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

Abstract

The purpose of the present invention is to provide a novel beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved. According to the present invention, provided is a beer-flavored non-alcoholic beverage containing furfural and / or 5-methyl furfural, wherein the furfural concentration is 0.02 ppm to 70 ppm, the 5-methyl furfural concentration is 0.01 ppm to 70 ppm, and a real extract is 2.0 mass% or more. The present invention is advantageous in that, by containing furfural and / or 5-methylfurfural within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved, and it is possible to meet diverse preferences and needs of consumers.

Description

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

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

[0002] In addition to the recent rise in health consciousness, the demand for beer-flavored non-alcoholic beverages has been increasing year by year due to the diversification of drinking occasions and consumer preferences. In the field of beer-flavored non-alcoholic beverages, various technologies have been developed to enable 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 beer-flavored non-alcoholic beverages.

[0003] Japanese Patent No. 6786699 Japanese Patent Application Laid-Open No. 2019-154317

[0004] Non-alcoholic beer-flavored beverages have the problem of insufficient flavor development and a harsh or astringent aftertaste due to the fact that they are non-alcoholic and the special methods used to prepare them to be non-alcoholic. In order to solve these problems, the present invention aims to provide a novel non-alcoholic beer-flavored beverage with an improved flavor development and an improved harsh or astringent aftertaste.

[0005] The present inventors have found that adding furfural and / or 5-methylfurfural to a beer-flavored non-alcoholic beverage within a specific concentration range enhances the flavor and reduces the harshness and astringency of the aftertaste. The present invention is based on these findings.

[0006] The present invention provides the following: [1] A beer-flavored non-alcoholic beverage containing furfural and / or 5-methylfurfural, wherein the furfural concentration is from 0.02 ppm to 70 ppm, the 5-methylfurfural concentration is from 0.01 ppm to 70 ppm, and the true extract content is 2.0 mass% or more. [2] The beer-flavored non-alcoholic beverage according to [1] above, wherein the furfural concentration is from 0.02 ppm to 10 ppm. [3] The beer-flavored non-alcoholic beverage according to [1] and [2] above, wherein the 5-methylfurfural concentration is from 0.02 ppm to 10 ppm. [4] The beer-flavored non-alcoholic beverage according to any one of [1] to [3] above, wherein the malt usage ratio is 50% or more. [5] The beer-flavored non-alcoholic beverage according to any one of [1] to [4] above, wherein the beer-flavored non-alcoholic beverage is a dealcoholic beverage. [6] A method for producing a beer-taste non-alcoholic beverage, which includes a step of adding furfural and / or 5-methylfurfural, wherein the furfural concentration is from 0.02 ppm to 70 ppm and the 5-methylfurfural concentration is from 0.01 ppm to 70 ppm. [7] A method for improving the flavor of a beer-taste non-alcoholic beverage, which includes a step of adding furfural and / or 5-methylfurfural in the production of the beverage, wherein the furfural concentration is from 0.02 ppm to 70 ppm and the 5-methylfurfural concentration is from 0.01 ppm to 70 ppm.

[0007] According to the present invention, by incorporating furfural and / or 5-methylfurfural within a specified concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beverage with a richer flavor and improved bitterness and astringency in the aftertaste, which is advantageous in that it can meet the diverse tastes and needs of consumers. Specific Description of the Invention

[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), 0.0 6% (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), 0.00 The upper limit 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). These upper and lower limits may also 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. In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values ​​of several control samples with known concentrations. It is preferable that these control samples with known concentrations are 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-taste 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%. It should be noted that the present invention can also use extracted malt (i.e., malt extract). In the above, "or more" can be interpreted as "exceeding."

[0012] The beer-flavored non-alcoholic beverage of the present invention can achieve a full-bodied taste and an improved bitterness and astringency in the aftertaste, regardless of the malt usage ratio. However, 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 more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more ... %, 40% or less, 40% or more, 45% or less, 45% or more, 50% or less, 50% or more, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 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 more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or more, 95% or more, or 100% or less. "Less than" can be interpreted as "less than," and "more than" can be interpreted as "greater than." These upper and lower limits can be arbitrarily combined. In the present invention, "malt usage ratio" refers to the ratio of the mass of malt to the mass of all raw materials 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. The non-alcoholic beer-taste beverage of the present invention can use malt and ungerminated barley as at least a portion of the raw materials, and preferably barley malt and ungerminated barley as at least a portion of the raw materials.

[0014] The beer-taste non-alcoholic beverage of the present invention is characterized in that the concentration of furfural (CAS RN: 98-01-1) and / or 5-methylfurfural (CAS RN: 620-02-0) is within a predetermined range.

[0015] In the beer-taste non-alcoholic beverage of the present invention, the lower limit of the furfural concentration (not less than or exceeding) is 0.02 ppm, but may be any of the following: 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. 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, 0.38p pm, 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, 0.61ppm, 0.62ppm, 0.63ppm, 0.64ppm, 0.65ppm, 0.66ppm, 0.67p pm, 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, It can also be 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, 1.0 ppm, 1.1 ppm, 1.2 ppm, 1.3 ppm, 1.4 ppm, 1.5 ppm, 1.6 ppm, 1.7 ppm, 1.8 ppm, 1.9 ppm or 2.0 ppm. Furthermore, the upper limit of the furfural concentration in the beer-taste non-alcoholic beverage of the present invention is (not more than or less than):As long as the effects of the present invention are exhibited, there are no particular limitations on the concentration. For example, 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, 81ppm, 80ppm, 79ppm, 78ppm, 77ppm, 76ppm, 75ppm, 74ppm, 73ppm, 72ppm, 71ppm, 70ppm, 69 ppm, 68ppm, 67ppm, 66ppm, 65ppm, 64ppm, 63ppm, 62ppm, 61ppm, 60ppm, 59ppm, 58ppm, 57pp m, 56ppm, 55ppm, 54ppm, 53ppm, 52ppm, 51ppm, 50ppm, 49ppm, 48ppm, 47ppm, 46ppm, 45ppm , 44ppm, 43ppm, 42ppm, 41ppm, 40ppm, 39ppm, 38ppm, 37ppm, 36ppm, 35ppm, 34ppm, 33ppm, 3 It can be 2 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, from 0.02 ppm to 100 ppm, from 0.02 ppm to 90 ppm, from 0.02 ppm to 80 ppm, from 0.02 ppm to 70 ppm, from 0.02 ppm to 60 ppm, from 0.02 ppm to 50 ppm, from 0.02 ppm to 40 ppm, from 0.02 ppm to 30 ppm, from 0.02 ppm to 20 ppm, and 0.05 ppm or more and 10 ppm or less, 0.05 ppm or more and 100 ppm or less, 0.05 ppm or more and 90 ppm or less, 0.05 ppm or more and 80 ppm or less, 0.05 ppm or more and 70 ppm or less, 0.05 ppm or more and 60 ppm or less, 0.05 ppm or more and 50 ppm or less, 0.05 ppm or more and 40 ppm or less, 0.05 ppm or more and 30 ppm or less, 0.05 ppm or more and 20 ppm or less, 0.05 ppm or more and 10 ppm or less, 0.1 ppm or more and 100 ppm or less,0.1 ppm or more and 90 ppm or less, 0.1 ppm or more and 80 ppm or less, 0.1 ppm or more and 70 ppm or less, 0.1 ppm or more and 60 ppm or less, 0.1 ppm or more and 50 ppm or less, 0.1 ppm or more and 40 ppm or less, 0.1 ppm or more and 30 ppm or less, 0.1 ppm or more and 20 ppm or less, 0.1 ppm or more and 10 ppm or less, 0.5 ppm or more and 100 ppm or less, 0.5 ppm or more and 90 ppm or less, 0.5 ppm or more and 80 ppm m or less, 0.5 ppm to 70 ppm, 0.5 ppm to 60 ppm, 0.5 ppm to 50 ppm, 0.5 ppm to 40 ppm, 0.5 ppm to 30 ppm, 0.5 ppm to 20 ppm, 0.5 ppm to 10 ppm, 1 ppm to 100 ppm, 1 ppm to 90 ppm, 1 ppm to 80 ppm, 1 ppm to 70 ppm, 1 ppm to 60 ppm, 1 ppm ≥ 50 ppm, ≥ 1 ppm, ≥ 40 ppm, ≥ 1 ppm, ≥ 30 ppm, ≥ 1 ppm, ≥ 20 ppm, ≥ 1 ppm, ≥ 10 ppm, ≥ 1.5 ppm, ≥ 100 ppm, ≥ 1.5 ppm, ≥ 90 ppm, ≥ 1.5 ppm, ≥ 80 ppm, ≥ 1.5 ppm, ≥ 70 ppm, ≥ 1.5 ppm, ≥ 60 ppm, ≥ 1.5 ppm, ≥ 50 ppm, ≥ 1.5 ppm, ≥ 40 ppm, ≥ 1.5 ppm, ≥ 30 ppm or less, 1.5 ppm to 20 ppm, 1.5 ppm to 10 ppm, 2 ppm to 100 ppm, 2 ppm to 90 ppm, 2 ppm to 80 ppm, 2 ppm to 70 ppm, 2 ppm to 60 ppm, 2 ppm to 50 ppm, 2 ppm to 40 ppm, 2 ppm to 30 ppm, 2 ppm to 20 ppm, or 2 ppm to 10 ppm. In the present invention, the unit "ppm" is synonymous with "mg / L".

[0016] The furfural concentration of the beer-taste non-alcoholic beverage of the present invention may be, for example, 0.02 ppm or more and 9 ppm or less, 0.02 ppm or more and 8 ppm or less, 0.02 ppm or more and 7 ppm or less, 0.02 ppm or more and 6 ppm or less, 0.02 ppm or more and 5 ppm or less, 0.02 ppm or more and 4 ppm or less, 0.02 ppm or more and 3 ppm or less, 0.02 ppm or more and 2 ppm or less, 0.02 ppm or more and 1.5 ppm or less, 0.02 ppm or more and 1 ppm or less, 0.02 ppm or more and 0.5 ppm or less, 0.02 ppm or more and 0.1 ppm or less, 0.05 ppm or more and 9 ppm or less. m or less, 0.05 ppm to 8 ppm, 0.05 ppm to 7 ppm, 0.05 ppm to 6 ppm, 0.05 ppm to 5 ppm, 0.05 ppm to 4 ppm, 0.05 ppm to 3 ppm, 0.05 ppm to 2 ppm, 0.05 ppm to 1.5 ppm, 0.05 ppm to 1 ppm, 0.05 ppm to 0.5 ppm, 0.05 ppm to 0.1 ppm, 0.1 ppm to 9 ppm, 0.1 ppm to 8 ppm, 0.1 ppm to 7 ppm, 0.1 ppm to 6 ppm, 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 1.5 ppm or less, 0.1 ppm or more and 1 ppm or less, 0.1 ppm or more and 0.5 ppm or more, 0.5 ppm or more and 9 ppm or less, 0.5 ppm or more and 8 ppm or less, 0.5 ppm or more and 7 ppm or less, 0.5 ppm or more and 6 ppm or less, 0.5 ppm or more and 5 ppm or less, 0.5 ppm or more and 4 ppm or less, 0.5 ppm or more and 3 ppm or less, 0.5 ppm or more and 2 ppm or less, 0.5 ppm or more and 1.5 ppm or less, 0. 5 ppm or more and 1 ppm or less, 1 ppm or more and 9 ppm or less, 1 ppm or more and 8 ppm or less, 1 ppm or more and 7 ppm or less, 1 ppm or more and 6 ppm or less, 1 ppm or more and 5 ppm or less, 1 ppm or more and 4 ppm or less, 1 ppm or more and 3 ppm or less, 1 ppm or more and 2 ppm or less, 1.5 ppm or more and 9 ppm or less, 1.5 ppm or more and 8 ppm or less, 1.5 ppm or more and 7 ppm or less, 1.5 ppm or more and 6 ppm or less, 1.5 ppm or more and 5 ppm or less, 1.5 ppm or more and 4 ppm or less, 1.5 ppm or more and 3 ppm or less, 2 ppm or more and 9 ppm or less, 2 ppm or more and 8 ppm or less,It can also be 2 ppm or more and 7 ppm or less, 2 ppm or more and 6 ppm or less, 2 ppm or more and 5 ppm or less, 2 ppm or more and 4 ppm or less, 2 ppm or more and 3 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, 10 ppm or more and 40 ppm or less, 10 ppm or more and 30 ppm or less, or 10 ppm or more and 20 ppm or less. In the above, "or more" can be "greater than" and "or less" can be "less than."

[0017] In the beer-taste non-alcoholic beverage of the present invention, the lower limit of the 5-methylfurfural concentration (not less than or exceeding) is 0.01 ppm, but may be any of the following: 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, 0.23ppm, 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, 0.37p pm, 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, 0.5 2ppm, 0.53ppm, 0.54ppm, 0.55ppm, 0.56ppm, 0.57ppm, 0.58ppm, 0.59p pm, 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, 0.79ppm, 0.80ppm, 0.81p The concentration may be 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, 1.0 ppm, 1.1 ppm, 1.2 ppm, 1.3 ppm, 1.4 ppm, 1.5 ppm, 1.6 ppm, 1.7 ppm, 1.8 ppm, 1.9 ppm or 2.0 ppm. Furthermore, the upper limit of the 5-methylfurfural concentration in the beer-taste non-alcoholic beverage of the present invention is (not more than or less than):As long as the effects of the present invention are exhibited, there are no particular limitations on the concentration. For example, 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, 81ppm, 80ppm, 79ppm, 78ppm, 77ppm, 76ppm, 75ppm, 74ppm, 73ppm, 72ppm, 71ppm, 70ppm, 69 ppm, 68ppm, 67ppm, 66ppm, 65ppm, 64ppm, 63ppm, 62ppm, 61ppm, 60ppm, 59ppm, 58ppm, 57pp m, 56ppm, 55ppm, 54ppm, 53ppm, 52ppm, 51ppm, 50ppm, 49ppm, 48ppm, 47ppm, 46ppm, 45ppm , 44ppm, 43ppm, 42ppm, 41ppm, 40ppm, 39ppm, 38ppm, 37ppm, 36ppm, 35ppm, 34ppm, 33ppm, 3 It can be 2 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, from 0.01 ppm to 100 ppm, from 0.01 ppm to 90 ppm, from 0.01 ppm to 80 ppm, from 0.01 ppm to 70 ppm, from 0.01 ppm to 60 ppm, from 0.01 ppm to 50 ppm, from 0.01 ppm to 40 ppm, from 0.01 ppm to 30 ppm, from 0.01 ppm to 20 ppm, and 0.01 ppm. or more and 10 ppm or less, 0.02 ppm or more and 100 ppm or less, 0.02 ppm or more and 90 ppm or less, 0.02 ppm or more and 80 ppm or less, 0.02 ppm or more and 70 ppm or less, 0.02 ppm or more and 60 ppm or less, 0.02 ppm or more and 50 ppm or less, 0.02 ppm or more and 40 ppm or less, 0.02 ppm or more and 30 ppm or less, 0.02 ppm or more and 20 ppm or less, 0.02 ppm or more and 10 ppm or less, 0.05 ppm or more and 100 ppm or less,0.05ppm to 90ppm, 0.05ppm to 80ppm, 0.05ppm to 70ppm, 0.05ppm to 60ppm, 0.05ppm to 50ppm, 0.05ppm to 40ppm, 0.05ppm to 30ppm Below, 0.05ppm to 20ppm, 0.05ppm to 10ppm, 0.1ppm to 100ppm, 0.1ppm to 90ppm, 0.1ppm to 80ppm, 0.1ppm to 70ppm, 0.1ppm to 60ppm below, 0.1 ppm to 50 ppm, 0.1 ppm to 40 ppm, 0.1 ppm to 30 ppm, 0.1 ppm to 20 ppm, 0.1 ppm to 10 ppm, 0.5 ppm to 100 ppm, 0.5 ppm to 90 ppm, 0.5 ppm to 80 ppm, 0.5 ppm to 70 ppm, 0.5 ppm to 60 ppm, 0.5 ppm to 50 ppm, 0.5 ppm to 40 ppm, 0.5 ppm to 30 ppm, 0.5 ppm to 20 ppm, 0.5 ppm m to 10 ppm, 1 ppm to 100 ppm, 1 ppm to 90 ppm, 1 ppm to 80 ppm, 1 ppm to 70 ppm, 1 ppm to 60 ppm, 1 ppm to 50 ppm, 1 ppm to 40 ppm, 1 ppm to 40 ppm 30 ppm or more, 1 ppm to 20 ppm, 1 ppm to 10 ppm, 1.5 ppm to 100 ppm, 1.5 ppm to 90 ppm, 1.5 ppm to 80 ppm, 1.5 ppm to 70 ppm, 1.5 ppm to 60 ppm , 1.5 ppm or more and 50 ppm or less, 1.5 ppm or more and 40 ppm or less, 1.5 ppm or more and 30 ppm or less, 1.5 ppm or more and 20 ppm or less, 1.5 ppm or more and 10 ppm or less, 2 ppm or more and 100 ppm or less, 2 ppm or more and 90 ppm or less, 2 ppm or more and 80 ppm or less, 2 ppm or more and 70 ppm or less, 2 ppm or more and 60 ppm or less, 2 ppm or more and 50 ppm or less, 2 ppm or more and 40 ppm or less, 2 ppm or more and 30 ppm or less, 2 ppm or more and 20 ppm or less, or 2 ppm or more and 10 ppm or less.

[0018] The 5-methylfurfural concentration in the beer-taste non-alcoholic beverage of the present invention may be, for example, from 0.01 ppm to 9 ppm, from 0.01 ppm to 8 ppm, from 0.01 ppm to 7 ppm, from 0.01 ppm to 6 ppm, from 0.01 ppm to 5 ppm, from 0.01 ppm to 4 ppm, from 0.01 ppm to 3 ppm, from 0.01 ppm to 2 ppm, from 0.01 ppm to 1.5 ppm, from 0.01 ppm to 1 ppm, from 0.02 ppm to 9 ppm, from 0.02 ppm to 8 ppm, or from 0.02 ppm to 7 ppm. or less, 0.02 ppm to 6 ppm, 0.02 ppm to 5 ppm, 0.02 ppm to 4 ppm, 0.02 ppm to 3 ppm, 0.02 ppm to 2 ppm, 0.02 ppm to 1.5 ppm, 0.02 ppm to 1 ppm, 0.02 ppm to 0.5 ppm, 0.02 ppm to 0.1 ppm, 0.05 ppm to 9 ppm, 0.05 ppm to 8 ppm, 0.05 ppm to 7 ppm, 0.05 ppm to 6 ppm, 0.05 ppm to 5 ppm, 0.05 ppm to 4 ppm, 0 0.05 ppm or more and 3 ppm or less, 0.05 ppm or more and 2 ppm or less, 0.05 ppm or more and 1.5 ppm or less, 0.05 ppm or more and 1 ppm or less, 0.05 ppm or more and 0.5 ppm or less, 0.05 ppm or more and 0.1 ppm or less, 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 1.5 ppm or less, 0.1 ppm or more and 1 ppm or less, 0.1 ppm to 0.5 ppm, 0.5 ppm to 9 ppm, 0.5 ppm to 8 ppm, 0.5 ppm to 7 ppm, 0.5 ppm to 6 ppm, 0.5 ppm to 5 ppm, 0.5 ppm to 4 ppm, 0.5 ppm to 3 ppm, 0.5 ppm to 2 ppm, 0.5 ppm to 1.5 ppm, 0.5 ppm to 1 ppm, 1 ppm to 9 ppm, 1 ppm to 8 ppm, 1 ppm to 7 ppm, 1 ppm to 6 ppm, 1 ppm to 5 ppm, 1 ppm to 4 ppm,1 ppm or more and 3 ppm or less, 1 ppm or more and 2 ppm or less, 1.5 ppm or more and 9 ppm or less, 1.5 ppm or more and 8 ppm or less, 1.5 ppm or more and 7 ppm or less, 1.5 ppm or more and 6 ppm or less, 1.5 ppm or more and 5 ppm or less, 1.5 ppm or more and 4 ppm or less, 1.5 ppm or more and 3 ppm or less, 2 ppm or more and 9 ppm or less, 2 ppm or more and 8 ppm or less, 2 ppm or more and 7 ppm or less, 2 ppm or more and 6 ppm or less, 2 It can also be from 10 ppm to 5 ppm, from 2 ppm to 4 ppm, from 2 ppm to 3 ppm, from 10 ppm to 100 ppm, from 10 ppm to 90 ppm, from 10 ppm to 80 ppm, from 10 ppm to 70 ppm, from 10 ppm to 60 ppm, from 10 ppm to 50 ppm, from 10 ppm to 40 ppm, from 10 ppm to 30 ppm, or from 10 ppm to 20 ppm. In the above, "or more" can be "greater than" and "or less" can be "less than."

[0019] In the present invention, the furfural concentration and 5-methylfurfural concentration in a beverage can be measured by GC / MS analysis, for example, by separating aroma components in a beverage using a C18 solid-phase column and subjecting the resulting analytical sample to GC / MS, as shown in the Examples below.

[0020] The beer-flavored non-alcoholic beverage of the present invention is characterized by an improved flavor profile and an improved harsh and astringent aftertaste, despite being a non-alcoholic beverage. Beer-flavored non-alcoholic beverages have had problems with insufficient flavor profile and a harsh and astringent aftertaste due to the non-alcoholic nature of the beverage and the unique method used to prepare them to be non-alcoholic. In particular, in dealcoholized beverages in which alcohol is removed after the fermentation process, the production process may affect flavor profile and a harsh and astringent aftertaste. The beer-flavored non-alcoholic beverage of the present invention has improved flavor profile and a harsh and astringent aftertaste, thereby solving the above-mentioned problems of beer-flavored non-alcoholic beverages. Here, "flavor profile" refers to a flavor sensation in which a rich flavor and aroma rise in the mouth. Furthermore, "a harsh and astringent aftertaste" refers to an unpleasant flavor sensation that lingers in the aftertaste.

[0021] The method for producing the beer-taste non-alcoholic beverage of the present invention is not limited, so long as it contains furfural and / or 5-methylfurfural within a predetermined concentration range.

[0022] The furfural and / or 5-methylfurfural concentrations 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 furfural and 5-methylfurfural and raw materials that produce these in the final product include roasted grains such as malt. The furfural and / or 5-methylfurfural concentrations 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. Furthermore, the concentrations of furfural and / or 5-methylfurfural can also be adjusted by adding them at any stage of the production process.

[0023] 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, furfural and / or 5-methylfurfural can be added after the alcohol removal (dealcoholization) to adjust the 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. Methods can be selected from either (i), (ii), and (iii), or 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., an increase in off-flavors and other undesirable flavor components) and to suppress cost increases due to the use of electricity and steam.

[0024] 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 furfural concentration and 5-methylfurfural content 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.

[0025] 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 having endoprotease activity can be used to promote proteolysis, and malt with low endoprotease activity can be used to inhibit proteolysis.

[0026] In the present invention, degradation treatment can be performed 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.).

[0027] 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.

[0028] 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 minutes to 180 minutes, 20 minutes to 150 minutes, 30 minutes to 120 minutes, or 30 minutes to 90 minutes.

[0029] In the present invention, the fermentation conditions are not particularly limited, and the fermentation can be carried out according to a conventional method.

[0030] The furfural and 5-methylfurfural concentrations 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 furfural and 5-methylfurfural and raw materials that produce them in the final product are the same as those for the fermented, beer-flavored, non-alcoholic beverage. The furfural and 5-methylfurfural concentrations 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 adjusting the selection and amount of filter aid used. Furthermore, the concentrations of furfural and / or 5-methylfurfural can also be adjusted by adding them at any stage in the production process.

[0031] 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 (Japanese radish), potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or raw materials 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 include preparations thereof), seafood (e.g., , oysters, kelp, wakame seaweed, 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 components (e.g., colorings such as caramel color), foaming / foam retention improvers, sweeteners (e.g., high-intensity sweeteners), seasoning components (e.g., amino acids), acidulants (e.g., gluconic acid), bitter components (e.g., naringin), dietary fiber, herbs, antioxidants, water quality conditioners, and other additives can be used as raw materials.

[0032] 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.

[0033] 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.

[0034] The true extract content 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, 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) can be 8.0 mass%, 7.9 mass%, 7.8 mass%, 7.7 mass%, 7.6 mass%, or 8.7 mass%. mass%, 7.5 mass%, 7.4 mass%, 7.3 mass%, 7.2 mass%, 7.1 mass%, 7.0 mass%, 6.9 mass%, 6.8 mass%, 6.7 mass%, 6.6 mass%, 6.5 mass%, 6.4 mass%, 6.3 mass%, 6.2 mass% %, 6.1% by weight, 6.0% by weight, 5.9% by weight, 5.8% by weight, 5.7% by weight, 5.6% by weight, 5.5% by weight, 5.4% by weight, 5.3% by weight, 5.2% by weight, 5.1% by weight or 5.0% by weight. These lower and upper limits can be combined arbitrarily, and examples thereof include 2.0% by mass or more and 8.0% by mass or less, 2.0% by mass or more and 7.5% by mass or less, 2.0% by mass or more and 7.0% by mass or less, 2.0% by mass or more and 6.5% by mass or less, 2.0% by mass or more and 6.0% by mass or less, 2.0% by mass or more and 5.5% by mass or less, 2.0% by mass or more and 5.0% by mass or less, 2.5% by mass or more and 8.0% by mass or less, 2.5% by mass or more and 7.5% by mass or less, and 2.5% by mass or more and 7.0% by mass or less. The true extract of the beer-flavored non-alcoholic beverage of the present invention can be measured, for example, by the "BCOJ Beer Analysis Method 8.4.3 Alcolyzer Method."

[0035] The pH (measured at 25°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 3.5, 3.6, 3.7, or 3.8, and the upper limit (less than or equal to) can be 4.6, 4.5, 4.4, 4.35, or 4.3. These lower and upper limits can be combined 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 beer-taste non-alcoholic beverage of the present invention can be adjusted using a pH adjuster. The pH of the beer-taste non-alcoholic beverage can be measured using a commercially available pH meter (e.g., a benchtop pH meter, manufactured by Horiba, Ltd.).

[0036] The EBC color score 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 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and the upper limit (not more than or less than) can be 10.0 EBC, 9.9 EBC, 9.8 EBC, 9.7 EBC, 9.6 EBC, 9.5 EBC, 9.4 EBC, 9.3 EBC, or 10.0 EBC. The EBC color index can be 8.9 EBC, 8.8 EBC, 8.7 EBC, 8.6 EBC, 8.5 EBC, 8.4 EBC, 8.3 EBC, 8.2 EBC, 8.1 EBC, 8.0 EBC, 7.9 EBC, 7.8 EBC, 7.7 EBC, 7.6 EBC, 7.5 EBC, 7.4 EBC, 7.3 EBC, 7.2 EBC, 7.1 EBC, or 7.0 EBC. These lower and upper limits can be combined arbitrarily. The EBC color index of the beer-flavored non-alcoholic 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 Brewers Association of Japan, Brewery Society of Japan."

[0037] 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 ... .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 Method (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.

[0038] 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.

[0039] 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, and can be, for example, 0.05 MPa to 0.4 MPa, 0.07 MPa to 0.38 MPa, or 0.1 MPa to 0.35 MPa.

[0040] The container used for the beverage of the present invention may be any container that is 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), or a bottle are preferred.

[0041] According to another aspect of the present invention, there is provided a method for producing a beer-taste non-alcoholic beverage with improved flavor, which includes a step of incorporating furfural and / or 5-methylfurfural, wherein the furfural concentration is 0.02 ppm to 70 ppm and the 5-methylfurfural concentration is 0.01 ppm to 70 ppm. In the present invention, "improved flavor" or "flavor improvement" of a beer-taste non-alcoholic beverage means that the flavor fullness and the harshness and astringency of the aftertaste are improved in the beer-taste non-alcoholic beverage. The above-mentioned production method of the present invention is a method for producing a beer-taste non-alcoholic beverage with improved flavor fullness and harshness and astringency of the aftertaste. The above-mentioned production method of the present invention can be carried out according to the description of the beer-taste non-alcoholic beverage of the present invention.

[0042] According to another aspect of the present invention, there is provided a flavor improving agent for a beer-taste non-alcoholic beverage, which comprises furfural and / or 5-methylfurfural as an active ingredient. The flavor improving agent 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.

[0043] 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 comprises a step of adding furfural and / or 5-methylfurfural during the production of a beer-taste non-alcoholic beverage, and is characterized in that the furfural concentration is from 0.02 ppm to 70 ppm and the 5-methylfurfural concentration is from 0.01 ppm to 70 ppm. The flavor improving method of the present invention can be carried out according to the description of the beer-taste non-alcoholic beverage and its production method of the present invention.

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

[0045] Measurement of 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.

[0046] Measurement of furfural and 5-methylfurfural concentrations. The concentrations of furfural and 5-methylfurfural were measured by GC / MS analysis. Specifically, the aroma components in the beverage samples were separated using a C18 solid-phase column, and the resulting analytical samples were subjected to GC / MS. Quantitation was performed using the internal standard method, with borneol added as the internal standard to the analytical samples to a concentration of 50 ppb. The GC / MS analysis conditions are shown in Table 1.

[0047]

[0048] Example 1: Production and evaluation of beer-flavored non-alcoholic beverages In Example 1, evaluation tests were carried out on each test sample of the beer-flavored non-alcoholic beverage (Test Plots 1 to 19).

[0049] (1) Method for producing a beer-flavored non-alcoholic beverage: Barley malt, enzymes, and warm water were placed in a mash tank and saccharified at a temperature of 67°C to 78°C. The saccharified liquid was filtered and transferred to a boiling kiln, where hops were added and boiled. Subsequently, the malt residue was removed by filtration to obtain wort. Hops were added to the resulting wort, and the resulting wort was boiled, followed by solid-liquid separation and cooling to obtain a clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted. The resulting fermented liquid was filtered to produce a fermented malt beverage. Next, the fermented malt beverage was sprayed into a degassing tank to remove carbon dioxide, and then heated to approximately 50°C. The alcohol was then removed by contact 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 with an alcohol concentration of less than 0.005 v / v% (malt usage ratio 100%, authentic extract 2.0% by mass) (Test Group 1). Test plots 2 to 19 were obtained by adding furfural and / or 5-methylfurfural to the beer-flavored non-alcoholic beverage of Test plot 1 to adjust the concentrations shown in Table 2.

[0050] B. Evaluation Test Six trained panelists conducted an evaluation test on test plots 1 to 19. Specifically, two evaluation items, "flavor development" and "harshness and astringency in aftertaste," were rated on a scale of 1 to 5 in increments of 0.5, and the average evaluation scores of the six panelists were calculated. Here, "flavor development" refers to the flavor sensation in which richness and aroma rise in the mouth. "Harshness and astringency in aftertaste" refers to the unpleasant flavor sensation that lingers in the aftertaste. The specific rating criteria are as shown below, and test plots 2 to 19 were evaluated based on the rating of test plot 1. <Criteria for each rating> 1: Approximately the same as test plot 1 2: Slight improvement can be recognized by consecutive comparison with test plot 1 3: Improvement can be recognized by consecutive comparison with test plot 1 4: Improvement can be recognized without comparison with test plot 1 5: Significant improvement can be recognized without comparison with test plot 1

[0051] (2) Results The results are shown in Table 2. The results of Test Plots 2 to 11 showed that the addition of furfural or 5-methylfurfural improved the flavor profile and the harsh, astringent aftertaste. Furthermore, the results of Test Plots 12 to 19 showed that the addition of furfural and 5-methylfurfural in combination improved the flavor profile and the harsh, astringent aftertaste compared to the addition of furfural or 5-methylfurfural alone at the same concentration (for example, Test Plots 3 and 12, and Test Plots 8 and 13).

[0052]

Claims

1. A beer-flavored non-alcoholic beverage containing furfural and / or 5-methylfurfural, wherein the furfural concentration is 0.02 ppm or more and 70 ppm or less, the 5-methylfurfural concentration is 0.01 ppm or more and 70 ppm or less, and the true extract is 2.0 mass% or more.

2. A beer-flavored non-alcoholic beverage according to claim 1, wherein the furfural concentration is 0.02 ppm or more and 10 ppm or less.

3. A beer-flavored non-alcoholic beverage according to claim 1 or 2, wherein the 5-methylfurfural concentration is 0.02 ppm or more and 10 ppm or less.

4. A beer-flavored non-alcoholic beverage according to claim 1 or 2, in which the malt content is 50% or more.

5. A non-alcoholic beer-flavored beverage according to claim 1 or 2, which is a dealcoholized beverage.

6. A method for producing a beer-flavored non-alcoholic beverage, which includes a step of incorporating furfural and / or 5-methylfurfural, wherein the furfural concentration is 0.02 ppm or more and 70 ppm or less, and the 5-methylfurfural concentration is 0.01 ppm or more and 70 ppm or less.

7. A method for improving the flavor of a beer-flavored non-alcoholic beverage, comprising a step of adding furfural and / or 5-methylfurfural to the beverage during production, wherein the furfural concentration is 0.02 ppm or more and 70 ppm or less, and the 5-methylfurfural concentration is 0.01 ppm or more and 70 ppm or less.

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