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

Abstract

To provide a low-alcohol beer-like beverage that has an excellent bacteriostatic activity and an excellent feeling of satisfaction upon drinking while maintaining quality of flavor in a good condition.SOLUTION: The present invention provides a low-alcohol beer-like beverage which contains wort fermentation liquid and has a carbon dioxide gas pressure at 20°C of 0.23 MPa or more, total polyphenol concentration of 60-200 ppm, carbohydrate concentration of 0.5-1.5 g / 100 ml, original wort extract concentration of less than 12.2 mass% and alcohol concentration of 4 v / v % or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a low-alcohol beer-like beverage, and in particular to a low-alcohol beer-like beverage having an alcohol concentration of 4 v / v % or less. [Background technology]

[0002] Low-alcohol beer-like beverages have been attracting attention because they are less likely to cause intoxication and have a milder effect on health. In this specification, the term "low-alcohol beer-like beverage" refers to a beer-like beverage that contains about 2 to 4 v / v % alcohol.

[0003] Beer is a beverage made by fermenting malt, hops, and water with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to that of beer. Beer-like beverages may be fermented or unfermented. Happoushuu and beverages made by mixing malt-derived sugar solution, hops, flavorings, carbon dioxide, etc. are included in beer-like beverages.

[0004] Patent Document 1 describes that in a beer-like sparkling beverage having a high bitterness value of 10 BU or more, the aftertaste of bitterness can be improved by increasing the carbon dioxide content.

[0005] Patent Document 2 describes that by setting the carbon dioxide concentration in a fermented malt beverage to 0.60 w / w % or more, it is possible to achieve both an improved carbonation sensation and an increased refreshing sensation.

[0006] Patent Document 3 describes that in a beer-like beverage in which the amount of hops used is reduced, the total nitrogen content is 5 to 140 mg / 100 mL, the total polyphenol content is 3 to 200 ppm by mass, and the 2,3-diethyl-5-methylpyrazine content is 0.02 ppb by mass or more, thereby achieving a taste and firmness characteristic of a beer-like beverage. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2019-122289 A [Patent Document 2] JP 2013-165707 A [Patent Document 3] International Publication No. 2022 / 118775 Summary of the Invention [Problem to be solved by the invention]

[0008] It is preferable to manufacture low-alcohol beer-like beverages without heating in order to maintain the weakened flavor and quality in a good state. On the other hand, in order to distribute the product on the market, it is necessary for the product to have bacteriostatic properties in order to prevent spoilage.

[0009] One possible approach to improve bacteriostasis is to lower the pH of a low-alcohol beer-like beverage; however, a low-alcohol beer-like beverage with a sufficiently lowered pH will have a strong sour taste and a poor balance between sourness and sweetness, making it less palatable.

[0010] This time, it was revealed that the bacteriostatic properties of low-alcohol beer-like beverages improve when the carbon dioxide pressure is increased. On the other hand, it was also revealed that when the carbon dioxide pressure is increased, the flavor of the low-alcohol beer-like beverage becomes light, the body is reduced, and the drinkability becomes poor. The body is defined as the flavor that gives the drinker a beer-like drinkability.

[0011] The present invention is intended to solve the above problems, and its object is to provide a low-alcohol beer-like beverage that has excellent bacteriostatic properties and is satisfying to drink, while maintaining good flavor and aroma quality. [Means for solving the problem]

[0012] The present invention provides the following aspects.

[0013] [Aspect 1] A low-alcohol beer-like beverage comprising a wort fermentation broth, having a carbon dioxide pressure at 20°C of 0.23 MPa or more, preferably 0.23 to 0.30 MPa, and more preferably 0.24 to 0.26 MPa, a total polyphenol concentration of 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, and even more preferably 80 to 120 ppm, or preferably 60 to 120 ppm, or preferably 90 to 150 ppm, a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, and more preferably 0.7 to 1.1 g / 100 ml, a raw wort extract concentration of less than 12.2 mass%, preferably 5.0 to 10.0 mass%, and 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%.

[0014] [Aspect 2] A low-alcohol beer-like beverage according to Aspect 1, having a ratio of carbohydrate concentration to total polyphenol concentration of more than 0.004 and less than 0.023, preferably 0.005 to 0.015, more preferably 0.006 to 0.013, and particularly preferably 0.007 to 0.011.

[0015] [Aspect 3] A low-alcohol beer-like beverage according to Aspect 1 or 2, having invertase activity.

[0016] [Aspect 4] A low-alcohol beer-like beverage according to any one of Aspects 1 to 3, having a malt usage ratio of 50% or more, for example 50 to 100%.

[0017] [Aspect 5] A low-alcohol beer-like beverage according to any one of Aspects 1 to 4, having a pH of 4.4 or less, preferably 3.7 to 4.2.

[0018] [Aspect 6] A low-alcohol beer-like beverage according to any one of Aspects 1 to 5, wherein the fermented wort liquid has an apparent final fermentation degree of 90% to 110%.

[0019] [Aspect 7] A low-alcohol beer-like beverage according to any one of Aspects 1 to 6, comprising a fermented wort liquid diluted with water.

[0020] [Aspect 8] Containing wort fermentation liquid; Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more, preferably 0.23 to 0.30 MPa, and more preferably 0.24 to 0.26 MPa; Adjusting the total polyphenol concentration to 60 to 120 ppm, or 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, further preferably 80 to 120 ppm, or preferably 90 to 150 ppm; Adjusting the carbohydrate concentration to 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, more preferably 0.7 to 1.1 g / 100 ml; Adjusting the raw wort extract concentration to less than 12.2% by mass, preferably 5.0 to 10.0% by mass; and adjusting the alcohol concentration to 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%; A method for producing a low-alcohol beer-like beverage comprising the steps of:

[0021] [Aspect 9] Including wort fermentation liquid; Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more, preferably 0.23 to 0.30 MPa, and more preferably 0.24 to 0.26 MPa; Adjusting the total polyphenol concentration to 60 to 120 ppm, or 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, further preferably 80 to 120 ppm, or preferably 90 to 150 ppm; Adjusting the carbohydrate concentration to 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, more preferably 0.7 to 1.1 g / 100 ml; Adjusting the raw wort extract concentration to less than 12.2% by mass, preferably 5.0 to 10.0% by mass; and adjusting the alcohol concentration to 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%; A method for enhancing the bacteriostasis and drinking satisfaction of a low-alcohol beer-like beverage, comprising:

[0022] [Aspect 10] The method of Aspect 8 or 9, wherein the alcohol concentration is adjusted to 4 v / v% or less by diluting the wort fermentation liquid with water. Effect of the Invention

[0023] According to the present invention, a low-alcohol beer-like beverage is provided which maintains good flavor and aroma quality, has excellent bacteriostasis, and is satisfying to drink. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] In this specification, the term "step" includes not only an independent step, but also a step that cannot be clearly distinguished from other steps, as long as the intended purpose of the step is achieved. Furthermore, the content of each component in the composition means the total amount of the multiple substances present in the composition, unless otherwise specified, when multiple substances corresponding to each component are present in the composition. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, the embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of low-alcohol beer-like beverages and methods for producing the same for embodying the technical ideas of the present invention, and the present invention is not limited to the low-alcohol beer-like beverages and methods for producing the same shown below.

[0025] <Low-alcohol beer-like beverage> "Low-alcohol beer-like beverage" refers to a beer-like beverage with a lower alcohol concentration than regular beer-like beverages. "Beer-like" refers to a taste and aroma that are reminiscent of beer.

[0026] In this specification, a 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" means ethanol.

[0027] <Fermented wort> The low-alcohol beer-like beverage of the present invention contains a wort fermentation liquid. By containing the wort fermentation liquid, the low-alcohol beer-like beverage is endowed with a complex taste, full body, and satisfying taste that are characteristic of beer. The wort fermentation liquid refers to a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in the present invention means the wort used in producing normal beer, and contains malt and, if necessary, hops.

[0028] The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then moving to a saccharification process. At that time, in addition to the main raw material and auxiliary raw materials, enzymes such as transglucosidase, and flavor components such as spices and herbs are added as necessary.

[0029] Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be appropriately determined taking into consideration the type of enzyme used, the amount of mash, the quality of the desired wort fermentation liquid, etc., and can be, for example, held at 60 to 72°C for 30 to 90 minutes. After saccharification, the mash is held at 76 to 78°C for about 10 minutes, and then filtered in a wort filtration tank to obtain a transparent sugar liquid. In addition, during saccharification, an appropriate amount of enzymes may be added within the required range.

[0030] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content (malt usage ratio) in the raw material to be subjected to saccharification is 50% or more, preferably 67% or more, and more preferably 70% or more, from the viewpoint of not reducing the beer-like aroma and flavor. The raw material to be subjected to saccharification may have a malt usage ratio of 100%. The malt usage ratio is the ratio (weight %) of malt to all raw materials excluding water and hops. The higher the malt usage ratio, the stronger the malt-derived umami and richness of the resulting beer-taste beverage. In addition, the higher the malt usage ratio, the greater the content of nitrogen compounds in the resulting wort, which makes it less likely for irregular fermentation to occur when the wort is subjected to fermentation, and makes it less likely for an unpleasant odor to occur in the beer-taste beverage.

[0031] The auxiliary raw materials refer to raw materials other than malt and hops. Examples of the auxiliary raw materials include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and koryan, and carbohydrate raw materials such as liquid sugar and sugar. Here, 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. In addition, spices, herbs, fruits, and the like used for the purpose of imparting or improving flavor are also included in the auxiliary raw materials.

[0032] The saccharifying enzyme refers to an enzyme that breaks down starch to produce sugar, such as α-amylase, glucoamylase, and pullulase.

[0033] The wort boiling operation may be performed according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop lees and coagulated proteins produced by boiling are removed, and the sugar solution is cooled to an appropriate temperature by a plate cooler.

[0034] By carrying out the above-mentioned operations up to the boiling of the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with beer yeast and transferred to a fermentation tank for alcoholic fermentation.

[0035] The final apparent degree of fermentation of the fermented wort is adjusted to 90% or more, preferably 90 to 110%, and more preferably 100 to 110%, from the viewpoint of not reducing the beer-like flavor. On the other hand, if the final apparent degree of fermentation is too low, a gunpowder odor, a chemical odor, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0036] The degree of fermentation is an important index showing how much fermentation has progressed in beer after fermentation and how the fermentation has progressed. Furthermore, the final degree of fermentation means the ratio of extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract that can be used by brewer's yeast has been fermented (called the final extract)). The final apparent degree of fermentation means the final degree of fermentation calculated by adding the value of the final extract to the apparent extract, i.e., the extract concentration (w / w%) calculated from the specific gravity of the beer still containing alcohol.

[0037] Incidentally, "extract" refers to the solid residue remaining after evaporation of wort. Extract is mainly composed of sugar. The extract content can be adjusted by changing the amount of raw materials, such as malt, various starches, and sugars, added. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (Beer Brewers Association of Japan: Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term extract can mean the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%).

[0038] The final apparent fermentation degree Vend of the fermented wort liquid can be calculated, for example, by the following formula (1).

[0039] Vend(%)={(P-Eend) / P}×100 (1) [wherein P is the original wort extract and Eend is the apparent final extract.]

[0040] Original wort extract P is calculated theoretically from the wort extract value before alcoholic fermentation according to Balling's formula using the alcohol concentration and extract value of the finished beer. Specifically, it can be calculated by the method shown in Analytica-EBC (9.4) (2007). Also, the apparent final extract Eend can be calculated by collecting beer in a flask, adding a large amount of fresh compressed yeast, fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and measuring the apparent extract value in the remaining beer.

[0041] The apparent final extract Eend is calculated from the specific gravity of the final extract including alcohol, so it may be negative. As a result, the apparent final attenuation may exceed 100%.

[0042] The final apparent degree of attenuation of the fermented wort liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw material, and the types and amounts of raw materials used, etc. For example, by extending the saccharification time of the raw material, the sugar concentration available to yeast can be increased, and the final apparent degree of attenuation of the fermented wort liquid can be increased.

[0043] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of providing a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating a top-fermenting yeast into the wort and fermenting it under normal fermentation conditions, for example, at 15 to 25° C. for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating a bottom-fermenting yeast into the wort and fermenting it under normal fermentation conditions, for example, at about 10° C. for about one week.

[0044] The amount and concentration of the fermented wort liquid contained in the low-alcohol beer-like beverage can be appropriately adjusted so as to provide a desired alcohol concentration or beer-like flavor.

[0045] <Carbon dioxide pressure> The low-alcohol beer-like beverage of the present invention contains carbon dioxide gas. The carbon dioxide gas pressure of the low-alcohol beer-like beverage of the present invention is 0.23 MPa or more. This improves the resistance of the low-alcohol beer-like beverage to microorganisms and inhibits the progression of oxidative deterioration. As a result, the bacteriostasis of the low-alcohol beer-like beverage is enhanced. On the other hand, if the carbon dioxide gas pressure is too high, the low-alcohol beer-like beverage will have a light flavor and a reduced body, resulting in a poor drinking experience. The carbon dioxide gas 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.

[0046] In this specification, unless otherwise specified, carbon dioxide pressure means the carbon dioxide pressure at a sample temperature of 20° C. The carbon dioxide pressure of a low-alcohol beer-like beverage at 20° C. can be measured using a method commonly known to those skilled in the art.

[0047] <Total polyphenol concentration> The low-alcohol beer-like beverage of the present invention contains polyphenols. The polyphenols in the low-alcohol beer-like beverage enhance the complex beer-like taste and drinking satisfaction of the low-alcohol beer-like beverage. The total polyphenol concentration of the low-alcohol beer-like beverage of the present invention is 60 to 200 ppm. If the total polyphenol concentration of the low-alcohol beer-like beverage is less than 60 ppm, the drinking satisfaction of the obtained low-alcohol beer-like beverage decreases, and if it exceeds 200 ppm, the bitterness or astringency of the polyphenols is felt, and the preference of the low-alcohol beer-like beverage decreases. The total polyphenol concentration of the low-alcohol beer-like beverage is preferably 80 to 160 ppm, more preferably 80 to 150 ppm. In one embodiment, the total polyphenol concentration of the low-alcohol beer-like beverage may be preferably 60 to 120 ppm, more preferably 80 to 120 ppm. In one embodiment, the total polyphenol concentration of the low-alcohol beer-like beverage may be preferably 90 to 150 ppm.

[0048] In this specification, polyphenol refers to a general term for compounds having multiple phenolic hydroxyl groups in one molecule. Polyphenols are contained in various natural products such as apples, malt, hops, tea, grapes, grape seeds, cacao, perilla leaves, peanuts, pine bark, and black beans, and have a characteristic bitter or astringent taste.

[0049] The polyphenols contained in the low-alcohol beer-like beverage may be commercially available compounds, or may be those contained in raw materials such as hops and malt that are commonly used in the production of low-alcohol beer-like beverages.

[0050] The total polyphenol concentration in a low-alcohol beer-like beverage can be measured, for example, by a colorimetric method utilizing a reaction with ferric ions (Beer Brewing Association, ed.: BCOJ Beer Analysis Methods, 8.19 (2004)).

[0051] <Sugar concentration> The low-alcohol beer-like beverage of the present invention contains carbohydrates. The carbohydrate concentration of the low-alcohol beer-like beverage is 0.5 to 1.5 g / 100 ml. If the carbohydrate concentration is less than 0.5 g / 100 ml, the resulting low-alcohol beer-like beverage lacks body and has a bland taste, and if it exceeds 1.5 g / 100 ml, the sweetness is felt to be strong and the taste is heavy. The carbohydrate concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.2 g / 100 ml, more preferably 0.7 to 1.1 g / 100 ml.

[0052] Furthermore, the low-alcohol beer-like beverage of the present invention preferably has a ratio of carbohydrate concentration to total polyphenol concentration (carbohydrate concentration / total polyphenol concentration) of more than 0.004 and less than 0.023. The unit of carbohydrate concentration in this ratio is "g / 100 ml". The unit of polyphenol concentration in this ratio is "ppm". If the ratio is 0.004 or less, the bitterness or astringency of polyphenols is easily felt, and if it is 0.023 or more, the sweetness is easily felt. The ratio of carbohydrate concentration to total polyphenol concentration is more preferably 0.005 to 0.015, even more preferably 0.006 to 0.013, and particularly preferably 0.007 to 0.011.

[0053] The carbohydrate concentration of low-alcohol beer-like beverages can be measured in accordance with the method prescribed in Notification No. 139 of the Food and Nutrition Act of March 30, 2015.

[0054] <Raw wort extract concentration> 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 has the advantage that the alcohol content can be reduced and a light taste can be obtained. The original wort extract concentration of the low-alcohol beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass.

[0055] The original wort extract concentration of the beer-taste beverage according to the present invention can be determined, for example, by measuring ethanol using 8.3.6. Alcolyzer method and true extract using 8.4.3. Alcolyzer method in the Revised BCOJ Beer Analysis Methods (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), expanded and revised in 2013) and then calculating the original wort extract concentration using 8.5 Extract-related Calculation Method.

[0056] <ph> The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.4 or less. This improves the resistance of the low-alcohol beer-like beverage to microorganisms, making it possible to avoid heat treatment. 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 palatability will decrease. 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 3.8 to 4.1. Here, the pH of the beer-like beverage is the pH of the final product.

[0057] <Method of producing low-alcohol beer-like beverage> The method for producing a low-alcohol beer-like beverage of the present invention includes incorporating a fermented wort liquid into a low-alcohol beer-like beverage. In this case, the fermented wort liquid may be used as a base liquid for the low-alcohol beer-like beverage.

[0058] The method for producing a low-alcohol, beer-like beverage of the present invention includes adjusting the carbon dioxide pressure of the low-alcohol, beer-like beverage to 0.23 MPa or more at 20° C. The carbon dioxide pressure of the low-alcohol, beer-like beverage at 20° C. can be adjusted using methods commonly known to those skilled in the art.

[0059] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the total polyphenol concentration of the low-alcohol beer-like beverage to 60 to 120 ppm. In one embodiment, the method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the total polyphenol concentration of the low-alcohol beer-like beverage to 60 to 200 ppm.

[0060] As a method for adjusting the total polyphenol concentration in a low-alcohol beer-like beverage, for example, a method of using a raw material with a high polyphenol content can be mentioned. Among them, malt and hops are not only high in polyphenol content, but are also widely used as raw materials for beer-like beverages. Therefore, the total polyphenol concentration in a low-alcohol beer-like beverage can be increased by selecting and using varieties with a high polyphenol content as the raw material malt or hops, or by adjusting the amount of malt or hops used.

[0061] Alternatively, crude or purified polyphenols extracted from natural products may be added as raw materials, or synthetic polyphenols may be added as raw materials. For example, polyphenols can be eluted by contacting malt husks with hot water at 80°C or higher, and the eluted polyphenols may be added as raw materials.

[0062] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the carbohydrate concentration of the low-alcohol beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0063] The carbohydrate concentration of beer-like beverages can be adjusted by, for example, adding external enzymes during the saccharification process, or activating the activity of enzymes contained in grains to break down carbon sources extracted from grain raw materials such as malt into sugars that can be assimilated by yeast, and having the yeast assimilate these during fermentation to reduce the carbohydrate content; by using liquid sugar that contains a lot of carbohydrates that can be assimilated by yeast to increase assimilation by yeast, thereby reducing the carbohydrate content; or by lowering the carbohydrate concentration by dilution.

[0064] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the original wort extract concentration of the low-alcohol beer-like beverage to less than 12.2% by mass. The original wort extract concentration can be adjusted, for example, by changing the ratio of raw material malt and the like to brewing water in the pre-fermentation step S1 described below (brewing mix), by evaporating water by boiling to concentrate, by changing the amount of warm water added to prepare the extract after boiling, by using liquid sugar or malt extract, etc.

[0065] The method for producing a low-alcohol beer-like beverage of the present invention comprises adjusting the pH of the low-alcohol beer-like beverage to 4.4 or less.

[0066] The pH of the low-alcohol beer-like beverage can be adjusted by adding a pH adjuster at any point in the production process. The pH adjuster may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among them, the preferred pH adjuster is phosphoric acid or lactic acid.

[0067] The method for producing a low-alcohol beer-like beverage of the present invention includes 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 liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0068] In the method for producing a low-alcohol beer-like beverage, the liquid to be treated can be diluted in any step, for example, the cooling step after wort boiling, the fermentation step, the maturation step, or the filtration step.

[0069] The method for producing a low-alcohol beer-like beverage may further include a step of adding caramel coloring, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc., using known equipment, etc.

[0070] The method for producing a low-alcohol beer-like beverage may further include a step of adding dietary fiber, soybean peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0071] The low-alcohol beer-like beverage of the present invention is preferably a beverage produced without undergoing a heat treatment after the fermentation step (a non-heated fermented beverage), which prevents the volatilization and thermal deterioration of highly hydrophobic aroma components and enhances the function of suppressing oxidized odor and stale taste.

[0072] When no heat treatment is performed after the fermentation step, even if the yeast is removed by solid-liquid separation, some of the various enzymes derived from the yeast are contained in a state in which they maintain their activity. Therefore, invertase activity and protease activity are detected in non-heated fermented beverages. In other words, the low-alcohol beer-like beverage according to the present invention is preferably one having invertase activity and protease activity.

[0073] In one embodiment, the low-alcohol beer-like beverage has an invertase activity of 50 U or more, preferably 100 to 1500 U, and more preferably 300 to 1000 U. The invertase activity and protease activity can be measured by a conventional method. EXAMPLES

[0074] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these.

[0075] <Method for measuring invertase activity> Invertase activity was measured using F-kit D-glucose from JK International Co., Ltd. The sample was mixed with solution I and pure water and allowed to stand, and then the absorbance at 340 nm (E1) was measured. Solution II was then added, mixed, and allowed to stand, and the absorbance (E2) was measured.

[0076] formula (E2-E1)×0.8641 (2) From the value of D-glucose (g / L) obtained by the above, the invertase activity (U) was measured, with 1 U being the amount of enzyme in 1 L of beer that produces 1 μmol of glucose from sucrose per minute.

[0077] <Example 1> A 200L scale brewing facility was used to produce a beer-like beverage. First, 37 kg of malt and 15 kg of auxiliary materials were mixed using rice, corn starch, etc. as auxiliary materials to prepare a starchy raw material with a malt usage ratio of 70% by weight. Next, 200L of hot water was added to the starchy raw material, and the mixture was heated and saccharified at a temperature range of 64°C to 76°C. The resulting saccharified liquid was filtered, and 20g of Hercules hops was added before boiling, and the mixture was boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a settling tank (called a whirlpool, etc.) to remove sediments such as hop lees. After removing the sediments, the mixture was cooled to 6°C by a heat exchanger (plate cooler). After cooling, the wort was inoculated with yeast and fermented under conditions of 200kPa and 10°C, and filtered to obtain a wort fermentation liquid. The final appearance fermentation degree of the wort fermentation liquid was 104%.

[0078] The polyphenol content was adjusted to 25 ppm by contacting the wort fermentation liquid with polyvinylpolypyrrolidone. The sugar concentration of the wort fermentation liquid was adjusted to 0.9 g / 100 ml by adjusting the water content, and the alcohol concentration was adjusted to 3.5 v / v%. The carbon dioxide pressure of the wort fermentation liquid at 20°C was adjusted to 0.25 MPa by reinjecting carbon dioxide gas generated in the fermentation process. The original wort extract concentration of the obtained beer-like beverage was 7.0 mass%. The invertase activity of the obtained beer-like beverage was measured by the above-mentioned method and was found to be 588 U. After bottling, phosphoric acid was added to the obtained product to adjust the product's pH to 4.1.

[0079] 500g of crushed malt husks were placed in 2000ml of 90℃ hot water and left to soak for 3 hours to elute the polyphenol-containing components. The resulting liquid was separated into solid and liquid, and the supernatant was concentrated about 10 times to obtain 200ml of husk concentrate.

[0080] The beer-like beverage was divided into eight samples, one of which was used as a control without the addition of husk concentrate, and the remaining seven were supplemented with husk concentrate to vary the total polyphenol concentration.

[0081] Each sample was adjusted to a liquid temperature of about 4°C, and a sensory evaluation was conducted by 10 panelists who are experts in beer. The evaluation items were (1) the strength of body and (2) the strength of astringency.

[0082] The evaluation items were based on the sensory strength and rated on a 5-point scale. The criteria for rating were as follows. The average scores and comments given by each panelist are shown in Table 1.

[0083] <Grading criteria> The sensory intensity of the control product is given a score of 1. The sensory strength of a commercially available beer ("Asahi Super Dry" (product name) manufactured by Asahi Breweries, Ltd.) is rated at 3 points.

[0084] [Table 1]

[0085] <Example 2> Beer-like beverages were produced in the same manner as in Example 1, except that the carbon dioxide pressure at 20° C. was changed. After inoculation, each sample was stored in a dark place at 25° C. and visually inspected at regular intervals every day to measure the number of days until turbidity was observed.

[0086] [Table 2] < / ph>

Claims

1. The low-alcohol beer-like beverage contains a wort fermentation liquid, has a carbon dioxide pressure of 0.23 MPa or more at 20°C, a total polyphenol concentration of 60 to 200 ppm, a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, an original wort extract concentration of less than 12.2 mass%, and an alcohol concentration of 4 v / v% or less.

2. The low-alcohol beer-like beverage according to claim 1, having a ratio of carbohydrate concentration to total polyphenol concentration of greater than 0.004 and less than 0.

023.

3. The low-alcohol beer-like beverage according to claim 1, which has invertase activity.

4. 2. The low-alcohol beer-like beverage according to claim 1, having a malt usage ratio of 50% or more.

5. 2. The low-alcohol beer-like beverage of claim 1 having a pH of 4.4 or less.

6. 2. The low-alcohol beer-like beverage according to claim 1, wherein the fermented wort liquid has an apparent final attenuation of 90 to 110%.

7. The low-alcohol beer-like beverage according to any one of claims 1 to 6, comprising a fermented wort liquid diluted with water.

8. containing a wort fermentation liquid; Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more; Adjusting the total polyphenol concentration to 60-200 ppm; Adjust the carbohydrate concentration to 0.5 to 1.5 g / 100 ml. Adjusting the original wort extract concentration to less than 12.2% by mass; and Adjusting the alcohol concentration to 4% v / v or less; A method for producing a low-alcohol beer-like beverage comprising the steps of:

9. containing a wort fermentation liquid; Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more; Adjusting the total polyphenol concentration to 60-200 ppm; Adjust the carbohydrate concentration to 0.5 to 1.5 g / 100 ml. Adjusting the original wort extract concentration to less than 12.2% by mass; and Adjusting the alcohol concentration to 4% v / v or less; A method for enhancing the bacteriostasis and drinking satisfaction of a low-alcohol beer-like beverage, comprising:

10. The method according to claim 8 or 9, wherein the alcohol concentration is adjusted to 4 v / v % or less by diluting the fermented wort liquor with water.

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