JP7557512B2 - Beer-flavored non-alcoholic beverage - Google Patents

Description

The present invention relates to a beer-flavored non-alcoholic beverage.

In recent years, the demand for beer-flavored non-alcoholic beverages has been increasing year by year due to the growing health consciousness, as well as the diversification of drinking occasions and consumer preferences. In the field of beer-flavored non-alcoholic beverages, various technologies have been developed to allow non-alcoholic beverages to have the distinctive taste and aroma of beer.

For example, a technique for improving the flavor by adding GABA to a non-fermented beer-flavored beverage (Patent Document 1) and a technique for improving the flavor by adding a freeze-dried product of beer to a beer-like non-alcoholic beverage (Patent Document 2) have been known. However, in view of the increasing level of consumer preferences, it can be said that there is still a demand for flavor improvement in beer-tasting non-alcoholic beverages.

JP 2017-184697 A JP 2013-201976 A

The present invention aims to provide a beer-flavored non-alcoholic beverage with a rich flavor.

The present inventors have developed a method for producing a beer-flavored non-alcoholic beverage using a saccharide having a molecular weight of 800 to 1500.
It has been found that by adjusting the ratio of Da peptides within a specific range, a full-bodied flavor can be achieved in the beer-flavored non-alcoholic beverage. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
[1] A beer-flavored non-alcoholic beverage that uses malt and/or ungerminated wheat and barley as at least a part of its ingredients, wherein the molecular weight of the beverage relative to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis is 800 to 1500 Da (gel filtration for HPLC analysis).
The peptide mass ratio (percentage) of the above is 22 to 57%.
[2] The non-alcoholic beer-flavored beverage according to the above-mentioned [1], wherein the peptide mass ratio is 25 to 41%.
[3] A beer-flavored non-alcoholic beverage described in [1] or [2] above, having a carbohydrate concentration of 1.5 g/100 mL or more and less than 3 g/100 mL.
[4] A method for producing a beer-flavored non-alcoholic beverage having an improved flavor, using malt and/or ungerminated wheat and barley as at least a part of the raw material, comprising:
a (gel filtration method for HPLC analysis) to 22-57%.
[5] The production method of the above-mentioned [4], comprising the step of adding a peptide having a molecular weight of 800 to 1,500 Da (HPLC analytical gel filtration method) contained in a fermented beer-flavored alcoholic beverage that uses malt and/or ungerminated wheat or barley as at least a part of the raw materials in the production process of a beer-flavored non-alcoholic beverage.
[6] A beer-flavored fermented alcoholic beverage containing malt and/or ungerminated wheat as at least a part of the raw material, the molecular weight being 800 to 1500 Da (HPLC analysis gel filtration method)
A flavor improver for beer-flavored non-alcoholic beverages comprising the peptide as an active ingredient.
[7] A method for improving the flavor of a beer-taste non-alcoholic beverage that uses malt and/or ungerminated wheat or barley as at least a part of its ingredients, the method comprising adjusting the ratio (percentage) of the mass of peptides in the beverage having a molecular weight of 800 to 1,500 Da (gel filtration method for HPLC analysis) to the total mass of peptides in the beverage fractionated by gel filtration method for HPLC analysis to 22 to 57%.

According to the present invention, in a beer-flavored non-alcoholic beverage,
By adjusting the ratio of 0 Da peptides within a specific range, it is possible to provide a beer-flavored non-alcoholic beverage with a rich flavor, which has the advantage of being able to meet the diverse tastes and needs of consumers.

FIG. 2 is a diagram showing a calibration curve prepared from retention times and molecular weights of known substances in the gel filtration method for HPLC analysis carried out in Example 1. 1 shows the results of the sensory evaluation of Example 1. The effect of the addition of a peptide fraction having a molecular weight of 800 to 1500 Da on the richness of flavor and astringency is shown by the sensory evaluation score.

Description of the Invention

In the present invention, the "beer taste" refers to the taste and aroma unique to beer that is obtained when beer is produced in the usual manner, i.e., when beer is produced based on fermentation by yeast or the like.

The term "beer-flavored non-alcoholic beverage" refers to a non-alcoholic beverage that is unfermented and therefore does not contain any alcoholic components derived from fermentation, but has a beer-like flavor (beer taste). In the present invention, the term "non-alcoholic beverage" refers to a beverage that does not contain any alcohol, i.e., has an ethanol concentration of 0.00 v/v%, and is synonymous with "completely non-alcoholic beverage."

The beer-flavored non-alcoholic beverage of the present invention can achieve a rich flavor regardless of the carbohydrate concentration.
0 g/100 mL, and the upper limit (less than or equal to) can be 3.0 g/1
These lower and upper limits can be arbitrarily combined. For example, the carbohydrate concentration of the beverage can be set to 1.5 g/100 mL or more but less than 3 g/100 mL, 1.5 to 2.9 g/100 mL, or 2.5 g/100 mL.
Or it can be 2.0 to 2.5 g/100 mL.

The carbohydrate concentration can be measured by a known method, and is calculated by subtracting the amount of water, protein, fat, ash and dietary fiber from the mass of the sample (Nutrition Labeling Standards (2009)
This can be done in accordance with the Consumer Affairs Agency Notification No. 9 (partially revised on December 16th) (see reference).

In the beer-flavored non-alcoholic beverage of the present invention, the molecular weight in the beverage is 800 to 1500 Da (HPLC) relative to the total peptide mass derived from the beverage as fractionated by gel filtration for HPLC analysis.
The ratio (percentage) of the peptide mass of the molecular weight of 800 to 1500 Da (HPLC analytical gel filtration method) in the beverage is within a specific range.
The peptide concentration (mg/mL) of the beverage can be calculated by dividing the peptide concentration (mg/mL) of the beverage by the total peptide concentration (mg/mL) derived from the beverage fractionated by gel filtration for HPLC analysis. In the present invention, the lower limit of the peptide ratio (not less than or exceeding) can be 22% (preferably 25%, 26% or 27%) from the viewpoint of imparting depth of flavor, and the upper limit (not more than or less than) can be 57% (preferably 41%, 40% or 34%). These lower and upper limits can be arbitrarily combined, and for example, the peptide ratio can be in the range of 22 to 57%, preferably 25 to 41%, 26 to 41%, 27%
It can be between 27% and 40% or between 27% and 34%.

In the beer-flavored non-alcoholic beverage of the present invention, the molecular weight of the beverage is preferably from 800 to 150
The lower limit of peptide concentration (above or beyond) of 0 Da (gel filtration method for HPLC analysis) is set to 0
The lower limit and upper limit can be arbitrarily combined, for example, the concentration of peptides with molecular weights of 800 to 1500 Da (gel filtration method for HPLC analysis) in a beverage can be set to 0.207 mg/mL (preferably 0.290 mg/mL), and the upper limit (not more than or less than) can be set to 57 mg/mL (preferably 41 mg/mL).
It can be 207 to 41 mg/mL or 0.290 to 57 mg/mL.

The molecular weight of peptides in beverages is measured by gel filtration using high performance liquid chromatography (sometimes referred to as "gel filtration for HPLC analysis" in this specification). Specifically, the molecular weight is calculated from the retention time using a calibration curve for gel filtration for HPLC analysis (e.g., FIG. 1), and samples with different molecular weights can be separated according to the retention time. A specific example of the measurement of molecular weight by gel filtration for HPLC analysis is as shown in Example 1 below. Furthermore, peptides can be quantified by the Lowry method.

The non-alcoholic beer-taste beverage of the present invention is characterized in that, despite being a non-alcoholic beverage, it has a rich flavor. Here, "rich flavor" refers to the flavor sensation recognized by the breadth, complexity, full-bodiedness, etc. of the flavor.

The non-alcoholic beer-flavored beverage of the present invention can be produced according to a normal manufacturing procedure for a non-alcoholic beer-flavored beverage, so long as the ratio of 800 to 1,500 Da peptides in the beverage is adjusted to fall within a predetermined range. For example, malt, hops, and other raw materials (e.g., flavorings, colorings, dietary fiber, protein hydrolysates, foaming and foam retention enhancers, water conditioners, etc.) can be added.
A feed liquid is prepared from raw materials such as water, and the solid content is removed from the feed liquid by leaving it to stand.
By filtering the beer, a non-alcoholic beer-flavored beverage can be produced.

The preparation of the brewing liquid can be carried out according to a conventional method. For example, a mixture of brewing raw materials and brewing water is saccharified, filtered to obtain wort, hops are added to the wort, and the boiled wort is cooled to prepare the wort. The wort can also be prepared by adding a commercially available enzyme preparation during the saccharification process. For example, a protease preparation can be used for protein degradation, an α-amylase preparation, a glucoamylase preparation, a pullulanase preparation, etc. can be used for carbohydrate degradation, and a β-glucanase preparation, a cellulase decomposition enzyme preparation, etc. can be used for cellulolysis, or a mixture of these preparations can be used.

In a preferred embodiment of the production of the beer-taste non-alcoholic beverage of the present invention, malt with high endoprotease activity and/or an enzyme preparation having endoprotease activity can be used for protein hydrolysis in the saccharification step. By carrying out such a step, it is possible to obtain the malt having a molecular weight of 800 to 1500 contained in the beer-taste non-alcoholic beverage.
By increasing the ratio of peptides with a molecular weight of 0.00 Da (gel filtration method for HPLC analysis) and adjusting it to within a predetermined range, it is possible to produce a non-alcoholic beer-taste beverage that has a rich flavor despite being a non-alcoholic beverage. That is, according to the present invention, there is provided a method for producing a non-alcoholic beer-taste beverage, which comprises using malt with high endo-protease activity and/or an enzyme preparation containing endo-protease in the saccharification step. The activity characteristics of the above malt and enzyme preparation can be specified based on endo-protease activity.

The non-alcoholic beer-taste beverage of the present invention uses either malt or ungerminated wheat or barley as at least a part of the raw materials, and preferably uses malt or malt and ungerminated wheat or barley as at least a part of the raw materials. In the non-alcoholic beer-taste beverage of the present invention, barley malt can be used as the malt as a part of the raw materials. In the non-alcoholic beer-taste beverage of the present invention, ungerminated wheat or barley (including extract) can also be used as the raw material.

In the production of the beer-taste non-alcoholic beverage of the present invention, in addition to malt and ungerminated wheat and barley, rice, corn, soybeans, koryan, potatoes, starch, sugars (for example, liquid sugar),
Fruits (e.g., fruit juice, fruit juice concentrates), coriander or its seeds, spices or their ingredients (
For example, pepper, cinnamon, Japanese pepper), herbs (for example, chamomile, sage, basil), vegetables (for example, sweet potato, pumpkin), buckwheat or sesame, carbohydrate-containing substances (for example, honey, brown sugar), salt, miso, flowers, tea, coffee, cocoa (including preparations thereof), seafood (for example, oysters, kelp, wakame, bonito flakes), etc.
Nitrogen sources such as protein hydrolysates and yeast extract, as well as other additives such as hop extract, flavorings, colorants, foaming and foam retention improvers, sweeteners, dietary fiber, water quality conditioners, etc. The content of dietary fiber (e.g., resistant dextrin) in the beer-taste non-alcoholic beverage of the present invention can be less than 1% (preferably less than 0.9%).

In the present invention, a fraction containing peptides with a molecular weight of 800 to 1500 Da is prepared from grains (e.g., malt and/or ungerminated wheat or soybeans) and added to a non-alcoholic beer-taste beverage, thereby adjusting the ratio of peptides with a molecular weight of 800 to 1500 Da to within a predetermined range, and a non-alcoholic beer-taste beverage with a rich flavor can be produced. That is, according to the present invention, there is provided a method for producing a non-alcoholic beer-taste beverage, which comprises preparing a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) from grains and adding said fraction to a non-alcoholic beer-taste beverage. The peptide fraction can be added to the non-alcoholic beer-taste beverage during the production process (e.g., the blending process) of the beverage. Grain-derived peptides having a molecular weight of 800 to 1,500 Da (gel filtration method for HPLC analysis) can be prepared, for example, by hydrolyzing grains with a protease such as peptidase, and may be obtained from grain protein hydrolysates such as soybean protein hydrolysates.

In the present invention, a beer-flavored fermented alcoholic beverage is produced using malt and/or ungerminated wheat or barley as at least a part of the raw material, and a fermented alcoholic beverage having a molecular weight of 800 to 1500 Da is obtained from the beverage.
By preparing a fraction containing peptides of this type and adding this fraction to a non-alcoholic beer-taste beverage, the ratio of peptides with a molecular weight of 800 to 1500 Da can be adjusted to within a predetermined range, making it possible to produce a non-alcoholic beer-taste beverage with a rich flavor. That is, according to the present invention, there is provided a method for producing a fermented beer-taste alcoholic beverage using malt and/or ungerminated barley and wheat as at least a part of the raw material, then preparing a fraction containing peptides with a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) from the beverage, and adding this fraction to the non-alcoholic beer-taste beverage. The peptide fraction can be added to the non-alcoholic beer-taste beverage during the production process (e.g., the blending process) of the beverage.

According to the present invention, there is provided a method for producing a beer-flavored fermented alcoholic beverage having a molecular weight of 800 to 1500, the method comprising the steps of:
The present invention provides a non-alcoholic beer-taste beverage containing one or more peptides of the amino acid sequence of β-Da, which is a part of the non-alcoholic beer-taste beverage of the present invention. The beverage containing the peptide has an improved or enhanced flavor as a non-alcoholic beer-taste beverage, specifically, a beverage with enhanced flavor depth.

The beverage provided by the present invention can be provided as a bottled beverage after being subjected to a step of adding carbon dioxide gas as the case may be, and further subjected to steps such as a filling step and a sterilization step. Sterilization may be performed before or after filling into the container. In addition, when the pH of the beverage is adjusted to less than 4, it is also possible to directly perform the filling step without going through the sterilization step to produce a bottled beverage.

The container used for the beverage of the present invention may be any container that is commonly used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups),
Examples of the container include paper containers, bottles, and pouch containers, and preferred are metal cans, barrels, plastic bottles (for example, PET bottles), and bottles.

According to another aspect of the present invention, there is provided a method for producing a beer-taste non-alcoholic beverage having an improved flavor, using malt and/or ungerminated wheat and barley as at least a part of a raw material, the method comprising the steps of:
The ratio (percentage) of the mass of peptides in the beverage having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) to the total mass of peptides in the beverage fractionated by gel filtration method for LC analysis
to 22-57%. In the present invention, the "improved flavor" or "improved flavor" of a non-alcoholic beer-taste beverage means that full flavor is achieved in the non-alcoholic beer-taste beverage. The above-mentioned production method of the present invention is preferably a production method of a non-alcoholic beer-taste beverage having full flavor. The above-mentioned production method of the present invention can be carried out in accordance with the description of the non-alcoholic beer-taste beverage and its production method of the present invention.

According to another aspect of the present invention, there is provided a beer-flavored fermented alcoholic beverage having grains or malt and/or ungerminated wheat and barley as at least a part of the raw material, comprising a fermented alcoholic beverage having a molecular weight of 800 to 150.
The flavor improver of the present invention is a flavor improver for a non-alcoholic beer-taste beverage, which comprises a peptide of 0 Da (gel filtration method for HPLC analysis) as an active ingredient. The flavor improver for a non-alcoholic beer-taste beverage is preferably an agent for imparting depth to the flavor of a non-alcoholic beer-taste beverage. The flavor improver of the present invention can be produced according to the description of the non-alcoholic beer-taste beverage and the method for producing the same of the present invention.

According to yet another aspect of the present invention, there is provided a method for improving the flavor of a beer-taste non-alcoholic beverage that uses malt and/or ungerminated wheat and barley as part of its raw materials. The flavor improving method of the present invention can be carried out by adjusting the ratio (percentage) of the mass of peptides in the beverage having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) to the total mass of peptides in the beverage fractionated by gel filtration method for HPLC analysis to 22 to 57%. The flavor improving method of the present invention comprises the steps of:
The flavor improving method of the present invention can be carried out in accordance with the description of the non-alcoholic beer-taste beverage and the method for producing the same of the present invention.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

Analysis of carbohydrate concentration The carbohydrate concentration based on the nutritional labeling standard was measured according to the method described in the well-known 5th edition of the Analysis Manual of the Standard Tables of Food Composition in Japan. That is, the moisture (heat drying method under reduced pressure), protein (method using an automatic analyzer), lipid (Soxhlet extraction method (3)),
The measurements were made by a calculation method excluding ash (muffle furnace combustion method) and dietary fiber (Prosky enzyme weight method).

Reference Example 1: Identification of peptide fractions imparting favorable flavors to beer-taste beverages (1) Production of beer-taste fermented alcoholic beverages A beer-taste fermented alcoholic beverage was produced by the infusion method using barley malt, hops, and an enzyme preparation. Specifically, 100 g of barley malt was added to 300 mL of hot water at 65° C., held for 60 minutes, further heated to 78° C. and held for 5 minutes, and then filtered to obtain wort. Next, 0.8 g/L of hops was added and boiled at 100° C. for 90 minutes, and then filtered to obtain a pre-fermentation liquid.

The fermentation was then carried out using beer yeast in the usual manner, and the flavor of the fermented liquid was confirmed. As a result, it was confirmed that the resulting fermented liquid had a suppressed unpleasant flavor, a soft and smooth texture like beer, and a well-balanced flavor.

(2) Gel filtration fractionation The fermentation liquid obtained in (1) above was filtered through a 0.45 μm filter, and the filtered fermentation liquid was weighed and freeze-dried. The dried product was dissolved in 100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a sample for fractionation. The sample was subjected to gel filtration fractionation under the following conditions.

<Gel filtration fractionation conditions>
Column: Hiload Superdex 30pg 26/600 (GE Healthcare)
Sample injection volume: 5 mL
Eluent composition: 100mM NaCl
Flow rate: 2.5mL/min (constant flow rate)
Detection wavelength: 215 nm
Fractionation: 19.1 mL (fraction 0) from 0.29 cv (column volume), then 5 mL fractions from 0.35 cv (fractions 1 to 51)

Based on the sensory evaluation of the fractions, the fractions were divided into nine groups according to the differences in flavor characteristics, namely pre-fraction, A1, A2, B, C, D, E, F, and G, as shown in Table 1. The flavor characteristics of each fraction were also determined by discussion among five trained panelists.

(3) Purification of Peptide Fractions Fractions C and D obtained in (2) above were purified using a solid-phase extraction column (Bond Elute C
The peptide was adsorbed using a 50% aqueous ethanol solution (Agilent Technologies, 18), washed with desalted water, eluted, concentrated to dryness, and rehydrated with desalted water to obtain a concentrate, which was used as the peptide fraction.

(4) Protein quantification by the Lowry method Protein quantification of the peptide fractions obtained by the gel filtration fractionation in (2) above and the purification of the peptide fractions in (3) above was performed by the Lowry method using a commercially available kit (DC Protein Assay, Bio-Rad). First, the concentration of the fraction was adjusted to an appropriate range. 50 μL of solution A was added to 5 μL of the concentration-adjusted sample and stirred, and then 400 μL of solution B was added and stirred. After a color reaction was carried out at room temperature for 15 minutes, the mixture was placed in a 96-well plate in 3 wells.
50 μL was transferred and the absorbance at 750 nm was measured. The peptide concentration (mg/mL) was calculated based on the absorbance and a calibration curve prepared in advance using BSA (bovine serum albumin).

(5) Results The peptide fractions were analyzed using a Superdex 75 10/300 column, and the molecular weights were estimated. The peptides in fractions C and D had molecular weights ranging from about 800 to 1500 Da.

From the above results, it was found that the molecular weight of the fractionated and purified fermented alcoholic beverage with a beer taste was about 80
It was suggested that peptide fractions C and D of 0 to 1,500 Da were effective in imparting drinking response (i.e., depth of flavor).

Example 1: Production of a beer-flavored non-alcoholic beverage and the effect of adding a peptide to the beverage
Analysis of the effect on the thickness of the beer-flavored non-alcoholic beverage (1) Production of a beer-flavored non-alcoholic beverage In the production of the beer-flavored non-alcoholic beverage of this example, barley malt was used as the main raw material. The saccharification temperature and time were adjusted during saccharification, and the wort was obtained by filtering. Specifically, 5.6 parts by mass of barley malt was added to 100 parts by mass of hot water at 65°C, and the wort was filtered.
After holding for 5 minutes, the temperature was raised to 76°C and held for 25 minutes, and then the temperature was raised to 82°C and held there, after which the mixture was filtered to obtain wort.

Following the above wort preparation step, hops were added to the wort obtained and boiled at 100°C for 60 minutes, after which the wort was allowed to stand and the trub was separated, followed by cooling to obtain a cooled wort. The sugar content of the cooled wort obtained was adjusted with water, after which a flavoring material, a flavoring agent, and a foam-retaining material were added, followed by filtration to obtain a clear beer-flavored non-alcoholic beverage (Sample No. 1).

(2) Preparation of peptide fractions A commercially available beer-flavored beverage was degassed, weighed, and freeze-dried.
The resulting solution was dissolved in 0.100 mM NaCl solution to prepare a 5-fold concentrated solution, which was used as a gel filtration fractionation sample. Gel filtration fractionation was carried out as described in Reference Example 1 (2), and the resulting fraction C (fraction number: F25-29) was purified as described in Reference Example 1 (3). In this case, in order to improve the recovery rate in the purification, the fraction that passed through the solid-phase extraction column was also collected using a synthetic adsorbent (Sepabeads SP207, manufactured by Mitsubishi Chemical Corporation). Protein quantification was carried out by the Lowry method described in Reference Example 1 (4).

(3) Preparation of gel filtration fractions for HPLC analysis The test samples obtained in (1) above were degassed, weighed, and freeze-dried. Each freeze-dried product was dissolved in 50 mM sodium phosphate buffer (pH 7.0, 150 mM N
aCl) to prepare a 2.5-fold concentrated solution, which was used as a sample for gel filtration fractionation. The peptide fraction was dissolved in the above buffer to a concentration equivalent to 10-fold, which was used as a sample for gel filtration fractionation. Gel filtration fractionation was performed on each of the fractionation samples under the following conditions to obtain fractions (fractions 1 to 10).

The conditions for the HPLC gel filtration method were as follows:
<Gel filtration analysis conditions for HPLC analysis>
Column: Superdex 75 10/300 (GE Healthcare)
Sample injection volume: 100 μL
Eluent composition: 50 mM sodium phosphate (pH 7.0), 20% (v/v) acetonitrile, 150 mM NaCl
Flow rate: 0.5mL/min (constant flow rate)
Detection wavelength: 215 nm

Protein quantification of the fractions was performed using the Lowry method described in Reference Example 1 (4).

(4) Measurement of molecular weight by gel filtration for HPLC analysis A. Preparation of samples for gel filtration for HPLC analysis The fractions (fractions 1 to 10) obtained in (3) above were used as samples.

Using the column, eluent, flow rate, and detection wavelength described above for the gel filtration conditions for HPLC analysis, peptides with known molecular weights were dissolved in ultrapure water at 0.1-5 mg/mL, and 50 μL was injected for HPLC analysis to confirm the retention time (Table 2). A calibration curve (Figure 1) was created from the retention time and molecular weight.

C) Calculation of Molecular Weight As a result of the molecular weight measurement, it was confirmed that the peptide contained in fraction 7 among fractions 1 to 10 had a molecular weight in the range of 800 to 1500 Da.

(5) Calculation of the ratio of peptides with molecular weights of 800 to 1500 Da The ratio of peptides with molecular weights of 800 to 1500 Da was calculated by the following formula using the peptide concentration in each fraction equivalent to the product.

The prototype peptide ratios were as shown in Table 3.

(6) Analysis of carbohydrate concentration The carbohydrate concentrations of the beer-flavored non-alcoholic beverage (sample number 1) and additives 1 to 3 (sample numbers 2 to 4) were measured based on the nutrition labeling standards as described above. The results are shown in Table 3.
It was as shown in.

(7) Sensory Evaluation Test sections (trial product) were prepared to which the peptide fraction obtained in (2) above was not added and test sections (additives 1 to 3) were added to the beer-flavored non-alcoholic beverage produced in (1) above.
Sample beverages (sample numbers 1 to 4) were prepared in which the peptide concentrations of 0 to 1,500 Da were adjusted as shown in Table 3.

The sensory evaluation was carried out by five trained panelists. Specifically, the "depth of flavor" and "astringency" were evaluated on a 10-point scale from 1 to 10, and the average score of the five panelists was calculated. Here, "depth of flavor" refers to the flavor sensation recognized by the breadth of flavor, complexity, and body. For "depth of flavor," the sample beverage of sample number 1 was given 3 points, and the sample beverage of sample number 4 was given 8 points, with 4 points or more being judged as an increase in the depth of flavor. For "astringency," the sample beverage of sample number 1 was given 1 point, and the sample beverage of sample number 4 was given 5 points, with 8 points or more being judged as an inappropriate level of astringency for the flavor of the entire beverage.

The results of the sensory evaluation are shown in Table 3 and FIG.

From the results in Table 3, even for beer-flavored non-alcoholic beverages, the 800 to 1500 D
It was confirmed that the "depth of flavor" was improved by increasing the peptide ratio of a.
Increasing the ratio of 800 to 1500 Da peptides increases the richness of the flavor but also increases the astringency, which can disrupt the flavor balance, so it is desirable to set the upper limit at around 60%.

Claims (7)

A beer-flavored non-alcoholic beverage made at least in part from barley malt, wherein the ratio (percentage) of the mass of peptides in the beverage having a molecular weight of 800 to 1500 Da (gel filtration for HPLC analysis) to the total mass of peptides in the beverage fractionated by gel filtration for HPLC analysis is 22 to 57%, and the peptides having a molecular weight of 800 to 1500 Da (gel filtration for HPLC analysis) are derived from a beer-flavored fermented alcoholic beverage made at least in part from barley malt, and from a beer-flavored non-alcoholic beverage made at least in part from barley malt . The beer-flavored non-alcoholic beverage according to claim 1, wherein the peptide mass ratio is 25 to 41%. The beer-flavored non-alcoholic beverage according to claim 1 or 2, having a carbohydrate concentration of 1.5 g/100 mL or more and less than 3 g/100 mL. A method for producing a flavor-improved, beer-flavored non-alcoholic beverage using barley malt as at least a part of an ingredient, the method comprising adjusting the ratio (percentage) of the mass of peptides in the beverage having a molecular weight of 800 to 1500 Da (gel filtration for HPLC analysis) to 22 to 57% relative to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis, wherein the peptides having a molecular weight of 800 to 1500 Da (gel filtration for HPLC analysis) are derived from a fermented beer-flavored alcoholic beverage using barley malt as at least a part of an ingredient, and a beer-flavored non-alcoholic beverage using barley malt as at least a part of an ingredient . 5. The method according to claim 4, further comprising the step of adding a peptide having a molecular weight of 800 to 1,500 Da (gel filtration method for HPLC analysis) contained in a beer-taste fermented alcoholic beverage that uses barley malt as at least a part of an ingredient in the production process of the beer-taste non-alcoholic beverage. A flavor improver for a beer-taste non-alcoholic beverage, comprising as an active ingredient a peptide having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) contained in a fermented beer-taste alcoholic beverage that uses barley malt as at least a part of its raw material, said flavor improver being used so that the ratio (percentage) of the mass of peptides having a molecular weight of 800 to 1500 Da (gel filtration method for HPLC analysis) in said non-alcoholic beer-taste beverage to the total mass of peptides in said non-alcoholic beer-taste beverage fractionated by gel filtration method for HPLC analysis is 22 to 57% . A method for improving the flavor of a beer-taste non-alcoholic beverage that uses barley malt as at least a part of an ingredient, the method comprising adjusting the ratio (percentage) of the mass of peptides in the beverage having a molecular weight of 800 to 1500 Da (gel filtration for HPLC analysis) to 22 to 57% relative to the total peptide mass of the beverage fractionated by gel filtration for HPLC analysis, wherein the peptides having a molecular weight of 800 to 1500 Da (gel filtration for HPLC analysis) are derived from a fermented beer-taste alcoholic beverage that uses barley malt as at least a part of an ingredient, and a beer-taste non-alcoholic beverage that uses barley malt as at least a part of an ingredient .

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