Low-alcohol beer-like beverage and method for producing low-alcohol beer-like beverage

Abstract

The present invention addresses the problem of providing a low-alcohol beer-like beverage having a long duration of good flavor. [Solution] A low-alcohol beer-like beverage containing a wort fermentation broth, containing a highly hydrophobic aroma component having a LogP of 3.0-4.3 at a concentration of 150-400 ppb, and having an alcohol concentration of 4 v / v% or less, the highly hydrophobic aroma component containing a terpene-based compound and an ester-based compound, the terpene compound comprises at least one selected from linalool and myrcene, the ester compound comprises ethyl caprylate, and the ratio of the terpene compound to the ester compound is 0.04-0.2.

Description

Technical Field

[0001] This invention relates to a low-alcohol beer-like beverage, and more particularly to a low-alcohol beer-like beverage having an alcohol concentration of less than 4 v / v%. Background Technology

[0002] Low-alcohol beer-like beverages are gaining attention due to their lower risk of causing deep intoxication and minimal health impact. The term "low-alcohol beer-like beverage" as used in this instruction manual refers to beer-like beverages containing approximately 2–4 v / v% alcohol.

[0003] Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are drinks designed to have the same taste and aroma as beer. Beer-like beverages can be fermented or unfermented. They include beverages made by mixing sparkling wine with malt-derived sugars, hops, flavorings, and carbon dioxide.

[0004] Patent document 1 describes a method for achieving a balanced and pleasant taste and flavor comparable to conventional beer by adding organic acids to a low-alcohol fermented malt beverage that limits fermentation by increasing the non-fermentation content of the wort. This is done by increasing the pH to 3.5–4.4.

[0005] Patent document 2 describes that malt beverages such as beer have the following problem: after manufacturing, they oxidize over time, producing an unpleasant aroma and taste known as oxidative deterioration odor or aging odor or aging flavor. As a solution to this problem, sulfur-containing compounds such as 3-methyl-2-buten-1-thiol are used to desensitize the unpleasant aroma.

[0006] Patent document 3 describes a method to reduce the proportion of highly hydrophobic components with a LogP value of 3 or higher in the aroma components of carbonated beverages, thereby reducing the amount of spraying when the container of carbonated beverage is opened.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Japanese Patent Application Publication No. 2012-239460

[0010] Patent Document 2: Japanese Patent Application Publication No. 2018-174756

[0011] Patent Document 3: Japanese Patent Application Publication No. 2022-66506 Summary of the Invention

[0012] The problem that the invention aims to solve

[0013] In low-alcohol beer-like beverages, the concentrations of various aroma components are reduced to balance the harshness and aroma of the weakened alcohol. That is, in low-alcohol beer-like beverages, the sensory effects of each aroma and flavor component, as well as their interactions, are weaker. As a result, even with only slight oxidative degradation of lipids, an oxidative odor and stale taste can be perceived, and the duration of a pleasant aroma is short.

[0014] The present invention is an invention to solve the above-mentioned problems, and its purpose is to provide a low-alcohol beer-like beverage with a good aroma and a long duration.

[0015] Methods for solving problems

[0016] The present invention provides the following methods.

[0017] [Method 1] A low-alcohol beer-like beverage comprising a wort fermentation liquid containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 150 to 300 ppb, further preferably 150 to 250 ppb, even more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, particularly more preferably 213 to 241 ppb or 210 to 230 ppb, particularly more preferably 213 to 222 ppb, and having an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%.

[0018] This highly hydrophobic aroma component contains terpenoids and esters.

[0019] The terpene compound contains at least one selected from linalool and myrcene.

[0020] This ester compound includes ethyl octanoate.

[0021] The ratio of the terpene compound to the ester compound is 0.04 to 0.2, preferably greater than 0.04 and less than 0.1, more preferably 0.042 to 0.088, and more preferably 0.043 to 0.08.

[0022] [Method 2] The low-alcohol beer-like beverage described in Method 1, wherein the ratio of the above-mentioned linalool to ethyl octanoate is greater than 0.012 and less than 0.15, preferably 0.015 to 0.06, more preferably 0.020 to 0.05, and even more preferably 0.025 to 0.05.

[0023] [Method 3] The low-alcohol beer-like beverage according to Method 1 or 2, wherein the ratio of myrcene to ethyl octanoate is greater than 0.03 and less than 0.06, or greater than 0.027 and less than 0.077, preferably 0.03 to 0.06, more preferably 0.031 to 0.05, and even more preferably 0.031 to 0.042.

[0024] [Method 4] A low-alcohol beer-like beverage described in any one of Methods 1 to 3, which has invertase activity.

[0025] [Method 5] A low-alcohol beer-like beverage according to any one of Methods 1 to 4, having a malt usage ratio of 50% or more, preferably 50% to 100%.

[0026] [Method 6] A low-alcohol beer-like beverage according to any one of Methods 1 to 5, having a sugar concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.4 g / 100 ml, more preferably 0.7 to 1.2 g / 100 ml.

[0027] [Method 7] The low-alcohol beer-like beverage described in any one of Methods 1 to 6 has a pH of 4.4 or less, preferably 3.7 to 4.2, and more preferably 3.9 to 4.2.

[0028] [Method 8] A low-alcohol beer-like beverage according to any one of Methods 1 to 7, wherein the wort fermentation liquid has an apparent final degree of fermentation of 90 to 110%.

[0029] [Method 9] A low-alcohol beer-like beverage according to any one of Methods 1 to 8, comprising a wort fermentation liquid diluted with water.

[0030] [Method 10] A method for manufacturing a low-alcohol beer-like beverage, comprising:

[0031] Steps involving wort fermentation liquid;

[0032] The step of containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 150 to 300 ppb, further preferably 150 to 250 ppb, even more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, particularly more preferably 213 to 241 ppb or 210 to 230 ppb, particularly more preferably 213 to 222 ppb; and

[0033] The step of adjusting the alcohol concentration to below 4 v / v%, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%,

[0034] This highly hydrophobic aroma component contains terpenoids and esters.

[0035] The terpene compound contains at least one selected from linalool and myrcene.

[0036] This ester compound includes ethyl octanoate.

[0037] The ratio of the terpene compound to the ester compound is 0.04 to 0.2, preferably greater than 0.04 and less than 0.1, more preferably 0.042 to 0.088, and even more preferably 0.043 to 0.08.

[0038] [Method 11] A method for prolonging the duration of a pleasant aroma in a low-alcohol beer-like beverage, comprising:

[0039] Steps involving wort fermentation liquid;

[0040] The step of containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 150 to 300 ppb, further preferably 150 to 250 ppb, even more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, particularly more preferably 213 to 241 ppb or 210 to 230 ppb, particularly more preferably 213 to 222 ppb; and

[0041] The step of adjusting the alcohol concentration to below 4 v / v%, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%,

[0042] This highly hydrophobic aroma component contains terpenoids and esters.

[0043] The terpene compound contains at least one selected from linalool and myrcene.

[0044] This ester compound includes ethyl octanoate.

[0045] The ratio of the terpene compound to the ester compound is 0.04 to 0.2, preferably greater than 0.04 and less than 0.1, more preferably 0.042 to 0.088, and even more preferably 0.043 to 0.08.

[0046] [Method 12] According to the method described in Method 10 or 11, wherein the step of adjusting the alcohol concentration to 4 v / v% or less is carried out by diluting the wort fermentation liquid with water.

[0047] [Method 13] A low-alcohol beer-like beverage comprising a wort fermentation liquid containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 180 to 350 ppb, further preferably 200 to 300 ppb, particularly preferably 213 to 241 ppb, or preferably 150 to 250 ppb, and having an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, further preferably 3.0 to 4.0 v / v%.

[0048] This highly hydrophobic aroma component contains terpenoids and esters.

[0049] The terpene compound contains at least one selected from linalool and myrcene.

[0050] This ester compound includes ethyl octanoate.

[0051] The ratio of the terpene compound to the ester compound is greater than 0.0005 and less than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05.

[0052] [Method 14] The low-alcohol beer-like beverage according to Method 13, wherein the ratio of the above-mentioned linalool to ethyl octanoate is greater than 0.01 and less than 0.15, preferably 0.015 to 0.06, more preferably 0.020 to 0.05, and even more preferably 0.030 to 0.05.

[0053] [Method 15] The low-alcohol beer-like beverage described in Method 13 or 14, wherein the ratio of myrcene to ethyl octanoate is greater than 0.0005 and less than 0.05, preferably 0.0025 to 0.025, more preferably 0.0035 to 0.015.

[0054] [Method 16] A low-alcohol beer-like beverage according to any one of Methods 13 to 15, which has invertase activity.

[0055] [Method 17] A low-alcohol beer-like beverage as described in any one of Methods 13 to 16, having a malt usage ratio of 50% or more, preferably 50% to 100%.

[0056] [Method 18] A low-alcohol beer-like beverage according to any one of Methods 13 to 17, having a sugar concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.4 g / 100 ml, more preferably 0.7 to 1.2 g / 100 ml.

[0057] [Method 19] A low-alcohol beer-like beverage described according to any one of Methods 13 to 18, having a pH of 4.4 or less, preferably 3.7 to 4.2, more preferably 3.9 to 4.2.

[0058] [Method 20] A low-alcohol beer-like beverage described according to any one of Methods 13 to 19, wherein the wort fermentation liquid has an apparent final degree of fermentation of 90% to 110%, preferably 95% to 110%.

[0059] [Method 21] A low-alcohol beer-like beverage described according to any one of Methods 13 to 20, comprising a wort fermentation liquid diluted with water.

[0060] [Method 22] A method for manufacturing a low-alcohol beer-like beverage, comprising:

[0061] Steps involving wort fermentation liquid;

[0062] The step of containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 180 to 350 ppb, further preferably 200 to 300 ppb, particularly preferably 213 to 241 ppb, or preferably 150 to 250 ppb; and

[0063] The step of adjusting the alcohol concentration to below 4 v / v%, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%,

[0064] This highly hydrophobic aroma component contains terpenoids and esters.

[0065] The terpene compound contains at least one selected from linalool and myrcene.

[0066] This ester compound includes ethyl octanoate.

[0067] The ratio of the terpene compound to the ester compound is greater than 0.0005 and less than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05.

[0068] [Method 23] A method for prolonging the duration of a pleasant aroma in a low-alcohol beer-like beverage, comprising:

[0069] Steps involving wort fermentation liquid;

[0070] The step of containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 180 to 350 ppb, further preferably 200 to 300 ppb, particularly preferably 213 to 241 ppb, or preferably 150 to 250 ppb; and

[0071] The step of adjusting the alcohol concentration to below 4 v / v%, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%,

[0072] This highly hydrophobic aroma component contains terpenoids and esters.

[0073] The terpene compound contains at least one selected from linalool and myrcene.

[0074] This ester compound includes ethyl octanoate.

[0075] The ratio of the terpene compound to the ester compound is greater than 0.0005 and less than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05.

[0076] [Method 24] According to the method described in Method 22 or 23, the step of adjusting the alcohol concentration to below 4 v / v% is carried out by diluting the wort fermentation liquid.

[0077] Invention Effects

[0078] According to the present invention, a low-alcohol beer-like beverage with a good aroma and a long duration of duration can be provided. Detailed Implementation

[0079] In this specification, the term "process" refers not only to an independent process, but also to any process that achieves its intended purpose, even if it cannot be clearly distinguished from other processes. Furthermore, regarding the content of each component in the composition, if multiple substances equivalent to each component are present in the composition, unless otherwise specified, it refers to the total amount of those substances present in the composition. Additionally, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments given below are examples illustrating the technical concept of the present invention and its manufacturing method, and the present invention is not limited to the low-alcohol beer-like beverage and its manufacturing method described below.

[0080] <Low-alcohol beer-like beverages>

[0081] The term "low-alcohol beer-like beverage" refers to a beer-like beverage with a lower alcohol content than typical beer-like beverages. The term "beer-like" refers to the taste and aroma reminiscent of beer.

[0082] In this specification, the low-alcohol beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%. Furthermore, the term "alcohol" refers to ethanol.

[0083] <Wort Fermentation Liquid>

[0084] The low-alcohol beer-like beverage of the present invention comprises wort fermentation liquid. By including wort fermentation liquid in the low-alcohol beer-like beverage, a complex flavor, drinking satisfaction, and mouthfeel similar to beer are imparted to the low-alcohol beer-like beverage. Wort fermentation liquid is a liquid obtained by fermenting wort using brewer's yeast. In this invention, wort refers to the wort used in the manufacture of conventional beer, which contains malt and, if necessary, hops.

[0085] Wheat mash can be prepared, for example, by the following method. First, crushed malt, barley, and other by-products, along with warm water, are added to a feeding tank and mixed to prepare malt mash. The preparation of malt mash can be carried out using conventional methods, such as first maintaining the temperature at 35–60°C for 20–90 minutes, thereby breaking down the proteins from the raw materials into amino acids, which are then transferred to the saccharification process. At this time, enzymes such as transglucosidase, as well as spices and aromatic compounds such as herbs, are added as needed, in addition to the main and by-products.

[0086] Subsequently, the malt mash is slowly heated and maintained at a given temperature for a certain period, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the malt mash. The temperature and time of the saccharification process can be appropriately determined by considering the type of enzyme used, the amount of malt mash, and the quality of the target wort fermentation liquid, for example, by maintaining it at 60–72°C for 30–90 minutes. After saccharification, the malt mash is maintained at 76–78°C for about 10 minutes, and then filtered in a wort filter to obtain a clear syrup. Additionally, an appropriate amount of enzyme can be added within the necessary range during the saccharification process.

[0087] The raw materials used for saccharification, i.e., starchy raw materials, include malt. Regarding the malt content (malt usage ratio) in the raw materials used for saccharification, from the viewpoint of not reducing the aroma similar to beer, it is 50% or more, preferably 60% or more, and more preferably 70% or more. The malt usage ratio of the raw materials used for saccharification can also be 100%. The malt usage ratio is the proportion (by weight) of malt relative to all raw materials excluding water and hops. The higher the malt usage ratio, the stronger the flavor and richness of the malt source in the resulting beer-flavored beverage. Furthermore, a higher malt usage ratio results in a higher content of nitrogen compounds in the wort, making it less prone to fermentation abnormalities and unpleasant odors in beer-flavored beverages when the wort is used for fermentation.

[0088] By-products refer to ingredients other than malt and hops. Examples of by-products include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugars such as liquid sugar and granulated sugar. Here, liquid sugar refers to substances produced by breaking down and saccharifying starches using acids or saccharifying enzymes, primarily including glucose, maltose, and maltotriose. In addition, spices, herbs, and fruits used to impart or improve flavor are also included in by-products.

[0089] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar. Examples of saccharifying enzymes include α-amylase, glucosylamylase, and amylopectin.

[0090] The wort boiling process is performed according to the methods and conditions typically used in beer brewing. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added during the settling period in a vortex tank starting from the beginning of the boiling process. Hop extract or components extracted from hops can be used as hops. The sugar solution is then transferred to a settling tank called a vortex tank to remove hop meal, coagulated proteins, and other byproducts of boiling, and then cooled to the appropriate temperature using a plate cooler.

[0091] By continuing the process of boiling the wort as described above, wort can be obtained. Fermenting the wort with yeast yields a wort broth. Fermentation can be carried out using conventional methods. For example, brewer's yeast can be inoculated into cooled wort and transferred to a fermentation tank for alcoholic fermentation.

[0092] Regarding the final fermentation degree of the wort, from the viewpoint of not reducing the beer-like aroma, it is adjusted to 90% or more, preferably 95% to 110%, and more preferably 100% to 110%. On the other hand, if the final fermentation degree of the wort is too low, it may produce a gunpowder-like or medicinal taste, as well as a sticky feeling after drinking, accompanied by a decrease in alcohol concentration.

[0093] The so-called degree of fermentation indicates the extent to which fermentation has progressed in the fermented beer and is an important indicator of the fermentation progress. In addition, the so-called final degree of fermentation means the proportion of the extract that can be assimilated (Japanese: 資化) by brewer's yeast relative to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the extract obtained by subtracting the extract contained in the product beer (i.e., the extract remaining after all the extract that can be utilized by brewer's yeast has been fermented (referred to as the final extract)) from the original wort extract. The so-called apparent final degree of fermentation is the final degree of fermentation calculated by using the extract concentration (w / w%) obtained from the apparent extract, i.e., the specific gravity of the beer still containing alcohol, for the value of the final extract.

[0094] It should be noted that the so-called "extract" refers to the evaporation residue solid components of the wort. The extract mainly contains sugars. The content of the extract can be adjusted by changing the feeding amounts of malt, various starches, and sugars used as raw materials. The true extract concentration of a beer-like beverage can be measured, for example, using the EBC method (edited by the Brewing Society of Japan: BCOJ Beer Analysis Method, 7.2 (2004)). Depending on the context, the term extract means the non-volatile solid components themselves, the amount of non-volatile solid components, or the concentration (w / w%) of non-volatile solid components.

[0095] The apparent final degree of fermentation Vend of the wort fermentation broth can be determined, for example, using the following formula (1).

[0096] Vend (%) = { (P - Eend) / P} × 100 (1)

[0097] [In the formula, P is the original wort extract, and Eend is the apparent final extract.]

[0098] The original wort extract P is a value obtained by inversely calculating the theoretically pre-alcohol-fermentation wort extract value according to the Balling formula based on the alcohol concentration and extract value of the product beer. Specifically, it can be determined using the method described in Analytica-EBC (9.4) (2007). In addition, the apparent final extract Eend can be determined as follows: The beer is collected in a flask, a large amount of fresh pressed yeast is added, and it is fermented at 25°C while stirring until the extract value no longer decreases (24 hours), and the value of the apparent extract in the remaining beer is measured to obtain it.

[0099] Since the apparent final extract Eend is calculated based on the specific gravity of the final extract containing alcohol, it sometimes shows a negative value. As a result, the apparent final degree of fermentation sometimes exceeds 100%.

[0100] The final degree of fermentation of the wort broth can be controlled by adjusting saccharification conditions, such as whether enzymes are used during saccharification, and the type and amount of raw materials. For example, extending the saccharification time can increase the sugar concentration that yeast can use, thus improving the final degree of fermentation of the wort broth.

[0101] The wort fermentation liquid can be either top-fermented or bottom-fermented; however, from the viewpoint of achieving a refreshing aftertaste, bottom-fermented wort is preferred. Top-fermented wort refers to wort obtained by inoculating it with top-fermenting yeast and fermenting it under normal fermentation conditions, such as 15–25°C, for several days. Bottom-fermented wort refers to wort obtained by inoculating it with bottom-fermenting yeast and fermenting it under normal fermentation conditions, such as around 10°C, for approximately one week.

[0102] The amount and concentration of wort fermentation liquid in low-alcohol beer-like beverages can be appropriately adjusted to provide the desired alcohol concentration or beer-like aroma.

[0103] <Highly hydrophobic aroma components>

[0104] The low-alcohol beer-like beverage of this invention contains highly hydrophobic aroma components. This desensitizes the oxidative odor and stale taste that develop during the preservation of the low-alcohol beer-like beverage. In this specification, "desensitization" means that the aroma is not easily detected by human sense of smell and taste. The term "desensitization" also includes masking the original aroma of the object by adding an aroma different from its original aroma.

[0105] The intensity of hydrophobicity of aroma components can be determined based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component is defined as an aroma component with a LogP of 3.0 or higher. If the LogP of a highly hydrophobic aroma component is less than 3.0, the required amount for desensitizing oxidative odor and aging flavor increases, potentially impairing the beer-like aroma of low-alcohol beer-like beverages. If the LogP of a highly hydrophobic aroma component is too high, the volatility of aromas derived from the water system increases, resulting in a more prominent aroma and a poorer aroma balance. The LogP of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0106]

[0107] The low-alcohol beer-like beverage contains high-hydrophobic aroma components at a concentration of 150–400 ppb. If the concentration of high-hydrophobic aroma components is less than 150 ppb, oxidative odor and stale taste are easily detected in the low-alcohol beer-like beverage. If the concentration of high-hydrophobic aroma components is greater than 400 ppb, the aroma balance deteriorates, potentially impairing the beer-like aroma of the low-alcohol beer-like beverage. The preferred concentration of high-hydrophobic aroma components in the low-alcohol beer-like beverage is 150–250 ppb, more preferably 180–350 ppb, and even more preferably 200–300 ppb. In one embodiment, the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage is preferably 150–350 ppb, more preferably 150–300 ppb, even more preferably 150–250 ppb, even more preferably 180–250 ppb, particularly preferably 200–250 ppb, particularly more preferably 213–241 ppb or 210–230 ppb, and even more preferably 213–222 ppb.

[0108] The concentration of highly hydrophobic aroma components can be determined using an internal standard via headspace GC or provided to a GC / MS instrument and quantified based on the relative intensities of specific ions.

[0109] Highly hydrophobic aroma components include terpenoids. Terpenoids are compounds with an isoprene-based skeleton (C5H8). n [In the formula, n is an integer greater than or equal to 2.] Terpenes include myrcene, β-ionone, linalool, citronellol, and geraniol. Preferred terpenes include linalool and myrcene.

[0110] Examples of raw materials containing linalool and myrcene include hops, hop extracts, and hop flavorings. Linalool and myrcene can be substances isolated or extracted from natural sources, substances chemically synthesized using methods permitted by food chemistry, substances derived from raw materials containing linalool, or substances derived from raw materials containing precursors that are converted into linalool during the manufacturing process.

[0111] Highly hydrophobic aroma components include ester compounds. Ester compounds are defined as compounds with an ester-bonded skeleton R-COO-R' [where R and R' are alkyl groups]. Ester compounds include ethyl octanoate. Typically, ethyl octanoate is produced by yeast during fermentation; however, ethyl octanoate that can be obtained as a compound or flavoring can also be added separately.

[0112] The ratio of terpene concentration to ester concentration (terpene concentration / ester concentration), converted to the same unit, of highly hydrophobic aroma components is greater than 0.0005 and less than 0.15, preferably 0.0006 to 0.06, more preferably 0.0007 to 0.05. The unit for terpene concentration in this ratio is "ppb". The unit for ester concentration in this ratio is also "ppb". By adjusting the above ratio range in this way, even when oxidative odor and stale taste are generated in low-alcohol beer-like beverages, they are not easily detected, and the aroma balance of low-alcohol beer-like beverages is well maintained. As a result, the duration of the pleasant aroma of low-alcohol beer-like beverages is prolonged.

[0113] In one embodiment, the ratio of terpene concentration to ester concentration (terpene concentration / ester concentration), converted to the same unit, of the highly hydrophobic aroma components is 0.04 to 0.2, preferably greater than 0.04 and less than 0.1, more preferably 0.042 to 0.088, and even more preferably 0.043 to 0.08. The unit for terpene concentration in this ratio is "ppb". The unit for ester concentration in this ratio is also "ppb". By adjusting the above ratio range in this way, even in the event of oxidative odor and stale taste in low-alcohol beer-like beverages, these are not easily detected, and the aroma balance of low-alcohol beer-like beverages is well maintained. As a result, the duration of the pleasant aroma of low-alcohol beer-like beverages is prolonged.

[0114] The ratio of linalool concentration to ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) of the highly hydrophobic aroma component is more preferably greater than 0.01 and less than 0.15, further preferably 0.015 to 0.06, and particularly preferably 0.020 to 0.05. Furthermore, the ratio of myrcene concentration to ethyl octanoate concentration (myrcene concentration / ethyl octanoate concentration) of the highly hydrophobic aroma component is more preferably greater than 0.0005 and less than 0.05, further preferably 0.0025 to 0.025, and particularly preferably 0.0035 to 0.015.

[0115] In one embodiment, the ratio of the concentration of linalool, a highly hydrophobic aroma component, to the concentration of ethyl octanoate (linalool concentration / ethyl octanoate concentration) is preferably greater than 0.012 and less than 0.15, more preferably 0.015 to 0.06, further preferably 0.020 to 0.05, and particularly preferably 0.025 to 0.05. Additionally, the ratio of the concentration of myrcene, a highly hydrophobic aroma component, to the concentration of ethyl octanoate (myrcene concentration / ethyl octanoate concentration) is preferably greater than 0.027 and less than 0.077, more preferably 0.03 to 0.06, further preferably greater than 0.03 and less than 0.06, even more preferably 0.031 to 0.05, and particularly preferably 0.031 to 0.042.

[0116] <Carbohydrate Concentration>

[0117] The low-alcohol beer-like beverage of the present invention contains sugars. Sugars refer to carbohydrates that are not dietary fiber. The low-alcohol beer-like beverage of the present invention preferably has a sugar concentration of 0.5 to 1.5 g / 100 ml. If the sugar concentration of the low-alcohol beer-like beverage is less than 0.5 g / 100 ml, it lacks richness and has a bland taste. If the sugar concentration of the low-alcohol beer-like beverage is greater than 1.5 g / 100 ml, it has a strong sweetness and a heavy taste. The sugar concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.4 g / 100 ml, more preferably 0.7 to 1.2 g / 100 ml.

[0118] The sugar concentration of low-alcohol beer-like beverages can be determined according to the method described in Digestion Notice No. 139 dated March 30, 2008.

[0119] <Original wort extract concentration>

[0120] The low-alcohol beer-like beverage of the present invention preferably has an original wort extract concentration of less than 12.2% by mass. This provides the advantage of achieving a low-alcohol beer beverage with a pleasant taste. More preferably, the original wort extract concentration of the low-alcohol beer-like beverage of the present invention is 5-10% by mass, and even more preferably 6-8% by mass.

[0121] The original wort extract concentration of the beer-flavored beverage of the present invention can be determined, for example, by using the alcohol detection method in section 8.3.6 of the revised BCOJ beer analysis method (issued by the Japan Brewers Association, edited by the International Technical Committee on Beer Brewing Association [Analysis Committee], 2013) to determine ethanol, by using the alcohol detection method in section 8.4.3 to determine true extract, and by using the extract relationship calculation method in section 8.5 to calculate the original wort extract concentration.

[0122] <pH>

[0123] The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.2 or lower. This improves the durability of the low-alcohol beer-like beverage against microorganisms. On the other hand, if the pH is too low, the resulting low-alcohol beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will be poor, and its appeal will be reduced. The pH of the low-alcohol beer-like beverage of the present invention is more preferably 3.7 to 4.2, and even more preferably 3.9 to 4.2. Here, the pH of the beer-flavored beverage refers to the pH of the final product.

[0124] The pH of low-alcohol beer-like beverages can be adjusted by including a pH adjuster at any point during the manufacturing process. The pH adjuster can be, for example, at least one selected from phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Preferred pH adjusters are phosphoric acid or lactic acid.

[0125] <Carbon Dioxide Pressure>

[0126] The low-alcohol beer-like beverage of the present invention contains carbon dioxide. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention is 0.23 MPa or higher. This improves the durability of the low-alcohol beer-like beverage against microorganisms. On the other hand, if the carbon dioxide pressure is too high, the aroma of the low-alcohol beer-like beverage is weak, the taste is reduced, and the drinking satisfaction is poor. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention is preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa.

[0127] <Method for manufacturing low-alcohol beer-like beverages>

[0128] The method for manufacturing a low-alcohol beer-like beverage of the present invention includes the step of containing wort fermentation liquid in the low-alcohol beer-like beverage. In this case, the wort fermentation liquid can be used as the base liquid of the low-alcohol beer-like beverage.

[0129] The method for manufacturing a low-alcohol beer-like beverage of the present invention includes the step of containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 in the low-alcohol beer-like beverage at a concentration of 150 to 400 ppb. The concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavoring containing the highly hydrophobic aroma component as an additive.

[0130] Among the highly hydrophobic aroma components are those introduced into the wort fermentation liquid from the raw materials. Therefore, by adjusting the amount of raw materials containing highly hydrophobic aroma components used, the concentration of highly hydrophobic aroma components in low-alcohol beer-like beverages can also be adjusted. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0131] In the manufacturing process of low-alcohol beer-like beverages, the concentration of highly hydrophobic aroma components can be adjusted, for example, through any step such as the cooling process after wort boiling, the fermentation process, the maturation process, or filtration. In this case, the earlier the flavoring step is added, the more volatile the concentration of the flavoring components becomes; therefore, it is desirable to add the flavoring after the post-fermentation process.

[0132] The method for manufacturing a low-alcohol beer-like beverage according to the present invention includes the step of adjusting the alcohol concentration of the low-alcohol beer-like beverage to 4 v / v% or less. The alcohol concentration of the low-alcohol beer-like beverage can be adjusted, for example, by diluting the target liquid such as wort. Dilution can be performed, for example, by adding water to the target liquid.

[0133] In the manufacturing method of low-alcohol beer-like beverages, the dilution of the target liquid can be carried out by any process such as the cooling process after boiling the wort, the fermentation process, the maturation process, or filtration.

[0134] In addition, the method for manufacturing the low-alcohol beer-like beverage of the present invention may include the step of adjusting the sugar concentration of the low-alcohol beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0135] The sugar concentration of beer-like beverages can be adjusted by methods such as adding external enzymes during the saccharification process or activating enzymes contained in grains to break down carbon sources extracted from grain raw materials such as malt into sugars that yeast can assimilate, thereby reducing sugars by allowing yeast to assimilate them during fermentation; using liquid sugar containing a large amount of sugars assimilated by yeast to improve yeast assimilation, thereby reducing sugars; or reducing the sugar concentration through dilution.

[0136] The manufacturing method of low-alcohol beer-like beverages may further include processes such as adding caramel coloring using known equipment, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide.

[0137] The manufacturing method of low-alcohol beer-like beverages can be further included, as needed, by adding dietary fiber, soy peptides, carbonic acid, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, and various nutrients.

[0138] The low-alcohol beer-like beverage of the present invention is preferably a beverage manufactured without heat treatment after the fermentation process (a non-heated fermented beverage). This prevents the volatilization and thermal degradation of highly hydrophobic aroma components and enhances the function of inhibiting oxidative odor and stale taste.

[0139] Even if yeast is removed through solid-liquid separation without heating after the fermentation process, a portion of various yeast-derived enzymes will remain in an active state. Therefore, invertase activity and protease activity can be detected in unheated fermented beverages. That is, as the low-alcohol beer-like beverage of the present invention, a low-alcohol beer-like beverage possessing invertase activity and protease activity is preferred.

[0140] In one embodiment, the low-alcohol beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1500 U, and more preferably 300 to 1000 U. It should be noted that the invertase activity and protease activity can be determined using conventional methods.

[0141] Example

[0142] The invention will be further illustrated by the following embodiments, but the invention is not limited thereto.

[0143] <Method for Determination of Concentration of Highly Hydrophobic Aroma Components>

[0144] The concentration of highly hydrophobic aroma components was determined using the Stir Bar Sorptive Extraction (SBSE) method. Specifically, β-turatone was added as an internal standard to the sample to achieve a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was collected in a 30 ml sample vial. A stir bar (20 mm in length; Twister; manufactured by Gerstel, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) was placed in the sample vial, the cap was tightened, and the vial was stirred at 40°C for 2 hours to allow the hop aroma components to be adsorbed onto the stir bar. After removing the stir bar from the sample vial and completely removing any water droplets, it was inserted into a GC-MS system equipped with a Thermal Desorption Unit (TDU) (manufactured by Gerstel) and a Programmable Temperature-Vaporization Inlet (CIS4) (manufactured by Gerstel).

[0145]

[0146] <Methods for determining invertase activity>

[0147] The D-glucose invertase activity was determined using the F-kit from JK International, Inc. The sample was mixed with solution I and pure water, allowed to stand, and the absorbance at 340 nm was measured (E1). Subsequently, solution II was added, mixed, allowed to stand, and the absorbance was measured (E2).

[0148] Based on the D-glucose (g / L) value calculated using the following formula, the amount of enzyme in 1L of beer that produces 1μmol of glucose from sucrose within 1 minute is determined as 1U of invertase activity (U).

[0149] (E2-E1)×0.8641 (2)

[0150] <Example 1>

[0151] A 200L-class feeding system was used to produce a beer-like beverage. First, as by-products, 37kg of malt and 15kg of by-products, including rice and corn starch, were mixed to prepare a starchy raw material with a malt content of 70% by weight. Then, 200L of warm water was added to the starchy raw material, and the mixture was heated to a temperature range of 64°C to 76°C for saccharification. The resulting saccharified liquid was filtered, and 20g of Hercules hops were added before boiling. The mixture was then boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a settling tank (also called a vortex tank) to remove hop meal and other sediment. After sediment removal, the wort was cooled to 6°C using a heat exchanger (plate cooler). After cooling, yeast was inoculated into the wort, and fermentation was carried out at 200kPa and 10°C. The mixture was then filtered to obtain the fermented wort liquid. The final degree of fermentation of the fermented wort liquid was 104%.

[0152] The sugar concentration of the wort fermentation liquid was adjusted to 0.9 g / 100 ml and the alcohol concentration to 3.5 v / v by adding or subtracting water.

[0153] The concentrations of highly hydrophobic aroma components, ethyl acetate, and isoamyl acetate in the resulting beer-like beverage were determined. The results are presented in Table 3.

[0154]

[0155] The original wort extract concentration of the obtained beer-like beverage was 7.0% by mass. Furthermore, the invertase activity of the obtained beer-like beverage was determined, and the result was 526 (U). In this embodiment, the invertase activity was detected without heat treatment after the fermentation process of the wort fermentation broth.

[0156] Aruginol was prepared as a highly hydrophobic aroma component. The above-mentioned beer sample beverage was divided into 7 samples, one of which was used as a control and therefore no aruginol was added, and aruginol was added to the remaining 6 samples, thereby adjusting the concentration of highly hydrophobic aroma components as shown in Table 4.

[0157] The above samples were grouped together and stored in the dark at 37°C for 7 days.

[0158] The concentration of trans-2-nonenal (hereinafter referred to as "E2N") in beer-like beverages was determined using the same method as described above for highly hydrophobic aroma components. The results are shown in Table 4. It should be noted that E2N is a substance identified as an indicator of oxidative deterioration in beer-like beverages, characterized by cardboard odor, unpleasant sweetness, and a grainy taste (Japanese Patent Application Publication No. 2019-080579).

[0159] Each sample was adjusted to a liquid temperature of approximately 4°C, and a sensory evaluation was conducted by a panel of 10 beer professionals. The evaluation criteria were (1) the intensity of oxidative odor and (2) the intensity of aging odor.

[0160] The evaluation criteria used a five-level scale to rate the intensity of the sensory experience. The scoring standards were set as shown below. The average score and comments from each member of the review panel are presented in Table 4.

[0161] <Scoring Criteria>

[0162] The sensory intensity of the control sample stored at 0°C in the dark for 7 days was set as 1 point.

[0163] The sensory intensity of the control sample stored at 37°C for 30 days was set at 5 points.

[0164]

[0165] <Example 2>

[0166] A beer-like beverage was prepared in the same manner as in Example 1 and used as a control sample.

[0167] Myrcene was prepared as a highly hydrophobic aroma component. Similar to Example 1, samples with adjusted concentrations of the highly hydrophobic aroma component were prepared, except that myrcene was used instead of linalool, and preservation tests were performed. For the preserved samples, the E2N concentration was measured, and sensory tests were conducted. The results are shown in Table 5.

[0168]

[0169] <Comparative Example 1>

[0170] A beer-like beverage was prepared in the same manner as in Example 1 and used as a control sample.

[0171] Ethyl acetate with a hydrophobicity LogP less than 3 (LogP = 0.7) was prepared. Similar to Example 1, except that ethyl acetate was used instead of linalool, samples with adjusted aroma component concentrations were prepared and subjected to preservation tests. For the preserved samples, the E2N concentration was measured, and sensory tests were performed. The results are shown in Table 6.

[0172]

[0173] <Comparative Example 2>

[0174] A beer-like beverage was prepared in the same manner as in Example 1 and used as a control sample.

[0175] Isoamyl acetate with a hydrophobicity LogP less than 3 (LogP = 2.3) was prepared. Similar to Example 1, samples with adjusted aroma component concentrations were prepared, except that isoamyl acetate was used instead of linalool, and preservation tests were conducted. For the preserved samples, the E2N concentration was measured, and sensory tests were performed. The results are shown in Table 7.

[0176]

[0177] <Reference Example>

[0178] As a beer sample, a beer (Asahi Super Dry, manufactured by Asahi Breweries, Inc.) with an alcohol concentration of 5.0 v / v% and a sugar concentration of 3.0 g / 100 ml was prepared. Except for using this beer as the sample, it was preserved in the same manner as in Example 1, and E2N concentration was measured and sensory tests were performed. The results are shown in Table 8.

[0179]

Claims

1. A low-alcohol beer-like beverage comprising a wort fermentation broth containing highly hydrophobic aroma components with a LogP of 3.0 to 4.3 at a concentration of 150 ppb to 400 ppb, and having an alcohol concentration of less than 4 v / v%. This highly hydrophobic aroma component contains terpenoids and esters. The terpene compound contains at least one selected from linalool and myrcene. This ester compound includes ethyl octanoate. The ratio of the terpene compound to the ester compound is 0.04 to 0.

2.

2. The low-alcohol beer-like beverage according to claim 1, wherein, The ratio of linalool to ethyl octanoate is greater than 0.012 and less than 0.

15.

3. The low-alcohol beer-like beverage according to claim 1 or 2, wherein, The ratio of myrcene to ethyl octanoate is greater than 0.03 and less than 0.

06.

4. The low-alcohol beer-like beverage according to any one of claims 1 to 3, which has invertase activity.

5. The low-alcohol beer-like beverage according to any one of claims 1 to 4, having a malt content of 50% or more.

6. The low-alcohol beer-like beverage according to any one of claims 1 to 5, having a sugar concentration of 0.5 g / 100 ml to 1.5 g / 100 ml.

7. The low-alcohol beer-like beverage according to any one of claims 1 to 6, having a pH of 4.4 or lower.

8. The low-alcohol beer-like beverage according to any one of claims 1 to 7, wherein, The wort fermentation liquid has an apparent final fermentation degree of 90% to 110%.

9. The low-alcohol beer-like beverage according to any one of claims 1 to 8, comprising wort fermentation liquid diluted with water.

10. A method for manufacturing a low-alcohol beer-like beverage, comprising: Steps involving wort fermentation liquid; The step of containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3 at a concentration of 150 ppb to 400 ppb; and The step of adjusting the alcohol concentration to below 4 v / v%. This highly hydrophobic aroma component contains terpenoids and esters. The terpene compound contains at least one selected from linalool and myrcene. This ester compound includes ethyl octanoate. The ratio of the terpene compound to the ester compound is 0.04 to 0.

2.

11. A method for prolonging the duration of a pleasant aroma in a low-alcohol beer-like beverage, comprising: Steps involving wort fermentation liquid; The step of containing a highly hydrophobic aroma component with a LogP of 3.0 to 4.3 at a concentration of 150 ppb to 400 ppb; and The step of adjusting the alcohol concentration to below 4 v / v%. This highly hydrophobic aroma component contains terpenoids and esters. The terpene compound contains at least one selected from linalool and myrcene. This ester compound includes ethyl octanoate. The ratio of the terpene compound to the ester compound is 0.04 to 0.

2.

12. The method according to claim 10 or 11, wherein, The step of adjusting the alcohol concentration to below 4 v / v% is done by diluting the wort fermentation liquid with water.

Images