JP5981891B2 - Method for imparting alcohol feeling to non-alcoholic beer-taste beverage and method for improving aftertaste - Google Patents

Description

The present invention relates to a method for imparting an alcohol feeling to a non-alcohol beer-taste beverage and a method for improving the aftertaste of a non-alcohol beer-taste beverage .

  In recent years, varieties of non-alcoholic beverages that mimic the taste of alcoholic beverages are expanding. In general, non-alcoholic beverages of this type represented by beer-like beverages are produced without alcoholic fermentation by blending various taste substances and fragrances, as with many soft drinks. With the diversification of consumer preferences, various formulation designs have been developed. However, since it is difficult to reproduce the complex taste quality peculiar to alcoholic beverages depending on the preparation of taste substances and fragrances that have been widely used in the past, the search for new taste improving substances has been continued.

  For example, Patent Document 1 discloses a technology for providing a beer-like beverage with enhanced natural feeling and palatability by adding to a beer-like beverage to enhance a favorable bitterness and a good aftertaste. Is disclosed. Specifically, a taste improver for beer-like beverages composed of vanillyl ethyl ether, a fragrance composition for beer-like beverages containing vanillyl ethyl ether, and a beer-like beverage containing vanillyl ethyl ether are described. .

  Patent Document 2 discloses a flavor improving agent capable of imparting or enhancing a rich feeling and a beer-like flavor to a beer-like beverage inferior to a beer-like flavor.

JP 2004-229562 A JP 2013-081417 A

According to the taste improving substance disclosed in Patent Literature 1 and Patent Literature 2, it is said that the taste quality peculiar to a beer-like beverage can be enhanced. However, in non-alcoholic beverages produced by blending various taste substances and fragrances in this way, when the drink is swallowed, the miscellaneous taste due to the taste substances is pulled behind, leaving an unfavorable feeling of aftertaste. May occur. Such a feeling of aftertaste due to the taste substance is felt in a sense opposite to the sharp aftertaste peculiar to alcoholic beverages, and thus contributes to diluting the alcoholic feeling of non-alcoholic beverages. Therefore, there is a need for new means for imparting an alcoholic feel to non-alcoholic beverages.
Therefore, the subject of this invention is providing the non-alcoholic drink to which the feeling of alcohol was provided, its manufacturing method, and the alcohol-giving method to a non-alcoholic drink.

  As a result of intensive research to solve the above problems, the present inventor has found that a lower aliphatic compound having a methylthio group, which is known as a fragrance for foods, improves the aftertaste of a non-alcoholic beverage, thereby producing a non-alcoholic beverage. It has been found that it is effective for imparting a feeling of alcohol, and the present invention has been completed.

That is, this invention solves the said subject by the following means.
( 1 ) Alcohol feeling to a non-alcohol beer-taste beverage comprising a step of blending 3- (methylthio) propanol with an addition amount of 10 ppb to 100 ppb with respect to a non-fermented non-alcohol beer-taste beverage Grant method.
( 2 ) A method for improving the aftertaste of a non-alcohol beer-taste beverage, comprising a step of blending 3- (methylthio) propanol with an addition amount of 10 ppb to 100 ppb with respect to a non-fermented non-alcohol beer-taste beverage. .

  ADVANTAGE OF THE INVENTION According to this invention, the non-alcoholic drink to which the feeling of alcohol was provided, its manufacturing method, and the alcohol-giving method to a non-alcoholic drink can be provided.

It is process drawing which shows an example of the manufacturing process of the non-alcoholic drink which concerns on embodiment.

  Hereinafter, embodiments of a non-alcoholic beverage, a method for producing the same, and a method for imparting alcohol feeling according to the present invention will be described in detail.

The beverage according to the present embodiment is a non-alcoholic beverage having an alcohol content of less than 1 v / v%. That is, the present invention relates to beverages that do not correspond to alcoholic beverages defined under the Liquor Tax Law and that correspond to soft drinks represented by carbonated beverages, fruit beverages, vegetable beverages, tea beverages, and the like. For example, non-alcoholic beer-taste beverages, cocktail-taste beverages, chew-taste beverages, plum wine-taste beverages, etc. produced by simulating the taste of alcoholic beverages such as beer, brewed liquor, distilled liquor, and mixed liquor It is included as a typical example of the beverage according to the embodiment.
In this specification, the term “alcohol” simply means ethyl alcohol.

The alcohol concentration in the beverage according to this embodiment can be any concentration as long as it is less than 1 v / v%. For example, the alcohol concentration may be less than 0.5 v / v%, less than 0.01 v / v%, or 0.00 v / v%. That is, the alcohol inevitably contained in the raw material may be contained at an arbitrary concentration of less than 1 v / v%, or may not contain alcohol substantially.
The concentration of alcohol means the concentration of ethyl alcohol at 15 ° C.

The beverage according to this embodiment may be either a sparkling beverage or a non-foaming beverage. For example, when the beverage according to the present embodiment is an effervescent beverage, carbon dioxide gas may be injected into the beverage, and the beverage gas pressure may be 0.07 MPa or more.
In addition, gas pressure means the gas internal pressure (gauge pressure) in 20 degreeC of the manufactured drink. The gas internal pressure of a drink can be measured according to the method defined in Japanese Agricultural Standards.

The beverage according to this embodiment contains a lower aliphatic compound having a methylthio group, and the content thereof is a predetermined amount or more. Generally, the content of the lower aliphatic compound having a methylthio group contained in a soft drink is extremely small. On the other hand, the beverage according to the present embodiment is substantially free of alcohol or has a low alcohol concentration by adjusting the content of the lower aliphatic compound having a methylthio group to a predetermined amount or more. Although it is a concentration, it is a non-alcoholic beverage that exhibits a feeling of alcohol. In addition, the lower aliphatic compound having a methylthio group masks the aftertaste of miscellaneous taste caused by taste substances such as acidulants, so that the aftertaste after misting is eliminated and the aftertaste after swallowing is cut. Therefore, the aftertaste is improved as compared with a general non-alcoholic beverage.
In the present specification, “alcohol feeling” means a feeling of drinking that can be felt when drinking alcoholic beverages, and means a sense that is integrally brought about by the stimulation, taste and smell of alcohol. . References to “beverages with a sense of alcohol”, “beverages with a sense of alcohol”, and the like mean that the beverage is a beverage that can give a sense of alcohol to the person who drank it.

  The lower aliphatic compound having a methylthio group according to this embodiment is a food additive classified as a fragrance, and is an organic sulfur compound that is also known as an aroma component contained in certain foods. This lower aliphatic compound has at least one methylthio group as a substituent (characteristic group) and has a main chain composed of 2 or more and 6 or less carbon atoms. The number of methylthio groups in the molecule of the lower aliphatic compound is preferably one, and the number of carbon atoms in the main chain is preferably 2 or 3.

  The lower aliphatic compound having a methylthio group according to this embodiment may be either a saturated aliphatic or unsaturated aliphatic group, and may have other substituents in addition to the methylthio group. Examples of other substituents include alkyl groups, hydroxy groups, aldehyde groups, carbonyl groups, carboxyl groups, acyl groups, sulfhydryl groups, amino groups, thioisocyanate groups, acyloxy groups, and alkoxycarbonyl groups. Specifically, the lower aliphatic compound having a methylthio group includes a lower aliphatic alcohol having a methylthio group, a lower fatty acid ester, a lower fatty acid, a lower aliphatic aldehyde, a lower aliphatic ketone, and the like. In addition to these, S-methyl sulfide of lower aliphatic hydrocarbons and S-methylthioesters of lower aliphatic hydrocarbons are included.

  Specific examples of the lower aliphatic alcohol include 2- (methylthio) ethanol, 3- (methylthio) propanol, 4- (methylthio) butanol, and 3- (methylthio) hexanol.

  Specific examples of the lower fatty acid ester include 3- (methylthio) propyl acetate, 3- (methylthio) propyl mercaptoacetate, 3- (methylthio) hexyl acetate, methyl (methylthio) acetate, methyl 3- (methylthio) propionate, Ethyl 2- (methylthio) propionate, ethyl 3- (methylthio) propionate, allyl 3- (methylthio) propionate, butyl 3- (methylthio) propionate, ethyl 3- (methylthio) -2-propenoate, methyl 2- (methylthio) butyrate Methyl 4- (methylthio) butyrate, ethyl 3- (methylthio) butyrate, 3- (methylthio) propylbutyrate, and the like.

  Specific examples of the lower fatty acid include 3- (methylthio) propionic acid and 4- (methylthio) butyric acid.

  Specific examples of the lower aliphatic aldehyde include 2- (methylthio) acetaldehyde, 3- (methylthio) propanal, 3- (methylthio) butanal, 2-[(methylthio) methyl] -2-butenal, 4-methyl 2-[(methylthio) methyl] -2-pentenal, 5- (methylthio) -2-[(methylthio) methyl] -2-pentenal, 3- (methylthio) hexanal, 4-methyl-2-[(methylthio) Methyl] -2-hexenal, 5-methyl-2-[(methylthio) methyl] -2-hexenal, and the like.

  Specific examples of the lower aliphatic ketone include 1- (methylthio) -2-propanone, 4- (methylthio) -2-butanone, 4- (methylthio) -4-methyl-2-pentanone, and the like.

  Specific examples of the methyl sulfide of the lower aliphatic hydrocarbon include dimethyl sulfide, ethyl methyl sulfide, methyl propyl sulfide, methyl 1-propenyl sulfide, butyl methyl sulfide and the like.

  Specific examples of S-methylthioesters of lower aliphatic hydrocarbons include S-methylethanethioate, S-methylpropanethioate, S-methyl-2- (propionyloxy) propanethioate, S-methyl- 2-acetoxypropanethioate, S-methylbutanethioate, S-methyl-2-methylbutanethioate, S-methyl-3-methylbutanethioate, S-methylisobutanethioate, S-methylpentanethioate, S-methylthioesters such as S-methylhexanethioate can be mentioned.

The content of the lower aliphatic compound having a methylthio group in the beverage according to the present embodiment is 10 ppb or more, preferably 10 ppb or more and 2000 ppb or less, more preferably 37 ppb with respect to at least one lower aliphatic compound contained in the beverage. It is set to 2000 ppb or less, more preferably 100 ppb or more and 1000 ppb or less.
Thus, by setting the content of the lower aliphatic compound having a methylthio group to at least 10 ppb or more, a non-alcoholic beverage can be significantly given a feeling of alcohol. In addition, it is possible to reduce unpleasant after-feel when swallowing the beverage and to improve the aftertaste of the beverage. On the other hand, by setting the content of the lower aliphatic compound having a methylthio group to 2000 ppb or less, it is possible to prevent the flavor of the beverage from being impaired by the taste or smell exhibited by the lower aliphatic compound having a methylthio group. In particular, when the content of the lower aliphatic compound having a methylthio group is 100 ppb or more and 1000 ppb or less, a good alcohol feeling can be imparted to the non-alcoholic beverage, and the flavor of the non-alcoholic beverage can be made preferable. .
In addition, content of the lower aliphatic compound which has a methylthio group in a drink can be measured according to the fragrance | flavor test method prescribed | regulated to a "food additive official specification."

The lower aliphatic compound having a methylthio group according to this embodiment includes 2- (methylthio) ethanol, 3- (methylthio) propyl acetate, 3- (methylthio) propionic acid, and 3- (methylthio) propanol. At least one selected is preferred.
When adjusting the content of 2- (methylthio) ethanol in the beverage, it is 10 ppb or more, preferably 10 ppb or more and 2000 ppb or less, more preferably 100 ppb or more and 1000 ppb or less.
Moreover, when adjusting content of 3- (methylthio) propyl acetate in a drink, it is 10 ppb or more, Preferably it is 10 ppb or more and 2000 ppb or less, More preferably, you may be 100 ppb or more and 1000 ppb or less.
Moreover, when adjusting content of 3- (methylthio) propionic acid in a drink, it is 10 ppb or more, Preferably it is 100 ppb or more and 2000 ppb or less, More preferably, you may be 1000 ppb or more and 2000 ppb or less.
Moreover, when adjusting content of 3- (methylthio) propanol in a drink, it is 10 ppb or more, Preferably it is 37 ppb or more, More preferably, it is 37 ppb or more and 2000 ppb or less, More preferably, you may be 100 ppb or more and 2000 ppb or less. In addition, about the non-alcoholic drink manufactured using wort, it is especially preferable to set it as 37 ppb or more. By setting the content of 3- (methylthio) propanol to 37 ppb or more, the alcohol feeling of a non-alcoholic beverage produced using wort can be enhanced.

  The drink which concerns on this embodiment can be manufactured using the raw material similar to another general non-alcoholic drink according to the kind and taste of a desired drink. Main raw materials include, for example, cereals, fruits, vegetables, tea, sweeteners, acidulants, bitters, flavors, spices, hops, coffee, raw milk and dairy products, such as beer-taste beverages. Cereals, sweeteners, acidulants, flavorings, hops, cocktail taste beverages, fruits, sweeteners, acidulants, bitterings, flavorings, spices, etc. Chew taste drinks, fruits, sweeteners, acidulants , Bitterings, fragrances and the like can be produced as main raw materials. In addition, about each item group and the item which belongs to each item group, 1 type or more can be used in combination as appropriate.

Examples of grains include barley, wheat, buckwheat, rye and other wheat, beans such as soybeans, peas, red beans, green beans, and empty beans, potatoes such as potatoes, sweet potatoes, rice, corn, and potatoes. Can be mentioned.
The cereal can be used as a cereal extract, cereal saccharified liquid, cereal derived protein, cereal derived proteolysate and the like. Grain extract is obtained by immersing grains in cold or warm water to extract components, and grain saccharified liquid is obtained by saccharifying the sugars contained in the grain extract by allowing hydrolytic enzymes to act on the grain extract. Each can be obtained. The grain used for extraction may be either an ungerminated grain or a germinated grain. Grain-derived proteins can be obtained by separating and purifying proteins contained in cereals, and cereal-derived protein degradation products can be obtained by hydrolyzing cereal-derived proteins. The hydrolysis treatment may be any of heat, acid and enzyme.
For beer-taste beverages, select from the group consisting of wort obtained by saccharification of malt extract, soy protein, soy protein decomposed product, corn protein, corn protein decomposed product, pea protein and pea protein decomposed product It is preferable to use at least one of the above.

Examples of fruits include ume, orange, Unshu mandarin, grapefruit, lemon, apple, grape, pineapple, peach, summer mandarin, hassaku, yokan, ponkan, shikuwasha, japan, western, kaki, marumero, plum, apricot, Examples include cranberry, banana, papaya, kiwi fruit, mango, guava, passion fruit, lime, pumpkin, citron, strawberry, melon, blueberry, raspberry, blackcurrant and redcurrant.
The fruit can be used as fruit juice, concentrated fruit juice, reduced fruit juice, fruit puree, fruit extract and the like. The fruit juice can be obtained by crushing and squeezing the fruit, the concentrated fruit juice can be obtained by concentrating the fruit juice, and the reduced fruit juice can be obtained by diluting the concentrated fruit juice. In addition, fruit puree can be obtained by crushing and smashing fruit, and fruit extract can be obtained by immersing fresh fruit or dried fruit in cold water or warm water and extracting components.

As vegetables, for example, carrots, tomatoes, peppers, spinach, celery, pumpkin, broccoli, onions, asparagus, cauliflower, watercress, Chinese cabbage, perilla, cabbage, kale, ginger, garlic, honey, cucumber, Chinese cabbage, burdock, Examples include leek, basil, Japanese mustard spinach, Nozawana, radish, turnip, green onion, lettuce, bean sprouts, radish, watermelon, bitter gourd, and moroheiya.
Vegetables can be used as vegetable juice, concentrated vegetable juice, reduced vegetable juice, vegetable puree, vegetable extracts, and the like in the same manner as fruits.

Examples of the tea include non-fermented teas such as Sencha, Bancha and Hojicha, semi-fermented teas such as Oolong tea, fully fermented teas such as black tea, and post-fermented teas such as Puer tea.
Tea can be used as tea extract, powdered tea and the like. The tea extract can be obtained by extracting the components by immersing the dried leaves, stems or buds of tea tree or roasting them in cold water or hot water, It can be obtained by pulverizing a dried stem or bud or a roasted product thereof into a powder.

Examples of spices include pepper, pepper, cinnamon, spearmint, peppermint, horsemint, bay leaves, rosemary, cloves, nutmeg, cardamom, turmeric, mint, vanilla, sage, anise and the like.
The spice can be used as a spice extract, a powder spice or the like. The spice extract can be obtained by immersing a spice fruit, leaf, stem, seed, etc. in an organic solvent, cold water or warm water, or subjecting it to steam distillation to extract the components. The powdered spice can be obtained by grinding the spice fruit, leaves, stems, seeds and the like into powder.

  Hops can be used as press hops, hop powders, hop pellets, hop extracts and the like. Press hops can be obtained by drying and compacting hop spikelets, hop powders by drying and grinding, and hop pellets by drying, grinding and compression molding, respectively. The hop extract can be obtained by immersing hop spikelets in an organic solvent, cold water or warm water, or subjecting the hop extract to steam distillation to extract the components.

  Examples of the acidulant include citric acid, lactic acid, malic acid, tartaric acid, phosphoric acid, gluconic acid, succinic acid, acetic acid, fumaric acid, adipic acid, itaconic acid and the like.

  Sweeteners include, for example, saccharides such as starch syrup, isomerized liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, arabinose, xylose, dextrin, aspartame, acesulfame potassium, xylitol, erythritol, sucralose, multisalt Examples include high-intensity sweeteners such as tall, stevia extract, thaumatin, saccharin, sorbitol, and neotame.

  Examples of the bittering agent include isoalpha acid, caffeine, yellowfin extract, gentian extract, naringin, theobromine, sagebrush extract, quina extract and the like.

  As the fragrance, for example, various synthetic fragrances or natural fragrances alone, and blended fragrances such as beer flavors, fruit flavors, tea flavors, liqueur flavors, spice flavors and herbal flavors can be used as water-soluble flavors or emulsified flavors. .

  The beverage according to this embodiment is a colorant, antioxidant, salt, dietary fiber or the like that is usually blended as a beverage within a range that does not inhibit the desired effect of the present invention (these may be simply referred to as optional additives). You may manufacture using. Examples of the colorant include caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, and synthetic pigment. Examples of the antioxidant include vitamin C, vitamin E, and polyphenol. Examples of the salts include sodium chloride and potassium chloride. In addition, examples of dietary fiber include indigestible dextrin, polydextrose, guar gum, pectin and the like.

  According to the beverage according to the present embodiment as described above, it is possible to provide a non-alcoholic beverage that exhibits an alcoholic feeling while containing substantially no alcohol or having a low concentration of alcohol. In addition, it is possible to provide a non-alcoholic beverage in which the body feeling given by the taste substance is satisfactorily exhibited while the unpleasant aftertaste when the beverage is swallowed is reduced.

  Next, the manufacturing method of the non-alcoholic drink which concerns on this embodiment is demonstrated.

  The method for producing a non-alcoholic beverage according to this embodiment includes a step of blending a lower aliphatic compound having a methylthio group in a predetermined addition amount. That is, a non-alcoholic beverage in which the content of the lower aliphatic compound having a methylthio group is increased by adding the lower aliphatic compound having a methylthio group to the non-alcohol beverage being produced with a predetermined addition amount. It is a manufacturing method. The method for producing a non-alcoholic beverage according to the present embodiment can be performed according to a general method for producing soft drinks using the above-mentioned main raw materials and optional additive materials. As shown in FIG. 1, it comprises a preparation step S1, a filtration step S2, a sterilization step S3, and a filling step S4.

  In the blending step S1, a blended liquid is prepared by mixing raw materials weighed in a predetermined amount with cold water or warm water. The preparation liquid is a combination of one or more of the above-mentioned cereals, fruits, vegetables, tea, sweeteners, acidulants, bitters, spices, coffee, raw milk / dairy products, etc. It is prepared by mixing with cold water or hot water while heating as necessary. A fragrance | flavor and optional addition material which are required in manufacturing a desired drink may be added to the prepared preparation liquid, and may be mixed with a raw material. Moreover, when using hop as a raw material, hop may be added to a preparation liquid and a preparation liquid may be boiled in presence of hops.

  The lower aliphatic compound having a methylthio group according to the present embodiment can be added to the preparation liquid prepared in the preparation step S1. When preparing a preparation liquid using general raw materials, the amount of the lower aliphatic compound having a methylthio group brought from the raw materials is usually very small. Therefore, at least one of the lower aliphatic compounds having a methylthio group is 10 ppb or more, preferably 10 ppb or more and 2000 ppb or less, more preferably 37 ppb or more and 2000 ppb or less, more preferably 100 ppb or more and 1000 ppb or less, in terms of the concentration in the beverage to be produced. The amount of the lower aliphatic compound having a methylthio group in the beverage to be produced is increased by adding to the preparation liquid with an addition amount corresponding to. In addition, in preparation process S1, the timing of the addition of the lower aliphatic compound having a methylthio group may be either during preparation of the preparation liquid or after preparation.

  The lower aliphatic compound having a methylthio group to be added is selected from the group consisting of 2- (methylthio) ethanol, 3- (methylthio) propyl acetate, 3- (methylthio) propionic acid, and 3- (methylthio) propanol. At least one kind is preferred. In addition, it is preferable to add these lower aliphatic compounds to a preparation liquid so that content in the manufactured drink may become content of the range made preferable about each lower aliphatic compound.

  When preparing a preparation liquid using wort in preparation process S1, the amount of 3- (methylthio) propanol whose content in the manufactured drink exceeds 10 ppb may be brought into the preparation liquid from wort. possible. Even when the lower aliphatic compound having a methylthio group derived from raw materials such as wort is brought into the preparation liquid in such an amount, the methylthio group has an addition amount of 10 ppb or more with respect to the non-alcoholic beverage. Since the content of the lower aliphatic compound having a methylthio group in the beverage to be produced is further increased above the threshold by adding the lower aliphatic compound having Can be enhanced. In addition, about 2- (methylthio) ethanol, 3- (methylthio) propyl acetate, and 3- (methylthio) propionic acid, when not adding the lower aliphatic compound which has a methylthio group, content in the drink manufactured The amount will usually be less than 5 ppb.

  Thereafter, the preparation liquid prepared in the preparation step S1 is supplied to the filtration step S2. In filtration process S2, a solid substance is removed by filtering a preparation liquid, and a preparation liquid is clarified. As the filter medium, for example, a resin filter, a diatomaceous earth filter, a metal strainer, or the like can be used.

  Then, in sterilization process S3, the mixed germs are sterilized by heat-processing a preparation liquid. By using a plate-type or tube-type heat exchange sterilizer, etc., the heat treatment is performed at a predetermined heating condition according to the raw material used or the beverage to be produced, for example, more than 10 minutes at 65 ° C. Set the conditions.

  The preparation liquid sterilized in the sterilization step S3 is supplied to the filling step S4. In filling process S4, it is set as a container stuffed drink by filling a preparation container with a preparation liquid. As a beverage container, a can, a bottle, a plastic bottle, etc. can be used according to the drink to manufacture. Moreover, when manufacturing a carbonated beverage, a foaming property can be provided to a drink by mixing a carbon dioxide gas with the preparation liquid with which it fills beforehand, or filling carbonated water with a preparation liquid.

  According to the method for producing a non-alcoholic beverage according to the present embodiment including such steps, alcohol fermentation and addition of alcohol are performed through a step of blending a lower aliphatic compound having a methylthio group in a predetermined addition amount. In spite of this, a non-alcoholic beverage with a feeling of alcohol can be produced. In addition, it is possible to produce a non-alcoholic beverage with reduced aftertaste that is not preferred and improved aftertaste. In addition, the process of mix | blending the lower aliphatic compound which has a methylthio group by predetermined | prescribed addition amount is not restricted to the form performed in preparation process S1 as mentioned above, In the manufacturing process after preparation process S1, or of each manufacturing process It is good also as a form performed between intervals, and the non-alcoholic drink to which the feeling of alcohol was provided by any form can be manufactured.

  Next, the alcohol feeling imparting method according to the present embodiment will be described.

The alcohol feeling imparting method according to the present embodiment includes a step of blending a lower aliphatic compound having a methylthio group with a predetermined addition amount with respect to a non-alcoholic beverage.
Non-alcoholic beverages containing a lower aliphatic compound having a methylthio group include non-alcoholic beverages having an alcohol concentration of approximately 0.00 v / v% and substantially no alcohol, and an alcohol concentration of 1 v / v. Any non-alcoholic beverage having a low concentration of less than% may be used. Moreover, any of the non-alcoholic drink which contains the lower aliphatic compound which has a methylthio group previously, and the non-alcoholic drink which does not contain may be sufficient.

In the method for imparting alcohol sensation according to the present embodiment, the lower aliphatic compound having a methylthio group is 10 ppb or more, preferably 10 ppb or more and 2000 ppb or less, more preferably 37 ppb or more and 2000 ppb or less, more preferably, for such a non-alcoholic beverage. Is added with an addition amount corresponding to 100 ppb or more and 1000 ppb or less, thereby imparting a feeling of alcohol to a non-alcoholic beverage.
The lower aliphatic compound having a methylthio group to be added is selected from the group consisting of 2- (methylthio) ethanol, 3- (methylthio) propyl acetate, 3- (methylthio) propionic acid, and 3- (methylthio) propanol. At least one kind is preferred.

  According to the alcohol feeling imparting method according to the present embodiment described above, it is possible to impart an alcohol feeling to a non-alcoholic beverage substantially free of alcohol or a non-alcoholic beverage having a low alcohol concentration. The alcohol feeling can be enhanced by increasing the content of the lower aliphatic compound having a methylthio group in the non-alcoholic beverage. In addition, it is possible to mask the aftertaste peculiar to non-alcoholic beverages generated due to taste substances, and further reduce the unpleasant after-feel when swallowing non-alcoholic beverages, The aftertaste of non-alcoholic beverages can be improved.

  Next, the present invention will be described more specifically with reference to examples of the present invention.

The lower aliphatic compound having a methylthio group was added to a non-alcoholic beverage so that the content in the beverage was a predetermined amount, and the alcohol feeling and taste quality exhibited by the beverage were evaluated based on a sensory test.
As the lower aliphatic compound having a methylthio group, four types of 2- (methylthio) ethanol, 3- (methylthio) propyl acetate, 3- (methylthio) propionic acid, and 3- (methylthio) propanol were used.

First, a lower aliphatic compound having a methylthio group with respect to six commercially available non-alcohol beer-taste beverages having foaming properties and an alcohol concentration of 0.00 v / v% and produced using malt and hops The content of each was measured. As a result, for 3- (methylthio) propyl acetate, both are less than 5 ppb, and for 2- (methylthio) ethanol and 3- (methylthio) propionic acid, they are very small amounts and are not substantially contained. It was confirmed. Moreover, about 3- (methylthio) propanol, all were less than 30 ppb and there were many which were 10 ppb or less.
Therefore, the sample to be subjected to the sensory test does not substantially contain 2- (methylthio) ethanol, 3- (methylthio) propyl acetate and 3- (methylthio) propionic acid, but 3- (methylthio) propanol. It was prepared using one commercial product of a non-alcohol beer-taste beverage containing about 27 ppb. Samples to be evaluated were prepared by adding a lower aliphatic compound having a methylthio group to a commercially available product with a uniform addition amount (ppb) shown in Tables 1 to 5 below, and a commercially available product without addition was separately used as a control sample. Prepared.

  Sensory evaluation was performed on three types of evaluation items, which were tasted by six panelists and were “alcohol feeling”, “remaining feeling after”, and “overall evaluation”.

  Regarding the item of “alcohol feeling”, whether or not an alcoholic feeling that can be felt when drinking beer was obtained was rated according to the following evaluation criteria by six panelists who sampled the sample.

(Alcohol feeling)
A: A feeling of alcohol is felt.
○: A slight alcohol feeling is felt.
Δ: Alcohol feeling is not felt.

  In addition, regarding the item “feeling of aftertaste”, the presence or absence of aftertaste of miscellaneous taste was used as an index, and whether or not there was a break in aftertaste was rated according to the following evaluation criteria by 6 panelists who sampled the sample. .

(Remaining feeling)
A: There is a cut in aftertaste.
○: Slightly cut aftertaste.
Δ: Aftertaste is not cut.

  In addition, regarding the item of “overall evaluation”, the acceptability of flavor as a non-alcoholic beverage product was rated according to the following evaluation criteria by 6 panelists who sampled the sample.

(Comprehensive evaluation)
A: Flavor is very preferable.
○: Flavor is preferred.
Δ: Flavor is slightly preferable.

  In Table 1, the result of the sensory test about each sample which added 2- (methylthio) ethanol is shown. In addition, since the commercial item of the non-alcohol beer-taste beverage used for the preparation of the sample does not substantially contain 2- (methylthio) ethanol, the addition amount shown in the table and the content in the sample are approximately one. I'm doing it.

  Table 2 shows the results of the sensory test for each sample to which 3- (methylthio) propyl acetate was added. In addition, since the commercial item of the non-alcohol beer-taste beverage used for the preparation of the sample does not substantially contain 3- (methylthio) propyl acetate, the addition amount shown in the table and the content in the sample are substantially omitted. Match.

  In Table 3, the result of the sensory test about each sample which added 3- (methylthio) propionic acid is shown. In addition, since the commercial product of the non-alcohol beer-taste beverage used for the preparation of the sample does not substantially contain 3- (methylthio) propionic acid, the addition amount shown in the table and the content in the sample are substantially omitted. Match.

  In Table 4, the result of the sensory test about each sample which added 3- (methylthio) propanol is shown. In addition, since the commercial item of the non-alcohol beer-taste beverage used for the preparation of the sample contains about 27 ppb of 3- (methylthio) propanol, the total amount added in the table and 27 ppb is the amount in the sample. Content.

As shown in Tables 1 to 4, in the evaluation item of “alcohol sensation”, as for the lower aliphatic compounds having any methylthio group, the evaluation tends to be improved as the addition amount is increased. In each sample in which the addition amount is 10 ppb or more, it is recognized that an alcohol feeling is imparted. 1-4-No. 1-6, No. 1 2-4 to No. 2-6, no. 3-5-No. 3-6, no. 4-5-No. In each sample according to 4-6, evaluation that the feeling of alcohol was good was obtained. On the other hand, in each sample with the addition amount of 5 ppb, No. Except for the sample according to 2-2, the impart of alcohol was not significantly recognized.
In addition, in the evaluation item of “remaining feeling”, in 2- (methylthio) ethanol and 3- (methylthio) propyl acetate, for each sample having an addition amount of 5 ppb or more, 3- (methylthio) propionic acid and 3- In the case of (methylthio) propanol, for each sample having an addition amount of 10 ppb or more, the feeling of after-residue due to the loss of aftertaste is observed. 1-3 to No. 1-5, No. 1 2-3 to No. 2-5, No. 2 3-4 to No. 3-6, no. 4-5-No. In each sample according to 4-6, it was evaluated that the aftertaste was good and the feeling of afterglow was improved. In addition, No. 1-6 and No. 1 The evaluation of the sample according to 2-6 decreased with respect to the increase of the addition amount.
In addition, in the evaluation items of “Comprehensive evaluation”, it is recognized that any of the lower aliphatic compounds having a methylthio group has a flavor suitable as a non-alcoholic beverage product in a sample having an addition amount of 10 ppb or more. In particular, no. 1-3 to No. 1-5, No. 1 2-3 to No. 2-5, No. 2 3-4 to No. 3-6, no. 4-5-No. Each sample according to 4-6 was evaluated as having a very favorable flavor as a non-alcoholic beverage product. In addition, No. 1-6 and No. 1 The evaluation of the sample according to 2-6 decreased with respect to the increase of the addition amount.

From the results of the sensory evaluation shown in Tables 1 to 4 above, by adding the lower aliphatic compound having a methylthio group so that the content in the beverage is 10 ppb or more, the alcoholic feeling is given to the non-alcoholic beverage. It turns out that it can be granted. And it was suggested that the alcohol feeling given can be strengthened, so that content of the lower aliphatic compound which has a methylthio group is increased exceeding 10 ppb or more.
In addition, it was confirmed that by adding a lower aliphatic compound having a methylthio group, the aftertaste of a non-alcoholic beverage can be improved and an appropriate flavor can be imparted as a non-alcoholic beverage product. When the content of the lower aliphatic compound having a methylthio group in the non-alcohol beverage is 2000 ppb or less, the added lower aliphatic compound having a methylthio group is less likely to impair the flavor as a non-alcoholic beverage product. Was confirmed.

S1 Preparation step S2 Filtration step S3 Sterilization step S4 Filling step

Claims (2)

A method for imparting an alcohol feeling to a non-alcohol beer-taste beverage, comprising a step of blending 3- (methylthio) propanol with an addition amount of 10 ppb to 100 ppb with respect to a non-fermented non-alcohol beer-taste beverage. A method for improving the aftertaste of a non-alcohol beer-taste beverage, comprising a step of blending 3- (methylthio) propanol with an addition amount of 10 ppb or more and 100 ppb or less with respect to a non-fermented non-alcohol beer-taste beverage.

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