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
  • 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
• • 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
• • 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

Definitions

• the present invention relates to a non-alcoholic beer-flavored beverage and a method for producing the same.
• non-alcoholic beer-flavored beverages have various flavor balance issues.
• the inventors discovered that increasing the concentration of 5-methyl-2-furfural in a non-alcoholic beer-flavored beverage causes the beverage to have a soy sauce-like aroma, reducing the consumer's preference for the beverage.
• the inventors have investigated the above problems and found that the soy sauce-like aroma caused by 5-methyl-2-furfural (CAS: 67-47-0) can be reduced in non-alcoholic beer-flavored beverages by adjusting the concentration of ⁇ -eudesmol (CAS: 473-15-4) or caprylic acid (CAS: 124-07-2).
• the present invention is based on this finding.
• the present invention therefore provides a non-alcoholic beer-flavored beverage with reduced soy sauce-like aroma and a method for producing the same.
• the non-alcoholic beer-flavored beverage according to (1) or (2) above having a ⁇ -eudesmol content of 0.1 to 400 ppb.
• a method for producing a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more comprising the steps of: (a) a ⁇ -eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of ⁇ -eudesmol and/or caprylic acid so as to satisfy any one of the above.
• a method for reducing a soy sauce-like aroma in a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more comprising the steps of: (a) a ⁇ -eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of ⁇ -eudesmol and/or caprylic acid so as to satisfy any one of the above.
• a "beer-taste beverage” refers to a beverage that has a beer-like flavor.
• "Beer-like flavor” means that the beverage exhibits the unique taste and aroma of beer that can be obtained when beer is produced in the usual way, i.e., when beer is produced based on fermentation by yeast, etc.
• a "non-alcoholic beer-taste beverage” refers to a beer-taste beverage with an alcohol (ethanol) concentration of less than 1% (v/v).
• the alcohol concentration of the non-alcoholic beer-taste beverage of the present invention is less than 0.75% (v/v), more preferably less than 0.5% (v/v), even more preferably less than 0.05% (v/v), even more preferably less than 0.01% (v/v), even more preferably less than 0.009% (v/v), even more preferably less than 0.008% (v/v), even more preferably less than 0.007% (v/v), even more preferably less than 0.006% (v/v), and even more preferably less than 0.005% (v/v).
• ppm is synonymous with “mg/L” and the unit “ppb” is synonymous with “ ⁇ g/L”.
• the non-alcoholic beer-flavored beverage of the present invention contains 5-methyl-2-furfural in a specified concentration range.
• the soy sauce-like aroma becomes stronger, and when it is 100 ppb or more, the soy sauce-like aroma becomes extremely strong.
• the 5-methyl-2-furfural content in the non-alcoholic beer-flavored beverage of the present invention is 10 ppb or more, preferably 25 ppb or more, more preferably 50 ppb or more, even more preferably 75 ppb or more, even more preferably 100 ppb or more, even more preferably 250 ppb or more, and even more preferably 500 ppb or more.
• the upper limit of the 5-methyl-2-furfural content is not particularly limited, but may be, for example, 100,000 ppb, 10,000 ppb, or 1,000 ppb, and preferably 500 ppb.
• the non-alcoholic beer-taste beverage of the present invention satisfies any one of the following conditions: (a) the ⁇ -eudesmol content is 0.1 ppb or more, preferably 0.2 ppb or more, more preferably 0.3 ppb or more, even more preferably 0.5 ppb or more, and preferably 400 ppb or less, more preferably 200 ppb or less, and even more preferably 100 ppb or less; and (b) the caprylic acid content is 0.3 ppm or more, preferably 0.5 ppm or more, more preferably 0.7 ppm or more, even more preferably 1.0 ppm or more, and preferably 100 ppm or less, more preferably 50 ppm or less, even more preferably 10 ppm or less, and even more preferably 5.0 ppm or less. Furthermore, according to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention satisfies both of the above conditions (a) and (b).
• the non-alcoholic beer-flavored beverage of the present invention can be produced by adjusting the content of 5-methyl-2-furfural and the content of ⁇ -eudesmol and/or caprylic acid during the production process of the non-alcoholic beer-flavored beverage.
• the contents of 5-methyl-2-furfural, ⁇ -eudesmol and caprylic acid may be adjusted, for example, by adding these substances during the production process of the non-alcoholic beer-flavored beverage, by increasing or decreasing the amount of raw materials that provide these substances to the non-alcoholic beer-flavored beverage, or by adjusting various conditions during production (for example, conditions during the brewing process, saccharification process, fermentation process, etc.).
• the amount of 5-methyl-2-furfural in a beverage can be quantified by GC/MS analysis. Specifically, first, the aroma components in the beverage are separated using a C18 solid-phase extraction column, and the resulting analytical sample is subjected to GC/MS. In addition, borneol can be used as an internal standard substance.
• the conditions for GC/MS analysis can be, for example, those shown in the examples. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples with known concentrations.
• the quantitative determination of ⁇ -eudesmol in beverages can be carried out by GC/MS analysis.
• this GC/MS analysis can be carried out as follows. First, the components in the beverage are extracted using a C18 solid phase column, and the dichloromethane elution fraction is used as the analytical sample. Quantification is carried out by the internal standard method, and borneol is used as the internal standard substance, which is added to the analytical sample to achieve a concentration of 25 ppb.
• the conditions for GC/MS analysis can be, for example, those shown in the examples. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples with known concentrations.
• Caprylic acid in beverages can be quantified by gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverage are extracted using a hydroxylated polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract is subjected to GC/FID. Trans-2-hexanoic acid and methyl caprylate can be used as internal standards.
• the analytical conditions for GC can be, for example, those shown in the Examples.
• the non-alcoholic beer-flavored beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired.
• the non-alcoholic beer-flavored beverage of the present invention may contain colorants (e.g., caramel color), sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), flavorings (e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components of beer), bitter components such as isomerized hop extract, yeast extract, etc. as ingredients.
• colorants e.g., caramel color
• sweeteners e.g., high-intensity sweeteners
• seasoning ingredients e.g., amino acids
• flavorings e.g., commercially available beer flavors containing ethyl acetate, isoamyl acetate, isoamyl alcohol, etc., which are typical aroma components
• the pH of the non-alcoholic beer-taste beverage of the present invention (measured at 25°C) is preferably 3.5 or higher and 4.5 or lower, more preferably 3.7 or higher and 4.5 or lower, even more preferably 3.8 or higher and 4.5 or lower, and most preferably 3.8 or higher and 4.2 or lower.
• the pH of the non-alcoholic beer-taste beverage of the present invention can be adjusted using a pH adjuster.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from malt, more preferably a non-alcoholic beer-tasted beverage made from barley malt.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from wort.
• the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from hops.
• the non-alcoholic beer-tasted beverage of the present invention is a beverage in which carbon dioxide gas is dissolved, that is, a non-alcoholic beer-tasted carbonated beverage.
• the non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the content of 5-methyl-2-furfural at any stage in a general method well known in the art.
• a general method includes, for example, a method including a wort preparation step and a filtration step, and this method can be carried out, for example, by sequentially carrying out the steps of (a) saccharifying a mixture of malt powder and water, filtering the mixture to obtain wort, (b) adding hops to the obtained wort, followed by boiling, (c) cooling the boiled wort, and (d) filtering the cooled wort.
• a general method includes a method of producing a fermented malt beverage such as beer, and then removing alcohol from the obtained fermented malt beverage.
• Methods for removing alcohol from beverages include (i) a method of removing alcohol and low-boiling point components by distillation at reduced pressure or normal pressure, (ii) a method of removing alcohol and low-molecular components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorbing them to steam using centrifugal force.
• a method of removing alcohol and low-boiling point components by distillation at reduced pressure or normal pressure a method of removing alcohol and low-molecular components using a reverse osmosis (RO) membrane
• RO reverse osmosis
• a method for reducing a soy sauce-like aroma in a non-alcoholic beer-taste beverage having a 5-methyl-2-furfural content of 10 ppb or more comprising the steps of: (a) a ⁇ -eudesmol content of 0.1 ppb or more; and (b) The caprylic acid content is 0.3 ppm or more; and adjusting the content of ⁇ -eudesmol and/or caprylic acid so as to satisfy any one of the above.
• Example 1 Effect on flavor of adjusting the concentrations of 5-methyl-2-furfural, ⁇ -eudesmol, and caprylic acid in a non-alcoholic beer-taste beverage
• Sample preparation 1 kg of malt was crushed to an appropriate particle size and placed in a brewing tank, to which 3 L of warm water was added. After holding at 65°C for 20 minutes, the temperature was gradually raised and saccharification was performed at 76°C for 15 minutes. After completion of saccharification, the temperature was raised to 78°C, and filtration was performed using filter paper to obtain a filtrate. About 0.1 g of hops was added to 1 L of this filtrate, and the mixture was boiled at 100°C for 60 minutes. The boiled liquid was filtered using filter paper and cooled to about 5°C.
• Hot water was added to the obtained liquid as appropriate so that the sugar content was 3.0°P to adjust the wort.
• Carbonated water and carbon dioxide gas were added to this wort, which was then stored at 2 to 4°C for 24 hours and then filtered.
• a beer flavoring was added to the filtered liquid, and the obtained liquid was designated as base beverage sample A.
• the alcohol (ethanol) concentration of base beverage sample A was less than 0.005 v/v %.
• this beverage was subjected to an alcohol removal process, and the resulting liquid was designated as base beverage sample B.
• crushed malt, enzymes, and warm water were placed in a brewing tank, and saccharification was performed at a temperature of 60°C to 78°C.
• This saccharified liquid was filtered, transferred to a boiling kettle, hops were added, and boiled for 70 minutes. After boiling, the evaporated warm water was added to the resulting mixture, and the heat trub was removed in a whirlpool tank, and then cooled to 10°C to obtain cold wort. Beer yeast was added to this wort, and fermented at around 10°C for 7 days, after which the beer yeast was removed.
• the resulting mixture was transferred to another tank and aged for 7 days, after which it was cooled to around -1°C and stabilized for 14 days.
• the resulting mixture was then diluted with degassed water and filtered to obtain a wort fermentation liquid.
• it was sprayed into a degassing tank to remove carbon dioxide, and then heated to around 50°C.
• the mixture was then brought into contact with steam heated to around 50°C in a vacuum column at around 60 mbar, causing the volatile components to be adsorbed by the steam, and the alcohol and volatile components were removed to obtain a dealcoholized wort fermentation liquid with an alcohol concentration of less than 0.005 v/v%.
• This dealcoholized wort fermentation liquid was used as base beverage sample B (alcohol (ethanol) concentration less than 0.005 v/v%).
• 5-methyl-2-furfural 5MF
• ⁇ -eudesmol or caprylic acid were added to the base beverage samples at the concentrations shown in the table below.
• the concentration of 5-methyl-2-furfural (5MF) in each beverage sample in the examples was measured by GC/MS analysis under the following conditions. Specifically, the aroma components in the beverage samples were separated using a C18 solid phase column, and the resulting analytical sample was subjected to GC/MS. Quantitation was performed using the internal standard method, with borneol used as the internal standard, added to the analytical sample at 50 ppb. The GC/MS analysis conditions were as shown in the table below.
• the concentration of ⁇ -eudesmol in each beverage sample in the examples was measured by GC/MS analysis under the following conditions. Specifically, the components in the beverage sample were extracted using a C18 solid phase column, and the dichloromethane eluted fraction was used as the analytical sample. Quantitation was performed by the internal standard method, with borneol used as the internal standard substance, added to the analytical sample to achieve a concentration of 25 ppb.
• the GC/MS analysis conditions were as shown in the table below.
• the concentration of caprylic acid in each beverage in the examples was measured by gas chromatography (GC) with an FID detector. Specifically, the aroma components in the beverages were extracted using a hydroxide polystyrene divinylbenzene copolymer solid-phase column, and the resulting extract was subjected to GC/FID. Trans-2-hexanoic acid and methyl caprylate were used as internal standards.
• the GC analysis conditions were as shown in the table below.
• Results The results of the sensory evaluation are shown in the table below. The results of the sensory evaluation are shown as the average score and standard deviation of the scores of the seven panelists.
• Test 1 in Table 3 show that when the 5-methyl-2-furfural content is 10 ppb or more, the soy sauce-like aroma is strongly felt, and particularly when it is 100 ppb or more, the soy sauce-like aroma is felt extremely strongly.
• Test 2 show that in a non-alcoholic beer-flavored beverage in which the soy sauce-like aroma due to 5-methyl-2-furfural is strongly felt, adjusting the ⁇ -eudesmol content to 0.1 ppb or more significantly reduces the soy sauce-like aroma.
• the results of Test 3 show that in a non-alcoholic beer-flavored beverage in which the soy sauce-like aroma due to 5-methyl-2-furfural is strongly felt, adjusting the caprylic acid content to 0.3 ppm or more significantly reduces the soy sauce-like aroma. Furthermore, the results of Test 4 show that an excellent effect of reducing the soy sauce-like aroma can be obtained by adjusting the concentration of the combination of ⁇ -eudesmol and caprylic acid.

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