Wort fermented with beer yeast, and method for producing the same

Abstract

To provide a low alcohol beer-taste fermented malt beverage that suppresses sweetness, balances a full body with a clear taste, and gives a refreshing feel after drinking.SOLUTION: The present invention provides a wort beer yeast fermented liquid, wherein the wort has a wort extract concentration of 10-20 (°P), and the wort beer yeast fermented liquid has an apparent extract concentration of 5-10 (°P) and a linalool concentration of 20-100 ppb.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a wort beer yeast fermentation broth, and particularly to a wort beer yeast fermentation broth from which alcohol is removed so that the alcohol concentration is less than 1% (v / v). In this specification, the phrase "alcohol concentration is less than 1% (v / v)" means both containing alcohol in an amount less than 1% (v / v) and not containing alcohol. Also, the phrase "alcohol" means ethanol.

Background Art

[0002] There is known a low-alcohol beer-taste beverage produced by removing alcohol from beer, which is a fermented malt beverage. When removing alcohol from beer, by leaving the flavor components generated during the alcohol fermentation process, a beer-taste beverage with a beer-like flavor maintained even after removing the alcohol is provided.

[0003] Patent Document 1 describes a beer-taste fermented malt beverage containing a wort fermentation broth from which alcohol has been removed, having a genuine extract of 3.5% (w / w) or more and an alcohol concentration of less than 1% (v / v). The low-alcohol beer-taste fermented malt beverage of Patent Document 1 is excellent in drinkability, excellent in sweetness harmonized with sourness, and has a beer-like flavor.

[0004] "Fermented malt beverage" refers to a beverage obtained through a process of using malt as a raw material and fermenting it. "Beer taste" refers to the taste and aroma that remind one of beer. "Beer" refers to a beverage obtained by fermenting malt, hops, water, etc. as raw materials with yeast.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

[0006] However, conventional low-alcohol beer-flavored fermented malt beverages often have a lingering sweetness or richness in the aftertaste, and still lack sufficient refreshing sensation after drinking. One possible reason for this is that when alcohol is removed from the wort fermentation liquid, the concentration of components that contribute to complex flavors that suppress sweetness, and components that contribute to refreshing aromas that enhance crispness, decreases.

[0007] One objective of the present invention is to provide a fermented wort liquid with enhanced complexity and a refreshing aroma. Another objective of the present invention is to provide a low-alcohol beer-flavored fermented malt beverage that has suppressed sweetness, a rich body, a crisp finish, and a refreshing aftertaste. [Means for solving the problem]

[0008] The present invention includes, for example, the following embodiments. [Form 1] It is a fermented liquid of wort and beer yeast. The wort has a wort extract concentration of 10-20°P. The fermented liquid of the wort has an apparent extract concentration of 5-10°P and a linalool concentration of 20-100 ppb.

[0009] [Form 2] The wort is a brewer's yeast fermentation liquid of wort in form 1, which includes transglucosidase-treated wort.

[0010] [Form 3] A fermented liquid of beer yeast from wort of form 1 or 2, containing components derived from hops.

[0011] [Form 4] A beer yeast fermented liquid of wort of any of forms 1 to 3, with an apparent final fermentation degree of 30-70%.

[0012] [Form 5] A fermented liquid of beer yeast from wort of any of forms 1 to 4, with a malt usage ratio of 50-100%.

[0013] [Form 6] A dealcoholized liquid of beer yeast fermentation broth from any of forms 1 to 5 of wort, having an alcohol concentration of less than 1% (v / v).

[0014] [Form 7] A beer-flavored fermented malt beverage containing a dealcoholized liquid of the fermented wort from Form 6.

[0015] [Form 8] A process of fermenting wort having a wort extract concentration of 10-20°P using brewer's yeast; and A step to obtain a fermented liquid having an apparent extract concentration of 5-10°P and a linalool concentration of 40-100 ppb; A method for producing a fermented liquid from wort using beer yeast, which includes the wort. [Effects of the Invention]

[0016] The wort fermented by beer yeast according to the present invention has an enhanced complexity of flavor and a refreshing aroma. Therefore, the dealcoholized wort fermented by beer yeast, which remains after the alcohol content is removed from the wort fermented by beer yeast, retains its complexity of flavor and refreshing aroma. As a result, the low-alcohol beer-flavored fermented malt beverage containing the dealcoholized wort fermented by beer yeast has suppressed sweetness, a rich body, a crisp finish, and a refreshing aftertaste. [Modes for carrying out the invention]

[0017] <wort> Wort refers to a liquid containing the saccharified components of malt and water, and in this context, it specifically refers to the liquid to which brewer's yeast is inoculated during the process of manufacturing fermented malt beverages. Wort is produced, for example, as follows:

[0018] First, crushed malt as the main raw material, auxiliary raw materials such as barley, and warm water are added to a charging tank and mixed to prepare mash. The preparation of mash can be carried out by a conventional method. For example, first, it is held at 35 to 60 °C for 20 to 90 minutes to decompose the protein derived from the raw materials into amino acids and the like, and then transferred to the saccharification step. At that time, if necessary, in addition to the main raw material and the auxiliary raw material, saccharifying enzymes, and flavor components such as spices, herbs, and fragrances are added.

[0019] Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time to saccharify the starch using the enzymes derived from malt or the enzymes added to the mash. The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme used, the amount of mash, the quality of the wort beer yeast fermentation broth (hereinafter sometimes simply referred to as "wort fermentation broth"), etc. For example, it can be carried out by holding at 60 to 72 °C for 30 to 90 minutes. After the saccharification treatment, after holding at 76 to 78 °C for about 10 minutes, the mash is filtered to obtain a transparent sugar solution.

[0020] The raw materials used for saccharification include malt. The content of malt in the raw materials used for saccharification is not particularly limited, but is 25% or more, preferably 50% or more, more preferably 67% or more. The raw materials used for saccharification may be 100% malt usage ratio. The ratio of malt to all raw materials excluding water (%(w / w)) is referred to as the malt usage ratio. Generally, the higher the malt usage ratio, the stronger the malt-derived umami, richness, and drinkability of the obtained wort fermentation broth.

[0021] The auxiliary raw material means a raw material other than malt and hop. Examples of the auxiliary raw material include starch raw materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugar raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, etc. In addition, spices, herbs, and fruits used for the purpose of imparting or improving flavor are also included in the auxiliary raw materials.

[0022] Saccharifying enzymes refer to enzymes that break down starch to produce sugars. Preferably, transglucosidase is used as the saccharifying enzyme. When transglucosidase is used, the amount of non-assimilable sugars contained in the wort can be changed, making it easy to adjust the final degree of fermentation of the wort ferment and the extract concentration of the wort ferment. As saccharifying enzymes, for example, α-amylase, glucoamylase, prunalase, etc. may be used in combination with transglucosidase.

[0023] The transglucosidase used is not particularly limited, as long as it is an enzyme that has catalytic activity for glycosyltransferase reactions; transglucosidases from various biological sources can be used. For example, any commercially available transglucosidase can be used, and combinations of these can also be used.

[0024] The addition of transglucosidase to Myshe is not particularly limited as long as the enzymatic reaction by the added transglucosidase is sufficiently carried out by the end of the mashing process. For example, transglucosidase may be added at the time of Myshe preparation along with fermentation raw materials such as malt, or it may be added during the saccharification reaction. In the present invention, it is preferable to add transglucosidase at the time of Myshe preparation or at an early stage of the mashing process, and more preferably at the time of Myshe preparation, in order to allow the enzymatic reaction by transglucosidase to proceed sufficiently.

[0025] The wort boiling procedure should be carried out according to the usual methods and conditions 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 of the sugar solution until the whirlpool settles. Hop extract or components extracted from hops may be used as the hops.

[0026] The amount of hops added is preferably adjusted so that the resulting wort ferment has a bitterness value of 18 B.U. to 30 B.U. If the amount of hops added is insufficient, the refreshing aroma of the wort ferment will be lacking, and the resulting low-alcohol beer-flavored fermented malt beverage will have a lingering sweetness or richness as an aftertaste, resulting in insufficient crispness and refreshing feeling after drinking. If the amount of hops added is excessive, the bitterness and aroma of the wort ferment and the resulting low-alcohol beer-flavored fermented malt beverage may be too strong, impairing the beer-like flavor. The amount of hops added is more preferably such that the bitterness value of the wort ferment is 20 B.U. to 28 B.U., and even more preferably 20 B.U. to 25 B.U.

[0027] 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. The wort as described above is obtained through the operations up to the wort boiling. When transglucosidase is used as the saccharifying enzyme, the obtained wort is called transglucosidase-treated wort.

[0028] Non-assimilable carbohydrates refer to carbohydrates that brewer's yeast does not utilize as a nutrient source for alcohol fermentation, etc. The brewer's yeast used in this invention assimilates glucose, fructose, maltose, and maltotriose. Therefore, carbohydrates other than these are collectively referred to as non-assimilable carbohydrates. Specific examples of non-assimilable carbohydrates contained in transglucosidase-treated wort include isomaltose, isomalttriose, panose, oligosaccharides with four or more sugars, and non-assimilable polysaccharides. Non-assimilable carbohydrates remain even after the fermentation process and alcohol removal process described later.

[0029] The amount of transglucosidase used in preparing Myshe is adjusted appropriately, taking into account its type and reaction conditions, so that the final degree of fermentation of the wort ferment or the extract concentration of the wort ferment falls within the above range. Generally, the amount of transglucosidase used is 0.05 to 20 g / kg, preferably 0.1 to 7 g / kg, and more preferably 0.25 to 5 g / kg, based on the solid content of Myshe.

[0030] The water content of the wort should be adjusted so that the wort extract concentration is between 10 and 20°P. If the wort extract concentration is less than 10°P, the resulting wort ferment may lack sufficient complexity and refreshing aroma. If it exceeds 20°P, the resulting wort ferment may have too much complexity and aroma, resulting in a less characteristic beer flavor.

[0031] <Wort fermentation liquid> The resulting wort is fermented with brewer's yeast. The fermentation of the wort should be carried out according to conventional methods. For example, brewer's yeast is inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation is carried out.

[0032] The apparent final fermentation level of the wort ferment is preferably 30-70%. If the apparent final fermentation level of the wort ferment is less than 30%, the complexity of the flavor may be weak, the sweetness may not be sufficiently suppressed, and the resulting low-alcohol beer-flavored fermented malt beverage may have a lingering sweetness or richness in the aftertaste, resulting in insufficient crispness and refreshing feeling after drinking. If the apparent final fermentation level of the wort ferment exceeds 70%, the wort ferment and the resulting low-alcohol beer-flavored fermented malt beverage may lack body or richness, and the acidity may be too strong, impairing the beer-like aroma and flavor. The apparent final fermentation level of the wort ferment is preferably 30-70%, more preferably 40-60%.

[0033] The degree of fermentation is an indicator of how far fermentation has progressed in beer after fermentation. The final degree of fermentation refers to the ratio of extracts that brewer's yeast can utilize to the original wort extract. Here, the extracts that brewer's yeast can utilize are the original wort extract minus the extracts contained in the finished beer (i.e., the extract remaining after all the extracts available to brewer's yeast have been fermented (called 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 apparent extract, i.e., the extract concentration (°P) determined from the specific gravity of the beer containing alcohol.

[0034] Furthermore, "extract" refers to non-volatile solids. Depending on the context, the term "extract" can mean the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids.

[0035] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1).

[0036] Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0037] The original wort extract P is theoretically calculated by working backward from the alcohol concentration and extract value of the finished beer, following Balling's formula, to determine the wort extract value before alcohol fermentation. Specifically, it can be determined by the method shown in Analytica-EBC(9.4)(2007). The final visible extract Eend can be determined by taking a sample of beer into a flask, adding a large amount of fresh pressed yeast, fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the visible extract value in the remaining beer.

[0038] The final visible extract (Eend) is calculated from the specific gravity of the final extract containing alcohol, and therefore may show a negative value. As a result, the final visible fermentation degree may exceed 100%.

[0039] The final visible degree of fermentation can be controlled by adjusting factors such as saccharification conditions, whether or not enzymes are used to saccharify the raw materials, and the types and proportions of raw materials. For example, reducing the amount of assimilated sugars contained in the mash can lower the final visible degree of fermentation.

[0040] After fermentation is complete, the resulting wort ferment is further matured in storage tanks and stored at low temperatures of around 0°C to stabilize it. Next, in the filtration process, the matured wort ferment is filtered to remove yeast, proteins, and other contaminants.

[0041] The wort ferment has an apparent extract concentration of 5-10°P. If the apparent extract concentration of the wort ferment is insufficient, the wort ferment and the resulting low-alcohol beer-flavored fermented malt beverage may lack body or richness. If the apparent extract concentration of the wort ferment is excessive, the complexity of the flavor may be weak, the sweetness may not be sufficiently suppressed, and the resulting low-alcohol beer-flavored fermented malt beverage may have a lingering sweetness or richness as an aftertaste, resulting in insufficient crispness and refreshing feeling after drinking. The apparent extract concentration of the wort ferment is preferably 7-10°P, more preferably 7-9°P.

[0042] Appearance extract concentration refers to the concentration (°P) of non-volatile solids in a liquid containing alcohol (ethanol). The specific gravity and alcohol concentration of the wort ferment can be measured by the BCOJ Beer Analysis Method, sections 8.4.3 and 8.3.6 (both using the alcoholizer method). The appearance extract concentration can be calculated using these measured values ​​according to the BCOJ Beer Analysis Method, section 8.5 Extract-Related Calculation Method.

[0043] The wort ferment liquor generally has an alcohol concentration of 3-10% (v / v), preferably 3-8% (v / v), and more preferably 3-5% (v / v).

[0044] <Linalool concentration in wort fermented liquid> Linalool, also known as 3,7-dimethyl-1,6-octadien-3-ol, is a compound and a type of monoterpene alcohol. Linalool is a component that has a refreshing, sweet lily-of-the-valley-like aroma. The linalool used in this invention may be isolated or extracted from natural products, chemically synthesized by food chemically acceptable methods, derived from raw materials containing linalool, or derived from raw materials containing precursors that are converted to linalool during the manufacturing process. Examples of raw materials containing linalool include hops, hop extract, and hop flavorings. The linalool contained in the fermented beer-flavored beverage of this invention may be linalool that is commercially available as a flavoring.

[0045] Linalool is included in an amount such that the resulting wort ferment has a linalool concentration of 10 to 150 ppb. If the linalool concentration of the wort ferment is insufficient, the refreshing aroma of the wort ferment will be lacking, and the resulting low-alcohol beer-flavored fermented malt beverage will have a lingering sweetness or richness as an aftertaste, resulting in insufficient crispness and refreshing feeling after drinking. If the linalool concentration of the wort ferment is excessive, the aroma of the wort ferment and the resulting low-alcohol beer-flavored fermented malt beverage may be too strong, impairing the beer-like flavor. The linalool concentration of the wort ferment is preferably 20 to 100 ppb, more preferably 30 to 60 ppb.

[0046] The linalool concentration in the wort ferment can be measured, for example, using GC / MS.

[0047] The linalool concentration in the wort ferment can be adjusted, for example, by adjusting the variety and amount of raw materials with a high linalool content (e.g., hops), the timing of their addition, or by adding flavorings containing linalool.

[0048] <Low-alcohol beer-flavored fermented malt beverage> The wort ferment liquor, from which yeast and proteins have been removed, is then subjected to a de-alcoholization process to remove any contained alcohol. The de-alcoholization process is carried out until the alcohol concentration of the wort ferment liquor is, for example, less than 1% (v / v), preferably less than 0.5% (v / v), and more preferably less than 0.1% (v / vV). The de-alcoholization process is carried out using conventionally known methods. For example, vacuum distillation can be used. In this case, it is preferable to leave the aroma components or flavor components produced during the alcohol fermentation process in the residual liquid or return them to the residual liquid.

[0049] The dealcoholized wort fermentation liquid is lowered in pH by adding a pH adjuster as needed. By lowering the pH sufficiently, the bacteriostatic properties necessary for commercializing the beverage are imparted, resulting in the beer-flavored fermented malt beverage of the present invention. The beer-flavored fermented malt beverage of the present invention only needs to have a pH low enough to provide a spoilage prevention effect. Specifically, the upper limit of the pH is less than 4.2, preferably less than 4.1, and more preferably less than 4.0. On the other hand, the lower limit of the pH is 3.0 or higher, preferably 3.3 or higher, and more preferably 3.6 or higher.

[0050] The type of pH adjuster is not limited. Not limited to food additives, any acid, its salts, and beer ingredients with pH-lowering properties that can be used in beverages and foods or their manufacturing processes can be used as a pH adjuster. Examples of beer ingredients with pH-lowering properties include sour malt and dark malt. Preferred pH adjusters include phytic acid, citric acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, gluconic acid, acetic acid, succinic acid, adipic acid, itaconic acid, fumaric acid, and combinations thereof. More preferred pH adjusters are phytic acid, lactic acid, lactic acid bacteria, phosphoric acid, malic acid, sulfurous anhydride, tartaric acid, and combinations thereof. Considering the effect on the flavor of beer-flavored beverages, phytic acid, which has less acidity, is the most preferred among these.

[0051] The bitterness of the dealcoholized wort ferment is adjusted by adding bittering substances as needed. Isolated iso-alpha acids can be used as bittering substances. 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 products, extracts obtained by extracting these with water or hot water, concentrates of the extracts, and dried products.

[0052] Carbon dioxide is added to the dealcoholized wort fermentation liquid through a carbonation process. This yields the beer-flavored fermented malt beverage of the present invention. The amount of carbon dioxide added is adjusted to achieve a level of effervescence similar to that of beer. Specifically, the amount of carbon dioxide added is adjusted to 1.2 to 5.0 gas volumes, preferably 2.4 to 3.5 gas volumes, and more preferably 2.6 to 3.2 gas volumes.

[0053] The present invention will be further described by the following examples, but the present invention is not limited thereto. In the examples, the units of concentration and content are by weight unless otherwise specified. [Examples]

[0054] <Examples> [Production of wort fermentation liquid] 400 kg of crushed malt, 160 kg of corn starch, 1500 liters of hot water, and 3.0 kg of transglucosidase (Amano Enzyme Co., Ltd.'s "Transglucosidase L" (product name)) were introduced into a mashing tank, and saccharification was carried out at a temperature in the range of 60°C to 76°C. This saccharified liquid was filtered through a lauter tank, then transferred to a boiling kettle, boiled for 60 minutes, and 8 kg of hops were added. After boiling, hot water was added to compensate for evaporation, bringing the total volume to 2500 L. After removing the heat trube in a whirlpool tank, the mixture was cooled to 8°C using a plate cooler to obtain transglucosidase-treated wort. The wort extract concentration of the obtained wort was 16°P.

[0055] Brewer's yeast was added to the transglucosidase-treated wort and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The wort was then transferred to another tank and aged for 7 days, after which it was cooled to around -1°C and stabilized for 14 days to obtain the wort ferment. The visible extract concentration of the obtained wort ferment was 8°P.

[0056] Following conventional methods, the final degree of fermentation (1 - [percentage of unfermentable carbohydrates in total carbohydrates]) of the obtained wort ferment was measured and found to be 50%. Furthermore, the linalool concentration of the wort ferment obtained using GC / MS was measured and found to be 10 ppb. This was designated as the wort ferment for test plot 1.

[0057] By repeating the above process, except for changing the amount of hops added during the wort boiling process, wort fermented liquids with different linalool concentrations were produced.

[0058] [Manufacturing of low-alcohol beer-flavored fermented malt beverages] Next, the wort ferment from each test plot 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. Subsequently, it was brought into contact with steam heated to around 50°C in a reduced-pressure column at around 90 mbar to adsorb volatile components onto the steam, removing alcohol and volatile components, and obtaining a dealcoholized wort ferment with an alcohol concentration of 0.02% (v / v).

[0059] Carbon dioxide was dissolved in the resulting dealcoholized wort ferment to a gas volume of 2.9, yielding low-alcohol beer-flavored fermented malt beverages for each test plot.

[0060] [Sensory evaluation] Sensory evaluations were conducted on wort fermentation liquid and low-alcohol beer-flavored fermented malt beverages. Six trained beer specialists served as scorers according to the evaluation items and criteria described below. The average score of all panelists was used as the score for each evaluation item. The samples used for evaluation were adjusted to a liquid temperature of approximately 4°C.

[0061] Commercially available beer-like beverages were used as evaluation criteria. Table 1 shows the product attributes and flavor characteristics of the beer-like beverages used. The flavor characteristics were evaluated by comparing them to the standard strength of beer manufactured in Japan. The evaluation results are shown in Table 2.

[0062] [Table 1]

[0063] [Evaluation items and evaluation criteria] (Wort fermentation liquid) Complexity level: 5 Significantly more complex than Asahi Super Dry. 4. Slightly more complex than Asahi Super Dry. 3. A level of complexity comparable to Asahi Super Dry. 2. A level of complexity comparable to Asahi Style Free. 1. The taste is monotonous, like carbonated water.

[0064] Aroma freshness: 5 A fresher aroma than Asahi Style Free. 4. The refreshing aroma of Asahi Style Free 3. Average aroma of Asahi Super Dry 2. The aroma is less impressive compared to Asahi Super Dry. 1. Low fragrance (like carbonated water)

[0065] (Low-alcohol beer-flavored fermented malt beverage) Sweetness level: 5 Very sweet, like malt. 4. Slightly sweet 3. Sweetness level similar to a 1:1 mixture of wort and carbonated water. 2. Sweetness level similar to Asahi Super Dry products. 1. It has almost no sweetness (carbonated water).

[0066] Body: 5 (5) Much more body than Asahi Super Dry. 4. Slightly richer than Asahi Super Dry. 3. A richness similar to Asahi Super Dry 2. It lacks the richness of Asahi Super Dry. 1. Watery (carbonated water)

[0067] Crispness: 5 Much crisper than Asahi Super Dry. 4. Slightly crisper than Asahi Super Dry. 3. It has a crispness similar to Asahi Super Dry. 2. Slightly less crisp than Asahi Super Dry. 1. It lacks the crispness of wort.

[0068] Refreshing feeling after drinking: 5 (5) Much more refreshing than Asahi Super Dry. 4. Slightly more refreshing than Asahi Super Dry. 3. As refreshing as Asahi Super Dry 2. Slightly less refreshing than Asahi Super Dry. 1. It's not as refreshing as wort.

[0069] [Table 2]

[0070] <Comparative Example> [Production of wort fermentation liquid] First, 400 kg of crushed barley malt and 1500 L of raw water were added and mixed to prepare a malt paste. 2.0 kg of transglucosidase (Amano Enzyme Co., Ltd.'s "Transglucosidase L" (product name)) was added to the malt paste, and the mixture was heated at 60°C for 60 minutes to perform a saccharification treatment. After dilution, wort was obtained. 8 kg of hops were added to the obtained wort and it was boiled at 100°C for 60 minutes. After boiling (after heating), the mixture was filtered to obtain a clear transglucosidase-treated wort, which was then mixed with hot water to make a total volume of 2800 L. The wort extract concentration of the obtained wort was 9.5°P.

[0071] Brewer's yeast was added to the transglucosidase-treated wort and fermented at around 10°C for 7 days, after which the brewer's yeast was removed. The wort was then transferred to another tank and aged for 7 days, after which it was cooled to around -1°C and stabilized for 14 days to obtain the wort ferment. The resulting wort ferment had an external extract concentration of 4.75°P and an alcohol concentration of 2.5% v / v.

[0072] The final fermentation level of the obtained wort ferment was measured according to conventional methods and was found to be approximately 50%. Furthermore, the linalool concentration of the wort ferment obtained using GC / MS was measured to be 10 ppb.

[0073] By repeating the above process, except for changing the amount of hops added during the wort boiling process, wort fermented liquids with different linalool concentrations were produced. This was designated as the wort fermented liquid for control group 1.

[0074] [Manufacturing and sensory evaluation of low-alcohol beer-flavored fermented malt beverage] Low-alcohol beer-flavored fermented malt beverages were prepared in the same manner as in the examples, except that the wort fermented liquid from each control group was used, and sensory evaluation was performed. The evaluation results are shown in Table 3.

[0075] [Table 3]

Claims

1. A brewer's yeast fermentation liquid of wort containing transglucosidase-treated wort, The wort has a wort extract concentration of 16-20°P. The fermented liquid of the wort has an apparent extract concentration of 8 to 10°P and a linalool concentration of 20 to 100 ppb.

2. A fermented liquid of wort according to claim 1, comprising components derived from hops.

3. The brewer's yeast fermented liquid of wort according to claim 1, having an apparent final fermentation degree of 30-70%.

4. A fermented liquid of wort according to claim 1, having a malt usage ratio of 50 to 100%.

5. A dealcoholized liquid of a brewer's yeast fermented wort according to any one of claims 1 to 4, having an alcohol concentration of less than 1% (v / v).

6. A beer-flavored fermented malt beverage containing a dealcoholized liquid of the fermented wort from beer yeast, as described in claim 5.

7. A process of fermenting wort having a wort extract concentration of 16-20°P using brewer's yeast; and A step to obtain a fermented liquid having an apparent extract concentration of 8 to 10°P and a linalool concentration of 40 to 100 ppb; A method for producing a brewer's yeast fermented liquid from wort containing transglucosidase-treated wort.

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