JP2023009192A - Beer-taste non-alcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer-taste non-alcoholic beverage in which the thickness of taste is achieved.

SOLUTION: According to the present invention, a beer-taste non-alcoholic beverage, which is a beer-taste non-alcoholic beverage that uses malt and/or ungerminated barley as at least part of the raw material, and in which the ratio (percentage) of peptide mass having a molecular weight of 800 to 1500 Da (HPLC analytical gel filtration method) in the beverage to the total peptide mass of the beverage fractionated by HPLC analytical gel filtration method is 22 to 57%, is provided.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention relates to beer-taste non-alcoholic beverages.

The demand for beer-taste non-alcoholic beverages is increasing year by year due to the recent increase in health consciousness and the diversification of drinking scenes and consumer tastes. In the field of beer-taste non-alcoholic beverages, various techniques have been developed so that the taste and aroma peculiar to beer can be felt in non-alcoholic beverages.

For example, a technology for improving the flavor by blending GABA in a non-fermented beer-taste beverage (Patent Document 1), and a technology for improving the flavor by blending a beer freeze-dried product in a beer-like non-alcoholic beverage (Patent Document 2). is known so far. However, in light of the increasing preference level of consumers, it can be said that there is still a demand for improving the flavor of bee-taste non-alcoholic beverages.

JP 2017-184697 A Japanese Unexamined Patent Application Publication No. 2013-201976

An object of the present invention is to provide a beer-taste non-alcoholic beverage with a rich taste.

The present inventors have found that in beer-taste non-alcoholic beverages, molecular weight 800-1500
It was found that by setting the ratio of Da peptides within a specific range, the beer-taste non-alcoholic beverage can achieve a rich taste. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
[1] A beer-taste non-alcoholic beverage containing at least a portion of malt and/or ungerminated barley as a raw material, wherein the total peptide mass of the beverage fractionated by a gel filtration method for HPLC analysis Molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis)
A beer-taste non-alcoholic beverage having a peptide mass ratio (percentage) of 22 to 57%.
[2] The beer-taste non-alcoholic beverage according to [1] above, wherein the peptide mass ratio is 25 to 41%.
[3] The beer-taste non-alcoholic beverage according to [1] or [2] above, which has a carbohydrate concentration of 1.5 g/100 mL or more and less than 3 g/100 mL.
[4] A method for producing a beer-taste non-alcoholic beverage with improved flavor, at least part of which is malt and/or ungerminated barley, which is fractionated by gel filtration for HPLC analysis Molecular weight 800-1500D in said beverage relative to total peptide mass of said beverage
a (gel filtration method for HPLC analysis), adjusting the peptide mass ratio (percentage) to 22-57%.
[5] In the production process of beer-taste non-alcoholic beverages, a molecular weight of 800 to 1500 Da contained in a beer-taste fermented alcoholic beverage containing at least part of malt and/or ungerminated barley as a raw material (gel filtration method for HPLC analysis) The production method according to [4] above, comprising the step of adding the peptide of
[6] Molecular weight 800 to 1500 Da contained in beer-taste fermented alcoholic beverages at least partly made of malt and/or ungerminated barley (gel filtration method for HPLC analysis)
A flavor-improving agent for beer-taste non-alcoholic beverages comprising a peptide of as an active ingredient.
[7] A method for improving the flavor of a beer-taste non-alcoholic beverage containing at least a portion of malt and/or ungerminated barley as a raw material, wherein the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis adjusting the ratio (percentage) of peptide mass of molecular weight 800-1500 Da (HPLC analytical gel filtration method) in said beverage to 22-57%.

According to the present invention, the beer-taste non-alcoholic beverage has a molecular weight of 800 to 150
By adjusting the ratio of 0 Da peptides within a specific range, it is possible to provide a beer-taste non-alcoholic beverage with a deep taste, which is advantageous in that it can meet the diverse tastes and needs of consumers.

1 is a diagram showing a calibration curve created from the retention time of a gel filtration method for HPLC analysis and the molecular weight of a known substance, which was carried out in Example 1. FIG. 2 is a diagram showing sensory evaluation results of Example 1. FIG. The effects of addition of peptide fractions with molecular weights of 800 to 1500 Da on depth of taste and astringency were shown by sensory evaluation scores.

Specific description of the invention

In the present invention, the "beer taste" means the taste and aroma peculiar to beer obtained when beer is normally produced, that is, when beer is produced based on fermentation with yeast or the like.

A "beer-taste non-alcoholic beverage" is a non-alcoholic beverage that does not contain an alcohol component derived from fermentation because it is not fermented, but has a beer-like (beer-taste) flavor. In the present invention, "non-alcoholic beverage" means a beverage that does not contain alcohol at all, that is, has an ethanol concentration of 0.00 v/v%, and is synonymous with "completely non-alcoholic beverage".

The beer-taste non-alcoholic beverage of the present invention can achieve a depth of taste regardless of the sugar concentration.
. 0 g / 100 mL, and the upper limit (less than or equal to) 3.0 g / 1
00 mL, 2.9 g/100 mL or 2.5 g/100 mL. These lower and upper limits can be combined arbitrarily.
Or it can be 2.0-2.5 g/100 mL.

Measurement of sugar concentration can be performed by a known method, and a method of calculation by excluding moisture, protein, fat, ash and dietary fiber from the mass of the sample (Nutrition Labeling Standards (2009)
December 16 Consumer Affairs Agency Notification No. 9 Partially revised)).

The beer-taste non-alcoholic beverage of the present invention has a molecular weight of 800 to 1500 Da (HPL
C analytical gel filtration method) is characterized in that the peptide mass ratio (percentage) is within a specific range. The ratio is 800 to 1500 Da molecular weight in the beverage (gel filtration method for HPLC analysis)
can be calculated by dividing the peptide concentration of (mg/mL) by the total peptide concentration (mg/mL) from the beverage fractionated by HPLC analytical gel filtration. In the present invention, the lower limit (or more or more) of the peptide ratio can be 22% (preferably 25%, 26% or 27%) from the viewpoint of imparting depth of taste, and the upper limit ( below or below) can be 57% (preferably 41%, 40% or 34%). These lower and upper limits can be combined arbitrarily. For example, the peptide ratio range can be 22-57%, preferably 25-41%, 26-41%, and 27%.
It can be ~41%, 27%-40% or 27%-34%.

The beer-taste non-alcoholic beverage of the present invention also has a molecular weight of 800 to 150 in the beverage.
The lower limit (above or above) of the peptide concentration of 0 Da (gel filtration method for HPLC analysis) is 0
. It can be 207 mg/mL (preferably 0.290 mg/mL), and the upper limit (or less or less) can be 57 mg/mL (preferably 41 mg/mL). These lower and upper limits can be combined arbitrarily.
It can be 207-41 mg/mL or 0.290-57 mg/mL.

The molecular weight of peptides in beverages is measured by a gel filtration method using high-performance liquid chromatography (herein sometimes referred to as "HPLC analysis gel filtration method"). Specifically, the molecular weight can be calculated from the retention time using a gel filtration calibration curve for HPLC analysis (for example, FIG. 1), and samples having different molecular weights depending on the retention time can be fractionated. A specific example of molecular weight measurement by gel filtration for HPLC analysis is as shown in Example 1 below. Also, the peptide can be quantified by the Lowry method.

The beer-taste non-alcoholic beverage of the present invention is characterized in that it is imparted with a rich taste, although it is a non-alcoholic beverage. As used herein, the term "thickness of taste" means a flavor sensation recognized by the breadth of taste, complexity, and imparting a body feeling.

The beer-taste non-alcoholic beverage of the present invention can be produced according to a normal beer-taste non-alcoholic beverage production procedure as long as the ratio of peptides of 800 to 1500 Da in the beverage is adjusted within a predetermined range. For example, malt, hops, other raw materials (e.g. flavors, pigments, dietary fibers, protein hydrolysates, foaming/foam retention improvers, water conditioners, etc.)
, After preparing a charging solution from raw materials such as water and removing the solid content from the charging solution by standing,
A beer-taste non-alcoholic beverage can be produced by performing filtration.

Preparation of the above charging solution can be carried out according to a conventional method. For example, preparing wort by saccharifying a mixture of brewing raw materials and brewing water, filtering to obtain wort, adding hops to the wort, boiling, and cooling the boiled wort. can be done. Also, the wort can be prepared by adding a commercially available enzyme preparation during the saccharification process. For example, protease preparations for protein degradation, α-amylase preparations, glucoamylase preparations, pullulanase preparations for carbohydrate degradation, β-glucanase preparations, fibrinolytic enzyme preparations for fibrinolysis, etc. can be used, or a mixed formulation thereof can also be used.

In a preferred embodiment of the production of the beer-taste non-alcoholic beverage of the present invention, malt having high endo-type protease activity and/or an enzyme preparation having endo-type protease activity can be used for proteolysis in the saccharification step. . By carrying out such a process, the molecular weight of 800 to 15 contained in beer-taste non-alcoholic beverages
A beer-taste non-alcoholic beverage that can be adjusted within a predetermined value range by increasing the ratio of peptides with 00 Da (gel filtration method for HPLC analysis), and is thus a non-alcoholic beverage with a rich taste. can be manufactured. That is, according to the present invention, there is provided a method for producing a beer-taste non-alcoholic beverage comprising using an enzyme preparation containing malt and/or an endoprotease having high endoprotease activity in a saccharification step. The activity characteristics of the malt and enzyme preparations described above can be identified based on the endo-type protease activity.

The beer-taste non-alcoholic beverage of the present invention uses at least one or both of malt and ungerminated barley as a raw material, preferably malt or malt and ungerminated barley as a raw material. It is intended to be a part. In the beer-taste non-alcoholic beverage of the present invention, barley malt can be used as part of the malt. In the beer-taste non-alcoholic beverage of the present invention, ungerminated barley (including extract) and ungerminated wheat (including extract) are used as raw materials. can be done.

In the production of the beer-taste non-alcoholic beverage of the present invention, in addition to malt and ungerminated barley, rice, corn, soybeans, koryan, potato, starch, sugars (eg liquid sugar),
Fruit (e.g. fruit juice, fruit juice concentrate), coriander or its seeds, spices or their ingredients (
pepper, cinnamon, Japanese pepper), herbs (e.g. chamomile, sage, basil), vegetables (e.g. sweet potato, pumpkin), buckwheat or sesame, carbohydrates (e.g. honey, brown sugar), salt, miso, flowers , tea, coffee, cocoa (tea, coffee and cocoa include preparations thereof), seafood (e.g. oysters, kelp, wakame seaweed, bonito flakes) and other auxiliary ingredients;
Nitrogen sources such as protein hydrolysates and yeast extracts; other additives such as hop extracts, flavors, pigments, foaming/foam retention improvers, sweeteners, dietary fibers, and water conditioners can be used as raw materials. The content of dietary fiber (for example, indigestible dextrin) in the beer-taste non-alcoholic beverage of the present invention can be less than 1% (preferably less than 0.9%).

In the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da is prepared from cereals (for example, malt and/or ungerminated barley and soybeans), and the fraction is added to beer-taste non-alcoholic beverages. As a result, the ratio of peptides with a molecular weight of 800 to 1500 Da can be adjusted within a predetermined range, and beer-taste non-alcoholic beverages imparted with a rich taste can be produced. That is, according to the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) is prepared from cereals, and the fraction is added to a beer-taste non-alcoholic beverage. A method for producing a beer-taste non-alcoholic beverage is provided. Addition of the peptide fraction to the beer-taste non-alcoholic beverage can be carried out during the production process (for example, preparation process) of the beverage. Peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) derived from cereals can be prepared, for example, by hydrolyzing cereals with a proteolytic enzyme such as peptidase. It may also be obtained from protein hydrolysates of cereals such as cereals.

In the present invention, a beer-taste fermented alcoholic beverage containing at least a portion of malt and/or ungerminated barley as a raw material is produced, and the beverage has a molecular weight of 800 to 1500 Da.
By preparing a fraction containing the peptide of and adding the fraction to a beer-taste non-alcoholic beverage, the ratio of peptides with a molecular weight of 800 to 1500 Da can be adjusted within a predetermined value range, and the thickness of the taste can produce a beer-taste non-alcoholic beverage imparted with That is, according to the present invention, a beer-taste fermented alcoholic beverage containing at least a portion of malt and/or ungerminated barley as a raw material is produced, and then the beverage has a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis). ), and adding the fraction to a beer-taste non-alcoholic beverage. Addition of the peptide fraction to the beer-taste non-alcoholic beverage can be carried out during the production process (for example, preparation process) of the beverage.

Further, according to the present invention, the molecular weight of 800 to 1500 derived from a beer-taste fermented alcoholic beverage containing at least part of grains or malt and/or ungerminated barley as raw materials
A beer-taste non-alcoholic beverage containing one or more Da peptides is provided, which is part of the beer-taste non-alcoholic beverage of the present invention. Beverages containing the peptide have improved or improved flavor as beer-taste non-alcoholic beverages, and specifically, beverages with enhanced depth of flavor.

The beverage provided by the present invention may optionally be subjected to a step of adding carbon dioxide gas, and may be provided as a container-packaged beverage through steps such as a filling step and a sterilization step. Sterilization may be before or after filling the container. Further, when the pH of the beverage is adjusted to less than 4, the filling step can be performed as it is without the sterilization step to obtain a packaged beverage.

The container used for the beverage according to the invention may be any container normally used for filling beverages, e.g. metal cans, barrels, plastic bottles (e.g. PET bottles, cups),
Paper containers, bottles, pouch containers and the like can be mentioned, but metal can/barrel containers, plastic bottles (for example, PET bottles) and bottles are preferred.

According to another aspect of the present invention, there is provided a method for producing a beer-taste non-alcoholic beverage having improved flavor and using malt and/or ungerminated barley as at least a portion of the ingredients, comprising: HP
Ratio (percentage) of peptide mass with a molecular weight of 800 to 1500 Da (HPLC analysis gel filtration method) in the beverage to the total peptide mass of the beverage fractionated by the LC analysis gel filtration method
from 22 to 57%. In the present invention, "improved flavor" or "improved flavor" of a beer-taste non-alcoholic beverage means that the beer-taste non-alcoholic beverage has a rich taste. The above production method of the present invention is preferably a method for producing a beer-taste non-alcoholic beverage imparted with a rich taste. The above production method of the present invention can be carried out according to the description of the beer-taste non-alcoholic beverage of the present invention and its production method.

According to another aspect of the present invention, a beer-taste fermented alcoholic beverage containing at least part of grains or malt and/or ungerminated barley as a raw material has a molecular weight of 800 to 150.
Provided is a flavor improver for beer-taste non-alcoholic beverages, comprising a peptide of 0 Da (gel filtration method for HPLC analysis) as an active ingredient. The flavor improving agent for beer-taste non-alcoholic beverages is preferably an agent for enhancing the taste of beer-taste non-alcoholic beverages. The flavor improving agent of the present invention can be carried out according to the description of the beer-taste non-alcoholic beverage of the present invention and its production method.

According to still another aspect of the present invention, there is provided a method for improving the flavor of a beer-taste non-alcoholic beverage using malt and/or ungerminated barley as part of the ingredients. The method for improving flavor of the present invention is the ratio (percentage) of peptide mass with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in the beverage to the total peptide mass of the beverage fractionated by gel filtration method for HPLC analysis. can be implemented by adjusting to 22 to 57%. The method for improving flavor of the present invention is
Preferably, it is a method of imparting depth of taste to beer-taste non-alcoholic beverages. The method for improving the flavor of the present invention can be carried out according to the description regarding the beer-taste non-alcoholic beverage of the present invention and the method for producing the same.

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

Analysis of carbohydrate concentration Measurement of carbohydrate concentration based on the Nutrition Labeling Standards was carried out according to the known method described in the 5th Revised Japanese Food Standard Composition Table Analysis Manual. That is, from the mass of the sample beverage, moisture (reduced pressure heat drying method), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)),
It was measured by a calculation method excluding ash (combustion method using a muffle furnace) and dietary fiber content (Prosky enzymatic gravimetric method).

Reference Example 1: Identification of a peptide fraction that imparts a preferable flavor to a beer-taste beverage (1) Production of a beer-taste fermented alcoholic beverage Barley malt, hops, and an enzyme preparation are used to produce a beer-taste fermented alcoholic beverage by an infusion method. manufactured. Specifically, 100 g of barley malt was added to 300 mL of hot water at 65° C., held for 60 minutes, further heated to 78° C., held for 5 minutes, filtered, and wort was obtained. Subsequently, 0.8 g/L of hops were added, and the mixture was boiled at 100° C. for 90 minutes and then filtered to obtain a pre-fermentation liquid.

After that, fermentation was performed with beer yeast according to a conventional method, and the flavor of the fermented liquid was confirmed. As a result, it was confirmed that the obtained fermented liquid had suppressed unpleasant taste, had a beer-like soft and smooth texture, and had a well-balanced taste.

(2) Gel Filtration Fractionation The fermented liquid obtained in (1) above was filtered through a 0.45 μm filter, and the filtered fermented liquid was weighed and freeze-dried. The dried product was dissolved in a 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for fractionation. The sample was subjected to gel filtration fractionation under the following conditions.

<Gel filtration fractionation conditions>
Column: Hiload Superdex 30pg 26/600 (manufactured by GE Healthcare)
Sample injection volume: 5mL
Eluent composition: 100 mM NaCl
Flow rate: 2.5 mL/min (constant flow rate)
Detection wavelength: 215 nm
Prep: 0.29 cv (column volume) to 19.1 mL (fraction 0), then 5 mL fractions from 0.35 cv (fractions 1-51)

Based on the sensory evaluation of the fractions, the fractions were divided into 9 groups of pre-fractions, A1, A2, B, C, D, E, F, and G, as shown in Table 1, according to differences in flavor characteristics. Also, the flavor characteristics of each fraction were determined by discussion of 5 trained panelists.

(3) Purification of the peptide fraction Fractions C and D obtained in (2) above were subjected to a solid-phase extraction column (Bond Elute C
18, manufactured by Agilent technologies), washed with demineralized water, eluted with 50% ethanol aqueous solution, concentrated to dryness, reconstituted with demineralized water, and used as a concentrate. bottom. This was used as a peptide fraction.

(4) Protein quantification by the Lowry method The protein quantification of the peptide fraction obtained by purifying the gel filtration fraction in (2) and the peptide fraction in (3) was performed using a commercially available kit (DC protein assay, Bio- Rad Co.) was performed by the Lowry method. First, the concentration of the above-mentioned fractionated liquid was adjusted to an appropriate range. To 5 μL of the concentration-adjusted sample, 50 μL of solution A was added and stirred, and then 400 μL of solution B was added and stirred. After 15 minutes of color development reaction at room temperature, 3
50 μL was transferred and the absorbance at 750 nm was measured. Peptide concentration (mg/mL) was calculated based on the obtained absorbance and a previously prepared calibration curve. A calibration curve was prepared using BSA (bovine serum albumin).

(5) Results Peptide fractions were analyzed with a Superdex 75 10/300 column to estimate the molecular weight, and the peptides of fractions C and D were distributed over a molecular weight range of approximately 800-1500 Da.

From the above results, the molecular weight of about 80 fractionated and purified from the beer-taste fermented alcoholic beverage
Peptide fractions C and D of 0 to 1500 Da were suggested to be effective in imparting smoothness (ie, richness of taste).

Example 1: Production of beer-taste non-alcoholic beverage and peptide addition to the beverage
(1) Production of beer-taste non-alcoholic beverage In the production of the beer-taste non-alcoholic beverage of this example, barley malt was used as the main raw material. During saccharification, wort was obtained by adjusting the saccharification temperature and time and filtering. Specifically, 5.6 parts by mass of barley malt is added to 100 parts by mass of hot water at 65 ° C.
After holding for 5 minutes, the temperature was raised to 76°C and held for 25 minutes, and after the temperature was raised to 82°C and held, the wort was filtered to obtain wort.

Following the above wort preparation step, hops are added to the obtained wort and boiled at 100 ° C. for 60 minutes, then the wort is left to stand, the trube is separated, and then cooled to obtain cooled wort. rice field. After adjusting the sugar content of the obtained cooled wort with water, a taste material, a flavoring material and a foam-retaining material were added and filtered to obtain a clear beer-taste non-alcoholic beverage (Sample No. 1).

(2) Preparation of Peptide Fraction A commercially available beer-taste beverage was degassed, weighed, and freeze-dried. 1 lyophilisate
A 5-fold concentrated solution was prepared by dissolving in 00 mM NaCl solution and used as a sample for gel filtration fractionation. Gel filtration fractionation was carried out as described in Reference Example 1(2), and the resulting fraction C (fraction numbers: F25-29) was purified as described in Reference Example 1(3). At this time, the fraction that passed through the solid-phase extraction column was also recovered using a synthetic adsorbent (Separbeads SP207, manufactured by Mitsubishi Chemical Co., Ltd.) in order to improve the recovery rate in the purification. Protein quantification was performed by the Lowry method described in Reference Example 1 (4).

(3) Preparation of Gel Filtration Fraction for HPLC Analysis Regarding the trial brew, the trial brew obtained in (1) above was degassed, weighed, and freeze-dried. Each lyophilisate was added to 50 mM sodium phosphate buffer (pH 7.0, 150 mM N
aCl) to prepare a 2.5-fold concentrated solution, which was used as a sample for gel filtration fractionation. The peptide fraction was dissolved in the above buffer solution to a concentration equivalent to 10-fold concentration and used as a sample for gel filtration fractionation. Each of the fractionated samples was subjected to gel filtration under the following conditions to obtain fractions (fractions 1 to 10).

The conditions for the gel filtration method for HPLC analysis were as follows.
<Analysis conditions for gel filtration method for HPLC analysis>
Column: Superdex 75 10/300 (manufactured by GE Healthcare)
Sample injection volume: 100 μL
Eluent composition: 50 mM sodium phosphate (pH 7.0), 20% (v/v) acetonitrile, 150 mM NaCl
Flow rate: 0.5 mL/min (constant flow rate)
Detection wavelength: 215 nm

Protein quantification of the fraction was performed by the Lowry method described in Reference Example 1 (4).

(4) Measurement of Molecular Weight by Gel Filtration for HPLC Analysis a. Sample Preparation for Gel Filtration for HPLC Analysis The fractionated fractions (fractions 1 to 10) obtained in (3) above were used as samples.

B. Creation of a molecular weight calibration curve Under the column, eluent, flow rate, and detection wavelength described in the gel filtration conditions for HPLC analysis, 50 μL of a peptide with a known molecular weight dissolved at 0.1 to 5 mg/mL in ultrapure water is injected. HPLC analysis was performed to confirm the retention time (Table 2). A calibration curve (Fig. 1) was prepared from the retention time and molecular weight.

C. Calculation of Molecular Weight As a result of molecular weight measurement, it was confirmed that the peptide contained in fraction 7 among fractions 1 to 10 had a molecular weight in the range of 800 to 1500 Da.

(5) Calculation of Peptide Ratio with Molecular Weight of 800 to 1500 Da The ratio of peptide with molecular weight of 800 to 1500 Da was determined by the following formula using the concentration of peptides corresponding to the product in each fraction.

Prototype peptide ratios were as shown in Table 3.

(6) Analysis of Sugar Concentration The sugar concentrations of the beer-taste non-alcoholic beverage (Sample No. 1) and additives 1 to 3 (Sample Nos. 2 to 4) were measured based on the nutrition labeling standards as described above. The results are shown in Table 3
was as shown.

(7) Sensory evaluation A test group (prototype) in which the peptide fraction obtained in (2) is not added to the beer-taste non-alcoholic beverage produced in (1) above and a test group in which the peptide fraction is added (additives 1 to 3) and 80
Sample beverages (Sample Nos. 1-4) with peptide concentrations of 0-1500 Da adjusted as shown in Table 3 were prepared.

Sensory evaluation was carried out by 5 trained panelists. Specifically, the "thickness of taste" and "astringent taste" were evaluated on a 10-point scale from 1 to 10, and the average value of the evaluation scores of the five panelists was calculated. Here, the term "thickness of taste" refers to the flavor sensation recognized by the breadth of taste, the complexity of the taste, and the imparting of a body feeling. As for "thickness of taste", the sample beverage of sample number 1 was given 3 points, the sample beverage of sample number 4 was given 8 points, and 4 points or more was judged to have increased the depth of taste. Regarding "astringency", the sample beverage of sample number 1 was scored 1 point, and the sample beverage of sample number 4 was scored 5 points. It was judged.

The sensory evaluation results were as shown in Table 3 and FIG.

From the results in Table 3, even for beer-taste non-alcoholic beverages, 800 to 1500D
It was confirmed that the "thickness of taste" was improved by increasing the peptide ratio of a. on the other hand,
If the proportion of 800 to 1500 Da peptides is increased, the depth of the taste increases, but the astringent taste becomes stronger, and the flavor balance may be disturbed.

Claims (7)

A beer-taste non-alcoholic beverage containing at least a portion of malt and/or ungerminated barley as a raw material, wherein the molecular weight in the beverage is 800 relative to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis. A beer-taste non-alcoholic beverage having a peptide mass ratio (percentage) of ˜1500 Da (HPLC analytical gel filtration method) of 22-57%. The beer-taste non-alcoholic beverage according to claim 1, wherein the peptide mass ratio is 25-41%. Claim 1 or 2, wherein the sugar concentration is 1.5 g/100 mL or more and less than 3 g/100 mL
Beer-taste non-alcoholic beverage described in . At least part of the raw material is malt and / or ungerminated barley with improved flavor,
A method for producing a beer-taste non-alcoholic beverage, wherein the molecular weight in the beverage is 800 to 1500 Da (
HPLC analytical gel filtration method), adjusting the peptide mass ratio (percentage) to 22-57%. In the process of producing a beer-taste non-alcoholic beverage, a peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in a beer-taste fermented alcoholic beverage containing at least part of malt and/or ungerminated barley as a raw material is removed. including the step of adding
The manufacturing method according to claim 4. Beer-taste non, comprising as an active ingredient a peptide with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in a beer-taste fermented alcoholic beverage at least partially made from malt and/or ungerminated barley A flavor improver for alcoholic beverages. A method for improving the flavor of a beer-taste non-alcoholic beverage containing at least a portion of malt and/or ungerminated barley as a raw material, wherein the beverage is fractionated by a gel filtration method for HPLC analysis with respect to the total peptide mass of the beverage. adjusting the ratio (percentage) of the peptide mass with a molecular weight of 800-1500 Da (gel filtration method for HPLC analysis) in 22-57%.

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