TW202327460A - Non-alcoholic beer-flavored beverage - Google Patents

Abstract

The present invention provides a non-alcoholic beer-flavored beverage having an acetic acid content of 90 to 320 mass ppm and a pH of 2.8 to 4.2. The present invention is capable of providing a non-alcoholic beer-flavored beverage that has a novel taste with an excellent finish and stimulating sensation.

Description

Non-alcoholic beer flavored beverages

The invention relates to a non-alcoholic beer-flavored beverage and a manufacturing method thereof.

With the diversification of consumers' preferences in recent years, the development of non-alcoholic beer-flavored beverages having various aroma characteristics is desired. For example, Patent Document 1 discloses a non-fermented beer-flavored beverage, which is a non-fermented beer-flavored beverage that has very little residual astringency and good aftertaste although the total content of polyphenols is high, and is characterized by polyphenols The total content is more than 100ppm, containing at least one masking material selected from the group consisting of cyclodextrin and thaumatin. In addition, non-alcoholic beer-flavored beverages may require stimulation, and adding carbon dioxide gas is known as a method for imparting stimulation. [Prior Art Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 2017-79801

[Problems to be Solved by the Invention]

However, in order to impart stamina to the beverage of Patent Document 1, it is necessary to add a masking material such as cyclodextrin or thaumatin, and a novel technology that does not require such a masking material is required. In addition, in order to impart a stimulating feeling, if the carbon dioxide gas pressure is increased, there is a problem of abdominal distension due to carbonic acid, so it is desired to further improve the stimulating feeling.

The present invention relates to providing a novel non-alcoholic beer-flavored beverage with excellent astringent and stimulating sensations and a manufacturing method thereof. Here, "astringent feeling" means that the aftertaste is strong and the taste is astringent. In addition, "stimulation" means tingling and irritation in the mouth or throat, and the taste gives a sense of three-dimensionality and satisfaction. [Means to solve the problem]

The present invention relates to the following [1] to [3]. [1] A non-alcoholic beer-flavored beverage, wherein the content of acetic acid is 90-320 mass ppm and the pH value is 2.8-4.2. [2] A method for producing a non-alcoholic beer-flavored beverage having a pH of 2.8 to 4.2, including the step of containing acetic acid at 90 to 320 ppm by mass. [3] A method for imparting an astringent or stimulating feeling to a non-alcoholic beer-flavored beverage having a pH of 2.8 to 4.2, including a step of containing acetic acid at 90 to 320 mass ppm. [Invention effect]

According to the present invention, it is possible to provide a novel non-alcoholic beer-flavored beverage excellent in astringency and stimulation and a method for producing the same.

The inventors of the present invention have conducted careful studies on the above-mentioned problems and found that by adding a specific amount of acetic acid to non-alcoholic beer-flavored beverages, a stimulating sensation can be obtained, and that the aroma of beer-flavored beverages derived from acetic acid can be enhanced by a specific pH value. It is said that it will suppress the negative sour smell, and at the same time it has an excellent astringent feeling. Although the mechanism has not yet been determined, it is known that acetic acid evaporates immediately in the mouth, and as acid gas, it irritates the mouth or throat. It is known that acidity imparts aftertaste and can have an astringent taste, and by making the pH, which is a proxy index of sourness, acidic, it is possible to impart an astringent feeling. Furthermore, the acetic acid volatilization efficiency also changes in the same manner as the pH value and the acetic acid concentration. It can be inferred from the above that by making the solution contain a specific amount of acetic acid and setting the solution at a specific pH value, the unpleasant sour smell caused by acetic acid can be suppressed, and at the same time, a stimulating or astringent feeling can be given.

The non-alcoholic beer-flavored beverage of the present invention contains acetic acid. The content of acetic acid in the non-alcoholic beer-flavored beverage of the present invention is at least 90 mass ppm, preferably at least 95 mass ppm, further preferably at least 100 mass ppm, and still more preferably at least 105 mass ppm, from the viewpoint of imparting a stimulating feeling. , More preferably at least 115 mass ppm, More preferably at least 120 mass ppm, More preferably at least 125 mass ppm. In addition, from the viewpoint of suppressing sour odor, it is preferably not more than 320 mass ppm, preferably not more than 310 mass ppm, more preferably not more than 300 mass ppm, still more preferably not more than 250 mass ppm, still more preferably not more than 200 mass ppm , more preferably 190 mass ppm or less, more preferably 180 mass ppm or less, more preferably 170 mass ppm or less, more preferably 160 mass ppm or less, more preferably 150 mass ppm or less, more preferably 150 mass ppm or less 140 mass ppm or less, more preferably 130 mass ppm or less. And, it is possible to set the range in which these values are combined arbitrarily. The non-alcoholic beer-flavored beverage of the present invention can contain acetate such as sodium acetate. When acetate is included, the content of acetic acid is the total amount of acetic acid and acetate.

In the non-alcoholic beer-flavored beverage of the present invention, the amount of acetic acid can be adjusted by fermentation in the production process, or by adding acetic acid or a material containing acetic acid. It is better to make brewed vinegar from fermented food and other materials, or to add brewed vinegar to adjust. In this specification, "brewed vinegar" means including acetic acid produced (brewed) by microorganisms such as yeast, acetic acid bacteria, and lactic acid bacteria. For example, the Ministry of Agriculture, Forestry and Fisheries Announcement No. 811 of the Japanese Agriculture and Forestry Standards (JAS) on June 8, Showa 54 (final correction: Ministry of Agriculture, Forestry and Fisheries Announcement No. 1,506 on October 16, 2010) ) of brewed vinegar and table vinegar, etc., recorded in the Fair Competition Statute and Enforcement Rules (Enforced on May 18, 2013), although grain vinegar, fruit vinegar, rice vinegar, rice black vinegar, apple vinegar, etc. Vinegar, grape vinegar, etc. are also equivalent to brewing vinegar, but are not limited thereto. Acetic acid produced (brewed) by microorganisms such as yeast, acetic acid bacteria, and lactic acid bacteria may also be included in a part, and acetic acid produced by using acetic acid bacteria or lactic acid bacteria in the manufacturing process may also be included, but the general beer production method (yeast (fermentation) generated acetic acid is not included in the brewed vinegar of the present invention. And, mixing water or other foods or materials in these brewed vinegars is also called the brewed vinegar of the present invention. For example, brewed vinegar mixed with food materials such as sugars or plant extracts, or food additives such as nucleic acids and organic acids, or their salts (salts of sodium, potassium, calcium, magnesium, etc.) is also suitable as the present invention of brewing vinegar. In addition, the "overrun" means the total amount of flavor until the taste is retarded after being contained in the mouth and drunk. In addition, in this specification, "non-alcoholic beer-flavored beverage containing brewed vinegar" or "adding brewed vinegar" in the production process means that at least a part of brewed vinegar is used. That is, when fermented vinegar produced from materials such as fermented foods or when brewed vinegar is added, when added as a mixture of brewed vinegar and components other than brewed vinegar, it is also equivalent to "non-alcoholic beer-flavored beverages containing brewed vinegar" ", "Add brewed vinegar". There are also considerations, such as completely excluding acetic acid produced by brewing, that is, glacial acetic acid, or when synthetic acetic acid produced by chemical synthesis is used in combination with brewed vinegar.

The proportion of brewed vinegar in acetic acid is preferably at least 10% by mass, more preferably at least 20% by mass, still more preferably at least 30% by mass, and even more preferably from the viewpoint of suppressing sour odor and imparting swelling. Preferably at least 40% by mass, more preferably at least 50% by mass, more preferably at least 60% by mass, more preferably at least 70% by mass, more preferably at least 80% by mass, more preferably at least 90% by mass More than %, the best is 100% by mass.

The acidity of brewed vinegar is not limited, but examples include 0.5 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, or 8.0 or less, 7.5 or less, 7.0 or less, 6.5 or less. And, it is possible to set the range in which these values are combined arbitrarily. Also, from the viewpoint of suppression of sour odor, it is preferable to use brewed vinegar with a large amount of sodium. Sodium in the present invention also includes cases where it exists in the form of sodium ions, sodium salts, and the like. The sodium content in the brewed vinegar is preferably at least 100 mass ppm, more preferably at least 200 mass ppm, more preferably at least 300 mass ppm, still more preferably at least 400 mass ppm, still more preferably at least 450 mass ppm, More preferably, it is 500 mass ppm or more, More preferably, it is 550 mass ppm or more, More preferably, it is 600 mass ppm or more. Also, from the viewpoint of imparting astringent taste or hardness when added in large amounts, it is preferably at most 1000 mass ppm, more preferably at most 900 mass ppm, still more preferably at most 800 mass ppm, still more preferably at most 700 mass ppm below ppm. And, it is possible to set the range in which these values are combined arbitrarily. In this manual, the acidity of beer-flavored beverages is based on "8.6 Acidity" of the revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, compiled by the International Technical Committee of the Beer Brewing Association [Analysis Committee], supplemented and revised in 2013) method to measure. In this manual, the content of sodium in brewed vinegar is based on the atomic absorption light described in (https://www.fukushihoken.metro.tokyo.lg.jp/shokuhin/hyouji/kyouzai/files/eiyouseibun_handbook.pdf) p.13 Measured photometrically.

The non-alcoholic beer-flavored beverage of the present invention contains brewed vinegar, especially brewed vinegar with a large amount of sodium, which can suppress the sour odor. It is not certain, but it is speculated that sodium will have a buffering effect on the pH value. , Therefore, it is difficult for the solution containing sodium to cause pH changes in the oral cavity, and it can inhibit the excessive volatilization of acetic acid and suppress the sour odor.

The pH of the non-alcoholic beer-flavored beverage of the present invention is preferably pH 2.8 or higher, more preferably pH 2.9 or higher, and still more preferably pH 3.0 or higher, from the viewpoint of imparting an astringent feeling and suppressing sour odor , more preferably a pH value of 3.1 or higher, more preferably a pH value of 3.2 or higher, more preferably a pH value of 3.3 or higher, more preferably a pH value of 3.4 or higher, and more preferably a pH value of 3.5 or higher. And, from the viewpoint of reducing the effect of imparting astringent feeling, the pH value is preferably at most 4.2, more preferably at most pH 4.1, still more preferably at most pH 4.0, still more preferably at most pH 3.9, and even more preferably at most pH 4.0. Preferably, the pH value is below 3.8. The adjustment of pH value can properly set the amount of acetic acid, the addition of dilution water or carbonated water, the type of raw materials (malt, corn flour, sugar solution, etc.), the amount of raw materials, the type of enzyme, the amount of enzyme added, the amount of enzyme Adding time point, saccharification time in the preparation tank, protein decomposition time in the preparation tank, pH value in the preparation tank, pH value in the preparation step (wort production step after malt input to yeast addition), pH value The type of acid used for adjustment (lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid added for pH adjustment, and the time point of pH adjustment (during preparation, during fermentation, at the end of fermentation) time, before beer filtration, after beer filtration, etc.), the set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, Fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) are carried out. In this manual, the pH value of non-alcoholic beer-flavored beverages is based on the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewery Association [Analysis Committee] 8.7 pH value recorded method to measure.

The term "beer-flavored beverage" in this specification refers to alcoholic or non-alcoholic carbonated beverages that have the flavor of beer. That is, the beer-flavored drinks in this specification include all beer-flavored carbonated drinks unless otherwise specified. The present invention relates to "non-alcoholic beer-flavored beverage". In this manual, "non-alcoholic beer-flavored beverage" means a beer-flavored beverage with an alcohol content of less than 1v/v%. Unless otherwise specified, the non-alcoholic beer-flavored beverage of the present invention includes any non-alcoholic carbonated beverage with beer flavor, regardless of whether there is a yeast fermentation step. That is, the non-alcoholic beer-flavored beverage of the present invention may be a fermented non-alcoholic beer-flavored beverage or a non-fermented non-alcoholic beer-flavored beverage as long as the ethanol content in the final product is less than 1v/v%. The fermented non-alcoholic beer-flavored beverage may also be a top-fermented non-alcoholic beer-flavored beverage brewed through a fermentation step using top-fermenting yeast, or may be a bottom-fermented non-alcoholic beer-flavored beverage brewed through a fermentation step using bottom-fermented yeast. Alcohol-producing yeast (saccharomyces) or wild yeast (brettanomyces, etc.) can also be used for fermentation, and yeast (saccharomyces, etc.) that do not produce alcohol, wild yeast (brettanomyces, etc.) Lactic acid fermentation or gluconic acid fermentation bacteria, etc. When fermenting non-alcoholic beer-flavored beverages, it can also be produced by adding yeast, stopping the fermentation to make it less than 1v/v%, or going through a de-alcohol step after fermentation to make it less than 1v/v%.

The concentration of the original wort extract (O-Ex) of the non-alcoholic beer-flavored beverage of the present invention can preferably be set below 14.0w/w%, more preferably below 13.5w/w%, more preferably below 13.0w/w% w% or less, more preferably 12.5w/w% or less, more preferably 12.0w/w% or less, more preferably 11.5w/w% or less, more preferably 11.0w/w% or less, more preferably Preferably less than 10.5w/w%, more preferably less than 10.0w/w%, more preferably less than 9.5w/w%, more preferably less than 9.0w/w%, and more preferably less than 4.0w/w % or more, more preferably 4.5w/w% or more, more preferably 5.0w/w% or more, more preferably 5.5w/w% or more, more preferably 6.0w/w% or more, more preferably 6.5w/w% or more, more preferably 7.0w/w% or more, more preferably 7.5w/w% or more, more preferably 8.0w/w% or more, more preferably 8.5w/w% above. In this manual, the concentration of original wort extract (O-Ex) is based on the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewing Association [Analysis Committee] The adjustment of the concentration of the original wort extract (O-Ex) can properly set the addition of dilution water or carbonated water, the type of raw materials (malt, corn flour, sugar liquid, etc.), the amount of raw materials, wort filtration Time, pH value of wort filtration, boiling time, boiling temperature, etc.

In the non-alcoholic beer-flavored beverage of the present invention, the final appearance fermentation degree (LA) can be set to 80% or less, 75% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, or 60% Below, below 58%, below 56%, below 54%, below 53%, below 52%. Furthermore, it can be set to 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, 36% or more, 38% or more, 40% or more More than %, more than 42%, more than 44%, more than 46%. In this manual, the final appearance degree of fermentation (LA) is measured in accordance with the revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewers Association [Analysis Committee]. Final The adjustment of appearance fermentation degree (LA) can properly set the types of raw materials (malt, corn flour, sugar liquid, etc.), the amount of raw materials, the types of enzymes, and the levels of enzymes (including glycolytic enzymes, heterosexualizing enzymes, etc.) Addition amount, timing of enzyme addition, saccharification time, pH value during saccharification, pH value in preparation steps (wort production steps from malt input to yeast addition), wort filtration time, wort preparation According to the setting temperature and holding time of each temperature zone during the time (including the time of saccharification), etc.

In the non-alcoholic beer-flavored beverage of the present invention, the alcohol content (alcohol content) is preferably less than 1.0v/v%, more preferably less than 0.95v/v%, more preferably less than 0.90v/v%, and even more preferably Preferably less than 0.85v/v%, more preferably less than 0.80v/v%, more preferably less than 0.75v/v%, more preferably less than 0.70v/v%, more preferably less than 0.60v/v% V% or less, more preferably 0.50v/v% or less, more preferably 0.40v/v% or less, more preferably 0.30v/v% or less, more preferably 0.20v/v% or less, more preferably It is preferably at most 0.10v/v%, more preferably at most 0.05v/v%. In this manual, the alcohol content (alcohol content) is measured in accordance with the revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewing Association [Analysis Committee]. Alcohol content The adjustment can be performed by appropriately setting the addition of dilution water or carbonated water, the sugar composition of the pre-fermentation liquid, the type of yeast, the amount of yeast, the addition of brewing alcohol, the addition of distilled alcohol, and the like.

The chromaticity of the non-alcoholic beer-flavored beverage of the present invention can be, for example, 1.0 EBC or higher, 3.0 EBC or higher, 5.0 EBC or higher, 6.0 EBC or higher, 7.0 EBC or higher, 8.0 EBC or higher, 9.0 EBC or higher, 10.0 EBC or higher, 15.0 EBC or higher , 20.0EBC or more, and can be set to 40.0EBC or less, 30.0EBC or less. In this specification, the chromaticity is measured according to the revised BCOJ beer analysis method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of the Beer Brewing Association [Analysis Committee] and compiled by the method described in 8.8 Chromaticity. Chromaticity The adjustment can properly set the addition of dilution water or carbonated water, the type of raw materials (malt, corn flour, sugar solution, etc.), the amount of raw materials, the temperature during mashing, the pH value during mashing, the time of mashing, wort Filtration time, pH value of wort filtration, boiling time, boiling temperature, amount of pigment components such as caramel pigment, form of beer filtration (diatomaceous earth filtration, various membrane filtration, etc.), filtration volume of beer filtration, etc. conduct.

The bitterness value of the non-alcoholic beer-flavored beverage of the present invention can be, for example, 5 BUs or more, 10 BUs or more, 15 BUs or more, 18 BUs or more, 20 BUs or more, 23 BUs or more, 25 BUs or more, and can be 40 BUs or less, 35 BUs or less, 32 BUs or less, and 30 BUs , Below 28BUs. In this manual, the bitterness value is measured according to the method described in "BCOJ beer analysis method (2004.11.1 revised edition) 8.15 Bitterness value". Specifically, after adding acid to the degassed sample, extract it with isooctane, use isooctane as a control, and measure the absorbance of the obtained isooctane layer at 275nm, multiply by a factor, and obtain a bitter taste Price (BU). The bitterness value is positively correlated with the amount of iso-alpha acids contained in the beverage. Iso-alpha acids are obtained by iso-alpha acids contained in hops. When controlling the amount of iso-alpha acid, it can be controlled by the variety of hops, the amount of hops used, the time point of adding hops, the temperature when adding hops and the retention time in the temperature zone, the pH value when adding hops, and the pre-fermentation liquid. The original extract concentration, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting , carbon dioxide concentration, etc.), etc., the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, etc. to adjust. In addition, it can be adjusted with commercially available processed hops (isoalpha acid, etc.), and can be adjusted by the amount, type, time point of addition, temperature at the time of addition, retention time in the temperature range, and pH value at the time of addition. , the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation Time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. to adjust. The hops can also be flaked hops, extracted hops, or hop buds. Hops and hop processed products can also be used alone or in combination.

In the non-alcoholic beer-flavored beverage of the present invention, the amount of total nitrogen can be, for example, 10 mg/100 mL or more, 15 mg/100 mL or more, 20 mg/100 mL or more, 25 mg/100 mL or more, 30 mg/100 mL or more, 35 mg/100 mL or more, 40 mg/100 mL or more Above, above 45mg/100mL, above 50mg/100mL, and can be set below 100mg/100mL, below 95mg/100mL, below 90mg/100mL, below 85mg/100mL, below 80mg/100mL, below 75mg/100mL, below 70mg/100mL . The total nitrogen content is the total amount of all nitrogen compounds such as proteins and amino acids. In this instruction manual, the total nitrogen content is measured according to the method described in 8.9 Total Nitrogen of the revised BCOJ Beer Analysis Method (published by the Japan Brewers Association, edited by the International Technical Committee of Beer Brewing Association [Analysis Committee] in 2013). The adjustment of the amount of total nitrogen can properly set the addition of dilution water or carbonated water, the type of raw materials (malt, corn flour, sugar liquid, etc.), the amount of raw materials, the type of enzymes, and the amount of enzymes (including proteolytic enzymes, etc.) Addition amount, temperature during enzyme reaction, time point of enzyme addition, protein decomposition time in the preparation tank, pH value in the preparation tank, temperature in the preparation tank, preparation steps (malt after malt input to before yeast addition) The pH value in the juice making step), the temperature in the preparation step, the temperature during the wort filtration, the time of the wort filtration, the pH value during the wort filtration, the amount of spray water used in the wort filtration, the modulation of the wort The set temperature and holding time of each temperature zone when juicing, the boiling time and pH value in the boiling step, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, Yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) and other conditions for beer filtration.

In the non-alcoholic beer-flavored beverage of the present invention, the total polyphenol content can be at least 10 mass ppm, at least 20 mass ppm, at least 30 mass ppm, at least 40 mass ppm, at least 50 mass ppm, at least 60 mass ppm, and at least 70 mass ppm , 80 mass ppm or more, 90 mass ppm or more, and can be 200 mass ppm or less, 180 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, 120 mass ppm or less. In this manual, the amount of total polyphenols is measured according to the method described in 8.19 Total Polyphenols of the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewing Association [Analysis Committee]) . The adjustment of the total polyphenol content can appropriately set the addition of dilution water or carbonated water, the type of raw materials (raw materials containing polyphenols such as malt), the amount of raw materials, the type of enzymes, the amount of enzymes added, and the amount of enzymes added. Time point, aeration time in the preparation tank (mashing and aeration, etc.), pH value in the preparation tank, pH value in the preparation step (wort production step after malt input and before yeast addition), wort filtration time , The set temperature and holding time of each temperature zone when preparing wort (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species , the amount of yeast added, the number of yeast proliferation, the time point of yeast removal, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) and so on. Moreover, the total polyphenol content of the beer-flavored beverage of the present invention can be controlled by adjusting the amount of raw materials with high polyphenol content such as barley malt and malt husk (husk). Specifically, the total polyphenol content can be increased by increasing the amount of raw materials such as malt with a large polyphenol content.

In the non-alcoholic beer-flavored beverage of the present invention, the content of free amino acid nitrogen (FAN) can be set at 1.0mg/100mL or more, 2.0mg/100mL or more, 3.0mg/100mL or more, 4.0mg/100mL or more, 5.0mg /100mL or more, 6.0mg/100mL or more, 7.0mg/100mL or more, 8.0mg/100mL or more, 9.0mg/100mL or more, 10.0mg/100mL or more, and can be set to 20.0mg/100mL or less, 19.0mg/100mL or less, Below 18.0mg/100mL, below 17.0mg/100mL, below 16.0mg/100mL, below 15.0mg/100mL, below 14.0mg/100mL. In this manual, the content of FAN is based on the revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee] in 2013, supplemented and revised 8.18 Free amino acid nitrogen. The adjustment of FAN content can properly set the addition of dilution water or carbonated water, the type of raw materials (malt, corn flour, sugar solution, etc.), the amount of raw materials, the type of enzymes, enzymes (including proteolytic enzymes) etc.), the time point of enzyme addition, the protein decomposition time in the preparation tank, the pH value in the preparation tank, the pH value in the preparation step (wort production step after malt input and before yeast addition), The time of wort filtration, the set temperature and holding time of each temperature zone when preparing wort, the boiling time and pH value in the boiling step, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, the fermentation Conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) and so on.

In the non-alcoholic beer-flavored beverage of the present invention, the content of the iso-alpha acid can be set at 2.0 mass ppm or more, 4.0 mass ppm or more, 6.0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 9.5 mass ppm or more ppm or more, 10 mass ppm or more, and can be 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 25.0 mass ppm or less, 20.0 mass ppm or less, 15.0 mass ppm or less. In this manual, the content of iso-alpha acid is based on the revised BCOJ beer analysis method (published by the Japan Brewers Association, supplemented and revised in 2013 by the International Technical Committee of Beer Brewing Association [Analysis Committee] 8.25 Iso-alpha acid and alpha acid. The method to determine. The content of iso-alpha acid can be adjusted by the hop variety, the amount of hops used, the time point of adding hops, the temperature when adding hops and the holding time in the temperature zone, and the pH value when adding hops , the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water, addition of carbonated water, etc. It can also be adjusted with commercially available processed hops (isoalpha acid, etc.), And it can be determined by the amount, type, time point of addition, temperature at the time of addition and retention time in the temperature zone, pH value at the time of addition, original extract concentration of the pre-fermentation liquid, original extract concentration in the fermentation step, fermentation Conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, addition of dilution water , the addition of carbonated water, etc. The hops can also be used in flaked hops, extract hops can also be used, and hop buds can also be used. Hops and hop processed products can also be used alone or in combination.

The non-alcoholic beer-flavored beverage of the present invention preferably contains ethyl acetate. The content of ethyl acetate can be 0.1 mass ppm or more, 0.2 mass ppm or more, 0.3 mass ppm or more, 0.4 mass ppm or more, 0.5 mass ppm or more, 0.6 mass ppm or more, 0.7 mass ppm or more, 0.8 mass ppm or more, 0.9 mass ppm or more, 1.0 mass ppm or greater, 2.0 mass ppm or greater, 3.0 mass ppm or greater, 4.0 mass ppm or greater, 5.0 mass ppm or greater, 6.0 mass ppm or greater, 7.0 mass ppm or greater, 8.0 mass ppm or greater, 9.0 mass ppm or greater, 10.0 mass ppm or more, 11.0 mass ppm or greater, 12.0 mass ppm or greater, 13.0 mass ppm or greater, 14.0 mass ppm or greater, 15.0 mass ppm or greater, and can be 60.0 mass ppm or less, 50.0 mass ppm or less, 45.0 mass ppm or less, 40.0 mass ppm or less below ppm. In this specification, the content of ethyl acetate is determined by gas chromatography. The adjustment of the content of ethyl acetate can properly set the addition of dilution water or carbonated water, the addition of fragrance containing ethyl acetate, the amount of fragrance containing ethyl acetate, the amount of raw materials containing ethyl acetate, the amount of ethyl acetate containing The addition of raw materials, the type of raw materials including ethyl acetate, the amount of ethyl acetate substrate, the amount of raw materials that become the ethyl acetate substrate, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, The timing of adding enzymes, the saccharification time of the preparation tank, the protein decomposition time in the preparation tank, the pH value in the preparation tank, the pH value in the preparation step (wort production step after malt input and before yeast addition), The amount of acid used for pH adjustment, the timing of pH adjustment (preparation, fermentation, end of fermentation, before beer filtration, after beer filtration, etc.), wort preparation (including saccharification) The set temperature and holding time of the temperature zone, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast Remove time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) etc. to carry out.

In the non-alcoholic beer-flavored beverage of the present invention, the content of isoamyl acetate can be 0.01 mass ppm or more, 0.02 mass ppm or greater, 0.03 mass ppm or greater, 0.04 mass ppm or greater, 0.05 mass ppm or greater, 0.06 mass ppm or greater, 0.07 mass ppm or greater. Mass ppm or more, 0.08 mass ppm or greater, 0.09 mass ppm or greater, 0.1 mass ppm or greater, 0.15 mass ppm or greater, 0.20 mass ppm or greater, 0.25 mass ppm or greater, 0.30 mass ppm or greater, 0.35 mass ppm or greater, 0.40 mass ppm or greater, 0.45 Mass ppm or more, 0.50 mass ppm or more, 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass ppm or more, and can be set to 20.0 mass ppm or less, 15.0 mass ppm or less, 10.0 mass ppm below ppm. In this specification, the content of isoamyl acetate is measured by gas chromatography. The adjustment of the content of isoamyl acetate can appropriately set the addition of dilution water or carbonated water, the addition of fragrances containing isoamyl acetate, the amount of fragrances containing isoamyl acetate, the amount of raw materials containing isoamyl acetate, Addition of raw material containing isoamyl acetate, type of raw material containing isoamyl acetate, amount of base material for isoamyl acetate, amount of raw material used as base material for isoamyl acetate, amount of raw material, type of raw material, enzyme The type of enzyme, the amount of enzyme added, the time point of enzyme addition, the saccharification time of the preparation tank, the protein decomposition time in the preparation tank, the pH value in the preparation tank, the preparation steps (wort after the malt is put in and before the yeast is added) The pH value in the production process), the amount of acid added during pH adjustment, the time point of pH adjustment (preparation, fermentation, end of fermentation, before beer filtration, after beer filtration, etc.), wort preparation The set temperature and holding time of each temperature zone (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition) amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) and so on.

In the non-alcoholic beer-flavored beverage of the present invention, the content of isoamyl alcohol can be set at 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass ppm or more, 6.0 mass ppm or more, 7.0 mass ppm or more ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 10.0 mass ppm or more, 15.0 mass ppm or more, 20.0 mass ppm or more, 30.0 mass ppm or more, and can be set to 100.0 mass ppm or less, 90.0 mass ppm or less, 80.0 mass ppm Below, 70.0 mass ppm or less, 60.0 mass ppm or less, 50.0 mass ppm or less, 40.0 mass ppm or less. In this specification, the content of isoamyl alcohol is determined by gas chromatography. The adjustment of the content of isoamyl alcohol can properly set the addition of dilution water or carbonated water, the addition of flavors containing isoamyl alcohol, the amount of flavors containing isoamyl alcohol, the amount of raw materials containing isoamyl alcohol, the amount of isoamyl alcohol containing The addition of raw materials, the type of raw materials containing isoamyl alcohol, the amount of the base of isoamyl alcohol, the amount of raw materials that become the base of isoamyl alcohol, the amount of raw materials, the type of raw materials, the type of enzyme, the amount of enzyme added, The timing of adding enzymes, the saccharification time of the preparation tank, the protein decomposition time in the preparation tank, the pH value in the preparation tank, the pH value in the preparation step (wort production step after malt input and before yeast addition), The amount of acid used for pH adjustment, the timing of pH adjustment (preparation, fermentation, end of fermentation, before beer filtration, after beer filtration, etc.), wort preparation (including saccharification) The set temperature and holding time of the temperature zone, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, yeast Remove time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) etc. to carry out.

In the non-alcoholic beer-flavored beverage of the present invention, the content of ethyl caproate can be 1.0 mass ppb or more, 2.0 mass ppb or greater, 3.0 mass ppb or greater, 4.0 mass ppb or greater, 5.0 mass ppb or greater, 6.0 mass ppb or greater, and 7.0 mass ppb or greater. Above mass ppb, above 8.0 mass ppb, above 9.0 mass ppb, above 10.0 mass ppb, above 15.0 mass ppb, above 20.0 mass ppb, above 25.0 mass ppb, above 30.0 mass ppb, above 35.0 mass ppb, above 40.0 mass ppb, 45.0 Mass ppb or more, 50.0 mass ppb or more, and can be set to 900.0 mass ppb or less, 800.0 mass ppb or less, 700.0 mass ppb or less, 650.0 mass ppb or less, 600.0 mass ppb or less, 550.0 mass ppb or less, 500.0 mass ppb or less, 450.0 mass Below ppb, below 400.0 mass ppb. In this specification, the content of ethyl hexanoate is determined by gas chromatography. The adjustment of the content of ethyl caproate can appropriately set the addition of dilution water or carbonated water, the addition of fragrance containing ethyl caproate, the amount of fragrance containing ethyl caproate, the amount of raw materials containing ethyl caproate, Addition of raw materials containing ethyl caproate, type of raw materials containing ethyl caproate, amount of base of ethyl caproate, amount of raw materials to be a base of ethyl caproate, amount of raw materials, type of raw materials, enzyme The type of enzyme, the amount of enzyme added, the time point of enzyme addition, the saccharification time of the preparation tank, the protein decomposition time in the preparation tank, the pH value in the preparation tank, the preparation steps (wort after the malt is put in and before the yeast is added) The pH value in the production process), the amount of acid added during pH adjustment, the time point of pH adjustment (preparation, fermentation, end of fermentation, before beer filtration, after beer filtration, etc.), wort preparation The set temperature and holding time of each temperature zone (including saccharification), the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition) amount, yeast proliferation number, yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) and so on.

In the non-alcoholic beer-flavored beverage of the present invention, the content of 4-vinylguaiacol (4VG) can be set at least 1 μg/L, at least 5 μg/L, at least 7 μg/L, at least 10 μg/L, and at least μg/L , 15 μg/L or more, 20 μg/L or more, and can be set to 500 μg/L or less, 450 μg/L or less, 400 μg/L or less, 350 μg/L or less, 300 μg/L or less. In this specification, the content of 4-vinylguaiacol is determined by gas chromatography. The adjustment of the content of 4-vinyl guaiacol can properly set the addition of dilution water or carbonated water, the addition of 4-vinyl guaiacol-containing fragrance, the addition of 4-vinylguaiacol-containing fragrance Quantity, amount of raw materials containing 4-vinyl guaiacol, addition of raw materials containing 4-vinyl guaiacol, types of raw materials containing 4-vinyl guaiacol, 4-vinyl guaiacol Amount of base of wood alcohol (ferulic acid, etc.), amount of raw material used as base of 4-vinylguaiacol (ferulic acid, etc.), amount of raw material, type of raw material, type of enzyme, addition of enzyme Quantity, time point of adding enzyme, saccharification time in preparation tank, protein decomposition time in preparation tank, pH value in preparation tank, pH in preparation step (wort production step after malt input to yeast addition) pH value, the amount of acid used for pH adjustment, the time point of pH adjustment (preparation, fermentation, end of fermentation, before beer filtration, after beer filtration, etc.), wort preparation (including saccharification) The set temperature and holding time of each temperature zone, the original extract concentration of the pre-fermentation liquid, the original extract concentration in the fermentation step, fermentation conditions (oxygen concentration, aeration conditions, yeast species, yeast addition amount, yeast proliferation number, Yeast removal time point, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) etc.

In the non-alcoholic beer-flavored beverage of the present invention, water and malt may be used as main raw materials, or malt may not be used. Furthermore, hops may be used, and preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bittering agents, antioxidants, fragrances, sour agents, salts, spirits, etc. may be used.

Malt means barley, wheat, rye, wild oats, oats, barley, oatmeal, and other wheat seeds that are germinated, dried, and rooted. The place of origin or variety can be arbitrary, and barley malt is preferred. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-flavored beverages. There are types of barley such as double barley and six barley, but either one can be used. Furthermore, colored malt etc. can be used other than normal malt. In addition, when using colored malt, it is also possible to use a combination of different colored malts appropriately, or to use one kind of colored malt.

In addition, grains other than malt, protein, yeast extract, sugar solution, etc. may be used in combination with malt. Examples of such grains include wheat (barley, wheat, rye, wild oats, oats, barley, oatmeal, etc.), rice (white rice, brown rice, etc.), corn (corn flour, etc.) that do not correspond to malt , sorghum, potato, bean (soybean, pea, etc.), buckwheat, sorghum, millet, barnyardgrass and starch obtained therefrom, and their extracts (extract), etc. Among these, it is preferable to use corn (corn flour, etc.). In addition, examples of protein include soybean protein, pea protein, yeast extract, and their decomposed products.

In addition, when malt is not used, non-alcoholic beer-flavored beverages using liquid sugar containing carbon sources, the above-mentioned grains other than malt, etc. as nitrogen sources of amino acid-containing materials (such as soybean protein, etc.) are exemplified.

Examples of hops include flaky hops, powdered hops, and hop extracts. In addition, processed hops such as dissimilated hops and reduced hops may be used as the hops to be used.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoates such as propyl p-oxybenzoate and butyl p-oxybenzoate; and dimethyl dicarbonate. In addition, as a preservative, commercially available preparations such as Qiangli Sanpureza (manufactured by Saneiyuan FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) can also be used. These preservatives may be used alone or in combination of two or more. The blending amount of the preservative is preferably 5-1200 mass ppm, more preferably 10-1100 mass ppm, more preferably 15-1000 mass ppm, still more preferably 20-900 mass ppm.

Examples of sweeteners include natural sweeteners such as commercially available saccharification liquid obtained by decomposing starch derived from grains with acid or enzymes, sugars such as commercially available starch syrup, sugars of trisaccharides or more, sugar alcohols, and stevia. , artificial sweeteners, etc. The form of these saccharides may be a liquid such as a solution, or a solid such as a powder. In addition, there are no particular limitations on the types of grains used as raw materials for starch, starch purification methods, and treatment conditions such as enzyme or acid hydrolysis. For example, by appropriately setting conditions for enzyme or acid hydrolysis, it is also possible to use sugars that increase the ratio of maltose. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions (sugar solutions) thereof can be used. It is also possible to use isomaltose, isomaltotriose and the like after isotropic sugars. In addition, examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, neotame, and the like. A sweetener may be used independently, or may use 2 or more types together.

Examples of water-soluble dietary fiber include indigestible dextrin, polysaccharides, soybean dietary fiber, decomposed guar gum, pectin, glucomannan, alginic acid, laminarin, fucoidan, carrageenan, etc. , Indigestible dextrins or polysaccharides are preferred from the viewpoint of stability, safety, etc., and wide applicability.

The bittering agent or bitterness-imparting agent is not particularly limited, and examples include rosemary, lychee, fennel, juniper, sage, rosemary, ganoderma, laurel, bitterwood, and citrus extracts other than hops , bitter tree extract, coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe bark extract, rosemary extract, lychee extract, laurel extract, sage extract, fennel Extract, naringin, absinthin, wormwood, wormwood extract, etc.

The antioxidant is not particularly limited, but it can be used as an antioxidant in general beer or sparkling wine, such as ascorbic acid, erythorbic acid, vitamin E and other tocopherols and catechins.

The flavor is not particularly limited, and general beer flavors can be used. Beer spices are used to give flavors such as beer, and also include brewing ingredients produced by fermentation, etc. Examples of beer flavors include esters, higher alcohols or lactones, such as isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isopentyl propyl esters, linalool, geraniol, citral, 4-vinylguaiacol (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1 ,4-cineol, 1,8-cineol, 2,3-diethyl-5-methylpyrazine, γ-decalactone, γ-undecanoolactone, ethyl caproate, 2 - Beer flavors such as ethyl methyl butyrate, n-ethyl butyrate, myrcene (flavors reminiscent of beer-like aroma).

The sour agent is not particularly limited as long as it has a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, gluconolactone, and the like. of salt. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid or their salts are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid, or their salts are preferred. Salt is more preferable, and these acidulants may be used alone or in combination of two or more.

In this specification, "spirited liquor" refers to alcoholic beverages that use grains such as wheat, rice, buckwheat, and corn as raw materials, saccharify them with malt or necessary enzymes, ferment them with yeast, and then distill them. The grain used as the raw material of spirits is preferably wheat.

One of the forms of the non-alcoholic beer-flavored drink of the present invention includes a form in which the drink is contained in a container. Examples of the container include a bottle, a plastic bottle, a can, or a barrel, but especially from the viewpoint of portability, a can, a bottle, and a plastic bottle are preferable. Also, when using a colorless and transparent bottle or plastic bottle, since it will be exposed to sunlight or fluorescent light, a colored bottle, colored plastic bottle, can, or barrel is preferable.

The malt ratio of the non-alcoholic beer-flavored beverage of the present invention can be 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 42% or more, 45% or more, and can be 100% or less , less than 90%, less than 80%, less than 75%, less than 70%, less than 65%, less than 60%, less than 55%, less than 52%, less than 50%. In this manual, the malt ratio refers to the value calculated based on the interpretation of the Liquor Tax Law and Liquor Administrative Relations Act, which took effect on April 1, 2013.

The amount of carbonic acid gas in the non-alcoholic beer-flavored beverage of the present invention is represented by the carbonic acid gas pressure of the beverage. Typically, the upper limit of the carbon dioxide gas pressure of beverages is 5.0kg/cm ² , 4.5kg/cm ² , or 4.0kg/cm ² , and the lower limit is 0.20kg/cm ² , 0.50kg/cm ² , or 1.0kg/cm 2 ² , and any of these upper and lower limits can also be combined. For example, the carbon dioxide gas pressure of the beverage can also be 0.20kg/ ^cm2 to 5.0kg/ ^cm2 , 0.50kg/ ^cm2 to 4.5kg/ ^cm2 , or 1.0kg/ ^cm2 to 4.0kg/ ^cm2 . In this specification, the gas pressure means the gas pressure in the container except for special conditions. The pressure can be measured by fixing the sample at 20°C on the gas internal pressure gauge, first opening the valve of the gas internal pressure gauge to release the gas, then closing the valve, shaking the gas internal pressure gauge, and reading the time when the pointer reaches a certain position value, or use a commercially available gas pressure measuring device to measure.

The non-alcoholic beer-flavored beverage of the present invention may contain various additives as necessary. Examples of such additives include colorants, foam forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptides, and seasonings such as amino acids (glycine, proline, etc.) material.

As the coloring material, caramel coloring and the like can be used for coloring beverages such as beer.

Foam forming agents are used to form foam in beverages such as beer, or to maintain foam in beverages. Plant-extracted saponin-based substances such as soybean saponin and saponin, and plant proteins such as corn and soybeans can be used appropriately. And collagen peptides, etc. containing peptides, yeast extract, etc.

Fermentation accelerators are used to accelerate the fermentation of yeast, and for example, yeast extracts, bran components such as rice or wheat, vitamins, and mineral agents can be used alone or in combination.

The non-alcoholic beer-flavored beverage of the present invention can be used in the same manner as any general non-alcoholic beer-flavored beverage, except that it has a step of containing acetic acid to 90 to 320 mass ppm, and sets the pH within the range of 2.8 to 4.2. to manufacture. Hereinafter, as a production method of a general non-alcoholic beer-flavored beverage, there are shown production methods when malt is used as a raw material and when it is not used.

Non-alcoholic beer-flavored beverages manufactured using malt as a raw material. First, in addition to malt, etc., other raw materials such as grains, starch, sugars, bittering materials or coloring materials and water are also mixed as necessary In the process, enzymes such as amylase are added as necessary to perform gelatinization and saccharification, and after filtration, it is used as a saccharification liquid. If necessary, add hops or bittering materials to the saccharification liquid and boil it, and remove the solid matter such as coagulated protein in the clarification tank. Instead of this saccharification solution, hops can also be added to the malt extract with warm water and boiled. Hops can also be mixed at any stage from the start of the boil to the end of the boil. The conditions in the saccharification step, the boiling step, the solid content removal step, etc. may use well-known conditions. After boiling, cool it, add spices, sour ingredients, caramel colorings, antioxidants, bittering ingredients, sweeteners, amino acid raw materials, etc. to the obtained wort, filter, and add to the obtained filtrate carbon dioxide gas. Afterwards, it is filled in a container and undergoes a sterilization step to obtain the target non-alcoholic beer-flavored beverage. As a step in the production method of the present invention, in the form of adding acetic acid, it is preferable to add it before the filtration before filling in the container.

When non-alcoholic beer-flavored beverages are manufactured without using malt as a raw material, first, nitrogen sources, hops, pigments, etc. Mix together warm water for a liquid sugar solution. Bring the liquid sugar solution to a boil. When using hops as a raw material, the hops can also be mixed into the liquid sugar solution during boiling instead of starting before boiling. After boiling and cooling, add spices, sour ingredients, caramel pigments, antioxidants, bittering ingredients, sweeteners, amino acid raw materials, etc. to the obtained wort, and filter the obtained liquid sugar solution Add carbon dioxide gas. Afterwards, it is filled in a container and undergoes a sterilization step to obtain the target non-alcoholic beer-flavored beverage. As a step in the production method of the present invention, in the form of adding acetic acid, it is preferable to add it before the filtration before filling the container.

Moreover, the non-alcoholic beer-flavored beverage obtained by the production method of the present invention has excellent astringent and stimulating sensations. Therefore, the present invention provides a method for enhancing the flavor of non-alcoholic beer-flavored beverages with astringent and stimulating sensations. And, the details of the steps of the method for improving the flavor of the present invention are the same as those of the production method of the present invention. [Example]

Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to a following Example.

＜Preparation of non-alcoholic beer-flavored drinks＞ Embodiment 1~11, comparative example 1~6 Put water and malt into the preparation tank, prepare a paste at about 45°C, quickly raise the temperature of the paste to the range of 75~85°C, and keep it at a specific temperature after heating for a certain period of time and stir Afterwards, move to the wort lauter tank and filter to obtain wort. Add warm water to the obtained wort and dilute it, add hops, lactic acid, and starch syrup, and boil it at 100°C in a boiling pot. After boiling, transfer to the vortex tank, remove wort residue, cool to about 1-6°C, and obtain cooling liquid. Add yeast, carry out fermentation, and adjust to the alcohol concentration recorded in Table 1~2. Add synthetic acetic acid to make it the concentration recorded in Tables 1 to 2, perform a filtration step, add beer fragrance, add carbon dioxide gas, and bottle it to obtain a non-alcoholic beer-flavored beverage.

＜Sense of Convergence＞ After cooling the non-alcoholic beer-flavored drinks of each Example and Comparative Example to 4°C, regarding the "sense of astringency", 2 cups of drinks were prepared, and the evaluation criteria were unified. Scores are implemented on a scale of 0.5, and the average score of five sensory inspectors is calculated. The results are shown in Tables 1-2. (Evaluation criteria for sense of convergence) "1": not suitable "2": qualified "3": Better

＜Stimulation＞ After cooling the non-alcoholic beer-flavored drinks of each Example and Comparative Example to 4°C, regarding the "stimulation", 2 cups of drinks were prepared, and the evaluation criteria were unified. Scores are implemented on a scale of 0.5, and the average score of five sensory inspectors is calculated. The results are shown in Tables 1-2. (evaluation criteria for stimulation) "1": not suitable "2": qualified "3": Better

＜Sour smell＞ After cooling the non-alcoholic beer-flavored drinks of each Example and Comparative Example to 4°C, regarding the "sour smell", 2 cups of drinks were prepared, and the evaluation criteria were unified. Scores are implemented on a scale of 0.5, and the average score of five sensory inspectors is calculated. The results are shown in Tables 1-2. (Evaluation criteria for sour odor) "1": not suitable "2": qualified "3": better

As shown in Table 1, Examples 1 to 11 having an acetic acid content of 90 to 320 mass ppm and a pH value of 2.8 to 4.2 have excellent astringent and stimulating sensations, and can suppress sour odor.

＜Preparation of brewed vinegar＞ Barley malt is used for preparation, and the resulting wort is subjected to alcoholic fermentation with yeast. After the yeast is removed, vinegar and acetic acid bacteria are added to carry out acetic acid fermentation to obtain brewed vinegar. And, using sodium acetate, adjusting the sodium content, prepared the brewed vinegars A~C shown in Table 3.

Example 12~24 A non-alcoholic beer-flavored drink was prepared in the same manner as in Example 1, except that the brewed vinegar prepared above was added instead of synthetic acetic acid, and the composition shown in Table 4 was used. The same evaluation as in Example 1 was performed about the astringent feeling, a stimulating feeling, and a sour smell. The results are shown in Table 4.

As shown in Table 4, it can be seen that in Examples 12 to 24 in which brewed vinegar was used instead of synthetic acetic acid, the suppression of sour odor tended to be superior compared to the use of synthetic acetic acid.

＜Expansion＞ After cooling the non-alcoholic beer-flavored beverages of Examples 1, 12, 17, 18, 19, 21, and 24 to 4°C, 2 cups of beverages were prepared for the "overrun" and the evaluation criteria were unified. Scores are implemented on a scale of 0.5, and the average score of five sensory inspectors is calculated. The results are shown in Table 5. (Evaluation criteria for expansion degree) "1": not suitable "2": qualified "3": better

As shown in Table 5, it can be known that Examples 12, 17, 18, 19, 21, and 24, which use brewed vinegar instead of synthetic acetic acid, have a tendency to have better expansion than when synthetic acetic acid is used.

Example 25~28 Add synthetic acetic acid or brewed vinegar to commercially available non-alcoholic beer-flavored beverages (Reference Examples 1 and 2) to make the amount of acetic acid shown in Table 6 to prepare non-alcoholic beer-flavored beverages. In the same manner as above, evaluations were performed about astringent feeling, irritating feeling, sour smell, and degree of swelling. The results are shown in Table 6.

As shown in Table 6, even when acetic acid is added to a commercially available product, it is found that the astringent feeling and stimulating feeling are excellent, and the sour smell can also be suppressed. In particular, in Examples 26 and 28 in which brewed vinegar was added, the suppression of sour odor was excellent, and it was also excellent in the swelling degree. [Industrial Utilization]

According to the present invention, it is possible to provide a non-alcoholic beer-flavored drink with a novel flavor that is excellent in astringency and stimulation.

Claims (10)

A non-alcoholic beer-flavored beverage, wherein the content of acetic acid is 90-320 mass ppm, and the pH value is 2.8-4.2. The non-alcoholic beer-flavored beverage as in claim 1, which contains brewed vinegar. The non-alcoholic beer-flavored beverage as in claim 2, which includes added brewed vinegar. The non-alcoholic beer-flavored beverage according to claim 2 or 3, wherein the sodium content in the brewed vinegar is 100-1000 ppm by mass. The non-alcoholic beer-flavored beverage according to any one of claims 1 to 4, wherein the content of ethyl acetate is 0.1 to 60.0 ppm by mass. The non-alcoholic beer-flavored beverage according to any one of claims 1 to 5, wherein the content of ethyl caproate is 1.0 to 900.0 ppb by mass. A method for producing a non-alcoholic beer-flavored beverage having a pH of 2.8 to 4.2, including the step of containing acetic acid at 90 to 320 ppm by mass. The manufacturing method as claimed in item 7, which includes the step of brewing vinegar. The manufacturing method according to claim 8, wherein the sodium content in the aforementioned brewed vinegar is 100-1000 mass ppm. A method for imparting an astringent or stimulating feeling to a non-alcoholic beer-flavored beverage having a pH of 2.8 to 4.2, comprising a step of containing acetic acid at 90 to 320 mass ppm.