JP2018023295A - Beer taste beverage and method for manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer taste beverage made from raw materials without use of hop, with the unpleasant odor coming from a heating step being masked, or a beer taste beverage made from raw materials without use of hop, having an excellent flavor.SOLUTION: A method for manufacturing a beer taste beverage made from materials without use of hop includes the steps of heating raw materials, and adding one or more flavor components selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 2-acetyl pyrazine, to the raw materials.SELECTED DRAWING: None

Description

  The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage that does not use hops.

Consumer demands for beer-taste beverages such as beer are diversifying. Along with this, the materials and manufacturing methods used for beer-taste beverages are also diversifying.
Among them, in the method for producing a beverage, in order to provide heat sterilization of microorganisms and a predetermined flavor, the production process may undergo a heating process. However, if there is a heating process in the beverage production process, an unpleasant scent may be created by heating the material (Patent Documents 1, 2, and 3).
As one method for solving such a problem, there is also known a method for producing a beverage in which a sterile unheated fragrance is added to a beverage stock solution sterilized by heating in a heating step in a sterile environment (patent) Reference 4).
However, it cannot be said that the addition of sterile unheated fragrance alone could completely eliminate microbial risk. Moreover, in order to add aseptic unheated fragrance | flavor, a new installation is needed.
Moreover, in the malt extract containing drink containing the heat-sterilized material, the drink containing an aromatic component (proline) is also known (patent documents 5 and 6).
However, the beverage has a problem of unpleasant odor caused by heating.

JP-A-10-304823 JP 2007-166940 A JP 2012-135215 A JP 2003-111579 A Patent 5834164 Japanese Patent Laid-Open No. 2006-101156

In beer-taste beverages that do not use hops as a raw material, the antibacterial action of hops cannot be used, and thus sterilization of microorganisms may be necessary. For example, a heating step is performed.
Therefore, there is a demand for a beverage in which an unpleasant odor due to a heating process is masked in a beer-taste beverage that does not use hops as a raw material. There is also a need for a beer-taste beverage that does not use hops as a raw material but has an excellent flavor.

  The inventors of the present invention are one or more selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetylpyrazine in a beer-taste beverage that does not use hops as a raw material. Including this, the problem of the present invention has been solved.

The present invention includes the following aspects of the invention.
[1]
It contains 0.005 mass ppm or more of linalool, 0.07 mass ppm or more of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, or 0.04 mass ppm or more of 2-acetylpyrazine, and is used by hops. A beer-taste fermented beverage.
[2]
Contains linalool 0.005 mass ppm or more, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone 0.07 mass ppm or more, or 2-acetylpyrazine 0.07 mass ppm or more, used by hops A non-fermented beverage with a beer taste.
[3]
The beer-taste beverage according to [1] or [2], comprising malt, malt extract or soybean peptide.
[4]
A method for producing a beer-taste beverage in which hops are not used as a raw material,
Heating the raw beverage; and
Adjusting the concentration of a fragrance component consisting of one or more selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetylpyrazine;
The said manufacturing method including.
[5]
The beer-taste beverage is linalool 0.005 mass ppm or more, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone 0.07 mass ppm or more, or 2-acetylpyrazine 0.04 mass ppm or more. Containing, beer-taste fermented beverage,
The production method according to [4], including a fermentation process in which yeast is added and fermented to obtain an original beverage before the heating process.
[6]
The beer-taste beverage is linalool 0.005 mass ppm or more, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone 0.07 mass ppm or more, or 2-acetylpyrazine 0.07 mass ppm or more. Containing beer-taste non-fermented beverages,
Prior to the heating step, the production method according to [4], including a mixing step of mixing the malt extract or soybean peptide with water and alcohol and adjusting the carbon dioxide pressure to obtain an original beverage.

  The beer-taste beverage according to one embodiment of the present invention does not use hops as a raw material, but an unpleasant scent is masked. Moreover, although the beer taste drink which concerns on 1 aspect of this invention does not use a hop for a raw material, the drink which has the flavor close | similar to original beer can be provided.

1 Beer-taste beverage The beer-taste beverage of the present invention is selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetyl pyrazine. The beverage contains a predetermined amount of one or more and does not use hops as a raw material.

  In this specification, “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, the beer-taste beverage of this specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation process using yeast, unless otherwise specified. The types of beer-taste beverages of the present invention include, for example, happoshu, beer, liqueurs, and other miscellaneous sakes under the name of the Japanese liquor tax law, and low alcohol fermented beverages (for example, less than 1% alcohol content) Fermented beverages), spirits, non-alcoholic beer-taste beverages, beer-taste soft drinks, and the like.

  The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but is preferably 0 to 40% by weight, more preferably 1 to 15% by weight. In particular, it is desirable that the concentration be the same as that of alcohol that is preferably consumed by consumers as beer-taste beverages such as beer and sparkling liquor, that is, a range of 1 to 7% by weight, but is not particularly limited.

1.1 Ingredients Ingredients for the beer-taste beverage of the present invention are water, cereals, sugars, water-soluble dietary fiber and various additives, and hops are not included.

  Examples of grains include barley (barley, wheat, pigeons, rye, oats, and malt thereof), rice (white rice, brown rice, etc.), corn, corn, potato, beans (soybean, peas, etc.). , Buckwheat, sorghum, rice bran, koe, and starch obtained therefrom, and extracts thereof.

  Malt refers to the seeds of barley, wheat, rye, oats, oats, pigeons, and oats that have been germinated, dried, and rooted. May be. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are various types of barley such as Nijo barley and Rojo barley, and any of them may be used. In addition to normal malt, colored malt can also be used. In addition, when using colored malt, you may use combining different types of colored malt suitably, and may use one type of colored malt.

  Examples of the saccharide include a commercially available saccharified solution obtained by degrading cereal-derived starch with an acid or an enzyme, a commercially available starch syrup, and the like. At this time, the saccharide may have any form such as a liquid form such as a solution or a solid form such as a powder. Moreover, there is no restriction | limiting in particular also about processing conditions, such as the kind of starch raw material grain, the refinement | purification method of starch, and the hydrolysis by an enzyme or an acid. For example, you may use the saccharide which raised the ratio of maltose by devising the conditions of the hydrolysis by an enzyme or an acid. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, and solutions (sugar solutions) thereof can be used.

  In addition, water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum degradation product, pectin, glucomannan, alginic acid, laminarin, fucoidin, and carrageenan can also be used. Among these, indigestible dextrin and polydextrose are preferable from the viewpoint of versatility such as stability and safety.

A hop means the normal pellet hop used for manufacture of beer etc., a bale hop, a hop extract, a hop processed product (isolated hop, hexa hop, tetra hop), etc. In the beer-taste beverage of the present invention, hops are not used as raw materials.
A beverage that does not use hops is a beverage that does not use hops as a raw material. For example, a beverage in which “hops” is not described in the beverage ingredient display.

1.2 Aroma Component The beer-taste beverage of the present invention contains one or more aroma components selected from linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetylpyrazine. When these fragrance components are used, an unpleasant odor generated in a heating step or the like can be effectively masked.

Linalool is 3,7-dimethyl-1,6-octadien-3-ol, and is a liquid compound at room temperature (20 to 25 ° C.) (density at 20 ° C .: 0.87 g / cm ³ or less, mass of linalool. Is a component that has a refreshing sweet scent like a lily of the valley, is contained in black tea, green tea, and the like, and is also known as one of hop aroma components.
2,5-dimethyl-4-hydroxy-3 (2H) -furanone is a component having a sweet and fragrant fragrance and is contained in strawberries, pineapples and the like.
2-acetylpyrazine is a component having a cereal-like fragrance and is contained in peanuts, popcorn, sesame and the like.

  Linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetylpyrazine may be used alone or in combination.

  The content of linalool in a beer-taste fermented beverage using a fermented liquid as an original beverage is preferably 0.005 mass ppm or more, more preferably 0.005 to 0.5 mass ppm, and 0.01 to 0.5 mass ppm. Particularly preferred. The content of linalool in a beer-taste non-fermented beverage using a non-fermented liquid in the original beverage is preferably 0.005 mass ppm or more, more preferably 0.005-0.5 mass ppm, and 0.01-0.5 mass. ppm is particularly preferred.

  The content of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone in a beer-taste fermented beverage using a fermented liquid as an original beverage is preferably 0.07 ppm by mass or more, and 0.07-5 ppm by mass. More preferably, 0.1-5 mass ppm is especially preferable. The content of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone in a beer-taste non-fermented beverage using a non-fermented liquid as an original beverage is preferably 0.07 mass ppm or more, and 0.07 to 5 mass. ppm is more preferable, and 0.1 to 5 mass ppm is particularly preferable.

  The content of 2-acetylpyrazine in a beer-taste fermented beverage using a fermented liquid as an original beverage is preferably 0.04 mass ppm or more, more preferably 0.04 to 5 mass ppm, particularly 0.05 to 5 mass ppm. preferable. The content of linalool in a beer-taste non-fermented beverage using a non-fermented liquid as an original beverage is preferably 0.07 mass ppm or more, more preferably 0.07 to 5 mass ppm, and particularly preferably 0.1 to 5 mass ppm. .

1.3 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of the present invention may be carbon dioxide contained in the raw material, or may be dissolved by mixing with carbonated water or adding carbon dioxide. .
Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermented liquid is used as a raw material. In addition, when non-fermented liquid is used as a raw material, carbon dioxide gas generated in the fermentation process cannot be used. Therefore, by mixing carbon dioxide with non-fermented liquid and carbonated water, The gas can be dissolved.

The amount of carbon dioxide contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and this is not particularly limited as long as the effects of the present invention are not hindered. Typically, the upper limit of the carbon dioxide gas pressure of the beverage is ^{4.0kg / cm 2, 3.4kg / cm} 2 or 2.8 kg / cm ^2,, the lower limit is 0.2kg ^/ cm 2, 0.9kg ^/ cm ² or 1.5 kg / cm ² , and any of these upper and lower limits may be combined. For example, carbon dioxide gas pressure of the beverage, 0.2 kg / cm ² or more 4.0 kg / cm ² or less, 0.2 kg / cm ² or more 3.4 kg / cm ² or less, 0.9 kg / cm ² or more 2.8 kg / cm ² or less, or 1.5 kg / cm ² or more 2.8 kg / cm ² may be less. The gas pressure in this specification means the gas pressure in a container except a special case. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, once opening the stopcock of the gas internal pressure gauge, venting the gas, closing the stopcock again, Can be measured using a method of reading the value when the pointer reaches a certain position by swinging or using a commercially available gas pressure measuring device.

1.4 Other Additives In the present invention, various additives may be added as necessary within the range not impeding the effects of the present invention. For example, coloring agents, foam forming agents, flavoring agents, fermentation accelerators, sweeteners, bittering agents, yeast extracts, peptide-containing substances such as amino acids, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants Etc. can be added according to need within a range not impeding the effects of the present invention. The colorant is used to give a beverage a beer-like color, and a caramel color or the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage, or to retain the foam of a beverage. Plant-extracted saponin substances such as soybean saponin and kiraya saponin, plants such as corn and soybean Proteins and peptide-containing substances, protein substances such as bovine serum albumin, yeast extract and the like can be used as appropriate. The perfume is used for beer-like flavoring, and an appropriate amount of perfume having a beer flavor can be used. The fermentation promoter is used for promoting fermentation by yeast. For example, yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. As the sweetener, any one of a natural sweetener and a synthetic sweetener can be used, and examples include sucrose derivatives such as sucralose and the like; synthetic sweeteners such as acesulfame K and saccharin. It can be used alone or in combination of two or more. Bitterings are Kwashin, Naringin, Citrus extract, Nigaki extract, Coffee extract, Tea extract, Bitter gourd extract, Lotus germ extract, Kidachi aloe extract, Nigella mugwort extract, Mannen wax extract, Ganoderma extract, Laurel An extract, a sage extract, a caraway extract and the like can be used.

2. Production method of beer-taste beverage The production method of beer-taste beverage according to the present invention in which hops are not used as a raw material is a raw beverage heating step, aroma component (linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -Furanone, 2-acetylpyrazine) The step of adjusting the concentration is included, and the timing at which the adjustment step is performed may be anytime.
Hops are not used as a raw material for raw beverages. In addition, the original beverage may be a fermented liquid obtained through a fermentation process or a non-fermented liquid that has not been subjected to a fermentation process.

Although hops are generally used as a raw material for producing beer, its main purpose is to impart bitterness to beer. Since hops also have an antibacterial action, when used as a raw material for beer, the growth of microorganisms and the like contained in beer can be prevented.
The method for producing a beer-taste beverage of the present invention requires a heating step in order to prevent the growth of microorganisms and the like because hops are not used as raw materials, but an unpleasant odor may be generated by the heating step. According to the beer-taste beverage of the present invention and its production method, such unpleasant odor can be effectively masked.

  When the raw beverage contains an aromatic component derived from the raw material, the aromatic component is added so that the content and the content of the aromatic component to be added become a predetermined content.

  Hereinafter, the method for producing a beer-taste beverage of the present invention will be described by dividing it into (1) an original beverage production step, (2) a heating step, and (3) an aroma component adjustment step.

2.1 Production Process of Original Beverage The production process of the fermented liquid and non-fermented liquid will be described as the production process of the original beverage.

(1) Fermentation liquid production process Fermentation liquid, which is an original beverage used in the method for producing a beer-taste beverage of the present invention, is a person skilled in the art such as a preparation process, a fermentation process, a liquor storage process, a filtration process, and a container packing process It is obtained by the manufacturing process of a well-known beer-taste beverage.
Specifically, the raw materials are put into a charging tank or a charging tank, and an enzyme such as amylase is added as necessary, gelatinized and saccharified, filtered and boiled. Remove solids. Thereafter, yeast is further added for fermentation, the yeast is removed with a filter or the like, and water, alcohol for brewing, additives and the like are added as necessary to obtain a fermentation broth.

  The fermentation process may be any process in which yeast is added to a stock solution such as wort containing wheat, malt extract, soybean peptide and water, and fermentation is performed. Conditions such as fermentation temperature and fermentation period can be freely set. Can be set. For example, when producing a beer-taste fermented beverage, it may be fermented under conditions of 8 to 25 ° C. and 5 to 10 days, which are fermentation conditions for the production of normal beer or sparkling liquor. You may change the temperature (temperature rise or temperature fall) or pressure of a fermented liquid in the middle of a fermentation process.

The yeast used in the fermentation process can be selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, a commercially available yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the wort as a yeast suspension, or a slurry obtained by concentrating the yeast by centrifugation or sedimentation may be added to the wort. Moreover, you may add what removed the supernatant completely after centrifugation. The amount of yeast added to the wort can be set as appropriate, and is, for example, about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ cells / ml.

(2) Non-fermented liquor production process The non-fermented liquor production process, which is the original beverage used in the method for producing a beer-taste beverage of the present invention, does not include a fermentation process, and contains wheat, malt extract, soy peptide, and water. It is obtained by a mixing process in which carbonated water or carbon dioxide gas and alcohol are mixed with a stock solution such as wort. Hops are not used in the production of the stock solution. In addition to the mixing step, the non-fermented liquid may further include a beer-taste beverage manufacturing process well known to those skilled in the art, such as a charging process, a storage process, and a container packing process.

2.2 Heating process Since the original beverage does not contain hops, a heating process is required to prevent the growth of microorganisms.
The heating time and heating temperature in the heating step are not particularly limited, and can be arbitrarily set, for example, at 65 ° C. or higher for 10 minutes or higher, or at 75 ° C. for 1 minute, depending on the microorganisms that can be included. Although the temperature after a heating is not specifically limited, It is preferable to cool slowly to room temperature.

2.3 Aroma component adjustment step The aroma component whose content is adjusted is at least one selected from linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetylpyrazine.
An aroma component is adjusted according to the quantity of the aroma component which should be contained in the beer taste drink finally obtained. For example, when a certain amount of a fragrance component is contained in the original beverage, an amount obtained by subtracting the amount of the fragrance component already contained in the original beverage is added.
The timing of adjusting the aroma component is not particularly limited, and may be before the heating step or after the heating step.

  The amount of linalool added in the aroma component addition step of the method for producing a beer-taste beverage of the present invention is 0.005 mass ppm when the linalool content in the final beer-taste fermented beverage is used when the fermented liquid is used for the original beverage. As mentioned above, Preferably, it adjusts so that it may become 0.005-0.5 mass ppm, More preferably, it will be 0.01-5 mass ppm. When a non-fermented liquid is used for the original beverage, the content of linalool in the final beer-taste non-fermented beverage is 0.005 mass ppm or more, preferably 0.005 to 0.5 mass ppm, more preferably 0.01. It is adjusted to be ˜5 mass ppm.

  The addition amount of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone in the aroma component addition step of the method for producing a beer-taste beverage of the present invention is final when a fermented liquid is used for the original beverage. The content of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone in the beer-taste fermented beverage is 0.07 mass ppm or more, preferably 0.07 to 5 mass ppm, more preferably 0.1 to 5 ppm. It adjusts so that it may become mass ppm. When a non-fermented liquid is used for the original beverage, the content of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone in the final beer-taste non-fermented beverage is 0.07 mass ppm or more, preferably 0 0.07 to 5 ppm by mass, and more preferably 0.1 to 5 ppm by mass.

  The 2-acetylpyrazine in the step of adding a fragrance component in the method for producing a beer-taste beverage of the present invention has a content of 2-acetylpyrazine in the final beer-taste fermented beverage of 0. It is adjusted to be 04 mass ppm or more, preferably 0.04 to 5 mass ppm, more preferably 0.05 to 5 mass ppm. When a non-fermented liquid is used for the original beverage, the content of 2-acetylpyrazine in the final beer-taste non-fermented beverage is 0.07 mass ppm or more, preferably 0.07 to 5 mass ppm, more preferably 0.8. It adjusts so that it may become 1-5 mass ppm.

2.4 Adjustment of fragrance component The content of the fragrance component can be adjusted in the step of adding the fragrance component, but it can also be adjusted by selection of raw materials, boiling conditions such as wort when preparing a fermentation broth, and the like. For example, when it is desired to increase the content of furaneol or 2-acetylpyrazine, the content of a predetermined aroma component can be achieved by malt containing a large amount of these aroma components.

3 Container-packed beverage The beer-taste beverage of the invention can be filled into a container and sealed to form a container. Containers of any form / material may be used, and examples of containers include bottles, cans, barrels, and plastic bottles.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited by these Examples.

[Example A] Beer-taste fermented beverage 20 kg of malt was pulverized and put into 80 L of warm water of 52 ° C. The mixture was held for 40 minutes with good agitation, followed by holding at 65 ° C. for 40 minutes and at 78 ° C. for 2 minutes, followed by filtration to remove the malt cake to obtain wort. After the wort was boiled and cooled, brewer's yeast was added and fermented for about 1 week. The yeast was removed and bottled to produce a fermentation broth that did not use hops.

The fermentation broth was heated at 65 ° C. for 10 minutes. A sample to which nothing was added after cooling was designated as Comparative Example 1. The alcohol concentration of Comparative Example 1 was 4.4% by weight.
Further, linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone or 2-acetylpyrazine as an aroma component was added to the beverage of Comparative Example 1 so as to have the concentrations shown in Table 1, and the beverage A1 to A12 were produced.

About the obtained drink, sensory evaluation (flavor improvement effect, comprehensive evaluation of a drink) by five panelists was carried out. The results are shown in Table 1.
Evaluation of flavor improvement effect is based on Comparative Example 1, with no reduction of unpleasant odor due to heating 1: No effect 2: Slightly felt but insufficient 3: Evaluated in three stages, passing 2.5 or more It was.
The overall evaluation of beer-taste beverages is
1: Not very tasty 2: Not tasty 3: None Neither 4: Delicious 5: Very tasty

From this, in beer-taste fermented beverages, linalool content of 0.01 to 0.2 mass ppm (beverages A2 to A4), 2,5-dimethyl-4-hydroxy-3 (2H) -furanone content of 0.2 It is clear that in ˜2 mass ppm (beverages A6 to A8), 2-acetylpyrazine content 0.05 to 2 mass ppm (beverages A9 to A12) reduces unpleasant odor due to heating and provides a high flavor improving effect. It became.
Moreover, it turned out that these drinks from which the high flavor improvement effect was acquired are excellent also in the comprehensive evaluation of a beer taste drink.

  In Example A above, each fragrance component was added after heating, but even if each fragrance component was added after heating, the same flavor improvement effect and comprehensive evaluation of beer-taste beverages were obtained.

[Example B] Beer-taste non-fermented beverage (malt extract)
Alcohol was added to a commercially available malt extract so that the alcohol concentration was 4.4% by weight, carbon dioxide gas was added, and a non-fermented liquid not using hops was produced.

The non-fermented liquid was heated at 65 ° C. for 10 minutes. A beverage to which nothing was added after cooling was designated as Comparative Example 2.
Further, linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone or 2-acetylpyrazine as an aroma component was added to the beverage of Comparative Example 2 so as to have the concentrations shown in Table 2, and the beverage B1 to B9 were produced.

  In the same manner as Example A, sensory evaluation (flavor improvement effect, overall evaluation of beverages) by four panelists was performed on the beverage obtained in Example B. The results are shown in Table 2.

From this, in the beer taste non-fermented drink using malt extract, in linalool content 0.01-0.2 mass ppm (beverages B2, B3), 2,5-dimethyl-4-hydroxy-3 (2H)- In a furanone content of 0.2 to 2 mass ppm (beverages B5 and B6), a 2-acetylpyrazine content of 0.2 to 2 mass ppm (beverages B8 and B9), an unpleasant odor due to heating is reduced, and a high flavor improving effect It became clear that
Moreover, it turned out that these drinks from which the high flavor improvement effect was acquired are excellent also in the comprehensive evaluation of a beer taste drink.

[Example C] Beer-taste non-fermented beverage (soy peptide)
Alcohol was added to a commercially available soybean peptide so that the alcohol concentration was 4.4% by weight, carbon dioxide gas was added, and a non-fermented liquid not using hops was produced.

The non-fermented liquid was heated at 65 ° C. for 10 minutes. A beverage to which nothing was added after cooling was designated as Comparative Example 3.
Further, linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone or 2-acetylpyrazine as an aroma component was added to the beverage of Comparative Example 3 so as to have the concentrations shown in Table 3, and the beverage C1 to C3 were produced.

  Similarly to Example A, sensory evaluation (flavor improvement effect, overall evaluation of beverages) by four panelists was performed on the beverage obtained in Example C. The results are shown in Table 3.

From this, in beer-taste non-fermented beverages using soy peptide, the addition of linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, 2-acetylpyrazine reduces the unpleasant odor due to heating and is high It became clear that the flavor improvement effect was acquired.
Moreover, it turned out that these drinks from which the high flavor improvement effect was acquired are excellent also in the comprehensive evaluation of a beer taste drink.

Claims (6)

  It contains 0.005 mass ppm or more of linalool, 0.07 mass ppm or more of 2,5-dimethyl-4-hydroxy-3 (2H) -furanone, or 0.04 mass ppm or more of 2-acetylpyrazine, and is used by hops. A beer-taste fermented beverage.   Contains linalool 0.005 mass ppm or more, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone 0.07 mass ppm or more, or 2-acetylpyrazine 0.07 mass ppm or more, used by hops A non-fermented beverage with a beer taste.   The beer taste drink of Claim 1 or 2 containing a malt, a malt extract, or a soybean peptide. A method for producing a beer-taste beverage in which hops are not used as a raw material,
Heating the raw beverage; and
Adjusting the concentration of a fragrance component consisting of one or more selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone and 2-acetylpyrazine;
The said manufacturing method including. The beer-taste beverage is linalool 0.005 mass ppm or more, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone 0.07 mass ppm or more, or 2-acetylpyrazine 0.04 mass ppm or more. Containing, beer-taste fermented beverage,
The manufacturing method of Claim 4 including the fermentation process of adding yeast and fermenting before the said heating process to obtain an original beverage. The beer-taste beverage is linalool 0.005 mass ppm or more, 2,5-dimethyl-4-hydroxy-3 (2H) -furanone 0.07 mass ppm or more, or 2-acetylpyrazine 0.07 mass ppm or more. Containing beer-taste non-fermented beverages,
The manufacturing method of Claim 4 including the mixing process of mixing a malt extract or soybean peptide with water and alcohol and adjusting a carbon dioxide gas pressure before the said heating process to obtain an original beverage.