AU2021337053A1

AU2021337053A1 - Non-fermented beer-flavor beverage and method for producing same

Info

Publication number: AU2021337053A1
Application number: AU2021337053A
Authority: AU
Inventors: Daiki Honma; Shigekuni Noba
Original assignee: Asahi Breweries Ltd; Asahi Group Holdings Ltd
Current assignee: Asahi Breweries Ltd; Asahi Group Holdings Ltd
Priority date: 2020-09-04
Filing date: 2021-08-19
Publication date: 2023-03-02
Also published as: JP2022043839A; WO2022050067A1

Abstract

The present invention addresses the problem of providing a nonfermented beer-flavor beverage that has a full body while suppressing sweet aftertaste. The solution to this problem is a nonfermented beer-flavor beverage that includes a sweetener and at least one type of 2-acetyl tetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, which is a tautomer thereof, wherein the degree of sweetness is 3.0-15.0, and the concentration of the 2-acetyl tetrahydropyridine compound is 0.1 μg/l or more.

Description

DESCRIPTION NON-FERMENTED BEER-FLAVOR BEVERAGE AND METHOD FOR PRODUCING SAME

Technical Field

[0001]

The present invention relates to a non-fermented beer-taste

beverage, and particularly relates to a non-fermented beer

taste beverage with an enhanced body feeling.

Background Art

[0002]

Non-fermented beer-taste beverages are beverages finished

with a beer-like flavor and taste quality by adding beer

flavor agents and hop flavor agents, which are composed of

fragrance components and the like contained in beer, to a

drinking liquid serving as the base. Non-fermented beer

taste beverages may be alcoholic beverages having an

alcohol content of 1% by volume or more, or they may be so

called non-alcoholic or low-alcohol beverages having an

alcohol content of less than 1% or 0% by volume.

[0003]

The production of non-fermented beer-taste beverages does

not require a fermentation process and does not require

fermentation equipment. Therefore, non-fermented beer

taste beverages are suitable for mass production at a low cost. However, it is still not clear what components and in what amounts they should be blended so as to be able to reproduce a beer-like flavor, which is in the process of research and development.

[0004]

Patent Document 1 discloses as Example 1 that main

fragrance components in beer were analyzed and that 2

acetyl-1-pyrroline was identified as one of them. It

discloses that, when 2-acetyl-1-pyrroline was added to a

beer-like beverage, fragrances of nuts, popcorn, and beer

likeness were enhanced.

[0005]

Patent Document 2 discloses a flavor improvement agent for

beer-like beverages containing 2-acetyl-2-thiazoline. It

discloses in Example 1 that, when 2-acetyl-1-pyrroline was

added to a beer-like beverage, sourness was reduced, and

grain smell, fragrance of nuts, and beer-likeness were

enhanced.

[0006]

With regard to Non-Patent Document 1, the article will

first be excerpted and then explained.

Page 391, lines 15-13 from the bottom, Abstract

"Using GC-MS technology, we have identified for the first

time several compounds having bread-like aroma

characteristics and very low flavor thresholds in pale and dark malts."

[0007]

Page 393, lines 6-17, Introduction

"When malt is roasted or wort is boiled, --- [omitted] ...

a compound having a hitherto unknown roasted, popcorn-like,

bread-like aroma is produced. A fragrance substance having

bread-like aroma characteristics is of major importance to

beer. This fragrance substance is the main component of

aromas in malt, but this fragrance substance may be the

cause of a bad aroma in beer stored in a high temperature

environment and deteriorated."

[0008]

Page 401, lines 12-24, Characterization of bread-like aroma

components in beer

"Bread-like bad aroma components are particularly detected

when beer is subjected to a heat load or when beer is

improperly transported and stored. A particularly

pronounced "off-flavor" impression is felt in the case of

heat sterilization at a too high temperature and for a too

long action time. Fig. 11 shows a gas chromatogram of

"excessively heat-sterilized" beer that exhibits typical

bread-like bad aromas. It is observed that there occur

several chromatogram segments having sensory

characteristics showing almost equivalent retention times

to those for the characterized proline derivatives. Using preparative GC, capillary-GC-NSD, and capillary-GC-MS, we were able to characterize them using four kinds of 2 acetyltetrahydropyridines as index components."

[00091

Fig. 1, which is Fig. 11 of Non-Patent Document 1, shows a

gas chromatogram of an "excessively heat-sterilized" beer

that exhibits typical bread-like bad aromas. The

conditions for heat sterilization defined here are 0.5 to

20 hours at 800C (p. 393, lines 19-18 from the bottom)

. When heated at such high temperatures for a long time like

this, beer deteriorates by heat.

[0010]

Non-Patent Document 1 discloses, in short, that (1) when

malt is heated, compounds having popcorn-like, bread-like

aromas are produced, that (2) the above aromas are "off

flavors", i.e., abnormal odors, which are perceived in beer

that is deteriorated due to heat loading, and that (3) the

analysis results of the above off-flavors are shown in the

gas chromatogram of Fig. 11.

[0011]

Although shown here as Fig. 1, in Fig. 11 of Non-Patent

Document 1, 2-acetyl-3,4,5,6-tetrahydropyridine, 2-acetyl

1,4,5,6-tetrahydropyridine and the like are shown as the

results of off-flavor analysis.

[Prior Art Documents]

[Patent Documents]

[0012]

[Patent Document 1] WO 2014/119065 Al

[Patent Document 2] JP 2016-86792 A

[Non-Patent Document]

[0013]

[Non-Patent Document 1]

R. Tressl et al., "Bildung von Verbindungen mit brotigem

Aromacharakter in Malz und Bier", EBC Congress 1981

[Summary of Invention]

[Problem to be solved by the invention]

[0014]

Non-fermented beer-taste beverages do not fully reproduce

the types and compositions of components produced during

the fermentation process, and have the problem of having a

weaker body feeling compared to fermented beer-taste

beverages. The body feeling means the property of giving

drinkers a drinking feeling that accompanies a "thick

feeling" or a "heavy feeling". The body feeling is a

drinking feeling that includes taste qualities also

expressed as "richness," "depth," or "thickness".

[0015]

The richness of food and beverage may be generally enhanced

by increasing sweetness. Sweeteners, for example, have

been conventionally used in the production of non-fermented beer-taste beverages, which impart a certain degree of body feeling. However, the drinking feeling such as strength or weakness of the body feeling changes depending not only on taste, but also on other sensory actions such as smell and touch.

[0016]

On the other hand, when a sweetener is used to enhance the

body feeling of a non-fermented beer-taste beverage, its

sweetness also becomes stronger, and the sweetness remains

after drinking, which poses a problem of adversely

affecting a sharp feeling characteristic of beer.

[0017]

The present invention solves the above problem, and an

object thereof is to provide a non-fermented beer-taste

beverage with suppressed sweetness that remains after

drinking, while having a sufficient body feeling.

[Means for solving the problem]

[0018]

The present invention provides a non-fermented beer-taste

beverage comprising at least one 2-acetyltetrahydropyridine

compound selected from the group consisting of 2-acetyl

3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6

tetrahydropyridine that is its tautomer, and a sweetener,

and having a degree of sweetness of 3.0 to 15.0, wherein

the concentration of the 2-acetyltetrahydropyridine compound is 0.1 pg/L or more.

[0019]

In one embodiment, the concentration of the 2

acetyltetrahydropyridine compound is 200.0 pg/L or less.

[0020]

In one embodiment, the concentration of the 2

acetyltetrahydropyridine compound is 0.5 pg/L or more.

[0021]

In one embodiment, the non-fermented beer-taste beverage

contains no malt as a raw material.

[0022]

In one embodiment, the non-fermented beer-taste beverage

has a degree of sweetness of 10.0 or less.

[0023]

In one embodiment, the 2-acetyltetrahydropyridine compound

is derived from an added flavor agent.

[0024]

Also, the present invention provides a method for producing

a non-fermented beer-taste beverage, comprising the step of

adding to a non-fermented beer-taste beverage comprising a

sweetener, and having a degree of sweetness of 3.0 to 15.0

at least one 2-acetyltetrahydropyridine compound selected

from the group consisting of 2-acetyl-3,4,5,6

tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine

that is its tautomer in an amount such that its concentration is 0.1 pg/L or more.

[0025]

Also, the present invention provides a method for enhancing

the body feeling and suppressing sweetness after drinking

of a non-fermented beer-taste beverage, comprising the step

of adding to a non-fermented beer-taste beverage comprising

a sweetener, and having a degree of sweetness of 3.0 to

15.0 at least one 2-acetyltetrahydropyridine compound

selected from the group consisting of 2-acetyl-3,4,5,6

tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine

that is its tautomer in an amount such that its

concentration is 0.1 pg/L or more.

[Effect of the Invention]

[0026]

According to the present invention, there is provided a

non-fermented beer-taste beverage with suppressed sweetness

that remains after drinking, while having a sufficient body

feeling.

[Brief Description of Drawings]

[0027]

FIG. 1, which is FIG. 11 of Non-Patent Document 1, is a gas

chromatogram of an "excessively heat-sterilized" beer that

exhibits typical bread-like bad aromas.

Description of Embodiments

[0028]

The sweetener contained in the non-fermented beer-taste

beverage is a seasoning used for the purpose of sweetening

foods. Sweeteners include natural sweeteners and

artificial sweeteners. Specific examples of sweeteners

include, for example, glucose, fructose, maltose, sucrose,

oligosaccharides, sugar, honey, maple syrup, agave syrup,

palm sugar, molasses, starch syrup, fructose-glucose liquid

sugar (i.e., high-fructose corn syrup), stevia, xylitol,

sorbitol, licorice extract, luo han guo extract, trehalose,

maltitol, palatinose, thaumatin, glycerin, curculin,

monellin, monatin, erythritol, hernandulcin, aspartame,

neotame, alanine, glycine, advantame, acesulfame K,

sucralose, saccharin and the like. Sucrose, stevia, and

acesulfame K are commonly used in beverages such as non

fermented beer-taste beverages and may also be preferably

used in the present invention. Glycine is an amino acid

that exhibits sweetness and has the effect of enhancing the

quality of sleep and the antimicrobial activity, which may

also be preferably used.

[00291

Containing a sweetener in a non-fermented beer-taste

beverage enhances the richness of the non-fermented beer

taste beverage and imparts a body feeling. The sweetener

is contained in an amount such that the non-fermented beer- taste beverage has a degree of sweetness of 3.0 to 15.0.

When the degree of sweetness of the non-fermented beer

taste beverage is less than 3.0, the body feeling becomes

insufficient, and when the sweetness exceeds 15.0, the

sweetness that remains after drinking becomes strong. The

sweetness of the non-fermented beer-taste beverage is

preferably 4.0 to 10.0, and more preferably 5.0 to 8.0.

[00301

The degree of sweetness is a measure of the intensity of

sweetness. Sucrose is used as a standard substance and is

determined from the ratio of the concentration exhibiting

equivalent intensity of sweetness to sucrose at any given

concentration or the ratio to the threshold value for

sucrose determined under the same conditions. The

sweetness of a beverage is determined as the sum of the

product of the concentration (mg/L) of each sweetness

substance in the beverage and the degree of sweetness.

[0031]

In that case, the degree of sweetness of sucrose is set to

1, and publicly known values (Kenji Maebashi: Basic

Knowledge of Sweetness, Journal of the Japanese Brewers

Association (2011), Vol. 106, No. 12, p. 818-825, McMurry

Organic Chemistry (7th Edition), p. 988, "Comprehensive

List of Sweeteners" This and That of Sugar by Japan Sugar

Refiners' Association, and the like) may be used as the degree of sweetness of respective sweetness substances.

Examples of the degree of sweetness of sweetness substances

are shown in Table 1.

[0032]

[Table 1] Degree of sweetness of each sweetness component Sweetness substance sweeness Glycine 0.9 Sucrose 1 Stevioside 150 Aspartame 200 Acesulfame K 200 Sucralose 600 Kenji MAEHASHI: A Basic Knowledge of Sweetness, Journal of the Society of Brewing (2011), Vol. 106, No. 12, p. 818-825

[0033]

<2-Acetyltetrahydropyridine compound>

The 2-acetyltetrahydropyridine compound contained in the

non-fermented beer-taste beverage, namely 2-acetyl-3,4,5,6

tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine

are fragrance components. Therefore, the taste quality of

the non-fermented beer-taste beverage is not significantly

changed by using these.

[0034]

2-Acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6

tetrahydropyridine are tautomers. Thus, when 2-acetyl

3,4,5,6-tetrahydropyridine is added to a non-fermented

beer-taste beverage containing a sweetener, the non- fermented beer-taste beverage generally contains both 2 acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6 tetrahydropyridine. Their presence ratio is determined by the ambient pH environment and the like.

[00351

In the present specification, the above 2

acetyltetrahydropyridine compound is sometimes referred to

as "ATHP". As ATHP, those which are commercially available

may be used as a flavor agent.

[00361

Containing ATHP in the non-fermented beer-taste beverage

suppresses the sweetness that remains after drinking the

non-fermented beer-taste beverage, so that a body feeling

is enhanced. The content of ATHP should be appropriately

adjusted considering the type of non-fermented beer-taste

beverage of which sweetness is to be suppressed or the

target sweetness level. ATHP may be contained in the non

fermented beer-taste beverage, for example, by adding a

flavor agent containing ATHP.

[0037]

Generally, ATHP is contained in the non-fermented beer

taste beverage in an amount such that the concentration of

ATHP in the non-fermented beer-taste beverage is 0.1 to 200

pg/L. When the concentration of ATHP in the non-fermented

beer-taste beverage is less than 0.1 pg/L, sweetness is easily perceived after drinking, and when the concentration exceeds 200 pg/L, an ATHP-derived odor becomes stronger, resulting in a poor overall flavor balance. The effect of suppressing the sweetness after drinking does not change significantly even if the concentration of ATHP is increased beyond 200 pg/L. Also, when the concentration of

ATHP increases beyond 1 ppm, a heated bread-like off-flavor

may be perceived as described in Non-Patent Document 1.

The ATHP concentration in the non-fermented beer-taste

beverage is preferably 0.5 to 100 pg/L, more preferably 1.0

to 80 pg/L, and still more preferably 4 to 50 pg/L.

[00381

<Non-fermented beer-taste beverage>

The non-fermented beer-taste beverage containing ATHP is a

beverage that is not fermented in the production process,

comprises a sweetener, and exhibits a flavor reminiscent of

beer. Specific examples of the non-fermented beer-taste

beverage containing ATHP include, for example, low-malt

beer, miscellaneous liquors, liqueurs, and spirits as

alcoholic beverages; and include low-alcohol beverages and

carbonated beverages having an alcohol content of less than

1.0% by volume as non-alcoholic beverages. In the beer

taste low-alcohol beverage and beer-taste carbonated

beverage, richness and a body feeling are difficult to be

perceived because there is no stimulation caused by alcohol when drinking. Therefore, they are suitable for non fermented beer-taste beverages that contain ATHP.

[00391

The non-fermented beer-taste beverage is produced, for

example, by the following method. That is, a starchy raw

material such as malt is saccharified to obtain a

saccharide solution. The saccharide solution is mixed with

auxiliary materials such as a sweetener, a flavor agent,

grain extracts, dietary fiber, a bittering agent, a

coloring and hops, and if necessary alcohol to obtain a

liquid preparation. The order of adding the respective

components to the saccharide solution is not particularly

limited. Next, carbon dioxide gas is added to the liquid

preparation. The addition of carbon dioxide gas may be

conducted by a conventional method. For example, the

liquid preparation obtained in a liquid preparation step

and carbonated water may be mixed, or carbon dioxide gas

may be added directly to the liquid preparation obtained in

the liquid preparation step to be dissolved.

[0040]

The saccharide solution is produced by adding warm water to

a crushed product and the like of malt and the like as

necessary, and starchy raw materials such as wheat, rice

and corn starch as necessary, mixing and heating them to

saccharify the starchy materials preferably into maltose and the like mainly using a malt enzyme. For the raw materials such as a crushed product of malt, starchy raw materials such as wheat, rice and corn starch, those usually used in the production of conventional beer-taste beverages may be used in the usual amounts.

[0041]

The saccharide solution of the starchy raw materials

containing malt may exhibit a grassy, unpleasant odor.

Therefore, it is preferable that the malt use ratio to the

total amount of solid starchy raw materials is preferably

66% by mass or less, more preferably 50% by mass or less,

still more preferably 25% by mass or less, and using no

malt as a raw material is particularly preferable. The

malt use ratio is measured in accordance with the

provisions of the Liquor Tax Law. When preparing a

saccharide solution from starchy raw materials other than

malt, it is preferable to add a composition containing

amylase after adding warm water to the starchy raw

materials.

[0042]

Specific examples of non-fermented beer-like beverages that

use no malt or have a malt use ratio of less than 25% by

mass include low-sugar beer-taste beverages such as a low

sugar low-malt beer. For example, when producing a non

fermented low-sugar beer-taste beverage, and the like, the saccharide solution is not used, and raw material water may be used instead to produce a liquid preparation.

[0043]

When ATHP is added to a non-fermented beer-taste beverage,

there is no restriction on the timing, and it may be added

at a suitable step in the method for producing a non

fermented beer-taste beverage. However, the earlier the

adding step, the more rises and falls in the concentration

of each component of the compound group are considered, and

therefore, it is preferably added at a later step. ATHP

may be added, for example, to non-fermented beer-taste

beverages produced.

[0044]

Non-fermented beer-taste beverages containing ATHP may be

those containing ATHP derived from malt and the like. The

concentration of this compound group in commercially

available non-fermented beer-taste beverages containing

malt is, for example, 3.0 to 4.0 pg/L. On the other hand,

the concentration of this compound group in non-fermented

beer-taste beverages containing no malt is, for example,

less than 0.5 pg/L.

[0045]

The present invention will be further described in detail

by the following examples, but the invention is not limited

to these.

[Examples]

[0046]

Non-fermented beer-taste beverage 1 (Asahi Breweries, Ltd.

"Style Free Perfect" (trade name), alcohol content: 6%,

degree of sweetness: 0, ATHP concentration: 0.0 pg/L) was

prepared. The method for determining the degree of

sweetness and ATHP concentration of the non-fermented beer

taste beverage 1 is as follows.

[0047]

The beer-taste beverage was diluted 20-fold with distilled

water and analyzed by LC/MS/MS. Using LC/MS/MS (3200 QTRAP

manufactured by AB-SCIEX Pte. Ltd.), it was separated using

as a column ACQUITY UPLC BEH C18 1.7 pm, 2.1 x 100 mm

(manufactured by Waters Corporation). As for moving phase

conditions, Liquid A: 0.1% formic acid water, and Liquid B:

0.1% acetonitrile formate were used with the following

conditions (B%, t) : (10%, 8 min), (28%, 11 min), (70%, 18

min), and analysis was conducted under the condition that

the transitions were at 162 - 82 (collision energy: -18V)

for acesulfame K, 395 - 359 (collision energy: -20 (V) for

sucralose, and 293 - 261 (collision energy: -16 (V)) for

aspartame. Quantification was conducted using a

calibration curve prepared by adding a standard substance, and the degree of sweetness was calculated as the sum of the product of the concentration of each sweetness component (mg/L) and the value of the publicly known degree of sweetness.

[0048]

To 20 g of the beer-taste beverage, 50 pL of an internal

standard solution (4 pg/mL ATHP stable isotope); and 200 pL

of formic acid and 10 mL of distilled water were added and

loaded into OASIS MCX 500 mg/6 mL (manufactured by Waters

Corporation).

The column was washed with 5 mL of 1% formic acid water,

followed by elution with 5 mL of 2% ammonia-methanol. The

eluate was diluted 2-fold with distilled water, and

analyzed by LC/MS/MS.

[0049]

Using LC/MS/MS (5500 QTRAP manufactured by AB-SCIEX

Corporation), and it was separated using as a column

ACQUITY UPLC BEH C18 1.7 pm, 2.1 x 100 mm (manufactured by

Waters Corporation). As for moving phase conditions,

Liquid A: 10 mM ammonium hydrogen carbonate, and Liquid B:

acetonitrile were used with the following conditions: (B%,

t) : (10%, 1 min), (50%, 6 min), and analysis was conducted

by setting the transition at 126 - 84 (collision energy: 23

V) for ATHP. Quantification was conducted using a calibration curve prepared by adding a standard substance.

[00501

Acesulfame K (manufactured by Kirin Kyowa Foods Co., Ltd.,

"Sanet", degree of sweetness: 200) and ATHP were added to

the non-fermented beer-taste beverage 1 to change these

contents. The degree of sweetness of the beverage after

addition was determined by adding a value obtained by

converting the amount of acesulfame K added to

concentration (mg/L) and multiplying this concentration by

200 that was the degree of sweetness of acesulfame K, and

adding this value to the degree of sweetness of the non

fermented beer-taste beverage 1. The ATHP concentration of

the beverage after addition was determined by converting

the amount of ATHP added to concentration (pg/L), and

adding this concentration to the ATHP concentration of the

non-fermented beer-taste beverage 1.

[0051]

Next, sensory evaluation of produced non-fermented beer

taste beverages was conducted. The evaluation items were

the suppression of sweetness after drinking and the

enhancement of a body feeling. Three professional

evaluators for beers tasted each non-fermented beer-taste

beverage and scored them according to the following

evaluation criteria. The average of the three evaluators'

sensory scores was used as an evaluation score. The evaluation results are shown in Tables 2 and 3.

[0052]

Evaluation Criteria: Suppression of sweetness after

drinking

Scores

1: Feel no effect (no difference from control)

2: Somewhat feel an effect

3: Feel an effect

4: Somewhat strongly feel an effect

5: Strongly feel an effect

6: Very strongly feel an effect

7: Exceedingly strongly feel an effect

[0053]

[Table 2]

Evaluation results Suppression of sweetness after drinking (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1 1 1 1 1 1 1 1 1 1 3 1.3 1.7 2 2 2.7 2.7 2.7 2.7 3 3 4 1.3 2 2.7 4 4.3 4.3 4.3 5 5 5 Degree of 5 1.7 2 2.7 4 6 6 6 6.7 7 7 sweetness 7 1.7 2 3 4 6 6.3 6.3 6.7 6.7 6.7 10 1.7 2.3 3 4 6.7 7 6.7 6.7 6.7 6.7 15 1.7 2 2 2.7 3 3 3 3 3.7 3.7 20 1 1 1 1 1.7 1.7 1.7 1.7 1.7 1.3

[0054]

From the evaluation results in Table 2, it is understood

that the sweetness after drinking is suppressed when the

ATHP concentration is 0.1 pg/L or more, particularly 0.5

pg/L or more in samples having a degree of sweetness of 3

to 15.

[00551

Evaluation criteria: Enhancement of body feeling Score 1: Very weak 7: Very strong

[00561

[Table 3]

Evaluation results: Enhancement of body feeling (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1.3 1.7 2 2 2.3 3 3.7 3.7 4 4 3 1.3 2 3.3 4 4 4.3 4.7 4.7 5.3 5 4 1.7 2.3 4 5 5 5 5 5.7 5.7 5.7 Degree of 5 2 3 4.3 5 5 6 7 7 7 7 sweetness 7 2 3.3 5 5 5.3 6 7 7 7 7 10 3.3 4 5.3 5.3 5.7 6.3 7 7 7 7 15 4 4.7 7 7 7 7 7 7 7 7 20 4.7 5.3 7 7 7 7 7 7 7 7

[00571

From the evaluation results in Table 3, it is understood

that the body feeling is enhanced when the ATHP

concentration is 0.1 pg/L or more, particularly 0.5 pg/L or

more in samples having a degree of sweetness of 3 to 15.

[00581

Non-fermented beer-taste beverages were produced in the same manner as in Example 1, except that stevia ("Rebaudio

J-100" manufactured by Morita Kagaku Kogyo Co., Ltd.,

degree of sweetness: 360) was used in place of acesulfame K

as the sweetener, the degree of sweetness and the ATHP

concentration were determined, and sensory evaluation was

conducted. The results are shown in Tables 4 and 5,

respectively.

[00591

[Table 4]

Evaluation results: Suppression of sweetness after drinking (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1 1 1 1 1 1 1 1 1 1 3 1.3 1.7 2 2 2.7 2.7 2.7 2.7 3 3 4 1.3 2 2.7 4.7 5.3 5.3 5.3 5.3 5 5 Degree of 5 1.7 2 2.7 4.7 6 6 6 6.7 7 7 sweetness 7 1.7 2 3 4.7 6 6.3 6.3 7 7 7 10 1.7 2.3 3 4.7 6.7 7 6.7 7 7 7 15 1.7 2 2 2.7 3 3 3 3 3.7 3.7 20 1 1 1 1 1.7 1.7 1.7 1.7 1.7 1.3

[00601

From the evaluation results in Table 4, it is understood

that the sweetness after drinking is suppressed when the

ATHP concentration is 0.1 pg/L or more, particularly 0.5

pg/L or more in samples having a degree of sweetness of 3

to 15.

[0061]

[Table 51

Evaluation results: Enhancement of body feeling (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1.3 1.7 2 2 2.3 3 3.7 3.7 4 4.7 3 1.3 2 3.3 3.7 3.7 4 4.3 4.3 4.7 5 4 1.7 2.3 4 5 5 5 5 5.7 5.7 5.7 Degree of 5 2 3 4.3 5 5 6 7 7 7 7 sweetnes s 7 2 3.3 5 5 5.3 6 7 7 7 7 10 3.3 4 5.3 5.3 5.7 6.3 7 7 7 7 15 4 4.7 7 7 7 7 7 7 7 7 20 4.7 5.3 7 7 7 7 7 7 7 7

[0062]

From the evaluation results in Table 5, it is understood

that the body feeling is enhanced when the ATHP

concentration is 0.1 pg/L or more, particularly 0.5 pg/L or

more in samples having a degree of sweetness of 3 to 15.

[00631

Non-fermented beer-taste beverages were produced in the

same manner as in Example 1, except that sucrose (degree of

sweetness: 1) was used in place of acesulfame K as the

sweetener, the degree of sweetness and the ATHP

concentration were determined, and sensory evaluation was

conducted. The results are shown in Tables 6 and 7,

respectively.

[0064]

[Table 61

Evaluation results: Suppression of sweetness after drinking (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1 1 1 1 1 1 1 1 1 1 3 1.3 1.7 2 2 2.7 2.7 2.7 2.7 3 3 4 1.3 2 2.7 4.3 4.3 4.3 4.3 5 5.3 5.3 Degree of 5 1.7 2 2.7 5 6 6 6 6.7 7 7 sweetness 7 1.7 2 3 5.3 6.3 6.3 6.3 6.7 6.7 6.7 10 1.7 2.3 3 5.3 6.7 7 6.7 6.7 6.7 6.7 15 1.7 2 2 2.7 3 3 3 3 3.7 3.7 20 1 1 1 1 1.7 1.7 1.7 1.7 1.7 1.3

[00651

From the evaluation results in Table 6, it is understood

that the sweetness after drinking is suppressed when the

ATHP concentration is 0.1 pg/L or more, particularly 0.5

pg/L or more in samples having a degree of sweetness of 3

to 15.

[00661

[Table 7]

Evaluation results: Body feeling (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1.3 1.7 2 2 2.3 3 3.7 3.7 3.7 3.7 3 1.3 2 3.3 4 4 4.3 4.7 4.7 5.3 5 4 1.7 2.3 4 4.7 4.7 5 5.3 5.7 5.7 5.7

Degree of 5 2 3 4.3 5 5 6.3 7 7 7 7 sweetness 7 2 3.3 5 5 5.3 6.3 7 7 7 7 10 3.3 4 5.3 5.3 5.7 6.3 7 7 7 7 15 4 4.7 7 7 7 7 7 7 7 7 20 4.7 5.3 7 7 7 7 7 7 7 7

[0067]

From the evaluation results in Table 7, it is understood

that the body feeling is enhanced when the ATHP

concentration is 0.1 pg/L or more, particularly 0.5 pg/L or

more in samples having a degree of sweetness of 3 to 15.

[0068]

Non-fermented beer-taste beverages were produced in the

same manner as in Example 1, except that glycine ("AHS

Glycine RC", degree of sweetness 0.9 manufactured by

AJINOMMOTO HEALTHY SUPPLY CO., INC.) was used in place of

acesulfame K as the sweetener, the degree of sweetness and

the ATHP concentration were determined, and sensory

evaluation was conducted. The results are shown in Tables

8 and 9, respectively.

[0069]

[Table 81

[0070]

From the evaluation results in Table 8, it is understood

that the sweetness after drinking is suppressed when the

ATHP concentration is 0.1 pg/L or more, particularly 0.5

pg/L or more in samples having a degree of sweetness of 3

to 15.

[0071]

[Table 9]

Evaluation results: Enhancement of body feeling (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 2 1.3 1.7 2 2 2.3 3 3.7 3.7 3.7 3.7 3 1.3 2 3.3 4 4 4.3 4.7 4.7 5.3 5 4 1.7 2.3 4 4.7 4.7 5 5.3 5.7 5.7 5.7 Degree of 5 2 3 4.3 5 5 6.3 7 7 7 7 sweetnes s 7 2 3.3 5 5 5.3 6.3 7 7 7 7 10 3.3 4 5.3 5.3 5.7 6.3 7 7 7 7 15 4 4.7 7 7 7 7 7 7 7 7 20 4.7 5.3 7 7 7 7 7 7 7 7

[0072]

From the evaluation results in Table 9, it is understood

that the body feeling is enhanced when the ATHP

concentration is 0.1 pg/L or more, particularly 0.5 pg/L or

more in samples having a degree of sweetness of 3 to 15.

[0073]

Non-fermented beer-taste beverage 2 ("Dry Zero" (trade

name) manufactured by Asahi Breweries, Ltd., alcohol

content: 0.00%, degree of sweetness: 5.9, ATHP

concentration: 0.0 pg/L) was prepared. Non-fermented beer

taste beverages were produced in the same manner as in

Example 1, except that the non-fermented beer-taste

beverage 2 was used in place of the non-fermented beer

taste beverage 1. The degree of sweetness and the ATHP

concentration were determined, and sensory evaluation was

conducted. The results are shown in Tables 10 and 11,

respectively.

[0074]

[Table 10]

Evaluation results: Suppression of sweetness after drinking (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 7 1.7 2 3 4.7 6 6.3 6.3 6.7 6.7 6.7 Degree of 10 1.7 2.3 3 4.7 6.7 7 6.7 6.7 6.7 6.7 sweetness 15 1.7 2 3 3.7 3.7 3.7 3.7 3.7 4 4 20 1 1 1 1 1.7 1.7 1.7 1.7 1.7 1.3

[0075]

From the evaluation results in Table 10, it is understood

that the sweetness after drinking is suppressed when the

ATHP concentration is 0.1 pg/L or more, particularly 0.5

pg/L or more in samples having a degree of sweetness of 7

to 15.

[0076]

[Table 11]

Evaluation results: Enhancement of body feeling (N=3) ATHP Concentration [pg/L] 0.1 0.5 1 2 5 10 20 50 100 200 7 1.3 1.7 2 2 2.3 3 3.7 4.3 5 5.7 Degree of 10 1.7 2.3 4 4.7 4.7 5 5.3 6 6.7 7 sweetness 15 4 4.7 5.7 6 6.7 7 7 7 7 7 20 4.7 5.3 6.7 7 7 7 7 7 7 7

[0077]

From the evaluation results in Table 11, it is understood

that the body feeling is enhanced when the ATHP

concentration is 0.1 pg/L or more, particularly 0.5 pg/L or

more in samples having a degree of sweetness of 7 to 15.

Claims

1. A non-fermented beer-taste beverage comprising at

least one 2-acetyltetrahydropyridine compound selected from

the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine

and 2-acetyl-1,4,5,6-tetrahydropyridine that is its

tautomer, and a sweetener, and having a degree of sweetness

of 3.0 to 15.0,

wherein

the concentration of the 2-acetyltetrahydropyridine

compound is 0.1 pg/L or more.

2. The non-fermented beer-taste beverage according to

claim 1, wherein the concentration of the 2

acetyltetrahydropyridine compound is 200.0 pg/L or less.

3. The non-fermented beer-taste beverage according to

claim 1 or 2, wherein the concentration of the 2

acetyltetrahydropyridine compound is 0.5 pg/L or more.

4. The non-fermented beer-taste beverage according to any

one of claims 1 to 3, containing no malt as a raw material.

5. The non-fermented beer-taste beverage according to any

one of claims 1 to 4, having a degree of sweetness of 10.0

or less.

6. The non-fermented beer-taste beverage according to any

one of claims 1 to 5, wherein the 2

acetyltetrahydropyridine compound is derived from an added

flavor agent.

7. A method for producing a non-fermented beer-taste

beverage, comprising the step of adding to a non-fermented

beer-taste beverage comprising a sweetener, and having a

degree of sweetness of 3.0 to 15.0 at least one 2

acetyltetrahydropyridine compound selected from the group

consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2

acetyl-1,4,5,6-tetrahydropyridine that is its tautomer in

an amount such that its concentration is 0.1 pg/L or more.

8. A method for enhancing the body feeling and

suppressing sweetness that remains after drinking of a non

fermented beer-taste beverage, comprising the step of

adding to a non-fermented beer-taste beverage comprising a

sweetener, and having a degree of sweetness of 3.0 to 15.0

at least one 2-acetyltetrahydropyridine compound selected

from the group consisting of 2-acetyl-3,4,5,6

tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine

that is its tautomer in an amount such that its

concentration is 0.1 pg/L or more.