Fermented malt beverage having beer taste

A malt beverage and beer-flavored technology, which is applied in the fields of beer fermentation method, preparation of alcoholic beverages, brewing of beer, etc., can solve problems such as lack of taste, and achieve the effect of excellent refreshment and excellent preference

Pending Publication Date: 2021-12-17
ASAHI GRP HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the above-mentioned beer-flavored beverage has the sweetness and richness of low-molecular-weight sugar, and is not a beverage that exhibits a weak drinking feeling.

Method used

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  • Fermented malt beverage having beer taste
  • Fermented malt beverage having beer taste
  • Fermented malt beverage having beer taste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] [Manufacturing method of beer-taste fermented malt drink]

[0062] Put crushed malt, water and corn starch into the feeding kettle, gelatinize at 70°C, and liquefy at 100°C. Then, crushed malt, enzymes, and warm water are put into the feeding tank, and after the protein is rested at about 55°C, the liquid is transferred from the feeding tank to the feeding tank, and saccharification is carried out at a temperature in the range of 60 to 76°C. This saccharified solution was filtered with a Reuther filter (ロイター) as a lauter tank, then transferred to a boiling kettle, added with hops, and boiled for 60 minutes. After boiling, warm water of the evaporation amount was added, and after removing thermal coagulation (thermal bluble) in a vortex tank, it was cooled to 10° C. using a plate cooler to obtain cold wort.

[0063] Brewer's yeast was added to this wort, and after fermenting at about 10 degreeC for 7 days, brewer's yeast was removed. After changing the tank and allowin...

Embodiment 2

[0090] Crushed malt, enzymes, and warm water are put into a feeding trough, and after the protein is rested at about 55°C, saccharification is carried out at a temperature in the range of 60°C to 76°C. This saccharified solution was filtered with a Ruether filter serving as a lauter tank, then transferred to a boiling kettle, bitter hops were added, and the mixture was boiled for 60 minutes. After boiling, warm water of the evaporated amount was added, and after removing thermally coagulated matter in a vortex tank, it was cooled to 10° C. using a plate cooler to obtain cold wort.

[0091] Brewer's yeast was added to this wort, and after fermenting at about 10 degreeC for 7 days, brewer's yeast was removed. After changing the tank and aging for 7 days, it was cooled to about -1°C and stabilized for 14 days. Then, after adding degassed water and diluting, it filtered using diatomaceous earth, and obtained the wort fermentation liquid.

[0092] Then, the obtained wort fermenta...

Embodiment 3

[0098] The concentration of succinic acid was diluted to 30 ppm by adding a predetermined amount of degassed water to the dealcoholized wort fermented liquid obtained in Example 1. The isomerized hop extract was added so that the bitterness value would be 20 BU. Thereafter, predetermined amounts of dextrin and pyruvic acid were added so that the true extract concentration would be 5.0% and the pyruvic acid concentration would be 40 ppm. In addition, carbon dioxide was dissolved so as to have a gas volume of 2.9, and the pH was further adjusted with phosphoric acid so as to have a pH of 3.9, whereby a beer-taste fermented malt drink was obtained. This is referred to as sample 3-1. On the other hand, a predetermined amount of degassed water, pyruvic acid, and succinic acid were added to the dealcoholized wort fermentation broth to dissolve carbon dioxide so that the gas volume would be 2.9 Gas Volume, and the pH was further adjusted to 3.9 with phosphoric acid. The pH was adju...

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PUM

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Abstract

The present invention addresses the problem of providing a fermented malt beverage having a beer taste, the fermented malt beverage having the fermented flavor and the satisfying quality of beer, not presenting a watery flavor, and having an alcohol concentration of less than 1% (v / v). As a means for solving the aforementioned problem, provided is a fermented malt beverage having a beer taste, the fermented malt beverage containing a wort fermentation liquid, pyruvic acid in an amount greater than 5.3 ppm and less than 80 ppm, and succinic acid in an amount greater than 29.2 ppm and less than 90 ppm, and the fermented malt beverage having an authentic extract concentration exceeding 2.0% (w / w) and an alcohol concentration of less than 1% (v / v).

Description

technical field [0001] The invention relates to a beer-flavored fermented malt beverage, in particular to a beer-flavored fermented malt beverage with an alcohol concentration lower than 1% (v / v). In this specification, the expression "alcohol" means ethanol. [0002] The "fermented malt drink" refers to a drink obtained by using malt as a raw material and fermenting the malt. The so-called "beer taste" refers to the taste and aroma that remind people of beer. The term "beer" refers to a beverage obtained by fermenting malt, hops, water, etc., with yeast. Background technique [0003] There is known a low-alcohol beer produced by removing alcohol components from normal beer. For example, Patent Document 1 describes a beer-flavored drink from which alcohol components have been removed by subjecting fermented beer to dealcoholization treatment. [0004] When alcohol components are removed from beer, which is a fermented product of wort, flavor components generated during a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/04C12C5/02C12C11/00
CPCC12C12/04C12C5/026C12C11/003C12C7/053C12H3/02C12C5/004A23L2/56A23L2/68
Inventor 久保田顺前川祥太郎
Owner ASAHI GRP HLDG LTD
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