Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/20—Malt products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/20—Ingredients acting on or related to the structure
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/20—Natural extracts
  • A23V2250/21—Plant extracts

Definitions

• the present invention relates to a method of stabilizing the foam in unfermented, non-alcoholic beer-taste beverages, the beer-taste beverages with foam stabilized, and a process for producing such beverages.
• the quality of foam is evaluated from various viewpoints such as foam stability, the degree of foaming, and the creaminess of foam. If the foam is stable, contact between the beer-taste beverage and air can be effectively prevented and the appearance of the beverage poured into a container can be kept for an extended period. Getting the idea that foam stability is particularly important for the purpose of assuring the quality of the foam in beer-taste beverages, especially, unfermented, non-alcoholic beer-taste beverages, which are targeted at health-conscious consumers, the present inventors made intensive studies.
• the present inventors found that by adjusting the total amount of malt-derived extract components in an unfermented, non-alcoholic beer-taste beverage to lie from 0.1 to 2 wt % inclusive, not only the richness of the taste of the beverage but also the quality of foam, especially its stability, could be assured.
• the present inventors further discovered that this effect could be achieved not only by adjusting the amount of the malt-derived extract components but also by adjusting the amount of extract components derived from various kinds of mugi including malt.
• the present inventors found that the same effect could also be attained by adjusting the total amount of mugi-derived extract components in an unfermented, non-alcoholic beer-taste beverage to lie from 0.1 to 2 wt % inclusive.
• the present invention concerns the following.
• the foam that is formed on the liquid surface of unfermented beer-taste beverages of non-alcoholic type can be assured to have adequate quality, especially, in terms of stability.
• none of the additives for stabilizing the foam need be used, so not only convenience is provided but, at the same time, the potential adverse effects of such additives on scent and taste are reduced.
• the present invention it is important to reduce the total amount of extract components derived from mugi such as malt in unfermented, non-alcoholic beer-taste beverages.
• the amount of the mugi-derived extract components is too small, the beer-like taste required of those beer-taste beverages can be extremely weak.
• the total amount of the mugi-derived extract component(s) in an unfermented, non-alcoholic beer-taste beverage is adjusted to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt % inclusive.
• the present invention also encompasses adjusting the total amount of the malt-derived extract components in unfermented, non-alcoholic beer-taste beverages.
• the total amount of the malt-derived extract component(s) is adjusted to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt % inclusive.
• the total amount of all extract components including those which are derived from ingredients other than mugi is adjusted to lie within particular ranges in consideration of various factors such as the need to fully develop the scent and taste derived from mugi.
• the total amount of such extract components in a beverage is from 0.2 to2.1 wt % inclusive, preferably from 0.3 to 2.1 wt % inclusive, more preferably from 0.3 to 1.4 wt % inclusive, even more preferably from 0.35 to 1.4 wt % inclusive, still more preferably from 0.4 to 1.4 wt % inclusive, and yet more preferably from 0.45 to 1.1 wt % inclusive.
• the “amount of extract components” as used herein refers to the value of grams of extract components as specified in the Japanese Liquor Tax Act, namely, the nonvolatile matter contained in a unit volume of 100 cubic centimeters at a temperature of 15 degrees; in the case of beverages the alcohol content of which is less than 0.005%, the term refers to the extract level (wt %) in degassed samples as measured in accordance with “Beer Analysis Methods, 7.2 Extracts” specified by Brewery Convention of Japan (BCOJ) of Brewers Association of Japan. Of all the extract components contained, those which are derived from mugi such as malt may be determined for their amount by subtracting the amounts, as separately determined, of additives and extract components derived from other ingredients, from the amounts of all extract components as determined by actual measurement.
• the methods of adjusting the amount of mugi-derived extract components are not particularly limited and examples that may be contemplated include adjusting the amount of mugi to be used as an ingredient or diluting the beverage.
• mugi as used herein means mugi (usually its berry) that is employed in producing ordinary beers and happoshu as well as their processed products, and malt is included within the definition of mugi.
• Mugi other than malt that are employed as ingredients in the present invention may be exemplified by such mugi as yet-to-be-germinated barley, wheat, rye, karasumugi (white oats), oats, hatomugi (Job's-tears), and embaku (oats).
• yet-to-be-germinated barley can be used with advantage.
• These ingredients can be used either independently or in combination. They can even be used in combination with malt.
• composition products of mugi can also be used as decomposition products of mugi which are obtained by preliminarily breaking down mugi with externally-added or malt-derived enzymes.
• decomposition products of mugi refers to a product obtained by liquefying and saccharifying mugi enzymatically and then concentrating the resulting saccharified liquid.
• ⁇ -amylase is mainly used.
• ⁇ -amylase is preferably used in combination with ⁇ -glucanase.
• proteases may also be added.
• ⁇ -amylase is used, optionally in combination with ⁇ -amylase, glucoamylase, pullulanase, etc.
• heating and concentration are carried out to yield the decomposition product of mugi to be used in the present invention.
• decomposed barley can be used with particular advantage. Barley to be used as the starting material to make decomposed barley is not particularly limited if it is yet to be germinated and while any edible variety of barley may be used, the varieties used in malt production are preferred.
• malt refers to a product obtained by germinating the seeds of mugi such as barley, wheat, rye, karasumugi (white oats), oats, hatomugi (Job's-tears), and embaku (oats), drying the sprouts, and removing their roots.
• the geographic regions of malt production are not particularly limited, either. It is particularly preferred to use barley malt. In the present invention, not only regular malt but also dark colored malt may be used.
• the term “dark colored malt” refers to such malts that the chromaticity as specified by EBC (the European Brewery Convention) is at least 10, preferably at least 50.
• EBC the European Brewery Convention
• malt is used in smaller amounts than in ordinary beers and the like, so only inadequate beer-like colors may sometimes develop.
• dark colored malt may be used as one ingredient to adjust the color of the beverage.
• the dark colored malt is used in an amount ranging from 20 to 80 wt % inclusive, preferably from 40 to 60 wt % inclusive, of the total amount of the malt used as an ingredient.
• the upper limit of the EBC chromaticity of the dark colored malt is not particularly limited but if malt of excessively high chromaticity is used, the beverage may be adversely affected as by a trace of burned smell and, hence, it is recommended to use dark colored malt having an EBC chromaticity of preferably no higher than 2000, more preferably no higher than 1000, even more preferably no higher than 500, and most preferably no higher than 200. Therefore, the range of the EBC chromaticity of the dark colored malt to be used is not particularly limited but it is preferably from 10 to 2000 inclusive, more preferably from 50 to 1000 inclusive, even more preferably from 50 to 500 inclusive, and most preferably from 50 to 200 inclusive.
• beer-taste beverages refers to carbonated drinks having a beer-like flavor.
• beer-taste beverages as referred to herein embrace all types of carbonated drinks with a beer flavor whether or not they are produced via a yeast-based fermentation step.
• the present invention is directed to a particular type, unfermented non-alcoholic type, of these beverages which is free of alcohol. It should be noted here that beverages which contain alcohol in a trace amount that is too small to be detected are within the scope of the present invention. Included within the scope of the non-alcoholic beverage of the present invention are beverages the alcohol content of which is calculated to be 0.0%, in particular, 0.00% by counting fractions of 5 and over as a unit and cutting away the rest.
• Exemplary types of the unfermented, non-alcoholic beer-taste beverages of the present invention include non-alcoholic beer-taste beverages, beer-taste soft drinks, and the like.
• the “alcohol content” in the beer-taste beverage as used herein refers to the content of alcohol (v/v %) in the beverage and can be measured by any known method, as by using a vibrating densimeter. Specifically, the beverage is filtered or sonicated to remove carbon dioxide; the CO 2 -free sample is distilled under direct fire and the density at 15° C. of the resulting distillate is measured and converted to an alcohol content by looking at Table 2 which is titled “Conversion Between Alcohol Content and Density (15° C.) or Specific Gravity (15/15° C.)” and annexed to Analysis Methods Prescribed by the National Tax Agency (National Tax Agency Directive No. 6 in 2007, revised Jun. 22, 2007.) If the alcohol content is as low as less than 1.0%, a commercial apparatus for alcohol measurement or gas chromatography may be employed.
• saccharides refers to ones based on the Nutrition Labelling Standards for Foods (Health, Labor and Welfare Ministry Notice No. 176 in 2003). Specifically, saccharides are that part of a food which remains after proteins, lipids, dietary fiber, ash, alcohols, and water have been removed. The amount of saccharides in a food can be calculated by subtracting the amounts of proteins, lipids, dietary fiber, ash, and water from the weight of the food. In this case, the amounts of proteins, lipids, dietary fiber, ash, and water are measured by the methods set out in the Nutrition Labelling Standards.
• the amount of proteins is measured by the nitrogen determination and conversion method, the amount of lipids by the ether extraction method, the chloroform/methanol mixed liquid extraction method, the Gerber method, the acid decomposition method or the Roese-Gott Kunststoff method, the amount of dietary fiber by high-performance liquid chromatography or the Prosky method, the amount of ash by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amount of water by the Karl-Fischer method, the drying aid method, the method of drying by heating under reduced pressure, the method of drying by heating under atmospheric pressure, or the plastic film method.
• the technology of the present invention is particularly useful in low-saccharide, beer-taste beverages which by nature involve difficulty in assuring good attributes of foam quality including foam stability.
• the amount of saccharides in the unfermented, non-alcoholic beer-taste beverage of the present invention is preferably not greater than 2.0 g/100 mL and its lower limit is preferably 0.04 g/100 mL, more preferably 0.2 g/100 mL.
• the amount of saccharides is more preferably from 0.25 to 2.0 g/100 mL inclusive, and even more preferably from 0.25 to 0.9 g/100 mL inclusive.
• the technology of the present invention is particularly useful in low-calorie, beer-taste beverages which involve difficulty in assuring good attributes of foam quality including foam stability.
• the calorie content in the unfermented, non-alcoholic beer-taste beverage of the present invention is preferably not greater than 8 kcal/100 mL, more preferably from 0.1 to 8 kcal/100 mL inclusive, even more preferably from 1 to 8 kcal/100 mL inclusive, and still more preferably from 1 to 5 kcal/100 mL inclusive.
• the calorie content in beverages is calculated basically in accordance with “On Analysis Methods, etc. for Nutrients, etc. Listed in the Nutrition Labelling Standards” as published in association with the Health Promotion Act.
• the determined amounts of the respective nutrients are multiplied by the associated energy conversion factors (4 kcal/g for proteins; 9 kcal/g for lipids; 4 kcal/g for saccharides; 2 kcal/g for dietary fiber; 7 kcal/g for alcohols; 3 kcal/g for organic acids) and the products are added up to give the total number of calories.
• the associated energy conversion factors (4 kcal/g for proteins; 9 kcal/g for lipids; 4 kcal/g for saccharides; 2 kcal/g for dietary fiber; 7 kcal/g for alcohols; 3 kcal/g for organic acids.
• the unfermented, non-alcoholic beer-taste beverages of the present invention may use hops as an ingredient. Since their scent and taste are generally similar to those of beer, hops are desirably used as an ingredient. If hops are to be used, ordinary pelletized hops, powdered hops, and hop extracts that are used in the manufacture of beer and like beverages can be used as selected appropriately for the desired scent and taste. Processed hops such as isomerized hops and reduced hops may also be used. These are all encompassed by the hops to be used in the present invention.
• the amount of hops to be added is not particularly limited and it is typically from 0.0001 to 1 wt % (inclusive) of the total quantity of the beverage.
• ingredients may optionally be used to such an extent that they will not be deleterious to the desired effects of the invention.
• examples include sweeteners, acidulants, flavors, yeast extracts, colorants such as caramel colors, saponin-based substances extracted from plants such as soybean saponin and quillaja saponin, plant protein- and peptide-containing substances such as corn and soybean, proteinaceous substances such as bovine serum albumin, seasonings such as dietary fiber and amino acids, antioxidants such as ascorbic acid, and various acidulants, and these additives may optionally be used to such an extent that they will not be deleterious to the desired effects of the invention.
• the unfermented, non-alcoholic beer-taste beverages of the present invention can be produced by ordinary methods known to skilled artisans. Briefly, mugi such as malt and, optionally, such ingredients as other cereal grains, starches, sugars, bitterness imparting agents or colorants are charged into a mashing kettle or tank where gelatinization and saccharification are performed, optionally in the presence of an added enzyme such as amylase; the saccharified mash is then filtered, boiled in the presence of optionally added hops, and transferred to a clarification tank to remove solids such as coagulated proteins.
• the saccharification, boiling and solids removal steps may be performed under known conditions. Without performing the fermentation step but immediately following the above-described solids removal step, storage, addition of carbon dioxide, filtration, packaging, and optional sterilization steps are performed to produce unfermented, non-alcoholic, beer-taste beverages.
• the total amount of the mugi-derived extract component(s) in the beer-taste beverage obtained should lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt %, inclusive even more preferably from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt % inclusive, and this amount may be adjusted at any of the production steps.
• the total amount of the malt-derived extract component(s) in the beer-taste beverage obtained may also be adjusted to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt % inclusive. This amount may be adjusted at any of the production steps.
• the foam that is formed on the liquid surface of unfermented, non-alcoholic beer-taste beverages is stabilized by adjusting the total amount of the mugi-derived extract component(s) in the beer-taste beverage to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt % inclusive, to yet more preferably from 0.35 to 1 wt % inclusive.
• Foam stabilization can also be accomplished by adjusting the total amount of the malt-derived extract component(s) in the unfermented, non-alcoholic beer-taste beverage to lie from 0.1 to 2 wt % inclusive, preferably from 0.2 to 2 wt % inclusive, more preferably from 0.2 to 1.3 wt % inclusive, even more preferably from 0.25 to 1.3 wt % inclusive, still more preferably from 0.3 to 1.3 wt % inclusive, and yet more preferably from 0.35 to 1 wt % inclusive.
• the foam stabilization can be evaluated by measuring such attributes as cling and foam stability.
• “Cling” means the ability by which foam that results from pouring a beverage into a container adheres to its sides. Cling is considered to be a property that contributes to a phenomenon also called “angel ring.”
• “Foam stability” means the life of foam and can be evaluated by a known method such as the micro-Rudin method. This can also be evaluated by another known method such as the NIBEM method (J. Inst. Brewing, 2003, 109(4), 400-402.) The beverage to be evaluated is poured into a container and when a specified time lapses, the amount and other features of the foam that remains adhering to the sides of the container are measured, whereby overall evaluation of the foam stability can be achieved, including the cling which cannot be measured by the NIBEM method
• the unfermented, non-alcoholic beer-taste beverage of the present invention may be packaged in containers.
• the types of containers are in no way limited and bottles, cans, kegs, PET bottles and the like may be filled with the beverage and sealed to produce packaged beverages.
• foam stability was evaluated by the following method.
• This method includes pouring a specified amount of effervescent beverage (sample) into a specified measuring cylinder within a specified time and measuring the amount of foam that remains adhering to the sides of the measuring cylinder after the lapse of a specified time (this amount may be called “the foam adhering area”), whereby the stability of the foam is evaluated quantitatively.
• the sample and the device that would contact it i.e., the measuring cylinder and the funnel through which the sample was to be poured
• the funnel was fitted on the measuring cylinder (2 L) and the entire sample (whose volume was equal to the capacity of a 633-mL bottle) was poured down the sides of the funnel into the measuring cylinder at a uniform rate (taking about 20 seconds to fill the same.) Upon completion of the pouring, the funnel was detached from the measuring cylinder, which was then allowed to stand. Twenty-nine minutes after the onset of the pouring of the sample, a flashbulb was set within the measuring cylinder (at a position about 200 mL above the boundary between the liquid surface and the foam) and, subsequently, with photosensitive paper being wrapped around the measuring cylinder to cover the area where the foam adhered, a picture was taken exactly 30 minutes after the start of sample injection.
• the borderline between the liquid surface and the foam on the developed image was marked off and the photographed areas where the foam remained were delineated. Large foam masses were directly delineated. The smaller masses which were less than 1 cm on the longer axis were disregarded.
• the delineated foam adhering areas were measured with an area meter and calculated as cling levels (T-SHV values). Note that pictures of adhering foam may be taken with a CCD camera whereas the areas of foamy portions may be measured by processing with an image analyzer. It may be concluded that the larger the foam adhering areas that are measured, the higher the foam stability is.
• the rating was ⁇ when the T-SHV value was less than 100 cm 2 , ⁇ when it was 100 cm 2 and above but less than 150 cm 2 , and ⁇ when it was 150 cm 2 and above.
• the chromaticity of beverage samples was evaluated by the following method. To be more specific, measurement was conducted in accordance with the BCOJ Beer Analysis Methods, 8.8 Chromaticity, 8.8.2 Spectroscopy. A degassed sample was placed in a 10 mm cell and the absorbance as measured with monochromatic light of 430 nm was multiplied by a factor to determine the EBC chromaticity of the sample.
• bitterness unit of beverage samples was evaluated by the following method. To be more specific, measurement was conducted in accordance with the BCOJ Beer Analysis Methods, 8.15 Bitterness Unit. A mixture of a degassed sample with an added acid was extracted with isooctane and the absorbance of the resulting isooctane layer was measured at 275 nm with pure isooctane being used as a control; the measured absorbance was multiplied by a factor to determine the bitterness unit (BU) of the sample.
• BU bitterness unit
• the amounts of extract components in beverage samples were evaluated by the following method. To be more specific, measurement was conducted in accordance with the BCOJ Beer Analysis Methods, 7.2 Extracts. The specific gravity of a sample at 20° C. was measured with a vibrating densitometer and the corresponding amount of extract components was determined by referring to the annexed Table for Extracts. Among the thus determined extract components, those derived from mugi (or malt) were determined for their amounts by subtracting the amounts, as separately determined, of additives and extract components derived from other ingredients, from the amounts of all extract components.
• Calorie was calculated in accordance with “On Analysis Methods, etc. for Nutrients, etc. listed in the Nutrition Labelling Standards” as published in association with the Health Promotion Act.
• the scent and taste of beer-taste beverages was evaluated by a sensory test based on the scoring method.
• Six expert panelists were asked to make evaluation for the presence or absence of a beer-like scent or taste on a rating system with point 4 being the full score.
• point 4 being the full score.
• the scores were averaged and the result of evaluation was assigned to one of the following three levels depending on the average value.
• Average ranging from 1.0 to less than 2.0 ⁇
• Average ranging from 3.0 to no more than 4.0 ⁇ .
• Sample Nos. 1-7 of the unfermented, non-alcoholic beer-taste beverage of the present invention whose total amount of mugi-derived extract components was within the desired range, as well as Comparative Sample Nos. 1-3 of unfermented, non-alcoholic beer-taste beverage whose total amount of mugi-derived extract components was outside the desired range were produced by the following method.
• malt was used in 20 kg (60 wt % of which consisted of dark colored malt, or caramel malt), and to produce Sample Nos. 5-7 and Comparative Sample Nos. 1-3, malt was used in 20 kg (50 wt % of which consisted of dark colored malt, or caramel malt).
• the malt was ground to an appropriate grain size, charged into a mashing vessel, and mixed with 120 L of warm water to prepare mash with about 50° C. After holding at 50° C. for 30 minutes, the temperature was slowly raised and saccharification was performed at 65-72° C. for 60 minutes. Upon completion of saccharification, the mash was heated to 77° C. and transferred to a wort filtration vessel, where it was filtered to form a filtrate.
• a portion of the filtrate was mixed with warm water at a ratio that was so adjusted that upon completion of boiling, the amount of the extract components would reach the desired level.
• a production scale of 100 L about 100 g of hops were added and the mixture was boiled at 100° C. for 80 minutes.
• Lees were separated from the boiled mixture, which was then cooled to about 2° C.; thereafter, antioxidants, flavors, acidulants (sufficient to lower pH to less than 4), sweeteners and optionally a caramel color were added in suitable amounts, and the mixture was stored for about 24 hours.
• a suitable amount of carbon dioxide was added.
• Subsequent steps of filtration, bottling and sterilization (heating for 10 minutes at 65° C. and above) yielded Sample Nos.
• Sample Nos. 2-7 and Comparative Sample Nos. 1-3 had a satisfactory taste.
• Sample No. 1 having the smallest amount of mugi- or malt-derived extract components was somewhat unsatisfactory from the viewpoint of beer-like scent and taste.
• Example 1 Using malt (20 wt % of which consisted of caramel malt), the procedure of Example 1 was repeated to produce a sample of the unfermented, non-alcoholic beer-taste beverage of the present invention whose amount of malt-derived extract components was 1.3 wt % (whose total amount of mugi-derived extract components was also 1.3 wt %). The total amount of all extract components in this sample including those derived from ingredients other than mugi was 1.4 wt %. The sample had an alcohol content of 0.00%, with the calorie content being 5 kcal/100 mL and the amount of saccharides being 1.3 g/100 mL. The sample also excelled in taste and foam quality including the attribute of foam stability, and it was as satisfactory as Sample Nos. 2-7.
• Example 1 Using malt (60 wt % of which consisted of caramel malt), the procedure of Example 1 was repeated to produce a sample of the unfermented, non-alcoholic beer-taste beverage of the present invention whose amount of malt-derived extract components was 0.35 wt % (whose total amount of mugi-derived extract components was also 0.35 wt %). The total amount of all extract components in this sample including those derived from ingredients other than mugi was 0.45 wt %. The sample had an alcohol content of 0.00%, with the calorie content being 2 kcal/100 mL and the amount of saccharides being 0.4 g/100 mL. The sample also excelled in taste and foam quality including the attribute of foam stability, and it was as satisfactory as Sample Nos. 2-7.
• Example 2 Using malt (80 wt % of which consisted of caramel malt), the procedure of Example 1 was repeated to produce a sample of the unfermented, non-alcoholic beer-taste beverage of the present invention whose amount of malt-derived extract components was 0.25 wt % (whose total amount of mugi-derived extract components was also 0.25 wt %). The total amount of all extract components in this sample including those derived from ingredients other than mugi was 0.35 wt %. The sample had an alcohol content of 0.00%, with the calorie content being 1.4 kcal/100 mL and the amount of saccharides being 0.3 g/100 mL. The sample also excelled in taste and foam quality including the attribute of foam stability, and it was as satisfactory as Sample Nos. 2-7.
• a sample of unfermented, non-alcoholic beer-taste beverage was produced using decomposed barley instead of malt.
• warm water was added to 130 g of the decomposed barley at a mixing ratio that was so adjusted that upon completion of the boiling step, the amount of the extract components would reach about 1.0%; further, about 100 g of hops were added and the mixture was boiled at 100° C. for 80 minutes.
• Lees were separated from the boiled mixture, which was then cooled to about 2° C.; thereafter, antioxidants, flavors, acidulants (sufficient to lower pH to less than 4), sweeteners, and a caramel color were added in suitable amounts, and the mixture was stored for about 24 hours.

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• 2011
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