Fermented beer taste alcoholic beverage and production method thereof

Abstract

To improve the taste of a low-sugar fermented beer taste alcoholic beverage, particularly the rough bitterness of it.SOLUTION: Sodium chloride of 0.04 to 0.19 g is added to 100 ml of a low-sugar fermented beer taste alcoholic beverage with a sugar content of 1.0 g / 100 ml or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention provides a fermented beer-flavored alcoholic beverage, in particular a low-sugar fermented beer-flavored alcoholic beverage with improved taste, and a method for producing the same. [Background technology]

[0002] "Alcoholic beverages" refers to beverages that contain a substantial amount of ethyl alcohol. Under the Liquor Tax Act, alcoholic beverages are defined as beverages with an alcohol content of 1% or more by volume. The April 2018 revision of the Liquor Tax Act defined "beer" as follows: (i) "Type I Beer" is made by fermenting malt, hops, and water; (ii) "Type B Beer" is made by fermenting malt, hops, and certain other adjuncts (barley, rice, corn, cornstarch, potato, starch, sugars, or caramel) in which the weight of the barley or other adjuncts used is 50% (50% by weight) or less of the weight of the malt; and (iii) "Type H Beer" is made by fermenting Type I or Type B Beer with hops or certain other adjuncts. In addition to hops, adjuncts that can be used include, within a weight range of 5% (5% by weight) of the malt, such as fruit, coriander or its seeds, spices such as pepper, honey or other sugar-containing substances, salt, miso, tea, coffee, or cocoa. Furthermore, "happoshu" refers to the following alcoholic beverages: (a) alcoholic beverages made partly from malt or barley (excluding those made partly from distilled alcoholic substances made partly from malt or barley); (b) alcoholic beverages other than those listed in (a) that make part of their ingredients from hops or bittering agents as specified by the Ministry of Finance Ordinance; and (c) alcoholic beverages other than those listed in (a) or (b) that are specified by government ordinance as being similar in flavor, color, luster, and other properties to beer, and that have a sparkling quality (limited to those with an alcohol content of less than 20%). For convenience, in this specification, "beer" and "happoshu" are collectively referred to as beer-flavored alcoholic beverages. Furthermore, "beer" and happoshu produced through a fermentation process similar to that of beer are collectively referred to as fermented beer-flavored alcoholic beverages.

[0003] Due to consumers' increasing health consciousness in recent years, there has been an increasing demand for low-sugar fermented beer-flavored alcoholic beverages, such as those with reduced sugar content (less than 2.5g per 100ml) or zero sugar content (less than 0.5g per 100ml). Many low-carbohydrate fermented beer-flavored alcoholic beverages have been developed and are available on the market. For example, Patent Document 1 discloses a fermented beverage and a method for producing the same, which maintains the richness and umami of the fermented beverage while reducing the harsh aftertaste caused by carbohydrates, by limiting the original wort extract content to 6.0% by weight or more and the carbohydrate content to 0.7 g / 100 ml or less. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-198619 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-176168 [Non-patent literature]

[0005] [Non-Patent Document 1] Consumer Affairs Agency, Food Labeling Standards (March 30, 2015, Food Labeling Table No. 139, Attachment No. 139) Summary of the Invention [Problem to be solved by the invention]

[0006] As mentioned above, there is a high demand for low-sugar fermented beer-flavored alcoholic beverages, but because sugars are a component that creates a rich flavor, fermented beer-flavored alcoholic beverages with reduced sugar content affect the balance of the beer-like flavor. Furthermore, to produce a low-sugar fermented beer-flavored alcoholic beverage, first, enzymes or the like are used in the brewing stage to increase assimilable sugars, fermentation is carried out under favorable conditions to reduce sugars, and the beer can be diluted to a certain extent between storage and commercialization. However, excessive dilution makes the fermented beer-flavored alcoholic beverage watery, reducing its drinkability and resulting in a harsh bitterness and a harsh aftertaste. Therefore, an object of the present invention is to provide a fermented beer-flavored alcoholic beverage that is low in carbohydrates and has a well-balanced flavor. [Means for solving the problem]

[0007] The inventors conducted research to balance the flavor of a low-sugar fermented beer-flavored alcoholic beverage using secondary ingredients that have been newly approved for addition under the revised Liquor Tax Act. As a result, they found that adding an appropriate amount of salt gave the beverage a crisp, crisp flavor, improved the balance of the flavor, and provided a clean finish. Here, "salt" recognized as a secondary ingredient under the Liquor Tax Act is classified as classification number 75-11 in the Japanese Standard Commodity Classification, and refers to sodium chloride (NaCl) with a purity of 99% or more.

[0008] Patent Document 2 discloses an alcoholic beverage with a salt content of 1 mg / 100 mL or more and a sodium content of 5 mg / 100 mL to 650 mg / 100 mL. This document aims to reduce the alcoholic taste and sourness of the alcoholic beverage and to add depth to the flavor by including salt and sodium of any origin in a specified range. However, the salt content of the above alcoholic beverage is calculated to be 0.001 g / 100 ml, which is considerably less than the amount of salt contained in the alcoholic beverage of the present invention (0.04 to 0.19 g / 100 ml), and it cannot be said that the objective of the present invention, which is to provide a crisp, clean taste, a well-balanced flavor, and a clean aftertaste, is achieved. [Effects of the Invention]

[0009] According to the present invention, by using auxiliary ingredients permitted for addition under the Liquor Tax Act, it is possible to provide a fermented beer-flavored alcoholic beverage that is low in carbohydrates but has a crisp, clean taste and a well-balanced flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010] In a first aspect, the present invention provides a fermented beer-flavored alcoholic beverage having an ash content of 0.1 to 0.2 g / 100 ml, and more preferably 0.1 to 0.16 g / 100 ml, an original wort extract content of 10% or less, preferably 5 to 10%, more preferably 5 to 9.5%, and even more preferably 6 to 8%, and a carbohydrate content of 1.0 g / 100 ml or less, preferably 0.7 g / 100 ml or less, and even more preferably 0.5 g / 100 ml or less.

[0011] In one embodiment, the fermented beer-taste alcoholic beverage of the present invention has an alcohol content of 1 to 9% (v / v), preferably 1 to 6% (v / v), more preferably 1 to 5% (v / v), and even more preferably 1 to 4% (v / v).

[0012] In one embodiment, the fermented beer-flavored alcoholic beverage of the present invention has a salt equivalent of 0.02 g / 100 ml or more or 0.04 g / 100 ml or more, and 0.19 g / 100 ml or less or 0.09 g / 100 ml or less, for example, 0.02 to 0.19 g / 100 ml or 0.04 to 0.19 g / 100 ml, preferably 0.02 to 0.09 g / 100 ml or 0.04 to 0.09 g / 100 ml.

[0013] In one embodiment of the fermented beer-taste alcoholic beverage of the present invention, the ash contains one or more salts selected from the group consisting of sodium chloride, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, magnesium sulfate, calcium sulfate, calcium chloride, magnesium chloride, and calcium carbonate.

[0014] In one embodiment, the fermented beer-taste alcoholic beverage of the present invention has a malt content of 50% or more.

[0015] In a second aspect, the present invention provides a method for producing a fermented beer-flavored alcoholic beverage, which comprises adjusting the ash content to 0.1 to 0.2 g / 100 ml, and more preferably 0.1 to 0.16 g / 100 ml, the original wort extract to 10% or less, preferably 5 to 10%, more preferably 5 to 9.5%, and even more preferably 6 to 8%, and the sugar content to 1.0 g / 100 ml or less, preferably 0.7 g / 100 ml or less, and even more preferably 0.5 g / 100 ml or less.

[0016] In one embodiment, the method for producing a fermented, beer-flavored alcoholic beverage of the present invention includes adjusting the salt equivalent to 0.02 g / 100 ml or more or 0.04 g / 100 ml or more and 0.19 g / 100 ml or less or 0.09 g / 100 ml or less, for example, 0.02 to 0.19 g / 100 ml or 0.04 to 0.19 g / 100 ml, preferably 0.02 to 0.09 g / 100 ml or 0.04 to 0.09 g / 100 ml.

[0017] In one embodiment of the method for producing a fermented beer-taste alcoholic beverage of the present invention, the ash contains one or more salts selected from the group consisting of sodium chloride, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, magnesium sulfate, calcium sulfate, calcium chloride, magnesium chloride, and calcium carbonate.

[0018] In a third aspect, the present invention provides a method for improving the taste of a fermented beer-flavored alcoholic beverage, the method comprising adjusting the ash content to 0.1 to 0.2 g / 100 ml, and more preferably 0.1 to 0.16 g / 100 ml, the original wort extract to 10% or less, preferably 5 to 10%, more preferably 5 to 9.5%, and even more preferably 6 to 8%, and the sugar content to 1.0 g / 100 ml or less, preferably 0.7 g / 100 ml or less, and even more preferably 0.5 g / 100 ml or less.

[0019] In one embodiment, the method for improving the taste of a fermented beer-flavored alcoholic beverage of the present invention comprises adjusting the salt equivalent to 0.02 g / 100 ml or more or 0.04 g / 100 ml or more and 0.19 g / 100 ml or less or 0.09 g / 100 ml or less, for example, 0.02 to 0.19 g / 100 ml or 0.04 to 0.19 g / 100 ml, preferably 0.02 to 0.09 g / 100 ml or 0.04 to 0.09 g / 100 ml.

[0020] In one embodiment of the method for improving the taste of a fermented beer-taste alcoholic beverage of the present invention, the ash contains one or more salts selected from the group consisting of sodium chloride, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, magnesium sulfate, calcium sulfate, calcium chloride, magnesium chloride, and calcium carbonate.

[0021] <Analysis method> [Carbohydrates] The carbohydrates defined in the "Food Labeling Standards" under the Food Labeling Act, which came into effect on April 1, 2015, are those of the formula (1):

[0022]

number

[0023]

number

[0024]

number

[0025] [Genuine extract] Authentic extract is determined by the alcoholizer method established by the International Technical Committee (Brewery Convention of Japan; BCOJ).

[0026] [protein] Protein content is calculated using the nitrogen quantitative conversion method. First, the total nitrogen content is measured using the combustion method or the Kjeldahl method. Here, the Kjeldahl method established by the BCOJ is used. The protein content is determined by multiplying the measured total nitrogen content by a nitrogen-protein conversion factor established separately for each food product. For beer-flavored alcoholic beverages, the factor used is 6.25.

[0027] [ash] Ash content is determined by the direct ashing method, the magnesium acetate ashing method, or the sulfuric acid ashing method. Here, the direct ashing method is used.

[0028] [Dietary fiber] Dietary fiber is determined by high performance liquid chromatography or the Prosky method. Here, high performance liquid chromatography is used.

[0029] [Salt equivalent] First, the sodium content is measured by atomic absorption spectrometry (ashing method) or inductively coupled plasma atomic emission spectrometry. Then, assuming that all of the measured sodium content is derived from NaCl, the sodium content is calculated using the formula (4):

[0030]

number

[0031] The beer-taste alcoholic beverage of the present invention can be produced, for example, by the method described below. In this specification, the term "fermented beverage" refers to a beverage produced through a fermentation process in which fermentation raw materials are fermented with yeast, regardless of the type of fermentation raw material. Furthermore, the term "fermented beer-taste alcoholic beverage" refers to a beverage produced through a fermentation process that has a beer-like flavor. Specific examples include beer, happoshu, and liqueur. The beer-taste alcoholic beverage referred to in the present invention can also be produced by adding flavorings and the like without going through a fermentation process.

[0032] Fermentation raw materials refer to raw materials for beer-flavored alcoholic beverages that can be fermented using yeast. Fermentation raw materials include malt, grains, and auxiliary raw materials. Auxiliary raw materials refer to fermentation raw materials other than malt and grains. Examples of auxiliary raw materials include starch raw materials such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as sugar raw materials such as liquid sugar and sugar. Liquid sugar is mainly produced by decomposing and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, maltotriose, etc. Liquid sugars, such as sucrose liquid sugar, which are simply sucrose dissolved in water, also exist.

[0033] The method for producing a fermented beverage includes a fermentation step of inoculating a fermentation raw material liquid with yeast and fermenting it. Alcohols can be added to the fermentation raw material liquid before inoculation with yeast or to the fermentation liquid during the fermentation step.

[0034] The amount of alcohol added to the fermentation raw material liquid, etc. can be adjusted appropriately taking into consideration the desired product quality, particularly the desired alcohol concentration of the final fermented beverage. For example, the amount of alcohol added to the fermentation raw material liquid, etc. is preferably an amount that increases the alcohol concentration of the fermented beverage to be produced by 1% by volume or more, and more preferably an amount that increases the alcohol concentration of the fermented beverage to be produced by 1 to 4% by volume.

[0035] The alcohol to be added to the fermentation raw material liquid or the like is not particularly limited as long as it contains alcohol, and may be, for example, raw material alcohol or distilled alcohol such as spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. As the alcohol to be used in the method for producing a fermented beverage according to the present invention, raw material alcohol or distilled alcohol with little characteristic flavor such as vodka is preferred, since it can increase the alcohol concentration without significantly affecting the taste of the fermented beverage, and raw material alcohol is more preferred.

[0036] In the method for producing a fermented beverage, the timing of adding alcohols may be any time after the mashing step, but when adding alcohols during the fermentation step, it is preferable that the added alcohols be sufficiently blended with the fermented liquid so that fermentation proceeds sufficiently even after the addition of the alcohols. Specifically, for example, it is preferable to add alcohols so that the alcohol concentration of the fermented liquid after the addition of the alcohols increases by at least 1 volume compared to the time of the addition of the alcohols until the completion of fermentation.

[0037] When alcohols are added before the start of fermentation, the alcohols may be added to the fermentation raw material liquid and mixed, and then yeast may be inoculated, or the yeast may be inoculated into the fermentation raw material liquid, and then the alcohols may be added and mixed to start fermentation. Alternatively, the fermentation raw material liquid may be prepared in advance as a first liquid into which the yeast is inoculated and a second liquid into which the alcohols are mixed, and then the two liquids are mixed to start fermentation. A first liquid containing the fermentation raw material and a second liquid containing the fermentation raw material and alcohols are prepared separately, and after inoculating the first liquid with yeast, the first liquid is mixed with the second liquid containing alcohols, and the resulting mixture (yeast-inoculated fermentation raw material liquid) is fermented.

[0038] The first and second juices are preferably prepared to have substantially the same specific gravity so that they can be easily mixed with each other. For example, the difference in specific gravity between the first and second juices is preferably 0.017 or less, more preferably 0.010 or less. It is also preferable that the specific gravity values ​​of the first and second juices are both within the range of 1.030 to 1.047.

[0039] In this specification, the specific gravity value of the liquid sap or fermentation raw material liquid is a value measured at a liquid temperature of 20°C using a density / specific gravity meter that measures the natural vibration period (for example, "DA-510" manufactured by Kyoto Electronics Manufacturing Co., Ltd.).

[0040] The first liquid and the second liquid may each be prepared in two or more portions. When the first liquid is prepared in two or more portions, yeast is inoculated into each liquid. When the first liquid and the second liquid are prepared in two or more portions, it is preferable that the first liquid and the second liquid are alternately charged into the fermentation tank. By alternately charging the first liquid and the second liquid, which have been prepared in two or more portions, the two liquids are more easily mixed, and a uniform fermentation raw material liquid is more quickly obtained.

[0041] Adding alcohols to the fermentation liquid before inoculation with yeast or to the fermentation liquid during fermentation can cause the fermentation to stop early and become insufficient. However, by bubbling gas into the fermentation liquid during the fermentation process, sufficient fermentation can be achieved even when alcohols are added to the fermentation liquid or the fermentation liquid during fermentation.

[0042] The gas used for bubbling is not particularly limited as long as it is a gas, but carbon dioxide gas or nitrogen gas is preferred. Bubbling with carbon dioxide gas or nitrogen gas also reduces the amount of dissolved oxygen in the fermentation liquid, thereby reducing the amount of dissolved oxygen in the final fermented beverage. In other words, gas bubbling allows for sufficient fermentation even when alcohols are added, and also produces a fermented beverage that is highly stable during storage and inhibits deterioration in flavor.

[0043] The bubbling conditions can be appropriately determined taking into consideration the capacity and size of the vessel in which the bubbling is performed, the amount of fermentation liquid contained therein, and the like, but it is preferable to perform the bubbling under conditions in which the flow rate becomes uniform over a predetermined time. It is also preferable to perform the bubbling under conditions in which the fermentation liquid does not foam due to excessive bubbling. Specifically, for example, the bubbling can be performed at a rate of 2 to 55 L / min, preferably 2 to 20 L / min, per 3000 L of fermentation liquid.

[0044] Since gas bubbling reduces the dissolved oxygen in the fermentation liquid, it is preferable to start gas bubbling after yeast growth in the fermentation liquid has finished. The degree of yeast growth can be known using the number of floating yeast in the fermentation liquid as an indicator. When yeast is actively growing, the number of floating yeast in the fermentation liquid increases, and when yeast growth finishes, the yeast settles and the number of floating yeast in the fermentation liquid also decreases. For this reason, it is preferable to measure the number of floating yeast in the fermentation liquid over time and start bubbling gas into the fermentation liquid after confirming the peak in the number of floating yeast.

[0045] When the fermented beverage produced by the method for producing a fermented beverage is a fermented beer-taste alcoholic beverage, it can be produced in the same manner as a general fermented beer-taste alcoholic beverage, except that an alcohol is added to the fermentation raw material liquid before inoculation with yeast or to the fermentation liquid during the fermentation process. General fermented beer-taste alcoholic beverages can be produced through the steps of mashing (preparation of the fermentation raw material liquid), fermentation, storage, and filtration.

[0046] First, in the preparation process (fermentation raw material liquid preparation process), a fermentation raw material liquid is prepared from one or more selected from the group consisting of a grain raw material and a carbohydrate raw material. Specifically, a mixture containing at least one of the grain raw material and the carbohydrate raw material and raw material water is prepared and heated to saccharify the starch in the grain raw material. As the raw material for the sugar liquid, only the grain raw material may be used, only the carbohydrate raw material may be used, or both may be used as a mixture. Examples of grain raw materials include barley, wheat, and malt thereof, as well as rice, corn, beans such as soybeans, and potatoes. The grain raw material can be used as grain syrup, grain extract, etc., but is preferably used as a ground grain product obtained by a grinding process. The grinding process for grains can be carried out by conventional methods. The ground grain product may be ground malt, corn starch, corn grits, etc., and may be one that has been subjected to conventional treatments before or after the grinding process. The ground grain product used is preferably ground malt. The use of ground malt allows for the production of a fermented beer-flavored alcoholic beverage with a more pronounced beer-like flavor. The ground malt may be barley, such as two-row barley, germinated by a conventional method, dried, and then ground to a predetermined particle size. The grain raw material used in the present invention may be one type of grain raw material or a mixture of multiple types of grain raw materials. For example, ground malt may be used as the main raw material, and ground rice or corn may be used as the secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0047] The mixture may contain other secondary ingredients in addition to the grain raw material and water. Examples of such secondary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavoring agents. If necessary, saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzymes such as proteases can also be added.

[0048] Saccharification is carried out using enzymes derived from the grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted appropriately taking into consideration the type of grain raw materials used, the proportion of the grain raw materials in the total fermentation raw materials, the type and amount of enzymes added, and the desired quality of the fermented beer-flavored alcoholic beverage. For example, saccharification can be carried out by a conventional method, such as by maintaining a mixture containing the grain raw materials at 35 to 70°C for 20 to 90 minutes.

[0049] The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0050] By adding herbs and other ingredients as appropriate before or during the boiling process, a fermented beer-flavored alcoholic beverage with the desired flavor can be produced. Hops are particularly preferably added before or during the boiling process. Boiling in the presence of hops allows the flavor and aroma components of the hops to be efficiently extracted. The amount of hops to be added, the manner of addition (e.g., adding them in several batches), and the boiling conditions can be determined as appropriate.

[0051] After the mashing step and before the fermentation step, it is preferable to remove dregs such as proteins generated by precipitation from the prepared broth. The removal of dregs can be carried out by any solid-liquid separation process, but typically, a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time should be 15°C or higher, and is generally about 50 to 100°C. The broth (filtrate) after dregs removal is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after dregs removal becomes the fermentation raw material liquid.

[0052] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be subjected to the fermentation step as is, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts normally used in the production of alcoholic beverages. Either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0053] The alcohol may be added to the fermentation raw material liquid and mixed, and then the yeast may be inoculated, or the alcohol may be added to the fermentation raw material liquid inoculated with the yeast and then mixed. Alternatively, as described above, alcohols may be mixed with a portion of the fermentation raw material liquid, yeast may be inoculated into the remaining fermentation raw material liquid, and the two may be mixed to start fermentation.

[0054] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization, and then in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins that are insoluble in that temperature range, thereby obtaining the desired fermented beer-flavored alcoholic beverage. Any method can be used for this filtration as long as it is capable of filtering out the yeast, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 0.6 μm.

[0055] In the method for producing a fermented beverage, by adding an alcohol before or after the completion of fermentation, a fermented beverage with a high alcohol concentration can be produced even when the amount of fermentation raw material used is small. In other words, by using the method for producing a fermented beverage of the present invention, a fermented beer-flavored alcoholic beverage with a sufficiently high alcohol concentration can be produced even when the amount of fermentation raw material used is limited so that the carbohydrate concentration in the final product is less than 0.5 g / 100 ml. [Example]

[0056] [Manufacturing Example 1] A fermented beer-flavored alcoholic beverage was produced using a 200L-scale brewing facility. First, 20 kg of malt powder, 160 L of raw material water, 9 kg of sucrose, glucoamylase, and pullulanase were added to the brewing tank, and a saccharified solution was produced according to standard methods. The resulting saccharified solution was filtered using a wort filtration tank, and an appropriate amount of hops was added to the resulting wort, followed by boiling. The wort was then transferred to a settling tank, where the sediment was separated and removed, and then cooled to approximately 10°C. The cold wort was adjusted to an extract content of 9.0% by mass, and then introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 7 days. After that, the wort was aged in a storage tank for 7 days to obtain sample A-0, a low-carbohydrate fermented beer-flavored alcoholic beverage (alcohol content: approximately 4% by volume, malt usage ratio: 70%, carbohydrates: less than 1.0 g / 100 ml, raw wort extract: 9.0%, bitterness value: 10.0 BU).

[0057] [Manufacturing Example 2] A fermented beer-flavored alcoholic beverage was produced using a 200L-scale brewing facility. First, 20 kg of malt powder, 160 L of raw material water, 9 kg of sucrose, glucoamylase, and pullulanase were added to the brewing tank, and a saccharified solution was produced according to standard methods. The resulting saccharified solution was filtered using a wort filtration tank, and an appropriate amount of hops was added to the resulting wort, followed by boiling. The wort was then transferred to a settling tank, where the sediment was separated and removed, and then cooled to approximately 10°C. The cold wort was adjusted to an extract content of 6.0%, and then introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 7 days. After that, the wort was aged in a storage tank for 7 days to obtain sample B-0, a low-sugar fermented beer-flavored alcoholic beverage (alcohol content: approximately 4% by volume, malt usage ratio: 70%, sugar content: less than 1.0 g / 100 ml, raw wort extract: 6.0%, bitterness value: 10.0 BU).

[0058] [Manufacturing Examples 3 and 4] By adding an iso-α acid solution to sample A-0, sample A-1 (raw wort extract 9.0%, bitterness value 15 BU) and sample A-2 (raw wort extract 9.0%, bitterness value 20 BU) were produced with adjusted bitterness values.

[0059] [Production Examples 5 and 6] By adding an iso-α acid solution to sample B-0, sample B-1 (raw wort extract 6.0%, bitterness value 15 BU) and sample B-2 (raw wort extract 6.0%, bitterness value 20 BU) were produced with adjusted bitterness values.

[0060] [Manufacturing Examples 7 to 9] First, Samples A-0 and B-0 were mixed in a volume ratio of 1:2 to obtain Sample C-0 (original wort extract 7.0%, bitterness value 10 BU). Next, an iso-α acid solution was added to sample C-0 to adjust the bitterness value, producing sample C-1 (original wort extract 7.0%, bitterness value 15 BU) and sample C-2 (original wort extract 7.0%, bitterness value 20 BU).

[0061] [Manufacturing Examples 10-12] First, Samples A-0 and B-0 were mixed in a volume ratio of 2:1 to obtain Sample D-0 (original wort extract 8.0%, bitterness value 10 BU). Next, by adding an iso-α acid solution to sample D-0, sample D-1 (raw wort extract 8.0%, bitterness value 15 BU) and sample D-2 (raw wort extract 8.0%, bitterness value 20 BU) were produced with the bitterness value adjusted.

[0062] [Manufacturing Example 13] A fermented beer-flavored alcoholic beverage was produced using a 200L-scale brewing facility. First, 8.5 kg of malt powder, 160 L of raw material water, glucoamylase, and pullulanase were added to the brewing tank, and a saccharified solution was produced according to standard methods. The resulting saccharified solution was filtered using a wort filtration tank. An appropriate amount of hops and 20.5 kg of sucrose were added to the resulting wort, which was then boiled. The wort was then transferred to a settling tank, where the sediment was separated and removed, and then cooled to approximately 10°C. The cold wort was adjusted to an extract content of 9.0% by mass, and then introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 7 days. After that, the wort was aged in a storage tank for 7 days to obtain sample E-2, a low-sugar fermented beer-flavored alcoholic beverage (alcohol content: approximately 5% by volume, malt usage ratio: 30%, sugar content: less than 0.5 g / 100 ml, raw wort extract: 9.5%, bitterness value: 20.0 BU).

[0063] [Manufacturing Example 14] A fermented beer-flavored alcoholic beverage was produced using a 200L-scale brewing facility. First, 14.0 kg of malt powder, 160 L of raw material water, glucoamylase, and pullulanase were added to the brewing tank, and a saccharified solution was produced according to standard methods. The resulting saccharified solution was filtered using a wort filtration tank. An appropriate amount of hops and 14.0 kg of sucrose were added to the resulting wort, which was then boiled. The wort was then transferred to a settling tank, where the sediment was separated and removed, and then cooled to approximately 10°C. The cold wort was adjusted to an extract content of 9.0% by mass, and then introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 7 days. After that, the wort was aged in a storage tank for 7 days to obtain sample F-2, a low-sugar fermented beer-flavored alcoholic beverage (alcohol content: approximately 5% by volume, malt usage ratio: 50%, sugar content: less than 0.5 g / 100 ml, raw wort extract: 9.5%, bitterness value: 20.0 BU).

[0064] [Manufacturing Example 15] A fermented beer-flavored alcoholic beverage was produced using a 200L-scale brewing facility. First, 20.0 kg of malt powder, 160 L of raw water, and glucoamylase and pullulanase were added to a brewing tank, and a saccharified solution was produced according to standard methods. The resulting saccharified solution was filtered using a wort filtration tank. An appropriate amount of hops was added to the resulting wort, and the resulting saccharified solution was then boiled. The wort was then transferred to a settling tank, where the sediment was separated and removed, and then cooled to approximately 10°C. The cooled wort was adjusted to an extract content of 5.1% by mass, then introduced into a fermenter, inoculated with brewer's yeast, and fermented at approximately 10°C for 7 days. The resulting saccharified solution was then aged in a storage tank for 7 days to produce Sample G-2, a low-sugar fermented beer-flavored alcoholic beverage (alcohol content: approximately 3% by volume, malt usage ratio: 100%, sugar content: less than 0.5 g / 100 ml, raw wort extract: 5.1%, bitterness value: 20.0 BU).

[0065] [Control example] The control sample was Asahi Super Dry (original wort extract 11.2%, bitterness value 20 BU) manufactured by Asahi Breweries, Ltd.

[0066] <Sensory testing> A sensory test was carried out by six panelists, and each sample was evaluated according to the following evaluation criteria (the average score of the six panelists was taken as the sensory score).

[0067] [Table 1]

[0068] Here, the criteria are defined as follows: (a) a beer's drinking experience is rated 4 or higher, (b) the harshness of the bitterness, and (c) the harsh aftertaste is rated 3 or lower.

[0069] (1) No added salt The results of the sensory test on the salt-free samples are shown in Tables 2 to 4.

[0070] [Table 2]

[0071] [Table 3]

[0072] [Table 4]

[0073] [Sample prepared to a bitterness value of 20] Although the samples (C-2, D-2, and A-2) in which the original wort extract concentration was adjusted to 7.0% or more showed a drinking satisfaction rating of 4 or higher, all samples generally had a noticeable harsh bitterness (Table 2). [Sample adjusted to a bitterness value of 15] In this case, the same tendency as above was observed, and although the harshness of the bitterness was somewhat reduced, the result was still harsh (Table 3). [Sample prepared to a bitterness value of 10] Only sample A-0, which had an increased original wort extract concentration of 9.0%, achieved good results, with a drinking experience of 4 or higher, a bitterness score of 3 or lower, and an acrid taste score of 3 or lower (Table 4).

[0074] (2) Salt added (0.04g per 100ml) Next, Tables 5 to 7 show the results of sensory testing of each sample to which 0.04 g / 100 ml of salt (99% NaCl) was added.

[0075] [Table 5]

[0076] [Table 6]

[0077] [Table 7]

[0078] [Sample prepared to a bitterness value of 20] Sample B-2: 6.0% raw wort extract a The samples met the standards in all categories, with a drinking experience of 4 or higher, a harsh bitterness of 3 or lower, and a harsh aftertaste of 3 or lower. However, the bitterness of these samples was still harsh overall. Sample A-2, in which the original wort extract concentration was increased to 9.0%, a Since this meets the criteria, sample B-2 a In terms of drinkability, increasing the concentration of the raw wort extract resulted in a correspondingly more satisfying drink, but at a bitterness value of 20, the bitterness still tended to be harsh (Table 5). [Sample adjusted to a bitterness value of 15] At all concentrations of raw wort extract, the beer drinking experience was rated at 4 or higher, the harsh bitterness was rated at 3 or lower, and the harsh aftertaste was rated at 3 or lower. Comparing the evaluation scores with Table 3, the harsh bitterness was reduced, which is thought to be the effect of adding salt (Table 6). [Sample prepared to a bitterness value of 10] Sample D-0: 8.0% raw wort extract a and 9.0% of sample A-0. a The beers met a drinking satisfaction rating of 4 or higher. It is thought that the addition of salt contributes to drinking satisfaction only in the rich range where the original wort extract concentration is above a certain level (Table 7).

[0079] (3) Salt added (0.09g per 100ml) Next, Tables 8 to 10 show the results of sensory testing of each sample to which 0.09 g / 100 ml of salt (99% NaCl) was added.

[0080] [Table 8]

[0081] [Table 9]

[0082] [Table 10]

[0083] [Sample prepared to a bitterness value of 20] All samples met the criteria for all items, with a drinking experience of 4 or higher and harsh bitterness and harsh aftertaste of 3 or lower (Table 8). [Sample adjusted to a bitterness value of 15] All samples were rated as 4 or higher for beer drinkability and 3 or lower for bitterness. The higher the original wort extract concentration, the more astringent the aftertaste. b Although only one item was slightly out of the standard, the overall results were good (Table 9). [Sample prepared to a bitterness value of 10] The lower the wort concentration, the less satisfying the beer is to drink. bAlthough only one sample was slightly out of the standard range, the overall results were good. All samples met the standard for harsh bitterness. The higher the original wort extract concentration, the more astringent the aftertaste. Sample A-1 at 9.0% b Although only one of the two was slightly out of the standard, the overall results were good (Table 10).

[0084] (4) Salt added (0.19g per 100ml) Next, Tables 11 to 13 show the results of sensory testing of each sample to which 0.19 g / 100 ml of salt (99% NaCl) was added.

[0085] [Table 11]

[0086] [Table 12]

[0087] [Table 13]

[0088] [Sample prepared to a bitterness value of 20] Although the addition of salt has the effect of reducing the harshness of the bitterness of each sample, it also leaves a noticeable harsh aftertaste, which is far from a better taste (Table 11). [Sample adjusted to a bitterness value of 15] In this case too, although the addition of salt had the effect of reducing the harshness of the bitterness of each sample, the astringency was still noticeable (Table 12). [Sample prepared to a bitterness value of 10] In this case too, although the addition of salt had the effect of reducing the harshness of the bitterness of each sample, the astringency was still noticeable (Table 13).

[0089] (5) MgCl2 added (0.05g per 100ml) For reference, Table 14 shows the results of sensory testing of each sample to which 0.05 g / 100 ml of MgCl2 was added instead of salt.

[0090] [Table 14]

[0091] When 0.05 g / 100 ml of MgCl2 was added, the astringency was somewhat low at 3 or less at 6.0% and 7.0% original wort extract, and the taste was not bad. However, as the original wort extract became more concentrated, the astringency also became more pronounced (Table 14).

[0092] (6) CaCl2 added (0.05g per 100ml) For reference, Table 15 shows the results of sensory testing of each sample to which 0.05 g / 100 ml of CaCl2 was added instead of salt.

[0093] [Table 15]

[0094] The effect of adding 0.05 g / 100 ml of CaCl2 showed a similar tendency to the effect of adding MgCl2 shown in Table 14. The astringency was within the acceptable range when the original wort extract was 6.0%, 7.0%, and 8.0%, but the astringency was accentuated in the sample with a high original wort extract concentration of 9.0% (Table 15).

[0095] (7) Highland wort extract concentration (9.5%) Tables 16 to 25 show the results of sensory testing of samples with a higher original wort extract concentration (9.5%) to which multiple types of salts were added at various concentrations.

[0096] [Table 16]

[0097] [Table 17]

[0098] Table 18

[0099] Table 19

[0100] Table 20

[0101] Table 21

[0102] Table 22

[0103] Table 23

[0104] Table 24

[0105] Table 25

[0106] At 9.5% wort extract, the addition of salt, KH2PO4, CaHPO4, Ca(H2PO4)2, CaCl2, and CaCO3 reduced the harsh bitterness, but the addition of MgSO4 and MgCl2 accentuated the astringency (Tables 16-25). Furthermore, comparing the sample with a 30% malt content (Production Example 13) with the sample with a 50% malt content (Production Example 14), the addition of various salts tended to reduce the harsh bitterness of the 50% malt content sample. Furthermore, the astringency of the 30% malt content sample, especially with magnesium salt, was accentuated.

[0107] (8) Low wort extract concentration (5.1%) Tables 26 to 28 show the results of sensory testing of samples with a lower original wort extract concentration (5.1%) to which salt was added at various concentrations.

[0108] [Table 26]

[0109] [Table 27]

[0110] [Table 28]

[0111] When the raw wort extract is 5.1%, adding salt improves the drinkability, but adding too much salt tends to accentuate the bitterness (Tables 26-28).

[0112] (9) Summary (A) Drinkability It was confirmed that when the original wort extract is 6% or more, the addition of salt (0.04 to 0.19 g / 100 ml) does not adversely affect the drinking experience. Addition of MgCl2 and CaCl2 gave similar results. When the original wort extract was 5.1%, the drinkability was low to begin with, so adding salt (0.02-0.09g / 100ml) improved the drinkability. However, adding 0.09g / 100ml of salt accentuated the harsh taste, making the flavor undesirable. (a) Bitterness When no salt was added, the bitterness was very noticeable, but the bitterness was greatly improved by adding salt (0.04-0.19g / 100ml). The addition of KH2PO4, CaHPO4, Ca(H2PO4)2, CaCl2, and CaCO3 gave similar results. (C) A bitter aftertaste Adding salt (0.04-0.19g / 100ml) increased the bitter aftertaste, and adding up to 0.19g / 100ml exceeded the standard. Addition of MgCl2 and MgSO4 gave similar results. (D) Conclusion Adding salt such as table salt (99% NaCl) or MgCl2 can improve the harshness of the bitter taste, but adding too much will increase the harshness. Therefore, the effective range of salt addition is determined to be 0.02 to 0.19 g / 100 ml, preferably 0.02 to 0.09 g / 100 ml, in terms of salt equivalent. is. [Industrial Applicability]

[0113] The present invention can improve the balance of flavors in low-sugar fermented beer-flavored alcoholic beverages, which are in increasing demand due to recent health-conscious consumer trends.

Claims

1. The fermented beer-flavored alcoholic beverage has an ash content of 0.1 to 0.2 g / 100 g, an original wort extract content of 10% or less, and a sugar content of 1.0 g / 100 ml or less.

2. 2. The fermented beer-taste alcoholic beverage according to claim 1, having an alcohol content of 1 to 6% (v / v).

3. 3. The fermented beer-taste alcoholic beverage according to claim 1, wherein the original wort extract is 5 to 9.5%.

4. The fermented beer-taste alcoholic beverage according to any one of claims 1 to 3, wherein the salt equivalent amount is 0.02 to 0.19 g / 100 ml.

5. 4. The fermented beer-taste alcoholic beverage according to claim 1, wherein the salt equivalent is 0.02 to 0.09 g / 100 ml.

6. 6. The fermented beer-flavored alcoholic beverage according to any one of claims 1 to 5, wherein the ash contains one or more salts selected from the group consisting of sodium chloride, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, magnesium sulfate, calcium sulfate, calcium chloride, magnesium chloride, and calcium carbonate.

7. The fermented, beer-taste alcoholic beverage according to any one of claims 1 to 5, wherein the malt content is 50% or more.

8. The fermented beer-taste alcoholic beverage according to any one of claims 1 to 7, wherein the carbohydrate content is less than 0.5 g / 100 ml.

9. The method for producing a fermented beer-flavored alcoholic beverage includes adjusting the ash content to 0.1 to 0.2 g / 100 ml, the original wort extract to 10% or less, and the sugar content to 1.0 g / 100 ml or less.

10. The method for producing a fermented beer-taste alcoholic beverage according to claim 9, further comprising adjusting the salt equivalent to 0.02 to 0.19 g / 100 ml.

11. The method for producing a fermented, beer-taste alcoholic beverage according to claim 9, further comprising adjusting the salt equivalent to 0.02 to 0.09 g / 100 ml.

12. The method for producing a fermented, beer-taste alcoholic beverage according to any one of claims 9 to 11, wherein the ash contains one or more salts selected from the group consisting of sodium chloride, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, magnesium sulfate, calcium sulfate, calcium chloride, magnesium chloride, and calcium carbonate.

13. A method for improving the taste of a fermented beer-flavored alcoholic beverage, comprising adjusting the ash content to 0.1 to 0.2 g / 100 ml, the original wort extract to 10% or less, and the sugar content to 1.0 g / 100 ml or less.

14. 14. The method for improving the taste of a fermented beer-taste alcoholic beverage according to claim 13, comprising adjusting the salt equivalent to 0.02 to 0.19 g / 100 ml.

15. The method for improving the taste of a fermented beer-taste alcoholic beverage according to claim 13, comprising adjusting the salt equivalent to 0.02 to 0.09 g / 100 ml.

16. The method for improving the taste of a fermented beer-taste alcoholic beverage according to any one of claims 13 to 15, wherein the ash contains one or more salts selected from the group consisting of sodium chloride, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, magnesium sulfate, calcium sulfate, calcium chloride, magnesium chloride, and calcium carbonate.

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