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

Abstract

The present invention aims to provide a novel beer-flavored non-alcoholic beverage with a complex flavor and a good astringent taste. According to the present invention, a beer-flavored non-alcoholic beverage is provided with an acetoin concentration of 0.01 ppm or more. According to the present invention, by incorporating acetoin within a predetermined concentration range, a beer-flavored non-alcoholic beverage with a complex flavor and a good astringent taste can be provided, which is advantageous in that it can meet the diverse preferences 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 the problem of lacking sufficient flavor complexity and astringency 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 complexity of flavor and astringency. [Means for solving the problem]

[0005] The present inventors have found that adding acetoin to a beer-flavored non-alcoholic beverage within a specific concentration range can improve the complexity of flavor and astringency of the beverage. The present invention is based on these findings.

[0006] According to the present invention, the following inventions are provided. [1] A non-alcoholic beer-flavored beverage with an acetoin concentration of 0.1 ppm or more. [2] A non-alcoholic beer-flavored beverage according to [1] above, having a linalool concentration of 0.01 ppm or more. [3] A non-alcoholic beer-flavored beverage according to [1] or [2] above, having a citric acid concentration of 10 ppm or more. [4] A non-alcoholic beer-flavored beverage according to any one of [1] to [3] above, having an acetoin concentration of 0.5 ppm or more and 100 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, in which the authentic extract is 2.0% by mass or more. [7] A non-alcoholic beer-flavored beverage according to any one of [1] to [6] above, which is a dealcoholic beverage. [8] A method for producing a beer-flavored non-alcoholic beverage, including a step of adding acetoin to the beverage to a concentration of 0.1 ppm or more. [9] A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising a step of adding acetoin to the beverage at a concentration of 0.1 ppm or more during the production of the beverage.

[0007] According to the present invention, by incorporating acetoin within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beverage with a complex flavor and a good astringent taste, which is advantageous in that it can meet the diverse preferences 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) 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), 0.14%(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 complex and astringent taste regardless of the malt content ratio. However, the malt content 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, 40% or more, 45% or less, 40% or more, 45% or less, 45 ... The malt content can be 0% 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% or less. "Less than" can mean "less than," and "more 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 non-alcoholic beer-taste beverage of the present invention, in addition to malt, ungerminated barley (including extracts) and ungerminated wheat (including extracts) can be used as raw materials. Malt and ungerminated barley can be used as at least a portion of the raw materials for the non-alcoholic beer-taste beverage of the present invention, and preferably barley malt and ungerminated barley can be used as at least a portion of the raw materials.

[0014] The beer-flavored non-alcoholic beverage of the present invention is characterized in that the acetoin (CAS RN: 513-86-0) concentration is within a predetermined range. In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the acetoin concentration (above or beyond) is 0.10 ppm, but the following concentrations are also possible: 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, 0.59 ppm, 0.60 ppm, 0.61 ppm, 0.62 ppm, 0.63 ppm, 0.64 ppm, 0.65 ppm, 0.66 ppm, 0.67 ppm, 0.68 ppm, 0. pm, 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, 0.60ppm, 0.61pp m, 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 , 1.0ppm, 1.1ppm, 1.2ppm, 1.3ppm, 1.4ppm, 1.5ppm, 1.6ppm, 1.7ppm, 1.8ppm, 1.9ppm, 2.0ppm, 2.1ppm, 2.2ppm, 2.3ppm, 2.4ppm, 2.5ppm, 2.6p pm, 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, 4.0ppm, 4.1ppm, 4.2ppm, 4.It can also be 3 ppm, 4.4 ppm, 4.5 ppm, 4.6 ppm, 4.7 ppm, 4.8 ppm, 4.9 ppm or 5.0 ppm. Furthermore, the upper limit (or less than) of the acetoin 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 examples thereof include 100 ppm, 99 ppm, 98 ppm, 97 ppm, 96 ppm, 95 ppm, 94 ppm, 93 ppm, 92 ppm, 91 ppm, 90 ppm, 89 ppm, 88 ppm, 87 ppm, 86 ppm, 85 ppm, 84 ppm, 83 ppm, 82 ppm, 81 ppm, 80 ppm, 79 ppm, 78 ppm, 77 ppm, 76 ppm, 75 ppm, 74 ppm, 73 ppm, 72 ppm, 71 ppm, 70 ppm, 69 ppm, 68 ppm, 67 ppm, 66 ppm, 65 ppm, 64 ppm, 63 ppm, 62 ppm, and 61 ppm. , 60ppm, 59ppm, 58ppm, 57ppm, 56ppm, 55ppm, 54ppm, 53ppm, 52ppm, 51ppm, 50ppm, 49ppm, 48ppm, 47ppm, 46ppm, 45ppm, 44ppm, 43ppm, 42ppm, 41ppm, 40ppm, 39ppm, 38ppm, 37ppm, 36ppm, 35ppm, 34 ppm, 33 ppm, 32 ppm, 31 ppm, 30 ppm, 29 ppm, 28 ppm, 27 ppm, 26 ppm, 25 ppm, 24 ppm, 23 ppm, 22 ppm, 21 ppm, 20 ppm, 19 ppm, 18 ppm, 17 ppm, 16 ppm, 15 ppm, 14 ppm, 13 ppm, 12 ppm, 11 ppm or 10 ppm. These lower and upper limits can be combined in any desired manner, for example, 0.1 ppm or more and 100 ppm or less, 0.5 ppm or more and 100 ppm or less, 1 ppm or more and 100 ppm or less, 1.5 ppm or more and 100 ppm or less, 2 ppm or more and 100 ppm or less, 2.5 ppm or more and 100 ppm or less, 3 ppm or more and 100 ppm or less, 3.5 ppm or more and 100 ppm or less, 4 ppm or more and 100 ppm or less, 4.5 ppm or more and 100 ppm or less, 5 ppm or more and 100 ppm or less, 0.1 ppm or more and 90 ppm or less, 0.5 ppm or more and 90 ppm or less, 1 ppm or more and 90 ppm or less, 1.5 ppm or more and 90 ppm or less, 2 ppm or more and 90 ppm or less, 2.5 ppm to 90 ppm, 3 ppm to 90 ppm, 3.5 ppm to 90 ppm, 4 ppm to 90 ppm, 4.5 ppm to 90 ppm, 5 ppm to 90 ppm, 0.1 ppm to 80 ppm, 0.5 ppm to 80 ppm, 1 ppm to 80 ppm, 1.5 ppm to 80 ppm, 2 ppm to 80 ppm, 2.5 ppm to 80 ppm, 3 ppm to 80 ppm, 3.5 ppm to 80 ppm, 4 ppm to 80 ppm, 4.5 ppm to 80 ppm, 5 ppm to 80 ppm pm or less, 0.1 ppm or more and 70 ppm or less, 0.5 ppm or more and 70 ppm or less, 1 ppm or more and 70 ppm or less, 1.5 ppm or more and 70 ppm or less, 2 ppm or more and 70 ppm or less, 2.5 ppm or more and 70 ppm or less, 3 ppm or more and 70 ppm or less, 3.5 ppm or more and 70 ppm or less, 4 ppm or more and 70 ppm or less, 4.5 ppm or more and 70 ppm or less, 5 ppm or more and 70 ppm or less, 0.1 ppm or more and 60 ppm or less, 0.5 ppm or more and 60 ppm or less, 1 ppm or more and 60 ppm or less, 1.5 ppm or more and 60 ppm or less, 2 ppm or more and 60 ppm or less, 2. 5 ppm to 60 ppm, 3 ppm to 60 ppm, 3.5 ppm to 60 ppm, 4 ppm to 60 ppm, 4.5 ppm to 60 ppm, 5 ppm to 60 ppm, 0.1 ppm to 50 ppm, 0.5 ppm to 50 ppm, 1 ppm to 50 ppm, 1.5 ppm to 50 ppm, 2 ppm to 50 ppm, 2.5 ppm to 50 ppm, 3 ppm to 50 ppm, 3.5 ppm to 50 ppm, 4 ppm to 50 ppm, 4.5 ppm to 50 ppm, 5 ppm to 50 ppm pm or less, 0.1 to 40 ppm, 0.5 to 40 ppm, 1 to 40 ppm, 1.5 to 40 ppm, 2 to 40 ppm, 2.5 to 40 ppm, 3 to 40 ppm, 3.5 to 40 ppm Below, 4ppm to 40ppm, 4.5ppm to 40ppm, 5ppm to 40ppm, 0.1ppm to 30ppm, 0.5ppm to 30ppm, 1ppm to 30ppm, 1.5ppm to 30ppm, 2ppm to 30ppm, 2.5ppm to 30ppm, 3ppm to 30ppm, 3.5ppm to 30ppm, 4ppm to 30ppm, 4.5ppm to 30ppm, 5ppm to 30ppm, 0.1ppm to 20ppm, 0.5 ppm to 20ppm, 1ppm to 20ppm, 1.5ppm to 20ppm, 2ppm to 20ppm, 2.5ppm to 20ppm, 3ppm to 20ppm, 3.5ppm to 20ppm, 4ppm and above The concentration can be 20 ppm or less, 4.5 ppm to 20 ppm or less, 5 ppm to 20 ppm or less, 0.1 ppm to 10 ppm or less, 0.5 ppm to 10 ppm or less, 1 ppm to 10 ppm or less, 1.5 ppm to 10 ppm or less, 2 ppm to 10 ppm or less, 2.5 ppm to 10 ppm or less, 3 ppm to 10 ppm or less, 3.5 ppm to 10 ppm or less, 4 ppm to 10 ppm or less, 4.5 ppm to 10 ppm or less, or 5 ppm to 10 ppm or less. Note that in the present invention, the unit "ppm" is synonymous with "mg / L."

[0015] The acetoin concentration of the beer-flavored non-alcoholic beverage of the present invention may also be 0.1 ppm or more and 9 ppm or less, 0.1 ppm or more and 8 ppm or less, 0.1 ppm or more and 7 ppm or less, 0.1 ppm or more and 6 ppm or less, 0.1 ppm or more and 5 ppm or less, 0.1 ppm or more and 4 ppm or less, 0.1 ppm or more and 3 ppm or less, 0.1 ppm or more and 2 ppm or less, 0.1 ppm or more and 1 ppm or less, 10 ppm or more and 100 ppm or less, 10 ppm or more and 95 ppm or less, 10 ppm or more and 90 ppm or less, 10 ppm or more and 8 ppm or less, 5ppm or less, 10ppm to 80ppm or less, 10ppm to 75ppm or less, 10ppm to 70ppm or less, 10ppm to 65ppm or less, 10ppm to 60ppm or less, 10ppm to 55ppm or less, 10ppm to 50ppm or less, 10ppm to 45ppm or less, 10ppm to 40ppm or less, 10ppm to 35ppm or less, 10ppm to 30ppm or less, 10ppm to 25ppm or less, 10ppm to 20ppm or less, 20ppm to 100ppm or less, 20ppm m or more and up to 95 ppm, 20 ppm or more and up to 90 ppm, 20 ppm or more and up to 85 ppm, 20 ppm or more and up to 80 ppm, 20 ppm or more and up to 75 ppm, 20 ppm or more and up to 70 ppm, 20 ppm or more and up to 65 ppm, 20 ppm or more and up to 60 ppm, 20 ppm or more and up to 55 ppm, 20 ppm or more and up to 50 ppm, 20 ppm or more and up to 45 ppm, 20 ppm or more and up to 40 ppm, 20 ppm or more and up to 35 ppm, 20 ppm or more and up to 30 ppm, 20 ppm or more and up to 25 ppm, It can also be 30 ppm or more and 100 ppm or less, 30 ppm or more and 95 ppm or less, 30 ppm or more and 90 ppm or less, 30 ppm or more and 85 ppm or less, 30 ppm or more and 80 ppm or less, 30 ppm or more and 75 ppm or less, 30 ppm or more and 70 ppm or less, 30 ppm or more and 65 ppm or less, 30 ppm or more and 60 ppm or less, 30 ppm or more and 55 ppm or less, 30 ppm or more and 50 ppm or less, 30 ppm or more and 45 ppm or less, 30 ppm or more and 40 ppm or less, or 30 ppm or more and 35 ppm or less. In the above, "or more" can be interpreted as "more than" and "or less" can be interpreted as "less than."

[0016] In the present invention, the acetoin concentration of a beverage can be measured by GC / MS analysis. For example, as shown in the examples below, the aroma components in a beverage can be separated using a C18 solid-phase column, and the resulting analytical sample can be subjected to GC / MS to measure the acetoin concentration.

[0017] The beer-flavored non-alcoholic beverage of the present invention is characterized by its excellent achievement of flavor complexity and astringency despite being a non-alcoholic beverage. Beer-flavored non-alcoholic beverages have had the problem of insufficient flavor complexity and astringency due to the fact that they are non-alcoholic and the special 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 complexity and astringency may be lost during the production process. The beer-flavored non-alcoholic beverage of the present invention has excellent flavor complexity and astringency, thereby solving the above-mentioned problems of beer-flavored non-alcoholic beverages. Here, "flavor complexity" refers to a flavor sensation in which richness and aroma spread in the mouth. Furthermore, "astringency" refers to a bitter flavor sensation that makes one want to purse their lips.

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

[0019] The acetoin concentration of the fermented beer-flavored non-alcoholic beverage of the present invention can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing acetoin and raw materials that produce acetoin in the final product include barley malt and wheat malt, but extracts of these materials enzymatically treated to increase the acetoin content can also be used. The acetoin concentration of the fermented beer-flavored non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the production conditions. Non-limiting examples of such production conditions include brewing conditions, selection of yeast (including strain), adjustment of the amount of yeast used, adjustment of fermentation conditions, and selection and adjustment of the amount of filter aid used. In addition, the concentration can be adjusted by adding acetoin at any stage of the production process.

[0020] When the production of the fermented beer-flavored non-alcoholic beverage of the present invention includes a step of removing alcoholic components generated during the fermentation process, acetoin can be added after alcohol removal (dealcoholization) to adjust the alcohol concentration within a predetermined 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. This method can be selected from either (i), (ii), and (iii), or from either (i) and (ii). In the present invention, the step of removing alcohol after the fermentation process (dealcoholization step) can be performed once or multiple times (e.g., two, three, or four times). It is preferable to perform the step once to reduce the impact of heat load on quality (e.g., the increase of undesirable flavor components such as off-flavors) and to prevent increased costs due to the use of electricity and steam.

[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 acetoin 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 mash 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. In the saccharification step, 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.

[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, 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.

[0025] 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.

[0026] In the present invention, the fermentation conditions are not particularly limited, and the fermentation can be carried out according to a conventional method.

[0027] The acetoin concentration of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing acetoin and raw materials that produce acetoin in the final product are the same as those for the fermented, beer-flavored, non-alcoholic beverage. The acetoin concentration of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the production conditions. Non-limiting examples of such production conditions include adjusting the brewing conditions, including the blending of raw materials, and selecting and adjusting the amount of filter aid used. These conditions can be set in the same way as those for the fermented, beer-flavored, non-alcoholic beverage. Furthermore, the concentration can be adjusted by adding acetoin at any stage of the production process.

[0028] The beer-taste non-alcoholic beverage of the present invention may further contain linalool (CAS RN: 78-70-6) and / or citric acid (CAS RN: 77-92-9).

[0029] The linalool concentration of the fermented beer-flavored non-alcoholic beverage of the present invention can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing linalool and raw materials that produce linalool in the final product include hops, but extracts obtained by enzymatically treating these to increase the linalool content can also be used. The linalool concentration of the fermented beer-flavored non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the production conditions. Non-limiting examples of such 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. These conditions can be set in the same way as the above-mentioned conditions for adjusting the acetoin concentration. Furthermore, the concentration can also be adjusted by adding linalool at any stage of the production process.

[0030] 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 to fall within a predetermined range by adding linalool after the alcohol removal (de-alcoholization).

[0031] The linalool concentration of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can be adjusted by selecting the raw materials. Non-limiting examples of raw materials containing linalool and raw materials that produce linalool in the final product are the same as those of the fermented, beer-flavored, non-alcoholic beverage. The linalool concentration of the non-fermented, beer-flavored, non-alcoholic beverage of the present invention can also be adjusted by appropriately setting the production conditions. Non-limiting examples of such production conditions include brewing conditions, selection of filter aids, and adjustment of the amount used. Furthermore, the concentration can also be adjusted by adding linalool at any stage of the production process.

[0032] In the beer-taste non-alcoholic beverage of the present invention, the lower limit of the linalool concentration (above or above) is not limited, but may be, for example, 0.01 ppm, 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, 0.59 ppm, 0.60 ppm, 0.61 ppm, 0.62 ppm, 0.63 ppm, 0.64 ppm, 0.65 ppm, 0.66 ppm, .20ppm, 0.21ppm, 0.22ppm, 0.23ppm, 0.24ppm, 0.25ppm, 0.26ppm, 0.27ppm, 0.28ppm, 0.29ppm, 0.30ppm, 0.31ppm, 0.32ppm, 0.33pp m, 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, 0.47 ppm, 0.48ppm, 0.49ppm, 0.50ppm, 0.51ppm, 0.52ppm, 0.53ppm, 0.54ppm, 0.55ppm, 0.56ppm, 0.57ppm, 0.58ppm, 0.59ppm, 0.60ppm, 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 , 0.75 ppm, 0.76 ppm, 0.77 ppm, 0.78 ppm, 0.79 ppm, 0.80 ppm, 0.81 ppm, 0.82 ppm, 0.83 ppm, 0.84 ppm, 0.85 ppm, 0.86 ppm, 0.87 ppm, 0.88 ppm, 0.89 ppm, 0.90 ppm, 0.91 ppm, 0.92 ppm, 0.93 ppm, 0.94 ppm, 0.95 ppm, 0.96 ppm, 0.97 ppm, 0.98 ppm, 0.99 ppm or 1.0 ppm. Furthermore, the upper limit (or less than) of the linalool concentration in the beer-flavored 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, 10 ppm, 9.9 ppm, 9.8 ppm, 9.7 ppm, 9.6 ppm, 9.5 ppm, 9.4ppm, 9.3ppm, 9.2ppm, 9.1ppm, 9.0ppm, 8.9ppm, 8.8ppm, 8.7ppm, 8.6ppm, 8.5ppm, 8.4ppm, 8.3ppm , 8.2ppm, 8.1ppm, 8.0ppm, 7.9ppm, 7.8ppm, 7.7ppm, 7.6ppm, 7.5ppm, 7.4ppm, 7.3ppm, 7.2ppm, 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, from 0.01 ppm to 10 ppm, from 0.05 ppm to 10 ppm, from 0.1 ppm to 10 ppm, from 0.2 ppm to 10 ppm, from 0.3 ppm to 10 ppm, from 0.4 ppm to 10 ppm, from 0.5 ppm to 10 ppm, from 0.6 ppm to 10 ppm, from 0.7 ppm to 10 ppm, from 0.8 ppm to 10 ppm, from 0.9 ppm to 10 ppm, from 1 ppm to 10 ppm, from 0.01 ppm to 9 ppm, from 0.05 ppm to 9 ppm, from 0.1 ppm to 9 ppm, from 0.2 ppm to 9 ppm, from 0.3 ppm to 9 ppm, from 0.4 ppm to 9 ppm, from 0.5 ppm to 9 ppm or less, 0.6 ppm to 9 ppm, 0.7 ppm to 9 ppm, 0.8 ppm to 9 ppm, 0.9 ppm to 9 ppm, 1 ppm to 9 ppm, 0.01 ppm to 8 ppm, 0.05 ppm to 8 ppm, 0.1 ppm to 8 ppm, 0.2 ppm to 8 ppm, 0.3 ppm to 8 ppm, 0.4 ppm to 8 ppm , 0.5ppm or more and 8ppm or less, 0.6ppm or more and 8ppm or less, 0.7ppm or more and 8ppm or less, 0.8ppm or more and 8ppm or less, 0.9ppm or more and 8ppm or less, 1ppm or more and 8ppm or less, 0.01ppm or more and 7ppm or less, 0.05ppm or more and 7ppm or less, 0.1ppm or more and 7ppm or less, 0.2ppm or more and 7ppm or less, 0.3ppm or more and 7ppm or less, 0.4ppm to 7ppm, 0.5ppm to 7ppm, 0.6ppm to 7ppm, 0.7ppm to 7ppm, 0.8ppm to 7ppm, 0.9ppm to 7ppm, 1ppm to 7ppm, 0.01ppm to 6ppm, 0 .05ppm to 6ppm, 0.1ppm to 6ppm, 0.2ppm to 6ppm, 0.3ppm to 6ppm, 0.4ppm to 6ppm, 0.5ppm to 6ppm, 0.6ppm to 6ppm, 0.7ppm to 6ppm The concentration can be 0.8 ppm to 6 ppm, 0.9 ppm to 6 ppm, 1 ppm to 6 ppm, 0.01 ppm to 5 ppm, 0.05 ppm to 5 ppm, 0.1 ppm to 5 ppm, 0.2 ppm to 5 ppm, 0.3 ppm to 5 ppm, 0.4 ppm to 5 ppm, 0.5 ppm to 5 ppm, 0.6 ppm to 5 ppm, 0.7 ppm to 5 ppm, 0.8 ppm to 5 ppm, 0.9 ppm to 5 ppm, or 1 ppm to 5 ppm.

[0033] The linalool concentration of the beer-taste non-alcoholic beverage of the present invention may be, for example, from 0.01 ppm to 4.5 ppm, from 0.01 ppm to 4 ppm, from 0.01 ppm to 3.5 ppm, from 0.01 ppm to 3 ppm, from 0.01 ppm to 2.5 ppm, from 0.01 ppm to 2 ppm, from 0.01 ppm to 1.5 ppm, from 0.01 ppm to 1 ppm, or from 0.01 ppm to 1 ppm. or more and less than 0.9 ppm, 0.01 ppm and more and less than 0.8 ppm, 0.01 ppm and more and less than 0.7 ppm, 0.01 ppm and more and less than 0.6 ppm, 0.01 ppm and more and less than 0.5 ppm, 0.01 ppm and more and less than 0.4 ppm, 0.01 ppm and more and less than 0.3 ppm, 0.01 ppm and more and less than 0.2 ppm, 0.01 ppm and more and less than 0.1 ppm, or 5 ppm and more and less than 10 ppm. In the above, "or more" can be interpreted as "more than" and "or less" can be interpreted as "less than."

[0034] In the present invention, the citric acid concentration can be adjusted by blending or adding it in any of the production processes. The form of citric acid may be any form that is easily soluble in an aqueous solvent, such as liquid, powder, or solid. The concentration can also be adjusted by increasing or decreasing the amount of raw materials containing citric acid or raw materials that produce citric acid.

[0035] In the beer-flavored non-alcoholic beverage of the present invention, the lower limit of the citric acid concentration (above or above) is not limited, and 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 citric acid concentration in the beer-flavored 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, 1000 ppm, 950 ppm, 900 ppm, 850 ppm, 800 ppm, 750 ppm, 700 ppm, 650 ppm, 600 ppm, 550 ppm, 500 ppm, 490 ppm, 480 ppm, 470 ppm, 460 ppm, 450 ppm, 440 ppm, 430 ppm, 420 ppm, 410 ppm, 400 ppm, 390 ppm, 380 ppm, 370 ppm, 360 ppm, 350 ppm, 340 ppm, 330 ppm, 320 ppm, 310 ppm, or 300 ppm. These lower and upper limits can be combined in any desired manner, for example, 10 ppm or more and 1000 ppm or less, 10 ppm or more and 900 ppm or less,10 ppm to 800 ppm, 10 ppm to 700 ppm, 10 ppm to 600 ppm, 10 ppm to 500 ppm, 10 ppm to 400 ppm, 10 ppm to 300 ppm, 20 ppm to 1000 ppm, 20 ppm to 900 ppm, 20 ppm to 800 ppm, 20 ppm to 700 ppm, 20 ppm to 600 ppm, 20 ppm to 500 ppm, 20 ppm to 400 ppm, 20 ppm to 300 ppm, 30 ppm to 1000 ppm, 30 ppm or more 900ppm or less, 30ppm to 800ppm, 30ppm to 700ppm, 30ppm to 600ppm, 30ppm to 500ppm, 30ppm to 400ppm, 30ppm to 300ppm, 40ppm to 1000ppm, 40ppm to 900ppm, 40ppm to 800ppm, 40ppm to 700ppm, 40ppm to 600ppm, 40ppm to 500ppm, 40ppm to 400ppm, 40ppm to 300ppm, 50ppm to 1000ppm , 50ppm or more but not more than 900ppm, 50ppm or more but not more than 800ppm, 50ppm or more but not more than 700ppm, 50ppm or more but not more than 600ppm, 50ppm or more but not more than 500ppm, 50ppm or more but not more than 400ppm, 50ppm or more but not more than 300ppm, 60ppm or more but not more than 1000ppm, 60ppm or more but not more than 900ppm, 60ppm or more but not more than 800ppm, 60ppm or more but not more than 700ppm, 60ppm or more but not more than 600ppm, 60ppm or more but not more than 500ppm, 60ppm or more but not more than 400ppm, 60ppm or more but not more than 300ppm, 70ppm or more but not more than 1 000ppm or less, 70ppm to 900ppm, 70ppm to 800ppm, 70ppm to 700ppm, 70ppm to 600ppm, 70ppm to 500ppm, 70ppm to 400ppm, 70ppm to 300ppm, 80ppm to 1000ppm, 80ppm to 900ppm, 80ppm to 800ppm, 80ppm to 700ppm, 80ppm to 600ppm, 80ppm to 500ppm, 80ppm to 400ppm, 80ppm to 300ppm,The concentration can be 90 ppm or more and 1000 ppm or less, 90 ppm or more and 900 ppm or less, 90 ppm or more and 800 ppm or less, 90 ppm or more and 700 ppm or less, 90 ppm or more and 600 ppm or less, 90 ppm or more and 500 ppm or less, 90 ppm or more and 400 ppm or less, 90 ppm or more and 300 ppm or less, 100 ppm or more and 1000 ppm or less, 100 ppm or more and 900 ppm or less, 100 ppm or more and 800 ppm or less, 100 ppm or more and 700 ppm or less, 100 ppm or more and 600 ppm or less, 100 ppm or more and 500 ppm or less, 100 ppm or more and 400 ppm or less, or 100 ppm or more and 300 ppm or less.

[0036] The citric acid concentration of the beer-taste non-alcoholic beverage of the present invention may be, for example, 10 ppm or more and 250 ppm or less, 10 ppm or more and 200 ppm or less, 10 ppm or more and 150 ppm or less, 10 ppm or more and 100 ppm or less, 10 ppm or more and 90 ppm or less, 10 ppm or more and 80 ppm or less, 10 ppm or more and 70 ppm or less, 10 ppm or more and 60 ppm or less, 10 ppm or more and 50 ppm or less, 20 ppm or more and 250 ppm or less, 20 ppm or more and 200 ppm or less, 2 0 ppm to 150 ppm, 20 ppm to 100 ppm, 20 ppm to 90 ppm, 20 ppm to 80 ppm, 20 ppm to 70 ppm, 20 ppm to 60 ppm, 20 ppm to 50 ppm, 30 ppm to 250 ppm, 30 ppm to 200 ppm, 30 ppm to 150 ppm, 30 ppm to 100 ppm, 30 ppm to 90 ppm, 30 ppm to 80 ppm, 30 ppm or more 70ppm or less, 30ppm or more and 60ppm or less, 30ppm or more and 50ppm or less, 40ppm or more and 250ppm or less, 40ppm or more and 200ppm or less, 40ppm or more and 150ppm or less, 40ppm or more and 100ppm or less, 4 0ppm to 90ppm, 40ppm to 80ppm, 40ppm to 70ppm, 40ppm to 60ppm, 40ppm to 50ppm, 50ppm to 250ppm, 50ppm to 200ppm or less, 50 ppm to 150 ppm, 50 ppm to 100 ppm, 50 ppm to 90 ppm, 50 ppm to 80 ppm, 50 ppm to 70 ppm, 50 ppm to 60 ppm, 300 ppm to 1000 ppm, 300 ppm to 900 ppm, 300 ppm to 800 ppm, 300 ppm to 700 ppm, 300 ppm to 600 ppm, or 300 ppm to 500 ppm. In the above, "or more" can be interpreted as "more than" and "or less" can be interpreted as "less than."

[0037] 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.

[0038] 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.

[0039] 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.

[0040] The true extract content of the non-alcoholic beer-taste beverage of the present invention is not limited, but the lower limit (not less than or exceeding) may be, for example, 2.0 mass%, 2.1 mass%, 2.2 mass%, 2.3 mass%, 2.4 mass%, 2.5 mass%, 2.6 mass%, 2.7 mass%, 2.8 mass%, 2.9 mass%, or 3.0 mass%, and the upper limit (not more than or less than) may be 8.0 mass%, 7.9 mass%, 7.8 mass%, 7.7 mass%, 7.6 mass%, or 8.7 mass%. Amount%, 7.5% by mass, 7.4% by mass, 7.3% by mass, 7.2% by mass, 7.1% by mass, 7.0% by mass, 6.9% by mass, 6.8% by mass, 6.7% by mass, 6.6% by mass, 6.5% by mass, 6.4% by mass, 6.3% by mass, 6.2 Quality %, 6.1% by mass, 6.0% by mass, 5.9% by mass, 5.8% by mass, 5.7% by mass, 5.6% by mass, 5.5% by mass, 5.4% by mass, 5.3% by mass, 5.2% by mass, 5.1% by mass or 5.0% by mass. These lower and upper limits can be combined arbitrarily, for example, 2.0 mass% or more and 8.0 mass% or less, 2.0 mass% or more and 7.5 mass% or less, 2.0 mass% or more and 7.0 mass% or less, 2.0 mass% or more and 6.5 mass% or less, 2.0 mass% or more and 6.0 mass% or less, 2.0 mass% or more and 5.5 mass% or less, 2.0 mass% or more and 5.0 mass% or less, 2.5 mass% or more and 8.0 mass% or less, 2.5 mass% or more and 7.5 mass% or less, 2.5 mass% or more and 7.0 mass% or less The true extract of the non-alcoholic beer-flavored beverage of the present invention can be measured, for example, by the "BCOJ Beer Analysis Method 8.4.3 Alcolyzer Method."

[0041] 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.).

[0042] 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."

[0043] 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 the value measured according to the 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] According to another aspect of the present invention, there is provided a method for producing a flavor-improved non-alcoholic beer-flavored beverage, the method comprising: adding acetoin to a concentration of 0.1 ppm or more and 100 ppm or less. A production method of the present invention is provided, which includes the step of incorporating the above-mentioned non-alcoholic beer-taste beverage to achieve the following concentrations. In the present invention, "improved flavor" or "improved flavor" of a non-alcoholic beer-taste beverage means achieving a complex flavor and astringent taste in the non-alcoholic beer-taste beverage. The above-mentioned production method of the present invention is a method for producing a non-alcoholic beer-taste beverage that achieves a complex flavor and astringent taste. 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.

[0048] According to another aspect of the present invention, there is provided a flavor improver for a beer-taste non-alcoholic beverage, which comprises acetoin 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.

[0049] 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 acetoin to a concentration of 0.1 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 the production method thereof of the present invention. [Example]

[0050] The present invention will be described in more detail based on the following examples, but the present invention is not limited to these examples.

[0051] 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%.

[0052] Measurement of acetoin concentration The acetoin concentration was measured by GC / MS analysis. Specifically, the sample was purged in a headspace vial and the entire volume was forced to vaporize (full evaporation). The analytical sample was then introduced into a GC-MS (Agilent Technologies) using the FEDHS method with an MPS-robotic pro (Gestell). Quantitation was performed using the standard addition calibration curve method. The GC / MS analysis conditions are shown in Table 1.

[0053] [Table 1]

[0054] Measurement of linalool concentration Linalool concentration was measured by GC / MS analysis. Specifically, aroma components in the beverage sample were separated using a C18 solid-phase column, and the analytical sample obtained by solvent liquid-liquid extraction of the effluent was subjected to GC / MS. Quantitation was performed using the internal standard method, with borneol added to the analytical sample to a concentration of 25 ppb. The GC / MS analysis conditions are shown in Table 2.

[0055] [Table 2]

[0056] Measurement of citric acid concentration The citric acid concentration was measured by the BCOJ Beer Analysis Method (Beer Brewers Association, 8.24.2 Capillary Electrophoresis) using a CE7100 (Agilent) as the analytical instrument.

[0057] 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 22) of a beer-flavored non-alcoholic beverage.

[0058] (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 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, followed by boiling, 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 heated to approximately 50°C. The alcohol was then removed by contacting the liquid with steam heated to approximately 50°C in a vacuum column at approximately 60 mbar, followed by the addition of carbon dioxide, to obtain a beer-flavored non-alcoholic beverage with an alcohol concentration of less than 0.005 v / v% (100% malt content) (Test Group 1). Test Groups 2-22 were obtained by adding acetoin and linalool or citric acid to the beer-flavored non-alcoholic beverage of Test Group 1 to adjust the concentrations shown in Table 3.

[0059] B. Evaluation test Six trained panelists evaluated test plots 1 to 22. Specifically, the two evaluation items, "taste complexity" and "astringent taste," were rated on a scale of 1 to 5 in increments of 0.5, and the average scores of the six panelists were calculated. Here, "taste complexity" refers to the sensation of richness and aroma spreading in the mouth. "Astringent taste" refers to the sensation of astringent taste that makes you want to purse your lips. The specific scoring criteria are as shown below, and test plots 2 to 22 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 5: Significant improvement can be recognized without comparing with Test Area 1

[0060] (2) Results The results are shown in Table 3. The results of Test Plots 2 to 6 showed that the addition of acetoin (single addition) resulted in a more complex and astringent taste. Furthermore, the results of Test Plots 7 to 9 showed that the addition of acetoin and linalool in combination resulted in a more complex and astringent taste compared to the addition of acetoin alone (Test Plot 2). Furthermore, the results of Test Plots 15 and 16 showed that the addition of acetoin and citric acid in combination resulted in a more complex and astringent taste compared to the addition of acetoin alone (Test Plot 2).

[0061] [Table 3]

Claims

1. A beer-flavored non-alcoholic beverage in which the malt usage ratio is 50% or more and the proportion of barley malt (by mass) in the raw malt (by mass) is 50% or more, the acetoin concentration is 0.5 ppm or more and 100 ppm or less, the linalool concentration is 0.01 ppm or more, the citric acid concentration is 10 ppm or more, the alcohol concentration is 0.01 v / v% or less, and the beer-flavored non-alcoholic beverage is a dealcoholized beverage.

2. 2. The beer-flavored non-alcoholic beverage according to claim 1, wherein the malt content is 50% or more.

3. 3. The non-alcoholic beer-flavored beverage according to claim 1, wherein the true extract is present in an amount of 2.0% by mass or more.

4. A method for producing a beer-flavored non-alcoholic beverage in which the malt usage ratio is 50% or more and the proportion of barley malt (by mass) in the raw material malt (by mass) is 50% or more, the method comprising the steps of: adding acetoin to a concentration of 0.5 ppm to 100 ppm, linalool to a concentration of 0.01 ppm or more, and citric acid to a concentration of 10 ppm or more; and removing the alcohol components produced in the fermentation process, wherein the alcohol concentration of the beverage is 0.01 v / v% or less.

5. A method for improving the flavor of a beer-flavored non-alcoholic beverage in which the malt usage ratio is 50% or more and the proportion of barley malt (by mass) in the raw material malt (by mass) is 50% or more, the method comprising, in the production of the beverage, a step of adding acetoin to a concentration of 0.5 ppm to 100 ppm, linalool to a concentration of 0.01 ppm or more, and citric acid to a concentration of 10 ppm or more, and a step of removing alcohol components produced in the fermentation step, and the alcohol concentration of the beverage is 0.01 v / v% or less.