Fermented beer-like sparkling beverage

Abstract

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

Description

Fermented beer-like sparkling beverage

[0001] The present invention relates to a fermented beer-like sparkling beverage that has a good balance of flavor and aroma despite having a low degree of true fermentation. This application claims priority to Japanese Patent Application No. 2024-005594, filed on January 17, 2024, the contents of which are incorporated herein by reference.

[0002] The typical alcohol concentration of beer is 3 to 5 wt %, but in recent years, consumer demand has been increasing for low-alcohol beers and non-alcohol beers that have a similar taste to beer but with a lower alcohol concentration. These low-alcohol beers are generally consumed as a beer substitute when people cannot drink high-alcohol beers, so it is preferable that they have a taste similar to beer except for the alcohol concentration. For this reason, there is a demand for the development of low-alcohol beers that have a taste more similar to beer.

[0003] Generally, fermented beer-like sparkling beverages with a relatively low alcohol concentration are produced by fermenting them in the same manner as fermented beer-like sparkling beverages with a general alcohol concentration, and then diluting them with water at a higher dilution rate to reduce the alcohol concentration to a desired level. However, this method results in a low extract concentration in the product due to the high dilution rate during production, which also results in a general decrease in the concentrations of aroma and flavor components. Therefore, in order to increase the extract concentration in the product and obtain a fermented beer-like sparkling beverage with a satisfying taste and a pleasant flavor, even when the alcohol concentration is relatively low, a method has been disclosed in which dark malt with a saccharifying power within a specific range is used and brewing conditions are adjusted so that the final attenuation falls within a specific range (Patent Document 1).

[0004] Alcohol contained in fermented beer-like sparkling beverages, such as beer, is produced as a result of yeast fermentation of fermentable extracts in wort. Therefore, fermented beer-like sparkling beverages with reduced alcohol content can be produced by controlling the fermentation time and temperature during the fermentation process to suppress fermentation. However, because many of the aroma and flavor components that contribute to beer-like characteristics are produced during the fermentation process, insufficient fermentation often results in a bland taste compared to regular beers, lacking in umami and richness, and thus falling short of regular beers in terms of taste and flavor. Therefore, a method for reducing the amount of alcohol produced during the fermentation process without suppressing the degree of fermentation has been disclosed, which involves adding α-glucosidase (also known as transglucosidase) during the brewing process in beer production (Patent Document 2). Because transglucosidase converts fermentable sugars in the wort into non-fermentable sugars, the amount of alcohol produced can be suppressed even when the subsequent fermentation process is sufficient.

[0005] Many of the non-fermentable sugars increased by transglucosidase treatment have a subtle sweetness. Therefore, in a fermented beer-like sparkling beverage in which the content of non-fermentable sugars has been increased by transglucosidase treatment, an excessive sweetness may be imparted, resulting in a loss of beer-like flavor. Methods reported for improving the flavor of a fermented beer-like sparkling beverage sweetened by a large amount of non-fermentable sugars to a flavor preferable for beers include, for example, a method of adding an organic acid to adjust the pH of the final product to 3.5 to 4.4 (Patent Document 3) and a method of adjusting the bitterness value (BU) of the final product relative to the extract content (w / v%) to 1.0 to 11.0 (Patent Document 4).

[0006] JP 2014-10 A JP 5-68529 A JP 2012-239460 A JP 2015-133924 A

[0007] The present invention aims to provide a fermented beer-like sparkling beverage that has a good balance of flavor and aroma despite having a low degree of true fermentation, and a method for producing the same.

[0008] As a result of intensive research to solve the above problems, the inventors discovered that even when the degree of fermentation is suppressed in a fermented beer-like sparkling beverage, the sweetness can be suppressed and the flavor balance can be improved by sufficiently reducing the ratio of fermented extract to the total extract, and thus completed the present invention.

[0009] The present invention has the following configurations. [1] A fermented, beer-like sparkling beverage having a degree of authentic fermentation of 60% or less, and having a value of ([authentic extract (w / v %)] - [authentic final extract (w / v %)]) / [authentic extract (w / v %)] x 100 of 20% or less. [2] The fermented, beer-like sparkling beverage of [1] above, having a value of [original wort extract (w / v %)] x [malt ratio (w / w %)] of 1,200 or less. [3] The fermented, beer-like sparkling beverage of [1] or [2] above, having a malt ratio of 40 to 100 w / w %. [4] The fermented, beer-like sparkling beverage of any of [1] to [3] above, having an alcohol content of 4.0 v / v % or less. [5] The fermented beer-like sparkling beverage of any of [1] to [4] above, wherein the ratio (Es / HA) of the total concentration (mg / L) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate (Es) to the total concentration (mg / L) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol (HA) in the beverage is 15% or less. [6] The fermented beer-like sparkling beverage of [5] above, wherein the Es / HA ratio is 8.0% or more. [7] The fermented beer-like sparkling beverage of any of [1] to [6] above, wherein the proline concentration in the beverage is 500 mg / L or less. [8] The fermented beer-like sparkling beverage of any of [1] to [7] above, wherein the pyroglutamic acid concentration in the beverage is 300 mg / L or less. [9] The fermented beer-like sparkling beverage of any of [1] to [8] above, wherein the ferulic acid concentration in the beverage is 4.0 mg / L or less.

[10] A method for producing a fermented beer-like sparkling beverage, comprising adjusting the beverage to have a true fermentation degree of 60% or less, and adjusting the value of ([true extract (w / v %)] - [true final extract (w / v %)]) / [true extract (w / v %)] x 100 of the beverage to be 20% or less.

[11] A method for producing the fermented beer-like sparkling beverage of

[10] above, adjusting the value of [original wort extract (w / v %)] x [malt ratio (w / w %)] of the beverage to be 1200 or less.

[12] A method for producing the fermented beer-like sparkling beverage of

[10] or

[11] above, adjusting the beverage to have an alcohol content of 4.0 v / v % or less.

[13] The method for producing the fermented beer-like sparkling beverage according to any one of

[10] to

[12] above, wherein the ratio (Es / HA) of the total concentration (mg / L) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate (Es) to the total concentration (mg / L) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol (HA) in the beverage is adjusted to be 15% or less.

[0010] The fermented beer-like sparkling beverage of the present invention can be produced with a true fermentation degree of 60% or less, a reduced sweetness, and a good balance of flavors and aromas.

[0011] In the present invention and the present specification, the term "beer-like sparkling beverage" refers to a beverage containing carbon dioxide that has a "beer-like" flavor. "Beer-like" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, the term "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol content, the use of malt and hops, or the presence or absence of fermentation, and that has high thirst quenching properties and drinkability (the ability to drink multiple cups without getting bored).

[0012] In the present invention and this specification, the term "fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation. However, similar to traditional beer production, simple multiple fermentation is preferred, in which the beverage is produced through separate processes: a saccharification process in which starch contained in raw materials such as malt is decomposed into one to three sugars, and a fermentation process in which alcohol is produced from the sugars using yeast.

[0013] Specific examples of the fermented beer-like sparkling beverage according to the present invention include beverages produced through a fermentation process, such as beer, happoshu, low-alcohol beer-like sparkling beverages, and non-alcoholic beer. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may also be used.

[0014] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any alcohol generally classified as a distilled alcoholic beverage, such as raw alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu.

[0015] The fermented beer-like sparkling beverage according to the present invention has a true fermentation degree of 60% or less, and the value of ([true extract (w / v %)] - [true final extract (w / v %)]) / [true extract (w / v %)] x 100 (hereinafter sometimes referred to as the "Δ(E - E end) / E ratio") is 20% or less. Here, in the fermented beer-like sparkling beverage, true extract (E) refers to the content (w / v %) of non-volatile components in the beverage. Furthermore, true final extract (E end) refers to the content (w / v %) of non-volatile components remaining in the beverage after all fermentable extract in the beverage has been fermented. In other words, the difference between the true extract and true final extract is the amount (w / v %) of fermentable extract (non-volatile components assimilated by yeast fermentation) remaining in the beverage, and the Δ(E - E end) / E ratio is the ratio of fermentable extract to true extract. By keeping the Δ(E-Eend) / E ratio low, even when the true degree of fermentation is low, a fermented beer-like sparkling beverage with reduced sweetness and improved flavor balance can be obtained.

[0016] The true fermentation degree (%) of a fermented beer-like sparkling beverage is the ratio of the difference between the original wort extract (P) and the true extract (E) to the original wort extract (P) ([original wort extract (w / v%)] - [true extract (w / v%)]) / [original wort extract (w / v%)] x 100) (%). The ratio of the difference between the original wort extract (P) and the true final extract (Eend) to the original wort extract (P) ([original wort extract (w / v%)] - [true final extract (w / v%)]) / [original wort extract (w / v%)] x 100) (%) is referred to as the true final fermentation degree (%) of a fermented beer-like sparkling beverage.

[0017] The true fermentation degree of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 60% or less. The true fermentation degree of the fermented beer-like sparkling beverage according to the present invention is preferably 30 to 60%, more preferably 40 to 60%, because the effects of reducing the Δ(E-Eend) / E ratio to 20% or less, i.e., the effects of suppressing sweetness and improving flavor balance, can be fully obtained.

[0018] The true extract used in calculating the true fermentation degree (%) of the fermented beer-like sparkling beverage according to the present invention can be determined by the method described in "8.4 True Extract" of the revised BCOJ (Brewery Convention of Japan) analytical method (published by the Brewing Society of Japan), and in particular, by "8.4.3 Alcolyzer method."

[0019] The true fermentation degree (%) of the fermented beer-like sparkling beverage can be adjusted to a desired level by adjusting the fermentation conditions. For example, by stopping the fermentation process before the true fermentation degree reaches 60% or less, a fermented beer-like sparkling beverage with a true fermentation degree of 60% or less can be produced. Fermentation is stopped by lowering the temperature of the fermentation liquid to a temperature at which the fermentation yeast can hardly ferment, specifically, by lowering the temperature of the fermentation liquid to 5°C or below, preferably 3°C or below, and more preferably 0°C.

[0020] The Δ(E-Eend) / E ratio of the fermented beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 20% or less. The Δ(E-Eend) / E ratio of the fermented beer-like sparkling beverage according to the present invention is preferably 5.0 to 20.0%, and more preferably 9.0 to 20.0%, because this allows for sufficient sweetness suppression and flavor balance improvement effects to be obtained.

[0021] The true extract (E) of the fermented beer-like sparkling beverage of the present invention can be determined by the method described in "8.4 True Extract" of the revised BCOJ analytical method. Specifically, when the alcohol content is 0.5 v / v% or more and 10.0 v / v% or less and the true extract content is 10.0 w / v% or less, the true extract can be determined by a method described in "2011 New Analytical Method 8.4.3 Alcolyzer Method" of the revised BCOJ analytical method, in which the true extract is calculated using the alcohol content and density of the sample measured using a vibration density meter and alcohol sensor incorporated in the alcoholizer, using an arithmetic formula built into the alcoholizer.

[0022] The true final extract (Eend) of the fermented beer-like sparkling beverage of the present invention can be determined by adding yeast to the test sample fermented beer-like sparkling beverage and fermenting it to remove all fermentable extract, and then measuring the true extract (w / v%) in the same manner as described above.

[0023] The Δ(E-Eend) / E ratio of the fermented beer-like sparkling beverage can be adjusted to a desired level by adjusting the amount of fermentable sugars remaining in the beverage. For example, the greater the ratio (w / w%) of non-fermentable sugars to total sugars (the sum of non-fermentable and fermentable sugars) in the fermentation broth before yeast inoculation, the smaller the amount of fermentable sugars remaining in the final fermented beer-like sparkling beverage, and the smaller the Δ(E-Eend) / E ratio.

[0024] The proportion (w / w%) of non-fermentable sugars in the fermentation liquid before inoculation with yeast can be adjusted within a desired range by, for example, treating the wort with transglucosidase (α-glucosidase) in the mashing process to convert fermentable sugars into non-fermentable sugars. Therefore, the proportion of non-fermentable sugars in the wort can be adjusted within a desired range by adjusting the amount of transglucosidase added and the treatment time and temperature after addition.

[0025] The transglucosidase used in the present invention is not particularly limited as long as it is an enzyme that has catalytic activity for glycosyltransferase reactions, and transglucosidases derived from various organisms can be used. For example, any commercially available transglucosidase may be used, and these enzymes can also be used in combination.

[0026] Furthermore, starchy raw materials such as malt have a higher content of non-fermentable sugars than carbohydrate raw materials such as liquid sugar, etc. Therefore, for example, by appropriately adjusting the malt ratio (the ratio (%) of the weight of malt in the raw materials to the total weight of the raw materials other than hops and water: Rmalt) or by appropriately selecting the fermentation raw materials to be used, the proportion of non-fermentable sugars in the fermentation liquid can be adjusted to fall within a desired range, thereby reducing the Δ(E-Eend) / E ratio to fall within a desired range.

[0027] The fermented beer-like sparkling beverage of the present invention is preferably a fermented beer-like sparkling beverage produced using malt as a fermentation raw material. The malt ratio of the fermented beer-like sparkling beverage of the present invention is not particularly limited and may be 100 w / w% (mass%) or 5 w / w% or less. In the case of a fermented beer-like sparkling beverage using a small amount of malt, the content of malt-derived taste components and aroma components is low, and sweetness is perceived more prominently, so the effect of a lower Δ(E-Eend) / E ratio is more effective. For this reason, the fermented beer-like sparkling beverage of the present invention preferably has a malt ratio of less than 100 w / w%, more preferably 80 w / w% or less, and even more preferably 67 w / w% or less. Furthermore, in order to obtain a fermented beer-like sparkling beverage with a more beer-like flavor and aroma, the malt ratio of the fermented beer-like sparkling beverage of the present invention is preferably 10 w / w% or more, more preferably 20 w / w% or more, even more preferably 30 w / w% or more, and even more preferably 40 w / w% or more. The fermentation raw material other than malt is preferably one or more selected from the group consisting of corn starch, corn grits, rice, and liquid sugar.

[0028] The effect of adjusting the Δ(E-Eend) / E ratio to 20% or less is more pronounced when the value of [original wort extract (w / v%)] x [malt ratio (w / w%)] of the fermented beer-like sparkling beverage (hereinafter sometimes referred to as the "P x Rmalt value") is relatively small. Therefore, the P x ​​Rmalt value of the fermented beer-like sparkling beverage of the present invention is preferably 1200 or less, more preferably 1000 or less, and even more preferably 800 or less. Furthermore, the P x ​​Rmalt value of the fermented beer-like sparkling beverage of the present invention is preferably 400 or more.

[0029] The original wort extract (w / v%) of the fermented beer-like sparkling beverage according to the present invention can be determined by the method described in "8.5 Extract-Related Calculation Method" of the revised BCOJ analytical method. Specifically, the original wort extract (P) of the fermented beer-like sparkling beverage is estimated from the alcohol content (A) and true extract (E) using the following formula:

[0030] [P(w / v%)] = (2.0665×[A(v / v%)]+[E(w / v%)]) / (100+1.0665×[A(v / v%)])×100

[0031] The alcohol content of the fermented beer-like sparkling beverage according to the present invention is not particularly limited, but is preferably 10.0 v / v% or less, more preferably 6.0 v / v% or less, and even more preferably 4.0 v / v% or less. The alcohol content of the fermented beer-like sparkling beverage according to the present invention is preferably 0.5 v / v% or more.

[0032] Proline, pyroglutamic acid, and ferulic acid in the fermented beer-like sparkling beverage are components derived mainly from malt. The lower the malt content, the more effective the effect of reducing the Δ(E-Eend) / E ratio of the present invention. Therefore, the lower the proline concentration, pyroglutamic acid concentration, and ferulic acid concentration of the fermented beer-like sparkling beverage of the present invention, the more preferable it is.

[0033] For example, the proline concentration of the fermented beer-like sparkling beverage according to the present invention is preferably 50 mg / 100 mL (500 mg / L or less), more preferably 40 mg / 100 mL or less, and even more preferably 30 mg / 100 mL or less. The pyroglutamic acid concentration of the fermented beer-like sparkling beverage according to the present invention is preferably 300 mg / L or less, more preferably 250 mg / L or less, and even more preferably 200 mg / L or less. The ferulic acid concentration of the fermented beer-like sparkling beverage according to the present invention is preferably 4.0 mg / L or less, more preferably 3.5 mg / L or less, and even more preferably 3.0 mg / L or less. The proline and pyroglutamic acid concentrations of the fermented beer-like sparkling beverage can be measured by conventional methods for measuring amino acids in beverages. The ferulic acid concentration of the fermented beer-like sparkling beverage can be measured by conventional methods for measuring organic acids in beverages.

[0034] In fermented beer-like sparkling beverages, esters and higher alcohols, primarily produced during the fermentation process, are important aroma components for the beer-like flavor, particularly the alcoholic feel. In particular, in fermented beer-like sparkling beverages in which the degree of fermentation is suppressed to reduce the alcohol content, the alcoholic feel and beer-like flavor can be further enhanced by increasing the higher alcohol concentration and keeping the ratio of the ester concentration to the higher alcohol concentration relatively low. In the fermented beer-like sparkling beverage of the present invention, the alcoholic feel can be enhanced and the balance of the beer-like flavor can be further improved by keeping the ratio (mg / L) of the total concentration (mg / L) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate (hereinafter collectively referred to as "esters (Es)") to the total concentration (mg / L) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol (hereinafter collectively referred to as "higher alcohols (HA)") in the beverage (hereinafter collectively referred to as "Es / HA ratio" (%)) relatively low. The Es / HA ratio of the fermented beer-like sparkling beverage according to the present invention is preferably 15% or less, and more preferably 14% or less. On the other hand, if the Es / HA ratio is too low, the alcoholic taste may be too strong and the flavor balance may be impaired. Therefore, the Es / HA ratio of the fermented beer-like sparkling beverage according to the present invention is preferably 7.0% or more, more preferably 8.0% or more, and even more preferably 8.3% or more.

[0035] The amounts of esters and higher alcohols produced in the fermentation process are affected by the fermentation temperature, the amount of dissolved oxygen in the fermentation liquor, the type of yeast used in fermentation, and other factors. For example, when the fermentation temperature is relatively low, the amount of esters produced is lower and the amount of higher alcohols produced is higher than when the fermentation temperature is relatively high, thereby making it possible to reduce the Es / HA ratio of the fermented beer-like sparkling beverage. Furthermore, when the amount of dissolved oxygen in the fermentation liquor is relatively low, the amount of esters produced is lower and the amount of higher alcohols produced is higher than when the amount of dissolved oxygen is relatively high, making it possible to reduce the Es / HA ratio of the fermented beer-like sparkling beverage. The amount of dissolved oxygen in the fermentation liquor can be adjusted by whether or not aeration is performed, the aeration conditions, and other factors. In addition, by using yeast that produces less esters, the Es / HA ratio of the fermented beer-like sparkling beverage can be made lower than when yeast that produces more esters is used.

[0036] The fermented beer-like sparkling beverage of the present invention can be produced in the same manner as a typical fermented beer-like sparkling beverage, except that the true fermentation degree of the beverage is adjusted to 60% or less and the Δ(E-Eend) / E ratio of the beverage is adjusted to 20% or less. Specifically, the fermented beer-like sparkling beverage of the present invention can be produced by adjusting the malt ratio, transglucosidase treatment conditions in the brewing step (wort preparation by saccharifying fermentation raw materials including malt, and fermentation step in which yeast is inoculated into the wort obtained in the brewing step and fermented), and adjusting the fermentation conditions (fermentation temperature, fermentation time).

[0037] First, in the brewing process, wort is prepared from malt. Specifically, malt or its crushed material and raw material water are first added to a brewing tank and mixed to prepare a wort. At this time, fermentation raw materials other than malt may also be added to the wort. The wort can be prepared by a conventional method, such as by holding the wort at 35 to 70°C for 20 to 90 minutes. The wort is then gradually heated and held at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from the malt or enzymes added to the wort. After the saccharification treatment, the wort is held at 76 to 78°C for approximately 10 minutes, and then the wort is filtered in a wort filtration tank to obtain clear wort.

[0038] The malt can be obtained by germinating barley or the like using a general malting process. Specifically, malt can be produced by soaking harvested barley, wheat, oats, or the like in water to allow them to germinate appropriately, and then drying them with hot air. The malt can also be crushed using a conventional method.

[0039] Fermentation raw materials other than malt include, for example, starch raw materials such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate raw materials such as liquid sugar and sugar. Liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like.

[0040] If necessary, saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, etc., and enzymes such as proteases, etc., may be added to the mashed potatoes. In addition, spices, herbs, fruits, etc. may also be added as long as they do not impair the effects of the present invention.

[0041] The temperature and time during saccharification can be appropriately determined taking into consideration the type of enzyme added to the mashed milk, the amount of mashed milk, the desired quality of the fermented beer-like sparkling beverage, etc. For example, the mashed milk can be saccharified by maintaining it at 60 to 72°C for 30 to 90 minutes.

[0042] It is preferable to add transglucosidase to the mash. The addition of transglucosidase to the mash is not particularly limited, as long as the enzymatic reaction caused by the added transglucosidase is sufficiently carried out by the end of the brewing process. For example, transglucosidase may be added together with the fermentation raw materials such as malt at the time of preparing the mash, or may be added during the saccharification reaction. In the production of the fermented beer-like sparkling beverage according to the present invention, it is preferable to add transglucosidase at the time of preparing the mash or at an early stage of the brewing process, and more preferably at the time of preparing the mash. The extract composition of the fermented beer-like sparkling beverage to be produced can be adjusted by adjusting the amount of transglucosidase added, the reaction time, the reaction temperature, etc.

[0043] When a carbohydrate raw material such as liquid sugar is used in addition to malt as a fermentation raw material, the extract composition of the fermented beer-like sparkling beverage to be produced can be adjusted by adjusting the ratio of fermentable sugars to non-fermentable sugars in the carbohydrate raw material. When adjusting the extract composition of a fermented beer-like sparkling beverage using a carbohydrate raw material, the amount of carbohydrate raw material to be added to the mash can be appropriately determined taking into consideration the type of transglucosidase, the reaction conditions of the enzyme reaction, the composition of the fermentation raw materials other than the liquid sugar, the quality of the desired fermented beer-like sparkling beverage, etc.

[0044] The carbohydrate raw material such as liquid sugar may be added to the mash together with other fermentation raw materials such as malt before saccharification, or may be added after the enzymatic activity of transglucosidase has been lost. For example, liquid sugar can be added after saccharification, before, during, or after boiling the wort.

[0045] Alternatively, a clear wort may be obtained by adding and mixing part of the malt, part or all of the barley, and warm water in a mash kettle to prepare a mash, subjecting the mash to a saccharification treatment, and then mixing it with the mash that has been saccharified in the mash tank described above, and filtering the resulting mixture in a wort filtration tank.

[0046] The resulting wort is boiled. The boiling method and conditions can be determined as appropriate. By adding herbs, flavorings, etc. as appropriate before or during the boiling process, a fermented beer-like sparkling beverage having a desired flavor can be produced.

[0047] In the production of the fermented beer-like sparkling beverage according to the present invention, hops are preferably added to the wort before or during boiling. By performing the boiling treatment in the presence of hops, the flavor and aroma of the hops can be extracted. The amount of hops to be added, the manner of addition (e.g., adding hops in several batches), and the boiling conditions can be determined as appropriate.

[0048] In the present invention and the specification, unless otherwise specified, the term "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, iso-hop extracts, and hop products containing iso-forms of bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone.

[0049] In the production of the fermented beer-like sparkling beverage according to the present invention, when hops are not used as a raw material, other bittering agents may be used as a raw material, and the bittering agent may be appropriately selected from bittering agents commonly blended in beer-like sparkling beverages, such as quassin.

[0050] The boiled wort is preferably transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed. The wort is then cooled to an appropriate fermentation temperature using a plate cooler. The fermentation temperature is typically 8 to 15°C. The cooled wort may be subjected to the fermentation process as is, or may be adjusted to the desired extract concentration before being subjected to the fermentation process.

[0051] Next, in the fermentation step, the cooled wort is inoculated with yeast and transferred to a fermentation tank for fermentation. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts typically used in the production of alcoholic beverages. Either top-fermenting or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0052] The timing for terminating fermentation can be determined appropriately taking into consideration the quality of the desired fermented beer-like sparkling beverage, etc. By adjusting the timing for terminating fermentation, the true fermentation degree of the fermented beer-like sparkling beverage to be produced can be adjusted. Fermentation can be terminated, for example, by lowering the temperature of the fermented liquid to 0°C.

[0053] A relatively low true fermentation degree reduces the amount of alcohol produced by fermentation, making it easier to produce low-alcohol fermented beer-like sparkling beverages with an alcohol concentration of 4 v / v% or less, including non-alcoholic beers with an alcohol concentration of less than 1 v / v%.

[0054] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization. Then, in the filtration step, the aged fermented liquid is filtered to remove yeast, proteins, etc., to obtain the desired fermented beer-like sparkling beverage. Furthermore, in the step after the yeast fermentation step, the fermented liquid can be mixed with, for example, spirits to produce liqueurs as defined by the Liquor Tax Act. The filtration process may be any method capable of filtering out yeast, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0055] The resulting fermented beer-like sparkling beverage is usually bottled in a filling step and shipped as a product. Filling into containers and sealing can be performed by conventional methods.

[0056] Carbon dioxide may be introduced into the filtered fermented liquor before it is filled into a container so that the gas pressure is within a desired range. The gas pressure of the fermented beer-like sparkling beverage according to the present invention is not particularly limited. For example, it is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa.

[0057] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples. In the following examples, "%" means "% by mass (w / w%)" unless otherwise specified.

[0058] Example 1 A mash was prepared by mixing 10 kg of ground barley malt and 50 L of raw water. Transglucosidase was added to the mash, and then the mixture was heated at 60°C for 60 minutes to carry out saccharification, yielding wort. 50 g of hops was added to the resulting wort, which was then boiled at 100°C for 60 minutes. After completion of boiling (after completion of heating), filtration was carried out to obtain a clear wort (filtrate). The true final fermentation degree was adjusted by adjusting the amount of transglucosidase added to the mash. Next, 10 to 20 x 10 hops per 1 mL of wort was added to the resulting wort. ６ The brewer's yeast was inoculated, and fermentation was carried out at approximately 10°C (8 to 15°C), and the fermentation was terminated when the target degree of true fermentation was reached. The fermentation was terminated by lowering the temperature of the fermented liquid to 0°C. The resulting fermented liquid was then aged (post-fermentation) for approximately one month to obtain a fermented beer-flavored sparkling beverage (beer).

[0059] The original wort extract concentration (P) (w / v%), true extract concentration (E) (w / v%), true final extract concentration (Eend) (w / v%), true degree of fermentation (V) (w / v%), true final degree of fermentation (Vend) (w / v%), and alcohol concentration (w / v%, v / v%) of each fermented beer-like sparkling beverage produced are shown in Tables 1 and 2. The Δ(E-Eend) / E ratio calculated from these measurements is also shown. Test plots 1 and 2 were produced with the aim of achieving a true degree of fermentation of approximately 70%, test plots 3 to 6 were produced with the aim of achieving a true degree of fermentation of approximately 58%, test plots 7 to 10 were produced with the aim of achieving a true degree of fermentation of approximately 50%, and test plots 11 to 14 were produced with the aim of achieving a true degree of fermentation of approximately 42%.

[0060] Furthermore, a sensory evaluation was conducted by 20 trained panelists with discriminatory abilities on the balance of sweetness and beer-like flavor of each fermented beer-like sparkling beverage. The sensory evaluation was a relative evaluation based on the fermented beer-like sparkling beverage of the control test group. The specific evaluation criteria are shown below. The average score of all the panelists was used as the score for the evaluation subject.

[0061] <Sweetness> Rating point 1: Weaker than the control. Rating point 2: Slightly weaker than the control. Rating point 3: Equivalent to the control. Rating point 4: Slightly stronger than the control. Rating point 5: Stronger than the control.

[0062] <Beer-like flavor balance> Rating point 1: Worse than the control. Rating point 2: Slightly worse than the control. Rating point 3: Equivalent to the control. Rating point 4: Slightly better than the control. Rating point 5: Better than the control.

[0063] Test plot 2 used test plot 1 as a control, test plots 4 to 6 used test plot 3 as a control, test plots 8 to 10 used test plot 7 as a control, and test plots 12 to 14 used test plot 11 as a control. The results of the sensory evaluation of each fermented beer-like sparkling beverage are shown in Tables 1 and 2.

[0064]

[0065]

[0066] As shown in Tables 1 and 2, in Test Plots 3-6, where the true fermentation degree was approximately 58%, Test Plots 7-10, where it was approximately 50%, and Test Plots 11-14, where it was approximately 42%, the lower the Δ(E-Eend) / E ratio, the more the sweetness was suppressed and the beer-like flavor balance tended to improve. On the other hand, in Test Plots 1 and 2, where the true fermentation degree was approximately 70%, the Δ(E-Eend) / E ratio did not affect the sweetness or flavor balance. These results indicate that in fermented beer-like sparkling beverages with a true fermentation degree of 60% or less, the sweetness can be suppressed and the beer-like flavor balance can be improved by lowering the Δ(E-Eend) / E ratio.

[0067] Example 2 The influence of the malt ratio on the effect of suppressing sweetness and improving flavor balance by decreasing the Δ(E-Eend) / E ratio was investigated.

[0068] Specifically, fermented beer-like sparkling beverages were produced in the same manner as in Example 1, except that the malt ratio was first adjusted to 40-100%, the true fermentation degree was adjusted to about 58%, and the Δ(E-Eend) / E ratio was adjusted to about 25% or about 15%. The malt ratio was adjusted by using cornstarch as an auxiliary ingredient so that the total weight of the malt and cornstarch was constant. The true fermentation degree and Δ(E-Eend) / E ratio were adjusted by adjusting the amount of transglucosidase added to the mash and by adjusting the timing of the end of fermentation.

[0069] Tables 3 and 4 show the malt ratio (Rmalt) (w / w%), original wort extract concentration (P) (w / v%), the value of original wort extract concentration (w / v%) × malt ratio (w / w%) (represented as "P × Rmalt" in the tables), true extract concentration (E) (w / v%), true final extract concentration (Eend) (w / v%), true fermentation degree (V) (w / v%), true final fermentation degree (Vend) (w / v%), and alcohol concentration (w / v%, v / v%) for each fermented beer-like sparkling beverage produced. The Δ(E-Eend) / E ratio calculated from these measurements is also shown. Tables 3 and 4 also show the results of measuring the concentrations of proline, pyroglutamic acid, and ferulic acid in the beverages.

[0070] The proline concentration in the fermented beer-like sparkling beverage was measured by derivatizing the proline in the beverage by a pre-column derivatization method using AccQ Tag Ultra reagent (manufactured by Waters Corporation), separating the derivatives by reversed-phase UPLC (ultra-performance, high-resolution liquid chromatography), and detecting the derivatives by UV absorbance and MS (mass spectrometry).

[0071] The pyroglutamic acid concentration in the fermented beer-like sparkling beverage was measured by separating the pyroglutamic acid in the beverage by HPLC (high performance liquid chromatography) and detecting it using an electrical conductivity detector.

[0072] The ferulic acid concentration of the fermented beer-like sparkling beverage was measured by separating the ferulic acid in the beverage by HPLC and detecting it using a UV detector.

[0073] Each of the resulting fermented beer-like sparkling beverages was subjected to a sensory evaluation of the balance of sweetness and beer-like flavor by 20 trained panelists with discriminatory abilities in the same manner as in Example 1. Test Plot 2 was controlled by Test Plot 1, Test Plot 4 was controlled by Test Plot 3, Test Plot 6 was controlled by Test Plot 5, Test Plot 8 was controlled by Test Plot 7, and Test Plot 10 was controlled by Test Plot 9. The sensory evaluation results for each of the fermented beer-like sparkling beverages are shown in Tables 3 and 4.

[0074]

[0075]

[0076] The results in Tables 3 and 4 show that, regardless of the malt ratio, the test group with a Δ(E-Eend) / E ratio of approximately 15% had less sweetness and a better beer-like flavor balance than the test group with a Δ(E-Eend) / E ratio of approximately 25%. These results confirm that, even in fermented beer-like sparkling beverages with a malt ratio of less than 100%, the effects of reducing sweetness and improving flavor balance can be achieved by reducing the Δ(E-Eend) / E ratio to 20% or less, just as in fermented beer-like sparkling beverages with a malt ratio of 100%. Furthermore, the concentrations of proline, pyroglutamic acid, and ferulic acid in the beverage and the P×Rmalt value increase with increasing malt ratio. From this perspective, it can be said that the lower the concentrations of proline, pyroglutamic acid, and ferulic acid in the beverage and the lower the P×Rmalt value, the more effective the effects of reducing sweetness and improving flavor balance can be achieved by reducing the Δ(E-Eend) / E ratio to 20% or less.

[0077] Test plots 6, 8, and 10 were rated higher for sweetness and flavor than test plots 2 and 4, and the degree of improvement in sweetness and flavor balance compared to the control was greater. This indicates that the effect of reducing the Δ(E-Eend) / E ratio is stronger the lower the malt ratio. This is thought to be because in the case of fermented beer-like sparkling beverages using a small amount of malt, the concentrations of malt-derived taste and aroma components are low, making the sweetness more pronounced, and therefore flavor improvement by reducing the Δ(E-Eend) / E ratio is particularly effective.

[0078] Example 3 The influence of aroma components in a beverage on the effect of reducing sweetness and improving flavor balance by decreasing the Δ(E-Eend) / E ratio was investigated.

[0079] Specifically, the fermented beer-like sparkling beverage of Test Plot 1 was produced in the same manner as in Example 1, except that only malt was used as the fermentation raw material (malt ratio 100%), the amount of transglucosidase added to the mash was adjusted so that the Δ(E-Eend) / E ratio was approximately 15%, the fermentation temperature was lowered, aeration was performed during the fermentation process, and the timing of the end of fermentation was adjusted so that the true fermentation degree was approximately 50%.

[0080] In addition, a fermented beer-like sparkling beverage of Test Plot 2 was produced in the same manner as Test Plot 1, except that the fermentation temperature was increased and aeration was not performed during the fermentation process.

[0081] Furthermore, samples of isobutanol, isoamyl alcohol, and β-phenethyl alcohol were added to the fermented beer-like sparkling beverage of test group 1 to the concentrations shown in Tables 5 and 6, to produce fermented beer-like sparkling beverages of test groups 3 to 9.

[0082] The malt ratio (Rmalt) (w / w%), original wort extract concentration (P) (w / v%), P×Rmalt value, true extract concentration (E) (w / v%), true final extract concentration (Eend) (w / v%), true fermentation degree (V) (w / v%), true final fermentation degree (Vend) (w / v%), and alcohol concentration (w / v%, v / v%) of each fermented beer-like sparkling beverage produced, as well as the Δ(E-Eend) / E ratio calculated from these measurements, are shown in Tables 5 and 6. Additionally, Tables 5 and 6 also show the results of measuring the concentrations of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, β-phenethyl acetate, isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverages. Furthermore, the total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethylisobutanol acetate (in the tables, "Esters (Es)"), the total concentration of isobutanol, isoamyl alcohol, and β-phenethyl alcohol (in the tables, "Higher Alcohols (HA)"), and the Es / HA ratio (in the tables, "Es / HA x 100") (%) are also shown in Tables 5 and 6. The ester concentrations and higher alcohol concentrations are shown not only as concentrations in the beverages, but also as concentrations converted to 10% original wort extract.

[0083] The concentrations of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, β-phenethylisobutanol acetate, isoamyl alcohol, and β-phenethyl alcohol in the beverages were measured by solvent extraction of these esters and higher alcohols from the beverages, separation of the resulting extract by gas chromatography, and detection using an MS (mass spectrometer).

[0084] Furthermore, a sensory evaluation was conducted by 20 trained panelists with discriminatory abilities on the alcoholic feel and beer-like flavor balance of each fermented beer-like sparkling beverage. The sensory evaluation was a relative evaluation based on the fermented beer-like sparkling beverage of the control test group. The sensory evaluation of flavor balance was conducted using the same evaluation criteria as in Example 1. The specific evaluation criteria for alcoholic feel are shown below. The average score of all the panels was used as the evaluation score for the evaluation subject.

[0085] <Alcohol taste> Rating point 1: Weaker than the control. Rating point 2: Slightly weaker than the control. Rating point 3: Equivalent to the control. Rating point 4: Slightly stronger than the control. Rating point 5: Stronger than the control.

[0086] Test plots 2 to 9 were controlled against test plot 1. The results of the sensory evaluation of each fermented beer-like sparkling beverage are shown in Tables 5 and 6.

[0087]

[0088]

[0089] All of the fermented beer-like sparkling beverages from test plots 1 to 9 had reduced sweetness and a good balance of beer-like flavors. This shows that, regardless of the concentrations and compositions of esters and higher alcohols, fermented beer-like sparkling beverages produced to have a true fermentation degree of approximately 50% and a Δ(E-Eend) / E ratio of approximately 15% have reduced sweetness and a good balance of beer-like flavors.

[0090] Furthermore, the fermented beer-like sparkling beverage of Test Plot 2 had a better alcoholic feel and a better beer-like flavor balance than Test Plot 1. Comparing the compositions of the fermented beer-like sparkling beverages of Test Plot 1 and Test Plot 2, Test Plot 2 had a lower ester content, a higher higher alcohol content, and a lower Es / HA ratio than Test Plot 1. Furthermore, comparing Test Plot 1 with Test Plots 3 to 9, a tendency was observed where the lower the Es / HA ratio, the stronger the alcoholic feel. Meanwhile, while the beer-like flavor balance was better in Test Plots 3 to 7, where the Es / HA ratio was 8.0% or higher, than in Test Plot 1, it was equivalent to or even worse than Test Plot 1 in Test Plots 8 and 9, where the Es / HA ratio was less than 7%. These results indicate that in fermented beer-like sparkling beverages with a true fermentation degree of 60% or less and a Δ(E-Eend) / E ratio of 20% or less, reducing the Es / HA ratio improves the balance between the alcoholic taste and beer-like flavor, but if the Es / HA ratio becomes too small, the flavor balance deteriorates.

Claims

1. A fermented beer-like foaming beverage with a real fermentation degree of 60% or less and a value of ([real extract (w / v%)] - [real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less.

2. The fermented beer-like foaming beverage according to claim 1, wherein the value of [original wort extract (w / v%)] × [malt ratio (w / w%)] is 1200 or less.

3. The fermented beer-like foaming beverage according to claim 1 or 2, wherein the malt ratio is 40 to 100 w / w%.

4. The fermented beer-like foaming beverage according to claim 1 or 2, wherein the alcohol content is 4.0 v / v% or less.

5. The ratio (Es / HA) of the total concentration (mg / L) (Es) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (HA) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less. The fermented beer-like foaming beverage according to claim 1 or 2.

6. The fermented beer-like foaming beverage according to claim 5, wherein the Es / HA is 8.0% or more.

7. The fermented beer-like foaming beverage according to claim 1 or 2, wherein the proline concentration in the beverage is 500 mg / L or less.

8. The fermented beer-like foaming beverage according to claim 1 or 2, wherein the pyroglutamic acid concentration in the beverage is 300 mg / L or less.

9. The fermented beer-like foaming beverage according to claim 1 or 2, wherein the ferulic acid concentration in the beverage is 4.0 mg / L or less.

10. A method for producing a fermented beer-like foaming beverage, which adjusts the real fermentation degree of the beverage to 60% or less and adjusts the value of ([real extract (w / v%)] - [real final extract (w / v%)]) / [real extract (w / v%)] × 100 of the beverage to 20% or less.

11. The method for producing a fermented beer-like foaming beverage according to claim 10, which adjusts the value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of the beverage to 1200 or less.

12. The method for producing a fermented beer-like foaming beverage according to claim 10 or 11, which adjusts the alcohol content of the beverage to 4.0 v / v% or less.

13. The method for producing a fermented beer-like foaming beverage according to claim 10 or 11, wherein the ratio (Es / HA) of the total concentration (mg / L) (Es) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (HA) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is adjusted to 15% or less.

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