Beer-taste fermented non-alcoholic beverage and method for producing same

Abstract

The purpose of the present invention is to provide a novel beer-taste non-alcoholic beverage with improved flavor. The present invention provides a beer-taste fermented non-alcoholic beverage in which the total concentration of glucose and maltose is 0.10 g / 100 mL to 1.00 g / 100 mL. According to the present invention, by producing the beer-taste fermented non-alcoholic beverage containing glucose and maltose such that the total concentration of glucose and maltose is within a predetermined concentration range, it is possible to provide a beer-taste fermented non-alcoholic beverage with improved flavor.

Description

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

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

[0002] In addition to the increasing health consciousness in recent years, the demand for beer-flavored non-alcoholic beverages has been increasing year by year due to the diversification of drinking scenes and consumer preferences. In the field of beer-flavored non-alcoholic beverages, various technologies have been developed to give a taste and aroma unique to beer while being non-alcoholic (Patent Documents 1 and 2). However, in view of the increasing level of consumer preferences, it can be said that flavor improvement is still required in beer-flavored non-alcoholic beverages.

[0003] Japanese Patent No. 6786699, Japanese Unexamined Patent Application Publication No. 2019-154317

[0004] Beer-flavored fermented non-alcoholic beverages have various problems in flavor due to being non-alcoholic and the particularity of the method of adjusting to non-alcohol. The present invention aims to provide a novel beer-flavored fermented non-alcoholic beverage with improved flavor.

[0005] The present invention provides the following: [1] A beer-flavored fermented non-alcoholic beverage having a total concentration of glucose and maltose of 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. [2] The beer-flavored fermented non-alcoholic beverage according to [1], wherein the succinic acid concentration is 30 ppm or more. [3] The beer-flavored fermented non-alcoholic beverage according to [1] or [2], wherein the glucose concentration is 0.05 g / 100 mL or more and / or the maltose concentration is 0.05 g / 100 mL or more. [4] The beer-flavored fermented non-alcoholic beverage according to any one of [1] to [3], wherein the malt usage ratio is 50% or more. [5] The beer-flavored fermented non-alcoholic beverage according to any one of [1] to [4], wherein it is a de-alcoholic beverage. [6] A method for producing a beer-flavored fermented non-alcoholic beverage, comprising the step of including glucose and maltose in the beverage so that the total concentration of glucose and maltose in the beverage is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. [7] A method for improving the flavor of a beer-flavored fermented non-alcoholic beverage, comprising the step of including glucose and maltose in the beverage during production so that the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less.

[0006] According to the present invention, by including glucose and maltose within a predetermined concentration range in a beer-flavored fermented non-alcoholic beverage, it is possible to provide a beer-flavored fermented non-alcoholic beverage with improved flavor.

[0007] In this invention, "beer-flavored fermented non-alcoholic beverage" refers to a beverage having a beer-like flavor and includes 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 greater than 0.00 v / v% but less than 1 v / v%. The beer-flavored fermented non-alcoholic beverage of this invention means a beer-flavored non-alcoholic beverage that has undergone a fermentation process using yeast, and includes beverages produced by removing the alcohol components generated in the fermentation process after the fermentation process (sometimes referred to as "de-alcoholized beverages" in this specification), and beverages produced by stopping the fermentation process at a stage where the ethanol concentration is less than 1 v / v%. A de-alcoholized beverage can be rephrased as a beverage made from de-alcoholized wort ferment.

[0008] In the beer-taste fermented non-alcoholic beverage of the present invention, the alcohol (ethanol) concentration can be less than 1.00 v / v%, and can be 0.99 v / v% or less, 0.98 v / v% or less, 0.97 v / v% or less, 0.96 v / v% or less, 0.95 v / v% or less, 0.94 v / v% or less, 0.93 v / v% or less, 0.92 v / v% or less, 0.91 v / v% or less, 0.90 v / v% or less, 0.89 v / v% or less, 0.88 v / v% or less, 0.87 v / v% or less, 0.86 v / v% or less, 0.85 v / v% or less, 0.84 v / v% or less, 0.83 v / v% or less, 0.82 v / v% or less, 0.81 v / v% or less, 0.80 v / v% or less, 0.79 v / v% or less, 0.78 v / v% or less, 0.77 v / v% or less, 0.76 v / v% or less, 0.75 v / v% or less, 0.74 v / v% or less, 0.73 v / v% or less, 0.72 v / v% or less, 0.71 v / v% or less, 0.70 v / v% or less, 0.69 v / v% or less, 0.68 v / v% or less, 0.67 v / v% or less, 0.66 v / v% or less, 0.65 v / v% or less, 0.64 v / v% or less, 0.63 v / v% or less, 0.62 v / v% or less, 0.61 v / v% or less, 0.60 v / v% or less, 0.59 v / v% or less, 0.58 v / v% or less, 0.57 v / v% or less, 0.56 v / v% or less, 0.55 v / v% or less, 0.54 v / v% or less, 0.53 v / v% or less, 0.52 v / v% or less, 0.51 v / v% or less, 0.50 v / v% or less, 0.49 v / v% or less, 0.48 v / v% or less, 0.47 v / v% or less, 0.46 v / v% or less, 0.45 v / v% or less, 0.44 v / v% or less, 0.43 v / v% or less, 0.42 v / v% or less, 0.41 v / v% or less, 0.40 v / v% or less, 0.39 v / v% or less, 0.38 v / v% or less, 0.37 v / v% or less, 0.36 v / v% or less, 0.35 v / v% or less, 0.34 v / v% or less, 0.33 v / v% or less, 0.32 v / v% or less, 0.31 v / v% or less, 0.30 v / v% or less, 0.29 v / v% or less, 0.28 v / v% or less, 0.27 v / v% or less, 0.26 v / v% or less, 0.25 v / v% or less, 0.24 v / v% or less, 0.23 v / v% or less, 0.22 v / v% or less, 0.21 v / v% or less, 0.20 v / v% or less, 0.19 v / v% or less, 0.18 v / v% or less, 0.17 v / v% or less, 0.16 v / v% or less,0.15v / v% or less, 0.14v / v% or less, 0.13v / v% or less, 0.12v / v% or less, 0.11v / v% or less, 0.10v / v% or more, 0.10v / v% or less, 0.09v / v% or more, 0.09v / v% or less, 0.08v / v% or more, 0.08v / v% or less, 0. 07v / v% or more, 0.07v / v% or less, 0.06v / v% or more, 0.06v / v% or less, 0.05v / v% or more, 0.05v / v% or less, 0.04v / v% or more, 0.04v / v% or less, 0.03v / v% or more, 0.03v / v% or less, 0.02v / v% or more, 0.02v It can also be set to less than or equal to 0.01 v / v%, greater than or equal to 0.01 v / v%, or less than or equal to 0.01 v / v%, and further, as concentrations less than 0.01 v / v% (0.00 v / v%), it can be set to less than or equal to 0.009 v / v%, less than or equal to 0.008 v / v%, less than or equal to 0.007 v / v%, less than or equal to 0.006 v / v%, greater than or equal to 0.005 v / v%, less than or equal to 0.005 v / v%, greater than or equal to 0.004 v / v%, less than or equal to 0.004 v / v%, greater than or equal to 0.003 v / v%, less than or equal to 0.003 v / v%, greater than or equal to 0.002 v / v%, less than or equal to 0.002 v / v%, greater than or equal to 0.001 v / v%, or less than or equal to 0.001 v / v%. These upper and lower limits can be combined arbitrarily, "less than or equal to" can be changed to "less than", and "greater than or equal to" can be changed to "greater than".

[0009] In this invention, the alcohol concentration (ethanol concentration) of a beverage can be measured by gas chromatography (GC) with a FID (flame ionization detector) (hereinafter also referred to as "GC / FID"). 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 within the same concentration range as the concentration to be measured. It is also preferable to use an internal standard substance, and an example of an internal standard substance is 2-propanol.

[0010] The beer - flavored fermented non - alcoholic beverage of the present invention uses malt as at least a part of the raw materials. Preferably, at least one or both of barley malt and wheat malt can be used as the raw materials derived from wheat. In the present invention, the ratio of barley malt (mass) to the raw material malt (mass) can be, for example, 0%, 0% or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 100% or less, or 100%. The ratio of wheat malt (mass) to the raw material malt (mass) can be, for example, 0%, 0% or more, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more, 100% or less, or 100%. In the present invention, it is also possible to use the extracted malt (that is, malt extract). In the above, "or more" can be regarded as "exceeding".

[0011] The malt usage ratio of the beer - flavored fermented non - alcoholic beverage of the present invention can be, for example, 0%, 0% or more, 5% or less, 5% or more, 10% or less, 10% or more, 15% or less, 15% or more, 20% or less, 20% or more, 21% or less, 21% or more, 22% or less, 22% or more, 23% or less, 23% or more, 24% or less, 24% or more, 25% or less, 25% or more, 30% or less, 30% or more, 31% or less, 31% or more, 32% or less, 32% or more, 33% or less, 33% or more, 34% or less, 34% or more, 35% or less, 35% or more, 40% or less, 40% or more, 45% or less, 45% or more, 50% or less, 50% or more, 55% or less, 55% or more, 60% or less, 60% or more, 65% or less, 65% or more, 66% or less, 66% or more, 67% or less, 67% or more, 68% or less, 68% or more, 69% or less, 69% or more, 70% or less, 70% or more, 75% or less, 75% or more, 80% or less, 80% or more, 85% or less, 85% or more, 90% or less, 90% or more, 95% or less, 95% or more, 100% or less, or 100%. "Or less" can be regarded as "less than", and "or more" can be regarded as "exceeding". These upper and lower limit values can be arbitrarily combined. In the present invention, the "malt usage ratio" refers to the ratio of the malt mass to the mass of all raw materials excluding hops and water.

[0012] In the beer-flavored fermented non-alcoholic beverage of the present invention, in addition to malt, unsprouted grains such as unsprouted barley (including extracted form) and unsprouted wheat (including extracted form) can also be used as raw materials. The beer-flavored fermented non-alcoholic beverage of the present invention can use malt and unsprouted grains as at least a part of the raw materials, and preferably, barley malt and unsprouted barley can be used as at least a part of the raw materials.

[0013] The beer-flavored fermented non-alcoholic beverage of the present invention is characterized in that the total concentration of glucose (CAS RN: 50-99-7) and maltose (CAS RN: 69-79-4) is within a predetermined range. In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit (greater than or equal to) of the total concentration of glucose and maltose is, for example, 0.10 g / 100 mL, 0.11 g / 100 mL, 0.12 g / 100 mL, 0.13 g / 100 mL, 0.14 g / 100 mL, 0.15 g / 100 mL, 0.16 g / 100 mL, 0.17 g / 100 mL, 0.18 g / 100 mL. , 0.19g / 100mL, 0.20g / 100mL, 0.21g / 100mL, 0.22g / 100mL, 0.23g / 100mL, 0.24g / 100mL, 0.25g / 100mL, 0 .26g / 100mL, 0.27g / 100mL, 0.28g / 100mL, 0.30g / 100mL, 0.31g / 100mL, 0.32g / 100mL, 0.3 3g / 100mL, 0.34g / 100mL, 0.35g / 100mL, 0.36g / 100mL, 0.37g / 100mL, 0.38g / 100mL, 0.39g / 100mL, 0.40g / 100mL, 0.41g / 100mL, 0.42g / 100mL, 0.43g / 100mL, 0.44g / 100mL, 0.45g / 100mL, 0.46g / 100mL, 0.47g / 1 The dosage can be 00 mL, 0.48 g / 100 mL, 0.49 g / 100 mL, 0.50 g / 100 mL, 0.51 g / 100 mL, 0.52 g / 100 mL, 0.53 g / 100 mL, 0.54 g / 100 mL, 0.55 g / 100 mL, 0.56 g / 100 mL, 0.57 g / 100 mL, 0.58 g / 100 mL, 0.59 g / 100 mL, or 0.60 g / 100 mL.The upper limits (less than or equal to) are 1.00 g / 100 mL, 0.99 g / 100 mL, 0.98 g / 100 mL, 0.97 g / 100 mL, 0.96 g / 100 mL, 0.95 g / 100 mL, 0.94 g / 100 mL, 0.93 g / 100 mL, 0.92 g / 100 mL, 0.91 g / 100 mL, 0.90 g / 100 mL, 0.89 g / 100 mL, 0.88 g / 100 mL, 0.87 g / 100 mL, 0.86 g / 100 mL, 0.85 g / 100 mL, 0.84 g / 100 mL, 0.83 g / 100 mL, 0.82 g / 100 mL, 0.81 g / 100 mL, and 0.8 The amount can be 0 g / 100 mL, 0.79 g / 100 mL, 0.78 g / 100 mL, 0.77 g / 100 mL, 0.76 g / 100 mL, 0.75 g / 100 mL, 0.74 g / 100 mL, 0.73 g / 100 mL, 0.72 g / 100 mL, 0.71 g / 100 mL, 0.70 g / 100 mL, 0.69 g / 100 mL, 0.68 g / 100 mL, 0.67 g / 100 mL, 0.66 g / 100 mL, 0.65 g / 100 mL, 0.64 g / 100 mL, 0.63 g / 100 mL, 0.62 g / 100 mL, 0.61 g / 100 mL, or 0.60 g / 100 mL.These lower and upper limits can be combined in any way, for example, 0.10 g / 100 mL or more to 1.00 g / 100 mL, 0.20 g / 100 mL or more to 1.00 g / 100 mL, 0.30 g / 100 mL or more to 1.00 g / 100 mL, 0.40 g / 100 mL or more to 1.00 g / 100 mL, 0.50 g / 100 mL or more to 1.00 g / 100 mL, 0.60 g / 100 mL or more to 1.00 g / 100 mL, 0.10 g / 0.90g / 100mL for 100mL or more, 0.20g / 100mL or more, 0.90g / 100mL, 0.30g / 100mL or more, 0.90g / 100mL, 0.40g / 100mL or more, 0.90g / 100mL, 0.50g / 100mL or more, 0.90g / 100mL, 0.60g / 100mL or more, 0.90g / 100mL, 0.10g / 100mL or more, 0.80g / 100mL, 0.20g / 100mL or more, 0.80g / 100mL , 0.30 g / 100 mL or more, 0.80 g / 100 mL, 0.40 g / 100 mL or more, 0.80 g / 100 mL, 0.50 g / 100 mL or more, 0.80 g / 100 mL, 0.60 g / 100 mL or more, 0.80 g / 100 mL, 0.10 g / 100 mL or more, 0.70 g / 100 mL, 0.20 g / 100 mL or more, 0.70 g / 100 mL, 0.30 g / 100 mL or more, 0.70 g / 100 mL, 0.40 g / 100 mL or more, 0.70 The concentration can be g / 100mL, 0.50g / 100mL or more to 0.70g / 100mL, 0.60g / 100mL or more to 0.70g / 100mL, 0.10g / 100mL or more to 0.60g / 100mL, 0.20g / 100mL or more to 0.60g / 100mL, 0.30g / 100mL or more to 0.60g / 100mL, 0.40g / 100mL or more to 0.60g / 100mL, or 0.50g / 100mL or more to 0.60g / 100mL.

[0014] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of glucose concentration (greater than or equal to) is 0.05 g / 100 mL, but 0.06 g / 100 mL, 0.07 g / 100 mL, 0.08 g / 100 mL, 0.09 g / 100 mL, 0.10 g / 100 mL, 0.11 g / 100 mL, 0.12 g / 100 mL, 0.13 g / 100 mL, 0.14 g / 100 mL, 0.15 g / 100 mL, 0. It can also be 16 g / 100 mL, 0.17 g / 100 mL, 0.18 g / 100 mL, 0.19 g / 100 mL, 0.20 g / 100 mL, 0.21 g / 100 mL, 0.22 g / 100 mL, 0.23 g / 100 mL, 0.24 g / 100 mL, 0.25 g / 100 mL, 0.26 g / 100 mL, 0.27 g / 100 mL, 0.28 g / 100 mL, 0.29 g / 100 mL, or 0.30 g / 100 mL. Furthermore, the upper limit (less than or equal to) of the glucose concentration of the beer-flavored fermented non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 0.60 g / 100 mL, 0.59 g / 100 mL, 0.58 g / 100 mL, 0.57 g / 100 mL, 0.56 g / 100 mL, 0.55 g / 100 mL, 0.54 g / 100 mL, 0.53 g / 100 mL, 0.52 g / 100 mL, 0.51 g / 100 mL, 0.50 g / 100 mL, 0.49 g / 100 mL, 0.48 g / 1 The dosage can be 00 mL, 0.47 g / 100 mL, 0.46 g / 100 mL, 0.45 g / 100 mL, 0.44 g / 100 mL, 0.43 g / 100 mL, 0.42 g / 100 mL, 0.41 g / 100 mL, 0.40 g / 100 mL, 0.39 g / 100 mL, 0.38 g / 100 mL, 0.37 g / 100 mL, 0.36 g / 100 mL, 0.35 g / 100 mL, 0.34 g / 100 mL, 0.33 g / 100 mL, 0.32 g / 100 mL, 0.31 g / 100 mL, or 0.30 g / 100 mL.These lower and upper limits can be combined in any way, for example, 0.05 g / 100 mL or more and 0.60 g / 100 mL or less, 0.10 g / 100 mL or more and 0.60 g / 100 mL or less, 0.15 g / 100 mL or more and 0.60 g / 100 mL or less, 0.20 g / 100 mL or more and 0.60 g / 100 mL or less, 0.25 g / 100 mL or more and 0.60 g / 10 0mL or less, 0.30g / 100mL or more and 0.60g / 100mL or less, 0.05g / 100mL or more and 0.50g / 100mL or less, 0.10g / 100mL or more and 0.50g / 100mL Below, 0.15g / 100mL or more and 0.50g / 100mL or less, 0.20g / 100mL or more and 0.50g / 100mL or less, 0.25g / 100mL or more and 0.50g / 100mL or less, 0.30g / 100mL or more and 0.50g / 100mL or less, 0.05g / 100mL or more and 0.40g / 100mL or less, 0.10g / 100mL or more and 0.40g / 100mL or less, 0. 15g / 100mL or more and 0.40g / 100mL or less, 0.20g / 100mL or more and 0.40g / 100mL or less, 0.25g / 100mL or more and 0.40g / 100mL or less, 0.30g The amount can be 0.40 g / 100 mL or more, 0.05 g / 100 mL or more, 0.30 g / 100 mL or less, 0.10 g / 100 mL or more, 0.30 g / 100 mL or less, 0.15 g / 100 mL or more, 0.30 g / 100 mL or less, 0.20 g / 100 mL or more, 0.30 g / 100 mL or less, or 0.25 g / 100 mL or more, 0.30 g / 100 mL or less.

[0015] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of the maltose concentration (greater than or equal to) is 0.05 g / 100 mL, but 0.06 g / 100 mL, 0.07 g / 100 mL, 0.08 g / 100 mL, 0.09 g / 100 mL, 0.10 g / 100 mL, 0.11 g / 100 mL, 0.12 g / 100 mL, 0.13 g / 100 mL, 0.14 g / 100 mL, 0.15 g / 100 mL, 0. It can also be 16 g / 100 mL, 0.17 g / 100 mL, 0.18 g / 100 mL, 0.19 g / 100 mL, 0.20 g / 100 mL, 0.21 g / 100 mL, 0.22 g / 100 mL, 0.23 g / 100 mL, 0.24 g / 100 mL, 0.25 g / 100 mL, 0.26 g / 100 mL, 0.27 g / 100 mL, 0.28 g / 100 mL, 0.29 g / 100 mL, or 0.30 g / 100 mL. Furthermore, the upper limit (less than or equal to) of the maltose concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 0.60 g / 100 mL, 0.59 g / 100 mL, 0.58 g / 100 mL, 0.57 g / 100 mL, 0.56 g / 100 mL, 0.55 g / 100 mL, 0.54 g / 100 mL, 0.53 g / 100 mL, 0.52 g / 100 mL, 0.51 g / 100 mL, 0.50 g / 100 mL, 0.49 g / 100 mL, 0.48 g / 1 The dosage can be 00 mL, 0.47 g / 100 mL, 0.46 g / 100 mL, 0.45 g / 100 mL, 0.44 g / 100 mL, 0.43 g / 100 mL, 0.42 g / 100 mL, 0.41 g / 100 mL, 0.40 g / 100 mL, 0.39 g / 100 mL, 0.38 g / 100 mL, 0.37 g / 100 mL, 0.36 g / 100 mL, 0.35 g / 100 mL, 0.34 g / 100 mL, 0.33 g / 100 mL, 0.32 g / 100 mL, 0.31 g / 100 mL, or 0.30 g / 100 mL.These lower and upper limits can be combined in any way, for example, 0.05 g / 100 mL or more and 0.60 g / 100 mL or less, 0.10 g / 100 mL or more and 0.60 g / 100 mL or less, 0.15 g / 100 mL or more and 0.60 g / 100 mL or less, 0.20 g / 100 mL or more and 0.60 g / 100 mL or less, 0.25 g / 100 mL or more and 0.60 g / 10 0mL or less, 0.30g / 100mL or more and 0.60g / 100mL or less, 0.05g / 100mL or more and 0.50g / 100mL or less, 0.10g / 100mL or more and 0.50g / 100mL Below, 0.15g / 100mL or more and 0.50g / 100mL or less, 0.20g / 100mL or more and 0.50g / 100mL or less, 0.25g / 100mL or more and 0.50g / 100mL or less, 0.30g / 100mL or more and 0.50g / 100mL or less, 0.05g / 100mL or more and 0.40g / 100mL or less, 0.10g / 100mL or more and 0.40g / 100mL or less, 0. 15g / 100mL or more and 0.40g / 100mL or less, 0.20g / 100mL or more and 0.40g / 100mL or less, 0.25g / 100mL or more and 0.40g / 100mL or less, 0.30g The amount can be 0.40 g / 100 mL or more, 0.05 g / 100 mL or more, 0.30 g / 100 mL or less, 0.10 g / 100 mL or more, 0.30 g / 100 mL or less, 0.15 g / 100 mL or more, 0.30 g / 100 mL or less, 0.20 g / 100 mL or more, 0.30 g / 100 mL or less, or 0.25 g / 100 mL or more, 0.30 g / 100 mL or less.

[0016] In the present invention, glucose concentration and maltose concentration can be measured by known methods. For example, a diluted sample can be injected into an ion chromatography system, the carbohydrates can be separated using an anion exchange tree-packed column, and then detected and measured using a pulsed amperometry detector (PAD).

[0017] Beer-flavored fermented non-alcoholic beverages have had various flavor issues due to being non-alcoholic and the special nature of the methods used to make them non-alcoholic. The beer-flavored fermented non-alcoholic beverage of the present invention is characterized by having a pleasant sweetness that lingers on the tongue, despite being a non-alcoholic beverage. The beer-flavored fermented non-alcoholic beverage of the present invention is also characterized by having a good depth of flavor, despite being a non-alcoholic beverage. Furthermore, the beer-flavored fermented non-alcoholic beverage of the present invention is characterized by achieving a natural drinking experience, despite being a non-alcoholic beverage. In particular, in de-alcoholized beverages of beer-flavored fermented non-alcoholic beverages from which alcohol is removed after the fermentation process, there is a possibility that components contributing to depth of flavor and a natural drinking experience are lost during the manufacturing process. The beer-flavored fermented non-alcoholic beverage of the present invention has a pleasant sweetness that lingers on the tongue and a good depth of flavor, and achieves a natural drinking experience, thus solving the above problems of beer-flavored fermented non-alcoholic beverages. Here, "sweetness that lingers on the tongue" means a lingering sweetness in the aftertaste and a lingering flavor sensation. "Depth of flavor" means a concentrated and robust taste. "Natural drinking experience" means a harmonious balance of sweetness, bitterness, and acidity, resulting in a smooth and effortless drinking experience.

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

[0019] The glucose concentration of the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by blending or adding glucose or a glucose-containing composition at any stage of the manufacturing process. It is preferable to add the glucose or glucose-containing composition after the fermentation process, or it may be added after the alcohol has been removed from the beverage following the fermentation process.

[0020] The maltose concentration of the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by blending or adding maltose or a maltose-containing composition at any stage of the manufacturing process. It is preferable to add maltose or a maltose-containing composition after the fermentation process, or it may be added after the alcohol has been removed from the beverage following the fermentation process.

[0021] In this invention, the concentrations of glucose and maltose in a beer-flavored fermented non-alcoholic beverage can be adjusted not only by blending or adding them, but also by setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include brewing conditions, selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, and selection and adjustment of filtration aids. In this invention, the concentrations of glucose and maltose can also be adjusted by selecting raw materials, or by blending glucose and maltose into the raw materials.

[0022] 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 atmospheric pressure, (ii) a method of removing alcohol by adsorbing volatile components onto vapor using centrifugal force, and (iii) a method of removing alcohol using a reverse osmosis (RO) membrane. Any of (i), (ii), and (iii) above, or any of (i) and (ii) above, can be selected. In the case of distillation under reduced pressure in (i), it can be carried out under reduced pressure of, for example, 50 to 150 mbar (preferably 50 to 120 mbar, 50 to 100 mbar, 50 to 70 mbar, 55 to 120 mbar, 55 to 100 mbar, 55 to 70 mbar, 60 to 120 mbar, 60 to 100 mbar, or 60 to 70 mbar). In the present invention, the step of removing alcohol after the fermentation process (de-alcoholization step) can be performed once or multiple times (for example, two, three, or four times), but it is preferable to perform it once from the viewpoint of reducing the impact on quality due to heat load (for example, an increase in undesirable components such as off-flavors) and suppressing the increase in costs due to the use of electricity and steam.

[0023] The beer-flavored fermented non-alcoholic beverage of the present invention can be manufactured according to the manufacturing procedure of a normal beer-flavored fermented non-alcoholic beverage, except for the adjustment of the glucose and maltose concentrations described above. The beer-flavored fermented non-alcoholic beverage of the present invention can be manufactured, for example, by preparing a mash from malt, hops, water, and other raw materials, removing solids from the mash by standing, and then fermenting and filtering. The other raw materials may be used as raw materials for the mash, or they may be blended into the prepared mash.

[0024] The above-mentioned mash liquid can be prepared according to conventional methods, for example, by sequentially performing the following steps: (a) saccharifying a mixture of raw materials including malt and water, filtering it to obtain wort; (b) adding hops to the obtained wort and then boiling it; and (c) cooling the boiled wort. In the saccharification process, malt with high endoprotease activity and / or enzyme preparations possessing endoprotease activity can be used to promote protein degradation, while malt with low endoprotease activity can be used to suppress protein degradation.

[0025] In the present invention, the decomposition process can also be carried out by adding proteolytic enzymes, carbohydrate-degrading enzymes, and cellulose-degrading enzymes, either individually or in combination, at any point before the completion of the fermentation process (for example, during mashing, during fermentation, or both during mashing and fermentation). Examples of proteolytic enzymes include protease preparations, examples of carbohydrate-degrading enzymes include enzymes derived from brewing raw materials such as malt, and commercially available enzyme preparations (such as α-amylase, β-amylase, glucoamylase, α-glucosidase, prunalase, and isoamylase), and examples of cellulose-degrading enzymes include commercially available enzyme preparations (such as β-glucanase, xylanase, and hemicellulase).

[0026] 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 set appropriately considering the saccharification temperature, but 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.

[0027] 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 set appropriately considering the boiling temperature, but 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.

[0028] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods.

[0029] The beer-flavored fermented non-alcoholic beverage of the present invention may further contain succinic acid (CAS RN: 110-15-6). The succinic acid concentration of the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by setting the raw materials or manufacturing conditions. Non-limiting examples of such raw materials and manufacturing conditions include brewing conditions, selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids. Furthermore, the concentration can be adjusted by blending or adding succinic acid at any stage of the manufacturing process. In this case, the form of succinic acid may be any form that is easily soluble in an aqueous solvent, such as liquid, powder, or solid. Furthermore, it can also be adjusted by increasing or decreasing the amount of raw materials containing succinic acid or raw materials that produce succinic acid.

[0030] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of the succinic acid concentration (greater than or equal to) is not limited, but for example, 30 ppm, 31 ppm, 32 ppm, 33 ppm, 34 ppm, 35 ppm, 36 ppm, 37 ppm, 38 ppm, 39 ppm, 40 ppm, 41 ppm, 42 ppm, 43 ppm, 44 ppm, 45 ppm. It can be 46 ppm, 47 ppm, 48 ppm, 49 ppm, 50 ppm, 51 ppm, 52 ppm, 53 ppm, 54 ppm, 55 ppm, 56 ppm, 57 ppm, 58 ppm, 59 ppm, 60 ppm, 61 ppm, 62 ppm, 63 ppm, 64 ppm, 65 ppm, 66 ppm, 67 ppm, 68 ppm, 69 ppm, or 70 ppm. Furthermore, the upper limit (less than or equal to) of the succinic acid concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not particularly limited as long as the effects of the present invention are achieved, but for example, 150 ppm, 145 ppm, 140 ppm, 135 ppm, 130 ppm, 125 ppm, 120 ppm, 119 ppm, 118 ppm, 117 ppm, 116 ppm, 115 ppm, 114 ppm, 113 ppm, 112 ppm, 111 ppm, 110 ppm, 109 ppm, 108 ppm, 107 ppm, 106 ppm, 105 ppm It can be ppm, 104 ppm, 103 ppm, 102 ppm, 101 ppm, 100 ppm, 99 ppm, 98 ppm, 97 ppm, 96 ppm, 95 ppm, 94 ppm, 93 ppm, 92 ppm, 91 ppm, 90 ppm, 89 ppm, 88 ppm, 87 ppm, 86 ppm, 85 ppm, 84 ppm, 83 ppm, 82 ppm, 81 ppm, 80 ppm, 79 ppm, 78 ppm, 77 ppm, 76 ppm, 75 ppm, 74 ppm, 73 ppm, 72 ppm, 71 ppm, or 70 ppm. These lower and upper limits can be combined in any way, for example, 30 ppm to 150 ppm, 35 ppm to 150 ppm, 40 ppm to 150 ppm, 45 ppm to 150 ppm, 50 ppm to 150 ppm, 55 ppm to 150 ppm, 60 ppm to 150 ppm, 65 ppm to 150 ppm, 70 ppm to 150 ppm, 30 ppm to 140 ppm, 35 ppm to 140 ppm,40 ppm to 140 ppm, 45 ppm to 140 ppm, 50 ppm to 140 ppm, 55 ppm to 140 ppm, 60 ppm to 140 ppm, 65 ppm to 140 ppm, 70 ppm to 140 ppm, 30 ppm to 130 ppm, 35 ppm to 130 ppm, 40 ppm to 130 ppm, 45 ppm to 130 ppm, 50 ppm to 130 ppm, 55 ppm to 130 ppm, 60 ppm to 130 ppm, 65 ppm to 130 ppm, 70 ppm or more 130ppm or more, 30ppm or more and 120ppm or less, 35ppm or more and 120ppm or less, 40ppm or more and 120ppm or less, 45ppm or more and 120ppm or less, 50ppm or more and 120ppm or less, 55ppm or more and 120ppm or less, 60ppm or more and 120ppm or less, 65 ppm to 120ppm, 70ppm to 120ppm, 30ppm to 110ppm, 35ppm to 110ppm, 40ppm to 110ppm, 45ppm to 110ppm, 50ppm to 110ppm, 55ppm to 110ppm Below, 60 ppm to 110 ppm, 65 ppm to 110 ppm, 70 ppm to 110 ppm, 30 ppm to 100 ppm, 35 ppm to 100 ppm, 40 ppm to 100 ppm, 45 ppm to 100 ppm, 50 ppm to 100 ppm, 55 ppm to 100 ppm, 60 ppm to 100 ppm, 65 ppm to 100 ppm, 70 ppm to 100 ppm, 30 ppm to 90 ppm, 35 ppm to 90 ppm, 40 ppm to 90 ppm, 45 ppm to 90 ppm 0 ppm or less, 50 ppm to 90 ppm, 55 ppm to 90 ppm, 60 ppm to 90 ppm, 65 ppm to 90 ppm, 70 ppm to 90 ppm, 30 ppm to 80 ppm, 35 ppm to 80 ppm, 40 ppm to 80 ppm, 45 ppm to 80 ppm, 50 ppm to 80 ppm, 55 ppm to 80 ppm, 60 ppm to 80 ppm, 65 ppm to 80 ppm, 70 ppm to 80 ppm, 30 ppm to 70 ppm, 35 ppm to 70 ppm,The concentration can be 40 ppm to 70 ppm, 45 ppm to 70 ppm, 50 ppm to 70 ppm, 55 ppm to 70 ppm, 60 ppm to 70 ppm, or 65 ppm to 70 ppm. In this invention, the unit "ppm" is synonymous with "mg / L".

[0031] In the present invention, succinic acid concentration can be measured by the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 8.24.2 Capillary Electrophoresis).

[0032] In the production of the beer-flavored fermented non-alcoholic beverage of the present invention, in addition to malt and unsprouted grains, rice, corn, soybeans, sorghum, potatoes, starch, sugars (e.g., liquid sugar), fruits (e.g., fruit juice, concentrated fruit juice), coriander or its seeds, spices or their raw materials (e.g., pepper, cinnamon, cloves, sansho pepper), herbs (e.g., chamomile, sage, basil, lemongrass), vegetables (e.g., sweet potato, pumpkin), buckwheat or sesame, sugar-containing substances (e.g., honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations thereof), seafood (e.g., For example, oysters, kelp, wakame seaweed, and bonito flakes, nitrogen sources such as protein hydrolysates and yeast extracts, hops or hop 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 agents (e.g., caramel coloring), foaming and foam retention enhancers, sweeteners (e.g., high-intensity sweeteners), flavoring agents (e.g., amino acids), acidulants (e.g., gluconic acid), bittering agents (e.g., naringin), dietary fiber, herbs, antioxidants, water conditioners, and other additives can be used as raw materials.

[0033] In producing the beer-flavored fermented non-alcoholic beverage of the present invention, for example, in addition to malt and hops as raw materials for producing the fermented malt beverage, one or more of the above raw materials can be used. In producing the beer-flavored fermented non-alcoholic beverage of the present invention, one or more of the above raw materials can also be incorporated during the production process of the fermented malt beverage, or one or more of the above raw materials can be incorporated before or after alcohol removal after the production of the fermented malt beverage.

[0034] The true extract of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited to, but its lower limit (greater than or equal to) can be, for example, 2.0% by mass, 2.1% by mass, 2.2% by mass, 2.3% by mass, 2.4% by mass, 2.5% by mass, 2.6% by mass, 2.7% by mass, 2.8% by mass, 2.9% by mass, or 3.0% by mass, and its upper limit (less than or equal to) can be 8.0% by mass, 7.9% by mass, 7.8% by mass, 7.7% by mass, or 7.6% by 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 mass%, 6.0 mass%, 5.9 mass%, 5.8 mass%, 5.7 mass%, 5.6 mass%, 5.5 mass%, 5.4 mass%, 5.3 mass%, 5.2 mass%, 5.1 mass% or 5.0 mass%. These lower and upper limits can be combined arbitrarily, for example, 2.0% to 8.0% by mass, 2.0% to 7.5% by mass, 2.0% to 7.0% by mass, 2.0% to 6.5% by mass, 2.0% to 6.0% by mass, 2.0% to 5.5% by mass, 2.0% to 5.0% by mass, 2.5% to 8.0% by mass, 2.5% to 7.5% by mass, 2.5% to 7.0% by mass. The following can be set to 2.5% by mass or more and 6.5% by mass or less, 2.5% by mass or more and 6.0% by mass or less, 2.5% by mass or more and 5.5% by mass or less, 2.5% by mass or more and 5.0% by mass or less, 3.0% by mass or more and 8.0% by mass or less, 3.0% by mass or more and 7.5% by mass or less, 3.0% by mass or more and 7.0% by mass or less, 3.0% by mass or more and 6.5% by mass or less, 3.0% by mass or more and 6.0% by mass or less, 3.0% by mass or more and 5.5% by mass or less, or 3.0% by mass or more and 5.0% by mass or less. The true extract of the beer-flavored non-alcoholic beverage of the present invention can be measured, for example, by "BCOJ Beer Analysis Method 8.4.3 Alcoholizer Method".

[0035] The pH (measured at 25°C) of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 3.5, 3.6, 3.7, or 3.8, and its 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 or more and 4.6 or less, 3.5 or more and 4.5 or less, 3.5 or more and 4.4 or less, or 3.5 or more and less than 4.4. The pH of the beer-flavored non-alcoholic beverage of the present invention can be adjusted using a pH adjusting agent. The pH of the beer-flavored 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 of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 4.0 EBC, 4.5 EBC, 5.0 EBC, 5.5 EBC, or 6.0 EBC, and its upper limit (less than or equal to) can be 15.0 EBC, 14.5 EBC, 14.0 EBC, 13.5 EBC, 13.0 EBC, 12.5 EBC, 12.0 EBC, 11.5 EBC, 11.0 EBC, 10.5 EBC, 10.0 EBC, or 9.9 EBC. The lower and upper limits can be 9.8EBC, 9.7EBC, 9.6EBC, 9.5EBC, 9.4EBC, 9.3EBC, 9.2EBC, 9.1EBC, 9.0EBC, 8.9EBC, 8.8EBC, 8.7EBC, 8.6EBC, 8.5EBC, 8.4EBC, 8.3EBC, 8.2EBC, 8.1EBC, 8.0EBC, 7.9EBC, 7.8EBC, 7.7EBC, 7.6EBC, 7.5EBC, 7.4EBC, 7.3EBC, 7.2EBC, 7.1EBC, or 7.0EBC. These lower and upper limits can be combined in any way. The EBC color of the beer-flavored non-alcoholic beverage of the present invention can be determined using "Revised BCOJ Beer Analysis Method 4.3.8, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Japan Brewing Association."

[0037] The bitterness value (BU) of the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but its lower limit (greater than or equal to) can be 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, or 6.0, and its upper limit (less than or equal to) can be 50.0, 49.0, 48.0, 47.0, 46.0, 45.0, 44.0, 43.0, 42.0, 41.0, 40.0, 39.0, 38.0, 37.0, 36.0, 35.0, 34.0, 33.0, 32.0, 31.0, 30.0, 29.0, 28.0, 27.0, 26.0, 25.0, 24.0, or 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, 21.6, 21.5, 21.4, 21.3, 21.2, 21.1, 21.0, 20.9, 20.8, 20.7, 20.6, 20.5, 20.4 , can be 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 combined arbitrarily, for example, 2.0 to 23.0, 3.0 to 23.0, 3.5 to 22.0, 4.0 to 22.0 or 5.0 to 21.0. In the present invention, "bitterness value (BU)" refers to the value measured according to the bitterness value method described in "8.15" of the BCOJ Beer Analysis Method (2013 Supplementary and Revised). Specifically, the sample beverage is given an acid, then extracted with isooctane, and the absorbance of the isooctane layer (at 275 nm) is measured. This measurement is then multiplied by 50 to determine the result.

[0038] The beverage provided by the present invention may be subjected to a carbon dioxide addition process, and further, after processes such as filling and sterilization, it can be provided as a packaged beverage. Sterilization may be performed before or after filling the container.

[0039] The beer-flavored fermented non-alcoholic beverage of the present invention can be served as a carbonated beverage. The carbon dioxide pressure (gas pressure at 20°C) of the beer-flavored non-alcoholic beverage of the present invention is not limited, but its 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 its 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 arbitrarily, for example, 0.05 MPa or more and 0.4 MPa or less, 0.07 MPa or more and 0.38 MPa or less, or 0.1 or more and 0.35 MPa or less.

[0040] The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles (e.g., PET bottles), or bottles.

[0041] In another aspect of the present invention, a method for producing a beer-flavored fermented non-alcoholic beverage with improved flavor is provided. The production method of the present invention comprises the steps of including glucose at a concentration of 0.05 g / 100 mL or more and maltose at a concentration of 0.05 g / 100 mL or more, characterized in that the total concentration of glucose and maltose in the produced beverage is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. In the present invention, "improved flavor" or "improved flavor" of a beer-flavored non-alcoholic beverage means that the beer-flavored fermented non-alcoholic beverage has a good lingering sweetness, a good depth of flavor, and / or achieves a natural drinking experience. The above-described production method of the present invention is a method for producing a beer-flavored fermented non-alcoholic beverage that has a good lingering sweetness and depth of flavor and achieves a natural drinking experience. The above-described production method of the present invention can be carried out in accordance with the description of the beer-flavored fermented non-alcoholic beverage of the present invention.

[0042] According to another aspect of the present invention, there is also provided a flavor improver for a beer-taste fermented non-alcoholic beverage containing glucose and maltose as active ingredients. The flavor improver of the present invention can be implemented according to the description regarding the beer-taste fermented non-alcoholic beverage of the present invention and its manufacturing method.

[0043] According to another aspect of the present invention, there is also provided a method for improving the flavor of a beer-taste fermented non-alcoholic beverage. The flavor improvement method of the present invention includes a step of containing glucose at a concentration of 0.05 g / 100 mL or more and a step of containing maltose at a concentration of 0.05 g / 100 mL or more in the production of a beer-taste fermented non-alcoholic beverage, and is characterized in that the total concentration of glucose and maltose in the beverage is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less. The flavor improvement method of the present invention can be implemented according to the description regarding the beer-taste non-alcoholic beverage of the present invention and its manufacturing method.

[0044] The present invention will be described more specifically 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 GC / FID (Agilent). A calibration curve was created based on the concentration of target samples in the range of 0.000 to 0.05 v / v%.

[0046] Measurement of glucose concentration and maltose concentration The glucose concentration and maltose concentration were measured by injecting a diluted sample into ion chromatography, separating the saccharides with an anion exchange resin-packed column, and then detecting and measuring using a pulsed amperometric detector (PAD).

[0047] Measurement of succinic acid concentration The succinic acid concentration was measured using CE7100 (Agilent) by the BCOJ beer analysis method (Beer Brewing Association, 8.24.2 Capillary electrophoresis method).

[0048] Example 1: Production and Evaluation of Beer-Taste Fermented Non-Alcoholic Beverage In Example 1, an evaluation test was conducted on each test sample (Test Groups 1 to 10) of the beer-taste fermented non-alcoholic beverage.

[0049] (1) Method Barley malt, enzyme, and warm water were put into the production charging tank of the beer-taste fermented non-alcoholic beverage, and saccharification was carried out at a temperature of 65°C to 78°C. This saccharified liquid was filtered, transferred to a boiling kiln, and hops were added and boiled. Then, it was filtered to remove malt dregs and wort was obtained. After adding hops to the obtained wort and boiling it, solid-liquid separation treatment was performed, and it was cooled to obtain clear wort. Yeast was added, and the fermentation temperature and fermentation time were adjusted, and the obtained fermentation broth was filtered to produce a malt-fermented beverage. Next, it was sprayed into a degassing tank to remove carbon dioxide gas, and then heated to around 50°C. Then, it was brought into contact with steam heated to around 50°C in a decompression column near 60 mbar to remove alcohol, and carbon dioxide gas was imparted to obtain a beer-taste fermented non-alcoholic beverage (malt usage ratio 95%) with an alcohol concentration of less than 0.005 v / v%. The obtained beer-taste fermented non-alcoholic beverage was diluted to the concentration shown in Table 1 to obtain Test Group 1. Test Groups 2, 5, and 8 were obtained by adding glucose and maltose to the beer-taste fermented beverage of Test Group 1 and adjusting to the concentration shown in Table 1. Test Groups 3, 4, 6, 7, 9, and 10 were obtained by adding glucose, maltose, and succinic acid and adjusting to the concentration shown in Table 1.

[0050] Evaluation tests were conducted for test sections 1 to 10 by three trained panelists. Specifically, five evaluation items—"lingering sweetness," "stimulating acidity," "flavor richness," "natural drinkability," and "flavor balance"—were evaluated on a scale of 1 to 15 points in increments of 1, and the average of the evaluation scores of the three panelists was calculated. In order to unify the evaluation criteria among the panelists, in test section 1, the score for "lingering sweetness" was set to 15.0 points, and the scores for the other evaluation items were set to 1.0 points. In test section 6, the scores for "natural drinkability" and "flavor balance" were set to 15.0 points. In test section 10, the score for "lingering sweetness" was set to 1.0 points, and the scores for "stimulating acidity" and "flavor richness" were set to 15.0 points. Here, "lingering sweetness" refers to the lingering sweetness and aftertaste, and a higher score indicates a weaker lingering sweetness. "Stimulating acidity" refers to a sharp, irritating or stinging acidity; the higher the score, the weaker this acidity. "Flavor richness" refers to a concentrated, robust flavor; the higher the score, the richer the flavor. "Natural drinkability" refers to a harmonious balance of sweetness, bitterness, and acidity that makes it easy and smooth to drink; the higher the score, the better this drinkability. "Flavor balance" refers to a harmonious balance of sweetness, bitterness, and acidity that is characteristic of beer; the higher the score, the better this flavor is.

[0051] Details of each evaluation item are as follows: For "sweetness that lingers on the tongue," five evaluation criteria were set: 1-3 points: "strongly felt," 4-6 points: "felt," 7-9 points: "somewhat felt," 10-12 points: "slightly felt," and 13-15 points: "hardly felt." Within each evaluation criterion, a more precise evaluation was conducted in 1-point increments. For "stimulating acidity," five evaluation criteria were set: 1-3 points: "hardly felt," 4-6 points: "somewhat felt," 7-9 points: "felt," 10-12 points: "strongly felt," and 13-15 points: "very strongly felt." Within each evaluation criterion, a more precise evaluation was conducted in 1-point increments. For "flavor depth," five evaluation criteria were set: 1-3 points: "hardly noticeable," 4-6 points: "somewhat noticeable," 7-9 points: "not noticeable," 10-12 points: "strongly noticeable," and 13-15 points: "very strongly noticeable." Within each criterion, evaluations were made more precisely in 1-point increments. For "natural drinking experience," five evaluation criteria were set: 1-3 points: "not good," 4-6 points: "somewhat good," 7-9 points: "good," 10-12 points: "better good," and 13-15 points: "very good." Within each criterion, evaluations were made more precisely in 1-point increments. For "flavor balance," five evaluation criteria were established: 1-3 points: "Not good," 4-6 points: "Fairly good," 7-9 points: "Good," 10-12 points: "Better," and 13-15 points: "Very good." Within each criterion, evaluations were made more precise in 1-point increments.

[0052] (2) Results The results are shown in Table 1. The addition of glucose and maltose increased the degree to which sweetness lingered on the tongue, while also increasing the degree to which a pungent acidity was perceived. This tended to improve the richness of the flavor, the natural mouthfeel, and the balance of aroma. In particular, in test groups 5 to 7, the scores for all evaluation items were 8.5 points or higher, which was an excellent result.

[0053]

Claims

1. A beer-flavored fermented non-alcoholic beverage in which the total concentration of glucose and maltose is between 0.10 g / 100 mL and 1.00 g / 100 mL.

2. The beer-flavored fermented non-alcoholic beverage according to claim 1, wherein the succinic acid concentration is 30 ppm or higher.

3. A beer-flavored fermented non-alcoholic beverage according to claim 1 or 2, wherein the glucose concentration is 0.05 g / 100 mL or more, and / or the maltose concentration is 0.05 g / 100 mL or more.

4. A beer-flavored fermented non-alcoholic beverage according to claim 1 or 2, wherein the malt usage ratio is 50% or more.

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

6. A method for producing a beer-flavored fermented non-alcoholic beverage, comprising the step of including glucose and maltose in the beverage such that the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less.

7. A method for improving the flavor of a beer-flavored fermented non-alcoholic beverage, comprising the step of including glucose and maltose in the beverage during its production such that the total concentration of glucose and maltose is 0.10 g / 100 mL or more and 1.00 g / 100 mL or less.

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