JP7487352B2 - Non-alcoholic beer-flavored beverage - Google Patents

Description

The present invention relates to a non-alcoholic beer-flavored beverage and a method for producing the same, as well as a method for imparting a smooth feel to a non-alcoholic beer-flavored beverage.

With the recent diversification of consumer tastes, the development of non-alcoholic beer-flavored beverages with various flavor characteristics is desired. For example, Patent Document 1 discloses that the addition of a beverage flavor improver containing D-aspartic acid, D-glutamic acid, and D-allo-isoleucine improves the balance of the body, bitterness, and taste of the beverage, making it a satisfying beverage. Patent Document 2 discloses that the linalool content of a beer-flavored beverage with a gas pressure of 2.7 kg/cm ² or more is increased in smoothness while reducing the irritation that spreads in the mouth.

JP 2020-188753 A JP 2020-36553 A

The present invention relates to providing a new non-alcoholic beer-flavored beverage with an excellent smoothness, a method for producing the same, and a method for imparting a smoothness to a non-alcoholic beer-flavored beverage.

The present invention relates to the following [1] to [3].
[1] A non-alcoholic beer-flavored beverage having a lactic acid content of 30 to 550 ppm by mass and a total amount of D-glutamic acid and D-aspartic acid of 0.7 to 4.5 ppm by mass.
[2] A method for producing a non-alcoholic beer-taste beverage, comprising: adding 30 to 550 ppm by mass of lactic acid; and adding 0.7 to 4.5 ppm by mass of D-glutamic acid and D-aspartic acid in total.
[3] A method for imparting a smooth feeling to a non-alcoholic beer-taste beverage, comprising adding 30 to 550 ppm by mass of lactic acid, and 0.7 to 4.5 ppm by mass in total of D-glutamic acid and D-aspartic acid.

The present invention provides a new non-alcoholic beer-flavored beverage with an excellent smoothness, a method for producing the same, and a method for imparting a smoothness to a non-alcoholic beer-flavored beverage.

After extensive research into the above-mentioned problem, the inventors have newly discovered that a non-alcoholic beer-flavored beverage in which the amount of lactic acid falls within a specific range and the total amount of D-glutamic acid and D-aspartic acid falls within a specific range has an excellent smoothness. Although the mechanism behind this is unclear, it is presumed that the synergistic effect between the mellow acidity of lactic acid and the taste of D-aspartic acid and D-glutamic acid balances the flavor of the beer-flavored beverage. In this specification, "smoothness" refers to a smooth taste with a good mouthfeel.

The non-alcoholic beer-taste beverage of the present invention contains lactic acid, D-glutamic acid, and D-aspartic acid. Here, the term "beer-taste beverage" in this specification refers to a carbonated beverage with a beer-like flavor. In other words, unless otherwise specified, the beer-taste beverage in this specification includes all carbonated beverages with a beer flavor. Of these, the present invention relates to a "non-alcoholic beer-taste beverage." In this specification, a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol content of less than 1 v/v%, such as 0.9 v/v% or less, 0.8 v/v% or less, 0.7 v/v% or less, 0.6 v/v% or less, 0.5 v/v% or less, 0.4 v/v% or less, 0.3 v/v% or less, 0.2 v/v% or less, 0.1 v/v% or less, 0.05 v/v% or less, 0.01 v/v% or less, 0.0050 v/v% or less, and 0.0025 v/v% or less. Among these, the alcohol content is preferably less than 0.005 v/v%, and more preferably substantially free of alcohol. Unless otherwise specified, the non-alcoholic beer-taste beverage of the present invention includes any non-alcoholic carbonated beverage having a beer flavor, regardless of whether or not a fermentation process using yeast has been performed. That is, the non-alcoholic beer-taste beverage of the present invention may be a fermented non-alcoholic beer-taste beverage or a non-fermented non-alcoholic beer-taste beverage, so long as the ethanol content in the final product is less than 1 v/v%. In the case of a fermented non-alcoholic beer-taste beverage, it may be produced by a method in which yeast is added and fermentation is stopped so that the ethanol content is less than 1 v/v%, or by a method in which the alcohol content is less than 1 v/v% after fermentation through a dealcoholization process. Here, the beverage in an embodiment that is substantially free of alcohol does not exclude beverages that contain an extremely small amount of alcohol that cannot be detected. Beverages whose alcohol content is 0 v/v% or 0.0 v/v% when rounded off, and especially beverages whose alcohol content is 0.00 v/v% when rounded off, are included in the non-alcoholic beer-taste beverage. The types of non-alcoholic beer-flavored beverages of the present invention include, for example, non-alcoholic beer-flavored beverages and beer-flavored soft drinks. The term "alcohol content" as used herein means the content of ethanol, and does not include aliphatic alcohols. In this specification, the alcohol content can be measured by any known method, for example, by a vibration densitometer. Specifically, a sample is prepared by removing carbon dioxide from the beverage by filtration or ultrasonication, and the sample is distilled over a direct flame. The density of the resulting distillate is measured at 15°C, and the alcohol content can be calculated by conversion using "Table 2: Conversion Table of Alcohol Content, Density (15°C) and Specific Gravity (15/15°C)," which is an appendix to the National Tax Agency Specified Analysis Method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007). When the alcohol content is a low concentration of less than 1.0 v/v%, a commercially available alcohol measuring device or gas chromatography may be used.

The content of lactic acid in the non-alcoholic beer-taste beverage of the present invention is 30 ppm by mass or more, preferably 40 ppm by mass or more, more preferably 50 ppm by mass or more, even more preferably 75 ppm by mass or more, even more preferably 100 ppm by mass or more, even more preferably 150 ppm by mass or more, even more preferably 175 ppm by mass or more, and from the viewpoint of imparting an appropriate smoothness through a balance with lactic acid, it is 550 ppm by mass or less, preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 350 ppm by mass or less, even more preferably 300 ppm by mass or less, and any combination of these ranges may be used. In this specification, the quantitative determination of lactic acid in the non-alcoholic beer-taste beverage is calculated by analysis using high performance liquid chromatography (HPLC).

The total amount of D-glutamic acid and D-aspartic acid in the non-alcoholic beer-taste beverage of the present invention is, from the viewpoint of providing a good smooth feeling, 0.7 ppm by mass or more, preferably 0.8 ppm by mass or more, more preferably 0.9 ppm by mass or more, even more preferably 1.0 ppm by mass or more, even more preferably 1.1 ppm by mass or more, and even more preferably 1.2 ppm by mass or more, and from the viewpoint of providing an appropriate smooth feeling in balance with lactic acid, is 4.5 ppm by mass or less, preferably 4.3 ppm by mass or less, more preferably 4.2 ppm by mass or less, and even more preferably 4.5 ppm by mass or less. Preferably, the concentration is 4.1 ppm by mass or less, more preferably 4.0 ppm by mass or less, more preferably 3.9 ppm by mass or less, more preferably 3.7 ppm by mass or less, more preferably 3.5 ppm by mass or less, more preferably 3.3 ppm by mass or less, more preferably 3.1 ppm by mass or less, more preferably 2.9 ppm by mass or less, more preferably 2.7 ppm by mass or less, more preferably 2.5 ppm by mass or less, more preferably 2.3 ppm by mass or less, and more preferably 2.1 ppm by mass or less, and any combination of these ranges may be used.

Furthermore, the content of D-glutamic acid or D-aspartic acid in the non-alcoholic beer-flavored beverage of the present invention is not particularly limited, but for example, the content of D-aspartic acid can be 0.1 ppm by mass or more, 0.2 ppm by mass or more, 0.3 ppm by mass or more, 0.4 ppm by mass or more, 1.9 ppm by mass or less, 1.8 ppm by mass or less, 1.7 ppm by mass or less, 1.6 ppm by mass or less, 1.5 ppm by mass or less, 1.4 ppm by mass or less, 1.3 ppm by mass or less, 1.2 ppm by mass or less, 1.1 ppm by mass or less, 1.0 ppm by mass or less, 0.9 ppm by mass or less, 0.8 ppm by mass or less, 0.7 ppm by mass or less, 0.6 ppm by mass or less, 0.5 ppm by mass or less, or any combination of these ranges. The content of D-glutamic acid may be 0.3 ppm by mass or more, 0.4 ppm by mass or more, 0.5 ppm by mass or more, 0.6 ppm by mass or more, 0.7 ppm by mass or more, 0.8 ppm by mass or more, 0.9 ppm by mass or more, 4.5 ppm by mass or less, 4.0 ppm by mass or less, 3.5 ppm or less, 3.2 ppm by mass or less, 3.0 ppm by mass or less, 2.9 ppm by mass or less, 2.8 ppm by mass or less, 2.5 ppm by mass or less, 2.2 ppm by mass or less, 2.0 ppm by mass or less, 1.5 ppm by mass or less, or the like, and may be any combination of these ranges.

In this specification, the amount of amino acids in a non-alcoholic beer-flavored beverage is quantified by adding IS solution and acetonitrile to a 5-fold diluted actual sample, mixing the mixture, then centrifuging to recover the supernatant (deproteinization treatment), and the deproteinized sample is subjected to a derivatization reaction under basic conditions using the amino acid derivatization reagent (R)-BiAC, after which 0.1% formic acid is added and the mixture is subjected to LC-MS/MS analysis (Shimadzu LCMS8060).

When the specific amounts of lactic acid, D-glutamic acid, and D-aspartic acid are contained, the mass ratio of the content of lactic acid (ppm by mass) to the total amount of D-glutamic acid and D-aspartic acid (ppm by mass) (lactic acid/(D-Glu+D-Asp)) is preferably 25 or more, more preferably 30 or more, even more preferably 40 or more, even more preferably 50 or more, even more preferably 75 or more, even more preferably 100 or more, even more preferably 120 or more, even more preferably 130 or more, even more preferably 140 or more, from the viewpoint of improving the smooth feeling. and more preferably 150 or more, and from the same viewpoint, preferably 600 or less, more preferably 590 or less, even more preferably 550 or less, even more preferably 500 or less, even more preferably 450 or less, even more preferably 400 or less, even more preferably 375 or less, even more preferably 350 or less, even more preferably 325 or less, even more preferably 300 or less, even more preferably 275 or less, even more preferably 250 or less, even more preferably 245 or less, even more preferably 240 or less, and the range may be any combination of these.

(calorie)
It is desirable for the non-alcohol beer-taste beverage of the present invention to be low in calories in line with recent trends toward low-calorie beverages, and therefore the number of calories of the non-alcohol beer-taste beverage of the present invention is preferably less than 5 kcal/100 mL, more preferably less than 4 kcal/100 mL, and even more preferably less than 3 kcal/100 mL.

The number of calories contained in the non-alcoholic beer-taste beverage of the present invention is calculated basically according to "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards" published in relation to the Health Promotion Act. In other words, in principle, it can be calculated as the sum of the amounts of each quantified nutritional component multiplied by the energy conversion coefficient of each component (protein: 4 kcal/g, lipids: 9 kcal/g, carbohydrates: 4 kcal/g, dietary fiber: 2 kcal/g, alcohol: 7 kcal/g, organic acid: 3 kcal/g). For details, please refer to "Methods of Analysis of Nutritional Components, etc. in the Nutrition Labeling Standards".

Specific methods for measuring the amount of each nutritional component contained in the non-alcoholic beer-taste beverage of the present invention can be in accordance with the various analytical methods described in the "Analysis Methods for Nutritional Components, etc. in the Nutrition Labeling Standards" of the Health Promotion Act. Alternatively, such calorie content and/or amount of each nutritional component can be found by requesting the Japan Food Analysis Center Foundation.

(Carbohydrates)
The carbohydrates contained in the non-alcoholic beer-taste beverage of the present invention refer to the carbohydrates based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176 of 2003). Specifically, carbohydrates refer to the food excluding protein, lipids, dietary fiber, ash, alcohol and water. The amount of carbohydrates in a food is calculated by subtracting the amounts of protein, lipids, dietary fiber, ash and water from the weight of the food. In this case, the amounts of protein, lipids, dietary fiber, ash and water are measured by the methods set forth in the Nutrition Labeling Standards. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixed extraction method, the Gerber method, the acid decomposition method or the Roese-Gottlieb method, the amount of dietary fiber is measured by high performance liquid chromatography or the Prosky method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amount of moisture is measured by the Karl Fischer method, the drying aid method, the reduced pressure superheat drying method, the normal pressure heating drying method or the plastic film method.

It is desirable that the non-alcoholic beer-flavored beverage of the present invention is low in carbohydrates in line with the recent trend for low carbohydrates. Therefore, the carbohydrate content of the non-alcoholic beer-flavored beverage of the present invention is preferably less than 0.5 g/100 mL, more preferably 0.4 g/100 mL or less, and even more preferably 0.3 g/100 mL or less. There is no particular lower limit, but it is usually about 0.1 g/100 mL, and may be, for example, 0.15 g/100 mL or more, or 0.2 g/100 mL or more.

From the viewpoint of improving the flavor of the beverage, the pH of the non-alcoholic beer-flavored beverage of the present invention is preferably 2.5 or more, more preferably 3.0 or more, even more preferably 3.2 or more, even more preferably 3.3 or more, and even more preferably 3.4 or more, and from the same viewpoint, it is preferably 4.6 or less, more preferably 4.5 or less, even more preferably 4.3 or less, even more preferably 4.0 or less, and even more preferably 3.9 or less, or any combination of these ranges.

The non-alcoholic beer-flavored beverage of the present invention is a non-alcoholic beer-flavored beverage with a new taste that has an excellent smoothness. Therefore, the present invention also provides a method for imparting a smoothness to a non-alcoholic beer-flavored beverage by incorporating specific amounts of each of the above-mentioned components.

The non-alcoholic beer-taste beverage of the present invention can be produced in the same manner as a general non-alcoholic beer-taste beverage, except that the lactic acid content and the total amount of D-glutamic acid and D-aspartic acid are contained within specific ranges. The content of these components can be adjusted by using raw materials containing each component, fermentation, adding each component, or a combination of these. For example, in order to increase the lactic acid content, it is preferable to add synthetic lactic acid, fermented lactic acid, or a raw material liquid fermented by lactic acid bacteria, or to use raw materials such as malt with a high lactic acid content or malt fermented by lactic acid bacteria, or to ferment these. In order to increase the total content of D-glutamic acid and D-aspartic acid, it is preferable to use raw materials containing these ingredients, such as malt (malted barley, wheat, rye, oats, oats, pearl barley, and oats), unprocessed barley, corn, corn grits, soybeans, soybean hydrolysates, defatted soybeans, defatted soybean hydrolysates, soybean extract, yeast extract, peas, rice, malt extract, koryan, potatoes, millet, barnyard millet, buckwheat, and artificially synthesized amino acids, or to ferment these. The manufacturing process of a typical non-alcoholic beer-flavored beverage is shown below. Typical non-alcoholic beer-flavored beverages are divided into those that use malt as a raw material and those that do not, and can be manufactured as follows.

A non-alcoholic beer-flavored beverage produced using malt as a raw material is first prepared by adding enzymes such as amylase as necessary to a mixture containing malt and other wheat, as well as other grains, starch, sugars, bittering agents, or coloring agents as necessary, and water, followed by gelatinization and saccharification, filtration, and a saccharified liquid. Hops and bittering agents are added as necessary to the saccharified liquid, which is then boiled and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified liquid, hops may be added to malt extract and warm water, and then boiled. Hops may be mixed at any stage from the start of boiling to before the end of boiling. Known conditions may be used for the saccharification process, boiling process, solids removal process, and other processes. After boiling, the mixture is cooled, and flavorings, acidulants, colorants such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, and the like are added to the resulting wort, which is then filtered, and carbon dioxide gas is added to the resulting filtrate. The mixture is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

When producing a non-alcoholic beer-flavored beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than barley or malt, hops, coloring, etc. are mixed with warm water to obtain a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, hops may be mixed into the liquid sugar solution during boiling, not before the start of boiling. After boiling, the liquid sugar solution is cooled, and flavorings, acidulants, colorings such as caramel color, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the resulting wort, which is then filtered. Carbon dioxide gas is added to the resulting liquid sugar solution. The liquid sugar solution is then filled into containers and sterilized to obtain the desired non-alcoholic beer-flavored beverage.

In any of the above manufacturing modes, it is preferable to add lactic acid at 30 to 550 ppm by mass before the addition of carbon dioxide gas, before the filtration process, or during the boiling process, and to add D-glutamic acid and D-aspartic acid at a total of 0.7 to 4.5 ppm by mass. For example, in a mode in which lactic acid, D-glutamic acid, and D-aspartic acid are added, each component may be added at any step up to the filling process, but from the viewpoint of microbial assurance, it is preferable to add them before the filtration process, and if they are added after the filtration process, it is preferable to prevent microorganisms from entering the beverage through a filter. In addition, from the viewpoint of flavor, it is preferable to add lactic acid, D-glutamic acid, and D-aspartic acid before the addition of carbon dioxide gas, more preferably before the filtration process, and even more preferably during the boiling process. In particular, by adding them before the filtration process, the lactic acid, D-glutamic acid, and D-aspartic acid blend well with the non-alcoholic beer-flavored beverage, resulting in a more balanced state. The filtration process in this paragraph refers to the filtration process after boiling the wort or liquid sugar solution.

In the manufacturing method of the present invention, the lactic acid, D-glutamic acid, and D-aspartic acid can be added in the form of a preparation or a composition for food or beverage containing these. More specifically, a preferred example of a composition for food or beverage containing these is a lactic acid fermented extract. Examples of the lactic acid fermented extract include lactic acid fermented extracts obtained by lactic acid fermentation of malt extract, rice extract, barley extract, corn starch, etc., and from the viewpoint of fermentability and flavor, the lactic acid fermented extract obtained by lactic acid fermentation of malt extract is preferred. In this embodiment, the malt extract can be prepared by subjecting malt to a series of steps including crushing, saccharification, filtration, boiling, and filtration, and a commercially available product such as Malt Ace 20 (manufactured by Oriental Yeast Co., Ltd.) can also be used.

In the manufacturing method of the present invention, an aliphatic alcohol may be added to the non-alcoholic beer-taste beverage in order to impart a feeling of alcohol. The aliphatic alcohol is not particularly limited as long as it is a known one, but an aliphatic alcohol having 4 to 5 carbon atoms is preferred. In the present invention, preferred aliphatic alcohols include 2-methyl-1-propanol, 1-butanol, etc., which have 4 carbon atoms, and 3-methyl-1-butanol, 1-pentanol, 2-pentanol, etc., which have 5 carbon atoms. These may be used alone or in combination of two or more. The content of the aliphatic alcohol having 4 to 5 carbon atoms is preferably 0.0002 to 0.0007% by mass, more preferably 0.0003 to 0.0006% by mass. In this specification, the content of the aliphatic alcohol can be measured using a headspace gas chromatography method.

(Acidulant)
As the acidulant used in the production method of the present invention, in addition to lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, etc. can also be used, and it is preferable to use phosphoric acid. These can be used without any restrictions as long as they are approved for addition to foods, and one or more kinds can be used.

The content of the acidulant other than lactic acid is not particularly limited. In the non-alcoholic beer-flavored beverage of the present invention, the content of phosphoric acid is preferably 50 ppm by mass or more, more preferably 60 ppm by mass or more, even more preferably 70 ppm by mass or more, even more preferably 75 ppm by mass or more, even more preferably 80 ppm by mass or more, even more preferably 85 ppm by mass or more, even more preferably 90 ppm by mass or more, and also preferably 500 ppm by mass or less, more preferably 450 ppm by mass or less, even more preferably 400 ppm by mass or less, even more preferably 350 ppm by mass or less, even more preferably 300 ppm by mass or less, even more preferably 275 ppm by mass or less, even more preferably 250 ppm by mass or less, even more preferably 225 ppm by mass or less, even more preferably 200 ppm by mass or less, and may be any combination of these ranges. In this specification, the content of the acidulant refers to the content calculated by analysis using high performance liquid chromatography (HPLC).

(hop)
In the production method of the present invention, hops can be used as part of the raw materials. Hops are preferably used as part of the raw materials because the flavor tends to be similar to that of beer. When using hops, ordinary pellet hops, powdered hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. In addition, processed hop products such as isosiated hops and reduced hops may also be used. The hops used in the non-alcoholic beer-flavored beverage of the present invention include these. In addition, the amount of hops added is not particularly limited, but is typically about 0.0001 to 1% by mass based on the total amount of the beverage.

(Other raw materials)
In the manufacturing method of the present invention, other raw materials may be used as necessary within a range that does not impair the effects of the present invention. For example, sweeteners (including high-intensity sweeteners), bittering agents, flavorings, yeast extracts, coloring agents such as caramel coloring, preservatives, plant-extracted saponin-based substances such as soybean saponin and quillaja saponin, plant protein and peptide-containing substances such as corn and soybeans, animal proteins such as whey, seasonings such as dietary fiber and amino acids, and antioxidants such as ascorbic acid may be used as necessary within a range that does not impair the effects of the present invention.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, commercially available sugars such as starch syrup, trisaccharides or more, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. These sweeteners may be used alone or in combination of two or more. The form of these sugars may be liquid such as a solution, or solid such as a powder. There are also no particular restrictions on the type of grain from which the starch is made, the method of refining the starch, or the processing conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher ratio of maltose may be used by appropriately setting the conditions for hydrolysis with enzymes or acids. Other examples include sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) of these. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame.

Bittering agents that can be used include those used in ordinary beer and low-malt beer, such as rose wax, wormwood, lychee, anise, juniper nut, sage, rhododendron amplexicaule, Ganoderma lucidum, bay leaf, quasin, caffeine, absinthin, naringin, citrus extract, bittern extract, coffee extract, tea extract, bitter melon extract, lotus germ extract, aloe arborescens extract, wormwood extract, rose wax extract, lychee extract, laurel extract, sage extract, caraway extract, etc. These bittering agents may be used alone or in combination of two or more.

As the flavoring, general beer flavorings can be used. Beer flavorings are used to give beer a beer-like flavor. Examples of beer flavorings include esters, higher alcohols, and aldehydes. Specific examples include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, ethyl caproate, ethyl caprylate, isoamyl propionate, acetaldehyde, 4-vinyl guaiacol, ethyl n-butyrate, γ-nonalactone, 2,3-diethyl 5-methylpyrazine, 2-methyl-2-pentenoic acid, 4-methyl-3-pentenoic acid, 1,4-cineole, linalool, geraniol, citronellal, nonanal, decanal, citral, limonene, myrcene, ethyl butyrate, ethyl hexanoate, γ-decanolactone, ethyl 2-methylbutyrate, γ-decanolactone, γ-undecalactone, ferulic acid, maltol, phenylacetic acid, ethyl maltol, and phenethyl alcohol. These fragrances may be used alone or in combination of two or more kinds.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoic acid esters such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate, etc. Also, commercially available preparations such as Strong Sunplazer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Ei Gen F.F.I. Co., Ltd.) may be used as preservatives. These preservatives may be used alone or in combination of two or more types.

As the dietary fiber, water-soluble dietary fiber can be preferably used. Examples include resistant dextrin, polydextrose, guar gum hydrolyzate, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc., and from the viewpoint of versatility such as stability and safety, resistant dextrin or polydextrose is preferred. These dietary fibers may be used alone or in combination of two or more types.

(Packaged beverages)
The non-alcohol beer-taste beverage of the present invention can be packaged in a container. There are no limitations on the shape of the container, and the beverage can be packaged in a sealed container such as a bottle, can, barrel, or plastic bottle to form a packaged beverage.

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

<Preparation of non-alcoholic beer-flavored beverage>
Reference Example 1
Water and malt were added to a mashing tank to prepare a mash at about 50°C, and the mash was gradually heated to a range of 65-72°C, and then held at the specified temperature for a certain period of time after the heating, for saccharification. After the saccharification, the temperature was raised to a temperature at which the enzymes were inactivated, and the mixture was transferred to a wort filtration tank and filtered to obtain wort. The wort obtained was diluted with hot water, and hops and phosphoric acid were added, followed by boiling at 100°C using a boiling kettle. After the boiling, the mixture was transferred to a whirlpool tank to remove the wort sediment, and cooled to about 2°C to obtain a cooling liquid. Since no fermentation was performed, no yeast was added. Thereafter, beer flavoring was added, and a filtration process and carbonation were performed, followed by canning to obtain a non-alcoholic beer-flavored beverage.

Examples 1 to 7, Comparative Examples 1 and 2
A non-alcoholic beer-taste beverage was prepared in the same manner as in Reference Example 1, except that lactic acid, D-glutamic acid (D-Glu), and D-aspartic acid (D-Asp) were added to the diluted wort before boiling so as to achieve the amounts of each component shown in Tables 1 to 4.

Examples 8 and 9
A non-alcoholic beer-flavored beverage was prepared in the same manner as in Example 1, except that the wort lees were removed, the wort was cooled, and then yeast was added and fermented to achieve the alcohol concentration shown in Table 4, and no beer flavoring was added.

Example 10
Except for not adding the beer flavoring, a non-alcohol beer-flavored beverage was prepared in the same manner as in Example 1. The alcohol concentration of the resulting beverage was below the detection limit (less than 0.0001%).

<Smooth feeling>
The non-alcoholic beer-taste beverages of each Example and Comparative Example were cooled to 4°C, and then six expert panelists assessed the "smoothness" of the beverages using the following criteria, with Reference Example 1 given a score of "2 points." Scoring was done in increments of 0.5, and the average score of the six expert panelists was calculated. The results are shown in Tables 1 to 4.
(Evaluation criteria for smoothness)
"1": Not felt "1.5": Not felt very much "2": Felt "2.5": Felt clearly "3": Felt strongly

<Sourness unsuitable for beer-flavored beverages>
The non-alcoholic beer-taste beverages of each Example and Comparative Example were cooled to 4°C, and then six expert panelists scored the beverages for "acidity unsuitable for a beer-taste beverage" using the following criteria. Scoring was done in increments of 0.5, and the average score of the six expert panelists was calculated. The results are shown in Tables 1 to 4.
(Evaluation criteria for sourness unsuitable for beer-flavored beverages)
"1": Strongly felt "1.5": Clearly felt "2": Felt felt "2.5": Not felt very much "3": Not felt

As can be seen from Tables 1 to 4, the non-alcoholic beer-flavored beverages of Examples 1 to 10, in which the lactic acid content was within the range of 30 to 550 ppm by mass and the total amount of D-glutamic acid and D-aspartic acid was within the range of 0.7 to 4.5 ppm by mass, had a smoother feel than the non-alcoholic beer-flavored beverages of Reference Example 1 and Comparative Example 2, which were outside these ranges. Furthermore, although Comparative Example 1 had a smoother feel, it had a strong sour taste that is unsuitable for a beer-flavored beverage.

The present invention makes it possible to provide a non-alcoholic beer-flavored beverage with a new taste and excellent smoothness.

Claims (4)

A non-alcoholic beer-flavored beverage having a lactic acid content of 30 to 550 ppm by mass and a total amount of D-glutamic acid and D-aspartic acid of 0.7 to 4.5 ppm by mass. A non-alcoholic beer-flavored beverage as described in claim 1, in which the mass ratio of the lactic acid content to the total amount of D-glutamic acid and D-aspartic acid (lactic acid/(D-Glu + D-Asp)) is 25 to 600. A method for producing a non-alcoholic beer-flavored beverage containing 30 to 550 ppm by mass of lactic acid and 0.7 to 4.5 ppm by mass in total of D-glutamic acid and D-aspartic acid. A method for imparting a smooth feeling to a non-alcoholic beer-flavored beverage, which comprises adding 30 to 550 ppm by mass of lactic acid, and 0.7 to 4.5 ppm by mass in total of D-glutamic acid and D-aspartic acid.