JP6607758B2 - Non-fermented beer taste non-alcoholic beverage and method for producing the same - Google Patents

Description

  The present invention relates to an unfermented beer-taste non-alcoholic beverage that does not contain raw material feed liquid and a method for producing the same. The present invention also relates to a method of imparting a beer-like drinking response and post-crimp to an unfermented beer-taste non-alcoholic beverage that does not contain raw material feed liquid.

  Demand for beer-taste non-alcoholic beverages is increasing year by year due to the diversification of drinking scenes and consumer preferences in addition to the recent increase in health consciousness. In the field of beer-taste non-alcoholic beverages, various technologies have been developed so that the taste and aroma peculiar to beer can be felt while being non-alcoholic beverages. For example, when using cereal raw materials as raw materials, it has been thought that beer-like taste and aroma can be imparted to beverages by charging raw materials (saccharification, enzymatic decomposition, boiling, etc.). For this reason, commercially available beer-taste non-alcoholic beverages are manufactured by charging raw materials.

  By the way, it is known that when pH is set to 4.0 or more in the production of an unfermented non-alcoholic beverage, heat sterilization is required at least at 85 ° C. for 30 minutes, resulting in excessive heat load and deterioration in flavor. For this reason, the pH of the beverage is usually adjusted to less than pH 4.0 where the sterilization conditions are relaxed, but many acidulants (pH adjusters) are required to lower the pH, and the sourness of the aftertaste is strongly felt, It will lack the beer-like response. In order to solve such problems, Patent Document 1 discloses a method for reducing / relaxing the acidity of a pH adjuster with a specific seasoning component.

WO2010 / 079634

  Since the raw material charging solution has a buffering action, the pH reduction effect is alleviated even if an acidulant is added. For this reason, in beer-taste non-alcoholic beverages that use raw material feed liquids, it is necessary to add a larger amount of acidulant in order to achieve a pH of less than 4.0, but if the raw material feed liquid is not used, a smaller amount PH of less than 4.0 can be achieved with the sour agent. However, if a beer-taste non-alcoholic beverage is manufactured without preparing raw materials, it becomes a beverage lacking in the drinking response like beer.

  In the beer-taste non-alcoholic beverages that do not use raw material feed liquids, the present inventors have realized a pH of less than 4.0 with a smaller amount of acidulant and blended a specific amino acid with a predetermined amount, thereby producing beer It was found that a beer-taste non-alcoholic beverage with a distinctive drinking response (thickness) and sharpness can be produced. The present invention is based on this finding.

  That is, an object of the present invention is to provide an unfermented beer-taste non-alcoholic beverage having a pH less than 4.0 and having a beer-like drinking response and post-crimp and a method for producing the same.

The present invention provides the following inventions.
(1) An unfermented beer taste non-alcoholic beverage having a pH of less than 4.0, the total content of organic acid and phosphoric acid is 420 mg / L or less, and glycine, alanine, valine, leucine, isoleucine, phenylalanine Unfermented, wherein the content of one or more amino acids (Group I) selected from the group consisting of, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid is 10 to 500 mg / L Beer taste non-alcoholic beverage.
(2) The beer-taste non-alcoholic beverage according to the above (1), comprising an organic acid and / or phosphoric acid, a group I amino acid, other beverage additives, and a liquid raw material as raw materials.
(3) The beer-taste non-alcoholic beverage according to the above (1) or (2), further comprising an amino acid other than the group I amino acids.
(4) The beer taste non according to any one of (1) to (3), further comprising one or more amino acids (group II) selected from the group consisting of methionine, tyrosine, cystine and histidine Alcoholic beverages.
(5) The beer-taste non-alcoholic beverage according to (4) above, wherein the ratio of the amino acid content of group II to the amino acid content of group I is less than 40%.
(6) The beer-taste non-alcoholic beverage according to any one of (1) to (5) above, wherein the beverage has a total amino acid content of 700 mg / L or less.
(7) The beer-taste non-alcoholic beverage according to any one of (1) to (6), which does not include a raw material charging solution.
(8) The beer-taste non-alcoholic beverage according to any one of (1) to (7), wherein the raw material is a non-cereal raw material or a non-wheat raw material.
(9) A method for producing an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0, wherein the total content of organic acid and phosphoric acid in the beverage is adjusted within a range of 420 mg / L or less, and Content of one or more amino acids (group I) selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid A raw material is prepared so as to be adjusted within a range of 10 to 500 mg / L.
(10) A method for imparting a beer-like drinking response and post-criterion to an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0, which does not include a raw material charging solution, and comprising organic acids and phosphoric acids in the beverage The total content is adjusted within the range of 420 mg / L or less and selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid. Adjusting the content of one or more amino acids (Group I) to be in the range of 10 to 500 mg / L.

  According to the present invention, it is possible to provide an unfermented beer-taste non-alcohol beverage having a pH of less than 4.0 and having a beer-like drinking response and a post-criterion only by blending raw materials without preparing raw materials. In the present invention, since the preparation of raw materials is unnecessary, the manufacturing process and manufacturing equipment can be simplified. Therefore, the present invention is advantageous in that the manufacturing cost can be reduced and the manufacturing period can be shortened.

DETAILED DESCRIPTION OF THE INVENTION

Definitions In the present invention, an “unfermented beer-taste non-alcoholic beverage” refers to a beverage having a beer-like flavor while being a non-alcoholic beverage that does not contain an alcohol component derived from fermentation because of unfermented. “Beer-like flavor” means a beer-specific taste and aroma obtained when ordinary beer is produced.

  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 “fully alcohol-free beverage”.

  In the present invention, “drinking response” means a flavor sensation perceived by body feeling, mouthfeel, richness and the like.

  In the present invention, “post-crimp” means a flavor sensation perceived by the refreshing aftertaste when drinking.

Beverage The beverage of the present invention is a beverage composed of a raw material preparation or mixture. Examples of the raw material of the beverage of the present invention include organic acids and / or phosphoric acid, predetermined amino acids, liquid ingredients, and other beverage additives. The raw materials other than the liquid raw material are preferably water-soluble for the convenience of preparation or mixing.

  In general beer production, a feed liquid (wort) obtained by subjecting malt to a preparation process is used as a pre-fermentation liquid for use in the fermentation process. Also in the production of beer-taste non-alcoholic beverages, in order to realize the taste and aroma like beer, generally, a feed solution obtained by subjecting raw materials including grain raw materials to a process corresponding to the charging process is used. . However, according to the present invention, it is possible to achieve a beer-like taste and aroma in a beer-taste non-alcoholic beverage by blending raw materials without using such a charging solution. That is, the beverage of the present invention is a beverage composed of a non-boiled preparation or a non-boiled mixture of raw materials.

  The beverage according to the present invention can be adjusted to a pH of less than 4.0, preferably in the range of 3.5 to 3.9, more preferably in the range of 3.6 to 3.9. In this invention, pH can be adjusted with content of the organic acid and / or phosphoric acid which are acidulants. That is, the pH of the beverage can be adjusted according to the type and amount of acidulant used. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.). In addition, since the flavor of a drink is influenced as the usage-amount of the sour agent in a drink increases, since the drink of this invention does not contain the preparation liquid which has a buffering effect, the pH of a drink is desired with a smaller quantity of acid. This is advantageous in that it can be adjusted to a range.

  In the present invention, an organic acid and / or phosphoric acid which is a sour agent is used as a raw material. In this case, only one or two or more organic acids may be used, or only phosphoric acid may be used. Alternatively, one or more organic acids and phosphoric acid may be used in combination. In addition, organic acid and phosphoric acid are components used in food and drink as acidulants, and may be used as pH adjusters depending on the beverage.

  Examples of the organic acid used in the present invention include lactic acid, citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, and acetic acid. The organic acid is preferably one or more selected from the group consisting of lactic acid and gluconic acid, and more preferably lactic acid.

  The organic acid and phosphoric acid used in the present invention can be obtained and used commercially, but other raw materials (for example, seasonings) containing the organic acid and phosphoric acid should be used. The total content of organic acid and phosphoric acid can also be adjusted.

  Since the total content of the organic acid and phosphoric acid in the beverage of the present invention is only required to make the pH in the beverage less than 4.0, the beverage of the present invention does not use a buffer solution having a buffering action. 420 mg / L or less, preferably 420 to 189 mg / L, more preferably 420 to 245 mg / L. The total content of the organic acid and phosphoric acid in the beverage can be measured by a known gas chromatography method.

  According to the examples described later, glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid are each prepared by blending raw materials and having a pH of less than 4.0. Can be given a beer-like drinking response and post-crimping (Example 1 of the present specification). Therefore, in the present invention, one or more amino acids selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid are used as amino acids. Can be used. In the present specification, these amino acids can be classified as group I amino acids as amino acids having a predetermined effect.

  The amino acid content of Group I in the beverage of the present invention can be 10 to 500 mg / L, preferably 100 to 500 mg / L.

  In the beverage of the present invention, amino acids other than group I amino acids, that is, amino acids that do not exhibit the predetermined effects of group I amino acids can be further used within a range that does not interfere with the predetermined effects. In the present specification, amino acids that do not have a predetermined effect can be classified as group II amino acids. As the group II amino acid, one or more amino acids selected from the group consisting of methionine, tyrosine, cystine and histidine can be used.

  From the standpoint of not hindering the predetermined effect of group I amino acids, the ratio of group II amino acid content to group I amino acid content can be less than 40%, preferably less than 30%, more preferably May be less than 20%, more preferably less than 10%.

  The total amino acid content in the beverage of the present invention can be 700 mg / L or less, preferably 650 mg / L or less, more preferably 600 mg / L or less, and still more preferably 550 mg / L or less. Can do.

  Various amino acids used in the present invention can be obtained by using commercially available ones, or those prepared according to known methods may be used, but other amino acids containing the desired amino acid may be used. The amino acid content can also be adjusted by using raw materials (for example, seasonings).

  The amino acid content in the beverage can be measured by a method known to those skilled in the art (for example, the ninhydrin method in which an amino acid is separated by column chromatography with a cation exchange resin and then developed with ninhydrin to measure absorbance). it can. Moreover, it can measure easily using commercially available apparatus (For example, Hitachi L-8800 amino acid analyzer etc.).

  According to another aspect of the present invention, the beverage of the present invention does not contain a raw material feed liquid, and in a typical embodiment does not contain a grain raw material or a hop feed liquid. Therefore, according to the present invention, an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0, which does not contain raw material feed liquid (typically, cereal raw material and / or hop feed liquid), And a total content of phosphoric acid of 420 mg / L or less, and selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid An unfermented beer-taste non-alcoholic beverage having a content of one or more amino acids (Group I) of 10 to 500 mg / L is provided. Here, examples of the “cereal raw material” include malt, barley, wheat, rice, corn, soy protein, soy peptide, pea protein and the like. As described above, since the beverage of the present invention typically does not contain a grain raw material or a hop feed liquid, it can be substantially free of hops as a raw material. Can be used as a raw material of the beverage of the present invention.

  In the present invention, the “raw material charging solution” refers to a processed product in which the raw material is subjected to a part or all of the steps corresponding to the charging step performed in general beer production. Here, the “preparation step” is a step of preparing a pre-fermentation solution in beer production, and generally a step of obtaining wort by saccharifying and filtering a mixture of malt pulverized product and water. After adding hops to the wort, a step of boiling, a step of cooling the boiled wort, and the like are included. Accordingly, the “process corresponding to the preparation process” performed in the production of beer-taste non-alcoholic beverages includes, for example, a process of obtaining a sugar solution by saccharifying or enzymatically treating a mixture of raw materials including at least a grain raw material and filtering the mixture. It can be said that it includes a step of boiling after adding hops to the obtained sugar solution, a step of cooling the boiled sugar solution, and the like. Therefore, in the present invention, the “raw material feed solution” is obtained by saccharifying and / or enzymatically treating a mixture of raw materials and boiling the filtered product in the presence or absence of hops, or a mixture of raw materials. Is used to include those obtained by boiling in the presence or absence of hops. Note that the Maillard reaction product and its preparation, which can be obtained by mixing and heating a proteolytic product such as amino acid and sugar, are not included in the raw material feed solution referred to in the present invention.

  Where the beverage of the present invention does not contain a raw material feed solution, such a beverage is substantially free of ingredients produced by the feed (especially boiling). Examples of the component generated by charging the raw materials include 3-methyl-2-butene-1-thiol. Therefore, the beverage of the present invention can be a beverage substantially free of 3-methyl-2-butene-1-thiol, but 3-methyl-2-butene-1-thiol is a trace amount in raw materials such as fragrances. The 3-methyl-2-butene-1-thiol concentration in the beverage according to the present invention is, for example, less than 50 ng / L, preferably less than 35 ng / L, more preferably less than 4 ng / L. can do.

  Examples of the liquid material constituting the beverage of the present invention include water (for example, drinking water such as mineral water) and carbonated water. Here, “carbonated water” means water in which carbon dioxide is injected into water suitable for drinking, that is, drinking water containing carbon dioxide gas. When non-carbonated water such as water is used as the liquid raw material, carbon dioxide gas may be applied by a carbon dioxide addition step as will be described later. Even when carbonated water is used as the liquid raw material, a carbon dioxide gas can be applied by the carbon dioxide gas addition step to make a beverage with a stronger carbonic feeling.

  When measured at 20 ° C., the carbon dioxide pressure in the carbonated beverage is, for example, 0.18 to 0.30 MPa, preferably 0.20 to 0.27 MPa. The carbon dioxide gas pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the lightly to read the pressure. Can be measured. Moreover, it can also measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  The beverage of the present invention can contain organic acids, phosphoric acid, and other beverage additives other than predetermined amino acids as raw materials. As the other beverage additive, a beverage additive acceptable as a food can be used, and preferably a component used as a blending component of a beer-taste non-alcoholic beverage can be used. Specific examples of other beverage additives include hop extract, pigment (for example, caramel pigment, Maillard reaction product and preparation thereof), foaming / foaming improver (for example, soy polysaccharide), sweetener (for example, , High-sweetness sweeteners such as acesulfame potassium, liquid sugar), dietary fiber, fragrance (eg, ester flavor, malt flavor), bitterness (eg, quassin) free of iso-α acid, rice extract (eg, rice)麹 fermented extract) and water quality modifier.

  On the other hand, the beverage of the present invention does not contain a raw material feed liquid, and typically does not contain a grain raw material feed liquid, and therefore does not substantially contain a grain raw material as a raw material. can do. That is, the beverage of the present invention can be an unfermented beer-taste non-alcoholic beverage prepared by blending non-cereal raw materials.

  In addition, the beverage of the present invention can be substantially free from raw germs such as barley and wheat and / or malt (including malt extract). That is, the beverage of the present invention can be an unfermented beer-taste non-alcoholic beverage prepared by blending non-wheat raw materials.

  When a non-cereal raw material or a non-wheat raw material is used as a raw material, it is possible to reduce the carry-on of sugars derived from cereals and wheat into beverages. For this reason, the beverage of the present invention can be provided as a low-sugar beverage (sugar-off beverage or sugar-free beverage). Moreover, the drink of this invention can be provided as a low calorie drink (a calorie off drink or a calorie zero drink).

  Here, in the present invention, the “sugar off beverage” means a beverage having a sugar content of 2.5 g / 100 mL or less. In the present invention, the “zero-sugar beverage” means a beverage having a sugar content of less than 0.5 g / 100 mL. In the present invention, the “calorie-off beverage” means a beverage of 20 kcal / 100 mL or less. In the present invention, the “calorie-free beverage” means a beverage of less than 5 kcal / 100 mL.

  Carbohydrate can be measured according to a known method, and is calculated from the mass of the sample excluding moisture, protein, lipid, ash and dietary fiber content (Nutrition labeling standard (December 16, 2009 consumption (Refer to the National Agency Notification No. 9 (Partial Amendment)). Calorie can also be measured according to a known method. For example, the method described in the third column of the attached table 2 of the nutrition labeling standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176), that is, corrected atwater It can be calculated by the method.

  Further, when non-cereal raw materials and / or non-wheat raw materials are used as raw materials, it is possible to reduce the carry-in of pudding derived from cereals and wheat into beverages. For this reason, the beverage of the present invention can be provided as a low-purine beverage (pudding-off beverage or purine-zero beverage). Here, in the present invention, the “purine body off-beverage” means a beverage having a purine body content of less than 5 mg / 100 mL. In the present invention, the “purine body zero beverage” means a beverage having a purine body content of less than 0.5 mg / 100 mL.

  The purine compound can be measured by a known method, for example, a method of detecting using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (“purine in alcoholic beverages”). Information on microanalysis of body ", Japan Foundation for Food Analysis, URL: http://www.jfrl.or.jp/item/nutrition/post-31.html) In addition, in this specification, "purine body content" refers to the total amount of 4 types of purine bases of adenine, xanthine, guanine, and hypoxanthine.

According to the production method the present invention the beverage, it is possible to produce a beer-taste non-alcoholic beverages unfermented only formulation to mixing of raw materials. That is, according to the present invention, a method for producing an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0, wherein the total content of organic acid and phosphoric acid in the beverage is within a range of 420 mg / L or less. One or more amino acids (groups) which are prepared and selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid There is provided a production method comprising preparing or mixing raw materials so that the content of I) is adjusted within a range of 10 to 500 mg / L. The raw materials used in the production method of the present invention, the content thereof, and details of the produced beverage are as described for the beverage of the present invention.

  “Adjustment” of the total content of acidulants or total amino acids in beverages is adjusted by adding acidulants and amino acids, taking into account the content of acidulants and amino acids originally contained in other raw materials. It can also be adjusted by adding either a sour agent or an amino acid, or it can be adjusted without adding any of the sour agent and amino acid. Moreover, it can also adjust by removing a sour agent and / or an amino acid. Typically, it can be adjusted by adding a sour agent and an amino acid to the liquid raw material.

  About the addition of a sour agent and / or an amino acid, the addition time is not specifically limited. The acidulant and the amino acid may be added together or separately, and when added separately, either may be added first. When adding multiple acidulants or when adding multiple amino acids, each component may be added together or separately, and if added separately, whichever is added first May be. Needless to say, in the addition of the acidulant and amino acid, the necessity and amount of addition can be determined in consideration of the amount of the acidulant and amino acid originally contained in the other raw materials.

  From the viewpoint of realizing a pH of less than 4.0 with a smaller amount of acidulant, the total content of organic acid and phosphoric acid in the beverage is 420 mg / L or less, preferably 420 to 189 mg / L. Preferably, it can adjust so that it may become 420-245 mg / L.

  The group I amino acids are adjusted such that the amino acid content of group I in the beverage is 10 to 500 mg / L, preferably 100 to 500 mg / L, from the viewpoint of giving a beer-like drinking response and post-crime. Can do.

  In addition to acidulants and amino acids, beverage additives used in conventional beverage formulation design, such as hop extract, pigment, foaming / foaming improver, sweetener, dietary fiber, flavor, water quality adjustment An agent or the like may be added. The addition timing of these additives is not particularly limited. When a plurality of additives are added, each component may be added together or separately, and when added separately, any of them may be added first.

  The beverage provided by the present invention can be provided as a container-packed beverage through steps such as a carbon dioxide addition step, a filling step, and a sterilization step in addition to the above-described preparation step. For example, the beverage obtained in the above blending step or the beverage obtained through the carbon dioxide addition step after the blending step can be sterilized according to a conventional method and filled into a container. Sterilization may be before filling the container or after filling. In addition, since the pH of the drink provided by the present invention is adjusted to less than 4.0, the sterilization process can be performed by pasteurization, or the filling process can be directly performed without passing through the sterilization process. It can also be a stuffed beverage.

  The container used for the beverage according to the present invention may be any container that is usually used for filling beverages, such as metal cans, barrel containers, plastic bottles (for example, PET bottles, cups), paper containers, bottles, Pouch containers and the like can be mentioned, and metal cans / barrel containers, plastic bottles (for example, PET bottles), and bottles are preferable.

  According to another aspect of the present invention, there is provided a method of imparting a beer-like drinking response and post-criterion to an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0, which does not include a raw material charging solution, The total content of organic acid and phosphoric acid in the range of 420 mg / L or less, and glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and There is provided a method comprising adjusting the content of one or more amino acids (group I) selected from the group consisting of aspartic acid within a range of 10 to 500 mg / L. The method for imparting a beer-like drinking response and post-criterion to an unfermented beer-taste non-alcoholic beverage that does not contain a raw material feed solution according to the present invention can be carried out according to the description of the beverage of the present invention and its production method.

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

Example 1: Effect of various amino acids on beer-like drinking response and post-crime (1) Preparation of sample beverages Carbonated water sweetener (Sanet, manufactured by Neutrinova) 0.01 mg / mL, flavor (ester flavor, Takasago flavor) Industrial non-alcoholic beverage base prepared by mixing 1.0 mg / mL, caramel pigment (Ikeda saccharification) 0.25 mg / mL, hop extract (Hopsteiner) 0.08 mg / mL The various amino acids shown in the above are added so as to have a concentration of 500 ppm, and then 50% lactic acid (manufactured by Pulac) and 85% phosphoric acid (manufactured by Rin Kagaku Kogyo) are added to adjust the pH to 3.8. Thus, each sample beverage was prepared. The total amount of organic acid / phosphate ions in each sample beverage was 320 mg / L.

(2) Sensory evaluation Each sample beverage was subjected to sensory evaluation. Specifically, whether or not a beer-like drinking response (thickness of taste) and a beer-like sharpness can be felt was evaluated according to the following evaluation criteria.
1: Beer-like drinking response, no crispness felt at all 2: Beer-like drinking response, posterior crispness not felt much 3: Beer-like drinking response, crispness felt sensation 4: Beer-like drinking response, posterior crispness 5: Can feel a little strong

  Sensory evaluation was carried out by 5 trained panelists. Each panelist was evaluated with a score of 0.5 points, and the average value of the evaluation scores of 5 panelists was calculated, and 3.0 or more was judged to be effective.

(3) Evaluation results Table 1 shows the results of sensory evaluation.

  When using glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine, or aspartic acid as the amino acid, the beverage with a pH of less than 4.0 is mixed with beer. It was confirmed that drinking response and post-crime can be imparted. On the other hand, when methionine, tyrosine, cystine or histidine was used as the amino acid, the same effect was not observed.

Example 2: Effects of amino acids and acidulants on beer-like drinking response and post-crime (1)
(1) Preparation of sample beverage Alanine (produced by Musashino Chemical Laboratories) whose predetermined effect was confirmed in Example 1 was added to carbonated water to adjust the total amino acid content to the content shown in Table 2, Next, 50% lactic acid (manufactured by Pulac Co., Ltd.) and 85% phosphoric acid (manufactured by Rin Kagaku Kogyo Co., Ltd.) were used to adjust the total content of organic acid / phosphate ions to the contents shown in Table 2. A sample beverage was prepared.

(2) Sensory evaluation It was carried out by five panelists trained in the same manner as in Example 1.

(3) Evaluation results Table 2 shows the results of sensory evaluation.

  It was confirmed that when the alanine content is 10 to 500 mg / L and the total content of the organic acid / phosphate ions is 189 to 420 mg / L, a beer-like drinking response and post-crimp are felt.

Example 3: Effects of amino acids and acidulants on beer-like drinking response and post-crime (2)
(1) Preparation of sample beverage Arginine (manufactured by Ajinomoto Co., Inc.) whose predetermined effect was confirmed in Example 1 was added to carbonated water to adjust the total amino acid content to the content shown in Table 3, and then Each sample was adjusted using 50% lactic acid (manufactured by Pulac) and 85% phosphoric acid (manufactured by Rin Kagaku Kogyo Co., Ltd.) so that the total content of organic acid / phosphate ions would be the content shown in Table 3. A beverage was prepared.

(2) Sensory evaluation It was carried out by five panelists trained in the same manner as in Example 1.

(3) Evaluation results Table 3 shows the results of sensory evaluation.

  Similar to the result of Example 2 using alanine, it is a beer-like drink when the arginine content is 10 to 500 mg / L and the total content of organic acid / phosphate ions is 189 to 420 mg / L It was confirmed that there was a response and crispness.

Example 4: Effects of multiple amino acids on beer-like drinking response and post-crime (1) Preparation of sample beverage Alanine or arginine was added to carbonated water to adjust the total amino acid content to the content shown in Table 4 Further, methionine, for which the predetermined effect was not recognized in Example 1, was adjusted to the content shown in Table 4, and then 50% lactic acid (Pureac) and 85% phosphoric acid (Phosphorus Chemical Industries, Ltd.) Each sample beverage was prepared by adjusting the total content of organic acid / phosphate ions to a content shown in 310 mg / L.

(2) Sensory evaluation It was carried out by five panelists trained in the same manner as in Example 1.

(3) Evaluation results Table 4 shows the results of sensory evaluation.

From the above results, when the ratio of the amino acid content not having the predetermined effect to the amino acid content having the predetermined effect is less than 40%, it is confirmed that the beverage can be given a beer-like drinking response and post-crime. It was.

Claims (8)

It is an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0 , which does not include raw material charging liquid , the raw material is a non-cereal raw material, and the total content of organic acid and phosphoric acid is 189 to 420 mg / L And one or more amino acids selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid (group I) The non-fermented beer taste non-alcoholic drink whose content of is 10-500 mg / L.   2. A beer-taste non-alcoholic beverage according to claim 1 comprising organic and / or phosphoric acid, group I amino acids, other beverage additives and liquid ingredients as raw materials.   The beer-taste non-alcoholic beverage according to claim 1, further comprising an amino acid other than a group I amino acid.   The beer taste non-alcoholic beverage according to any one of claims 1 to 3, further comprising one or more amino acids (group II) selected from the group consisting of methionine, tyrosine, cystine and histidine.   The beer-taste non-alcoholic beverage according to claim 4, wherein the ratio of the group II amino acid content to the group I amino acid content is less than 40%.   The beer taste non-alcoholic beverage according to any one of claims 1 to 5, wherein the total amino acid content of the beverage is 700 mg / L or less. A method for producing an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0 , which does not include a raw material charging solution , wherein the raw material is a non-cereal raw material, and the total content of organic acid and phosphoric acid in the beverage is 1 adjusted within the range of 189 to 420 mg / L and selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and aspartic acid A production method comprising formulating raw materials so that the content of seeds or two or more amino acids (Group I) is adjusted within a range of 10 to 500 mg / L. A method of imparting a beer-like drinking response and a post-crime to an unfermented beer-taste non-alcoholic beverage having a pH of less than 4.0, which does not include a raw material charging solution, wherein the raw material is a non-cereal raw material, and the organic matter contained in the beverage The total content of acid and phosphoric acid is adjusted within the range of 189 to 420 mg / L , and glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, proline, threonine, glutamine, lysine, arginine, ornithine and asparagine Adjusting the content of one or more amino acids (group I) selected from the group consisting of acids within the range of 10 to 500 mg / L.