JP2020108408A - Beer taste beverage and manufacturing method thereof - Google Patents

Abstract

To provide a beer taste beverage made from raw materials including no hop, with a discomfort odor resulting from a heating step being masked, having an excellent flavor.SOLUTION: A manufacturing method of a beer taste beverage made from raw materials including no hop comprises a step of heating raw materials and a step of 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, materials and manufacturing methods used for beer-taste beverages are diversifying.
Among them, in the method for producing a beverage, in order to provide heat sterilization of microorganisms and a predetermined flavor, a heating step may be performed in the production step. However, if there is a heating process in the beverage manufacturing process,
An unpleasant scent may be produced by heating the material (Patent Documents 1, 2, 3).
..
As one of the methods for solving such a problem, there is also known a method for producing a beverage in which a sterile, non-heated flavor is added to a beverage stock solution that has been heat-sterilized in a heating step under a sterile environment (Patent Document 1). Reference 4).
However, it is hard to say that the microbial risk could be completely eliminated only by adding aseptic, non-heated fragrance. In addition, new equipment is required to add aseptic, non-heated fragrance.
Also, in malt extract-containing beverages containing heat-sterilized ingredients, aroma components (proline)
Beverages containing are also known (Patent Documents 5 and 6).
However, the beverage has a problem of unpleasant odor caused by heating.

JP-A-10-304823 JP-A-2007-166940 JP2012-135215A JP-A-2003-111579 Patent 5834164 JP, 2016-101156, A

Beer-taste beverages that do not use hops as raw materials may not be able to utilize the antibacterial action of hops, and thus may require sterilization of microorganisms, for example, a heating step is performed.
Therefore, there is a demand for a beer-taste beverage that does not use hops as a raw material, in which the unpleasant aroma due to the heating step is masked. Further, there is a demand 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 provide a beer-taste beverage that does not use hops as a raw material, one or more selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 2-acetylpyrazine. By including the above, the problems of the present invention have been solved.

The present invention includes the following aspects of the invention.
[1]
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
A beer-taste fermented beverage containing the above and containing no hops.
[2]
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
A beer-taste non-fermented beverage containing the above and containing no hops.
[3]
The beer-taste beverage according to [1] or [2], which contains 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
A step of adjusting the aroma component concentration of one or more selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-acetylpyrazine,
The manufacturing method, including:
[5]
The beer-taste 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 0.04 mass ppm or more. Contains beer taste fermented beverage,
Prior to the heating step, a fermentation step of adding a yeast and fermenting to obtain a raw beverage is included [4]
The manufacturing method described in.
[6]
The beer-taste 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. Contains, is a beer taste non-fermented beverage,
The production method according to [4], which comprises a mixing step of mixing water and alcohol with malt extract or soybean peptide and adjusting the carbon dioxide pressure to obtain a raw beverage before the heating step.

The beer-taste beverage according to one embodiment of the present invention does not use hops as a raw material, but masks an unpleasant scent. Further, the beer-taste beverage according to one embodiment of the present invention does not use hops as a raw material, but can provide a beverage having a flavor close to that of the original beer.

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-acetylpyrazine. It is a beverage containing a predetermined amount of 1 or more and not using hops as a raw material.

In the present specification, the “beer-taste beverage” refers to a carbonated beverage having a beer-like flavor. That is, unless otherwise specified, the beer-taste beverage of the present specification includes any carbonated beverage having a beer flavor regardless of the presence or absence of a fermentation process with yeast. Examples of the beer-taste beverage of the present invention include sparkling liquor, beer, liqueurs, and other miscellaneous liquor under the Japanese sake tax law, and a low-alcoholic fermented beverage (for example, an alcohol content of less than 1%). 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 preferably 0 to 4
It is 0% by weight, more preferably 1 to 15% by weight. In particular, it has a concentration similar to that of alcohol that is favorably consumed by consumers as beer-taste beverages such as beer and low-malt beer, that is, 1
It is preferably in the range of ˜7% by weight, but is not particularly limited.

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

Examples of grains include barley (barley, wheat, pigeons, rye, oats, malt thereof), rice (white rice, brown rice, etc.), corn, corn, potatoes, beans (soybeans, peas, etc.). , Buckwheat, sorghum, millet, chick, and starches obtained from them, extracts thereof, and the like.

Malt means germinated, dried and rooted seeds of barley, wheat, rye, oats, oats, oats, etc., and their origin and variety are all. May be. In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malt as a raw material for beer-taste beverages in Japan. For barley, Nijo barley,
There are types such as six-row barley, but any one may be used. Further, in addition to normal malt, colored malt and the like can be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

Examples of the saccharides include commercially available saccharified liquid obtained by decomposing grain-derived starch with an acid or enzyme, and commercially available starch syrup. At this time, the form of the saccharide may be any form such as a liquid form such as a solution or a solid form such as a powder. In addition, there are no particular restrictions on the type of raw material grain of starch, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes and acids. For example, saccharides having a high maltose ratio may be used by devising conditions for hydrolysis with an enzyme or an acid. In addition, sucrose, fructose, glucose, maltulose, trehalulose, maltotriose, and solutions (sugar solutions) of these can be used.

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

The term "hops" refers to ordinary pellet hops, bale hops, hop extracts, processed hops (isolated hops, hexahops, tetrahops) and the like used in the production of beer and the like.
In the beer-taste beverage of the present invention, hops are not used as a raw material.
A "hop-free" beverage is a beverage in which hops are not used as a raw material, and means, for example, a beverage in which "hop" is not described in the raw material label of the beverage.

1.2 Aroma component The beer-taste beverage of the present invention is linalool, 2,5-dimethyl-4-hydroxy-3(
2H)-furanone and one or more aroma components selected from 2-acetylpyrazine. The use of these aroma components can effectively mask unpleasant odors generated in the heating step and the like.

Linalool is 3,7-dimethyl-1,6-octadien-3-ol, which is at room temperature (2
It is a liquid compound at 0 to 25° C. (density at 20° C.: 0.87 g/cm ³ or less, and shows mass at 20° C. when showing the mass of linalool), and has a refreshing sweet scent like a lily of the valley. It is an ingredient, contained in black tea, green tea, etc., and is also known as one of the aroma components of hops.
2,5-Dimethyl-4-hydroxy-3(2H)-furanone is a component having a sweet scent and is contained in strawberry, pineapple and the like.
2-Acetylpyrazine is a component having a fragrant grain-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 the beer-taste fermented beverage using the fermented liquid as the original beverage is 0.0
0.05 mass ppm or more is preferable, 0.005-0.5 mass ppm is more preferable, and 0.
01-0.5 mass ppm is especially preferable. The content of linalool in the beer-taste non-fermented beverage using the non-fermented liquid for the original beverage is preferably 0.005 mass ppm or more, and 0.005 mass ppm or more.
To 0.5 mass ppm is more preferable, and 0.01 to 0.5 mass ppm is particularly preferable.

The content of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in the beer-taste fermented beverage using the fermented liquid as the original beverage is preferably 0.07 mass ppm or more, and 0.07 mass ppm or more.
-5 mass ppm is more preferred, and 0.1-5 mass ppm is particularly preferred. 2,5-Dimethyl-4-hydroxy-3 in a beer-taste non-fermented beverage using a non-fermented liquid as a raw beverage
The content of (2H)-furanone is preferably 0.07 mass ppm or more, and 0.07 to 5 mass p
pm is more preferable, and 0.1 to 5 mass ppm is particularly preferable.

The content of 2-acetylpyrazine in the beer-taste fermented beverage using the fermented liquid as the original beverage is preferably 0.04 mass ppm or more, more preferably 0.04 to 5 mass ppm, and
． 05-5 mass ppm is especially preferable. The content of linalool in the beer-taste non-fermented beverage using the non-fermented liquid for the raw beverage is preferably 0.07 mass ppm or more, more preferably 0.07 to 5 mass ppm, 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 the carbon dioxide contained in the raw materials, or may be dissolved by mixing with carbonated water or addition of carbon dioxide. ..
The 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 fermentation liquid is used as a raw material. Also,
When non-fermented liquid is used as the raw material, carbon dioxide gas generated in the fermentation process cannot be used, so by mixing the non-fermented liquid and carbonated water or adding carbon dioxide gas to the non-fermented liquid, carbon dioxide gas is added to the beer-taste beverage. It can be dissolved.

The amount of carbon dioxide gas contained in the beer-taste beverage of the present invention is represented by the carbon dioxide gas pressure of the beverage, and this is not particularly limited as long as the effect of the present invention is not impaired. Typically, the upper limit of the carbon dioxide gas pressure of the beverage ^{4.0kg / cm 2, 3.4kg / cm} 2 or 2.8 kg / cm ^2,
And the lower limit is 0.2 kg/cm ² , 0.9 kg/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 and 2.8 kg/cm ² or less, or 1.5 kg
/Cm ² or more and 2.8 kg/cm ² or less. The gas pressure in this specification refers to the gas pressure in the container, except in special cases. The pressure can be 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 open the stopcock of the gas internal pressure gauge to release the gas, and then close the stopcock again. Can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.

1.4 Other Additives In the present invention, various additives may be added as necessary within a range that does not impair the effects of the present invention. For example, colorants, foaming agents, flavors, fermentation accelerators, sweeteners, bitters, yeast extracts,
Proteinaceous substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, and the like can be added as necessary as long as the effects of the present invention are not impaired. The colorant is used to impart a beer-like color to the beverage, and a caramel color or the like can be used. The foam-forming agent is used to form beer-like foam in the beverage, or is used to retain the foam of the beverage, soybean saponin, plant extracted saponin-based substances such as quillaja saponin, corn, plants such as soybean. Proteins and peptide-containing substances, proteinaceous substances such as bovine serum albumin, yeast extract and the like can be appropriately used. The flavor is used for beer-like flavoring, and an appropriate amount of the flavor having beer flavor can be used. The fermentation accelerator is used for promoting fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. As the sweetener, high-intensity sweeteners such as natural sweeteners and synthetic sweeteners can be used, and sucrose derivatives such as sucralose;
Synthetic sweeteners such as acesulfame K, saccharin and the like, which may be used alone or in combination with 2
It is possible to use a combination of two or more species. The bitterness is quassin, naringin, citrus extract,
Bittern extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, Kidachi aloe extract, wormwood extract, mannen wax extract, litchi extract, laurel extract, sage extract, caraway extract, etc. Can be used.

2 Method for producing beer-taste beverage The method for producing a beer-taste beverage according to the present invention, in which hops are not used as a raw material, includes a heating step of a raw beverage, an aroma component (linalool, 2,5-dimethyl-4-hydroxy-3(2H)). -Furanone, 2-acetylpyrazine) concentration adjusting step, and the adjusting step may be performed at any time.
Hops are not used as an ingredient in raw beverages. The raw beverage may be a fermented liquid obtained through the fermentation process or a non-fermented liquid that has not undergone the fermentation process.

Hop is generally used as a raw material for producing beer, and 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 contained in beer can be prevented.
In the method for producing a beer-taste beverage of the present invention, since hops are not used as a raw material, a heating step is required to prevent the growth of microorganisms and the like, but an unpleasant odor may occur due to the heating step. According to the beer-taste beverage and the method for producing the same of the present invention, such unpleasant odor can be effectively masked.

When the raw beverage contains an aroma component derived from the raw material, the aroma component is added so that the content of the aroma component and the content of the aroma 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 adjusting step.

2.1 Manufacturing Process of Raw Beverage As a manufacturing process of a raw beverage, a manufacturing process of a fermented liquid and a non-fermented liquid will be described.

(1) Fermented liquid is a fermented liquid that is a raw beverage used in the method for producing a beer-taste beverage of the present invention, for example,
It can be obtained by a process for producing a beer-taste beverage that is well known to those skilled in the art, such as a charging process, a fermentation process, a liquor storage process, a filtration process, and a packaging process.
Specifically, the raw materials are put into a charging pot or a charging tank, enzymes such as amylase are added as necessary, gelatinization and saccharification are performed, filtration is performed, and boiling is performed. Remove solids. Thereafter, yeast is further added for fermentation, the yeast is removed by a filter or the like, and water, brewing alcohol, additives and the like are added as necessary to obtain a fermentation liquid.

The fermentation step may be a step of adding yeast to a stock solution such as wort containing malt, malt extract, soybean peptide and water, and fermenting, and various conditions such as fermentation temperature and fermentation period may be freely set. Can be set. For example, when producing a beer-taste fermented beverage, fermentation may be performed under conditions of 8 to 25° C. and 5 to 10 days, which are fermentation conditions for producing ordinary beer and low-malt beer. The temperature (temperature increase or temperature decrease) or pressure of the fermentation liquid may be changed during the fermentation process.

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

(2) Manufacturing process of non-fermented liquid The manufacturing process of the non-fermented liquid, which is the original beverage used in the method for manufacturing a beer-taste beverage of the present invention, does not include a fermentation process, and includes wheat, malt extract, soybean peptide, and water. It is obtained by a mixing step 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 stock solutions. In addition to the mixing step, the non-fermented liquid may further include a beer-taste beverage manufacturing step well known to those skilled in the art, such as a charging step, a liquor storing step, and a container filling step.

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

2.3 Aroma component adjusting step The aroma component whose content is adjusted is linalool, 2,5-dimethyl-4-hydroxy-3(
It is one or more selected from 2H)-furanone and 2-acetylpyrazine.
The aroma component is adjusted according to the amount of the aroma component to be contained in the beer-taste beverage finally obtained. For example, when the original beverage contains a certain amount of the aroma component, the amount of the aroma component subtracted from the amount 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 addition amount of linalool in the addition step of the aroma component of the method for producing a beer-taste beverage of the present invention is such that, when a fermented liquid is used as the original beverage, the content of linalool in the final beer-taste fermented beverage is 0.005 mass ppm. Or more, preferably 0.005-0.5 mass ppm
, And more preferably 0.01 to 5 mass ppm. When a non-fermented liquid is used as the raw beverage, the final beer-taste non-fermented beverage has a linalool content of 0.0
05 mass ppm or more, preferably 0.005 to 0.5 mass ppm, more preferably 0.1.
It is adjusted so as to be from 01 to 5 mass ppm.

The addition amount of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in the addition step of the aroma component of the method for producing a beer-taste beverage of the present invention is, when a fermented liquid is used for the original beverage,
2,5-dimethyl-4-hydroxy-3(2H in the final beer-taste fermented beverage
)-The content of furanone is 0.07 mass ppm or more, preferably 0.07 to 5 mass ppm,
More preferably, it is adjusted to 0.1 to 5 mass ppm. When a non-fermented liquid is used as the raw 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. .07-5
The content is adjusted to be ppm by mass, more preferably 0.1 to 5 ppm by mass.

2-acetylpyrazine in the addition process of the aroma component of the method for producing a beer-taste beverage of the present invention is 2-acetylpyrazine in the final beer-taste fermented beverage when a fermented liquid is used as the original beverage.
Content of acetylpyrazine is 0.04 mass ppm or more, preferably 0.04 to 5 mass pp
m, more preferably 0.05 to 5 mass ppm. When a non-fermented liquid is used as the raw 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. It is adjusted to be 1 to 5 mass ppm.

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

3 Bottled Beverage The beer-taste beverage of the invention can be packaged by filling and sealing it in a container.
A container of any form and material may be used, and examples of the container include a bottle, a can, a barrel, or a plastic bottle.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[Example A] Fermented beer-taste beverage 20 kg of malt was crushed and added to 80 L of warm water at 52°C. The mixture was kept for 40 minutes while stirring well, then kept at 65° C. for 40 minutes and kept at 78° C. for 2 minutes, and then filtered to remove malt meal 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 hop-free fermentation liquor.

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

The obtained beverage was subjected to a sensory evaluation by 5 panelists (flavor improving effect, comprehensive evaluation of beverage). The results are shown in Table 1.
Regarding the evaluation of the flavor improving effect, the effect of reducing the unpleasant odor by heating was evaluated based on Comparative Example 1 as follows: 1: No effect 2: Slightly felt but insufficient 3: Yes, evaluated in 3 levels, and passed 2.5 or higher And
In addition, the overall evaluation of beer-taste beverages is
1: Not very delicious 2: Not delicious 3: Neither was 4: Delicious 5: Very delicious It was evaluated in 5 levels.

From this, in the beer-taste fermented drink, at a linalool content of 0.01 to 0.2 mass ppm (drinks A2 to A4), 2,5-dimethyl-4-hydroxy-3(2H)-
At a furanone content of 0.2 to 2 mass ppm (beverages A6 to A8), at a 2-acetylpyrazine content of 0.05 to 2 mass ppm (beverages A9 to A12), an unpleasant odor due to heating is reduced and a high flavor improving effect. It became clear that
Further, it was found that these beverages, which had a high flavor improving effect, were excellent in the overall evaluation of beer-taste beverages.

In the above-mentioned Example A, each aroma component was added after heating. However, even if each aroma component was added after heating, similar flavor improving effects 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 was added to produce a non-fermented liquid without hops.

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, to the beverage of Comparative Example 2, linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone or 2-acetylpyrazine was added as an aroma component so as to have the concentration shown in Table 2, and the beverage was added. B1-B9 were manufactured.

Similarly to Example A, the beverage obtained in Example B was subjected to a sensory evaluation (flavor improving effect, comprehensive evaluation of beverage) by four panelists. The results are shown in Table 2.

From this, in a beer-taste non-fermented beverage using malt extract, at a linalool content of 0.01 to 0.2 mass ppm (beverages B2, B3), 2,5-dimethyl-4-hydroxy-3(2H)- At a furanone content of 0.2 to 2 mass ppm (beverages B5 and B6), at 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
Further, it was found that these beverages, which had a high flavor improving effect, were excellent in the overall evaluation of beer-taste beverages.

[Example C] Beer taste non-fermented beverage (soybean peptide)
Alcohol was added to a commercially available soybean peptide so that the alcohol concentration was 4.4% by weight, carbon dioxide was added, and a non-fermented liquid without 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, to the beverage of Comparative Example 3, linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone or 2-acetylpyrazine was added as an aroma component so as to have the concentration shown in Table 3, and the beverage was added. C1 to C3 were produced.

As with Example A, the beverage obtained in Example C was subjected to a sensory evaluation (flavor improving effect, overall evaluation of beverage) by four panelists. The results are shown in Table 3.

From this, in beer-taste non-fermented beverages using soybean peptides, linalool, 2
It was clarified that the addition of 5,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-acetylpyrazine reduced unpleasant odor caused by heating and a high flavor improving effect was obtained.
Further, it was found that these beverages, which had a high flavor improving effect, were excellent in the overall evaluation of beer-taste beverages.

Claims (6)

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
A beer-taste fermented beverage containing the above and containing no hops. 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
A beer-taste non-fermented beverage containing the above and containing no hops. The beer-taste beverage according to claim 1 or 2, which contains malt, malt extract, or 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
A step of adjusting the aroma component concentration of one or more selected from the group consisting of linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-acetylpyrazine,
The manufacturing method, including: The beer-taste 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 0.04 mass ppm or more. Contains beer taste fermented beverage,
The manufacturing method according to claim 4, comprising a fermentation step of adding a yeast and fermenting it to obtain a raw beverage before the heating step. The beer-taste 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. Contains, is a beer taste non-fermented beverage,
The manufacturing method according to claim 4, comprising a mixing step of mixing water and alcohol with malt extract or soybean peptide to adjust the carbon dioxide gas pressure to obtain a raw beverage before the heating step.