Non-alcoholic beer-tasting beverage with enhanced intense aftertaste

Abstract

Disclosed is a non-alcoholic beer-tasting beverage having a furfuryl alcohol content of 100 ppb or more. The intense aftertaste of this non-alcoholic beer-tasting beverage is enhanced.

Description

A non-alcoholic beer-flavored beverage with a strong aftertaste

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

[0002] In recent years, there has been an increasing demand for non-alcoholic beer-flavored beverages due to health concerns. However, non-alcoholic beer-flavored beverages have various flavor and balance issues due to their low alcohol content.

[0003] In the art, various efforts have been made to solve these problems. For example, Patent Document 1 discloses that the contents of glutamic acid, succinic acid, alanine, and glycine are adjusted to impart thickness to a non-alcoholic beer-flavored beverage.

[0004] International Publication No. 2020 / 241754

[0005] The present inventors have discovered a problem in that non-alcoholic beer-flavored beverages have a weak aftertaste.

[0006] The present inventors have investigated the above-mentioned problems and found that the firm aftertaste of a non-alcoholic beer-flavored beverage can be enhanced by adjusting the concentration of furfuryl alcohol. The present invention is based on this finding.

[0007] Therefore, the present invention provides a non-alcohol beer-flavored beverage with an enhanced firm aftertaste and a method for producing the same.

[0008] The present invention provides the following: (1) A non-alcoholic beer-flavored beverage having a furfuryl alcohol content of 100 ppb or more. (2) The non-alcoholic beer-flavored beverage according to (1) above, having a furfuryl alcohol content of 100 to 1,000 ppb. (3) The non-alcoholic beer-flavored beverage according to (1) or (2) above, having an alcohol (ethanol) concentration of less than 0.01 v / v%. (4) The non-alcoholic beer-flavored beverage according to (1) or (2) above, having an ethyl acetate content of 3.5 to 60 ppm. (5) The non-alcoholic beer-flavored beverage according to (1) or (2) above, having a succinic acid content of 48.5 to 150 ppm. (6) The non-alcoholic beer-flavored beverage according to (1) or (2) above, having an ethyl acetate content of 3.5 to 60 ppm and a succinic acid content of 48.5 to 150 ppm. (7) A method for producing a non-alcoholic beer-taste beverage, comprising a step of adjusting the furfuryl alcohol content in the non-alcoholic beer-taste beverage to 100 ppb or more. (8) The method according to (7), wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v / v%. (9) A method for reducing the pungent sourness in a non-alcoholic beer-taste beverage, comprising a step of adjusting the furfuryl alcohol content in the non-alcoholic beer-taste beverage to 100 ppb or more. (10) A method for enhancing the flavor persistence in a non-alcoholic beer-taste beverage, comprising a step of adjusting the furfuryl alcohol content in the non-alcoholic beer-taste beverage to 100 ppb or more. (11) A method for enhancing the crisp aftertaste of a non-alcoholic beer-taste beverage, comprising a step of adjusting the furfuryl alcohol content in the non-alcoholic beer-taste beverage to 100 ppb or more. (12) A method for reducing the metallic taste in a non-alcoholic beer-flavored beverage, the method comprising a step of adjusting the furfuryl alcohol content in the non-alcoholic beer-flavored beverage to 100 ppb or more.(13) A method for reducing the astringent aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the furfuryl alcohol content of the non-alcoholic beer-taste beverage to 100 ppb or more. (14) The method according to any one of (9) to (13), wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v / v%.

[0009] According to the present invention, it is possible to enhance the crispness of the aftertaste in a non-alcoholic beer-flavored beverage. Furthermore, according to the present invention, it is also possible to obtain the effects of reducing the irritating sourness, enhancing the lingering flavor, reducing the metallic flavor, reducing the astringent aftertaste, and improving the flavor balance in a non-alcoholic beer-flavored beverage. Specific Description of the Invention

[0010] As described above, the present invention makes it possible to enhance the crispness of the aftertaste in a non-alcoholic beer-flavored beverage, while also achieving the effects of reducing a pungent sourness, enhancing the persistence of the flavor, reducing a metallic taste, reducing astringency in the aftertaste, and improving the balance of flavors. The present invention is particularly advantageous in that it makes it possible to achieve these effects even in a non-alcoholic beer-flavored beverage with an alcohol content of 0.00 v / v % obtained through a wort fermentation process.

[0011] In the present invention, the term "beer-taste beverage" refers to a beverage that has a beer-like flavor. "Beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer that can be obtained when beer is produced in the usual way, i.e., when beer is produced based on fermentation using yeast or the like.

[0012] In the present invention, the term "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol (ethanol) concentration of less than 1% (v / v). According to a preferred embodiment of the present invention, the alcohol concentration of the non-alcoholic beer-taste beverage of the present invention is less than 0.75% (v / v), more preferably less than 0.5% (v / v), even more preferably less than 0.05% (v / v), even more preferably less than 0.01% (v / v), even more preferably less than 0.009% (v / v), even more preferably less than 0.008% (v / v), even more preferably less than 0.007% (v / v), and even more preferably The alcohol content is preferably less than 0.006% (v / v), more preferably less than 0.005% (v / v), even more preferably less than 0.004% (v / v), even more preferably less than 0.003% (v / v), and even more preferably less than 0.002% (v / v), and is preferably 0.002% (v / v) or more, more preferably 0.003% (v / v) or more, even more preferably 0.003% (v / v) or more, and even more preferably 0.004% (v / v) or more. Alcohol (ethanol) is a component that contributes to the harmony of the beer-like flavor and aroma in alcoholic beer-flavored beverages, and the lower its concentration, the more likely flavor problems will arise.

[0013] The alcohol concentration in a beverage can be quantified by gas chromatography (GC) with an FID detector. To achieve more accurate concentration measurements, it is desirable to use a calibration curve based on the measurements of several control samples with known concentrations. It is preferable that these control samples have a concentration in the same range as the concentration to be measured. It is also preferable to use an internal standard, such as 2-propanol.

[0014] In this specification, the unit "ppm" is synonymous with "mg / L", and the unit "ppb" is synonymous with "μg / L".

[0015] The non-alcoholic beer-taste beverage of the present invention contains furfuryl alcohol in a predetermined concentration range. According to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention further contains predetermined concentrations of ethyl acetate and / or succinic acid.

[0016] The non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the furfuryl alcohol content during the production process of the non-alcoholic beer-taste beverage. In a preferred embodiment of the present invention, the ethyl acetate and / or succinic acid content is also adjusted during the production process of the non-alcoholic beer-taste beverage of the present invention.

[0017] The contents of furfuryl alcohol, ethyl acetate, and succinic acid may be adjusted, for example, by adding these substances during the production process of the non-alcoholic beer-taste beverage, by increasing or decreasing the amounts of raw materials that provide these substances to the non-alcoholic beer-taste beverage, or by adjusting various conditions during production (e.g., conditions during the brewing process, saccharification process, fermentation process, etc.).

[0018] The lower limit of the furfuryl alcohol content in the non-alcoholic beer-taste beverage of the present invention is 100 ppb, preferably 150 ppb, more preferably 200 ppb, even more preferably 250 ppb, even more preferably 300 ppb, even more preferably 350 ppb, even more preferably 400 ppb, even more preferably 420 ppb, even more preferably 450 ppb, even more preferably 480 ppb, even more preferably 500 ppb, even more preferably 520 ppb, and even more preferably 550 ppb. The upper limit of the furfuryl alcohol content in the non-alcoholic beer-taste beverage of the present invention is not particularly limited, but is, for example, 1000 ppb, preferably 950 ppb, more preferably 900 ppb, even more preferably 850 ppb, even more preferably 800 ppb, even more preferably 750 ppb, even more preferably 700 ppb, even more preferably 680 ppb, even more preferably 650 ppb, even more preferably 620 ppb, even more preferably 600 ppb, even more preferably 580 ppb, even more preferably 550 ppb, even more preferably 520 ppb, and even more preferably 500 ppb.

[0019] The quantity of furfuryl alcohol in a beverage can be determined by GC / MS analysis. Specifically, aroma components in the beverage are first separated using a C18 solid-phase extraction column, and the resulting analytical sample is subjected to GC / MS. Furthermore, borneol can be used as an internal standard. The GC / MS analysis conditions can be, for example, those shown in the Examples. For more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measured values ​​of several control samples with known concentrations.

[0020] In a preferred embodiment of the present invention, the ethyl acetate content in the non-alcoholic beer-taste beverage of the present invention is 3.5 ppm or more, preferably 3.6 ppm or more, more preferably 3.7 ppm or more, even more preferably 3.8 ppm or more, even more preferably 3.9 ppm or more, even more preferably 4.0 ppm or more, even more preferably 4.1 ppm or more, even more preferably 4.2 ppm or more, even more preferably 4.3 ppm or more, even more preferably 4.4 ppm or more, even more preferably 4.5 ppm or more, even more preferably 4.6 ppm or more, and even more preferably 4.7 ppm or more, more preferably 4.8 ppm or more, even more preferably 4.9 ppm or more, even more preferably 5.0 ppm or more, even more preferably 5.1 ppm or more, even more preferably 5.2 ppm or more, even more preferably 5.3 ppm or more, even more preferably 5.4 ppm or more, even more preferably 5.5 ppm or more, even more preferably 5.6 ppm or more, even more preferably 5.7 ppm or more, even more preferably 5.8 ppm or more, even more preferably 5.9 ppm or more, even more preferably 6 ppm or more, even more preferably 8 ppm or more, even more preferably or more than 10 ppm, more preferably 12 ppm or more, even more preferably 15 ppm or more, even more preferably 18 ppm or more, even more preferably 20 ppm or more, even more preferably 22 ppm or more, even more preferably 25 ppm or more, even more preferably 28 ppm or more, even more preferably 30 ppm or more, even more preferably 32 ppm or more, even more preferably 35 ppm or more, even more preferably 38 ppm or more, even more preferably 40 ppm or more, even more preferably 42 ppm or more, even more preferably 45 ppm or more, even more preferably 48 ppm or more , and more preferably 50 ppm or more, and 60 ppm or less, preferably 58 ppm or less, more preferably 55 ppm or less, more preferably 52 ppm or less, more preferably 50 ppm or less, more preferably 48 ppm or less, more preferably 45 ppm or less, more preferably 42 ppm or less, more preferably 40 ppm or less, more preferably 38 ppm or less, more preferably 35 ppm or less, more preferably 32 ppm or less, more preferably 30 ppm or less, more preferably 28 ppm or less, and more preferably 25 ppm or less,More preferably, it is 22 ppm or less, even more preferably 20 ppm or less, even more preferably 18 ppm or less, and even more preferably 15 ppm or less.

[0021] Ethyl acetate in beverages can be quantified using a headspace gas chromatograph with an FID according to BCOJ Beer Analysis Method 2013 8.22. For example, the concentration of ethyl acetate can be determined by introducing the vapor phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ​​ethyl acetate on the gas chromatogram, and calculating the amount of each component from the ratio to the area of ​​the internal standard (n-butanol). For more accurate concentration measurements, it is desirable to use a calibration curve based on measurements of several control samples with known concentrations.

[0022] In a preferred embodiment of the present invention, the succinic acid content in the non-alcoholic beer-taste beverage of the present invention is 48.5 ppm or more, preferably 48.6 ppm or more, more preferably 48.7 ppm or more, even more preferably 48.8 ppm or more, even more preferably 48.9 ppm or more, even more preferably 49.0 ppm or more, even more preferably 49.1 ppm or more, even more preferably 49.2 ppm or more, even more preferably 49.3 ppm or more, even more preferably 49.4 ppm or more, even more preferably 49.5 ppm or more, even more preferably 49.6 ppm or more, even more preferably 49.7 ppm or more, even more preferably 49.8 ppm or more, even more preferably 49.9 ppm or more, even more preferably 50 ppm or more, even more preferably 55 ppm or more, even more preferably 60 ppm or more, even more preferably 65 ppm or more. It is preferably 150 ppm or less, more preferably 145 ppm or less, more preferably 140 ppm or less, more preferably 135 ppm or less, more preferably 130 ppm or less, more preferably 125 ppm or less, more preferably 120 ppm or less, more preferably 115 ppm or less, more preferably 110 ppm or less, more preferably 105 ppm or less, more preferably 100 ppm or less, more preferably 95 ppm or less, more preferably 110 ppm or less, and more preferably 150 ppm or less, more preferably 145 ppm or less, more preferably 140 ppm or less, more preferably 135 ppm or less, more preferably 130 ppm or less, more preferably 125 ppm or less, more preferably 120 ppm or less, more preferably 115 ppm or less, more preferably 110 ppm or less, more preferably 105 ppm or less, more preferably 100 ppm or less, more preferably 95 ppm or less, and more preferably 90 ppm or less.

[0023] The quantitative determination of succinic acid in beverages can be carried out according to the method specified in "8.24.2 Organic Acids" of the "BCOJ Beer Analysis Methods (2013 revised edition)" (edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)). For more accurate concentration measurement, it is desirable to use a calibration curve prepared based on the measurements of several control samples with known concentrations.

[0024] In a preferred embodiment of the present invention, the carbohydrate content of the non-alcoholic beer-taste beverage of the present invention is 0.5 g / 100 mL or more, preferably 1.0 g / 100 mL or more, and is less than 7.0 g / 100 mL, less than 6.95 g / 100 mL, less than 6.9 g / 100 mL, less than 6.85 g / 100 mL, less than 6.8 g / 100 mL, less than 6.75 g / 100 mL, or less than 6. . Less than 7g / 100mL, less than 6.65g / 100mL, less than 6.6g / 100mL, less than 6.55g / 100mL, less than 6.5g / 100mL, less than 6.4g / 100mL, less than 6.3g / 100mL, less than 6.2g / 100mL, less than 6.1g / 100mL, less than 6.0g / 100mL, less than 5.5g / 100mL, less than 5.0g / 100mL.

[0025] The carbohydrate concentration can be measured by known methods, and can be calculated by subtracting the amounts of water, protein, fat, ash, and dietary fiber from the mass of the sample (see the Nutrition Labeling Standards (Partially revised Consumer Affairs Agency Notification No. 9 of December 16, 2009)).

[0026] The true extract concentration can be 0.3 w / w% or more, preferably 0.5 w / w% or more, more preferably 1 w / w% or more, 1.5 w / w% or more, or 2 w / w% or more, and can be less than 10 w / w%, less than 9 w / w%, less than 8 w / w%, less than 7 w / w%, less than 6 w / w%, or less than 5 w / w%. The "true extract concentration" can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan).

[0027] The non-alcoholic beer-taste beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. That is, the non-alcoholic beer-taste beverage of the present invention can contain, as ingredients, colorants (e.g., caramel color), sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), flavorings (e.g., commercially available beer flavors containing typical beer aroma components), acidulants (e.g., gluconic acid), bittering agents (e.g., hop extract), dietary fiber (e.g., indigestible dextrin), fruit juice, herbs, yeast extract, antioxidants, salts, and the like.

[0028] The pH (measured at 25°C) of the non-alcoholic beer-taste beverage of the present invention is preferably 3.5 or higher, more preferably 3.7 or higher, even more preferably 3.8 or higher, and preferably 4.6 or lower, more preferably 4.4 or lower, even more preferably less than 4.4, even more preferably 4.35 or lower, and even more preferably 4.3 or lower. The pH of the non-alcoholic beer-taste beverage of the present invention can be adjusted by using a pH adjuster, adjusting process (saccharification / fermentation) conditions, or adjusting the blend of raw materials. 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.).

[0029] The EBC color of the non-alcoholic beer-taste beverage of the present invention is preferably 8.5 EBC or less, more preferably 8.4 EBC or less, even more preferably 8.3 EBC or less, even more preferably 8.2 EBC or less, even more preferably 8.1 EBC or less, even more preferably 8.0 EBC or less, even more preferably 7.9 EBC or less, even more preferably 7.8 EBC or less, even more preferably 7.7 EBC or less, even more preferably 7.6 EBC or less, even more preferably 7.5 EBC or less, even more preferably 7.4 EBC or less, even more preferably 7.3 EBC or less, even more preferably 7.2 EBC or less, even more preferably 7.1 EBC or less, and even more preferably 7.0 EBC or less. The EBC color of the non-alcoholic beer-taste beverage of the present invention can be measured using "Revised BCOJ Beer Analysis Method 4.3.8, compiled by the International Technical Committee (Analysis Committee) of the Brewery Association of Japan, Brewery Society of Japan."

[0030] The bitterness value of the non-alcoholic beer-taste beverage of the present invention is preferably 20 or less, more preferably 19.9 or less, even more preferably 19.8 or less, even more preferably 19.7 or less, even more preferably 19.6 or less, even more preferably 19.5 or less, even more preferably 19.4 or less, even more preferably 19.3 or less, even more preferably 19.6 or less, even more preferably 19.5 or less, even more preferably 19.4 or less, even more preferably 19.3 or less, even more preferably 19.2 or less, even more preferably 19.1 or less, even more preferably 19 or less, even more preferably 18.9 or less, even more preferably 18.8 or less, even more preferably 18.7 or less, even more preferably 18.6 or less, even more preferably 18.5 or less, even more preferably 18.4 or less, even more preferably 18.3 or less, even more preferably 18.2 or less, even more preferably 18.1 or less, and even more preferably 18 or less. The bitterness value of the non-alcohol beer-taste beverage of the present invention can be measured using the method described in Section 8.15, Bitterness Value, of BCOJ Beer Analysis Methods (published in 1997).

[0031] The total nitrogen concentration of the non-alcoholic beer-taste beverage of the present invention is preferably 400 mg / L or more, more preferably 405 mg / L or more, even more preferably 410 mg / L or more, even more preferably 415 mg / L or more, even more preferably 420 mg / L or more, even more preferably 425 mg / L or more, even more preferably 430 mg / L or more, even more preferably 435 mg / L or more, even more preferably 440 mg / L or more, even more preferably 445 mg / L or more, even more preferably 450 mg / L or more, even more preferably 500 mg / L or more, even more preferably 550 mg / L or more, and even more preferably 600 mg / L or more. The total nitrogen concentration of the non-alcoholic beer-taste beverage of the present invention can be determined using an analytical method registered as the combustion method by the European Breweries Committee (EBC). Specifically, the "combustion method" involves burning a sample at high temperature, reducing the resulting nitrogen oxides to nitrogen, separating the resulting nitrogen gas in a column, and detecting it with a thermal conductivity detector (Analytica-EBC, 9.9.2 Dumas Combustion Method (1997)).

[0032] According to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from malt, more preferably a non-alcoholic beer-taste beverage made from barley malt. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from ungerminated barley. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from wort. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage made from hops. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that is not made from malt extract. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that is not made from starch. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that is not made from corn. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that is not made from rice. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that is not made from flavorings. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage that is substantially free of propylene glycol. Here, "substantially free of propylene glycol" means that the beverage may contain a small amount of propylene glycol, which is sometimes contained in non-alcoholic beer-taste beverages produced via a fermentation process using malt, hops, various enzymes, and yeast, but does not contain propylene glycol in amounts exceeding this. For example, the non-alcoholic beer-taste beverage of the present invention may contain propylene glycol at or below the detection limit, or at 20 ppm or less.According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a beverage containing dissolved carbon dioxide, i.e., a non-alcoholic beer-taste carbonated beverage. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage obtained through a wort fermentation process.

[0033] According to a preferred embodiment of the present invention, the proportion of barley malt in the raw material malt can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, or 100%.

[0034] According to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention can be a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) can be, for example, 0.05 MPa or more, 0.06 MPa or more, 0.07 MPa or more, 0.08 MPa or more, 0.09 MPa or more, or 0.1 MPa or more, and can be 0.4 MPa or less, 0.39 MPa or less, 0.38 MPa or less, 0.37 MPa or less, 0.36 MPa or less, or 0.35 MPa or less.

[0035] The non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the furfuryl alcohol content at any stage using common methods well known in the art. Examples of such common methods include a method comprising a wort preparation step and a filtration step. This method can be carried out, for example, by sequentially performing the following steps: (a) saccharifying a mixture of malt powder and water and filtering it to obtain wort; (b) adding hops to the obtained wort and then boiling it; (c) cooling the boiled wort; and (d) filtering the cooled wort. Another common method includes a method in which alcohol is removed from a fermented malt beverage such as beer after the beverage has been produced. Methods for removing alcohol from beverages include (i) distillation under reduced pressure or normal pressure to remove alcohol and low-boiling components; (ii) removal of alcohol and low-molecular-weight components using a reverse osmosis (RO) membrane; and (iii) removal of volatile components by adsorption with steam using centrifugal force.

[0036] The non-alcohol beer-taste beverage of the present invention can be produced by using an enzyme agent at any stage of the fermentation process, such as a saccharifying enzyme such as α-amylase, glucoamylase, or pullulanase, or a protease.

[0037] According to another aspect of the present invention, there is provided a method for reducing the pungent sourness of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the furfuryl alcohol content of the non-alcoholic beer-taste beverage to 100 ppb or more.

[0038] According to yet another aspect of the present invention, there is provided a method for enhancing the long-lasting taste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the furfuryl alcohol content of the non-alcoholic beer-taste beverage to 100 ppb or more.

[0039] According to yet another aspect of the present invention, there is provided a method for enhancing the firmness of the aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the furfuryl alcohol content of the non-alcoholic beer-taste beverage to 100 ppb or more.

[0040] According to yet another aspect of the present invention, there is provided a method for reducing the metallic taste in a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the furfuryl alcohol content in the non-alcoholic beer-taste beverage to 100 ppb or more.

[0041] According to yet another aspect of the present invention, there is provided a method for reducing the astringent aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the furfuryl alcohol content of the non-alcoholic beer-taste beverage to 100 ppb or more.

[0042] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0043] Example 1: Effect of Adjusting the Concentrations of Furfuryl Alcohol, Ethyl Acetate, and Succinic Acid on Flavor in a Non-Alcoholic Beer-Taste Beverage (1) Sample Preparation After producing a fermented malt beverage using malt and hops, the beverage was subjected to an alcohol removal process, and the resulting liquid was used as a base beverage sample. Specifically, ground malt, enzyme preparations, a water treatment agent, and warm water were added to a brewing tank, and saccharification was carried out at a temperature of 60°C to 78°C. The saccharified liquid was filtered, transferred to a boiling kettle, and hops were added. The mixture was then boiled for 70 minutes. After boiling, the evaporated warm water was added to the resulting mixture, and the heat trough was removed in a whirlpool tank. The mixture was then cooled to 10°C to obtain a cold wort. Brewer's yeast was added to the wort, and the mixture was fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The resulting mixture was transferred to another tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. The resulting mixture was then diluted with degassed water and filtered to obtain a fermented wort liquid (fermented malt beverage). Next, the mixture was sprayed into a degassing tank to remove carbon dioxide, and then heated to around 50°C. It was then brought into contact with steam heated to around 50°C in a vacuum column at around 60 mbar, causing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed, yielding a dealcoholized wort fermentation liquor (dealcoholized wort fermentation liquor) with an alcohol concentration of 0.001 v / v%, a carbohydrate concentration of less than 5.0 g / 100 ml, and a true extract concentration of 4.7 w / w%. This dealcoholized wort fermentation liquor was used as a base beverage sample.

[0044] Additionally, furfuryl alcohol, ethyl acetate or succinic acid was added to the base beverage samples to the concentrations shown in the table below.

[0045] The concentration of furfuryl alcohol in each beverage sample in the examples was measured by GC / MS analysis under the following conditions. Specifically, the aroma components in the beverage sample were separated using a C18 solid-phase column, and the resulting analytical sample was subjected to GC / MS. Quantitation was performed by the internal standard method, using borneol as the internal standard, which was added to the analytical sample to a concentration of 50 ppb. The GC / MS analysis conditions were as shown in the table below.

[0046]

[0047] The concentration of ethyl acetate in each beverage sample in the examples was measured using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method-2013 8.22.

[0048] The succinic acid concentration in each beverage sample in the examples was measured according to the method specified in "8.24.2 Organic Acids" in "BCOJ Beer Analysis Methods (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan)."

[0049] (2) Sensory Evaluation of Tasting Samples The tasting samples from each test group prepared in (1) above were subjected to sensory evaluation by five trained panelists. A preliminary test was also conducted on the panel to confirm that there were no significant discrepancies in the scores between the panels. The evaluation criteria for the sensory evaluation were "reduction of irritating sourness" (reduction of the unpleasant irritation caused by a strong, artificial sourness), "taste persistence" (the persistence of the taste that lingers in the back of the tongue and the aroma that lingers in the oral cavity), "finishing of the aftertaste" (the strong, clean-cut full-bodied taste felt at the end of the taste), "reduction of metallic taste" (reduction of the iron-like bitter astringency and irritation that lingers on the tongue), "reduction of the aftertaste astringency" (reduction of the rough astringency that lingers at the base of the tongue), and "taste balance." These sensory evaluations were conducted on a 10-point scale ranging from 1 (weak) to 10 (strong) in increments of 1.

[0050] In this sensory evaluation, multiple controls were prepared for each evaluation item, and the evaluation scores were fixed (see the "(fixed)" mark in the table below).

[0051] (3) Results The results of the sensory evaluation are shown in the table below. The results of the sensory evaluation are shown as the average scores of all panelists. The standard deviation was 0.5 or less in all cases.

[0052]

[0053] The results of Test 1 in Table 2 clearly show that furfuryl alcohol reduces the irritating sourness, enhances the duration of the taste, enhances the firmness of the aftertaste, reduces the metallic taste, reduces the astringent aftertaste, and improves the balance of the taste. It was found that this effect is particularly pronounced at concentrations of 100 ppb or more (e.g., 100 to 1000 ppb). Next, the results of Test 2 revealed that the above effect is more pronounced when the concentration of ethyl acetate is adjusted to 3.5 to 60 ppm in addition to furfuryl alcohol. Furthermore, the results of Test 3 revealed that the above effect is more pronounced when the concentration of succinic acid is adjusted to 48.5 to 150 ppm in addition to furfuryl alcohol. Furthermore, the results of Test 4 revealed that the above effect is more pronounced when the concentration of the combination of furfuryl alcohol, ethyl acetate, and succinic acid is adjusted.

Claims

1. A non-alcoholic beer-flavored beverage with a furfuryl alcohol content of 100 ppb or more.

2. The non-alcoholic beer-taste beverage according to claim 1, wherein the furfuryl alcohol content is 100 to 1,000 ppb.

3. A non-alcoholic beer-flavored beverage as described in claim 1 or 2, having an alcohol (ethanol) concentration of less than 0.01 v / v %.

4. The non-alcoholic beer-taste beverage according to claim 1 or 2, wherein the ethyl acetate content is 3.5 to 60 ppm.

5. The non-alcoholic beer-taste beverage according to claim 1 or 2, wherein the succinic acid content is 48.5 to 150 ppm.

6. The non-alcoholic beer-taste beverage according to claim 1 or 2, wherein the ethyl acetate content is 3.5 to 60 ppm and the succinic acid content is 48.5 to 150 ppm.

7. A method for producing a non-alcoholic beer-flavored beverage, comprising the step of adjusting the furfuryl alcohol content in the non-alcoholic beer-flavored beverage to 100 ppb or more.

8. The method according to claim 7, wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v / v %.

9. A method for reducing the harsh sourness of a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the furfuryl alcohol content in the non-alcoholic beer-flavored beverage to 100 ppb or more.

10. A method for enhancing the longevity of flavor in a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the content of furfuryl alcohol in the non-alcoholic beer-flavored beverage to 100 ppb or more.

11. A method for enhancing the firmness of an aftertaste in a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the furfuryl alcohol content in the non-alcoholic beer-flavored beverage to 100 ppb or more.

12. A method for reducing the metallic taste in a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the furfuryl alcohol content in the non-alcoholic beer-flavored beverage to 100 ppb or more.

13. A method for reducing the astringent aftertaste of a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the furfuryl alcohol content in the non-alcoholic beer-flavored beverage to 100 ppb or more.

14. The method according to any one of claims 9 to 13, wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v / v %.

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