Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/03—Organic compounds
  • A23L29/035—Organic compounds containing oxygen as heteroatom
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
  • A23L2/382—Other non-alcoholic beverages fermented
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/54—Mixing with gases
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
  • C12C12/04—Beer with low alcohol content
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/02—Acid
  • A23V2250/056—Tartaric acid

Definitions

• the present invention relates to a non-alcoholic beer-taste beverage.
• Patent Document 1 describes a method for producing a non-alcoholic fermented beverage in which the concentration of produced alcohol can be reduced by about 40 to 55% as compared with the conventional method by adding ⁇ -glucosidase before the fermentation step in beer production. The technology related to is disclosed.
• the present invention provides a non-alcoholic beer-taste beverage containing isoamyl propionate. That is, the present invention includes the following aspects of the invention.
• [1] A non-alcoholic beer-taste beverage containing isoamyl propionate.
• [2] The non-alcoholic beer-taste beverage according to the above [1], wherein the content (X) of the isoamyl propionate is 1900 mass ppb or less based on the non-alcoholic beer-taste beverage standard.
• the non-alcoholic beer-taste beverage of one preferred embodiment of the present invention can be a beverage with a good throat feeling.
• non-alcoholic beer-taste beverage belongs to "liquor” defined in the Liquor Tax Law and the liquor administration related laws and regulations interpretation notice on April 1, 2018. It means a non-alcoholic beverage with a beer-like flavor.
• the alcohol content of the non-alcoholic beer-taste beverage according to one aspect of the present invention may be less than 1 (v / v%), but is preferably less than 0.5 (v / v)%, more preferably 0.1. It is less than (v / v)%, more preferably less than 0.01 (v / v)%, even more preferably less than 0.005 (v / v)%.
• the alcohol content is expressed as a volume / volume-based percentage (v / v%).
• the alcohol content of the beverage can be measured by any known method, for example, by a vibrating densitometer.
• the non-alcoholic beer-taste beverage of one aspect of the present invention is a fermented beverage obtained by removing alcohol generated in the fermentation step after undergoing a fermentation step using yeast (top-fermenting yeast or bottom-fermenting yeast) in the production step. It may be a non-fermented beverage prepared without going through such a fermentation step.
• the non-alcoholic beer-taste beverage of one aspect of the present invention is a non-fermented beer, ester or higher alcohol (eg, isoamyl acetate, ethyl acetate, n-propanol, isobutanol, acetaldehyde, etc.
• a carbonated beverage prepared to have a beer flavor by adding a beer fragrance containing is also included in the non-fermented non-alcoholic beer-taste beverage of one aspect of the present invention. ..
• non-alcoholic beer-taste beverage of one aspect of the present invention may be a malt-based non-alcoholic beer-taste beverage using malt as a raw material, or a malt-free non-alcoholic beer-taste beverage using malt.
• a malt-based non-alcoholic beer-taste beverage is preferable, and a barley malt-based non-alcoholic beer-taste beverage is more preferable.
• Such a general non-alcoholic beer-taste beverage has a low alcohol content, so it tends to be insufficient to throat.
• the present invention has been made based on this finding.
• the content (X) of isoamyl propionate is the total amount (100 mass) of the non-alcoholic beer-taste beverage from the viewpoint of making the beverage more throat-feeling. %) On a basis, preferably 1 mass ppb or more, more preferably 5 mass ppb or more, more preferably 15 mass ppb or more, more preferably 20 mass ppb or more, still more preferably 30 mass ppb or more, still more preferably 40 mass ppb or more.
• mass ppb It is less than or equal to mass ppb, and in addition, preferably 1 to 1900 mass ppb, more preferably 5 to 1800 mass ppb, more preferably 15 to 1700 mass ppb, more preferably 20 to 1600 mass ppb, still more preferably 30 to 1400 mass. It is mass ppb, more preferably 40 to 1300 mass ppb, even more preferably 55 to 1200 mass ppb, particularly preferably 70 to 1100 mass ppb, and even more preferably 100 to 1000 mass ppb.
• the content (X) of isoamyl propionate is 120 mass ppb or more, 150 mass ppb or more, 180 mass ppb or more, 200 mass ppb or more, based on the total amount (100 mass%) of the non-alcoholic beer taste beverage. 220 mass ppb or more, 250 mass ppb or more, 280 mass ppb or more, 300 mass ppb or more, 320 mass ppb or more, 350 mass ppb or more, or 380 mass ppb or more, and 900 mass ppb or less, 850 mass ppb or less. , 800 mass ppb or less, 750 mass ppb or less, 700 mass ppb or less, 650 mass ppb or less, 600 mass ppb or less, 550 mass ppb or less, or 500 mass ppb or less.
• the content (X) of isoamyl propionate can be measured by gas chromatography-mass spectrometry (GC / MS).
• GC / MS gas chromatography-mass spectrometry
• samples there is a method of measuring under the following measurement conditions using the following samples.
• a solution is prepared by adding 150 mL of water and 4 mL of heptane to 10 to 20 g of the beverage to be measured. Then, the solution is distilled for 90 minutes using an essential oil quantification distillation apparatus, and then 1 ⁇ L of the heptane layer is injected into the GC / MS apparatus shown below to perform measurement.
• the non-alcoholic beer-taste beverage of one aspect of the present invention preferably further contains tartaric acid.
• tartaric acid By containing tartaric acid together with isoamyl propionate, it is possible to obtain a non-alcoholic beer-taste beverage with excellent aftertaste in addition to good throatiness.
• the content (Y) of tartrate is excellent in the sharpness of the aftertaste and suppresses the astringency of the unsuitable aftertaste.
• the tartrate acid content (Y) is 20 mass ppm or more, 25 mass ppm or more, 30 mass ppm or more, 35 mass ppm or more, or 40 mass by mass based on the total amount (100 mass%) of the non-alcoholic beer taste beverage. It may be ppm or more, and may be 120 mass ppm or less, 100 mass ppm or less, 80 mass ppm or less, 70 mass ppm or less, or 60 mass ppm or less.
• the content of tartaric acid (Y) can be measured by the method described in Journal of Food Science and Technology. 52 (3): 1414-1423., 2015.
• the ratio of the isoamyl propionate content (X) (unit: mass ppb) to the tartrate acid content (Y) (unit: mass ppm) [(X). ) / (Y)] is preferably 0.01 to 500, more preferably 0.01 to 500, from the viewpoint of making the beverage excellent in sharpness of aftertaste and suppressing astringency of unsuitable aftertaste in addition to good throatiness.
• the ratio [(X) / (Y)] of the content of isoamylpropionate (X) (unit: mass ppb) to the content of tartrate (Y) (unit: mass ppm) is 2.0. It may be 3.0 or more, 4.0 or more, 4.5 or more, 5.0 or more, 5.5 or more, 6.0 or more, or 6.5 or more, and 45 or less, 40 or less, 35. Hereinafter, it may be 30 or less, 25 or less, 20 or less, 18 or less, or 15 or less.
• the pH of the non-alcoholic beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably less than 4.0, and is preferable from the viewpoint of suppressing the generation of microorganisms and improving the flavor. Is 2.0 or higher.
• the total amount of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but is preferably 1.5% by weight or less, more preferably 1. It is 1% by weight or less, more preferably 0.80% by weight or less, still more preferably less than 0.50%.
• the "total amount of extract” in this specification is the revised BCOJ beer analysis method edited by the Brewers Association of Japan International Technical Committee (BCOJ) (published by the Brewing Society of Japan, revised in 2013). It means the extract value (mass%) measured according to "Beer analysis method 7.2 extract" of.
• the color of the non-alcoholic beer-taste beverage according to one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent. A desired color may be added by adding a colorant or the like.
• the color of the beverage can be discriminated with the naked eye, but may be defined by the total light transmittance, chromaticity, or the like.
• the non-alcoholic beer-taste beverage of one aspect of the present invention may be any form in which the beverage is packed in a container, and examples of the container include, for example, bottles, PET bottles, cans, or barrels, but are particularly portable. From the viewpoint of ease of use, cans, bottles or PET bottles are preferable.
• the main raw material for the non-alcoholic beer-taste beverage of one aspect of the present invention may or may not be malt with water. Further, hops may be used, and in addition, preservatives, sweeteners, water-soluble dietary fibers, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants and the like may be used.
• the malt refers to malt seeds such as barley, wheat, rye, oat, oat, adlay, and oat that have been germinated, dried, and rooted.
• the variety may be any.
• the malt used is preferably barley malt.
• Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages.
• barley such as two-row barley and six-row barley, but any of them may be used.
• colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.
• a grain other than malt together with malt.
• Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, crow wheat, oat, pigeon wheat, starch, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, barley, hie, starch obtained from them, extracts (extracts) of these, and the like.
• a non-alcoholic beer-taste beverage using a nitrogen source as an amino acid-containing material such as liquid sugar containing a carbon source and the above-mentioned grains other than malt is available.
• a nitrogen source as an amino acid-containing material (for example, soy protein, etc.) such as liquid sugar containing a carbon source and the above-mentioned grains other than malt is available.
• hop form used in one aspect of the present invention examples include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isolated hop or a reduced hop may be used. The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass with respect to the total amount of the beverage.
• a non-alcoholic beer-taste beverage using hops as a raw material is a beverage containing iso-alpha acid, which is a component derived from hops.
• the content of iso-alpha acid in the non-alcoholic beer-taste beverage using hops may be more than 0.1 mass ppm based on the total amount (100 mass%) of the beer-taste beverage, and may be 1.0 mass ppm. It may be super.
• the content of iso-alpha acid in the non-alcoholic beer-taste beverage that does not use hops may be 0.1% by mass or less based on the total amount (100% by mass) of the beer-taste beverage.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further containing a preservative.
• the preservative used in one embodiment of the present invention include benzoic acid; benzoate such as sodium benzoate; benzoic acid ester such as propyl paraoxybenzoate and butyl paraoxybenzoate; dimethyl dicarbonate; and the like.
• a commercially available preparation such as strong sample leather (manufactured by San-Ei Gen FFI Co., Ltd., a mixture of sodium benzoate and butyl benzoate) may be used. These preservatives may be used alone or in combination of two or more.
• the blending amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000. It is mass ppm, more preferably 20 to 900 mass ppm.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a sweetener.
• the sweetener include commercially available saccharified liquid obtained by decomposing grain-derived starch with an acid or an enzyme, commercially available sugars such as starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. Can be mentioned. These sweeteners may be used alone or in combination of two or more.
• the form of these saccharides may be a liquid such as a solution or a solid such as a powder.
• there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids.
• a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid.
• sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof can also be used.
• the artificial sweetener include aspartame, acesulfame potassium (acesulfame K), sucralose and the like.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with water-soluble dietary fiber.
• water-soluble dietary fiber examples include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.
• These water-soluble dietary fibers may be used alone or in combination of two or more.
• the bitterness is preferably imparted by hops or the like, but a bitterness agent or a bitterness-imparting agent may be used together with or in place of hops.
• the bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and sparkling liquor can be used.
• bitterness agents or bitterness-imparting agents may be used alone or in combination of two or more.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further containing an antioxidant.
• the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin. These antioxidants may be used alone or in combination of two or more.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with a flavor.
• the flavoring is not particularly limited, and a general beer flavoring can be used. Beer flavors are used for beer-like flavoring. Examples of beer flavors include esters and higher alcohols, and specific examples thereof include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde. These fragrances may be used alone or in combination of two or more.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage further blended with an acidulant.
• the acidulant is preferably tartaric acid as described above, but is not particularly limited as long as it is a substance having an acidity other than tartaric acid.
• phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, and succinic acid examples include acids, gluconodeltalactone or salts thereof.
• acidulants other than tartrate at least one selected from phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, and phosphoric acid, citric acid, At least one selected from lactic acid, acetic acid and salts thereof is more preferable, and at least one selected from malic acid and lactic acid is further preferable.
• the acidulant used in one aspect of the present invention is preferably a combination of tartaric acid, phosphoric acid, and lactic acid. These acidulants may be used alone or in combination of two or more.
• the total content of acidulants other than tartrate is 0 to 500 parts by mass with respect to 100 parts by mass of the total amount of tartrate contained in the non-alcoholic beer-taste beverage.
• 0 to 400 parts by mass 0 to 300 parts by mass, 0 to 200 parts by mass, 0 to 100 parts by mass, 0 to 50 parts by mass, 0 to 20 parts by mass, 0 to 10 parts by mass, 0 to 5 parts by mass, 0 It may be ⁇ 1 part by mass, 0 to 0.1 part by mass, or 0 to 0.01 part by mass.
• the non-alcoholic beer-taste beverage of one aspect of the present invention may be a beverage containing one or more wood extracts selected from beech, cedar, cherry, apple and walnut, and does not substantially contain the extract. It may be a beverage or a beverage that does not contain the extract.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage containing an extract of a plant belonging to the genus Fagaceae, a beverage containing substantially no extract, or a beverage containing no extract. May be.
• the provision that "substantially does not contain component X" is a provision that denies the mode of containing component X for a predetermined purpose, and is unintentionally or unavoidable. It is not a rule that denies the aspect in which the component X is contained in. However, the smaller the content in the component X when it is defined as “substantially not containing the component X", the more preferable, and specifically, the total amount of isoamyl propionate contained in the non-alcoholic beer-taste beverage.
• It is usually less than 10 parts by mass with respect to 100 parts by mass, but less than 5 parts by mass, less than 1 part by mass, less than 0.1 parts by mass, less than 0.01 parts by mass, less than 0.001 parts by mass, or 0. It may be less than 0001 parts by mass.
• the non-alcoholic beer-taste beverage according to one aspect of the present invention may be a beverage having a spirantol content of 0.1 mass ppb or more, or a beverage having a spirantol content of less than 0.1 mass ppb.
• Carbon dioxide gas contained in the non-alcoholic beer-taste beverage of one aspect of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be added directly to the raw material liquid.
• the amount of carbon dioxide gas contained in the beer-taste beverage is represented by the carbon dioxide gas pressure of the beverage, but is not particularly limited as long as the effect of the present invention is not impaired.
• the upper limit of the carbon dioxide gas pressure of beverage 5.0 kg / cm 2
• the lower limit is 0.20kg / cm 2
• 0.50kg / It is cm 2 or 1.0 kg / cm 2
• any of these upper and lower limits may be combined.
• carbon dioxide gas pressure of the beverage 0.20 kg / cm 2 or more 5.0 kg / cm 2 or less, 0.50 kg / cm 2 or more 4.5 kg / cm 2 or less, or, 1.0 kg / cm 2 or more 4.
• the gas pressure means the gas pressure in the container except for special cases.
• the pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C. to a gas internal pressure gauge, open the stopcock of the gas internal pressure gauge once to release the gas, close the stopper again, and close the gas internal pressure gauge. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
• additives may be added as needed, as long as the effects of the present invention are not impaired.
• additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
• the colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used.
• Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and kiraya saponin, and plants such as corn and soybean.
• Proteins, peptide-containing substances such as collagen peptides, yeast extracts and the like can be appropriately used.
• the fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, rice bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
• the method for producing a non-alcoholic beer-taste beverage of the present invention is not particularly limited, and examples thereof include methods having the following steps (1) to (3).
• -Step (1) A step of obtaining a pre-beverage liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
• -Step (2) A step of adding carbon dioxide gas to the pre-beverage liquid.
• -Step (3) A step of adjusting the content (X) of isoamyl propionate.
• the following step (4) may be further provided, if necessary.
• -Step (4) A step of adjusting the content (Y) of tartaric acid.
• the step (1) is a step of obtaining a pre-beverage liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
• various raw materials including water and malt are put into a charging kettle or a charging tank, and an enzyme such as amylase is added as needed.
• an enzyme such as amylase
• various raw materials other than malt hops, dietary fiber, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added.
• Mixtures of various raw materials are heated to saccharify the starch of the raw materials for saccharification treatment.
• the temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, water and raw materials other than malt.
• filtration is performed to obtain a saccharified solution.
• the saccharified solution is preferably boiled.
• hops, bitterness agents and the like are used as raw materials in this boiling treatment, it is preferable to add them. Hops, bitterness agents and the like may be added between the start of boiling and the end of boiling of the saccharified solution.
• it is preferably transferred to a whirlpool, cooled to 0 to 10 ° C. to prepare a cooling liquid, and then subjected to a solid content removing treatment for removing solid content such as coagulated protein.
• a pre-beverage solution may be prepared by adding warm water to a malt extract and adding hops, a bitterness agent, or the like to a boiling treatment.
• liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be boiled to prepare a pre-beverage liquid.
• hops may be added before the boiling treatment, or may be added between the start of boiling and the end of boiling of the liquid sugar solution.
• a fermentation step using yeast top-fermenting yeast or bottom-fermenting yeast
• the alcohol content is set to 1 (v / v).
• Less than% preferably less than 0.5 (v / v)%, more preferably less than 0.1 (v / v)%, even more preferably less than 0.01 (v / v)%, even more preferably 0.
• a non-alcoholic beer-taste beverage may be produced by performing a step of producing a fermented beverage having a temperature of less than 005 (v / v)%).
• the above-mentioned fermentation step and the step of removing alcohol may not be performed.
• the step (2) is a step of adding carbon dioxide gas to the pre-beverage liquid.
• a method of adding carbon dioxide gas a known method applied when producing a carbonated beverage can be used.
• the carbon dioxide gas may be added by mixing the pre-beverage liquid obtained in the step (1) with carbonated water.
• Carbon dioxide gas may be added directly to the pre-beverage liquid. It is preferable that the carbon dioxide gas pressure is adjusted to be within the above range by using such a method.
• Step (3) is a step of adjusting the content (X) of isoamyl propionate
• step (4) is a step of adjusting the content (Y) of tartaric acid.
• the steps (3) and (4) may be performed before or after the saccharification treatment of the step (1), before or after the boiling treatment, or before or after the solid content removing treatment, and after the completion of the step (1). It may be performed before and after the step (2). However, from the viewpoint of accurately adjusting the content in the finally produced beverage, it is preferable to carry out the process after the end of the step (1) and before the start of the step (2).
• the order of steps (3) and (4) is not particularly limited, and either step may be used first.
• step (3) the content (X) of isoamyl propionate in the beverage before preparation is measured, and based on the measured value, isoamyl propionate is added or diluted with water to dilute the content. It is preferable to make adjustments so as to be within the above range of (X). If the content (X) is already within the desired range due to the presence of isoamyl propionate derived from the raw material in the beverage before preparation, the addition of isoamyl propionate or water according to this step is added. There is no need for operations such as diluting.
• the content (Y) of tartaric acid in the beverage before adjustment is measured, and based on the measured value, tartaric acid is added or water is added for dilution. Then, it is preferable to adjust the content (Y) so as to be within the above range. If the content (Y) is already within the desired range due to the presence of tartaric acid derived from the raw material in the beverage before preparation, the operation of adding tartaric acid or adding water to dilute it in this step is performed. Not needed.
• steps performed in the production of non-alcoholic beer-taste beverages well known to those skilled in the art such as a liquor storage step and a filtration step, may be performed.
• the non-alcoholic beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.
• the containerging method for beverages is not particularly limited, and a containerging method well known to those skilled in the art can be used.
• the containerging step the non-alcoholic beer-taste beverage of the present invention is filled and sealed in a container.
• a container of any form and material may be used in the container packing step, and examples of the container are as described above.
• Examples 1-12, Comparative Example 1 The wort obtained through saccharification using water, malt, hops, and acidulants (lactic acid, phosphoric acid) as raw materials contains the contents shown in Tables 1 to 3 without performing a fermentation step using yeast. By adding isoamyl propionate and tartrate so as to the amount and adding carbon dioxide gas, a non-alcoholic beer-taste beverage having a pH of less than 4.0 and an alcohol content of less than 1 (v / v)% can be obtained. Prepared. In Comparative Example 1, it was prepared without adding isoamyl propionate.
• Tables 1 to 3 show the average score of each panelist.
• Score criteria for beer-taste beverages ⁇ "3.0”: A good throat like a beer-taste beverage is strongly felt.
• -"1.0” I can't feel the throat like a beer-taste beverage.
• Score criteria for sharp aftertaste that seems to be a beer-taste beverage ⁇ "3.0”: The sharpness of the good aftertaste, which is typical of beer-taste beverages, is strongly felt.
• At least one of the average scores of each panelist of the two sensory evaluation items "beer-taste beverage-like throat” and “beer-taste beverage-like aftertaste sharpness” is less than 2.0 and / or ,
• the average value of the scores of each panelist in the sensory evaluation item of "presence or absence of astringency of aftertaste unsuitable as a beer-taste beverage” is less than 2.5.
• the non-alcoholic beer-taste beverages of Examples 1 to 12 have a good throat and a good aftertaste sharpness, which are typical of beer-taste beverages, and an unsuitable aftertaste of astringency is also suppressed. The result was that.
• the non-alcoholic beer-taste beverage of Comparative Example 1 was a beverage that did not feel like a beer-taste beverage.

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• 2020
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