Method and system for producing beer-taste beverage

Abstract

To stably produce a nonalcoholic beer-taste beverage having a desired alcohol content.SOLUTION: The method for producing a nonalcoholic beer-taste beverage includes a preparation step of preparing an intermediate liquid obtained by removing alcohol from a wort fermentation liquid, a supply step of supplying the intermediate liquid to a filtration device, and a post-filtration step of filtering the intermediate liquid by the filtration device to remove yeast from the intermediate liquid.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a non-alcohol beer-taste beverage and a production system for producing a non-alcohol beer-taste beverage. [Background technology]

[0002] Patent Document 1 discloses a method for producing a non-alcoholic beer-flavored beverage. This production method includes a step of adding brewer's yeast to wort, fermenting the wort, and then removing the brewer's yeast. After this step, the resulting fermented liquid is diluted with degassed water and filtered through diatomaceous earth to obtain a wort fermented liquid. Carbon dioxide is then removed from the resulting wort fermented liquid, followed by removal of alcohol and volatile components, to obtain a dealcoholized wort fermented liquid. Carbon dioxide is then dissolved in the resulting dealcoholized wort fermented liquid to produce a non-alcoholic beer-flavored beverage.

[0003] Patent Document 2 discloses a method for preparing a non-alcoholic beer-flavored malt beverage. This method includes the steps of cooling wort whose Brix value and pH have been adjusted, and adding brewer's yeast to the cooled wort. After this step, the temperature of the fermented liquid is maintained at 5°C, and the fermented liquid is allowed to stand for 11 days to ferment, resulting in a non-alcoholic beer-flavored malt beverage. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2022 / 210108 [Patent Document 2] International Publication No. 2014 / 141544 Summary of the Invention [Problem to be solved by the invention]

[0005] As described in prior art documents, non-alcoholic beer-taste beverages exist as beverages that have a beer taste but contain almost no alcohol. For example, non-alcoholic beer-taste beverages are produced by blending wort and flavorings without fermentation. However, when fermentation is not performed, the undesirable flavor and aroma of the wort remain, making it impossible to impart a good beer taste to the beer-taste beverage. Alternatively, non-alcoholic beer-taste beverages can be produced by suppressing fermentation to reduce the amount of alcohol produced. However, even when fermentation is suppressed, the undesirable flavor and aroma of the wort remain, making it difficult to impart a good beer taste to the beer-taste beverage.

[0006] Furthermore, non-alcoholic beer-taste beverages can also be produced by a process for removing alcohol from fermented wort, such as beer obtained by fermenting wort (hereinafter also referred to as "de-alcoholization process"). When a dealcoholization process is performed, the sweetness due to alcohol and the aroma characteristic of beer are removed. On the other hand, a beer-taste beverage that has been subjected to a dealcoholization process can have a good beer taste. However, when a dealcoholization process is performed, beer yeast remains in the beer-taste beverage, which may result in fermentation progressing after the dealcoholization process. As a result, the alcohol content may not be stable, and the alcohol concentration may exceed the desired concentration. Therefore, there is a need for a production method and production system that can stably produce non-alcoholic beer-taste beverages with a desired alcohol content. [Means for solving the problem]

[0007] A production method according to one embodiment is a method for producing a non-alcoholic beer-taste beverage, comprising the steps of: A preparation step of preparing an intermediate liquid obtained by removing alcohol from the fermented wort liquid; a supply step of supplying the intermediate liquid to a filtration device; and a post-filtration step of filtering the intermediate liquid with the filtration device to remove yeast from the intermediate liquid.

[0008] A production system according to another aspect is a production system for producing a non-alcoholic beer-taste beverage, comprising: a dealcoholizer for removing alcohol from the fermented wort to produce an intermediate liquid; a filtration device that filters the intermediate liquid to remove yeast; and an intermediate liquid supply line for supplying the intermediate liquid from the dealcoholization device to the filtration device. [Brief explanation of the drawings]

[0009] [Figure 1] Configuration diagram of the entire manufacturing system. [Figure 2] Filtration system configuration diagram. [Figure 3] 10 is a flowchart of a filtration process. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, exemplary embodiments for carrying out the present invention will be described in detail with reference to the drawings. However, the dimensions, materials, shapes, and relative positions of components described in the following embodiments can be arbitrarily set and can be changed depending on the configuration of the device or method to which the present invention is applied, or various conditions. Furthermore, unless otherwise specified, the scope of the present invention is not limited to the embodiments specifically described below.

[0011] In the following description, "non-alcoholic" means containing less than 1% by volume of alcohol, or not containing alcohol. Furthermore, alcohol refers to ethanol. Furthermore, in the following description, "beer-flavored beverage" refers to a fermented beverage with a beer taste, or a fermented malt beverage with a beer taste. Furthermore, "beer-flavored" refers to the taste and aroma unique to beer, which is produced by fermenting wort or the like with yeast or the like.

[0012] [Embodiment] A production system 100 for producing non-alcoholic beer-taste beverages will be described with reference to FIG. 1. In the following description, the production system 100 includes not only the devices and tanks shown, but also other devices not shown. The devices, tanks, and other devices shown are each connected to a supply path for a fluid, such as a beverage or raw material. This supply path is, for example, configured by a piping system through which the fluid flows. However, part of the supply path may include a path through which the fluid is transported manually by an operator managing and operating the production system 100 or by a fluid transport device. The devices, tanks, and other devices shown may each be one or more. Furthermore, the devices, tanks, and other devices shown may function independently, or may function together with other machines, structures, or the like as a unit.

[0013] The production system 100 includes a fermentation tank 11, a storage tank 12, and a centrifuge 13. The production system 100 also includes a filtration system 20, a beer tank 14, a dealcoholization device 15, a flavoring tank 16, and a filling device 17. The dealcoholization device 15 removes alcohol from the wort fermentation liquid to produce an intermediate liquid. The filtration device of the filtration system 20 filters the produced intermediate liquid to remove yeast (beer yeast, for example).

[0014] Furthermore, the production system 100 includes an intermediate liquid supply line 30 that supplies the intermediate liquid from the dealcoholization device 15 to the filtration device of the filtration system 20. As an example, the intermediate liquid supply line 30 is configured by a piping path through which the intermediate liquid flows. Note that as an example, the intermediate liquid is a non-alcoholic wort fermentation liquid.

[0015] In the fermentation tank 11, a wort fermentation liquid is produced. Specifically, in the fermentation tank 11, yeast is added to wort, which is an example of a pre-fermentation liquid, and fermentation by the yeast is carried out. As a result, beer is produced as a wort fermentation liquid containing alcohol. For example, raw materials for beer are barley malt and hops. As an example, the pre-fermentation liquid supplied to the fermentation tank 11 is produced by a saccharification method such as the infusion method or the decoction method. Then, in the fermentation tank 11, the pre-fermentation liquid is fermented by yeast using a well-known method. As a result, beer is produced in the fermentation tank 11. Note that in the fermentation tank 11, instead of beer, a beer-tasting fermented wort (for example, a beer-tasting happoshu or the like) may be produced as the wort fermentation liquid.

[0016] The storage tank 12 stores the beer produced in the fermentation tank 11 as a fermented wort liquid containing alcohol. Alternatively, the storage tank 12 may store a fermented wort liquid supplied from an external system or transported. In this case, fermentation in the fermentation tank 11 is omitted. The centrifuge 13 removes solids from the fermented wort liquid supplied from the storage tank 12. For example, the centrifuge 13 removes yeast, hops, proteins, and the like.

[0017] In the production system 100, a preparation step is performed to prepare an intermediate liquid obtained by removing alcohol from a wort fermentation liquor. Prior to the preparation step, a pre-filtration step is performed to filter the wort fermentation liquor using a filtration system 20 equipped with a filtration device. That is, the same filtration system 20 performs both the pre-filtration step before the dealcoholization treatment and the post-filtration step after the dealcoholization treatment. In this case, if the filtration system 20 includes multiple filtration devices, the pre-filtration step and the post-filtration step may be performed by the same or different filtration devices. Specifically, the filtration system 20 performs a pre-filtration step to filter the wort fermentation liquor from which solids have been removed using a centrifuge 13. The filtration system 20 also performs a post-filtration step to filter the intermediate liquid obtained by removing alcohol from the wort fermentation liquor using a dealcoholization device 15. In the pre-filtration step, the wort fermentation liquor may be filtered multiple times. Alternatively, in the post-filtration step, the intermediate liquid may be filtered multiple times. Furthermore, in addition to the pre-filtration step and the post-filtration step, a filtration step of the wort fermentation liquor or the intermediate liquid may be performed.

[0018] The post-filtration step ensures that yeast is removed from the intermediate liquid after the dealcoholization treatment. This prevents fermentation due to the remaining yeast after the dealcoholization treatment and prevents the alcohol concentration from increasing due to this fermentation. As a result, non-alcoholic beer-taste beverages with a desired alcohol concentration (e.g., an alcohol concentration of less than 0.01% by volume) can be stably produced.

[0019] The beer tank 14 stores the fermented wort liquid after the pre-filtration step. That is, the beer tank 14 stores the fermented wort liquid supplied from the filtration system 20 before the dealcoholization treatment. The beer tank 14 also stores the beer-taste beverage after the post-filtration step. That is, the beer tank 14 stores the beer-taste beverage produced by blending flavorings after the dealcoholization treatment. This beer-taste beverage is produced by blending flavorings with the intermediate liquid supplied from the filtration system 20.

[0020] The dealcoholizer 15 performs a dealcoholization process to remove alcohol from the wort fermentation liquid supplied from the beer tank 14. This prepares an intermediate liquid obtained by removing alcohol from the wort fermentation liquid. For example, the dealcoholizer 15 has a vacuum distiller and removes alcohol from the wort fermentation liquid using a vacuum distillation method. Alternatively, the dealcoholizer 15 may remove alcohol from the wort fermentation liquid using a reverse osmosis membrane method. However, by removing alcohol from the wort fermentation liquid using a vacuum distillation method, the alcohol can be removed down to a lower alcohol concentration.

[0021] The production system 100 may be provided with a redistillation line to remove alcohol again from the intermediate liquid after the dealcoholization treatment. In this case, the intermediate liquid after the dealcoholization treatment is sent from the dealcoholization device 15 to the redistillation line. The intermediate liquid is then supplied again to the dealcoholization device 15 via the redistillation line.

[0022] The intermediate liquid supply line 30 supplies the intermediate liquid obtained by the dealcoholization treatment to the filtration system 20. That is, the intermediate liquid supply line 30 supplies the intermediate liquid from the dealcoholization apparatus 15 to the filtration apparatus of the filtration system 20. This intermediate liquid supply line 30 may be a part of the path from the dealcoholization apparatus 15 to the filtration apparatus. That is, the intermediate liquid supply line 30 may indirectly supply the intermediate liquid to the filtration apparatus. Specifically, a first tank 21 shown in FIG. 2 is present in the path from the dealcoholization apparatus 15 to the filtration apparatus.

[0023] The flavoring tank 16 stores flavorings to be blended into the intermediate liquid after the post-filtration process. As an example, the intermediate liquid filtered by the filtration system 20 and flavorings sent from the flavoring tank 16 are supplied to the blending tank. The intermediate liquid and flavorings are then blended in the blending tank to produce a non-alcoholic beer-taste beverage. By adding the flavorings after the post-filtration process in this way, it is possible to prevent the flavorings from being removed during the post-filtration process. The produced beer-taste beverage is then sent from the blending tank to the beer tank 14 where it is stored.

[0024] The filling device 17 fills containers with the beer-taste beverage supplied from the beer tank 14. Examples of containers include cans, barrels, plastic bottles, paper containers, bottles, and pouch containers. At the stage when the filling device 17 fills, the beer-taste beverage has a predetermined alcohol concentration (e.g., an alcohol concentration of less than 0.01% by volume). Alternatively, when producing a beer-taste beverage with a higher alcohol concentration, the alcohol concentration may be 0.01% by volume or more and less than 1% by volume. The beer-taste beverage to be produced may be subjected to a carbon dioxide gas addition process, a sterilization process, and the like. In this case, the sterilization process may be carried out before or after filling into the containers. Alternatively, the beer-taste beverage may be filled into the containers without going through the sterilization process.

[0025] The manufacturing system 100 also includes a control device 70. The control device 70 controls the entire manufacturing system 100 or at least one of the devices and sections of the manufacturing system 100. For example, the control device 70 is configured as a computer that combines a processor that executes various types of arithmetic processing and operation control according to a predetermined program with other peripheral devices.

[0026] As an example, the control device 70 has a processor and a memory serving as a storage unit that stores a control program. The processor is, for example, a CPU (Central Processing Unit) or an MPU (Micro-Processing Unit), and controls the entire system and also comprehensively controls various processes based on the program stored in the memory. The control device 70 may also have an integrated circuit such as an ASIC (Application Specific Integrated Circuit) or an FPGA (Field Programmable Gate Array).

[0027] The memory includes RAM (Random Access Memory), which is a system work memory for the processor to operate, as well as ROM (Read Only Memory) for storing programs and system software, and storage devices such as HDD (Hard Disc Drive) and SSD (Solid State Drive).

[0028] An operating device including a keyboard or various switches for inputting predetermined commands and data is connected, either wired or wirelessly, to the control device 70. A display device for displaying the input state, setting state, measurement results, and various information of the device is connected, either wired or wirelessly, to the control device 70. Furthermore, the control device 70 can also perform control according to a program stored in a portable recording medium such as a CD (Compact Disc), a DVD (Digital Versatile Disc), a CF (Compact Flash) card, or a USB (Universal Serial Bus) memory, or in an external storage medium such as a server on the Internet.

[0029] For example, the control device 70 switches the line for the liquid supplied to the filtration system 20. Specifically, the control device 70 switches between the line for supplying the wort fermentation liquid from which solids have been removed by the centrifuge 13 and the intermediate liquid supply line 30. As a result, before the dealcoholization treatment, the wort fermentation liquid is supplied from the centrifuge 13 to the filtration system 20. Then, after the dealcoholization treatment, the intermediate liquid is supplied from the dealcoholizer 15 to the filtration system 20. Alternatively, the line for the liquid supplied to the filtration system 20 may be switched in response to an operator's operation.

[0030] [Filtration system] Next, the filtration system 20 will be described with reference to Fig. 2. The filtration system 20 includes a first tank 21, a diatomaceous earth filtration device 22 and a cross-flow filtration device 23, which are examples of filtration devices. The filtration system 20 also includes a first filter 24, a second tank 25, and a second filter 26. Note that in the pre-filtration step and the post-filtration step, filtration is performed using either the diatomaceous earth filtration device 22 or the cross-flow filtration device 23. In the following description, an example will be described in which filtration is performed using the cross-flow filtration device 23 in the pre-filtration step, and filtration is performed using the diatomaceous earth filtration device 22 in the post-filtration step. However, filtration may be performed using both the diatomaceous earth filtration device 22 and the cross-flow filtration device 23 in at least one of the pre-filtration step and the post-filtration step.

[0031] The first tank 21 is a cushion tank that temporarily stores the liquid to be filtered in the filtration system 20. Specifically, in the pre-filtration step, the first tank 21 stores the wort fermentation liquid from which solids have been removed by the centrifuge 13. In addition, in the post-filtration step, the first tank 21 stores the intermediate liquid from which alcohol has been removed by the dealcoholization device 15.

[0032] In the post-filtration process, the diatomaceous earth filtration device 22 filters the intermediate liquid supplied from the first tank 21 to remove remaining yeast and the like. As an example, the diatomaceous earth filtration device 22 has a large number of filter cylinders called elements. The diatomaceous earth filtration device 22 uses diatomaceous earth as a filter aid. This filter aid is introduced into the diatomaceous earth filtration device 22 together with the liquid, and a filtration layer is formed on the outer periphery of the element. Filtration is then performed while the filter aid is injected into the intermediate liquid to be filtered. After the filtration process, the formed filtration layer is peeled off from the element together with the removed yeast and the like and discharged to the outside. The element is then washed, and the diatomaceous earth filtration device 22 performs the next filtration process.

[0033] By removing the yeast in the post-filtration step, the yeast can be reliably removed from the intermediate liquid after the dealcoholization treatment. This prevents fermentation from proceeding due to the yeast remaining after the dealcoholization treatment, and prevents the alcohol concentration from increasing due to this fermentation. As a result, non-alcoholic beer-taste beverages with the desired alcohol concentration can be stably produced. Furthermore, yeast from a previously produced fermented beverage or beer-taste beverage may remain in the dealcoholization device 15. For example, yeast may remain in the vacuum distiller. Even in this case, the yeast can be reliably removed in the post-filtration step. Note that the diatomaceous earth filtration device 22 may filter the wort fermentation liquid supplied from the first tank 21 in the pre-filtration step to remove proteins, yeast, etc.

[0034] Furthermore, filtering the intermediate liquid after dealcoholization treatment imposes fewer restrictions on filtration conditions than filtering the wort fermentation liquid containing alcohol. Therefore, filtering the intermediate liquid after dealcoholization treatment can shorten the time required for filtration compared to repeatedly removing yeast through a prefiltration step, i.e., repeatedly filtering the wort fermentation liquid containing alcohol. In addition, dealcoholization treatment may cause turbidity. Therefore, filtering the intermediate liquid after dealcoholization treatment can remove proteins and other substances that cause turbidity.

[0035] The cross-flow filtration device 23 filters the wort fermentation liquor in the pre-filtration step to remove proteins, yeast, and the like. As an example, the cross-flow filtration device 23 has a hollow fiber membrane module. By passing the wort fermentation liquor through the inner flow path of the hollow fiber, the filtrate moves vertically from the inner flow path to the outer flow path. On the other hand, yeast and the like do not move from the inner flow path to the outer flow path, and thus the wort fermentation liquor is filtered. Alternatively, the cross-flow filtration device 23 may have a membrane filter module. Note that when filtration is performed using the diatomaceous earth filtration device 22 in the pre-filtration step, filtration using the cross-flow filtration device 23 is not performed, but filtration using both devices may be performed.

[0036] In Figure 2, the cross-flow filtration device 23 is not used in the post-filtration step. That is, cross-flow filtration is performed in the pre-filtration step before the dealcoholization treatment. On the other hand, cross-flow filtration is not performed in the post-filtration step after the dealcoholization treatment. Alternatively, diatomaceous earth filtration using the diatomaceous earth filtration device 22 may be performed in the pre-filtration step before the dealcoholization treatment.

[0037] Furthermore, the supply line for the liquid flowing from the diatomaceous earth filtration device 22 may be switched between the pre-filtration step and the post-filtration step. For example, in the pre-filtration step, a line is used that supplies the wort fermentation liquid from the cross-flow filtration device 23 to the first filter 24. In addition, in the post-filtration step, a line is used that supplies the intermediate liquid from the diatomaceous earth filtration device 22 to the first filter 24. In this case, the control device 70 may switch the supply line between the pre-filtration step and the post-filtration step. Alternatively, this switching of the supply line may be performed in response to an operator's operation.

[0038] In the pre-filtration step, the first filter 24 removes microorganisms from the wort fermentation liquid sent from the cross-flow filtration device 23. In the post-filtration step, the first filter 24 removes diatomaceous earth, microorganisms, etc. from the intermediate liquid sent from the diatomaceous earth filtration device 22. As an example, the first filter 24 is a sterilization filter having a pore size of 5.0 μm, 2.0 μm, or 1.0 μm or less. The pore size of the first filter 24 can be set arbitrarily depending on the microorganisms to be captured.

[0039] The second tank 25 is a cushion tank that temporarily stores the liquid filtered in the filtration system 20. Specifically, the second tank 25 stores the wort fermentation liquid that has been sterilized by passing through the first filter 24 in the pre-filtration process. The second tank 25 also stores the intermediate liquid that has been sterilized by passing through the first filter 24 in the post-filtration process. The wort fermentation liquid or the intermediate liquid is then sent from the second tank 25 to the second filter 26.

[0040] The second filter 26 removes microorganisms from the wort fermentation liquid or intermediate liquid sent from the second tank 25. The second filter 26 removes microorganisms smaller than those removed by the first filter 24. Therefore, the pore size of the second filter 26 is smaller than that of the first filter 24. As an example, the second filter 26 is a sterilization filter having a pore size of 1.4 μm, 1.0 μm, or 0.65 μm or less. The pore size of the second filter 26 can be set arbitrarily depending on the microorganisms to be captured.

[0041] [Filtration process] Next, the filtration process in the production method for producing a non-alcoholic beer-taste beverage will be described with reference to Figure 3. In the following description, when liquid is transferred from one device or tank to another device or tank, a cushion tank or other device may be interposed between the two.

[0042] First, wort, which is the raw material for the beer-taste beverage, is produced using a well-known method. The produced wort is then supplied to a fermentation tank 11. Thereafter, the wort is fermented with yeast in the fermentation tank 11 to produce a fermented wort liquid containing alcohol (S101). The produced fermented wort liquid is then sent to a centrifuge 13 via a storage tank 12. The centrifuge 13 then removes solids from the fermented wort liquid.

[0043] Next, the wort fermentation liquid is sent from the centrifuge 13 to the cross-flow filtration device 23 via the first tank 21. Then, a pre-filtration step is performed before the preparation step of producing an intermediate liquid by dealcoholization treatment. Specifically, in the pre-filtration step, the wort fermentation liquid is filtered by diatomaceous earth filtration or cross-flow filtration. In the example of FIG. 3, in the pre-filtration step, the wort fermentation liquid is subjected to cross-flow filtration by the cross-flow filtration device 23 to remove proteins, yeast, and the like (S102).

[0044] Next, the wort fermentation liquid is sent from the cross-flow filtration device 23 to the first filter 24. Then, the first filter 24 removes microorganisms from the wort fermentation liquid in a pre-filtration step. Next, the wort fermentation liquid is sent to the second filter 26 via the second tank 25. Then, the second filter 26 removes microorganisms from the wort fermentation liquid in a pre-filtration step. Thereafter, the filtered wort fermentation liquid is sent from the filtration system 20 to the beer tank 14. Then, the beer tank 14 stores the wort fermentation liquid before the dealcoholization treatment.

[0045] Next, the alcohol-containing wort fermentation liquid is sent from the beer tank 14 to the dealcoholizer 15. Then, a preparation step is performed to prepare an intermediate liquid obtained by removing alcohol from the wort fermentation liquid. Specifically, in the preparation step, the dealcoholizer 15 uses reduced pressure distillation to remove alcohol from the wort fermentation liquid to produce an intermediate liquid (S103). Then, a supply step is performed to supply the produced intermediate liquid to a diatomaceous earth filtration device 22 serving as a filtration device. Specifically, in the supply step, the intermediate liquid supply line 30 supplies the intermediate liquid obtained by the dealcoholization treatment from the dealcoholizer 15 to the diatomaceous earth filtration device 22 via the first tank 21 (S104). Alternatively, the intermediate liquid supply line 30 may directly supply the intermediate liquid from the dealcoholizer 15 to the diatomaceous earth filtration device 22.

[0046] Then, in the filtration system 20, a post-filtration step is performed to remove yeast from the intermediate liquid. That is, in the post-filtration step, the intermediate liquid is filtered by diatomaceous earth filtration using a diatomaceous earth filtration device 22, which is a filtration device, to remove yeast from the intermediate liquid (S105). Alternatively, cross-flow filtration may be performed in the post-filtration step. For example, in the post-filtration step, the intermediate liquid may be filtered by cross-flow filtration using a cross-flow filtration device 23.

[0047] The intermediate liquid is then sent from the diatomaceous earth filtration device 22 to the first filter 24. The first filter 24 then removes diatomaceous earth, microorganisms, and the like from the intermediate liquid in a post-filtration process. The intermediate liquid is then sent via the second tank 25 to the second filter 26. The second filter 26 then removes microorganisms from the intermediate liquid in a post-filtration process. The filtered intermediate liquid is then sent from the filtration system 20 to the beer tank 14.

[0048] On its way to beer tank 14, flavorings supplied from flavoring tank 16 are added to the filtered intermediate liquid to produce a beer-taste beverage (S106). The alcohol concentration of the beer-taste beverage produced in this manner is, for example, less than 0.01% by volume. The produced beer-taste beverage is then stored in beer tank 14. The beer-taste beverage is then filled into containers by filling device 17 (S107). This completes the production of the beer-taste beverage.

[0049] According to the manufacturing method of the embodiment described above, yeast can be reliably removed from the intermediate liquid after the dealcoholization process by removing the yeast in the post-filtration step. This prevents fermentation by the yeast remaining after the dealcoholization process from proceeding and prevents the alcohol concentration from increasing due to this fermentation. As a result, a non-alcoholic beer-taste beverage with a desired alcohol content can be reliably manufactured. Furthermore, there is a possibility that yeast remains in the dealcoholization device 15. Even in this case, the yeast can be removed in the post-filtration step.

[0050] Although the present invention has been described above with reference to each embodiment, the present invention is not limited to the above-described embodiments. Inventions modified without violating the present invention, and inventions equivalent to the present invention, are also included in the present invention. Furthermore, each embodiment and each modified form, and technical means included in each embodiment or each modified form, can be combined as appropriate without violating the present invention.

[0051] For example, the manufacturing system 100 may include a filtration system 20 that performs a pre-filtration step and a filtration system 20 that performs a post-filtration step. In this case, the filtration system 20 that performs the post-filtration step does not need to include the cross-flow filtration device 23. Note that if one filtration system 20 is shared between the pre-filtration step and the post-filtration step, the size of the manufacturing system 100 can be reduced.

[0052] The filtration system 20 may also include another filtration device instead of or in addition to the diatomaceous earth filtration device 22. For example, the other filtration device is a vibration membrane separation device that applies high shear stress to the membrane surface by vibrating a membrane module. The other filtration device may also be a filtration device that performs cross-flow filtration. Even if another filtration method is used in place of diatomaceous earth filtration using the diatomaceous earth filtration device 22 in the post-filtration step, yeast can still be removed from the intermediate liquid.

[0053] Furthermore, the removal of microorganisms by the first filter 24 and the second filter 26 may be omitted. Alternatively, a sterilization treatment by a sterilizer may be performed instead of or in addition to the removal of microorganisms by the first filter 24 and the second filter 26. The diatomaceous earth filtration device 22 and the cross-flow filtration device 23 are configured to remove unwanted matter larger in size than the microorganisms removed by the first filter 24 and the second filter 26. In other words, the first filter 24 and the second filter 26 have pore sizes that remove microorganisms smaller than the unwanted matter removed by the diatomaceous earth filtration device 22 and the cross-flow filtration device 23.

[0054] A part or all of the above-described embodiments can be described as, but not limited to, the following supplementary notes.

[0055] (Appendix 1) A method for producing a non-alcoholic beer-taste beverage, comprising: A preparation step of preparing an intermediate liquid obtained by removing alcohol from the fermented wort liquid; a supply step of supplying the intermediate liquid to a filtration device; and a post-filtration step of filtering the intermediate liquid with the filtration device to remove yeast from the intermediate liquid.

[0056] (Appendix 2) Attachment 1: A method for producing a beer-taste beverage according to claim 1, wherein the preparation step involves removing alcohol from the fermented wort liquor using reduced pressure distillation.

[0057] (Appendix 3) 3. The method for producing a beer-taste beverage according to claim 1, wherein the post-filtration step filters the intermediate liquid by diatomaceous earth filtration or cross-flow filtration.

[0058] (Appendix 4) 4. The method for producing a beer-taste beverage according to any one of Appendices 1 to 3, further comprising a pre-filtration step of filtering the fermented wort liquid by diatomaceous earth filtration or cross-flow filtration prior to the preparation step.

[0059] (Appendix 5) 5. The method for producing a beer-taste beverage according to any one of claims 1 to 4, wherein the alcohol concentration of the beer-taste beverage is less than 0.01% by volume.

[0060] (Appendix 6) The method for producing a beer-taste beverage according to any one of Appendices 1 to 3, further comprising a pre-filtration step of filtering the fermented wort liquor using a filtration system including the filtration device prior to the preparation step.

[0061] (Appendix 7) A production system for producing a non-alcoholic beer-taste beverage, comprising: a dealcoholizer for removing alcohol from the fermented wort to produce an intermediate liquid; a filtration device that filters the intermediate liquid to remove yeast; an intermediate liquid supply line that supplies the intermediate liquid from the dealcoholization device to the filtration device. [Explanation of symbols]

[0062] 15: Dealcoholization device 22: Diatomaceous earth filter (filter) 30: Intermediate liquid supply line 100: Manufacturing Systems

Claims

1. A method for producing a non-alcoholic beer-taste beverage, comprising: A preparation step of preparing an intermediate liquid obtained by removing alcohol from the fermented wort liquid; a supply step of supplying the intermediate liquid to a filtration device; and a post-filtration step of filtering the intermediate liquid with the filtration device to remove yeast from the intermediate liquid.

2. 2. The method for producing a beer-taste beverage according to claim 1, wherein the preparation step involves removing alcohol from the fermented wort liquid using reduced pressure distillation.

3. 2. The method for producing a beer-taste beverage according to claim 1, wherein the post-filtration step filters the intermediate liquid by diatomaceous earth filtration or cross-flow filtration.

4. 2. The method for producing a beer-taste beverage according to claim 1, further comprising a pre-filtration step of filtering the fermented wort liquid by diatomaceous earth filtration or cross-flow filtration prior to the preparation step.

5. 5. The method for producing a beer-taste beverage according to claim 1, wherein the alcohol concentration of the beer-taste beverage is less than 0.01% by volume.

6. 2. The method for producing a beer-taste beverage according to claim 1, further comprising, prior to the preparation step, a pre-filtration step of filtering the fermented wort liquid using a filtration system including the filtration device.

7. A production system for producing a non-alcoholic beer-taste beverage, comprising: a dealcoholizer for removing alcohol from the fermented wort to produce an intermediate liquid; a filtration device that filters the intermediate liquid to remove yeast; an intermediate liquid supply line that supplies the intermediate liquid from the dealcoholization device to the filtration device.

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