JP5752625B2 - Malt non-fermented beverage, method for producing the same, and masking method for unpleasant flavor - Google Patents

Description

The present invention relates to a malt non-fermented beverage and a method for producing the same, and a masking method for unpleasant flavors, and in particular, a malt non-fermented beverage containing a wort derived from malt containing dark-colored malt, a method for producing the same, and an unpleasant The present invention relates to a flavor masking method.

Beer, one of the malt beverages, has countless types and has many differences in raw materials, production methods (fermentation methods), colors, and the like. Therefore, beer can be classified from various angles based on the difference.
Here, if beer is roughly classified into two based on color, it can be classified into light beer typified by Pilsner beer and the like, and dark beer typified by black beer, stout and the like.

  This dark beer uses malt roasted at a relatively high temperature as a raw material for the purpose of imparting color and rich flavor. However, when malt is roasted at a high temperature, unpleasant flavors such as off-flavor (burnt odor, soot odor, etc.) and an egg flavor are generated. And these unpleasant flavors may shift to beer itself.

  Considering the circumstances as described above, for example, in Patent Document 1, the malt as a raw material is fractionated for each tissue, and the fraction of the malt beverage is used at an arbitrary ratio, thereby improving the flavor of the malt beverage. A method for producing a malt beverage that can be controlled has been proposed.

JP 2008-43292 A

In the technique according to Patent Document 1, it is necessary to separate malt for each tissue and appropriately select the malt separated for each tissue. Therefore, when manufacturing the malt beverage, the technique according to Patent Document 1 requires a device for separating the malt according to tissue and a device for selecting the separated malt. Therefore, the technique which concerns on patent document 1 will cause the increase in capital investment cost, and will raise the manufacturing cost of a malt drink as a result.
Moreover, since the technique which concerns on patent document 1 must exclude the structure | tissue which is not needed among the malt isolate | separated according to structure | tissue, since a raw material loss increases, it will raise the manufacturing cost of a malt drink further.
In addition, since the technique according to Patent Document 1 requires a process (a process for separating malt and a process for selecting malt) that is not necessary in the past when manufacturing a malt beverage, the manufacturing time is prolonged. , Reducing the production efficiency of malt beverages.

The present invention, while suppressing a decrease in malt non fermented beverage manufacturing costs increase and production efficiency of the off-flavors (burnt odor, soot burnt smell, etc.) and, malt unpleasant flavors such harsh taste is masked uncultured It is an object of the present invention to provide a method for producing beverages and malt non-fermented beverages, and a masking method for suppressing these unpleasant flavors.

  As a result of intensive studies to solve the above problems, the present inventors have added a colorant such as caramel pigment to wort derived from malt containing dark malt. In addition, the present inventors have found that unpleasant flavors such as egg taste are masked and have completed the present invention.

That is, malt non fermented beverage according to the present invention, the wort from malt containing dark malt, and colorants, and a including malt non fermented beverages, the ethanol content be less than 1% by volume Regarding the chromaticity of the malt non-fermented beverage, the ratio of the chromaticity derived from the colorant to the chromaticity derived from the wort (the chromaticity derived from the colorant / the chromaticity derived from the wort) is 1.00. It is 10.00 or less, chromaticity derived from the wort is 20 or more, and the colorant is a caramel pigment .
Thus, the malt non-fermented beverage according to the present invention includes malt-derived wort containing dark-colored malt and a colorant, so that the wort derived from malt containing dark-colored malt has off Unpleasant flavors such as flavors and egg flavors can be masked with colorants.

Then, usually, malt non-fermented beverages, because it is manufactured without passing through the fermenting wort, and off-flavor with the wort from malt containing dark malt, unpleasant flavors such harshness It will move into the beverage without being reduced. In other words, by applying the malt non-fermented beverage according to the present invention to a malt beverage called “malt non-fermented beverage” in which the problem of having to mask off-flavor and unpleasant flavors such as egg flavor becomes clear, The masking effect of the fragrance is very remarkable.

And the malt non-fermented beverage according to the present invention has more unpleasant flavors such as off-flavor and egg flavor by regulating the ratio of the chromaticity derived from the colorant to the chromaticity derived from the wort to a predetermined value or more. It can be appropriately masked with a colorant.

Moreover , the malt non-fermented drink which concerns on this invention can make the masking effect of unpleasant flavors, such as an off-flavor and an egg taste, more reliable by using a caramel pigment as a coloring agent.

The method for producing a malt non-fermented beverage according to the present invention includes a blending step of blending malt containing dark-colored malt or wort derived from the malt and a colorant, and the ethanol content is less than 1% by volume. A method for producing a malt non-fermented beverage, wherein a ratio of chromaticity derived from the colorant to chromaticity derived from wort of the non-fermented malt beverage (chromaticity derived from the colorant / chromaticity derived from the wort ) Is 1.00 or more and 10.00 or less, the wort-derived chromaticity is 20 or more, and the colorant is a caramel pigment .
Thus, since the manufacturing method of the malt non-fermented drink which concerns on this invention includes the preparation process which mixes the malt containing dark-colored malt, or the wort derived from the said malt, and a coloring agent, dark-colored malt The unpleasant flavor such as off-flavor and egg flavor of the wort derived from malt containing can be masked with a coloring agent.

Moreover , the manufacturing method of the malt non-fermented drink which concerns on this invention can make the masking effect of unpleasant flavors, such as an off-flavor and an egg taste, more reliable by using a caramel pigment as a coloring agent.

The masking method for unpleasant flavors according to the present invention is a masking method for unpleasant flavors in which a colorant is contained in malt containing dark-colored malt or wort derived from the malt, and is an object of the masking method. the ratio of the chromaticity from the colorant for chromaticity from wort malt non-fermented beverages (chromaticity from the colorant from the chromaticity / the wort) is located at 1.00 to 10.00 The wort-derived chromaticity is 20 or more, and the colorant is a caramel pigment .
As described above, the masking method for unpleasant flavor according to the present invention includes malt containing dark colored malt or wort derived from the malt containing a coloring agent, and thus malt derived malt containing dark colored malt. Unpleasant flavors such as off-flavor and egg flavor of soup can be masked with a coloring agent.

Moreover , the masking method of the unpleasant flavor which concerns on this invention can make the masking effect of unpleasant flavors, such as an off-flavor and an egg taste, more reliable by using a caramel pigment | dye as a coloring agent.

Since the malt non-fermented beverage according to the present invention includes malt-derived wort containing dark-colored malt and a colorant, the off-flavor (burnt smell) of the wort derived from malt containing dark-colored malt Unpleasant flavors such as soot and sour odors, and egg flavors can be masked with colorants.
In addition, the malt non-fermented beverage according to the present invention only increases the process of blending the malt-derived wort containing dark-colored malt and the colorant at the time of production, which increases the capital investment cost and the raw material. There is no possibility of incurring a loss, and an increase in manufacturing cost can be suppressed, and a manufacturing time can be prolonged, so that a decrease in manufacturing efficiency can also be suppressed.

Since the manufacturing method of the malt non-fermented drink which concerns on this invention includes the preparation process which mixes the malt containing dark-colored malt or the wort derived from the said malt, and a coloring agent, the malt containing dark-colored malt Unpleasant flavors such as off-flavor (burnt odor, soot odor, etc.) of the wort derived from it, and an egg flavor can be masked with a coloring agent.

  The masking method for unpleasant flavor according to the present invention includes a coloring agent in the malt containing dark wort or the wort derived from the wort, so that the wort derived from the wort containing the dark wort has Unpleasant flavors such as flavors (burnt odor, soot odor, etc.) and egg flavors can be masked with colorants.

Hereinafter, the form (embodiment) for implementing the malt non-fermented drink which concerns on this invention, its manufacturing method, and the masking method of an unpleasant flavor is demonstrated.

[Mort drink]
The malt beverage according to the present invention is a beverage containing malt-derived wort containing dark-colored malt and a colorant.
The malt beverage is a beverage that can be classified into a malt alcoholic beverage having an ethanol content of 1% by volume or more and a malt non-alcoholic beverage having an ethanol content of less than 1% by volume (including 0.00% by volume). .
Moreover, malt drinks are drinks which can be classified into malt fermented drinks and malt non-fermented drinks.

(malt)
As malt, barley malt and / or wheat malt can be preferably used. And barley malt and wheat malt are obtained by germinating barley and wheat, respectively.

(Malt fermented beverage)
A malt fermented drink is a malt drink manufactured by performing fermentation using the raw material containing malt. In this case, this drink is manufactured by the method of including the process of preparing wort using the raw material containing malt, and the process of fermenting the said wort, for example. The fermentation may be, for example, alcohol fermentation or lactic acid fermentation, and is preferably alcohol fermentation.
Here, in alcohol fermentation, for example, yeast is added to wort at a predetermined concentration within a range of 1 × 10 ^{2 to} 3 × 10 ⁹ cells / mL to prepare a fermentation broth, and the fermentation broth is 0 to 40 ° C. By maintaining at a predetermined temperature within the range of. Further, aging may be performed after alcohol fermentation.
In addition, this drink is good also as being an effervescent malt fermented drink.

(Non-fermented malt beverage)
The malt non-fermented beverage is a malt beverage produced using a raw material containing malt but not fermenting as described above.
In addition, this drink is good also as being an effervescent malt non-fermented drink.

(Malt alcoholic beverage)
As described above, the malt alcoholic beverage is a beverage having an ethanol content of 1% by volume or more, and may be, for example, 1 to 20% by volume.
In addition, this drink is good also as being an effervescent malt alcoholic drink. The present beverage may be a malt fermented alcoholic beverage. The present beverage may be a malt non-fermented alcoholic beverage. Moreover, this drink is good also as being an effervescent malt fermentation alcoholic beverage. Moreover, this drink is good also as being an effervescent malt non-fermented alcoholic drink.

(Malt non-alcoholic beverage)
The malt non-alcoholic beverage is a beverage having an ethanol content of less than 1% by volume (including 0.00% by volume) as described above, and may be, for example, less than 0.05% by volume.
In addition, this drink is good also as being an effervescent malt non-alcoholic drink. Moreover, this drink is good also as being a malt fermentation non-alcoholic drink. Moreover, this beverage may be a malt non-fermented non-alcoholic beverage. Moreover, this drink is good also as being an effervescent malt fermentation non-alcoholic drink. Moreover, this drink is good also as being an effervescent malt non-fermented non-alcoholic drink.

  Here, the fermented malt beverage is produced through a process of fermenting the wort, and at the time of fermentation of the wort, unpleasant off-flavor or misty taste of the wort derived from the malt containing the dark-colored malt. The flavor is slightly reduced. On the other hand, since malt non-fermented beverages are usually produced without the process of fermenting wort, compared to malt fermented beverages, off-flavors of wort derived from malt containing dark malt, An unpleasant flavor such as an egg flavor is not reduced at all, and is transferred into the beverage.

That is, the problem that an unpleasant flavor, such as off-flavor and egg flavor, must be masked clearly in malt non-fermented beverages among malt beverages.
In other words, the malt beverage according to the present invention is preferably applied to a malt non-fermented beverage, and exhibits a very remarkable effect (masking of unpleasant flavors such as off-flavor and taste).

(Wort)
The wort is prepared, for example, by mixing malt and water. More specifically, wort is prepared by, for example, mixing at least malt and water (preferably hot water) and extracting components contained in the malt. Moreover, you may mix raw materials other than malt. Examples of raw materials other than malt include barley and / or wheat (for example, one or more selected from the group consisting of barley, wheat, beans, rice, potatoes, corn and other grains), sugars, and syrup Etc. may be used.
Moreover, wort is good also as being prepared by performing saccharification. More specifically, wort is prepared by mixing malt and water, for example, and saccharifying the obtained liquid mixture. Saccharification is performed by maintaining the mixed liquid containing malt and water at a temperature (for example, 30 to 80 ° C.) at which a digestive enzyme (for example, amylolytic enzyme or proteolytic enzyme) contained in the malt works.
Moreover, wort is good also as being prepared by mixing a malt extract and water. More specifically, wort is prepared, for example, by mixing at least a malt extract and water (preferably hot water).

The malt extract is a composition containing a malt-derived component. That is, the malt extract is a malt extract obtained by extracting an extract containing sugar and nitrogen from the malt.
The malt extract is prepared, for example, by extracting the extract from malt with cold water or hot water. The malt extract may be prepared by extracting the extract from the malt and then saccharifying. In addition, the malt extract may be prepared by concentration after malt extraction or saccharification. Moreover, as a malt extract, it is good also as using a commercially available malt extract.

(Bitter ingredients)
The wort may contain a bitter raw material. As a bitterness raw material, for example, hops and / or bitterings can be preferably used. When using hops, for example, raw hops, pressed hops obtained by compressing dried hop cones, hop powder obtained by crushing dried hop cones, the hop powder in pellet form Hop pellets obtained by compression can be used.

(Wort derived from malt containing dark malt)
The wort derived from malt containing dark-colored malt is wort produced from the malt containing dark-colored malt as at least a part of the malt used.
In addition, although the ratio of the dark color malt with respect to the whole malt is not specifically limited, In the case of more than 1 mass% (mass% of the dark color malt with respect to the whole malt) more than the off-flavor of malt drink, and an intense taste, this invention The effect (masking of off-flavors and unpleasant flavors such as egg flavor) is remarkably exhibited.

  Here, dark-colored malt is obtained by drying germinated green malt at a relatively high temperature (100 ° C. or higher), such as Munich malt, caramel malt, and black malt. And dark color malt may be comprised by 1 type of dark color malt, and may be comprised by 2 or more types of dark color malt.

In particular, among dark-colored malts, black malt is finally produced by heating to 180-240 ° C. Therefore, the wort derived from the malt containing the black malt is, for example, off-flavor or egg flavor. Unpleasant flavor is likely to occur.
That is, the problem that unpleasant flavors such as off-flavor and egg flavor must be masked clearly in wort derived from malt containing dark malt among dark-colored malts.
In other words, the malt beverage according to the present invention is preferably applied to those using black malt, and exhibits extremely remarkable effects (masking of unpleasant flavors such as off-flavor and taste).

  In addition, although malt other than dark-colored malt is not specifically limited, For example, it is light-colored malt, such as Pilsner malt. And malt other than dark-colored malt may be comprised by 1 type of light-colored malt, and may be comprised by 2 or more types of light-colored malt.

(Coloring agent)
A colorant refers to a food additive used for the purpose of coloring foods in order to beautify the food and increase its attractiveness. And this coloring agent plays the role which masks unpleasant flavors, such as the off-flavor of the wort derived from the malt containing dark-colored malt, and an egg flavor. This colorant can also adjust the color of the malt beverage.
The colorant is preferably a black or brown colorant. For example, a squid ink pigment, a vegetable charcoal pigment, a cocoa pigment, a cacao pigment, a quorian pigment, a tamarind pigment, an oyster pigment, or a caramel pigment can be used. Further, it is particularly preferable to use a caramel color.

(Caramel color)
Caramel pigment is a food coloring obtained by heat-treating edible carbohydrates such as sugar and glucose.
The caramel color may be in any form of powder, paste, or liquid.
Commercially available caramel pigments can be obtained from Ikeda Saccharification Co., Ltd., Senba Saccharification Co., Ltd., Amano Jitsugyo Co., Ltd., Showa Chemical Industry, etc.

(Ratio of chromaticity of colorant to chromaticity of wort)
The ratio of the chromaticity of the coloring agent to the chromaticity of the wort (coloring chromaticity / wort chromaticity), specifically, the numerical value calculated as the chromaticity of the coloring agent includes dark colored malt. It is the value divided by the numerical value calculated as the chromaticity of wort derived from oat malt.
From the results of the tests and research, when the chromaticity of the wort derived from the malt containing dark malt increases, the malt beverage off-flavor and taste Found that there is a tendency to become stronger. Furthermore, the chromaticity of the colorant is increased (that is, the content of the colorant is increased) so as to be proportional to the increase in chromaticity of the wort, and the ratio of the chromaticity of the colorant to the chromaticity of the wort is increased. It was found that an unpleasant flavor such as malt beverage off-flavor and egg flavor can be appropriately masked by setting it to a predetermined value or more, and the calculation formula as described above was defined.

By setting the ratio of the chromaticity of the colorant to the chromaticity of the wort to be 0.50 or more, unpleasant flavors such as off-flavor and egg flavor of the malt beverage can be appropriately masked.
Therefore, the ratio of the chromaticity of the colorant to the chromaticity of wort is preferably 0.50 or more.

Further, by setting the ratio of the chromaticity of the colorant to the chromaticity of the wort to be 1.00 or more, unpleasant flavors such as off-flavor and egg flavor of the malt beverage can be more reliably masked. If it exceeds 00, the masking effect will be saturated.
Therefore, the ratio of the chromaticity of the colorant to the chromaticity of wort is more preferably 1.00 or more, further preferably 20.00 or less, and particularly preferably 10.00 or less.

  It should be noted that the effect of the present invention (off-flavor and egg flavor) is achieved when the malt-derived wort containing dark-colored malt has a chromaticity of 20 or more which increases the unpleasant flavor such as off-flavor and egg flavor of malt beverages. Such as masking of unpleasant flavors).

  Here, the chromaticity is a chromaticity determined by EBC (European Brewery Convention), and can be calculated based on a measurement result of absorbance at a wavelength of 430 nm. Specifically, it can be calculated according to “Beer Analysis Method 8.8 Chromaticity 8.8.2 Absorbance Method” prescribed by the International Technical Committee of the Brewery Association (BCOJ).

(Other)
In addition to the wort and colorant, the malt beverage is one that has been used in conventionally known malt beverages, such as sweeteners, acidulants, flavors, seasonings, yeast extracts, proteins, peptides, amino acids, dietary fibers. Further, an antioxidant (vitamin C) or the like may be contained.

The malt beverage according to the present invention contains malt-derived wort containing dark-colored malt and a colorant, and therefore contains malt-derived wort that does not contain dark-colored malt. It is darker than malt beverages.
And the wort derived from malt that contains a lot of dark malt (black malt) has an unpleasant flavor such as off-flavor and taste. It is preferable to apply the malt beverage according to the present invention to a dark-colored malt beverage containing wort (a beverage having a chromaticity of 20 or more, particularly black beer or black non-alcohol beer).

[Method for producing malt beverage]
The method for producing a malt beverage includes a blending step of blending malt containing dark-colored malt or wort derived from the malt and a colorant.
The details are as follows.

  Among the malt beverages according to the present invention, the method for producing a malt fermented beverage (such as beer) is a malting step, which is a step of producing malt as a raw material for malt beverages from barley, and malt, hops, and auxiliary materials. In the order of this process, and the preparation process during the preparation process or after the preparation process. This is performed before the fermentation / storage process or after the fermentation / storage process.

  Moreover, among the malt beverages according to the present invention, the method for producing a malt non-fermented beverage (non-alcohol beer, etc.) is a step of producing malt as a raw material for malt beverages from barley, malt, hops, The charging process, which is a process for producing wort from auxiliary materials, is performed in this order, and the preparation process is performed during or after the charging process.

  In the respective steps, conventionally known conditions may be used for conditions that are not clearly shown, and it goes without saying that the conditions can be appropriately changed as long as the effects of the present invention are exhibited. Moreover, you may perform conventionally well-known processes, such as a filtration process, besides said each process.

[Mask drink masking method]
The masking method of the malt beverage is a method of adding a coloring agent to malt containing dark-colored malt or wort derived from the malt.
Masking unpleasant flavors such as off-flavor and egg flavor of wort derived from malt containing dark-colored malt by adding coloring to malt containing dark-colored malt or wort derived from the malt be able to.

Next, the malt non-fermented drink according to the present invention, a method for producing the same, and a method for masking unpleasant flavors will be described by exemplifying examples that satisfy the requirements of the present invention and comparative examples that are not.

[Wort]
First, wort (wort A) manufactured using only light-colored malt as a raw material and wort (wort B) manufactured using light-colored malt and black wort as raw materials were prepared.
In addition, about the method of manufacturing wort from malt, hot water is added to malt, saccharification is carried out, and then hop is added and it boils, Fermentation is not performed.
The extract of wort A and wort B was adjusted to 12% by weight, and the bitterness value was adjusted to 40 BU.

[Caramel color]
For the caramel color, a powdered commercial product was diluted with water and used.

[Adjust sample]
By mixing the wort A and the wort B at a predetermined ratio, worts with different chromaticities were adjusted.
Thereafter, a predetermined amount of caramel color was contained in the adjusted wort so that the chromaticity of the caramel color / the chromaticity of the wort became a predetermined value.
Finally, each sample was manufactured by adjusting with carbonated water so that the total amount was 350 ml, the extract was 8 wt%, and the bitterness value was 25 BU.
Each manufactured sample had an ethanol content of less than 0.05% by volume.

[Calculation method of chromaticity, extract, bitterness value]
The chromaticity in the examples was calculated according to “Beer Analysis Method 8.8 Chromaticity 8.8.2 Absorbance Method” defined by the International Technical Committee of the Brewery Association (BCOJ). Specifically, the degassed sample was placed in a 10 mm (optical path length) cell, the absorbance was measured with monochromatic light of 430 nm, and the value was multiplied by a factor to calculate EBC chromaticity.
The extract in the examples was calculated according to “Beer Analysis Method 7.2 Extract” defined by the International Technical Committee for Beer Brewery Association (BCOJ). Specifically, the specific gravity at 20 ° C. was measured using a vibrating densimeter, and the extract content was calculated according to the extract table described in the above literature.
The bitterness value in the examples was calculated according to “Beer Analysis Method 8.15 Bitterness Value” defined by the International Technical Committee of the Brewery Association (BCOJ). Specifically, after adding acid to the degassed sample, the sample was extracted with isooctane, and the absorbance of the resulting isooctane layer was measured at 275 nm using pure isooctane as a control, and the bitterness value (BU) was multiplied by the factor. Calculated.

[Test methods and evaluation criteria]
Each adjusted sample was subjected to a sensory test by six panelists. This sensory test was concerned with off-flavors (burnt smell, soot smell, etc.) and an unpleasant flavor.
As for the evaluation standard of off-flavor, the evaluation was made on a scale of 1 to 5, with “1” being not felt and “5” being felt quite strongly.
In addition, the evaluation standard of the taste was also evaluated in five stages from 1 to 5, with “1” being not felt and “5” being felt quite strong, similar to the off-flavor evaluation criteria.
And the panelist's 6 results were totaled and the average value of each evaluation value of off-flavor and savory taste was computed.
In addition, when the average value of the evaluation values is up to the second decimal place, the second decimal place is rounded off, and the numerical values up to the first decimal place are unified.

Tables 1 to 3 show the evaluation of off-flavor and taste for each sample.
“Caramel chromaticity / wort chromaticity” in the table indicates caramel pigment-derived chromaticity (caramel pigment chromaticity) / wort-derived chromaticity (wort chromaticity), and “sample chromaticity” Indicates the chromaticity of the entire individual sample.
For “Caramel chromaticity / wort chromaticity” up to the third decimal place, the third decimal place was rounded off and the numerical values up to the second decimal place were unified.

Table 1 shows the results when the color of the wort of each sample was changed without using the caramel color.
From the results of Table 1, as the wort chromaticity increases, that is, as the ratio of wort (wort B) using black malt as part of the raw material increases, both off-flavor and egg flavor It was found that the value also increased.
From this result, it was found that the off-flavor and taste of the sample became stronger as the content ratio of black malt in the malt beverage increased.

Moreover, from the result of Table 1, when the chromaticity of the wort becomes 20 (sample No. 1-3), the off-flavor is 2.2 and the taste is 2.3 and exceeds “2.0”. In both cases, the result was “feel a little”.
That is, it turned out that it is necessary to mask off-flavor and an egg taste with respect to the malt drink in which the chromaticity of wort becomes 20 or more.

Table 2 shows the results when the chromaticity of the caramel pigment is changed in a state where the chromaticity of the wort of each sample is fixed.
From the results of Table 2, it was found that as the chromaticity of caramel color / wort chromaticity increases, that is, as the content of caramel color increases, both the off-flavor and the taste decrease. .
From this result, it was found that the off-flavor and the taste of the sample were masked as the chromaticity of the caramel color / the chromaticity of the wort increased (as the content of the caramel color increased).

Moreover, from the result of Table 2, when the chromaticity of caramel pigment / chromaticity of wort became 0.67 (Sample No. 2-1), the off-flavor became 2.5, and the sample No. of Table 1 . Compared with 1-4, it turned out that the value of off-flavor falls and it is masked.
And when the chromaticity of caramel color / chromaticity of wort reaches 1.00 (sample No. 2-2), the values of both off-flavor and taste are greatly reduced to “2.0”. No more off-flavor and taste.
In other words, when the chromaticity of caramel color / chromaticity of wort is 0.67 or more, particularly when the chromaticity of caramel color / chromaticity of wort is 1.00 or more, the malt beverage is uncomfortable. It was found that it can mask off-flavor and egg flavors that are delicious flavors.

Table 3 shows the results of fixing the chromaticity of the caramel color / the chromaticity of the wort while changing the chromaticity of the wort and the chromaticity of the caramel color of each sample.
From the results of Table 3, by setting the chromaticity of caramel pigment / chromaticity of wort to 1.00, even if the chromaticity of wort is high (sample No. 3-3), off-flavor and Both values of the taste were greatly reduced to “2.0” or less, and the off-flavor and taste were not felt.

As described above, the malt non-fermented beverage according to the present invention, the method for producing the same, and the masking method for unpleasant flavor have been described in detail according to the embodiments and examples of the invention, but the gist of the present invention is limited to these descriptions. And should be construed broadly based on the claims.

Claims (3)

And the wort from the malt that includes a dark color malt, and the colorant, the a including malt non-fermented beverages,
The ethanol content is less than 1% by volume,
Regarding the chromaticity of the malt non-fermented beverage, the ratio of the chromaticity derived from the colorant to the chromaticity derived from the wort (chromaticity derived from the colorant / chromaticity derived from the wort) is 1.00 or more. 10.00 Ri der below,
The wort-derived chromaticity is 20 or more,
A malt non-fermented beverage, wherein the colorant is a caramel pigment . Including a blending step of blending malt containing dark-colored malt or wort derived from the malt and a colorant;
A method for producing a malt non-fermented beverage having an ethanol content of less than 1% by volume,
The ratio of the colorant from the chromaticity for chromaticity from wort of the malt non-fermented beverages (chromaticity from the colorant from the chromaticity / the wort) is 1.00 or more 10.00 Oh it is,
The wort-derived chromaticity is 20 or more,
The method for producing a malt non-fermented beverage, wherein the colorant is a caramel pigment . A method of masking an unpleasant flavor by adding a coloring agent to malt containing dark malt or wort derived from the malt,
The ratio of the chromaticity derived from the colorant to the chromaticity derived from the wort of the malt non-fermented beverage to be subjected to the masking method (the chromaticity derived from the colorant / the chromaticity derived from the wort) is 1.00. more than 10.00 Ri der below,
The wort-derived chromaticity is 20 or more,
An unpleasant flavor masking method, wherein the colorant is a caramel pigment .