Carbonated alcoholic beverage

Abstract

The present invention relates to a carbonated beverage containing 900 to 988 mg / g of water, 3 to 60 mg / g of ethanol, 0.2 to 8 mg / g of dissolved carbon dioxide, 0 to 4 mg / g of protein, 1 to 20 mg of ethyl acetate per gram of ethanol, 0.1 to 5 mg of isoamyl acetate per gram of ethanol, and 1.5 to 50 mg of a C3 to C5 alcohol per gram of ethanol, wherein the ethyl acetate and isoamyl acetate are present in a weight ratio of 2:1 to 30:1. The carbonated beverage of the present invention combines a punchy taste with a pleasant fruity flavor. The present invention also provides a method for producing the above-mentioned carbonated beverage, comprising the steps of: preparing a yeast-fermented liquid containing at least 1.5 v / v% ethanol and volatile flavor components; subjecting the yeast-fermented liquid to a decarbonation process to remove gaseous components including carbon dioxide, ethanol, and volatile flavor components; contacting the gaseous components with an aqueous liquid to transfer at least a portion of the ethanol and volatile flavor components from the gaseous components to the aqueous liquid, thereby producing scrubber water; optionally diluting the scrubber water; and optionally carbonating the diluted scrubber water.

Description

Technical Field

[0001] The present invention relates to a carbonated alcoholic beverage that can be produced from by-products of the production of alcohol-free yeast-fermented beverages, and more particularly from by-products generated in a decarbonation process applied before the dealcoholization of alcoholic beer.

[0002] The carbonated beverage of the present invention · 900 - 988 mg / g of water; · 3 - 60 mg / g of ethanol; · 0.2 - 8 mg / g of dissolved carbon dioxide; · 0 - 4 mg / g of protein; · 1 - 20 mg of ethyl acetate per 1 g of ethanol; · 0.1 - 5 mg of isoamyl acetate per 1 g of ethanol; · 1.5 - 50 mg of C3 - C5 alcohols per 1 g of ethanol and wherein ethyl acetate and isoamyl acetate are present in a weight ratio of 2:1 to 30:1.

[0003] The carbonated beverage of the present invention has a punchy taste and a pleasant fruity aroma.

[0004] The present invention also relates to a method for producing the above carbonated beverage, comprising: · preparing a yeast fermentation liquid containing at least 1.5 v / v% of ethanol and volatile flavor components; · subjecting the yeast fermentation liquid to a decarbonation process for removing a gas component containing carbon dioxide, ethanol and volatile flavor components from the yeast fermentation liquid; · contacting a gas component containing carbon dioxide, ethanol and volatile flavor components with an aqueous liquid to transfer at least a part of the ethanol and volatile flavor components from the gas component to the aqueous liquid, thereby producing scrubber water; · optionally, diluting the scrubber water; and · optionally, carbonating the diluted scrubber water and relates to a method comprising the above steps.

Background Art

[0005] Beer is a widely popular beverage and is consumed all over the world. Beer is typically made using the following basic process: The process of grinding a mixture of grains and water to produce mash; • The process of separating the mash into wort and spent grain; • A process of boiling the wort to stabilize and sterilize it, and to extract bitterness from the hops; • The process of fermenting boiling wort with live yeast to produce young beer; The process of producing beer by subjecting young beer to one or more further processes (e.g., maturation and filtration); and • The process of packaging beer into sealed containers, such as bottles, cans, or kegs. It is manufactured by a method that includes [a specific process].

[0006] In recent years, the beer market has seen a remarkable increase in the consumption of non-alcoholic beer.

[0007] Non-alcoholic beer is produced using two basic methods. One method involves applying the classic brewing process followed by techniques such as reverse osmosis, dialysis, or evaporation to remove alcohol. The other approach aims to avoid or reduce alcohol formation during fermentation by bringing the wort into contact with live yeast under conditions that minimize alcohol production through fermentation.

[0008] U.S. Patent No. 5,384,135 describes a method for producing alcohol-free pale beer by de-alcoholizing alcoholic pale beer using high-vacuum evaporation, in which de-alcoholization is carried out continuously. • A decarboxylation step under a pressure of 0.06 to 0.1 bar, in which a portion of the ethanol and flavor compounds are encapsulated with CO2, and partially condensed and recovered; • Distillation stage at 50°C to 65°C under a pressure of 0.06 to 0.1 bar to partially extract and recover the flavor compounds condensed with the ethanol phase. Includes.

[0009] U.S. Patent Application Publication No. 2015 / 0017280 describes a method for producing an alcohol-free or low-alcohol fermented malt-based beverage with an alcohol content of 1.0% by volume or less, comprising the following steps: (a) A process for producing a malt-based beverage with an alcohol content of 1.0% by volume or less, in which a portion of the gas phase excluding ethanol is condensed by vacuum evaporation; (b) A step of measuring the content of ethyl acetate and ethyl butyrate in the beverage thus obtained; and (c) The step of adding at least a portion of the condensate to the beverage. Methods including this are described.

[0010] In U.S. Patent Application Publication No. 2015 / 017280, • 7.00-30.00 ppm ethyl acetate • 0.01-0.20 ppm ethyl butyrate • 0.05 to 2.00 ppm of isoamyl acetate; and • 0.01-0.05 ppm ethyl hexanoate Further listed are fermented malt-based beverages with an alcohol content of 1.0% by volume or less, including [the specified ingredient].

[0011] Collin et al. (Relationships between the chemical composition and sensory evaluation of lager beers. Food Quality and Preference, vol. 5, no. 1-2 (1994), 145-149) reported the average, maximum, and minimum ester and dimethyl sulfide content in 33 commercially available lager beers.

[0012] Ammari et al. (Batch stripping of flavour active compounds from beer, Food and Bioproducts Processing, vol. 118, 2019, 306 - 317) investigated the effect of beer solids, a complex mixture of carbohydrates and proteins, and ethanol on the flavour behaviour during processing with a packed column using CO2 as a stripping agent. Figures B1 and B2 show compositional information regarding several commercial beers.

Summary of the Invention

[0013] The inventors have surprisingly discovered that a very pleasant - tasting carbonated alcoholic beverage can be produced from the aqueous liquid obtained when passing the carbon dioxide stream generated during the decarbonation of alcoholic beer through water (scrubbing). The scrubber water thus obtained contains ethanol, as well as other organic volatiles including lower alcohols such as amyl alcohol and isobutanol, and aromatic compounds such as ethyl acetate and isoamyl acetate.

[0014] The carbonated beverage of the present invention can be produced by carbonating the above - mentioned scrubber water, which has water and ethanol as main components, and optionally adding further components such as water, sugar, fruit juice (concentrated fruit juice), etc.

[0015] The carbonated beverage of the present invention · 900 - 988 mg / g of water; · 3 - 60 mg / g of ethanol; · 0.2 - 8 mg / g of dissolved carbon dioxide; · 0 - 4 mg / g of protein; · 1 - 20 mg of ethyl acetate per 1 g of ethanol; · 0.1 - 5 mg of isoamyl acetate per 1 g of ethanol; · 1.5 - 50 mg of C3 - C5 alcohols per 1 g of ethanol and is characterized by containing, wherein ethyl acetate and isoamyl acetate are present in a weight ratio of 2:1 - 30:1.

[0016] The carbonated beverage of the present invention has both a punchy taste and a pleasant fruity aroma. This pleasant taste is derived from the presence of ethyl acetate and isoamyl acetate, which are fruit-like esters at specific concentrations, as well as the presence of ethanol and C3 - C5 alcohols. Other aromatic compounds present in the scrubber water are also thought to contribute to the pleasant and complex aroma of the carbonated beverage.

[0017] The present invention also provides a method for producing the above carbonated beverage, comprising: · a step of preparing a yeast fermentation liquid containing at least 1.5 v / v% ethanol and volatile flavor components; · a step of subjecting the yeast fermentation liquid to a decarbonation step of removing a gas component containing carbon dioxide, ethanol and volatile flavor components from the yeast fermentation liquid; · a step of bringing a gas component containing carbon dioxide, ethanol and volatile flavor components into contact with an aqueous liquid to transfer at least a part of the ethanol and volatile flavor components from the gas component to the aqueous liquid, thereby producing scrubber water; · optionally, a step of diluting the scrubber water; and · optionally, a step of carbonating the optionally diluted scrubber water is provided.

[0018] Examples of yeast fermentation liquids that can be used in the method of the present invention include beer, cider and wine. Surprisingly, it has been found that the composition of the scrubber water produced in the above method is hardly affected by the ratio at which the gas component and the aqueous liquid come into contact. By increasing this ratio, it has been found that the amounts of ethanol and volatile flavor components in the scrubber water increase equally. In other words, when a high ratio of gas component to aqueous liquid is used, the scrubber water produced is only in a more concentrated form of the scrubber water obtained when a much lower ratio is used. This means that since the scrubber water can be diluted to achieve a certain composition, it is not necessary to carefully control the "scrubbing" step of the method of the present invention in order to produce a carbonated beverage of a certain quality.

[0019] The present invention also relates to the use of scrubber water obtained by decarboxylation of a yeast-fermented beverage in the production of a beverage containing a starch hydrolysis component selected from 0 to 4 mg / g of maltose, maltotriose, maltotetraose and combinations thereof, wherein the production comprises combining the scrubber water with one or more components selected from carbon dioxide, sweeteners, edible acids, fruit juice, concentrated fruit juice, essential oils and combinations thereof. [Modes for carrying out the invention]

[0020] The first aspect of the present invention is • 900-988 mg / g of water; • Ethanol 3-60 mg / g; • Dissolved carbon dioxide of 0.2-8 mg / g; • 0-4 mg / g of protein; • 1-20 mg of ethyl acetate per gram of ethanol; • 0.1 to 5 mg of isoamyl acetate per gram of ethanol; • 1.5 to 50 mg of C3-C5 alcohol per gram of ethanol Regarding carbonated beverages containing [the specified substance], here, ethyl acetate and isoamyl acetate are present in a weight ratio of 2:1 to 30:1.

[0021] As used in this specification, the term "isoamyl acetate" refers to 3-methyl-1-butyl ethaneate.

[0022] As used in this specification, the term "protein" means a polymer containing a linear chain of at least 10 amino acid residues.

[0023] As used in this specification, the term "decarboxylation" means the removal of carbon dioxide from a liquid.

[0024] The scrubber water used in the production of the carbonated beverage of the present invention is essentially colorless. Preferably, no coloring agents are added in the production of the carbonated beverage. Therefore, in a preferred embodiment, the beverage is colorless.

[0025] Typically, the scrubber water used in the production of carbonated beverages is a clear liquid. Preferably, this clarity is maintained in the carbonated beverage by using only components that dissolve completely. Therefore, in certain preferred embodiments, the carbonated beverage of the present invention is a clear beverage.

[0026] The carbonated beverage of the present invention may contain other components besides scrubber water. However, preferably, the beverage consists of optionally diluted scrubber water and trace amounts or less of additive components. Therefore, in a preferred embodiment, the combination of ethanol and water constitutes at least 95% by weight, more preferably at least 97% by weight, and most preferably at least 98% by weight of the carbonated beverage.

[0027] The carbonated beverage of the present invention can be suitably produced using scrubber water obtained by decarbonating a yeast-fermented malt beverage, such as beer. Beer typically contains hop acid, which imparts a desirable bitterness. These hop acids are non-volatile, and therefore scrubber water does not contain them. It is also preferable not to use hop acid in the production of carbonated beverages. Therefore, preferably, the carbonated beverage contains 0 to 1 μg / g, more preferably 0 to 0.1 μg / g, and most preferably 0 to 0.01 μg / g of hop acid selected from alpha acids, iso-alpha acids, and combinations thereof.

[0028] Starch hydrolysis components are an example of other non-volatile components that are present in beer, but preferably not present in the carbonated beverage of the present invention or present in much lower concentrations than in beer. Therefore, in a preferred embodiment, the carbonated beverage contains a starch hydrolysis component selected from maltose, maltotriose, maltotetraose and combinations thereof at a concentration of 4 mg / g or less, more preferably 1 mg / g or less, and most preferably 0.2 mg / g or less.

[0029] The carbonated beverage of the present invention may be made from cider, for example, apple cider. Typically, cider contains malic acid at a concentration of 4.5 to 7.5 g / L. Malic acid is non-volatile, and therefore the scrubber water produced during the decarboxylation of cider does not contain more than a very limited amount of malic acid. Preferably, malic acid is not added to the carbonated beverage of the present invention. Therefore, in a preferred embodiment, the carbonated beverage contains less than 3 mg / g, more preferably less than 1 mg / g, and most preferably less than 0.5 mg / g of malic acid.

[0030] Typically, the water content of carbonated beverages is 920-985 mg / g, more preferably 940-982 mg / g, and most preferably 950-980 mg / g.

[0031] Preferably, the alcohol content of the carbonated beverage is 5 to 50 mg / g, more preferably 8 to 45 mg / g, and most preferably 15 to 40 mg / g.

[0032] Preferably, the carbonated beverage of the present invention is moderately carbonated. Therefore, in a preferred embodiment, the beverage contains 0.3 to 6 mg / g of dissolved carbon dioxide, more preferably 0.4 to 4 mg / g of dissolved carbon dioxide.

[0033] The carbonated beverage of the present invention may be suitably packaged in a sealed container, such as a bottle, can, or cask. In one embodiment of the present invention, the carbonated beverage is packaged in a glass bottle, can, or cask, and the carbonated beverage contains 0.2 to 5 mg / g of dissolved carbon dioxide, preferably 0.3 to 4 mg / g. In another embodiment, the carbonated beverage is packaged in a PET bottle, and the carbonated beverage contains 3 to 8 mg / g of dissolved carbon dioxide, preferably 4 to 7 mg / g.

[0034] Since proteins are non-volatile, they become another component not present in the scrubber water. Preferably, the carbonated beverage contains 0-3 mg / g of protein, more preferably 0-1 mg / g of protein, and most preferably 0-0.05 mg / g of protein.

[0035] Preferably, ethyl acetate is included in the carbonated beverage at a concentration of 2 to 18 mg per gram of ethanol, more preferably at a concentration of 2.5 to 15 mg per gram of ethanol, and most preferably at a concentration of 3 to 12 mg per gram of ethanol.

[0036] In one aspect of the present invention, a carbonated beverage is produced from scrubber water obtained by decarbonating beer. In this aspect, isoamyl acetate is preferably contained in the carbonated beverage at a concentration of 0.4 to 4 mg per gram of ethanol, more preferably at a concentration of 0.5 to 3.5 mg per gram of ethanol, and most preferably at a concentration of 0.6 to 3 mg per gram of ethanol.

[0037] In another aspect of the present invention, the carbonated beverage is produced from scrubber water obtained by decarboxylating cider, particularly apple cider. In this aspect, isoamyl acetate is preferably contained in the carbonated beverage at a concentration of 0.1 to 2 mg per gram of ethanol, more preferably at a concentration of 0.15 to 1.5 mg per gram of ethanol, and most preferably at a concentration of 0.2 to 1 mg per gram of ethanol.

[0038] When a carbonated beverage is produced from scrubber water used in beer production, preferably, C3-C5 alcohols are present in the carbonated beverage at a concentration of 2-12 mg per gram of ethanol, more preferably at a concentration of 2.5-11 mg per gram of ethanol, and most preferably at a concentration of 3-10 mg per gram of ethanol.

[0039] When a carbonated beverage is produced from scrubber water used in cider production, preferably, C3-C5 alcohols are present in the carbonated beverage at a concentration of 5-50 mg per gram of ethanol, more preferably at a concentration of 8-40 mg per gram of ethanol, and most preferably at a concentration of 10-35 mg per gram of ethanol.

[0040] The ratio of ethyl acetate to isoamyl acetate in carbonated beverages has a clear effect on the flavor characteristics of the beverage. When carbonated beverages are produced from scrubber water used in beer production, ethyl acetate and isoamyl acetate are preferably present in a weight ratio of 2.5:1 to 12:1, more preferably 3:1 to 10:1, and most preferably 3.5:1 to 9:1.

[0041] When carbonated beverages are produced from scrubber water used in cider production, preferably, ethyl acetate and isoamyl acetate are present in a weight ratio of 5:1 to 30:1, more preferably 8:1 to 25:1, and most preferably 12:1 to 20:1.

[0042] In another preferred embodiment, amyl alcohols selected from 3-methylbutan-1-ol, 2-methylbutan-1-ol, and combinations thereof are present in the carbonated beverage at a concentration of 1 to 50 mg per gram of ethanol. When the carbonated beverage is produced from scrubber water used in beer production, these amyl alcohols are preferably present in the beverage at a concentration of 1 to 15 mg per gram of ethanol, more preferably at a concentration of 1.5 to 12 mg per gram of ethanol, and most preferably at a concentration of 2 to 10 mg per gram of ethanol.

[0043] When a carbonated beverage is produced from scrubber water used in cider production, preferably, an amyl alcohol selected from 3-methylbutan-1-ol, 2-methylbutan-1-ol, and combinations thereof is present in the carbonated beverage at a concentration of 5 to 50 mg per gram of ethanol, more preferably 7 to 40 mg per gram of ethanol, and most preferably 8 to 30 mg per gram of ethanol.

[0044] In another advantageous embodiment, the carbonated beverage does not contain polysaccharides in amounts exceeding a limited range. Preferably, the beverage contains polysaccharides in amounts of 0 to 10 mg / g, more preferably 0 to 3 mg / g, and most preferably 0 to 1 mg / g. In this specification, the term “polysaccharide” means a polymeric carbohydrate containing at least 10 monosaccharide units.

[0045] Sweeteners, such as sucrose, glucose, and / or fructose, may be included in the carbonated beverage. Preferably, the beverage contains a sugar selected from monosaccharides, disaccharides, and combinations thereof in an amount of 0 to 30 mg / g, more preferably 1 to 15 mg / g, and most preferably 2 to 10 mg / g.

[0046] Typically, carbonated beverages contain several other volatile compounds naturally present in yeast-fermented beverages, in addition to ethyl acetate and isoamyl acetate. Examples of these compounds include acetaldehyde, dimethyl sulfide, ethyl caproate, 3-methylbutan-1-ol, 2-methylbutan-1-ol, and isobutanol.

[0047] In one preferred embodiment, the beverage contains acetaldehyde at a concentration of 0.1 to 5 mg per gram of ethanol, more preferably at a concentration of 0.2 to 4 mg per gram of ethanol, and most preferably at a concentration of 0.3 to 3 mg per gram of ethanol.

[0048] Preferably, the aromatic compound dimethyl sulfide is included in the carbonated beverage at a concentration of 1 to 20 μg per gram of ethanol, more preferably at a concentration of 2 to 15 μg per gram of ethanol, and most preferably at a concentration of 2.5 to 10 μg per gram of ethanol.

[0049] Preferably, ethyl caproate is present in the carbonated beverage at a concentration of 15 to 200 μg per gram of ethanol, more preferably at a concentration of 20 to 180 μg per gram of ethanol, and most preferably at a concentration of 25 to 150 μg per gram of ethanol.

[0050] In another preferred embodiment, the carbonated beverage contains isobutanol at a concentration of 0.2 to 5 mg per gram of ethanol. More preferably, isobutanol is present in the beverage at a concentration of 0.3 to 4 mg per gram of ethanol, most preferably at a concentration of 0.4 to 3 mg per gram of ethanol.

[0051] Typically, the pH of the carbonated beverage of the present invention is 3 to 7, more preferably 4 to 6.5, and most preferably 4.5 to 6.0.

[0052] In a preferred embodiment, the carbonated beverage does not contain added flavorings.

[0053] In a further preferred embodiment, the carbonated beverage does not contain any added coloring agents. More preferably, the carbonated beverage is colorless.

[0054] Preferably, the carbonated beverage of the present invention is obtained by the following method.

[0055] Another aspect of the present invention is a method for producing a carbonated beverage, - A step of preparing a yeast fermentation liquid containing at least 1.5 v / v% ethanol and volatile flavor components; - A step of supplying the yeast fermentation liquid to a decarboxylation step in which gaseous components including carbon dioxide, ethanol, and volatile flavor components are removed from the yeast fermentation liquid; - A process of bringing a gaseous component containing carbon dioxide, ethanol, and volatile flavor components into contact with an aqueous liquid to transfer at least a portion of the ethanol and volatile flavor components from the gaseous component to the aqueous liquid, thereby generating scrubber water; • In some cases, a step of diluting the scrubber water; and • In some cases, a process of carbonating diluted scrubber water. Regarding methods including

[0056] Preferably, the yeast-fermented beverage used in the method of the present invention is beer or cider. Most preferably, the yeast-fermented beverage is beer, and most preferably lager beer.

[0057] Preferably, the decarboxylation step is carried out at a pressure of 20 to 400 mbar, more preferably 40 to 300 mbar, and most preferably 50 to 200 mbar.

[0058] Preferably, the temperature at which the yeast-fermented beverage is subjected to the decarboxylation process is 10 to 80°C, more preferably 20 to 70°C, and most preferably 30 to 55°C.

[0059] Typically, the gaseous components removed from the yeast fermentation liquid include at least 50% by volume, more preferably at least 80% by volume, of carbon dioxide.

[0060] Preferably, the aqueous liquid that comes into contact with the gaseous component contains at least 99% by weight of water, more preferably at least 99.5% by weight of water, at the time of initial contact with the gaseous component.

[0061] Preferably, the gaseous component comes into contact with an aqueous liquid at a temperature of 1 to 60°C, more preferably 2 to 40°C, and most preferably 4 to 30°C.

[0062] Preferably, contact between the gaseous component and the aqueous liquid is continued until the scrubber water contains at least 5 mg / g of ethanol. More preferably, the contact is continued until the scrubber water contains at least 10 mg / g of ethanol, most preferably 20 to 100 mg / g of ethanol.

[0063] Typically, in the method of the present invention, after the decarboxylation step, the decarboxylated liquid is subjected to a dealcoholization step which includes evaporation, preferably vacuum evaporation. Typically, the ethanol content is reduced to less than 1 v / v% by the dealcoholization step.

[0064] In a preferred embodiment of the method of the present invention, 1 part by weight of scrubber water is diluted with 1 to 20 parts by weight of water. More preferably, 1 part by weight of scrubber water is diluted with 2 to 12 parts by weight of water, most preferably 3 to 10 parts by weight of water.

[0065] A further aspect of the present invention relates to the use of scrubber water in the production of a beverage containing 0-4 mg / g of maltose, maltotriose, maltotetraose and a combination thereof, which includes combining scrubber water obtained by decarboxylation of a yeast-fermented beverage with one or more components selected from carbon dioxide, sweeteners, edible acids, fruit juice, concentrated fruit juice, essential oils and combinations thereof, wherein the scrubber water is • 890-990 mg / g of water; • 5-100 mg / g of ethanol; Non-volatile components selected from monosaccharides, disaccharides, oligosaccharides, polysaccharides, amino acids, dipeptides, oligopeptides, polypeptides, and combinations thereof in a concentration of 0-0.1 mg / g; • 1-20 mg of ethyl acetate per gram of ethanol; • 0.1 to 5 mg of isoamyl acetate per gram of ethanol; • 1.5 to 50 mg of C3-C5 alcohol per gram of ethanol This includes ethyl acetate and isoamyl acetate, which are present in a weight ratio of 2:1 to 30:1.

[0066] Typically, the water content of the scrubber water is 900-985 mg / g, more preferably 905-982 mg / g, and most preferably 910-980 mg / g.

[0067] Preferably, the alcohol content of the scrubber water is 5 to 110 mg / g, more preferably 10 to 100 mg / g, and most preferably 20 to 90 mg / g.

[0068] Preferably, the scrubber water contains 0 to 0.05 mg / g of protein, most preferably 0 to 0.01 mg / g of protein.

[0069] Preferably, ethyl acetate is present in the scrubber water at a concentration of 2 to 18 mg per gram of ethanol, more preferably at a concentration of 2.5 to 15 mg per gram of ethanol, and most preferably at a concentration of 3 to 12 mg per gram of ethanol.

[0070] When scrubber water is obtained in the production of beer, it is preferable that isoamyl acetate is contained in the scrubber water at a concentration of 0.4 to 4 mg per gram of ethanol, more preferably at a concentration of 0.5 to 3.5 mg per gram of ethanol, and most preferably at a concentration of 0.6 to 3 mg per gram of ethanol.

[0071] When scrubber water is obtained in the production of cider, it is preferable that isoamyl acetate is contained in the scrubber water at a concentration of 0.1 to 2 mg per gram of ethanol, more preferably at a concentration of 0.15 to 1.5 mg per gram of ethanol, and most preferably at a concentration of 0.2 to 1 mg per gram of ethanol.

[0072] When scrubber water is obtained in the production of beer, preferably, C3-C5 alcohols are present in the scrubber water at a concentration of 2-12 mg per gram of ethanol, more preferably at a concentration of 2.5-11 mg per gram of ethanol, and most preferably at a concentration of 3-10 mg per gram of ethanol.

[0073] When scrubber water is obtained in the production of cider, preferably, C3-C5 alcohols are present in the scrubber water at a concentration of 5-50 mg per gram of ethanol, more preferably at a concentration of 8-40 mg per gram of ethanol, and most preferably at a concentration of 10-35 mg per gram of ethanol.

[0074] If the scrubber water is obtained in the production of beer, preferably ethyl acetate and isoamyl acetate are present in the scrubber water in a weight ratio of 2.5:1 to 12:1, more preferably 3:1 to 10:1, and most preferably 3.5:1 to 9:1.

[0075] If the scrubber water is obtained in the production of cider, preferably ethyl acetate and isoamyl acetate are present in the scrubber water in a weight ratio of 5:1 to 30:1, more preferably 8:1 to 25:1, and most preferably 12:1 to 20:1.

[0076] In another preferred embodiment, an amyl alcohol selected from 3-methylbutan-1-ol, 2-methylbutan-1-ol, and combinations thereof is present in the scrubber water at a concentration of 1 to 50 mg per gram of ethanol. If the scrubber water is obtained in the production of beer, preferably the above amyl alcohol is present in the scrubber water at a concentration of 1 to 15 mg per gram of ethanol, more preferably at a concentration of 1.5 to 12 mg per gram of ethanol, and most preferably at a concentration of 2 to 10 mg per gram of ethanol.

[0077] When scrubber water is obtained in the production of cider, preferably the above-mentioned amyl alcohol is present in the scrubber water at a concentration of 5 to 50 mg per gram of ethanol, more preferably at a concentration of 7 to 40 mg per gram of ethanol, and most preferably at a concentration of 8 to 30 mg per gram of ethanol.

[0078] Typically, scrubber water contains several other volatile compounds naturally present in yeast-fermented beverages, in addition to ethyl acetate and isoamyl acetate. Examples of these compounds include acetaldehyde, dimethyl sulfide, 3-methylbutan-1-ol, 2-methylbutan-1-ol, and isobutanol.

[0079] In one preferred embodiment, the scrubber water contains acetaldehyde at a concentration of 0.1 to 5 mg per gram of ethanol, more preferably at a concentration of 0.2 to 5 mg per gram of ethanol, and most preferably at a concentration of 0.3 to 3 mg per gram of ethanol.

[0080] Preferably, the aromatic compound dimethyl sulfide is contained in the scrubber water at a concentration of 1 to 20 μg per gram of ethanol, more preferably at a concentration of 2 to 15 μg per gram of ethanol, and most preferably at a concentration of 2.5 to 10 μg per gram of ethanol.

[0081] Preferably, ethyl caproate is present in the scrubber water at a concentration of 15 to 200 μg per gram of ethanol, more preferably at a concentration of 20 to 180 μg per gram of ethanol, and most preferably at a concentration of 25 to 150 μg per gram of ethanol.

[0082] In another preferred embodiment, the scrubbing water contains isobutanol at a concentration of 0.2 to 5 mg per gram of ethanol. More preferably, isobutanol is present in the beverage at a concentration of 0.3 to 4 mg per gram of ethanol, most preferably at a concentration of 0.4 to 3 mg per gram of ethanol.

[0083] Typically, the pH of the scrubber water of the present invention is 5 to 8, more preferably 5.2 to 7.5, and most preferably 5.5 to 7.2.

[0084] In a particularly preferred embodiment, the use of scrubber water includes combining scrubber water with carbon dioxide for the production of carbonated beverages.

[0085] The present invention will be further illustrated by the following non-limiting embodiments. [Examples]

[0086] Example 1 Alcohol-free beer was produced on a factory scale by dealcoholizing lager beer with an alcohol content of 5% by volume. The lager was decarbonated at 100 mbar and 43°C, and then dealcoholized by vacuum evaporation. The carbon dioxide stream generated during carbonation was passed through a scrubber column filled with tap water.

[0087] After the scrubbing operation was interrupted, samples were collected from the scrubber water at regular intervals for five months. The samples were stored in sealed containers and then analyzed by GC-MS. The results of the analysis are shown in Table 1.

[0088] [Table 1]

[0089] Example 2 Using the conditions of Example 1, a commercially available wheat beer with an alcohol content of 5.0% by volume was decarboxylated. The sample was collected from the scrubber water and analyzed by GC-MS. The results are shown in Table 2.

[0090] [Table 2]

[0091] Example 3 Using the conditions of Example 1, commercially available abbey beer (Triple) with an alcohol content of 9% by volume was decarboxylated. The sample was collected from the scrubber water and analyzed by GC-MS. The results are shown in Table 3.

[0092] [Table 3]

[0093] Example 4 Using the conditions of Example 1, commercially available apple cider with an alcohol content of 4.5% by volume was decarboxylated. The sample was collected from the scrubber water and analyzed by GC-MS. The results are shown in Table 4.

[0094] [Table 4]

[0095] Example 5 One part by weight of the scrubber water from Example 1 was diluted with six parts by weight of spring water, then carbonated to a CO2 content of approximately 0.5 mg / g of dissolved carbon dioxide, and filled into glass bottles to produce the carbonated beverage of the present invention. The resulting beverage was found to have a very pleasant, punchy taste and a fruity aroma.

Claims

1. 900-988 mg / g water; 3 to 60 mg / g of ethanol; - 0.2 to 8 mg / g dissolved carbon dioxide; 0-4 mg / g protein; 1-20 mg of ethyl acetate per gram of ethanol; 0.1 to 5 mg of isoamyl acetate per gram of ethanol; ・1.5 to 50 mg of C per 1 g of ethanol ３ ~C ５ alcohol wherein the ethyl acetate and isoamyl acetate are present in a weight ratio of from 2:1 to 30:

1.

2. 10. The carbonated beverage of claim 1, wherein the combination of ethanol and water comprises at least 95% by weight of the beverage.

3. 3. The carbonated beverage of claim 1 or 2, wherein the beverage comprises 0 to 4 mg / g of a starch hydrolysate component selected from maltose, maltotriose, maltotetraose, and combinations thereof.

4. 4. The carbonated beverage of claim 1, wherein the carbonated beverage preferably comprises 0-1 μg / g of hop acids selected from alpha acids, isoalpha acids, and combinations thereof.

5. The carbonated beverage of any one of claims 1 to 4, wherein the beverage contains 0 to 3 mg / g protein.

6. The carbonated beverage according to any one of claims 1 to 5, wherein the beverage contains acetaldehyde at a concentration of 0.1 to 5 mg per 1 g of ethanol.

7. The carbonated beverage according to any one of claims 1 to 6, wherein the beverage contains dimethyl sulfide at a concentration of 1 to 20 µg per 1 g of ethanol.

8. 8. The carbonated beverage according to claim 1, wherein the beverage comprises an amyl alcohol selected from 3-methylbutan-1-ol, 2-methylbutan-1-ol, and combinations thereof in a concentration of 1 to 50 mg per gram of ethanol.

9. The carbonated beverage according to any one of claims 1 to 8, wherein the beverage contains isobutanol at a concentration of 0.2 to 5 mg per 1 g of ethanol.

10. The carbonated beverage according to any one of claims 1 to 9, wherein the beverage has a pH of 3 to 7.

11. The method for producing a carbonated beverage according to any one of claims 1 to 10, - Providing a yeast fermentation liquid containing at least 1.5% v / v of ethanol and volatile flavor components; subjecting the yeast fermentation liquid to a decarboxylation step in which gaseous components including carbon dioxide, ethanol and volatile flavor components are removed from the yeast fermentation liquid; contacting the gaseous components, including carbon dioxide, ethanol, and volatile flavor components, with an aqueous liquid to transfer at least a portion of the ethanol and volatile flavor components from the gaseous components to the aqueous liquid, thereby producing scrubber water; Optionally, diluting the scrubber water; and Carbonating the optionally diluted scrubber water A method comprising:

12. 12. The process according to claim 11, wherein the decarboxylation step is carried out at a pressure of from 20 to 400 mbar.

13. The method according to claim 11 or 12, wherein the yeast-fermented beverage is subjected to the decarbonation step at a temperature of 10 to 80°C.

14. The method according to any one of claims 11 to 13, wherein the yeast-fermented beverage is beer or cider.

15. 1. Use of scrubber water obtained by decarbonation of a yeast-fermented beverage in the production of a beverage comprising 0-4 mg / g of starch hydrolysates selected from maltose, maltotriose, maltotetraose, and combinations thereof, said production comprising combining said scrubber water with one or more ingredients selected from carbon dioxide, sweeteners, food acids, fruit juice, fruit juice concentrates, essential oils, and combinations thereof, said scrubber water being 890-990 mg / g water; 5 to 100 mg / g of ethanol; - 0-0.1 mg / g of non-volatile components selected from monosaccharides, disaccharides, oligosaccharides, polysaccharides, amino acids, dipeptides, oligopeptides, polypeptides and combinations thereof; 1-20 mg of ethyl acetate per gram of ethanol; 0.1 to 5 mg of isoamyl acetate per gram of ethanol; ・1.5 to 50 mg of C per 1 g of ethanol ３ ~C ５ alcohol wherein the ethyl acetate and isoamyl acetate are present in a weight ratio of 2:1 to 30:1.

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