Low alcohol beer-taste beverage and method for producing the same

Abstract

To provide a low alcohol beer-taste beverage that has a reduced iron taste and a beer-like balanced flavor.SOLUTION: A low alcohol beer-taste beverage has an intrinsic extract level of 4-9 w / w%, contains a bitter amino acid of 10-60 mg / 100 ml, and contains a component derived from dealcoholized wort fermented liquor.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-taste beverage, and particularly to a low-alcohol beer-taste beverage having an alcohol concentration of less than 1 v / v%. "Beer taste" refers to the taste and aroma that evoke beer. "Beer" refers to a beverage obtained by fermenting malt, hops, water, etc. as raw materials with yeast.

Background Art

[0002] Beer generally uses malt as a raw material and contains alcohol in an amount of about 5%. Beer exhibits a beer-like flavor with high palatability due to the harmony of the kokumi of the malt component, bitterness, etc., the refreshing feeling that does not lag behind, and the complex flavor derived from brewing.

[0003] On the other hand, a low-alcohol beer-taste beverage obtained by removing alcohol from fermented beer by subjecting it to dealcoholization treatment is known. The fermented and dealcoholized beer-taste beverage has a pale flavor because the flavor of alcohol itself and the unique aroma of beer are removed by removing the alcohol content, and the beer-like flavor is insufficient in both aroma and taste.

[0004] Patent Document 1 describes a carbonated beverage having a beer-like flavor, improved sweetness balance, throat-clearing, and sharpness by adding malt extract for flavoring and further adjusting the sugar composition to a fermented and dealcoholized beer-taste beverage.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] When beer-flavored beverages are de-alcoholized to reduce their alcohol content, it has become clear that the resulting low-alcohol beer-flavored beverages lack body, exhibit a noticeable metallic and natto-like taste, and leave a bitter aftertaste, thus compromising the beer-like flavor balance.

[0007] The present invention solves the above problems, and its objective is to provide a low-alcohol beer-flavored beverage with reduced metallic taste and an excellent balance of beer-like aroma and flavor. [Means for solving the problem]

[0008] The present invention provides a low-alcohol beer-flavored beverage having a true extract concentration of 4-9 w / w%, containing bitter amino acids in an amount of 10-60 mg / 100 ml, and containing components derived from de-alcoholized wort ferment liquor.

[0009] In one form, the bitter amino acid is at least one selected from the group consisting of phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan.

[0010] In one form, the bitter amino acids are substances derived from the raw material protein.

[0011] In one form, the low-alcohol beer-flavored beverage has a bitterness value of 10 to 40 BU.

[0012] In one form, the wort fermentation liquid is the bottom wort fermentation liquid.

[0013] In one form, the wort fermentation liquid has a malt usage ratio of 50 w / w% or more.

[0014] In one form, the low-alcohol beer-flavored beverage contains a de-alcoholized wort fermentation liquid.

[0015] In one form, the low-alcohol beer-flavored beverage does not contain the bitter amino acids added as a flavoring.

[0016] Furthermore, the present invention relates to a process of incorporating components derived from de-alcoholized wort fermentation liquid into a low-alcohol beer-flavored beverage; A process for adjusting the bitter amino acid content of a low-alcohol beer-flavored beverage to 10-60 mg / 100 ml; and A process to adjust the concentration of the true extract in a low-alcohol beer-flavored beverage to 4-9 w / w%; The present invention provides a method for producing a low-alcohol beer-flavored beverage that includes [the specified ingredients / features]. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a low-alcohol beer-flavored beverage with enhanced richness, reduced metallic taste, improved bitterness, and an excellent balance of beer-like aroma and flavor. [Modes for carrying out the invention]

[0018] In this specification, the term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes, as long as their intended purpose is achieved. Furthermore, the content of each component in a composition refers to the total amount of multiple substances present in the composition, unless otherwise specified, if multiple substances corresponding to each component exist in the composition. In addition, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Embodiments of the present invention will now be described in detail.

[0019] <Low-alcohol beer-flavored beverage> "Low-alcohol beer-taste beverage" refers to a beer-taste beverage with an alcohol concentration lower than that of a normal beer-taste beverage. The low-alcohol beer-taste beverage has an alcohol concentration of 3 v / v% or less, preferably 2 v / v% or less, more preferably less than 1 v / v%. The meaning of "low-alcohol beer-taste beverage" includes non-alcohol beer-taste beverages that substantially do not contain alcohol (for example, alcohol concentration 0.00 v / v%). Also, the term "alcohol" means ethanol.

[0020] <Components derived from a dealcoholized wort fermentation broth> The low-alcohol beer-taste beverage of the present invention contains components derived from a dealcoholized wort fermentation broth. A dealcoholized wort fermentation broth is a fermentation broth obtained by fermenting wort using brewer's yeast, that is, a liquid obtained by removing alcohol from a wort fermentation broth. The wort referred to in the present invention means the wort used in the production of normal beer and contains components derived from malt.

[0021] <C Components derived from malt mean components contained in malt. Also, components derived from a dealcoholized wort fermentation broth mean components contained in a dealcoholized wort fermentation broth. The low-alcohol beer-taste beverage of the present invention may contain a dealcoholized wort fermentation broth.

[0022] As a method for removing alcohol from a wort fermentation broth, there are methods such as heating the wort fermentation broth or heating under reduced pressure to vaporize alcohol, and methods for removing alcohol using a reverse osmosis membrane or the like. The dealcoholized wort fermentation broth only needs to have alcohol removed to such an extent that the alcohol content of the low-alcohol beer-taste beverage in the final product reaches a desired concentration.

[0023] The dealcoholized wort fermentation broth can exhibit a complex taste characteristic of beer, a drinking feeling, and a body feeling. On the other hand, the dealcoholized wort fermentation broth has problems such as a lack of richness, prominent iron taste and natto-like odor, and a bitter taste being felt after drinking, resulting in inferior flavor balance characteristic of beer.

[0024] The de-alcoholized wort fermentation broth has alcohol and volatile aroma components removed. In the wort fermentation broth, alcohol is a component that exhibits bitterness and sweetness. The bitterness of alcohol has a short persistence and is not felt after drinking. The bitterness and sweetness of alcohol give stimulation and astringency to the taste of beer and contribute to the richness. Therefore, the de-alcoholized wort fermentation broth has a weaker richness as a flavor felt when consumed compared to beer.

[0025] Malted barley contains iron. Also, when grains ferment and are heated, a natto-like stench is produced. Since the removal of alcohol content makes the flavor of the beer-taste beverage淡薄 and the flavor of the iron contained in malted barley and the natto-like stench produced when grains ferment and are heated become apparent, there is a possibility that the flavor balance is impaired.

[0026] The wort fermentation broth may be a top-fermented wort broth or a bottom-fermented wort broth, but from the perspective of making the aftertaste clean, it is preferably a bottom-fermented wort broth. The top-fermented wort broth refers to a wort fermentation broth obtained by inoculating top-fermenting yeast into wort and fermenting it for several days under normal fermentation conditions, for example, at 15 to 25 °C. The bottom-fermented wort broth refers to a wort fermentation broth obtained by inoculating bottom-fermenting yeast into wort and fermenting it for approximately one week under normal fermentation conditions, for example, around 10 °C.

[0027] The amount and concentration of the components derived from the de-alcoholized wort fermentation broth contained in the low-alcohol beer-taste beverage are not particularly limited and can be appropriately set according to the desired flavor.

[0028] <Bitter amino acids> The low-alcohol beer-flavored beverage of the present invention contains bitter amino acids. Bitter amino acids are amino acids that exhibit bitterness in low-alcohol beer-flavored beverages. Bitter amino acids are substances produced when proteins contained in the raw materials are broken down by enzymes. Specifically, raw materials containing proteins include barley malt, ungerminated barley, wheat malt, soy hydrolysate, yeast extract, etc. Among these, malt is used in large quantities. Bitter amino acids are mainly derived from malt. Therefore, the content of bitter amino acids in the low-alcohol beer-flavored beverage can be adjusted by adjusting the malt usage ratio.

[0029] Specific examples of bitter amino acids include phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan. Here, "bitter amino acids" refers to a mixture of all types of amino acids present in the target low-alcohol beer-flavored beverage. In one form, the bitter amino acids are a mixture of phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan.

[0030] The bitterness exhibited by bitter amino acids, in harmony with the sweetness, sourness, and umami derived from the raw material hydrolysates, contributes to the depth, richness, or complexity of flavor in low-alcohol beer-flavored beverages. The bitterness exhibited by bitter amino acids does not linger and is not easily perceived after consuming low-alcohol beer-flavored beverages.

[0031] In the low-alcohol beer-flavored beverage of the present invention, the concentration of bitter amino acids is 10 to 60 mg / 100 ml. If the concentration of bitter amino acids is less than 10 mg / 100 ml, the iron taste of the resulting low-alcohol beer-flavored beverage is not sufficiently reduced, and if it exceeds 60 mg / 100 ml, the bitterness lingers, and the beer-like flavor balance is easily impaired. The concentration of bitter amino acids in the low-alcohol beer-flavored beverage of the present invention is preferably 20 to 55 mg / 100 ml, and more preferably 30 to 45 mg / 100 ml.

[0032] The concentration of bitter amino acids can be measured, for example, using the AccQ-Tag Ultra labeling method with an Acquity UPLC analyzer manufactured by Waters Corporation (USA). Alternatively, it can be measured using an automated amino acid analyzer such as the JLC-500 / V manufactured by JEOL Ltd.

[0033] The wort ferment liquor has a predetermined malt usage ratio. The malt usage ratio is the ratio of the weight of malt to the weight of starchy raw materials. The malt usage ratio of the wort ferment liquor is, for example, 50 w / w% or more. If the malt usage ratio of the wort ferment liquor is less than 50 w / w%, the metallic taste of the resulting low-alcohol beer-flavored beverage may not be sufficiently reduced. The malt usage ratio of the wort ferment liquor is preferably 55 w / w% or more, more preferably 60 w / w% or more, and even more preferably 60 to 75 w / w%.

[0034] <True Extract Concentration> The low-alcohol beer-flavored beverage of the present invention has a true extract concentration of 4-9 w / w%. If the true extract concentration is less than 4 w / w%, the low-alcohol beer-flavored beverage will lack depth of flavor and the iron taste will not be reduced effectively. If it exceeds 9 w / w%, the sweetness will become prominent and the balance of beer-like aroma and flavor will be easily compromised. The true extract concentration of the beer-like fermented malt beverage of the present invention is preferably 5.0-9.0 w / w%, and more preferably 6.0-8.0 w / w%.

[0035] Furthermore, "extract" refers to the residual solids after evaporation of wort. Extract mainly consists of sugars. The extract content can be adjusted by changing the amount of malt, various starches, and sugars used as raw materials. The true extract concentration of beer-like fermented malt beverages can be measured, for example, by the EBC method (Bergium Beer Consumption Association (BCOJ) Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (w / w%) of non-volatile solids.

[0036] <Bitterness value> The low-alcohol beer-flavored beverage of the present invention preferably has a predetermined bitterness value (unit: BU). Having a predetermined bitterness value in the low-alcohol beer-flavored beverage results in a cleaner aftertaste. Here, the bitterness value is an indicator of bitterness provided by a group of hop-derived substances mainly composed of isohumulone.

[0037] The bitterness value of the low-alcohol beer-flavored beverage is preferably 10 to 40 BU. If the bitterness value of the low-alcohol beer-flavored beverage is less than 10 BU, the aftertaste may become heavy. Also, if the bitterness value of the low-alcohol beer-flavored beverage exceeds 40 BU, the bitterness of the beverage may become prominent, and the complex, beer-like flavor may be insufficient. The bitterness value of the low-alcohol beer-flavored beverage is more preferably 10 to 35 BU, and even more preferably 15 to 30 BU.

[0038] The bitterness value can be measured, for example, by the method described in Beer Analysis Methods for the Brewers Association of Japan (BCOJ), 8.15 (2004).

[0039] The bitterness value of low-alcohol beer-flavored beverages can be adjusted by controlling the variety and amount of bittering agents used in the raw materials (e.g., hops), the timing of their addition, or by adding bittering agents as appropriate. Isolated iso-alpha acids can be used as bittering agents. Iso-alpha acids are also contained in hops and can be used as hops or hop extract. Hops or hop extract refers to hop leaves, their ground form, extracts obtained by extracting these with water or hot water, concentrates of the extracts, and dried products.

[0040] <Method for manufacturing low-alcohol beer-flavored beverages> The present invention provides a method for producing a low-alcohol beer-flavored beverage, which only needs to include the steps of: incorporating a component derived from de-alcoholized wort ferment into the low-alcohol beer-flavored beverage; adjusting the concentration of bitter amino acids in the low-alcohol beer-flavored beverage to a predetermined range; and adjusting the concentration of true extract in the low-alcohol beer-flavored beverage to a predetermined range. Aside from these steps, the method can utilize conventional methods for producing low-alcohol beer-flavored beverages.

[0041] Adjusting the concentration of bitter amino acids in a low-alcohol beer-flavored beverage to a predetermined level can be done, for example, by adjusting manufacturing conditions such as adjusting the malt usage ratio of the raw materials to produce a predetermined amount of bitter amino acids, using the resulting de-alcoholized wort ferment as a low-alcohol beer-flavored beverage, mixing such de-alcoholized wort ferment into the low-alcohol beer-flavored beverage, or adding bitter amino acids alone or a seasoning containing bitter amino acids to the low-alcohol beer-flavored beverage.

[0042] For example, by mixing a de-alcoholized wort ferment liquor that has produced a certain concentration of bitter amino acids by adjusting the manufacturing conditions with a de-alcoholized wort ferment liquor that has produced a different concentration of bitter amino acids by adjusting the manufacturing conditions, in a predetermined mixing ratio, the concentration of bitter amino acids in the resulting low-alcohol beer-flavored beverage can be adjusted to a desired level.

[0043] Furthermore, the true extract concentration of low-alcohol beer-flavored beverages can be adjusted to a predetermined range using the same method as for adjusting the concentration of bitter amino acids.

[0044] The present invention's method for producing a low-alcohol beer-flavored beverage may include a bitterness value adjustment step for adjusting the bitterness value of the low-alcohol beer-flavored beverage to within the range described above.

[0045] The method for producing a low-alcohol beer-flavored beverage of the present invention may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0046] The method for producing a low-alcohol beer-flavored beverage of the present invention may further include, if necessary, a step of adding dietary fiber, soy peptide, carbonation, extracts, flavorings, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc.

[0047] The present invention will be further described by the following examples, but the present invention is not limited thereto. [Examples]

[0048] <Manufacturing Example 1> Production of dealcoholized wort fermented liquid with a high content of bitter amino acids (1) Production of wort ferment 500 kg of crushed malt, hot water, and 2 kg of transglucosidase were placed in a mashing tank and held at 50°C for 30 minutes. Then, saccharification was carried out at 62°C for 30 minutes, and the resulting wort was filtered. Hops were added to this and boiled at 100°C for 30 minutes. After removing the sediment, the resulting wort was prepared to an extract of 14 w / w% in 2500 L. The prepared wort was cooled to obtain chilled wort. Brewer's yeast was added to this wort and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The wort was transferred to a tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. After that, deaerated water was added to dilute it, and the mixture was filtered using diatomaceous earth to obtain the wort ferment. The obtained wort ferment was designated as ferment 1.

[0049] (2) Production of dealcoholized wort ferment Fermentation liquid 1 was sprayed into a degassing tank under reduced pressure of approximately 90 mbar to remove carbon dioxide, and then heated to approximately 50°C using a plate cooler. Subsequently, it was brought into contact with steam heated to approximately 50°C in a reduced-pressure column at approximately 90 mbar to adsorb volatile components onto the steam, removing alcohol and volatile components to produce a dealcoholized wort ferment with an alcohol content of less than 1%. The obtained dealcoholized wort ferment was used as distillate 1.

[0050] (3) Analysis of dealcoholized wort fermentation liquid [Quantitative determination of bitter amino acids] The concentrations of bitter-tasting amino acids were determined by quantifying phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan using a JEOL JLC-500 / V automated amino acid analyzer, and then calculating their total concentrations.

[0051] The concentration of bitter amino acids in distillate 1 was 55.9 mg / 100 ml.

[0052] [Measurement of true extract concentration] The concentration (w / w%) of the true extract was measured according to the EBC method (Japan Beer Brewers Association: "Beer Analysis Methods" 7.2 1990).

[0053] The true extract concentration of distillate 1 was 9.0 w / w%.

[0054] <Manufacturing Example 2> Production of dealcoholized wort fermented liquid with low content of bitter amino acids 220 kg of malt and cornstarch were placed in a mash kettle, heated to 70°C to liquefy the starch, and then boiled at 100°C. 240 kg of crushed malt and hot water were added to a mash tank, and without protein rest, the mash from the mash tank and the mash from the mash kettle were combined. 1.0 kg of transglucosidase was added, and the mixture was saccharified at 62°C for 30 minutes. The resulting wort was filtered. Hops were added, and the mixture was boiled at 100°C for 30 minutes. After removing the sediment, the resulting wort was prepared to an extract of 14 w / w%, in 2500 L. The prepared wort was cooled to obtain chilled wort. Brewer's yeast was added to this wort, and it was fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to around -1°C and stabilized for 14 days. After dilution with deaerated water, the mixture was filtered using diatomaceous earth to obtain the wort ferment. The obtained wort ferment was designated as ferment liquor 2.

[0055] Except for using fermentation liquid 2 instead of fermentation liquid 1, the process was the same as in Production Example 1, and the alcohol and volatile components contained in fermentation liquid 2 were removed to prepare a dealcoholized wort ferment with an alcohol content of less than 1%. The obtained dealcoholized wort ferment was used as distillate 2.

[0056] The bitter amino acids and true extract contained in distillate 2 were quantified in the same manner as in Production Example 1, except that distillate 2 was used instead of distillate 1. As a result, the concentration of bitter amino acids in distillate 2 was 10.5 mg / 100 ml, and the concentration of true extract was 6.0 w / w%.

[0057] <Example 1> Low-alcohol beer-flavored beverages with varying concentrations of bitter amino acids and true extracts. By mixing distillate 1 and distillate 2 in predetermined mixing ratios, six types of low-alcohol beer-flavored beverages were produced in 1 liter each, with varying concentrations of bitter amino acids and true extract. These were designated as samples 1 to 6.

[0058] Subsequently, these samples were subjected to sensory evaluation by six trained panelists. The evaluation items were iron taste, natto odor, richness, bitterness, lingering bitterness, and complexity derived from brewing, with each item rated on a 5-point scale. The scores were assigned as follows: a score of 3 for sample 1, 4 for slightly strong, 5 for strong, 2 for slightly weak, and 1 for weak. Finally, the average of the scores from the six panelists was calculated.

[0059] If the average score for iron taste and natto odor is 2.5 or less, the average score for the intensity of lingering bitterness is between 2.5 and 3.5, and the average score for richness, bitterness intensity, and brewing-derived complexity is 3.5 or higher, the beer-like flavor balance is rated as "B," or acceptable. If the average score for iron taste and natto odor is 2.0 or less, the average score for the intensity of lingering bitterness is between 2.5 and 3.5, and the average score for richness, bitterness intensity, and brewing-derived complexity is 4.0 or higher, the beer-like flavor balance is rated as "A," or good.

[0060] [Table 1]

[0061] In the post-fermentation de-alcoholized beer-flavored beverage, adjusting the concentration of true extract and bitter amino acids within a predetermined range enhanced the richness, reduced the metallic taste, did not significantly increase the intensity of the bitter aftertaste, and improved the beer-like flavor balance.

[0062] <Reference example> Low-alcohol beer-flavored beverage with altered bitterness level Except for adjusting the amount of hops added to change the bitterness value to the values ​​shown in Table 2, beer-flavored beverages with an alcohol content of less than 1% were produced in the same manner as in distillate 2, and these were designated as samples 7-11. Subsequently, these samples were subjected to sensory evaluation by six trained panelists. The evaluation items and criteria were the same as in Example 1.

[0063] [Table 2]

[0064] In beer-flavored beverages that have undergone de-alcoholization after fermentation, increasing the bitterness level resulted in insufficient enhancement of body and reduction of metallic taste, and the bitterness lingered strongly, leading to an inferior balance of flavors and aromas characteristic of beer.

Claims

1. The low-alcohol beer-flavored beverage has a true extract concentration of 4 to 9 w / w %, contains bitter amino acids in an amount of 10 to 60 mg / 100 ml, and contains a component derived from a dealcoholized wort fermentation liquid.

2. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the bitter amino acid is at least one selected from the group consisting of phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan.

3. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the bitter amino acids are substances derived from the proteins in the raw materials.

4. 2. The low-alcohol beer-taste beverage according to claim 1, which has a bitterness value of 10 to 40 BU.

5. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquid is a bottom-fermented wort liquid.

6. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquid has a malt usage ratio of 50 wt % or more.

7. The low-alcohol beer-taste beverage according to claim 1 , comprising a dealcoholized wort fermentation liquid.

8. 8. The low-alcohol beer-taste beverage according to any one of claims 1 to 7, which does not contain any bitter amino acid added as a seasoning.

9. A step of incorporating a component derived from the dealcoholized wort fermentation liquid into a low-alcohol beer-taste beverage; adjusting the bitter amino acid content of the low-alcohol beer-taste beverage to 10 to 60 mg / 100 ml; and a step of adjusting the concentration of the true extract in the low-alcohol beer-taste beverage to 4 to 9 w / w%; The method for producing a low-alcohol beer-taste beverage includes the steps of: