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

Abstract

The purpose of the present invention is to provide a new beer-flavored non-alcoholic beverage having an improved scent and flavor. The present invention provides a beer-flavored fermented non-alcoholic beverage having a 2-acetylpyrrole concentration of 105 ppb or more and a malic acid concentration of 30 ppm or more. The present invention is capable of providing a beer-flavored fermented non-alcoholic beverage having improved scent and flavor as a result of the beer-flavored fermented non-alcoholic beverage containing 2-acetylpyrrole and malic acid within prescribed concentration ranges.

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 make the taste and aroma unique to beer felt 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 their non-alcoholic nature 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 2-acetylpyrrole concentration of 105 ppb or more and a malic acid concentration of 30 ppm or more. [2] The beer-flavored fermented non-alcoholic beverage according to [1], wherein the ratio of malic acid concentration to 2-acetylpyrrole concentration is 1100 or less. [3] The beer-flavored fermented non-alcoholic beverage according to [1] or [2], wherein the ethyl caprylate concentration is 0.01 ppm 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], which is a de-alcoholic beverage. [6] The beer-flavored fermented non-alcoholic beverage according to any one of [1] to [5], wherein the 2-acetylpyrrole concentration is 250 ppb or more and a malic acid concentration is 30 ppm or more. [7] A beer-flavored fermented non-alcoholic beverage according to any one of [1] to [6] above, wherein the ratio of malic acid concentration to 2-acetylpyrrole concentration is 1000 or less. [8] A beer-flavored fermented non-alcoholic beverage according to any one of [1] to [7] above, wherein the ethyl caprylate concentration is 0.05 ppm or more. [9] A method for producing a beer-flavored fermented non-alcoholic beverage, comprising the steps of: adding 2-acetylpyrrole to the beverage so that the 2-acetylpyrrole concentration in the beverage is 105 ppb or more; and adding malic acid to the beverage so that the malic acid concentration in the beverage is 30 ppm or more.

[10] A method for improving the flavor of a beer-flavored fermented non-alcoholic beverage, comprising the steps of: adding 2-acetylpyrrole to the beverage so that the 2-acetylpyrrole concentration in the beverage is 105 ppb or more; and adding malic acid to the beverage so that the malic acid concentration in the beverage is 30 ppm or more.

[0006] According to the present invention, by including 2-acetylpyrrole and malic acid 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 Above, 0.08 v / v% or less, 0.07 v / v% or more, 0.07 v / v% or less, 0.06 v / v% or more, 0.06 v / v% or less, 0.05 v / v% or more, 0.05 v / v% or less, 0.04 v / v% or more, 0.04 v / v% or less, 0.03 v / v% The upper and lower limits can also be set to 0.03 v / v% or less, 0.02 v / v% or more, 0.02 v / v% or less, 0.01 v / v% or more, or 0.01 v / v% or less. Furthermore, concentrations less than 0.01 v / v% (0.00 v / v%) can be set to 0.009 v / v% or less, 0.008 v / v% or less, 0.007 v / v% or less, 0.006 v / v% or less, 0.005 v / v% or less, 0.004 v / v% or less, 0.003 v / v% or less, 0.002 v / v% or less, or 0.001 v / v% or less. These upper and lower limits can be combined arbitrarily, "or less" can be changed to "less than", and "or more" 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-taste 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) in 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) in 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, 6% 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 extracted malt (i.e., malt extract). In the above, "or more" can be "exceeding".

[0011] The malt usage ratio of the beer-taste 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 "less than", and "or more" can be "exceeding". These upper and lower limits 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 concentration of 2-acetylpyrrole (CAS RN: 1072-83-9) and the concentration of malic acid (CAS RN: 97-67-6 or CAS RN: 6915-15-7) are both within predetermined ranges.

[0014] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of the 2-acetylpyrrole concentration (greater than or equal to) is not particularly limited as long as the effects of the present invention are achieved, but for example, 50 ppb, 55 ppb, 60 ppb, 65 ppb, 70 ppb, 75 ppb, 80 ppb, 90 ppb, 95 ppb, 100 ppb, 105 ppb, 110 ppb, 115 ppb, 120 ppb, 125 ppb, 1 The PP levels can be 30 ppb, 135 ppb, 140 ppb, 145 ppb, 150 ppb, 155 ppb, 160 ppb, 165 ppb, 170 ppb, 175 ppb, 180 ppb, 185 ppb, 190 ppb, 195 ppb, 200 ppb, 205 ppb, 210 ppb, 215 ppb, 220 ppb, 225 ppb, 230 ppb, 235 ppb, 240 ppb, 245 ppb, or 250 ppb. Furthermore, the upper limit (less than or equal to) of the 2-acetylpyrrole 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, 1500 ppb, 1450 ppb, 1400 ppb, 1350 ppb, 1300 ppb, 1250 ppb, 1200 ppb, 1150 ppb, 1100 ppb, 1050 ppb, 1000 ppb, 950 ppb, 900 ppb, 850 ppb, 800 ppb, 750 ppb, 700 ppb, 650 ppb, 6 It can also be 00ppb, 550ppb, 500ppb, 450ppb, 400ppb, 350ppb, 300ppb, 290ppb, 280ppb, 270ppb, 260ppb, 250ppb, 240ppb, 230ppb, 220ppb, 210ppb, 200ppb, 190ppb, 180ppb, 170ppb, 160ppb, 150ppb, 140ppb, 130ppb, 120ppb, 110ppb, 100ppb, 90ppb, 80ppb, 70ppb, or 60ppb.These lower and upper limits can be combined in any way, for example, 50 ppb to 1500 ppb, 50 ppb to 1250 ppb, 50 ppb to 500 ppb, 50 ppb to 250 ppb, 105 ppb to 1250 ppb, 105 ppb to 500 ppb, 105 ppb to 250 ppb, 110 ppb to 1250 ppb, 110 ppb to 500 ppb, 110 ppb to 250 ppb, 150 ppb to 1250 ppb, 150 ppb to 500 ppb, 150 ppb to 250 ppb, or 250 ppb to 1250 ppb.

[0015] In the present invention, the 2-acetylpyrrole concentration can be quantified by gas chromatography-mass spectrometry (hereinafter also referred to as "GC / MS").

[0016] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit of the malic acid concentration (above or below) is not particularly limited as long as the effects of the present invention are achieved, but for example, it can be 30 ppm, 35 ppm, 40 ppm, 45 ppm, 50 ppm, 55 ppm, 60 ppm, 65 ppm, 70 ppm, 75 ppm, 80 ppm, 90 ppm, 95 ppm, or 100 ppm. Furthermore, the upper limit (less than or equal to) of the malic 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, it can be 300 ppm, 290 ppm, 280 ppm, 270 ppm, 260 ppm, 250 ppm, 240 ppm, 230 ppm, 220 ppm, 210 ppm, 200 ppm, 190 ppm, 180 ppm, 170 ppm, 160 ppm, 150 ppm, 140 ppm, 130 ppm, 120 ppm, 110 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, or 50 ppm. These lower and upper limits can be combined in any way, for example, 30 ppm to 300 ppm, 30 ppm to 200 ppm, 30 ppm to 100 ppm, 50 ppm to 300 ppm, 50 ppb to 200 ppm, 50 ppb to 100 ppm, 75 ppm to 300 ppm, 75 ppb to 200 ppm, or 75 ppb to 100 ppm.

[0017] In the present invention, the malic acid concentration can be measured, for example, by the BCOJ Beer Analysis Method (Japan Beer Brewers Association, 8.24.2 Capillary Electrophoresis).

[0018] 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 rich, fruity flavor reminiscent of beer, 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. The beer-flavored fermented non-alcoholic beverage of the present invention is also characterized by improved acidity in the aftertaste, despite being a non-alcoholic beverage. Furthermore, the beer-flavored fermented non-alcoholic beverage of the present invention is also characterized by improved off-odor resembling steamed grains, despite being a non-alcoholic beverage. In particular, in de-alcoholized beverages in which alcohol is removed after the fermentation process, components that contribute to the rich, fruity flavor and depth of flavor reminiscent of beer may be lost during the manufacturing process, and there is a possibility that a large amount of organic acids that affect the acidity in the aftertaste are produced by fermentation, and components that produce off-odor resembling steamed grains are produced. The beer-flavored fermented non-alcoholic beverage of the present invention has a rich, fruity flavor and depth of taste characteristic of beer, and the disharmony of acidity in the aftertaste and the off-odor resembling steamed grains have been improved, thus solving the above-mentioned problems of beer-flavored fermented non-alcoholic beverages. Here, "rich, fruity flavor characteristic of beer" refers to a rich and fruity aroma and taste sensation. "Depth of taste" refers to a complex and multi-layered flavor. "Duarmony of acidity" refers to a sharp, stinging acidity that lingers in the aftertaste. "Off-odor resembling steamed grains" refers to an unpleasant smell like that caused by damp steamed barley or rice.

[0019] The method of producing the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, as long as it contains 2-acetylpyrrole and malic acid within a predetermined concentration range.

[0020] The 2-acetylpyrrole concentration of the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by incorporating or adding 2-acetylpyrrole or a 2-acetylpyrrole-containing composition at any stage of the manufacturing process. Specifically, 2-acetylpyrrole or a 2-acetylpyrrole-containing composition may be incorporated at the mashing stage, or after fermentation, or 2-acetylpyrrole may be generated during the manufacturing process such as fermentation, as described later.

[0021] The malic acid concentration of the beer-flavored fermented non-alcoholic beverage of the present invention can be adjusted by blending or adding malic acid or a malic acid-containing composition at any stage of the manufacturing process. Specifically, malic acid or a malic acid-containing composition may be added to the mash during the mashing stage (preferably after boiling the mash), or added to the fermented liquid after fermentation, or malic acid may be produced by fermentation as described below.

[0022] In the present invention, the concentrations of 2-acetylpyrrole and malic acid in the beer-flavored fermented non-alcoholic beverage can be adjusted not only by blending or adding, but also by setting the manufacturing conditions. Non-limiting examples of such manufacturing conditions include brewing conditions (blending with raw materials or brewing liquid), selection of yeast (including strains), adjustment of yeast usage, adjustment of fermentation conditions, selection and adjustment of filtration aids. In the present invention, the concentrations of 2-acetylpyrrole and malic acid can also be adjusted by selecting raw materials, as will be described in detail below.

[0023] In the production of the beer-flavored fermented non-alcoholic beverage of the present invention, 2-acetylpyrrole can be incorporated into the beer-flavored fermented beverage at a predetermined concentration by using a raw material containing 2-acetylpyrrole (for example, roasted grains including malt, particularly dark malt) as a brewing ingredient. When the beer-flavored fermented non-alcoholic beverage of the present invention is beer, 2-acetylpyrrole itself cannot be incorporated as a brewing ingredient in beer. However, according to the present invention, 2-acetylpyrrole can be incorporated into the beer at a predetermined concentration by selecting the brewing ingredients, which is advantageous in that it can improve the flavor of the beer.

[0024] When the beer-flavored fermented non-alcoholic beverage of the present invention contains 2-acetylpyrrole and malic acid within the above predetermined concentration range, the ratio of malic acid concentration to 2-acetylpyrrole concentration may be within a predetermined numerical range. The lower limit (greater than or greater than) of the ratio of malic acid concentration to 2-acetylpyrrole concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but for example, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200, 205, 210, 215, 220, It can be 225, 230, 235, 240, 245, 250, 255, 260, 265, 270, 275, 280, 285, 290, 295, 300, 305, 310, 315, 320, 325, 330, 335, 340, 345, 350, 355, 360, 365, 370, 375, 380, 385, 390, 395, 400, 405, 410, 415, 420, 425, 430, 435, 440, 445, 450, 455, 460, 465, 470, 475, 480, 485, 490, 495, or 500. Furthermore, the upper limit (less than or equal to) of the ratio of malic acid concentration to 2-acetylpyrrole concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but can be, for example, 1200, 1100, 1050, 1000, 950, 900, 850, 800, 750, 700, 650, 600, 550, 500, 450, 400, 350, or 300. These lower and upper limits can be combined arbitrarily, for example, 100 to 1100, 300 to 1100, 100 to 1000, 300 to 1000, 100 to 750, or 300 to 750.

[0025] In the production of the beer-flavored fermented non-alcoholic beverage of the present invention, malic acid can also be incorporated into the beer-flavored fermented beverage at a predetermined concentration by using a raw material containing malic acid (for example, roasted grains including malt, especially dark malt) as a brewing ingredient.

[0026] 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 (i), when distillation is performed under reduced pressure, 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.

[0027] 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 concentrations of 2-acetylpyrrole and malic acid as 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.

[0028] 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.

[0029] 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).

[0030] 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.

[0031] 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.

[0032] In the present invention, the fermentation conditions are not particularly limited and can be carried out according to conventional methods.

[0033] The beer-flavored fermented non-alcoholic beverage of the present invention may further contain ethyl caprylate (CAS RN: 106-32-1). The concentration of ethyl caprylate in 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 ethyl caprylate at any stage of the manufacturing process. In this case, the form of ethyl caprylate can be any form that readily dissolves 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 ethyl caprylate or raw materials that produce ethyl caprylate.

[0034] In the beer-flavored fermented non-alcoholic beverage of the present invention, the lower limit (greater than or equal to) of the ethyl caprylate concentration is not limited, but can be, for example, 0.01 ppm, 0.02 ppm, 0.03 ppm, 0.04 ppm, 0.05 ppm, 0.06 ppm, 0.07 ppm, 0.08 ppm, 0.09 ppm, 0.10 ppm, 0.15 ppm, 0.20 ppm, 0.25 ppm, 0.30 ppm, 0.35 ppm, 0.40 ppm, 0.45 ppm, 0.50 ppm, 0.55 ppm, 0.60 ppm, 0.65 ppm, 0.70 ppm, 0.75 ppm, 0.80 ppm, 0.85 ppm, or 0.90 ppm. Furthermore, the upper limit (less than or equal to) of the ethyl caprylate concentration in the beer-flavored fermented non-alcoholic beverage of the present invention is not limited, but for example, 2.00 ppm, 1.95 ppm, 1.90 ppm, 1.85 ppm, 1.80 ppm, 1.75 ppm, 1.70 ppm, 1.65 ppm, 1.60 ppm, 1.55 ppm, 1.50 ppm, 1.45 ppm, 1.40 ppm, 1.35 ppm, 1.30 ppm, 1.25 ppm. It can be 1.20 ppm, 1.15 ppm, 1.10 ppm, 1.05 ppm, 1.00 ppm, 0.95 ppm, 0.90 ppm, 0.85 ppm, 0.80 ppm, 0.75 ppm, 0.70 ppm, 0.65 ppm, 0.60 ppm, 0.55 ppm, 0.50 ppm, 0.45 ppm, 0.40 ppm, 0.35 ppm, 0.30 ppm, 0.25 ppm, 0.20 ppm, 0.15 ppm, or 0.10 ppm. These lower and upper limits can be combined in any way, for example, 0.01 ppm to 2.00 ppm, 0.05 ppm to 1.0 ppm, 0.05 ppm to 0.50 ppm, 0.01 ppm to 0.50 ppm, or 0.05 ppm to 0.50 ppm. In this invention, the unit "ppm" is synonymous with "mg / L".

[0035] In the present invention, the ethyl caprylate concentration can be measured using commercially available instruments such as GC / MS and GC / FID. Known GC / MS analysis and measurement methods can be used, but among them, analysis and measurement methods using borneol as an internal standard are preferably used. Furthermore, when analyzing and measuring each component in a fermented malt beverage using GC / MS, for example, aroma components extracted from the fermented malt beverage using a solid-phase column can be subjected to GC / MS. An example of such a solid-phase column is a C18 solid-phase column. Known GC / FID analysis and measurement methods can be used, but among them, analysis and measurement methods using n-butanol or trans-2-hexanoic acid as internal standards are preferably used. Furthermore, when analyzing and measuring each component in a fermented malt beverage using GC / FID, for example, aroma components extracted from the fermented malt beverage using a solid-phase column can be subjected to GC / FID. Examples of such solid-phase columns include polystyrene-divinylbenzene copolymer solid-phase columns.

[0036] 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.

[0037] 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.

[0038] 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".

[0039] 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.).

[0040] 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."

[0041] 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.

[0042] 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.

[0043] The beer - flavored fermented non - alcoholic beverage of the present invention can be provided as a carbonated beverage. The carbon dioxide gas pressure (gas pressure at 20°C) of the beer - flavored non - alcoholic beverage of the present invention is not limited, but the lower limit value (or more) can be 0.05 MPa, 0.06 MPa, 0.07 MPa, 0.08 MPa, 0.09 MPa or 0.1 MPa, and the upper limit value (or less) 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 limit values can be arbitrarily combined. For example, it can be 0.05 MPa or more and 0.4 MPa or less, 0.07 MPa or more and 0.38 or less, or 0.1 or more and 0.35 or less.

[0044] The container used for the beverage according to the present invention may be any container commonly used for filling beverages. For example, metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, etc. can be mentioned. Preferably, they are metal cans, barrel containers, plastic bottles (e.g., PET bottles), and bottles.

[0045] 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 is characterized by comprising the steps of: including 2-acetylpyrrole in the beer-flavored fermented non-alcoholic beverage so that the 2-acetylpyrrole concentration in the beer-flavored fermented non-alcoholic beverage is 105 ppb or more; and including malic acid in the beverage so that the malic acid concentration in the beverage is 30 ppm or more. In the present invention, "improved flavor" or "improved flavor" of the beer-flavored non-alcoholic beverage means that the beer-flavored fermented non-alcoholic beverage has a good beer-like rich fruitiness and depth of flavor, and the disharmony of sourness in the aftertaste and the off-odor of steamed grains are improved. The production method of the present invention described above is a method for producing a beer-flavored fermented non-alcoholic beverage in which the beer-like rich fruitiness and depth of flavor are good, and the disharmony of sourness in the aftertaste and the off-odor of steamed grains are reduced. The production method of the present invention described above can be carried out in accordance with the description of the beer-flavored fermented non-alcoholic beverage of the present invention.

[0046] In another aspect of the present invention, a flavor enhancer for beer-flavored fermented non-alcoholic beverages is provided, comprising 2-acetylpyrrole and malic acid as active ingredients. The flavor enhancer of the present invention can be implemented in accordance with the description of the beer-flavored fermented non-alcoholic beverage and the method for producing the same of the present invention.

[0047] Another aspect of the present invention provides a method for improving the flavor of a beer-flavored fermented non-alcoholic beverage. The flavor improvement method of the present invention is characterized by comprising the steps of: adding 2-acetylpyrrole to the beverage in the production of a beer-flavored fermented non-alcoholic beverage so that the 2-acetylpyrrole concentration in the beverage is 105 ppb or more; and adding malic acid to the beverage so that the malic acid concentration in the beverage is 30 ppm or more. The flavor improvement method of the present invention can be carried out in accordance with the description of the beer-flavored non-alcoholic beverage and the method for producing the same of the present invention.

[0048] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples.

[0049] 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 the target samples in the range of 0.000 to 0.05 v / v%.

[0050] Measurement of 2-acetylpyrrole concentration The concentration of 2-acetylpyrrole (CAS RN: 1072-83-9) was measured as follows. First, the aroma components in the beverage were separated using a C18 solid-phase extraction column, and the resulting analytical sample was subjected to GC / MS. In addition, borneol was used as an internal standard substance and added to the sample to a concentration of 50 ppb in the analytical sample. The conditions for GC / MS analysis were as shown in Table 1 below.

[0051] Measurement of malic acid concentration The concentration of malic acid (CAS RN: 6915-15-7) was measured using CE7100 (Agilent) by the BCOJ beer analysis method (Beer Brewing Association, 8.24.2 capillary electrophoresis method).

[0052] Measurement of ethyl caprylate concentration The concentration of ethyl caprylate (CAS RN: 106-32-1) was measured by GC / FID. Specifically, the aroma components in the beverage sample were extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC / FID. In addition, n-butanol or trans-2-hexanoic acid was used as an internal standard substance.

[0053] Example 1: Production and evaluation of beer-taste fermented non-alcoholic beverages 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.

[0054] (1) Method A beer-flavored fermented non-alcoholic beverage was prepared by adding barley malt, enzymes, and hot water to a mashing tank and saccharifying at a temperature of 65°C to 78°C. The saccharified liquid was filtered and transferred to a boiling kettle, where hops were added and the mixture was boiled. After that, the mixture was filtered to remove the spent grain and obtain wort. Hops were added to the obtained wort, and after boiling, solid-liquid separation was performed and the mixture was cooled to obtain a clear wort. Yeast was added, and the fermentation temperature and time were adjusted, and the resulting fermented liquid was filtered to produce a malt-fermented beverage. Next, carbon dioxide was removed by spraying into a degassing tank and then heated to around 50°C. After that, alcohol was removed by contacting the mixture with steam heated to around 50°C in a reduced-pressure column at around 60 mbar, and carbon dioxide was added to obtain a beer-flavored fermented non-alcoholic beverage with an alcohol concentration of less than 0.005 v / v% (malt usage ratio 95%). The obtained beer-flavored fermented non-alcoholic beverage was diluted to the concentrations shown in Table 1 to obtain Test Section 1. Test plots 2 to 6 were obtained by adding 2-acetylpyrrole and malic acid to the beer-flavored fermented non-alcoholic beverage of test plot 1 to adjust the concentrations shown in Table 1. Test plots 7 to 9 were obtained by adding 2-acetylpyrrole, malic acid, and ethyl caprylate to the beer-flavored fermented non-alcoholic beverage of test plot 1 to adjust the concentrations shown in Table 1.

[0055] Evaluation tests were conducted for test sections 1-9 by four trained panelists. Specifically, five evaluation items—"rich, fruity flavor characteristic of beer," "depth of flavor," "disharmonious acidity in the aftertaste," "off-flavor reminiscent of steamed grains," 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 four panelists was calculated. In order to unify the evaluation criteria among the panelists, the score for each evaluation item in test section 1 was set to 1.0 points, and the score for each evaluation item in test section 9 was set to 15.0 points. Here, "rich, fruity flavor characteristic of beer" refers to a flavor sensation in which a rich and fruity aroma is felt, and the higher the score, the stronger the rich, fruity flavor characteristic of beer. "Depth of flavor" refers to a complex, multi-layered taste, and the higher the score, the stronger the depth of flavor. "Disharmonious aftertaste of sourness" refers to a sharp, stinging sourness that lingers in the aftertaste; a higher score indicates a better disharmonious aftertaste of sourness. "Off-flavor resembling steamed grains" refers to an unpleasant odor similar to that caused by damp steamed barley or rice; a higher score indicates a suppression of the off-flavor resembling grains. "Flavor balance" refers to the overall balance of aroma and taste in the beverage; a higher score indicates a better overall flavor balance.

[0056] Details of each evaluation item are as follows: For "Beer-like rich fruitiness," five evaluation criteria were set: 1-3 points: "Almost not felt," 4-6 points: "Slightly felt," 7-9 points: "Feelable," 10-12 points: "Strongly felt," and 13-15 points: "Very strongly felt." Within each evaluation criterion, evaluations were made more precisely in 1-point increments. For "Depth of flavor," five evaluation criteria were set: 1-3 points: "Almost not felt," 4-6 points: "Slightly felt," 7-9 points: "Feelable," 10-12 points: "Strongly felt," and 13-15 points: "Very strongly felt." Within each evaluation criterion, evaluations were made more precisely in 1-point increments. For "disharmonious acidity in the aftertaste," five evaluation criteria were set: 1-3 points: "strongly felt," 4-6 points: "felt," 7-9 points: "somewhat felt," 10-12 points: "not felt very much," and 13-15 points: "hardly felt." Within each evaluation criterion, a more precise evaluation was conducted in 1-point increments. For "off-odor resembling steamed grains," five evaluation criteria were set: 1-3 points: "strongly felt," 4-6 points: "felt," 7-9 points: "somewhat felt," 10-12 points: "not felt very much," and 13-15 points: "hardly felt." Within each evaluation criterion, a more precise evaluation was conducted in 1-point increments. For "flavor balance," five evaluation criteria were established: 1-3 points: "Not good," 4-6 points: "Somewhat 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.

[0057] (2) Results The results are shown in Table 1. The addition of 2-acetylpyrrole and malic acid increased the scores for the rich, fruity flavor and depth of taste characteristic of beer, and tended to improve the disharmony of sourness in the aftertaste and the off-flavor reminiscent of steamed grains. The overall balance of flavor in the beer was also good. In test sections 7-9, where ethyl caprylate was further added, the scores for all evaluation items were above 8.0, indicating very good results.

[0058]

Claims

1. A beer-flavored fermented non-alcoholic beverage having a 2-acetylpyrrole concentration of 105 ppb or higher and a malic acid concentration of 30 ppm or higher.

2. The beer-flavored fermented non-alcoholic beverage according to claim 1, wherein the ratio of malic acid concentration to 2-acetylpyrrole concentration is 1100 or less.

3. The beer-flavored fermented non-alcoholic beverage according to claim 1 or 2, wherein the ethyl caprylate concentration is 0.01 ppm or higher.

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. The beer-flavored fermented non-alcoholic beverage according to claim 1 or 2, wherein the 2-acetylpyrrole concentration is 250 ppb or higher and the malic acid concentration is 30 ppm or higher.

7. The beer-flavored fermented non-alcoholic beverage according to claim 2, wherein the ratio of malic acid concentration to 2-acetylpyrrole concentration is 1000 or less.

8. The beer-flavored fermented non-alcoholic beverage according to claim 3, wherein the ethyl caprylate concentration is 0.05 ppm or higher.

9. A method for producing a beer-flavored fermented non-alcoholic beverage, comprising the steps of: adding 2-acetylpyrrole to the beverage so that the 2-acetylpyrrole concentration in the beverage is 105 ppb or more; and adding malic acid to the beverage so that the malic acid concentration in the beverage is 30 ppm or more.

10. A method for improving the flavor of a beer-flavored fermented non-alcoholic beverage, comprising the steps of: adding 2-acetylpyrrole to the beverage in the production of the beverage so that the 2-acetylpyrrole concentration in the beverage is 105 ppb or more; and adding malic acid to the beverage so that the malic acid concentration in the beverage is 30 ppm or more.

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