Low-alcohol beer containing gluconate

Abstract

The present invention relates to a method for producing beer having an ethanol content of 0 to 3.0% ABV, comprising in situ fermentation production of a gluconate component selected from gluconic acid, gluconate esters, glucono-delta-lactone, and combinations thereof, by (a) subjecting boiled wort to two successive fermentations, a fermentation to generate the gluconate component followed by a yeast fermentation, or (b) yeast fermenting a first boiled wort to produce a yeast-fermented wort; subjecting a second boiled wort to a separate fermentation to generate the gluconate component and produce a second fermented wort; and combining the yeast-fermented wort and the second fermented wort. The present invention also relates to a beer having an ethanol content of 0 to 3.0% ABV, which contains 0 to 6 wt% of brewing sugars selected from glucose, fructose, maltose, sucrose, maltotriose, and combinations thereof; 0.5 to 100 mmol / L of a gluconate component selected from gluconic acid, gluconate esters, glucono-delta-lactone, and combinations thereof; and 0 to 500 mg / L of palatinose.

Description

Technical Field

[0001] The present invention relates to a method for producing beer with an ethanol content of 0 to 3.0% ABV, which includes the in situ fermentative production of a gluconate component selected from gluconic acid, gluconic acid salt , glucono-delta-lactone, and combinations thereof.

[0002] The present invention further provides a low-alcohol beer with an ethanol content of 0 to 3.0% ABV, which contains 0.5 to 100 mmol / L of a gluconate component selected from gluconic acid, gluconic acid salt , glucono-delta-lactone, and combinations thereof.

Background Art

[0003] Beer is a widely popular beverage consumed worldwide. Beer is typically produced through the following basic steps: - Mashing a mixture of grains and water to produce a mash; - Separating the mash into wort and grain residue; - Boiling the wort in the presence of hops or hop extract added as needed to produce a boiled wort; - Fermenting the boiled wort with live yeast to produce a fermented wort; - Subjecting the fermented wort to one or more additional steps (e.g., aging and filtration) to produce beer; and - Filling the beer into a sealed container (e.g., bottle, can, or barrel) by a method including these steps.

[0004] In recent years, the beer market has faced a significant increase in the consumption of low-alcohol and alcohol-free beer. This increase has been triggered by health concerns and accelerated by innovations that have substantially improved the quality of non-alcohol beer.

[0005] Low-alcohol beers, including non-alcoholic beers, can be produced by removing alcohol ("de-alcoholization") using techniques such as vacuum distillation, reverse osmosis, dialysis, or evaporation, following a classic brewing process. Alternatively, these low-alcohol beers may be produced by manipulating mashing and / or fermentation conditions to minimize or prevent ethanol formation.

[0006] Gluconic acid is an organic compound with the structural formula HOCH2(CHOH)4COOH. Gluconic acid, gluconates, and gluconates are naturally occurring, for example, in fruits and honey. Gluconic acid is an oxidation product of D-glucose.

[0007] International Publication No. 98 / 43489 describes non-fermented kombucha-containing health foods with an alcohol content of less than 1.5% and a sugar content of at least 0.25% selected from the group consisting of fructose, glucose, sucrose, and mixtures thereof. Table 1 lists beverages containing 7.56% fructose, 9.47% glucose, 0.082% sucrose, 0.3% alcohol, and 2.74% gluconic acid.

[0008] U.S. Patent Application Publication No. 2020 / 0063079 describes a method for producing a kombucha-based alcoholic beverage, The process of producing a first tea solution includes steeping tea leaves in a certain amount of hot water to form a tea liquid, filtering the tea leaves from the tea liquid, and cooling the tea liquid / sugar mixture; A method for producing a primary fermented product in a first anaerobic fermentation tank using a first tea solution as an anaerobic nutrient solution, comprising: aerating the first tea solution; adding anaerobic fermentation yeast to the first tea solution; adding sugar to the first tea solution; and anaerobic fermenting the first tea solution to form a primary fermented product. • Transferring the primary fermented product from the first anaerobic fermentation tank to the second anaerobic fermentation tank to allow for the removal of yeast microparticles formed during primary fermentation; The process involves producing a secondary fermentation product in a second anaerobic fermentation tank, which includes anaerobic fermentation of anaerobic yeast remaining in the primary fermentation product to form a secondary fermentation product with an increased alcohol content; The production of a second fermented tea solution containing live probiotic colonies, comprising: steeping tea leaves in a certain amount of hot water to form a second tea liquid; filtering the tea leaves from the tea liquid; adding sugar to the second tea liquid to form a second mixture that functions as a second aerobic nutrient solution for aerobic fermentation; diluting the second mixture; cooling the second mixture; inoculating the second mixture with a symbiotic culture of bacteria and yeast ("SCOBY") to initiate fermentation; and aerobically fermenting the second mixture; and • Mix the secondary fermented product and the second fermented tea solution together to form a fermented alcoholic beverage containing active probiotic colonies and approximately 3% to 7% ABV. This document describes methods that include this.

[0009] International Publication No. 2014 / 000746 describes a method for manufacturing beverages, a) A step of preparing a starting liquid containing at least one micronutrient and at least one sugar; and b) The liquid, (i) One or more glucose-fermenting microorganisms, and / or (ii) an enzyme or mixture of enzymes capable of catalyzing the conversion of glucose to form an organic acid, and / or (iii) One or more glucose-fermenting microorganisms capable of fermenting glucose into organic acids, and / or (iv) An enzyme or mixture of enzymes capable of catalyzing the conversion of sugars to form organic acids. A process of incubation together; and c) A step of removing at least 10% of one or more acidic ions from the liquid while retaining at least 65% of the at least one micronutrient in the liquid, thereby obtaining AX-REED liquid. Includes, This document describes a method for removing the aforementioned acidic ions using an anion exchange reverse electro-enhanced dialysis (AX-REED) membrane stack.

[0010] Japanese Patent Publication No. 2011-217706 relates to gluconic acid, gluconic acid, for improving the taste of a non-alcoholic beverage that tastes similar to beer. salt The use of a gluconate component selected from glucono delta-lactone is described.

[0011] U.S. Patent Application Publication No. 2007 / 0116801 relates to a method for producing low-alcohol or alcohol-free beer, • Producing wort by mixing brewing water, hops, and a carbohydrate source; • Boiling the wort; Ferment the wort with at least one microorganism selected from the group consisting of Saccharomyces diasialicus and Brelanomyces intermedius. Includes; The U.S. patent application describes a method of adding palatinose (isomaltulose) before, during, or after fermentation. The U.S. patent application describes aspects of the method that include fermentation by acid-forming bacteria selected from the group consisting of representative species of the genera Lactobacillus, Acetobacter, and Gluconobacter.

[0012] Brainer Vejr (trademark) is a Slovakian alcohol-free beer containing caffeine, taurine, and glucono delta-lactone.

[0013] Bionade (registered trademark) is a non-alcoholic fermented carbonated beverage currently marketed in several European countries. All flavors of Bionade (registered trademark) contain water, sugar, malt from barley, carbonic acid, calcium carbonate and magnesium carbonate. The production of Bionade (registered trademark) involves a fermentation process by a bacterial strain capable of converting sugar into gluconic acid. Bionade (registered trademark) contains approximately 1% by weight of gluconic acid.

[0014] The quality of low-alcohol beer has been substantially improved over the years, but many beer consumers still prefer the taste of alcoholic beer. This means that there is still a need to improve the taste of low-alcohol beer.

Summary of the Invention

[0015] The inventors have found that a low-alcohol beer with excellent taste can be obtained by a method including the in situ fermentative production of a gluconate component selected from gluconic acid, gluconic acid salt 、 glucono-delta-lactone and combinations thereof. The inventors have further found that such a low-alcohol beer with excellent taste can be produced in a reproducible manner by (i) subjecting the boiled wort to two consecutive fermentations, a fermentation to generate the gluconate component followed by yeast fermentation; or (ii) yeast-fermenting a first boiled wort to produce a yeast-fermented wort; performing a separate fermentation on a second boiled wort to generate the gluconate component and produce a second fermented wort; and combining the yeast-fermented wort and the second fermented wort.

[0016] Therefore, one aspect of the present invention is · Mashing a mixture containing barley malt, optionally an adjunct, and water to produce a mash containing a brewing sugar selected from glucose, maltose, maltotriose, sucrose, fructose and combinations thereof; · Separating the mash into wort and spent grains; · Boiling the wort to produce a boiled wort; Fermenting the boiled wort with live yeast to produce yeast-fermented wort A method for producing beer with an ethanol content of 0 to 3.0% ABV, comprising Gluconic acid, gluconic acid salt In situ fermentation production of a gluconate component selected from gluconodeltalactone and combinations thereof (a) Subjecting the boiled wort to two consecutive fermentations: a fermentation to generate the gluconate component, followed by yeast fermentation; or (b) Fermenting a first boiled wort with yeast to produce yeast-fermented wort; subjecting a second boiled wort to a separate fermentation to generate the gluconate component and produce a second fermented wort; and combining the yeast-fermented wort and the second fermented wort Relates to a method comprising in situ fermentation production by

[0017] Surprisingly, it has been found that the method of the present invention gives a low-alcohol beer with a complex and "rounded" flavor. The fermentative production of the gluconate component offers the advantage of generating a very pleasant flavor profile. This very pleasant flavor profile is thought to be the result of the microbial production of flavor components and / or the microbial digestion of unwanted flavor components (e.g., flavor compounds that give rise to the so-called "wort flavor"). Furthermore, the fermentative production of the gluconate component has been found to be associated with a reduction in unwanted bitter notes

[0018] In the method of the present invention, since the fermentation by yeast and the fermentation to produce the gluconate component are separated, by optimizing and controlling these fermentation steps separately, a higher quality beer and / or a beer with less quality variation can be obtained. Furthermore, competition between the microorganisms utilized in these two fermentation steps is effectively avoided

[0019] Another aspect of the present invention is a beer with an ethanol content of 0 to 3.0% ABV, comprising • 0-6% by weight of brewed sugar selected from glucose, fructose, maltose, sucrose, maltotriose, and combinations thereof; • Gluconic acid, gluconic acid salt , a gluconate component selected from glucono delta-lactone and combinations thereof in a concentration of 0.5-100 mmol / L; • Palatinose 0-500 mg / L Regarding beer. [Modes for carrying out the invention]

[0020] Detailed description of the invention A first aspect of the present invention is, - Mashing a mixture containing barley malt, optionally adjuncts, and water to produce a mash containing brewing sugars selected from glucose, maltose, maltotriose, sucrose, fructose, and combinations thereof; • Separating the mash into wort and spent grain; • To boil the wort to produce boiled wort; - Fermenting boiled wort with live yeast to produce yeast-fermented wort. A method for producing beer with an ethanol content of 0-3.0% ABV, including gluconic acid, gluconic acid salt , in situ fermentation production of gluconate components selected from glucono delta-lactones and combinations thereof, (a) to perform two consecutive fermentations of boiled wort, which involves fermentation to produce gluconate components, followed by yeast fermentation; or (b) Producing yeast-fermented wort by yeast fermentation of the first boiled wort; producing a second fermented wort by subjecting the second boiled wort to another fermentation to generate gluconate components; and combining the yeast-fermented wort and the second fermented wort. This relates to a method including in situ fermentation production.

[0021] The term "beer" as used herein refers to a yeast-fermented malt beverage, optionally with added hops. Beer is typically made using the following basic process: The process of mashing a mixture containing barley malt, optional adjuncts, and water to produce mash; • The process of separating the mash into wort and spent grain; The process of boiling the wort to produce boiled wort; • The process of fermenting boiled wort with live yeast to produce fermented wort; The process of producing beer by subjecting fermented wort to one or more other processes (e.g., maturation and filtration); and • The process of filling beer into sealed containers (e.g., bottles, cans, or kegs). It is generated by a method that includes [a specific method].

[0022] In this specification, the term "alcohol" is synonymous with "ethanol" unless otherwise indicated.

[0023] In this specification, the term "low alcohol" means an alcohol content of 0–3.0% alcohol by volume (ABV) unless otherwise indicated.

[0024] In this specification, the term "alcohol-free" means an alcohol content of 0–0.1% ABV.

[0025] In this specification, the term "gluconic acid" refers to (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanoic acid.

[0026] "Gluco nitrate The term "gluconic acid" as used herein refers to salts of gluconic acid, as well as the dissociated forms of these salts and gluconic acid.

[0027] The term "glucono delta-lactone" as used herein refers to (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-one. Glucono delta-lactone is a neutral cyclic ester of gluconic acid that can be produced by fermentation. When added to an aqueous solution, glucono delta-lactone dissolves and is then at least partially hydrolyzed to gluconic acid.

[0028] In this specification, the term "fermentation" refers to the process by which microbial activity results in the formation of substances such as ethanol or gluconic acid. Fermentation may be carried out under aerobic and non-aerobic conditions.

[0029] The term "sucrose equivalent" as used herein refers to a comparison between the sweetness of a substance or combination of substances and the sweetness of sucrose. For example, 5% sucrose equivalent refers to a total sweetness similar to that of a solution containing 5% by weight of sucrose.

[0030] The term “auxiliary ingredients” as used herein refers to unmalted grains (e.g., corn, rice, rye, oats, barley, and wheat), starch, maltodextrin, and fermentable sugars (e.g., sucrose or glucose).

[0031] The term "iso-alpha acid" herein refers to a substance selected from the group consisting of isohumulone, isoadhumulone, isocohumulone, preisohumulone, postisohumulone, and combinations thereof. The term "iso-alpha acid" encompasses different stereoisomers (cis-iso-alpha acid and trans-iso-alpha acid). Iso-alpha acids are typically produced in beer by the addition of hops to the wort during boiling. They may also be introduced into beer in the form of pre-isomerized hop extracts.

[0032] The term "hydrogenated isoalpha acid" refers to substances selected from dihydro-isoalpha acids, tetrahydro-isoalpha acids, hexahydro-isoalpha acids, and combinations thereof.

[0033] The term "Fulpon" as used herein refers to substances selected from cofulpon, n-fulpon, adfulpon, and combinations thereof. Fulpon is an oxidation product of hop beta acid.

[0034] In this specification, the term "free amino nitrogen" refers to the combined concentration of individual amino acids and low-molecular-weight peptides as determined by the free amino nitrogen (IM) in beer as measured by the EBC method 9.10.1 - spectrophotometric method.

[0035] The terms “a” or “an” are defined herein as “at least one” unless otherwise specified. When used with singular nouns (e.g., compound, additive, etc.), plural forms are intended to be included. The term “or” should be understood herein as “and / or.”

[0036] The boiled wort used in the method of the present invention preferably has an original wort extract with a temperature of 2 to 23°P, more preferably 3 to 18°P, and most preferably 5 to 10°P.

[0037] To achieve an optimally acidic pH, any acidulant other than the gluconate component may be added, or the solution may be acidified in situ, for example, by fermentation. Suitable examples of acidulants include lactic acid, citric acid, phosphoric acid, malic acid, succinic acid, acetic acid, ascorbic acid, tartaric acid, carbonic acid, and combinations thereof.

[0038] In the method of the present invention, the separated wort preferably contains at least 1% by weight of glucose, calculated on a dry weight basis. More preferably, the wort contains 5 to 50% by weight of glucose, more preferably 8 to 30% by weight of glucose, calculated on a dry weight basis.

[0039] Typically, the glucose content of the separated wort is 0.2 to 20% by weight, more preferably 0.4 to 10% by weight, and most preferably 1 to 5% by weight.

[0040] In the method of the present invention, the total amount of gluconate components formed in situ is preferably 0.5 to 100 mmol / L, more preferably 1 to 50 mmol / L, even more preferably 1.2 to 25 mmol / L, even more preferably 1.5 to 15 mmol / L, and most preferably 2 to 10 mmol / L, relative to the final beer.

[0041] The in situ fermentation of the gluconate component may preferably be carried out in the mash or in the wort (before or after boiling the wort). Preferably, the fermentation of the gluconate component is carried out in the wort, most preferably in the boiled wort. In the present invention, any microorganism capable of producing gluconate components may be used for the in situ production of the gluconate component. For example, Aspergillus niger, Aureobasidium pullulans, or bacteria of the Acetobacteraceae family, such as those belonging to the genera Acetobacter, Gluconobacter, Gluconoacetobacter, and Komagateibacter may be used.

[0042] Preferably, the gluconate component is produced in situ by bacterial fermentation. More preferably, bacterial fermentation is carried out using one or more of the following microorganisms: Acetobacter, Gluconoacetobacter, or Komagateibacter. Even more preferably, fermentation is carried out using Gluconobacter, most preferably Gluconobacter oxydans.

[0043] The fermentation of the gluconate component is preferably carried out after boiling the wort and before yeast fermentation. Preferably, the method of the present invention involves adding at least 5 × 10 to the boiled wort. 4CFU / mL, futur10 5 ~10 8 CFU / mL, most preferably 5 × 10 5 ~5×10 7 This involves inoculating a microorganism selected from Aspergillus niger, Aureobasidium pullulans, or bacteria of the family Acetobacteraceae, more preferably bacteria belonging to the genera Acetobacter, Gluconobacter, Gluconoacetobacter, and Komagateibacter, even more preferably Gluconobacter, and most preferably Gluconobacter oxydans.

[0044] Preferably, the method of the present invention does not include the addition of palatinose, or includes the addition of palatinose at a concentration of 500 mg / L or less. More preferably, the method does not include the addition of palatinose, or includes the addition of palatinose at a concentration of 50 mg / L or less. Even more preferably, the method does not include the addition of palatinose, or includes the addition of palatinose at a concentration of 5 mg / L or less. Most preferably, the method does not include the addition of palatinose.

[0045] When caffeine is added in the method of the present invention, it is preferably added before the fermentation step.

[0046] Preferably, the method of the present invention does not include the addition of caffeine, or includes the addition of caffeine at a concentration of 100 mg / L or less. More preferably, the method does not include the addition of caffeine, or includes the addition of caffeine at a concentration of 10 mg / L or less. Even more preferably, the method does not include the addition of caffeine, or includes the addition of caffeine at a concentration of 1 mg / L or less. Most preferably, the method does not include the addition of caffeine.

[0047] When taurine is added in the method of the present invention, it is preferably added before the fermentation step.

[0048] Preferably, the method of the present invention does not include the addition of taurine, or includes the addition of taurine at a concentration of 100 mg / L or less. More preferably, the method does not include the addition of taurine, or includes the addition of taurine at a concentration of 10 mg / L or less. Even more preferably, the method does not include the addition of taurine, or includes the addition of taurine at a concentration of 3 mg / L or less. Most preferably, the method does not include the addition of taurine, or includes the addition of taurine at a concentration of 1 mg / L or less.

[0049] The in situ fermentation production of gluconate components according to the present invention can be achieved in two different ways: 1) Sequential fermentation: The boiled wort undergoes two consecutive fermentations: a first fermentation to produce gluconate components, followed by yeast fermentation; 2) Separate fermentation: The first boiled wort is fermented with yeast to produce yeast-fermented wort; the second boiled wort is subjected to a separate fermentation to generate gluconate components to produce the second fermented wort; and the yeast-fermented wort and the second fermented wort are combined to produce a fermented wort containing gluconate components.

[0050] The boiled wort in which yeast fermentation is carried out according to embodiments 1) and 2) above preferably contains at least 1% by weight of glucose, more preferably 5-50% by weight of glucose, and most preferably 8-30% by weight of glucose, calculated by dry weight. In other words, the glucose content of the boiled wort is 0.2-20% by weight, more preferably 0.4-10% by weight, and most preferably 1-5% by weight.

[0051] In embodiment 1), preferably, the unfermented boiled wort is added after the first fermentation step and before yeast fermentation. More preferably, the volume of the unfermented boiled wort added after the first fermentation step is equal to or up to 20 times greater than the volume of the boiled wort fermented in the first step. Even more preferably, the volume of the unfermented boiled wort added after the first fermentation step is 3 to 12 times greater than the volume of the boiled wort fermented in the first step.

[0052] In embodiment 1), the first fermentation step typically produces a fermented wort containing at least 1 mmol / L, more preferably 2 to 150 mmol / L, and most preferably 3 to 100 mmol / L of gluconate components.

[0053] In the method according to Embodiment 1), it is preferable to use boiled wort without hops in the first fermentation step, and after fermentation that generates gluconate components, to add (i) hops or hop extract, or (ii) boiled wort with hops added. This is because hops and hop extract have antimicrobial activity that can interfere with the activity of microorganisms that can produce gluconate components.

[0054] When the method of the present invention utilizes the separation fermentation according to embodiment 2), the second boiled wort preferably contains at least 1% by weight of glucose, more preferably 5-50% by weight of glucose, and most preferably 8-30% by weight of glucose, calculated on a dry weight basis. In other words, the glucose content of the second boiled wort is 0.2-20% by weight, more preferably 0.4-10% by weight, and most preferably 1-5% by weight.

[0055] In embodiment 2), the fermentation of the second boiled wort typically produces a second fermented wort containing at least 1 mmol / L, more preferably 2 to 150 mmol / L, and most preferably 3 to 100 mmol / L of gluconate components.

[0056] In the method according to embodiment 2), the first boiled wort is preferably boiled wort with hops added, and the second boiled wort is boiled wort without hops added.

[0057] In embodiment 2), the yeast fermented wort and the second fermented wort are usually combined in a weight ratio of 0.5:1 to 20:1, more preferably in a weight ratio of 1:1 to 10:1, and most preferably in a weight ratio of 1.5:1 to 8:1.

[0058] Preferably, the fermentation of the gluconate component is carried out under aerobic conditions.

[0059] The temperature at which the fermentation of the gluconate component takes place is preferably 10 to 37°C, more preferably 15 to 30°C.

[0060] In the method of the present invention, yeast fermentation may be carried out under conditions that are favorable for the fermentation and production of ethanol (alcohol fermentation) or under conditions that minimize the fermentation and production of ethanol (alcohol-restricted fermentation). Preferably, yeast fermentation is alcohol-restricted fermentation.

[0061] In one aspect of the method of the present invention, the yeast fermentation used is alcoholic fermentation, and the ethanol content of the resulting yeast-fermented wort is 3-12.0% ABV, more preferably 4-10% ABV, and most preferably 5-8% ABV. Following yeast fermentation, the yeast-fermented wort is dealcoholized to reduce the ethanol content to less than 3.0% ABV, more preferably 0.2-2.2% ABV, and most preferably 0.3-1.5% ABV.

[0062] When the method of the present invention utilizes sequential fermentation according to embodiment 2) above, dealcoholization may be performed on the yeast-fermented wort or on a combination of the yeast-fermented wort and the second fermented wort. Preferably, the yeast-fermented wort is dealcoholized before being combined with the second fermented wort.

[0063] De-alcoholization is preferably carried out by distillation or membrane separation (e.g., nanofiltration, reverse osmosis, osmotic distillation, dialysis, or pervaporation). Most preferably, de-alcoholization is carried out by distillation.

[0064] Preferably, dealcoholization by distillation is carried out at 10-100°C, more preferably 20-65°C, even more preferably 30-50°C, and most preferably 40-46°C.

[0065] Dealcoholization by distillation is preferably carried out at a pressure of 0.01 to 500 mbar, more preferably 1 to 200 mbar, even more preferably 5 to 150 mbar, and most preferably 80 to 110 mbar.

[0066] In the alternative configuration, the yeast fermentation used is an alcohol-restricted fermentation that produces a yeast-fermented wort with an ethanol content of 0-3% ABV. If the ethanol content of the yeast-fermented wort exceeds 3.0% ABV, the ethanol content is reduced to 3.0% ABV or less by dilution.

[0067] In alcohol-restricted fermentation, ethanol production is minimized by (i) using yeast with a limited ability to convert sugars (especially glucose and / or maltose) into ethanol, and / or (ii) using wort containing a limited amount of sugars (especially glucose and / or maltose) that are converted into ethanol by the yeast, and / or (iii) applying fermentation conditions (e.g., low temperature) that impair the yeast's ability to convert sugars into ethanol.

[0068] In one embodiment, alcohol-restricted fermentation utilizes yeast with a limited ability to digest glucose, maltose, or maltotriose. Preferred examples of such yeasts are maltose-negative yeasts and crabtree-negative yeasts.

[0069] In another embodiment, alcohol-restricted fermentation uses a wort containing a limited amount of sugar that the yeast can digest to produce ethanol. Preferably, such a wort is produced by applying mashing conditions that yield a separated wort having the following composition, calculated by dry weight: • 15-40% by weight of brewed sugar selected from glucose, maltose, maltotriose, sucrose, fructose and combinations thereof; and 20-50% by weight of maltooligosaccharides selected from maltotetraose, maltopentaose, maltohexaose, maltheptaose, and combinations thereof.

[0070] Such wort may be produced by ending the mashing process before most of the maltooligosaccharides are converted into fermentable sugars.

[0071] In yet another embodiment, alcohol-restricted fermentation involves applying fermentation conditions that impair the yeast's ability to convert sugars. Cold contact fermentation is a preferred type of alcohol-restricted fermentation in which ethanol production is minimized by carrying out yeast fermentation at low temperatures.

[0072] Cold contact fermentation is preferably carried out at a temperature below 7°C, more preferably -1 to 4°C, more preferably -0.5 to 2.5°C, for a period of 8 to 72 hours, more preferably 12 to 48 hours, to produce yeast fermented wort with an ethanol content of 0 to 3% ABV. If the ethanol content of the yeast fermented wort exceeds 3.0% ABV, the ethanol content is reduced to 3.0% ABV or less by dilution.

[0073] Advantageously, the method of the present invention includes the addition of hops and / or hop extracts. As described above, the hop acids contained in hops and hop extracts impart desirable bitterness and floral, fruity flavor notes to the final beer.

[0074] Preferably, the method according to the present invention does not involve the removal of organic acids by anion exchange reverse electro-enhanced dialysis.

[0075] In a particularly preferred embodiment, the method of the present invention produces the following beer.

[0076] Another aspect of the present invention is a beer with an ethanol content of 0-3.0% ABV, • 0-6% by weight, preferably 0.3-6% by weight, of brewed sugars selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof; and • gluconic acid, gluconic acid salt , a gluconate component selected from glucono delta-lactone and combinations thereof in a concentration of 0.5-100 mmol / L Regarding beer, including [this].

[0077] The beer of the present invention preferably contains gluconic acid, gluconic acid salt The product contains 1 to 50 mmol / L, more preferably 1.2 to 25 mmol / L, even more preferably 1.5 to 15 mmol / L, and most preferably 2 to 10 mmol / L, of a gluconate component selected from glucono delta-lactone and combinations thereof.

[0078] Preferably, the palatinose content of the beer is less than 50 mg / L, more preferably less than 5 mg / L, and most preferably no palatinose at all.

[0079] The energy value of the beer of the present invention is preferably less than 50 kcal / 100 mL, more preferably 5 to 40 kcal / 100 mL, and most preferably 10 to 32 kcal / 100 mL.

[0080] Preferably, the polydextrose content of the beer is less than 500 mg / L, more preferably less than 200 mg / L, even more preferably less than 50 mg / L, and most preferably no polydextrose at all.

[0081] Preferably, the caffeine content of the beer is less than 100 mg / L, more preferably less than 10 mg / L, even more preferably less than 1 mg / L, and most preferably no caffeine at all.

[0082] Preferably, the taurine content of the beer is less than 100 mg / L, more preferably less than 10 mg / L, even more preferably less than 3 mg / L, and most preferably 0 to 1 mg / L.

[0083] The real extract content of the beer is preferably 1 to 10°P, more preferably 1.5 to 8°P, and most preferably 2 to 6°P.

[0084] As described above, the benefits of the present invention are particularly evident in low-alcohol beers with sweet flavor notes. In a particularly preferred embodiment, the low-alcohol beer of the present invention has a sweetness equivalent to 0.5-3% sucrose, and the sweetness of the beer is as follows: 0.7 × [glucose] + 1.5 × [fructose] + 0.4 × [maltose] + 1 × [sucrose] + 0.2 × [maltotriose] It is calculated as follows; Here, [carbohydrates] represents the concentration of carbohydrates in weight percentage. More preferably, the sweetness of the beer is equivalent to 0.6-2.5% sucrose, more preferably 0.7-2% sucrose.

[0085] The inventors have found that the beneficial effects of the gluconate component are particularly noticeable when the pH of the beer is between 3.5 and 5.0. More preferably, the pH of the beer is between 3.6 and 4.5, and most preferably, between 3.7 and 4.3. The pH of the beer is measured after degassing at 20°C.

[0086] The mashing conditions, adjuncts, and yeast fermentation conditions applied in the production of the low-alcohol beer of the present invention affect the carbohydrate composition of the beer. During mashing, starch is hydrolyzed to form the sugars glucose, maltose, and maltotriose. Adjuncts may provide not only additional starch and starch hydrolysis products, but also sucrose and / or fructose. These brewing sugars (glucose, maltose, maltotriose, sucrose, fructose) can be partially or completely digested during yeast fermentation. If the brewing sugars are completely digested during fermentation, they are added after fermentation to achieve the minimum concentration required by the present invention.

[0087] In a particularly preferred embodiment, the brewed sugar is contained in the beer at a concentration of 0.4 to 5% by weight, more preferably 0.5 to 4% by weight, and most preferably 1.0 to 3% by weight.

[0088] In addition to glucose, maltose, and maltotriose, mashing also typically produces starch hydrolysis products in the form of oligosaccharides. Preferably, low-alcohol beer contains 0.1 to 1% by weight of maltooligosaccharides selected from maltotetraose, maltopentaose, maltohexaose, maltoheptaose, and combinations thereof. More preferably, the beer contains 0.2 to 0.7% by weight, most preferably 0.3 to 0.6% by weight of the maltooligosaccharides.

[0089] Maltotetraose is preferably contained in the beer at a concentration of 0.04 to 0.8% by weight, more preferably 0.06 to 0.6% by weight, and most preferably 0.08 to 0.4% by weight.

[0090] The low-alcohol beer of the present invention preferably contains 0 to 2% by weight, more preferably 0 to 1.5% by weight, and most preferably 0 to 1.0% by weight of glucose.

[0091] Preferably, the low-alcohol beer contains 0-5% by weight, more preferably 0-4% by weight, and most preferably 0-3.5% by weight of maltose.

[0092] Preferably, the low-alcohol beer contains 0-2% by weight, more preferably 0-1.5% by weight, and most preferably 0-1.0% by weight of maltotriose.

[0093] Preferably, a combination of glucose, maltose, and maltotriose is contained in the low-alcohol beer at a concentration of 1-5% by weight, more preferably 1.5-4.5% by weight, and most preferably 2-4% by weight.

[0094] Low-alcohol beer preferably contains 0-0.5% by weight, more preferably 0.0-0.3% by weight, and most preferably 0.0-0.1% by weight of fructose.

[0095] Low-alcohol beer preferably contains 0-0.5% by weight, more preferably 0.0-0.3% by weight, and most preferably 0.0-0.1% by weight of sucrose.

[0096] The low-alcohol beer of the present invention, produced by alcoholic fermentation, typically contains a small amount of brewing sugar. Therefore, the low-alcohol beer according to this embodiment of the present invention preferably contains 0.3 to 3.5% by weight of brewing sugar, more preferably 0.5 to 3% by weight, and most preferably 1 to 2.5% by weight.

[0097] The low-alcohol beer of the present invention may be produced using different types of yeast fermentation. One option is to carry out yeast fermentation under conditions favorable to the fermentation of ethanol (alcohol fermentation) and remove the ethanol after fermentation. Another option is to carry out yeast fermentation under conditions that minimize the fermentation of ethanol (alcohol-restricted fermentation).

[0098] During alcoholic fermentation, the aforementioned brewing sugars are digested by yeast, and ethanol is produced by the same yeast. When alcoholic fermentation is applied to the production of low-alcohol beer, the ethanol must be removed after fermentation, or if the ethanol content after fermentation exceeds the maximum amount required by the present invention, the fermentation product must be diluted.

[0099] Alcohol-restricted fermentation can be carried out in different ways. The conversion of brewing sugars to ethanol may be minimized, and / or a wort with a reduced brewing sugar content may be used. The low-alcohol beer of the present invention produced by alcohol-restricted fermentation preferably contains 1.5 to 6% by weight, more preferably 1.8 to 5% by weight, and most preferably 2 to 4% by weight of brewing sugars.

[0100] The low-alcohol beer of the present invention may preferably be produced from a wort containing only a limited amount of brewing sugar. Such a wort can be obtained by partial hydrolysis of starch during the mashing process. The low-alcohol beer obtained in this manner typically contains 0.4 to 3% by weight, preferably 0.6 to 2.5% by weight, and most preferably 0.8 to 2% by weight, of maltooligosaccharides selected from maltotetraose, maltopentaose, maltohexaose, maltoheptaose, and combinations thereof.

[0101] In another embodiment of the present invention, the low-alcohol beer is produced by fermentation with live yeast that cannot digest one or more brewing sugars, particularly glucose, maltose, and / or maltotriose. In a preferred embodiment, the low-alcohol beer is produced by fermentation with maltose-negative yeast. The low-alcohol beer produced using maltose-negative yeast typically contains glucose and maltose in a weight ratio of less than 1:5, more preferably less than 1:10, and most preferably less than 1:100.

[0102] In an alternative embodiment, low-alcohol beer is produced by fermentation with glucose-negative yeast or by "stopped fermentation." Low-alcohol beer produced in this manner typically contains maltose and glucose in a weight ratio of less than 1:5, more preferably less than 1:10, and most preferably less than 1:100.

[0103] Hop acid, such as iso-alpha acid, as well as hydrogenated iso-alpha acid and oxidized alpha acid (Fulpon), contributes to the pleasant bitterness of beer that is perceived by consumers. Therefore, beer is advantageous in containing hop acid. Preferably, beer contains hop acid selected from iso-alpha acid, hydrogenated iso-alpha acid, Fulpon, and combinations thereof in an amount of 2 to 100 mg / L, more preferably 4 to 60 mg / L, and most preferably 8 to 40 mg / L.

[0104] Riboflavin, free fatty acids (e.g., linoleic acid), amino acids, and low molecular weight peptides are naturally present in barley malt and are usually found in significant concentrations in low-alcohol beers.

[0105] The riboflavin content of low-alcohol beer is preferably 40 to 1,000 μg / L, more preferably 60 to 800 μg / L, and most preferably 100 to 600 μg / L.

[0106] Low-alcohol beer preferably contains 20 to 1,500 μg / L of linoleic acid, more preferably 40 to 1,200 μg / L, and most preferably 50 to 800 μg / L.

[0107] The free amino nitrogen (FAN) content of low-alcohol beer is preferably 8 to 400 mg / L, more preferably 12 to 300 mg / L, and most preferably 20 to 250 mg / L.

[0108] Preferably, the beer according to the present invention does not contain fermented or unfermented tea extracts, such as kombucha.

[0109] The beer of the present invention may be an alcohol-free beer or a beer with a low alcohol content. The benefits of the present invention are particularly evident in beers containing at least 0.2% ABV of alcohol. According to a particularly preferred embodiment of the present invention, the beer is an alcoholic beer with a low ethanol content of 0.2-3.0% ABV, more preferably 0.3-2.2% ABV, and most preferably 0.4-1.5% ABV.

[0110] The low-alcohol beer of the present invention preferably contains less than 100 CFU, more preferably less than 10 CFU, and most preferably less than 1 CFU per 100 ml of Aspergillus niger, Aureobasidium pullulans, Acetobacter, and Gluconobacter.

[0111] In a further preferred embodiment, the low-alcohol beer of the present invention contains DNA derived from Aspergillus niger, Aureobasidium pullulans, or bacteria of the Acetobacteraceae family, such as those belonging to the genera Acetobacter, Gluconobacter, Gluconoacetobacter, and Komagateibacter. Most preferably, the low-alcohol beer of the present invention contains DNA from bacteria belonging to the genus Gluconobacter, most preferably Gluconobacter oxydans. The presence of microbial DNA in the low-alcohol beer may be confirmed using polymerase chain reaction (PCR) and sequencing.

[0112] Another aspect of the present invention is the use of gluconic acid to improve the taste of beer with an alcohol content of 0-3.0% ABV, preferably 0.2-3.0% ABV, more preferably 0.3-2.2% ABV, and most preferably 0.4-1.5% ABV. salt The present invention relates to the use of gluconate components selected from glucono delta-lactones and combinations thereof. The aforementioned use preferably involves the addition of gluconate components and / or in situ fermentation production of gluconate components.

[0113] The total amount of gluconate components added and / or formed in situ is preferably 0.5 to 100 mmol / L, more preferably 1 to 50 mmol / L, even more preferably 1.2 to 25 mmol / L, and most preferably 1.5 to 15 mmol / L, relative to the final beer.

[0114] The present invention is further illustrated by the following non-limiting examples. [Examples]

[0115] Example 1 A full-malt alcohol lager beer (5.0% ABV) and an alcohol-free full-malt lager beer were mixed in a weight ratio of 1:9 to obtain a lager beer with a 0.5% ABV. This lager beer had a pH of 4.5. The pH was adjusted to 3.8 using a 50% gluconic acid solution or a 30% lactic acid solution. Two types of beer were obtained using this method: Beer A: 0.5% ABV, pH 3.8, gluconic acid Beer B: 0.5% ABV, pH 3.8, lactic acid

[0116] The beers were evaluated by trained tasters. Beer A, which had gluconic acid added, was preferred over Beer B, which had lactic acid added. Beer A was perceived as a balanced, complex beer with a smooth, long-lasting aftertaste. In contrast, Beer B was perceived as slightly more bitter, less balanced, and having a strong but short-lived aftertaste compared to Beer A.

[0117] Example 2 A wort with hops at 17°P and a bitterness of 26 BU was fermented with maltose-negative yeast to produce yeast-fermented wort (1% ABV). A second wort with hops at 17°P and a bitterness of 26 BU was fermented under aerobic conditions with Acetobacter orleansis to produce "sour" wort. The sour wort (0.0% ABV) had a gluconic acid concentration of 6 g / l and a significantly reduced bitterness of 5.14 BU.

[0118] Beer A was obtained by combining beer and sour wort in a 1:1 weight ratio.

[0119] Beer B was obtained by mixing yeast-fermented wort with a 0.0% ABV full malt lager beer in a 1:1 weight ratio. Gluconic acid was added to a concentration of 3 g / L.

[0120] The beers were evaluated by trained tasters. Beer A, which contained gluconic acid produced in situ, was preferred over Beer B, which also had gluconic acid added. Beer A was perceived as a fresh, balanced, and complex beer with significantly reduced bitterness. In contrast, Beer B was perceived as a beer with a pronounced bitterness and less complexity.

[0121] Example 3 The first fermented wort, - The process of mashing a mixture of grain and water to produce mash; - Separating the mash into wort and grain residue; - Boiling the wort in the presence of hops; -The boiled wort is subjected to low-temperature contact fermentation. - Maturation and filtration It is generated by [this method].

[0122] The first fermented wort obtained in this manner has an alcohol content of less than 0.1% ABV.

[0123] Gluconic acid (50% gluconic acid solution) is mixed with a portion of the first fermented wort and carbonized to approximately 5 g / L CO2 to produce beer. The resulting beer is filtered through a membrane and diluted with water to produce "Beer A," an alcohol-free beer containing a 6°P true extract and 5 mmol / L gluconate.

[0124] The second fermented wort, - The process of mashing a mixture of grain and water to produce mash; - Separating the mash into wort and spent grain; boiling the wort; - Fermenting boiled wort under aerobic conditions with the viable bacteria Gluconobacter oxydans; and - Maturing and filtering the fermented wort. It is generated by [this method].

[0125] Next, the first and second fermented worts are mixed in a weight ratio of 7:1, and the resulting mixture is carbonized to approximately 5 g / L CO2. The resulting beer is filtered through a membrane and diluted with water to produce alcohol-free "Beer B" having a true extract of 6°P and a gluconate component of 5 mmol / L.

[0126] Alcohol-free beer A and alcohol-free beer B were compared in a blind tasting session with a panel of experts. Beer B was clearly preferred by the panel over beer A. The invention as described in the original claims of the patent application is listed below. [1] Mashing a mixture containing barley malt, optionally adjuncts, and water to produce a mash containing brewing sugars selected from glucose, maltose, maltotriose, sucrose, fructose, and combinations thereof; - Separating the mash into wort and grain residue; • To boil the aforementioned wort to produce boiled wort; - Fermenting the boiled wort with live yeast to produce yeast-fermented wort. A method for producing beer with an ethanol content of 0-3.0% ABV, including The above method involves gluconic acid, gluconic acid salt , in situ fermentation production of gluconate components selected from glucono delta-lactones and combinations thereof, (a) The boiled wort is subjected to two consecutive fermentations: fermentation to generate the gluconate component, followed by yeast fermentation; or (b) Fermenting the first boiled wort with yeast to produce the yeast-fermented wort; performing another fermentation on the second boiled wort to generate the gluconate component to produce the second fermented wort; and combining the yeast-fermented wort and the second fermented wort. A method including in situ fermentation production. [2] The method described above involves gluconic acid, gluconic acid saltThe method according to [1], comprising the in situ fermentation production of a gluconate component selected from a combination thereof and thereof. [3] The method according to [1] or [2], wherein the in situ fermentation of the gluconate component is carried out using Aspergillus niger, Aureobasidium pullulans, or bacteria of the family Acetobacteraceae. [4] The method according to [3], wherein the gluconate component is produced by in situ fermentation using bacteria of the family Acetobacteraceae. [5] The method according to any one of [1] to [4], wherein the method produces a beer containing 0.3 to 6% by weight of brewing sugar selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof. [6] The method according to any one of [1] to [5], wherein the boiled wort is subjected to two consecutive fermentations: fermentation to generate the gluconate component, followed by yeast fermentation. [7] The method according to any one of [1] to [5], comprising: fermenting a first boiled wort with yeast to produce the yeast-fermented wort; performing another fermentation on a second boiled wort to generate the gluconate component to produce a second fermented wort; and combining the yeast-fermented wort and the second fermented wort. [8] The method according to any one of [1] to [4], wherein the beer obtained by the method contains 0.5 to 100 mmol / L of the gluconate component. [9] Beer with an ethanol content of 0-3.0% ABV, • 0-6% by weight of brewed sugar selected from glucose, fructose, maltose, sucrose, maltotriose, and combinations thereof; • Gluconic acid, gluconic acid salt , a gluconate component selected from glucono delta-lactone and combinations thereof in a concentration of 0.5-100 mmol / L; and • Palatinose 0-500 mg / L Includes beer.

[10] The beer has a sweetness equivalent to 0.5-3% sucrose, and the sweetness of the beer is given by the following formula: 0.7 × [glucose] + 1.5 × [fructose] + 0.4 × [maltose] + 1 × [sucrose] + 0.2 × [maltotriose] (In the formula, [carbohydrate] represents the concentration of carbohydrates in weight percentage.) The beer listed in [9] is calculated as follows.

[11] The beer according to [9] or

[10] , wherein the pH of the beer is 3.5 to 5.0.

[12] The beer according to any one of [9] to

[11] , wherein the ethanol content of the beer is 0.2 to 3.0% ABV.

[13] The beer according to any one of [9] to

[12] , wherein the beer contains 0 to 2% by weight of glucose.

[14] The beer according to any one of [9] to

[13] , wherein the beer contains 0 to 4% by weight of maltose.

[15] The beer according to any one of [9] to

[14] , wherein the beer contains 0.3 to 6% by weight of brewing sugar selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof.

[16] The beer according to any one of [9] to

[15] , wherein the beer contains 2 to 100 mg / L of hop acid selected from iso-alpha acid, hydrogenated iso-alpha acid, fulpon and combinations thereof.

[17] The beer according to any one of [9] to

[16] , wherein the beer contains DNA derived from Aspergillus niger, Aureobasidium pullulans, or a bacterium of the family Acetobacteraceae.

Claims

1. - Mashing a mixture containing barley malt, optionally adjuncts, and water to produce a mash containing brewing sugars selected from glucose, maltose, maltotriose, sucrose, fructose, and combinations thereof; - Separating the mash into wort and grain residue; - To boil the aforementioned wort to produce boiled wort; - Fermenting the boiled wort with live yeast to produce yeast-fermented wort. A method for producing beer containing an ethanol content of 0 to 3.0% ABV, and containing 0.5 to 15 mmol / L of a gluconate component selected from gluconic acid, gluconate salt, glucono delta-lactone, and combinations thereof, The above method is an in situ fermentation production of a gluconate component selected from gluconic acid, gluconate salt, glucono delta-lactone, and combinations thereof, (a) The boiled wort is subjected to two consecutive fermentations: aerobic fermentation at 15-37°C to generate the gluconate component, followed by yeast fermentation, wherein the boiled wort is boiled wort without hops, and boiled wort with hops is added after the fermentation to generate the gluconate component; or (b) Fermenting a boiled wort to which the first hop has been added with yeast to produce the yeast-fermented wort; performing another fermentation on a boiled wort without the second hop to generate the gluconate component and produce the second fermented wort; and combining the yeast-fermented wort and the second fermented wort. A method including in situ fermentation production.

2. The method according to claim 1, wherein the method comprises in situ fermentation production of a gluconate component selected from gluconic acid, gluconate salts, and combinations thereof.

3. The method according to claim 1 or 2, wherein the in situ fermentation of the gluconate component is carried out using bacteria of the family Aspergillus niger, Aureobasidium pullulans, or Acetobacteraceae.

4. The method according to claim 3, wherein the in situ fermentation of the gluconate component is carried out using bacteria of the family Acetobacteraceae.

5. The method according to any one of claims 1 to 4, wherein the method produces a beer containing 0.3 to 6% by weight of a brewing sugar selected from glucose, fructose, maltose, sucrose, maltotriose, and combinations thereof.

6. The method according to any one of claims 1 to 5, wherein the boiled wort is subjected to two consecutive fermentations: fermentation to generate the gluconate component, followed by yeast fermentation.

7. The method according to any one of claims 1 to 5, comprising: fermenting a first boiled wort with yeast to produce the yeast-fermented wort; performing another fermentation on a second boiled wort to generate the gluconate component to produce a second fermented wort; and combining the yeast-fermented wort and the second fermented wort.

8. The method according to any one of claims 1 to 4, wherein the beer obtained by the method contains 0.5 to 10 mmol / L of the gluconate component.

9. Beer with an ethanol content of 0-3.0% ABV, - 1.0 to 6% by weight of brewing sugar selected from glucose, fructose, maltose, sucrose, maltotriose, and combinations thereof; - Hop acid selected from iso-alpha acids, hydrogenated iso-alpha acids, fulpon, and combinations thereof, in a concentration of 2 to 100 mg / L; - 0.5–15 mmol / L of a gluconate component selected from gluconic acid, gluconate salts, glucono delta-lactone, and combinations thereof; - Palatinose 0-500 mg / L; and - Caffeine 0-1 mg / L Includes beer.

10. The beer has a sweetness equivalent to 0.5-3% sucrose, and the sweetness of the beer is given by the following formula: 0.7 × [glucose] + 1.5 × [fructose] + 0.4 × [maltose] + 1 × [sucrose] + 0.2 × [maltotriose] (In the formula, [carbohydrate] represents the concentration of carbohydrates in weight percent.) The beer according to claim 9, calculated as follows.

11. The beer according to claim 9 or 10, wherein the pH of the beer is 3.5 to 5.

0.

12. The beer according to any one of claims 9 to 11, wherein the ethanol content of the beer is 0.2 to 3.0% ABV.

13. The beer according to any one of claims 9 to 12, wherein the beer contains 0 to 2% by weight of glucose.

14. The beer according to any one of claims 9 to 13, wherein the beer contains 0 to 4% by weight of maltose.

15. The beer according to any one of claims 9 to 14, wherein the beer contains DNA derived from Aspergillus niger, Aureobasidium pullulans, or a bacterium of the family Acetobacteraceae.