Low-alcohol beer-flavored beverage and method for producing the same

Abstract

To provide a low-alcohol beer taste beverage which has a citrus-like bitter taste specific to craft beer.SOLUTION: A low-alcohol beer taste beverage includes: quassin; and a component derived from dealcoholized fermented wort liquid.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-alcohol beer-taste beverage, and particularly to a low-alcohol beer-taste beverage having an alcohol concentration of less than 1 v / v%.

Background Art

[0002] In recent years, due to the development of sparkling wines and new genres, the types of products entering the beer market have become diversified. As a result, in addition to pilsner-type beers that have dominated the beer market conventionally, the popularity of beers offering various flavors such as craft beers and Belgian beers has been increasing. Among them, the flavor emphasizing the bitterness and hop aroma provided by high-temperature fermented beers such as India Pale Ale (sometimes generally referred to as "IPA") has become a staple of craft beers.

[0003] Patent Document 1 describes that the strength of the hop aroma of beer can be controlled by the method of using hops. For example, by using a method of adding hops to young beer at a low temperature during fermentation, so-called "dry hopping" (Non-Patent Document 1), the hop aroma of beer can be emphasized. Also, there is known a method of adding hops that can suppress the roughness of the flavor while maintaining the same strength of hop aroma as "dry hopping" (Patent Documents 1 to 4).

[0004] The flavor of craft beers such as IPA can be provided, for example, by emphasizing the hop aroma of beer using the above method of using hops.

[0005] Regarding low-alcohol beer-taste beverages, there is also a demand for flavors that evoke so-called craft beers and emphasize body, bitterness, and hop aroma.

[0006] Patent Document 5 describes a beer-flavored fermented malt beverage in which the alcohol concentration is reduced to less than 1% by de-alcoholizing the fermented wort. It states that the beer-flavored fermented malt beverage in Patent Document 5 has a beer-like aroma and flavor. However, Patent Document 5 does not describe the demand for craft beer or means of achieving an aroma and flavor reminiscent of craft beer. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2015-107078 [Patent Document 2] Japanese Patent Publication No. 2013-132272 [Patent Document 3] Japanese Patent Publication No. 2015-132274 [Patent Document 4] Japanese Patent Publication No. 2015-132275 [Patent Document 5] International Publication No. 2021 / 070930 [Non-patent literature]

[0008] [Non-Patent Document 1] "Components of Fermented Products" (Japan Brewing Association: Published December 10, 1999), pp. 259-261 [Overview of the project] [Problems that the invention aims to solve]

[0009] Post-fermentation de-alcoholized beer-flavored beverages have alcohol and volatile components removed. Therefore, it is difficult to achieve the emphasized bitterness and aroma characteristic of craft beer. Hops are considered a beer ingredient that provides beer-like bitterness and aroma. However, it has become clear that even when hops or hop components are added to post-fermentation de-alcoholized beer-flavored beverages, the citrusy bitterness unique to craft beer cannot be obtained.

[0010] The present invention solves the above problems, and its object is to provide a low-alcohol beer-taste beverage having a citrus-like bitterness peculiar to craft beer.

Means for Solving the Problems

[0011] The present invention includes the following forms.

[0012] [Form 1] A low-alcohol beer-taste beverage containing components derived from quassin and a de-alcoholized wort fermentation broth.

[0013] [Form 2] The low-alcohol beer-taste beverage according to Form 1, having a bitterness value of 10 to 50 BU.

[0014] [Form 3] The low-alcohol beer-taste beverage according to Form 1 or 2, having an appearance extract concentration of 1 to 10 w / w%. <​​​​​​​​​​​​​​​​​​​​​​​​​​​ Including adding components derived from a non-alcoholic wort fermentation broth to a low-alcohol beer-taste beverage; and Including adding quassin; A method for producing a low-alcohol beer-taste beverage, which includes the above.

[0020] [Form 9] Including adding components derived from a non-alcoholic wort fermentation broth to a low-alcohol beer-taste beverage; and Including adding quassin; A method for imparting a citrus-like bitterness to a low-alcohol beer-taste beverage, which includes the above. [Advantages of the Invention]

[0021] According to the present invention, it is possible to provide a low-alcohol beer-taste beverage having a citrus-like bitterness peculiar to craft beer. Specific examples of the citrus-like bitterness peculiar to craft beer include the grapefruit-like bitterness of IPA. As a result, in a low-alcohol beer-taste beverage, it has become possible to realize an aroma reminiscent of craft beers such as IPA. [Embodiments for Carrying Out the Invention]

[0022] In this specification, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps, provided that the intended purpose of the step is achieved. Also, the content of each component in a composition means the total amount of the plurality of substances corresponding to each component in the composition, when there are a plurality of substances corresponding to each component 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. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of a low-alcohol beer-taste beverage and its production method for embodying the technical idea of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverage and its production method shown below.

[0023] [Low-alcohol beer-taste beverage] "Low-alcohol beer-flavored beverages" refer to beer-flavored beverages with a lower alcohol content than regular beer-flavored beverages. "Beer-flavored" refers to a taste and aroma that evokes beer. "Beer" refers to a beverage obtained by fermenting malt, hops, water, etc., with yeast.

[0024] Low-alcohol beer-flavored beverages have an alcohol concentration of 3 v / v% or less, preferably 2 v / v% or less, and more preferably less than 1 v / v%. The term "low-alcohol beer-flavored beverage" also includes non-alcoholic beer-flavored beverages that contain substantially no alcohol (e.g., an alcohol concentration of 0.00 v / v%). The term "alcohol" refers to ethanol.

[0025] <Components derived from de-alcoholized wort ferment filtrate> The low-alcohol beer-flavored beverage of the present invention contains components derived from de-alcoholized wort ferment. De-alcoholized wort ferment is a liquid obtained by removing alcohol from a fermentation liquid obtained by fermenting wort using brewer's yeast, i.e., wort ferment. In the present invention, wort refers to the wort used in the production of regular beer, and this includes components derived from malt and, optionally, components derived from hops. Components derived from malt refer to components contained in malt. Components derived from hops refer to components contained in hops, such as iso-alpha acids.

[0026] Components derived from de-alcoholized wort ferment liquor refer to components contained in de-alcoholized wort ferment liquor. The low-alcohol beer-flavored beverage of the present invention may contain de-alcoholized wort ferment liquor.

[0027] Wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, adjuncts such as barley, and hot water are added to a mashing tank and mixed to prepare maishe. Maishe can be prepared by conventional methods, for example, by first holding it at 35-60°C for 20-90 minutes to break down proteins derived from the raw materials into amino acids, etc., and then proceed to the saccharification process. At that time, in addition to the main and adjuncts, enzymes such as transglucosidase, and flavor components such as spices and herbs may be added as needed.

[0028] Subsequently, the Meishe is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Meishe. The temperature and time during the saccharification process can be appropriately determined considering the type of enzyme used, the amount of Meishe, and the desired quality of the wort ferment. For example, it can be carried out by maintaining it at 60-72°C for 30-90 minutes. After the saccharification process, the Meishe is maintained at 76-78°C for about 10 minutes, and then filtered through a wort filter to obtain a clear sugar solution. Additionally, an appropriate amount of enzyme may be added during the saccharification process as needed.

[0029] The raw materials used for saccharification, i.e., the starchy raw materials, include malt. The malt content in the raw materials used for saccharification is not particularly limited, but is 25% or more, preferably 50% or more, and more preferably 67% or more. The raw materials used for saccharification may have a malt usage ratio of 100%. The malt usage ratio is the ratio of the weight of malt to the weight of the starchy raw materials. Generally, the higher the malt usage ratio, the stronger the malt-derived flavor of the resulting wort.

[0030] Adjuncts refer to ingredients other than malt and hops. Examples of adjuncts include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, and maltotriose. Other adjuncts include spices, herbs, and fruits used to impart or improve flavor.

[0031] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0032] The wort boiling procedure should be carried out according to the usual methods and conditions used in beer production. For example, a pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling of the sugar solution until the whirlpool settles. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a sedimentation tank called a whirlpool, where hop residue and coagulated proteins resulting from boiling are removed, and then it is cooled to an appropriate temperature using a plate cooler.

[0033] The wort is obtained by the above steps up to boiling the wort. The obtained wort is fermented with yeast to obtain a wort ferment. The fermentation of the wort can be carried out according to conventional methods. For example, beer yeast can be inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation can be carried out.

[0034] Methods for removing alcohol from wort ferment include heating the wort ferment or heating it under reduced pressure to vaporize the alcohol, or removing the alcohol using a reverse osmosis membrane. The dealcoholized wort ferment only needs to have enough alcohol removed to achieve the desired alcohol concentration in the final low-alcohol beer-flavored beverage.

[0035] By including components derived from de-alcoholized wort fermentation liquid in low-alcohol beer-flavored beverages, the beverages are given a beer-like complexity, body, and satisfying mouthfeel.

[0036] On the other hand, de-alcoholized wort fermented liquid has had alcohol and volatile aroma components removed. Therefore, the characteristic beer flavors, such as bitterness, that can be perceived when drinking it are weaker compared to wort fermented liquid.

[0037] The amount and concentration of components derived from de-alcoholized wort ferment in low-alcohol beer-flavored beverages are not particularly limited and can be set as appropriate according to the desired flavor.

[0038] The wort ferment may be top-fermented wort or bottom-fermented wort, but bottom-fermented wort is preferred from the viewpoint of a clean aftertaste. Top-fermented wort refers to wort ferment obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort ferment obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about a week.

[0039] The visible extract concentration of the low-alcohol beer-flavored beverage is adjusted to 1-10 w / w%. If the visible extract concentration of the low-alcohol beer-flavored beverage is less than 1 w / w%, the complex beer-like flavor and malty sweetness of the beverage may be insufficient. Conversely, if the visible extract concentration of the low-alcohol beer-flavored beverage exceeds 10 w / w%, the aftertaste of the beverage may become heavy. The visible extract concentration of the low-alcohol beer-flavored beverage is preferably 3-9.5 w / w%, more preferably 5-9 w / w%, and even more preferably 6-8.5 w / w%.

[0040] The visible extract concentration of low-alcohol beer-flavored beverages can be measured, for example, by the method described in Beer Analysis Methods of the Beer Brewers Association (BCOJ) (2004). Low-alcohol beer-flavored beverages can be manufactured, for example, by the manufacturing method of low-alcohol beer-flavored beverages described later.

[0041] <Kuwashin> Low-alcohol beer-flavored beverages contain quassin (C). 22 H 28It contains O6). Kuwashin, also known as 2,12-dimethoxypicresa-2,12-diene-1,11,16-trione, is a bitter compound extracted from plants such as Picrasma quassioides. Commercially available preparations and food additives, such as kuwashin-containing flavorings, may be used as this kuwashin. Kuwashin products generally also contain neo-kuwashin, a similar substance.

[0042] By incorporating kuwashin into low-alcohol beer-flavored beverages containing components derived from de-alcoholized wort fermentation liquid, the bitterness of the low-alcohol beer-flavored beverage becomes perceived as citrusy. Kuwashin can be incorporated into low-alcohol beer-flavored beverages in the form of kuwashin alone, in a form containing neo-kuwashin, or in the form of a flavoring or seasoning containing kuwashin.

[0043] In one form, kuwashin is included in the low-alcohol beer-flavored beverage in an amount such that the kuwashin concentration in the low-alcohol beer-flavored beverage is 0.5 to 5 ppm. If the kuwashin concentration in the low-alcohol beer-flavored beverage is less than 0.5 ppm, the bitter citrus flavor will be insufficient, and if it exceeds 5 ppm, it may become too pungent and the balance of flavor may be poor. The kuwashin concentration in the low-alcohol beer-flavored beverage is preferably 0.75 to 4 ppm, more preferably 1.0 to 3.0 ppm, and even more preferably 1.25 to 2.5 ppm.

[0044] <Bitterness value> Low-alcohol beer-flavored beverages preferably have a predetermined bitterness value (unit: BU). Having a predetermined bitterness value makes the flavor of the low-alcohol beer-flavored beverage feel more like craft beer. Here, bitterness value is an indicator of bitterness provided by a group of hop-derived substances, primarily isohumulones.

[0045] The bitterness value of a low-alcohol beer-flavored beverage is preferably between 10 and 50 BU. If the bitterness value of a low-alcohol beer-flavored beverage is less than 10 BU, the craft beer-like bitterness of the beverage may be insufficient. Conversely, if the bitterness value of a low-alcohol beer-flavored beverage exceeds 50 BU, the bitterness of the beverage may become too prominent, reducing its palatability. The bitterness value of a low-alcohol beer-flavored beverage is more preferably between 20 and 40 BU, and even more preferably between 25 and 35 BU.

[0046] The bitterness value can be measured, for example, by the method described in Beer Analysis Methods for the Brewers Association of Japan (BCOJ), 8.15 (2004).

[0047] The bitterness value of low-alcohol beer-flavored beverages can be adjusted by controlling the variety and amount of bittering agents used in the raw materials (e.g., hops), the timing of their addition, or by adding bittering agents as appropriate. Isolated iso-alpha acids can be used as bittering agents. Iso-alpha acids are also contained in hops and can be used as hops or hop extract. Hops or hop extract refers to hop leaves, their ground form, extracts obtained by extracting these with water or hot water, concentrates of the extracts, and dried products.

[0048] <Method for manufacturing low-alcohol beer-flavored beverages> The method for producing a low-alcohol beer-flavored beverage only needs to include the inclusion of a component derived from de-alcoholized wort fermentation liquid in the low-alcohol beer-flavored beverage, and the inclusion of kwashin in the low-alcohol beer-flavored beverage. Aside from these steps, the conventional method for producing a low-alcohol beer-flavored beverage can be used.

[0049] In a method for producing low-alcohol beer-flavored beverages, the process of adding kwashin can be carried out by adding a kwashin-containing flavoring to any step, such as the cooling step after boiling the wort, the fermentation step, or the maturation step. In this case, the earlier the step in which the kwashin-containing flavoring is added, the more the concentration of the components in the flavoring may change, so it is desirable to perform this step after the completion of the post-fermentation step.

[0050] Furthermore, the method for producing a low-alcohol beer-flavored beverage may include a step for adjusting the kuwashin concentration, a step for adjusting the bitterness value, or a step for adjusting the appearance extract concentration.

[0051] A method for producing a low-alcohol beer-flavored beverage may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0052] The method for producing a low-alcohol beer-flavored beverage may further include, as necessary, steps for adding dietary fiber, soy peptides, carbonation, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, various nutritional components, etc.

[0053] The present invention will be further described by the following examples, but the present invention is not limited thereto. [Examples]

[0054] <Examples 1-3> Crushed malt, water, and cornstarch were added to a mashing kettle, gelatinized at 70°C, and liquefied at 100°C. Next, crushed malt and warm water were added to a mash tank, and after protein rest at around 55°C, the liquid was transferred from the mashing kettle to the mash tank, transglucosidase was added, and saccharification was carried out at a temperature between 60°C and 76°C. This saccharified liquid was filtered through a lauter (a filtration tank), then transferred to a boiling kettle, hops were added, and it was boiled for 60 minutes. After boiling, warm water was added to compensate for evaporation, the heat trube was removed in a whirlpool tank, and then it was cooled to 10°C using a plate cooler to obtain cold wort. Brewer's yeast was added to this wort and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. After being transferred to a tank and aged for 7 days, it was cooled to around -1°C and stabilized for 14 days. After that, deaerated water was added to dilute it, and it was filtered using diatomaceous earth to obtain wort ferment (bottom wort ferment).

[0055] The resulting wort ferment (at a temperature of 0°C) was sprayed into a degassing tank under reduced pressure of approximately 90 mbar to vaporize carbon dioxide and aromatic components.

[0056] The wort ferment, from which the aromatic components had been vaporized, was heated to approximately 50°C using a plate cooler. Then, it was brought into contact with steam heated to approximately 50°C in a reduced-pressure column at approximately 90 mbar, allowing the volatile components to be adsorbed onto the steam, thereby removing the alcohol and volatile components. The resulting dealcoholized wort ferment had an alcohol content of less than 1 v / v%, and an apparent extract content of 8 w / v%.

[0057] A kuwashin-containing flavoring ("Bitter Flavor" (product name), manufactured by Nippon Firmenich Co., Ltd.) and an iso-alpha acid-containing bittering agent ("Hop Extract" (product name), manufactured by San-Ei Gen F.F.I. Co., Ltd.) were prepared. These were then added in predetermined amounts to the de-alcoholized wort fermentation liquid. The amount of kuwashin-containing flavoring added, the kuwashin concentration, and the bitterness value are shown in Table 1. Next, carbon dioxide gas was added to achieve a pressure of 0.21 MPa to 0.23 MPa to produce a low-alcohol beer-flavored beverage.

[0058] <Reference example> I prepared commercially available IPA.

[0059] <Comparative Example 1> A low-alcohol beer-flavored beverage was produced in the same manner as in Example 1, except that kwashin-containing flavoring and iso-alpha acid-containing bittering agent were not used.

[0060] <Comparative Example 2> A low-alcohol beer-flavored beverage was produced in the same manner as in Example 1, except that a kwashin-containing flavoring was not used.

[0061] <Comparative Examples 3-5> A commercially available lager beer ("Asahi Super Dry" (product name), manufactured by Asahi Breweries, Ltd.) was prepared, and a predetermined amount of the kwashin-containing flavoring was added to the lager beer to produce a beer with enhanced bitterness.

[0062] <Comparative Example 6> The aforementioned lager beer was prepared.

[0063] <Comparative Example 7> A predetermined amount of the iso-alpha acid-containing bittering agent was added to the lager beer to produce a beer with enhanced bitterness.

[0064] <Comparative Examples 8-10> A commercially available non-alcoholic beer ("Asahi Dry Zero" (product name), manufactured by Asahi Breweries, Ltd.) was prepared, and a predetermined amount of the aforementioned kwashin-containing flavoring was added to the non-alcoholic beer to produce a non-alcoholic beer with enhanced bitterness.

[0065] <Comparative Example 11> The aforementioned non-alcoholic beer was prepared.

[0066] <Comparative Example 12> A predetermined amount of the iso-alpha acid-containing bittering agent was added to the non-alcoholic beer to produce a non-alcoholic beer with enhanced bitterness.

[0067] [Sensory evaluation] The beer-flavored beverages of the Examples, Reference Examples, and Comparative Examples were heated to 8°C and subjected to sensory evaluation by three trained panelists. The evaluation index was set as whether the bitterness exhibited the "grapefruit-like bitterness" characteristic of IPAs. The evaluation was conducted on a five-point scale, with "Asahi Super Dry" (product name) and Asahi Breweries' product (Comparative Example 6) being scored at 1 point, and commercially available IPAs (Reference Example) being scored at 5 points. The average score of the three judges was used as the final score. A score of 3 or higher was considered good.

[0068] [Table 1]

[0069] [Table 2]

[0070] [Table 3]

Claims

1. A low-alcohol beer-flavored beverage containing kuwashin, iso-alpha acids, and components derived from de-alcoholized wort ferment.

2. A low-alcohol beer-flavored beverage according to claim 1, having a bitterness value of 10 to 50 BU.

3. A low-alcohol beer-flavored beverage according to claim 1 or 2, having an apparent extract concentration of 1 to 10 w / w%.

4. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the wort fermentation liquid is a bottom-fermentation liquid of wort.

5. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the wort fermented liquid has a malt usage ratio of 50 w / w% or more.

6. A low-alcohol beer-flavored beverage according to claim 1 or 2, comprising a de-alcoholized wort fermentation liquid.

7. A low-alcohol beer-flavored beverage according to claim 1 or 2, having a kwashin concentration of 0.5 to 5 ppm.

8. To include components derived from de-alcoholized wort ferment in low-alcohol beer-flavored beverages; To include kwashin; and To include iso-alpha acids; A method for producing a low-alcohol beer-flavored beverage that includes [the specified ingredients].

9. To include components derived from de-alcoholized wort ferment in low-alcohol beer-flavored beverages; To include kwashin; and To include iso-alpha acids; A method for imparting a citrus-like bitterness to a low-alcohol beer-flavored beverage, including [the specified ingredient].

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