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

Abstract

To provide a low-alcohol beer-like beverage having a long-lasting beer-like body. [Solution] A low-alcohol beer-like beverage comprising a wort fermentation liquid, highly hydrophobic aroma components with a LogP of 3.0 to 4.3, a total nitrogen content of 10 to 50 mg / 100 ml, and an alcohol concentration of 4 v / v% or less.

Description

[Technical Field]

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

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

[0003] Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to beer. Beer-like beverages may be fermented or unfermented. Happoshu (low-malt beer) and beverages made by mixing malt-derived sugar solution, hops, flavorings, carbon dioxide, etc., are included in the category of beer-like beverages.

[0004] Patent Document 1 describes a beer-taste beverage that has a bitterness value of less than 5, a total polyphenol content of 30 mg / L or more, and a ratio of total nitrogen (mg / L) to total polyphenol content (mg / L) of more than 0.1 and not more than 3.0. In this beer-taste beverage, the total nitrogen content is adjusted to a specified amount in order to further enhance the richness of the beer.

[0005] Patent Document 2 describes the problem that malt beverages such as beer oxidize over time after production, resulting in the generation of unpleasant odors and flavors known as oxidized deterioration odors, aged odors, or aged flavors, and describes that a means of solving this problem is to add a sulfur-containing compound such as 3-methyl-2-butene-1-thiol to the beverage to desensitize the unpleasant flavors.

[0006] Patent document 3 describes that by reducing the proportion of highly hydrophobic aroma components in carbonated beverages, with a LogP of 3 or more, the degree to which a bottled carbonated beverage sprays out when it is opened can be reduced. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2019-92516 [Patent Document 2] Japanese Patent Application Publication No. 2018-174756 [Patent Document 3] Japanese Patent Publication No. 2022-66506 Summary of the Invention [Problem to be solved by the invention]

[0008] In low-alcohol beer-like beverages, the concentration of each flavor component is adjusted to be low in order to balance the reduced alcohol stimulation and flavor. In other words, in low-alcohol beer-like beverages, the sensory effects of individual aroma and taste components, as well as the interactions between them, are weak. As a result, there is a problem that even slight oxidative deterioration of lipids in low-alcohol beer-like beverages due to storage, etc., can cause a loss of the beer-like body.

[0009] Patent Document 1 describes that adjusting the total nitrogen content of a beer-taste beverage can improve the beer-like body, but does not describe the necessity or means for maintaining these good characteristics. Patent Documents 2 and 3 do not describe low-alcohol beer-like beverages, nor do they describe how oxidized and deteriorated odors impair the beer-like body.

[0010] The present invention is intended to solve the above problems, and its object is to provide a low-alcohol beer-like beverage that maintains the richness of beer for a long period of time. [Means for solving the problem]

[0011] The present invention provides the following aspects.

[0012] [Aspect 1] A low-alcohol beer-like beverage comprising a wort fermentation broth, highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, a total nitrogen content of 10 to 50 mg / 100 ml, preferably 20 to 40 mg / 100 ml, more preferably 22 to 35 mg / 100 ml, even more preferably 24 to 32 mg / 100 ml, and particularly preferably 26 to 30 mg / 100 ml, and an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0013] [Aspect 2] A low-alcohol beer-like beverage according to Aspect 1, comprising the highly hydrophobic aroma component at a concentration of 400 ppb or less, for example, 100 to 400 ppb, preferably 110 to 350 ppb, more preferably 120 to 300 ppb, even more preferably 130 to 250 ppb, particularly preferably 140 to 230 ppb, especially more preferably 145 to 225 ppb, or preferably 150 to 350 ppb, more preferably 180 to 300 ppb, even more preferably 200 to 250 ppb, even more preferably 210 to 230 ppb, especially preferably 213 to 222 ppb.

[0014] [Aspect 3] A low-alcohol beer-like beverage according to Aspect 1 or 2, wherein the highly hydrophobic aroma components comprise a terpene compound and an ester compound, the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, and the ester compound comprises ethyl octanoate.

[0015] [Aspect 4] A low-alcohol beer-like beverage according to Aspect 3, wherein the ratio of the terpene compound concentration (ppb) to the ester compound concentration (ppb) (terpene compound concentration / ester compound concentration) is 0.039 to 0.25, preferably 0.04 to 0.2, more preferably 0.042 to 0.18, even more preferably 0.043 to 0.1, particularly preferably 0.044 to 0.088, and especially preferably 0.05 to 0.08.

[0016] [Aspect 5] A low-alcohol beer-like beverage according to aspect 3 or 4, wherein the ratio of the linalool concentration (ppb) to the ethyl octanoate concentration (ppb) (linalool concentration / ethyl octanoate concentration) is 0.012 to 0.2, preferably greater than 0.012 and not greater than 0.18, more preferably 0.015 to 0.15, even more preferably 0.025 to 0.1, particularly preferably 0.035 to 0.06, and especially preferably 0.04 to 0.05.

[0017] [Aspect 6] A low-alcohol beer-like beverage according to any one of Aspects 3 to 5, wherein the ratio of the myrcene concentration (ppb) to the ethyl octanoate concentration (ppb) (myrcene concentration / ethyl octanoate concentration) is 0.027 to 0.1, preferably greater than 0.027 and not greater than 0.08, more preferably 0.03 to 0.077, even more preferably 0.031 to 0.07, particularly preferably 0.032 to 0.06, and especially preferably 0.04 to 0.05.

[0018] [Aspect 7] A low-alcohol beer-like beverage according to any one of Aspects 1 to 6, which has invertase activity.

[0019] [Embodiment 8] The low-alcohol beer-like beverage according to any one of Embodiments 1 to 7, having a malt ratio of 50% or more, for example, 50 to 100%, preferably 60 to 100%, and more preferably 70 to 100%.

[0020] [Aspect 9] A low-alcohol beer-like beverage according to any one of Aspects 1 to 8, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.4 g / 100 ml, and more preferably 0.7 to 1.2 g / 100 ml.

[0021] [Aspect 10] The low-alcohol beer-like beverage according to any one of Aspects 1 to 9, having a pH of 4.4 or less, preferably 3.7 to 4.2, and more preferably 3.9 to 4.2.

[0022] [Embodiment 11] The low-alcohol beer-like beverage according to any one of Embodiments 1 to 10, wherein the fermented wort liquid has a final apparent attenuation of 90 to 110%, preferably 95% to 110%, and more preferably 100% to 110%.

[0023] [Aspect 12] The low-alcohol beer-like beverage according to any one of Aspects 1 to 11, comprising a fermented wort broth diluted with water.

[0024] [Aspect 13] A method for producing a low-alcohol beer-like beverage, comprising: adding a wort fermentation liquor; adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8; adjusting the total nitrogen content to 10 to 50 mg / 100 ml, preferably 20 to 40 mg / 100 ml, more preferably 22 to 35 mg / 100 ml, even more preferably 24 to 32 mg / 100 ml, and particularly preferably 26 to 30 mg / 100 ml; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0025] [Aspect 14] A method for extending the duration of the beer-like body of a low-alcohol beer-like beverage, comprising: adding a wort fermentation broth; adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8; adjusting the total nitrogen content to 10 to 50 mg / 100 ml, preferably 20 to 40 mg / 100 ml, more preferably 22 to 35 mg / 100 ml, even more preferably 24 to 32 mg / 100 ml, and particularly preferably 26 to 30 mg / 100 ml; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0026] [Aspect 15] The method according to Aspect 13 or 14, wherein the alcohol concentration is adjusted to 4 v / v % or less by diluting the wort fermentation liquid with water. [Effects of the Invention]

[0027] According to the present invention, a low-alcohol beer-like beverage is provided which has a long-lasting beer-like body. DETAILED DESCRIPTION OF THE INVENTION

[0028] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, unless otherwise specified, the content of each component in a composition refers to the total amount of the multiple substances present in the beer-like beverage when multiple substances corresponding to each component are present in the beer-like beverage. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, embodiments of the present invention are described in detail. However, the embodiments shown below are intended to exemplify low-alcohol beer-like beverages and methods for producing them in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-like beverages and methods for producing them shown below.

[0029] <Low-alcohol beer-like beverage> "Low-alcohol beer-like beverage" refers to a beer-like beverage with a lower alcohol concentration than regular beer-like beverages. "Beer-like" refers to a taste and aroma reminiscent of beer.

[0030] In this specification, a low-alcohol beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%. Furthermore, the term "alcohol" refers to ethanol.

[0031] <Fermented wort> The low-alcohol beer-like beverage of the present invention contains a wort fermentation liquid. By including the wort fermentation liquid in the low-alcohol beer-like beverage, the low-alcohol beer-like beverage is endowed with a complex flavor, a satisfying taste, and a full body that are characteristic of beer. The wort fermentation liquid is a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in the present invention means the wort used in producing ordinary beer, and includes malt and, if necessary, hops.

[0032] The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavor components such as spices and herbs are added as needed in addition to the main raw materials and auxiliary materials.

[0033] The mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort, etc. For example, saccharification can be performed by maintaining the mash at 60-72°C for 30-90 minutes. After saccharification, the mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, during saccharification, an appropriate amount of enzymes may be added as needed.

[0034] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content (malt ratio) in the raw material to be subjected to saccharification is 50% or more, preferably 60% or more, and more preferably 70% or more, from the viewpoint of not reducing the beer-like flavor. The raw material to be subjected to saccharification may have a 100% malt ratio. The malt ratio is the proportion (by weight) of malt relative to all raw materials excluding water and hops. The higher the malt ratio, the stronger the malt-derived umami and richness of the resulting beer-like beverage. Furthermore, the higher the malt ratio, the greater the content of nitrogen compounds in the resulting wort, which reduces the likelihood of fermentation irregularities when the wort is subjected to fermentation, and reduces the likelihood of unpleasant odors in the beer-like beverage.

[0035] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0036] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0037] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

[0038] By carrying out the above-described operations up to boiling the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with brewer's yeast and transferred to a fermentation tank for alcoholic fermentation.

[0039] The final apparent degree of fermentation of the fermented wort is adjusted to, for example, 90% or more, preferably 90 to 110%, more preferably 95 to 110%, and even more preferably 100 to 110%, from the viewpoint of not reducing the beer-like flavor. On the other hand, if the final apparent degree of fermentation is too low, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0040] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (referred to as 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 extract concentration (w / w%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0041] The term "extract" refers to the solids remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amounts of raw malt, various starches, and sugars used. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%).

[0042] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1). Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0043] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0044] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final attenuation may exceed 100%.

[0045] The apparent final degree of attenuation of the wort fermentation liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration available to yeast, thereby increasing the apparent final degree of attenuation of the wort fermentation liquid.

[0046] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0047] The amount and concentration of the fermented wort liquid contained in the low-alcohol beer-like beverage can be adjusted as appropriate so as to provide a desired alcohol concentration or beer-like flavor.

[0048] <Total nitrogen content> The low-alcohol beer-like beverage of the present invention contains nitrogenous compounds. The total nitrogen content of the low-alcohol beer-like beverage of the present invention is 10 to 50 mg / 100 mL. In the present invention, "total nitrogen content" refers to the total amount of all nitrogenous compounds, such as proteins and amino acids. The total nitrogen content affects body, drinking response, depth of flavor, taste, etc. By setting the total nitrogen content to 10 mg / 100 mL or more, the body, etc. of the low-alcohol beer-like beverage can be improved. On the other hand, if the total nitrogen content is increased, the umami flavor may become more prominent and the beer-like body may be reduced. By setting the total nitrogen content to 50 mg / 100 mL or less, the mouthfeel can be lightened and the low-alcohol beer-like beverage can be imparted with a beer-like body. The total nitrogen content of the low-alcohol beer-like beverage is preferably 20 to 40 mg / 100 mL, more preferably 22 to 35 mg / 100 mL, even more preferably 24 to 32 mg / 100 mL, and particularly preferably 26 to 30 mg / 100 mL.

[0049] The total nitrogen content of low-alcohol beer-like beverages can be measured, for example, by the method described in "8.9 Total Nitrogen" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0050] <Highly hydrophobic aroma ingredients> The low-alcohol beer-like beverage of the present invention contains a highly hydrophobic aroma component. This reduces the oxidized odor and aged taste that develop during storage of the low-alcohol beer-like beverage. As used herein, "desensitization" refers to making something less perceptible to the human sense of smell and taste. The term "desensitization" includes masking the original aroma of an object by adding an aroma different from the original aroma of the object.

[0051] When low-alcohol beer-like beverages develop an oxidized odor and a stale taste, their beer-like body is easily impaired. However, in low-alcohol beer-like beverages containing highly hydrophobic aroma components, the beer-like body lasts for an extended period even after storage. This is thought to be due to the desensitization of the oxidized odor and stale taste by the highly hydrophobic aroma components.

[0052] The level of hydrophobicity of an aroma component can be determined based on the octanol / water partition coefficient (LogP). In this specification, a highly hydrophobic aroma component refers to an aroma component with a LogP of 3.0 or more. If the LogP of a highly hydrophobic aroma component is less than 3.0, a large amount is required to desensitize the oxidized odor and stale taste, which may impair the beer-like flavor of a low-alcohol beer-like beverage. If the LogP of a highly hydrophobic aroma component is too high, the volatility of the aroma from the water system increases, the aroma becomes prominent, and the aroma balance deteriorates. The LogP of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0053] [Table 1]

[0054] The low-alcohol beer-like beverage of the present invention has a concentration of highly hydrophobic aroma components of, for example, 400 ppb or less, preferably 100 to 400 ppb. If the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage is too low, the duration of the low-alcohol beer-like beverage's beer-like flavor will be shortened. If the concentration of highly hydrophobic aroma components exceeds 400 ppb, the flavor balance will be poor, and the beer-like flavor of the low-alcohol beer-like beverage may be impaired.

[0055] The concentration of highly hydrophobic aroma components in low-alcohol beer-like beverages may be preferably 110 to 350 ppb, more preferably 120 to 300 ppb, even more preferably 130 to 250 ppb, particularly preferably 140 to 230 ppb, and especially preferably 145 to 225 ppb. In one aspect, the concentration of highly hydrophobic aroma components in low-alcohol beer-like beverages may be preferably 150 to 350 ppb, more preferably 180 to 300 ppb, even more preferably 200 to 250 ppb, even more preferably 210 to 230 ppb, and especially preferably 213 to 222 ppb.

[0056] The concentration of highly hydrophobic aroma components can be measured by a headspace GC system using an internal standard substance, or can be quantified by subjecting the sample to a GC / MS system and measuring the relative intensity of specific ions.

[0057] Highly hydrophobic aroma compounds include terpene compounds. Terpene compounds have a skeleton based on isoprene (C5H8). n [wherein n is an integer of 2 or more.] Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among them, preferred terpene compounds include linalool and myrcene.

[0058] Examples of raw materials containing linalool and myrcene include hops, hop extracts, hop flavorings, etc. Linalool and myrcene may be isolated or extracted from natural products, chemically synthesized by a method acceptable for food chemistry, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process.

[0059] Highly hydrophobic aroma components include ester compounds. Ester compounds are compounds having an ester bond-based skeleton R-COO-R' (wherein R and R' are alkyl groups). Ester compounds include ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but available compounds or flavorings may also be added separately.

[0060] The highly hydrophobic aroma components preferably have a ratio of the terpene compound concentration to the ester compound concentration (terpene compound concentration / ester compound concentration) converted into the same unit of 0.039 to 0.25, more preferably 0.04 to 0.2, even more preferably 0.042 to 0.18, even more preferably 0.043 to 0.1, particularly preferably 0.044 to 0.088, and particularly preferably 0.05 to 0.08. The unit of the terpene compound concentration in this ratio is "ppb." The unit of the ester compound concentration in this ratio is also "ppb." By adjusting the range of this ratio in this way, even if an oxidized odor or aged taste is generated in the low-alcohol beer-like beverage, these odors are less noticeable, and the beer-like flavor of the low-alcohol beer-like beverage is well maintained. As a result, the duration of the beer-like flavor of the low-alcohol beer-like beverage is extended.

[0061] The highly hydrophobic aroma component preferably has a linalool concentration of 2 to 50 ppb, more preferably 3 to 30 ppb, and even more preferably 5 to 15 ppb. The highly hydrophobic aroma component preferably has a myrcene concentration of 5 to 20 ppb, more preferably 5.9 to 16 ppb, and even more preferably 6 to 12 ppb. The highly hydrophobic aroma component preferably has an ethyl octanoate concentration of 100 to 300 ppb, more preferably 150 to 250 ppb, and even more preferably 180 to 220 ppb. This makes it easier to extend the duration of the beer-like body of the low-alcohol beer-like beverage.

[0062] From the viewpoint of extending the duration of the beer-like body of a low-alcohol beer-like beverage, the highly hydrophobic aroma component preferably has a ratio of linalool concentration (ppb) to ethyl octanoate concentration (ppb) (linalool concentration / ethyl octanoate concentration) of 0.012 to 0.2, more preferably greater than 0.012 and not more than 0.18, even more preferably 0.015 to 0.15, even more preferably 0.025 to 0.1, particularly preferably 0.035 to 0.06, and especially preferably 0.04 to 0.05.

[0063] From the viewpoint of extending the duration of the beer-like body of a low-alcohol beer-like beverage, the highly hydrophobic aroma component may preferably have a ratio of myrcene concentration (ppb) to ethyl octanoate concentration (ppb) (myrcene concentration / ethyl octanoate concentration) of 0.027 to 0.1, more preferably greater than 0.027 and not more than 0.08, even more preferably 0.03 to 0.077, even more preferably 0.031 to 0.07, particularly preferably 0.032 to 0.06, and especially preferably 0.04 to 0.05.

[0064] <Carbohydrate concentration> The low-alcohol beer-like beverage of the present invention contains carbohydrates. Carbohydrates refer to carbohydrates that are not dietary fiber. The low-alcohol beer-like beverage of the present invention preferably has a carbohydrate concentration of 0.5 to 1.5 g / 100 ml. If the carbohydrate concentration of the low-alcohol beer-like beverage is less than 0.5 g / 100 ml, the beverage will lack richness and have a bland taste. If the carbohydrate concentration of the low-alcohol beer-like beverage exceeds 1.5 g / 100 ml, the beverage will have a strong sweetness and a heavy taste. The carbohydrate concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.4 g / 100 ml, more preferably 0.7 to 1.2 g / 100 ml.

[0065] The carbohydrate concentration of low-alcohol beer-like beverages can be measured in accordance with the method specified in Notification No. 139 of the Food and Drug Administration of March 30, 2015.

[0066] <Raw 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. This has the advantage of realizing a low alcohol content and providing a beer beverage with a light taste. The original wort extract concentration of the low-alcohol beer-like beverage of the present invention is more preferably 5 to 10% by mass, and even more preferably 6 to 8% by mass.

[0067] The original wort extract concentration of the low-beer-like beverage according to the present invention can be determined, for example, by measuring ethanol using 8.3.6. Alcolyzer Method and true extract using 8.4.3. Alcolyzer Method in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013), and then calculating the original wort extract concentration using 8.5. Extract-related calculation method.

[0068] <ph> The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.4 or less. This improves the resistance of the low-alcohol beer-like beverage to microorganisms. On the other hand, if the pH is too low, the resulting low-alcohol beer-like beverage may have a strong sour taste, resulting in an imbalance between sourness and sweetness and reduced palatability. The pH of the low-alcohol beer-like beverage of the present invention is more preferably 3.7 to 4.2, and even more preferably 3.9 to 4.2. Here, the pH of the beer-like beverage refers to the pH of the final product.

[0069] The pH of the low-alcohol beer-like beverage can be adjusted by adding a pH adjuster at any point during the production 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 these, phosphoric acid or lactic acid is preferred.

[0070] <Carbon dioxide pressure> The low-alcohol beer-like beverage of the present invention contains carbon dioxide. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention may preferably be 0.23 MPa or higher. This improves the resistance of the low-alcohol beer-like beverage to microorganisms. On the other hand, if the carbon dioxide pressure is too high, the low-alcohol beer-like beverage may have a light flavor and a reduced body, resulting in a poor drinking experience. 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.

[0071] <Method of manufacturing low-alcohol beer-like beverage> The method for producing a low-alcohol beer-like beverage of the present invention includes incorporating a fermented wort liquor into a low-alcohol beer-like beverage. In this case, the fermented wort liquor may be used as a base liquid for the low-alcohol beer-like beverage.

[0072] The method for producing a low-alcohol beer-like beverage of the present invention comprises adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 to a low-alcohol beer-like beverage at a concentration of, for example, 400 ppb or less, preferably 100 to 400 ppb. The concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavoring containing the highly hydrophobic aroma component as an additive.

[0073] Some highly hydrophobic aroma components are introduced into the fermented wort liquor from the raw materials. Therefore, the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage can be adjusted by adjusting the amount of raw materials containing highly hydrophobic aroma components used. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0074] In the method for producing a low-alcohol beer-like beverage, the concentration of highly hydrophobic aroma components can be adjusted in any step, for example, the cooling step after boiling the wort, the fermentation step, the maturation step, or the filtration step. In this case, the earlier the flavoring is added, the more likely the concentration of the components in the flavoring may fluctuate, so it is desirable to add the flavoring after the post-fermentation step.

[0075] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the total nitrogen content to 10 to 50 mg / 100 ml.

[0076] The total nitrogen content of a low-alcohol beer-like beverage can be controlled by adjusting the type of yeast and the type and amount of raw materials that can be assimilated by the yeast. For example, the total nitrogen content can be increased by increasing the amount of malt, which has a high nitrogen content. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and ungerminated grains. Examples of ungerminated grains include ungerminated barley, wheat, rye, oats, oats, pearl barley, oats, soybeans, and peas. The total nitrogen content of a low-alcohol beer-like beverage may be controlled by adding a nitrogen source. Examples of nitrogen sources include proteins such as soybean protein and pea protein, protein hydrolysates, and amino acids.

[0077] 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.

[0078] In the method for producing a low-alcohol beer-like beverage, the liquid to be treated can be diluted in any step, such as the cooling step after boiling wort, the fermentation step, the maturation step, or the filtration step.

[0079] Furthermore, the method for producing a low-alcohol, beer-like beverage of the present invention may include adjusting the carbohydrate concentration of the low-alcohol, beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0080] The carbohydrate concentration of beer-like beverages can be adjusted by, for example, adding an external enzyme during the saccharification process, or activating the activity of enzymes contained in grains, decomposing a carbon source extracted from grain raw materials such as malt into sugars that can be assimilated by yeast, and having the yeast assimilate these during fermentation to reduce the carbohydrate content; by using liquid sugar that contains a large amount of carbohydrates that can be assimilated by yeast to increase the assimilation ability of the yeast, thereby reducing the carbohydrate content; or by lowering the carbohydrate concentration by dilution.

[0081] The method for producing a low-alcohol beer-like beverage may further include a step of adding caramel coloring or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc., using known equipment or the like.

[0082] The method for producing a low-alcohol beer-like beverage may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0083] The low-alcohol beer-like beverage of the present invention is preferably a beverage produced without heat treatment after the fermentation step (an unheated fermented beverage), which prevents volatilization and thermal degradation of highly hydrophobic aroma components and enhances the function of suppressing oxidized odor and stale taste.

[0084] When heat treatment is not performed after the fermentation step, even if the yeast is removed by solid-liquid separation, some of the various yeast-derived enzymes remain active. Therefore, invertase activity and protease activity are detected in unheated fermented beverages. That is, the low-alcohol beer-like beverage of the present invention preferably has invertase activity and protease activity.

[0085] In one embodiment, the low-alcohol beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1500 U, and more preferably 300 to 1000 U. The invertase activity and protease activity can be measured by a conventional method. [Example]

[0086] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0087] <Method for measuring the concentration of highly hydrophobic aroma components> The concentration of highly hydrophobic aroma compounds was measured using the stir bar sorptive extraction (SBSE) method. Specifically, β-damascone was added to the sample to be measured as an internal standard to a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was placed in a 30 ml vial. A 47 μl PDMS-coated stir bar (20 mm long; Twister®; Gerstel, Germany) was placed in the vial, capped, and stirred at 40 °C for 2 h to allow the hop aroma compounds to adsorb onto the stir bar. After removing the stir bar from the vial and completely removing any water droplets, the sample was inserted into a GC-MS equipped with a thermal desorption unit (TDU) (Gerstel) and a programmable temperature-vaporization inlet (CIS4) (Gerstel).

[0088] [Table 2]

[0089] <Method for measuring total nitrogen> The total nitrogen amount was measured by the method described in 8.9 Total Nitrogen in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0090] <Method for measuring invertase activity> Invertase activity was measured using the F-kit D-glucose from JK International Co., Ltd. The sample was mixed with solution I and pure water and allowed to stand, and then the absorbance at 340 nm (E1) was measured. Solution II was then added, mixed, and allowed to stand, and the absorbance (E2) was measured.

[0091] formula (E2-E1)×0.8641 (2) From the D-glucose (g / L) value obtained in the above, the invertase activity (U) was measured, with 1 U being the amount of enzyme in 1 L of beer that produces 1 μmol of glucose from sucrose in 1 minute.

[0092] Example 1 A beer-like beverage was produced using a 200L-scale brewing facility. First, 37 kg of malt and 15 kg of auxiliary materials, including rice and cornstarch, were mixed to prepare a starchy raw material with a 70% malt ratio by weight. Next, 200 L of hot water was added to the starchy raw material, and the mixture was heated and saccharified at temperatures ranging from 64 to 76°C. The resulting saccharified liquid was filtered, and 20 g of Hercules hops were added before boiling. The wort was then boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a settling tank (also known as a whirlpool) to remove sediments such as hop dregs. After removing the sediment, the wort was cooled to 6°C using a heat exchanger (plate cooler). After cooling, yeast was inoculated into the wort and fermented at 200 kPa and 10°C. The resulting fermented wort had a final appearance attenuation of 104%.

[0093] By adjusting the amount of water, the carbohydrate concentration of the wort fermentation liquid was adjusted to 0.9 g / 100 ml, and the alcohol concentration was adjusted to 3.5 v / v%.

[0094] The concentrations of highly hydrophobic aroma components, as well as ethyl acetate and isoamyl acetate, in the beer-like beverage thus obtained were measured. The results are shown in Table 3. The total nitrogen content of the beer-like beverage was also measured and found to be 26 mg / 100 ml.

[0095] [Table 3]

[0096] The original wort extract concentration of the resulting beer-like beverage was 7.0% by mass. Furthermore, the invertase activity of the resulting beer-like beverage was measured and found to be 526 (U). In this example, the wort fermentation liquid was not subjected to heat treatment after the fermentation process, and yet the invertase activity was detected.

[0097] Linalool was prepared as a highly hydrophobic aroma component. Soy protein was also prepared as a nitrogen source. Linalool and soy protein were added to the resulting beer-like beverage, and Samples 1-7 and 11-14 were prepared so that the linalool concentration and total nitrogen content were the values ​​shown in Tables 4 and 5. The resulting beer-like beverage was diluted 2-fold with water, and then linalool, myrcene, citronellol, geraniol, ethyl octanoate, ethyl acetate, and isoamyl acetate were added to the concentrations shown in Table 3. Linalool and soy protein were then added to the concentrations shown in Table 5, to prepare Samples 8-10.

[0098] The samples were stored in pairs at 37°C in the dark for 7 days.

[0099] The trans-2-nonenal (hereinafter referred to as "E2N") concentration of the beer-like beverage was measured using the same method as described above for highly hydrophobic aroma components. The results are shown in Tables 4 and 5. E2N is a substance that is recognized as an indicator of oxidative deterioration of beer-like beverages, and is known to exhibit a characteristic cardboard odor, an undesirable sweetness, and a powdery taste (JP 2019-080579 A).

[0100] Each sample was adjusted to a liquid temperature of approximately 4°C, and a sensory evaluation was conducted by 10 beer expert panelists. The evaluation item was "strength of beer-like body."

[0101] Each evaluation item was scored on a 5-point scale. The scoring criteria were set as follows. The average scores scored by each panelist are shown in Tables 4 and 5.

[0102] <Grading criteria> The sensory strength of Sample 1 stored at 0°C in a dark place for 7 days is given a score of 5. The sensory strength of Sample 1 stored at 37°C for 30 days is given a score of 1.

[0103] [Table 4]

[0104] [Table 5]

[0105] <Example 2> A beer-like beverage was produced in the same manner as in Example 1.

[0106] Myrcene was prepared as a highly hydrophobic aroma component. The same procedure as in Example 1 was repeated except for using myrcene instead of linalool, adjusting the concentration of the highly hydrophobic aroma component and the total nitrogen content to prepare each sample. A storage test was conducted on the samples. The E2N concentration of the samples after storage was measured, and a sensory test was conducted. The results are shown in Tables 6 and 7.

[0107] [Table 6]

[0108] [Table 7]

[0109] Example 3 A beer-like beverage was produced in the same manner as in Example 1.

[0110] Ethyl acetate (LogP=0.7) with a hydrophobicity LogP of less than 3 was prepared. Samples with adjusted aroma component concentrations were produced in the same manner as in Example 1, except that ethyl acetate was used instead of linalool, and a storage test was conducted. The E2N concentration of the samples after storage was measured, and a sensory test was conducted. The results are shown in Table 8.

[0111] [Table 8]

[0112] Example 4 A beer-like beverage was produced in the same manner as in Example 1.

[0113] Isoamyl acetate (LogP=2.3) with a hydrophobicity LogP of less than 3 was prepared. Samples with adjusted aroma component concentrations were produced in the same manner as in Example 1, except that isoamyl acetate was used instead of linalool, and a storage test was conducted. The E2N concentration of the samples after storage was measured, and a sensory test was conducted. The results are shown in Table 9.

[0114] [Table 9] < / ph>

Claims

1. Fermented wort liquid, a highly hydrophobic aroma component having a LogP of 3.0 to 4.3; A total nitrogen content of 10 to 35 mg / 100 ml; an alcohol concentration of 1 to 4 v / v%; A low-alcohol beer-like beverage having the concentration of the highly hydrophobic aroma component is 110 ppb or more and 400 ppb or less, The alcohol is derived from a fermented wort liquid.

2. the highly hydrophobic aroma component comprises a terpene compound and an ester compound, The terpene compound includes at least one selected from the group consisting of linalool and myrcene, 2. The low-alcohol beer-like beverage according to claim 1, wherein the ester-based compound comprises ethyl octanoate.

3. The low-alcohol beer-like beverage according to claim 2, wherein the ratio of the terpene compound concentration (ppb) to the ester compound concentration (ppb) (terpene compound concentration / ester compound concentration) is 0.039 to 0.

25.

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

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

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

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

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

9. The low-alcohol beer-like beverage according to any one of claims 1 to 8, comprising a fermented wort broth diluted with water.

10. containing a fermented wort liquid; containing a highly hydrophobic fragrance component having a LogP of 3.0 to 4.3; Adjusting the total nitrogen content to 10-35 mg / 100 ml; and Adjust the alcohol concentration to 1-4 v / v% A method for producing a low-alcohol beer-like beverage, comprising: the concentration of the highly hydrophobic aroma component is 110 ppb or more and 400 ppb or less, A method for producing a low-alcohol beer-like beverage, wherein the alcohol is derived from a fermented wort liquid.

11. containing a fermented wort liquid; containing a highly hydrophobic fragrance component having a LogP of 3.0 to 4.3; Adjusting the total nitrogen content to 10-35 mg / 100 ml; and Adjusting the alcohol concentration to 1-4% v / v; A method for extending the duration of beer-like body of a low-alcohol beer-like beverage, comprising: the concentration of the highly hydrophobic aroma component is 110 ppb or more and 400 ppb or less, The method, wherein the alcohol is derived from a wort fermentation liquid.

12. The method according to claim 10 or 11, wherein the alcohol concentration is adjusted to 1 to 4 v / v % by diluting the fermented wort liquor with water.

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