TW201430126A - Non fermented beer-like foaming beverages - Google Patents

Abstract

The present invention provides a non fermented beer-like foaming beverage having beer-likeness in spite of an extremely low purine concentration, and a method for manufacturing the beverage. The non fermented beer-like foaming beverage of the present invention has the following characteristics: containing a foaming agent and a coloring agent, and having a purine concentration of 0.2 mg/100mL or lower; being produced without a step of removing purines; having an NIBEM value of 80 or higher; having a chromaticity of 2 DEG EBC or higher; the foaming agent being one or more selected from the group consisting of soy fiber, soy saponin, Quillaja saponin, soy peptide, and alginate; the coloring agent being caramelization reactant.

Description

Non-fermented beer foaming beverage

The present invention relates to a non-fermented beer-foaming beverage which is produced without a fermentation step and which has a very low carcass concentration but also has substantially the same aroma as beer.

Beer-like beverages such as beer or sparkling wine are diversified with consumer hobbies, and a wide variety of products are on the market. In particular, according to the health intentions of consumers in recent years, the concern for carcass content has been continuously improved. The corpus callosum is metabolized in the liver to become uric acid. If the uric acid value in the blood becomes a fixed value or more, hyperuricemia is caused, and if crystallization of uric acid is accumulated in the joint, gout is caused. Therefore, consumers are increasingly expecting a beer-like sparkling beverage that lowers the carcass content and maintains the flavor of the previous beer or the like. However, most types of beer-foamed beverages use malt or hops as raw materials in order to maintain a beer-like sensation, and thus there is a problem that the steroid content is increased.

As a method of producing a beer-foaming beverage having a reduced carcass content, for example, an active carbon treatment is performed on a wort or a fermentation broth in a production step of beer or sparkling wine (for example, refer to Patent Document 1) or A method of adsorbing and removing a steroid by zeolite treatment (for example, refer to Patent Document 2). In addition, since the corpus callosum is also produced by the fermentation of yeast, a technique for producing a beer-like foaming beverage without a fermentation step has been developed in recent years (for example, refer to Patent Document 3 or 4). For example, in recent years, non-alcohol beer-taste beverages which are gradually becoming popular among consumers have been produced by blending without passing through a fermentation step, and it is considered that mixing of the carcass from fermentation can be prevented.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 3730935

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2004-290072

[Patent Document 3] International Publication No. 2010/079778

[Patent Document 4] International Publication No. 2012/091086

[Non-patent literature]

[Non-Patent Document 1] Mahatheeranont, 2 others, Journal of Agricultural and Food Chemistry, 2001, Vol. 49, pp. 773-779.

[Non-Patent Document 2] Iijima, 1 other person, Journal of Applied Microbiology, 2010, Vol. 109, pp. 1906-1913.

[Non-Patent Document 3] Tominaga, two others, Journal of Agricultural and Food Chemistry, 1998, Vol. 46, pp. 1044-1048.

Since activated carbon or zeolite adsorbs a wide variety of substances, there are many components other than the steroids which are removed by activated carbon treatment or zeolite treatment, and as a result, the appearance of the foam is persistent and the color of the foam is important. problem. Moreover, there is also a problem that a large amount of cost is incurred due to the treatment of the adsorbent. On the other hand, in the method described in Patent Document 3 or 4, it is expected that a beer-foaming beverage having a sufficiently reduced steroid content can be produced by adjusting the amount of the raw material containing a large amount of steroids such as malt. However, if a sufficient amount of malt is not used, the mixing of the carcass from the raw material can be suppressed, but on the other hand, since the foam persistence or color of the beer is mainly produced from the malt-containing component, there is beer. The disadvantage of reduced foaming and lightening of color. Therefore, a similar beer is achieved without using a sufficient amount of malt. The appearance (foam or chromaticity) is very difficult.

It is an object of the present invention to provide a non-fermented beer-foaming beverage which maintains a "beer like beer", especially a beer-like foam persistence or color, although the concentration of the steroid is very low.

In order to solve the above problems, the inventors of the present invention have conducted an effort to find a steroid concentration in a final product by adjusting the amount of a raw material containing a relatively large amount of steroids such as malt and manufacturing it without passing through a fermentation step. An unfermented beer-flavored beverage with an unprecedented low level of 0.2 mg/100 mL or less, which can impart a foam-like foam similar to beer by containing a foaming agent and a pigment in a non-fermented beer foaming beverage thus produced. Sex or chroma, thereby completing the present invention.

[1] The first aspect of the present invention is a non-fermented beer foaming beverage comprising a foaming agent and a pigment, and having a steroid concentration of 0.2 mg/100 mL or less.

[2] The beer-foaming beverage which is not fermented as in the above [1] is preferably a manufacturer which does not use malt as a raw material.

[3] The non-fermented beer-foaming beverage according to [1] or [2] above is preferably produced without a carcass removal step.

[4] The non-fermented beer-foaming beverage according to any one of the above [1] to [3], wherein the beverage has a Niebem (NIBEM) value of 80 or more.

[5] The non-fermented beer-foaming beverage according to any one of the above [1] to [4], wherein the chromaticity of the beverage is preferably 2° EBC (European Brewery Convention) or higher. .

[6] The non-fermented beer foaming beverage according to any one of the above [1] to [5], wherein the foaming agent is preferably selected from the group consisting of soybean dietary fiber, soybean saponin, saponin, and soybean. One or more of the group consisting of a peptide and an alginate.

[7] The non-fermented beer foaming beverage according to any one of [1] to [6] above, Preferably, the pigment is a caramelization reactant.

[8] The non-fermented beer-foaming beverage according to any one of the above [1] to [7], which further preferably contains 3-methyl-1-butanol, isovaleric acid, Γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propyl-1-pyrroline, geranyl, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, One or more compounds selected from the group consisting of 3-methylthiopropanol and 2-methyl-3-furanthiol.

[9] The non-fermented beer-foaming beverage according to any one of the above [1] to [7], which further preferably contains 3-methyl-1-butanol, isovaleric acid, Γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, And one or more compounds selected from the group consisting of 2-propyl-1-pyrroline as a cereal-like aroma component, selected from the group consisting of geranyl, linalool, β-thionone, phenylethyl alcohol, and cis- One or more compounds selected from the group consisting of 3-hexenol as a hop-like aroma component, and containing a selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and One or more compounds selected from the group consisting of 2-methyl-3-furanthiol are used as sulfur-containing aroma components.

[10] The non-fermented beer-foaming beverage according to any one of the above [1] to [7], which further preferably contains 3-methyl-1-butanol, isovaleric acid, γ- Azlactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2- Propyl-1-pyrroline, geranyl, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3- Methylthiopropanol, and 2-methyl-3-furanthiol.

[11] The non-fermented beer-foaming beverage according to any one of the above [1] to [10], which further preferably contains a bittering material.

[12] The non-fermented beer foaming beverage according to any one of the above [1] to [11], which further preferably contains a sweet amino acid.

[13] The non-fermented beer-foaming beverage according to any one of the above [1] to [12], which further preferably contains a sour material.

[14] The non-fermented beer-foaming beverage according to any one of the above [1] to [13], which further preferably contains ethanol.

[15] The non-fermented beer-foaming beverage according to any one of the above [1] to [14], which is preferably produced by using no grain or hop as a raw material.

[16] The non-fermented beer-foaming beverage according to any one of the above [1] to [15], wherein the saccharide concentration is preferably 0.5 g/100 mL or less.

[17] A second aspect of the present invention is a method for producing a non-fermented beer foaming beverage, comprising: (a) preparing a blending liquid by mixing a sour material, a pigment, and a foaming agent; And (b) a step of adding carbon dioxide to the above-mentioned preparation liquid; and the production method is a non-fermented beer foaming beverage having a steroid concentration of 0.2 mg/100 mL or less.

The non-fermented beer foaming beverage of the present invention suppresses the concentration of the steroids to a very low 0.2 mg/100 mL or less, but also maintains a sufficient beer-like feeling in the appearance-important quality such as foam durability or color. A beer foaming beverage with a very high functionality.

Moreover, the non-fermented beer foaming beverage of the present invention can be easily produced by the method for producing a non-fermented beer foaming beverage of the present invention.

In the present invention and the present specification, the term "beer like beer" means that the flavor of the beer is not related to the name of the product or the label. That is, a so-called beer-like foaming beverage (a beer-like foaming beverage) with alcohol content, whether or not to use malt and beer A shochu, a foaming beverage that has nothing to do with fermentation, but has a flavor, texture, and texture similar to or similar to beer.

Moreover, the non-fermented beer foaming beverage in the present invention and the present specification means a beverage which is produced without a fermentation step, and which has a beer-like feeling and a foaming property obtained by using carbon dioxide. Non-fermented beer foaming beverages may be alcoholic beverages, or so-called non-alcoholic beverages or low-alcoholic beverages having an alcohol content of less than 1% by volume. Specific examples include beer, sparkling wine, low alcohol sparkling beverage, and non-alcohol beer.

The non-fermented beer foaming beverage of the present invention is characterized in that it contains a foaming agent and a pigment, and has a steroid concentration of 0.2 mg/100 mL or less. The non-fermented beer-flavored beverage of the present invention is produced without adjusting the amount of the raw material containing the steroid, and is not produced through the fermentation step, so that the carcass removal step such as activated carbon treatment or zeolite treatment is not required, which is unprecedented in comparison. Low inhibition of steroid concentration. The carcass concentration of the non-fermented beer-flavored beverage of the present invention is preferably less than 0.2 mg/100 mL, more preferably 0.01 mg/100 mL or less, still more preferably less than 0.08 mg/100 mL.

Furthermore, in the present invention and the present specification, the sputum system refers to the total amount of four steroidal bases of adenine, scutellaria, guanine, and hypoxanthine. The content of the steroid in the non-fermented beer-flavored beverage or raw material can be, for example, LC-MS/MS after hydrolysis with perchloric acid (Liquid Chromatography-tandem Mass Spectrometry, liquid chromatography-mass spectrometer) ) Method of testing ("Guide to Microanalysis of Carcasses of Alcohol", Japan Food Analysis Center, website <URL:http://www.jfrl.or.jp/item/nutrition/post-31.html> It was measured in January 2013.

The ingredients from the malt contribute to the persistence or color of the beer. In other words, the malt is an important raw material for imparting a beer-like feeling, but in the non-fermented beer-foaming beverage of the present invention, the foam is imparted with a foaming agent and a coloring matter to impart durability or chromaticity to the foam. Like a beer.

Examples of the foaming agent contained in the non-fermented beer foaming beverage of the present invention include soybean dietary fiber, soybean peptide, soybean saponin, alginate, and saponin. These foaming agents may be used alone or in combination of two or more. The non-fermented beer-foaming beverage of the present invention preferably contains one or more selected from the group consisting of soybean dietary fiber, soybean saponin, alginate, and saponin, and more preferably contains One or more of the group consisting of free soybean dietary fiber, soybean saponin, and saponin.

The content of the foaming agent in the non-fermented beer foaming beverage of the present invention is appropriately adjusted depending on the type or combination of the foaming agent to be used, the quality characteristics required for the final product, and the like. In the non-fermented beer-flavored beverage of the present invention, it is preferred to add a bubble agent so that the Nibem value of the beverage is 80 or more, more preferably 100 or more, and more preferably Add in more than 150. Further, the Niebe value is a measure of the rate of disintegration of the injected bubble in the form of electrical conductivity, and is generally used by the foam durability evaluation of beer or the like. The Nibem value of a non-fermented beer-flavored beverage can be determined by the EBC (European Brewery Convention) Analytica-EBC standard method or a method according thereto.

The coloring matter contained in the non-fermented beer-flavored beverage of the present invention is not particularly limited as long as it is a color that can be colored like beer, and is preferably a caramelized reactant (caramel coloring matter).

The content of the pigment in the non-fermented beer foaming beverage of the present invention is appropriately adjusted depending on the type of the pigment to be used or the quality characteristics required for the final product. The non-fermented beer-foaming beverage of the present invention is preferably added in such a manner that the chromaticity of the beverage is 2° EBC or more, more preferably 5° EBC or more, and further preferably It is added so as to be 7° EBC or more, and more preferably added in an amount of 7 to 16° EBC or more. Furthermore, the chromaticity can be obtained by EBC (European Brewery Convention) Analytica-EBC standard method, or according to its method. The unit of chromaticity in the analysis of the EBC-based beer is represented by a numerical value (measured by visual observation by a colorimeter of nine glass colorimetric plates having EBC chromaticity or calculated based on absorbance at a wavelength of 430 nm). The depth of the beer color.

The non-fermented beer-foaming beverage of the present invention preferably further contains at least one of the specific 16 kinds of aroma components. Regarding the 16 kinds of aroma components, even when malt is not used as a raw material and the aroma component derived from the raw material is not contained, a beer-like feeling can be imparted by being added alone.

The 16 aroma components can be classified into three types: a cereal aroma component, a hop aroma component, and a sulfur-containing aroma component, depending on the type of flavor. As a cereal-like aroma component, it is 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole Eight compounds of 4-vinylguaiacol, 2-ethenyl-1-pyrroline, and 2-propyl-1-pyrroline. As a hop-like aroma component, it is a compound of geranyl, linalool, β-thionone, phenylethyl alcohol, and cis-3-hexenol. The sulfur-containing aroma components are three kinds of compounds of 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol.

The non-fermented beer-flavored beverage of the present invention may contain only one of the 16 kinds of aroma components, or two or more of them, depending on the desired product characteristics. When two or more types are contained in combination, it is preferable to contain at least one of the eight types of cereal aroma components, at least one of the five types of hop aroma components, and at least one of the three sulfur-containing aroma components. the above.

In particular, the non-fermented beer-flavored beverage of the present invention preferably contains one or more selected from the group consisting of 4-vinylguaiacol and 3-methyl-1-butanol. a cereal-like aroma component comprising one or more hop aroma components selected from the group consisting of geranyl, linalool, and cis-3-hexenol, and containing a glycerol selected from the group consisting of 3-methyl-2- 1 of a group consisting of butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol More preferably, the above-mentioned sulfur-containing aroma components contain all of the above 16 aroma components.

The content of each aroma component is appropriately adjusted according to the quality characteristics required for the final product. In the case of the above-mentioned cereal aroma component, it is preferred that the concentration of each compound is 0.24 to 30,000 ppb, in the case of the above-mentioned hop aroma component, Preferably, the concentration of each compound is from 0.2 to 250,000 ppb. In the case of the above sulfur-containing aroma component, the concentration of each compound is preferably from 0.001 to 3000 ppb. In addition, in the case of the above-mentioned cereal-like aroma components, the concentration of each compound is 0.24 to 30,000 ppb, which means that when one of the above-mentioned eight kinds of cereal aroma components is contained, the compound is not fermented. The content of the beer-like foaming beverage is 0.24 to 30,000 ppb, and when the compound contains two or more of the above-mentioned eight kinds of cereal aroma components, the content of each compound is 0.24 to 30,000 ppb. The same applies to the hop-like aroma components and the sulfur-containing aroma components.

2-Ethyl-1-pyrroline and 2-propyl-1-pyrroline can be measured, for example, by the method described in Non-Patent Document 2. Specifically, a sample was first collected in a container, and TMP (2,4,6-Trimethylpyridine, 2,4,6-trimethylpyridine) was added and mixed, followed by filtration. Then, sodium hydroxide was added to the filtrate to make it alkaline, and then dichloromethane was added thereto, followed by shaking extraction. Thereafter, the solvent (dichloromethane) layer was recovered, anhydrous sodium sulfate was added thereto, and the recovered solvent layer was dehydrated, and then concentrated under reduced pressure, and the obtained product was used as a measurement sample. The measurement sample was supplied to a capillary GC (Gas Chromatography) analysis with FID (Flame Ionization Detector) to detect 2-ethenyl-1-pyrroline and 2-propyl group. 1-pyrroline.

3-methyl-2-butene-1-thiol can be measured, for example, by the method described in Non-Patent Document 3. Specifically, a sample is collected in a container, and p-hydroxymercuric acid, 2-tert-butyl-4-methylphenol, and 4-methoxy-2-methyl-2- are added in the form of an ethanol solution. Mercaptan (internal standard material) with vigorous stirring. Thereafter, the mixed solution is supplied to a strongly basic anion exchange resin column, and the column is adsorbed by using ethyl acetate and then eluting with dichloromethane. 3-methyl-2-butene-1-thiol was recovered and recovered. The recovered organic solvent layer was dehydrated by adding anhydrous sodium sulfate, and then concentrated by nitrogen washing, followed by analysis by GC/MS.

2-methyl-3-furanthiol can be measured, for example, by the method described in Non-Patent Document 4. Specifically, a sample was taken in a vessel containing a sodium hydroxide solution, and 4-methoxy-2-methyl-2-mercaptobutane was added as an internal standard substance. Then, dichloromethane was added to the vessel and subjected to shaking extraction. Thereafter, the mixture was centrifuged to recover a solvent (dichloromethane) layer, and p-hydroxymercuric acid was added to the recovered solvent layer to extract 2-methyl-3-furanthiol. In the extraction treatment, the aqueous phase is maintained at a pH of more than 7 by adding a sodium hydroxide solution as needed. The recovered p-hydroxymercuric benzoic acid layer was adjusted to pH 7 by slowly adding dilute hydrochloric acid, and thereafter supplied to a strongly basic anion exchange column. The 2-methyl-3-furanthiol adsorbed by the column is dissolved and recovered by using a cysteine solution, and methylene chloride is added to the recovered cysteine solution for shaking extraction, centrifugal separation, and recovery. A solvent (dichloromethane) layer was added, and anhydrous sodium sulfate was added thereto to dehydrate the recovered solvent layer, followed by concentrating with nitrogen, and then subjected to GC/MS analysis.

The cereal aroma component, the hop-like aroma component, and the sulfur-containing aroma component other than the above four kinds can be determined by GC/MS analysis by extraction using a dichloromethane solution or the like. Specifically, a sample was first collected in a container, ammonium sulfate was added, and then dichloromethane was added to the container, and an internal standard substance was added, followed by shaking extraction. At this time, it is preferable to perform the evacuation in the case where a gas exists in the container. Thereafter, the solvent layer was subjected to centrifugation treatment, and anhydrous sodium sulfate was added thereto to dehydrate the recovered solvent layer, followed by concentrating with nitrogen gas, and then subjected to GC/MS analysis.

When the non-fermented beer foaming beverage of the present invention contains 3-methyl-1-butanol, the content of 3-methyl-1-butanol in the beverage is preferably from 0.24 to 30000 ppb, more preferably 12 to 30000 ppb, further preferably 60 to 6000 ppb, and more preferably 120 to 6000 ppb.

When the non-fermented beer foaming beverage of the present invention contains isovaleric acid, The isovaleric acid content in the beverage is preferably from 0.24 to 30,000 ppb, more preferably from 20 to 5,000 ppb, and still more preferably from 100 to 1,000 ppb.

When the non-fermented beer foaming beverage of the present invention contains γ-decalactone, the γ-decalactone content in the beverage is preferably 0.24 to 30,000 ppb, more preferably 0.24 to 600 ppb, and further preferably 1.2~120ppb.

In the case where the non-fermented beer foaming beverage of the present invention contains 4-hydroxy-2,5-dimethyl-3-furanone, 4-hydroxy-2,5-dimethyl-3 in the beverage The furanone content is preferably from 0.24 to 30,000 ppb, more preferably from 16 to 4,000 ppb, further preferably from 80 to 800 ppb, and more preferably from 400 to 800 ppb.

In the case where the non-fermented beer foaming beverage of the present invention contains 2-ethylmercaptothiazole, the content of 2-ethylmercaptothiazole in the beverage is preferably from 0.24 to 30,000 ppb, more preferably from 6 to 15,000 ppb, and further Good for 30~3000ppb.

When the non-fermented beer foaming beverage of the present invention contains 4-vinylguaiacol, the content of 4-vinylguaiacol in the beverage is preferably 0.24 to 30000 ppb, more preferably 16~ 4000 ppb, and more preferably 80 to 800 ppb.

When the non-fermented beer foaming beverage of the present invention contains 2-ethylindenyl-1-pyrroline, the content of 2-ethylindol-1-pyrroline in the beverage is preferably 0.24 to 30000 ppb. Preferably, it is 0.48~120ppb, and further preferably 2.4~24ppb.

When the non-fermented beer foaming beverage of the present invention contains 2-propyl-1-pyrroline, the content of 2-propyl-1-pyrroline in the beverage is preferably from 0.24 to 30000 ppb, more preferably 0.48~120ppb, and further preferably 2.4~24ppb.

In the case where the non-fermented beer foaming beverage of the present invention contains geranene, the geranene content in the beverage is preferably from 0.2 to 250,000 ppb, more preferably from 8 to 2,000 ppb, still more preferably from 40 to 400 ppb.

When the non-fermented beer foaming beverage of the present invention contains linalool, the content of the linalool in the beverage is preferably 0.2 to 250,000 ppb, more preferably 32 to 8000 ppb. Further preferably, it is 160 to 1600 ppb.

In the case where the non-fermented beer foaming beverage of the present invention contains β-pyrene ketone, the β-threonone content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 0.2 to 500 ppb, and further preferably 1~100ppb.

When the non-fermented beer foaming beverage of the present invention contains phenylethyl alcohol, the phenylethyl alcohol content in the beverage is preferably 0.2 to 250,000 ppb, more preferably 100 to 250,000 ppb, and further preferably 500 to 50,000 ppb, and thus more preferably It is 1000~50000ppb.

When the non-fermented beer foaming beverage of the present invention contains cis-3-hexenol, the content of cis-3-hexenol in the beverage is preferably 0.2 to 250,000 ppb, more preferably 43. 107500 ppb, and further preferably 215 to 21500 ppb, and more preferably 430 to 21500 ppb.

When the non-fermented beer foaming beverage of the present invention contains 3-methyl-2-butene-1-thiol, the content of 3-methyl-2-butene-1-thiol in the beverage It is preferably 0.001 to 3000 ppb, more preferably 0.001 to 25 ppb, and still more preferably 0.005 to 5 ppb.

In the case where the non-fermented beer foaming beverage of the present invention contains 3-methylthiopropanol, the content of 3-methylthiopropanol in the beverage is preferably 0.001 to 3000 ppb, more preferably 1.2 to 3000 ppb. Further preferably, it is 6 to 600 ppb, and more preferably 12 to 600 ppb.

When the non-fermented beer foaming beverage of the present invention contains 2-methyl-3-furanthiol, the content of 2-methyl-3-furanthiol in the beverage is preferably 0.001 to 3000 ppb, more Preferably, it is 0.002 to 0.5 ppb, more preferably 0.01 to 0.1 ppb, and still more preferably 0.01 to 0.05 ppb.

When the non-fermented beer foaming beverage combination of the present invention contains two or more of the above-mentioned 16 kinds of aroma components, the content of each aroma component is preferably added so as to be in the above preferred range.

In the non-fermented beer foaming beverage of the present invention, the amount of the raw material containing the steroid is adjusted. By adjusting the amount of raw materials containing carcasses, especially limiting the addition A raw material having a relatively high content of carcass such as malt is added, so that the carcass content can be easily lowered to a detection limit value without passing through the carcass removal step. Specifically, when the total amount of the carcass from the raw material is directly contained in the non-fermented beer foaming beverage as the final product, the carcass concentration in the non-fermented beer foaming beverage is made. The amount of the raw material containing the steroid is limited to 0.2 mg/100 mL or less. Examples of the raw material having a large content of the steroid include malt such as barley or wheat, beans such as rice, corn, and soybean, and anthraquinone.

The non-fermented beer foaming beverage of the present invention preferably further contains a bittering material. Since the beer has a unique bitter taste mainly derived from hops, the beer-like feeling of the non-fermented beer-foaming beverage is enhanced by containing a bittering material. In the beer-flavored beverage which is a non-fermented product, the bitterness is not particularly limited as long as it is tasted to have the same or similar taste as the beer, and may be a bitter component contained in the hop. It can also be a bitter ingredient that is not contained in hops. Specific examples of the bittering material include magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, and iso-α-acid. , tetraiso-α-acid, β-acid oxide, quinine, momordicin, quercetin, theobromine, caffeine and other bitterness imparting ingredients; and bitter gourd, herbal tea, Kudingcha, Absinthe The bitterness of the extract, gentian extract, and quinine extract is imparted to the material. The non-fermented beer-flavored beverage of the present invention preferably contains a selected from the group consisting of magnesium sulfate, in terms of the phase of the aroma component contained therein or the amount of the carcass or the sugar mixed in the form of inclusions. More than one bitter of the group consisting of tributyl citrate, triethyl citrate, naringin, and lignin, more preferably containing magnesium sulfate alone or in combination with magnesium sulfate and One or more bitter flavors of the group consisting of butyl ester, triethyl citrate, naringin, and bitter lignin are contained.

The content of each bittering material is appropriately adjusted depending on the quality characteristics required for the final product. In the case where the non-fermented beer foaming beverage of the present invention contains magnesium sulfate, the magnesium sulfate content in the beverage is preferably from 0.1 to 3.2 g/L, more preferably from 0.2 to 1.6 g/L. Yu Benfa When the non-fermented beer foaming beverage contains tributyl citrate, the content of tributyl citrate in the beverage is preferably from 3 to 300 ppm, more preferably from 6 to 60 ppm. When the non-fermented beer foaming beverage of the present invention contains triethyl citrate, the triethyl citrate content in the beverage is preferably from 60 to 1800 ppm, more preferably from 300 to 1200 ppm. In the case where the non-fermented beer foaming beverage of the present invention contains naringin, the naringin content in the beverage is preferably from 0.6 to 300 ppm, more preferably from 3 to 60 ppm. In the case where the non-fermented beer foaming beverage of the present invention contains bitter lignin, the content of the bitter lignin in the beverage is preferably from 8 to 256 ppb, more preferably from 16 to 128 ppm. In the case where two or more kinds of bittering materials are used in combination, it is preferred to contain the content of each bittering material within the above range.

The non-fermented beer foaming beverage of the present invention preferably further contains an acid flavor. By containing a sour material, it is possible to obtain a non-fermented beer-foaming beverage which is excellent in balance of flavor and more beer-like. The sour material is not particularly limited as long as it is a sour material that can be blended in foods and drinks, and the blending amount is appropriately determined according to the quality characteristics required for the final product. In the present invention, it is preferred to use an acid as the sour material, and in terms of safety and flavor, it is more preferable to use an organic acid than the inorganic acid. The organic acid is not particularly limited as long as it is generally used in the manufacture of foods and drinks, and examples thereof include lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, and adipic acid. Fumaric acid, and the like. These organic acids may be used alone or in combination of two or more.

In the case where the non-fermented beer foaming beverage of the present invention contains an acid, it is preferred to adjust the amount of acid added so that the pH of the beverage is 3.0 to 4.0. If the amount of acid added to the beverage is too large, the acidity is enhanced and it is difficult to drink. By adjusting the amount of acid so that the pH of the beverage is about 3.0 to 4.0, it is possible to further improve the balance of flavor in the non-fermented beer foaming beverage produced.

The non-fermented beer foaming beverage of the present invention preferably further contains a sweet amino acid. By containing a sweet amino acid, it is obtained even if no sugar raw material is used. A non-fermented beer-foaming beverage with a sweetness or a rich sense of richness and a stronger beer. Examples of the sweet amino acid include alanine or glycine, and alanine is preferred. In the case where the non-fermented beer foaming beverage of the present invention contains alanine, the alanine content in the beverage is preferably 0.05 to 9.6 g/L, more preferably 0.1 to 4.8 g/L, and further preferably 0.3~1.2g/L.

The non-fermented beer foaming beverage of the present invention preferably further contains ethanol. By containing alcohol, the aroma of the aroma component becomes good, giving a further beer-like sensation. However, if the alcohol concentration is excessively increased, the alcohol odor becomes excessively large, and it is likely to impair the beeriness. When the non-fermented beer foaming beverage of the present invention contains ethanol, the ethanol concentration in the beverage is preferably 1% by volume or more and less than 10% by volume, more preferably 1 to 9% by volume, and still more preferably 1 to 8 vol%, and more preferably 1 to 7% by volume. Further, ethanol is a raw material ethanol which is generally used in the production of alcohol.

The non-fermented beer-foaming beverage of the present invention preferably uses only a relatively low saccharide content as a raw material. By limiting the amount of sugar in the raw material, a non-fermented beer-foaming beverage which is not only a steroid but also has a low saccharide content is obtained. The non-fermented beer-foaming beverage of the present invention preferably has a saccharide concentration of 0.5 g/100 mL or less, more preferably less than 0.5 g/100 mL. For example, by adding no sugar itself as a raw material, the sugar contained in the beverage can be suppressed to a very small amount from a coloring matter, a sour material, a bitter material or the like.

The non-fermented beer foaming beverage of the present invention can be produced, for example, by a method (adjustment method) of mixing the respective raw materials. Specifically, it can be produced by the production method including the following steps (a) to (b).

(a) a step of preparing a conditioned liquid by mixing a sour material, a coloring matter, and a foaming agent; and (b) a step of adding carbon dioxide to the conditioned liquid obtained by the above step (a).

First, in step (a), by mixing the sour material, the pigment, and the foaming agent The preparation solution was prepared. At this time, an aroma component, a bitter, a sweet amino acid, or the like may be added in this step. In the step (a), it is preferred to prepare a preparation liquid in which all the raw materials other than carbon dioxide are mixed. The order in which the respective raw materials are mixed is not particularly limited. All the raw materials may be simultaneously added to the raw material water, or the raw materials to be added may be dissolved in advance, and the remaining raw materials may be added in order to sequentially add the raw materials. Further, for example, a solid (for example, a powdery or granulated) raw material (for example, a flavor component or a pigment, a foaming agent) and alcohol may be mixed in the raw material water, or the solid raw material may be previously made into an aqueous solution, and these may be prepared. The aqueous solution, and the alcohol, if necessary, are mixed with the raw material water.

In the case where the preparation liquid prepared in the step (a) produces an insoluble matter, it is preferred to subject the preparation liquid to filtration or the like to remove the insoluble matter before the step (b). The insoluble matter removal treatment is not particularly limited, and it can be carried out by a method generally used in the technical field such as a filtration method or a centrifugal separation method. In the present invention, it is preferred to remove the insoluble matter by filtration, and more preferably to remove it by filtration through diatomaceous earth.

Then, as step (b), carbon dioxide is added to the blending liquid obtained by the step (a). Thereby, a non-fermented beer foaming beverage is obtained. By adding carbonic acid, it gives the same refreshing taste as beer. Furthermore, the addition of carbon dioxide can be carried out by a conventional method. For example, the blending liquid obtained by the step (a) and the carbonated water may be mixed, or carbon dioxide may be directly added to the blending liquid obtained by the step (a) and dissolved in the blending liquid.

After the addition of carbon dioxide, the obtained non-fermented beer foaming beverage may be further subjected to filtration or the like to remove insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by a method generally used in the technical field.

The non-fermented beer-foaming beverage of the present invention has a beer-like feeling in which the appearance is important in terms of foam durability or color, and the carcass content is 0.2 mg/100 mL or less. 2 very good beverages, on the basis of which can be manufactured by so-called conditioning without fermentation steps, and without the need for activated carbon treatment Wait for the carcass removal step. Therefore, the non-fermented beer foaming beverage of the present invention does not require expensive adsorption and removal equipment for its manufacture, and can greatly reduce costs and save energy.

[Examples]

Hereinafter, the present invention will be described in further detail by way of examples, but the invention is not limited to the following examples.

[Reference Example 1]

Analyze the body of commercially available beer, non-alcoholic beer, carbonated alcohol, etc. Commercially available beer A (using malt and hops as raw materials, fermentation, carcass removal by carcass removal), and commercial beer B (using malt and hops as raw materials, there are Alcohol-free beer C (fermented with carcass) and commercial products (using malt and hops as raw materials, no fermentation, sugar content: less than 0.5g/100mL), commercial alcohol-free beer D (using wheat) Bud and hops as raw materials, no fermentation), commercial alcohol-free beer E (using malt and hops as raw materials, no fermentation), commercial carbonated alcohol F (not using malt and hops as raw materials, containing flesh) Seven kinds of carbonated alcohols G (without using malt and hops as raw materials, containing flesh, and no fermentation) were selected as the analysis targets.

The carcass content in each beverage was measured by hydrolysis using perchloric acid and then by LC-MS/MS (Japan Food Analysis Center: "Guide to Microanalysis of Carcasses of Alcohols"). In the assay method, the limit value for each of adenine, guanine, jaundice, and hypoxanthine was 0.02 mg/100 mL.

The measurement results are shown in Table 1. As a result, malt and hop were used as the commercial products A to E of the beer-like sparkling beverage. Further, the carcass content of the commercially available product A which was removed by the adsorption treatment was 0.11 mg/100 mL, but it was not revealed whether or not the commercially available product B to E having a removal step was 0.2 mg. /100mL or more. Further, in the prior art, it has been revealed that even if the adsorption removal step is carried out, it is impossible to reduce the carcass content in the beverage to 0.08 mg/100 mL or less.

[Example 1]

According to the composition described in Table 2, a preparation liquid containing a sour material and a foaming agent was prepared, and thereafter, carbon dioxide was added thereto in a manner of 3.0 gas vol, whereby Samples 1-1 and 1-2 were prepared. As raw materials of the samples 1-1 and 1-2, "50% fermented lactic acid BM-G" (product name) manufactured by Boehgan Trading Co., Ltd., and "Fuso (anhydrous) citric acid of Fuso Chemical Industry Co., Ltd." were used. (product name), "Helshas A" (product name), Quillajanin C-100 manufactured by Maruzen Pharmaceutical Co., Ltd., Soyafive-S-LN manufactured by Fuji Oil Co., Ltd. The Nibem value, the steroid content, and the saccharide concentration of Samples 1-1 and 1-2 were measured. The Nibem value was measured using a Niebe measurement machine (manufactured by Haffmans Co., Ltd.), and the carcass content was measured in the same manner as in Reference Example 1. Further, for Samples 1-1 and 1-2, sensory evaluation was performed on foaming, foam durability, foam quality, and overall evaluation. The sensory evaluation was carried out in four grades by two professional inspectors (◎: sufficiently similar to beer, ○: although the quality was slightly poor, but the beer was felt to be a little, the quality was slightly problematic, and the quality was problematic). The measurement results and evaluation results are shown in Table 3. In addition, in Table 3, the comment described by each functional inspector for each evaluation is also described.

As a result, both of the samples 1-1 and 1-2 had a very low carcass content which did not reach the detection limit value, and had excellent nebulum value of 200 or more. According to the results, it is known that a non-fermented foaming beverage which does not use malt or hops as a raw material can be imparted with a sufficient beer-like feeling on the foam by containing a foaming agent.

[Manufacturing Example 1 (Preparation of Base Liquid)]

A preparation liquid containing a sour material was prepared according to the composition shown in Table 4, and thereafter, carbon dioxide was added thereto in a manner of 3.0 gas vol, whereby a base liquid was prepared. As a raw material of the base liquid, "50% fermented lactic acid BM-G" (product name) manufactured by Boehgan Trading Co., Ltd. shown in Table 4, and "Fuso (anhydrous)" of Fuso Chemical Industry Co., Ltd. Product name), "Helshas A" (product name).

[Embodiment 2]

To the base liquid produced in Production Example 1, soap saponin (product name: Quillajanin C-100, manufactured by Maruzen Pharmaceutical Co., Ltd.) was added at various concentrations to prepare samples 2-1 to 2- 4. The Nibem values of the samples 2-1 to 2-4 were measured in the same manner as in Example 1, and the sensory evaluation was performed on foaming, foam durability, foam quality, and overall evaluation. The measurement results and evaluation results are shown in Table 5. As a result, the sample 2-2 to 2-4 having a content of saponin of 0.05 g/L or more has a Nibem value of 80 or more, is excellent in foam quality, and has a beer-like appearance which is excellent in appearance.

[Example 3]

Caramel coloring (product name: Caramel SP, manufactured by Amano Industrial Co., Ltd.) was added to the base liquid produced in the production example 1 to prepare samples 3-1 to 3-6. The absorbance at 430 nm of the samples 3-1 to 3-6 was measured, and the chromaticity (°EBC) was calculated from the measured value by the following formula (1). In the formula (1), "C" means chromaticity (EBC unit), "F" means dilution ratio, and "A430" means absorbance at 430 nm. "25" in the formula (1) is a factor for conversion to EBC chromaticity.

Formula (1): C=25×f×A ₄₃₀

In addition, the appearance (color) of the samples 3-1 to 3-6 was evaluated by four professional inspectors in four grades (◎: fully similar to beer, ○: although the quality was slightly poor, but the beer was felt, △: There was a slight problem in quality, and ×: there was a problem in quality.) The sensory evaluation was performed. The measurement results and evaluation results are shown in Table 6. As a result, the sample 3-2 to 3-6 containing caramel coloring of 0.1 to 0.5 g/L had a chromaticity of 2°EBC or more and a beer-like color.

[Example 4]

A preparation liquid containing a sour material, a coloring matter, and a foaming agent was prepared according to the composition shown in Table 7, and thereafter, carbon dioxide was added thereto in a manner of 3.0 gas vol, thereby preparing Sample 4-1. As a raw material of the sample 4-1, "50% fermented lactic acid BM-G" (product name) manufactured by Boehgan Trading Co., Ltd., and "Caramel SP" manufactured by Amano Industrial Co., Ltd. (product) were used. "Quillajanin C-100" (product name) manufactured by Maruzen Pharmaceutical Co., Ltd., "Fuso (anhydrous)" (product name) and "Helshas A" (product name) of Fuso Chemical Industry Co., Ltd.

The carcass content of the sample 4-1 was measured in the same manner as in Reference Example 1. As a result, adenine, guanine, scutellaria, and hypoxanthine were not detected, and according to the above results, sample 4-1 was obtained. The carcass content did not reach the detection limit (0.08 mg / 100 mL). Furthermore, the content of the saccharide of the sample 4-1 was measured and found to be 0.1 g/100 mL (all analyzed by the Japan Food Analysis Center).

[Example 5]

Among the main aroma components contained in beer, especially 16 components with strong odor intensity (3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy-2,5-di Methyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propyl-1-pyrroline, geranyl, sink Aromatic alcohol, β-thionenone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3 - Furanthiol) was added to the sample 4-1 produced in Example 4 at various concentrations, and the beer-like sensation was evaluated. The sensory evaluation was performed by two professional inspectors, and the evaluation of the sample 4-1 was set to 7 levels of the center value of 4 (the situation in which the beer-like feeling was not felt was set to 1, and the feeling was very strong. The situation is set to 7) and implemented. Further, in Tables 8 to 10, the comments described by each of the functional inspectors for each evaluation are also described.

As shown in Tables 8 to 10, the following tendency was observed: any of the components had a difference in concentration, and when added at a low concentration, the effect of addition was not found functionally, and was the same as that of the sample 4-1, but As the added concentration is increased, the beer-like sensation is increased, and the peak is reached at a certain concentration, and as the concentration is increased, the characteristic aroma becomes too strong, resulting in a decrease in beer-like sensation. That is, it was found that a stronger beer-like sensation was imparted by containing at least one of the 16 components at an appropriate concentration.

[Embodiment 6]

In the sample 4-1 produced in the fourth embodiment, one of the above-mentioned 16 kinds of components, a flavor component of the hop-like aroma component and a sulfur-containing aroma component, and the like, were applied in the same manner as in the fifth embodiment. Functional evaluation of beer sensation. Specifically, as shown in Table 11, 3-methyl-1-butanol or 4-vinyl guaiac wood which was added as a cereal-like aroma component at a higher concentration in the evaluation of beer-like sensation in Example 5 was prepared. Phenol, geranene, linalool or cis-3-hexenol as a hop-like aroma component, 3-methyl-2-butene-1-thiol as a sulfur-containing aroma component, 3-methylthio group Samples 6-1 to 6-4 of propanol or 2-methyl-3-furanthiol were evaluated as beery. The evaluation results are shown in Table 11. As a result, it was found that in the samples 6-1 to 6-4, the beer-like sensation was very high, and the addition of the aroma components and the hop-like aroma components and the sulfur-containing aroma components, and the case where the respective aroma components were separately added were added. In comparison, it can give a very strong beery feel.

[Embodiment 7]

In the sample 4-1 produced in Example 4, Sample 7-1 in which all of the above 16 components were added at a higher concentration in the evaluation of beer-like sensation in Example 1 was prepared in the same manner as in Example 5. Implement a functional evaluation like beer. Regarding the concentration of each aroma component in the sample 7-1, 3-methyl-1-butanol is 6000 ppb, isovaleric acid is 1000 ppb, γ-decalactone is 120 ppb, and 4-hydroxy-2,5-dimethyl The base-3-furanone is 80 ppb, the 2-ethenyl thiazole is 30 ppb, the 4-vinyl guaiacol is 800 ppb, the 2-ethyl decyl-1-pyrroline is 2.4 ppb, 2-propyl-1- Pyrroline is 2.4 ppb, geranyl is 40 ppb, linoleyl alcohol is 160 ppb, β-thione ketone is 1 ppb, phenylethyl alcohol is 5000 ppb, cis-3-hexenol is 2150 ppb, 3-methyl-2-butene The 1-thiol was 0.5 ppb, the 3-methylthiopropanol was 600 ppb, and the 2-methyl-3-furanthiol was 0.01 ppb. The evaluation results are shown in Table 12.

In Sample 7-1, a very strong beer-like sensation was imparted, and a sensory evaluation similar to that of beer was obtained. As a result, it is found that all of the above-mentioned 16 kinds of components are contained in a non-fermented beer foaming beverage which does not use malt or hop as a raw material, and which has a foaming agent and a coloring matter, and can be produced in a manner similar to beer. A beer-flavored beverage that is not fermented with the same aroma.

[Embodiment 8]

In the sample 4-1 produced in Example 4, one of the above-mentioned 16 kinds of ingredients, a fragrant aroma component and a sulphur-containing aroma component, and further containing 0 to 1% by volume, were added. Samples 8-1 to 8-3 of ethanol were used in the same manner as in Example 5. A functional evaluation of beer-like feeling. Regarding the aroma component, specifically, 3-methyl-1-butanol 6000 ppb as a cereal-like aroma component, geranyl 40 ppb as a hop-like aroma component, and 3-methyl-2-butyl as a sulfur-containing aroma component are added. Alken-1-thiol 0.5 ppb. The evaluation results are shown in Table 13. As a result, even when at least one, but not all, of the 16 kinds of the aroma components, the hop-like aroma components, and the sulfur-containing aroma components are added, it is further enhanced by adding ethanol. Beer feeling.

[Embodiment 9]

To the sample 7-1 produced in Example 7, magnesium sulfate, tributyl citrate, triethyl citrate, naringin or lignin was added as a bitter material at various concentrations, and a functional evaluation was performed on the beer-like sensation. . The sensory evaluation was evaluated by two professional inspectors in seven grades in which the evaluation of the sample 7-1 was set to the center value of 4 (the situation in which the beer-like feeling was not felt was set to 1, and the feeling was very strong. The situation is set to 7) and implemented. The evaluation results are shown in Table 14. As a result, the following tendency was observed: in the case of containing any bittering material, there was a difference in concentration, and the effect of addition was not observed at a low concentration, and was the same as the base liquid, but with an increase in the added concentration, refreshing or bitterness Increased irritating sensation, like beer sensation, reaching a peak at a certain concentration, and then increasing When the concentration is greatly increased, the pungent or bitter taste becomes too strong, and the beer feels decreased. In other words, it was found that the sample 4-1 to which the aroma component was added further contained at least one of magnesium sulfate, tributyl citrate, triethyl citrate, naringin or lignin. Strong like a beer.

[Embodiment 10]

In the sample 7-1 produced in Example 7, alanine as a sweet amino acid was further added at various concentrations, and beer-like sensation was evaluated in the same manner as in Example 1. Evaluation knot The results are shown in Table 14. As a result, it is found that a feeling of richness or richness is improved by containing 0.05 g/L or more of alanine, and a moderate sweetness is imparted, and a beer feeling is enhanced. However, if the amount of addition is too high, the sweetness is too strong. A sense of beer declines.

[Example 11]

Samples 11-1 to 11-7 in which ethanol was added at various concentrations to Sample 7-1 produced in Example 7 were prepared, and two professional inspectors were used for appearance (foam and color) and fragrance. The evaluation was carried out in four grades (?: sufficiently similar to beer, ○: although the quality was slightly poor, but the beer was felt to be sensible, Δ: the quality was slightly problematic, and ×: the quality was problematic). The evaluation results are shown in Table 15. As a result, by making the alcohol content 1% by volume or more and less than 10% by volume, it is possible to produce a beer-foaming beverage which is more similar in beer and non-fermented in appearance and flavor.

[Industrial availability]

The non-fermented beer-foaming beverage of the present invention has a very low concentration of steroids, but also maintains a "beer-like sensation" which is important in appearance such as foam durability or chromaticity. Therefore, it can be especially used for beer-like foaming. Sexual beverages and their manufacturing fields.

Claims (17)

A non-fermented beer foaming beverage containing a foaming agent and a pigment, and having a steroid concentration of 0.2 mg/100 mL or less. A non-fermented beer foaming beverage according to claim 1 which is produced without using malt as a raw material. A non-fermented beer foaming beverage according to claim 1 or 2, which is produced without a carcass removal step. The non-fermented beer-flavored beverage according to any one of claims 1 to 3, wherein the beverage has a Niebem (NIBEM) value of 80 or more. A non-fermented beer-foaming beverage according to any one of claims 1 to 4, wherein the chromaticity of the beverage is 2° EBC or more. The non-fermented beer foaming beverage according to any one of claims 1 to 5, wherein the foaming agent is selected from the group consisting of soybean dietary fiber, soybean saponin, saponin, soybean peptide, and alginate. One or more of the group. The non-fermented beer foaming beverage according to any one of claims 1 to 6, wherein the pigment is a caramelization reactant. The non-fermented beer foaming beverage according to any one of claims 1 to 7, which further comprises a selected from the group consisting of 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy- 2,5-Dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propyl-1-pyrroline, Geranene, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2 One or more compounds selected from the group consisting of methyl-3-furanthiol. The non-fermented beer foaming beverage according to any one of claims 1 to 7, which further comprises a selected from the group consisting of 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy- 2,5-Dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyridyl One or more compounds selected from the group consisting of porphyrin and 2-propyl-1-pyrroline as a cereal-like aroma component, selected from the group consisting of geraniene, linalool, β-thionone, phenylethyl alcohol, and One or more compounds of the group consisting of cis-3-hexenol are used as a hop-like aroma component, and are selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methylthiopropyl One or more compounds selected from the group consisting of an alcohol and 2-methyl-3-furanthiol are used as a sulfur-containing aroma component. The non-fermented beer foaming beverage according to any one of claims 1 to 7, which further comprises 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy-2, 5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propyl-1-pyrroline, geranium Alkene, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2-methyl Base-3-furanthiol. A non-fermented beer-foaming beverage according to any one of claims 1 to 10, which further contains a bittering material. The non-fermented beer foaming beverage according to any one of claims 1 to 11, which further comprises a sweet amino acid. The non-fermented beer foaming beverage according to any one of claims 1 to 12, which further contains a sour material. The non-fermented beer foaming beverage according to any one of claims 1 to 13, which further contains ethanol. A non-fermented beer foaming beverage according to any one of claims 1 to 14, which is produced without using cereals or hops as a raw material. The non-fermented beer foaming beverage according to any one of claims 1 to 15, wherein the saccharide concentration is 0.5 g/100 mL or less. A method for producing a non-fermented beer foaming beverage, comprising: (a) a step of preparing a blending liquid by mixing a sour material, a pigment, and a foaming agent; and (b) adding carbon dioxide to the blending liquid And the manufacturing method is a non-fermented beer foaming beverage having a steroid concentration of 0.2 mg/100 mL or less.