JP7581571B1 - A non-alcoholic beer-flavored beverage with reduced steamed potato-like odor - Google Patents

Abstract

A non-alcoholic beer-flavored beverage is disclosed that has a 2,5-dimethylpyrazine content of 0.1 ppb or more and has a reduced off-flavor resembling steamed potato.

Description

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

In recent years, the demand for non-alcoholic beer-flavored beverages has been increasing from a health perspective. However, due to the low alcohol content, non-alcoholic beer-flavored beverages have various flavor balance issues.

In the art, various efforts have been made to solve such problems. For example, Patent Document 1 discloses adjusting the contents of glutamic acid, succinic acid, alanine and glycine to impart thickness to a non-alcoholic beer-flavored beverage.

International Publication No. 2020/241754

The inventors discovered a problem with non-alcoholic beer-flavored beverages, where the beverage had an unpleasant odor resembling steamed sweet potato.

The inventors have investigated the above-mentioned problems and found that the steamed potato-like off-flavor in non-alcoholic beer-taste beverages can be reduced by adjusting the concentration of 2,5-dimethylpyrazine. The present invention is based on this finding.

Therefore, the present invention provides a non-alcoholic beer-flavored beverage with a reduced steamed potato-like odor and a method for producing the same.

According to the present invention, the following inventions are provided.
(1) A non-alcoholic beer-flavored beverage having a 2,5-dimethylpyrazine content of 0.1 ppb or more.
(2) The non-alcoholic beer-taste beverage according to (1) above, wherein the 2,5-dimethylpyrazine content is 0.1 to 3.5 ppb.
(3) A non-alcoholic beer-flavored beverage as described in (1) or (2) above, in which the alcohol (ethanol) concentration is less than 0.01 v/v%.
(4) The non-alcoholic beer-taste beverage according to (1) or (2) above, wherein the ethyl acetate content is 3.5 to 60 ppm.
(5) The non-alcoholic beer-taste beverage according to (1) or (2) above, wherein the isoamyl acetate content is 1 to 10 ppm.
(6) The non-alcoholic beer-taste beverage according to (1) or (2) above, wherein the ethyl acetate content is 3.5 to 60 ppm and the isoamyl acetate content is 1 to 10 ppm.
(7) A method for producing a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
(8) The method described in (7) above, wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v/v%.
(9) A method for reducing the off-flavor of boiled barley tea in a non-alcoholic beer-taste beverage, the method comprising a step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
(10) A method for reducing the steamed potato-like off-flavor in a non-alcoholic beer-taste beverage, the method comprising a step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
(11) A method for reducing the sour aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
(12) A method for reducing the irritating aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
(13) A method for enhancing the depth of flavor of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 ppb or more.
(14) The method according to any one of (9) to (13) above, wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v/v%.

According to the present invention, it is possible to reduce the unpleasant odor resembling steamed potatoes in a non-alcoholic beer-flavored beverage. In addition, according to the present invention, it is also possible to obtain the effects of reducing the unpleasant odor resembling boiled barley tea, reducing the sour aftertaste, reducing the pungent aftertaste, enhancing the depth of flavor, and improving the balance of flavor in a non-alcoholic beer-flavored beverage.

Description of the Invention

As described above, the present invention makes it possible to reduce the off-odor reminiscent of steamed potatoes in non-alcoholic beer-flavored beverages, and also makes it possible to reduce the off-odor reminiscent of boiled barley tea, reduce the sour aftertaste, reduce the pungent aftertaste, enhance the depth of flavor, and improve the balance of flavors. The present invention is particularly advantageous in that it makes it possible to obtain these effects even in a non-alcoholic beer-flavored beverage with an alcohol content of 0.00 v/v% obtained through a wort fermentation process.

In the present invention, a "beer-taste beverage" refers to a beverage that has a beer-like flavor. "Beer-like flavor" means that the beverage exhibits the unique taste and aroma of beer that can be obtained when beer is produced in the usual way, i.e., when beer is produced based on fermentation by yeast or the like.

In the present invention, a "non-alcoholic beer-taste beverage" refers to a beer-taste beverage with an alcohol (ethanol) concentration of less than 1% (v/v). According to a preferred embodiment of the present invention, the alcohol concentration of the non-alcoholic beer-taste beverage of the present invention is less than 0.75% (v/v), more preferably less than 0.5% (v/v), even more preferably less than 0.05% (v/v), even more preferably less than 0.01% (v/v), even more preferably less than 0.009% (v/v), even more preferably less than 0.008% (v/v), even more preferably less than 0.007% (v/v), and even more preferably It is preferably less than 0.006% (v/v), more preferably less than 0.005% (v/v), even more preferably less than 0.004% (v/v), even more preferably less than 0.003% (v/v), and even more preferably less than 0.002% (v/v), and is preferably 0.002% (v/v) or more, more preferably 0.003% (v/v) or more, even more preferably 0.003% (v/v) or more, and even more preferably 0.004% (v/v) or more. Alcohol (ethanol) is a component that contributes to the harmony of beer-like flavor in alcoholic beer-flavored beverages, and the lower its concentration, the more likely flavor problems will occur.

The alcohol concentration in a beverage can be quantified using gas chromatography (GC) with an FID detector. In order to measure the concentration more accurately, it is desirable to use a calibration curve based on the measurements of several control samples with known concentrations. It is preferable that the control samples with known concentrations are in the same range as the concentration to be measured. It is also preferable to use an internal standard substance, and 2-propanol can be used as an example of an internal standard substance.

In this specification, the unit "ppm" is synonymous with "mg/L" and the unit "ppb" is synonymous with "μg/L".

The non-alcoholic beer-taste beverage of the present invention contains 2,5-dimethylpyrazine in a specified concentration range. Furthermore, according to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention further contains ethyl acetate and/or isoamyl acetate in specified concentrations.

The non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the content of 2,5-dimethylpyrazine during the production process of the non-alcoholic beer-taste beverage. In a preferred embodiment of the present invention, the content of ethyl acetate and/or isoamyl acetate is also adjusted during the production process of the non-alcoholic beer-taste beverage of the present invention.

The content of 2,5-dimethylpyrazine, ethyl acetate and isoamyl acetate may be adjusted, for example, by adding these substances during the production process of the non-alcoholic beer-flavored beverage, or by increasing or decreasing the raw materials that provide these substances to the non-alcoholic beer-flavored beverage, or by adjusting various conditions during production (for example, conditions in the brewing process, saccharification process, fermentation process, etc.).

The lower limit of the 2,5-dimethylpyrazine content in the non-alcoholic beer-flavored beverage of the present invention is 0.1 ppb, preferably 0.11 ppb, more preferably 0.12 ppb, even more preferably 0.13 ppb, even more preferably 0.14 ppb, even more preferably 0.15 ppb, even more preferably 0.16 ppb, even more preferably 0.17 ppb, even more preferably 0.18 ppb, even more preferably 0.2 ppb, more preferably 0.3 ppb, even more preferably 0.4 ppb, even more preferably 0.5 ppb, even more preferably 0.6 ppb, even more preferably 0.7 ppb, even more preferably 0.75 ppb, even more preferably 0.8 ppb, even more preferably 0.85 ppb, even more preferably 0.9 ppb, even more preferably 0.95 ppb, and even more preferably 1.0 ppb. The upper limit for the 2,5-dimethylpyrazine content in the non-alcoholic beer-taste beverage of the present invention is not particularly limited, but is, for example, 3.5 ppb, preferably 3.25 ppb, more preferably 3.0 ppb, even more preferably 2.75 ppb, even more preferably 2.5 ppb, even more preferably 2.25 ppb, even more preferably 2.0 ppb, even more preferably 1.75 ppb, even more preferably 1.5 ppb, even more preferably 1.25 ppb, and even more preferably 1.0 ppb.

Quantitation of 2,5-dimethylpyrazine in beverages can be performed by GC/MS analysis. Specifically, first, the aroma components in the beverage are separated using a C18 solid-phase extraction column, and the resulting analytical sample is subjected to GC/MS. In addition, borneol can be used as an internal standard substance. Conditions for GC/MS analysis can be, for example, those shown in the examples. For more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples with known concentrations.

In a preferred embodiment of the present invention, the ethyl acetate content in the non-alcoholic beer-taste beverage of the present invention is 3.5 ppm or more, preferably 3.6 ppm or more, more preferably 3.7 ppm or more, even more preferably 3.8 ppm or more, even more preferably 3.9 ppm or more, even more preferably 4.0 ppm or more, even more preferably 4.1 ppm or more, even more preferably 4.2 ppm or more, even more preferably 4.3 ppm or more, even more preferably 4.4 ppm or more, even more preferably 4.5 ppm or more, even more preferably 4.6 ppm or more, even more preferably 4.7 ppm or more, and even more preferably 4.8 ppm or more, more preferably 4.9 ppm or more, more preferably 5.0 ppm or more, more preferably 5.1 ppm or more, more preferably 5.2 ppm or more, more preferably 5.3 ppm or more, more preferably 5.4 ppm or more, more preferably 5.5 ppm or more, more preferably 5.6 ppm or more, more preferably 5.7 ppm or more, more preferably 5.8 ppm or more, more preferably 5.9 ppm or more, more preferably 6 ppm or more, more preferably 8 ppm or more, more preferably 10 ppm or more, more preferably 12 ppm or more, and more preferably It is preferably 15 ppm or more, more preferably 18 ppm or more, more preferably 20 ppm or more, more preferably 22 ppm or more, more preferably 25 ppm or more, more preferably 28 ppm or more, more preferably 30 ppm or more, more preferably 32 ppm or more, more preferably 35 ppm or more, more preferably 38 ppm or more, more preferably 40 ppm or more, more preferably 42 ppm or more, more preferably 45 ppm or more, more preferably 48 ppm or more, and more preferably 50 ppm or more, and is preferably 60 ppm or less, preferably 58 ppm or less, more preferably 55 ppm or more. ppm or less, more preferably 52 ppm or less, even more preferably 50 ppm or less, even more preferably 48 ppm or less, even more preferably 45 ppm or less, even more preferably 42 ppm or less, even more preferably 40 ppm or less, even more preferably 38 ppm or less, even more preferably 35 ppm or less, even more preferably 32 ppm or less, even more preferably 30 ppm or less, even more preferably 28 ppm or less, even more preferably 25 ppm or less, even more preferably 22 ppm or less, even more preferably 20 ppm or less, even more preferably 18 ppm or less, and even more preferably 15 ppm or less.

Quantitative determination of ethyl acetate in beverages can be performed using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method 2013 8.22. For example, the concentration of ethyl acetate can be determined by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of the internal standard (n-butanol). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples with known concentrations.

In a preferred embodiment of the present invention, the content of isoamyl acetate in the non-alcoholic beer-taste beverage of the present invention is 1 ppm or more, preferably 1.1 ppm or more, more preferably 1.2 ppm or more, even more preferably 1.3 ppm or more, even more preferably 1.4 ppm or more, even more preferably 1.5 ppm or more, even more preferably 1.6 ppm or more, even more preferably 1.7 ppm or more, even more preferably 1.8 ppm or more, even more preferably 1.9 ppm or more, even more preferably 2.0 ppm or more, even more preferably 2.1 ppm or more, even more preferably 2.2 ppm or more, even more preferably 2.3 ppm or more, even more preferably 2.4 ppm or more, even more preferably 2.5 ppm or more, even more preferably 2.6 ppm or more, even more preferably 2.7 ppm or more, even more preferably 2.8 ppm or more, Preferably, it is 2.9 ppm or more, more preferably 3.0 ppm or more, more preferably 3.5 ppm or more, more preferably 4 ppm or more, more preferably 4.5 ppm or more, more preferably 5 ppm or more, more preferably 5.5 ppm or more, more preferably 6 ppm or more, more preferably 6.5 ppm or more, and more preferably 7 ppm or more, and is 10 ppm or less, preferably 9.5 ppm or less, more preferably 9 ppm or less, more preferably 8.5 ppm or less, more preferably 8 ppm or less, more preferably 7.5 ppm or less, more preferably 7 ppm or less, more preferably 6.5 ppm or less, more preferably 6 ppm or less, more preferably 5.5 ppm or less, more preferably 5 ppm or less, more preferably 4.5 ppm or less, and more preferably 4 ppm or less.

Quantitation of isoamyl acetate in beverages can be performed using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method 2013 8.22. For example, the concentration of isoamyl acetate can be determined by introducing the gas phase of a beer sample heated in a vial into a gas chromatograph with an FID detector, reading the area of ethyl acetate from the gas chromatogram, and calculating the amount of each component from the ratio to the area of the internal standard (n-butanol). In this case, for more accurate concentration measurement, it is desirable to use a calibration curve created based on the measured values of several control samples with known concentrations.

In a preferred embodiment of the present invention, the carbohydrate content in the non-alcoholic beer-flavored beverage of the present invention is 0.5 g/100 mL or more, preferably 1.0 g/100 mL or more, and is less than 7.0 g/100 mL, less than 6.95 g/100 mL, less than 6.9 g/100 mL, less than 6.85 g/100 mL, less than 6.8 g/100 mL, less than 6.75 g/100 mL, less than 6. .7g/100mL, less than 6.65g/100mL, less than 6.6g/100mL, less than 6.55g/100mL, less than 6.5g/100mL, less than 6.4g/100mL, less than 6.3g/100mL, less than 6.2g/100mL, less than 6.1g/100mL, less than 6.0g/100mL, less than 5.5g/100mL, and less than 5.0g/100mL.

Carbohydrate concentration can be measured by known methods and can be calculated by subtracting the amounts of water, protein, lipids, ash and dietary fiber from the mass of the sample (see Nutrition Labeling Standards (Partially revised, Consumer Affairs Agency Notification No. 9, December 16, 2009)).

The true extract concentration can be 0.3 w/w% or more, preferably 0.5 w/w% or more, more preferably 1 w/w% or more, 1.5 w/w% or more, or 2 w/w% or more, and can be less than 10 w/w%, less than 9 w/w%, less than 8 w/w%, less than 7 w/w%, less than 6 w/w%, or less than 5 w/w%. The "true extract concentration" can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Beer Brewing Association).

The non-alcoholic beer-taste beverage of the present invention may contain other ingredients as long as they do not interfere with the effects of the present invention. That is, in the non-alcoholic beer-taste beverage of the present invention, colorants (e.g., caramel color), sweeteners (e.g., high-intensity sweeteners), seasoning ingredients (e.g., amino acids), flavorings (e.g., commercially available beer flavors containing typical beer aroma components), acidulants (e.g., gluconic acid), bittering agents (e.g., hop extract), dietary fiber (e.g., resistant dextrin), fruit juice, herbs, yeast extract, antioxidants, salts, and the like can be used as ingredients.

The pH (measured at 25°C) of the non-alcoholic beer-taste beverage of the present invention is preferably 3.5 or higher, more preferably 3.7 or higher, and even more preferably 3.8 or higher, and is preferably 4.6 or lower, more preferably 4.4 or lower, even more preferably less than 4.4, even more preferably 4.35 or lower, and even more preferably 4.3 or lower. The pH of the non-alcoholic beer-taste beverage of the present invention can be adjusted by using a pH adjuster, adjusting the process (saccharification/fermentation) conditions, or adjusting the raw material blend. The pH of the non-alcoholic beer-taste beverage can be measured using a commercially available pH meter (e.g., a tabletop pH meter manufactured by Horiba, Ltd.).

The EBC color of the non-alcoholic beer-taste beverage of the present invention is preferably 8.5EBC or less, more preferably 8.4EBC or less, even more preferably 8.3EBC or less, even more preferably 8.2EBC or less, even more preferably 8.1EBC or less, even more preferably 8.0EBC or less, even more preferably 7.9EBC or less, even more preferably 7.8EBC or less, even more preferably 7.7EBC or less, even more preferably 7.6EBC or less, even more preferably 7.5EBC or less, even more preferably 7.4EBC or less, even more preferably 7.3EBC or less, even more preferably 7.2EBC or less, even more preferably 7.1EBC or less, even more preferably 7.0EBC or less. The EBC color of the non-alcoholic beer-taste beverage of the present invention can be measured using "Revised BCOJ Beer Analysis Method 4.3.8, Edited by the International Technical Committee (Analysis Committee) of the Brewing Association of Japan, Brewery Society of Japan".

The bitterness value of the non-alcoholic beer-flavored beverage of the present invention is preferably 20 or less, more preferably 19.9 or less, even more preferably 19.8 or less, even more preferably 19.7 or less, even more preferably 19.6 or less, even more preferably 19.5 or less, even more preferably 19.4 or less, even more preferably 19.3 or less, even more preferably 19.6 or less, even more preferably 19.5 or less, even more preferably 19.4 or less, even more preferably 19.3 or less, even more preferably 19.2 or less, even more preferably 19.1 or less, even more preferably 19 or less, even more preferably 18.9 or less, even more preferably 18.8 or less, even more preferably 18.7 or less, even more preferably 18.6 or less, even more preferably 18.5 or less, even more preferably 18.4 or less, even more preferably 18.3 or less, even more preferably 18.2 or less, even more preferably 18.1 or less, and even more preferably 18 or less. The bitterness value of the non-alcohol beer-taste beverage of the present invention can be measured using the method described in Section 8.15, Bitterness Value, of BCOJ Beer Analysis Methods (published in 1997).

The total nitrogen concentration of the non-alcoholic beer-taste beverage of the present invention is preferably 400 mg/L or more, more preferably 405 mg/L or more, even more preferably 410 mg/L or more, even more preferably 415 mg/L or more, even more preferably 420 mg/L or more, even more preferably 425 mg/L or more, even more preferably 430 mg/L or more, even more preferably 435 mg/L or more, even more preferably 440 mg/L or more, even more preferably 445 mg/L or more, even more preferably 450 mg/L or more, even more preferably 500 mg/L or more, even more preferably 550 mg/L or more, even more preferably 600 mg/L or more. The total nitrogen concentration of the non-alcoholic beer-taste beverage of the present invention can be determined using an analytical method registered as a combustion method by the European Breweries Committee (EBC). Here, the "combustion method" specifically involves burning a sample at high temperature, reducing the resulting nitrogen oxides to nitrogen, and separating the resulting nitrogen gas in a column and detecting it with a thermal conductivity detector (Analytica-EBC, 9.9.2 Dumas Combustion Method (1997)).

According to a preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from malt, more preferably a non-alcoholic beer-tasted beverage made from barley malt. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from ungerminated barley. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from wort. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage made from hops. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that does not use malt extract as a raw material. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that does not use starch as a raw material. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that does not use corn as a raw material. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that is not made from rice. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that is not made from flavorings. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a non-alcoholic beer-tasted beverage that is substantially free of propylene glycol. Here, "substantially free of propylene glycol" means that the beverage may contain a small amount of propylene glycol that may be contained in a non-alcoholic beer-tasted beverage produced through a fermentation process using malt, hops, various enzymes, and yeast, but does not contain propylene glycol in an amount exceeding this amount. For example, the non-alcoholic beer-tasted beverage of the present invention may have a propylene glycol content below the detection limit or below 20 ppm. According to another preferred embodiment of the present invention, the non-alcoholic beer-tasted beverage of the present invention is a beverage in which carbon dioxide gas is dissolved, that is, a non-alcoholic beer-tasted carbonated beverage. According to another preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention is a non-alcoholic beer-taste beverage obtained through a wort fermentation process.

According to a preferred embodiment of the present invention, the proportion of barley malt in the raw malt can be, for example, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, 90% or more or 100%.

According to a preferred embodiment of the present invention, the non-alcoholic beer-taste beverage of the present invention can be a carbonated beverage. The carbon dioxide gas pressure (gas pressure at 20°C) can be, for example, 0.05 MPa or more, 0.06 MPa or more, 0.07 MPa or more, 0.08 MPa or more, 0.09 MPa or more, or 0.1 MPa or more, and can be 0.4 MPa or less, 0.39 MPa or less, 0.38 MPa or less, 0.37 MPa or less, 0.36 MPa or less, or 0.35 MPa or less.

The non-alcoholic beer-taste beverage of the present invention can be produced by adjusting the content of 2,5-dimethylpyrazine at any stage in a general method well known in the art. Such a general method includes, for example, a method including a wort preparation step and a filtration step, which can be carried out, for example, by sequentially carrying out the steps of (a) saccharifying a mixture of malt powder and water, filtering the mixture to obtain wort, (b) adding hops to the obtained wort, followed by boiling, (c) cooling the boiled wort, and (d) filtering the cooled wort. Further, such a general method includes a method of producing a fermented malt beverage such as beer, and then removing alcohol from the obtained fermented malt beverage. Methods for removing alcohol from beverages include (i) a method of removing alcohol and low-boiling point components by distillation at reduced pressure or normal pressure, (ii) a method of removing alcohol and low-molecular-weight components using a reverse osmosis (RO) membrane, and (iii) a method of removing volatile components by adsorbing them to steam using centrifugal force.

The non-alcoholic beer-taste beverage of the present invention can be produced by using an enzyme agent at any stage. Examples of enzyme agents that can be used include saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and proteases.

According to another aspect of the present invention, there is provided a method for reducing the off-flavor of boiled barley tea in a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.

According to yet another aspect of the present invention, there is provided a method for reducing the steamed potato-like off-flavor in a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.

According to yet another aspect of the present invention, there is provided a method for reducing the sour aftertaste of a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.

According to yet another aspect of the present invention, there is provided a method for reducing the harsh aftertaste of a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.

According to yet another aspect of the present invention, there is provided a method for enhancing the depth of flavor in a non-alcoholic beer-flavored beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-flavored beverage to 0.1 ppb or more.

The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Effect of Adjusting the Concentrations of 2,5-Dimethylpyrazine, Ethyl Acetate, and Isoamyl Acetate on Flavor in Non-Alcoholic Beer-Taste Beverage (1) Sample Preparation After producing a fermented malt beverage using malt and hops, this beverage was subjected to an alcohol removal process, and the resulting liquid was used as a base beverage sample. Specifically, crushed malt, an enzyme agent, a water treatment agent, and hot water were charged into a brewing tank, and saccharification was performed at a temperature of 60°C to 78°C. This saccharified liquid was filtered, transferred to a boiling kettle, hops were added, and boiled for 70 minutes. After boiling, the evaporated hot water was added to the resulting mixture, and the heat trub was removed in a whirlpool tank, and then cooled to 10°C to obtain cold wort. Beer yeast was added to this wort, and fermented at around 10°C for 7 days, after which the beer yeast was removed. The resulting mixture was transferred to another tank and aged for 7 days, and then cooled to around -1°C and stabilized for 14 days. The resulting mixture was then diluted with degassed water and filtered to obtain a wort fermentation liquid (fermented malt beverage). Next, the mixture was sprayed into a degassing tank to remove carbon dioxide, and then heated to about 50° C. Then, the mixture was contacted with steam heated to about 50° C. in a reduced pressure column at about 60 mbar, and the volatile components were adsorbed by the steam, and the alcohol and volatile components were removed to obtain a dealcoholized wort fermentation liquid (dealcoholized wort fermentation liquid) with an alcohol concentration of 0.001 v/v%, a sugar concentration of less than 5.0 g/100 ml, and a true extract concentration of 4.7 w/w%. This dealcoholized wort fermentation liquid was used as a base beverage sample.

In addition, 2,5-dimethylpyrazine, ethyl acetate or isoamyl acetate were added to the base beverage samples at the concentrations shown in the table below.

The concentration of 2,5-dimethylpyrazine in each beverage sample in the examples was measured by GC/MS analysis under the following conditions. Specifically, the aroma components in the beverage sample were separated using a C18 solid phase column, and the resulting analytical sample was subjected to GC/MS. Quantitation was performed by the internal standard method, with borneol used as the internal standard substance, added to the analytical sample to a concentration of 50 ppb. The GC/MS analysis conditions were as shown in the table below.

In the examples, the concentrations of ethyl acetate and isoamyl acetate in each beverage sample were measured using a headspace gas chromatograph with FID in accordance with BCOJ Beer Analysis Method-2013 8.22.

(2) Sensory evaluation of tasting samples The tasting samples of each test group prepared in (1) above were subjected to sensory evaluation by a trained panel of five members. A pre-test was conducted on the panel to confirm that there was no significant difference in the scores between the panels. The evaluation items for the sensory evaluation were "reduction effect of the off-odor of boiled barley tea,""reduction effect of the off-odor of steamed potato" (reduction effect of the steamy, stale smell of steamed potato), "reduction effect of the sour aftertaste" (reduction effect of the irritating aftertaste that remains at the base of the tongue), "reduction effect of the stinging aftertaste" (reduction effect of the tingling sensation that remains in the back of the throat), "thickness of flavor," and "balance of flavor." These sensory evaluations were performed on a scale of 1 (weak) to 15 (strong) with a score of 15 increments.

In this sensory evaluation, multiple controls were set for each evaluation item and the evaluation scores were fixed (see the "(Fixed)" notation in the table below).

(3) Results The results of the sensory evaluation are shown in the table below. The results of the sensory evaluation are shown as the average scores of all the panelists. The standard deviation was less than 0.5.

From the results of Test 1 in Table 2, it was revealed that 2,5-dimethylpyrazine has the effect of reducing the unpleasant odor of boiled barley tea, the effect of reducing the unpleasant odor of steamed sweet potato, the effect of reducing the sourness of the aftertaste, the effect of reducing the irritation of the aftertaste, the effect of enhancing the depth of the taste, and the effect of improving the balance of the taste, and it was found that the effect is particularly remarkable at a concentration of 0.1 ppb or more (for example, 0.1 to 3.5 ppb). Next, from the results of Test 2, it was found that the above effect becomes more remarkable when the concentration of ethyl acetate is adjusted to 3.5 to 60 ppm in addition to 2,5-dimethylpyrazine. Furthermore, from the results of Test 3, it was found that the above effect becomes more remarkable when the concentration of isoamyl acetate is adjusted to 1 to 10 ppm in addition to 2,5-dimethylpyrazine. Furthermore, from the results of Test 4, it was found that the above effect becomes more remarkable by adjusting the concentration of the combination of 2,5-dimethylpyrazine, ethyl acetate, and isoamyl acetate.

Claims (13)

A non-alcoholic beer-flavored beverage having a 2,5-dimethylpyrazine content of 0.1 to 3.5 ppb and an EBC color score of 8.5 EBC or less . 2. The non-alcoholic beer-taste beverage according to claim 1 , having an alcohol (ethanol) concentration of less than 0.01 v/v %. The non-alcoholic beer-flavored beverage according to claim 1 or 2, wherein the ethyl acetate content is 3.5 to 60 ppm. The non-alcoholic beer-flavored beverage according to claim 1 or 2, wherein the isoamyl acetate content is 1 to 10 ppm. The non-alcoholic beer-flavored beverage according to claim 1 or 2, in which the ethyl acetate content is 3.5 to 60 ppm and the isoamyl acetate content is 1 to 10 ppm. A method for producing a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 to 3.5 ppb , and the non-alcoholic beer-taste beverage has an EBC color score of 8.5 EBC or less . 7. The method according to claim 6 , wherein the alcohol (ethanol) concentration of the non-alcoholic beer-taste beverage is less than 0.01 v/v %. A method for reducing an unpleasant odor similar to that of boiled barley tea in a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 to 3.5 ppb , and the non-alcoholic beer-taste beverage has an EBC color score of 8.5 EBC or less . A method for reducing the steamed potato-like off-flavor in a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 to 3.5 ppb , and the non-alcoholic beer-taste beverage has an EBC color score of 8.5 EBC or less . A method for reducing the sour aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 to 3.5 ppb , and wherein the non-alcoholic beer-taste beverage has an EBC color score of 8.5 EBC or less . A method for reducing the irritating aftertaste of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 to 3.5 ppb , and the non-alcoholic beer-taste beverage has an EBC color score of 8.5 EBC or less . A method for enhancing the depth of flavor of a non-alcoholic beer-taste beverage, the method comprising the step of adjusting the content of 2,5-dimethylpyrazine in the non-alcoholic beer-taste beverage to 0.1 to 3.5 ppb , and wherein the non-alcoholic beer-taste beverage has an EBC color score of 8.5 EBC or less . The method according to any one of claims 8 to 12 , wherein the non-alcoholic beer-taste beverage has an alcohol (ethanol) concentration of less than 0.01 v/v %.