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 γ-butyrolactone concentration of 0.01 ppm or more. By incorporating γ-butyrolactone within a predetermined 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 by adding γ-butyrolactone within a specific concentration range to a beer-flavored non-alcoholic beverage, the flavor depth and aftertaste are well balanced, 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 gamma-butyrolactone concentration of 0.01 ppm or more. [2] The non-alcoholic beer-flavored beverage according to [1] above, having a succinic acid concentration of 10 ppm or more. [3] A non-alcoholic beer-flavored beverage according to [1] or [2] above, having a caproic acid concentration of 0.3 ppm or more. [4] A non-alcoholic beer-flavored beverage according to any one of [1] to [3] above, wherein the gamma-butyrolactone concentration is 0.1 ppm or more and 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 gamma-butyrolactone at a concentration of 0.01 ppm or more. [8] A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the step of adding γ-butyrolactone to the beverage at a concentration of 0.01 ppm or more during the production of the beverage.

[0007] According to the present invention, by incorporating γ-butyrolactone 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 (or less) 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 gamma-butyrolactone (CAS RN: 96-48-0) concentration is within a predetermined range. In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the gamma-butyrolactone concentration (above or beyond) is 0.01 ppm, but the following ranges may be used: 0.02 ppm, 0.03 ppm, 0.04 ppm, 0.05 ppm, 0.06 ppm, 0.07 ppm, 0.08 ppm, 0.09 ppm, 0.10 ppm, 0.11 ppm, 0.12 ppm, 0.13 ppm, 0.14 ppm, 0.15 ppm, 0.16 ppm, 0.17 ppm, 0.18 ppm, 0.19 ppm, 0.20 ppm, 0.21 ppm, 0.22 ppm, 0.23 ppm, 0.24 ppm, 0.25 ppm, 0.26 ppm, 0.27 ppm, 0.28 ppm, 0.29 ppm, 0.30 ppm, 0.31 ppm, 0.32 ppm, 0.33 ppm, 0.34 ppm, 0.35 ppm, 0.36 ppm, 0.37 ppm, 0.38 ppm, 0.39 ppm, 0.40 ppm, 0.41 ppm, 0.42 ppm, 0.43 ppm, 0.44 ppm, 0.45 ppm, 0.46 ppm, 0.47 ppm, 0.48 ppm, 0.49 ppm, 0.50 ppm, 0.51 ppm, 0.52 ppm, 0.53 ppm, 0.54 ppm, 0.55 ppm, 0.56 ppm, 0.57 ppm, 0.58 ppm, 0 pm, 0.21ppm, 0.22ppm, 0.23ppm, 0.24ppm, 0.25ppm, 0.26ppm, 0.27ppm, 0.28ppm, 0.29ppm, 0.30ppm, 0.31ppm, 0.32ppm, 0.33ppm , 0.34ppm, 0.35ppm, 0.36ppm, 0.37ppm, 0.38ppm, 0.39ppm, 0.40ppm, 0.41ppm, 0.42ppm, 0.43ppm, 0.44ppm, 0.45ppm, 0.46ppm, 0. 47ppm, 0.48ppm, 0.49ppm, 0.50ppm, 0.51ppm, 0.52ppm, 0.53ppm, 0.54ppm, 0.55ppm, 0.56ppm, 0.57ppm, 0.58ppm, 0.59ppm, 0.60 ppm, 0.61ppm, 0.62ppm, 0.63ppm, 0.64ppm, 0.65ppm, 0.66ppm, 0.67ppm, 0.68ppm, 0.69ppm, 0.70ppm, 0.71ppm, 0.72ppm, 0.73ppm , 0.74ppm, 0.75ppm, 0.76ppm, 0.77ppm, 0.78ppm, 0.79ppm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0.95ppm, 0.96ppm, 0.97ppm, 0.98ppm, 0.99ppm or 1.The upper limit of the γ-butyrolactone concentration in the beer-taste non-alcoholic beverage of the present invention (equal to or less than) is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 10 ppm, 9.9 ppm, 9.8 ppm, 9.7 ppm, 9.6 ppm, 9.5 ppm, 9.4 ppm, 9.3 ppm, 9.2 ppm, 9.1 ppm, 9.0 ppm, 8.9 ppm, 8.8 ppm, 8.7 ppm, 8.6 ppm, 8.5 ppm, 8.4 ppm, 8.3 ppm, 8.2 ppm, 8.1 ppm, 8.0 ppm, 8.1 ppm, 8.2 ... ppm, 7.9 ppm, 7.8 ppm, 7.7 ppm, 7.6 ppm, 7.5 ppm, 7.4 ppm, 7.3 ppm, 7.2 ppm, 7.1 ppm, 7.0 ppm, 6.9 ppm, 6.8 ppm, 6.7 ppm, 6.6 ppm, 6.5 ppm, 6.4 ppm, 6.3 ppm, 6.2 ppm, 6.1 ppm, 6.0 ppm, 5.9 ppm, 5.8 ppm, 5.7 ppm, 5.6 ppm, 5.5 ppm, 5.4 ppm, 5.3 ppm, 5.2 ppm, 5.1 ppm or 5.0 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.01 ppm or more and 10 ppm or less, 0.05 ppm or more and 10 ppm or less, 0.10 ppm or more and 10 ppm or less, 0.15 ppm or more and 10 ppm or less, 0.20 ppm or more and 10 ppm or less, 0.25 ppm or more and 10 ppm or less, 0.30 ppm or more and 10 ppm or less, 0.35 ppm or more and 10 ppm or less, 0.40 ppm or more and 10 ppm or less, 0.45 ppm or more and 10 ppm or less, 0.50 ppm or more and 10 ppm or less, 0.55 ppm or more and 10 ppm or less, 0.60 ppm or more and 10 ppm or less, 0.65 ppm or more and 10 ppm or less, m or more and up to 10 ppm, 0.70 ppm or more and up to 10 ppm, 0.75 ppm or more and up to 10 ppm, 0.80 ppm or more and up to 10 ppm, 0.85 ppm or more and up to 10 ppm, 0.90 ppm or more and up to 10 ppm, 0.95 ppm or more and up to 10 ppm, 1.0 ppm or more and up to 10 ppm, 0.01 ppm or more and up to 9.0 ppm, 0.05 ppm or more and up to 9.0 ppm, 0.10 ppm or more and up to 9.0 ppm, 0.15 ppm or more and up to 9.0 ppm, 0.20 ppm or more and up to 9.0 ppm, 0.25 ppm or more and up to 9.0 ppm, 0.30 ppm or more and up to 9.0 ppm, 0.35 ppm or more and up to 9.0 ppm or less, 0.40 ppm or more and 9.0 ppm or less, 0.45 ppm or more and 9.0 ppm or less, 0.50 ppm or more and 9.0 ppm or less, 0.55 ppm or more and 9.0 ppm or less, 0.60 ppm or more and 9.0 ppm or less, 0.65 ppm or more and 9.0 ppm or less, 0.70 ppm or more and 9.0 ppm or less, 0.75 ppm or more and 9.0 ppm or less, 0.80 ppm or more and 9.0 ppm or less, 0.85 ppm or more and 9.0 ppm or less, 0.90 ppm or more and 9.0 ppm or less, 0.95 ppm or more and 9.0 ppm or less, 1.0 ppm or more and 9.0 ppm or less, 0.01 ppm or more 8.0 ppm or less, 0.05 ppm or more and 8.0 ppm or less, 0.10 ppm or more and 8.0 ppm or less, 0.15 ppm or more and 8.0 ppm or less, 0.20 ppm or more and 8.0 ppm or less, 0.25 ppm or more and 8.0 ppm or less, 0.30 ppm or more and 8.0 ppm or less, 0.35 ppm or more and 8.0 ppm or less, 0.40 ppm or more and 8.0 ppm or less, 0.45 ppm or more and 8.0 ppm or less, 0.50 ppm or more and 8.0 ppm or less, 0.55 ppm or more and 8.0 ppm or less, 0.60 ppm or more and 8.0 ppm or less, 0.65 ppm or more and 8.0 ppm or less, 0.70 ppm m or more up to 8.0 ppm, 0.75 ppm or more up to 8.0 ppm, 0.80 ppm or more up to 8.0 ppm, 0.85 ppm or more up to 8.0 ppm, 0.90 ppm or more up to 8.0 ppm, 0.95 ppm or more up to 8.0 ppm, 1.0 ppm or more up to 8.0 ppm, 0.01 ppm or more up to 7.0 ppm, 0.05 ppm or more up to 7.0 ppm, 0.10 ppm or more up to 7.0 ppm, 0.15 ppm or more up to 7.0 ppm, 0.20 ppm or more up to 7.0 ppm, 0.25 ppm or more up to 7.0 ppm, 0.30 ppm or more up to 7.0 ppm, 0.35 ppm or more but not exceeding 7.0 ppm, 0.40 ppm or more but not exceeding 7.0 ppm, 0.45 ppm or more but not exceeding 7.0 ppm, 0.50 ppm or more but not exceeding 7.0 ppm, 0.55 ppm or more but not exceeding 7.0 ppm, 0.60 ppm or more but not exceeding 7.0 ppm, 0.65 ppm or more but not exceeding 7.0 ppm, 0.70 ppm or more but not exceeding 7.0 ppm, 0.75 ppm or more but not exceeding 7.0 ppm, 0.80 ppm or more but not exceeding 7.0 ppm, 0.85 ppm or more but not exceeding 7.0 ppm, 0.90 ppm or more but not exceeding 7.0 ppm, 0.95 ppm or more but not exceeding 7.0 ppm, 1.0 ppm or more but not exceeding 7.0 ppm, 0.01 ppm or more and up to 6.0 ppm, 0.05 ppm or more and up to 6.0 ppm, 0.10 ppm or more and up to 6.0 ppm, 0.15 ppm or more and up to 6.0 ppm, 0.20 ppm or more and up to 6.0 ppm, 0.25 ppm or more and up to 6.0 ppm, 0.30 ppm or more and up to 6.0 ppm, 0.35 ppm or more and up to 6.0 ppm, 0.40 ppm or more and up to 6.0 ppm, 0.45 ppm or more and up to 6.0 ppm, 0.50 ppm or more and up to 6.0 ppm or less, 0.55 ppm to 6.0 ppm, 0.60 ppm to 6.0 ppm, 0.65 ppm to 6.0 ppm, 0.70 ppm to 6.0 ppm, 0.75 ppm to 6.0 ppm, 0.80 ppm to 6.0 ppm, 0.85 ppm to 6.0 ppm, 0.90 ppm to 6.0 ppm, 0.95 ppm to 6.0 ppm, 1.0 ppm to 6.0 ppm, 0.01 ppm m or more up to 5.0 ppm, 0.05 ppm or more up to 5.0 ppm, 0.10 ppm or more up to 5.0 ppm, 0.15 ppm or more up to 5.0 ppm, 0.20 ppm or more up to 5.0 ppm, 0.25 ppm or more up to 5.0 ppm, 0.30 ppm or more up to 5.0 ppm, 0.35 ppm or more up to 5.0 ppm, 0.40 ppm or more up to 5.0 ppm, 0.45 ppm or more up to 5.0 ppm, 0.50 ppm or more up to 5.0 ppm , 0.55 ppm to 5.0 ppm, 0.60 ppm to 5.0 ppm, 0.65 ppm to 5.0 ppm, 0.70 ppm to 5.0 ppm, 0.75 ppm to 5.0 ppm, 0.80 ppm to 5.0 ppm, 0.85 ppm to 5.0 ppm, 0.90 ppm to 5.0 ppm, 0.95 ppm to 5.0 ppm, or 1.0 ppm to 5.0 ppm. In the present invention, the unit "ppm" is synonymous with "mg / L."

[0015] The gamma-butyrolactone concentration in the beer-taste non-alcoholic beverage of the present invention may be from 0.01 ppm to 1.0 ppm, from 0.05 ppm to 1.0 ppm, from 0.1 ppm to 1.0 ppm, from 0.3 ppm to 1.0 ppm, from 0.5 ppm to 1.0 ppm, from 0.01 ppm to 0.9 ppm, from 0.05 ppm to 0.9 ppm, from 0.1 ppm to 0.9 ppm, from 0.3 ppm to 0.9 ppm, from 0.5 ppm to 0.9 ppm, from 0.01 ppm to 0.8 ppm, from 0.05 ppm to 0.8 ppm, from 0.1 ppm to 0.8 ppm, from 0.3 ppm to 0.8 ppm, ppm or less, 0.5 ppm to 0.8 ppm, 0.01 ppm to 0.7 ppm, 0.05 ppm to 0.7 ppm, 0.1 ppm to 0.7 ppm, 0.3 ppm to 0.7 ppm, 0.5 ppm to 0.7 ppm, 0.01 ppm to 0.6 ppm, 0.05 ppm to 0.6 ppm, 0.1 ppm to 0.6 ppm, 0.3 ppm to 0.6 ppm, 0.01 ppm to 0.5 ppm, 0.05 ppm to 0.5 ppm, 0.1 ppm to 0.5 ppm, 0.3 ppm to 0.5 ppm, or 5 ppm to 10 ppm.

[0016] In the present invention, the γ-butyrolactone concentration 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 it contains γ-butyrolactone in a concentration within a predetermined 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 γ-butyrolactone concentration can be adjusted to fall within a predetermined range by adding γ-butyrolactone after alcohol removal (dealcoholization). 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. 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 where the ethanol concentration is less than 1 v / v%, the concentration can be adjusted by adding γ-butyrolactone at any stage in the production process so that the concentration falls within a predetermined concentration range, as long as the γ-butyrolactone concentration is after a step in which γ-butyrolactone 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 γ-butyrolactone 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 minutes to 180 minutes, 50 minutes to 150 minutes, 60 minutes to 140 minutes, or 30 minutes to 100 minutes. In the present invention, the boiling conditions can be set according to conventional methods.

[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 γ-butyrolactone can be adjusted to a predetermined concentration range by adding γ-butyrolactone at any stage in the production process, as long as the adjustment is after a step in which γ-butyrolactone may be volatilized and lost (e.g., a boiling step).

[0029] The beer-flavored non-alcoholic beverage of the present invention may further contain succinic acid (CAS RN: 110-15-6) and / or caproic acid (CAS RN: 142-62-1). In the present invention, the concentrations of succinic acid and caproic acid can be adjusted by adjusting the raw materials or production conditions. Non-limiting examples of such raw materials and production conditions include brewing conditions, selection of yeast (including strains), adjustment of the amount of yeast used, adjustment of fermentation conditions, and selection and adjustment of the amount of filter aid used. Furthermore, the concentrations of succinic acid and caproic acid can be adjusted by blending or adding them at any stage of the production process. In this case, the succinic acid and caproic acid may be in any form that is easily soluble in an aqueous solvent, such as liquid, powder, or solid. Furthermore, the concentrations can also be adjusted by increasing or decreasing the amount of raw materials containing succinic acid and / or caproic acid, or raw materials that produce succinic acid and / or caproic acid.

[0030] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the succinic acid concentration (above or above) is not limited, but may be, for example, 10 ppm, 11 ppm, 12 ppm, 13 ppm, 14 ppm, 15 ppm, 16 ppm, 17 ppm, 18 ppm, 19 ppm, 20 ppm, 21 ppm, 22 ppm, 23 ppm, 24 ppm, 25 ppm, 26 ppm, 27 ppm, 28 ppm, 29 ppm, 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, 70 ppm, 71 ppm, 72 ppm, 73 ppm, 74 ppm, 75 ppm, 76 ppm, 77 ppm, 78 ppm, 79 ppm, 80 ppm, 81 ppm, 82 ppm, 83 ppm, 84 ppm, 85 ppm, 86 ppm, 87 ppm, 88 ppm, 89 ppm, 90 ppm, 91 ppm, 92 ppm, 93 ppm, 94 ppm, 95 ppm, 96 ppm, 97 ppm, 98 ppm, 99 ppm, 100 ppm, 101 ppm, 1ppm, 52ppm, 53ppm, 54ppm, 55ppm, 56ppm, 57ppm, 58ppm, 59ppm, 60ppm, 61ppm, 62ppm, 63ppm, 64ppm, 65ppm, 66ppm, 67ppm, 68ppm, 69ppm, 70ppm, 71ppm, 72ppm, 73ppm, 74ppm, 75ppm, 76ppm, It can be 77 ppm, 78 ppm, 79 ppm, 80 ppm, 81 ppm, 82 ppm, 83 ppm, 84 ppm, 85 ppm, 86 ppm, 87 ppm, 88 ppm, 89 ppm, 90 ppm, 91 ppm, 92 ppm, 93 ppm, 94 ppm, 95 ppm, 96 ppm, 97 ppm, 98 ppm, 99 ppm or 100 ppm. Furthermore, the upper limit (or less than) of the succinic acid concentration in the beer-taste non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 500 ppm, 495 ppm, 490 ppm, 485 ppm, 480 ppm, 475 ppm, 470 ppm, 465 ppm, 460 ppm, 455 ppm, 450 ppm, 445 ppm, 440 ppm, 435 ppm, 430 ppm, 425 ppm, or less. m, 420 ppm, 415 ppm, 410 ppm, 405 ppm, 400 ppm, 395 ppm, 390 ppm, 385 ppm, 380 ppm, 375 ppm, 370 ppm, 365 ppm, 360 ppm, 355 ppm, 350 ppm, 345 ppm, 340 ppm, 335 ppm, 330 ppm, 325 ppm, 320 ppm, 315 ppm, 310 ppm, 305 ppm or 300 ppm.These lower and upper limits can be combined in any desired manner, for example, 10 ppm or more and 500 ppm or less, 20 ppm or more and 500 ppm or less, 30 ppm or more and 500 ppm or less, 40 ppm or more and 500 ppm or less, 50 ppm or more and 500 ppm or less, 60 ppm or more and 500 ppm or less, 70 ppm or more and 500 ppm or less, 80 ppm or more and 500 ppm or less, 90 ppm or more and 500 ppm or less, 100 ppm or more and 500 ppm or less, 10 ppm or more and 450 ppm or less ... below, 20ppm to 450ppm, 30ppm to 450ppm, 40ppm to 450ppm, 50ppm to 450ppm, 60ppm to 450ppm, 70ppm to 450ppm, 80ppm to 450ppm, 90ppm to 450ppm, 100ppm to 450ppm, 10ppm to 400ppm, 20ppm to 400ppm, 30ppm to 400ppm, 40ppm to 400ppm, 50ppm pm to 400ppm, 60ppm to 400ppm, 70ppm to 400ppm, 80ppm to 400ppm, 90ppm to 400ppm, 100ppm to 400ppm, 10ppm to 350ppm m or less, 20ppm to 350ppm, 30ppm to 350ppm, 40ppm to 350ppm, 50ppm to 350ppm, 60ppm to 350ppm, 70ppm to 350ppm, 80ppm or more The concentration can be 350 ppm or less, 90 ppm to 350 ppm, 100 ppm to 350 ppm, 10 ppm to 300 ppm, 20 ppm to 300 ppm, 30 ppm to 300 ppm, 40 ppm to 300 ppm, 50 ppm to 300 ppm, 60 ppm to 300 ppm, 70 ppm to 300 ppm, 80 ppm to 300 ppm, 90 ppm to 300 ppm, or 100 ppm to 300 ppm.

[0031] The succinic acid concentration of the beer-flavored non-alcoholic beverage of the present invention can also be, for example, 10 ppm or more and 100 ppm or less, 20 ppm or more and 100 ppm or less, 30 ppm or more and 100 ppm or less, 40 ppm or more and 100 ppm or less, 50 ppm or more and 100 ppm or less, 300 ppm or more and 500 ppm or less, 350 ppm or more and 500 ppm or less, or 400 ppm or more and 500 ppm or less.

[0032] In the beer-taste non-alcoholic beverage of the present invention, the lower limit of the caproic acid concentration (above or above) is not limited, but may be, for example, 0.10 ppm, 0.11 ppm, 0.12 ppm, 0.13 ppm, 0.14 ppm, 0.15 ppm, 0.16 ppm, 0.17 ppm, 0.18 ppm, 0.19 ppm, 0.20 ppm, 0.21 ppm, 0.22 ppm, 0.23 ppm, 0.24 ppm, 0.25 ppm, 0.26 ppm, 0.27 ppm, 0.28 ppm, 0.29 ppm, 0.30 ppm, 0.31 ppm, 0.32 ppm, 0.33ppm, 0.34ppm, 0.35ppm, 0.36ppm, 0.37ppm, 0.38ppm, 0.39ppm, 0.40ppm, 0.41ppm, 0.42ppm, 0.43ppm, 0.44ppm, 0.45ppm, 0.46ppm, 0.47ppm, 0.48 ppm, 0.49ppm, 0.50ppm, 0.51ppm, 0.52ppm, 0.53ppm, 0.54ppm, 0.55ppm, 0.56ppm, 0.57ppm, 0.58ppm, 0.59ppm, 0.60ppm, 0.61ppm, 0.62ppm, 0.63ppm, 0 .64ppm, 0.65ppm, 0.66ppm, 0.67ppm, 0.68ppm, 0.69ppm, 0.70ppm, 0.71ppm, 0.72ppm, 0.73ppm, 0.74ppm, 0.75ppm, 0.76ppm, 0.77ppm, 0.78ppm, 0.79p pm, 0.80ppm, 0.81ppm, 0.82ppm, 0.83ppm, 0.84ppm, 0.85ppm, 0.86ppm, 0.87ppm, 0.88ppm, 0.89ppm, 0.90ppm, 0.91ppm, 0.92ppm, 0.93ppm, 0.94ppm, 0. 95ppm, 0.96ppm, 0.97ppm, 0.98ppm, 0.99ppm, 1.0ppm, 1.1ppm, 1.2ppm, 1.3ppm, 1.4ppm, 1.5ppm, 1.6ppm, 1.7ppm, 1.8ppm, 1.9ppm, 2.0ppm, 2.1ppm, 2.2 ppm, 2.3ppm, 2.4ppm, 2.5ppm, 2.6ppm, 2.7ppm, 2.8ppm, 2.9ppm, 3.0ppm, 3.1ppm, 3.2ppm, 3.3ppm, 3.4ppm, 3.5ppm, 3.6ppm, 3.7ppm, 3.8ppm, 3.9ppm, 4.The caproic acid concentration of the non-alcoholic, beer-taste beverage of the present invention may be 0 ppm, 4.1 ppm, 4.2 ppm, 4.3 ppm, 4.4 ppm, 4.5 ppm, 4.6 ppm, 4.7 ppm, 4.8 ppm, 4.9 ppm, or 5.0 ppm. The upper limit of the caproic acid concentration (or less than) of the non-alcoholic, beer-taste beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 50 ppm, 48 ppm, 47 ppm, 46 ppm, 45 ppm, 44 ppm, 43 ppm, 42 ppm, 41 ppm, 40 ppm, 39 ppm, 38 ppm, 37 ppm, 36 ppm, 35 ppm, 34 ppm, 33 ppm, 32 ppm, 31 ppm, or 30 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.10 ppm or more and 50 ppm or less, 0.20 ppm or more and 50 ppm or less, 0.30 ppm or more and 50 ppm or less, 0.40 ppm or more and 50 ppm or less, 0.50 ppm or more and 50 ppm or less, 0.60 ppm or more and 50 ppm or less, 0.70 ppm or more and 50 ppm or less, 0.80 ppm or more and 50 ppm or less, 0.90 ppm or more and 50 ppm or less, 0.10 ppm or more and 50 ppm or less, 0.110 ppm or more and 50 ppm or less, 0.120 ppm or more and 50 ppm or less, 0.130 ppm or more and 50 ppm or less, 0.140 ppm or more and 50 ppm or less, 0.150 ppm or more and 50 ppm or less, 0.160 ppm or more and 50 ppm or less, 0.170 ppm or more and 50 ppm or less, 0.180 ppm or more and 50 ppm or less, 0.190 ppm or more and 50 ppm or less, 0.200 ppm or more and 50 ppm or less, 0.210 ppm or more and 50 ppm or less, 0.220 ppm or more and 50 ppm or less, 0.230 ppm or more and 50 ppm or less, 0.240 ppm or more and 50 ppm or less, 0.250 ppm or more and 50 ppm or less, 0.260 ppm or more and 50 ppm or less, 0.270 ppm or more and 50 ppm or less, 0.280 ppm or more and 50 ppm or less, 0.290 ppm or more and 50 ppm or less, 0.300 ppm or more and 5 .90 ppm or more and up to 50 ppm, 1.0 ppm or more and up to 50 ppm, 1.5 ppm or more and up to 50 ppm, 2.0 ppm or more and up to 50 ppm, 2.5 ppm or more and up to 50 ppm, 3.0 ppm or more and up to 50 ppm, 3.5 ppm or more and up to 50 ppm, 4.0 ppm or more and up to 50 ppm, 4.5 ppm or more and up to 50 ppm, 5.0 ppm or more and up to 50 ppm, 0.10 ppm or more and up to 45 ppm , 0.20 ppm or more and 45 ppm or less, 0.30 ppm or more and 45 ppm or less, 0.40 ppm or more and 45 ppm or less, 0.50 ppm or more and 45 ppm or less, 0.60 ppm or more and 45 ppm or less, 0.70 ppm or more and 45 ppm or less, 0.80 ppm or more and 45 ppm or less, 0.90 ppm or more and 45 ppm or less, 1.0 ppm or more and 45 ppm or less, 1.5 ppm or more and 45 ppm or less, 2.0 ppm or less than 45 ppm, 2.5 ppm or more than 45 ppm, 3.0 ppm or more than 45 ppm, 3.5 ppm or more than 45 ppm, 4.0 ppm or more than 45 ppm, 4.5 ppm or more than 45 ppm, 5.0 ppm or more than 45 ppm, 0.10 ppm or more than 40 ppm, 0.20 ppm or more than 40 ppm, 0.30 ppm or more than 40 ppm, 0.40 ppm or more than 40 ppm, 0.50 ppm to 40 ppm, 0.60 ppm to 40 ppm, 0.70 ppm to 40 ppm, 0.80 ppm to 40 ppm, 0.90 ppm to 40 ppm, 1.0 ppm to 40 ppm, 1.5 ppm to 40 ppm, 2.0 ppm to 40 ppm, 2.5 ppm to 40 ppm, 3.0 ppm to 40 ppm, 3.5 ppm to 40 ppm, 4.0 ppm to 40 ppm, 4.5 ppm to 40 ppm or less, 5.0 ppm to 40 ppm, 0.10 ppm to 35 ppm, 0.20 ppm to 35 ppm, 0.30 ppm to 35 ppm, 0.40 ppm to 35 ppm, 0.50 ppm to 35 ppm, 0.60 ppm to 35 ppm, 0.70 ppm to 35 ppm, 0.80 ppm to 35 ppm, 0.90 ppm to 35 ppm, 1.0 ppm to 35 ppm, 1.5 ppm to 35 ppm, 2.0 ppm pm to 35ppm, 2.5ppm to 35ppm, 3.0ppm to 35ppm, 3.5ppm to 35ppm, 4.0ppm to 35ppm, 4.5ppm to 35ppm, 5.0ppm to 35pp m or less, 0.10ppm to 30ppm, 0.20ppm to 30ppm, 0.30ppm to 30ppm, 0.40ppm to 30ppm, 0.50ppm to 30ppm, 0.60ppm to 30ppm The concentration can be 0.70 ppm or more and 30 ppm or less, 0.80 ppm or more and 30 ppm or less, 0.90 ppm or more and 30 ppm or less, 1.0 ppm or more and 30 ppm or less, 1.5 ppm or more and 30 ppm or less, 2.0 ppm or more and 30 ppm or less, 2.5 ppm or more and 30 ppm or less, 3.0 ppm or more and 30 ppm or less, 3.5 ppm or more and 30 ppm or less, 4.0 ppm or more and 30 ppm or less, 4.5 ppm or more and 30 ppm or less, or 5.0 ppm or more and 30 ppm or less.

[0033] The caproic acid concentration of the beer-flavored non-alcoholic beverage of the present invention can also be, for example, 0.1 ppm or more and 5 ppm or less, 0.5 ppm or more and 5 ppm or less, 1 ppm or more and 5 ppm or less, 2 ppm or more and 5 ppm or less, 0.1 ppm or more and 4 ppm or less, 0.5 ppm or more and 4 ppm or less, 1 ppm or more and 4 ppm or less, 2 ppm or more and 4 ppm or less, 0.1 ppm or more and 3 ppm or less, 0.5 ppm or more and 3 ppm or less, 1 ppm or more and 3 ppm or less, 0.1 ppm or more and 2 ppm or less, 0.5 ppm or more and 2 ppm or less, 0.1 ppm or more and 1 ppm or less, 0.5 ppm or more and 1 ppm or less, 30 ppm or more and 50 ppm or less, or 35 ppm or more and 50 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, which includes a step of incorporating gamma-butyrolactone 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] According to another aspect of the present invention, there is provided a flavor improver for a beer-taste non-alcoholic beverage, which comprises γ-butyrolactone as an active ingredient. The flavor improver of the present invention can be produced in accordance with 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 non-alcoholic beer-taste beverage. The flavor improving method of the present invention can be carried out by adding γ-butyrolactone to a non-alcoholic beer-taste beverage at a concentration of 0.001 ppm or more during the production of the non-alcoholic beer-taste beverage. The flavor improving method of the present invention can be carried out according to the description of the non-alcoholic beer-taste 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 γ-butyrolactone concentration The concentration of γ-butyrolactone was measured by GC / MS analysis. Specifically, the aroma components in the beverage sample were separated using a C18 solid-phase column, and the effluent was subjected to solvent liquid-liquid extraction to obtain an analytical sample, which was then subjected to GC / MS. Quantitation was performed using the internal standard method, with borneol used as the internal standard, added to the analytical sample to a concentration of 500 ppb. The GC / MS analysis conditions are shown in Table 1.

[0049] [Table 1]

[0050] Measurement of succinic acid concentration The succinic acid concentration was measured using a CE7100 (Agilent) according to the BCOJ Beer Analysis Method (Beer Brewers Association, 8.24.2 Capillary Electrophoresis).

[0051] Measurement of caproic acid concentration The caprylic acid concentration was 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.

[0052] [Table 2]

[0053] Example 1: Production and evaluation of beer-flavored non-alcoholic beverages (1) In Example 1, an evaluation test was carried out on each test sample (test plots 1 to 32) of a beer-flavored non-alcoholic beverage.

[0054] (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 32 were obtained by adding γ-butyrolactone, succinic acid and / or caproic acid to the beer-flavored non-alcoholic beverage of Test plot 1 to adjust the concentrations shown in Table 3.

[0055] B. Evaluation test Test plots 1 to 32 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 that are recognized as sour when held in the mouth. The specific scoring criteria are as shown below, and test plots 2 to 32 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

[0056] (2) Results The results are shown in Table 3. The results of Test Plots 2 to 6 indicated that the addition of γ-butyrolactone (single addition) resulted in a more balanced flavor and a more harmonious aftertaste. Furthermore, the results of Test Plots 18 to 20 and 22 to 24 indicated that the addition of a combination of γ-butyrolactone and succinic acid (two-component addition) resulted in a more harmonious aftertaste than the addition of γ-butyrolactone alone (Test Plots 3 and 4). Furthermore, the results of Test Plots 26, 27, 28, 30, and 31 indicated that the addition of a combination of γ-butyrolactone and caproic acid (two-component addition) resulted in a more harmonious flavor and aftertaste than the addition of γ-butyrolactone alone. Furthermore, the results of Test Plot 32 indicated that the addition of a combination of γ-butyrolactone, succinic acid, and caproic acid (three-component addition) also resulted in a more harmonious flavor and aftertaste.

[0057] [Table 3]

Claims

1. A beer-flavored non-alcoholic beverage having a γ-butyrolactone concentration of 0.01 ppm to 5 ppm, a succinic acid concentration of 10 ppm or more, a caproic acid concentration of 0.3 ppm or more, and being a de-alcoholic beverage.

2. The beer-flavored non-alcoholic beverage according to claim 1, wherein the γ-butyrolactone concentration is 0.1 ppm or more and 5 ppm or less.

3. A beer-flavored 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 non-alcoholic beverage, comprising the steps of: adding γ-butyrolactone at a concentration of 0.01 ppm to 5 ppm, succinic acid at a concentration of 10 ppm or more, and caproic acid at a concentration of 0.3 ppm or more; and removing alcohol components produced during the fermentation process.

5. A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising the steps of: adding γ-butyrolactone at a concentration of 0.01 ppm to 5 ppm, succinic acid at a concentration of 10 ppm or more, and caproic acid at a concentration of 0.3 ppm or more in the production of the beverage; and removing alcohol components produced in the fermentation process.