Method for producing fermented malt beverage

Abstract

To provide a new technique that can reduce carbohydrates of a fermented malt beverage.SOLUTION: A method for producing a fermented malt beverage includes the steps of: preparing malt and / or active wort having activity of malt-derived carbohydrases; boiling wort, separately from the active wort, to prepare inactive wort; mixing the malt and / or active wort with the inactive wort to prepare the wort mixture; and fermenting the wort mixture to make fermented liquid, and using the fermented liquid to prepare a fermented malt beverage.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fermented malt beverage. [Background technology]

[0002] In the field of fermented malt beverages such as beer, there is an increasing demand for beverages with a low sugar content due to growing health consciousness, etc. A method of adding a saccharifying enzyme in the fermentation process to reduce sugar content is known (see Patent Documents 1 and 2). In both of these documents, specifically, after boiling the wort, a saccharifying enzyme is added and fermentation is carried out. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2014 / 196265 [Patent Document 2] Japanese Patent Application Publication No. 2017-195801 Summary of the Invention [Problem to be solved by the invention]

[0004] In Japan, the Liquor Tax Act and related laws and regulations restrict the types of ingredients used and the manufacturing methods for fermented malt beverages. For example, to sell a fermented malt beverage as "beer," only specified ingredients must be used. There are also restrictions on the timing of additive use, etc. Saccharifying enzymes are permitted as long as they are considered to be the minimum amount of enzyme preparation used in combination with malt. However, if saccharifying enzymes are added after boiling the wort, as in the specific examples of Patent Documents 1 and 2, they can no longer be considered to be the minimum amount of enzyme preparation used in combination with malt, and are therefore not considered to be "beer" under the Liquor Tax Act.

[0005] If new technologies that can achieve low sugar content can be provided, the options for processes and raw materials that can be used in the manufacturing process will increase, making it easier to achieve low sugar content in desired alcoholic beverages even within restrictions such as the Liquor Tax Act. Therefore, an object of the present invention is to provide a new technique that can reduce the sugar content of fermented malt beverages. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by employing specific steps. Specifically, the present invention provides the following techniques. [1] A method for producing a fermented malt beverage, comprising the steps of: preparing malt and / or active wort, wherein the active wort is wort having the activity of a saccharifying enzyme derived from malt; heating the wort at a temperature at which the saccharifying enzyme derived from malt is inactivated to prepare an inactive wort; mixing the malt and / or active wort with the inactive wort to prepare a mixed wort; and fermenting the mixed wort to produce a fermentation liquid, and using the fermentation liquid to prepare a fermented malt beverage. [2] The production method according to [1], wherein the step of preparing the malt and / or active wort includes a step of sterilizing and / or removing the active wort, and the step of preparing the mixed wort includes a step of mixing the sterilized and / or removed active wort with the inactive wort. [3] The production method according to [2], wherein the sterilizing and / or sterilizing step comprises at least one step selected from the group consisting of a step of heating the active wort to 50 to 72°C, a step of filtering the active wort, and a step of irradiating the active wort with microwaves. [4] The production method according to any one of [1] to [3], further comprising a step of adding a saccharifying enzyme to the active wort and / or the mixed wort. [5] The method according to any one of [1] to [4], wherein the activated wort contains husks, and the step of preparing the mixed wort includes a step of mixing the activated wort containing the husks with the inactivated wort. [6] The method according to any one of [1] to [5], wherein the enzyme activity of α-amylase in the mixed wort is 0.05 U / mL or more. [7] The manufacturing method according to any one of [1] to [6], wherein the mixed wort contains malt and / or husks, and the process for preparing the fermented malt beverage includes a process for fermenting the mixed wort containing the malt and / or husks. [8] The manufacturing method according to any one of [1] to [7], wherein the step of preparing the fermented malt beverage includes a step of removing malt and / or husks by filtering the fermentation liquid. [9] The method according to any one of [1] to [8], wherein the mixed wort extract has a content of 7.5 wt % or more.

[10] The method according to any one of [1] to [9], wherein the fermented liquid and / or the fermented malt beverage exhibits saccharifying enzyme activity.

[11] The method according to any one of [1] to

[10] , wherein the step of preparing the fermented malt beverage comprises a step of heat sterilizing the fermented liquid.

[12] The method according to any one of [1] to

[11] , wherein the fermented malt beverage is beer.

[13] The method of any one of [1] to

[12] , wherein the fermented malt beverage has a sugar content of less than 0.5 g / 100 ml.

[14] The method according to any one of [1] to

[13] , wherein the ethanol concentration in the fermented malt beverage is 2.0 vol% or more.

[15] A method for producing beer, comprising the steps of: preparing wort that exhibits saccharifying enzyme activity; fermenting the wort with yeast to obtain a fermented liquid; and using the fermented liquid to prepare beer having a carbohydrate content of less than 1.5 g / 100 ml.

[16] A fermented liquid that exhibits the activity of malt-derived saccharifying enzymes and has a carbohydrate content of less than 1.5 g / 100 ml. [Effects of the Invention]

[0007] According to the present invention, a new technique is provided that can reduce the sugar content of fermented malt beverages. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a flowchart showing a manufacturing method according to the first embodiment. [Figure 2] FIG. 2 is a flowchart showing a manufacturing method according to the second embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0009] A method for producing a fermented malt beverage according to an embodiment of the present invention will be described in detail below. The production method according to this embodiment includes the steps of preparing malt and / or active wort (step S1), heating the wort at a temperature that inactivates the malt-derived saccharifying enzyme to prepare inactive wort (step S2), mixing the inactive wort with the malt and / or active wort to prepare a mixed wort (step S3), and fermenting the mixed wort to produce a fermented liquid, and using the fermented liquid to prepare a fermented malt beverage (step S4). Note that "active wort" refers to wort that has the activity of malt-derived saccharifying enzymes.

[0010] According to the above method, the malt-derived saccharifying enzyme is active in the mixed wort used for fermentation, thereby reducing the carbohydrate content during fermentation, thereby providing a low-carbohydrate fermented malt beverage.

[0011] Each embodiment of the present invention will be described in detail below.

[0012] (First embodiment) 1 is a flowchart showing an outline of a method for producing a fermented malt beverage according to this embodiment. In this embodiment, an "active wort" is prepared in step S1, and this "active wort" is used in steps S3 and onward.

[0013] Step S1: Preparation of active wort First, active wort is prepared. As described above, active wort is wort that exhibits the activity of malt-derived saccharifying enzymes. The method for preparing active wort is not particularly limited as long as it does not inactivate the saccharifying enzymes. In a typical process for producing a fermented malt beverage, wort is heated at high temperatures (typically boiled), and this heating inactivates the malt-derived saccharifying enzymes. Therefore, by avoiding heat treatment at temperatures that inactivate the saccharifying enzymes, active wort in which the activity of the saccharifying enzymes is maintained can be obtained.

[0014] For example, active wort can be prepared by carrying out the following steps.

[0015] (Step S1-1) First, a saccharification step is carried out. Specifically, crushed malt, warm water, and, if necessary, auxiliary materials are mixed. The mixture is then heated. By heating, the mixture is saccharified by the saccharifying enzymes contained in the malt, and mash (active wort containing residual malt) is obtained. The heating temperature is, for example, 35 to 70°C. The heating time is, for example, 60 to 180 minutes. When preparing the mixture, a saccharifying enzyme may be further added. The saccharifying enzyme is not particularly limited as long as it acts as a catalyst for the decomposition of polysaccharides, and examples that can be used include α-amylase, β-amylase, pullulanase, isoamylase, α-glucosidase, glucoamylase, β-glucanase, and hemicellulase.

[0016] After the saccharification treatment, the active wort may be filtered to remove husks and other grain residues, if necessary. If necessary, the active wort may be heated to a temperature at which the enzyme activity derived from the malt is not lost, and hops may be added. In this case, further, if necessary, trub, hop dregs, etc. may be removed from the active wort, and the active wort may be cooled. For example, the active wort may be transferred to a settling tank called a whirlpool and allowed to stand. This allows the trub, hop dregs, etc. to settle and be removed.

[0017] (Step S1-2) Subsequently, the active wort is sterilized and / or sterilized as necessary. If boiling is not performed in preparing the active wort, the sterilization of the active wort may be incomplete. By performing sterilization and / or sterilization treatment, the insufficient sterilization can be compensated for. The sterilization or sterilization treatment is carried out to such an extent that the enzyme activity derived from the malt is not completely lost. Examples of the sterilization or sterilization treatment include heat treatment, filtration treatment, ultraviolet irradiation treatment, and microwave irradiation treatment. A combination of these treatments may be carried out. When sterilization or sterilization is carried out by heat treatment, the heating temperature is, for example, 50 to 72° C., and preferably 60 to 72° C. The heating time is, for example, 5 to 60 minutes, and preferably 10 to 30 minutes. When sterilization or sterilization treatment is carried out by filter filtration, the filter to be used may have a pore size of, for example, 0.2 to 0.9 μm, preferably 0.3 to 0.6 μm.

[0018] By the method described above, active wort can be obtained, which is used in the next step S3.

[0019] The active wort obtained in this step preferably has an α-amylase activity of 2 U / mL or more, more preferably 3 to 20 U / mL, and even more preferably 4 to 15 U / mL.

[0020] In a preferred embodiment, the active wort contains husks. If the active wort contains husks, a mixed wort containing husks is prepared in the next step S3, and fermented in step S4. Fermenting the wort containing husks makes it possible to obtain a beverage with a rich, full-bodied grain-like aroma. To obtain active wort containing husks, malt containing husks may be used as a raw material, and treatments that would remove the husks (such as filtration) may be avoided.

[0021] Step S2: Preparation of inactive wort The active wort prepared in step S1 maintains the activity of malt-derived saccharifying enzymes. Therefore, if this active wort is used for fermentation, the sugar content will be reduced. In other words, it is possible to ferment the active wort prepared in step S1 as is to obtain a low-sugar fermented malt beverage.

[0022] On the other hand, since active wort has not been subjected to a heat treatment such as boiling at a high temperature that would inactivate saccharifying enzymes (hereinafter referred to as boiling, etc.), the effects that would normally be obtained by boiling, etc., are not obtained. Examples of the effects obtained by boiling, etc. include the following: When hops are used, boiling, etc. causes the alpha acids of the hops to be isoconverted, imparting a bitter taste to the beverage. Boiling, etc. causes the formation of bruch, and removing this can increase the physical durability of the beverage. Boiling, etc. can increase the color of the beverage. Boiling, etc. can produce reducing substances, which can increase the flavor durability of the beverage. As mentioned above, wort can be sterilized by boiling, etc.

[0023] To compensate for the lack of effects obtained by the above-mentioned boiling treatment, etc., in this step, wort (non-activated wort) that has been subjected to boiling treatment, etc. is prepared, and in the next step S3, the activated wort and non-activated wort are mixed. This makes it possible to compensate for the lack of effects due to the lack of boiling treatment, etc.

[0024] The method for preparing the non-activated wort is not particularly limited, and can be, for example, a known method employed in the production of fermented malt beverages. For example, the non-activated wort can be prepared by the following method.

[0025] (Step S2-1) First, saccharification treatment is carried out. The conditions for the saccharification treatment can be the same as those in step S1-1.

[0026] (Step S2-2) The mash is then filtered to remove husks and other residues, thereby obtaining wort.

[0027] (Step S2-3) Next, the wort is heated at a temperature that will inactivate the saccharifying enzymes, yielding inactive wort. For example, the wort is heated to 80°C or higher, preferably 90°C or higher, more preferably 95°C or higher, and most preferably at boiling temperature. The heating conditions are not particularly limited. Hops or the like may also be added during boiling or the like. By performing this step, the activity of the malt-derived saccharifying enzymes is lost from the inactive wort.

[0028] (Step S2-4) After the boiling process, if necessary, the trub, hop dregs, etc. are removed from the inactive wort. For example, the inactive wort is transferred to a settling tank called a whirlpool and allowed to stand. This allows the trub, hop dregs, etc. to settle and be removed. The inactive wort is then cooled. Specifically, the inactive wort is cooled to a temperature at which the activity of the saccharifying enzyme derived from the malt is not lost. This is to prevent the activity of the saccharifying enzyme contained in the active wort from being lost when the inactive wort is mixed with the active wort in step S3. Preferably, the inactive wort is cooled to 35°C or below.

[0029] Step S3: Mixing Next, the active wort obtained in step S1 and the inactive wort obtained in step S2 are mixed to prepare a mixed wort. The mixed wort obtained in this manner contains the activity of the saccharifying enzyme derived from malt because the active wort is used.

[0030] The mixing ratio of inactive wort and active wort is not particularly limited. The content of active wort in the mixed wort is, for example, 0.001 to 50 wt%, preferably 0.01 to 30 wt%, more preferably 0.1 to 15 wt%, and even more preferably 0.1 to 10 wt%. Within this range, the effect of the active wort being insufficient due to the active wort not being boiled can be fully compensated for. Furthermore, carbohydrates can be sufficiently reduced during fermentation.

[0031] The resulting mixed wort preferably has an α-amylase activity of 0.05 U / mL or more, more preferably 0.05 to 3 U / mL, and even more preferably 0.05 to 1.5 U / mL. The resulting mixed wort preferably has a glucoamylase activity of 0.01 U / mL or more, more preferably 0.05 to 3 U / mL, and even more preferably 0.05 to 1.5 U / mL. The resulting mixed wort preferably has a pullulanase enzymatic activity of 0.001 U / mL or more, more preferably 0.005 to 0.5 U / mL, and even more preferably 0.005 to 0.1 U / mL. If the enzyme has the above-mentioned activity, the sugar content can be sufficiently reduced during fermentation.

[0032] The mixed wort has an extract content of, for example, 7.5 wt% or more, preferably 7.5 to 15 wt%, and more preferably 8.5 to 13 wt%. When the mixed wort has such an extract content, a fermented malt beverage with a relatively high ethanol content can be obtained.

[0033] Step S4: Fermentation Next, yeast is added and the mixed wort is fermented to obtain a fermented liquid. The fermentation conditions may be conventional. As described above, the mixed wort contains active wort, and therefore has the activity of malt-derived saccharifying enzymes. As a result, the sugar content of the resulting fermented liquid can be reduced. The fermented liquid obtained in this step also has the activity of saccharifying enzymes.

[0034] Thereafter, if necessary, the fermented liquid is filtered to remove yeast, etc. If the mixed wort contains grain husks, the grain husks are also removed by filtration. The fermented broth is then filled into a container and, if necessary, heat sterilization is carried out. The heat sterilization conditions are, for example, 50 to 70°C and 1 to 20 minutes. This results in a fermented malt beverage. It is preferable that the activity of the saccharifying enzyme is maintained in the fermented malt beverage.

[0035] The method described above allows for the production of a fermented malt beverage. According to this embodiment, a fermentation process is performed on a mixed wort containing the activity of a malt-derived saccharifying enzyme, thereby reducing the carbohydrate content. This embodiment allows for the production of a fermented malt beverage having a carbohydrate content of, for example, less than 1.5 g / 100 ml, preferably less than 1.2 g / 100 ml, more preferably less than 0.9 mg / 100 ml, even more preferably less than 0.6 g / 100 ml, and most preferably less than 0.5 mg / 100 ml.

[0036] Furthermore, since the activated wort used in this embodiment has not been subjected to a boiling treatment, the grain-like aroma components are not vaporized, and therefore a beverage with a rich grain-like aroma can be obtained.

[0037] Furthermore, saccharifying enzymes may be added at a timing other than steps S1-1 and S2-1 to supplement the activity of the saccharifying enzymes in the mixed wort. For example, after step S1, the saccharifying enzymes may be added to the active wort, and the active wort to which the saccharifying enzymes have been added may be mixed with the inactive wort in step S3. Alternatively, the saccharifying enzymes may be added to the mixed wort after step S3 and before step S4. This allows for the production of a mixed wort with the desired enzymatic activity. There are no limitations on the type of saccharifying enzymes added; for example, the same materials as those described in step S1-1 may be used.

[0038] The type of fermented malt beverage produced by this embodiment is not particularly limited, but is preferably beer. In this specification, "beer" refers to beer as defined by the Liquor Tax Act and related laws and regulations in effect as of the filing date of this application. As mentioned above, when producing beer, there are restrictions on the raw materials that can be used and the production methods, such as those imposed by the Liquor Tax Act, etc. For example, if a saccharifying enzyme is added to boiled wort to reduce the sugar content and the resulting product is used for fermentation, it is understood that the product would no longer be considered beer as defined by the Liquor Tax Act. In contrast, the method according to the present embodiment does not require any special raw materials or processing that would deviate from the restrictions imposed by the Liquor Tax Act, etc. Furthermore, even if a saccharifying enzyme is added during the saccharification treatment in steps S1-1 and S2-1, the resulting product can still be considered beer under the Liquor Tax Act. Furthermore, even if a saccharifying enzyme is added to active wort or mixed wort, the resulting product can still be considered beer under the Liquor Tax Act. This is because the saccharifying enzyme added at these times is considered to be the "minimum necessary amount of enzyme preparation used in combination with malt" permitted under the Liquor Tax Act, etc. That is, according to this embodiment, a low-carbohydrate "beer" can be realized.

[0039] The ethanol concentration of the fermented malt beverage produced according to this embodiment is not particularly limited, but is, for example, 2.0 vol% or more, preferably 4.5 vol% or more, and more preferably 5.0 vol% or more. Generally, to obtain a fermented malt beverage with a high ethanol concentration, it is necessary to increase the extract content of the wort before fermentation to a certain extent. However, if the extract content of the wort before fermentation is high, sugars tend to remain. Therefore, it is difficult to stably produce a low-sugar beverage from a fermented malt beverage with a high ethanol concentration. In contrast, according to the method of the present embodiment, the wort has enzyme activity during the fermentation process, so that the sugar content can be sufficiently reduced even if the extract content of the wort (mixed wort) before fermentation is increased, thereby enabling the stable production of a low-sugar beverage with a relatively high ethanol concentration.

[0040] The malt ratio of the fermented malt beverage obtained according to this embodiment is preferably 50% or more, more preferably 75% or more, and even more preferably 90% or more.

[0041] (Second embodiment) Next, a second embodiment will be described. Fig. 2 is a flowchart showing a method for producing a fermented malt beverage according to this embodiment. In this embodiment, in step S1, "malt" is prepared instead of "active wort," and this "malt" is mixed with inactive wort in step S3. Since other points can be the same as those in the first embodiment, detailed description will be omitted. The "malt" prepared in step S1 and mixed in step S3 refers to malt that has not been subjected to saccharification treatment, and is distinguished from saccharified malt.

[0042] Even when "malt" is mixed with "inactive wort" as in this embodiment, the mixed wort has the activity of the malt-derived saccharifying enzyme, which makes it possible to reduce the amount of carbohydrates during fermentation, and thus obtains the same effects as in the first embodiment.

[0043] Furthermore, according to this embodiment, a mixed wort containing malt is used in the fermentation process. This can enhance the fullness of the grain-like aroma. In this embodiment, the mixed wort contains malt lees, but this malt lees can be removed by filtration or the like after step S4.

[0044] In steps S1 and S3, instead of using "malt" instead of "active wort", "both" of "active wort" and "malt" may be mixed with inactive wort. [Example]

[0045] In order to explain the present invention more specifically, examples carried out by the present inventors will be described below. However, the present invention should not be construed as being limited to the following examples.

[0046] (Wort A: Preparation of boiled wort (inactive wort)) Wort A (boiled wort) was prepared through the following steps (1) to (4). Note that the activity of the enzymes contained in wort A was lost during the wort boiling process. (1) Crushed malt, warm water, and enzymes (glucanase and glucoamylase) were mixed and saccharified at 50°C for 120 minutes to obtain mashed malt. (2) The obtained wort was filtered to remove husks and other wheat residues, thereby obtaining filtered wort. (3) The filtered wort was boiled, and hops were added during the boiling. (4) After boiling, the trub and hop residue were removed from the wort, and the wort was rapidly cooled to below 12°C.

[0047] (Wort B-1: Preparation of active wort) Wort B-1 (active wort) was prepared through the following steps (1) and (2). The enzyme activity of α-amylase (derived from malt) contained in wort B-1 was 7 U / mL. (1) Crushed malt, warm water, and enzymes (glucanase and glucoamylase) were mixed and saccharified at 50°C for 120 minutes. (2) The mashed wort (wort with residual malt residue) obtained through the saccharification process was heated to 70°C and held for 20 minutes for sterilization.

[0048] (Wort B-2: Preparation of active wort) Wort B-2 (active wort) was prepared through the following steps (1) to (3). The enzyme activity of α-amylase (derived from malt) contained in wort B-2 was 12 U / mL. (1) Crushed malt, warm water, and enzymes (glucanase and glucoamylase) were mixed and saccharified at 50°C for 120 minutes. (2) The mash obtained through the saccharification process was filtered to remove barley residue such as husks, thereby obtaining filtered wort. (3) The filtered wort was further filtered through a filter with a pore size of 0.45 μm to sterilize it.

[0049] Example 1 A fermented liquid and a fermented malt beverage (beer) were produced through the following steps (1) to (4). (1) Wort A and wort B-1 were mixed in a ratio (mass ratio) of 90:10 to prepare a mixed wort (malt ratio: 100 wt %, extract: 10 wt %). (2) After adding beer yeast to the mixed wort, fermentation was carried out to obtain a fermented liquid (containing residual enzyme activity of α-amylase (derived from malt)). (3) The fermented liquid was filtered to remove yeast, malt lees, etc., to obtain a fermented malt beverage (beer, ethanol concentration: 3.5 vol%). (4) The fermented malt beverage was filled into a container and then heat sterilized at 60°C for 10 minutes to obtain the bottled fermented malt beverage according to Example 1.

[0050] Example 2 A fermented liquid and a fermented malt beverage (beer) were produced through the following steps (1) to (4). (1) Wort A and wort B-1 were mixed in a ratio of 90:10, and then enzyme preparations (glucoamylase, pullulanase) were added to prepare a mixed wort (malt ratio: 100 wt%, extract: 10 wt%, α-amylase activity: 0.7 U / mL, glucoamylase activity: 0.1 U / mL, pullulanase activity: 0.01 U / mL). (2) After adding beer yeast to the mixed wort, fermentation was carried out to obtain a fermented liquid (containing residual enzyme activity of α-amylase (derived from malt)). (3) The fermented liquid was filtered to remove yeast, malt lees, etc., to obtain a fermented malt beverage (beer, ethanol concentration: 3.5 vol%). (4) The fermented malt beverage was filled into a container and then heat sterilized at 60°C for 10 minutes to obtain the bottled fermented malt beverage according to Example 2.

[0051] Example 3 (1) Wort A and wort B-2 were mixed in a ratio of 90:10 to prepare a mixed wort (malt ratio: 100 wt%, extract: 10 wt%). (2) After adding beer yeast to the mixed wort, fermentation was carried out to obtain a fermented liquid (containing residual enzyme activity of α-amylase (derived from malt)). (3) The fermented liquid was filtered to obtain a fermented malt beverage (beer, ethanol concentration: 3.5 vol%). (4) After being poured into containers, the beverage was sterilized by heating at 60°C for 10 minutes to obtain the bottled fermented malt beverage of Example 3.

[0052] Example 4 A fermented liquid and a fermented malt beverage (beer) were produced through the following steps (1) to (4). (1) Wort A was mixed with malt (the same variety of malt used in preparing wort A, 0.1 wt%) and enzyme preparations (glucanase and glucoamylase) to prepare a mixed wort (malt ratio: 100 wt%, extract: 10 wt%, α-amylase activity: 0.1 U / mL, glucoamylase activity: 0.1 U / L, pullulanase activity: 0.01 U / L). (2) After adding beer yeast to the mixed wort, fermentation was carried out to obtain a fermented liquid (containing residual enzyme activity of α-amylase (derived from malt)). (3) The fermented liquid was filtered to remove yeast, malt, etc., to obtain a fermented malt beverage (beer, ethanol concentration: 3.5 vol%). (4) After being poured into containers, the beverage was sterilized by heating at 60°C for 10 minutes to obtain the bottled fermented malt beverage of Example 4.

[0053] (Comparative Example 1) (1) Beer yeast was added to wort A, and then fermentation was carried out to obtain a fermented liquid. (2) The fermented liquor was filtered to obtain a fermented malt beverage (beer, ethanol concentration: 3.5 vol%). (3) The mixture was filled into containers to obtain a bottled fermented malt beverage.

[0054] (evaluation) Malt from different regions was used to produce five fermented malt beverages (beer) by the methods of Examples 1 to 4 and Comparative Example 1. The sugar concentrations of the resulting fermented malt beverages were measured to confirm whether the sugar concentration was less than 0.5 g / 100 ml. Table 1 shows the number of times that the sugar concentration of the produced fermented malt beverage fell below 0.5 g / 100 ml. [Table 1]

[0055] As shown in Table 1, the beverages of Examples 1 to 4 had a higher probability of having a carbohydrate concentration of 0.5 g / 100 ml than the beverage of Comparative Example 1. In other words, it was found that the method of the present invention can stably produce low-carbohydrate fermented malt beverages.

[0056] (sensory evaluation) The beers produced by the methods of Examples 1 to 4 and Comparative Example 1 were subjected to sensory evaluation by panelists specializing in beer. As a result, it was found that the beers produced by the methods of Examples 1 to 4 had a fuller grain-like aroma than Comparative Example 1. This is thought to be because the wort was prepared by mixing unboiled wort as active wort. Furthermore, it was found that the beers produced by the methods of Examples 1, 2, and 4 had a fuller grain-like aroma than the beer produced by the method of Example 3. This is thought to be because a mixed wort containing malt or husks was used for fermentation.

Claims

1. A step of preparing malt and / or active wort, wherein the active wort is wort having activity of a saccharifying enzyme derived from malt; A step of heating the wort at a temperature at which the saccharifying enzyme derived from malt is inactivated to prepare an inactive wort; Mixing the malt and / or active wort with the inactive wort to prepare a mixed wort; fermenting the mixed wort to produce a fermented liquid, and preparing beer using the fermented liquid; A beer manufacturing method comprising: Further, the method includes adding a saccharifying enzyme as an enzyme agent to the active wort and / or the mixed wort, The production method, wherein the fermentation liquid and / or the beer exhibits saccharifying enzyme activity.

2. The step of preparing the malt and / or active wort includes a step of sterilizing and / or removing bacteria from the active wort, The production method according to claim 1 , wherein the step of preparing the mixed wort comprises a step of mixing the pasteurized and / or sterilized active wort with the inactive wort.

3. 3. The production method according to claim 2, wherein the sterilizing and / or sterilizing step comprises at least one step selected from the group consisting of a step of heating the active wort to 50 to 72°C, a step of filtering the active wort, and a step of irradiating the active wort with microwaves.

4. The active wort comprises husks; The method according to any one of claims 1 to 3, wherein the step of preparing the mixed wort comprises a step of mixing the activated wort containing the husks with the inactivated wort.

5. The method according to any one of claims 1 to 4, wherein the enzymatic activity of α-amylase in the mixed wort is 0.05 U / mL or more.

6. The mixed wort contains malt and / or husks, The method according to any one of claims 1 to 5, wherein the step of preparing beer comprises a step of fermenting a mixed wort containing the malt and / or husks.

7. The method according to any one of claims 1 to 6, wherein the step of preparing beer includes a step of removing malt and / or husks by filtering the fermented liquid.

8. The method according to any one of claims 1 to 7, wherein the mixed wort has an extract content of 7.5 wt% or more.

9. The method according to any one of claims 1 to 8, wherein the step of preparing beer includes a step of heat sterilizing the fermented liquid.

10. The method according to any one of claims 1 to 9, wherein the sugar content in the beer is less than 0.5 g / 100 ml.

11. The method according to any one of claims 1 to 10, wherein the ethanol concentration in the beer is 2.0 vol% or more.

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