JP7337128B2 - Beer-taste beverage and method for producing the same - Google Patents

Description

The present invention relates to a beer-taste beverage and a method for producing a beer-taste beverage.

Currently, hops are used as a raw material for beer-taste beverages such as general beer and low-malt beer, and the bitterness and astringency peculiar to hops and other flavors impart bitterness and aroma to the beverages. This produces a beer-taste beverage with a sharp aftertaste and a floral aroma. Therefore, when hops are not used as raw materials for beer-taste beverages, the resulting flavor lacks bitterness and lacks a firm aftertaste.

Under these circumstances, it is known to use other raw materials such as herbs instead of hops in order to provide a beer-like flavor in beer-taste beverages that do not use hops as raw materials (Patent Document 1: Japanese Patent Application Laid-Open No. 2006-109795, Patent Document 2: Japanese Patent Application Laid-Open No. 2016-
82898, Patent Document 3: JP 2016-82899). However, the use of herbs and the like, which are not originally used as raw materials for beer-taste beverages, may impart unpleasant aromas that are undesirable for beer-like flavored beverages.

In addition, when herbs are used as raw materials for beverages, herb-derived odors and tastes become a problem. In order to suppress this, herb-containing beverages in which herb extracts contain sucralose are known (Patent Document 4). : JP-A-2002-306142). However, the suppression of herb-derived odor was not sufficient.

Furthermore, as a method for masking the irritating alcohol odor in beverages, it is also known to mask the irritating alcohol odor of alcohol-containing beverages by containing an ester (Patent Document 5: JP-A-8-187277). It was unclear whether it would be useful in beverages.

Japanese Patent Application Laid-Open No. 2006-109795 JP 2016-82898 JP 2016-82899 Japanese Patent Application Laid-Open No. 2002-306142 JP-A-8-187277

Under such circumstances, new raw materials have been found in beer-taste beverages, and beverages in which the unpleasant aroma derived from the raw materials has been masked are desired. In particular, among beer-taste beverages that do not use hops as raw materials, there is a demand for beer-taste beverages in which unpleasant aromas derived from terpenoids are masked.

The inventors of the present invention have solved the problems of the present invention by including a terpenoid and one or more aroma components selected from the group consisting of carboxylic acid esters, aldehydes and isopentyl alcohol in beer-taste beverages. Ta.

The present invention includes inventions of the following aspects.
[1]
A beer-taste beverage containing one or more aromatic components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohols and a terpenoid, and using no hops as raw materials.
[2]
A beer-taste beverage containing at least one aromatic component selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohols, and a terpenoid, and containing no iso-α-acid.
[3]
The beer-taste beverage according to [1] or [2], wherein the terpenoid is a compound having less than 40 carbon atoms.
[4]
The beer- taste beverage according to any one of [1] to [3], wherein the terpenoid contains one or more selected from the group consisting of ganoderic acid, d- carvone , rosmanol, carnosol and carnosic acid.
[5]
The carboxylic acid ester is one or more selected from the group consisting of isoamyl acetate and ethyl acetate, the aldehyde is acetaldehyde, and the pentyl alcohol is isoamyl alcohol, according to any one of [1] to [4]. Beer -taste beverage.
[6]
The beer- taste beverage according to [5], containing 0.6 ppm by mass or more of isoamyl acetate, 10 ppm by mass or more of ethyl acetate, 1 ppm by mass or more of acetaldehyde, or 65 ppm by mass or more of isoamyl alcohol.
[7]
Using terpenoids as raw materials,
A method for producing a beer-taste beverage according to any one of [1] to [6], comprising adding one or more flavor components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohol.
In the present specification, "one or more aroma components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohols" is also referred to as "the aroma components of the present invention".

A beer-taste beverage according to one aspect of the present invention provides a beverage in which unpleasant aromas derived from raw materials, particularly unpleasant aromas derived from terpenoids, are masked. Also, the beer-taste beverage according to one aspect of the present invention provides a beverage having a flavor similar to that of beer without using hops as raw materials.

1 Beer-taste Beverage The beer-taste beverage of the present invention contains one or more aromatic components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohol and terpenoids, but does not use hops as raw materials. Also, the beer-taste beverage of the present invention is a beer-taste beverage containing one or more aromatic components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohol, and terpenoids, and containing no iso-α-acids. By using the aroma component of the present invention, unpleasant aromas derived from terpenoids and the like are effectively masked in these beer-taste beverages.

The beer-taste beverage of the present invention refers to a carbonated beverage having a beer-like flavor. Unless otherwise specified, the beer-taste beverage of the present invention includes any carbonated beverage having a beer flavor, regardless of the presence or absence of a yeast fermentation process and the presence or absence of alcohol. Types of beer-taste beverages of the present invention include, for example, low-malt beer, beer, liqueurs, and other miscellaneous liquors under the name of the Japanese Liquor Tax Law, and low-alcohol fermented beverages (for example, alcohol content of 1%
Fermented drinks less than), spirits, non-alcoholic beer-taste drinks, beer-taste soft drinks, etc.

The alcohol content of the beer-taste beverage of the present invention is not particularly limited, but preferably 0 to 4
0% by weight, more preferably 1 to 15% by weight. In particular, beer and beer-tasting beverages such as low-malt beer have the same concentration as alcohol that consumers prefer to drink, that is, 1
Although it is desirable to be in the range of ~7% by weight, it is not particularly limited.

1.1 Ingredients The main ingredients of the beer-taste beverage of the present invention are water, grains, sugars, water-soluble dietary fiber and various additives, and hops are not used.

Grains include barley (barley, wheat, pigeon, rye, oats, malt thereof, etc.), rice (polished rice, brown rice, etc.), corn, koryan, potato, and beans (soybeans, peas, etc.). , buckwheat, sorghum, millet, barley, starches obtained therefrom, and extracts thereof.

Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. may In the present invention, barley malt is preferably used. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. For barley, two-rowed barley,
There are types such as six-rowed barley, but any of them may be used. In addition to normal malt, colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

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

Water-soluble dietary fibers such as indigestible dextrin, polydextrose, guar gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin and carrageenan can also be used. Among these, indigestible dextrin and polydextrose are preferred from the viewpoint of versatility such as stability and safety.

Moreover, as raw materials, raw materials containing the aromatic component of the present invention may be used. Raw materials containing the aromatic component of the present invention include fruits such as bananas and apples, fresh leaves, dairy products, and the like. By using such raw materials, the beer-taste beverage of the present invention can contain an increased amount of the flavor component of the present invention.

Also, raw materials containing terpenoids may be used as raw materials. Raw materials containing terpenoids include plants such as stone roe, litchi, caraway, Jamaican cassia, juniper berry, sage, and wormwood. Among these, stone roe and litchi are preferred. By using such raw materials, the beer-taste beverage of the present invention can contain terpenoids. As raw materials, processed products (dried products, extracts, etc.) made from the above plants may also be used.

Hops are not used as raw materials in the production of the beer-taste beverage of the present invention. As used herein, a “hop-free” beverage is a beverage that does not use hops as a raw material, and means, for example, a beverage that does not include “hops” in the ingredients list of the beverage. In beer-taste beverages, iso-α-acids are one of the main bitterness components derived from hops. Therefore, beverages that do not use hops as raw materials do not contain iso-α-acids.
"Hop" refers to ordinary pellet hops, veil hops, hop extracts, processed hop products (isolated hops, hexahops, tetrahops), etc., which are used in the production of beer and the like.

1.2 Terpenoids The beer-taste beverage of the present invention contains terpenoids not derived from hops. In the beer-taste beverage of the present invention, terpenoids enhance the bitterness of the beer-taste beverage,
Alternatively, it can be used as a substitute for hops commonly used in the production of beer-taste beverages.

Terpenoids are organic compounds obtained from various plants and are a generic term for compounds having a carbon number of 5n (n≧2), which is a multiple of 5, and having n isoprene units or isopentane units as structural units. As specific examples, alcohols, ketones, aldehydes, carboxylic acids, lactones and the like are known.
The terpenoids contained in the beer-taste beverage of the present invention are terpenoids not derived from hops, and are one or more selected from the group consisting of ganoderic acid, rosmanol, carnosol, carnosic acid, d- carvone, quasin , neoquasin, absintin and germacranolide. more preferably one or more selected from the group consisting of ganoderic acid, rosmanol, carnosol and carnosic acid.

The terpenoid contained in the beer-taste beverage of the present invention preferably has less than 40 carbon atoms, more preferably 30 or less carbon atoms.

The terpenoid contained in the beer-taste beverage of the present invention is preferably added as a plant extract. Commercially available products can be used as these extracts.
In addition, plants containing terpenoids include stone chestnut, litchi, caraway, Jamaican cassia, juniper berry, sage, and wormwood. Therefore, the extract of the stone chestnut or the litchi extracted from plants such as terpenoid-containing stone chestnut or litchi by a known extraction method can be used in the beverage of the present invention. For example, a Ganoderma lucidum extract or Ganoderma lucidum extract can be obtained by putting Ganoderma lucidum or Ganoderma lucidum into an organic solvent such as ethanol and heating for a certain period of time.

1.3 Aroma Components The beer-taste beverage of the present invention contains one or more aroma components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohols. Therefore, the aroma component of the present invention contained in the beer-taste beverage may be one type of compound or a combination of multiple types of compounds.
In the beer-taste beverage of the present invention, the use of these aroma components effectively masks unpleasant odors derived from raw materials, particularly unpleasant odors derived from terpenoids.

The concentration of the carboxylic acid ester in the beer-taste beverage of the present invention is preferably 0.1 ppm by mass or more, more preferably 0.2 ppm by mass or more.
Although the carboxylic acid ester used as the aroma component of the present invention is not particularly limited, compounds having 15 or less carbon atoms are preferable, and compounds having 10 or less carbon atoms are more preferable. The carboxylic acid ester that can be used in the present invention is preferably acetate, more preferably isoamyl acetate and ethyl acetate.

Isoamyl acetate is a component having a banana-like and melon-like aroma, and is an aromatic component contained in bananas, apples, and the like. The concentration of isoamyl acetate in the beer-taste beverage of the present invention is 0.5.
6 mass ppm or more is preferable, 0.8 mass ppm or more is more preferable, 0.9 to 15p
pm is particularly preferred, and 0.9-10 ppm is most preferred.

Ethyl acetate is a component having a pineapple-like aroma, and is an aromatic component contained in bananas, pineapples, and the like. The concentration of ethyl acetate in the beer-taste beverage of the present invention is preferably at least 10 ppm by mass, more preferably at least 12 ppm by mass, particularly preferably from 13 to 90 ppm, most preferably from 13 to 80 ppm.

The concentration of aldehyde in the beer-taste beverage of the present invention is preferably 0.6 mass ppm or more, more preferably 0.7 mass ppm or more.
Although the aldehyde used as the aroma component of the present invention is not particularly limited, compounds having 10 or less carbon atoms are preferable, and compounds having 5 or less carbon atoms are more preferable. Among the aldehydes that can be used in the present invention, aliphatic aldehydes are preferred, and acetaldehyde is more preferred.

Acetaldehyde is a component having a scent of wood and grass, and is an aromatic component contained in fresh leaves and the like. The concentration of acetaldehyde in the beer-taste beverage of the present invention is preferably 0.6 mass ppm or more, more preferably 1.5 mass ppm or more, particularly preferably 2 to 50 ppm,
2.5 to 40 ppm is most preferred.

The concentration of pentyl alcohol in the beer-taste beverage of the present invention is preferably 65 mass ppm or more, more preferably 68 mass ppm or more.
The pentyl alcohol used as the aroma component of the present invention is not particularly limited, and may have a straight-chain structure or a branched-chain structure. Of the pentyl alcohols that can be used in the present invention, isoamyl alcohol is preferred.

Isoamyl alcohol is a component having an alcohol-like aroma, and is an aromatic component contained in dairy products and the like. The concentration of isoamyl alcohol in the beer-taste beverage of the present invention is 65
mass ppm or more is preferable, 68 mass ppm or more is more preferable, 68 to 300 ppm
is particularly preferred, and 68-150 ppm is most preferred.

1.3 Carbon dioxide The carbon dioxide contained in the beer-taste beverage of the present invention may be carbon dioxide contained in raw materials, or may be dissolved by mixing with carbonated water or adding carbon dioxide. .
Carbon dioxide gas contained in the beer-taste beverage of the present invention can be used as it is because carbon dioxide gas is generated in the fermentation process when a fermentation liquid is used as a raw material. Also,
When non-fermented liquor is used as a raw material, the carbon dioxide generated in the fermentation process cannot be used. can be dissolved.

The amount of carbon dioxide gas contained in the beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage, and is not particularly limited as long as it does not interfere with the effects of the present invention. Typically, the upper carbon dioxide pressure of the beverage is 4.0 kg/ ^cm2 , 3.4 kg/ ^cm2 , or 2.8 kg/cm2 ^.
and the lower limit is 0.2 kg/cm ² , 0.9 kg/cm ² or 1.5 kg/cm ² , and any of these upper and lower limits may be combined. For example, the carbon dioxide gas pressure of beverages is 0.2 kg/cm ² or more and 4.0 kg/cm ² or less, and 0.2 kg/cm ² or more and 3.4.
kg/cm ² or less, 0.9 kg/cm ² or more and 2.8 kg/cm ² or less, or 1.5 kg
/cm ² or more and 2.8 kg/cm ² or less. The gas pressure in this specification refers to the gas pressure within the container, except in special cases. The pressure is measured by a method well known to those skilled in the art. For example, after fixing a sample heated to 20° C. to a gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and can be measured using a method of reading the value when the pointer reaches a certain position by shaking the pointer, or using a commercially available gas pressure measuring device.

1.4 Other Additives In the present invention, various additives may be added as necessary as long as the effects of the present invention are not impaired. For example, coloring agents, foaming agents, flavoring agents, fermentation accelerators, sweeteners, bittering agents, yeast extracts,
Proteinaceous substances such as peptide-containing substances, seasonings such as amino acids, antioxidants such as ascorbic acid, various acidulants, and the like can be added as necessary within a range that does not impair the effects of the present invention. A coloring agent is used to impart a beer-like color to a beverage, and caramel coloring and the like can be used. The foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage. Protein and peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extract, etc. can be used as appropriate. Flavors are used for beer-like flavoring, and an appropriate amount of flavorings having beer flavor can be used. Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination. As sweeteners, both natural sweeteners and synthetic sweeteners, high-intensity sweeteners can be used, including sucrose derivatives such as sucralose;
Synthetic sweeteners such as acesulfame K, saccharin, etc., may be used alone or in combination with two or more.
More than one species can be used in combination. The bittering agent may be any plant body or plant extract that makes the taste perceive bitterness when blended in the beverage. Bittering agents include Hime no Koko, Juniper, Sage, Labyrinthine, Ganoderma lucidum, Laurel, Ganoderma lucidum, Ganoderma lucidum, Kwashin, Naringin, Citrus extract, Bitter gourd extract, Coffee extract, Tea extract, Goya extract lotus germ extract, aloe vera extract, wormwood extract, laurel extract and the like can be used.

2 Method for Producing Beer-Taste Beverage The method for producing the beer-taste beverage of the present invention is not particularly limited, but includes, for example, an original beverage production process, a terpenoid addition process, and an aroma component addition process of the present invention. In the production method, the timing of adding the terpenoid and the flavor component may be during production of the original beverage or after production of the original beverage.
Moreover, in the production method of the present invention, when the step of adding terpenoids is not included, the terpenoids contained in the beer-taste beverage are derived from raw materials. Similarly, when the production method of the present invention does not include the step of adding the aromatic component of the present invention, the aromatic component contained in the beer-taste beverage is derived from raw materials.

Hops are generally used as a raw material for producing beer-taste beverages, and their main purpose is to impart bitterness to beer-taste beverages. By using terpenoids in the beer-taste beverage of the present invention, bitterness can be imparted from the terpenoids, so that the beer-taste beverage can be produced with a reduced amount of hops or without using hops at all.
Since the beer-taste beverage of the present invention contains terpenoids, an unpleasant odor derived from the terpenoids may occur. According to the beer-taste beverage and the method for producing the same of the present invention, such an unpleasant odor can be effectively masked.

The raw beverage may be a fermented liquid obtained through a fermentation process or a non-fermented liquid that has not undergone a fermentation process.
If the original beverage contains terpenoids derived from raw materials or the aroma component of the present invention, the terpenoid or the aroma component of the present invention is added so that the content and the content of the added aroma component are equal to the predetermined content. do.

The method for producing a beer-taste beverage according to the present invention will be described below.

2.1 Manufacturing Process of Original Beverage As the manufacturing process of the original beverage, the manufacturing process of the fermented liquid and the non-fermented liquid will be explained.

(1) Process for producing fermented liquid The fermented liquid, which is the original beverage used in the method for producing a beer-taste beverage of the present invention, is prepared by, for example,
It is obtained by manufacturing processes for beer-taste beverages known to those skilled in the art, such as preparation process, fermentation process, liquor storage process, filtration process, and packaging process.
Specifically, raw materials are put into a brewing pot or a brewing tank, enzymes such as amylase are added as necessary, gelatinized and saccharified, filtered and boiled, and solidified proteins such as coagulated proteins are removed in a clarification tank. Remove solids. After that, yeast is further added and fermented, the yeast is removed with a filter or the like, and water, brewing alcohol, additives, etc. are added as necessary to obtain a fermented liquid.

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

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

(2) Manufacturing process of non-fermented liquid The manufacturing process of the non-fermented liquid, which is the original beverage used in the method for producing the beer-taste beverage of the present invention, does not include a fermentation process, and uses wheat, malt extract, soybean peptide, hops, etc. It is obtained by a mixing step of mixing a stock solution such as wort containing water with carbonated water or carbon dioxide gas and alcohol. In addition to the mixing step, the non-fermented liquid may further include production steps for beer-taste beverages known to those skilled in the art, such as preparation, storage, and packaging.

2.2 Terpenoid Addition Step The terpenoid addition step is performed by the addition of the terpenoid. The timing of addition of the terpenoid is not particularly limited, and may be during the production process of the original beverage or after production of the original beverage. Also, the addition of the terpenoid may be divided into multiple times.

However, in the method for producing a beer-taste beverage of the present invention, terpenoids are not limited to being added by the terpenoid addition step, and for example, plants containing terpenoids (e.g., Manna root and Ganoderma lucidum) may be used as raw materials for the original beverage. may be contained by

2.3 Fragrant Component Addition Step The fragrance component addition step is carried out by adding the fragrance component of the present invention. The timing of addition of the flavor component is not particularly limited, and may be during the production process of the original beverage or after the production of the original beverage. Also, the addition of the aromatic component may be divided into multiple times.

However, in the method for producing a beer-taste beverage of the present invention, the aromatic component of the present invention is not limited to being added in the step of adding the aromatic component, and for example, the aromatic component of the present invention is added by using raw materials containing the aromatic component. may

3 Container-Packed Beverage The beer-taste beverage of the invention can be packaged by filling and sealing the container.
Containers of any shape and material may be used, and examples of containers include bottles, cans, barrels, and PET bottles.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited by these examples.

[Example A] (mannen wax)
In Example A, a fermented beverage was prepared using a Mannen wax extract as an aroma component. As the aroma component added to the beverage, isoamyl acetate (Example A1), ethyl acetate (Example A2
), acetaldehyde (Example A3), and isoamyl alcohol (Example A4).

[Example A1] (isoamyl acetate-containing beverage)
5 kg of pulverized malt was put into a boiling pot containing 20 L of warm water at 52°C. The mixture was held for 30 minutes with good stirring, followed by holding at 65° C. for 10 minutes and 100° C. for 10 minutes. In addition, 7.5 kg of pulverized malt was used, and 65
minutes, and the mash in the boiling kettle was merged into the preparation tank. The temperature of the whole mash is 70°C, 76
The malt cake was removed by filtration to obtain wort.
11.8 kg of liquid sugar (saccharified starch, manufactured by Kato Kagaku Co., Ltd.) was added, the wort was boiled and then cooled, and then brewer's yeast was added and fermented for about one week. 6 after removing the yeast and bottling
A beer-taste beverage was produced by heating at 5°C for 10 minutes (hereinafter referred to as “sample beverage 1”).

Mannen wax extract (manufactured by Hasegawa Koryo Co., Ltd., product name “Mannen wax flavor”) was added to sample beverage 1 to a concentration of 200 μL / 100 mL, and isoamyl acetate was added as an aromatic component at the concentration shown in Table 1 (mass ppm). Beverages were produced by adding so as to be (Examples A1-1 to A1-3).
Also, a beverage was produced under the same conditions as in Example A1-1 except that isoamyl acetate was not added (Comparative Example A1).

A sensory evaluation was conducted by five panelists on the beverages thus obtained.
Evaluation of the flavor improvement effect is based on Comparative Example A1, and the effect of reducing unpleasant odors by heating is 1 to
3 (in increments of 0.5)
1: Not at all 2: Improved 3: More improved.
In addition, the overall evaluation of beer-taste beverages is 1 to 3 (0.5 increments)
1: not very tasty, 2: delicious, 3: more delicious.
These results are shown in Table 1.

[Example A2] (ethyl acetate-containing beverage)
The same Mannen wax extract as in Example A1 was added to sample beverage 1 to a concentration of 200 μL/100 mL, and ethyl acetate was added as an aromatic component at the concentration shown in Table 2 (mass pp
m) to produce beverages (Examples A2-1 to A2-3).
Also, a beverage was produced under the same conditions as in Example A2-1 except that ethyl acetate was not added (Comparative Example A2).

Sensory evaluation was carried out by five panelists on the obtained beverage in the same manner as in Example A1.
Table 2 shows the results.

[Example A3] (acetaldehyde-containing beverage)
The same stonecrop extract as in Example A1 was added to sample beverage 1 to a concentration of 200 μL / 100 mL, and acetaldehyde as an aromatic component was added to a concentration (mass ppm) shown in Table 3. The beverage was prepared. (Examples A3-1 to A3-3).
Also, a beverage was produced under the same conditions as in Example A3-1 except that acetaldehyde was not added (Comparative Example A3).

Sensory evaluation was carried out by five panelists on the obtained beverage in the same manner as in Example A1.
Table 3 shows the results.

[Example A4] (isoamyl acetate-containing beverage)
The same stonecrop extract as in Example A1 was added to sample beverage 1 to a concentration of 200 μL / 100 mL, and isoamyl alcohol as an aromatic component was added to a concentration (mass ppm) shown in Table 4. Beverage. was produced (Examples A4-1 to A4-3).
Also, a beverage was produced under the same conditions as in Example A4-1 except that isoamyl alcohol was not added (Comparative Example A4).

Sensory evaluation was carried out by five panelists on the obtained beverage in the same manner as in Example A1.
Table 4 shows the results.

Thus, from the results of Examples A1 to A4, adding isoamyl acetate, ethyl acetate, acetaldehyde, or isoamyl alcohol to a fermented beer-taste beverage containing a Mannen wax extract reduces unpleasant odors derived from Mannen wax and the like, resulting in a beverage. It was found that the flavor was improved and the overall evaluation as a beer-taste beverage was also improved.

[Example B] (reishi, isoamyl acetate-containing beverage)

Reishi extract (manufactured by Nippon Powderyaku Co., Ltd., product name “Reishi extract”) was added at 200 μL/10
It was added to the sample beverage 1 so that the concentration was 0 mL, and further isoamyl acetate was added as an aroma component so that the concentration (mass ppm) shown in Table 5 was added to produce a beverage (Example B- 1 to B-3).
Also, a beverage was produced under the same conditions as in Example B-1 except that isoamyl acetate was not added (Comparative Example B).

Sensory evaluation was carried out by five panelists on the obtained beverage in the same manner as in Example A1.
Table 5 shows the results.

From the results in Table 5, the addition of isoamyl acetate to a fermented beer-taste beverage containing a litchi extract reduces unpleasant odors derived from litchi, etc., improves the flavor of the beverage, and improves the overall evaluation as a beer-taste beverage. I understand.

[Example C] (Beverage containing mannen wax and isoamyl acetate)

Ethyl alcohol was added to a commercially available soybean peptide so that the alcohol concentration was 4.4% by weight, and carbon dioxide gas was added to produce a non-fermented beer-taste beverage that did not undergo a fermentation process (hereinafter referred to as "sample beverage 2”).

The stone chestnut extract used in Example A1 was added to sample beverage 2 to a concentration of 200 μL / 100 mL, and further isoamyl acetate (Example C-1), ethyl acetate (Example C-2), Acetaldehyde (Example C-3) and isoamyl alcohol (Example C-4) were added. The concentrations (mass ppm) of these aroma components were as shown in Table 6.
In addition, a beverage was produced under the same conditions as in Example A1-1 except that the aromatic component was not added (Comparative Example C).

Sensory evaluation was carried out by five panelists on the obtained beverage in the same manner as in Example A1.
Table 6 shows the results.

From the above results, when isoamyl acetate, ethyl acetate, acetaldehyde or isoamyl alcohol is added to a non-fermented beer-taste beverage containing a stonecrop extract, the unpleasant odor derived from stonecrop or the like is reduced, the flavor of the beverage is improved, and the beer taste is improved. It was found that the overall evaluation as a beverage was also improved.

INDUSTRIAL APPLICABILITY The present invention can provide a beer-taste beverage having excellent flavor while using new raw materials.

Claims (6)

containing one or more aroma components and a terpenoid selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohol,
The carboxylic acid ester is one or more selected from the group consisting of isoamyl acetate and ethyl acetate, and the aldehyde is acetaldehyde,
Isoamyl acetate 0.6 mass ppm or more, ethyl acetate 10 mass ppm or more, acetaldehyde 1 mass ppm or more, or isoamyl alcohol 65 mass ppm or more,
A non-fermented beer-taste beverage that does not use hops as an ingredient. containing one or more aroma components and a terpenoid selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohol,
The carboxylic acid ester is one or more selected from the group consisting of isoamyl acetate and ethyl acetate, and the aldehyde is acetaldehyde,
Contains 0.6 ppm by mass or more of isoamyl acetate, 10 ppm by mass or more of ethyl acetate, 1 ppm by mass or more of acetaldehyde, or 65 ppm by mass or more of isoamyl alcohol,
A non-fermented beer-taste beverage containing no iso-α-acids. The beer-taste beverage according to claim 1 or 2, wherein the terpenoid is a compound having less than 40 carbon atoms. The beer-taste beverage according to any one of claims 1 to 3, wherein the terpenoid contains one or more selected from the group consisting of ganoderic acid, d-carvone, rosmanol, carnosol and carnosic acid. The beer-taste beverage according to any one of claims 1 to 4, wherein the pentyl alcohol is isoamyl alcohol. Using terpenoids as raw materials,
The method for producing a beer-taste beverage according to any one of claims 1 to 5, comprising adding one or more flavor components selected from the group consisting of carboxylic acid esters, aldehydes and pentyl alcohol.