JP2024039943A - Non-alcoholic beer-taste drink - Google Patents

Abstract

[Problem] The problem to be solved by the present invention is to provide a non-alcoholic beer-flavored beverage containing a processed grain product, which has an improved flavor spread in the mouth when drunk, a complex flavor, and a beer-like flavor, and a method for producing the same. [Solution] A non-alcoholic beer-flavored beverage containing a processed grain product, which meets either or both of the following conditions: (a) a maltose concentration of 1 g/L or more; and (b) a maltotriose concentration of 1 g/L or more. [Selected Figure] None

Description

The present invention relates to a non-alcoholic beer-taste beverage and a method for producing the same. More specifically, the present invention relates to a non-alcoholic beer-taste beverage containing a processed grain product and a method for producing the same.

As health consciousness has increased in recent years, an increasing number of consumers are self-controlling their alcohol intake. Under these circumstances, the demand for non-alcoholic beer-taste beverages with an alcohol (ethanol) concentration of less than 1 v/v % is increasing further.

A problem with such non-alcoholic beer-taste beverages is that they do not provide sufficient depth and complexity of flavor derived from fermentation and alcohol. In particular, in the case of non-alcoholic beer-taste drinks that do not contain much malt and contain processed grains, it is even more difficult to achieve a taste that is similar to beer, as the richness and complexity of the taste derived from the umami of barley cannot be felt. difficult.

As a method to solve such problems, for example, Patent Document 1 describes a method for enhancing richness, mellowness of taste, and thickness of taste by adding γ-aminobutyric acid (GABA) to a non-fermented alcohol-taste beverage. However, a method for suppressing sour irritation is disclosed in Patent Document 2, in which the concentration of methional and acetaldehyde in a non-fermented beer-taste beverage are adjusted to specific ranges, thereby enhancing the beer-like flavor and eliminating unpleasant sweetness. A method has been reported for suppressing the bitterness and enhancing the richness of the taste. However, there is still room for improvement in the above problems.

Japanese Patent Application Publication No. 2017-184697 JP2021-036808A

An object of the present invention is to provide a non-alcoholic beer-taste beverage containing processed grain products, which has improved spread of flavor in the mouth, complexity of taste, and beer-like feel when drunk. , and its manufacturing method.

In order to solve the above-mentioned problems, the present inventors, while intensively investigating various methods, discovered that one or both of maltose and maltotriose should be added to a non-alcoholic beer-taste beverage containing processed grain products at a specific concentration. The present inventors have discovered that by including the above beverage, it is possible to improve the spread of taste in the mouth, the complexity of the taste, and the beer-like quality when drinking the beverage, and have completed the present invention.

That is, according to the present invention, the following inventions, etc. are provided.
(1) A non-alcoholic beer-taste drink containing processed grains, which meets the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
The non-alcoholic beer-taste beverage that satisfies either one or both of the following;
(2) The non-alcoholic beer-taste beverage according to (1) above, which satisfies both the above-mentioned condition (a) and the above-mentioned condition (b);
(3) In the production of non-alcoholic beer-taste drinks containing processed grain products, the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A method for producing the beverage, characterized in that the beverage is prepared to satisfy one or both of the following;
(4) The manufacturing method according to (3) above, which is characterized in that it is prepared to satisfy both the condition (a) and the condition (b);
(5) In the production of non-alcoholic beer-taste drinks containing processed grain products, the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A method for improving the spread of taste in the mouth, the complexity of taste, and the beer-like quality when drinking the above-mentioned beverage, which is characterized by preparing the beverage to satisfy either or both of the following;
(6) The manufacturing method according to (5) above, which is characterized in that it is prepared to satisfy both the condition (a) and the condition (b);

According to the present invention, there is provided a non-alcoholic beer-taste beverage containing a processed grain product, which has improved spread of taste in the mouth, complexity of taste, and beer-like feel when drunk. , and a method for manufacturing the same.

The present invention
[1] A non-alcoholic beer-taste drink containing processed grains, which meets the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
The non-alcoholic beer-taste beverage (hereinafter also referred to as "beverage of the present invention") that satisfies either one or both of the following;
[2] In the production of non-alcoholic beer-taste drinks containing processed grain products, the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A method for producing the above-mentioned beverage, characterized in that it is prepared to satisfy either one or both of the following (hereinafter also referred to as "the production method of the present invention");
[3] In the production of non-alcoholic beer-taste drinks containing processed grain products, the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A method for improving the spread of taste in the mouth, complexity of taste, and beer-likeness when drinking the above-mentioned beverage, characterized by preparing the beverage to satisfy either or both of the following (hereinafter referred to as " Also referred to as “Method for improving the present invention”)
Including etc.

The term "beer-taste beverage" in the present invention refers to a beverage with a beer-like flavor. "Beer-like flavor" refers to the fact that the beverage exhibits the unique taste and aroma of beer that can be obtained when beer is produced in the usual way, that is, when beer is produced based on fermentation using yeast, etc. means.

In the present invention, the term "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol (i.e., ethanol) concentration of less than 1 v/v%, preferably a beer-taste beverage with zero alcohol (for example, an alcohol concentration of 0.00 v/v). /v%). Moreover, such a beer-taste drink is preferably a non-fermented beer-taste drink, that is, a beer-taste drink produced without going through a fermentation process. Here, the "fermentation process" refers to a process in which microorganisms such as yeast decompose organic matter to produce metabolites such as alcohol.

The alcohol (ie, ethanol) concentration of the beverage of the present invention can be measured by any known method, for example, by a vibrating density meter. Specifically, a sample is prepared by removing carbon dioxide gas from a beverage by filtration or ultrasonication, then the sample is directly flame distilled, the density of the resulting distillate at 15°C is measured, and the analysis method prescribed by the National Tax Agency is determined. Converted using "Table 2 Alcohol Content and Density (15℃) and Specific Gravity (15/15℃) Conversion Table" which is an attached table of (2009 National Tax Agency Directive No. 6, revised June 22, 2007). can be found. If the alcohol content is low, less than 1.0%, a commercially available alcohol measuring device or gas chromatography may be used.

The "non-alcoholic beer-taste beverage" in the present invention includes processed grain products. Non-alcoholic beer-taste drinks containing processed grains can be produced by using processed grains as raw materials. As used herein, the term "processed grain product" refers to a processed product of grain that is not malt, and includes, for example, a processed soybean product, a processed pea product, and a processed corn product. Processed products are preferred.

"Grain" in "processed grain products" means grains other than malt, and examples of grains include beans (soybeans, peas, etc.), corn (corn grits, etc.), and wheat (barley, wheat, etc.) that does not fall under malt. Rye, oats, oats, pigeons, oats, etc.), rice (white rice, brown rice, etc.), corn, potatoes, buckwheat, millet, millet, sugar cane, potatoes, brown sugar, grapes, apples, etc. , pea, and corn are preferred, soybean and pea are more preferred, and soybean is even more preferred. Two or more of these grains may be used in combination.
Examples of "processed products" of grains include crushed grains, extracts of grains, grains processed with proteolytic enzymes, and preferably grains processed with proteolytic enzymes. Furthermore, two types of these processed products may be used together.

Preferred embodiments of processed grain products include grain proteins and grain peptides, with grain peptides being preferred. Examples of the above-mentioned grain proteins include soybean protein, pea protein, and corn protein, preferably soybean protein and pea protein, and more preferably soybean protein. Examples of the grain peptides include soybean peptides, pea peptides, and corn peptides, preferably soybean peptides and pea peptides, and more preferably soybean peptides.
As used herein, "protein" refers to a protein in which 50 or more amino acids are bonded, and "peptide" refers to a protein in which 2 to 49 amino acids are bonded.

The "non-alcoholic beer-taste beverage" of the present invention may contain malt, but since it does not have the depth and complexity of the taste derived from the umami of wheat, it is even more difficult to achieve a taste close to beer. However, it is preferable to use a non-alcoholic beer-taste beverage with a low concentration of malt, and it is more preferable to use a non-alcoholic beer-taste beverage that does not contain malt, since the meaning of the present invention can be more fully enjoyed.
Non-alcoholic beer-taste drinks with a low concentration of malt and non-alcoholic beer-taste drinks that do not contain malt can be produced by using a small amount of malt as a raw material, or by not using malt as a raw material.
In this specification, "malt" refers to germinated, dried, and root-removed seeds of wheat such as barley, wheat, rye, oats, oats, pigeons, and oats, or processed products thereof ( extract, etc.).

(Concentration of maltose and/or maltotriose)
The beverage of the present invention meets the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A drink that satisfies either or both of the following.

Condition (a) in the present invention is not particularly limited as long as the concentration of maltose in the beverage is 1 g/L or more, but includes "broadness of taste in the mouth", "complexity of taste", and From the viewpoint of greatly improving the "beer-likeness", the amount is preferably 3 g/L or more, more preferably 7 g/L or more.
The upper limit of the concentration of maltose in the beverage is not particularly limited, but examples include 15 g/L and 20 g/L or less.

As maltose in the present invention, commercially available products can be used. As maltose, maltose alone or a maltose-containing composition may be used.

In the present invention, the maltose concentration in the beverage can be adjusted, for example, by adjusting the amount of maltose or maltose-containing composition contained in the beverage.

The maltose concentration in the beverage of the present invention can be measured by a known method such as a method using gas chromatography or high performance liquid chromatography.

Condition (b) in the present invention is not particularly limited as long as the concentration of maltotriose in the beverage is 1 g/L or more, but includes "breadth of taste in the mouth", "complexity of taste", In addition, from the viewpoint of greatly improving the "beer-likeness", it is preferably 2 g/L or more, more preferably 5 g/L or more.
The upper limit of the concentration of maltotriose in the beverage is not particularly limited, but examples include 10 g/L and 15 g/L or less.

As maltotriose in the present invention, commercially available products can be used. As maltotriose, maltotriose alone may be used, or a maltotriose-containing composition may be used.

In the present invention, the maltotriose concentration in the beverage can be adjusted, for example, by adjusting the amount of maltotriose or maltotriose-containing composition contained in the beverage.

The maltotriose concentration in the beverage of the present invention can be measured by a known method such as a method using gas chromatography or high performance liquid chromatography.

As mentioned above, the beverage of the present invention meets the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
It is a beverage that satisfies either or both of the following, but from the perspective of greatly improving the "broadness of taste in the mouth,""complexity of taste," and "beer-likeness,"
(a) The concentration of maltose is 1 g/L or more; and
(c) The sum of the maltose content concentration and the maltotriose content concentration is preferably 5 g/L or more;
Beverages that satisfy both of the following are preferred:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more; and
(c) The sum of the maltose content concentration and the maltotriose content concentration is preferably 5 g/L or more;
Beverages that meet the following three conditions are more preferred:
(a) The concentration of maltose is 3 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more; and
(c) The sum of the maltose content concentration and the maltotriose content concentration is preferably 5 g/L or more;
Beverages that satisfy the following three conditions are more preferred.

The above (c) is not particularly limited as long as the sum of the maltose content concentration and the maltotriose content concentration is preferably 5 g/L or more, but the sum of the maltose content concentration and the maltotriose content concentration is preferable. is 6 g/L or more, more preferably 8 g/L or more, 9 g/L or more, or 10 g/L or more, still more preferably 11 g/L or more, or 12 g/L or more.

Moreover, as a preferable aspect of the beverage of the present invention,
(a) The concentration of maltose is 7 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more; and
(c) The total of the maltose content concentration and the maltotriose content concentration is preferably 8 g/L or more;
Beverages that satisfy the following three conditions are preferred.

(Beverage of the present invention)
The beverage of the present invention is a non-alcoholic beer-taste beverage containing processed grain products, which meets the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
There is no particular restriction as long as the non-alcoholic beer-taste beverage satisfies one or both of the following.

The beverage of the present invention is a non-alcoholic beer-taste beverage containing a processed grain product,
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
Other than satisfying one or both of the following, there is no particular difference from ordinary "non-alcoholic beer-taste beverages containing processed grain products" in terms of the manufacturing raw materials used, the manufacturing method, and the manufacturing conditions.

The beverage of the present invention contains maltose and/or maltotriose and processed grain products as essential components. The beverage of the present invention may contain optional ingredients within a range that does not impede the effects of the present invention. Such optional ingredients include sweeteners other than maltose and maltotriose, malt, coloring agents, bittering agents or bittering agents, fragrances, acidulants, seasonings, water-soluble dietary fibers, antioxidants, and the like.

The beverage of the present invention contains maltose and/or maltotriose at any stage in a general manufacturing method for "non-alcoholic beer-taste beverages containing processed grain products" which is well known in the art. It can be manufactured by adjusting the concentration. The above-mentioned general method includes, for example, mixing raw materials such as sweeteners, malt, coloring agents, bittering agents or bittering agents, fragrances, acidulants, seasonings, water-soluble dietary fibers, and antioxidants to obtain the desired result. An example of this method is to introduce carbon dioxide gas into the prepared liquid.

The above-mentioned sweeteners include commercially available saccharification solutions prepared by decomposing starch derived from grains (preferably grains other than malt) with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or higher sugars, sugar alcohols, and stevia. Examples include natural sweeteners such as natural sweeteners, artificial sweeteners, etc.
The form of these saccharides may be liquid such as a solution or solid such as powder.
Furthermore, there are no particular limitations on the type of raw material grain for starch, the method for refining starch, and treatment conditions such as hydrolysis with enzymes or acids. For example, by appropriately setting the conditions for hydrolysis by enzymes or acids, saccharides with increased proportions of maltose or maltotriose may be used. In addition, maltose, maltotriose, sucrose, fructose, glucose, trehalose, solutions thereof (sugar solution), etc. can also be used.
Further, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like.
These sweeteners can be used alone or in combination.

Examples of the above-mentioned coloring agents include caramel dyes and the like.

Examples of the above-mentioned bittering agents or bitterness imparting agents include hop extract (preferably isomerized hop extract), stone wax, reishi, hemium incense, juniper fruit, sage, sage, medica, laurel, medica, medium , quacin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe vera extract, stone rose extract, reishi extract, laurel extract, sage extract, caraway Examples thereof include extracts, naringin, wormwood, and wormwood extracts.
These bittering agents or bittering agents can be used alone or in combination.

The above-mentioned flavoring agent is not particularly limited, and common beer flavoring agents can be used, such as esters and higher alcohols.More specifically, ethyl acetate, isoamyl acetate, n-propanol, and Examples include butanol and acetaldehyde.
These fragrances can be used alone or in combination.

The above-mentioned acidulant is not particularly limited as long as it has a sour taste, but examples include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid, glucono delta-lactone, These salts are mentioned.
Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid or salts thereof are preferred, and tartaric acid, phosphoric acid, malic acid, citric acid, lactic acid, Acetic acid or a salt thereof is more preferred.
These acidulants can be used alone or in combination.

Examples of the above-mentioned seasonings include amino acids and the like.

Examples of the water-soluble dietary fibers mentioned above include indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. From this point of view, indigestible dextrin or polydextrose is preferred.
These water-soluble dietary fibers can be used alone or in combination.

As the above-mentioned antioxidant, those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.
These antioxidants can be used alone or in combination.

The pH of the beverage of the present invention is preferably 3.5 or more and 4.5 or less, more preferably pH 3.5 or more and pH 4.2 or less, still more preferably pH 3.7 or more and pH 4.2 or less, most preferably pH 3. The pH is set to be 8 or more and 4.2 or less. The pH of the beverage of the present invention can be adjusted using a pH adjuster.

Although the beverage of the present invention does not need to be a packaged beverage, it is preferably a packaged beverage. Examples of such containers include containers such as resin bottle containers such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; bottle containers; can containers; and the like.

The beverage of the present invention does not need to be heat sterilized, but may be heat sterilized from the viewpoint of improving storage stability. As the method and conditions for the heat sterilization treatment, usual methods and conditions used for beverages such as packaged beverages can be used.

(Production method of the present invention)
In the production of a non-alcoholic beer-taste beverage containing processed grain products, the beverage of the present invention further satisfies the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
Other than preparing to satisfy one or both of the following, non-alcoholic beer-taste beverages containing processed grain products can be produced according to conventionally known production methods.

The production method of the present invention is characterized in that, in the production of a non-alcoholic beer-taste beverage containing a processed grain product, preparation is further carried out to satisfy either or both of the above (a) and (b). There is no particular restriction as long as it is a method of manufacturing a beverage.

In the production of non-alcoholic beer-taste beverages containing processed grain products, more specifically, as a method for preparing non-alcoholic beer-taste beverages containing processed grain products, further satisfying either or both of the above (a) and (b), When producing an alcoholic beer-taste beverage, raw materials for producing the beverage (for example, "water", "water containing processed grains", "water further containing some or all of optional ingredients"), or "Water containing processed grains and further containing some or all of the optional ingredients" (hereinafter also referred to as "water, etc."), any of the above (a) and (b) A method of containing maltose and/or maltotriose at a specific concentration so as to satisfy one or both of these conditions is included. Alternatively, a method of containing maltose and/or maltotriose in water or the like at the same time as some or all of the optional components may be mentioned.

In the production method of the present invention, the beverage contains maltose and/or maltotriose as an essential component. The production method of the present invention includes optional ingredients such as sweeteners other than maltose and maltotriose, malt, coloring agents, bittering agents or bittering agents, fragrances, acidulants, seasonings, water-soluble dietary fibers, and antioxidants. etc. may be included in the drink.

In the production method of the present invention, the order in which the production raw materials are added is not particularly limited as long as the beverage of the present invention containing the production raw materials used can be produced. After preparing a liquid in which the manufacturing raw materials are mixed, it is filled into a container and sealed to obtain the packaged beverage of the present invention. Further, in the production method of the present invention, carbonic acid can be added to the beverage of the present invention by introducing carbon dioxide gas at any stage or by using carbonated water.

In the production method of the present invention, heat sterilization treatment may not be performed, but from the viewpoint of improving storage stability, heat sterilization treatment may be performed. The heat sterilization method is not particularly limited, and examples thereof include high temperature short time sterilization (HTST method), pasteurizer sterilization method, ultra high temperature heat treatment method (UHT method), retort sterilization method, and the like.

(Improving method of the present invention)
As an improvement method of the present invention, in the production of a non-alcoholic beer-taste beverage containing processed grain products, the following conditions are further provided:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
Especially as long as it is a method for improving the spread of taste in the mouth, the complexity of taste, and the beer-likeness when drinking the above-mentioned beverage, which is characterized in that it is prepared to satisfy either or both of the above. Not restricted.

In the production of non-alcoholic beer-taste beverages containing processed grain products, the method for preparing the beverages to satisfy either or both of the above (a) and (b) is as described in the above (Production method of the present invention). A similar method can be used.

(Improvement of sensory function in the present invention)
The beverage of the present invention is a non-alcoholic beer-taste beverage that has improved spread of taste in the mouth, complexity of taste, and beer-like quality when drunk.
As used herein, "spreading of taste in the mouth" means that the aroma and taste are clearly felt and that these flavors last.
As used herein, "complexity of taste" means richness and thickness of taste.
As used herein, "beer-like" refers to a flavor reminiscent of the taste of beer, which has moderate bitterness and is satisfying to drink.
In this specification, "expansion of taste in the mouth,""complexity of taste," and "beer-likeness" are collectively referred to as "sensuality in the present invention" or simply "sensuality."

In the present invention, a beverage with "improved organoleptic function according to the present invention" is defined as a beverage made from the same kind of raw materials except that the maltose content concentration is less than 1 g/L and the maltotriose content concentration is less than 1 g/L. In the present invention, it refers to a beverage with improved sensory experience compared to a beverage manufactured using the same manufacturing method using the same final concentration (hereinafter also referred to as "control beverage").

How the sensory experience of a beverage according to the invention is compared to a control beverage (eg, whether it is improved or not) can be easily and clearly determined by a trained panel. General methods can be used for evaluation criteria and how to summarize evaluations between panels. In the present invention, the number of panel members who evaluate sensory perception may be one person, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panel members is, for example, two or more, preferably four or more. Moreover, from the viewpoint of conducting the evaluation test more easily, the upper limit of the number of panel members can be set to, for example, 20 or less, or 10 or less. When the panel consists of two or more people, the sensory evaluation of each beverage may be determined by, for example, using the average of all panelists' sensory evaluations of the beverage, or by using the lowest evaluation among the panel members. . If an integer evaluation score is assigned to each evaluation criterion, the average value of the evaluation points of all the panel members may be used as the sensory evaluation of the beverage, or the lowest evaluation score among the panel members may be used. good. As described above, when the average value of the evaluation scores is used, a value obtained by rounding the average value to the first or second decimal place (preferably to the second decimal place) may be used. In addition, if there are two or more panels, in order to reduce variations in the evaluations of each panel, before conducting the actual sensory evaluation test, standardize the evaluation criteria so that the evaluation criteria of each panel are as consistent as possible. It is preferable to do the following work. Such standardization work involves evaluating the sensory aspects of multiple types of standard beverages with known sensory levels using each panel, and then comparing the evaluation scores to ensure that there is no major dissociation in the evaluation criteria of each panel. It is important to check the following. Further, it is preferable that the standard deviation of the sensory evaluation by each panel be within 0.5 by commonizing such evaluation criteria in advance.

How is the sensory experience of a certain beverage according to the present invention compared to a control beverage (for example, whether it is improved or not), for example, the evaluation criteria (from 1 to 5 A method similar to the method using the evaluation criteria (9-point evaluation from 1 to 5 points) etc. described in Test 1 of the Examples described later, etc. can be suitably used. More specifically, based on the sensory experience of the control beverage, drinks that have improved sensory experience based on the evaluation criteria (9-level evaluation from 1 to 5 points) described in Test 1 of the Examples below (e.g. average evaluation score) beverages with a score of 1.1 or more) are included in the beverages with improved sensory experience in the present invention.
In addition, as a preferable embodiment of the beverage of the present invention, it is possible to evaluate the evaluation criteria described in Test 1 of the Examples below (9-point evaluation from 1 to 5 points) by ``breadth of taste in the mouth'' and ``broadness of taste''. Beverages that score both "complexity" and "beer-likeness" at 2.0 points or higher, preferably 2.3 points or higher, and more preferably 2.5 points or higher are preferred.

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

Test 1. [Effects of maltose and maltotriose]
The following experiment was conducted to investigate how maltose and maltotriose affect the flavor of non-alcoholic beer-taste beverages containing processed grain products.

(1. Preparation of sample drink)
Dietary fiber and liquid sugar were added to the liquid obtained by decomposing soybean protein with commercially available protease (SumiTeam ACPX, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.). After clarification by filtration, carbon dioxide is added so that the carbon dioxide concentration is 0.2 MPa, and maltose and/or maltotriose is added so that the concentration is as shown in Tables 1 to 5 below. and mixed to prepare sample drinks of Test Examples 1 to 24.
Note that the sample beverage of Comparative Example 1 was a beverage to which neither maltose nor maltotriose was added.

(2. Sensory evaluation test)
When drinking the obtained sample beverages of Test Examples 1 to 24 and Comparative Example 1, the degree of "expansion of taste in the mouth," the degree of "complexity of taste," and the degree of "beer-likeness" were measured. Regarding the degree, six trained expert panels evaluated the degree of sensory sensation in the sample drink of Comparative Example 1 as a standard (1 point), and rated it in 9 stages (1 point, 1.5 points, 2 points, 2.5 points, 3 points, 3.5 points, 4 points, 4.5 points, 5 points). The higher the score, the higher the level of sensuality.
In addition, as the evaluation of each sensory level in each test example sample, a value obtained by rounding off the average value of the evaluation score of each panel to the first decimal place (hereinafter also referred to as "evaluation average score") was adopted. Regarding each sensory evaluation, when the average evaluation score was 1.1 points or more, it was determined that the present invention had an effect, and when the average evaluation score was 2.0 points or more, it was determined that there was a preferable effect.

For each of the sample beverages in Test Examples 1 to 24 and Comparative Example 1 in Tables 1 to 5, sensory evaluations were conducted for "broadness of taste in the mouth," "complexity of taste," and "beer-likeness." The results are shown in Tables 1 to 5.

In addition, among the sensory evaluation results for each sample drink of Test Examples 1 to 24 and Comparative Example 1 in Tables 1 to 5, Table 6 summarizes the sensory evaluation results for "spreading of taste in the mouth." Table 7 summarizes the sensory evaluation results for "complexity of taste" and Table 8 summarizes the sensory evaluation results for "beer-likeness."

From the results in Tables 6 to 8, when the content concentration of maltose or maltotriose is 1 g/L or more, "broadness of taste in the mouth", "complexity of taste", and "beer-likeness" It has been shown that it is possible to improve
In addition, from the viewpoint of greatly improving the "broadness of taste in the mouth", the "complexity of taste", and the "beer-likeness", it is preferable that the concentration of maltose is 1 g/L or more, and the sum of the concentrations of maltose and maltotriose is 5 g/L or more, more preferably the concentration of maltose is 3 g/L or more, and the sum of the concentrations of maltose and maltotriose is 5 g/L or more. It was also shown that it was 8 g/L or more.

Claims (6)

A non-alcoholic beer-taste drink containing processed grains, with the following conditions:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
The non-alcoholic beer-taste beverage satisfies either or both of the following. The non-alcoholic beer-taste beverage according to claim 1, which satisfies both the condition (a) and the condition (b). In the production of non-alcoholic beer-taste drinks containing processed grain products, the following conditions must be met:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A method for producing the above-mentioned beverage, characterized in that the beverage is prepared to satisfy either one or both of the following. The manufacturing method according to claim 3, characterized in that the manufacturing method is prepared so as to satisfy both the condition (a) and the condition (b). In the production of non-alcoholic beer-taste drinks containing processed grain products, the following conditions must be met:
(a) The concentration of maltose is 1 g/L or more; and
(b) The concentration of maltotriose is 1 g/L or more;
A method for improving the breadth of taste in the mouth, the complexity of taste, and the beer-like quality when drinking the above-mentioned beverage, the method comprising preparing the beverage so as to satisfy either or both of the following. The manufacturing method according to claim 5, characterized in that the manufacturing method is prepared so as to satisfy both the condition (a) and the condition (b).