Low-alcohol beer-like beverage and method for producing a low-alcohol beer-like beverage

Abstract

To provide a low-alcohol beer-like beverage with a long-lasting, refreshing aftertaste characteristic of beer. [Solution] A low-alcohol beer-like beverage comprising a wort fermentation liquid, a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, an acidity substance concentration of 50 to 1400 mg / L, and an alcohol concentration of 4 v / v% or less.

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-like beverage, particularly to a low-alcohol beer-like beverage having an alcohol concentration of 4 v / v% or less.

Background Art

[0002] Low-alcohol beer-like beverages have attracted attention because they are difficult to get highly intoxicated and have a mild impact on health. As used herein, a low-alcohol beer-like beverage refers to a beer-like beverage containing 4 v / v% or less alcohol.

[0003] Beer refers to a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. A beer-like beverage refers to a beverage designed to have a taste and aroma similar to those of beer. The beer-like beverage may be fermented or non-fermented. Sparkling wines and beverages obtained by mixing malt-derived sugar solutions, hops, flavors, and carbon dioxide gas are included in beer-like beverages.

[0004] Patent Document 1 describes that in a low-alcohol fermented malt beverage in which the ratio of non-fermentability of wort is increased to limit fermentation, by adding an organic acid so that the pH becomes 3.5 to 4.4, a well-balanced taste and flavor comparable to those of ordinary beers can be realized.

[0005] Patent Document 2 describes a low-alcohol beer-taste beverage containing more than 100 mg / L and less than 600 mg / L of proline and more than 25 mg / L and less than 200 mg / L of acetic acid. The low-alcohol beer-taste beverage described in Patent Document 2 has an alcohol concentration lower than that of ordinary beer-taste beverages. This beer-taste beverage has a complex taste characteristic of beer and a malt-like sweetness, has a good balance between sourness and sweetness, and exhibits a refreshing aftertaste.

[0006] Patent Document 3 describes that malt beverages such as beer have the problem of oxidizing over time after production, producing an unpleasant aroma and taste known as oxidative deterioration odor or aged odor and aged taste, and as a means of solving this problem, it is described that sulfur-containing compounds such as 3-methyl-2-butene-1-thiol are included to reduce such unpleasant aromas and tastes.

[0007] Patent Document 4 describes that reducing the proportion of highly hydrophobic components with a LogP of 3 or higher among the aroma components of carbonated beverages can reduce the degree to which bottled carbonated beverages fizz when opened. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2012-239460 [Patent Document 2] International Publication No. 2022 / 210103 [Patent Document 3] Japanese Patent Publication No. 2018-174756 [Patent Document 4] Japanese Patent Publication No. 2022-66506 [Overview of the project] [Problems that the invention aims to solve]

[0009] Low-alcohol beer-like beverages have their flavor components concentrated at lower concentrations to balance the reduced alcohol's stimulating sensation and aroma. In other words, in low-alcohol beer-like beverages, the effect of individual flavor components on the senses, as well as their interactions, are weaker. As a result, even slight oxidative degradation of lipids and other components in low-alcohol beer-like beverages due to storage can impair the clean, refreshing aftertaste characteristic of beer.

[0010] Patent documents 1, 3, and 4 do not mention that oxidative degradation odor impairs the clean, refreshing aftertaste characteristic of beer.

[0011] Patent Document 2 describes how low-alcohol beer-flavored beverages can have a clean aftertaste by containing acetic acid, etc., but it does not describe the necessity or means of maintaining excellent properties.

[0012] The present invention solves the aforementioned problems, and its objective is to provide a low-alcohol beer-like beverage that has a long-lasting, refreshing aftertaste characteristic of beer. [Means for solving the problem]

[0013] The present invention provides the following embodiments.

[0014] [Aspect 1] A low-alcohol beer-like beverage comprising a wort ferment liquor, a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 4.3, more preferably 3.0 to 3.8, an acidity substance concentration of 50 to 1400 mg / L, preferably 100 to 1200 mg / L, more preferably 200 to 1100 mg / L, even more preferably 300 to 1000 mg / L, even more preferably 350 to 950 mg / L, particularly preferably 400 to 900 mg / L, and particularly more preferably 500 to 800 mg / L, and an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0015] [Aspect 2] A low-alcohol beer-like beverage according to Aspect 1, having the highly hydrophobic aroma component at a concentration of 400 ppb or less, preferably 110 to 350 ppb, more preferably 120 to 300 ppb, even more preferably 130 to 250 ppb, particularly preferably 140 to 230 ppb, particularly more preferably 145 to 225 ppb, or preferably 150 to 350 ppb, more preferably 180 to 300 ppb, even more preferably 200 to 250 ppb, even more preferably 210 to 230 ppb, particularly preferably 213 to 222 ppb.

[0016] [Aspect 3] The low-alcohol beer-like beverage according to aspect 1 or 2, wherein the highly hydrophobic aroma component comprises a terpene compound and an ester compound, the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, and the ester compound comprises ethyl octanoate.

[0017] [Aspect 4] The low-alcohol beer-like beverage according to aspect 3, wherein the ratio of the terpene compound concentration (ppb) to the ester compound concentration (ppb) (terpene compound concentration / ester compound concentration) is 0.039 to 0.25, preferably 0.04 to 0.2, more preferably 0.042 to 0.18, even more preferably 0.043 to 0.1, particularly preferably 0.044 to 0.088, and particularly more preferably 0.05 to 0.08.

[0018] [Aspect 5] The low-alcohol beer-like beverage according to aspect 3 or 4, wherein the ratio of the linalool concentration (ppb) to the ethyl octanoate concentration (ppb) (linalool concentration / ethyl octanoate concentration) is 0.012 to 0.2, preferably greater than 0.012 and 0.18 or less, more preferably 0.015 to 0.15, even more preferably 0.025 to 0.1, particularly preferably 0.035 to 0.06, and particularly more preferably 0.04 to 0.05.

[0019] [Aspect 6] A low-alcohol beer-like beverage according to any one of aspects 3 to 5, wherein the ratio of myrcene concentration (ppb) to ethyl octanoate concentration (ppb) (myrcene concentration / ethyl octanoate concentration) is 0.027 to 0.1, preferably greater than 0.027 and 0.08 or less, more preferably 0.03 to 0.077, even more preferably 0.031 to 0.07, particularly preferably 0.032 to 0.06, and particularly more preferably 0.04 to 0.05.

[0020] [Aspect 7] A low-alcohol beer-like beverage according to any one of aspects 1 to 6, having invertase activity.

[0021] [Aspect 8] A low-alcohol beer-like beverage according to any one of Aspects 1 to 7, having a malt ratio of 50% or more, preferably 50 to 100%, more preferably 60 to 100%, still more preferably 70 to 100%.

[0022] [Aspect 9] A low-alcohol beer-like beverage according to any one of Aspects 1 to 8, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.4 g / 100 ml, more preferably 0.7 to 1.2 g / 100 ml.

[0023] [Aspect 10] A low-alcohol beer-like beverage according to any one of Aspects 1 to 9, having a pH of 4.4 or less, preferably 3.7 to 4.2, more preferably 3.9 to 4.2.

[0024] [Aspect 11] A low-alcohol beer-like beverage according to any one of Aspects 1 to 10, wherein the wort fermentation broth has an apparent final fermentation degree of 90 to 110%.

[0025] [Aspect 12] A low-alcohol beer-like beverage according to any one of Aspects 1 to 11, containing a wort fermentation broth diluted with water.

[0026] [Aspect 13] A method for producing a low-alcohol beer-like beverage, comprising: containing a wort fermentation broth; containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 4.3, more preferably 3.0 to 3.8; adjusting the concentration of an acid substance to 50 to 1400 mg / L, preferably 100 to 1200 mg / L, more preferably 200 to 1100 mg / L, still more preferably 300 to 1000 mg / L, even more preferably 350 to 950 mg / L, particularly preferably 400 to 900 mg / L, particularly even more preferably 500 to 800 mg / L; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, still more preferably 3 to 4 v / v%.

[0027] [Aspect 14] A method for extending the duration of a beer-like, clean aftertaste in a low-alcohol beer-like beverage, comprising: including a wort ferment; including a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 4.3, more preferably 3.0 to 3.8; adjusting the acidity substance concentration to 50 to 1400 mg / L, preferably 100 to 1200 mg / L, more preferably 200 to 1100 mg / L, even more preferably 300 to 1000 mg / L, even more preferably 350 to 950 mg / L, particularly preferably 400 to 900 mg / L, particularly more preferably 500 to 800 mg / L; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3 to 4 v / v%.

[0028] [Aspect 15] The method according to embodiment 13 or 14, wherein the alcohol concentration is adjusted to 4 v / v% or less by diluting the wort ferment with water. [Effects of the Invention]

[0029] The present invention provides a low-alcohol beer-like beverage with a long-lasting, refreshing aftertaste characteristic of beer. A refreshing aftertaste refers to an aftertaste with an excellent balance of acidity and sweetness. [Modes for carrying out the invention]

[0030] In this specification, the term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes, as long as their intended purpose is achieved. Furthermore, when multiple substances corresponding to each component are present in a beer-like beverage, unless otherwise specified, the content of each component in the composition refers to the total amount of such substances present in the beer-like beverage. In addition, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Embodiments of the present invention will now be described in detail. However, the embodiments shown below are illustrative examples of low-alcohol beer-like beverages and methods for producing the same, which embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-like beverages and methods for producing the same shown below.

[0031] <Low-alcohol beer-like beverage> A "low-alcohol beer-like beverage" refers to a beer-like beverage with a lower alcohol concentration than a typical beer-like beverage. "Beer-like" refers to a taste and aroma that evokes beer.

[0032] In this specification, a low-alcohol beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%. The term "alcohol" refers to ethanol.

[0033] <Wort fermentation liquid> The low-alcohol beer-like beverage of the present invention contains wort ferment liquor. The inclusion of wort ferment liquor in the low-alcohol beer-like beverage imparts a beer-like complexity, body, and richness to the beverage. Wort ferment liquor is a liquid obtained by fermenting wort with brewer's yeast. In this invention, wort refers to the wort used in the production of regular beer, and this includes malt and, optionally, hops.

[0034] Wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, adjuncts such as barley, and hot water are added to a mashing tank and mixed to prepare maishe. Maishe can be prepared by conventional methods, for example, by first holding it at 35-60°C for 20-90 minutes to break down proteins derived from the raw materials into amino acids, etc., and then proceed to the saccharification process. At that time, in addition to the main and adjuncts, enzymes such as transglucosidase, and flavor components such as spices and herbs may be added as needed.

[0035] Subsequently, the Meishe is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Meishe. The temperature and time during the saccharification process can be appropriately determined considering the type of enzyme used, the amount of Meishe, and the desired quality of the wort ferment. For example, it can be carried out by maintaining it at 60-72°C for 30-90 minutes. After the saccharification process, the Meishe is maintained at 76-78°C for about 10 minutes, and then filtered through a wort filter to obtain a clear sugar solution. Additionally, an appropriate amount of enzyme may be added during the saccharification process as needed.

[0036] The raw materials used for saccharification, i.e., starchy raw materials, include malt. The malt content (malt ratio) in the raw materials used for saccharification is 50% or more, preferably 60% or more, and more preferably 70% or more, from the viewpoint of not reducing the characteristic beer flavor. The raw materials used for saccharification may also have a malt ratio of 100%. The malt ratio is the proportion (by weight) of malt to all raw materials excluding water and hops. The higher the malt ratio, the stronger the malt-derived flavor and richness of the resulting beer-like beverage. In addition, the higher the malt ratio, the higher the nitrogen compound content in the resulting wort, which makes fermentation problems less likely to occur when the wort is subjected to fermentation, and makes it less likely for unpleasant odors to occur in the beer-like beverage.

[0037] Adjuncts refer to ingredients other than malt and hops. Examples of adjuncts include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, and maltotriose. Other adjuncts include spices, herbs, and fruits used to impart or improve flavor.

[0038] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0039] The wort boiling procedure should be carried out according to the usual methods and conditions used in beer production. For example, a pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling of the sugar solution until the whirlpool settles. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a sedimentation tank called a whirlpool, where hop residue and coagulated proteins resulting from boiling are removed, and then it is cooled to an appropriate temperature using a plate cooler.

[0040] The wort is obtained by the above steps up to boiling the wort. The obtained wort is fermented with yeast to obtain a wort ferment. The fermentation of the wort can be carried out according to conventional methods. For example, beer yeast can be inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation can be carried out.

[0041] The final fermentation level of the wort ferment is adjusted to, for example, 90% or higher, preferably 90-110%, more preferably 95-110%, and even more preferably 100-110%, from the viewpoint of not reducing the characteristic aroma and flavor of beer. On the other hand, if the final fermentation level is too low, a gunpowder-like or chemical odor and a sticky feeling after drinking may occur due to the reduction in alcohol concentration.

[0042] The degree of fermentation is an important indicator of how far fermentation has progressed in beer after fermentation. Furthermore, the final degree of fermentation refers to the proportion of extract that brewer's yeast can utilize relative to the original wort extract. Here, the extract that brewer's yeast can utilize is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract available to brewer's yeast has been fermented (called the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the apparent extract, i.e., the extract concentration (w / w%) determined from the specific gravity of the beer containing alcohol.

[0043] Furthermore, "extract" refers to the residual solids after evaporation of wort. Extract mainly consists of sugars. The extract content can be adjusted by changing the amount of malt, various starches, and sugars used as raw materials. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (Bergium Beer Consumption Association, ed.: BCOJ Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (w / w%) of non-volatile solids.

[0044] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1). Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0045] The original wort extract P is theoretically calculated by working backward from the alcohol concentration and extract value of the finished beer, following Balling's formula, to determine the wort extract value before alcohol fermentation. Specifically, it can be determined by the method shown in Analytica-EBC(9.4)(2007). The final visible extract Eend can be determined by taking a sample of beer into a flask, adding a large amount of fresh pressed yeast, fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the visible extract value in the remaining beer.

[0046] The final visible extract (Eend) is calculated from the specific gravity of the final extract containing alcohol, and therefore may show a negative value. As a result, the final visible fermentation degree may exceed 100%.

[0047] The final degree of fermentation in the appearance of the wort ferment can be controlled, for example, by adjusting the saccharification conditions, such as whether or not enzymes are used to saccharify the raw materials, and the type and proportion of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration that yeast can utilize, thereby increasing the final degree of fermentation in the appearance of the wort ferment.

[0048] The wort ferment may be top-fermented wort or bottom-fermented wort, but bottom-fermented wort is preferred from the viewpoint of a clean aftertaste. Top-fermented wort refers to wort ferment obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort ferment obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about a week.

[0049] The amount and concentration of the wort ferment in the low-alcohol beer-like beverage can be adjusted as appropriate to provide the desired alcohol concentration or beer-like flavor.

[0050] <Acidity substances> Low-alcohol beer-like beverages contain acidic substances. In this invention, an acidic substance refers to a substance that can impart acidity to a beverage. Generally, acidic substances are acidulants and acids or salts thereof that are harmless to the human body. The acidulants referred to here are substances classified as "acidulants" in the "designated additives" designated by the Minister of Health, Labour and Welfare, and "existing additives" which are natural additives that have been used for many years and whose items have been determined. The substances included in "designated additives" and "existing additives" are listed on the website of the Japan Food Additives Association.

[0051] Specific examples of acidic substances include phosphoric acid, lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, fumaric acid, adipic acid, acetic acid and phytic acid, adipic acid, citric acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate and phosphoric acid, pyruvic acid and pyroglutamic acid. These can be used in the form of salts such as potassium salts and sodium salts, or in the form of buffer solutions. The pH adjusters described below can also be used as acidic substances.

[0052] Beer contains various acidic substances. These acidic substances in beer primarily include phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid. In this invention, these acids are defined as acidic substances.

[0053] The concentration of acidic substances in low-alcohol beer-like beverages is, for example, 50 to 1400 mg / L. In this invention, "concentration of acidic substances" refers to the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0054] If the acidity concentration of a low-alcohol beer-like beverage is less than 50 mg / L, the sweetness of the beverage may become prominent, and the clean, refreshing aftertaste characteristic of beer may be lost. Conversely, if the acidity concentration of a low-alcohol beer-like beverage exceeds 1400 mg / L, the acidity of the beverage may become prominent, and the clean, refreshing aftertaste characteristic of beer may be lost. The concentration of acidity in a low-alcohol beer-like beverage may preferably be 100 to 1200 mg / L, more preferably 200 to 1100 mg / L, even more preferably 300 to 1000 mg / L, even more preferably 350 to 950 mg / L, particularly preferably 400 to 900 mg / L, and particularly more preferably 500 to 800 mg / L.

[0055] The phosphate concentration in low-alcohol beer-like beverages can be measured by pH-buffered post-column electrical conductivity detection.

[0056] The concentrations of citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in low-alcohol beer-like beverages can be measured, for example, according to the method specified in "8.24.2 Organic Acids" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)".

[0057] <Highly hydrophobic aroma components> The low-alcohol beer-like beverage of the present invention contains highly hydrophobic aroma components. This reduces the oxidative odor and aged taste that develop when the low-alcohol beer-like beverage is stored. In this specification, "desensitization" means making something less perceptible to the human sense of smell and taste. The meaning of the term "desensitization" includes masking, which is the process of adding an aroma different from the original aroma of an object to mask its original aroma.

[0058] When oxidative odors and aged flavors develop in low-alcohol beer-like beverages, the acidity decreases, the balance between acidity and sweetness deteriorates, and a sweet or rich aftertaste is perceived, easily impairing the clean, beer-like aftertaste of the low-alcohol beer-like beverage. However, in low-alcohol beer-like beverages containing highly hydrophobic aroma components, the duration of the clean, beer-like aftertaste is extended even when stored. This is thought to be due to the effect of the highly hydrophobic aroma components reducing the perception of oxidative odors and aged flavors.

[0059] The degree of hydrophobicity of aroma components can be determined based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component with a LogP of 3.0 or higher. If the LogP of a highly hydrophobic aroma component is less than 3.0, the amount required to reduce oxidative odor and aged taste increases, which may impair the beer-like flavor of low-alcohol beer-like beverages. If the LogP of a highly hydrophobic aroma component is too high, the volatility of the aroma from the water system increases, the aroma becomes prominent, and the aroma balance deteriorates. The LogP of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0060] [Table 1]

[0061] The low-alcohol beer-like beverage of the present invention has a concentration of highly hydrophobic aroma components of, for example, 400 ppb or less, preferably 100 to 400 ppb. If the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage is too low, the duration of the refreshing, beer-like aftertaste of the beverage will be shortened. If the concentration of highly hydrophobic aroma components exceeds 400 ppb, the flavor balance will deteriorate, and the beer-like flavor of the low-alcohol beer-like beverage may be impaired.

[0062] The concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage is preferably 110 to 350 ppb, more preferably 120 to 300 ppb, even more preferably 130 to 250 ppb, particularly preferably 140 to 230 ppb, and particularly more preferably 145 to 225 ppb. In one embodiment, the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage is preferably 150 to 350 ppb, more preferably 180 to 300 ppb, even more preferably 200 to 250 ppb, even more preferably 210 to 230 ppb, and particularly preferably 213 to 222 ppb.

[0063] The concentration of highly hydrophobic aroma components can be measured using an internal standard substance in a headspace GC instrument, or quantified from the relative intensity of specific ions by subjecting the sample to a GC / MS instrument.

[0064] Highly hydrophobic aroma components include terpene compounds. Terpene compounds are based on an isoprene-based skeleton (C5H8). n This refers to compounds having the formula [wherein n is an integer of 2 or more]. Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among these, linalool and myrcene are preferred terpene compounds.

[0065] Raw materials containing linalool and myrcene include hops, hop extract, and hop flavoring. Linalool and myrcene may be isolated or extracted from natural products, chemically synthesized by food chemically acceptable methods, derived from raw materials containing linalool, or derived from raw materials containing precursors that are converted to linalool during the manufacturing process.

[0066] Highly hydrophobic aroma components include ester compounds. Ester compounds are compounds having a skeleton R-COO-R' [wherein R and R' are alkyl groups] based on an ester bond. Ethyl octanoate is an example of an ester compound. Generally, ethyl octanoate is produced by yeast during fermentation, but it may also be added separately if it is available as a compound or fragrance.

[0067] The highly hydrophobic aroma components preferably have a ratio of terpene compound concentration to ester compound concentration (terpene compound concentration / ester compound concentration) of 0.039 to 0.25, more preferably 0.04 to 0.2, even more preferably 0.042 to 0.18, even more preferably 0.043 to 0.1, particularly preferably 0.044 to 0.088, and particularly more preferably 0.05 to 0.08. The unit of the terpene compound concentration in this ratio is "ppb". The unit of the ester compound concentration in this ratio is also "ppb". By adjusting the range of the ratio in this way, even if oxidation odor and aged taste are generated in the low-alcohol beer-like beverage, these are less noticeable, and the clean, beer-like aftertaste of the low-alcohol beer-like beverage is well maintained. As a result, the duration of the clean, beer-like aftertaste of the low-alcohol beer-like beverage is extended.

[0068] The highly hydrophobic aroma component preferably has a linalool concentration of 2 to 50 ppb, more preferably 3 to 30 ppb, and even more preferably 5 to 15 ppb. The highly hydrophobic aroma component preferably has a myrcene concentration of 5 to 20 ppb, more preferably 5.9 to 16 ppb, and even more preferably 6 to 12 ppb. The highly hydrophobic aroma component preferably has an ethyl octanoate concentration of 100 to 300 ppb, more preferably 150 to 250 ppb, and even more preferably 180 to 220 ppb. Doing so makes it easier to extend the duration of the clean, beer-like aftertaste of the low-alcohol beer-like beverage.

[0069] From the viewpoint of further extending the duration of the clean, beer-like aftertaste of low-alcohol beer-like beverages, the ratio of linalool concentration (ppb) to ethyl octanoate concentration (ppb) (linalool concentration / ethyl octanoate concentration) is preferably 0.012 to 0.2, more preferably greater than 0.012 and 0.18 or less, even more preferably 0.015 to 0.15, even more preferably 0.025 to 0.1, particularly preferably 0.035 to 0.06, and particularly more preferably 0.04 to 0.05.

[0070] From the viewpoint of further extending the duration of the clean, beer-like aftertaste of low-alcohol beer-like beverages, the ratio of myrcene concentration (ppb) to ethyl octanoate concentration (ppb) (myrcene concentration / ethyl octanoate concentration) is preferably 0.027 to 0.1, more preferably greater than 0.027 and 0.08 or less, even more preferably 0.03 to 0.077, even more preferably 0.031 to 0.07, particularly preferably 0.032 to 0.06, and particularly more preferably 0.04 to 0.05.

[0071] <Carbohydrate concentration> The low-alcohol beer-like beverage of the present invention contains carbohydrates. Carbohydrates refer to carbohydrates other than dietary fiber. The low-alcohol beer-like beverage of the present invention preferably has a carbohydrate concentration of 0.5 to 1.5 g / 100 ml. If the carbohydrate concentration of the low-alcohol beer-like beverage is less than 0.5 g / 100 ml, it will lack body and the taste will be bland. If the carbohydrate concentration of the low-alcohol beer-like beverage exceeds 1.5 g / 100 ml, the sweetness will be strongly perceived and the taste will be heavy. The carbohydrate concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.4 g / 100 ml, and more preferably 0.7 to 1.2 g / 100 ml.

[0072] The carbohydrate concentration of low-alcohol beer-like beverages can be measured in accordance with the method described in the Consumer Affairs Agency's Food Safety Bureau Notification No. 139 dated March 30, 2015.

[0073] <Concentration of original wort extract> The low-alcohol beer-like beverage of the present invention preferably has a wort extract concentration of less than 12.2% by mass. This has the advantage of achieving a low alcohol content while providing a light-tasting beer beverage. The wort extract concentration of the low-alcohol beer-like beverage of the present invention is more preferably 5 to 10% by mass, and even more preferably 6 to 8% by mass.

[0074] The original wort extract concentration of the low-beer-like beverage according to the present invention can be calculated, for example, by measuring ethanol using the 8.3.6. Alcoholizer method and the true extract using the 8.4.3. Alcoholizer method of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013), and then calculating the original wort extract concentration using the 8.5 Extract-Related Calculation Method.

[0075] <ph> The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.4 or lower. This improves the resistance of the low-alcohol beer-like beverage to microorganisms. On the other hand, if the pH is too low, the resulting low-alcohol beer-like beverage may be too sour, resulting in an unbalanced taste of sourness and sweetness and reduced palatability. The pH of the low-alcohol beer-like beverage of the present invention is more preferably 3.7 to 4.2, and even more preferably 3.9 to 4.2. Here, the pH of the beer-like beverage is the pH of the final product.

[0076] The pH of low-alcohol beer-like beverages can be adjusted at any point in the manufacturing process by adding a pH adjuster. The pH adjuster may be at least one selected from the group consisting of, for example, phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among these, phosphoric acid or lactic acid are preferred pH adjusters.

[0077] <Carbon dioxide pressure> The low-alcohol beer-like beverage of the present invention contains carbon dioxide. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention may preferably be 0.23 MPa or higher. Doing so improves the resistance of the low-alcohol beer-like beverage to microorganisms. On the other hand, if the carbon dioxide pressure is too high, the flavor of the low-alcohol beer-like beverage may be light, the body may be reduced, and it may not be satisfying to drink. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention is preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa.

[0078] <Method for producing low-alcohol beer-like beverages> The present invention relates to a method for producing a low-alcohol beer-like beverage, which includes incorporating a wort fermentation liquid into the low-alcohol beer-like beverage. In this case, the wort fermentation liquid may be used as the base liquid for the low-alcohol beer-like beverage.

[0079] The present invention relates to a method for producing a low-alcohol beer-like beverage, which includes incorporating a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 into a low-alcohol beer-like beverage at a concentration of, for example, 400 ppb or less, preferably 100 to 400 ppb. The concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavoring containing the highly hydrophobic aroma component as an additive.

[0080] Some highly hydrophobic aroma components are introduced from the raw materials into the wort fermentation liquid. Therefore, the concentration of highly hydrophobic aroma components in low-alcohol beer-like beverages can be adjusted by controlling the amount of raw materials containing highly hydrophobic aroma components used. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0081] In a method for producing low-alcohol beer-like beverages, the concentration of highly hydrophobic aroma components can be adjusted in any step, such as the cooling step after boiling the wort, the fermentation step, the maturation step, or filtration. In this case, the earlier the flavoring step is performed, the more the concentration of components in the flavoring will change, so it is desirable to perform the flavoring step after the completion of the post-fermentation step.

[0082] The present invention relates to a method for producing a low-alcohol beer-like beverage, which includes adjusting the concentration of acidic substances to 50-1400 mg / L.

[0083] The concentration of acidic substances in low-alcohol beer-like beverages can be adjusted, for example, by controlling the type of yeast used in production and the fermentation conditions of the raw materials to increase or decrease their production, or by adding acidic substances extracted or purified from natural sources, or synthesized, as raw materials.

[0084] The present invention relates to a method for producing a low-alcohol beer-like beverage, which includes adjusting the alcohol concentration of the low-alcohol beer-like beverage to 4 v / v% or less. The alcohol concentration of the low-alcohol beer-like beverage can be adjusted, for example, by diluting the liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0085] In a method for producing a low-alcohol beer-like beverage, the dilution of the liquid to be treated can be carried out in any step, such as a cooling step after boiling the wort, a fermentation step, a maturation step, or filtration.

[0086] Furthermore, the method for producing a low-alcohol beer-like beverage of the present invention may also include adjusting the carbohydrate concentration of the low-alcohol beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0087] The carbohydrate concentration in beer-like beverages can be adjusted by methods such as adding external enzymes during the saccharification process, activating enzymes contained in grains to break down carbon sources extracted from grain raw materials such as malt into sugars that yeast can utilize, and reducing carbohydrates by allowing yeast to utilize them during fermentation; using liquid sugars that contain a large amount of carbohydrates that yeast can utilize to enhance yeast utilization and thus reduce carbohydrates; or lowering the carbohydrate concentration by dilution.

[0088] A method for producing a low-alcohol beer-like beverage may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0089] The method for producing a low-alcohol beer-like beverage may further include, as necessary, steps for adding dietary fiber, soy peptides, carbonation, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, various nutritional components, etc.

[0090] The low-alcohol beer-like beverage of the present invention is preferably a beverage manufactured without heat treatment after the fermentation process (an unheated fermented beverage). This prevents the volatilization and thermal degradation of highly hydrophobic aroma components, thereby enhancing the function of suppressing oxidative odor and aged taste.

[0091] Even if heat treatment is not performed after the fermentation process, and even if yeast is removed by solid-liquid separation, some of the yeast-derived enzymes remain active. Therefore, invertase activity and protease activity can be detected in unheated fermented beverages. In other words, the low-alcohol beer-like beverage of the present invention is preferably one that possesses invertase activity and protease activity.

[0092] In one embodiment, the low-alcohol beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1500 U, and more preferably 300 to 1000 U. The invertase activity and protease activity can be measured by conventional methods. [Examples]

[0093] The present invention will be further described in detail by the following examples, but the present invention is not limited thereto.

[0094] <Method for measuring the concentration of highly hydrophobic aroma components> The concentration of highly hydrophobic aroma components was measured by the Stir Bar Sorptive Extraction (SBSE) method. Specifically, β-damascone was added to the sample to be measured as an internal standard to a concentration of 0.1 ppb. The sample was diluted fivefold, and 20 ml of the diluted sample was collected in a 30 ml vial. A stirring bar (length = 20 mm; Twister (trade name); Gerstel, Germany) coated with 47 μl of PDMS (polydimethylsiloxane) was placed in the vial, the lid was closed, and the mixture was stirred at 40°C for 2 hours to adsorb the hop aroma components onto the stirring bar. The stirring bar was removed from the vial, and after completely removing any water droplets, it was inserted into a GC-MS equipped with a Thermal Desorption Unit (TDU) (Gerstel) and a Programmable Temperature-Vaporization Inlet (CIS4) (Gerstel).

[0095] [Table 2]

[0096] <Method for measuring invertase activity> Invertase activity was measured using the F-Kit D-Glucose from JK International Co., Ltd. The sample was mixed with solution I and pure water, allowed to stand, and then the absorbance at 340 nm (E1) was measured. Subsequently, solution II was added, mixed, and allowed to stand, after which the absorbance (E2) was measured.

[0097] formula (E2-E1)×0.8641 (2) Based on the D-glucose (g / L) value obtained, the invertase activity (U) was measured, with 1 U representing the amount of enzyme in 1 L of beer that produces 1 μmol of glucose from sucrose per minute.

[0098] <Example 1> A beer-like beverage was manufactured using a 200L scale brewing facility. First, 37 kg of malt and 15 kg of adjuncts were mixed using rice, cornstarch, etc., as adjuncts to prepare a starchy raw material with a malt ratio of 70% by weight. Next, 200 L of hot water was added to the starchy raw material and heated, and the starchy raw material was saccharified in the range of 64°C to 76°C. The resulting saccharified liquid was filtered, 20 g of Hercules hops were added before boiling, and the mixture was boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a sedimentation tank (also called a whirlpool) to remove sediment such as hop residue. After removing the sediment, it was cooled to 6°C using a heat exchanger (plate cooler). After cooling, yeast was inoculated into the wort and fermented under conditions of 200 kPa and 10°C, and then filtered to obtain the wort ferment. The final degree of fermentation of the wort ferment was 104% based on its appearance.

[0099] By adjusting the amount of water, the sugar concentration of the wort fermentation liquid was adjusted to 0.9g / 100ml, and the alcohol concentration was adjusted to 3.5v / v%.

[0100] The concentrations of highly hydrophobic aroma components, as well as ethyl acetate and isoamyl acetate, were measured in the beer-like beverage obtained in this manner. The results are shown in Table 3. In addition, the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid in the beer-like beverage were measured, and the concentration of acidic substances was calculated to be 642 mg / L.

[0101] [Table 3]

[0102] The raw wort extract concentration of the obtained beer-like beverage was 7.0% by mass. Furthermore, the invertase activity of the obtained beer-like beverage was measured to be 526(U). In this example, no heat treatment was performed after the fermentation process of the wort ferment, yet invertase activity was detected.

[0103] The resulting beer-like beverage was designated as Sample 1. Linalool was prepared as a highly hydrophobic aroma component. Phosphoric acid was also prepared as an acidic substance. Linalool and phosphoric acid were added to Sample 1 to prepare Samples 2-7 and 12-14, respectively, so that the linalool concentration and acidic substance concentration were as shown in Tables 4 and 5. After diluting Sample 1 twice with water, linalool, myrcene, citronellol, geraniol, ethyl octanoate, ethyl acetate, and isoamyl acetate were added to the concentrations shown in Table 3, and then linalool and phosphoric acid were added to the concentrations shown in Table 5 to prepare Samples 8-11.

[0104] The aforementioned samples were stored in a dark place at 37°C for 7 days as a set.

[0105] The trans-2-nonenal (hereinafter referred to as "E2N") concentration of beer-like beverages was measured in the same manner as described above for highly hydrophobic aroma components. The results are shown in Tables 4 and 5. E2N is a substance that is recognized as an indicator of oxidative deterioration of beer-like beverages, exhibiting characteristic cardboard odor, undesirable sweetness, and a powdery taste (Japanese Patent Publication No. 2019-080579).

[0106] Each sample was heated to a liquid temperature of approximately 4°C, and sensory evaluation was conducted by 10 panelists specializing in beer. The evaluation was based on a 5-point scale, with the balance of sourness and sweetness in the aftertaste being defined as "cleanliness of the aftertaste." The average values ​​of the scores given by each panelist are shown in Tables 4 and 5. The concentrations of sour substances in Tables 4 and 5 represent the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0107] <Scoring Criteria> The sensory relevance of sample 1, which was stored in a dark place at 0°C for 7 days, is assigned a score of 5. The sensory relevance of Sample 1, which was stored at 37°C for 30 days, is assigned a score of 1.

[0108] [Table 4]

[0109] [Table 5]

[0110] <Example 2> A beer-like beverage was produced in the same manner as in Example 1.

[0111] Myrcene was prepared as a highly hydrophobic aroma component. Samples were prepared in the same manner as in Example 1, except that myrcene was used instead of linalool, to adjust the concentrations of the highly hydrophobic aroma component and the acidic substances. Storage tests were performed on the samples. The E2N concentration was measured for the stored samples, and a sensory evaluation was conducted. The results are shown in Tables 6 and 7. The acidic substance concentrations in Tables 6 and 7 are the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0112] [Table 6]

[0113] [Table 7]

[0114] <Example 3> A beer-like beverage was prepared in the same manner as in Example 1.

[0115] Ethyl acetate with a hydrophobicity LogP of less than 3 (LogP = 0.7) was prepared. Samples were prepared in the same manner as in Example 1, except that ethyl acetate was used instead of linalool, and the aroma component concentrations were adjusted. A storage test was then performed on the samples after storage. The E2N concentration was measured, and a sensory evaluation was conducted. The results are shown in Table 8. The acidity substance concentrations in Table 8 are the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0116] [Table 8]

[0117] <Example 4> A beer-like beverage was prepared in the same manner as in Example 1.

[0118] Isoamyl acetate with a hydrophobicity LogP of less than 3 (LogP = 2.3) was prepared. Samples were prepared in the same manner as in Example 1, except that isoamyl acetate was used instead of linalool, and storage tests were conducted. The E2N concentration of the stored samples was measured, and a sensory evaluation was performed. The results are shown in Table 9. The acidity substance concentrations in Table 9 are the sum of the concentrations of phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid, and pyroglutamic acid.

[0119] [Table 9] < / ph>

Claims

1. Wort fermentation liquid and A highly hydrophobic aroma component having a LogP of 3.0 to 4.3, Acidity of acidic substances ranging from 50 to 1400 mg / L, Alcohol concentration of 4 v / v% or less and A low-alcohol beer-like beverage containing [specific characteristics].

2. A low-alcohol beer-like beverage according to claim 1, having the highly hydrophobic aroma component at a concentration of 400 ppb or less.

3. The aforementioned highly hydrophobic aroma component includes a terpene compound and an ester compound. The terpene compound comprises at least one selected from the group consisting of linalool and myrcene. The low-alcohol beer-like beverage according to claim 1, wherein the ester compound comprises ethyl octanoate.

4. A low-alcohol beer-like beverage according to claim 1, having invertase activity.

5. A low-alcohol beer-like beverage according to claim 1, having a malt ratio of 50% or more.

6. A low-alcohol beer-like beverage according to claim 1, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml.

7. A low-alcohol beer-like beverage according to claim 1, having a pH of 4.4 or less.

8. The low-alcohol beer-like beverage according to claim 1, wherein the wort fermentation liquid has an apparent final fermentation degree of 90-110%.

9. A low-alcohol beer-like beverage according to any one of claims 1 to 8, comprising a wort ferment liquor diluted with water.

10. To include the fermented wort liquid; 3. Contain a highly hydrophobic aroma component having a LogP of 3.0 to 4.3; Adjust the concentration of acidic substances to 50-1400 mg / L; and Adjust the alcohol concentration to 4 v / v% or less. A method for producing a low-alcohol beer-like beverage containing [the specified ingredient].

11. To include the fermented wort liquid; 3. Contain a highly hydrophobic aroma component having a LogP of 3.0 to 4.3; Adjust the concentration of acidic substances to 50-1400 mg / L; and Adjust the alcohol concentration to 4 v / v% or less; A method for extending the duration of the clean, beer-like aftertaste of low-alcohol beer-like beverages, including [specific ingredient / method].

12. The method according to claim 10 or 11, wherein the alcohol concentration is adjusted to 4 v / v% or less by diluting the wort ferment with water.

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