] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0045] Measurement of alcohol concentration Alcohol concentration (ethanol concentration) was measured using GC / FID (Agilent). A calibration curve was created based on the concentrations of target samples in the range of 0.000 to 0.05 v / v%.

[0046] Measurement of glucose and maltose concentrations Glucose and maltose concentrations were measured by injecting diluted samples into ion chromatography, separating the carbohydrates using an anion-exchange tree-packed column, and then detecting them using a pulsed amperometry detector (PAD).

[0047] Measurement of succinic acid concentration The succinic acid concentration was measured using a CE7100 (Agilent) according to the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 8.24.2 Capillary Electrophoresis).

[0048] Example 1: Production and evaluation of a beer-flavored fermented non-alcoholic beverage. In Example 1, evaluation tests were conducted on each test sample (test group 1 to 10) of a beer-flavored fermented non-alcoholic beverage.

[0049] (1) Method A. Manufacturing of beer-flavored fermented non-alcoholic beverages. Barley malt, enzymes, and warm water were added to a mashing tank, and saccharification was carried out at a temperature of 65°C to 78°C. This saccharified liquid was filtered and transferred to a boiling kettle, where hops were added and boiled. After that, it was filtered to remove the spent grain and obtain wort. Hops were added to the obtained wort, and after boiling, solid-liquid separation was performed, and it was cooled to obtain a clear wort. Yeast was added, and the fermentation temperature and time were adjusted, and the resulting fermented liquid was filtered to produce a malt-fermented beverage. Next, carbon dioxide was removed by spraying into a degassing tank, and then it was heated to around 50°C. After that, alcohol was removed by contacting it with steam heated to around 50°C in a reduced-pressure column at around 60 mbar, and carbon dioxide was added to obtain a beer-flavored fermented non-alcoholic beverage (malt usage ratio 95%) with an alcohol concentration of less than 0.005 v / v%. The obtained beer-flavored fermented non-alcoholic beverage was diluted to the concentrations shown in Table 1 to obtain Test Section 1. Test plots 2, 5, and 8 were obtained by adding glucose and maltose to the beer-flavored fermented beverage of test plot 1 to adjust the concentrations shown in Table 1, while test plots 3, 4, 6, 7, 9, and 10 were obtained by adding glucose, maltose, and succinic acid to adjust the concentrations shown in Table 1.

[0050] I. Evaluation Test Evaluation tests were conducted for test sections 1-10 by three trained panelists. Specifically, five evaluation items—"lingering sweetness," "stimulating acidity," "flavor richness," "natural drinkability," and "flavor balance"—were evaluated on a scale of 1 to 15 points in increments of 1, and the average of the evaluation scores of the three panelists was calculated. In order to standardize the evaluation criteria among the panelists, in test section 1, the score for "lingering sweetness" was set to 15.0 points, and the scores for the other evaluation items were set to 1.0 points; in test section 6, the scores for "natural drinkability" and "flavor balance" were set to 15.0 points; and in test section 10, the score for "lingering sweetness" was set to 1.0 points, and the scores for "stimulating acidity" and "flavor richness" were set to 15.0 points. Here, "lingering sweetness" refers to the lingering sweetness and aftertaste, and a higher score indicates a weaker lingering sweetness. "Stimulating acidity" refers to a sharp, irritating or stinging acidity; the higher the score, the weaker this acidity. "Flavor richness" refers to a concentrated, robust flavor; the higher the score, the richer the flavor. "Natural drinkability" refers to a harmonious balance of sweetness, bitterness, and acidity that makes it easy and smooth to drink; the higher the score, the better this drinkability. "Flavor balance" refers to a harmonious balance of sweetness, bitterness, and acidity that is characteristic of beer; the higher the score, the better this flavor is.

[0051] Details of each evaluation item are as follows: For "sweetness that lingers on the tongue," five evaluation criteria were set: 1-3 points: "strongly felt," 4-6 points: "felt," 7-9 points: "somewhat felt," 10-12 points: "slightly felt," and 13-15 points: "hardly felt." Within each evaluation criterion, a more precise evaluation was conducted in 1-point increments. For "stimulating acidity," five evaluation criteria were set: 1-3 points: "hardly felt," 4-6 points: "somewhat felt," 7-9 points: "felt," 10-12 points: "strongly felt," and 13-15 points: "very strongly felt." Within each evaluation criterion, a more precise evaluation was conducted in 1-point increments. For "flavor depth," five evaluation criteria were set: 1-3 points: "hardly noticeable," 4-6 points: "slightly noticeable," 7-9 points: "not noticeable," 10-12 points: "strongly noticeable," and 13-15 points: "very strongly noticeable." Within each criterion, evaluations were made more precisely in 1-point increments. For "natural drinking experience," five evaluation criteria were set: 1-3 points: "not good," 4-6 points: "somewhat good," 7-9 points: "good," 10-12 points: "better," and 13-15 points: "very good." Within each criterion, evaluations were made more precisely in 1-point increments. For "flavor balance," five evaluation criteria were established: 1-3 points: "Not good," 4-6 points: "Fairly good," 7-9 points: "Good," 10-12 points: "Better," and 13-15 points: "Very good." Within each criterion, evaluations were made more precise in 1-point increments.

[0052] (2) Results The results are shown in Table 1. The addition of glucose and maltose increased the degree of lingering sweetness on the tongue, while also increasing the degree of pungent acidity, resulting in a better balance of flavor, natural mouthfeel, and aroma. In particular, test groups 5-7 all scored 8.5 points or higher on the evaluation criteria, indicating very favorable results.

[0053] [Table 1]

Claims

1. A beer-flavored fermented non-alcoholic beverage having a total glucose and maltose concentration of 0.10 g / 100 mL or more and 0.60 g / 100 mL or less, a succinic acid concentration of 30 ppm or more and 150 ppm or less, a maltose concentration of 0.05 g / 100 mL or more, an alcohol concentration of 0.01 v / v% or less, and being a de-alcoholized beverage.

2. A beer-flavored fermented non-alcoholic beverage according to claim 1, wherein the glucose concentration is 0.05 g / 100 mL or more.

3. A beer-flavored fermented non-alcoholic beverage according to claim 1 or 2, wherein the malt usage ratio is 50% or more.

4. A method for producing a beer-flavored fermented non-alcoholic beverage, comprising the steps of: adding glucose and maltose to the beverage so that the total concentration of glucose and maltose in the beverage is 0.10 g / 100 mL or more and 0.60 g / 100 mL or less and the maltose concentration is 0.05 g / 100 mL or more; adding succinic acid so that the succinic acid concentration is 30 ppm or more and 150 ppm or less; and removing the alcohol component produced in the fermentation step, wherein the alcohol concentration of the beverage is 0.01 v / v% or less.

5. A method for improving the flavor of a beer-flavored fermented non-alcoholic beverage, comprising the steps of: adding glucose and maltose in the production of the beverage such that the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 0.60 g / 100 mL or less and the maltose concentration is 0.05 g / 100 mL or more, adding succinic acid such that the succinic acid concentration is 30 ppm or more and 150 ppm or less; and removing alcohol components produced in the fermentation process, wherein the alcohol concentration of the beverage is 0.01 v / v% or less.

6. A method for producing a beer-flavored fermented non-alcoholic beverage according to Claim 4, or a method for improving the flavor of a beer-flavored fermented non-alcoholic beverage according to Claim 5, comprising the step of adding glucose such that the glucose concentration is 0.05 g / 100 mL or more.

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