WO2023032902A1 - Non-alcoholic beer-flavored beverage - Google Patents

Abstract

The present invention provides a non-alcoholic beer-flavored beverage having an acetic acid content of 90 to 320 mass ppm and a pH of 2.8 to 4.2. The present invention is capable of providing a non-alcoholic beer-flavored beverage that has a novel taste with an excellent finish and stimulating sensation.

Description

Non-alcoholic beer-taste beverage

The present invention relates to a non-alcoholic beer-taste beverage and a method for producing the same.

With the diversification of consumer tastes in recent years, the development of non-alcoholic beer-taste beverages with various flavor characteristics is desired. For example, Patent Document 1 describes a non-fermented beer-taste beverage with very little astringency that remains afterward despite the high total polyphenol content and a sharp aftertaste, with a total polyphenol content of 100 ppm or more. , cyclodextrins and thaumatin, characterized by containing one or more masking materials. In some cases, non-alcoholic beer-taste beverages are required to have a stimulating feeling, and adding carbon dioxide gas is known as a method of imparting a stimulating feeling.

JP 2017-79801 A

However, in the beverage of Patent Document 1, it is necessary to add a masking material such as cyclodextrin or thaumatin in order to give it a sharp aftertaste, and a new technology that does not require the use of such a masking material is required. Further, if the carbon dioxide gas pressure is increased in order to impart a stimulating feeling, there is a problem that the stomach swells due to the carbonic acid.

The present invention relates to providing a new non-alcoholic beer-taste beverage that is refreshing and stimulating, and a method for producing the same. Here, "Shimari" means that the aftertaste is sharp and the taste is unified. In addition, the term “stimulation” means that the oral cavity and throat are stimulated with a tingling sensation, and the taste is felt three-dimensionally to give a satisfying feeling to the drink.

The present invention relates to the following [1] to [3].
[1] A non-alcoholic beer-taste beverage having an acetic acid content of 90 to 320 mass ppm and a pH of 2.8 to 4.2.
[2] A method for producing a non-alcoholic beer-taste beverage having a pH of 2.8 to 4.2, including a step of containing 90 to 320 ppm by mass of acetic acid.
[3] A method of imparting a refreshing or irritating feeling to a non-alcoholic beer-taste beverage having a pH of 2.8 to 4.2, comprising the step of containing 90 to 320 ppm by mass of acetic acid.

According to the present invention, it is possible to provide a new non-alcoholic beer-taste beverage that is refreshing and has excellent stimulation, and a method for producing the same.

As a result of intensive studies on the above-mentioned problems, the present inventors found that a stimulating feeling can be obtained by containing a specific amount of acetic acid in a non-alcoholic beer-taste beverage, and that a beer-taste beverage derived from acetic acid by setting it to a specific pH. It was newly found that it is excellent in simplicity while suppressing the negative sour smell for the flavor. Although the mechanism is not clear, it is known that acetic acid quickly evaporates in the oral cavity and irritates the oral cavity and throat as acid gas. It is known that sourness gives sharpness to the aftertaste and makes the taste more cohesive, and by making the pH, which is a substitute index for sourness, acidic, it is possible to impart a crispness. Furthermore, it is known that the pH changes the acetic acid volatilization efficiency as well as the acetic acid concentration. From the above, it is presumed that by containing a specific amount of acetic acid in the solution and by setting the solution to a specific pH, it was possible to impart an irritating feeling and shimmer while suppressing the unpleasant sour odor due to acetic acid.

The non-alcoholic beer-taste beverage of the present invention contains acetic acid. The content of acetic acid in the non-alcoholic beer-taste beverage of the present invention is 90 mass ppm or more, preferably 95 mass ppm or more, more preferably 100 mass ppm or more, still more preferably 105 mass ppm, from the viewpoint of imparting a stimulating feeling. Above, more preferably 115 mass ppm or more, still more preferably 120 mass ppm or more, still more preferably 125 mass ppm or more. In addition, from the viewpoint of suppressing sour odor, the Mass ppm or less, more preferably 180 mass ppm or less, more preferably 170 mass ppm or less, still more preferably 160 mass ppm or less, still more preferably 150 mass ppm or less, still more preferably 140 mass ppm or less, still more preferably 130 mass ppm It is below. Also, a range in which these values are arbitrarily combined can be used. The non-alcoholic beer-taste beverage of the present invention can contain acetates such as sodium acetate. The content of acetic acid when containing acetate is the total amount of acetic acid and acetate.

The amount of acetic acid in the non-alcoholic beer-taste beverage of the present invention can be adjusted by producing it by fermentation during the production process, or by adding acetic acid or a material containing acetic acid, and gives the viewpoint of suppressing sour odor and swelling. From the point of view, it is preferable to ferment raw materials such as food to produce brewed vinegar, or to add brewed vinegar for adjustment. As used herein, "brewed vinegar" refers to acetic acid produced (brewed) by microorganisms such as yeast, acetic acid bacteria, and lactic acid bacteria. For example, Japanese Agricultural Standards (JAS) June 8, 1979 Ministry of Agriculture, Forestry and Fisheries Notification No. 801 (final revision: October 16, 2008 Ministry of Agriculture, Forestry and Fisheries Notification No. 1506) Brewed vinegar described in , and brewed vinegar described in the Fair Competition Code and Enforcement Regulations Concerning Labeling of Vinegar (enforced on May 18, 2018), grain vinegar, fruit vinegar, rice vinegar, rice black vinegar, apple Vinegar, grape vinegar, and the like also correspond to brewed vinegar, but are not limited to this. Acetic acid produced (brewed) by microorganisms such as yeast, acetic acid bacteria, and lactic acid bacteria may be included, even if only partially, and acetic acid produced using acetic acid bacteria and lactic acid bacteria during the manufacturing process is also included, but general beer production methods Acetic acid produced by (fermentation with yeast) is not included in the brewed vinegar in the present invention. A mixture of these brewed vinegars with water, other foodstuffs, materials, etc. can also be said to be the brewed vinegar in the present invention. For example, brewed vinegar mixed with food materials such as sugars and plant extracts, nucleic acids / organic acids, or food additives such as their salts (salts such as sodium, potassium, calcium, magnesium, etc.) Suitable as vinegar. In addition, "bulging" refers to the total amount of flavor until the taste is sharp after being swallowed in the mouth. In this specification, "a non-alcoholic beer-taste beverage containing brewed vinegar" and "adding brewed vinegar" in the manufacturing process refer to a mode in which brewed vinegar is used at least in part. In other words, in addition to the case of adding brewed vinegar produced by fermenting materials such as foods, and the case of adding brewed vinegar, when adding as a mixture of brewed vinegar and ingredients other than brewed vinegar, "brewed vinegar" Non-alcoholic beer-taste beverages including" and "adding brewed vinegar". For example, so-called glacial acetic acid, which does not contain acetic acid produced by brewing, or synthetic acetic acid produced by chemical synthesis, may be used in combination with brewed vinegar.

The proportion of brewed vinegar in acetic acid is preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, still more preferably 40% by mass, from the viewpoint of suppressing sour odor and imparting swelling. % by mass or more, more preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more, still more preferably 90% by mass or more, most preferably 100% by mass is.

The acidity of the brewed vinegar is not limited, but may be, for example, 0.5 or more, 1.0 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, or 8.0 or less, 7.0 or more. 5 or less, 7.0 or less, or 6.5 or less. Also, a range in which these values are arbitrarily combined can be used. In addition, from the viewpoint of suppressing sour odor, it is preferable to use brewed vinegar with a large amount of sodium. Sodium as used in the present invention also includes those present in the form of sodium ions, sodium salts, and the like. The content of sodium in brewed vinegar is preferably 100 mass ppm or more, more preferably 200 mass ppm or more, still more preferably 300 mass ppm or more, still more preferably 400 mass ppm or more, still more preferably 450 mass ppm or more, and further It is preferably 500 mass ppm or more, more preferably 550 mass ppm or more, still more preferably 600 mass ppm or more. In addition, from the viewpoint of imparting astringency and hardness when added in a large amount, it is preferably 1000 mass ppm or less, more preferably 900 mass ppm or less, still more preferably 800 mass ppm or less, and still more preferably 700 mass ppm or less. . Also, a range in which these values are arbitrarily combined can be used. In this specification, the acidity of beer-taste beverages is defined as "8.6" in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, edited by the International Technical Committee of Beer Brewers Association [Analysis Committee], revised in 2013). acidity”. In this specification, the content of sodium in brewed vinegar is described in (https://www.fukushihoken.metro.tokyo.lg.jp/shokuhin/hyouji/kyouzai/files/eiyouseibun_handbook.pdf) p.13. Measured by atomic absorption spectrophotometry.

The mechanism by which acid odor can be suppressed by including brewed vinegar in the non-alcoholic beer-taste beverage of the present invention, particularly by including brewed vinegar with a large amount of sodium, is not clear, but sodium has a pH buffering effect. Therefore, it is presumed that the pH of the solution containing sodium is less likely to change in the oral cavity, suppressing excessive volatilization of acetic acid and suppressing the sour odor.

The pH of the non-alcoholic beer-taste beverage of the present invention is preferably pH 2.8 or higher, more preferably pH 2.9 or higher, still more preferably pH 3.0 or higher, and still more preferably pH 3.0 or higher, from the viewpoint of imparting shimmer and suppressing acid odor. pH 3.1 or higher, more preferably pH 3.2 or higher, more preferably pH 3.3 or higher, still more preferably pH 3.4 or higher, and still more preferably pH 3.5 or higher. In addition, from the viewpoint of reducing the effect of imparting shimmer, it is preferably pH 4.2 or less, more preferably pH 4.1 or less, still more preferably pH 4.0 or less, still more preferably pH 3.9 or less, still more preferably pH 3.8 or less. be. Adjustment of pH is the amount of acetic acid, addition of diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme added, timing of enzyme addition, preparation Saccharification time in the tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort manufacturing process from malt input to yeast addition), type of acid used for pH adjustment ( lactic acid, phosphoric acid, malic acid, tartaric acid, citric acid, etc.), the amount of acid used for pH adjustment, the timing of pH adjustment (at the time of preparation, at the time of fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.) ), set temperature and holding time for each temperature range when preparing wort (including during saccharification), original extract concentration in pre-fermentation liquid, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast Variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately. In this specification, the pH of the non-alcoholic beer-taste beverage is the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited by the 2013 enlarged revision of 8.7 pH Measured by the method described in

The term "beer-taste beverage" as used herein refers to an alcohol-containing or non-alcoholic carbonated beverage with a beer-like flavor. That is, the beer-taste beverages of the present specification include all beer-flavored carbonated beverages unless otherwise specified. Among these, the present invention relates to a "non-alcoholic beer-taste beverage". As used herein, a "non-alcoholic beer-taste beverage" is a beer-taste beverage having an alcohol content of less than 1 v/v%. Unless otherwise specified, the non-alcoholic beer-taste beverage of the present invention includes any non-alcoholic carbonated beverage having a beer flavor, regardless of the presence or absence of a yeast fermentation process. That is, the non-alcoholic beer-taste beverage of the present invention may be a fermented non-alcoholic beer-taste beverage or a non-fermented non-alcoholic beer-taste beverage as long as the ethanol content in the final product is less than 1 v/v%. may The fermented non-alcoholic beer-taste beverage may be a top-fermented non-alcoholic beer-taste beverage brewed through a fermentation process using top-fermenting yeast, or a bottom-fermented non-alcoholic beer-taste beverage brewed through a fermentation process using bottom-fermenting yeast. It may be a beer-taste beverage. For fermentation, alcohol-producing yeast (Saccharomyces) or wild yeast (Brettanomyces, etc.) may be used, or non-alcohol-producing yeast (Saccharomyces, etc.), wild yeast (Brettanomyces, etc.), lactic acid fermentation, or gluconic acid fermentation may be used. Bacteria and the like may also be used. In the case of fermented non-alcoholic beer-taste beverages, it is manufactured by adding yeast to stop fermentation so that it becomes less than 1 v / v%, or by a method that makes it less than 1 v / v% through a dealcoholization process after fermentation. may

The raw wort extract (O-Ex) concentration in the non-alcoholic beer-taste beverage of the present invention is preferably 14.0 w/w% or less, more preferably 13.5 w/w% or less, still more preferably 13.0 w/w. % or less, more preferably 12.5 w/w% or less, more preferably 12.0 w/w% or less, even more preferably 11.5 w/w% or less, even more preferably 11.0 w/w% or less, still more preferably 10.5 w/w% or less, more preferably 10.0 w/w% or less, more preferably 9.5 w/w% or less, still more preferably 9.0 w/w% or less, and preferably 4 .0 w/w% or more, more preferably 4.5 w/w% or more, still more preferably 5.0 w/w% or more, still more preferably 5.5 w/w% or more, still more preferably 6.0 w/w% or more , More preferably 6.5 w/w% or more, more preferably 7.0 w/w% or more, still more preferably 7.5 w/w% or more, still more preferably 8.0 w/w% or more, still more preferably 8.0 w/w% or more. 5 w/w% or more. In this specification, the original wort extract (O-Ex) concentration is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. The original wort extract (O-Ex) concentration is adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, and the wort filtration. time, pH of wort filtration, boiling time, boiling temperature, etc. can be appropriately set.

The final appearance fermentation degree (LA) in the non-alcoholic beer-taste beverage of the present invention is 80% or less, 75% or less, 70% or less, 68% or less, 66% or less, 64% or less, 62% or less, 60% or less, 58 % or less, 56% or less, 54% or less, 53% or less, or 52% or less. 20% or more, 22% or more, 23% or more, 24% or more, 26% or more, 28% or more, 30% or more, 32% or more, 34% or more, 36% or more, 38% or more, 40% or more, It can be 42% or more, 44% or more, 46% or more. In this specification, the final appearance fermentation degree (LA) is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. The final appearance fermentation degree (LA) is adjusted by the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, enzymes (sugar degrading enzymes, isomerases, etc.). ) addition amount, timing of enzyme addition, saccharification time, pH during saccharification, pH in the preparation process (wort manufacturing process from malt input to before yeast addition), wort filtration time, wort preparation The set temperature, holding time, and the like for each temperature range during (including during saccharification) can be appropriately set.

The alcohol content (alcohol content) of the non-alcoholic beer-taste beverage of the present invention is preferably less than 1.0 v/v%, more preferably 0.95 v/v% or less, still more preferably 0.90 v/v% or less, More preferably 0.85 v/v% or less, more preferably 0.80 v/v% or less, still more preferably 0.75 v/v% or less, still more preferably 0.70 v/v% or less, still more preferably 0.60 v /v% or less, more preferably 0.50v/v% or less, more preferably 0.40v/v% or less, still more preferably 0.30v/v% or less, still more preferably 0.20v/v% or less, and further It is preferably 0.10 v/v % or less, more preferably 0.05 v/v % or less. In this specification, the alcohol content (alcohol content) is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision. The alcohol content is adjusted by appropriately setting the addition of diluted water or carbonated water, the sugar composition of the pre-fermentation liquid, the type of yeast, the amount of yeast, the addition of brewer's alcohol, the addition of distilled alcohol, etc. be able to.

The chromaticity of the non-alcoholic beer-taste beverage of the present invention is, for example, 1.0 EBC or more, 3.0 EBC or more, 5.0 EBC or more, 6.0 EBC or more, 7.0 EBC or more, 8.0 EBC or more, 9.0 EBC or more, It can be 10.0 EBC or more, 15.0 EBC or more, or 20.0 EBC or more, and can be 40.0 EBC or less, or 30.0 EBC or less. In this specification, the chromaticity is described in the revised BCOJ beer analysis method (Published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] Edited 2013 Supplementary Revision 8.8 Chromaticity Adjustment of chromaticity is done by adding diluted water or carbonated water, types of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, temperature during mashing, pH during mashing, and mashing time. , Wort filtration time, pH of wort filtration, boiling time, boiling temperature, amount of pigment components such as caramel pigment, beer filtration type (diatomaceous earth filtration, various membrane filtration, etc.), beer filtration amount, etc. can be set.

The bitterness value of the non-alcoholic beer-taste beverage of the present invention can be, for example, 5 BUs or more, 10 BUs or more, 15 BUs or more, 18 BUs or more, 20 BUs or more, 23 BUs or more, 25 BUs or more, or 40 BUs or less, 35 BUs or less, or 32 BUs. 30 BUs, 28 BUs or less. In this specification, the bitterness value is measured according to the method described in the section "BCOJ Beer Analysis Method (2004.11.1 Revised Edition) 8.15 Bitterness Value". Specifically, acid is added to the degassed sample, followed by extraction with isooctane, the absorbance of the resulting isooctane layer is measured at 275 nm against isooctane, and multiplied by a factor to obtain the bitterness value (BU). be able to. The bitterness value depends on the content of iso-alpha acids contained in the beverage. Iso-α-acids are obtained by isomerizing α-acids contained in hops. To control the amount of iso-α-acids, hop varieties, amount of hops used, timing of hop addition, temperature when hops were added and holding time in that temperature range, pH when hops were added, original pre-fermentation solution Extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) ), etc., can be adjusted by the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, and the like. In addition, commercially available hop processed products (such as iso-α acid) can also be adjusted, and the amount, type, addition timing, temperature at the time of addition and retention time in that temperature range, pH at the time of addition, pre-fermentation solution Original extract concentration, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration etc.) can be adjusted by the conditions of beer filtration, the addition of dilution water, the addition of carbonated water, and the like. Hops may be pelleted hops, extract hops, or hop bracts. Hops and hop processed products may be used alone or in combination.

The total nitrogen content in the non-alcoholic beer-taste beverage of the present invention is, for example, 10 mg/100 mL or more, 15 mg/100 mL or more, 20 mg/100 mL or more, 25 mg/100 mL or more, 30 mg/100 mL or more, 35 mg/100 mL or more, 40 mg/100 mL or more. , 45 mg / 100 mL or more, 50 mg / 100 mL or more, and 100 mg / 100 mL or less, 95 mg / 100 mL or less, 90 mg / 100 mL or less, 85 mg / 100 mL or less, 80 mg / 100 mL or less, 75 mg / 100 mL or less, 70 mg / It can be 100 mL or less. The total nitrogen content is the total amount of all nitrogen compounds such as proteins and amino acids. In this specification, the total nitrogen content is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision) 8.9 total nitrogen measured by the method Adjustment of the total nitrogen content is done by adding diluted water or carbonated water, type of raw materials (malt, corn grits, sugar solution, etc.), amount of raw materials, type of enzyme, amount of enzyme (including proteolytic enzyme, etc.) added, enzyme Temperature during reaction, timing of enzyme addition, proteolysis time in the brewing tank, pH in the brewing tank, temperature in the brewing tank, pH in the brewing process (wort production process from malt input to yeast addition) , temperature in the preparation process, temperature at the time of wort filtration, time of wort filtration, pH at the time of wort filtration, amount of sparging water used at the time of wort filtration, each temperature range when preparing wort Set temperature and holding time, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation solution, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast Conditions for beer filtration, such as growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc., can be appropriately set.

The total amount of polyphenols in the non-alcoholic beer-taste beverage of the present invention is 10 mass ppm or more, 20 mass ppm or more, 30 mass ppm or more, 40 mass ppm or more, 50 mass ppm or more, 60 mass ppm or more, 70 mass ppm or more, 80 It can be 90 mass ppm or more, and can be 200 mass ppm or less, 180 mass ppm or less, 150 mass ppm or less, 140 mass ppm or less, 130 mass ppm or less, and 120 mass ppm or less. . In this specification, the amount of total polyphenols is described in the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited 2013 supplementary revision) 8.19 total polyphenols measured by the method The amount of total polyphenols can be adjusted by adding diluted water or carbonated water, the type of raw materials (raw materials containing polyphenols such as malt), the amount of raw materials, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, and the brewing tank. Aeration time (mash aeration, etc.), pH in the brewing tank, pH in the brewing process (from malt input to wort production process before yeast addition), wort filtration time, when preparing wort (including saccharification) ), the set temperature and holding time for each temperature range, the concentration of the original extract in the pre-fermentation solution, the concentration of the original extract in the fermentation process, the fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately. In addition, the total polyphenol content of the beer-taste beverage of the present invention can be controlled by adjusting the amount of raw materials with a high polyphenol content, such as barley malt and malt husks. Specifically, the total amount of polyphenols can be increased by increasing the amount of raw materials such as malt with a high polyphenol content.

The content of free amino nitrogen (FAN) in the non-alcoholic beer-taste beverage of the present invention is 1.0 mg/100 mL or more, 2.0 mg/100 mL or more, 3.0 mg/100 mL or more, 4.0 mg/100 mL or more, 5 0 mg/100 mL or more, 6.0 mg/100 mL or more, 7.0 mg/100 mL or more, 8.0 mg/100 mL or more, 9.0 mg/100 mL or more, 10.0 mg/100 mL or more; 0 mg/100 mL or less, 19.0 mg/100 mL or less, 18.0 mg/100 mL or less, 17.0 mg/100 mL or less, 16.0 mg/100 mL or less, 15.0 mg/100 mL or less, 14.0 mg/100 mL or less can. In this specification, the content of FAN is based on the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited by the 2013 supplementary revision 8.18 free amino nitrogen The FAN content is adjusted by adding diluted water or carbonated water, the type of raw materials (malt, corn grits, sugar solution, etc.), the amount of raw materials, the type of enzyme, the enzyme (protein (including degrading enzymes, etc.), timing of enzyme addition, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort manufacturing process from the addition of malt to the addition of yeast), Time of wort filtration, set temperature and holding time for each temperature range when preparing wort, boiling time and pH in the boiling process, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (Oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately.

The content of iso-α acids in the non-alcoholic beer-taste beverage of the present invention is 2.0 mass ppm or more, 4.0 mass ppm or more, 6.0 mass ppm or more, 7.0 mass ppm or more, and 8.0 mass ppm. Above, 9.0 mass ppm or more, 9.5 mass ppm or more, 10 mass ppm or more, and 40.0 mass ppm or less, 35.0 mass ppm or less, 30.0 mass ppm or less, 25 0 mass ppm or less, 20.0 mass ppm or less, or 15.0 mass ppm or less. In this specification, the content of iso-α acids is determined by the revised BCOJ beer analysis method (published by the Brewing Association of Japan, Beer Brewers Association International Technical Committee [Analysis Committee] edited by the 2013 supplementary revision of 8.25 iso-α Acids and α-acids are measured by the method described in. The content of iso-α-acids can be adjusted by adjusting the hop variety, the amount of hops used, the timing of adding hops, the temperature at which hops are added, and the temperature range during which the hops are added. Time, pH at the time of hop addition, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, Fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be adjusted by beer filtration conditions, addition of dilution water, addition of carbonated water, etc. In addition, commercially available hop processed products (iso-α acid, etc.) can be adjusted. ), etc., the amount, type, addition timing, temperature at the time of addition and retention time in that temperature range, pH at the time of addition, original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, Fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.), beer filtration conditions, dilution water It can be adjusted by addition, addition of carbonated water, etc. Hops may be pelleted pellet hops, extracted extract hops, or hop bracts.Hop and hop processing. Products may be used alone or in combination.

The non-alcoholic beer-taste beverage of the present invention preferably contains ethyl acetate. The content of ethyl acetate is 0.1 mass ppm or more, 0.2 mass ppm or more, 0.3 mass ppm or more, 0.4 mass ppm or more, 0.5 mass ppm or more, 0.6 mass ppm or more, 0 .7 mass ppm or more, 0.8 mass ppm or more, 0.9 mass ppm or more, 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more; 0 mass ppm or more, 6.0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 10.0 mass ppm or more, 11.0 mass ppm or more, 12.0 mass ppm or more, 13.0 mass ppm or more, 14.0 mass ppm or more, 15.0 mass ppm or more, and 60.0 mass ppm or less, 50.0 mass ppm or less, 45.0 mass ppm ppm or less and 40.0 mass ppm or less. As used herein, the content of ethyl acetate is measured by gas chromatography. Adjustment of the content of ethyl acetate can be done by adding diluted water or carbonated water, adding ethyl acetate-containing fragrance, amount of ethyl acetate-containing fragrance, amount of ethyl acetate-containing raw material, adding ethyl acetate-containing raw material, raw material containing ethyl acetate. amount of ethyl acetate substrate, amount of raw material that is the substrate for ethyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the brewing tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The content of isoamyl acetate in the non-alcoholic beer-taste beverage of the present invention is 0.01 mass ppm or more, 0.02 mass ppm or more, 0.03 mass ppm or more, 0.04 mass ppm or more, 0.05 mass ppm or more. , 0.06 mass ppm or more, 0.07 mass ppm or more, 0.08 mass ppm or more, 0.09 mass ppm or more, 0.1 mass ppm or more, 0.15 mass ppm or more, 0.20 mass ppm or more, 0.25 mass ppm or more, 0.30 mass ppm or more, 0.35 mass ppm or more, 0.40 mass ppm or more, 0.45 mass ppm or more, 0.50 mass ppm or more, 1.0 mass ppm or more, 2 0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass ppm or more, and 20.0 mass ppm or less, 15.0 mass ppm or less, and 10.0 mass ppm or more. It can be 0 mass ppm or less. As used herein, the content of isoamyl acetate is measured by gas chromatography. The adjustment of the content of isoamyl acetate is carried out by adding diluent water or carbonated water, adding isoamyl acetate-containing fragrance, amount of isoamyl acetate-containing fragrance, amount of isoamyl acetate-containing raw material, addition of isoamyl acetate-containing raw material, raw material containing isoamyl acetate. type of enzyme, amount of substrate for isoamyl acetate, amount of raw material that is the substrate for isoamyl acetate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The content of isoamyl alcohol in the non-alcoholic beer-taste beverage of the present invention is 1.0 mass ppm or more, 2.0 mass ppm or more, 3.0 mass ppm or more, 4.0 mass ppm or more, 5.0 mass ppm or more. , 6.0 mass ppm or more, 7.0 mass ppm or more, 8.0 mass ppm or more, 9.0 mass ppm or more, 10.0 mass ppm or more, 15.0 mass ppm or more, 20.0 mass ppm or more, It can be 30.0 mass ppm or more, and 100.0 mass ppm or less, 90.0 mass ppm or less, 80.0 mass ppm or less, 70.0 mass ppm or less, 60.0 mass ppm or less, 50 0 mass ppm or less and 40.0 mass ppm or less. As used herein, the content of isoamyl alcohol is measured by gas chromatography. The adjustment of the content of isoamyl alcohol includes addition of diluted water or carbonated water, addition of isoamyl alcohol-containing fragrance, amount of isoamyl alcohol-containing fragrance, amount of isoamyl alcohol-containing raw material, addition of isoamyl alcohol-containing raw material, raw material containing isoamyl alcohol type, amount of substrate for isoamyl alcohol, amount of raw material that is the substrate for isoamyl alcohol, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition, saccharification time in the preparation tank, preparation Proteolysis time in the tank, pH in the brewing tank, pH in the brewing process (from malt input to the wort production process before adding yeast), amount of acid used for pH adjustment, timing of pH adjustment ( At the time of preparation, during fermentation, at the completion of fermentation, before beer filtration, after beer filtration, etc.), when preparing wort (including during saccharification), the set temperature and holding time of each temperature range, the original extract concentration of the pre-fermentation liquid, Original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, yeast addition amount, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) It can be set appropriately.

The content of ethyl caproate in the non-alcoholic beer-taste beverage of the present invention is 1.0 mass ppb or more, 2.0 mass ppb or more, 3.0 mass ppb or more, 4.0 mass ppb or more, and 5.0 mass ppb. 6.0 mass ppb or more, 7.0 mass ppb or more, 8.0 mass ppb or more, 9.0 mass ppb or more, 10.0 mass ppb or more, 15.0 mass ppb or more, 20.0 mass ppb or more , 25.0 mass ppb or more, 30.0 mass ppb or more, 35.0 mass ppb or more, 40.0 mass ppb or more, 45.0 mass ppb or more, 50.0 mass ppb or more, and 900.0 mass ppb or less, 800.0 mass ppb or less, 700.0 mass ppb or less, 650.0 mass ppb or less, 600.0 mass ppb or less, 550.0 mass ppb or less, 500.0 mass ppb or less, 450 0 mass ppb or less and 400.0 mass ppb or less. As used herein, the content of ethyl caproate is measured by gas chromatography. The content of ethyl caproate can be adjusted by adding diluted water or carbonated water, adding an ethyl caproate-containing fragrance, the amount of the ethyl caproate-containing fragrance, the amount of the ethyl caproate-containing raw material, the addition of the ethyl caproate-containing raw material, Type of raw material containing ethyl caproate, amount of substrate for ethyl caproate, amount of raw material serving as substrate for ethyl caproate, amount of raw material, type of raw material, type of enzyme, amount of enzyme added, timing of enzyme addition , saccharification time in the brewing tank, protein decomposition time in the brewing tank, pH in the brewing tank, pH in the brewing process (wort manufacturing process from malt input to yeast addition), acid used for pH adjustment addition amount, timing of pH adjustment (during preparation, fermentation, completion of fermentation, before beer filtration, after beer filtration, etc.), setting temperature and holding time for each temperature range when preparing wort (including during saccharification), Original extract concentration in the pre-fermentation liquid, original extract concentration in the fermentation process, fermentation conditions (oxygen concentration, ventilation conditions, yeast variety, amount of yeast added, yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting , carbon dioxide concentration, etc.) can be set appropriately.

The content of 4-vinylguaiacol (4VG) in the non-alcoholic beer-taste beverage of the present invention is 1 μg/L or more, 5 μg/L or more, 7 μg/L or more, 10 μg/L or more, 10 μg/L or more, 15 μg/L or more. , 20 μg/L or more, and 500 μg/L or less, 450 μg/L or less, 400 μg/L or less, 350 μg/L or less, or 300 μg/L or less. As used herein, the content of 4-vinylguaiacol is measured by gas chromatography. The content of 4-vinylguaiacol is adjusted by adding diluted water or carbonated water, adding a 4-vinylguaiacol-containing flavor, the amount of the 4-vinylguaiacol-containing flavor, the amount of the 4-vinylguaiacol-containing raw material, and the amount of the 4-vinylguaiacol. Addition of contained raw materials, types of raw materials containing 4-vinyl guaiacol, amount of 4-vinyl guaiacol substrate (ferulic acid, etc.), amount of raw materials serving as 4-vinyl guaiacol substrate (ferulic acid, etc.), amount of raw materials, The type of raw material, the type of enzyme, the amount of enzyme added, the timing of enzyme addition, the saccharification time in the brewing tank, the protein decomposition time in the brewing tank, the pH in the brewing tank, the brewing process (from the addition of malt to the addition of yeast) wort production process), the amount of acid used for pH adjustment, the timing of pH adjustment (at the time of preparation, during fermentation, at the end of fermentation, before beer filtration, after beer filtration, etc.), and preparing wort Set temperature and holding time for each temperature range (including during saccharification), original extract concentration in pre-fermentation solution, original extract concentration in fermentation process, fermentation conditions (oxygen concentration, aeration conditions, yeast variety, amount of yeast added) , yeast growth number, yeast removal timing, fermentation temperature, fermentation time, pressure setting, carbon dioxide concentration, etc.) can be set appropriately.

The main raw materials in the non-alcoholic beer-taste beverage of the present invention may be water and malt, or may be without malt. Furthermore, hops may be used, and preservatives, sweeteners, water-soluble dietary fibers, bittering agents or bitterness-imparting agents, antioxidants, flavors, acidulants, salts, spirits, and the like may also be used.

Malt refers to the germinated, dried, and rooted barley seeds of barley, wheat, rye, oats, oats, pigeons, and oats. malted barley is preferred. Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages. There are two kinds of barley, such as two-rowed barley and six-rowed barley, and any of them may be used. In addition to normal malt, colored malt can also be used. When using colored malt, different types of colored malt may be appropriately combined and used, or one type of colored malt may be used.

In addition to malt, grains other than malt, protein, yeast extract, sugar solution, etc. may be used. Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, oats, oats, pigeons, oats, etc.), rice (polished rice, brown rice, etc.), corn (corn grits, etc.), Koryan, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barley, starches obtained therefrom, extracts thereof, and the like. Among these, it is preferable to use corn (corn grits, etc.). Examples of proteins include soybean protein, pea protein, yeast extract, decomposition products thereof, and the like.

In addition, when malt is not used, non-alcoholic beer-taste beverages using liquid sugar containing a carbon source, amino acid-containing materials such as the above-mentioned grains other than malt (for example, soybean protein, etc.) as a nitrogen source are mentioned. be done.

Hops include, for example, pellet hops, powdered hops, and hop extracts. As the hops to be used, processed hops such as isoformed hops and reduced hops may be used.

Examples of preservatives include benzoic acid; benzoates such as sodium benzoate; benzoate esters such as propyl parahydroxybenzoate and butyl parahydroxybenzoate; and dimethyl dicarbonate. Moreover, as a preservative, a commercially available preparation such as Strong Samprezer (a mixture of sodium benzoate and butyl benzoate, manufactured by San-Eigen FFI Co., Ltd.) may be used. These preservatives may be used alone or in combination of two or more. The amount of the preservative is preferably 5 to 1200 mass ppm, more preferably 10 to 1100 mass ppm, still more preferably 15 to 1000 mass ppm, still more preferably 20 to 900 mass ppm.

Examples of sweeteners include commercially available saccharified solutions obtained by decomposing grain-derived starch with acids or enzymes, sugars such as commercially available starch syrup, sugars of trisaccharides or higher, sugar alcohols, natural sweeteners such as stevia, and artificial sweeteners. mentioned. The form of these sugars may be liquid such as solution, or solid such as powder. In addition, there are no particular restrictions on the type of starch raw material grains, the method of purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids. For example, sugars with a higher proportion of maltose may be used by appropriately setting conditions for hydrolysis with an enzyme or acid. In addition, sucrose, fructose, glucose, maltose, trehalose, maltotriose, solutions of these (sugar solutions), and the like can also be used. Isomerized sugars such as isomaltose and isomaltotriose can also be used. Examples of artificial sweeteners include aspartame, acesulfame potassium (acesulfame K), sucralose, and neotame. Sweeteners may be used alone or in combination of two or more.

Examples of water-soluble dietary fiber include indigestible dextrin, polydextrose, soybean dietary fiber, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. Indigestible dextrin or polydextrose are preferred from a sexual point of view.

The bittering agent or bitterness-imparting agent is not particularly limited, and other than hops, for example, Ganoderma lucidum, Ganoderma lucidum, Himejiko, Juniper nut, Sage, Astragalus, Ganoderma lucidum, Bay laurel, Quassin, Citrus extract, Nigaki extract coffee extract, tea extract, bitter gourd extract, lotus germ extract, aloe vera extract, stonecrop extract, litchi extract, laurel extract, sage extract, caraway extract, naringin, absinthine, wormwood, A wormwood extract etc. are mentioned.

The antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used. Examples include ascorbic acid, erythorbic acid, tocopherols such as vitamin E, and catechins.

The flavor is not particularly limited, and general beer flavor can be used. Beer flavors are used to impart a beer-like flavor, and include brewing components and the like generated by fermentation. Beer flavors include esters, higher alcohols, and lactones such as isoamyl acetate, n-propanol, isobutanol, acetaldehyde, ethyl caproate, ethyl caprylate, isoamyl propionate, linalool, geraniol, citral, and 4-vinylguaiacol. (4-VG), 4-methyl-3-pentenoic acid, 2-methyl-2-pentenoic acid, 1,4-cineole, 1,8-cineole, 2,3-diethyl-5-methylpyrazine, γ-decanolactone .

The acidulant is not particularly limited as long as it is a substance having a sour taste, and examples thereof include tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid, gluconodeltalactone, and salts thereof. mentioned. Among these acidulants, tartaric acid, phosphoric acid, citric acid, gluconic acid, lactic acid, malic acid, phytic acid, succinic acid or salts thereof are preferred, and tartaric acid, phosphoric acid, citric acid, lactic acid or salts thereof are preferred. more preferred. These acidulants may be used alone or in combination of two or more.

As used herein, spirits are obtained by saccharifying grains such as wheat, rice, buckwheat, and corn using malt or, if necessary, using an enzyme agent, fermenting them using yeast, and then further distilling them. means liquor. Wheat is preferred as a grain that is a raw material for spirits.

One aspect of the non-alcoholic beer-taste beverage of the present invention includes an aspect of a packaged beverage. Examples of the container include bottles, PET bottles, cans, and barrels, and cans, bottles, and PET bottles are preferable from the viewpoint of being particularly easy to carry. When using a colorless and transparent bottle or PET bottle, it is exposed to sunlight or fluorescent light, so a colored bottle, colored PET bottle, can or barrel is preferable.

The malt ratio of the non-alcoholic beer-taste beverage of the present invention can be 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 42% or more, 45% or more, or 100%. 90% or less, 80% or less, 75% or less, 70% or less, 65% or less, 60% or less, 55% or less, 52% or less, or 50% or less. In the present specification, the malt ratio means a value calculated in accordance with the Liquor Tax Act and liquor administrative laws and regulations, etc., which are enforced on April 1, 2018.

The amount of carbon dioxide in the non-alcoholic beer-taste beverage of the present invention is represented by the carbon dioxide pressure of the beverage. Typically, the upper limit of the carbon dioxide pressure of the beverage is 5.0 kg/cm ² , 4.5 kg/cm ² or 4.0 kg/cm ² and the lower limit is 0.20 kg/cm ² , 0.50 kg/cm 2 . cm ² , or 1.0 kg/cm ² , and any combination of these upper and lower limits may be used. For example, the carbon dioxide pressure of the beverage is 0.20 kg/cm ² or more and 5.0 kg/cm ² or less, 0.50 kg/cm ² or more and 4.5 kg/cm ² or less, or 1.0 kg/cm ² or more4. It may be 0 kg/cm ² or less. In the present specification, gas pressure refers to gas pressure within a container, except in special cases. To measure the pressure, after fixing the sample heated to 20°C to the gas pressure gauge, open the stopcock of the gas pressure gauge once to release the gas, close the stopcock again, and shake the gas pressure gauge until the pointer reaches a fixed position. It is measured using a method of reading the value when it is reached or using a commercially available gas pressure measuring device.

The non-alcoholic beer-taste beverage of the present invention may contain various additives as necessary. Such additives include, for example, colorants, foaming agents, fermentation accelerators, yeast extracts, protein substances such as peptide-containing substances, amino acids (glycine, proline, etc.), seasonings such as amino acids.

Colorants are used to give beverages a beer-like color, and caramel pigments and the like can be used.

The foam-forming agent is used to form a beer-like foam in a beverage or to retain the foam of the beverage. Proteins, peptide-containing substances such as collagen peptides, yeast extracts, and the like can be used as appropriate.

Fermentation promoters are used to promote fermentation by yeast. For example, yeast extract, bran ingredients such as rice and wheat, vitamins, minerals, etc. can be used alone or in combination.

The non-alcoholic beer-taste beverage of the present invention has a step of containing acetic acid to 90 to 320 ppm by mass, and has a pH within the range of 2.8 to 4.2. It can be produced in the same manner as non-alcoholic beer-taste beverages. Below, as a method for producing a general non-alcoholic beer-taste beverage, the production method using and not using malt as a raw material will be shown.

A non-alcoholic beer-taste beverage manufactured using malt as a raw material is first prepared by adding raw materials such as grains, starch, sugars, bittering agents, or coloring agents and water as necessary, in addition to barley such as malt. If necessary, an enzyme such as amylase is added to the mixture containing the mixture for gelatinization and saccharification, followed by filtration to obtain a saccharified solution. If necessary, hops, bittering agents, etc. are added to the saccharified liquid and boiled, and solids such as coagulated proteins are removed in a clarifying tank. As an alternative to this saccharified solution, hops may be added to malt extract and warm water, and the mixture may be boiled. Hops may be mixed at any stage from the beginning of boiling to the end of boiling. Known conditions may be used for the conditions in the saccharification step, the boiling step, the solid content removal step, and the like. After boiling, the wort is cooled. Flavors, acidulants, pigments such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the wort obtained. Add gas. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In the embodiment in which acetic acid is added as a step in the production method of the present invention, it is preferably added before filtration immediately before packaging.

When producing a non-alcoholic beer-taste beverage that does not use malt as a raw material, first, liquid sugar containing a carbon source, a nitrogen source as an amino acid-containing material other than wheat or malt, hops, pigments, etc. are mixed with warm water. and make a liquid sugar solution. The liquid sugar solution is boiled. When hops are used as a raw material, the hops may be mixed into the liquid sugar solution during boiling rather than before the start of boiling. After boiling, the wort is cooled, flavoring agents, acidulants, pigments such as caramel pigments, antioxidants, bittering agents, sweeteners, amino acid raw materials, etc. are added to the wort obtained, and filtered. Add carbon dioxide gas. Then, it is filled into a container and sterilized to obtain the desired non-alcoholic beer-taste beverage. In the embodiment in which acetic acid is added as a step in the production method of the present invention, it is preferably added before filtration immediately before packaging.

In addition, the non-alcoholic beer-taste beverage obtained by the production method of the present invention is excellent in refreshing and stimulating feeling. Accordingly, the present invention also provides a method for improving the flavor of non-alcoholic beer-taste beverages by imparting sharpness and stimulation. The details of the steps in the flavor improving method of the present invention are the same as those of the production method of the present invention.

The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

<Preparation of non-alcoholic beer-taste beverage>
Examples 1-11, Comparative Examples 1-6
Water and malt were added to the preparation tank to prepare mash at about 45°C, and the temperature of the mash was quickly raised to the range of 75 to 85°C. After that, the wort was transferred to a wort filtration tank and filtered to obtain wort. Hot water was added to the obtained wort to dilute it, hops, lactic acid, and starch syrup were added, and the wort was boiled at 100°C using a boiling kettle. After the boiling treatment, the wort was transferred to a whirlpool tank to remove the wort pellets and cooled to about 1 to 6°C to obtain a cooling liquid. Yeast was added, fermentation was performed, and the alcohol concentration was adjusted as shown in Tables 1 and 2. Synthetic acetic acid was added so that the concentrations shown in Tables 1 and 2 were obtained, a filtration step, beer flavoring were added, carbonation was performed, and bottling was performed to obtain a non-alcoholic beer-taste beverage.

<Simari>
After cooling the non-alcoholic beer-taste beverage of each example and comparative example to 4° C., two beverages were prepared for “Shimari” and the evaluation criteria were unified. Scoring was performed in increments of 0.5, and the average score of five expert panelists was calculated. The results are shown in Tables 1-2.
(Evaluation criteria for simplicity)
"1": Unsuitable "2": Passed "3": Favorable

<Stimulation>
After cooling the non-alcoholic beer-taste beverages of each example and comparative example to 4° C., two beverages were prepared for “irritation” and the evaluation criteria were unified. Scoring was performed in increments of 0.5, and the average score of five expert panelists was calculated. The results are shown in Tables 1-2.
(Evaluation Criteria for Stimulation)
"1": Unsuitable "2": Passed "3": Favorable

<Sour odor>
After cooling the non-alcoholic beer-taste beverages of each example and comparative example to 4° C., two beverages were prepared for “acid odor” and the evaluation criteria were unified. Scoring was performed in increments of 0.5, and the average score of five expert panelists was calculated. The results are shown in Tables 1-2.
(Evaluation criteria for sour odor)
"1": Unsuitable "2": Passed "3": Favorable

As shown in Table 1, in Examples 1 to 11 with an acetic acid content of 90 to 320 ppm by mass and a pH of 2.8 to 4.2, all of them are excellent in shimmering and stimulating feeling, and also suppresses acid odor. It had been.

<Preparation of brewed vinegar>
Barley malt was used for preparation, and the obtained wort was subjected to alcoholic fermentation with yeast. After removing the yeast, acetic acid fermentation was performed by adding vinegar and acetic acid bacteria to obtain brewed vinegar. Then, sodium acetate was used to adjust the sodium content, and brewed vinegars A to C shown in Table 3 were prepared.

Examples 12-24
A non-alcoholic beer-taste beverage was prepared in the same manner as in Example 1, except that the above-prepared brewed vinegar was added in place of the synthetic acetic acid to give the composition shown in Table 4. The same evaluations as in Example 1 were also made for staining, irritating feeling, and sour odor. Table 4 shows the results.

As shown in Table 4, it was found that Examples 12 to 24, in which brewed vinegar was used instead of synthetic acetic acid, tended to be superior in suppressing sour odor compared to the case of using synthetic acetic acid.

<Swelling>
After cooling the non-alcoholic beer-taste beverages of Examples 1, 12, 17, 18, 19, 21, and 24 to 4° C., two beverages were prepared for “swelling” and the evaluation criteria were unified. Scoring was performed in increments of 0.5, and the average score of five expert panelists was calculated. Table 5 shows the results.
(Evaluation criteria for swelling)
"1": Unsuitable "2": Passed "3": Favorable

As shown in Table 5, in Examples 12, 17, 18, 19, 21, and 24, in which brewed vinegar was used instead of synthetic acetic acid, it was found that swelling tended to be superior to that in the case of using synthetic acetic acid. rice field.

Examples 25-28
Non-alcoholic beer-taste beverages were prepared by adding synthetic acetic acid or brewed vinegar to the commercially available non-alcoholic beer-taste beverages (Reference Examples 1 and 2) so that the amounts of acetic acid shown in Table 6 were obtained. In the same manner as described above, evaluations were made for spotting, irritation, sour odor, and swelling. Table 6 shows the results.

As shown in Table 6, even when acetic acid was added to the commercial product, it was found to be excellent in shimmering and irritating feeling, and to suppress the sour odor. In particular, Examples 26 and 28, in which brewed vinegar was added, were excellent in suppressing sour odor and also in swelling.

According to the present invention, it is possible to provide a non-alcoholic beer-taste beverage with a new taste that is refreshing and stimulating.

Claims (10)

A non-alcoholic beer-taste beverage with an acetic acid content of 90 to 320 mass ppm and a pH of 2.8 to 4.2. The non-alcoholic beer-taste beverage according to claim 1, containing brewed vinegar. The non-alcoholic beer-taste beverage according to claim 2, which contains added brewed vinegar. The non-alcoholic beer-taste beverage according to claim 2 or 3, wherein the sodium content in the brewed vinegar is 100 to 1000 mass ppm. The non-alcoholic beer-taste beverage according to any one of claims 1 to 4, wherein the content of ethyl acetate is 0.1 to 60.0 mass ppm. The non-alcoholic beer-taste beverage according to any one of claims 1 to 5, wherein the content of ethyl caproate is 1.0 to 900.0 mass ppb. A method for producing a non-alcoholic beer-taste beverage having a pH of 2.8 to 4.2, including a step of containing 90 to 320 ppm by mass of acetic acid. The production method according to claim 7, which includes the step of containing brewed vinegar. The production method according to claim 8, wherein the content of sodium in the brewed vinegar is 100 to 1000 mass ppm. A method of imparting a refreshing or irritating feeling to a non-alcoholic beer-taste beverage having a pH of 2.8-4.2, including a step of containing 90-320 ppm by mass of acetic acid.