Low-alcohol beer-taste beverage

Abstract

To provide a low-alcohol beer-taste beverage having suppressed sourness and astringency, and enhanced alcoholic impression and brewing-derived complexity.SOLUTION: A low-alcohol beer-taste beverage comprising an aromatic composition containing 0.49 ppm or more of ethyl acetate, 0.83 ppm or more of isobutanol, 0.065 ppm or more of isoamyl acetate, and 4.35 ppm or more of isoamyl alcohol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-alcohol beer-flavored beverage. A "low-alcohol beer-flavored beverage" refers to a beer-flavored beverage with an alcohol content of less than 1% (V / V). The term "low-alcohol beer-flavored beverage" also includes non-alcohol beer-flavored beverages that contain substantially no alcohol. Furthermore, the term "alcohol" refers to ethanol.

[0002] "Beer-flavored beverages" refer to beverages that are similar in taste and aroma to beer to the extent that they are reminiscent of beer. "Beer" refers to beverages obtained by fermenting ingredients such as malt, hops, and water. [Background technology]

[0003] Beer-taste beverages contain aroma components. Aroma components are compounds that give off a distinct aroma. Aroma components are volatile, and when a beer-taste beverage is consumed, they primarily affect the sense of smell. Therefore, the type and amount of aroma components not only influence the aroma of a beer-taste beverage, but also significantly affect how the taste is perceived.

[0004] Patent Document 1 describes a problem with beer-flavored beverages that contain a high proportion of malt and alcohol, in which the astringency derived from the malt used as an ingredient and the sourness derived from acidity-imparting substances, which are metabolites of yeast, are perceived as floating. To address this problem, Patent Document 1 adjusts the total polyphenol content to 200 ppm or less and the isoamyl acetate content to 3 to 8 ppm, thereby obtaining a beer-flavored beverage with reduced astringency and a mellow sourness.

[0005] Patent Document 2 describes how a beer-flavored beverage with a beer-like aroma and satisfying taste can be produced by simply blending raw materials without preparing any other raw materials, by combining a bitter component with a specific ester component. The ester components described include 1 to 15 mg / L of ethyl acetate and / or 0.5 to 10 mg / L of isoamyl acetate.

[0006] Patent Document 3 describes that a low-alcohol beverage contains at least one of normal propanol, isobutyl alcohol, and isoamyl alcohol, and that if the total amount of normal propanol, isobutyl alcohol, and isoamyl alcohol in the beverage is 5.0 ppm or more and the sweetness / acidity ratio is 0 to 18 or less, the alcohol-like taste can be enhanced. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-205035 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-216891 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-123415 Summary of the Invention [Problem to be solved by the invention]

[0008] Regular beer (i.e., alcoholic beer-flavored beverages) contain alcohol and have bacteriostatic properties. On the other hand, low-alcohol beer-flavored beverages have a low alcohol concentration and reduced bacteriostatic properties. Therefore, in order to distribute them on the market, it is necessary to increase the acidity of the beverage and improve its bacteriostatic properties to prevent spoilage. For example, see the Standards and Criteria for Foods, Food Additives, etc. (Ministry of Health and Welfare Notification No. 370, 1959, https: / / www.mhlw.go.jp / content / 000420821.pdf). In other words, low-alcohol beer-flavored beverages must have a sufficiently lower pH to improve their bacteriostatic properties, and pH adjusters such as acidulants are added. As a result, low-alcohol beer-flavored beverages have a flavor that emphasizes sourness and astringency.

[0009] In addition, in typical beer-flavored beverages, the astringency and sourness are masked by the stimulation of alcohol and aroma components. Masking here refers to suppressing unpleasant sensory sensations by adding a different flavor to an unpleasant flavor. Adding a different flavor to an unpleasant flavor to make it more palatable is also included in the meaning of masking.

[0010] On the other hand, when alcohol is removed from a beer-taste beverage to produce a low-alcohol beer, the alcohol and highly volatile aroma components are also removed from the fermented wort, resulting in a dealcoholized beer-taste beverage with an emphasized astringent and sour flavor.

[0011] Thus, compared to alcohol-containing beer-taste beverages, low-alcohol beer-taste beverages tend to have a stronger sour and astringent taste, and a weaker alcoholic feel and complex flavor derived from brewing. These factors of unpleasant taste are particularly evident when a fermented low-alcohol beer-taste beverage is obtained by distilling off the alcohol from a fermented wort liquor.

[0012] An object of the present invention is to provide a low-alcohol beer-flavored beverage in which sourness and astringency are suppressed and the alcoholic taste and complex flavor derived from brewing are enhanced. [Means for solving the problem]

[0013] The present invention comprises ethyl acetate at 0.49 ppm or more and Isobutanol at 0.83 ppm or more; 0.065 ppm or more of isoamyl acetate; Provided is a low-alcohol beer-flavored beverage containing an aroma composition containing 4.35 ppm or more of isoamyl alcohol.

[0014] In one embodiment, the aroma composition contains 0.49 to 26 ppm of ethyl acetate, 0.83 to 120 ppm of isobutanol, 0.065 to 1.4 ppm of isoamyl acetate, and 4.35 to 90.3 ppm of isoamyl alcohol.

[0015] In one embodiment, the low-alcohol beer-taste beverage contains a sour component in an amount of 1,000 ppm or more in terms of acidity.

[0016] In one embodiment, the low-alcohol beer-taste beverage contains a sour component in an amount of 1,000 to 3,500 ppm in terms of acidity.

[0017] In one embodiment, the aroma components of the aroma composition are derived from a wort fermentation liquid.

[0018] In one embodiment, the wort fermentation liquid is a bottom-fermented wort liquid.

[0019] In one embodiment, the wort fermentation liquid has a malt usage ratio of 50% or more.

[0020] In one embodiment, the low-alcohol beer-taste beverage contains a dealcoholized wort fermentation liquid.

[0021] The present invention also provides a method for producing a fermented wort mash comprising the steps of: adjusting the carbon dioxide pressure of the fermented wort liquor to 0.05 to 0.25 MPa; a step of vaporizing carbon dioxide and aroma components from the fermented wort liquid by spraying the fermented wort liquid under reduced pressure; a step of condensing the vaporized aroma components to obtain an aroma composition; adding the obtained aroma composition to a low-alcohol beer-taste beverage; The present invention provides a method for producing a low-alcohol beer-flavored beverage, which comprises:

[0022] The present invention also provides a method for producing a fermented wort mash comprising the steps of: adjusting the carbon dioxide pressure of the fermented wort liquor to 0.05 to 0.25 MPa; a step of vaporizing carbon dioxide and aroma components from the fermented wort liquid by spraying the fermented wort liquid under reduced pressure; a step of condensing the vaporized aroma components to obtain an aroma composition; adding the obtained aroma composition to a low-alcohol beer-taste beverage; The present invention provides a method for suppressing the sourness and astringency of a low-alcohol beer-flavored beverage and enhancing the alcoholic sensation and complex flavor derived from brewing, comprising:

[0023] In one embodiment, the low-alcohol beer-taste beverage to which the aroma composition is added is obtained by dealcoholizing a fermented wort broth.

[0024] In one embodiment, in the method, the aroma composition contains 0.49 ppm or more of ethyl acetate, 0.83 ppm or more of isobutanol, 0.065 ppm or more of isoamyl acetate, and 4.35 ppm or more of isoamyl alcohol.

[0025] In one embodiment, in the method, the aroma composition contains 0.49 to 26 ppm of ethyl acetate, 0.83 to 120 ppm of isobutanol, 0.065 to 1.4 ppm of isoamyl acetate, and 4.35 to 90.3 ppm of isoamyl alcohol. [Effects of the Invention]

[0026] According to the present invention, by containing specific aroma components, a low-alcohol beer-flavored beverage is provided in which sourness and astringency are suppressed and the alcoholic taste and complex flavor derived from brewing are enhanced.

[0027] <Fragrance composition> In the present invention, the aroma composition refers to a composition containing specific amounts of ethyl acetate, isobutanol, isoamyl acetate, and isoamyl alcohol, which are aroma components of beer. The amounts of the aroma components contained in the aroma composition are expressed as the concentrations of the aroma components contained in a low-alcohol beer-taste beverage.

[0028] When the aroma components of the aroma composition are combined in amounts equal to or greater than a specific level, the astringency and sourness of the low-alcohol beer-taste beverage are suppressed or masked, allowing the drinker to experience a beer-like flavor. Therefore, the content of each aroma component may be adjusted to a range that achieves the effect of suppressing or masking the astringency or sourness, and there is no need to specify an upper limit in order to solve the problem of the invention.

[0029] The aroma components may be artificially chemically synthesized or may be derived from natural products, for example, from fermentation metabolites produced by yeast. From the viewpoint of optimizing the content ratio of each aroma component, aroma components derived from a wort fermentation liquid obtained as a fermentation metabolite produced by yeast are particularly preferred.

[0030] Ethyl acetate is an ester represented by the formula CH3COOC2H5 and is an aroma component with a fruity odor. In the low-alcohol beer-taste beverage of the present invention, the concentration of ethyl acetate is 0.49 ppm or more, preferably 0.98 ppm or more, and more preferably 1.46 ppm or more, from the viewpoint of suppressing the sourness of the low-alcohol beer-taste beverage. The upper limit of the ethyl acetate concentration is, for example, 26 ppm or less, preferably 19 ppm or less, and more preferably 14.3 ppm or less. The upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined.

[0031] In one embodiment, the concentration of ethyl acetate in the low-alcohol beer-taste beverage is preferably 0.49 to 26 ppm, more preferably 0.98 to 19 ppm, and even more preferably 1.46 to 14.3 ppm.

[0032] Isobutanol, an alcohol represented by the formula (CH)CHCHOH, is also known as isobutyl alcohol and is an aroma component with a pungent, fermented odor. In the low-alcohol, beer-taste beverage of the present invention, the isobutanol concentration is 0.83 ppm or more, preferably 1.66 ppm or more, and more preferably 2.48 ppm or more, from the viewpoint of suppressing the sourness of the low-alcohol, beer-taste beverage. The upper limit of the isobutanol concentration is, for example, 120 ppm or less, preferably 90 ppm or less, and more preferably 17.9 ppm or less.

[0033] In one embodiment, the concentration of isobutanol in the low-alcohol beer-taste beverage is preferably 0.83 to 120 ppm, more preferably 1.66 to 90 ppm, and even more preferably 2.48 to 17.9 ppm.

[0034] Isoamyl acetate is an ester represented by the formula CH3COO(CH2)2CH(CH3)2 and is an aroma component with a banana-like fruity odor. In the low-alcohol beer-taste beverage of the present invention, the concentration of isoamyl acetate is 0.065 ppm or more, preferably 0.13 ppm or more, and more preferably 0.2 ppm or more, from the viewpoint of suppressing the sourness of the low-alcohol beer-taste beverage. The upper limit of the isoamyl acetate concentration is, for example, 1.4 ppm or less, preferably 1.0 ppm or less, and more preferably 0.5 ppm or less.

[0035] In one embodiment, the concentration of isoamyl acetate in the low-alcohol beer-taste beverage is preferably 0.065 to 1.4 ppm, more preferably 0.13 to 1.0 ppm, and even more preferably 0.2 to 0.5 ppm.

[0036] Isoamyl alcohol is an alcohol represented by the formula (CH)CHCHCHOH, and tends to make beer sweeter and heavier in flavor. In the low-alcohol beer-taste beverage of the present invention, the concentration of isoamyl alcohol is 4.35 ppm or more, preferably 8.7 ppm or more, and more preferably 13.1 ppm or more, from the viewpoint of suppressing the sourness of the low-alcohol beer-taste beverage. The upper limit of the isoamyl alcohol concentration is, for example, 90.3 ppm or less, preferably 80 ppm or less, and more preferably 60 ppm or less.

[0037] In one embodiment, the concentration of isoamyl alcohol in the low-alcohol beer-taste beverage is preferably 4.35 to 90.3 ppm, more preferably 8.7 to 80 ppm, and even more preferably 13.1 to 60 ppm.

[0038] The sensory thresholds of the above aroma components are 21 ppm or 30 ppm for ethyl acetate, 100 ppm to 200 ppm for isobutanol, 0.6 ppm or 1.2 ppm for isoamyl acetate, and 70 ppm for isoamyl alcohol (Brewing Products Components (1999), edited and published by the Brewing Society of Japan). Here, the sensory threshold refers to the minimum concentration at which a human can detect an aroma. The aroma composition used in the present invention will exert its effects by combining the above aroma components even when they are contained in amounts below the sensory threshold.

[0039] <Sour ingredients> The sour component is a component that imparts sourness to the low-alcohol beer-taste beverage. To prevent the sourness from becoming too strong, the sour component is preferably a component obtained as a fermentation metabolite by yeast. Specific examples of sour components include phosphoric acid, citric acid, pyruvic acid, DL-malic acid, succinic acid, lactic acid, formic acid, glacial acetic acid, pyroglutamic acid, adipic acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, fumaric acid, monosodium fumarate, and sodium DL-malate. The sour component contained in the low-alcohol beer-taste beverage of the present invention may be a combination of these components.

[0040] The degree of sourness of sour substances is sometimes quantified based on the sourness of citric acid. JP 2017-000104 A describes the sourness of sour substances as follows, with citric acid being taken as 100:

[0041] [Table 1]

[0042] In the low-alcohol beer-taste beverage of the present invention, the content of sour components is expressed as sourness level in order to quantify the level of sourness. The sourness level of a single sour component is calculated as the product of the concentration of that sour component and the sourness level of citric acid, where the sourness level is set to 1. The sum of the sourness levels of all the sour components represents the sourness level of the low-alcohol beer-taste beverage.

[0043] In the low-alcohol beer-taste beverage of the present invention, the acidity is 3500 ppm or less, preferably 3000 ppm or less, and more preferably 2500 ppm or less, from the viewpoint of suppressing the acidity with aroma components. Furthermore, there is no particular lower limit for the acidity of the low-alcohol beer-taste beverage of the present invention. However, if the acidity is low, there is no need to suppress the acidity using aroma components, so the acidity is, for example, 1000 ppm or more, preferably 1200 ppm or more, and more preferably 1400 ppm or more.

[0044] In one embodiment, the acidity is preferably 1000 to 3500 ppm, more preferably 1200 to 3000 ppm, and even more preferably 1400 to 2500 ppm.

[0045] <Fermented wort> Generally, a sugar solution obtained by enzymatically treating raw materials containing malt is called wort. Wort fermentation liquid refers to a liquid obtained by fermenting the wort used in producing regular beer. The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid. Top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. Bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about a week.

[0046] <Production of fermented wort> The method for producing the fermented wort liquid is described below.

[0047] First, crushed malt, secondary ingredients such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The preparation of the mash can be carried out by conventional methods, for example, by first holding the mixture at 35-60°C for 20-90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. In this process, enzymes such as saccharifying enzymes and proteases, as described below, and flavoring ingredients such as spices and herbs, may be added in addition to the main and secondary ingredients, as needed.

[0048] The mash is then gradually heated and maintained 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 determined appropriately taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort, etc. For example, saccharification can be performed by maintaining the mash at 60-72°C for 30-90 minutes. After saccharification, the mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, an appropriate amount of enzyme may be added during saccharification, as needed.

[0049] The grains subjected to saccharification contain malt. The malt content in the grains subjected to saccharification is not particularly limited, but is 25% by weight or more, preferably 50% by weight or more, and more preferably 67% by weight or more. The grains subjected to saccharification may be 100% malt. The proportion (% by weight) of malt relative to all raw materials excluding water is referred to as the malt usage ratio. The higher the malt content in the grains, the stronger the malt-derived umami, richness, and drinkability of the resulting wort.

[0050] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starch ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0051] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0052] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, a sugar solution with an adjusted pH is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until the sugar solution 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 dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler. Wort is obtained by the above wort boiling operation.

[0053] The obtained wort is fermented. The wort fermentation may be carried out according to a conventional method. For example, the cooled wort is inoculated with beer yeast and transferred to a fermentation tank for alcoholic fermentation. The yeast to be inoculated may be either top-fermenting yeast or bottom-fermenting yeast, but bottom-fermenting yeast is preferred from the viewpoint of suppressing sourness, astringency, etc.

[0054] The final visual attenuation of the wort fermentation liquor is preferably 80% or more. If the final visual attenuation of the wort fermentation liquor is less than 80%, the amino nitrogen is not sufficiently reduced, and a large amount of acid may need to be added to sufficiently lower the pH of the wort fermentation liquor. The final visual attenuation of the wort fermentation liquor of the present invention is preferably 80 to 110%, more preferably 85 to 100%.

[0055] The degree of fermentation is an important indicator of how much fermentation has progressed in fermented beer and how the fermentation has progressed. Furthermore, the final degree of fermentation refers to the ratio of the 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 that remains after all the extract that can be used by brewer's yeast has been fermented (referred to as the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0056] The term "extract" refers to the non-volatile solids. Depending on the context, the term "extract" may refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids.

[0057] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1). Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0058] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0059] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final fermentation may exceed 100%.

[0060] The apparent final attenuation can be controlled, for example, by adjusting the saccharification conditions, whether or not enzymes are used when saccharifying the raw materials, the types and amounts of raw materials, etc. For example, extending the saccharification time can increase the sugar concentration available to the yeast, thereby increasing the apparent final attenuation.

[0061] After the fermentation is complete, the resulting fermented wort liquid is further aged in a storage tank as an aging process, and then stored and stabilized under low-temperature conditions of about 0° C. Next, as a filtration process, the fermented wort liquid after aging is filtered to remove yeast, proteins, etc., thereby obtaining a fermented wort liquid.

[0062] The resulting wort fermentation liquid contains 1.75 to 8.00% by weight of true extract. If the true extract content is less than 1.75% by weight, the resulting beer-taste beverage may lose its beer-like flavor and may feel watery. On the other hand, if the true extract content exceeds 8.00% by weight, the resulting beer-taste beverage may lose its beer-like crispness. The true extract content is preferably 2.50 to 5.50% by weight, more preferably 3.00 to 5.00% by weight.

[0063] The true extract content of the fermented wort can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan).

[0064] <Production of Fragrance Composition> The aroma composition used in the present invention can be produced, for example, by blending predetermined amounts of each aroma component. In a preferred embodiment, the aroma composition can be produced by vaporizing the aroma components from the fermented wort liquor and recovering the vaporized aroma components.

[0065] One method for vaporizing aroma components from a wort fermentation liquid is to adjust the carbon dioxide pressure of the wort fermentation liquid to 0.05 to 0.25 MPa and spray the wort fermentation liquid under reduced pressure. By adjusting the carbon dioxide pressure before spraying the wort fermentation liquid within the above range, the ratio of the contents of the aroma components can be optimized. The carbon dioxide pressure is preferably adjusted to 0.05 to 0.2 MPa, more preferably 0.15 to 0.2 MPa.

[0066] The ambient pressure when spraying the wort fermentation liquor is preferably 50 to 200 mbar, more preferably 70 to 150 mbar, and even more preferably 80 to 100 mbar. By adjusting the ambient pressure within the above range, the vaporization efficiency of aroma components is improved. The wort fermentation liquor can be sprayed, for example, in a tank whose internal pressure is adjusted to the above range.

[0067] The temperature of the fermented wort liquor when sprayed is 40 to 70° C., preferably 47 to 68° C., and more preferably 55 to 65° C. By adjusting the temperature of the fermented wort liquor when sprayed within the above range, each aroma component can be efficiently vaporized.

[0068] The vaporized aroma components can be recovered by cooling the mixture in a conventional manner to condense the aroma gas. The condensed liquid is an aroma composition containing the specific aroma components in specific amounts. The resulting aroma composition may contain aroma components contained in ordinary beer, such as ethyl caproate, ethyl caprylate, and β-phenethyl acetate.

[0069] <Production of low-alcohol beer-flavored beverages> The low-alcohol beer-taste beverage of the present invention can be produced by blending a predetermined amount of the aroma composition into a low-alcohol beer-taste beverage. The low-alcohol beer-taste beverage to which the aroma composition is blended may be a fermented low-alcohol beer-taste beverage produced through a fermentation process, or a non-fermented low-alcohol beer-taste beverage produced without a fermentation process.

[0070] In a preferred embodiment, from the viewpoint of enhancing the alcoholic sensation and the complex flavor derived from brewing, the low-alcohol beer-taste beverage to which the aroma composition is blended is a fermented low-alcohol beer-taste beverage, and among these, a fermented low-alcohol beer-taste beverage obtained by distilling off the alcohol from a fermented wort liquor is preferred.

[0071] From the viewpoint of optimizing the flavor balance, it is even more preferable that the low-alcohol beer-taste beverage to which the aroma composition is blended is a low-alcohol beer-taste beverage, i.e., a dealcoholized wort fermentation liquid, obtained by dealcoholizing a fermented wort liquid from which the aroma composition has been evaporated.

[0072] The present invention is further illustrated by the following examples, but is not limited thereto. [Example]

[0073] <Example> [Production of fermented wort] Ground malt, water, and cornstarch were added to a mash kettle and gelatinized at 70°C and liquefied at 100°C. Next, ground malt, enzymes, and warm water were added to a mash tank. After protein resting at approximately 55°C, the liquid was transferred from the mash kettle to a mash 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. 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 cold wort. Bottom-fermenting beer yeast was added to the wort and fermented at approximately 10°C for 7 days, after which the beer 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.

[0074] [Measurement of aroma components] Among the aroma components of the resulting wort fermentation liquor, ethyl acetate, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl caproate, ethyl caprylate, and β-phenethyl acetate were measured. Measurements were performed using headspace GC. A GC-2010 gas chromatograph (Shimadzu Corporation) and a Stabilwax 30 m x 0.32 mm ID (1 μm FT) column were used. The analytical results are shown in Table 2.

[0075] [Table 2]

[0076] [Measurement of sour components] The concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in the resulting wort fermentation broth were measured using a Shimadzu organic acid analysis system (SCL-10A_VP). Specifically, the compounds were separated by ion exclusion chromatography using two Shim-pack SCR-102H (8.0 mm diameter × 300 mm) columns connected in series, and detected by post-column pH-buffered electrical conductivity spectrometry (CCD-10A_VP). The analytical results are shown in Table 3.

[0077] [Table 3]

[0078] [Production of low-alcohol beer-flavored beverage containing aroma composition] The gas pressure of the wort fermentation liquid obtained above (liquid temperature 0°C) was adjusted to 0.20 MPa, and then the liquid temperature was adjusted to 55 to 65°C using a heat exchanger. The liquid was sprayed into a degassing tank under reduced pressure of around 90 mbar to vaporize carbon dioxide and aroma components. The vaporized aroma components were condensed by cooling to approximately 20°C, yielding an aroma composition.

[0079] The wort fermentation liquid from which the aroma components had been vaporized was 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, allowing the volatile components to adsorb onto the steam, and the alcohol and volatile components were removed. The aroma composition was then returned to the dealcoholized wort fermentation liquid to produce a low-alcohol beer-taste beverage containing the aroma composition. The resulting low-alcohol beer-taste beverage containing the aroma composition was designated Sample 1. The alcohol content of Sample 1 was less than 1%.

[0080] The analysis results of the aroma components of Sample 1 are shown in Table 4, and the analysis results of the sour components are shown in Table 5. The sourness levels in Table 5 were calculated using the values ​​in Table 1.

[0081] [Table 4]

[0082] [Table 5]

[0083] <Comparative Example 1> [Production of low-alcohol beer-flavored beverage containing aroma composition] An aroma composition-containing low-alcohol beer-taste beverage was produced in the same manner as in the Examples, except that the gas pressure of the fermented wort liquor (liquid temperature: 0°C) before spraying into the degassing tank was adjusted to 0.04 MPa. The resulting aroma composition-containing low-alcohol beer-taste beverage was designated Sample 2. The alcohol content of Sample 2 was less than 1%.

[0084] The analysis results of the aroma components of Sample 2 are shown in Table 6, and the analysis results of the sour components are shown in Table 7. The sourness levels in Table 7 were calculated using the values ​​in Table 1.

[0085] [Table 6]

[0086] [Table 7]

[0087] <Comparative Example 2> [Production of a low-alcohol beer-flavored beverage not containing an aroma composition] An aroma composition-free low-alcohol beer-taste beverage was produced in the same manner as in Example, except that the gas pressure of the wort fermentation liquid (liquid temperature: 0°C) before spraying into the degassing tank was adjusted to 0.04 MPa and the aroma composition was not returned to the dealcoholized wort fermentation liquid. The resulting aroma composition-free low-alcohol beer-taste beverage was designated Sample 3. The alcohol content of Sample 3 was less than 1%.

[0088] The analysis results of the aroma components of Sample 3 are shown in Table 8, and the analysis results of the sour components are shown in Table 9. The sourness levels in Table 9 were calculated using the values ​​in Table 1.

[0089] [Table 8]

[0090] [Table 9]

[0091] <Reference example> [Changes in aroma component concentration and type] Samples 1 and 3 were mixed in varying ratios to produce 1 L of low-alcohol beer-flavored beverages with different concentrations of aroma components, designated Samples 4 to 9. The acidity of Samples 4 to 9 was all 1564.4 ppm.

[0092] <Sensory evaluation of non-alcoholic beer-flavored beverages> The non-alcoholic beer-flavored beverages produced as described above were subjected to a sensory evaluation by six trained panelists. The evaluation items were sourness, astringency, alcohol, and complex flavors derived from brewing.

[0093] The evaluation method was to adjust the temperature of the samples to about 4°C, drink them, and rate the sensory intensity of the above items perceived at that time on a 5-point scale. The rating was 3 for sample 1, 4 for slightly strong, 5 for strong, 2 for slightly weak, and 1 for weak, and finally the average of the ratings of the six panelists was calculated. The evaluation criteria for beer-like flavor were as follows:

[0094] Good "A": The average score for acidity and astringency is 2.0 or less, and the average score for alcohol and complexity derived from brewing is 4.0 or more. Passable "B": The average score for sourness and astringency is greater than 2.0 and less than 2.5, and the average score for alcohol and complexity derived from brewing is greater than 3.5 and less than 4.0. Unacceptable "C": The average score for sourness and astringency exceeds 2.5

[0095] The aroma component concentrations and evaluation results of Samples 4 to 9 are shown in Table 10.

[0096] [Table 10]

[0097] The sensory evaluation results in Table 10 show that the sourness of the low-alcohol beer-flavored beverage is suppressed at the minimum aroma component concentrations of Sample 6 (ethyl acetate concentration 0.49 ppm, isobutanol concentration 0.83 ppm, isoamyl acetate concentration 0.065 ppm, isoamyl alcohol concentration 4.35 ppm). It was also shown that the aroma component concentrations of Sample 6 suppressed the astringency and enhanced the alcoholic sensation.

[0098] Furthermore, to investigate how each type of aroma component affects the flavor of the low-alcohol beer-flavored beverage, Samples 10 to 37 were produced by varying the concentration of one of the aroma components from Sample 7. The acidity of Samples 10 to 37 was all 1564.4 ppm. The sensory evaluation results for Samples 10 to 37 are shown in Tables 11 to 15.

[0099] [Table 11]

[0100] [Table 12]

[0101] [Table 13]

[0102] [Table 14]

[0103] [Table 15]

[0104] The sensory evaluation results for samples 10 to 25 showed that ethyl acetate, isobutanol, isoamyl acetate, and isoamyl alcohol, when present or at increased concentrations, suppressed the sourness and astringency of the low-alcohol beer-flavored beverage, and increased the alcoholic feel and complex flavor derived from brewing, indicating that they are aroma components with a high flavor-improving effect.

[0105] The sensory evaluation results for samples 26 to 37 showed that the presence or absence of ethyl caproate, ethyl caprylate, and β-phenethyl acetate did not significantly affect the sourness, astringency, alcoholic taste, or complex flavor derived from brewing of the low-alcohol beer-flavored beverage, and that these aroma components had little effect on improving flavor.

Claims

1. 0.49 ppm or more of ethyl acetate; 0.83 ppm or more of isobutanol; 0.065 ppm or more of isoamyl acetate; A low-alcohol beer-flavored beverage containing an aroma composition containing 4.35 ppm or more of isoamyl alcohol.

2. 2. The low-alcohol beer-taste beverage according to claim 1, wherein the aroma composition comprises 0.49 to 26 ppm of ethyl acetate, 0.83 to 120 ppm of isobutanol, 0.065 to 1.4 ppm of isoamyl acetate, and 4.35 to 90.3 ppm of isoamyl alcohol.

3. 3. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the beverage contains a sour component in an amount of 1,000 ppm or more in terms of acidity.

4. 4. The low-alcohol beer-taste beverage according to any one of claims 1 to 3, comprising a sour component in an amount of 1,000 to 3,500 ppm in terms of acidity.

5. 5. The low-alcohol beer-taste beverage according to claim 1, wherein the aroma component of the aroma composition is derived from a fermented wort broth.

6. 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.

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

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

9. adjusting the carbon dioxide pressure of the fermented wort liquid to 0.05 to 0.25 MPa; a step of spraying the fermented wort liquid under reduced pressure to vaporize carbon dioxide gas and aroma components from the fermented wort liquid; a step of condensing the vaporized aroma components to obtain an aroma composition; adding the obtained aroma composition to a low-alcohol beer-taste beverage; The method for producing a low-alcohol beer-flavored beverage includes the steps of:

10. adjusting the carbon dioxide pressure of the fermented wort liquid to 0.05 to 0.25 MPa; a step of spraying the fermented wort liquid under reduced pressure to vaporize carbon dioxide gas and aroma components from the fermented wort liquid; a step of condensing the vaporized aroma components to obtain an aroma composition; adding the obtained aroma composition to a low-alcohol beer-taste beverage; The method for suppressing the sourness and astringency of a low-alcohol beer-flavored beverage and enhancing the alcoholic sensation and complex flavor derived from brewing comprises the steps of:

11. 9. The method according to claim 7 or 8, wherein the low-alcohol beer-taste beverage to which the aroma composition is added is obtained by dealcoholizing a fermented wort broth.

12. The fragrance composition contains 0.49 ppm or more of ethyl acetate, 0.83 ppm or more of isobutanol, 0.065 ppm or more of isoamyl acetate, and 4.35 ppm or more of isoamyl alcohol. The method according to any one of claims 9 to 11.

13. The fragrance composition comprises 0.49 to 26 ppm of ethyl acetate, 0.83 to 120 ppm of isobutanol, 0.065 to 1.4 ppm of isoamyl acetate, and 4.35 to 90.3 ppm of isoamyl alcohol. The method according to any one of claims 9 to 11.

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