JP2018164463A - Non-fermented dark-colored beer-like flavored beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a non-fermented beer-taste beverage that has deep-colored beer-like flavor.SOLUTION: The non-fermented deep-colored beer-taste beverage is provided that has a pyrazine compound concentration of 5 to 130 ppb, or an ethyl maltol concentration of 90 to 2000 ppb, or a cyclotene concentration of 150 to 1000 ppb.SELECTED DRAWING: None

Description

  The present invention relates to a non-fermented beer-flavored beverage having a flavor characteristic of dark beer. In the present specification, a beer-flavored beverage having a flavor like dark beer is expressed as a “dark beer-flavored beverage”.

  There are many types of beer-flavored beverages, such as beer-flavored alcoholic beverages, which are alcohols that substantially contain ethanol, and beer-flavored carbonated beverages, which are carbonated beverages that do not substantially contain ethanol.

  Beer-flavored alcoholic beverages are mainly produced by fermenting malt or cereal saccharified liquid as a main raw material. The beer-flavored alcoholic beverage produced through the fermentation process is hereinafter referred to as “fermented beer-flavored alcoholic beverage”. On the other hand, some beer-flavored alcoholic beverages have a beer-like flavor and taste quality by adding wort, malt extract, sugar, fragrance, ethanol, and the like to drinking water. The beer-flavored alcoholic beverage produced without undergoing the fermentation process is hereinafter referred to as “non-fermented beer-flavored alcoholic beverage”.

  Non-fermented beer-flavored alcoholic beverages do not require fermentation in the production process and therefore do not require special fermentation equipment. Therefore, it is suitable for mass production at low cost. However, it has not yet been clarified whether what kind of ingredients can be formulated and how much the flavor and taste quality like beer can be reproduced, and the production method is in the process of research and development.

  On the other hand, beer-flavored carbonated drinks have a low alcohol content and can be easily consumed by drivers and pregnant and lactating women. In general, beer-flavored carbonated drinks have lower calories than normal beer and are supported by health-conscious people.

  Production methods of beer-flavored carbonated beverages are roughly classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is made by extracting only ethanol from ordinary beer with a special device. In (2), ferment at a lower temperature than usual to suppress yeast activity and finish with low ethanol. The beer-flavored carbonated drink manufactured through these fermentation processes is hereinafter referred to as “fermented beer-flavored carbonated drink”.

  Fermented beer-flavored carbonated beverages have a beer-like flavor because the production method has a fermentation process. However, ethanol is produced in the fermentation process, and it is difficult to completely eliminate the ethanol content.

  On the other hand, (3) is produced by adding wort, malt extract, sugars, fragrances and the like to drinking water. The beer-flavored carbonated beverage produced without going through these fermentation processes is hereinafter referred to as “non-fermented beer-flavored carbonated beverage”. Non-fermented beer-flavored carbonated beverages are not fermented during the manufacturing process, so it is easy to eliminate ethanol. In addition, no special fermenter is required for production. Therefore, it is suitable for mass production at low cost, and is a drink for everyone.

  In recent years, consumers' health orientation has increased, and beverages with as low calories as possible have been demanded. An example of a beverage with as few calories as possible is a zero calorie beverage. According to the provisions of the nutrition labeling standard based on the Japanese Health Promotion Law, the display of “zero calories” can be displayed for an energy amount contained in a beverage of less than 5 kcal per 100 ml of beverage.

  Patent Document 1 describes a non-fermented beer-flavored beverage containing a specific amount of high-molecular sugar and a sweet substance. The non-fermented beer-flavored beverage of Patent Document 1 is enhanced and moderately balanced in “drinking response to the throat” and “goodness after drinking”, and has a beer-like flavor.

  In addition, a non-fermented beer flavor alcoholic beverage can be manufactured by adding predetermined amount of ethanol in the manufacture process of a non-fermented beer flavor carbonated beverage. That is, the only substantial difference between the two is whether or not ethanol is contained. Therefore, in this specification, a non-fermented beer flavor alcoholic beverage and a non-fermented beer flavor carbonated beverage are handled together, and both are referred to as a “non-fermented beer flavored beverage”.

  In general, beer is a beverage obtained by fermenting malt, hops and water as raw materials. If beer is roughly classified into two based on color, it can be classified into light beer represented by Pilsner beer and the like and dark beer represented by black beer, stout and the like. Dark beer uses dark malt as a raw material. Dark-colored malt refers to malt that has been roasted at a relatively high temperature when it is made from wheat and burnt to dark brown. As a result of using dark-colored malt or wort derived from the malt as a raw material, a rich rich peculiar flavor is imparted to dark-colored beer.

  Patent Document 2 describes a malt beverage containing malt-derived wort containing dark-colored malt and a colorant. This malt beverage masks unpleasant flavors such as off-flavor and egg flavor of malt-derived wort containing dark-colored malt with a coloring agent.

  However, for non-fermented dark beer-flavored beverages, it is still unclear whether what kind of ingredients are blended and in what amount can reproduce the flavor and taste quality of dark beer. Therefore, at present, it is difficult to provide a non-fermented beer-flavored beverage having a flavor like dark beer. About the non-fermented dark beer flavor drink marketed, it is calculated | required to implement | achieve the flavor like darker beer.

International Publication No. 2013/080354 JP 2013-188160 A

  This invention solves the said conventional problem, The place made into the objective is to provide the non-fermented beer flavor drink which has the flavor like dark beer.

  The present invention provides a non-fermented dark beer flavored beverage having a pyrazine compound concentration of 5-130 ppb, an ethyl maltol concentration of 90-2000 ppb, or a cycloten concentration of 150-1000 ppb.

  In one certain form, the pyrazine compound is at least one selected from the group consisting of 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine. It is.

  In one certain form, a non-fermented dark beer flavor drink is manufactured without using wort or barley extract.

  In one certain form, the amount of energy of a non-fermented dark beer flavor drink is less than 5 kcal / 100 ml.

  In one certain form, the non-fermented dark beer flavor drink has a sugar mass of less than 0.5 g / 100 ml.

  In one certain form, a non-fermented dark beer flavor drink is chromaticity 50-120 degree EBC.

  Moreover, this invention adds the pyrazine compound of the quantity used as a density | concentration to 5-130 ppb with respect to a non-fermented beer flavor drink, or adds the ethyl maltol of the quantity used as a density | concentration of 90-2000 ppb, or a density | concentration. Provided is a method for producing a non-fermented dark beer-flavored beverage comprising a step of adding cycloten in an amount of 150 to 1000 ppb.

  The present invention provides a non-fermented beer-flavored beverage having a flavor characteristic of dark beer. Moreover, according to this invention, the flavor like dark beer can be provided or enhanced with respect to a non-fermented beer flavor drink.

It is a graph which shows the relationship between the density | concentration of the pyrazine compound in a beer flavor drink, and the dark beer character of a beer flavor drink. It is a graph which shows the relationship between the density | concentration of the ethyl maltol in a beer flavor drink, and a cycloten, and the dark beer character of a beer flavor drink. It is a graph which shows the relationship between the density | concentration of the pyrazine compound in a beer flavor drink, ethyl maltol, and a cycloten, and the dark beer character of a beer flavor drink. It is a graph which shows the result by which the dark beer character was provided or strengthened when the dark beer flavor imparting agent was added to the non-fermented beer flavor carbonated beverage.

  The form of pyrazine compounds, ethyl maltol, and cycloten used in the present invention is not limited as long as they are used for the purpose of improving the flavor of beer-flavored beverages. A fragrance is preferred. Flavor means aroma and taste.

  A beer-flavored drink refers to all the drinks which have the flavor like beer. Among the beer-flavored beverages, a non-fermented beer-flavored beverage is preferred as a subject to impart a dark-colored beer flavor using the dark-colored beer flavor-imparting agent of the present invention. Particularly preferred as an object for imparting a dark beer flavor using the dark beer flavor imparting agent of the present invention is a non-fermented beer flavored beverage produced without using wort.

  Non-fermented beer-flavored beverages are not fermented during the production process, and thus lack a rich feeling and beer-like flavor and often exhibit a wort odor. In particular, in a non-fermented beer-flavored beverage manufactured without using wort, it is difficult to reproduce the flavor of dark beer.

  The non-fermented dark beer flavored beverage of the present invention contains at least one selected from the group consisting of a pyrazine compound, ethyl maltol and cycloten. The pyrazine compound is preferably at least one selected from the group consisting of 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine.

  In a preferred embodiment, the non-fermented dark beer flavored beverage of the present invention contains a pyrazine compound. Pyrazine compounds are related to roast and aroma even in the flavor of dark beer. In another preferred embodiment, the non-fermented dark beer flavored beverage of the present invention contains ethyl maltol and cycloten. Ethyl maltol and cycloten are related to the feeling of roast and rich body among the flavors of dark beer. In a more preferred embodiment, the non-fermented dark beer flavored beverage of the present invention contains a pyrazine compound, ethyl maltol and cycloten. As a result, while giving a roasted feeling, it is possible to enhance the overall dark beer quality, including the feeling of alcohol and taste.

  When adding a pyrazine compound, ethyl maltol, and cycloten to a beer-flavored beverage to be imparted with a dark-colored beer flavor, the timing is not limited, and the beer-flavored beverage can be added at an appropriate step in the process of producing a beer-flavored beverage. However, the step of adding a fragrance such as a pyrazine compound, ethyl maltol, or cycloten is preferably performed at the end of the production process as much as possible. Moreover, it is preferable to add after a boiling process. By doing so, the volatilization of the fragrance is minimized.

  When the non-fermented dark beer flavored beverage of the present invention contains a pyrazine compound, the concentration of the pyrazine compound is generally 5 to 130 ppb, preferably 15 to 90 ppb, more preferably 25 to 65 ppb. When the non-fermented dark beer flavored beverage of the present invention contains ethyl maltol, the concentration of ethyl maltol is generally 90 to 2000 ppb, preferably 300 to 2000 ppb, more preferably 500 to 2000 ppb. When the non-fermented dark beer flavored beverage of the present invention contains cycloten, the concentration of cycloten is generally 150 to 1000 ppb, preferably 250 to 1000 ppb, more preferably 340 to 1000 ppb.

  The concentration range of pyrazine compounds, the concentration range of ethyl maltol, or the concentration range of cycloten in the non-fermented dark beer flavored beverage of the present invention is adjusted to the above range, so that a roasted feeling is given, and an alcoholic taste and delicious taste. A comprehensive dark beer-like character is added.

  Moreover, it is preferable that the non-fermented dark beer flavor drink of this invention exhibits the external appearance which does not give discomfort as dark beer. The preferred chromaticity of the beer flavored beverage with the dark beer flavor is 50 to 120 ° EBC. Therefore, it is necessary to use more colorant than in the case of light beer. However, if the amount of the colorant used is too large, the amount of sugar derived from the colorant and the amount of energy increase, so it is preferable to keep the colorant constant. Therefore, a more preferable chromaticity is 50 to 90 ° EBC. Caramel color is illustrated as a preferable colorant.

  A non-fermented dark beer flavored beverage, which is a preferred embodiment of the present invention, will be described below.

  Non-fermented dark beer flavored beverages contain indigestible dextrins. By containing an indigestible dextrin, the obtained beverage gives a sensation of being caught in the throat when it is drunk. That is, according to the present invention, there is provided a non-fermented beer-flavored beverage having the characteristics of “good balance”, “good drinking response to the throat” and “good crispness after drinking”, which are the characteristics of a fermented beer-flavored beverage Is done.

  Moreover, since indigestible dextrin is a dietary fiber, the carbohydrate of a non-fermented dark beer flavor drink can be reduced by increasing the ratio of the indigestible dextrin to a carbohydrate.

  Indigestible dextrin is a starch degradation product, which is obtained by subjecting a dextrin obtained by acid roasting of starch to enzymatic degradation such as alpha-amylase and then separating the dietary fiber component.

  The amount of indigestible dextrin contained in the non-fermented dark beer-flavored beverage can be appropriately selected in consideration of the sensation of getting stuck in the throat when drinking and the balance of sugar off.

  The non-fermented dark beer flavored beverage preferably contains a sweet substance appropriately. A sweet substance refers to a substance that feels sweet when it is put in the mouth. A typical sweet substance is a sweetener. A sweetener means the seasoning used in order to sweeten a drink or a foodstuff. By containing a sweet substance, the resulting beverage has a good balance between sourness and sweetness, and it is difficult to give a feeling of aftertaste such as sourness or sweetness, thereby increasing the “goodness of sharpness after drinking”.

Examples of sweet substances include sugars or sugar alcohols, high-intensity sweeteners, and the like. Examples of the saccharide include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar (fructose glucose liquid sugar, glucose fructose liquid sugar, high fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, iso Examples thereof include maltose, maltotriose, raffinose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, coupling sugar, palatinose and the like. Examples of the sugar alcohols include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltoliitol, panitol and the like. Examples of the high-intensity sweetener include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, acesulfame K, neotame, lacanca, and the like.

  In one certain form, low molecular weight sugar is used as a sweet substance. Low molecular weight sugars are oligomers in which various sugars are linked by glycosidic bonds. More preferable sweet substances are one or more selected from the group consisting of monosaccharides, disaccharides and trisaccharides. Further preferred sweet substances are one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose and glucose fructose.

  The density | concentration of the sweet substance contained in a non-fermented dark beer flavor drink is suitably adjusted in the range which does not exceed 18 g / l in conversion of sucrose.

  As a sweet substance in the present invention, acesulfame K is preferable. In that case, the concentration of acesulfame K contained in the non-fermented beer-flavored beverage is 0.09 g / l or less, preferably 0.015 to 0.060 g / l, more preferably 0.015 to 0.045 g / l. .

  For example, the content of the sweet substance is adjusted in consideration of the amount of ethanol contained in the non-fermented beer flavored beverage. This is because ethanol also has sweetness as a taste function. In addition, the form of ethanol to add is not limited, For example, alcohol for raw materials, beer, shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, etc. can be added.

  When the non-fermented dark beer flavored beverage is a non-fermented dark beer flavored carbonated beverage substantially free of ethanol, the concentration of the sweet substance contained in the non-fermented dark beer flavored beverage is 18 g / conversion in terms of sucrose. 1 or less, preferably 3 to 12 g / l, more preferably 3 to 9 g / l.

  When the non-fermented dark beer flavored beverage is a non-fermented dark beer flavored alcoholic beverage substantially containing ethanol, the concentration of the sweet substance contained in the non-fermented dark beer flavored beverage is 0.1 in terms of sucrose. It is -1.8 g / l, Preferably it is 0.4-1.3 g / l, More preferably, it is 0.6-1.1 g / l.

  The non-fermented dark beer flavored beverage preferably has an energy amount of less than 5 kcal / 100 ml. An energy amount of less than 5 kcal / 100 ml is easily achieved by using the above-mentioned high-intensity sweetener, and the “good balance” in flavor is maintained. In particular, the use of acesulfame potassium or sucralose, which is a sweetener with zero calories, is easier to achieve. More preferably, the carbohydrate content is less than 0.5 g / 100 ml. Sugar refers to carbohydrates that are not dietary fiber. By reducing carbohydrates, adverse health effects caused by carbohydrate intake such as obesity and diabetes are less likely to occur. Moreover, the refreshing feeling of a non-fermented dark beer flavor drink, the goodness of a post-breaking, etc. are realizable by reducing sugar. Here, indigestible dextrin is illustrated as a preferable dietary fiber.

  The non-fermented dark beer flavored beverage preferably contains a grain-derived protein degradation product. By containing a cereal-derived proteolysate, the feeling of being caught in the throat when drinking a non-fermented dark beer-flavored beverage, that is, the “drinking response to the throat” is further enhanced. Moreover, the grain-derived protein degradation product also has a foam retention effect.

  Grain-derived proteolysate refers to a fraction containing a large amount of protein such as isolated protein obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc. Protein raw material is hydrolyzed by acid, alkali or enzyme. As the grain-derived protein material, proteins derived from legumes such as soybeans and peas are preferable, and the hydrolysis method is preferably an enzymatic method. The enzymatic method uses one or more proteases and performs hydrolysis at a temperature, pH, and time suitable for them. The degree of degradation can be adjusted as appropriate, but a 15% by weight TCA solubilization rate of 30 to 100% is suitable. On the other hand, if the molecular size is too large, there are many fractions that become insoluble and become insoluble during subsequent processes or storage, and if it is too small, it tends to cause an unpleasant taste. Therefore, the average molecular weight of the water-soluble fraction contained in the cereal-derived protein degradation product is 550 or more and 3,000 or less, preferably 600 or more and 1,500 or less.

  If the amount of the cereal-derived proteolysate contained in the non-fermented dark beer flavored beverage is too small, the effect is weak, and if it is too large, it tends to cause miscellaneous taste, and may cause a microbial risk due to an increase in pH. In general, the final beverage is used in an amount of 10 g / l or less, preferably 0.1 to 6 g / l, more preferably 0.5 to 4 g / l.

  The non-fermented dark beer flavored beverage is preferably produced without using wort or barley extract. “Using wort or barley extract” means blending wort or barley extract in a substantial amount as a wort or barley extract with respect to a non-fermented dark beer flavored beverage. For example, when the wort or barley extract is contained in the fragrance and the wort or barley extract is blended in a small amount in the non-fermented dark beer flavored beverage as a fragrance, the wort or barley extract is used. Not applicable.

  Wort refers to a saccharified solution obtained by saccharifying barley malt. The saccharified solution is obtained, for example, by subjecting barley malt to a saccharification reaction using an enzyme derived from malt. The saccharified solution may be obtained by saccharifying barley using an enzyme. The barley extract refers to an extract obtained by extracting components from barley, barley malt or a pulverized product thereof with water or hot water, a concentrate of the extract or a dried product. Wort or barley extract contains a relatively low molecular weight sugar or nitrogen source, and itself has a strong sweetness and umami taste. Therefore, when wort or barley extract is used for the production of a non-fermented dark beer flavored beverage, it is difficult to adjust the flavor balance, and sweetness remains as an aftertaste or an unpleasant odor tends to occur. Moreover, since it is possible to bring in sugars and calories from wort or barley extract, it may be an obstacle to the production of sugar-off products and calorie-off products.

  However, the non-fermented dark beer flavored beverage may be manufactured using wort or barley extract if the balance of the resulting non-fermented dark beer flavored beverage is not impaired and the sharpness after drinking is not impaired. .

  The content of the wort or barley extract of the non-fermented dark beer flavored beverage is such that the concentration of the non-volatile components of the wort or barley extract is 2% by weight or less, preferably 1% by weight or less, more preferably 0.5% by weight. The amount is as follows.

  Originally, in yeast-fermented beer-flavored beverages, low molecular weight sugar and nitrogen sources are assimilated into yeast, and are hardly contained in the final product. Conversely, high molecular weight sugars remain in the final product because they are not assimilated by the yeast. In fermented beer-flavored beverages, the balance of this small amount of low-molecular sugar (sweet substance) and a large amount of high-molecular sugar suppresses excessive aftertaste such as excessive sweetness and umami, providing a refreshing response to the throat. The beer-like flavor is thought to have been realized.

  A non-fermented dark beer flavor drink shows pH 3.0-4.0. A non-fermented dark beer flavor drink shows pH of this range, and a moderate sourness and the tightness of a taste are ensured. As a result, stickiness due to the addition of indigestible dextrin and the feeling of heavy aftertaste are eliminated, and “goodness after drinking” is felt. The pH of the non-fermented dark beer flavored beverage can be adjusted by adding an appropriate amount of a pH adjusting agent.

  As the pH adjuster, for example, a sour substance can be used. A sour substance refers to a substance that feels sour when a person puts it in the mouth. Specific examples of sour substances include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid, and phytic acid. The preferred sour substances are phosphoric acid, lactic acid, and phytic acid because they can suppress the stickiness that occurs when adding a large amount of indigestible dextrin and give more favorable “goodness after drinking” and “good balance”. It is. One kind of sour substance may be used, or two or more kinds may be used in combination.

  The non-fermented dark beer flavored beverage may contain a bitter substance in order to reproduce the refreshing bitterness peculiar to beer. A bitter substance refers to a substance that feels bitter when put in the mouth. The bitter substance is not particularly limited as long as it exhibits the same or similar bitter taste as beer, and may be a bitter component contained in hops, or a bitter component not contained in hops. It may be. Specific examples of the bitter substance include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, isoα acid, tetraisoα acid, β acid oxide, quinine, momordesine, quercitrin, Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. A particularly preferred bitter substance is isoalpha acid.

The isolated isoalpha acid can be used as a bitter substance. Moreover, iso alpha acid is contained in the hop and can also be used as a hop or a hop extract. The hop or hop extract refers to a hop leaf or a ground product thereof, an extract obtained by extracting these with water or hot water, a concentrate or a dried product of the extract.

  The amount of iso-alpha acid contained in the non-fermented dark beer flavored beverage is a concentration of 0.001 g / l or more. When the concentration of isoalpha acid is less than 0.001 g / l, the aftertaste of a non-fermented dark beer flavored beverage containing indigestible dextrin becomes sticky and heavy. Preferably, the concentration of isoalpha acid is 0.005 to 0.08 g / l, more preferably 0.01 to 0.03 g / l. When the density | concentration of iso alpha acid exceeds 0.08 g / l, the flavor of a non-fermented dark beer flavor drink may worsen.

  In addition, for non-fermented dark beer flavored beverages, various glycosides such as sugars, sugar alcohols, and saponins, flavors, dietary fibers and polysaccharides, acids, and yeast extracts, as long as the object of the present invention is not impaired. Such raw materials can be used in combination. Examples of the saccharide include reducing sugars such as glucose, fructose, and maltose, oligosaccharides such as sucrose, various dextrins and oligosaccharides, and the fragrances include malt flavor (may include natural extracts derived from wheat and malt), Hop flavors (which may include hop-derived natural extracts), beer flavors, alcohol flavors, caramel flavors and the like can be mentioned.

  The manufacturing method of a non-fermented dark beer flavor drink includes the process normally performed when manufacturing a non-fermented beer flavor drink. As an example, first, a predetermined amount of a high molecular sugar, a sweet substance and other components are mixed to prepare a blend. Next, a predetermined amount of drinking water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, alcohol is added if necessary, and carbonic acid is added by a carbonation process. Then, a pyrazine compound, ethyl maltol, and cycloten are added. The addition of the pyrazine compound, ethyl maltol, and cycloten may be performed before the alcohol addition step or the carbonation step.

  If necessary, in each stage, the precipitate can be separated and removed by filtration, centrifugation or the like. Further, carbonated water may be added after the raw material liquid is prepared in a concentrated state. By using a normal soft drink manufacturing process, it is possible to easily prepare a non-fermented beer-flavored beverage without having a fermentation facility.

  If the precipitate is removed before the carbonation step or the carbonated water addition step, it is more preferable because it can remove the causative substances of the orientation and miscellaneous taste. In addition, you may perform filtration or disinfection as needed before a carbonation process or a carbonated water addition process.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

Example 1
Flavor improvement by addition of pyrazine compounds Non-fermented light beer-flavored carbonated beverages produced without using wort (“Dry Zero” manufactured by Asahi Breweries, Inc., concentration of pyrazine compounds / ethyl maltol / cycloten (ppb) = 0 25 / 1.2 / 110) with pyrazine compounds (3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine, the same shall apply hereinafter). 25, 5, 25, 65, 130, and 260 ppb were added, and sensory evaluation was conducted blindly by 6 expert panelists. In addition, sensory evaluation was implemented in five steps based on the following criteria. Moreover, the calories of the commercially available non-fermented light beer flavored carbonated beverage of Example 1 were less than 5 kcal / 100 ml, and the saccharides were less than 0.5 g / 100 ml.

5: Feels like dark beer very strongly 4: Feels like dark beer strongly 3: Feels like dark beer 2: Feels like dark beer slightly 1: Feels like dark beer Absent

  The average value was adopted as the evaluation value. The result of sensory evaluation is shown as a graph in FIG. In FIG. 1, “like dark beer (*)” means an overall dark beer-like character including alcohol and deliciousness (excluding the appearance). This is the same for FIGS.

  Table 1 shows comments related to the roast fragrance of the professional panelists. The number after the comment means the number of people who have expressed the comment. This is the same for Tables 2 to 4.

[Table 1]

  From the above results, a non-fermented beer-flavored carbonated beverage that has an overall feeling of dark beer including alcohol and deliciousness while producing a roasted feeling is produced by containing 5-130 ppb of a pyrazine compound. I was able to.

Example 2
Flavor improvement by addition of ethyl maltol and cycloten The concentrations of ethyl maltol and cycloten in the commercially available non-fermented light beer flavored carbonated beverage produced without using the wort used in Example 1 were 1.2 / 110, 90/150, It added so that it might become 500/340, 1000/560, 2000/1000, 4000/1900 ppb, and the sensory evaluation by the blind was implemented by six panelists. The evaluation method and evaluation criteria are the same as in Example 1. The result of sensory evaluation is shown as a graph in FIG. Table 2 shows the comments of the expert panelists. Moreover, the calories of the commercially available non-fermented light beer flavored carbonated beverage of Example 2 were less than 5 kcal / 100 ml, and the saccharides were less than 0.5 g / 100 ml.

[Table 2]

  From the above results, by adding 90-2000 ppb of ethyl maltol and 150-1000 ppb of cycloten, the overall dark beer quality including richness, body feeling, alcohol feeling and deliciousness is enhanced while giving a roasted feeling. A non-fermented beer flavored carbonated beverage could be produced.

Example 3
Flavor improvement by addition of pyrazine compounds, ethyl maltol and cycloten The concentration of pyrazine compounds, ethyl maltol and cycloten in commercial non-fermented light beer flavor carbonated beverages produced without using wort used in Example 1 is 0 .25 / 1.2 / 110, 5/90/150, 25/500/340, 65/1000/560, 130/2000/1000, 260/4000/1900 ppb, added to 6 professional panelists Sensory evaluation was conducted with blinds. The evaluation method and evaluation criteria are the same as in Example 1. The result of sensory evaluation is shown as a graph in FIG. Table 3 shows the comments of the expert panelists. Moreover, the calories of the commercially available non-fermented light beer flavored carbonated beverage of Example 3 were less than 5 kcal / 100 ml, and the saccharides were less than 0.5 g / 100 ml.

[Table 3]

  From the above results, by containing 5-130 ppb of the pyrazine compound, 90-2000 ppb of ethyl maltol and 150-1000 ppb of cyclotene, compared with the results of Examples 1 and 2, the roasted feeling is further increased, A non-fermented beer-flavored carbonated beverage that further enhances the overall dark beer character, including the body, alcohol, and deliciousness, could be produced.

Comparative Example, Example 4 and Example 5
Flavor improvement using the present invention Non-fermented dark beer flavored carbonated beverages (comparative example) produced using wort, and non-fermented dark beer flavored carbonated beverages produced using the wort , Ethyl maltol and cyclotene added to a concentration of 65/1000/560 ppb (Example 4), and further commercially available non-fermented light beer flavor produced without using the wort used in Example 1 What was added to the carbonated beverage so that the concentration of the pyrazine compound, ethyl maltol and cycloten was 65/1000/560 ppb (Example 5). The sensory evaluation was conducted blindly by 6 expert panelists on 3 points. The evaluation method and evaluation criteria are the same as in Example 1. The result of sensory evaluation is shown as a graph in FIG. Table 4 shows the comments of the expert panelists. Moreover, the calories of the non-fermented dark beer flavor carbonated drink of the comparative example and Example 4 were 28 kcal / 100 ml, and saccharides were 6.8 g / 100 ml. Moreover, the calories of the commercially available non-fermented light beer flavored carbonated beverage of Example 5 were less than 5 kcal / 100 ml, and the saccharides were less than 0.5 g / 100 ml.

[Table 4]

  From the above results, it was confirmed that although the degree of the effect of the present invention is reduced by the off-flavor derived from wort, a certain effect can be obtained even in a beer flavored beverage manufactured using wort.

Claims (7)

  A non-fermented dark beer flavored beverage having a pyrazine compound concentration of 5 to 130 ppb, an ethyl maltol concentration of 90 to 2000 ppb, or a cycloten concentration of 150 to 1000 ppb.   The pyrazine compound is at least one selected from the group consisting of 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine. The non-fermented dark beer flavor drink described in 1.   The non-fermented dark beer flavor drink according to claim 1 or 2, which is produced without using wort or barley extract.   The non-fermented dark beer flavor drink as described in any one of Claims 1-3 whose energy amount is less than 5 kcal / 100 ml.   The non-fermented dark beer flavor drink as described in any one of Claims 1-4 whose sugar mass is less than 0.5 g / 100 ml.   The non-fermented dark beer flavor drink as described in any one of Claims 1-5 whose chromaticity is 50-120 degreeEBC.   For non-fermented beer-flavored beverages, add an amount of pyrazine compounds with an amount of 5 to 130 ppb, add ethyl maltol with an amount of 90 to 2000 ppb, or an amount of 150 to 1000 ppb. The manufacturing method of a non-fermented dark beer flavor drink including the process of adding the cycloten of.

Images