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

Abstract

The present invention aims to provide a novel beer-flavored non-alcoholic beverage that has a rich flavor and a well-balanced aftertaste. The present invention provides a beer-flavored non-alcoholic beverage having a 2-pentylfuran concentration of 0.001 ppm or more. By incorporating 2-pentylfuran into a beer-flavored non-alcoholic beverage within a specified concentration range, the present invention provides a beer-flavored non-alcoholic beverage that has a rich flavor and a well-balanced aftertaste, which is advantageous in that it can meet the diverse tastes and needs of consumers.

Description

[Technical Field]

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

[0002] In addition to the growing health consciousness in recent years, the demand for non-alcoholic beer-flavored beverages is increasing year by year due to the diversification of drinking occasions and consumer preferences. In the field of non-alcoholic beer-flavored beverages, various technologies have been developed to allow non-alcoholic beverages to have the distinctive taste and aroma of beer (Patent Documents 1 and 2). However, in light of the increasing level of consumer preferences, it can be said that there is still a need for improved flavor in non-alcoholic beer-flavored beverages. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6786699 [Patent Document 2] Japanese Patent Application Publication No. 2019-154317 Summary of the Invention [Problem to be solved by the invention]

[0004] Non-alcoholic beer-flavored beverages have had problems such as insufficient flavor depth and harmonious aftertaste due to the fact that they are non-alcoholic and the special methods used to prepare them to be non-alcoholic, etc. In order to solve these problems, the present invention aims to provide a novel non-alcoholic beer-flavored beverage that has a favorable flavor depth and harmonious aftertaste. [Means for solving the problem]

[0005] The present inventors have found that adding 2-pentylfuran to a beer-flavored non-alcoholic beverage within a specific concentration range can improve the richness of flavor and the harmony of aftertaste, and the present invention is based on these findings.

[0006] According to the present invention, the following inventions are provided. [1] A beer-flavored non-alcoholic beverage with a 2-pentylfuran concentration of 0.001 ppm or more. [2] A beer-flavored non-alcoholic beverage according to [1] above, which contains ethyl caprylate or ethyl caproate, and in which the ethyl caprylate concentration is 0.01 ppm or more and the ethyl caproate concentration is 0.01 ppm or more. [3] A non-alcoholic beer-flavored beverage according to [1] or [2] above, which contains ethyl caprylate and ethyl caproate, and in which the ethyl caprylate concentration is 0.001 ppm or more and the ethyl caproate concentration is 0.001 ppm or more. [4] A non-alcoholic beer-flavored beverage according to any one of [1] to [3] above, in which the 2-pentylfuran concentration is 0.01 ppm or more and 0.5 ppm or less. [5] A non-alcoholic beer-flavored beverage according to any one of [1] to [4] above, in which the malt content is 50% or more. [6] A non-alcoholic beer-flavored beverage according to any one of [1] to [5] above, which is a dealcoholic beverage. [7] A method for producing a beer-flavored non-alcoholic beverage, comprising the step of incorporating 2-pentylfuran at a concentration of 0.001 ppm or more. [8] A method for improving the flavor of a beer-taste non-alcoholic beverage, comprising the step of adding 2-pentylfuran to the beverage at a concentration of 0.001 ppm or more during the production of the beverage.

[0007] According to the present invention, by incorporating 2-pentylfuran within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beverage with a rich flavor and a well-balanced aftertaste, which is advantageous in that it can meet the diverse tastes and needs of consumers.

[0008] In the present invention, the term "beer-flavored non-alcoholic beverage" refers to a beverage with a beer-like flavor, and is used to include 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 of more than 0.00 v / v% and less than 1 v / v%. Beer-flavored non-alcoholic beverages include fermented beer-flavored non-alcoholic beverages and non-fermented beer-flavored non-alcoholic beverages. Fermented beer-flavored non-alcoholic beverages refer to beer-flavored non-alcoholic beverages that have undergone a fermentation process using yeast, and include beverages produced by removing the alcoholic components generated during the fermentation process after the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), as well as beverages produced by terminating the fermentation process when the ethanol concentration is less than 1 v / v%. Non-fermented beer-flavored non-alcoholic beverages refer to beverages produced without undergoing a fermentation process.

[0009] In the non-alcoholic beer-taste beverage of the present invention, the upper limit value (less than or equal to hereinafter) of the alcohol (ethanol) concentration is 0.99% (v / v), 0.98% (v / v), 0.97% (v / v), 0.96% (v / v), 0.95% (v / v), 0.94% (v / v), 0.93% (v / v), 0.92% (v / v), 0.91% (v / v), 0.90% (v / v), 0.89% (v / v), 0.88% (v / v), 0.87% (v / v), 0.86% (v / v), 0.85% (v / v), 0.84% (v / v), 0.83% (v / v), 0.82% (v / v), 0.81% (v / v), 0.80% (v / v), 0.79% (v / v), 0.78% (v / v), 0.77% (v / v), 0.76% (v / v), 0.75% (v / v), 0.74% (v / v), 0.73% (v / v), 0.72% (v / v), 0.71% (v / v), 0.70% (v / v), 0.69% (v / v), 0.68% (v / v), 0.67% (v / v), 0.66% (v / v), 0.65% (v / v), 0.64% (v / v), 0.63% (v / v), 0.62% (v / v), 0.61% (v / v), 0.60% (v / v), 0.59% (v / v), 0.58% (v / v), 0.57% (v / v), 0.56% (v / v), 0.55% (v / v), 0.54% (v / v), 0.53% (v / v), 0.52% (v / v), 0.51% (v / v), 0.50% (v / v), 0.49% (v / v), 0.48% (v / v), 0.47% (v / v), 0.46% (v / v), 0.45% (v / v), 0.44% (v / v), 0.43% (v / v), 0.42% (v / v), 0.41% (v / v), 0.40% (v / v), 0.39% (v / v), 0.38% (v / v), 0.37% (v / v), 0.36% (v / v), 0.35% (v / v), 0.34% (v / v), 0.33% (v / v), 0.32% (v / v), 0.31% (v / v), 0.30% (v / v), 0.29% (v / v), 0.28% (v / v), 0.27% (v / v), 0.26% (v / v), 0.25% (v / v), 0.24% (v / v), 0.23% (v / v), 0.22% (v / v), 0.21% (v / v), 0.20% (v / v), 0.19% (v / v), 0.18% (v / v), 0.17% (v / v), 0.16% (v / v), 0.15% (v / v), 0.14%(v / v), 0.13%(v / v), 0.12%(v / v), 0.11%(v / v), 0.10%(v / v), 0.09%(v / v), 0.08%(v / v), 0.07%(v / v), 0.06 %(v / v), 0.05%(v / v), 0.04%(v / v), 0.03%(v / v), 0.02%(v / v), 0.01%(v / v), 0.009%(v / v), 0.008%(v / v), 0.007 The upper and lower limits may be 0.001% (v / v), 0.002% (v / v), 0.003% (v / v), or 0.004% (v / v), and the lower limit (not less than or exceeding) may be 0.001% (v / v), 0.002% (v / v), 0.003% (v / v), or 0.004% (v / v), and these upper and lower limits may be combined in any manner.

[0010] In the present invention, the alcohol concentration (ethanol concentration) of a beverage can be measured by gas chromatography (GC) with an FID detector. To achieve more accurate concentration measurements, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations. It is preferable that these control samples with known concentrations are in the same range as the concentration to be measured. It is also preferable to use an internal standard, such as 2-propanol.

[0011] The beer-flavored non-alcoholic beverage of the present invention uses malt as at least a portion of its raw material, and preferably uses at least one or both of barley malt and wheat malt as the barley-derived raw material. In the present invention, the proportion of barley malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%, and the proportion of wheat malt (by mass) in the raw material malt (by mass) can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%. Extracted malt (i.e., malt extract) can also be used in the present invention. In the above, "or more" can be interpreted as "exceeding."

[0012] The beer-flavored non-alcoholic beverage of the present invention can achieve a rich flavor and a harmonious aftertaste regardless of the malt usage ratio. The malt usage ratio can be, for example, 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, The malt content can be 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, or 100%. "Less than" can mean "less than," and "greater than" can mean "greater than." These upper and lower limits can be combined arbitrarily. In the present invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all ingredients excluding hops and water.

[0013] In the beer-flavored non-alcoholic beverage of the present invention, in addition to malt, ungerminated wheat species such as ungerminated barley (including extracts) and ungerminated wheat (including extracts) can also be used as raw materials.

[0014] The beer-flavored non-alcoholic beverage of the present invention is characterized in that the concentration of 2-pentylfuran (CAS RN: 3777-69-3) is within a predetermined range. In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the 2-pentylfuran concentration (above or beyond) is 0.001 ppm, and the following concentrations are also possible: 0.002 ppm, 0.003 ppm, 0.004 ppm, 0.005 ppm, 0.006 ppm, 0.007 ppm, 0.008 ppm, 0.009 ppm, 0.010 ppm, 0.011 ppm, 0.012 ppm, 0.013 ppm, 0.014 ppm, 0.015 ppm, 0.016 ppm, 0.017 ppm, 0.018 ppm, 0.019 ppm, 0.020 ppm, 0.021 ppm, 0.022 ppm, 0.023 ppm, 0.024 ppm, 0.025 ppm, 0.026 ppm, 0.027 ppm, 0.028 ppm, 0.029 ppm, 0.030 ppm, 0.031 ppm, 0.032 ppm, 0.033 ppm, 0.034 ppm, 0.035 ppm, 0.036 ppm, 0.037 ppm, 0.038 ppm, 0.039 ppm, 0.040 ppm, 0.041 ppm, 0.042 ppm, 0.043 ppm, 0.044 ppm, 0.045 ppm, 0.046 ppm, 0.047 ppm, 0.048 ppm, 0.049 ppm, 0.050 ppm, 0.050 ppm, ppm, 0.021ppm, 0.022ppm, 0.023ppm, 0.024ppm, 0.025ppm, 0.026ppm, 0.027ppm, 0.028ppm, 0.029ppm, 0.030ppm, 0.031ppm, 0.032ppm, 0.03 3ppm, 0.034ppm, 0.035ppm, 0.036ppm, 0.037ppm, 0.038ppm, 0.039ppm, 0.040ppm, 0.041ppm, 0.042ppm, 0.043ppm, 0.044ppm, 0.045ppm, 0.04 6ppm, 0.047ppm, 0.048ppm, 0.049ppm, 0.050ppm, 0.051ppm, 0.052ppm, 0.053ppm, 0.054ppm, 0.055ppm, 0.056ppm, 0.057ppm, 0.058ppm, 0.0 59ppm, 0.060ppm, 0.061ppm, 0.062ppm, 0.063ppm, 0.064ppm, 0.065ppm, 0.066ppm, 0.067ppm, 0.068ppm, 0.069ppm, 0.070ppm, 0.071ppm, 0.0 72ppm, 0.073ppm, 0.074ppm, 0.075ppm, 0.076ppm, 0.077ppm, 0.078ppm, 0.079ppm, 0.080ppm, 0.081ppm, 0.082ppm, 0.083ppm, 0.084ppm, 0. 085ppm, 0.086ppm, 0.087ppm, 0.088ppm, 0.089ppm, 0.090ppm, 0.091ppm, 0.092ppm, 0.093ppm, 0.094ppm, 0.095ppm, 0.096ppm, 0.097ppm, 0.Furthermore, the upper limit of the 2-pentylfuran concentration in the beer-taste non-alcoholic beverage of the present invention (less than or equal to) is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 1.0 ppm, 0.99 ppm, 0.98 ppm, 0.97 ppm, 0.96 ppm, 0.95 ppm, 0.94 ppm, 0.93 ppm, 0.92 ppm, 0.91 ppm, 0.90 ppm, 0.89 ppm, 0.88 ppm, 0.87 ppm, 0.86 ppm, 0.85 ppm, 0.84 ppm, 0.83 ppm, 0.82 ppm, 0.81 ppm, 0.80 ppm, 0.85 ppm, 0.86 ppm, 0.87 ppm, 0.88 ppm, 0.89 ppm, 0.88 ppm, 0.87 ppm, 0.86 ppm, 0.85 ppm, 0.84 ppm, 0.83 ppm, 0.82 ppm, 0.81 ppm, 0.80 ppm, 0.85 ...8 ppm, 0.87 ppm, 0.86 ppm, 0.85 ppm, 0.86 ppm, 0.85 ppm, 0.86 ppm, The concentration can be 0.79 ppm, 0.78 ppm, 0.77 ppm, 0.76 ppm, 0.75 ppm, 0.74 ppm, 0.73 ppm, 0.72 ppm, 0.71 ppm, 0.70 ppm, 0.69 ppm, 0.68 ppm, 0.67 ppm, 0.66 ppm, 0.65 ppm, 0.64 ppm, 0.63 ppm, 0.62 ppm, 0.61 ppm, 0.60 ppm, 0.59 ppm, 0.58 ppm, 0.57 ppm, 0.56 ppm, 0.55 ppm, 0.54 ppm, 0.53 ppm, 0.52 ppm, 0.51 ppm or 0.50 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.001 ppm or more and 1.0 ppm or less, 0.002 ppm or more and 1.0 ppm or less, 0.003 ppm or more and 1.0 ppm or less, 0.004 ppm or more and 1.0 ppm or less, 0.005 ppm or more and 1.0 ppm or less, 0.006 ppm or more and 1.0 ppm or less, 0.007 ppm or more and 1.0 ppm or less, 0.008 ppm or more and 1.0 ppm or less, 0.009 ppm or more and 1.0 ppm or less, 0.010 ppm or more and 1.0 ppm or less, 0.011 ppm or more and 1.0 ppm or less, 0.012 ppm or more and 1.0 ppm or less, 0.013 ppm or more and 1.0 ppm or less, 0.014 ppm or more and 1.0 ppm or less, 0.015 ppm or more and 1.0 ppm or less, 0.016 ppm or more and 1.0 ppm or less, 0.017 ppm or more and 1.0 ppm or less, 0.018 ppm or more and 1.0 ppm or less, 0.019 ... 0.015ppm or more and up to 1.0ppm, 0.020ppm or more and up to 1.0ppm, 0.025ppm or more and up to 1.0ppm, 0.030ppm or more and up to 1.0ppm, 0.035ppm or more and up to 1.0ppm, 0.040ppm or more and up to 1.0ppm, 0.045ppm or more and up to 1.0ppm, 0.050ppm or more and up to 1.0ppm, 0.055ppm or more and up to 1.0ppm, 0.060ppm or more and up to 1.0ppm, 0.065ppm or more and up to 1.0ppm, 0.070ppm or more and up to 1.0ppm, 0.075ppm or more and 1.0ppm or less, 0.080ppm or more and 1.0ppm or less, 0.085ppm or more and 1.0ppm or less, 0.090ppm or more and 1.0ppm or less, 0.095ppm or more and 1.0ppm or less, 0.10ppm or more and 1.0ppm or less, 0.001ppm or more and 0.90ppm or less, 0.002ppm or more and 0.90ppm or less, 0.003ppm or more and 0.90ppm or less, 0.004ppm or more and 0.90ppm or less, 0.005ppm or more and 0.90ppm or less, 0.006ppm or more and 0.90ppm or less, 0.007ppm or more and 0.90ppm or less, 0.008 ppm or more and 0.90 ppm or less, 0.009 ppm or more and 0.90 ppm or less, 0.010 ppm or more and 0.90 ppm or less, 0.015 ppm or more and 0.90 ppm or less, 0.020 ppm or more and 0.90 ppm or less, 0.025 ppm or more and 0.90 ppm or less, 0.030 ppm or more and 0.90 ppm or less, 0.035 ppm or more and 0.90 ppm or less, 0.040 ppm or more and 0.90 ppm or less, 0.045 ppm or more and 0.90 ppm or less, 0.050 ppm or more and 0.90 ppm or less, 0.055 ppm or more and 0.90 ppm or less, 0.060 ppm or more up to 0.90 ppm, 0.065 ppm or more up to 0.90 ppm, 0.070 ppm or more up to 0.90 ppm, 0.075 ppm or more up to 0.90 ppm, 0.080 ppm or more up to 0.90 ppm, 0.085 ppm or more up to 0.90 ppm, 0.090 ppm or more up to 0.90 ppm, 0.095 ppm or more up to 0.90 ppm, 0.10 ppm or more up to 0.90 ppm, 0.001 ppm or more up to 0.80 ppm, 0.002 ppm or more up to 0.80 ppm, 0.003 ppm or more up to 0.80 ppm, 0.004 ppm or more up to 0.80 ppm or less, 0.005 ppm or more and 0.80 ppm or less, 0.006 ppm or more and 0.80 ppm or less, 0.007 ppm or more and 0.80 ppm or less, 0.008 ppm or more and 0.80 ppm or less, 0.009 ppm or more and 0.80 ppm or less, 0.010 ppm or more and 0.80 ppm or less, 0.015 ppm or more and 0.80 ppm or less, 0.020 ppm or more and 0.80 ppm or less, 0.025 ppm or more and 0.80 ppm or less, 0.030 ppm or more and 0.80 ppm or less, 0.035 ppm or more and 0.80 ppm or less, 0.040 ppm or more and 0.80 ppm or less, 0.045ppm or more and up to 0.80ppm, 0.050ppm or more and up to 0.80ppm, 0.055ppm or more and up to 0.80ppm, 0.060ppm or more and up to 0.80ppm, 0.065ppm or more and up to 0.80ppm, 0.070ppm or more and up to 0.80ppm, 0.075ppm or more and up to 0.80ppm, 0.080ppm or more and up to 0.80ppm, 0.085ppm or more and up to 0.80ppm, 0.090ppm or more and up to 0.80ppm, 0.095ppm or more and up to 0.80ppm, 0.10ppm or more and up to 0.80ppm, 0.001ppm or more and up to 0. 70ppm or less, 0.002ppm or more and 0.70ppm or less, 0.003ppm or more and 0.70ppm or less, 0.004ppm or more and 0.70ppm or less, 0.005ppm or more and 0.70ppm or less, 0.006ppm or more and 0.70ppm or less, 0.007ppm or more and 0.70ppm or less, 0.008ppm or more and 0.70ppm or less, 0.009ppm or more and 0.70ppm or less, 0.010ppm or more and 0.70ppm or less, 0.015ppm or more and 0.70ppm or less, 0.020ppm or more and 0.70ppm or less, 0.025ppm or more and 0.70ppm or less, 0. 0.30 ppm or more and up to 0.70 ppm, 0.035 ppm or more and up to 0.70 ppm, 0.040 ppm or more and up to 0.70 ppm, 0.045 ppm or more and up to 0.70 ppm, 0.050 ppm or more and up to 0.70 ppm, 0.055 ppm or more and up to 0.70 ppm, 0.060 ppm or more and up to 0.70 ppm, 0.065 ppm or more and up to 0.70 ppm, 0.070 ppm or more and up to 0.70 ppm, 0.075 ppm or more and up to 0.70 ppm, 0.080 ppm or more and up to 0.70 ppm, 0.085 ppm or more and up to 0.70 ppm, 0.090 ppm or more and up to .70ppm or less, 0.095ppm or more and 0.70ppm or less, 0.10ppm or more and 0.70ppm or less, 0.001ppm or more and 0.60ppm or less, 0.002ppm or more and 0.60ppm or less, 0.003ppm or more and 0.60ppm or less, 0.004ppm or more and 0.60ppm or less, 0.005ppm or more and 0.60ppm or less, 0.006ppm or more and 0.60ppm or less, 0.007ppm or more and 0.60ppm or less, 0.008ppm or more and 0.60ppm or less, 0.009ppm or more and 0.60ppm or less, 0.010ppm or more and 0.60ppm or less, 0.015ppm or more and up to 0.60ppm, 0.020ppm or more and up to 0.60ppm, 0.025ppm or more and up to 0.60ppm, 0.030ppm or more and up to 0.60ppm, 0.035ppm or more and up to 0.60ppm, 0.040ppm or more and up to 0.60ppm, 0.045ppm or more and up to 0.60ppm, 0.050ppm or more and up to 0.60ppm, 0.055ppm or more and up to 0.60ppm, 0.060ppm or more and up to 0.60ppm, 0.065ppm or more and up to 0.60ppm, 0.070ppm or more and up to 0.6 0 ppm or less, 0.075 ppm or more and 0.60 ppm or less, 0.080 ppm or more and 0.60 ppm or less, 0.085 ppm or more and 0.60 ppm or less, 0.090 ppm or more and 0.60 ppm or less, 0.095 ppm or more and 0.60 ppm or less, 0.10 ppm or more and 0.60 ppm or less, 0.001 ppm or more and 0.50 ppm or less, 0.002 ppm or more and 0.50 ppm or less, 0.003 ppm or more and 0.50 ppm or less, 0.004 ppm or more and 0.50 ppm or less, 0.005 ppm or more and 0.50 ppm or less, 0.006 ppm pm to 0.50ppm, 0.007ppm to 0.50ppm, 0.008ppm to 0.50ppm, 0.009ppm to 0.50ppm, 0.010ppm to 0.50ppm, 0.015ppm to 0.50ppm, 0. 020ppm to 0.50ppm, 0.025ppm to 0.50ppm, 0.030ppm to 0.50ppm, 0.035ppm to 0.50ppm, 0.040ppm to 0.50ppm, 0.045ppm to 0.50ppm The concentration can be 0.050 ppm or more and 0.50 ppm or less, 0.055 ppm or more and 0.50 ppm or less, 0.060 ppm or more and 0.50 ppm or less, 0.065 ppm or more and 0.50 ppm or less, 0.070 ppm or more and 0.50 ppm or less, 0.075 ppm or more and 0.50 ppm or less, 0.080 ppm or more and 0.50 ppm or less, 0.085 ppm or more and 0.50 ppm or less, 0.090 ppm or more and 0.50 ppm or less, 0.095 ppm or more and 0.50 ppm or less, or 0.10 ppm or more and 0.50 ppm or less. In the present invention, the unit "ppm" is synonymous with "mg / L."

[0015] The 2-pentylfuran concentration in the beer-taste non-alcoholic beverage of the present invention may also be in the range of 0.001 ppm or more and 0.1 ppm or less, 0.01 ppm or more and 0.1 ppm or less, 0.02 ppm or more and 0.1 ppm or less, 0.03 ppm or more and 0.1 ppm or less, 0.04 ppm or more and 0.1 ppm or less, 0.05 ppm or more and 0.1 ppm or less, 0.001 ppm or more and 0.09 ppm or less, 0.01 ppm or more and 0.09 ppm or less, 0.02 ppm or more and 0.09 ppm or less, 0.03 ppm or more and 0.09 ppm or less, 0.04 ppm or more and 0.09 ppm or less, ppm or less, 0.05 ppm to 0.09 ppm, 0.001 ppm to 0.08 ppm, 0.01 ppm to 0.08 ppm, 0.02 ppm to 0.08 ppm, 0.03 ppm to 0.08 ppm, 0.04 ppm to 0.08 ppm, 0.05 ppm to 0.08 ppm, 0.001 ppm to 0.07 ppm, 0.01 ppm to 0.07 ppm, 0.02 ppm to 0.07 ppm, 0.03 ppm to 0.07 ppm, 0.04 ppm to 0.07 ppm , 0.05 ppm or more and 0.07 ppm or less, 0.001 ppm or more and 0.06 ppm or less, 0.01 ppm or more and 0.06 ppm or less, 0.02 ppm or more and 0.06 ppm or less, 0.03 ppm or more and 0.06 ppm or less, 0.04 ppm or more and 0.06 ppm or less, 0.05 ppm or more and 0.06 ppm or less, 0.001 ppm or more and 0.05 ppm or less, 0.01 ppm or more and 0.05 ppm or less, 0.02 ppm or more and 0.05 ppm or less, 0.03 ppm or more and 0.05 ppm or less, 0.04 ppm or more and 0.05 ppm or less, 0.00 The concentration can also be 1 ppm or more and 0.04 ppm or less, 0.001 ppm or more and 0.03 ppm or less, 0.001 ppm or more and 0.02 ppm or less, 0.001 ppm or more and 0.01 ppm or less, 0.005 ppm or more and 0.04 ppm or less, 0.005 ppm or more and 0.03 ppm or less, 0.005 ppm or more and 0.02 ppm or less, 0.005 ppm or more and 0.01 ppm or less, 0.5 ppm or more and 1.0 ppm or less, 0.5 ppm or more and 0.9 ppm or less, 0.5 ppm or more and 0.8 ppm or less, or 0.5 ppm or more and 0.7 ppm or less.

[0016] In the present invention, the concentration of 2-pentylfuran in a beverage can be measured by GC / MS analysis, for example, by separating aroma components in the beverage using a C18 solid-phase column and subjecting the resulting analytical sample to GC / MS, as shown in the Examples below.

[0017] The beer-flavored non-alcoholic beverage of the present invention is characterized by having a well-balanced flavor and aftertaste despite being a non-alcoholic beverage. Beer-flavored non-alcoholic beverages have had problems with insufficient flavor and aftertaste balance due to the fact that they are non-alcoholic and the unique methods used to prepare them to be non-alcoholic. In particular, in dealcoholized beverages in which alcohol is removed after the fermentation process, components that contribute to flavor and aftertaste balance may be lost during the production process. The beer-flavored non-alcoholic beverage of the present invention has a well-balanced flavor and aftertaste balance, thereby solving the above-mentioned problems of beer-flavored non-alcoholic beverages. Here, "flavor" refers to the flavor sensation perceived as a broad flavor, complexity, full-bodiedness, etc. Furthermore, "aftertaste balance" refers to the flavor sensations of sourness, astringency, and astringency that are perceived as sour when sipped.

[0018] There are no limitations on the method for producing the beer-taste non-alcoholic beverage of the present invention, so long as the 2-pentylfuran is contained in a concentration within the specified range.

[0019] When the production of the fermented beer-flavored non-alcoholic beverage of the present invention includes a step of removing alcoholic components produced during the fermentation process, the concentration can be adjusted by adding 2-pentylfuran after alcohol removal (dealcoholization) to a predetermined concentration range. In the present invention, methods for removing alcohol after the fermentation process include, 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 into steam using centrifugal force, and (iii) a method of removing alcohol using a reverse osmosis (RO) membrane, and the method can be selected from any of the above (i), (ii), and (iii), or any of the above (i) and (ii).

[0020] Furthermore, when the fermentation process of the fermented beer-flavored non-alcoholic beverage of the present invention is stopped at a stage when the ethanol concentration is less than 1 v / v %, the concentration can be adjusted by adding 2-pentylfuran at any stage in the production process so that the concentration falls within a predetermined concentration range, as long as the adjustment is after a step in which 2-pentylfuran may volatilize (e.g., a boiling step).

[0021] The fermented, beer-flavored, non-alcoholic beverage of the present invention can be produced according to a typical production procedure for a fermented, beer-flavored, non-alcoholic beverage, except for adjusting the 2-pentylfuran concentration as described above. The fermented, beer-flavored, non-alcoholic beverage of the present invention can be produced, for example, by preparing a brewing liquid from malt, hops, water, and other ingredients, removing solids from the brewing liquid by leaving it to stand, and then fermenting and filtering the brewing liquid. The other ingredients may be used as ingredients for the brewing liquid, or may be blended with the prepared brewing liquid.

[0022] The preparation of the brewing liquid can be carried out according to a conventional method, for example, by sequentially carrying out the following steps: (a) saccharifying a mixture of water and raw materials containing malt, followed by filtering to obtain wort; (b) adding hops to the obtained wort and then boiling it; and (c) cooling the boiled wort.

[0023] In the present invention, degradation treatment can be carried out by adding protease, carbohydrate-degrading enzyme, or cellulolytic enzyme individually or in combination at any time before the completion of the fermentation process (for example, during mashing, fermentation, or both mashing and fermentation). Examples of protease include protease preparations, examples of carbohydrate-degrading enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (α-amylase, β-amylase, glucoamylase, α-glucosidase, pullulanase, isoamylase, etc.), and examples of cellulolytic enzymes include commercially available enzyme preparations (β-glucanase, xylanase, hemicellulase, etc.).

[0024] In the present invention, in the saccharification process, malt with high endoprotease activity and / or an enzyme preparation possessing endoprotease activity can be used to promote proteolysis, and malt with low endoprotease activity can be used to inhibit proteolysis.

[0025] 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 appropriately set taking into account the saccharification temperature, and can be, for example, 30 to 180 minutes, 50 to 150 minutes, 60 to 140 minutes, or 30 to 100 minutes.

[0026] 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 appropriately set in consideration of the boiling temperature, and can be, for example, 10 to 180 minutes, 20 to 150 minutes, 30 to 120 minutes, or 30 to 90 minutes.

[0027] In the present invention, the fermentation conditions are not particularly limited, and the fermentation can be carried out according to a conventional method.

[0028] In the non-fermented, beer-taste non-alcoholic beverage of the present invention, the concentration of 2-pentylfuran can be adjusted to within a predetermined concentration range by adding 2-pentylfuran at any stage in the production process, as long as the adjustment is after a step in which 2-pentylfuran may be lost through volatilization (e.g., a boiling step).

[0029] The beer-flavored non-alcoholic beverage of the present invention may further contain ethyl caprylate (CAS RN: 106-32-1) and / or ethyl caproate (CAS RN: 123-66-0). In the present invention, the concentration of ethyl caprylate and / or ethyl caproate can be adjusted by selecting raw materials or production conditions. Non-limiting examples of such raw materials and production conditions include brewing conditions, selection of yeast (including strain), adjustment of the amount of yeast used, adjustment of fermentation conditions, and selection and amount of filter aid used. Furthermore, the concentration of ethyl caprylate and / or ethyl caproate can be adjusted by adding them at any stage of the production process.

[0030] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the ethyl caprylate concentration (above or beyond) is not limited, and may be, for example, 0.001 ppm, 0.002 ppm, 0.003 ppm, 0.004 ppm, 0.005 ppm, 0.006 ppm, 0.007 ppm, 0.008 ppm, 0.009 ppm, 0.010 ppm, 0.011 ppm, 0.012 ppm, 0.013 ppm, 0.014 ppm, 0.015 ppm, 0.016 ppm, 0.017 ppm, 0.018 ppm, 0.019 ppm, 0.020 ppm, 0.021 ppm, 0.022 ppm, 0.023 ppm, 0.024 ppm, 0.025 ppm, 0.026 ppm, 0.027 ppm, 0.028 ppm, 0.029 ppm, 0.030 ppm, 0.031 ppm, 0.032 ppm, 0.033 ppm, 0.034 ppm, 0.035 ppm, 0.036 ppm, 0.037 ppm, 0.038 ppm, 0.039 ppm, 0.040 ppm, 0.041 ppm, 0.042 ppm, 0.043 ppm, 0.044 ppm, 0.045 ppm, 0.046 ppm, 0.047 ppm, 0.048 ppm, 0.049 ppm, 0.050 ppm, 0.051 ppm, 0.052 ppm, 0.053 ppm, 0.054 ppm, 0.055 ppm, 0.056 ppm, 0.057 ppm, 0.058 .020ppm, 0.021ppm, 0.022ppm, 0.023ppm, 0.024ppm, 0.025ppm, 0.026ppm, 0.027ppm, 0.028ppm, 0.029ppm, 0.030ppm, 0.031ppm, 0.032ppm, 0.03 3ppm, 0.034ppm, 0.035ppm, 0.036ppm, 0.037ppm, 0.038ppm, 0.039ppm, 0.040ppm, 0.041ppm, 0.042ppm, 0.043ppm, 0.044ppm, 0.045ppm, 0.046ppm , 0.047ppm, 0.048ppm, 0.049ppm, 0.050ppm, 0.051ppm, 0.052ppm, 0.053ppm, 0.054ppm, 0.055ppm, 0.056ppm, 0.057ppm, 0.058ppm, 0.059ppm, 0. 060ppm, 0.061ppm, 0.062ppm, 0.063ppm, 0.064ppm, 0.065ppm, 0.066ppm, 0.067ppm, 0.068ppm, 0.069ppm, 0.070ppm, 0.071ppm, 0.072ppm, 0.073p pm, 0.074 ppm, 0.075 ppm, 0.076 ppm, 0.077 ppm, 0.078 ppm, 0.079 ppm, 0.080 ppm, 0.081 ppm, 0.082 ppm, 0.083 ppm, 0.084 ppm, 0.085 ppm, 0.086 ppm, 0.087 ppm, 0.088 ppm, 0.089 ppm, 0.090 ppm, 0.091 ppm, 0.092 ppm, 0.093 ppm, 0.094 ppm, 0.095 ppm, 0.096 ppm, 0.097 ppm, 0.098 ppm, 0.099 ppm or 0.Furthermore, the upper limit of the ethyl caprylate concentration in the beer-taste non-alcoholic beverage of the present invention (less than or equal to) is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 1.0 ppm, 0.99 ppm, 0.98 ppm, 0.97 ppm, 0.96 ppm, 0.95 ppm, 0.94 ppm, 0.93 ppm, 0.92 ppm, 0.91 ppm, 0.90 ppm, 0.89 ppm, 0.88 ppm, 0.87 ppm, 0.86 ppm, 0.85 ppm, 0.84 ppm, 0.83 ppm, 0.82 ppm, 0.81 ppm, 0.80 ppm, 0.86 ppm, 0.87 ppm, 0.8 ...6 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.86 ppm, 0.86 ppm, 0. The concentration can be 0.79 ppm, 0.78 ppm, 0.77 ppm, 0.76 ppm, 0.75 ppm, 0.74 ppm, 0.73 ppm, 0.72 ppm, 0.71 ppm, 0.70 ppm, 0.69 ppm, 0.68 ppm, 0.67 ppm, 0.66 ppm, 0.65 ppm, 0.64 ppm, 0.63 ppm, 0.62 ppm, 0.61 ppm, 0.60 ppm, 0.59 ppm, 0.58 ppm, 0.57 ppm, 0.56 ppm, 0.55 ppm, 0.54 ppm, 0.53 ppm, 0.52 ppm, 0.51 ppm or 0.50 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.001 ppm or more and 1.0 ppm or less, 0.002 ppm or more and 1.0 ppm or less, 0.003 ppm or more and 1.0 ppm or less, 0.004 ppm or more and 1.0 ppm or less, 0.005 ppm or more and 1.0 ppm or less, 0.006 ppm or more and 1.0 ppm or less, 0.007 ppm or more and 1.0 ppm or less, 0.008 ppm or more and 1.0 ppm or less, 0.009 ppm or more and 1.0 ppm or less, 0.010 ppm or more and 1.0 ppm or less, 0.015 ppm or more and 1.0 ppm or less ... m or less, 0.020 ppm or more and 1.0 ppm or less, 0.025 ppm or more and 1.0 ppm or less, 0.030 ppm or more and 1.0 ppm or less, 0.035 ppm or more and 1.0 ppm or less, 0.040 ppm or more and 1.0 ppm or less, 0.045 ppm or more and 1.0 ppm or less, 0.050 ppm or more and 1.0 ppm or less, 0.055 ppm or more and 1.0 ppm or less, 0.060 ppm or more and 1.0 ppm or less, 0.065 ppm or more and 1.0 ppm or less, 0.070 ppm or more and 1.0 ppm or less, 0.075 ppm or more and 1.0 ppm or less, 0.080 ppm or more and 1.0 ppm or less, 0.085 ppm or more and 1.0 ppm or less, 0.090 ppm or more and 1.0 ppm or less, 0.095 ppm or more and 1.0 ppm or less, 0.10 ppm or more and 1.0 ppm or less, 0.001 ppm or more and 0.90 ppm or less, 0.002 ppm or more and 0.90 ppm or less, 0.003 ppm or more and 0.90 ppm or less, 0.004 ppm or more and 0.90 ppm or less, 0.005 ppm or more and 0.90 ppm or less, 0.006 ppm or more and 0.90 ppm or less, 0.007 ppm or more and 0.90 ppm or less, 0.008 ppm or more and 0.90 ppm or less, 0.009 ppm pm or more up to 0.90 ppm, 0.010 ppm or more up to 0.90 ppm, 0.015 ppm or more up to 0.90 ppm, 0.020 ppm or more up to 0.90 ppm, 0.025 ppm or more up to 0.90 ppm, 0.030 ppm or more up to 0.90 ppm, 0.035 ppm or more up to 0.90 ppm, 0.040 ppm or more up to 0.90 ppm, 0.045 ppm or more up to 0.90 ppm, 0.050 ppm or more up to 0.90 ppm, 0.055 ppm or more up to 0.90 ppm, 0.060 ppm or more up to 0.90 ppm, 0.065 ppm or more up to 0.90 ppm or less, 0.070 ppm or more and 0.90 ppm or less, 0.075 ppm or more and 0.90 ppm or less, 0.080 ppm or more and 0.90 ppm or less, 0.085 ppm or more and 0.90 ppm or less, 0.090 ppm or more and 0.90 ppm or less, 0.095 ppm or more and 0.90 ppm or less, 0.10 ppm or more and 0.90 ppm or less, 0.001 ppm or more and 0.80 ppm or less, 0.002 ppm or more and 0.80 ppm or less, 0.003 ppm or more and 0.80 ppm or less, 0.004 ppm or more and 0.80 ppm or less, 0.005 ppm or more and 0.80 ppm or less, 0.0 06ppm or more but not exceeding 0.80ppm, 0.007ppm or more but not exceeding 0.80ppm, 0.008ppm or more but not exceeding 0.80ppm, 0.009ppm or more but not exceeding 0.80ppm, 0.010ppm or more but not exceeding 0.80ppm, 0.015ppm or more but not exceeding 0.80ppm, 0.020ppm or more but not exceeding 0.80ppm, 0.025ppm or more but not exceeding 0.80ppm, 0.030ppm or more but not exceeding 0.80ppm, 0.035ppm or more but not exceeding 0.80ppm, 0.040ppm or more but not exceeding 0.80ppm, 0.045ppm or more but not exceeding 0.80ppm, 0.050ppm or more but not exceeding 0.80ppm80ppm or less, 0.055ppm or more and 0.80ppm or less, 0.060ppm or more and 0.80ppm or less, 0.065ppm or more and 0.80ppm or less, 0.070ppm or more and 0.80ppm or less, 0.075ppm or more and 0.80ppm or less, 0.080ppm or more and 0.80ppm or less, 0.085ppm or more and 0.80ppm or less, 0.090ppm or more and 0.80ppm or less, 0.095ppm or more and 0.80ppm or less, 0.10ppm or more and 0.80ppm or less, 0.001ppm or more and 0.70ppm or less, 0.002ppm or more and 0.70ppm or less, 0. 003ppm or more and up to 0.70ppm, 0.004ppm or more and up to 0.70ppm, 0.005ppm or more and up to 0.70ppm, 0.006ppm or more and up to 0.70ppm, 0.007ppm or more and up to 0.70ppm, 0.008ppm or more and up to 0.70ppm, 0.009ppm or more and up to 0.70ppm, 0.010ppm or more and up to 0.70ppm, 0.015ppm or more and up to 0.70ppm, 0.020ppm or more and up to 0.70ppm, 0.025ppm or more and up to 0.70ppm, 0.030ppm or more and up to 0.70ppm, 0.035ppm or more and up to 0. 70ppm or less, 0.040ppm or more and 0.70ppm or less, 0.045ppm or more and 0.70ppm or less, 0.050ppm or more and 0.70ppm or less, 0.055ppm or more and 0.70ppm or less, 0.060ppm or more and 0.70ppm or less, 0.065ppm or more and 0.70ppm or less, 0.070ppm or more and 0.70ppm or less, 0.075ppm or more and 0.70ppm or less, 0.080ppm or more and 0.70ppm or less, 0.085ppm or more and 0.70ppm or less, 0.090ppm or more and 0.70ppm or less, 0.095ppm or more and 0.70ppm or less, 0 .10ppm or more and up to 0.70ppm, 0.001ppm or more and up to 0.60ppm, 0.002ppm or more and up to 0.60ppm, 0.003ppm or more and up to 0.60ppm, 0.004ppm or more and up to 0.60ppm, 0.005ppm or more and up to 0.60ppm, 0.006ppm or more and up to 0.60ppm, 0.007ppm or more and up to 0.60ppm, 0.008ppm or more and up to 0.60ppm, 0.009ppm or more and up to 0.60ppm, 0.010ppm or more and up to 0.60ppm, 0.015ppm or more and up to 0.60ppm, 0.020ppm or more and up to 0.60 ppm or less, 0.025 ppm or more and 0.60 ppm or less, 0.030 ppm or more and 0.60 ppm or less, 0.035 ppm or more and 0.60 ppm or less, 0.040 ppm or more and 0.60 ppm or less, 0.045 ppm or more and 0.60 ppm or less, 0.050 ppm or more and 0.60 ppm or less, 0.055 ppm or more and 0.60 ppm or less, 0.060 ppm or more and 0.60 ppm or less, 0.065 ppm or more and 0.60 ppm or less, 0.070 ppm or more and 0.60 ppm or less, 0.075 ppm or more and 0.60 ppm m or less, 0.080 ppm or more and 0.60 ppm or less, 0.085 ppm or more and 0.60 ppm or less, 0.090 ppm or more and 0.60 ppm or less, 0.095 ppm or more and 0.60 ppm or less, 0.10 ppm or more and 0.60 ppm or less, 0.001 ppm or more and 0.50 ppm or less, 0.002 ppm or more and 0.50 ppm or less, 0.003 ppm or more and 0.50 ppm or less, 0.004 ppm or more and 0.50 ppm or less, 0.005 ppm or more and 0.50 ppm or less, 0.006 ppm or more and 0.50 ppm or less, 0 0.007 ppm or more but not exceeding 0.50 ppm, 0.008 ppm or more but not exceeding 0.50 ppm, 0.009 ppm or more but not exceeding 0.50 ppm, 0.010 ppm or more but not exceeding 0.50 ppm, 0.015 ppm or more but not exceeding 0.50 ppm, 0.020 ppm or more but not exceeding 0.50 ppm, 0.025 ppm or more but not exceeding 0.50 ppm, 0.030 ppm or more but not exceeding 0.50 ppm, 0.035 ppm or more but not exceeding 0.50 ppm, 0.040 ppm or more but not exceeding 0.50 ppm, 0.045 ppm or more but not exceeding 0.50 ppm, 0.050 The concentration can be between 0.50 ppm and 0.055 ppm and 0.50 ppm, between 0.060 ppm and 0.50 ppm, between 0.065 ppm and 0.50 ppm, between 0.070 ppm and 0.50 ppm, between 0.075 ppm and 0.50 ppm, between 0.080 ppm and 0.50 ppm, between 0.085 ppm and 0.50 ppm, between 0.090 ppm and 0.50 ppm, between 0.095 ppm and 0.50 ppm, or between 0.10 ppm and 0.50 ppm.

[0031] The ethyl caprylate concentration in the beer-flavored non-alcoholic beverage of the present invention can also be, for example, 0.001 ppm or more and 0.1 ppm or less, 0.005 ppm or more and 0.1 ppm or less, 0.01 ppm or more and 0.1 ppm or less, 0.05 ppm or more and 0.1 ppm or less, or 0.5 ppm or more and 1.0 ppm or less.

[0032] In the beer-taste non-alcoholic beverage of the present invention, the lower limit of the ethyl caproate concentration (above or above) is not limited, and may be, for example, 0.001 ppm, 0.002 ppm, 0.003 ppm, 0.004 ppm, 0.005 ppm, 0.006 ppm, 0.007 ppm, 0.008 ppm, 0.009 ppm, 0.010 ppm, 0.011 ppm, 0.012 ppm, 0.013 ppm, 0.014 ppm, 0.015 ppm, 0.016 ppm, 0.017 ppm, 0.018 ppm, 0.019 ppm, 0.020 ppm, 0.021 ppm, 0.022 ppm, 0.023 ppm, 0.024 ppm, 0.025 ppm, 0.026 ppm, 0.027 ppm, 0.028 ppm, 0.029 ppm, 0.030 ppm, 0.031 ppm, 0.032 ppm, 0.033 ppm, 0.034 ppm, 0.035 ppm, 0.036 ppm, 0.037 ppm, 0.038 ppm, 0.039 ppm, 0.040 ppm, 0.041 ppm, 0.042 ppm, 0.043 ppm, 0.044 ppm, 0.045 ppm, 0.046 ppm, 0.047 ppm, 0.048 ppm, 0.049 ppm, 0.050 ppm, 0.051 ppm, 0.052 ppm, 0.053 ppm, 0.054 ppm, 0.055 ppm, 0.056 ppm, 0.057 ppm, 0.058 ppm .020ppm, 0.021ppm, 0.022ppm, 0.023ppm, 0.024ppm, 0.025ppm, 0.026ppm, 0.027ppm, 0.028ppm, 0.029ppm, 0.030ppm, 0.031ppm, 0.032ppm, 0.03 3ppm, 0.034ppm, 0.035ppm, 0.036ppm, 0.037ppm, 0.038ppm, 0.039ppm, 0.040ppm, 0.041ppm, 0.042ppm, 0.043ppm, 0.044ppm, 0.045ppm, 0.046ppm , 0.047ppm, 0.048ppm, 0.049ppm, 0.050ppm, 0.051ppm, 0.052ppm, 0.053ppm, 0.054ppm, 0.055ppm, 0.056ppm, 0.057ppm, 0.058ppm, 0.059ppm, 0. 060ppm, 0.061ppm, 0.062ppm, 0.063ppm, 0.064ppm, 0.065ppm, 0.066ppm, 0.067ppm, 0.068ppm, 0.069ppm, 0.070ppm, 0.071ppm, 0.072ppm, 0.073p pm, 0.074 ppm, 0.075 ppm, 0.076 ppm, 0.077 ppm, 0.078 ppm, 0.079 ppm, 0.080 ppm, 0.081 ppm, 0.082 ppm, 0.083 ppm, 0.084 ppm, 0.085 ppm, 0.086 ppm, 0.087 ppm, 0.088 ppm, 0.089 ppm, 0.090 ppm, 0.091 ppm, 0.092 ppm, 0.093 ppm, 0.094 ppm, 0.095 ppm, 0.096 ppm, 0.097 ppm, 0.098 ppm, 0.099 ppm or 0.Furthermore, the upper limit of the ethyl caproate concentration in the beer-taste non-alcoholic beverage of the present invention (less than or equal to) is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 1.0 ppm, 0.99 ppm, 0.98 ppm, 0.97 ppm, 0.96 ppm, 0.95 ppm, 0.94 ppm, 0.93 ppm, 0.92 ppm, 0.91 ppm, 0.90 ppm, 0.89 ppm, 0.88 ppm, 0.87 ppm, 0.86 ppm, 0.85 ppm, 0.84 ppm, 0.83 ppm, 0.82 ppm, 0.81 ppm, 0.80 ppm, 0.86 ppm, 0.87 ppm, 0.8 ...6 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.86 ppm, 0.87 ppm, 0.86 ppm, 0.86 ppm, 0.86 ppm, 0. The concentration can be 0.79 ppm, 0.78 ppm, 0.77 ppm, 0.76 ppm, 0.75 ppm, 0.74 ppm, 0.73 ppm, 0.72 ppm, 0.71 ppm, 0.70 ppm, 0.69 ppm, 0.68 ppm, 0.67 ppm, 0.66 ppm, 0.65 ppm, 0.64 ppm, 0.63 ppm, 0.62 ppm, 0.61 ppm, 0.60 ppm, 0.59 ppm, 0.58 ppm, 0.57 ppm, 0.56 ppm, 0.55 ppm, 0.54 ppm, 0.53 ppm, 0.52 ppm, 0.51 ppm or 0.50 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.001 ppm or more and 1.0 ppm or less, 0.002 ppm or more and 1.0 ppm or less, 0.003 ppm or more and 1.0 ppm or less, 0.004 ppm or more and 1.0 ppm or less, 0.005 ppm or more and 1.0 ppm or less, 0.006 ppm or more and 1.0 ppm or less, 0.007 ppm or more and 1.0 ppm or less, 0.008 ppm or more and 1.0 ppm or less, 0.009 ppm or more and 1.0 ppm or less, 0.010 ppm or more and 1.0 ppm or less, 0.015 ppm or more and 1.0 ppm or less ... m or less, 0.020 ppm or more and 1.0 ppm or less, 0.025 ppm or more and 1.0 ppm or less, 0.030 ppm or more and 1.0 ppm or less, 0.035 ppm or more and 1.0 ppm or less, 0.040 ppm or more and 1.0 ppm or less, 0.045 ppm or more and 1.0 ppm or less, 0.050 ppm or more and 1.0 ppm or less, 0.055 ppm or more and 1.0 ppm or less, 0.060 ppm or more and 1.0 ppm or less, 0.065 ppm or more and 1.0 ppm or less, 0.070 ppm or more and 1.0 ppm or less, 0.075 ppm or more and 1.0 ppm or less, 0.080 ppm or more and 1.0 ppm or less, 0.085 ppm or more and 1.0 ppm or less, 0.090 ppm or more and 1.0 ppm or less, 0.095 ppm or more and 1.0 ppm or less, 0.10 ppm or more and 1.0 ppm or less, 0.001 ppm or more and 0.90 ppm or less, 0.002 ppm or more and 0.90 ppm or less, 0.003 ppm or more and 0.90 ppm or less, 0.004 ppm or more and 0.90 ppm or less, 0.005 ppm or more and 0.90 ppm or less, 0.006 ppm or more and 0.90 ppm or less, 0.007 ppm or more and 0.90 ppm or less, 0.008 ppm or more and 0.90 ppm or less, 0.009 ppm pm or more up to 0.90 ppm, 0.010 ppm or more up to 0.90 ppm, 0.015 ppm or more up to 0.90 ppm, 0.020 ppm or more up to 0.90 ppm, 0.025 ppm or more up to 0.90 ppm, 0.030 ppm or more up to 0.90 ppm, 0.035 ppm or more up to 0.90 ppm, 0.040 ppm or more up to 0.90 ppm, 0.045 ppm or more up to 0.90 ppm, 0.050 ppm or more up to 0.90 ppm, 0.055 ppm or more up to 0.90 ppm, 0.060 ppm or more up to 0.90 ppm, 0.065 ppm or more up to 0.90 ppm or less, 0.070 ppm or more and 0.90 ppm or less, 0.075 ppm or more and 0.90 ppm or less, 0.080 ppm or more and 0.90 ppm or less, 0.085 ppm or more and 0.90 ppm or less, 0.090 ppm or more and 0.90 ppm or less, 0.095 ppm or more and 0.90 ppm or less, 0.10 ppm or more and 0.90 ppm or less, 0.001 ppm or more and 0.80 ppm or less, 0.002 ppm or more and 0.80 ppm or less, 0.003 ppm or more and 0.80 ppm or less, 0.004 ppm or more and 0.80 ppm or less, 0.005 ppm or more and 0.80 ppm or less, 0.0 06ppm or more but not exceeding 0.80ppm, 0.007ppm or more but not exceeding 0.80ppm, 0.008ppm or more but not exceeding 0.80ppm, 0.009ppm or more but not exceeding 0.80ppm, 0.010ppm or more but not exceeding 0.80ppm, 0.015ppm or more but not exceeding 0.80ppm, 0.020ppm or more but not exceeding 0.80ppm, 0.025ppm or more but not exceeding 0.80ppm, 0.030ppm or more but not exceeding 0.80ppm, 0.035ppm or more but not exceeding 0.80ppm, 0.040ppm or more but not exceeding 0.80ppm, 0.045ppm or more but not exceeding 0.80ppm, 0.050ppm or more but not exceeding 0.80ppm80ppm or less, 0.055ppm or more and 0.80ppm or less, 0.060ppm or more and 0.80ppm or less, 0.065ppm or more and 0.80ppm or less, 0.070ppm or more and 0.80ppm or less, 0.075ppm or more and 0.80ppm or less, 0.080ppm or more and 0.80ppm or less, 0.085ppm or more and 0.80ppm or less, 0.090ppm or more and 0.80ppm or less, 0.095ppm or more and 0.80ppm or less, 0.10ppm or more and 0.80ppm or less, 0.001ppm or more and 0.70ppm or less, 0.002ppm or more and 0.70ppm or less, 0. 003ppm or more and up to 0.70ppm, 0.004ppm or more and up to 0.70ppm, 0.005ppm or more and up to 0.70ppm, 0.006ppm or more and up to 0.70ppm, 0.007ppm or more and up to 0.70ppm, 0.008ppm or more and up to 0.70ppm, 0.009ppm or more and up to 0.70ppm, 0.010ppm or more and up to 0.70ppm, 0.015ppm or more and up to 0.70ppm, 0.020ppm or more and up to 0.70ppm, 0.025ppm or more and up to 0.70ppm, 0.030ppm or more and up to 0.70ppm, 0.035ppm or more and up to 0. 70ppm or less, 0.040ppm or more and 0.70ppm or less, 0.045ppm or more and 0.70ppm or less, 0.050ppm or more and 0.70ppm or less, 0.055ppm or more and 0.70ppm or less, 0.060ppm or more and 0.70ppm or less, 0.065ppm or more and 0.70ppm or less, 0.070ppm or more and 0.70ppm or less, 0.075ppm or more and 0.70ppm or less, 0.080ppm or more and 0.70ppm or less, 0.085ppm or more and 0.70ppm or less, 0.090ppm or more and 0.70ppm or less, 0.095ppm or more and 0.70ppm or less, 0 .10ppm or more and up to 0.70ppm, 0.001ppm or more and up to 0.60ppm, 0.002ppm or more and up to 0.60ppm, 0.003ppm or more and up to 0.60ppm, 0.004ppm or more and up to 0.60ppm, 0.005ppm or more and up to 0.60ppm, 0.006ppm or more and up to 0.60ppm, 0.007ppm or more and up to 0.60ppm, 0.008ppm or more and up to 0.60ppm, 0.009ppm or more and up to 0.60ppm, 0.010ppm or more and up to 0.60ppm, 0.015ppm or more and up to 0.60ppm, 0.020ppm or more and up to 0.60 ppm or less, 0.025 ppm or more and 0.60 ppm or less, 0.030 ppm or more and 0.60 ppm or less, 0.035 ppm or more and 0.60 ppm or less, 0.040 ppm or more and 0.60 ppm or less, 0.045 ppm or more and 0.60 ppm or less, 0.050 ppm or more and 0.60 ppm or less, 0.055 ppm or more and 0.60 ppm or less, 0.060 ppm or more and 0.60 ppm or less, 0.065 ppm or more and 0.60 ppm or less, 0.070 ppm or more and 0.60 ppm or less, 0.075 ppm or more and 0.60 ppm m or less, 0.080 ppm or more and 0.60 ppm or less, 0.085 ppm or more and 0.60 ppm or less, 0.090 ppm or more and 0.60 ppm or less, 0.095 ppm or more and 0.60 ppm or less, 0.10 ppm or more and 0.60 ppm or less, 0.001 ppm or more and 0.50 ppm or less, 0.002 ppm or more and 0.50 ppm or less, 0.003 ppm or more and 0.50 ppm or less, 0.004 ppm or more and 0.50 ppm or less, 0.005 ppm or more and 0.50 ppm or less, 0.006 ppm or more and 0.50 ppm or less, 0 0.007 ppm or more but not exceeding 0.50 ppm, 0.008 ppm or more but not exceeding 0.50 ppm, 0.009 ppm or more but not exceeding 0.50 ppm, 0.010 ppm or more but not exceeding 0.50 ppm, 0.015 ppm or more but not exceeding 0.50 ppm, 0.020 ppm or more but not exceeding 0.50 ppm, 0.025 ppm or more but not exceeding 0.50 ppm, 0.030 ppm or more but not exceeding 0.50 ppm, 0.035 ppm or more but not exceeding 0.50 ppm, 0.040 ppm or more but not exceeding 0.50 ppm, 0.045 ppm or more but not exceeding 0.50 ppm, 0.050 The concentration can be between 0.50 ppm and 0.055 ppm and 0.50 ppm, between 0.060 ppm and 0.50 ppm, between 0.065 ppm and 0.50 ppm, between 0.070 ppm and 0.50 ppm, between 0.075 ppm and 0.50 ppm, between 0.080 ppm and 0.50 ppm, between 0.085 ppm and 0.50 ppm, between 0.090 ppm and 0.50 ppm, between 0.095 ppm and 0.50 ppm, or between 0.10 ppm and 0.50 ppm.

[0033] The ethyl caproate concentration in the beer-taste non-alcoholic beverage of the present invention can also be, for example, 0.001 ppm or more and 0.1 ppm or less, 0.005 ppm or more and 0.1 ppm or less, 0.01 ppm or more and 0.1 ppm or less, 0.05 ppm or more and 0.1 ppm or less, or 0.5 ppm or more and 1.0 ppm or less.

[0034] In the production of the beer-flavored non-alcoholic beverage of the present invention, in addition to malt and ungerminated wheat and barley, rice, corn, soybeans, koryang, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or ingredients thereof (e.g., pepper, cinnamon, cloves, Japanese pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (tea, coffee, and cocoa including preparations thereof), seafood (e.g., , oysters, kelp, wakame seaweed, dried bonito flakes), nitrogen sources such as protein hydrolysates and yeast extract, hops or hop processed 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 ingredients (e.g., colorings such as caramel color), foaming / foam retention improvers, sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), acidulants (e.g., gluconic acid), bittering ingredients (e.g., naringin), dietary fiber, herbs, antioxidants, water quality conditioners, and other additives can be used as raw materials.

[0035] When producing the fermented beer-taste non-alcoholic beverage of the present invention, for example, one or more of the above-mentioned ingredients can be used as raw materials for producing the fermented malt beverage in addition to malt and hops. In producing the fermented beer-taste non-alcoholic beverage of the present invention, one or more of the above-mentioned ingredients can be blended during the production process of the fermented malt beverage, or one or more of the above-mentioned ingredients can be blended before or after removal of alcohol after production of the fermented malt beverage.

[0036] When producing the non-fermented, beer-taste, non-alcoholic beverage of the present invention, for example, one or more of the above-mentioned ingredients can be used in addition to malt and hops as raw materials for producing wort. In producing the non-fermented, beer-taste, non-alcoholic beverage of the present invention, one or more of the above-mentioned ingredients can be blended during the wort production process, or one or more of the above-mentioned ingredients can be blended after wort production.

[0037] The pH (measured at 25°C) of the non-alcoholic beer-taste beverage of the present invention is not limited, but the lower limit (above or above) can be 3.5, 3.6, 3.7, or 3.8, and the upper limit (below or below) can be 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be combined arbitrarily, 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 non-alcoholic beer-taste beverage of the present invention can be adjusted using a pH adjuster. The pH of the non-alcoholic beer-taste beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0038] The EBC color index of the beer-taste non-alcoholic beverage of the present invention is not limited, but its lower limit (not less than or exceeding) can be 4.0EBC, 4.5EBC, 5.0EBC, 5.5EBC, or 6.0EBC, and its upper limit (not more than or less than) can be 10.0EBC, 9.9EBC, 9.8EBC, 9.7EBC, 9.6EBC, 9.5EBC, 9.4EBC, 9.3EBC, or 10.0EBC. The EBC color score of the beer-flavored non-alcoholic beverage of the present invention can be 8.8EBC, 8.2EBC, 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 as desired. The EBC color score of the beer-flavored non-alcoholic beverage of the present invention can be measured using the "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan."

[0039] The bitterness value (BU) of the beer-taste non-alcoholic beverage of the present invention is not limited, but the lower limit (not less than or exceeding) can be 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and the upper limit (not more than or less than) can be 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, 21.8, 21.9 ... 0.6, 21.5, 21.4, 21.3, 21.2, 21.1, 21.0, 20.9, 20.8, 20.7, 20.6, 20.5, 20.4, 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 arbitrarily combined, 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 the present invention, "bitterness value (BU)" refers to a value measured according to the bitterness value method described in "8.15" of the BCOJ Beer Analysis Methods (revised and expanded in 2013). Specifically, the bitterness value can be determined by adding an acid to a sample beverage, extracting it with isooctane, measuring the absorbance (275 nm) of the isooctane layer, and multiplying this measured value by 50.

[0040] The beverage provided by the present invention can be provided as a bottled beverage after optionally being subjected to a step of adding carbon dioxide gas, and further undergoing steps such as a filling step and a sterilization step. Sterilization may be carried out either before or after filling into a container.

[0041] The beer-taste non-alcoholic beverage of the present invention can be provided as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-taste non-alcoholic beverage of the present invention is not limited, but the 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 the 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 manner, e.g., 0.05 MPa to 0.4 MPa, 0.07 MPa to 0.38 MPa, or 0.1 MPa to 0.35 MPa.

[0042] The container used for the beverage of the present invention may be any container normally used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle or cup), a paper container, a bottle, or a pouch container, but metal cans, barrels, plastic bottles (e.g., a PET bottle), and bottles are preferred.

[0043] According to another aspect of the present invention, there is provided a method for producing a non-alcoholic beer-taste beverage with improved flavor, comprising a step of incorporating 2-pentylfuran at a concentration of 0.001 ppm or more. In the present invention, "improved flavor" or "improved flavor" of a non-alcoholic beer-taste beverage means achieving a well-balanced beer-taste non-alcoholic beverage with a rich flavor and a well-balanced aftertaste. The above-mentioned production method of the present invention is a method for producing a non-alcoholic beer-taste beverage with a rich flavor and a well-balanced aftertaste. The above-mentioned production method of the present invention can be carried out according to the description of the non-alcoholic beer-taste beverage of the present invention.

[0044] Another aspect of the present invention provides a flavor improver for a beer-taste non-alcoholic beverage, which comprises 2-pentylfuran as an active ingredient. The flavor improver of the present invention can be produced according to the description of the beer-taste non-alcoholic beverage and the method for producing the same of the present invention.

[0045] Another aspect of the present invention provides a method for improving the flavor of a beer-taste non-alcoholic beverage. The flavor improving method of the present invention can be carried out by adding 2-pentylfuran to a concentration of 0.001 ppm or more during the production of a beer-taste non-alcoholic beverage. The flavor improving method of the present invention can be carried out according to the description of the beer-taste non-alcoholic beverage and its production method of the present invention. [Example]

[0046] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0047] Measuring alcohol concentration The alcohol concentration (ethanol concentration) was measured using a gas chromatograph (GC) equipped with an FID detector (Agilent). A calibration curve was prepared based on the concentrations of the target samples ranging from 0.000 to 0.05 v / v%.

[0048] Measurement of 2-pentylfuran concentration The concentration of 2-pentylfuran was measured by GC / MS analysis. Specifically, the aroma components in the beverage sample were separated using a C18 solid-phase column, and the resulting analytical sample was subjected to GC / MS. Quantitation was performed using the internal standard method, with borneol added as the internal standard to the analytical sample at a concentration of 50 ppb. The GC / MS analysis conditions are shown in Table 1.

[0049] [Table 1]

[0050] Measurement of ethyl caprylate and ethyl caproate concentrations The concentrations of ethyl caprylate and ethyl caproate were measured using gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverage samples were extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. Trans-2-hexanoic acid and methyl caprylate were used as internal standards. The GC analysis conditions are shown in Table 2.

[0051] [Table 2]

[0052] Example 1: Production and evaluation of a beer-flavored non-alcoholic beverage In Example 1, an evaluation test was carried out on each test sample (test plots 1 to 27) of a beer-flavored non-alcoholic beverage.

[0053] (1) Method A. Manufacture of beer-flavored non-alcoholic beverages Barley malt, enzymes, and warm water were added to a mash tank and saccharified at a temperature of 67-78°C. The saccharified liquid was filtered and transferred to a boiling kiln, where hops were added and boiled. The malt residue was then removed by filtration to obtain wort. Hops were added to the resulting wort and boiled, followed by solid-liquid separation and cooling to obtain a clear wort. Yeast was added, and the fermentation temperature and time were adjusted. The resulting fermented liquid was filtered to produce a fermented malt beverage. The fermented liquid was then sprayed into a degassing tank to remove carbon dioxide, and then heated to approximately 50°C. The alcohol was then removed by contacting the fermented liquid with steam heated to approximately 50°C in a vacuum column at approximately 60 mbar, and carbon dioxide was added to obtain a beer-flavored non-alcoholic beverage (100% malt content) with an alcohol concentration of less than 0.005 v / v% (Test Group 1). Test plots 2 to 27 were obtained by adding 2-pentylfuran, ethyl caprylate and / or ethyl caproate to the beer-flavored non-alcoholic beverage of Test plot 1 to adjust the concentrations shown in Table 3.

[0054] B. Evaluation test Test plots 1 to 27 were evaluated by five trained panelists. Specifically, two evaluation items, "depth of flavor" and "harmony of aftertaste," were rated on a scale of 1 to 4 in increments of 0.5, and the average of the five panelists' evaluation scores was calculated. Here, "depth of flavor" refers to the flavor sensation recognized by the breadth of flavor, complexity, and body. "Harmony of aftertaste" refers to the flavor sensation of sourness, astringency, and astringency, which are recognized as sour when held in the mouth. The specific scoring criteria are as shown below, and test plots 2 to 27 were evaluated based on the evaluation of test plot 1. <Criteria for each rating> 1: Equivalent to test area 1 2: A slight improvement can be recognized by continuous comparison with Test Area 1. 3: Improvements can be recognized by continuous comparison with Test Area 1. 4: Improvement can be recognized without comparing with Test Area 1

[0055] (2) Results The results are shown in Table 3. The results of Test Plots 2 to 6 indicated that the addition of 2-pentylfuran (single addition) resulted in a more balanced flavor and a more harmonious aftertaste. Furthermore, the results of Test Plots 17 to 21 indicated that the addition of 2-pentylfuran and ethyl caprylate in combination (two-component addition) resulted in a more balanced flavor and a more harmonious aftertaste than the addition of 2-pentylfuran alone. Furthermore, the results of Test Plots 22 to 26 indicated that the addition of 2-pentylfuran and ethyl caproate in combination (two-component addition) resulted in a more harmonious flavor and a more harmonious aftertaste than the addition of 2-pentylfuran alone. Furthermore, the results of Test Plot 27 indicated that the addition of 2-pentylfuran, ethyl caprylate, and ethyl caproate at concentrations of 0.0001 ppm each (triple addition) resulted in a more harmonious flavor and a more harmonious aftertaste than the addition of each compound individually at the same concentrations (Test Plots 2, 7, and 12).

[0056] [Table 3]

Claims

1. A beer-flavored non-alcoholic beverage having a 2-pentylfuran concentration of 0.001 ppm to 0.5 ppm, containing ethyl caprylate or ethyl caproate, with an ethyl caprylate concentration of 0.04 ppm or higher, an ethyl caproate concentration of 0.04 ppm or higher, and being a de-alcoholic beverage.

2. A beer-flavored non-alcoholic beverage according to claim 1, comprising ethyl caprylate and ethyl caproate, wherein the concentration of ethyl caprylate is 0.001 ppm or higher, and the concentration of ethyl caproate is 0.001 ppm or higher.

3. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the 2-pentylfuran concentration is 0.01 ppm or more and 0.5 ppm or less.

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

5. A method for producing a beer-flavored non-alcoholic beverage, comprising the steps of: adding 2-pentylfuran at a concentration of 0.001 ppm to 0.5 ppm; adding ethyl caprylate or ethyl caproate at a concentration of 0.04 ppm or more for ethyl caprylate and 0.04 ppm or more for ethyl caproate; and removing alcohol components generated during the fermentation process.

6. A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the steps of: adding 2-pentylfuran to the beverage at a concentration of 0.001 ppm to 0.5 ppm, and adding ethyl caprylate or ethyl caproate at a concentration of 0.04 ppm or more for ethyl caprylate and 0.04 ppm or more for ethyl caproate; and removing alcohol components generated during the fermentation process.