Low-alcohol beer-flavored beverage and its manufacturing method

Abstract

To provide a low-alcohol beer-flavored beverage having a good balance of sourness, bitterness and sweetness, a complex taste and satisfying drinking sensation like beer, and reduced drool smell and potato smell. [Solution] A low-alcohol beer-flavored beverage containing less than 40 μg / L of linalool, more than 30 mg / L and less than 170 mg / L of acetic acid, and components derived from fermented wort liquid.

Description

[Technical Field]

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

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

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

[0004] Patent Document 2 describes that non-alcoholic beer-flavored beverages have a sweet potato / rice porridge-like aroma not found in beer, and that this aroma is undesirable in achieving a beer-like flavor. In Patent Document 2, the sweet potato / rice porridge-like aroma is reduced by adjusting the content of geranyl acetate or geraniol. However, Patent Document 2 focuses on non-fermented beer-flavored beverages made from malt and hops, and does not describe the presence of a sweet potato / rice porridge-like aroma in low-alcohol beer-flavored beverages containing fermented wort.

[0005] Patent Document 3 describes that a non-fermented beer-flavored beverage that has been improved in drinking quality by adding water-soluble dietary fiber exhibits a papery odor, a paper-like taste, due to the water-soluble dietary fiber. Patent Document 1 describes that the papery odor is reduced by adding specific amounts of linalool and geraniol. On the other hand, Patent Document 2 describes that the papery odor can be masked to the extent that it does not affect the flavor by adding hops or hop extract, but does not describe the presence of a papery odor in beer-flavored beverages that contain hops.

[0006] Patent Document 4 describes a beer-flavored non-alcoholic beverage with a pH of 4.2 to 4.7 that contains vinegar or malt vinegar obtained by acetic acid fermentation of beer and wort as main ingredients and is substantially alcohol-free. The beer-flavored non-alcoholic beverage of Patent Document 4 is a non-alcoholic beverage that has a flavor similar to beer. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-250503 [Patent Document 2] Patent No. 6786699 [Patent Document 3] Japanese Patent Application Publication No. 2020-184916 [Patent Document 4] Japanese Patent Application Publication No. 2018-148838 Summary of the Invention [Problem to be solved by the invention]

[0008] In beer-flavored beverages that have been dealcoholized after fermentation, the low-molecular-weight sugars contained in the wort are consumed during the fermentation process, and the alcohol and volatile aroma components are removed. As a result, the beverage lacks the complex flavor and satisfying taste characteristic of beer, and unpleasant odors associated with fermentation, such as a drool smell or a potato smell, tend to become more noticeable.

[0009] The present invention solves the above problems, and its object is to provide a low-alcohol beer-flavored beverage that has a good balance of sourness, bitterness, and sweetness, has a complex beer-like flavor and satisfying taste, and has reduced drool and potato odors. [Means for solving the problem]

[0010] The present invention provides a low-alcohol beer-flavored beverage containing less than 40 μg / L of linalool, more than 30 mg / L and less than 170 mg / L of acetic acid, and a component derived from a fermented wort liquid.

[0011] In one embodiment, the concentration of the linalool is 2 to 40 μg / L.

[0012] In one embodiment, the concentration of the linalool is 5 to 35 μg / L.

[0013] In one embodiment, the concentration of the acetic acid is 110 to 160 mg / L.

[0014] In one embodiment, the ratio B / A of the acetic acid concentration B [mg / L] to the linalool concentration A [μg / L] in the low-alcohol beer-taste beverage is 1.14 to 32.

[0015] In one embodiment, the ratio B / A is 4 to 12.

[0016] In one embodiment, the low-alcohol beer-taste beverage has a bitterness value of 10 to 50 BU.

[0017] In one embodiment, the low-alcohol beer-taste beverage contains 1 to 10 w / v % of apparent extract.

[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 w / w % or more.

[0020] In one embodiment, the wort fermentation liquid is a dealcoholized wort fermentation liquid.

[0021] The present invention also provides a method for producing a low-alcohol beer-flavored beverage, which comprises adjusting the linalool concentration of the low-alcohol beer-flavored beverage to less than 40 μg / L, adjusting the acetic acid concentration of the low-alcohol beer-flavored beverage to more than 30 mg / L and less than 170 mg / L, and incorporating a component derived from fermented wort liquid into the low-alcohol beer-flavored beverage. [Effects of the Invention]

[0022] According to the present invention, it is possible to provide a low-alcohol beer-flavored beverage that has a good balance of sourness, bitterness, and sweetness, has a complex taste and satisfying drinking sensation typical of beer, and has reduced drool odor and potato odor. DETAILED DESCRIPTION OF THE INVENTION

[0023] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, embodiments of the present invention are described in detail. However, the embodiments described below are intended to exemplify low-alcohol beer-taste beverages and methods for producing same in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverages and methods for producing same shown below.

[0024] <Low-alcohol beer-flavored beverage> The low-alcohol beer-taste beverage of the present invention contains linalool, acetic acid, and a component derived from a fermented wort broth.

[0025] A "low-alcohol beer-flavored beverage" refers to a beer-flavored beverage with an alcohol concentration lower than that of a regular beer-flavored beverage. A low-alcohol beer-flavored beverage has an alcohol concentration of 3 v / v% or less, preferably 2 v / v% or less, and more preferably less than 1 v / v%. The term "low-alcohol beer-flavored beverage" also includes non-alcohol beer-flavored beverages that contain substantially no alcohol (e.g., alcohol concentration 0.00 v / v%). The term "alcohol" also refers to ethanol.

[0026] <Linalool> Linalool, also known as 3,7-dimethyl-1,6-octadien-3-ol, is a monoterpene alcohol. Linalool is a component with a refreshing, sweet lily-of-the-valley-like aroma. The linalool used in the present invention may be isolated or extracted from natural products, chemically synthesized using a food-chemically acceptable method, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process. Examples of raw materials containing linalool include hops, hop extracts, and hop flavorings. The linalool contained in the fermented beer-flavored beverage of the present invention may be one to which commercially available linalool has been added as a flavoring.

[0027] Linalool in the low-alcohol beer-taste beverage improves the balance of sourness, bitterness and sweetness of the low-alcohol beer-taste beverage and reduces the drool smell and potato smell.

[0028] Linalool is added to the low-alcohol beer-flavored beverage in an amount that results in a linalool concentration of less than 40 μg / L. If the linalool concentration of the low-alcohol beer-flavored beverage is 40 μg / L or higher, the balance of the sourness, bitterness, and sweetness of the low-alcohol beer-flavored beverage may be disrupted. However, if the linalool concentration of the low-alcohol beer-flavored beverage is too low, the drool odor or potato odor of the low-alcohol beer-flavored beverage may not be reduced. The linalool concentration of the low-alcohol beer-flavored beverage is preferably 5 to 35 μg / L, more preferably 5 to 30 μg / L, and even more preferably 10 to 25 μg / L.

[0029] In one embodiment, the linalool concentration of the low-alcohol beer-taste beverage is preferably 2 to 40 μg / L, more preferably 5 to 35 μg / L, and even more preferably 10 to 30 μg / L.

[0030] The linalool concentration in a low-alcohol beer-flavored beverage can be measured, for example, using GC / MS.

[0031] The linalool concentration of a low-alcohol beer-flavored beverage can be adjusted, for example, by adjusting the variety and amount of raw materials (e.g., hops) with a high linalool content, the timing of adding the raw materials, or by adding linalool as appropriate.

[0032] <Acetic acid> Acetic acid is a type of organic acid produced by yeast during the fermentation of wort, and is a sour-tasting taste substance. The acetic acid contained in a low-alcohol beer-taste beverage may be produced by fermentation of raw materials used in the production of the low-alcohol beer-taste beverage. The acetic acid contained in a low-alcohol beer-taste beverage may be commercially available as an acidulant or compound added to a low-alcohol beer-taste beverage, or may be contained in a raw material used in the production of a typical low-alcohol beer-taste beverage.

[0033] The acetic acid in the low-alcohol beer-flavored beverage enhances the complex beer-like taste and satisfying drinking sensation of the low-alcohol beer-flavored beverage, and reduces the drool smell and potato smell.

[0034] Acetic acid is added to the low-alcohol beer-taste beverage in an amount such that the acetic acid concentration in the low-alcohol beer-taste beverage exceeds 30 mg / L and is less than 170 mg / L. If the acetic acid concentration in the low-alcohol beer-taste beverage is 30 mg / L or less, the drool-like or potato-like odor of the low-alcohol beer-taste beverage may not be reduced. If the acetic acid concentration in the low-alcohol beer-taste beverage is 170 mg / L or more, the sourness of the acetic acid may become noticeable, disrupting the balance between the sourness, bitterness, and sweetness of the low-alcohol beer-taste beverage. The acetic acid concentration in the low-alcohol beer-taste beverage is preferably 40 to 160 mg / L, more preferably 50 to 150 mg / L, and even more preferably 60 to 140 mg / L.

[0035] In one embodiment, the acetic acid concentration of the low-alcohol beer-taste beverage is preferably 100 to 165 mg / L, more preferably 110 to 160 mg / L, and even more preferably 120 to 150 mg / L.

[0036] The concentration of acetic acid contained in a low-alcohol beer-taste beverage can be measured, for example, using HPLC analysis with pH buffered post-column electrical conductivity detection.

[0037] The acetic acid concentration in the low-alcohol beer-taste beverage can be adjusted, for example, by adjusting the type of yeast and fermentation conditions, or by adding acetic acid as appropriate.

[0038] From the perspective of improving the balance of sourness, bitterness, and sweetness in a low-alcohol beer-taste beverage, the ratio B / A of the acetic acid concentration B [mg / L] to the linalool concentration A [μg / L] in the low-alcohol beer-taste beverage is, for example, 1.14 to 32. The ratio B / A is preferably 4.0 to 15.0, more preferably 6.0 to 12.0, and even more preferably 6.0 to 7.5.

[0039] In one embodiment, the ratio B / A is preferably 4.0 to 12.0, more preferably 6.0 to 8.5, and even more preferably 7.5 to 8.5.

[0040] <Components derived from fermented wort> The low-alcohol beer-taste beverage of the present invention contains a component derived from a fermented wort broth. By including a component derived from a fermented wort broth in the low-alcohol beer-taste beverage, the complex beer-like flavor of the low-alcohol beer-taste beverage is enhanced.

[0041] The term "components derived from fermented wort" refers to components contained in the fermented wort, which is a liquid obtained by fermenting the wort used in producing regular beer with brewer's yeast.

[0042] The amounts and concentrations of components derived from the fermented wort liquid contained in the low-alcohol beer-taste beverage are not particularly limited and can be set appropriately depending on the desired flavor.

[0043] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0044] The wort fermentation liquid has a predetermined malt usage ratio. The malt usage ratio is the ratio of the weight of malt to the weight of the starchy raw material. The malt usage ratio in the wort fermentation liquid is, for example, 50 w / w% or more. If the malt usage ratio in the wort fermentation liquid contained in the low-alcohol beer-taste beverage is less than 50 w / w%, the complex beer-like flavor of the low-alcohol beer-taste beverage will be reduced. The malt usage ratio in the wort fermentation liquid contained in the low-alcohol beer-taste beverage is preferably 55 w / w% or more, more preferably 60 w / w% or more, and even more preferably 60 to 75 w / w%.

[0045] The wort fermentation liquid may also be a dealcoholized wort fermentation liquid. The dealcoholized wort fermentation liquid is a wort fermentation liquid obtained by removing alcohol from a liquid obtained by fermenting the wort used in producing ordinary beer. Methods for removing alcohol include a method of evaporating the alcohol and a method of removing alcohol using a reverse osmosis membrane or the like. The dealcoholized wort fermentation liquid may have alcohol removed to any extent such that the alcohol content of the low-alcohol beer-flavored beverage in the final product is at the desired concentration.

[0046] The low-alcohol beer-flavored beverage may contain dealcoholized wort fermentation liquid, or may be one in which the linalool concentration and acetic acid concentration have been appropriately adjusted using the dealcoholized wort fermentation liquid as a reference liquid.

[0047] The apparent extract content of a low-alcohol beer-taste beverage is adjusted to 1 to 10 w / v%. If the apparent extract content of a low-alcohol beer-taste beverage is less than 1 w / v%, the low-alcohol beer-taste beverage may lack the complex beer-like flavor. If the apparent extract content of a low-alcohol beer-taste beverage is more than 10 w / v%, the low-alcohol beer-taste beverage may have a heavy aftertaste. The apparent extract content of a low-alcohol beer-taste beverage is preferably 2 to 9 w / v%, more preferably 2 to 8 w / v%, and even more preferably 3 to 7 w / v%.

[0048] In one embodiment, the apparent extract content of the low-alcohol beer-taste beverage is preferably 3 to 9.5 w / v %, more preferably 5 to 9 w / v %, and even more preferably 6 to 8.5 w / v %.

[0049] The apparent extract content of a low-alcohol beer-taste beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (ed., Brewers Association of Japan, 2004). Low-alcohol beer-taste beverages can be produced, for example, by the method for producing low-alcohol beer-taste beverages described below.

[0050] The apparent extract content of the low-alcohol beer-taste beverage can be adjusted by adjusting the degree of fermentation of the wort or by increasing or decreasing the content of liquid sugar or fermented wort liquid, etc.

[0051] <Proline> The low-alcohol beer-taste beverage of the present invention preferably contains proline. Proline is an amino acid contained in malt. The proline contained in the low-alcohol beer-taste beverage may be a commercially available compound added to the low-alcohol beer-taste beverage, or may be contained in nitrogen-containing raw materials such as malt that are commonly used in the production of low-alcohol beer-taste beverages.

[0052] Proline in a low-alcohol beer-taste beverage imparts a barley-like sweetness to the beverage and enhances its richness. The proline concentration in a low-alcohol beer-taste beverage is, for example, greater than 100 mg / L, preferably 150 to 550 mg / L, more preferably 200 to 500 mg / L, and even more preferably 250 to 450 mg / L.

[0053] The proline concentration in a low-alcohol beer-taste beverage can be measured, for example, by the AccQ-Tag Ultra labeling method using an Acquity UPLC analyzer manufactured by Waters Corporation (USA). Measurement can also be performed using an automated amino acid analyzer, such as the JLC-500 / V model manufactured by JEOL Ltd.

[0054] The proline concentration in low-alcohol beer-taste beverages can be adjusted by adjusting the amount of raw materials with a relatively high nitrogen content that can be assimilated by yeast, or by adding proline as needed. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains.

[0055] <Bitterness value> It is preferable that the low-alcohol beer-taste beverage has a predetermined bitterness value (unit: BU). When the low-alcohol beer-taste beverage has a predetermined bitterness value, the balance of sourness, bitterness, and sweetness of the low-alcohol beer-taste beverage is improved. Here, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances, the main component of which isohumulone.

[0056] The bitterness value of a low-alcohol beer-taste beverage is preferably 10 to 50 BU. If the bitterness value of a low-alcohol beer-taste beverage is less than 10 BU, the balance of the sourness, bitterness, and sweetness of the low-alcohol beer-taste beverage may be disrupted, particularly if the low-alcohol beer-taste beverage contains acetic acid. If the bitterness value of a low-alcohol beer-taste beverage exceeds 50 BU, the balance of the sourness, bitterness, and sweetness of the low-alcohol beer-taste beverage may be disrupted. The bitterness value of a low-alcohol beer-taste beverage is more preferably 15 to 45 BU, even more preferably 15 to 40 BU, and particularly preferably 20 to 35 BU.

[0057] The bitterness value can be measured, for example, by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0058] The bitterness value of a low-alcohol beer-flavored beverage can be adjusted by adjusting the variety and amount of bitter substance-containing raw materials (e.g., hops), the timing of adding the raw materials, or by adding a bitter substance as appropriate. Isolated iso-α acids can be used as bitter substances. Iso-α acids are also contained in hops and can be used as hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground product, extracts obtained by extracting these with water or hot water, and concentrates and dried products of the extracts.

[0059] <Production method for low-alcohol beer-flavored beverages> The method for producing a low-alcohol beer-flavored beverage only needs to include the steps of adjusting the linalool concentration contained in the low-alcohol beer-flavored beverage to a predetermined concentration, adjusting the acetic acid concentration contained in the low-alcohol beer-flavored beverage to a predetermined concentration, and incorporating components derived from the wort fermentation liquid into the low-alcohol beer-flavored beverage; apart from these steps, conventional methods for producing low-alcohol beer-flavored beverages can be used.

[0060] The method for producing a low-alcohol beer-flavored beverage in this specification may include a linalool concentration adjusting step for adjusting the linalool concentration in the low-alcohol beer-flavored beverage to a predetermined concentration, an acetic acid concentration adjusting step for adjusting the acetic acid concentration in the low-alcohol beer-flavored beverage to a predetermined concentration, and a wort fermentation liquid-derived component adding step for adding components derived from the wort fermentation liquid to the low-alcohol beer-flavored beverage. The order of the linalool concentration adjusting step, the acetic acid concentration adjusting step, and the wort fermentation liquid-derived component adding step is not particularly limited, and may be performed in any order.

[0061] The linalool concentration adjusting step may include adjusting the linalool concentration in the low-alcohol beer-flavored beverage to the above-mentioned range.

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

[0063] The wort fermentation liquid-derived component addition step may include adding a component derived from the wort fermentation liquid to the low-alcohol beer-taste beverage. In this case, the wort fermentation liquid itself may be added to the low-alcohol beer-taste beverage, or the low-alcohol beer-taste beverage may be prepared using the wort fermentation liquid as a base.

[0064] Furthermore, the method for producing a low-alcohol beer-taste beverage may include a fermentation step, a dealcoholization step, a proline concentration adjustment step, a bitterness value adjustment step, or an appearance extract adjustment step.

[0065] The proline concentration adjustment step may include adjusting the proline concentration in the low-alcohol beer-taste beverage to within the above-mentioned range.

[0066] The bitterness value adjustment step may include adjusting the bitterness value of the low-alcohol beer-taste beverage to within the above-mentioned range.

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

[0068] The fermentation process may be any process in which yeast is added to wort and fermentation is carried out, and various conditions such as fermentation temperature and fermentation period can be freely set. For example, fermentation may be carried out under the fermentation conditions for producing ordinary beer or happoshu, such as 8 to 25°C and for one week to ten days. Furthermore, the temperature (increase or decrease) or pressure of the fermented liquid may be changed during the fermentation process.

[0069] The dealcoholization process refers to a process of removing alcohol from a beer-taste beverage, fermented wort liquor, beer composition, etc. to an arbitrary level so that the alcohol content of the low-alcohol beer-taste beverage in the final product reaches the desired concentration. Methods for removing alcohol include methods of vaporizing the alcohol and methods of removing alcohol using a reverse osmosis membrane, etc., with vaporizing the alcohol being preferred because it allows for removal of alcohol in a relatively short time.

[0070] The method for producing a low-alcohol beer-taste beverage may further include a step of adding a caramel color or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, and the like, using known equipment or the like.

[0071] The method for producing a low-alcohol beer-taste beverage may further include a step of adding, as necessary, dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like.

[0072] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples. [Example]

[0073] <Analysis method for low-alcohol beer-flavored beverages> [Appearance extract] The apparent extract was calculated using the following formula (1) in accordance with the method described in the BCOJ Beer Analysis Methods (2004) edited by the Brewers Association of Japan.

[0074] Es end =-460.234+662.649×SG EA -202.414×SG EA 2 (1) In the formula, "Es end" is the appearance extract, "SG EA " is the specific gravity of a degassed, low-alcohol beer-flavored beverage.

[0075] [Linalol concentration] A low-alcohol, beer-flavored beverage was spiked with d5-linalool as an internal standard at 20 ppb, followed by a 10-fold dilution. 15 mL of the resulting diluted sample was dispensed into a 30 mL vial. A 47 μL PDMS (polydimethylsiloxane)-coated stirring rod "Twister" (trade name, length: 20 mm, manufactured by Gerstel) was placed in the vial, the lid was tightened, and the mixture was stirred at 40°C for 2 hours to allow the aroma components to adsorb onto the stirring rod.

[0076] The stirring rod was then removed from the vial, and after removing all water droplets, the vial was inserted into a GC / MS equipped with a thermal desorption unit (TDU, manufactured by Gerstel) and a programmable temperature-vaporization inlet (CIS4, manufactured by Gerstel), and GC / MS was performed under the following conditions:

[0077] Separation was performed using a GC / MS (Agilent 6890 / 5973N) column with a DB-WAX (60 m x 0.25 mm I.D. x 0.25 μm F.T.) column. The oven temperature was 40°C (5 min) - 3°C / min - 240°C (20 min). The ionization conditions were 70 eV, and the selected ions were linalool 93 and β-damascone (internal standard) 177. Quantitative analysis was performed using standard samples and a calibration curve was created.

[0078] [Bitterness value] The bitterness value was measured in accordance with the Brewers' Association of Japan (BCOJ) Beer Analysis Methods, 8.15 (2004). Specifically, the bitterness value (BU) was calculated by adding acid to the sample, extracting it with isooctane, and centrifuging it. The absorbance of the isooctane layer obtained at 275 nm was measured using pure isooctane as a control, and multiplying it by a constant (50).

[0079] [Acetic acid concentration] The acetic acid concentration was measured by HPLC analysis using pH buffered post-column electrical conductivity detection. Samples were filtered through a 0.45 μm filter before measurement. An organic acid analysis system (Shimadzu Corporation) was used, with an RSpak KC811 (Shodex) column and 5 mmol / L p-toluenesulfonic acid as the mobile phase at a flow rate of 0.8 mL / min to separate organic acids. An electrical conductivity detector (Shimadzu Corporation, CDD-10Avp) was used. Quantitation was performed by adding a standard sample to the sample, creating a calibration curve, and using this calibration curve.

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

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

[0082] <Example 5> A dealcoholized wort fermentation liquor was prepared in the same manner as in Example 1, except that hops were not used. To the resulting dealcoholized wort fermentation liquor, liquid sugar 10 g / L, caramel 0.3 g / L, phosphoric acid 0.7 g / L, and flavoring 1.0 g / L were added, and dextrin was added so that the apparent extract was 8 w / v%. Furthermore, acetic acid was added to adjust the acetic acid concentration to 120 mg / L, and isomerized hop extract (manufactured by John I. Haas, Inc.) was added to adjust the bitterness value to 21 BU, thereby obtaining the low-alcohol beer-flavored beverage of Example 5.

[0083] <Examples 6 to 9> Linalool was added to the low-alcohol beer-flavored beverage of Example 5 to adjust the linalool concentrations to 10 μg / L, 20 μg / L, 30 μg / L, and 40 μg / L, respectively, to obtain the low-alcohol beer-flavored beverages of Examples 6 to 9.

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

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

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

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

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

[0089] The "weakness of drool odor" was evaluated on a 5-point scale, with Example 1 being given a score of 2 and the best sample being given a score of 5.

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

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

[0092] [Table 1]

[0093] Table 1 shows that by adjusting the acetic acid concentration of a low-alcohol beer-flavored beverage to 120-150 mg / L, the low-alcohol beer-flavored beverage has a complex beer-like flavor and a satisfying taste. Furthermore, by adjusting the linalool concentration to 10-30 μg / L, the low-alcohol beer-flavored beverage has an excellent balance of sourness, bitterness, and sweetness, and the drooling and potato-like odors are reduced. Furthermore, by adjusting the acetic acid concentration to 120-150 mg / L and the linalool concentration to 10-30 μg / L, the low-alcohol beer-flavored beverage has a complex beer-like flavor and a satisfying taste, an excellent balance of sourness, bitterness, and sweetness, and the drooling and potato-like odors are reduced.

Claims

1. A low-alcohol beer-flavored beverage containing less than 40 μg / L of linalool, more than 30 mg / L and less than 170 mg / L of acetic acid, and a component derived from a wort fermentation liquid.

2. 2. The low-alcohol beer-flavored beverage according to claim 1, wherein the linalool concentration is 2 to 40 μg / L.

3. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the linalool concentration is 5 to 35 μg / L.

4. 4. The low-alcohol beer-taste beverage according to claim 1, wherein the concentration of the acetic acid is 110 to 160 mg / L.

5. The low-alcohol beer-flavored beverage according to any one of claims 1 to 4, wherein the ratio B / A of the acetic acid concentration B [mg / L] to the linalool concentration A [μg / L] in the low-alcohol beer-flavored beverage is 1.14 to 32.

6. 6. The low-alcohol beer-taste beverage according to claim 1, wherein the ratio B / A is 4 to 12.

7. The low-alcohol beer-taste beverage according to any one of claims 1 to 6, which has a bitterness value of 10 to 50 BU.

8. The low-alcohol beer-taste beverage according to any one of claims 1 to 7, having an apparent extract content of 1 to 10 w / v %.

9. The low-alcohol beer-taste beverage according to any one of claims 1 to 8, wherein the fermented wort liquid is a bottom-fermented wort liquid.

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

11. The low-alcohol beer-taste beverage according to any one of claims 1 to 10, wherein the fermented wort liquid is a dealcoholized fermented wort liquid.

12. The method for producing a low-alcohol beer-flavored beverage comprises adjusting the linalool concentration of the low-alcohol beer-flavored beverage to less than 40 μg / L, adjusting the acetic acid concentration of the low-alcohol beer-flavored beverage to more than 30 mg / L and less than 170 mg / L, and including a component derived from fermented wort liquid in the low-alcohol beer-flavored beverage.

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