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-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] Beer generally uses malt as an ingredient and contains about 5% alcohol. Beer has a rich flavor from the malt components, a crisp taste without a lingering bitterness, and a complex flavor derived from the brewing process, resulting in a highly palatable beer-like aroma.

[0003] On the other hand, 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 lack the characteristic beer flavor in terms of both aroma and taste, because the alcohol content is removed, eliminating the flavor and aroma inherent to the alcohol itself and the distinctive aroma of beer.

[0004] 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. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-250503 Summary of the Invention [Problem to be solved by the invention]

[0006] It has become clear that when a beer-flavored beverage is subjected to dealcoholization treatment to remove the alcohol content and reduce the alcohol content, the resulting low-alcohol beer-flavored beverage lacks richness, has a noticeable iron taste and natto smell, and also leaves a bitter taste after consumption, impairing the balance of the beer-like flavor.

[0007] The present invention solves the above problems, and its object is to provide a low-alcohol beer-flavored beverage that has reduced iron taste and an excellent balance of beer-like flavors. [Means for solving the problem]

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

[0009] In one embodiment, 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 embodiment, the bitter amino acid is a substance derived from a protein of the raw material.

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

[0012] In one embodiment, the wort fermentation liquid is a bottom-fermented wort liquid.

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

[0014] In one embodiment, the low-alcohol beer-taste beverage contains a dealcoholized wort fermentation liquid.

[0015] In one embodiment, the low-alcohol beer-taste beverage does not contain any bitter amino acids added as a seasoning.

[0016] The present invention also provides a method for producing a low-alcohol beer-taste beverage comprising the steps of: incorporating a component derived from a dealcoholized wort fermentation liquor into the low-alcohol beer-taste beverage; adjusting the bitter amino acid content of the low-alcohol beer-flavored beverage to 10 to 60 mg / 100 ml; and adjusting the concentration of the authentic extract in the low-alcohol beer-flavored beverage to 4 to 9 w / w%; The present invention provides a method for producing a low-alcohol beer-flavored beverage, which comprises: [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a low-alcohol beer-flavored beverage that has an enhanced richness, a reduced irony taste, an improved sharpness in bitterness, and an excellent balance of beer-like flavors. DETAILED DESCRIPTION OF THE INVENTION

[0018] In this specification, the term "process" refers not only to an independent process, but also to a process that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, the content of each component in a composition refers to 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, embodiments of the present invention will be described in detail.

[0019] <Low-alcohol beer-flavored beverage> "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.

[0020] <Ingredients derived from dealcoholized wort fermentation liquid> The low-alcohol beer-taste beverage of the present invention contains components derived from a dealcoholized wort fermentation liquor. The dealcoholized wort fermentation liquor is a fermentation liquor obtained by fermenting wort using brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquor. The wort referred to in the present invention refers to the wort used in producing ordinary beer, and contains components derived from malt.

[0021] The term "malt-derived components" refers to components contained in malt. Furthermore, the term "components derived from dealcoholized wort fermentation liquor" refers to components contained in the dealcoholized wort fermentation liquor. The low-alcohol beer-taste beverage of the present invention may contain a dealcoholized wort fermentation liquor.

[0022] Methods for removing alcohol from the wort fermentation liquid include a method of heating the wort fermentation liquid or heating it under reduced pressure to vaporize the alcohol, a method of removing the alcohol using a reverse osmosis membrane, etc. The dealcoholized wort fermentation liquid may be one from which the alcohol has been removed to such an extent that the alcohol content of the low-alcohol beer-taste beverage in the final product is at the desired concentration.

[0023] Although dealcoholized wort fermentation liquid can exhibit the complex taste, satisfying taste, and full body characteristic of beer, it has the problems of lacking richness, exhibiting a noticeable iron taste and natto smell, and having a bitter taste after drinking, resulting in a poor balance of beer-like flavors.

[0024] A dealcoholized wort fermentation liquid is a liquid from which alcohol and volatile aroma components have been removed. In a wort fermentation liquid, alcohol is a component that imparts bitterness and sweetness. The bitterness of alcohol lasts for a short time and is not felt after drinking. The bitterness and sweetness of alcohol impart stimulation and firmness to the taste of beer, contributing to its richness. Therefore, the richness felt when drinking a dealcoholized wort fermentation liquid is weaker than that of beer.

[0025] Malt contains iron. When grains are fermented and heated, a natto-like odor is produced. When the alcohol is removed and the flavor of a beer-flavored beverage becomes bland, the iron flavor contained in the malt and the natto-like odor produced when grains are fermented and heated become more pronounced, potentially damaging the flavor balance.

[0026] 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.

[0027] The amounts and concentrations of components derived from the dealcoholized wort fermentation liquid contained in the low-alcohol beer-taste beverage are not particularly limited and can be set appropriately depending on the desired flavor.

[0028] <Bitter amino acids> The low-alcohol beer-taste beverage of the present invention contains bitter amino acids. Bitter amino acids are amino acids that impart bitterness to low-alcohol beer-taste beverages. Bitter amino acids are substances produced by enzymatic decomposition of proteins contained in raw materials. Specific examples of protein-containing raw materials include barley malt, ungerminated barley, wheat malt, soybean hydrolysate, and yeast extract. Among these, malt is used in large quantities. Bitter amino acids are primarily derived from malt. Therefore, the content of bitter amino acids in low-alcohol beer-taste beverages can be adjusted by adjusting the proportion of malt used.

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

[0030] The bitterness of bitter amino acids, in harmony with the sweetness, sourness, and umami flavors derived from the raw material degradation products, contributes to the richness, full-bodiedness, and complexity of the taste of low-alcohol beer-flavored beverages. The bitterness of bitter amino acids does not linger and is hardly noticeable after drinking the low-alcohol beer-flavored beverage.

[0031] In the low-alcohol beer-taste 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-taste beverage will not be sufficiently reduced, while if it exceeds 60 mg / 100 ml, the bitterness will linger and the balance of beer-like flavors will likely be impaired. The concentration of bitter amino acids in the low-alcohol beer-taste beverage of the present invention is preferably 20 to 55 mg / 100 ml, more preferably 30 to 45 mg / 100 ml.

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

[0033] The wort fermentation liquid has a predetermined malt usage ratio. The malt usage ratio is the ratio of the weight of malt to the weight of the starchy raw material. The malt usage ratio in the wort fermentation liquid is, for example, 50 w / w% or more. If the malt usage ratio in the wort fermentation liquid is less than 50 w / w%, the iron taste of the resulting low-alcohol beer-flavored beverage may not be sufficiently reduced. The malt usage ratio in the wort fermentation liquid 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-taste beverage of the present invention has a true extract concentration of 4 to 9 w / w%. If the true extract concentration is less than 4 w / w%, the low-alcohol beer-taste beverage will lack depth of flavor and the iron taste will be difficult to reduce, while if it exceeds 9 w / w%, the sweetness will become more pronounced and the balance of the beer-like flavor will be easily lost. The true extract concentration of the beer-like fermented malt beverage of the present invention is preferably 5.0 to 9.0 w / w%, and more preferably 6.0 to 8.0 w / w%.

[0035] The term "extract" refers to the solids remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amounts of raw malt, starches, and sugars used. The true extract concentration of a beer-like fermented malt beverage can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%).

[0036] <Bitterness value> The low-alcohol beer-taste beverage of the present invention preferably 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.

[0037] The bitterness value of a low-alcohol beer-taste beverage is preferably 10 to 40 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 40 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 35 BU, and even more preferably 15 to 30 BU.

[0038] 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.

[0039] 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.

[0040] <Production method for low-alcohol beer-flavored beverages> The method for producing a low-alcohol beer-taste beverage of the present invention only needs to include the steps of incorporating components derived from dealcoholized wort fermentation liquid into a low-alcohol beer-taste beverage, adjusting the concentration of bitter amino acids contained in the low-alcohol beer-taste beverage to within a predetermined range, and adjusting the concentration of true extract in the low-alcohol beer-taste beverage to within a predetermined range; apart from these steps, conventional methods for producing low-alcohol beer-taste beverages can be used.

[0041] The bitter amino acids in a low-alcohol beer-flavored beverage can be adjusted to a predetermined concentration by, for example, adjusting the production conditions, such as adjusting the ratio of malt used as a raw material, to produce a predetermined amount of bitter amino acids, and using the resulting dealcoholized wort fermentation liquid as a low-alcohol beer-flavored beverage; mixing such dealcoholized wort fermentation liquid with a low-alcohol beer-flavored beverage; or adding bitter amino acids alone or a seasoning containing bitter amino acids to a low-alcohol beer-flavored beverage.

[0042] For example, by mixing dealcoholized wort fermentation liquid in which a certain concentration of bitter amino acids has been produced by adjusting the production conditions with another dealcoholized wort fermentation liquid in which a different concentration of bitter amino acids has been produced by adjusting the production conditions at a predetermined mixing ratio, the bitter amino acid concentration of the resulting low-alcohol beer-flavored beverage can be adjusted as desired.

[0043] Furthermore, the concentration of true extract in a low-alcohol beer-flavored beverage can be adjusted to a predetermined range using a method similar to that used to adjust the concentration of bitter amino acids.

[0044] The method for producing a low-alcohol, beer-taste beverage of the present invention may include a bitterness value adjustment step of adjusting the bitterness value of the low-alcohol, beer-taste beverage to fall within the above-mentioned range.

[0045] The method for producing the low-alcohol beer-taste beverage of the present invention 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.

[0046] The method for producing a low-alcohol beer-taste beverage of the present invention may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like, as needed.

[0047] 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]

[0048] <Production Example 1> Production of dealcoholized wort fermented liquid with a high content of bitter amino acids (1) Production of fermented wort 500 kg of crushed malt, hot water, and 2 kg of transglucosidase were placed in a mash tank and held at 50°C for 30 minutes. Subsequently, saccharification was carried out at 62°C for 30 minutes, and the resulting wort was filtered. Hops were added and boiled at 100°C for 30 minutes. The sediment was then removed, and the resulting wort was adjusted to 2500 L with an extract content of 14 w / w%. The prepared wort was cooled to obtain cold wort. Brewer's yeast was added to this wort, and the mixture was fermented at around 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 around -1°C and stabilized for 14 days. After dilution with degassed water, the mixture was filtered using diatomaceous earth to obtain a wort fermentation liquid. The resulting wort fermentation liquid was designated as fermentation liquid 1.

[0049] (2) Production of dealcoholized wort fermentation liquid Fermentation liquid 1 was sprayed into a degassing tank under a reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. It was then brought into contact with steam heated to around 50°C in a reduced-pressure column at around 90 mbar, causing the volatile components to adsorb onto the steam. The alcohol and volatile components were then removed, producing a dealcoholized wort fermentation liquid with an alcohol content of less than 1%. The resulting dealcoholized wort fermentation liquid was designated distillation liquid 1.

[0050] (3) Analysis of dealcoholized wort fermentation liquid [Quantitative determination of bitter amino acids] The concentration of bitter amino acids was determined by quantifying phenylalanine, tyrosine, arginine, leucine, isoleucine, valine, methionine, histidine, lysine, and tryptophan using a JEOL JLC-500 / V automatic amino acid analyzer, and determining the total concentration.

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

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

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

[0054] <Production Example 2> Production of dealcoholized wort fermented liquid with low bitter amino acid content Malt and 220 kg of cornstarch were added to a mash kettle, heated to 70°C to liquefy the starch, and boiled at 100°C. 240 kg of crushed malt and hot water were added to the mash tank, and the mash from the mash tank and the mash from the mash kettle were combined without protein resting. 1.0 kg of transglucosidase was added, and saccharification was carried out at 62°C for 30 minutes. The resulting wort was filtered. Hops were added and boiled at 100°C for 30 minutes. The sediment was then removed, and the resulting wort was adjusted to 2500 L with an extract content of 14 w / w%. The prepared wort was cooled to obtain cold wort. Brewer's yeast was added to this wort, and fermented at approximately 10°C for 7 days, after which the yeast was removed. The mash was transferred to a tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The mixture was diluted with degassed water and filtered through diatomaceous earth to obtain a fermented wort liquor. The resulting fermented wort liquor was designated as fermented liquor 2.

[0055] A dealcoholized wort fermentation liquid with an alcohol content of less than 1% was prepared by removing the alcohol and volatile components contained in the fermentation liquid 2 in the same manner as in Production Example 1, except that the fermentation liquid 2 was used instead of the fermentation liquid 1. The resulting dealcoholized wort fermentation liquid was designated as distillation liquid 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 bitter amino acid concentration in distillate 2 was 10.5 mg / 100 ml, and the true extract concentration was 6.0 w / w%.

[0057] Example 1 Low-alcohol beer-flavored beverages with varying concentrations of bitter amino acids and true extracts Six low-alcohol beer-flavored beverages, each 1 liter in volume, were produced by mixing distillate 1 and distillate 2 at a predetermined mixing ratio, with varying concentrations of bitter amino acids and true extract. These were designated Samples 1 to 6.

[0058] These samples were then subjected to a sensory evaluation by six trained panelists. The evaluation items were iron taste, natto smell, full-bodiedness, bitterness, bitter aftertaste, and complex flavor derived from brewing, and each item was rated on a five-point scale. Sample 1 was given a score of 3, with 4 being slightly strong, 5 being strong, 2 being slightly weak, and 1 being weak. Finally, the scores of the six panelists were averaged.

[0059] If the average rating for the iron taste and natto smell taste was 2.5 or less, the average rating for the intensity of the bitter aftertaste was 2.5 or more but less than 3.5, and the average rating for the intensity of the full-bodied flavor, the intensity of the bitterness, and the complexity of the brewing flavor was 3.5 or more, the beer-like flavor balance was rated as "B," i.e., fair. If the average rating for the iron taste and natto smell taste was 2.0 or less, the average rating for the intensity of the bitter aftertaste was 2.5 or more but less than 3.5, and the average rating for the intensity of the full-bodied flavor, the intensity of the bitterness, and the complexity of the brewing flavor was 4.0 or more, the beer-like flavor balance was rated as "A," i.e., good.

[0060] [Table 1]

[0061] By adjusting the concentration of true extract and bitter amino acids within a specified range, the post-fermentation dealcoholized beer-flavored beverage has an enhanced richness and reduced irony, without significantly increasing the intensity of the bitter aftertaste, resulting in an improved beer-like flavor balance.

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

[0063] [Table 2]

[0064] When the bitterness value of a beer-flavored beverage that had been dealcoholized after fermentation was increased, the enhancement of the richness and the reduction of the irony were insufficient, and the lingering bitterness increased, resulting in a beverage that lacked the balance of beer-like flavors.

Claims

1. A low-alcohol beer-flavored beverage having a true extract concentration of 4 to 9 w / w %, containing bitter amino acids in an amount of 10 to 60 mg / 100 ml, and containing components derived from a dealcoholized wort fermentation broth.

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. 3. The low-alcohol beer-flavored beverage according to claim 1, wherein the bitter amino acid is a substance derived from a protein in the raw material.

4. The low-alcohol beer-taste beverage according to any one of claims 1 to 3, which has a bitterness value of 10 to 40 BU.

5. The low-alcohol beer-taste beverage according to any one of claims 1 to 4, wherein the fermented wort liquid is a bottom-fermented wort liquid.

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

7. The low-alcohol beer-taste beverage according to any one of claims 1 to 6, comprising a dealcoholized wort fermentation liquid.

8. The low-alcohol beer-taste beverage according to any one of claims 1 to 7, which does not contain any bitter amino acids 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 authentic extract in the low-alcohol beer-taste beverage to 4 to 9 w / w%; The method for producing a low-alcohol beer-flavored beverage includes the steps of:

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