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

Abstract

To provide a low-alcohol beer-like beverage that has an excellent bacteriostatic activity and an excellent feeling of satisfaction upon drinking while maintaining quality of flavor in a good condition.SOLUTION: The present invention provides a low-alcohol beer-like beverage which contains wort fermentation liquid and has a carbon dioxide gas pressure at 20°C of 0.23 MPa or more, total polyphenol concentration of 60-200 ppm, carbohydrate concentration of 0.5-1.5 g / 100 ml, original wort extract concentration of less than 12.2 mass% and alcohol concentration of 4 v / v % or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-like beverage, and 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 drunk deeply and have a mild impact on health. As used herein, the low-alcohol beer-like beverage refers to a beer-like beverage containing about 2 to 4 v / v% alcohol.

[0003] Beer refers to a beverage obtained by fermenting malt, hops, and water using yeast as raw materials. A beer-like beverage refers to a beverage designed to have the same taste and aroma as beer. The beer-like beverage may or may not be fermented. Sparkling wine, and beverages obtained by mixing malt-derived sugar solution, hops, spices, and carbon dioxide gas are included in the beer-like beverages.

[0004] Patent Document 1 describes that in a beer-like foaming beverage having a high bitterness value of 10 BU or more, the aftertaste of bitterness can be improved by increasing the carbon dioxide gas content.

[0005] Patent Document 2 describes that by setting the carbon dioxide gas concentration in a malt-fermented beverage to 0.60 w / w% or more, it is possible to achieve both an improved carbonation feeling and an increase in refreshing feeling.

[0006] Patent Document 3 describes that in a beer-like beverage with a reduced amount of hops used, by setting the total nitrogen amount to 5 to 140 mg / 100 mL, the total polyphenol amount to 3 to 200 mass ppm, and the content of 2,3-diethyl 5-methylpyrazine to 0.02 mass ppb or more, a beer-like taste can be achieved and a beer-like astringency can be realized.

Prior Art Documents

Patent Documents

[0007] Patent Document 1 Japanese Unexamined Patent Application Publication No. 2019-122289 Patent Document 2 Japanese Unexamined Patent Application Publication No. 2013-165707 Patent Document 3 International Publication No. 2022 / 118775 Summary of the Invention Problems to be Solved by the Invention

[0008] In order to maintain the quality of the weakened flavor in a good state, it is preferable to commercialize low-alcohol beer-like beverages without heating. On the other hand, in order to distribute them as products on the market, it is necessary to have bacteriostatic properties from the viewpoint of preventing spoilage.

[0009] Although a means of improving bacteriostatic properties by lowering the pH of low-alcohol beer-like beverages can be considered, low-alcohol beer-like beverages with a sufficiently lowered pH have a strong sour taste, a poor balance between sourness and sweetness, and are inferior in palatability.

[0010] It has been clarified that when the carbon dioxide gas pressure is increased, the bacteriostatic properties of low-alcohol beer-like beverages are improved. On the other hand, when the carbon dioxide gas pressure is increased, it has also been clarified that the flavor of low-alcohol beer-like beverages becomes light, the body feeling decreases, and the drinking satisfaction is inferior. Note that the body feeling refers to the flavor that gives a beer-like drinking satisfaction.

[0011] The present invention solves the above problems, and an object thereof is to provide a low-alcohol beer-like beverage that maintains the quality of the flavor in a good state and is excellent in bacteriostatic properties and drinking satisfaction. Means for Solving the Problems

[0012] The present invention provides the following aspects.

[0013] [Aspect 1] A low-alcohol beer-like beverage containing a wort fermentation broth, having a carbon dioxide pressure at 20 °C of 0.23 MPa or more, preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa, having a total polyphenol concentration of 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, still more preferably 80 to 120 ppm, or preferably 60 to 120 ppm, or preferably 90 to 150 ppm, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, more preferably 0.7 to 1.1 g / 100 ml, having an original wort extract concentration of less than 12.2% by mass, preferably 5.0 to 10.0% by mass, and having an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, still more preferably 3.0 to 4.0 v / v%.

[0014] [Aspect 2] The low-alcohol beer-like beverage according to Aspect 1, having a ratio of carbohydrate concentration to total polyphenol concentration that exceeds 0.004 and is less than 0.023, preferably 0.005 to 0.015, more preferably 0.006 to 0.013, and particularly preferably 0.007 to 0.011.

[0015] [Aspect 3] The low-alcohol beer-like beverage according to Aspect 1 or 2, having invertase activity.

[0016] [Aspect 4] The low-alcohol beer-like beverage according to any one of Aspects 1 to 3, having a malt usage ratio of 50% or more, for example 50 to 100%.

[0017] [Aspect 5] The low-alcohol beer-like beverage according to any one of Aspects 1 to 4, having a pH of 4.4 or less, preferably 3.7 to 4.2.

[0018] [Aspect 6] The low-alcohol beer-like beverage according to any one of Aspects 1 to 5, wherein the wort fermentation broth has an apparent final fermentation degree of 90% to 110%.

[0019] [Aspect 7] The low-alcohol beer-like beverage according to any one of Aspects 1 to 6, containing a wort fermentation broth diluted with water.

[0020] [Aspect 8] Containing wort fermentation broth; Adjusting the carbon dioxide pressure at 20 °C to 0.23 MPa or more, preferably 0.23 - 0.30 MPa, more preferably 0.24 - 0.26 MPa, Adjusting the total polyphenol concentration to 60 - 120 ppm, or 60 - 200 ppm, preferably 80 - 160 ppm, more preferably 80 - 150 ppm, still more preferably 80 - 120 ppm, or preferably 90 - 150 ppm, Adjusting the carbohydrate concentration to 0.5 - 1.5 g / 100 ml, preferably 0.6 - 1.2 g / 100 ml, more preferably 0.7 - 1.1 g / 100 ml, Adjusting the original wort extract concentration to less than 12.2% by mass, preferably 5.0 - 10.0% by mass, and Adjusting the alcohol concentration to 4 v / v% or less, preferably 1 - 4 v / v%, more preferably 2 - 4 v / v%, still more preferably 3.0 - 4.0 v / v%; A method for producing a low - alcohol beer - like beverage, including the above.

[0021] [Aspect 9] Containing wort fermentation broth; Adjusting the carbon dioxide pressure at 20 °C to 0.23 MPa or more, preferably 0.23 - 0.30 MPa, more preferably 0.24 - 0.26 MPa, Adjusting the total polyphenol concentration to 60 - 120 ppm, or 60 - 200 ppm, preferably 80 - 160 ppm, more preferably 80 - 150 ppm, still more preferably 80 - 120 ppm, or preferably 90 - 150 ppm, Adjusting the carbohydrate concentration to 0.5 - 1.5 g / 100 ml, preferably 0.6 - 1.2 g / 100 ml, more preferably 0.7 - 1.1 g / 100 ml, Adjusting the original wort extract concentration to less than 12.2% by mass, preferably 5.0 - 10.0% by mass, and Adjusting the alcohol concentration to 4 v / v% or less, preferably 1 - 4 v / v%, more preferably 2 - 4 v / v%, still more preferably 3.0 - 4.0 v / v%; A method for enhancing the bacteriostatic property and drinking feeling of a low-alcohol beer-like beverage, which comprises

[0022] [Aspect 10] Adjusting the alcohol concentration to 4 v / v% or less is carried out by diluting the wort fermentation liquid with water, and is the method of Aspect 8 or 9.

Effect of the Invention

[0023] According to the present invention, a low-alcohol beer-like beverage excellent in bacteriostatic property and drinking feeling is provided while maintaining the quality of flavor in a good state.

Modes for Carrying Out the Invention

[0024] In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the intended purpose of the step is achieved. In addition, 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 when there are a plurality of substances corresponding to each component in the composition, unless otherwise specified. Furthermore, the upper limit and the lower limit of the numerical range 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 are examples of a low-alcohol beer-like 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-like beverage and the method for producing the same shown below.

[0025] <Low-alcohol beer-like beverage> The "low-alcohol beer-like beverage" refers to a beer-like beverage having an alcohol concentration lower than that of a normal beer-like beverage. "Beer-like" refers to a taste and aroma that remind one of beer.

[0026] In this specification, the 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 still more preferably 3.0 to 4.0 v / v%. In addition, the term "alcohol" means ethanol.

[0027] <Wort fermentation broth> The low-alcohol beer-like beverage of the present invention contains a wort fermentation broth. By including the wort fermentation broth in the low-alcohol beer-like beverage, a complex flavor, body, and drinking satisfaction characteristic of beer are imparted to the low-alcohol beer-like beverage. The wort fermentation broth refers to a liquid obtained by fermenting wort with brewer's yeast. The wort as referred to in the present invention means the wort used in the production of ordinary beer, which includes malt and, optionally, hops.

[0028] The wort fermentation broth can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare mash. The preparation of mash can be carried out by a conventional method. For example, first, it is held at 35 to 60 °C for 20 to 90 minutes to decompose the protein derived from the raw materials into amino acids and the like, and then transferred to the saccharification step. At that time, if necessary, in addition to the main raw material and auxiliary raw materials, enzymes such as transglucosidase, and flavor components such as spices and herbs are added.

[0029] Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time to saccharify the starch using the enzymes derived from malt and the enzymes added to the mash. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of mash, the quality of the target wort fermentation broth, etc. For example, it can be carried out by holding at 60 to 72 °C for 30 to 90 minutes. After the saccharification treatment, after holding at 76 to 78 °C for about 10 minutes, the mash is filtered in a wort filtration tank to obtain a clear sugar solution. Also, when performing the saccharification treatment, an appropriate amount of enzyme may be added within the necessary range.

[0030] The raw materials subjected to saccharification, i.e., the starchy raw materials, include malt. From the perspective of not reducing the beer-like flavor, the content of malt in the raw materials subjected to saccharification (malt usage ratio) is 50% or more, preferably 67% or more, more preferably 70% or more. The raw materials subjected to saccharification may have a malt usage ratio of 100%. The malt usage ratio is the ratio (by weight) of malt to all raw materials excluding water and hops. The higher the malt usage ratio, the stronger the umami and richness of the malt origin in the obtained beer-taste beverage. Also, the higher the malt usage ratio, the higher the content of nitrogen compounds in the obtained wort, and when the wort is subjected to fermentation, fermentation disorders are less likely to occur, and an unpleasant odor is less likely to occur in the beer-taste beverage.

[0031] The adjuncts mean raw materials other than malt and hops. Examples of such adjuncts include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugary raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, etc. In addition, spices, herbs, and fruits used for the purpose of imparting or improving flavor are also included in the adjuncts.

[0032] The saccharifying enzyme means an enzyme that decomposes starch to produce sugar. Examples of such saccharifying enzymes include α-amylase, glucoamylase, pullulanase, etc.

[0033] The operation of boiling the wort may be carried out according to the methods and conditions usually used in beer production. For example, transfer the sugar solution with adjusted pH to a boiling kettle and boil it. Add hops during the whirlpool standing period from the start of boiling the sugar solution. As hops, hop extract or components extracted from hops may be used. The sugar solution is then transferred to a sedimentation tank called a whirlpool, and after removing hop residue and coagulated proteins generated by boiling, it is cooled to an appropriate temperature by a plate cooler.

[0034] Through the operations up to the above-mentioned wort boiling, wort is obtained. The obtained wort is fermented with yeast to obtain a wort fermentation broth. The fermentation of the wort may be carried out according to a conventional method. For example, beer yeast can be inoculated into the cooled wort, transferred to a fermentation tank, and alcohol fermentation can be carried out.

[0035] The apparent final fermentation degree of the wort fermentation broth is adjusted to 90% or more, preferably 90 - 110%, more preferably 100% - 110% from the viewpoint of not reducing the beer-like flavor. On the other hand, when the apparent final fermentation degree is too low, there may occur a gunpowder smell, a chemical smell, and a sticky feeling after drinking associated with the reduction of the alcohol concentration.

[0036] The fermentation degree is an important index indicating how much fermentation has progressed and the way of fermentation progress in the beer after fermentation. And the final fermentation degree further means the ratio of the extract that can be assimilated by beer yeast to the original wort extract. Here, the extract that can be assimilated by beer yeast is the difference obtained by subtracting the extract contained in the product beer (i.e., the extract remaining after fermenting all the extract that can be utilized by beer yeast (referred to as the final extract)) from the original wort extract. The apparent final fermentation degree refers to the final fermentation degree calculated using the value of the final extract and the apparent extract, that is, the extract concentration (w / w%) obtained from the specific gravity of the beer containing alcohol.

[0037] Incidentally, "extract" refers to the evaporation residue solids of the wort. The extract mainly consists of sugars. The content of the extract can be adjusted by changing the charged amounts of raw materials such as malt, various starches, and sugars. The true extract concentration of the beer-like beverage can be measured, for example, by the EBC method (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 7.2 (2004)). The term "extract" means the non-volatile solids itself, the amount of non-volatile solids, or the concentration (w / w%) of non-volatile solids depending on the context.

[0038] The apparent final fermentation degree Vend of the wort fermentation broth 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 apparent extract.]

[0040] The original wort extract P is calculated by inversely calculating the value of the wort extract before theoretical alcohol fermentation according to Balling's formula from the alcohol concentration and extract value of the product beer. Specifically, it can be determined by the method shown in Analytica - EBC(9.4)(2007). Also, the final apparent extract Eend can be determined by collecting the beer in a flask, adding a large amount of fresh pressed yeast, fermenting it at 25°C with stirring until the extract value no longer decreases (24 hours), and measuring the value of the apparent extract in the remaining beer.

[0041] Since the final apparent extract Eend is calculated from the specific gravity including the alcohol of the final extract, it may show a negative value. As a result, the final apparent degree of fermentation may exceed 100%.

[0042] The final apparent degree of fermentation of the wort fermentation broth can be controlled, for example, by adjusting the presence or absence of enzymes used during saccharification of the raw materials and saccharification conditions such as the type and blending amount of the raw materials. For example, if the saccharification time of the raw materials is extended, the sugar concentration that can be used by the yeast can be increased, and the final apparent degree of fermentation of the wort fermentation broth can be increased.

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

[0044] The amount and concentration of the wort fermentation liquid contained in the low-alcohol beer-like beverage can be appropriately adjusted so as to provide a desired alcohol concentration or a beer-like flavor.

[0045] <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 is 0.23 MPa or more. By doing so, the durability of the low-alcohol beer-like beverage against microorganisms is improved, and the progress of oxidative deterioration is suppressed. As a result, the bacteriostatic property of the low-alcohol beer-like beverage is enhanced. On the other hand, if the carbon dioxide pressure is too high, the flavor of the low-alcohol beer-like beverage becomes light, the body feeling decreases, and the drinking feeling deteriorates. 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.

[0046] In this specification, unless otherwise specified, the carbon dioxide pressure means the carbon dioxide pressure at a sample temperature of 20°C. The carbon dioxide pressure at 20°C of the low-alcohol beer-like beverage can be measured using a method commonly known to those skilled in the art.

[0047] <Total polyphenol concentration> The low-alcohol beer-like beverage of the present invention contains polyphenols. The polyphenols in the low-alcohol beer-like beverage enhance the beer-like complex flavor and drinkability of the low-alcohol beer-like beverage. The total polyphenol concentration of the low-alcohol beer-like beverage of the present invention is 60 to 200 ppm. When the total polyphenol concentration of the low-alcohol beer-like beverage is less than 60 ppm, the drinkability of the resulting low-alcohol beer-like beverage decreases. When it exceeds 200 ppm, the bitterness or astringency of the polyphenols is felt, and the palatability of the low-alcohol beer-like beverage decreases. The total polyphenol concentration of the low-alcohol beer-like beverage is preferably 80 to 160 ppm, more preferably 80 to 150 ppm. In one aspect, the total polyphenol concentration of the low-alcohol beer-like beverage may preferably be 60 to 120 ppm, more preferably 80 to 120 ppm. In one aspect, the total polyphenol concentration of the low-alcohol beer-like beverage may preferably be 90 to 150 ppm.

[0048] As used herein, polyphenol means a general term for compounds having a plurality of phenolic hydroxyl groups in one molecule. Polyphenols are contained in various natural products such as apples, malt, hops, tea, grapes, grape seeds, cocoa, perilla leaves, peanuts, pine bark, and black soybeans, and have characteristic bitterness or astringency.

[0049] The polyphenols contained in the low-alcohol beer-like beverage may be those commercially available as compounds, or may be those contained in raw materials used in the production of general low-alcohol beer-like beverages such as hops and malt.

[0050] The total polyphenol concentration in the low-alcohol beer-like beverage can be measured, for example, by a colorimetric method using the reaction with ferric ions (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 8.19 (2004)).

[0051] <Sugar concentration> The low-alcohol beer-like beverage of the present invention contains saccharides. The saccharide concentration of the low-alcohol beer-like beverage is 0.5 to 1.5 g / 100 ml. When the saccharide concentration is less than 0.5 g / 100 ml, the low-alcohol beer-like beverage obtained lacks richness, and the taste becomes weak. When it exceeds 1.5 g / 100 ml, a strong sweetness is felt, and the taste also becomes heavy. The saccharide concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.2 g / 100 ml, and more preferably 0.7 to 1.1 g / 100 ml.

[0052] Moreover, in the low-alcohol beer-like beverage of the present invention, the ratio (saccharide concentration / total polyphenol concentration) of the saccharide concentration to the total polyphenol concentration preferably exceeds 0.004 and is less than 0.023. The unit of the saccharide concentration in this ratio is "g / 100 ml". Also, the unit of the polyphenol concentration in this ratio is "ppm". When the ratio is 0.004 or less, the bitterness or astringency of the polyphenol is likely to be felt, and when it is 0.023 or more, a strong sweetness is likely to be felt. The ratio of the saccharide concentration to the total polyphenol concentration is more preferably 0.005 to 0.015, still more preferably 0.006 to 0.013, and particularly preferably 0.007 to 0.011.

[0053] The saccharide concentration of the low-alcohol beer-like beverage can be measured according to the method described in the notice No. 139 of the Food Sanitation Act on March 30, 2015.

[0054] <Original wort extract concentration> The low-alcohol beer-like beverage of the present invention preferably has an original wort extract concentration of less than 12.2% by mass. By doing so, there is an advantage that the alcohol content can be reduced and a refreshing taste can be obtained. The original wort extract concentration of the low-alcohol beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and still more preferably 6.0 to 8.0% by mass.

[0055] The original wort extract concentration of the beer-taste beverage according to the present invention can be calculated, for example, by measuring ethanol by the alcoholizer method in 8.3.6. of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee of the Beer Brewing Association [Analysis Committee], 2013 Supplement and Revision), measuring the true extract by the alcoholizer method in 8.4.3., and using the extract relationship calculation method in 8.5.

[0056] <ph> The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.4 or less. By doing so, the durability of the low-alcohol beer-like beverage against microorganisms is improved, and it becomes possible to avoid heat treatment. On the other hand, if the pH is too low, the resulting low-alcohol beer-like beverage has a strong sour taste, the balance between the sour taste and the sweet taste deteriorates, and the palatability decreases. 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 3.8 to 4.1. Here, the pH of the beer-like beverage is the pH of the final product.

[0057] <Method for producing a low-alcohol beer-like beverage> The method for producing a low-alcohol beer-like beverage of the present invention includes incorporating a wort fermentation broth into the low-alcohol beer-like beverage. In this case, the wort fermentation broth may be used as the base liquid of the low-alcohol beer-like beverage.

[0058] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the carbon dioxide gas pressure of the low-alcohol beer-like beverage at 20 °C to 0.23 MPa or more. The carbon dioxide gas pressure of the low-alcohol beer-like beverage at 20 °C can be adjusted using methods commonly known to those skilled in the art.

[0059] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the total polyphenol concentration of the low-alcohol beer-like beverage to 60 to 120 ppm. In one aspect, the method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the total polyphenol concentration of the low-alcohol beer-like beverage to 60 to 200 ppm.

[0060] As a method for adjusting the total polyphenol concentration in a low-alcohol beer-like beverage, for example, a method of using raw materials with a high polyphenol content can be mentioned. Among them, malt and hops, in addition to having a high polyphenol content, are also widely used as raw materials for beer-like beverages. Therefore, by selecting and using varieties of malt and hops with a high polyphenol content as raw materials, or by adjusting the amount of malt and hops used, the total polyphenol concentration in the low-alcohol beer-like beverage can be increased.

[0061] Also, crudely purified or purified polyphenols extracted from natural products may be added as raw materials, or synthetic polyphenols may be added as raw materials. For example, by bringing the malt husk portion into contact with warm water at 80°C or higher, polyphenols can be eluted, and the eluted polyphenols may be added as raw materials.

[0062] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the carbohydrate concentration of the low-alcohol beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0063] The carbohydrate concentration of the beer-like beverage can be adjusted, for example, by adding an external enzyme during the saccharification process, or by activating the action of the enzyme contained in the grains to decompose the carbon source extracted from grain raw materials such as malt into sugars that can be assimilated by yeast, and reducing the carbohydrates by allowing the yeast to assimilate them during fermentation; by using liquid sugar containing a large amount of carbohydrates that can be assimilated by yeast to increase the assimilability by yeast to reduce the carbohydrates; by diluting to lower the concentration of carbohydrates; and other methods.

[0064] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the original wort extract concentration of the low-alcohol beer-like beverage to less than 12.2% by mass. The adjustment of the original wort extract concentration can be performed, for example, by changing the ratio (charge formulation) of raw materials such as malt in the pre-fermentation step S1 described later and the charge water, evaporating and concentrating the water by boiling, changing the amount of warm water added for the preparation of the extract after boiling, using liquid sugar or malt extract, and the like.

[0065] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the pH of the low-alcohol beer-like beverage to 4.4 or less.

[0066] The pH of the low-alcohol beer-like beverage can be adjusted by adding a pH adjuster at any point in the manufacturing process. The pH adjuster may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among them, preferred pH adjusters are phosphoric acid or lactic acid.

[0067] The method for producing a low-alcohol beer-like beverage of the present invention 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.

[0068] In the method for producing a low-alcohol beer-like beverage, the dilution of the liquid to be treated can be performed, for example, in any step such as the cooling step after wort boiling, the fermentation step, the aging step, or filtration.

[0069] The method for producing a low-alcohol beer-like beverage may further include steps such as adding caramel pigment and the like, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide gas, using known devices and the like.

[0070] The method for producing a low-alcohol beer-like beverage may further include a step of adding dietary fiber, soy peptide, carbonic acid, extracts, flavors, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., if necessary.

[0071] The low-alcohol beer-like beverage of the present invention is preferably a beverage produced without heat treatment after the fermentation step (non-heat-treated fermented beverage). By doing so, the volatilization and thermal degradation of highly hydrophobic aroma components are prevented, and the function of suppressing oxidation odor and aging flavor is enhanced.

[0072] When heat treatment is not performed after the fermentation process, even when yeast is removed by solid-liquid separation, a part of various enzymes derived from yeast is contained in a state where the activity is maintained. Therefore, in non-heated fermented beverages, invertase activity and protease activity are detected. That is, as the low-alcohol beer-like beverage according to the present invention, those having invertase activity and protease activity are preferable.

[0073] In one form, the low-alcohol beer-like beverage has an invertase activity of 50 U or more, preferably 100 to 1500 U, more preferably 300 to 1000 U. The invertase activity and protease activity can be measured by conventional methods.

Example

[0074] The present invention will be described more specifically by the following examples, but the present invention is not limited thereto.

[0075] <Method for Measuring Invertase Activity> The invertase activity was measured using F-kit D-glucose of J.K. International Co., Ltd. After mixing and standing solution I and pure water in the sample, the absorbance at 340 nm (E1) was measured. Then, after adding solution II and mixing and standing, the absorbance (E2) was measured.

[0076] Formula (E2 - E1) × 0.8641 (2) From the value of D-glucose (g / L) obtained by the formula, the invertase activity (U) was measured, where the amount of enzyme in 1 L of beer that produces 1 μmol of glucose from sucrose per minute is defined as 1 U.

[0077] <Example 1> Using a 200L-scale brewing facility, beer-like beverages were produced. First, as auxiliary raw materials, rice, corn starch, etc. were used, and 37 kg of malt was mixed with 15 kg of auxiliary raw materials to prepare a starch raw material with a malt usage ratio of 70% by weight. Next, 200 L of warm water was added to the starch raw material, heated, and saccharification of the starch raw material was carried out in the range of 64°C to 76°C. The obtained saccharified liquid was filtered, 20 g of Hercules variety hops was added before boiling, and wort was obtained by boiling in a boiling kettle. After boiling, the wort was transferred to a settling tank (referred to as a whirlpool, etc.), and precipitates such as hop dregs were removed. After removing the precipitates, it was cooled to 6°C using a heat exchanger (plate cooler). After cooling, yeast was inoculated into the wort and fermented under the conditions of 200 kPa and 10°C, and filtration was carried out to obtain a wort fermentation broth. The final fermentation degree of the appearance of the wort fermentation broth was 104%.

[0078] The polyphenol content of the wort fermentation broth was adjusted to 25 ppm by contacting it with polyvinyl polypyrrolidone. Also, by adjusting the water content, the sugar concentration of the wort fermentation broth was adjusted to 0.9 g / 100 ml, and the alcohol concentration was adjusted to 3.5 v / v%. Also, by reinjecting the carbon dioxide gas generated in the fermentation process, the carbon dioxide gas pressure of the wort fermentation broth at 20°C was adjusted to 0.25 MPa. The original wort extract concentration of the obtained beer-like beverage was 7.0% by mass. Also, when the invertase activity value of the obtained beer-like beverage was measured by the above method, it was 588 U. After bottling, phosphoric acid was added to the obtained product to adjust the pH of the product to 4.1.

[0079] 500 g of crushed malt husks was put into 2000 ml of warm water at 90°C and immersed for 3 hours to elute the components containing polyphenols. The obtained liquid was subjected to solid-liquid separation, and the supernatant was concentrated about 10 times to obtain 200 ml of a husk concentrate.

[0080] The beer-like beverage was divided into 8 samples. One was used as a control without adding the husk concentrate, and the remaining 7 samples had their total polyphenol concentrations changed by adding the husk concentrate.

[0081] Each sample was temperature-adjusted to a liquid temperature of approximately 4°C, and a sensory evaluation was conducted by 10 beer experts. The evaluation items were set as (1) the intensity of the body feel and (2) the intensity of the astringency.

[0082] For the evaluation items, the intensity of the sensory function was scored on a five-point scale. The scoring criteria were set as follows. The average value and comments of the values scored by each panelist are shown in Table 1.

[0083] <Scoring Criteria> The intensity of the sensory function of the control product was set as 1 point. The intensity of the sensory function of a commercially available beer (Asahi Super Dry (trade name) manufactured by Asahi Breweries, Ltd.) was set as 3 points.

[0084]

Table 1

[0085] <Example 2> A beer-like beverage was produced in the same manner as in Example 1 except that the carbon dioxide pressure at 20°C was changed for each. After inoculating each sample, it was stored in the dark at 25°C, and the number of days until turbidity was observed was measured by visually checking at regular times every day.

[0086]

Table 2

Claims

1. A low-alcohol beer-like beverage comprising a wort fermentation liquid, having a carbon dioxide pressure of 0.23 to 0.30 MPa at 20°C, a total polyphenol concentration of 60 to 200 ppm, a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, an original wort extract concentration of 5.0 to 10.0 mass%, an alcohol concentration of 1 to 4 v / v%, and a ratio of carbohydrate concentration to total polyphenol concentration of 0.005 to 0.

015.

2. The low-alcohol beer-like beverage according to claim 1, which has invertase activity.

3. 2. The low-alcohol beer-like beverage according to claim 1, having a malt usage ratio of 50% or more.

4. 2. The low-alcohol beer-like beverage of claim 1 having a pH of 4.4 or less.

5. 2. The low-alcohol beer-like beverage according to claim 1, wherein the fermented wort liquid has an apparent final attenuation of 90 to 110%.

6. The low-alcohol beer-like beverage according to any one of claims 1 to 5, comprising a fermented wort liquid diluted with water.

7. containing a wort fermentation liquid; Adjusting the carbon dioxide pressure at 20°C to 0.23 to 0.30 MPa; Adjusting the total polyphenol concentration to 60-200 ppm; Adjust the carbohydrate concentration to 0.5 to 1.5 g / 100 ml. Adjusting the original wort extract concentration to 5.0 to 10.0% by mass; Adjusting the alcohol concentration to 1-4% v / v; and Adjusting the ratio of carbohydrate concentration to total polyphenol concentration to 0.005 to 0.015; A method for producing a low-alcohol beer-like beverage comprising the steps of:

8. containing a wort fermentation liquid; Adjusting the carbon dioxide pressure at 20°C to 0.23 to 0.30 MPa; Adjusting the total polyphenol concentration to 60-200 ppm; Adjust the carbohydrate concentration to 0.5 to 1.5 g / 100 ml. Adjusting the original wort extract concentration to 5.0 to 10.0% by mass; Adjusting the alcohol concentration to 1-4% v / v; and Adjusting the ratio of carbohydrate concentration to total polyphenol concentration to 0.005 to 0.015; A method for enhancing the bacteriostasis and drinking satisfaction of a low-alcohol beer-like beverage, comprising:

9. The method according to claim 7 or 8, wherein the alcohol concentration is adjusted to 1 to 4 v / v % by diluting the fermented wort liquor with water.

Images