Low-alcohol beer-flavored beverage and method for producing the same

Abstract

To provide a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, in which gunpowder and chemical odors are suppressed and no sticky or powdery feeling remains on the tongue after drinking. [Solution] A low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, having a β-phenethyl alcohol concentration of 9 to 50 ppm, an ethyl acetate concentration of 0.2 to 15 ppm, and an isoamyl alcohol concentration of 1 to 60 ppm, and containing components derived from dealcoholized wort ferment.

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-taste beverage with an alcohol concentration of less than 1 v / v%, and particularly to a low-alcohol beer-taste beverage produced by removing alcohol from ordinary beer.

Background Art

[0002] The beer-taste beverage contains aroma components. The aroma components refer to components that exhibit a fragrance. Aroma components exhibit volatility, and for example, are components that exhibit top notes that directly enter the nose when drinking and aftertaste that escapes from the mouth to the nose after drinking. Therefore, the types and contents of aroma components not only affect the smell of the beer-taste beverage, but also affect the drinking feeling and the way of feeling the aftertaste after drinking.

[0003] There is known a post-fermentation dealcoholized beer-taste beverage produced by removing alcohol from ordinary beer. When removing alcohol from beer, which is a fermented product, by leaving the flavor components generated during the alcohol fermentation process, a low-alcohol beer-taste beverage is provided.

[0004] Patent Document 1 describes that when producing a low-alcohol beer-taste beverage by removing alcohol from a beer-taste beverage, since alcohol and volatile aroma components are removed, the resulting dealcoholized beer-taste beverage tends to have a strong sour taste and astringent taste, and a weak alcohol feeling and a complex taste derived from brewing. In the post-fermentation dealcoholized beer-taste beverage of Patent Document 1, the above problems are solved by containing aroma components including ethyl acetate, isobutanol, isoamyl acetate, and isoamyl alcohol.

[0005] Patent Document 2 describes a fermented malt beverage characterized by having a malt ratio of less than 50% by mass in the fermentation raw materials, a β-phenylethyl alcohol content of 30-38 ppm, and a linalool content of 3.0-5.0 ppb. The term "fermented malt beverage" here includes effervescent beverages having a flavor, taste, and texture equivalent to or similar to that of beer. Because the fermented malt beverage of Patent Document 2 uses a low proportion of malt, it has less malt off-flavor, a clean taste, and a fragrant aroma.

[0006] Patent Document 3 describes that in beer-flavored beverages that have undergone de-alcoholization after fermentation, the low-molecular-weight sugars contained in the wort are consumed during the fermentation process, and alcohol and volatile aroma components are removed, resulting in a lack of the complex flavor and body characteristic of beer, and unpleasant odors associated with fermentation, such as saliva odor and potato odor, are more noticeable. In the beer-flavored beverage that has undergone de-alcoholization after fermentation described in Patent Document 3, the above problems are solved by including predetermined amounts of linalool and acetic acid. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] International Publication No. 2022 / 163522 [Patent Document 2] Japanese Patent Publication No. 2015-123042 [Patent Document 3] International Publication No. 2022 / 210104 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] As the alcohol concentration of a de-alcoholized beer-flavored beverage decreases, the volatile components also decrease, as does the component that masks off-flavors. Therefore, de-alcoholized beer-flavored beverages with reduced alcohol concentration tend to have a noticeable gunpowder and chemical odor, and often leave a sticky or powdery feeling on the tongue after consumption (hereinafter sometimes referred to as "sticky feeling after consumption"). Specific examples of de-alcoholized beer-flavored beverages with reduced alcohol concentration include those with an alcohol concentration of 0.1 v / v% or less, 0.05 v / v% or less, or 0.02 v / v% or less.

[0009] The present invention solves the above problems, and its objective is to provide a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, in which gunpowder and chemical odors are suppressed and no sticky or powdery feeling remains on the tongue after drinking. [Means for solving the problem]

[0010] The present invention includes the following embodiments.

[0011] [Aspect 1] A low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, containing β-phenethyl alcohol at a concentration of 9-50 ppm, ethyl acetate at a concentration of 0.2-15 ppm, and isoamyl alcohol at a concentration of 1-60 ppm, and containing components derived from dealcoholized wort ferment.

[0012] [Aspect 2] A low-alcohol beer-flavored beverage according to embodiment 1, comprising a de-alcoholized wort fermentation liquid.

[0013] [Aspect 3] A low-alcohol beer-flavored beverage according to embodiment 1 or 2, having a linalool concentration greater than 5 ppb and less than 50 ppb.

[0014] [Aspect 4] The wort fermentation broth is a low-alcohol beer-taste beverage according to any one of Aspects 1 to 3, having a wort extract concentration of 11 to 18 w / w%.

[0015] [Aspect 5] The wort fermentation broth is a bottom-fermented wort broth, and is a low-alcohol beer-taste beverage according to any one of Aspects 1 to 4.

[0016] [Aspect 6] The wort fermentation broth is a low-alcohol beer-taste beverage according to any one of Aspects 1 to 5, having a malt usage ratio of 50 w / w% or more.

[0017] [Aspect 7] The wort fermentation broth is a low-alcohol beer-taste beverage according to any one of Aspects 1 to 6, having an appearance extract concentration of 1 to 10 w / w%.

[0018] [Aspect 8] A low-alcohol beer-taste beverage according to any one of Aspects 1 to 7, having an alcohol concentration of less than 0.5 v / v%.

[0019] [Aspect 9] Providing a low-alcohol beer-taste beverage intermediate liquid having an alcohol concentration of less than 1 v / v%, containing components derived from a dealcoholized wort fermentation broth, Adding β-phenethyl alcohol at a concentration of 9 to 50 ppm, ethyl acetate at a concentration of 0.2 to 15 ppm, and isoamyl alcohol at a concentration of 1 to 60 ppm to the low-alcohol beer-taste beverage intermediate liquid, A method for producing a low-alcohol beer-taste beverage having an alcohol concentration of less than 1 v / v%, including the above.

[0020] [Aspect 10] A method for producing a low-alcohol beer-taste beverage according to Aspect 9, wherein the low-alcohol beer-taste beverage intermediate liquid contains a dealcoholized wort fermentation broth. [Advantages of the Invention]

[0021] According to the present invention, there is provided a low-alcohol beer-taste beverage with an alcohol concentration of less than 1 v / v%, in which the gunpowder smell and chemical smell are suppressed and no sticky or powdery feeling remains on the tongue after drinking. As a result, the low-alcohol beer-taste beverage of the present invention is excellent in the flavor characteristic of beer and enables a comfortable drinking feeling and aftertaste after drinking.

Embodiments for Carrying Out the Invention

[0022] In this specification, the term "step" includes not only an independent step but also a step in which, even if it cannot be clearly distinguished from other steps, the intended purpose of the step is achieved. Also, the content of each component in the composition means the total amount of the plurality of substances corresponding to each component present in the composition, unless otherwise specified, when there are a plurality of substances corresponding to each component in the composition. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below illustrate a low-alcohol beer-taste beverage and a method for producing the same for embodying the technical idea of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverage and the method for producing the same shown below.

[0023] <Low-alcohol beer-taste beverage> The "low-alcohol beer-taste beverage" refers to a beer-taste beverage having an alcohol concentration lower than that of a normal beer-taste beverage. The "beer taste" refers to the taste and aroma that evoke beer. The "beer" refers to a beverage obtained by fermenting malt, hops, water, etc. with yeast as raw materials.

[0024] In this specification, a low-alcohol beer-flavored beverage has an alcohol concentration of less than 1 v / v%, preferably less than 0.5 v / v%, more preferably 0.1 v / v% or less, even more preferably 0.05 v / v% or less, and most preferably 0.02 v / v% or less. The term "low-alcohol beer-flavored beverage" also includes non-alcoholic beer-flavored beverages that contain substantially no alcohol (e.g., an alcohol concentration of 0.00 v / v%). The term "alcohol" refers to ethanol.

[0025] <Components derived from de-alcoholized wort ferment filtrate> The low-alcohol beer-flavored beverage of the present invention contains components derived from de-alcoholized wort ferment. De-alcoholized wort ferment is a liquid obtained by removing alcohol from the fermented liquid obtained by fermenting wort with beer yeast, i.e., the wort ferment. In the present invention, wort refers to the wort used in the production of regular beer, and this includes components derived from malt, and optionally components derived from hops. Components derived from malt refer to components contained in malt. Components derived from hops refer to components contained in hops, such as iso-alpha acids.

[0026] Components derived from de-alcoholized wort ferment liquor refer to components contained in de-alcoholized wort ferment liquor. The low-alcohol beer-flavored beverage of the present invention may contain de-alcoholized wort ferment liquor.

[0027] 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.

[0028] 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.

[0029] The raw materials used for saccharification, i.e., starchy raw materials, include malt. From the viewpoint of not reducing the characteristic beer flavor, the malt content in the raw materials used for saccharification is 25% or more, preferably 50% or more, and more preferably 67% or more. The raw materials used for saccharification may also be 100% malt. The malt usage ratio is the ratio of the weight of malt to the weight of starchy raw materials. The higher the malt usage ratio, the more likely gunpowder-like odors, chemical odors, and sticky feeling after drinking will occur as the alcohol concentration decreases.

[0030] 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.

[0031] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0032] 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.

[0033] The water content of the wort is adjusted so that it has a wort extract concentration of 10-18 w / w%, from the viewpoint of not reducing the characteristic aroma and flavor of beer. On the other hand, if the wort extract concentration is within the above range, a gunpowder-like odor, a chemical odor, and a sticky feeling after drinking may occur due to the reduction in alcohol concentration. The wort extract concentration of the wort is preferably 11-15 w / w%, more preferably 11.5-14.5 w / w%, and even more preferably 13-14.5 w / w%.

[0034] 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.

[0035] The final fermentation level of the wort ferment is adjusted to 90% or less, preferably 40-90%, and more preferably 40-60%, from the viewpoint of not reducing the characteristic aroma and flavor of beer. On the other hand, if the final fermentation level is within the above range, a gunpowder-like odor, a chemical odor, and a sticky feeling after drinking may occur due to the reduction in alcohol concentration.

[0036] 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.

[0037] 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 fermented malt beverages can be measured, for example, by the EBC method (Beer Brewers Association of Japan, 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.

[0038] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1).

[0039] Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0040] 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.

[0041] 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%.

[0042] 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.

[0043] Methods for removing alcohol from the wort ferment include heating the wort ferment or heating it under reduced pressure to vaporize the alcohol, or removing the alcohol using a reverse osmosis membrane or the like. The dealcoholized wort ferment only needs to have alcohol removed to the extent that the alcohol content of the low-alcohol beer-flavored beverage in the final product reaches the desired concentration, for example, as described above.

[0044] By including components derived from de-alcoholized wort fermentation liquid in low-alcohol beer-flavored beverages, the beverages are given a beer-like complexity, body, and satisfying mouthfeel.

[0045] On the other hand, de-alcoholized wort ferment is a product from which alcohol and volatile aroma components have been removed. Therefore, the characteristic beer flavor and pleasant aftertaste experienced when drinking it are weaker compared to wort ferment.

[0046] The amount and concentration of components derived from de-alcoholized wort ferment in low-alcohol beer-flavored beverages are not particularly limited and can be set as appropriate according to the desired flavor.

[0047] 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.

[0048] The visible extract concentration of the low-alcohol beer-flavored beverage is adjusted to 1-10 w / w%. If the visible extract concentration of the low-alcohol beer-flavored beverage is less than 1 w / w%, the complex beer-like flavor and malty sweetness of the beverage may be insufficient. Conversely, if the visible extract concentration of the low-alcohol beer-flavored beverage exceeds 10 w / w%, the aftertaste of the beverage may become heavy. The visible extract concentration of the low-alcohol beer-flavored beverage is preferably 3-9.5 w / w%, more preferably 5-9 w / w%, and even more preferably 6-8.5 w / w%.

[0049] The visible extract concentration of low-alcohol beer-flavored beverages can be measured, for example, by the method described in Beer Analysis Methods of the Beer Brewers Association (BCOJ) (2004). Low-alcohol beer-flavored beverages can be manufactured, for example, by the manufacturing method of low-alcohol beer-flavored beverages described later.

[0050] <β-phenethyl alcohol> Low-alcohol beer-flavored beverages contain β-phenethyl alcohol (C6H5C2H4OH). β-phenethyl alcohol is a type of aromatic alcohol that has a scent similar to rose petals.

[0051] The β-phenethyl alcohol contained in low-alcohol beer-flavored beverages may be derived from the raw materials, produced by yeast during the fermentation process, or added as a commercially available preparation or food additive, such as a β-phenethyl alcohol-containing flavoring.

[0052] In one form, β-phenethyl alcohol is included in the low-alcohol beer-flavored beverage in an amount such that the β-phenethyl alcohol concentration in the low-alcohol beer-flavored beverage is 9 to 50 ppm. If the β-phenethyl alcohol concentration in the low-alcohol beer-flavored beverage is less than 9 ppm, the floral richness is lost, and if it exceeds 50 ppm, the solvent-like, heavy richness becomes too strong, increasing stickiness due to a lack of crispness. The β-phenethyl alcohol concentration in the low-alcohol beer-flavored beverage is preferably 15 to 45 ppm, more preferably 17 to 40 ppm, and even more preferably 28 to 40 ppm.

[0053] Methods for adjusting the β-phenethyl alcohol concentration in low-alcohol beer-flavored beverages include, for example, adding β-phenethyl alcohol itself as an additive, or adding a flavoring containing β-phenethyl alcohol as an additive. Furthermore, β-phenethyl alcohol is produced from phenylalanine by yeast during the fermentation process. Therefore, the β-phenethyl alcohol concentration in low-alcohol beer-flavored beverages can also be adjusted by controlling the amount of phenylalanine-containing raw materials used. Additionally, the amount of β-phenethyl alcohol produced can be adjusted during the fermentation process by controlling conditions such as the fermentation temperature and the amount of dissolved oxygen at the start of fermentation.

[0054] <Ethyl acetate> Low-alcohol beer-flavored beverages contain ethyl acetate (CH3COOC2H5). Ethyl acetate is a substance that exhibits a fruity aroma.

[0055] In one form, ethyl acetate is included in the low-alcohol beer-flavored beverage in an amount such that the concentration of ethyl acetate in the low-alcohol beer-flavored beverage is 0.2 to 15 ppm. If the concentration of ethyl acetate in the low-alcohol beer-flavored beverage is less than 0.2 ppm, the fruity flavor is lost, and if it exceeds 15 ppm, the fruitiness becomes excessive, and the beer-like aroma may be lost. The concentration of ethyl acetate in the low-alcohol beer-flavored beverage is preferably 0.5 to 15 ppm, and more preferably 5 to 15 ppm.

[0056] <Isoamyl alcohol> Low-alcohol beer-flavored beverages contain isoamyl alcohol ((CH3)2CHCH2CH2OH). Isoamyl alcohol is a substance that exhibits an alcoholic aroma.

[0057] In one form, isoamyl alcohol is included in the low-alcohol beer-flavored beverage in an amount such that the concentration of isoamyl alcohol in the low-alcohol beer-flavored beverage is 1 to 60 ppm. If the concentration of isoamyl alcohol in the low-alcohol beer-flavored beverage is less than 1 ppm, the complex aroma produced by fermentation is lost, and if it exceeds 60 ppm, the solvent taste becomes excessive, and the beer-like flavor may be impaired. The isoamyl alcohol concentration in the low-alcohol beer-flavored beverage is preferably 3 to 50 ppm, and more preferably 20 to 50 ppm.

[0058] The aroma components may be artificially chemically synthesized or derived from natural products, such as fermentation metabolites produced by yeast. From the viewpoint of optimizing the ratio of each aroma component, it is particularly preferable that the aroma components be derived from wort ferment, which is obtained as a fermentation metabolite by yeast.

[0059] <Linalool> Low-alcohol beer-flavored beverages preferably contain linalool. Linalool is a compound also known as 3,7-dimethyl-1,6-octadien-3-ol and is a type of monoterpene alcohol. Linalool is a component that has a refreshing, sweet aroma reminiscent of lily of the valley. The linalool used in this invention 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. Examples of raw materials containing linalool include hops, hop extract, and hop flavorings. The linalool contained in the fermented beer-flavored beverage of this invention may be linalool that is commercially available as a flavoring.

[0060] Linalool in low-alcohol beer-flavored beverages improves the balance of acidity, bitterness, and sweetness in these beverages.

[0061] In one form, linalool is included in the low-alcohol beer-flavored beverage in an amount such that the linalool concentration of the beverage is greater than 5 ppb but less than 40 ppb. If the linalool concentration of the low-alcohol beer-flavored beverage is 5 ppb or less, or 40 ppb or more, the balance of acidity, bitterness, and sweetness of the beverage may be disrupted. The linalool concentration of the low-alcohol beer-flavored beverage is preferably 6 to 35 ppb, more preferably 8 to 30 ppb, and even more preferably 10 to 25 ppb.

[0062] The linalool concentration in low-alcohol beer-flavored beverages can be measured, for example, using GC / MS.

[0063] The linalool concentration in low-alcohol beer-flavored beverages can be adjusted, for example, by adjusting the variety and amount of raw materials with a high linalool content (e.g., hops), the timing of their addition, or by adding linalool as appropriate.

[0064] <Method for manufacturing low-alcohol beer-flavored beverages> A method for producing a low-alcohol beer-flavored beverage only needs to include the inclusion of a component derived from de-alcoholized wort fermentation liquid in the low-alcohol beer-flavored beverage, and the inclusion of β-phenethyl alcohol, ethyl acetate, and isoamyl alcohol in the low-alcohol beer-flavored beverage. Aside from these steps, conventional methods for producing low-alcohol beer-flavored beverages can be used.

[0065] In a method for producing low-alcohol beer-flavored beverages, the step of incorporating β-phenethyl alcohol, ethyl acetate, and isoamyl alcohol can be carried out by adding a flavoring containing these ingredients to any step, such as the cooling step after boiling the wort, the fermentation step, or the maturation step. In this case, the earlier the step in which the flavoring is added, the more the concentration of the components in the flavoring may change, so it is desirable to perform this step after the completion of the post-fermentation step.

[0066] Furthermore, the method for producing a low-alcohol beer-flavored beverage may include steps for adjusting the concentration of β-phenethyl alcohol, ethyl acetate, or isoamyl alcohol, adjusting the concentration of linalool, adjusting the bitterness value, or adjusting the appearance extract concentration.

[0067] A method for producing a low-alcohol beer-flavored beverage may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0068] The method for producing a low-alcohol beer-flavored 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.

[0069] The present invention will be further described by the following examples, but the present invention is not limited thereto. [Examples]

[0070] <Manufacturing Example 1> Production of high-beta-phenethyl alcohol dealcoholized wort ferment (1) Production of wort ferment Crushed malt, enzymes, and warm water were added to a mashing tank. After protein rest at around 55°C, saccharification was carried out at a temperature between 60°C and 76°C. This saccharified liquid was filtered through a lauter tank, then transferred to a boiling kettle where bitter hops were added and boiled for 60 minutes. After boiling, warm water was added to compensate for evaporation, and the heat trube was removed in a whirlpool tank. The mixture was then cooled to 10°C using a plate cooler to obtain cold wort with a raw wort extract of 16%. Yeast was added to this wort and fermented at around 10°C for 7 days, after which the yeast was removed. The final degree of fermentation of the wort ferment was 48.0% based on its appearance. After being transferred to another tank and aged for 7 days, it was cooled to around -1°C and stabilized for 14 days. After that, deaerated water was added for dilution, and the mixture was filtered using diatomaceous earth. The obtained wort ferment was designated as ferment 1.

[0071] (2) Production of dealcoholized wort ferment Fermentation liquid 1 was sprayed into a degassing tank under reduced pressure of approximately 90 mbar to remove carbon dioxide, and then heated to approximately 50°C using a plate cooler. Subsequently, volatile components were adsorbed onto the steam by contacting it with steam heated to approximately 50°C in a reduced-pressure column at approximately 90 mbar, thereby removing alcohol and volatile components, and obtaining a dealcoholized fermentation liquid with an alcohol concentration of 0.02 v / v%. The obtained dealcoholized wort fermentation liquid was used as distillate 1.

[0072] (3) Analysis of distillate 1 The β-phenethyl alcohol content in distillate 1 was quantified to 50 ppm. The β-phenethyl alcohol content (concentration) in distillate 1 was measured according to the method described in "8.22 Low Boiling Point Analysis" of the Revised BCOJ Beer Analysis Method (edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association). Furthermore, ethyl acetate and isoamyl alcohol are removed during the de-alcoholization process and are not present in distillate 1.

[0073] <Manufacturing Example 2> Production of low-β-phenethyl alcohol dealcoholized wort ferment Crushed malt, water, and cornstarch were added to a mashing kettle and gelatinized at 70°C, then liquefied at 100°C. Next, crushed malt, enzymes, and warm water were added to a mashing tank, and the liquid was transferred from the mashing kettle to the mashing tank. Saccharification was carried out at a temperature ranging from 60°C to 76°C. This saccharified liquid was filtered through a lauter tank, then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, warm water was added to compensate for evaporation, the heat trube was removed in a whirlpool tank, and then it was cooled to 10°C using a plate cooler to obtain cold wort with a raw wort extract of 10%. Yeast was added to this wort and fermented at around 10°C for 7 days, after which the yeast was removed. The final degree of fermentation of the wort ferment was 48.0% based on its appearance. After being transferred to a tank and aged for 7 days, it was cooled to around -1°C and stabilized for 14 days. After that, deaerated water was added for dilution, and then it was filtered using diatomaceous earth. The obtained wort ferment was designated as ferment 2.

[0074] Except for using fermentation liquid 2 instead of fermentation liquid 1, the process was carried out in the same manner as in Production Example 1, and the alcohol and volatile components contained in fermentation liquid 2 were removed to obtain a dealcoholized wort ferment with an alcohol concentration of 0.02 v / v%. The obtained dealcoholized wort ferment was used as distillate 2.

[0075] The β-phenethyl alcohol content in distillate 2 was quantified using the same method as in Production Example 1, except that distillate 2 was used instead of distillate 1, and was found to be 7 ppm.

[0076] <Examples> Manufacturing and sensory evaluation of low-alcohol beer-flavored beverages mixed with distilled liquids. Low-alcohol beer-flavored beverages were prepared by mixing distillate 1 and distillate 2 in predetermined mixing ratios to change the concentration of β-phenethyl alcohol. Furthermore, linalool, ethyl acetate, and isoamyl alcohol were added to these beer-flavored beverages, and 2.9 gas volumes of carbon dioxide were added. The mixture was then heated to 4°C, and these were designated as samples 1 to 25. The composition of each sample is shown in Tables 1 to 5.

[0077] Subsequently, samples 1-25 were subjected to sensory evaluation by six trained panelists. The evaluation criteria included stickiness / powdery sensation remaining on the tongue after consumption, medicinal odor, gunpowder odor, and beer-like flavor.

[0078] For the sensory evaluation, panelists tasted the samples and scored each evaluation item on a 5-point scale. The scoring system was as follows: Sample 1, which had the lowest content of aromatic components, received a score of 3. A score of 4 indicated a moderately strong aroma, a score of 5 indicated a strong aroma, a score of 2 indicated a moderately weak aroma, and a score of 1 indicated a weak aroma. Finally, the average of the scores from the six panelists was calculated. In addition, for the overall evaluation, the balance of aroma and flavor and the pleasantness of the finish were also considered, and the samples were ranked on a 4-point scale according to the following criteria. The evaluation results are shown in Tables 1-5.

[0079] A: Excellent balance of flavors and aromas, leaving a pleasant aftertaste. B: Good balance of flavors C: The balance of flavors is a little off. D: The flavor balance is poor, and no improvement is observed compared to sample 1.

[0080] [Table 1]

[0081] [Table 2]

[0082] [Table 3]

[0083] [Table 4]

[0084] [Table 5]

Claims

1. A low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, containing components derived from dealcoholized wort ferment liquor, and having a β-phenethyl alcohol concentration of 9 to 50 ppm, an ethyl acetate concentration of 0.2 to 15 ppm, and an isoamyl alcohol concentration of 1 to 60 ppm.

2. A low-alcohol beer-flavored beverage according to claim 1, comprising a de-alcoholized wort fermentation liquid.

3. A low-alcohol beer-flavored beverage according to claim 1 or 2, having a linalool concentration greater than 5 ppb and less than 50 ppb.

4. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the wort fermented liquid has a wort extract concentration of 11 to 18 w / w%.

5. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the wort fermentation liquid is a bottom-fermentation liquid of wort.

6. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the wort fermented liquid has a malt usage ratio of 50 w / w% or more.

7. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the wort fermented liquid has an apparent extract concentration of 1 to 10 w / w%.

8. A low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the alcohol concentration is less than 0.5 v / v%.

9. To provide a low-alcohol beer-flavored beverage intermediate liquid containing components derived from de-alcoholized wort ferment, with an alcohol concentration of less than 1 v / v%. The intermediate liquid of the low-alcohol beer-flavored beverage contains β-phenethyl alcohol at a concentration of 9 to 50 ppm, ethyl acetate at a concentration of 0.2 to 15 ppm, and isoamyl alcohol at a concentration of 1 to 60 ppm. A method for producing a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, including [the specified ingredient].

10. The method for producing a low-alcohol beer-flavored beverage according to claim 9, wherein the intermediate liquid of the low-alcohol beer-flavored beverage contains a de-alcoholized wort fermentation liquid.

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