HK1194928A - A non-alcohol, beer-taste beverage having shimari in taste - Google Patents

Description

Non-alcoholic beer-taste beverage with astringent taste

Technical Field

The invention provides a nonalcoholic beer-taste beverage containing a specific amount of polyphenol, a method for producing the same, and wort used for producing the same.

Background

In the production of beer, malt and hops are very important raw materials. Polyphenols derived from malt and hops impart a mellow taste to beer and also impart a astringent taste to beer. And the aromatic components from hops impart a mellow beer flavor. The bitter components derived from hops further impart refreshing bitterness and rich foam retention to beer.

The bitterness of beer is influenced by the weight ratio of malt and hops. Regarding this problem, non-patent document 1 reports on pages 78 to 79 that controlling the amount of hops in beer having a high malt content and a rich taste makes it difficult to drink the beer with a less astringent taste and a refreshing taste, while increasing the amount of hops in beer having a low malt content and a lighter taste makes it less balanced with a bitter taste. Therefore, in the production of beer, the amount of hops in beer having a rich and thick taste with a high amount of malt is generally increased, and the amount of hops in beer having a light taste is generally decreased.

In recent years, with the increase in health consciousness of consumers, there has been an increasing demand for beer-flavored beverages having 0.00% alcohol content, which is free of alcohol. Since alcohol is produced as soon as fermentation is performed, a beer-taste beverage without alcohol is often produced without fermentation. Patent document 1 describes that a non-fermented beer-flavored carbonated beverage substantially free of ethanol, which not only has a beer-like bitterness and a rich body but also has a rich and uniform flavor, is produced by using a plant protein decomposition product and a malt extract as raw materials.

Documents of the prior art

Patent document

Patent document 1 japanese patent application laid-open publication No. 2011-142901

Non-patent document

Non-patent document 1 Bishun "science of beer (Japanese original name" ビ - ル science "), issue 6.4.2010, 7 th edition, Kabushiki Kaisha

Disclosure of Invention

In the production of beer, it has been found that when a beer-taste beverage without alcohol is produced using a generally employed weight ratio of malt and hop, the produced beer-taste beverage lacks a sense of astringency of taste. This problem is a problem specific to a nonalcoholic beer-taste beverage produced without fermentation.

The purpose of the present invention is to provide a non-alcoholic beer-taste beverage having a astringent taste.

In view of the above, the present inventors have conducted intensive studies and, as a result, have found that beer can produce an alcohol-free beer-flavored beverage with excellent balance, while the weight ratio of hop to malt is increased, on the premise that the beer is expected to have a flavor with astringency and lack of balance. This finding is a surprising conclusion beyond that completely unexpected. Based on this finding, the present inventors have found that a flavor lacking a balance of astringency can be imparted to a non-alcoholic beer-taste beverage without forming a flavor lacking a balance of astringency in the non-alcoholic beer-taste beverage and the taste can be imparted with a astringent feeling, and have completed the present invention.

According to the present invention, the nonalcoholic beer-taste beverages of (1) to (26), the production method thereof, and wort used for the production thereof can be provided.

(1) A nonalcoholic beer-taste beverage, characterized in that the weight ratio of polyphenol to the total amount of extract components (% by weight of polyphenol/total amount of extract components) is 20X 10^-4～50×10^-4。

(2) The non-alcoholic beer-taste beverage according to the item (1), wherein the weight ratio of the polyphenol to the total amount of the extract components (% by weight of polyphenol/total amount of extract components (%)) is 20X 10^-4～40×10^-4。

(3) The non-alcoholic beer-taste beverage according to the item (1), wherein the weight ratio of the polyphenol to the total amount of the extract components (% by weight of polyphenol/total amount of extract components (%)) is 20X 10^-4～30×10^-4。

(4) The non-alcoholic beer-taste beverage according to any one of (1) to (3), wherein the total amount of the extract components is 0.1 to 2% by weight.

(5) The non-alcoholic beer-taste beverage according to the item (4), wherein the total amount of the extract components is 0.1 to 1% by weight.

(6) The non-alcoholic beer-taste beverage according to the item (4), wherein the total amount of the extract components is 0.1 to 0.5% by weight.

(7) The non-alcoholic beer-taste beverage according to the item (4), wherein the total amount of the extract components is 0.1 to 0.35% by weight.

(8) The non-alcoholic beer-taste beverage according to any one of (1) to (7), wherein the extract component contains an extract component derived from barley.

(9) The non-alcoholic beer-taste beverage according to any one of (1) to (8), characterized in that the calorie is 0.4 to 8kcal/100 ml.

(10) The non-alcoholic beer taste beverage according to the item (9), wherein the calorie is 0.4 to 4kcal/100 ml.

(11) The non-alcoholic beer-taste beverage according to (9), wherein the calorie is 0.4 to 2kcal/100 ml.

(12) The non-alcoholic beer-taste beverage according to (9), wherein the calorie is 0.4 to 1.4kcal/100 ml.

(13) The non-alcoholic beer-taste beverage according to any one of (1) to (12), wherein the content of the glucide is 0.1 to 2.0g/100 ml.

(14) The non-alcoholic beer-taste beverage according to the item (13), wherein the content of the glucide is 0.1 to 1.0g/100 ml.

(15) The non-alcoholic beer-taste beverage according to the item (13), wherein the content of the glucide is 0.1 to 0.5g/100 ml.

(16) The non-alcoholic beer-taste beverage according to the item (13), wherein the content of the glucide is 0.1 to 0.35g/100 ml.

(17) The non-alcoholic beer-taste beverage according to any one of (1) to (16), which is a non-fermented beverage.

(18) A wort characterized by containing a large amount of an extract componentThe weight ratio of phenol (% by weight of polyphenol/total weight of extract components) was 20X 10^-4～50×10^-4。

(19) The wort according to (18), wherein the weight ratio of the polyphenol to the total amount of the extract components (% by weight of polyphenol/total amount of extract components) is 20X 10^-4～40×10^-4。

(20) The wort according to (18), wherein the weight ratio of the polyphenol to the total amount of the extract components (% by weight of polyphenol/total amount of extract components) is 20X 10^-4～30×10^-4。

(21) A method for producing a nonalcoholic beer-taste beverage, characterized in that the weight ratio of polyphenol to the total amount of extract components (% by weight of polyphenol/total amount of extract components) is 20X 10^-4～50×10^-4Adding a seasoning component and carbon dioxide to the wort of (1).

(22) The process according to (21), wherein the weight ratio of the polyphenol to the total amount of the extract component (% by weight of polyphenol/total amount of extract component) is 20X 10^-4～40×10^-4。

(23) The process according to (21), wherein the weight ratio of the polyphenol to the total amount of the extract component (% by weight of polyphenol/total amount of extract component) is 20X 10^-4～30×10^-4。

(24) The production method according to any one of (21) to (23), wherein wort obtained by adding hop pellets to wort filtrate and boiling the mixture is used.

(25) The production method according to any one of (21) to (24), wherein the beer-taste beverage is a non-fermented beverage.

(26) The production method according to any one of (21) to (25), which is used for producing the non-alcoholic beer-taste beverage according to any one of (1) to (17).

The present invention can provide a non-alcoholic beer-taste beverage with a astringent taste without producing a flavor lacking in balance of astringent taste.

Detailed Description

< non-alcoholic beer-flavored beverage >

The invention provides a nonalcoholic beer-flavored beverage. In this specification, the non-alcoholic beer-taste beverage may particularly denote a non-fermented beer-taste beverage. The non-alcoholic beer-taste beverage of the present invention contains polyphenol. In the present invention, polyphenols are very important from the viewpoint of flavor because they can impart a astringent taste to a nonalcoholic beer-taste beverage. Therefore, in order to increase the total polyphenol content of a non-alcoholic beer-taste beverage, it is preferable to use hops having a high polyphenol content. Since hop particles contain a larger amount of polyphenol than hop extract, they can be preferably used in the present invention.

The polyphenol content of the non-alcoholic beer-taste beverage of the present invention can be defined by the weight ratio relative to the total amount of the extract components. The weight ratio of polyphenol with respect to the total amount of the extract components affects the effect of the present invention that astringency does not occur and the astringency in taste is imparted to the beverage. Therefore, the weight ratio may be within a range not to impair the effects of the present invention. The weight ratio of polyphenol to the total amount of extract components in the non-alcoholic beer-taste beverage of the present invention (% by weight of polyphenol/total amount of extract components) may be in the range of any combination of the following, and the lower limit thereof is 20X 10^-4Above, preferably 21 × 10^-4Above, more preferably 22 × 10^-4Above, it is more preferably 23 × 10^-4As described above, more preferably 24 × 10^-4The above; with an upper limit of 50X 10^-4In the following, the following description is given,preferably 40X 10^-4Hereinafter, more preferably 35 × 10^-4Hereinafter, more preferably 30 × 10^-4Hereinafter, more preferably 29 × 10^-4Hereinafter, more preferably 28 × 10^-4Hereinafter, 27 × 10 is more preferable^-4Hereinafter, more preferably 26 × 10^-4Hereinafter, more preferably 25 × 10^-4The following. For example, the weight ratio of polyphenol to the total amount of the extract components (% by weight of polyphenol/total amount of extract components) may be 20 × 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4. As a further example, the weight ratio of polyphenol to the total amount of the extract components (weight% of polyphenol/weight% of total amount of extract components) may be 20 × 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4More preferably 20X 10^-4～30×10^-4More preferably still 20X 10^-4～29×10^-4More preferably 20X 10^-4～28×10^-4More preferably 21 × 10^-4～28×10^-4More preferably 22X 10^-4～28×10^-4More preferably 22 × 10^-4～27×10^-4More preferably 23X 10^-4～27×10^-4Still more preferably 23X 10^-4～26×10^-4Particularly preferably 24X 10^-4～26×10^-4Particularly preferably 24X 10^-4～25×10^-4. In the existing non-alcoholic beer-taste beverage, a non-alcoholic beer-taste beverage containing polyphenol at the above weight ratio has not been found.

The weight ratio of polyphenol to total extract components is less than 20 × 10^-4In the case of the non-alcoholic beer-taste beverage, astringency does not occur, but the astringent taste is not satisfactory. On the other hand, the weight ratio of polyphenol to the total amount of the extract components is more than 50X 10^-4In the case of the non-alcoholic beer-taste beverage, the taste is astringent, but the taste is not preferable because of astringency.

In the present specification, "astringent" of taste means that the taste is uniform and has a refreshing mouthfeel (refreshing mouthfeel is good).

In the present specification, "beer-flavored beverage" means a carbonated beverage having a beer-like flavor. That is, the beer-flavored beverage of the present specification includes carbonated beverages having all beer flavors regardless of the presence or absence of the fermentation step by yeast, unless otherwise specified. The present invention is directed to non-alcoholic, e.g., non-fermented, non-alcoholic beverages in such beverages that are substantially free of alcohol. Here, the beverage of the present invention does not exclude a beverage containing an undetectable amount of very small amount of alcohol. The alcohol content is rounded to 0.0% in the beverage, and the beverage having the alcohol content of 0.00% by rounding is included in the nonalcoholic beverage of the present invention. Since it is difficult to completely remove alcohol from a beverage subjected to a fermentation step with yeast, a beverage having an alcohol content of 0.00% by rounding off is desirably produced by a non-fermentation method. In the present specification, non-fermentation means that no decomposition of organic substances by microorganisms is performed, and in particular, it means that no alcohol is produced by decomposition of organic substances by yeast. Examples of the types of non-alcoholic beer-taste beverages of the present invention include non-fermented non-alcoholic beer-taste beverages, beer-taste soft drinks, and the like.

In the present specification, the alcohol content of a beer-taste beverage means the content (v/v%) of an alcohol component in the beverage, and the alcohol component can be measured by any known method or by a vibrating densitometer. Specific examples are described below. A sample from which carbon dioxide in the beverage was removed by filtration or ultrasonic treatment was prepared. This sample was distilled with direct fire to obtain a distillate, and the density of the distillate at 15 ℃ was measured. The alcohol content in the beverage can be determined by converting the measured values using the attached table "alcohol content and density (15 ℃) and specific gravity (15/15 ℃) conversion table" of the analytical method specified in the national tax office of Japan (revised in the Instructions No. 6 of the 19 national tax office and on day 22 of 6.2007). In the case where the alcohol component is at a low concentration, for example, less than 1.0v/v%, the alcohol component may be measured using a commercially available alcohol measuring apparatus or gas chromatography.

Examples of the polyphenol described in the present specification include polyphenols derived from wheat and hop and polyphenols added as an additive. Examples of the polyphenol derived from barley include catechin, prodelphinidin B3, procyanidin B3, and the like. Examples of the polyphenol derived from hops include catechin, procyanidin B3, procyanidin C2, and the like. The polyphenol to be added as an additive may be any additive known as a food additive, and examples thereof include green tea polyphenol, oolong tea polyphenol, and apple polyphenol. The non-alcoholic beer-taste beverage of the present invention contains polyphenol derived from wheat and polyphenol derived from hop. The measurement of the polyphenol content can be carried out by any conventionally known method. In the present invention, unless otherwise specified, the total polyphenols were measured according to "BCOJ beer analysis (revised version of 2004.11.1) 7.11" prepared by the beer brewing combination international technical committee (BCOJ) ".

The hop as used herein means any hop used for the production of beer or the like, and for example, 1 or more kinds of hop processed products such as dried hop cones (dried hop cones), granular hops, powdered hops, hop extracts, isomerized hops, hexahydroisomerized hops, and tetrahydro isomerized hops can be appropriately selected depending on the purpose. The hops can be in any form, preferably hops with a high polyphenol content, suitable for hop pellets.

The total amount of the extract components described in the present specification means the total amount of the extract components contained in the non-alcoholic beer taste beverage, and can be measured according to "BCOJ beer analysis method (revised version of 2004.11.1) 7.2 extract".

In the non-alcoholic beer-taste beverage of the present invention, the total amount of the extract component affects the foam formed on the liquid surface of the non-alcoholic beer-taste beverage. When the total amount of the extract component is within a specific range, sufficient quality, particularly stability of high foam stability, can be imparted to the foam formed on the liquid surface, and therefore, the appearance is preferably made closer to beer. The total amount of the extract components in the non-alcoholic beer-taste beverage of the present invention may be in the range of any combination of the following, and the lower limit thereof is 0.1 wt% or more, preferably 0.2 wt% or more; the upper limit is 2 wt% or less, preferably 1 wt% or less, more preferably 0.8 wt% or less, further preferably 0.6 wt% or less, further more preferably 0.5 wt% or less, further preferably 0.4 wt% or less, further more preferably 0.35 wt% or less, further more preferably 0.3 wt% or less. For example, the total amount of the extract components in the non-alcoholic beer-taste beverage of the present invention may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, and more preferably 0.1 to 0.5% by weight. As a further example, the total amount of the extract components in the non-alcoholic beer-taste beverage of the present invention may be, for example, 0.1 to 2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, still more preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, still more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0.35% by weight, still more preferably 0.1 to 0.3% by weight, and still more preferably 0.2 to 0.3% by weight.

The extract component may also contain extract components derived from wheat. The wheat-derived extract component described in the present specification may be any wheat-derived extract component such as malt, and may be an extract component obtained from any raw material wheat. The total amount of the extract components derived from barley can be determined by subtracting the amount of the extract components of the other raw materials and additives separately determined from the total amount of the extract components. The total amount of the barley-derived extract component in the non-alcoholic beer-taste beverage of the present invention may be in the range of any combination of the following, and the lower limit thereof is 0.1 wt% or more, preferably 0.2 wt% or more; the upper limit is 2 wt% or less, preferably 1 wt% or less, more preferably 0.8 wt% or less, further preferably 0.6 wt% or less, further more preferably 0.5 wt% or less, further preferably 0.4 wt% or less, further more preferably 0.35 wt% or less, further more preferably 0.3 wt% or less. For example, the total amount of the components of the barley-derived extract in the non-alcoholic beer-taste beverage of the present invention may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, and more preferably 0.1 to 0.5% by weight. As a further example, the total amount of the barley-derived extract component in the non-alcoholic beer-taste beverage of the present invention may be, for example, 0.1 to 2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, still more preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, still more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0.35% by weight, still more preferably 0.1 to 0.3% by weight, and still more preferably 0.2 to 0.3% by weight.

Any wheat as described in the present specification may be used as long as it is generally used for production of beer and low-malt beer. The wheat refers to the similar appearance of the gramineous grains. Examples of the barley include barley, wheat, rye, wild oat, and coix, and barley is preferably used. These can be used alone in 1 kind, can also be more than 2 kinds of combination use. The above-mentioned barley may be either germinated barley or non-germinated barley, but in the present invention, germinated barley is preferable. Among the germinated barley, malt is more preferable. The term "malt" as used herein refers to malt obtained by drying germinated barley and removing roots.

The calorie of the non-alcoholic beer-taste beverage of the present invention may be in the range of any combination of the following, and the lower limit thereof may be 0.4kcal or more, preferably 0.8kcal or more per 100ml of the beverage; the upper limit is 8kcal or less, preferably 4kcal or less, more preferably 3.2kcal or less, further preferably 2.4kcal or less, further more preferably 2kcal or less, further preferably 1.6kcal or less, further more preferably 1.4kcal or less, further more preferably 1.2kcal or less. For example, the calorie of the non-alcoholic beer-taste beverage of the present invention may be 0.4 to 8kcal, preferably 0.4 to 4kcal, more preferably 0.4 to 2kcal per 100ml of the beverage. As a further example, the calorie of the non-alcoholic beer-taste beverage may be 0.4 to 8kcal, preferably 0.4 to 4kcal, more preferably 0.4 to 3.2kcal, still more preferably 0.4 to 2.4kcal, still more preferably 0.4 to 2kcal, still more preferably 0.4 to 1.6kcal, still more preferably 0.4 to 1.4kcal, still more preferably 0.4 to 1.2kcal, and still more preferably 0.8 to 1.2kcal per 100ml of the beverage.

The calorie contained in the beverage is calculated in principle from "an analysis method of nutrient components and the like in the nutrient expression standard" published in connection with the health promotion law in japan.

That is, as a principle, the total of the amounts of the respective nutritional components after the quantification multiplied by the energy conversion factors of the respective components (protein: 4kcal/g, lipid: 9kcal/g, carbohydrate: 4kcal/g, dietary fiber: 2kcal/g, alcohol: 7kcal/g, organic acid: 3 kcal/g) can be calculated. Reference is made in detail to "methods for analyzing nutrient components and the like in the nutrient expression standards", and the like ".

The specific method of measuring the amount of each nutrient component contained in the beverage can be performed by various analysis methods described in "analysis method concerning nutrient components and the like in the nutrient expression standards" of the health promotion method of japan. Or if the entrusted consortium judges Japanese food analysis center, the calorie and/or each nutrient component amount can be known.

The non-alcoholic beer-taste beverage of the present invention contains sugar. The term "sugar" as used herein means a sugar based on the Japanese food nutrition expression standard (Japanese Kokai Notification No. 176 of the university of Hokkaia 2003). Examples of the sugar include oligosaccharides of monosaccharides, disaccharides, trisaccharides, and tetrasaccharides to decasaccharides, and monosaccharides and disaccharides are preferable in the present invention. Examples of the monosaccharide include glucose, fructose, galactose, and mannose. Examples of the disaccharide include sucrose, lactose, maltose, trehalose, cellobiose and the like. The sugar content of the non-alcoholic beer-taste beverage of the present invention may be in the range of any combination of the following, and the lower limit thereof is 0.1g/100ml or more, preferably 0.2g/100ml or more; the upper limit is 2.0g/100ml or less, preferably 1.0g/100ml or less, more preferably 0.8g/100ml or less, still more preferably 0.6g/100ml or less, still more preferably 0.5g/100ml or less, yet more preferably 0.4g/100ml or less, still more preferably 0.35g/100ml or less, and still more preferably 0.3g/100ml or less. For example, the sugar content of the non-alcoholic beer-taste beverage of the present invention may be 0.1 to 2.0g/100ml, preferably 0.1 to 1.0g/100ml, and more preferably 0.1 to 0.5g/100 ml. As a further example, the sugar content of the non-alcoholic beer-taste beverage may be 0.1 to 2.0g/100ml, preferably 0.1 to 1.0g/100ml, more preferably 0.1 to 0.8g/100ml, further preferably 0.1 to 0.6g/100ml, further preferably 0.1 to 0.5g/100ml, further preferably 0.1 to 0.4g/100ml, further more preferably 0.1 to 0.35g/100ml, further more preferably 0.1 to 0.3g/100ml, and further more preferably 0.2 to 0.3g/100 ml.

The amount of sugar can be calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, alcohol and moisture from the weight of the whole beverage. The amounts of protein, lipid, dietary fiber, ash and water can be measured according to the methods disclosed in the standards for nutritional expression. Specifically, the amount of protein can be determined by a nitrogen quantitation trade-off algorithm. The amount of the lipid can be measured by an ether extraction method, a chloroform-methanol mixture extraction method, a Gerber method, an acid decomposition method or a Rotz-Gothi method. The amount of dietary fiber can be determined by high performance liquid chromatography or ashing with added sulfuric acid. The amount of water can be measured by the Karl Fischer method, drying aid method, reduced pressure heat drying method, atmospheric heat drying method or plastic film method. These methods of determination are generally known to those skilled in the art.

According to other aspects of the present invention, wort having a total amount of the components of the extract and a weight ratio of polyphenols within a specific range can be provided. The wort can be obtained by boiling the wort filtrate after mashing and saccharifying. The wort can be preferably used for producing a non-alcoholic beer-taste beverage having a good astringent taste and no astringent taste.

The ratio of the total amount of the extract components to the weight of the polyphenol in the wort of the present invention may be such that the effect of the present invention is not hinderedWithin the range of (1). The ratio of the total amount of the extract component to the weight of the polyphenol (wt% of polyphenol/wt% of total amount of extract component) in the wort of the present invention may be in the range of any combination of the following, and the lower limit thereof is 20 × 10^-4Above, preferably 21 × 10^-4Above, more preferably 22 × 10^-4Above, it is more preferably 23 × 10^-4As described above, more preferably 24 × 10^-4The above; with an upper limit of 50X 10^-4Hereinafter, it is preferably 40 × 10^-4Hereinafter, more preferably 35 × 10^-4Hereinafter, more preferably 30 × 10^-4Hereinafter, more preferably 29 × 10^-4Hereinafter, more preferably 28 × 10^-4Hereinafter, 27 × 10 is more preferable^-4Hereinafter, more preferably 26 × 10^-4Hereinafter, more preferably 25 × 10^-4The following. For example, the ratio of the total amount of the extract components to the weight of the polyphenols (% by weight of the polyphenols/total amount of the extract components) may be 20 × 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4. As a further example, the ratio by weight of the total amount of the extract components to the polyphenol (% by weight of polyphenol/total amount of extract components) may be 20X 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4More preferably 20X 10^-4～30×10^-4More preferably still 20X 10^-4～29×10^-4More preferably 20X 10^-4～28×10^-4More preferably 21 × 10^-4～28×10^-4More preferably 22X 10^-4～28×10^-4More preferably 22 × 10^-4～27×10^-4More preferably 23X 10^-4～27×10^-4Still more preferably 23X 10^-4～26×10^-4Particularly preferably 24X 10^-4～26×10^-4Particularly preferably 24X 10^-4～25×10^-4. In the existing wortNo wort containing polyphenols at the stated weight ratios has been found.

The weight ratio of polyphenol to total extract components is less than 20 × 10^-4In the case of the non-alcoholic beer-taste beverage, astringency does not occur, but the astringent taste is not satisfactory. On the other hand, the weight ratio of polyphenol to the total amount of the extract components is more than 50X 10^-4However, the taste of a nonalcoholic beer-taste beverage is not preferable because it has astringent taste.

Furthermore, the extract component in the wort of the present invention may contain an extract component derived from barley. In the case where the extract component derived from wheat is contained, the total amount thereof may be in the range formed by any combination of the following, and the lower limit thereof is 0.1% by weight or more, preferably 0.2% by weight or more; the upper limit is 2 wt% or less, preferably 1 wt% or less, more preferably 0.8 wt% or less, further preferably 0.6 wt% or less, further more preferably 0.5 wt% or less, further preferably 0.4 wt% or less, further more preferably 0.35 wt% or less, further more preferably 0.3 wt% or less. For example, the total amount of the extract components derived from wheat may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, and more preferably 0.1 to 0.5% by weight. As a further example, in the case where the extract component derived from wheat is contained, the total amount thereof may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, still more preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, yet more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0.35% by weight, still more preferably 0.1 to 0.3% by weight, and still more preferably 0.2 to 0.3% by weight. Here, the total amount of the extract components in wort can be measured according to "BCOJ beer analysis (2004.11.1 revised edition) 7.2 extract".

A nonalcoholic beer-taste beverage can be obtained by adding degassed water, carbon dioxide, flavoring components, and the like to the wort of the present invention. That is, the wort of the present invention is useful as an intermediate for producing a non-alcoholic beer-taste beverage. The wort can be stored in a storage tank, container, etc. until use. The storage may be at a temperature of room temperature (25 ℃) or lower, but cold storage is preferable from the viewpoint of suppressing deterioration in quality. The cooling as referred to herein is, for example, 20 ℃ or less, preferably 15 ℃ or less, more preferably 10 ℃ or less. The wort after cooling is particularly called cold wort. One mode of using the wort of the present invention is to produce a wort as an intermediate for a non-alcoholic beer-taste beverage in a certain factory, fill the wort in a cooling container or the like, and transport the wort to other factories at home and abroad to produce a non-alcoholic beer-taste beverage.

< method for producing non-alcoholic beer-flavored beverage >

According to another aspect of the present invention, there is provided a method for producing a nonalcoholic beer-taste beverage. Any method may be used as long as the production method can produce a non-alcoholic beer-taste beverage in which the weight ratio of polyphenol to the total amount of extract components is within a specific range. For example, the method for producing a nonalcoholic beer-taste beverage of the present invention includes a wort production step and a product production step.

The wort preparation step described in the present specification includes, for example, a mashing and saccharifying (mashing) step including a saccharifying step and a proteolysis step, a wort filtration step, and a wort boiling step.

The pulverization and saccharification (mashing) step includes a saccharification step and a proteolysis step. The saccharification step herein refers to a step of suspending and dissolving a carbon source and/or a nitrogen source from malt or the like pulverized by a pulverizer in water to decompose sugars such as starch and the like to produce sugars. The protein degradation step is a step of degrading a protein, a peptide, or the like to generate an amino acid or an oligopeptide.

The mashing and saccharifying (mashing) step is performed by mixing a raw material such as malt with water and treating the mixture at an arbitrary temperature for an arbitrary time. When malt is used as the starting material, ground malt is used as the malt.

The treatment conditions in the grinding and saccharifying (mashing) step are such that the sugar content in wort obtained in the wort production step or the sugar content in a non-alcoholic beer-taste beverage obtained in the wort production step and the product production step can be set within a range of any combination of the following, and the lower limit thereof is 0.1g/100ml or more, preferably 0.2g/100ml or more; the upper limit is 2.0g/100ml or less, preferably 1.0g/100ml or less, more preferably 0.8g/100ml or less, still more preferably 0.6g/100ml or less, still more preferably 0.5g/100ml or less, yet more preferably 0.4g/100ml or less, still more preferably 0.35g/100ml or less, and still more preferably 0.3g/100ml or less. For example, the treatment conditions in the mashing and saccharifying (mashing) step are such that the sugar content in wort obtained in the wort production step or the sugar content in a nonalcoholic beer-taste beverage obtained in the wort production step and the product production step is 0.1 to 2.0g/100ml, preferably 0.1 to 1.0g/100ml, and more preferably 0.1 to 0.5g/100 ml. In a further example, the treatment conditions in the grinding and saccharifying (mashing) step are such that the sugar content in wort obtained in the wort production step or the sugar content in a non-alcoholic beer-taste beverage obtained in the wort production step and the product production step is 0.1 to 2.0g/100ml, preferably 0.1 to 1.0g/100ml, more preferably 0.1 to 0.8g/100ml, still more preferably 0.1 to 0.6g/100ml, still more preferably 0.1 to 0.5g/100ml, yet more preferably 0.1 to 0.4g/100ml, yet more preferably 0.1 to 0.35g/100ml, still more preferably 0.1 to 0.3g/100ml, and still more preferably 0.2 to 0.3g/100 ml. The temperature of the pulverizing and saccharifying (mashing) step can be suitably selected depending on the flavor design of the product. In the mashing and saccharifying (mashing) step, only an endogenous enzyme derived from malt may be used, but a saccharifying enzyme may be separately added to improve the saccharification efficiency and obtain the target sugar composition.

In the pulverizing and saccharifying (mashing) step, an auxiliary raw material may be further added. The auxiliary material may be any one commonly used in the production of beer, and examples thereof include corn starch, corn grits (corn grits), rice, and the like.

The wort filtration step described in the present specification refers to a step of filtering a mash after a mashing (mashing) step.

The wort boiling step as referred to herein means a step of adding hops to the filtrate obtained in the wort filtration step and boiling the filtrate. The hop is preferably added before the start of boiling, simultaneously with the start of boiling, or immediately after the start of boiling. The hops can be added in whole amount at one time or in multiple times. In order to keep the polyphenol content in wort or a non-alcoholic beer-taste beverage obtained in the subsequent step within a specific range, polyphenol may be added in the wort boiling step. For example, by adjusting the amount of hops added, polyphenols from hops can be added in desired amounts. Or polyphenols may be added as additives. Examples of such polyphenols include catechin, prodelphinidin B3, procyanidin B3, procyanidin C2, green tea polyphenol, oolong tea polyphenol, apple polyphenol, and the like.

The boiling conditions in the wort boiling step are set so that the weight ratio of the total amount of the extract components to the polyphenols falls within a specific range. The ratio of the total amount of the extract components to the weight of the polyphenols in the boiled wort (% by weight of polyphenols/total amount of the extract components) may be in the range of any combination of the following, and the lower limit thereof is 20X 10^-4Above, preferably 21 × 10^-4Above, more preferably 22 × 10^-4Above, it is more preferably 23 × 10^-4As described above, more preferably 24 × 10^-4The above; with an upper limit of 50X 10^-4Hereinafter, it is preferably 40 × 10^-4Hereinafter, more preferably 35 × 10^-4Hereinafter, more preferably 30 × 10^-4Hereinafter, more preferably 29 × 10^-4Hereinafter, more preferably 28 × 10^-4Hereinafter, 27 × 10 is more preferable^-4Hereinafter, more preferably 26 × 10^-4Hereinafter, more preferably 25 × 10^-4The following. That is, the boiling conditions include the total amount of the extract components in the wort after boiling and the weight ratio of polyphenol (the weight of polyphenol)% based on the total amount of the extract components) is set to, for example, 20 × 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4. As a further example, the boiling conditions may be set such that the ratio of the total amount of the extract components to the weight of the polyphenols in the boiled wort (% by weight of polyphenols/total amount of the extract components) is 20X 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4More preferably 20X 10^-4～30×10^-4More preferably still 20X 10^-4～29×10^-4More preferably 20X 10^-4～28×10^-4More preferably 21 × 10^-4～28×10^-4More preferably 22X 10^-4～28×10^-4More preferably 22 × 10^-4～27×10^-4More preferably 23X 10^-4～27×10^-4Still more preferably 23X 10^-4～26×10^-4Particularly preferably 24X 10^-4～26×10^-4Particularly preferably 24X 10^-4～25×10^-4。

In addition, ingredients other than hops may be added in the wort boiling step. Such components may be those generally used in the production of beer, and examples thereof include colorants, flavors and the like.

Wort can be prepared by performing the wort boiling step described above. The ratio of the total amount of the extract components to the weight of the polyphenols in the wort (% by weight of polyphenols/total amount of the extract components) may be in the range of any combination of the following, and the lower limit thereof is 20X 10^-4Above, preferably 21 × 10^-4Above, more preferably 22 × 10^-4Above, it is more preferably 23 × 10^-4As described above, more preferably 24 × 10^-4The above; with an upper limit of 50X 10^-4Hereinafter, it is preferably 40 × 10^-4Hereinafter, more preferably 35 × 10^-4Hereinafter, more preferably 30 × 10^-4Hereinafter, more preferably 29 × 10^-4Hereinafter, more preferably 28 × 10^-4Hereinafter, 27 × 10 is more preferable^-4Hereinafter, more preferably 26 × 10^-4Hereinafter, more preferably 25 × 10^-4The following. The ratio of the total amount of the extract components to the weight of polyphenol (weight% of polyphenol/weight% of the total amount of extract components) in the wort is, for example, 20X 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4. As a further example, the ratio by weight of the total amount of the extract components to the polyphenols (weight% of polyphenols/weight% of the total amount of the extract components) of the wort was 20X 10^-4～50×10^-4Preferably 20X 10^-4～40×10^-4More preferably 20X 10^-4～35×10^-4More preferably 20X 10^-4～30×10^-4More preferably still 20X 10^-4～29×10^-4More preferably 20X 10^-4～28×10^-4More preferably 21 × 10^-4～28×10^-4More preferably 22X 10^-4～28×10^-4，Still more preferably 22 × 10^-4～27×10^-4More preferably 23X 10^-4～27×10^-4Still more preferably 23X 10^-4～26×10^-4Particularly preferably 24X 10^-4～26×10^-4Particularly preferably 24X 10^-4～25×10^-4。

The total amount of the extract components in the wort may be in any combination of the following ranges, and the lower limit thereof is 0.1 wt% or more, preferably 0.2 wt% or more; the upper limit is 2 wt% or less, preferably 1 wt% or less, more preferably 0.8 wt% or less, further preferably 0.6 wt% or less, further more preferably 0.5 wt% or less, further preferably 0.4 wt% or less, further more preferably 0.35 wt% or less, further more preferably 0.3 wt% or less. For example, the total amount of the extract components in the wort is, for example, 0.1 to 2% by weight, preferably 0.1 to 1% by weight, and more preferably 0.1 to 0.5% by weight. As a further example, the total amount of the extract components in the wort may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, still more preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, still more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0.35% by weight, still more preferably 0.1 to 0.3% by weight, and still more preferably 0.2 to 0.3% by weight.

The total amount of the wheat-derived extract component in the wort may be in the range of any combination of the following, and the lower limit thereof is 0.1 wt% or more, preferably 0.2 wt% or more; the upper limit is 2 wt% or less, preferably 1 wt% or less, more preferably 0.8 wt% or less, further preferably 0.6 wt% or less, further more preferably 0.5 wt% or less, further preferably 0.4 wt% or less, further more preferably 0.35 wt% or less, further more preferably 0.3 wt% or less. For example, the total amount of the components of the wheat-derived extract in the wort may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, and more preferably 0.1 to 0.5% by weight. In a further example, the total amount of the components of the extract derived from barley in the wort may be 0.1 to 2% by weight, preferably 0.1 to 1% by weight, more preferably 0.1 to 0.8% by weight, still more preferably 0.1 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight, yet more preferably 0.1 to 0.4% by weight, still more preferably 0.1 to 0.35% by weight, still more preferably 0.1 to 0.3% by weight, and still more preferably 0.2 to 0.3% by weight.

The wort can be stored for further production. The storage may be performed at room temperature (25 ℃) or lower in a storage tank, a container or the like, but is preferably performed by cold storage. The cooling temperature may be, for example, 20 ℃ or lower, preferably 15 ℃ or lower, and more preferably 10 ℃ or lower.

The product production process described in the present specification refers to a process for producing a non-alcoholic beer-taste beverage using wort obtained through a wort boiling process. Flavoring component and carbon dioxide can be added into the wort. By adding a seasoning component, the taste of the non-alcoholic beer-taste beverage can be arbitrarily adjusted. Examples of the seasoning component include acidulants, flavors, sweeteners, and the like. In addition, preservatives such as vitamin C may be added as necessary. Thereafter, the wort is allowed to stand and then filtered as necessary to obtain a non-alcoholic beer-taste beverage.

The above-mentioned method for producing a non-alcoholic beer-taste beverage can be preferably applied to the production of a non-alcoholic beer-taste beverage of the present invention.

< other ingredients >

In the present invention, components known as food additives may be used as long as the effects of the present invention are not impaired. Examples thereof include sweeteners, various acidulants, flavors, colorants such as yeast extract and caramel pigment, plant extract saponins such as soybean saponin and quillaja saponin, plant proteins and peptides such as corn, soybean and broad bean, protein substances such as bovine serum albumin, flavoring agents such as dietary fibers and amino acids, and antioxidants such as ascorbic acid.

< beverage in Container >

The non-alcoholic beer-taste beverage of the present invention can be filled in containers. Any form and material of the container can be used, and for example, the container can be filled and sealed in a bottle, a can, a tub, a PET bottle, or the like.

Examples

The present invention is more specifically illustrated in the examples, but the scope of the present invention is not limited to the examples.

Production of non-alcoholic beer-flavored beverage

The non-alcoholic beer-taste beverages of the present invention (examples 1 to 7) in which the weight ratio of polyphenols to the total amount of the extract components was within the desired range and the non-alcoholic beer-taste beverages (comparative examples 1 to 3) in which the weight ratio of polyphenols to the total amount of the extract components was outside the desired range were produced by the following methods.

In examples 1 to 7 and comparative examples 1 to 3, 20kg of malt was pulverized into an appropriate particle size, and the pulverized malt was placed in a feed tank, and then 120L of warm water was added to prepare mash of about 50 ℃. After 30 minutes at 50 ℃, the temperature is gradually raised to 65-72 ℃ for 60 minutes for saccharification. After the saccharification is finished, the mash is heated to 77 ℃, and then is transferred into a wort filter tank for filtering to obtain filtrate.

A part of the obtained filtrate was taken, and warm water was added. At this time, the mixing ratio of the filtrate and warm water was adjusted to such an amount that the total amount of the extract components at the completion of boiling described later was 0.4% by weight for examples 2 to 5 and comparative examples 1 and 3, 0.1% by weight for example 1, 1% by weight for example 6, 2% by weight for example 7, and 0.05% by weight for comparative example 2.

When the production scale of the mixed solution of each filtrate and warm water is 100L, hops are added and boiled at 100 ℃ for 80 minutes. In this case, under the condition of keeping the same bitterness value, the amounts of hop extract and hop pellet added are adjusted to produce a large amount of wort (hereinafter referred to as "raw wort") having the same total amount of extract components and different total polyphenol amounts. Separating precipitate from boiled liquid, cooling to about 2 deg.C, mixing and adjusting raw wort with the same total amount of extract components to obtain adjusted wort containing desired amount of polyphenol.

Appropriate amounts of antioxidant, flavor, and sour agent (added to a pH of less than 4) were added to these adjusted wort, respectively, and stored for about 24 hours. Meanwhile, an appropriate amount of carbon dioxide is added. Thereafter, the alcoholic beverage of the present invention (examples 1 to 7) and alcoholic beverage of the present invention (comparative examples 1 to 3) were obtained by filtration and sterilization (heating at 65 ℃ C. or higher for 10 minutes).

The bitterness of the beverage was measured according to "BCOJ beer analysis (2004.11.1 modified version) 7.12 bitterness". After adding an acid to the degassed sample, the solution was extracted with isooctane, and the absorbance of the resulting isooctane layer was measured at 275nm using pure isooctane as a control, and multiplied by a factor to obtain the bitterness value (BU).

In addition, the polyphenol content was measured according to "BCOJ beer analysis (2004.11.1 revised edition) 7.11 total polyphenols".

< evaluation of flavor >

In the present specification, the flavor of a non-alcoholic beer-taste beverage is evaluated by a sensory test according to a scoring method. The presence or absence of "astringency of taste" and "astringency" was evaluated by 4-point full scale by 5 well-trained sensory judges. The "feeling" was 4 points, "a little feeling" was 3 points, "a very weak feeling" was 2 points, "and a no feeling" was 1 point, and the average score of the evaluation points was calculated and 3-stage evaluation was set based on the average score.

The average division is more than 1.0 and less than 2.0 x;

the average value is more than 2.0 to less than 3.0 delta;

the average score is 3.0 to 4.0.

< evaluation of extract Components >

In the examples, the amount of the extract component in the beverage was evaluated according to the following method. I.e. the extract content was measured according to the "BCOJ beer analysis (revamped 2004.11.1) 7.2 extract".

< evaluation of Heat quantity >

The calorie is calculated according to "analysis method of nutrient components and the like in the reference of nutrient expression" published in japan health promotion law.

< evaluation of sugar >

The sugar content was measured using an equation based on the Japanese nutritional standards (Notification No. 176 of Yakkaido province in Japan, 2003).

< evaluation of quality >

The evaluation results of the fragrances of examples 1 to 7 and comparative examples 1 to 3 are shown in table 1 below.

TABLE 1

Table 1 shows that the weight ratio of polyphenol component to the total amount of extract component (% by weight of polyphenol/total amount of extract component) is 20X 10^-4～50×10^-4The astringent taste was felt (examples 1 to 7).

Comparative example 1 is not preferable because astringency does not occur, but the astringent taste does not appear in the taste. Comparative example 2 is not preferable because astringency is not sufficient in the taste although no astringency is exhibited. Further, comparative example 3 is not preferable because astringency is observed in the taste although the astringent taste is felt.

In examples 1 to 7 and comparative examples 1 to 3, the same quality evaluation as that performed for a nonalcoholic beer-taste beverage was performed at the stage of producing the adjusted wort. In the adjusted wort, examples 1 to 7 were perceived to have a astringent taste, while comparative example 1 was not preferable because no astringent taste was observed but no astringent taste was observed in the taste. Comparative example 2 is not preferable because astringency is not sufficient in the taste although no astringency is exhibited. In addition, in comparative example 3, although a astringent feeling was felt in the taste, astringency occurred. It is not preferable.

Claims (26)

1. A nonalcoholic beer-taste beverage characterized in that the weight ratio of polyphenol to the total amount of extract components, i.e.,% by weight of polyphenol/total amount of extract components, is 20X 10^-4～50×10^-4。

2. The non-alcoholic beer-taste beverage according to claim 1, wherein a weight ratio of polyphenol (% by weight of polyphenol/total weight of extract component) with respect to the total weight of extract component is 20 x 10^-4～40×10^-4。

3. The non-alcoholic beer-taste beverage according to claim 1, wherein a weight ratio of polyphenol (% by weight of polyphenol/total weight of extract component) with respect to the total weight of extract component is 20 x 10^-4～30×10^-4。

4. The non-alcoholic beer-taste beverage according to any one of claims 1 to 3, wherein the total amount of the extract components is 0.1 to 2% by weight.

5. The non-alcoholic beer-taste beverage according to claim 4, wherein the total amount of the extract components is 0.1 to 1% by weight.

6. The non-alcoholic beer-taste beverage according to claim 4, wherein the total amount of the extract components is 0.1 to 0.5% by weight.

7. The non-alcoholic beer-taste beverage according to claim 4, wherein the total amount of the extract components is 0.1 to 0.35% by weight.

8. The non-alcoholic beer-taste beverage according to any one of claims 1 to 7, wherein the extract component contains an extract component derived from barley.

9. The non-alcoholic beer-taste beverage according to any one of claims 1 to 8, characterized in that,

the heat quantity is 0.4-8 kcal/100 ml.

10. The non-alcoholic beer taste beverage according to claim 9, characterized in that the calorie is 0.4 to 4kcal/100 ml.

11. The non-alcoholic beer taste beverage according to claim 9, wherein the calorie is 0.4 to 2kcal/100 ml.

12. The non-alcoholic beer taste beverage according to claim 9, wherein the calorie is 0.4 to 1.4kcal/100 ml.

13. The non-alcoholic beer-taste beverage according to any one of claims 1 to 12, wherein the content of sugar is 0.1 to 2.0g/100 ml.

14. The non-alcoholic beer-taste beverage according to claim 13, wherein the content of the glucide is 0.1 to 1.0g/100 ml.

15. The non-alcoholic beer-taste beverage according to claim 13, wherein the content of the glucide is 0.1 to 0.5g/100 ml.

16. The non-alcoholic beer-taste beverage according to claim 13, wherein the content of the glucide is 0.1 to 0.35g/100 ml.

17. The non-alcoholic beer-taste beverage according to any one of claims 1 to 16, which is a non-fermented beverage.

18. A wort characterized by having a polyphenol weight ratio (% by weight of polyphenol/total weight% of extract component of 20X 10^-4～50×10^-4。

19. The wort according to claim 18, wherein the weight ratio of polyphenols based on the total amount of the extract component, i.e. the weight% of polyphenols/the weight% of the total amount of the extract component, is 20 x 10^-4～40×10^-4。

20. The wort according to claim 18, wherein the weight ratio of polyphenols based on the total amount of the extract component, i.e. the weight% of polyphenols/the weight% of the total amount of the extract component, is 20 x 10^-4～30×10^-4。

21. A method for producing a nonalcoholic beer-taste beverage, characterized in that the weight ratio of polyphenol to total extract component, i.e.,% by weight of polyphenol/total extract component, is 20X 10^-4～50×10^-4Adding a seasoning component and carbon dioxide to the wort of (1).

22. The process according to claim 21, wherein the weight ratio of polyphenol (% by weight of polyphenol/weight% of total extract component, based on the total extract component, is 20X 10^-4～40×10^-4。

23. The process according to claim 21, wherein the weight ratio of polyphenol (% by weight of polyphenol/weight% of total extract component, based on the total extract component, is 20X 10^-4～30×10^-4。

24. The method according to any one of claims 21 to 23, wherein wort obtained by adding hop pellets to wort filtrate and boiling the mixture is used.

25. The production method according to any one of claims 21 to 24, wherein the beer-taste beverage is a non-fermented beverage.

26. The production method according to any one of claims 21 to 25, which is used for producing the non-alcoholic beer-taste beverage according to any one of claims 1 to 17.