Low alcohol beer-tasted beverage and production method thereof

Abstract

To provide low alcohol beer-tasted beverage in which acidity, bitterness and sweetness are well balanced, which has beer-like complicated taste and robust feel, in which Natto smell is reduced, and which imparts a clean aftertaste.SOLUTION: A low alcohol beer-tasted beverage contains more than 50 mg / L and less than 250 mg / L polyphenol, more than 30 mg / L and less than 170 mg / L acetic acid, and a component derived from wort fermented liquid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-alcohol beer-flavored beverage, and in particular to a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%. "Beer-flavored" refers to a taste and aroma reminiscent of beer. "Beer" refers to a beverage obtained by fermenting ingredients such as malt, hops, and water with yeast. [Background technology]

[0002] Low-alcohol beer-flavored beverages are known, which are made by dealcoholizing beer after fermentation to remove the alcohol content. However, post-fermentation dealcoholized beer-flavored beverages have a bland flavor and are unsuitable for consumption in terms of both flavor and aroma, as the alcohol content is removed, eliminating the sweetness inherent in the alcohol itself and the aroma characteristic of beer.

[0003] Patent Document 1 describes a carbonated beverage that has a beer-like flavor and an improved sweetness balance, smoothness, and crispness by adding malt extract to a beer-flavored beverage that has been dealcoholized after fermentation for flavoring and further adjusting the sugar composition.

[0004] Patent Document 2 describes a non-fermented beer-flavored beverage characterized by a total polyphenol content of 100 ppm or more, a turbidity of 2 EBC° or less, and a content of nitrogen-containing compounds with a molecular weight of 500 or more of 1000 ppm or less. The non-fermented beer-flavored beverage of Patent Document 2 contains a sufficient amount of polyphenols, thereby enhancing the richness of beer.

[0005] Patent Document 3 describes a beer-flavored non-alcoholic beverage with a pH of 4.2 to 4.7 that contains vinegar or malt vinegar obtained by acetic acid fermentation of beer and wort as main ingredients and is substantially alcohol-free. The beer-flavored non-alcoholic beverage of Patent Document 3 is a non-alcoholic beverage that has a flavor similar to beer. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-250503 [Patent Document 2] Japanese Patent Application Publication No. 2019-30343 [Patent Document 3] Japanese Patent Application Publication No. 2018-148838 Summary of the Invention [Problem to be solved by the invention]

[0007] In post-fermentation dealcoholized beer-flavored beverages, the low-molecular-weight sugars contained in the wort are consumed during the fermentation process, resulting in a weakened sweetness and richness. Furthermore, in post-fermentation dealcoholized beer-flavored beverages, the alcohol and volatile aroma components are removed, resulting in a weakened beer-like complex flavor and satisfying drinking experience, and a noticeable odor produced during grain fermentation, known as natto odor.

[0008] The present invention solves the above problem, and its object is to provide a low-alcohol beer-flavored beverage that has a good balance of sourness, bitterness, and sweetness, has a complex beer-like flavor and a satisfying taste, has a reduced natto odor, and leaves a refreshing aftertaste. [Means for solving the problem]

[0009] The present invention provides a low-alcohol beer-flavored beverage containing more than 50 mg / L and less than 250 mg / L of polyphenols, more than 30 mg / L and less than 170 mg / L of acetic acid, and a component derived from a fermented wort broth.

[0010] In one embodiment, the concentration of the acetic acid is 115 to 155 mg / L.

[0011] In one embodiment, the concentration of the polyphenol is 95 to 215 mg / L.

[0012] In one embodiment, the ratio B / A of the acetic acid concentration B [mg / L] to the polyphenol concentration A [mg / L] in the low-alcohol beer-taste beverage is 0.18 to 2.0.

[0013] In one embodiment, the ratio B / A is 0.60 to 1.20.

[0014] In one embodiment, the polyphenol includes at least one selected from the group consisting of malt-derived polyphenols and hop-derived polyphenols.

[0015] In one embodiment, the low-alcohol beer-taste beverage has a bitterness value of 10 to 50 BU.

[0016] In one embodiment, the low-alcohol beer-taste beverage contains 1 to 10 w / v % of apparent extract.

[0017] In one embodiment, the wort fermentation liquid is a bottom-fermented wort liquid.

[0018] In one embodiment, the wort fermentation liquid has a malt usage ratio of 50 w / w % or more.

[0019] In one embodiment, the wort fermentation liquid is a dealcoholized wort fermentation liquid.

[0020] The present invention also provides a method for producing a low-alcohol beer-taste beverage, which comprises adjusting the polyphenol concentration contained in the low-alcohol beer-taste beverage to more than 50 mg / L and less than 250 mg / L, adjusting the acetic acid concentration to more than 30 mg / L and less than 170 mg / L, and incorporating a component derived from a wort fermentation liquid. [Effects of the Invention]

[0021] According to the present invention, it is possible to provide a low-alcohol beer-flavored beverage that has a good balance of sourness, bitterness, and sweetness, has a complex beer-like flavor and satisfying taste, has a reduced natto odor, and has a refreshing aftertaste. DETAILED DESCRIPTION OF THE INVENTION

[0022] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, embodiments of the present invention are described in detail. However, the embodiments described below are intended to exemplify low-alcohol beer-taste beverages and methods for producing same in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverages and methods for producing same shown below.

[0023] <Low-alcohol beer-flavored beverage> The low-alcohol beer-taste beverage of the present invention contains polyphenols, acetic acid, and components derived from a fermented wort broth.

[0024] "Low-alcohol beer-flavored beverage" refers to a beer-flavored beverage with an alcohol concentration lower than that of a regular beer-flavored beverage. A low-alcohol beer-flavored beverage has an alcohol concentration of 3 v / v% or less, preferably 2 v / v% or less, and more preferably less than 1 v / v%. "Low-alcohol beer-flavored beverage" also includes non-alcohol beer-flavored beverages that contain substantially no alcohol (e.g., alcohol concentration 0.00 v / v%). Furthermore, the term "alcohol" refers to ethanol.

[0025] <Polyphenols> As used herein, "polyphenol" refers to a general term for compounds containing multiple phenolic hydroxyl groups per molecule. Polyphenols are found in a variety of 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. The polyphenols contained in the low-alcohol beer-flavored beverage of the present invention are preferably procyanidins or mixtures containing procyanidins. As used herein, "procyanidins" refers to n-polymers of catechins (n≧1, where n is an integer) or a general term for these, including catechins with n=1. Catechins include, but are not limited to, catechin, epicatechin, gallocatechin, and epigallocatechin. Procyanidins are not particularly limited as long as they are n-polymers of catechins or mixtures thereof. Natural procyanidins or synthetic procyanidins may also be used.

[0026] The polyphenols contained in the low-alcohol beer-taste beverage may be commercially available compounds, or may be those contained in ingredients commonly used in the production of low-alcohol beer-taste beverages, such as hops and malt. The polyphenol concentration refers to the total polyphenol concentration.

[0027] The polyphenols in the low-alcohol beer-flavored beverage reduce the natto smell and leave a clean aftertaste, while the polyphenols in the low-alcohol beer-flavored beverage enhance the complex, beer-like flavor of the low-alcohol beer-flavored beverage and improve its drinkability.

[0028] The polyphenols are added to the low-alcohol beer-taste beverage in an amount that results in a polyphenol concentration of more than 50 mg / L and less than 250 mg / L. If the polyphenol concentration of the low-alcohol beer-taste beverage is 50 mg / L or less, the natto odor of the low-alcohol beer-taste beverage may not be reduced. If the polyphenol concentration of the low-alcohol beer-taste beverage is 250 mg / L or more, the bitterness of the polyphenols may become noticeable, disrupting the balance between the sourness, bitterness, and sweetness of the low-alcohol beer-taste beverage. The polyphenol concentration of the low-alcohol beer-taste beverage is preferably 80 to 220 mg / L, more preferably 100 to 210 mg / L, and even more preferably 120 to 200 mg / L.

[0029] In one embodiment, the polyphenol concentration of the low-alcohol beer-taste beverage is preferably 85 to 230 mg / L, more preferably 95 to 215 mg / L, and even more preferably 100 to 200 mg / L.

[0030] The polyphenol concentration in low-alcohol beer-flavored beverages can be measured, for example, by a colorimetric method utilizing a reaction with ferric ions (BCOJ Beer Analysis Methods, edited by the Japan Breweries Association, Vol. 8, No. 19 (2004)).

[0031] One method for adjusting the polyphenol concentration in a low-alcohol, beer-taste beverage is to use raw materials with a high polyphenol content. Malt and hops, in particular, are not only high in polyphenol content but also widely used as raw materials for beer-taste beverages. Therefore, the polyphenol concentration in a low-alcohol, beer-taste beverage can be increased by selecting varieties of malt or hops with a high polyphenol content as raw materials or by adjusting the amount of malt or hops used.

[0032] Alternatively, crudely purified or purified polyphenols extracted from natural products may be added as raw materials, or synthetic polyphenols may be added as raw materials. Examples of polyphenols extracted and purified from natural products include polyphenols extracted from apples, malt, hops, grape seeds, black beans, etc., and catechins extracted from tea. 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. The non-fermented beer-flavored beverage according to the present invention may contain one type of polyphenol derived from a natural product, or may contain two or more types of polyphenols derived from natural products.

[0033] The polyphenols that can be used in the present invention are not particularly limited, but examples thereof include at least one selected from the group consisting of apple-derived polyphenols, malt-derived polyphenols, hop-derived polyphenols, tea-derived polyphenols, black soybean-derived polyphenols, and grape seed-derived polyphenols.

[0034] <Acetic acid> Acetic acid is a type of organic acid produced by yeast during the fermentation of wort, and is a taste substance with a sour taste. The acetic acid contained in a low-alcohol beer-taste beverage may be produced by fermentation of the raw materials used in the production of the low-alcohol beer-taste beverage. The acetic acid contained in a low-alcohol beer-taste beverage may be commercially available as an acidulant or compound added to a low-alcohol beer-taste beverage, or may be contained in the raw materials used in the production of general low-alcohol beer-taste beverages. Furthermore, the acetic acid contained in a low-alcohol beer-taste beverage may be produced by fermentation of the raw materials used in the production of a low-alcohol beer-taste beverage.

[0035] The acetic acid in the low-alcohol beer-flavored beverage reduces the natto smell and leaves a clean aftertaste. Furthermore, the acetic acid in the low-alcohol beer-flavored beverage enhances the complex beer-like flavor of the low-alcohol beer-flavored beverage and improves its drinkability.

[0036] Acetic acid is added to the low-alcohol beer-taste beverage in an amount that results in an acetic acid concentration of more than 30 mg / L and less than 170 mg / L. If the acetic acid concentration of the low-alcohol beer-taste beverage is 30 mg / L or less, the natto odor of the low-alcohol beer-taste beverage may not be reduced. If the acetic acid concentration of the low-alcohol beer-taste beverage is 170 mg / L or more, the sourness of the acetic acid may become noticeable, disrupting the balance of the sourness, bitterness, and sweetness of the low-alcohol beer-taste beverage. The acetic acid concentration of the low-alcohol beer-taste beverage is preferably 40 to 160 mg / L, more preferably 50 to 150 mg / L, and even more preferably 60 to 140 mg / L.

[0037] In one embodiment, the acetic acid concentration of the low-alcohol beer-taste beverage is preferably 100 to 160 mg / L, more preferably 115 to 155 mg / L, and even more preferably 120 to 150 mg / L.

[0038] The concentration of acetic acid contained in a low-alcohol beer-taste beverage can be measured, for example, using HPLC analysis with pH buffered post-column electrical conductivity detection.

[0039] The acetic acid concentration in the low-alcohol beer-taste beverage can be adjusted, for example, by adjusting the type of yeast and fermentation conditions, or by adding acetic acid as appropriate.

[0040] To improve the balance of sourness, bitterness, and sweetness in a low-alcohol beer-taste beverage, the ratio B / A of the acetic acid concentration B [mg / L] to the polyphenol concentration A [mg / L] in the low-alcohol beer-taste beverage is, for example, 0.18 to 2.0, preferably 0.60 to 1.20, and more preferably 0.66 to 0.83.

[0041] In one embodiment, the ratio B / A is preferably 0.60 to 0.83, more preferably 0.67 to 1.20, and even more preferably 0.67 to 0.83.

[0042] <Components derived from fermented wort> The low-alcohol beer-taste beverage of the present invention contains a component derived from a fermented wort broth. By including a component derived from a fermented wort broth in the low-alcohol beer-taste beverage, the complex beer-like flavor of the low-alcohol beer-taste beverage is enhanced.

[0043] The term "components derived from fermented wort" refers to components contained in the fermented wort, which is a liquid obtained by fermenting the wort used in producing regular beer with brewer's yeast.

[0044] The amounts and concentrations of components derived from the fermented wort liquid contained in the low-alcohol beer-taste beverage are not particularly limited and can be set appropriately depending on the desired flavor.

[0045] 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 achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast 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 wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0046] The wort fermentation liquid has a predetermined malt content. The malt content is the ratio of the weight of malt to the weight of the starchy raw material. The malt content of the wort fermentation liquid is, for example, 50 w / w% or more. If the malt content of the wort fermentation liquid contained in the low-alcohol beer-taste beverage is less than 50 w / w%, the low-alcohol beer-taste beverage may lack the complex beer-like flavor and sweet barley-like flavor. The malt content of the wort fermentation liquid contained in the low-alcohol beer-taste beverage is preferably 55 w / w% or more, more preferably 60 w / w% or more, and even more preferably 60 to 75 w / w%.

[0047] The wort fermentation liquid may also be a dealcoholized wort fermentation liquid. The dealcoholized wort fermentation liquid is a wort fermentation liquid obtained by removing alcohol from a liquid obtained by fermenting the wort used in producing ordinary beer. Methods for removing alcohol include a method of evaporating the alcohol and a method of removing alcohol using a reverse osmosis membrane or the like. The dealcoholized wort fermentation liquid may have alcohol removed to any extent such that the alcohol content of the low-alcohol beer-flavored beverage in the final product is at the desired concentration.

[0048] The low-alcohol beer-taste beverage may contain a dealcoholized wort fermentation liquid, or may be one in which the polyphenol concentration and acetic acid concentration have been appropriately adjusted using the dealcoholized wort fermentation liquid as a reference liquid.

[0049] The apparent extract content of a low-alcohol beer-taste beverage is adjusted to 1 to 10 w / v%. If the apparent extract content of a low-alcohol beer-taste beverage is less than 1 w / v%, the low-alcohol beer-taste beverage may lack the complex beer-like flavor and barley-like sweetness. If the apparent extract content of a low-alcohol beer-taste beverage exceeds 10 w / v%, the low-alcohol beer-taste beverage may have a heavy aftertaste. The apparent extract content of a low-alcohol beer-taste beverage is preferably 2 to 9 w / v%, more preferably 2 to 8 w / v%, and even more preferably 3 to 7 w / v%.

[0050] The apparent extract content of a low-alcohol beer-taste beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (ed., Brewers Association of Japan, 2004). Low-alcohol beer-taste beverages can be produced, for example, by the method for producing low-alcohol beer-taste beverages described below.

[0051] In one embodiment, the apparent extract content of the low-alcohol beer-taste beverage is preferably 3 to 9.5 w / v %, more preferably 5 to 9 w / v %, and even more preferably 6 to 8.5 w / v %.

[0052] <Proline> The low-alcohol beer-taste beverage of the present invention preferably contains proline. Proline is an amino acid contained in malt. The proline contained in the low-alcohol beer-taste beverage may be a commercially available compound added to the low-alcohol beer-taste beverage, or may be contained in nitrogen-containing raw materials such as malt that are commonly used in the production of low-alcohol beer-taste beverages.

[0053] The proline in a low-alcohol beer-taste beverage imparts a barley-like sweetness to the beverage and enhances its richness. The proline concentration in a low-alcohol beer-taste beverage is, for example, 150 to 550 mg / L, preferably 200 to 500 mg / L, and more preferably 250 to 450 mg / L.

[0054] The proline concentration in a low-alcohol beer-taste beverage can be measured, for example, by the AccQ-Tag Ultra labeling method using an Acquity UPLC analyzer manufactured by Waters Corporation (USA). Measurement can also be performed using an automated amino acid analyzer, such as the JLC-500 / V model manufactured by JEOL Ltd.

[0055] The proline concentration in low-alcohol beer-taste beverages can be adjusted by adjusting the amount of raw materials with a relatively high nitrogen content that can be assimilated by yeast, or by adding proline as needed. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains.

[0056] <Bitterness value> It is preferable that the low-alcohol beer-taste beverage has a predetermined bitterness value (unit: BU). When the low-alcohol beer-taste beverage has a predetermined bitterness value, the low-alcohol beer-taste beverage has a cleaner aftertaste. Here, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances, the main component of which isohumulone.

[0057] The bitterness value of a low-alcohol beer-taste beverage is preferably 10 to 50 BU. If the bitterness value of a low-alcohol beer-taste beverage is less than 10 BU, the low-alcohol beer-taste beverage may have a heavy aftertaste. If the bitterness value of a low-alcohol beer-taste beverage is more than 50 BU, the bitterness of the low-alcohol beer-taste beverage may become too pronounced, and the complex beer-like flavor of the low-alcohol beer-taste beverage may become insufficient. The bitterness value of a low-alcohol beer-taste beverage is more preferably 10 to 45 BU, even more preferably 15 to 40 BU, and particularly preferably 20 to 35 BU.

[0058] The bitterness value can be measured, for example, by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0059] The bitterness value of a low-alcohol beer-flavored beverage can be adjusted by adjusting the variety and amount of bitter substance-containing raw materials (e.g., hops), the timing of adding the raw materials, or by adding a bitter substance as appropriate. Isolated iso-α acids can be used as bitter substances. Iso-α acids are also contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or hot water, and concentrates and dried products of the extracts.

[0060] <Production method for low-alcohol beer-flavored beverages> The method for producing a low-alcohol beer-taste beverage only needs to include the steps of adjusting the polyphenol concentration contained in the low-alcohol beer-taste beverage to a predetermined concentration, adjusting the acetic acid concentration contained in the low-alcohol beer-taste beverage to a predetermined concentration, and incorporating components derived from the wort fermentation liquid into the low-alcohol beer-taste beverage; apart from these steps, conventional methods for producing low-alcohol beer-taste beverages can be used.

[0061] The method for producing a low-alcohol beer-taste beverage herein may include a polyphenol concentration adjustment step for adjusting the polyphenol concentration in the low-alcohol beer-taste beverage to a predetermined concentration, an acetic acid concentration adjustment step for adjusting the acetic acid concentration in the low-alcohol beer-taste beverage to a predetermined concentration, and a wort fermentation liquid-derived component addition step for adding a component derived from the wort fermentation liquid to the low-alcohol beer-taste beverage. The order of the polyphenol concentration adjustment step, the acetic acid concentration adjustment step, and the wort fermentation liquid-derived component addition step is not particularly limited, and may be performed in any order.

[0062] The polyphenol concentration adjustment step may include adjusting the polyphenol concentration in the low-alcohol beer-taste beverage to within the above-mentioned range.

[0063] The acetic acid concentration adjusting step may include adjusting the acetic acid concentration in the low-alcohol beer-taste beverage to within the above-mentioned range.

[0064] The wort fermentation liquid-derived component addition step may include adding a component derived from the wort fermentation liquid to the low-alcohol beer-taste beverage. In this case, the wort fermentation liquid itself may be added to the low-alcohol beer-taste beverage, or the low-alcohol beer-taste beverage may be prepared using the wort fermentation liquid as a base.

[0065] Furthermore, the method for producing a low-alcohol beer-taste beverage may include a fermentation step, a dealcoholization step, a proline concentration adjustment step, a bitterness value adjustment step, or an appearance extract adjustment step.

[0066] The proline concentration adjustment step may include adjusting the proline concentration in the low-alcohol beer-taste beverage to within the above-mentioned range.

[0067] The bitterness value adjustment step may include adjusting the bitterness value of the low-alcohol beer-taste beverage to within the above-mentioned range.

[0068] The external extract adjustment step may include adjusting the external extract of the low-alcohol beer-taste beverage to the above-mentioned range.

[0069] The fermentation process may be any process in which yeast is added to wort and fermentation is carried out, and various conditions such as fermentation temperature and fermentation period can be freely set. For example, fermentation may be carried out under the fermentation conditions for producing ordinary beer or happoshu, such as 8 to 25°C and for one week to ten days. Furthermore, the temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.

[0070] The dealcoholization process refers to a process of removing alcohol from a beer-taste beverage, fermented wort liquor, beer composition, etc. to an arbitrary level so that the alcohol content of the low-alcohol beer-taste beverage in the final product reaches the desired concentration. Methods for removing alcohol include methods of vaporizing the alcohol and methods of removing alcohol using a reverse osmosis membrane, etc., with vaporizing the alcohol being preferred because it allows for removal of alcohol in a relatively short time.

[0071] The method for producing a low-alcohol beer-taste beverage may further include a step of adding a caramel color or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, and the like, using known equipment or the like.

[0072] The method for producing a low-alcohol beer-taste beverage may further include a step of adding, as necessary, dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like.

[0073] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example]

[0074] <Analysis method for low-alcohol beer-flavored beverages> [Appearance Extract] The apparent extract was calculated using the following formula (1) in accordance with the method described in the BCOJ Beer Analysis Methods (2004) edited by the Brewers Association of Japan.

[0075] Es end =-460.234+662.649×SG EA -202.414×SG EA 2 (1) In the formula, "Es end" is the appearance extract, "SG EA " is the specific gravity of a degassed, low-alcohol beer-flavored beverage.

[0076] [Bitterness value] The bitterness value was measured in accordance with the Brewers' Association of Japan (BCOJ) Beer Analysis Methods, 8.15 (2004). Specifically, the bitterness value (BU) was calculated by adding acid to the sample, extracting it with isooctane, and centrifuging it. The absorbance of the isooctane layer obtained at 275 nm was measured using pure isooctane as a control, and multiplying it by a constant (50).

[0077] [Acetic acid concentration] The acetic acid concentration was measured by HPLC analysis using pH buffered post-column electrical conductivity detection. Samples were filtered through a 0.45 μm filter before measurement. An organic acid analysis system (Shimadzu Corporation) was used, with an RSpak KC811 (Shodex) column and 5 mmol / L p-toluenesulfonic acid as the mobile phase at a flow rate of 0.8 ml / min to separate organic acids. An electrical conductivity detector (Shimadzu Corporation, CDD-10Avp) was used. Quantitation was performed by adding a standard sample to the sample, creating a calibration curve, and using this calibration curve.

[0078] [Polyphenol concentration] The polyphenol concentration was measured by a colorimetric method based on the reaction between ferric ions and polyphenols (BCOJ Beer Analysis Methods, 8.19 (2004), edited by the Brewers Association of Japan). Specifically, 10 mL of degassed beer-flavored beverage was mixed with 8 mL of CMC / EDTA reagent (a 1% solution of CMC (carboxymethylcellulose) sodium salt containing 0.2% EDTA), and then 0.5 mL of ferric reagent (3.5 g of ammonium iron (III) citrate dissolved in 100 mL of distilled water) was added and mixed thoroughly. Next, 0.5 mL of ammonia reagent (a solution of concentrated aqueous ammonia (d = 0.92 g / mL) diluted with two volumes of distilled water) was added to the mixture. After adding and thoroughly mixing, the mixture was adjusted to 25 mL with distilled water and thoroughly mixed again. The mixture was allowed to stand for 10 minutes, and then the absorbance at 600 nm was measured using a 10 mm cell. A blank solution containing no added iron(III) reagent was used as a blank for the absorbance measurement. Specifically, the blank solution was prepared by mixing 10 mL of the degassed beer-taste beverage with 8 mL of the CMC / EDTA reagent, adding 0.5 mL of the ammonia reagent and thoroughly mixing, then adjusting the volume to 25 mL with distilled water, thoroughly mixing again, and allowing the resulting mixture to stand for 10 minutes. The polyphenol concentration of each beer-taste beverage was calculated from the absorbance using the following equation:

[0079] P=A×820 "P" is polyphenol concentration (mg / L) "A" is the absorbance at 600 nm

[0080] Example 1 Ground malt was added to the brewing kettle to achieve a malt ratio of 20 w / w%, followed by water and cornstarch. The mixture was gelatinized at 70°C and liquefied at 100°C. Next, ground malt, enzymes, and warm water were added to the brewing tank. After protein resting at approximately 55°C, the liquid was transferred from the brewing kettle to the brewing tank and saccharified at temperatures ranging from 60°C to 76°C. The saccharified liquid was filtered through a reuter filtration tank and then transferred to a boiling kettle. Bitter hops were added and the mixture was boiled for 60 minutes. After boiling, hot water was added to replace the evaporated water, and the heat trough was removed in a whirlpool tank. The mixture was then cooled to 10°C using a plate cooler to obtain chilled wort. Brewer's yeast was added to the wort and fermented at approximately 10°C for 7 days, after which the yeast was removed. The mixture was transferred to a tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The mixture was then diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor. Next, the resulting wort fermentation liquid was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. The liquid was then contacted with steam heated to around 50°C in a reduced-pressure column at around 90 mbar, allowing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed, resulting in a dealcoholized wort fermentation liquid with an alcohol concentration of 0.02 v / v%. To the resulting dealcoholized wort fermentation liquid, liquid sugar 10 g / L, caramel 0.3 g / L, phosphoric acid 0.7 g / L, and flavoring 1.0 g / L were added, and dextrin was added to make the apparent extract 8 w / v%. Furthermore, acetic acid was added to adjust the acetic acid concentration to 30 mg / L, resulting in the low-alcohol beer-flavored beverage of Example 1.

[0081] <Examples 2 to 4> The low-alcohol, beer-taste beverages of Examples 2 to 4 were obtained by adding acetic acid to the low-alcohol, beer-taste beverage of Example 1 to adjust the acetic acid concentrations to 120 mg / L, 150 mg / L, and 170 mg / L, respectively.

[0082] <Example 5> A dealcoholized wort fermentation liquor was prepared in the same manner as in Example 1, except that hops were not used. To the resulting dealcoholized wort fermentation liquor, liquid sugar 10 g / L, caramel 0.3 g / L, phosphoric acid 0.7 g / L, and flavoring 1.0 g / L were added, and dextrin was added so that the apparent extract was 8 w / v%. Furthermore, acetic acid was added to adjust the acetic acid concentration to 120 mg / L. Furthermore, isomerized hop extract (manufactured by John I. Haas, Inc.) was added to adjust the polyphenol concentration to 50 mg / L, and the low-alcohol beer-flavored beverage of Example 5 was obtained.

[0083] <Examples 6 to 9> By adding isopropyl hop extract (manufactured by John I. Haas, Inc.) to the low-alcohol beer-flavored beverage of Example 5, the polyphenol concentrations were adjusted to 100 mg / L, 150 mg / L, 200 mg / L, and 250 mg / L, respectively, to obtain the low-alcohol beer-flavored beverages of Examples 6 to 9.

[0084] <Sensory evaluation> Next, the produced low-alcohol beer-flavored beverages were subjected to a sensory evaluation, with the following evaluation criteria: "balance of sourness, bitterness, and sweetness," "complex beer-like flavor," "drinkability," "clean aftertaste," and "weak natto odor."

[0085] A sensory evaluation was conducted for Examples 1 to 9 by five panelists specializing in beer-taste beverages. The evaluation criteria were as follows. The panelists also underwent a pre-test to confirm that there were no significant discrepancies in the scores between the panelists. The average of the panelists' evaluations was used as the evaluation result for Examples 1 to 9. The evaluation results are shown in Table 1.

[0086] The "balance of sourness, bitterness, and sweetness" was evaluated on a 5-point scale, with Example 1 being given a score of 2 and the best sample being given a score of 5.

[0087] The "beer-like complex taste" was evaluated on a 5-point scale, with Example 1 being given a score of 2 and the best sample being given a score of 5.

[0088] The "drinkability" was evaluated on a 5-point scale, with Example 1 being given a score of 2 and the best sample being given a score of 5.

[0089] The "cleanness of the aftertaste" was evaluated on a 5-point scale, with Example 1 being given a score of 4 and the best sample being given a score of 5.

[0090] The "weakness of natto smell" was evaluated on a 5-point scale, with Example 1 being given a score of 2 and the best sample being given a score of 5.

[0091] For all evaluation items, if the average score was 3.5 or higher, the beer-like flavor was recognized and the overall rating was "A: Good." If the above rating criteria were not met, the beer-like flavor was not recognized and the overall rating was "B: Poor."

[0092] [Table 1]

[0093] Table 1 shows that by adjusting the acetic acid concentration of a low-alcohol beer-flavored beverage to 120-150 mg / L, the low-alcohol beer-flavored beverage has an excellent balance of sourness, bitterness, and sweetness, a beer-like complex flavor and satisfying taste, a reduced natto odor, and a refreshing aftertaste. Furthermore, by adjusting the polyphenol concentration of a low-alcohol beer-flavored beverage to 100-200 mg / L, the low-alcohol beer-flavored beverage has an excellent balance of sourness, bitterness, and sweetness, a beer-like complex flavor and satisfying taste, a reduced natto odor, and a refreshing aftertaste.

Claims

1. A low-alcohol beer-flavored beverage containing polyphenols greater than 50 mg / L and less than 250 mg / L, acetic acid greater than 30 mg / L and less than 170 mg / L, and components derived from a wort fermentation liquid.

2. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the concentration of the acetic acid is 115 to 155 mg / L.

3. 3. The low-alcohol beer-taste beverage according to claim 1, wherein the polyphenol concentration is 95 to 215 mg / L.

4. 4. The low-alcohol beer-taste beverage according to claim 1, wherein the ratio B / A of the acetic acid concentration B [mg / L] to the polyphenol concentration A [mg / L] in the low-alcohol beer-taste beverage is 0.18 to 2.

0.

5. 5. The low-alcohol beer-taste beverage according to claim 1, wherein the ratio B / A is 0.60 to 1.

20.

6. 3. The low-alcohol beer-taste beverage according to claim 1, wherein the polyphenol comprises at least one selected from the group consisting of malt-derived polyphenols and hop-derived polyphenols.

7. The low-alcohol beer-taste beverage according to any one of claims 1 to 3, having a bitterness value of 10 to 50 BU.

8. 5. The low-alcohol beer-taste beverage according to any one of claims 1 to 4, having an apparent extract content of 1 to 10 w / v %.

9. The low-alcohol beer-taste beverage according to any one of claims 1 to 5, wherein the fermented wort liquid is a bottom-fermented wort liquid.

10. 7. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquor has a malt content of 50 wt% or more.

11. The low-alcohol beer-taste beverage according to any one of claims 1 to 7, wherein the fermented wort liquid is a dealcoholized fermented wort liquid.

12. A method for producing a low-alcohol beer-flavored beverage includes adjusting the polyphenol concentration contained in the low-alcohol beer-flavored beverage to more than 50 mg / L and less than 250 mg / L, adjusting the acetic acid concentration to more than 30 mg / L and less than 170 mg / L, and incorporating a component derived from wort fermentation liquid.

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