Non-alcoholic beer-like beverage and method for producing non-alcoholic beer-like beverage

Abstract

The present invention addresses the problem of providing a non-alcoholic beer-like beverage that maintains an excellent flavor for a long period. The solution to the aforementioned problem is a non-alcoholic beer-like beverage that contains a highly hydrophobic aroma component having a LogP of 3.0-4.3 and has an alcohol concentration of less than 1 v / v%.

Description

Non-alcoholic beer-like beverage and method for producing the same

[0001] The present invention relates to a non-alcoholic beer-like beverage, and in particular to a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v %.

[0002] Non-alcoholic beer-like beverages have been attracting attention because they are safe, do not cause intoxication, and have a mild impact on health. Non-alcoholic beer-like beverages are defined as beer-like beverages with an alcohol content of less than 1%.

[0003] Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to beer. Beer-like beverages may be fermented or unfermented. Happoshu (low-malt beer) and beverages made by mixing malt-derived sugar solution, hops, flavorings, carbon dioxide, etc., are included in the category of beer-like beverages.

[0004] Patent Document 1 describes a non-alcoholic beer-like beverage produced through a process of alcoholic fermentation of wort and a process of dealcoholization of the fermented wort. The non-alcoholic beer-like beverage of Patent Document 1 has a true extract content of 3.5% (w / w) or more, is satisfying to drink, has an excellent sweetness balanced with acidity, and has a beer-like flavor.

[0005] Patent Document 2 describes a problem in that malt beverages such as beer oxidize over time after production, resulting in the generation of unpleasant odors and flavors known as oxidative deterioration odors, aged odors, or aged flavors, and describes a method for solving this problem in which a sulfur-containing compound such as 3-methyl-2-butene-1-thiol is added to the beverage to desensitize the unpleasant flavors.

[0006] Patent Document 3 describes that by reducing the proportion of highly hydrophobic aroma components in carbonated beverages, with a LogP of 3 or more, the degree to which a bottled carbonated beverage sprays out when it is opened can be reduced.

[0007] International Publication No. 2021 / 070930 Japanese Patent Application Laid-Open No. 2018-174756 Japanese Patent Application Laid-Open No. 2022-66506

[0008] In non-alcoholic beer-like beverages, the alcohol content is removed, resulting in the loss of the aroma and sweetness inherent in alcoholic beverages, resulting in a loss of aroma, sweetness, richness, and crispness. As a result, even a slight oxidative deterioration of lipids and other components can cause an oxidized odor and a stale taste, and the pleasant flavor does not last long.

[0009] Patent Document 1 describes that a non-alcoholic beer-like beverage obtained by dealcoholizing a fermented wort liquid achieves a beer-like flavor, but does not describe the necessity or means for maintaining these excellent characteristics. Patent Documents 2 and 3 do not describe non-alcoholic beer-like beverages, and do not describe means for maintaining the characteristics of non-alcoholic beer-like beverages that are susceptible to oxidative deterioration odors.

[0010] The present invention is intended to solve the above problems, and its object is to provide a non-alcoholic beer-like beverage that has a long-lasting, favorable flavor.

[0011] The present invention provides the following aspects: [1] A non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v % and containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

[0012] [2] The non-alcoholic beer-like beverage according to [1], containing the highly hydrophobic aroma component at a concentration of 400 ppb or less or 10 to 400 ppb, preferably 10 to 200 ppb, more preferably 30 to 150 ppb, even more preferably 50 to 130 ppb, even more preferably 60 to 125 ppb, and even more preferably 70 to 110 ppb.

[0013] [3] The non-alcoholic beer-like beverage according to [1] or [2], wherein the highly hydrophobic aroma components include a terpene compound and an ester compound.

[0014] [4] The non-alcoholic beer-like beverage according to [3], wherein the ratio of the terpene compound to the ester compound is 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and even more preferably 0.23 to 0.47.

[0015] [5] A non-alcoholic beer-like beverage according to [3] or [4], wherein the terpene compound comprises at least one selected from the group consisting of linalool, citronellol, and myrcene, and the ester compound comprises ethyl octanoate.

[0016] [6] A non-alcoholic beer-like beverage according to any one of [1] to [5], having an alcohol concentration of less than 0.04 v / v%.

[0017] [7] A non-alcoholic beer-like beverage according to any one of [1] to [6], having an apparent extract concentration of 1 to 10 w / w%, preferably 2 to 9 w / w%, more preferably 4 to 9 w / w%, and even more preferably 5 to 9 w / w%.

[0018] [8] The non-alcoholic beer-like beverage according to any one of [1] to [7], having a pH of 4.9 or less, preferably 3.8 to 4.8, and more preferably 4.0 to 4.6.

[0019] [9] A non-alcoholic beer-like beverage according to any one of [1] to [8], which contains wort.

[0020]

[10] A non-alcoholic beer-like beverage according to any one of [1] to [9], comprising a dealcoholized wort fermentation liquid.

[0021]

[11] The non-alcoholic beer-like beverage according to any one of [1] to

[10] , wherein the fermented wort liquid has a malt ratio of 80 w / w% or less, preferably 50 to 80 w / w%.

[0022]

[12] The non-alcoholic beer-like beverage according to any one of [1] to

[11] , wherein the wort fermentation liquid has a concentration of original wort extract of 10 w / w% or more, preferably 10 to 18 w / w%, more preferably 11 to 17 w / w%, even more preferably 11.5 to 16.5 w / w%, and even more preferably 12 to 15.5 w / w%.

[0023]

[13] The non-alcoholic beer-like beverage according to any one of [1] to

[12] , wherein the fermented wort liquid has a final apparent degree of fermentation of 90% or less, preferably 35 to 90%, more preferably 40 to 60%.

[0024]

[14] A method for producing a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v%, which comprises adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

[0025]

[15] A method for extending the duration of a good flavor of a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v%, comprising adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

[0026] According to the present invention, a non-alcoholic beer-like beverage is provided which has a long-lasting, good flavor.

[0027] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, the content of each component in a composition refers to the total amount of the multiple substances present in the composition, unless otherwise specified, when multiple substances corresponding to each component are present in the composition. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments described below are intended to exemplify non-alcoholic beer-like beverages and methods for producing the same in order to embody the technical concept of the present invention, and the present invention is not limited to the non-alcoholic beer-like beverages and methods for producing the same shown below.

[0028] <Non-alcoholic beer-like beverage> The non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%. For example, the non-alcoholic beer-like beverage of the present invention has an alcohol concentration of less than 1 v / v%, preferably 0.5 v / v% or less, more preferably 0.1 v / v% or less, even more preferably 0.04 v / v% or less, particularly preferably 0.02 v / v% or less, and most preferably 0.01 v / v% or less. The non-alcoholic beer-like beverage of the present invention may be a non-alcoholic beer-like beverage that does not substantially contain alcohol. A specific example of such a non-alcoholic beer-like beverage is a non-alcoholic beer-like beverage with an alcohol concentration of 0.00 v / v%. "Beer-like" refers to a taste and aroma reminiscent of beer. Furthermore, the term "alcohol" refers to ethanol.

[0029] The non-alcoholic beer-like beverage of the present invention may be a fermented non-alcoholic beer-like beverage that contains, for example, a liquid obtained by subjecting fermented beer to a dealcoholization treatment to reduce the alcohol content, or that uses this as a base liquid.

[0030] <Highly Hydrophobic Aroma Component> The non-alcoholic beer-like beverage of the present invention contains a highly hydrophobic aroma component. This reduces the oxidized odor and aged taste that develop during storage of the non-alcoholic beer-like beverage. As used herein, "desensitization" refers to making the odor less perceptible to the human sense of smell and taste. The term "desensitization" includes masking the original aroma of an object by adding an aroma different from the original aroma of the object.

[0031] The level of hydrophobicity of an aroma component can be determined based on the octanol / water partition coefficient (Log P). In this specification, a highly hydrophobic aroma component refers to an aroma component having a Log P of 3.0 or more. If the Log P of a highly hydrophobic aroma component is less than 3.0, a large amount is required to desensitize the oxidized odor and aged taste, which may impair the beer-like flavor of a non-alcoholic beer-like beverage. If the Log P of a highly hydrophobic aroma component is too high, the volatility of the aroma from the aqueous system may increase, causing the aroma to stand out and worsening the aroma balance. The Log P of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0032]

[0033] The highly hydrophobic aroma component is contained in the non-alcoholic beer-like beverage in an amount such that the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is, for example, 400 ppb or less. If the concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is too low, the non-alcoholic beer-like beverage will be more susceptible to oxidized odors and aged flavors if they are produced. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the flavor balance will be poor, and the beer-like flavor of the non-alcoholic beer-like beverage may be impaired. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage is preferably 10 to 200 ppb, more preferably 30 to 150 ppb, even more preferably 50 to 130 ppb, even more preferably 60 to 125 ppb, and even more preferably 70 to 110 ppb.

[0034] In a preferred embodiment, the concentration of highly hydrophobic aroma components in the non-alcoholic beer-like beverage is, for example, 10 to 400 ppb, preferably 72 to 125 ppb, more preferably 82 to 115 ppb, even more preferably 88 to 105 ppb, and particularly preferably 92 to 100 ppb.

[0035] The concentration of highly hydrophobic aroma components in a non-alcoholic beer-like beverage may be any of the above ranges, with a lower limit of 10 ppb, 30 ppb, 50 ppb, 60 ppb, 70 ppb, 72 ppb, 82 ppb, 88 ppb, or 92 ppb, or any of the above ranges, with an upper limit of 200 ppb, 150 ppb, 130 ppb, 125 ppb, 115 ppb, 110 ppb, 105 ppb, or 100 ppb.

[0036] The concentration of highly hydrophobic aroma components can be measured by a headspace GC apparatus using an internal standard substance, or can be quantified from the relative intensity of specific ions by subjecting the sample to a GC / MS apparatus.

[0037] The highly hydrophobic aroma components include terpene compounds. Terpene compounds are compounds with an isoprene-based skeleton (C ５ H ８ ) ｎ [wherein n is an integer of 2 or more]. Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Preferred terpene compounds include myrcene, linalool, and citronellol. Of these, preferred terpene compounds include linalool and myrcene.

[0038] Examples of raw materials containing linalool and myrcene include hops, hop extracts, hop flavorings, etc. Linalool and myrcene may be isolated or extracted from natural products, chemically synthesized by a method acceptable for food chemistry, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process.

[0039] Highly hydrophobic aroma components include ester compounds. Ester compounds are compounds having an ester bond-based skeleton R-COO-R' (wherein R and R' are alkyl groups). Ester compounds include ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but available compounds or flavorings may also be added separately.

[0040] The highly hydrophobic aroma component has a ratio of the terpene compound concentration to the ester compound concentration (terpene compound concentration / ester compound concentration), converted into the same unit, of, for example, 0.07 to 1.0, preferably 0.15 to 0.7, more preferably 0.21 to 0.52, and even more preferably 0.23 to 0.47. The unit of the terpene compound concentration in this ratio is "ppb." The unit of the ester compound concentration in this ratio is also "ppb." By adjusting the range of this ratio in this way, even if an oxidized odor or aged taste is generated in the non-alcoholic beer-like beverage, these are less noticeable, and the flavor balance of the non-alcoholic beer-like beverage is maintained well. As a result, the duration of the good flavor of the non-alcoholic beer-like beverage is extended.

[0041] In one preferred embodiment, the terpene compound concentration / ester compound concentration is, for example, 0.25 to 0.45, preferably 0.28 to 0.43, more preferably 0.32 to 0.43, and even more preferably 0.32 to 0.38.

[0042] The terpene compound concentration / ester compound concentration of the non-alcoholic beer-like beverage may be in any of the above ranges, with a lower limit of 0.07, 0.15, 0.21, 0.23, 0.25, 0.28, 0.32, or 0.32. The terpene compound concentration / ester compound concentration of the non-alcoholic beer-like beverage may be in any of the above ranges, with an upper limit of 1.0, 0.7, 0.52, 0.47, 0.45, 0.43, or 0.38.

[0043] The highly hydrophobic aroma component, the linalool concentration is more preferably 5 to 50 ppb, more preferably 10 to 30 ppb, more preferably 15 to 26 ppb. In a preferred embodiment, the linalool concentration of the non-alcoholic beer-like beverage is, for example, 15 to 50 ppb, preferably 15 to 30 ppb, more preferably 17 to 50 ppb, even more preferably 17 to 30 ppb, particularly preferably 20 to 30 ppb.

[0044] The linalool concentration of the non-alcoholic beer-like beverage may be 5 ppb, 10 ppb, 15 ppb, 17 ppb or 20 ppb, and the terpene compound concentration / ester compound concentration of the non-alcoholic beer-like beverage may be 50 ppb, 30 ppb or 26 ppb, and the upper limit of any of the ranges may be 50 ppb, 30 ppb or 26 ppb.

[0045] The highly hydrophobic aroma component preferably has an ethyl octanoate concentration of 40 to 130 ppb, even more preferably 50 to 100 ppb, and even more preferably 53 to 83 ppb. This makes it easier to extend the duration of the favorable flavor. In one preferred embodiment, the ethyl octanoate concentration of the non-alcoholic beer-like beverage is, for example, 50 to 90 ppb, preferably 50 to 80 ppb, more preferably 60 to 100 ppb, even more preferably 60 to 90 ppb, and particularly preferably 60 to 80 ppb.

[0046] The ethyl octanoate concentration of the non-alcoholic beer-like beverage may be in any of the above ranges, with a lower limit of 40 ppb, 50 ppb, 53 ppb, or 60 ppb, or in any of the above ranges, with an upper limit of 130 ppb, 100 ppb, 90 ppb, 83 ppb, or 80 ppb.

[0047] In addition, from the viewpoint of further extending the duration of a good flavor, the highly hydrophobic aroma component, the ratio of linalool concentration and ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) is more preferably 0.04 to 0.80, more preferably 0.15 to 0.50, more preferably 0.20 to 0.43. In a preferred embodiment, the linalool concentration / ethyl octanoate concentration is, for example, 0.22 to 0.40, preferably 0.25 to 0.39, more preferably 0.29 to 0.34, even more preferably 0.30 to 0.33.

[0048] The linalool concentration / ethyl octanoate concentration of the non-alcoholic beer-like beverage may be 0.04, 0.15, 0.20, 0.22, 0.25, 0.29 or 0.30, or the upper limit of any of the ranges of the linalool concentration / ethyl octanoate concentration of the non-alcoholic beer-like beverage may be 0.80, 0.50, 0.43, 0.40, 0.39, 0.34 or 0.33.

[0049] <Apparent Extract Concentration> The apparent extract concentration of the non-alcoholic beer-like beverage is preferably adjusted to 1 to 10 w / w%. If the apparent extract concentration of the non-alcoholic beer-like beverage is less than 1 w / w%, the non-alcoholic beer-like beverage may not be satisfying to drink. Furthermore, if the apparent extract concentration of the non-alcoholic beer-like beverage exceeds 10 w / w%, the non-alcoholic beer-like beverage may have an excessively strong taste, resulting in an overall imbalance. The apparent extract concentration of the non-alcoholic beer-like beverage is more preferably 2 to 9 w / w%, even more preferably 4 to 9 w / w%, and even more preferably 5 to 9 w / w%. In one preferred embodiment, the apparent extract concentration of the non-alcoholic beer-like beverage is, for example, 3 to 8 w / w%, preferably 4 to 8 w / w%, and more preferably 4 to 7 w / w%.

[0050] The apparent extract concentration of a non-alcoholic beer-like beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (2004), edited by the Brewers Association of Japan.

[0051] <pH> The pH of the non-alcoholic beer-like beverage is preferably adjusted to 4.9 or less. This improves the resistance of the non-alcoholic beer-like beverage to microorganisms. On the other hand, if the pH is too low, the resulting non-alcoholic beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will be poor, and palatability will decrease. The pH of the non-alcoholic beer-like beverage of the present invention is more preferably 3.8 to 4.8, and even more preferably 4.0 to 4.6. Here, the pH of the non-alcoholic beer-like beverage refers to the pH of the final product.

[0052] The pH of a non-alcoholic beer-like beverage can be adjusted by adding a pH adjuster at any point during the production process. The type of pH adjuster is not limited. It is not limited to food additives, but can also be used as long as it is an acid, a salt thereof, or a beer ingredient capable of lowering pH that can be used in beverages and foods or their production processes. Examples of beer ingredients capable of lowering pH include sour malt and dark malt. Preferred pH adjusters are phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusters are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Considering the effect on the flavor and taste of a non-alcoholic beer-like beverage, phytic acid, which has a low sourness, is the most preferred.

[0053] <Bitterness Value> The bitterness value of a non-alcohol beer-like beverage is adjusted to have a bitterness equivalent to that of beer. Specifically, the bitterness value of a non-alcohol beer-like beverage is adjusted to 5 to 100 BU, preferably 10 to 35 BU, and more preferably 15 to 27 BU.

[0054] The bitterness value of a non-alcoholic beer-like beverage can be adjusted by adding a bitter substance at any point during the production process. Isolated iso-α acids can be used as the bitter substance. Iso-α acids are also contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or hot water, and concentrates and dried products of the extracts.

[0055] The bitterness value of a non-alcoholic beer-like beverage can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Japan Breweries Association.

[0056] <Carbonation Pressure> The carbonation pressure of the non-alcoholic beer-like beverage of the present invention is adjusted so as to provide a drinking experience equivalent to that of beer. The carbonation pressure of the non-alcoholic beer-like beverage of the present invention is preferably 0.23 MPa or higher. This improves the resistance of the non-alcoholic beer-like beverage to microorganisms. On the other hand, if the carbonation pressure is too high, the non-alcoholic beer-like beverage will have a lighter flavor and taste, a reduced body, and a poor drinking experience. The carbonation pressure of the non-alcoholic beer-like beverage of the present invention is preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa. The carbonation pressure of the non-alcoholic beer-like beverage can be adjusted by adding carbon dioxide to the dealcoholized wort fermentation liquid.

[0057] <Dealcoholized Wort Fermentation Liquor> One form of the non-alcoholic beer-like beverage of the present invention is a beer-like beverage that has been dealcoholized after fermentation. The post-fermentation dealcoholized beer-like beverage is a non-alcoholic beer-like beverage that contains a dealcoholized wort fermentation liquor or a component derived therefrom. The dealcoholized wort fermentation liquor is a fermentation liquor obtained by fermenting wort with brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquor.

[0058] The wort referred to in the present invention means the wort used in producing normal beer, and includes components derived from malt and, if necessary, components derived from hops. The components derived from malt refer to components contained in malt. The components derived from hops refer to components contained in hops, such as iso-α acid. The components derived from dealcoholized wort fermentation liquid refer to components contained in dealcoholized wort fermentation liquid.

[0059] The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavor components such as spices and herbs, etc., are added as needed in addition to the main raw materials and auxiliary raw materials.

[0060] The mashed mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mashed mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mashed mash, the desired quality of the fermented wort, and other factors. For example, saccharification can be performed by maintaining the mashed mash at 60-72°C for 30-90 minutes. After saccharification, the mashed mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, an appropriate amount of enzymes may be added during saccharification, as needed.

[0061] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content in the raw material to be subjected to saccharification is 25 wt% or more, preferably 40 wt% or more, and more preferably 50 wt% or more, from the viewpoint of not reducing the beer-like drinking experience. The raw material to be subjected to saccharification may have a malt ratio of 100 wt%. The malt ratio is the ratio of the weight of malt to the weight of the starchy raw material. The higher the malt ratio, the more likely it is that a gunpowder smell, a chemical smell, and a sticky feeling after drinking will occur due to a reduction in the alcohol concentration. From the viewpoint of suppressing a burnt smell and an edamame smell, the malt ratio is preferably 80 wt% or less, and more preferably 50 to 80 wt%.

[0062] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0063] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0064] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until the sugar solution is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

[0065] By carrying out the above-described operations up to boiling the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with brewer's yeast and transferred to a fermentation tank for alcoholic fermentation.

[0066] The apparent final degree of fermentation of the fermented wort is adjusted to 90% or less, preferably 35 to 90%, and more preferably 40 to 60%, from the viewpoint of not reducing the beer-like drinking experience. On the other hand, if the apparent final degree of fermentation is outside the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0067] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract that can be used by brewer's yeast has been fermented (referred to as the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0068] The term "extract" refers to the solid residue of wort after evaporation. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amount of raw malt, various starches, and sugars added. The true extract concentration of a beer-like fermented malt beverage can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (%) of non-volatile solids.

[0069] The final apparent degree of fermentation Vend of the fermented wort liquid can be calculated, for example, by the following formula (1).

[0070] Vend (%) = {(P - Eend) / P} × 100 (1) (where P is the original wort extract and Eend is the apparent final extract).

[0071] The original wort extract (P) is calculated theoretically from the wort extract value before alcoholic fermentation according to Balling's formula using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). The apparent final extract (Eend) can be determined by collecting beer in a flask, adding a large amount of fresh compressed yeast, and fermenting the beer with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0072] The apparent final extract (Eend) may be a negative value because it is calculated from the specific gravity of the final extract including alcohol. As a result, the apparent final fermentation degree may exceed 100%.

[0073] The apparent final degree of attenuation of the wort fermentation liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration available to yeast, thereby increasing the apparent final degree of attenuation of the wort fermentation liquid.

[0074] The original wort extract concentration of the wort fermentation liquor is adjusted to, for example, 10 w / w% or more, or 10 to 18 w / w% wort extract concentration, from the viewpoint of not reducing the beer-like drinking experience. On the other hand, if the original wort extract concentration is outside the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration. The original wort extract concentration of the wort fermentation liquor is preferably 11 to 17 w / w%, more preferably 11.5 to 16.5 w / w%, and even more preferably 12 to 15.5 w / w%.

[0075] The original wort extract concentration can be calculated, for example, by measuring ethanol using Section 8.3.6. Alcolyzer Method and true extract using Section 8.4.3. Alcolyzer Method in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), expanded and revised in 2013), and then calculating the original wort extract concentration using Section 8.5. Extract-related Calculation Method.

[0076] After the fermentation is completed, the resulting wort fermentation liquid is further matured in a storage tank as an aging process, and then stored and stabilized under low-temperature conditions of about 0° C. Next, as a filtration process, the matured wort fermentation liquid is filtered to remove yeast, proteins, etc.

[0077] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for approximately one week.

[0078] If necessary, carbon dioxide gas contained in the wort fermentation liquid from which the yeast, proteins, etc. have been removed is removed. The wort fermentation liquid is then subjected to a dealcoholization step to remove the alcohol contained therein. The alcohol can be removed from the wort fermentation liquid using a conventionally known method. For example, the wort fermentation liquid can be heated or heated under reduced pressure to vaporize the alcohol, or the alcohol can be removed using a reverse osmosis membrane or the like.

[0079] The dealcoholization step may be carried out until the alcohol concentration of the fermented wort liquor is, for example, less than 1% (v / v), preferably less than 0.5% (v / v), and more preferably less than 0.1% (v / v).

[0080] The dealcoholized wort fermentation liquor preferably has a true extract concentration of 3.5% (w / w) or more. If the true extract concentration of the dealcoholized wort fermentation liquor is less than 3.5% (w / w), it becomes difficult to appropriately adjust the extract concentration of the resulting non-alcoholic beer-like beverage, resulting in an insufficient drinkability and a tendency toward a strong sour taste. The true extract concentration of the dealcoholized wort fermentation liquor is preferably 4 to 10% (w / w), more preferably 5 to 9% (w / w).

[0081] The true extract concentration refers to the concentration of non-volatile solids in % (w / w). The true extract concentration of non-alcoholic beer-like beverages can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan).

[0082] <Method for producing non-alcoholic beer-like beverage> In one embodiment, the method for producing a non-alcoholic beer-like beverage of the present invention includes incorporating a dealcoholized wort fermentation liquor into a non-alcoholic beer-like beverage. In this case, the dealcoholized wort fermentation liquor may be used as a base liquid for the non-alcoholic beer-like beverage.

[0083] By including a dealcoholized wort fermented liquid or a component derived therefrom in a non-alcohol beer-like beverage, the non-alcohol beer-like beverage is endowed with a fermented feeling, a complex taste, a beer-like flavor, and the like.

[0084] The amount and concentration of the dealcoholized wort fermentation liquid or components derived therefrom contained in the non-alcoholic beer-like beverage are not particularly limited, and can be set appropriately depending on the desired flavor.

[0085] In another embodiment, the method for producing a non-alcoholic beer-like beverage of the present invention comprises adding wort or a wort fermentation liquid in which alcohol production has been suppressed to a beer-like beverage, and in this case, the wort or the wort fermentation liquid in which alcohol production has been suppressed may be used as a base liquid for the non-alcoholic beer-like beverage.

[0086] The non-alcoholic beer-like beverage contains wort, a wort fermented liquid in which alcohol production has been suppressed, or a component derived therefrom, thereby imparting a beer-like flavor and taste to the non-alcoholic beer-like beverage.

[0087] The method for producing a non-alcoholic beer-like beverage of the present invention comprises adding a predetermined amount of a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 to a non-alcoholic beer-like beverage. The concentration of the highly hydrophobic aroma component in the non-alcoholic beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavoring containing the highly hydrophobic aroma component as an additive.

[0088] Some highly hydrophobic aroma components are introduced into the fermented wort liquor from the raw materials. Therefore, the concentration of highly hydrophobic aroma components in the non-alcoholic beer-like beverage can be adjusted by adjusting the amount of raw materials containing highly hydrophobic aroma components used. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0089] In the method for producing a non-alcoholic beer-like beverage, the concentration of highly hydrophobic aroma components can be adjusted in any step, for example, the cooling step after boiling the wort, the fermentation step, the maturation step, or the filtration step. In this case, the earlier the flavoring is added, the more likely the concentration of the components in the flavoring may fluctuate, so it is desirable to add the flavoring after the post-fermentation step.

[0090] The method for producing a non-alcoholic beer-like beverage may also include a step of adjusting the apparent extract concentration.

[0091] The method for producing a non-alcoholic beer-like beverage may further include a step of adding caramel color or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc., using known equipment or the like.

[0092] The method for producing a non-alcoholic beer-like beverage may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0093] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto. <Method for Measuring the Concentration of Highly Hydrophobic Aroma Components> The concentration of highly hydrophobic aroma components was measured by the stir bar sorptive extraction method (SBSE method). Specifically, β-damascone was added to the sample to be measured as an internal standard to a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was placed in a 30 ml vial. 47 μl of a stirring bar (length = 20 mm; Twister (trade name); manufactured by Gerstel, Germany) coated with PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40° C. for 2 hours to allow the hop aroma components to be adsorbed onto the stirring bar. The stirring rod was removed from the vial, and after removing all water droplets, the vial was inserted into a GC-MS equipped with a thermal desorption unit (TDU) (Gerstel) and a programmable temperature-vaporization inlet (CIS4) (Gerstel).

[0094]

[0095] <Production Example> (1) Production of Fermented Wort: Ground malt, water, and cornstarch were added to a brewing kettle, and gelatinization was carried out at 70°C and liquefaction at 100°C. The malt ratio was 55 w / w%. Next, ground malt, enzymes, and warm water were added to a brewing tank. After protein resting at around 55°C, the liquid was transferred from the brewing kettle to a brewing tank and saccharification was carried out at temperatures ranging from 60°C to 76°C. This saccharified liquid was filtered using a reuter filtration tank, then transferred to a boiling kettle, hops were added, and boiled for 60 minutes. After removing the heat trub in a whirlpool tank, the mixture was cooled to 10°C using a plate cooler to obtain chilled wort. The extract concentration of the wort was adjusted to 12% by adjusting the water content. Brewer's yeast was added to this wort, and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. The mixture was diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor. The resulting fermented wort liquor was designated as fermented liquor 1.

[0096] (2) Production of dealcoholized wort fermentation liquor (i) Production of distillation residue Fermentation liquor 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. Thereafter, it was brought into contact with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed to produce dealcoholized wort fermentation liquor 1 with an alcohol concentration of 0.0037 v / v%. 7.5 L was collected from the resulting dealcoholized wort fermentation liquor 1, and 2.5 L of water was added to this to obtain distillation residue.

[0097] (ii) Production and analysis of drinking samples: The apparent extract concentration of the distillation residue was measured and found to be 5.22%. The apparent extract refers to the extract of a fermented beverage expressed as the sucrose concentration (usually % by mass) of an aqueous sucrose solution of the same specific gravity at 20°C. Because it contains alcohol, the apparent extract differs from the original meaning of extract (soluble evaporation residue = true extract).

[0098] Carbon dioxide was dissolved in the distillation residue in an amount that resulted in a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare drinking sample 1. The concentrations of highly hydrophobic aroma components, as well as the concentrations of ethyl acetate and isoamyl acetate, of drinking sample 1 were measured. The results are shown in Table 3.

[0099]

[0100] Example 1 Linalool and ethyl octanoate were prepared as highly hydrophobic aroma components. Drinking sample 1 was divided into 14 samples, and linalool and ethyl octanoate were added to the samples at the concentrations shown in Tables 4 and 5. Then, the samples were grouped together and stored at 37°C in the dark for 7 days.

[0101] The trans-2-nonenal (hereinafter referred to as "E2N") concentration of beer-like beverages was measured using the same method as described above for highly hydrophobic aroma components. The results are shown in Tables 4 and 5. E2N is a substance that is recognized as an indicator of oxidative deterioration in beer-like beverages, and is characterized by a characteristic cardboard odor, an undesirable sweetness, and a powdery taste (JP 2019-080579 A). E2N is produced starting from linoleic acid, a component found in large amounts in wort. Therefore, off-tastes and off-odors caused by E2N are produced in beverages that use wort as a raw material.

[0102] Each sample was adjusted to a liquid temperature of approximately 4°C, and a sensory evaluation was conducted by 10 panelists specializing in beer. The evaluation items were "intensity of oxidized odor" and "intensity of aged taste."

[0103] Each evaluation item was scored on a 5-point scale. The scoring criteria were set as follows. The average scores scored by each panelist are shown in Tables 4 and 5.

[0104] <Scoring criteria> The sensory intensity of the control sample stored in the dark at 0°C for 7 days is given a score of 1. The sensory intensity of the control sample stored at 37°C for 30 days is given a score of 5.

[0105]

[0106]

[0107] Reference Example 1 Ethyl acetate with a LogP of less than 3 (LogP = 0.7) was prepared. Ethyl acetate was added to control plot 1 to the concentration shown in Table 6, and test plots 3-1 to 3-3 were prepared. Meanwhile, ethyl acetate was added to control plot 2 to the concentration shown in Table 6, and test plots 3-4 to 3-6 were prepared. Test plots 3-1 to 3-6 were subjected to a storage test, and the E2N concentrations of the samples after storage were measured and subjected to a sensory test. The results are shown in Table 6.

[0108]

[0109] Reference Example 2: Isoamyl acetate with a Log P of less than 3 (Log P = 2.3) was prepared. Samples with adjusted aroma component concentrations were produced in the same manner as in Reference Example 1, except that isoamyl acetate was used instead of ethyl acetate, and a storage test was conducted. The E2N concentration of the samples after storage was measured, and a sensory test was conducted. The results are shown in Table 7.

[0110]

Claims

1. A non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v % and containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.

3.

2. The non-alcoholic beer-like beverage according to claim 1, containing the highly hydrophobic aroma component at a concentration of 400 ppb or less.

3. The non-alcoholic beer-like beverage according to claim 1, containing the highly hydrophobic aroma component at a concentration of 10 to 400 ppb.

4. A non-alcoholic beer-like beverage according to any one of claims 1 to 3, wherein the highly hydrophobic aroma components include terpene compounds and ester compounds.

5. The non-alcoholic beer-like beverage according to claim 4, wherein the ratio of the terpene compound to the ester compound is 0.07 to 1.

0.

6. A non-alcoholic beer-like beverage according to claim 4 or 5, wherein the terpene compound comprises at least one selected from the group consisting of linalool, citronellol and myrcene, and the ester compound comprises ethyl octanoate.

7. A non-alcoholic beer-like beverage according to any one of claims 1 to 6, having an alcohol concentration of less than 0.04 v / v%.

8. A non-alcoholic beer-like beverage according to any one of claims 1 to 7, having an apparent extract concentration of 1 to 10 w / w%.

9. A non-alcoholic beer-like beverage according to any one of claims 1 to 8, having a pH of 4.9 or less.

10. The non-alcoholic beer-like beverage according to any one of claims 1 to 9, which contains wort.

11. The non-alcoholic beer-like beverage according to any one of claims 1 to 10, comprising a dealcoholized wort fermentation liquid.

12. The non-alcoholic beer-like beverage according to claim 11, wherein the fermented wort liquid has a malt ratio of 80 w / w% or less.

13. A non-alcoholic beer-like beverage according to claim 11 or 12, wherein the fermented wort liquid has a concentration of original wort extract of 10 wt% or more.

14. The non-alcoholic beer-like beverage according to any one of claims 11 to 13, wherein the fermented wort has an apparent final attenuation of 90% or less.

15. A method for producing a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v%, which comprises incorporating a highly hydrophobic aroma component having a LogP of 3.0 to 4.

3.

16. A method for extending the duration of good flavor in a non-alcoholic beer-like beverage having an alcohol concentration of less than 1 v / v%, comprising adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

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