TWI609079B - Non fermented beer-like foaming beverages - Google Patents

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).

On the other hand, beer contains a wide variety of aroma components, which determine the main ingredients of beer. For example, in Non-Patent Document 1, it is described that it is directed to Bavarian from Germany. The 40 major aroma components isolated from the Pilsner beer produced by Bayern are characterized by their content or aroma. Further, in this document, it is also disclosed that the content of the characteristic 26 kinds of aroma components is added to the carbonated water so that the flavor is substantially the same as that of the beer. In addition, in particular, in the field of perfumery, it is also active in the development of a beer-like technology for food and beverage. For example, it is reported that the flavor of a food or drink having a beer flavor or a hop flavor is increased by adding geranyl methyl ether (for example, refer to Patent Document 5).

[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

[Patent Document 5] Japanese Patent No. 4192254

[Non-patent literature]

[Non-Patent Document 1] FRITSCH, 1 other person, Journal of Agricultural and Food Chemistry, 2005, Vol. 53, pp. 7544~7551.

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

[Non-Patent Document 3] Iijima, 1 other person, Journal of Applied Microbiology, 2010, Vol. 109, pp. 1906-1913.

[Non-Patent Document 4] 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 is a problem that the activated carbon treatment or the zeolite treatment also removes a large amount of aroma components other than the steroids, which is fragile and beer-like. 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 carcass content can be produced by adjusting the amount of the raw material containing a large amount of carcass such as malt, but it is not used. It is very difficult to achieve a beer like malt. Moreover, even if the geranyl methyl ether described in Patent Document 5 is added, it is difficult to impart a sufficient beer-like feeling to the beer-like foaming beverage.

An object of the present invention is to provide a non-fermented beer-foaming beverage which maintains a "beer-like feeling" even though the concentration of the steroid is extremely 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, by adding or adding a specific 16 kinds of aroma components separately in the non-fermented beer foaming beverage thus produced. The present invention is completed by giving a full "like beer feeling".

[1] The first aspect of the present invention is a non-fermented beer foaming beverage which adjusts the amount of the raw material containing the steroid and has 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], which 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- One or more compounds selected from the group consisting of methylthiopropanol and 2-methyl-3-furanthiol.

[5] The non-fermented beer-foaming beverage according to any one of the above [1] to [3], which 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, 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-thione ketene, phenylethyl alcohol, and cis-3 One or more compounds selected from the group consisting of hexenol as a hop-like aroma component, and containing a compound selected from the group consisting of 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2 One or more compounds selected from the group consisting of methyl-3-furanthiol are used as sulfur-containing aroma components.

[6] The non-fermented beer-foaming beverage according to any one of the above [1] to [3], which preferably contains 3-methyl-1-butanol, isovaleric acid, γ-壬Lactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrroline, 2-propion -1 -pyrroline, geranyl, linalool, beta-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methyl Thiolpropanol, and 2-methyl-3-furanthiol.

[7] The non-fermented beer foaming beverage according to the above [5], wherein the concentration of the compound contained in the cereal-like aroma component is preferably 0.24 to 30,000 ppb, which is contained in the hop-like aroma component. The concentration of the compound is 0.2 to 250,000 ppb, and the concentration of the compound contained in the sulfur-containing aroma component is 0.001 to 3000 ppb.

[8] The non-fermented beer-foaming beverage according to any one of the above [1] to [7], which further preferably contains a bittering material.

[9] The non-fermented beer-foaming beverage according to any one of the above [1] to [8], which further preferably contains a sweet amino acid.

[10] The non-fermented beer-foaming beverage according to any one of the above [1] to [9], which further preferably contains a sour material.

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

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

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

[14] The non-fermented beer-foaming beverage according to any one of the above [1] to [13], which is preferably produced by using no grain or hop as a raw material.

[15] The non-fermented beer foaming beverage according to any one of the above [1] to [14], wherein the saccharide concentration is preferably 0.5 g/100 mL or less.

[16] The second aspect of the present invention is a method for producing a non-fermented beer foaming beverage, comprising: (a) a cereal-like aroma component, a hop-like aroma component, a sulfur-containing aroma component, a sour flavor, a step of preparing a blending solution by mixing a pigment and a foaming agent; and (b) a step of adding carbon dioxide to the blending solution; and the above-mentioned cereal-like aroma component is selected from the group consisting of 3-methyl-1-butanol and isoprene Acid, γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrrole a compound of one or more of the group consisting of porphyrin and 2-propyl-1-pyrroline, wherein the hop-like aroma component is selected from the group consisting of geranyl, linalool, β-thionone, phenylethyl alcohol, and cis a compound of one or more of the group consisting of 3-hexenol, and the sulfur-containing aroma component is selected from the group consisting of 3-methyl-2-butene-1-thiol and 3-methylthiopropanol And one or more compounds selected from the group consisting of 2-methyl-3-furanthiol.

[17] A method for producing a non-fermented beer foaming beverage according to [16] above, Jiawei produces a non-fermented beer foaming beverage with a carcass concentration of 0.2 mg/100 mL or less.

The non-fermented beer-foaming beverage of the present invention is a beer-foaming beverage which has a very low functionality of 0.2 mg/100 mL or less, but which retains a sufficiently beer-like function. .

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. In other words, the beer-like foaming beverage (a beer-like foaming beverage) has a flavor, taste, and texture similar to or similar to beer, regardless of the alcohol content, the presence or absence of malt and hops, and the presence or absence of fermentation. A sparkling beverage.

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-flavored beverage of the present invention is characterized in that it adjusts the amount of the raw material containing the steroid, and the steroid concentration is 0.2 mg/100 mL or less. The non-fermented beer foaming beverage of the present invention is produced without adjusting the amount of raw materials such as malt having a high carcass content, and is thus not subjected to a fermentation step, thereby eliminating the need for activated carbon treatment or The carcass removal step, such as zeolite treatment, has an unprecedented reduction in carcass concentration. The steroid concentration of the non-fermented beer-flavored beverage of the present invention is preferably less than 0.2 mg/100 mL, more preferably 0.1 mg/100 mL or less, and further 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.

In the non-fermented beer-foaming beverage of the present invention, the malt is imparted with a beer-like feeling by adding 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 foaming beverage of the present invention is characterized according to the requirements of the product. Only one of the 16 kinds of aroma components may be contained alone, or two or more types may be contained in combination. 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- More preferably, one or more of the above-mentioned 16 kinds of sulfur-containing aroma components of the group consisting of butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol Aroma ingredients.

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 the compound is not fermented when one of the above-mentioned eight kinds of cereal aroma components is contained. The content of the beer foaming beverage is 0.24 to 30,000 ppb, and when the compound contains two or more of the above eight types 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 is recovered, and anhydrous sodium sulfate is added to 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 3-methyl-2-butene-1-thiol adsorbed by the column is eluted with ethyl acetate and then with dichloromethane. Recycling. 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 using extraction of a dichloromethane solution or the like. Specifically, first, a sample is collected in a container, ammonium sulfate is added, and then, two are added to the container. Methyl chloride was added and internal standard materials were added for 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 0.24 to 30000 ppb, more preferably It is 12 to 30000 ppb, more preferably 60 to 6000 ppb, and even more preferably 120 to 6000 ppb.

In the case where 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 even more preferably from 100 to 5.00 ppb. 1000 ppb.

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

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. Further preferably, it is 30 to 3000 ppb.

In the case where the non-fermented beer foaming beverage of the present invention contains 4-vinylguaiacol, the 4-vinylguaiacol content in the beverage is preferably from 0.24 to 30,000 ppb, more preferably 16 ~4000 ppb, and more preferably 80~800 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 30,000. The ppb is more preferably 0.48 to 120 ppb, and further preferably 2.4 to 24 ppb.

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 0.24 to 30000 ppb, more preferably It is 0.48 to 120 ppb, and more preferably 2.4 to 24 ppb.

When 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, and even more preferably from 40 to 4,000 ppb. 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, and further preferably 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 Good is 1~100 ppb.

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

In the case where 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 215~21500 ppb, and more preferably 430~21500 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. The ppb is further preferably 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, further 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 the raw material containing the carcass, in particular, limiting the addition of the raw material having a relatively large content of the carcass such as malt, the carcass content can be easily lowered to the detection limit without passing through the carcass removal step. value. 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. Like the malt, the cereal is also an important raw material for imparting a beer-like feeling. However, in the non-fermented beer foaming beverage of the present invention, by adding the above-mentioned specific aroma components, it is not dependent on the raw materials. Like a beer.

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, and naringin. (naringin), quasin, iso-α-acid, tetraiso-α-acid, β-acid oxide, quinine, momordicin, quercetin, theobromine, caffeine, etc. Ingredients; and bitterness, such as bitter gourd, herbal tea, Kudingcha, absinthe extract, gentian extract, quinine extract, etc. The non-fermented beer foaming beverage of the present invention preferably contains a selected from the group consisting of magnesium sulfate and citrate, in terms of the phase of the aroma component contained therein or the amount of the carcass or sugar to be incorporated. More than one bitter of the ester, triethyl citrate, naringin, and bitter lignin, more preferably containing magnesium sulfate alone or in combination with magnesium sulfate and selected from tributyl citrate, lemon One or more kinds of bitter substances included in the group consisting of 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. In the case where the non-fermented beer foaming beverage of the present invention 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. In the case where 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 a sour material for safety and aroma. In terms of aspect, the use of an organic acid is better than a mineral 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 possible to obtain a non-fermented beer-foaming beverage which imparts a moderate sweetness even if a saccharide raw material is not used, and which has a richness or richness and is more beer-like. 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 0.3~1.2 g/L.

The biggest feature of beer appearance is that it produces white beautiful bubbles when injected into the container. Therefore, the non-fermented beer foaming beverage of the present invention preferably further contains a foaming agent. Examples of the foaming agent 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.

When the non-fermented beer foaming beverage of the present invention contains a foaming agent, The content of the foaming agent is appropriately adjusted depending on the kind or combination of the bubble agent to be used, the quality characteristics required for the final product, and the like. In the non-fermented beer-foaming beverage of the present invention, it is preferred to add a bubble agent so that the Nibum value of the beverage is 80 or more, and more preferably add it to 100 or more. It is added in such a way as to become 150 or more. 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.

Beer is mostly light yellow ~ dark brown or black transparent solution. It is possible to impart the same color as beer by the fact that the non-fermented beer foaming beverage of the present invention further contains a coloring matter. The pigment is not particularly limited as long as it can impart a color similar to beer and can be eaten, and is preferably a caramelized reactant (caramel coloring matter).

In the case where the non-fermented beer foaming beverage of the present invention contains a pigment, the content of the pigment 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 a manner of 7 to 16° EBC or more. Further, the chromaticity can be measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or the method according thereto. The unit of chromaticity in the analysis of the EBC beer is a numerical value (measured by visual inspection by a colorimeter of nine glass color plates having EBC chromaticity or by absorbance at a wavelength of 430 nm) Indicates the depth of the beer color.

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 smell of alcohol becomes too large, and it is easy to damage the beer. Wine sense. In the case where the non-fermented beer foaming beverage of the present invention contains ethanol, the ethanol concentration in the beverage is preferably from 1 to 9% by volume, more preferably from 1 to 8% by volume, still more preferably from 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, the non-fermented beer foaming beverage of the present invention contains a cereal-like aroma component, a hop-like aroma component, and a sulfur-containing aroma component, and includes the following steps (a) to (b). Manufactured by manufacturing methods.

(a) a step of preparing a blending liquid by mixing a cereal-like aroma component, a hop-like aroma component, a sulfur-containing aroma component, a sour flavor, a coloring matter, and a foaming agent; and (b) adding carbon dioxide to the above-mentioned blending liquid The steps.

First, in the step (a), a blending liquid is prepared by mixing an aroma component, a sour material, a coloring matter, and a foaming agent. At this time, a bitter or 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, and the remaining raw materials may be added 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, and the raw material water are mixed as needed.

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-flavored beverage of the present invention has a very good beverage which maintains a sufficient beer-like aspect and has two characteristics of a carcass content of 0.2 mg/100 mL or less, on the basis of which It can be manufactured by a so-called conditioning method without a fermentation step, and does not require a carcass removal step such as activated carbon treatment. 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, fermented, carcass products removed by carcass removal), and commercial beer B (using malt and beer) Hops as a raw material, fermented, to carcass products), commercial alcohol-free beer C (using malt and hops as raw materials. No fermentation. Sugar content: less than 0.5 g / 100 mL), no commercial products Alcohol beer D (using malt 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 Seven types of hops are used as raw materials, including flesh, no fermentation, and commercial carbonated alcohol G (no malt and hops are used as raw materials, and flesh is contained, and no fermentation is used).

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 this assay, the quantitative limit for each of adenine, guanine, jaundice, and hypoxanthine is 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. Moreover, the carcass content of the commercially available product A which was removed by the adsorption treatment was 0.11 mg/100 mL, and it was not revealed whether or not the commercially available product B to E having a removal step was 0.2 mg. /100 mL 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.

[Manufacturing Example 1 (Preparation of Base Liquid)]

A preparation liquid containing a sour material, a coloring matter, and a foaming agent was prepared according to the composition shown in Table 2, 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 for the base liquid, the boehgan Trading Co., Ltd. shown in Table 2 is used. "Caramel SP" (product name) manufactured by Amano Industrial Co., Ltd., "Quillajanin C-100" (product name) manufactured by Maruzen Pharmaceutical Co., Ltd., "50% fermented lactic acid BM-G" (product name), "Fuso (anhydrous)" (product name) and "Helshas A" (product name) of Fuso Chemical Industry Co., Ltd.

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

[Example 1]

The present inventors analyzed the main aroma components contained in beer, especially 16 components having strong odor intensity (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-pyrrole Porphyrin, geranyl, linalool, β-thionone, phenylethyl alcohol, cis-3-hexenol, 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, And 2-methyl-3-furanthiol) were identified.

Each component was added to the base liquid produced in Production Example 1 at various concentrations, and the beer-like sensation was evaluated. The sensory evaluation was performed by two professional inspectors, and the evaluation of the base liquid to which the aroma component was not added was set to 7 levels of the center value of 4 (the feeling that the beer feeling was not felt was set to 1, and the feeling would be very strong. The situation is set to 7) and implemented. Further, in Tables 3 to 5, the comments described by each of the functional inspectors for each evaluation are also described.

As shown in Tables 3 to 5, 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, but was the same as the base liquid, but with an increase When the concentration is added, the beer feels 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 sensation. In other words, it is known that a non-fermented sparkling beverage that does not use malt or hops as a raw material is provided with a sufficient beer-like sensation by containing at least one of the above-mentioned 16 kinds of components at an appropriate concentration, and it is possible to produce a non-fermented beer. A beer-flavored beverage such as fermentation.

[Embodiment 2]

Each of the above-mentioned 16 kinds of ingredients, such as a cereal aroma component, a hop-like aroma component, and a sulfur-containing aroma component, were added to the base liquid produced in the production example 1, and a beer-like feeling was carried out in the same manner as in the first embodiment. Functional evaluation. Specifically, as shown in Table 6, 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 1 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 2-1~2-4 of propanol or 2-methyl-3-furanthiol Beer feeling. The evaluation results are shown in Table 6. As a result, it was found that in the samples 2-1 to 2-4, the beer-like sensation was very high, and the aroma components and the hop-like aroma components and the sulfur-containing aroma components were added, and the aroma components were separately added. In comparison, it can give a very strong beery feel.

[Example 3]

Sample 3-1 in which all of the above 16 components were added to the base liquid produced in Production Example 1 at a concentration higher than the evaluation of beer-like sensation in Example 1 was prepared, and beer was carried out in the same manner as in Example 1. Functional evaluation of the sense. Regarding the concentration of each aroma component in the sample 3-1, 3-methyl-1-butanol was 6000 ppb, isovaleric acid was 1000 ppb, and γ-decalactone was 120 ppb, 4-hydroxy-2,5. - dimethyl-3-furanone is 80 ppb, 2-ethenyl thiazole is 30 ppb, 4-vinyl guaiacol is 800 ppb, 2-ethenyl-1-pyrroline is 2.4 ppb, 2 -propyl-1-pyrroline is 2.4 ppb, geranene is 40 ppb, linalool is 160 ppb, β-thione ketone is 1 ppb, phenylethyl alcohol is 5000 ppb, and cis-3-hexenol is 2150. Ppb, 3-methyl-2-butene-1-thiol was 0.5 ppb, 3-methylthiopropanol was 600 ppb, and 2-methyl-3-furanthiol was 0.01 ppb. The evaluation results are shown in Table 7. In Sample 3-1, 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 are contained in an appropriate concentration by the non-fermented foaming beverage which does not use malt or hop as a raw material. With 16 ingredients, it is possible to produce a non-fermented beer foaming beverage having substantially the same flavor as beer.

[Example 4]

Samples 4-1 to 4-6 in which ethanol was added to various concentrations in Sample 3-1 produced in Example 3 were prepared, and sensory evaluation was performed on beer-like sensation. The evaluation of the sensory evaluation was performed by two professional inspectors, and the evaluation of the sample 3-1 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 situation was felt very strongly. It is implemented as 7). The evaluation results are shown in Table 8. As a result, it was found that a stronger beer-like sensation was imparted by containing 1 to 9% by volume of ethanol in the sample 3-1.

[Example 5]

In the base liquid produced in Production Example 1, a cereal aroma component, a hop-like aroma component, and a sulfur-containing aroma component, respectively, among the above-mentioned 16 components were added, and further, 0 to 1% by volume of ethanol was further tested. Samples 5-1 to 5-3 were subjected to a beer-like sensory evaluation in the same manner as in Example 1. About aroma components, specifically as a cereal-like aroma The component has 3-methyl-1-butanol 6000 ppb, 40 ppb of geranyl as a hop-like aroma component, and 0.5 ppb of 3-methyl-2-butene-1-thiol as a sulfur-containing aroma component. The evaluation results are shown in Table 9. 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 6]

To the sample 3-1 produced in Example 3, 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 evaluation of the sensory evaluation was performed by two professional inspectors, and the evaluation of the sample 3-1 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 situation was felt very strongly. It is implemented as 7). The evaluation results are shown in Table 10. 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 The sense of stimulation is improved, and the sense of beer is improved. At a certain concentration, the peak is reached, and as the concentration is increased, the irritating taste or bitterness becomes too strong, and the beer feels decreased. In other words, it is found that the base liquid to which the aroma component is added further contains at least one of magnesium sulfate, tributyl citrate, triethyl citrate, naringin or lignin, thereby giving a stronger appearance. Beer feeling.

[Embodiment 7]

To the sample 3-1 produced in Example 3, alanine which is a sweet amino acid was further added at various concentrations, and beer-like sensation was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 10. As a result, it is found that a richness or a richness is improved by containing 0.05 g/L or more of alanine, and a moderate sweetness is imparted, and the beer feeling is enhanced. However, if the amount of addition is too high, the sweetness is too strong. A sense of beer declines.

[Embodiment 8]

Sample 8-1 in which 16 kinds of aroma components, ethanol, bitter, and sweet amino acid were added to the base liquid produced in Production Example 1 at a concentration within the above range was prepared (that is, to Example 3) In the prepared sample 3-1, 5% by volume of ethanol, 0.2 to 1.6 g/L of magnesium sulfate, and 0.3 to 1.2 g/L of alanine were added, and the base liquid and the commercial products A to E used in Reference Example 1 were used. For comparison, a sensory evaluation was performed on the beer-like feeling. The evaluation of the sensory was carried out in seven levels of the evaluation of the base liquid, which was set to a central value of 4 (the case where the beer-like feeling was not felt to be 1 and the case where the feeling was very strong was 7). The evaluation results are shown in Table 11. As a result, it was found that by adding 16 kinds of aroma components, ethanol, bitter, and sweet amino acid in the concentration in the base liquid, it is possible to produce a beer-like feeling higher than the commercial product A~ A non-fermented beer foaming beverage of E.

[Industrial availability]

The non-fermented beer-foaming beverage of the present invention has a very low steroid concentration, but also maintains a "beer like beer". Therefore, it can be used particularly in a beer-like foaming beverage and its manufacturing field.

Claims (15)

A non-fermented beer foaming beverage, which adjusts the amount of the raw material containing the steroid, and has a steroid concentration of less than 0.08 mg/100 mL, and contains a selected from the group consisting of 3-methyl-1-butanol and isoprene Acid, γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4-vinylguaiacol, 2-ethenyl-1-pyrrole 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-thione ketone, phenylethyl alcohol, and cis One or more compounds of the group consisting of 3-hexenol are used as a hop-like aroma component, and contain a compound selected from the group consisting of 3-methyl-2-butene-1-thiol and 3-methylthiopropanol And one or more compounds selected from the group consisting of 2-methyl-3-furanthiol as a sulfur-containing aroma component. 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. A non-fermented beer foaming beverage according to claim 1 or 2, which comprises selected from the group consisting of 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 One or more compounds selected from the group consisting of furanthiols. A non-fermented beer foaming beverage according to claim 1 or 2, which comprises 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy-2,5-dimethyl -3-furanone, 2-acetamidine Thiazole, 4-vinylguaiacol, 2-ethylindol-1-pyrroline, 2-propyl-1-pyrroline, geranyl, linalool, β-thionone, phenylethyl alcohol, cis Formula 3-hexenol, 3-methyl-2-butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol. The non-fermented beer foaming beverage according to claim 1, wherein the concentration of the compound contained in the aroma component of the cereal-like substance is 0.24 to 30000 ppb, and the concentration of the compound contained in the aroma component of the hop-like hop is 0.2 to 250,000 ppb. Further, the concentration of the compound contained in the sulfur-containing aroma component is 0.001 to 3000 ppb. A non-fermented beer foaming beverage according to claim 1 or 2, which further contains a bittering material. A non-fermented beer foaming beverage according to claim 1 or 2, which further contains a sweet amino acid. A non-fermented beer foaming beverage according to claim 1 or 2, which further contains a sour material. A non-fermented beer-foaming beverage according to claim 1 or 2, which further contains a foaming agent. A non-fermented beer foaming beverage according to claim 1 or 2, which further contains a pigment. A non-fermented beer foaming beverage according to claim 1 or 2, which further contains ethanol. A non-fermented beer foaming beverage according to claim 1 or 2, which is produced without using cereals or hops as a raw material. A non-fermented beer foaming beverage according to claim 1 or 2, 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 class a step of preparing a blending liquid by mixing a cereal aroma component, a hop-like aroma component, a sulfur-containing aroma component, a sour material, a pigment, and a foaming agent; and (b) a step of adding carbon dioxide to the above-mentioned blending liquid; and the above-mentioned cereal The aroma component is selected from the group consisting of 3-methyl-1-butanol, isovaleric acid, γ-decalactone, 4-hydroxy-2,5-dimethyl-3-furanone, 2-ethenylthiazole, 4 a compound of one or more of the group consisting of vinyl guaiacol, 2-ethenyl-1-pyrroline, and 2-propyl-1-pyrroline, wherein the hop aroma component is selected from the group consisting of a compound of one or more of the group consisting of linole, linalool, β-thionone, phenylethyl alcohol, and cis-3-hexenol, and the sulfur-containing aroma component is selected from 3-methyl- One or more compounds selected from the group consisting of 2-butene-1-thiol, 3-methylthiopropanol, and 2-methyl-3-furanthiol, and having a steroid concentration of less than 0.08 mg /100mL.