Low-alcohol beer-flavored beverage and its manufacturing method

Abstract

To provide a low-alcohol beer-taste beverage with an alcohol concentration of less than 1 v / v%, characterized by reduced gunpowder and chemical odors and the absence of residual stickiness or powdery sensation on the tongue after drinking.SOLUTION: The present invention provides a low-alcohol beer-taste beverage with an alcohol concentration of less than 1 v / v%, characterized by 9-50 ppm of β-phenethyl alcohol concentration, 0.2-15 ppm of ethyl acetate concentration and 1-60 ppm of isoamyl alcohol concentration. The low-alcohol beer-taste beverage contains a component derived from de-alcoholized wort fermentation liquid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v %, and in particular to a low-alcohol beer-flavored beverage made by removing the alcohol from regular beer. [Background technology]

[0002] Beer-taste beverages contain aroma components. Aroma components are compounds that produce aroma. Aroma components are volatile and are responsible for, for example, the top aroma that enters the nose directly when drinking and the aftertaste that wafts from the mouth to the nose after drinking. Therefore, the type and content of aroma components not only influence the aroma of a beer-taste beverage, but also affect the drinking experience and the perceived aftertaste.

[0003] Post-fermentation dealcoholized beer-flavored beverages are known, made by removing the alcohol from regular beer. When removing the alcohol from beer, which is a fermented product, the flavor components produced during the alcoholic fermentation process are retained, resulting in a low-alcohol beer-flavored beverage.

[0004] Patent Document 1 describes that when a low-alcohol beer-taste beverage is produced by removing alcohol from a beer-taste beverage, the alcohol and volatile aroma components are removed, and the resulting dealcoholized beer-taste beverage tends to have a strong sour and astringent taste, and a weaker alcoholic taste and complex flavor derived from brewing. The post-fermentation dealcoholized beer-taste beverage of Patent Document 1 solves these problems by including aroma components including ethyl acetate, isobutanol, isoamyl acetate, and isoamyl alcohol.

[0005] Patent Document 2 describes a fermented malt beverage characterized by a malt ratio of less than 50% by mass in the fermentation raw material, a β-phenylethyl alcohol content of 30 to 38 ppm, and a linalool content of 3.0 to 5.0 ppb. The fermented malt beverage referred to here includes sparkling beverages having a flavor, taste, texture, etc. equivalent to or similar to that of beer. The fermented malt beverage of Patent Document 2 has a low malt ratio, and therefore has little malt off-flavor, a clean taste, and a gorgeous aroma.

[0006] Patent Document 3 describes that in post-fermentation dealcoholized beer-flavored beverages, the low-molecular-weight sugars contained in the wort are consumed during the fermentation process, and the alcohol and volatile aroma components are removed, resulting in a lack of the complex flavor and satisfying taste of beer, and the unpleasant odors associated with fermentation, such as a drooling smell or a potato smell, that tend to become noticeable.The post-fermentation dealcoholized beer-flavored beverage of Patent Document 3 solves these problems by including specified amounts of linalool and acetic acid. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication No. 2022 / 163522 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-123042 [Patent Document 3] International Publication No. 2022 / 210104 Summary of the Invention [Problem to be solved by the invention]

[0008] In post-fermentation dealcoholized beer-flavored beverages, as the alcohol concentration is reduced, the amount of volatile components decreases, and the components that function to mask off-flavors also decrease. As a result, post-fermentation dealcoholized beer-flavored beverages with reduced alcohol concentrations have the problem of having a noticeable gunpowder and chemical odor and tending to leave a sticky, powdery sensation on the tongue after drinking (hereinafter sometimes referred to as "sticky sensation after drinking"). Specific examples of post-fermentation dealcoholized beer-flavored beverages with reduced alcohol concentrations include post-fermentation dealcoholized beer-flavored beverages with alcohol concentrations of 0.1 v / v% or less, 0.05 v / v% or less, or 0.02 v / v% or less.

[0009] The present invention solves the above problems, and its purpose is to provide a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, which has a reduced gunpowder odor and chemical odor and does not leave a sticky or powdery feeling on the tongue after drinking. [Means for solving the problem]

[0010] The present invention includes the following aspects.

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

[0012] [Aspect 2] 2. The low-alcohol beer-taste beverage according to Aspect 1, comprising a dealcoholized wort fermentation liquor.

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

[0014] [Aspect 4] A low-alcohol beer-taste beverage according to any one of Aspects 1 to 3, wherein the fermented wort liquor has a wort extract concentration of 11 to 18 w / w %.

[0015] [Aspect 5] A low-alcohol beer-taste beverage according to any one of Aspects 1 to 4, wherein the fermented wort liquid is a bottom-fermented wort liquid.

[0016] [Aspect 6] A low-alcohol beer-taste beverage according to any one of Aspects 1 to 5, wherein the fermented wort liquor contains 50 w / w % or more of malt.

[0017] [Aspect 7] A low-alcohol beer-taste beverage according to any one of Aspects 1 to 6, wherein the fermented wort liquor has an apparent extract concentration of 1 to 10 w / w %.

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

[0019] [Aspect 9] To provide a low-alcohol beer-flavored beverage intermediate liquid containing a component derived from dealcoholized wort fermentation liquid and having an alcohol concentration of less than 1 v / v%; the low-alcohol beer-taste beverage intermediate liquid contains β-phenethyl alcohol at a concentration of 9 to 50 ppm, ethyl acetate at a concentration of 0.2 to 15 ppm, and isoamyl alcohol at a concentration of 1 to 60 ppm; A method for producing a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, comprising:

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

[0021] The present invention provides a low-alcohol beer-taste beverage with an alcohol concentration of less than 1 v / v%, which has a reduced gunpowder odor and chemical odor and does not leave a sticky or powdery feeling on the tongue after consumption. As a result, the low-alcohol beer-taste beverage of the present invention has an excellent beer-like flavor and taste, and provides a pleasant drinking experience and a lingering aftertaste. DETAILED DESCRIPTION OF THE INVENTION

[0022] 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, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present in the composition, unless otherwise specified. 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 described below are intended to exemplify low-alcohol beer-taste beverages and methods for producing same in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverages and methods for producing same shown below.

[0023] <Low-alcohol beer-flavored beverage> "Low-alcohol beer-flavored beverages" refer to beer-flavored beverages with a lower alcohol concentration than regular beer-flavored beverages. "Beer-flavored" refers to a taste and aroma reminiscent of beer. "Beer" refers to a beverage made from ingredients such as malt, hops, and water, which are fermented with yeast.

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

[0025] <Ingredients derived from dealcoholized wort fermentation liquid> The low-alcohol beer-taste beverage of the present invention contains components derived from a dealcoholized wort fermentation liquor. The dealcoholized wort fermentation liquor is a fermentation liquor obtained by fermenting wort with brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquor. The wort referred to in the present invention means the wort used in producing ordinary beer, and includes components derived from malt and, if necessary, components derived from hops. The malt-derived components refer to components contained in malt. The hop-derived components refer to components contained in hops, such as iso-α acids.

[0026] The components derived from the dealcoholized wort fermentation liquor refer to components contained in the dealcoholized wort fermentation liquor. The low-alcohol beer-taste beverage of the present invention may contain the dealcoholized wort fermentation liquor.

[0027] 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.

[0028] 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.

[0029] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content in the raw material to be subjected to saccharification is 25% or more, preferably 50% or more, and more preferably 67% 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 usage ratio. The malt usage ratio is the ratio of the weight of malt to the weight of the starchy raw material. The higher the malt usage ratio, the more likely it is that a gunpowder smell, a chemical smell, and a sticky feeling after drinking will occur due to a decrease in alcohol concentration.

[0030] "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.

[0031] 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.

[0032] 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.

[0033] The water content of the wort is adjusted so that the wort has a wort extract concentration of 10 to 18 w / w% in order to avoid reducing the beer-like flavor. On the other hand, if the wort extract concentration is within this range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduced alcohol concentration. The wort extract concentration of the wort is preferably 11 to 15 w / w%, more preferably 11.5 to 14.5 w / w%, and even more preferably 13 to 14.5 w / w%.

[0034] 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.

[0035] The apparent final degree of fermentation of the fermented wort is adjusted to 90% or less, preferably 40% to 90%, and more preferably 40% to 60%, in order to avoid reducing the beer-like flavor. On the other hand, if the apparent final degree of fermentation is within the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to the reduced alcohol concentration.

[0036] 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.

[0037] 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 malt, various starches, and sugars used as raw materials. The true extract concentration of a beer-like fermented malt beverage 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%).

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

[0039] Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.]

[0040] 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.

[0041] 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%.

[0042] 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.

[0043] Methods for removing alcohol from the wort fermentation liquid include a method of heating the wort fermentation liquid or heating it under reduced pressure to vaporize the alcohol, a method of removing the alcohol using a reverse osmosis membrane, etc. The dealcoholized wort fermentation liquid may be one from which the alcohol has been removed to such an extent that the alcohol content of the low-alcohol beer-taste beverage in the final product reaches a desired concentration, for example, as described above.

[0044] By including a component derived from dealcoholized wort fermentation liquid in the low-alcohol beer-flavored beverage, the low-alcohol beer-flavored beverage is endowed with a complex beer-like taste, satisfying taste, and full-bodied taste.

[0045] On the other hand, dealcoholized wort fermentation liquid has alcohol and volatile aroma components removed, and therefore has a weaker beer-like flavor when drinking and a weaker pleasant aftertaste when drinking compared to the wort fermentation liquid.

[0046] The amounts and concentrations of components derived from dealcoholized wort fermentation liquid contained in the low-alcohol beer-taste beverage are not particularly limited and can be set appropriately depending on the desired flavor.

[0047] 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.

[0048] The apparent extract concentration of a low-alcohol beer-taste beverage is adjusted to 1 to 10 w / w%. If the apparent extract concentration of a low-alcohol beer-taste beverage is less than 1 w / w%, the low-alcohol beer-taste beverage may lack the complex beer-like flavor and barley-like sweetness. If the apparent extract concentration of a low-alcohol beer-taste beverage exceeds 10 w / w%, the low-alcohol beer-taste beverage may have a heavy aftertaste. The apparent extract concentration of a low-alcohol beer-taste beverage is preferably 3 to 9.5 w / w%, more preferably 5 to 9 w / w%, and even more preferably 6 to 8.5 w / w%.

[0049] The apparent extract concentration of a low-alcohol beer-taste beverage can be measured, for example, by the method described in BCOJ Beer Analysis Methods (ed., Brewers Association of Japan, 2004). Low-alcohol beer-taste beverages can be produced, for example, by the method for producing low-alcohol beer-taste beverages described below.

[0050] <β-phenethyl alcohol> Low-alcohol beer-flavored beverages contain β-phenethyl alcohol (C6H5C2H4OH), a type of aromatic alcohol that gives off a rose petal-like odor.

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

[0052] In one embodiment, β-phenethyl alcohol is added to the low-alcohol beer-taste beverage in an amount that results in a β-phenethyl alcohol concentration of 9 to 50 ppm. If the β-phenethyl alcohol concentration in the low-alcohol beer-taste beverage is less than 9 ppm, the floral richness is lost, while if it exceeds 50 ppm, the solvent-like, thick richness becomes too strong, resulting in a dull finish and increased stickiness. The β-phenethyl alcohol concentration in the low-alcohol beer-taste beverage is preferably 15 to 45 ppm, more preferably 17 to 40 ppm, and even more preferably 28 to 40 ppm.

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

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

[0055] In one embodiment, ethyl acetate is added to the low-alcohol beer-taste beverage in an amount that results in an ethyl acetate concentration of 0.2 to 15 ppm. If the ethyl acetate concentration in the low-alcohol beer-taste beverage is less than 0.2 ppm, the fruity flavor will be lost, and if it exceeds 15 ppm, the fruity flavor will be excessive and the beer-like flavor may be impaired. The ethyl acetate concentration in the low-alcohol beer-taste beverage is preferably 0.5 to 15 ppm, and more preferably 5 to 15 ppm.

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

[0057] In one embodiment, isoamyl alcohol is added to a low-alcohol beer-taste beverage in an amount that results in an isoamyl alcohol concentration of 1 to 60 ppm. If the isoamyl alcohol concentration in the low-alcohol beer-taste beverage is less than 1 ppm, the complex aroma resulting from fermentation will be lost, while if it exceeds 60 ppm, the beverage will have an excessively solventy taste, which may impair the beer-like flavor. The isoamyl alcohol concentration in a low-alcohol beer-taste beverage is preferably 3 to 50 ppm, and more preferably 20 to 50 ppm.

[0058] The aroma components may be artificially chemically synthesized or may be derived from natural products, for example, from fermentation metabolites produced by yeast. From the viewpoint of optimizing the content ratio of each aroma component, aroma components derived from a wort fermentation liquid obtained as a fermentation metabolite produced by yeast are particularly preferred.

[0059] <Linalool> The low-alcohol beer-flavored beverage preferably contains linalool. Linalool, also known as 3,7-dimethyl-1,6-octadien-3-ol, is a monoterpene alcohol. Linalool is a component with a refreshing, sweet lily-of-the-valley aroma. The linalool used in the present invention may be isolated or extracted from natural products, chemically synthesized using a food-chemically acceptable method, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process. Examples of raw materials containing linalool include hops, hop extracts, and hop flavorings. The linalool contained in the fermented beer-flavored beverage of the present invention may be added with linalool, which is commercially available as a flavoring.

[0060] Linalool in the low-alcohol beer-flavored beverage improves the balance of sourness, bitterness, and sweetness of the low-alcohol beer-flavored beverage.

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

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

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

[0064] <Production method for low-alcohol beer-flavored beverages> The method for producing a low-alcohol beer-taste beverage only needs to include the steps of adding components derived from dealcoholized wort fermentation liquid to a low-alcohol beer-taste beverage, and adding β-phenethyl alcohol, ethyl acetate, and isoamyl alcohol to a low-alcohol beer-taste beverage, and apart from these steps, conventional methods for producing low-alcohol beer-taste beverages can be used.

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

[0066] Furthermore, the method for producing a low-alcohol beer-taste beverage may include a step of adjusting the concentration of β-phenethyl alcohol, ethyl acetate, or isoamyl alcohol, a step of adjusting the concentration of linalol, a step of adjusting the bitterness value, or a step of adjusting the concentration of apparent extract.

[0067] The method for producing a low-alcohol beer-taste beverage may further include a step of adding a caramel color or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, and the like, using known equipment or the like.

[0068] The method for producing a low-alcohol beer-taste beverage may further include a step of adding, as necessary, dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, and the like.

[0069] 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. [Example]

[0070] <Production Example 1> Production of high β-phenethyl alcohol dealcoholized wort fermentation liquid (1) Production of fermented wort Malt mash, enzymes, and warm water were added to the mash tank. Protein resting was performed at approximately 55°C, followed by saccharification at temperatures ranging from 60°C to 76°C. The saccharified liquid was filtered through a reuter filtration tank and then transferred to a boiling kettle. Bitter hops were added and the mixture was boiled for 60 minutes. After boiling, warm water was added to replace the evaporated liquid. The heat trough was removed in a whirlpool tank and then cooled to 10°C using a plate cooler to obtain a cold wort with a raw wort extract of 16%. Yeast was added to the wort and fermented at approximately 10°C for 7 days, after which the yeast was removed. The final apparent attenuation of the wort fermentation liquid was 48.0%. The mixture was transferred to a tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. The resulting fermented wort was designated Fermentation Liquid 1.

[0071] (2) Production of dealcoholized wort fermentation liquid Fermentation liquid 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. The fermentation liquid was then brought into contact with steam heated to around 50°C in a reduced-pressure column at around 90 mbar, causing the volatile components to be adsorbed by the steam, removing the alcohol and volatile components and obtaining a dealcoholized fermentation liquid with an alcohol concentration of 0.02 v / v%. The resulting dealcoholized wort fermentation liquid was designated distillation liquid 1.

[0072] (3) Analysis of distillate 1 The β-phenethyl alcohol content (concentration) of distillate 1 was measured in accordance with the method described in "8.22 Low-boiling point fractions" of the revised BCOJ Beer Analysis Methods (compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan). Ethyl acetate and isoamyl alcohol are removed in the dealcoholization step and are not contained in the distillate 1.

[0073] <Production Example 2> Production of low-β-phenethyl alcohol dealcoholized wort fermentation liquid Ground malt, water, and cornstarch were added to a brewing kettle and gelatinized at 70°C and liquefied at 100°C. Next, ground malt, enzymes, and warm water were added to a brewing tank. The mashed liquid was transferred from the brewing kettle to the brewing tank and saccharified at temperatures ranging from 60°C to 76°C. The saccharified liquid was filtered through a reuter filtration tank and then transferred to a boiling kettle. Hops were added and the mixture was boiled for 60 minutes. After boiling, warm water was added to replace the evaporated water, and the heat trough was removed in a whirlpool tank. The mixture was then cooled to 10°C using a plate cooler to obtain a cold wort with a 10% raw wort extract. Yeast was added to the wort and fermented at approximately 10°C for 7 days, after which the yeast was removed. The final apparent attenuation of the wort fermentation liquid was 48.0%. The mixture was transferred to a tank and aged for 7 days, then cooled to approximately -1°C and stabilized for 14 days. It was then diluted with degassed water and filtered through diatomaceous earth. The resulting wort fermentation liquid was designated Fermentation Liquid 2.

[0074] The alcohol and volatile components contained in fermentation liquor 2 were removed in the same manner as in Production Example 1, except that fermentation liquor 2 was used instead of fermentation liquor 1, to obtain a dealcoholized wort fermentation liquor with an alcohol concentration of 0.02 v / v%. The resulting dealcoholized wort fermentation liquor was designated as distillation liquor 2.

[0075] The same procedure as in Production Example 1 was carried out except that distillate 2 was used instead of distillate 1, and the amount of β-phenethyl alcohol contained in distillate 2 was quantified, resulting in a value of 7 ppm.

[0076] <Example> Production and sensory evaluation of low-alcohol beer-flavored beverages containing distilled liquids Low-alcohol beer-flavored beverages with varying concentrations of β-phenethyl alcohol were prepared by mixing distillate 1 and distillate 2 at a predetermined ratio. Linalool, ethyl acetate, and isoamyl alcohol were then added to these beer-flavored beverages, followed by the addition of 2.9 gas volumes of carbon dioxide and adjusting the temperature to 4°C. These were designated Samples 1 to 25. The compositions of each sample are shown in Tables 1 to 5.

[0077] Samples 1 to 25 were then subjected to a sensory evaluation by six trained panelists. Evaluation items included a sticky or powdery sensation remaining on the tongue after drinking, a chemical smell, a gunpowder smell, and a beer-like flavor.

[0078] For the sensory evaluation, panelists drank the samples and scored each evaluation item on a 5-point scale. Sample 1, which had the lowest content of aroma components, was scored 3, followed by 4 if perceived as slightly strong, 5 if perceived as strong, 2 if perceived as slightly weak, and 1 if perceived as weak. Finally, the average of the scores from the six panelists was calculated. Furthermore, for the overall evaluation, in addition to the scores for each evaluation item, the balance of flavor and aroma and the pleasantness of the aftertaste were also taken into consideration, and a 4-point scale was used according to the following criteria. The evaluation results are shown in Tables 1 to 5.

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

[0080] [Table 1]

[0081] [Table 2]

[0082] [Table 3]

[0083] [Table 4]

[0084] [Table 5]

Claims

1. A low-alcohol beer-flavored beverage having an alcohol concentration of less than 0.5 v / v%, which has a β-phenethyl alcohol concentration of 9 to 50 ppm, an ethyl acetate concentration of 0.2 to 15 ppm, and an isoamyl alcohol concentration of 1 to 60 ppm, and contains a dealcoholized wort fermentation broth.

2. The low-alcohol beer-taste beverage according to claim 1 , comprising a dealcoholized wort fermentation liquid.

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

4. 3. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquor has a wort extract concentration of 11 to 18 w / w %.

5. 3. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquid is a bottom-fermented wort liquid.

6. 3. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquor contains 50 wt% or more of malt.

7. 3. The low-alcohol beer-taste beverage according to claim 1, wherein the fermented wort liquor has an apparent extract concentration of 1 to 10 w / w%.

8. To provide a low-alcohol beer-flavored beverage intermediate liquid containing a dealcoholized wort fermentation liquid and having an alcohol concentration of less than 0.5 v / v %; the low-alcohol beer-taste beverage intermediate liquid contains β-phenethyl alcohol at a concentration of 9 to 50 ppm, ethyl acetate at a concentration of 0.2 to 15 ppm, and isoamyl alcohol at a concentration of 1 to 60 ppm; A method for producing a low-alcohol beer-flavored beverage having an alcohol concentration of less than 0.5 v / v%, comprising:

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