NON-ALCOHOLIC BEERLIKE BEVERAGE

Abstract

A nonalcoholic beer-taste beverage wherein the content of glutamic acid is from 27 to 90 ppm, the content of succinic acid is 24 ppm or less, the content of alanine is 32 ppm or less, and the content of glycine is 24 ppm or less.

According to the present invention, a beer-taste beverage with a new taste having an excellently rich taste can be provided.

Claims

1. A nonalcoholic beer-taste beverage wherein the content of glutamic acid is from 27 to 90 ppm, the content of succinic acid is 24 ppm or less, the content of alanine is 32 ppm or less, and the content of glycine is 24 ppm or less.

2. The nonalcoholic beer-taste beverage according to claim 1, wherein a total content of succinic acid, alanine, and glycine is 60 ppm or less.

3. A method for producing a nonalcoholic beer-taste beverage as defined in claim 1, comprising adding glutamic acid and/or a salt thereof.

4. A method of giving a rich taste to a nonalcoholic beer-taste beverage comprising adding glutamic acid and/or a salt thereof.

5. A method for producing a nonalcoholic beer-taste beverage as defined in claim 2, comprising adding glutamic acid and/or a salt thereof.

Description

EXAMPLES

[0039] The present invention will be specifically described hereinbelow by the Examples, without intending to limit the scope of the present invention to the following Examples.

[0040] <Preparation of Nonalcoholic Beer-Taste Beverages >

Examples 1 to 18 and Comparative Examples 1 to 7

[0041] To a commercially available nonalcoholic beer-taste beverage (Reference Example 1, manufactured by Suntory Holdings Limited under the trade name of ALL-FREE) were added sodium glutamate (manufactured by MC Food Specialties Incorporated), disodium succinate hexahydrate (manufactured by marugo corporation), alanine (manufactured by Ajinomoto Healthy Supplies Co., Ltd.), and glycine (manufactured by Ajinomoto Healthy Supplies Co., Ltd.), each so as to have a concentration as listed in Tables 1 to 4, to give a nonalcoholic beer-taste beverage. Here, the concentrations as listed in Table 1 are concentrations in terms of glutamic acid or succinic acid calculated from sodium glutamate or disodium succinate hexahydrate.

[0042] With respect to the nonalcoholic beer-taste beverages obtained, the relative scoring was carried out by six specialized panelists on the bases of the following evaluation criteria by defining the score of Reference Example 1 as “0,5,” the scoring being made in an increment of 0.25, and a mean score of the scores of the six specialized panelists was calculated. On the basis of this mean score, the extent of the enhanced effects of the rich taste was indicated by symbols × to ⊚, in accordance with the following criteria. When the judgments were Δ or higher, it is found that the rich taste is enhanced. The results are shown in Tables 1 to 5.

(Scores for Rich Taste)

[0043] 0: Not tasted at all; [0044] 1: Faintly tasted; [0045] 2: Distinctively tasted; and [0046] 3: Highly Strongly tasted.

(Evaluation Criteria for Rich Taste)

[0047] ×: Score for rich taste is less than 1.0; [0048] Δ: Score for rich taste is 1.0 or more and less than 1.5; [0049] ◯:Score for rich taste is 1.5 or more and less than 2.0; and [0050] ⊚:Score for rich taste is 2.0 or more.

[0051] With respect to the nonalcoholic beer-taste beverages shown in Tables 2 to 5, the relative scoring was carried out by six specialized panelists on the bases of the following evaluation criteria. The scoring was made in an increment of 0.25, and a mean score of the scores of the six specialized panelists was calculated. On the basis of this mean score, the extent of the freeness from the disagreeable taste was indicated by symbols × to ⊚, in accordance with the following criteria. When the judgments were Δ or higher, it is acknowledged to be without any problems as beverages. The disagreeable taste refers to a foreign umami stimulation that loses the balance of the overall umami.

(Scoring of Freeness of Disagreeable Taste)

[0052] 0: tasted a disagreeable taste; [0053] 1: slightly tasted a disagreeable taste; [0054] 2: hardly tasted a disagreeable taste; and [0055] 3: not tasted a disagreeable taste at all.

(Evaluation Criteria for Freeness of Disagreeable Taste)

[0056] ×: Score for freeness of disagreeable taste is less than 1.0: [0057] Δ: Score for freeness of disagreeable taste is 1.0 or more and less than 1.5; [0058] ◯: Score for freeness of disagreeable taste is 1.5 or more and less than 2.0; and [0059] ⊚: Score for freeness of disagreeable taste is 2.0 or more.

TABLE-US-00001 TABLE 1 Ref. Comp. Comp. Ex. 1 Ex. 1 Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 2 Content of 1.5 23 28 32 45 89 132 glutamic acid, ppm Content of 1.5 1.5 1.5 1.5 1.5 1.5 1.5 succinic acid, ppm Content of 1.6 1.6 1.6 1.6 1.6 1.6 1.6 alanine, ppm Content of 0.5 0.5 0.5 0.5 0.5 0.5 0.5 glycine, ppm Evaluation of X X Δ ⊚ ⊚ ◯ X rich taste

TABLE-US-00002 TABLE 2 Ref. Comp. Ex. 1 Ex. 3 Ex. 5 Ex. 6 Ex. 7 Ex. 8 Ex. 3 Content of 1.5 45 45 45 45 45 45 glutamic acid, ppm Conten of 1.5 1.5 8.8 12.4 16.1 23.4 30.5 succinic acid, ppm Content of 1.6 1.6 1.6 1.6 1.6 1.6 1.6 alanine, ppm Content of 0.5 0.5 0.5 0.5 0.5 0.5 0.5 glycine, ppm Evaluation of X ⊚ ⊚ ⊚ ⊚ ◯ ◯ rich taste Evaluation of freeness of disagreeable ⊚ ⊚ ⊚ ◯ ◯ Δ X taste

TABLE-US-00003 TABLE 3 Ref. Comp. Ex. 1 Ex. 3 Ex. 9 Ex. 10 Ex. 11 Ex. 12 Ex. 4 Content of 1.5 45 45 45 45 45 45 glutamic acid, ppm Content of 1.5 1.5 15 1.5 1.5 1.5 15 succinic acid, ppm Content of 1.6 1.6 11.6 16.6 21.6 31.6 41.6 alanine, ppm Content of 0.5 0.5 0.5 0.5 0.5 0.5 0.5 glycine, ppm Evaluation of X ⊚ ⊚ ⊚ ⊚ ◯ ◯ rich taste Evaluation of ⊚ ⊚ ⊚ ◯ ◯ Δ X freeness of disagreeable taste

TABLE-US-00004 TABLE 4 Ref. Comp. Comp. Ex. 1 Ex. 3 Ex. 13 Ex. 14 Ex. 15 Ex. 5 Ex. 6 Content of 1.5 45 45 45 45 45 45 glutamic acid, ppm Content of 1.5 1.5 1.5 1.5 1.5 1.5 1.5 succinic acid, Content of 1.6 1.6 1.6 1.6 1.6 1.6 1.6 alanine, ppm Content of 0.5 0.5 10.5 15.5 20.5 30.5 40.5 glycine, ppm Evaluation X ⊚ ⊚ ⊚ ⊚ ◯ ◯ of rich taste Evaluation ⊚ ⊚ ⊚ ◯ ◯ X X of freeness of dis- agreeable taste

TABLE-US-00005 TABLE 5 Ref. Comp. Ex. 1 Ex. 3 Ex. 16 Ex. 17 Ex. 18 Ex. 7 Content of 1.5 45 45 45 45 45 glutamic acid, ppm Content of 1.5 1.5 8.8 12.4 16.1 23.4 succinic acid, Content of 1.6 1.6 11.6 16.6 21.6 31.6 alanine, ppm Content of 0.5 0.5 10.5 15.5 20.5 10.5 glycine, ppm Evaluation of X ⊚ ⊚ ⊚ ⊚ ◯ rich taste Evaluation of ⊚ ⊚ ⊚ Δ Δ X freeness of disagreeable taste

[0060] It could he seen from the results of Tables 1 to 5 that the nonalcoholic beer-taste beverages of each of Examples where the content of glutamic acid is from 27 to 90 ppm, and each of the contents of succinic acid, alanine, and glycine is equal to or less than a specified amount all have excellently rich taste. Here, a disagreeable taste by stimulation due to the increase in the content of succinic acid is found in Comparative Example 3, and the disagreeable tastes due to sweet taste are found due to the increase in the contents of alanine or glycine in Comparative Examples 4 to 7.

INDUSTRIAL APPLICABILITY

[0061] According to the present invention, a beer-taste beverage with a new taste having an excellently rich taste can be provided.