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Unfermented beer-taste beverage and manufacturing method therefor

a technology of unfermented beer and beverage, which is applied in the field of unfermented beertaste beverage, can solve the problems of difficult so far to provide beer-like odor to unfermented beer-taste beverage, and achieve good fermentation flavor

Inactive Publication Date: 2014-06-19
ASAHI BREWERIES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent is about adding a flavor composition containing sulfur-containing compounds to a non-fermented beer-tasting beverage in a specific concentration to create a beverage with the taste and flavor of beer. This allows for a better, more authentic beverage with the characteristic flavor of beer.

Problems solved by technology

For this reason, it has been very difficult so far to provide a beer-like odor to an unfermented beer-taste beverage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0035]Into a mash vessel, 30 kg of ground malt and 100 L of hot water were introduced, and protein rest and saccharification were carried out at temperatures in the range from 50° C. to 76° C. This saccharified liquid was filtered with a lauter, which was a filtration tank. After that, the liquid was transferred to a boiling kettle, and 10 kg of auxiliary ingredients mainly containing liquid sugar and 50 g of hops were added to this liquid. The volume of the liquid was adjusted to 160 L, and the liquid was boiled for 60 minutes. After the boiling, hot water was added in an amount equal to the amount of evaporated water. After hot trub was removed in a whirlpool tank, the liquid was cooled to 3° C. with a plate cooler. Thus, 170 L of cool wort was obtained. This cool wort was diluted by adding degassed water, and filtered through diatomaceous earth. Thus, clear wort was obtained. Carbon dioxide gas was dissolved in the wort to achieve a gas volume of 2.9. Thus, an unfermented beer-ta...

example 2

[0043]

[0044]An unfermented beer-taste beverage was produced, and sensory evaluation was carried out in the same manner as that in Example 1, except that 3-methyl-2-butanethiol was used as the sulfur-containing compound instead of 3-methyl-2-butene-1-thiol. Table 2 shows the results. Note that each numeric value in the table shows an average value of evaluation data of each group.

TABLE 2Concentration of sulfur-containing compound (ppt)025 501002005001000Beer-likeness1.82.22.43.83.63.42.8Fermentation flavor1.81.82.64.04.44.43.4Palatability2.01.82.64.03.63.81.8

[0045]As is apparent from the results of Tables 1 and 2, the addition of the sulfur-containing compounds at 1×102 ppt or more improved evaluations in terms of beer-likeness and fermentation flavor, and consequently greatly improved the palatability.

reference example 1

[0046]Three commercially available unfermented non-alcohol beer products (A, B, and C), and seven commercially available beer products (D, E, F, G, H, I, and J) were measured for the content of 3-methyl-2-butene-1-thiol (MBT) according to the method of Kishimoto et al., (Kishimoto, T. et al., Odorants comprising hop aroma of beer: hop-derived ordorants increased in the beer hopped with aged hops, Proceedings of the 31st EBC Comgress, Venice 2007). Table 3 shows the results.

TABLE 3ABCDEFGHIJMBT9.3 13.30.64.34.93.15.68.62.48.6(ppt)

[0047]As is apparent from Table 3, the contents of 3-methyl-2-butene-1-thiol in all of the unfermented non-alcohol beer products and the beer products were less than 1×102 ppt.

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Abstract

To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage.An unfermented beer-taste beverage provided with good fermentation flavor characteristic of beer can be provided by a method for producing an unfermented beer-taste beverage comprising a step of adding a flavor composition containing a sulfur-containing compound to an unfermented beer-taste beverage to achieve a content of the sulfur-containing compound of 1×102 ppt or more but 1×103 ppt or less.

Description

TECHNICAL FIELD[0001]The present invention relates to an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage.BACKGROUND ART[0002]Recently, beer-taste soft drinks (so-called, non-alcohol beer-taste beverages) have been widespread among consumers. The non-alcohol beer-taste beverages have alcohol contents of less than 1% by mass, and hence do not belong to alcoholic beverages of the Japanese Liquor Tax Law. Even when such a non-alcohol beer-taste beverage is ingested in a large amount to enjoy the beer taste, the total amount of alcohol ingested is small. Hence, the non-alcohol beer-taste beverages are suitable for water supply, and meet the needs of recent health oriented people (for example, see Japanese Patent Application Publication No. Hei 8-228753, Japanese Patent Application Publication No. Hei 8-509855, and Japanese Patent Application Publication No. Hei 5-068528).[0003]Some of these non-alcohol beer...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L2/56C12G3/06
CPCA23L2/00C12G3/04A23V2002/00A23V2200/08C12C5/026C12C12/02C12G3/06A23L2/56A23L2/38A23L29/055
Inventor ITO, SHINSUKEKUBOTA, JUN
Owner ASAHI BREWERIES LTD
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