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

Abstract

To provide low alcohol beer-tasted beverage in which acidity, bitterness and sweetness are well balanced, which has beer-like complicated taste and robust feel, in which Natto smell is reduced, and which imparts a clean aftertaste.SOLUTION: A low alcohol beer-tasted beverage contains more than 50 mg / L and less than 250 mg / L polyphenol, more than 30 mg / L and less than 170 mg / L acetic acid, and a component derived from wort fermented 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%. "Beer taste" refers to the taste and aroma that evoke beer. "Beer" refers to a beverage obtained by fermenting malt, hops, water, etc. with yeast using these as raw materials.

Background Art

[0002] There is known a low-alcohol beer-taste beverage from which alcohol has been removed by subjecting beer after fermentation to dealcoholization treatment. The post-fermentation dealcoholized beer-taste beverage has a pale flavor because the sweetness inherent in alcohol is removed and the aroma peculiar to beer is removed when the alcohol content is removed, and is insufficient for drinking in terms of both aroma and taste.

[0003] [[ID=X]] Patent Document 1 describes a carbonated beverage that has a beer-like flavor, improved balance of sweetness, throat feel, and sharpness by adding malt extract for flavoring and further adjusting the sugar composition to a post-fermentation dealcoholized beer-taste beverage.<X

[0004] Patent Document 2 describes a non-fermented beer-taste beverage characterized in that the total content of polyphenols is 100 ppm or more, the turbidity is 2 EBC° or less, and the content of nitrogen-containing compounds having a molecular weight of 500 or more is 1000 ppm or less. The non-fermented beer-taste beverage of Patent Document 2 is a non-fermented beer-taste beverage in which the kokumi feeling characteristic of beer is increased by containing a sufficient amount of polyphenols.

[0005] Patent Document 3 describes a beer-flavored non-alcoholic beverage having a pH of 4.2 to 4.7 that contains acetic acid or malt vinegar obtained by acetic acid fermentation of beer and wort as main components and substantially does not contain alcohol. The beer-flavored non-alcoholic beverage of Patent Document 3 is a non-alcoholic beverage having a flavor close to beer. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2003-250503 [Patent Document 2] Japanese Patent Publication No. 2019-30343 [Patent Document 3] Japanese Patent Publication No. 2018-148838 [Overview of the project] [Problems that the invention aims to solve]

[0007] Beer-flavored beverages that have undergone post-fermentation de-alcoholization have a weaker sweetness and body because the low-molecular-weight sugars contained in the wort are consumed during the fermentation process. Furthermore, because alcohol and volatile aroma components are removed, these beverages lack the complex flavor and body characteristic of beer, and tend to have a more noticeable odor, such as the so-called natto smell that is produced when grains are fermented.

[0008] The present invention solves the above problem, and its objective is to provide a low-alcohol beer-flavored beverage that has a good balance of sourness, bitterness, and sweetness, possesses a complex and satisfying taste characteristic of beer, has reduced natto odor, and exhibits a clean aftertaste. [Means for solving the problem]

[0009] The present invention provides a low-alcohol beer-flavored beverage containing polyphenols in a concentration exceeding 50 mg / L and less than 250 mg / L, acetic acid in a concentration exceeding 30 mg / L and less than 170 mg / L, and components derived from wort fermentation liquid.

[0010] In one embodiment, the concentration of acetic acid is 115-155 mg / L.

[0011] In one form, the concentration of the polyphenol is 95-215 mg / L.

[0012] In one form, the ratio B / A of the acetic acid concentration B [mg / L] to the polyphenol concentration A [mg / L] in the low-alcohol beer-flavored beverage is 0.18 to 2.0.

[0013] In one embodiment, the ratio B / A is 0.60 to 1.20.

[0014] In one embodiment, the polyphenol includes at least one selected from the group consisting of malt-derived polyphenols and hop-derived polyphenols.

[0015] In one form, the low-alcohol beer-flavored beverage has a bitterness value of 10 to 50 BU.

[0016] In one form, the low-alcohol beer-flavored beverage has an appearance extract of 1-10 w / v%.

[0017] In one form, the wort fermentation liquid is the bottom wort fermentation liquid.

[0018] In one form, the wort fermentation liquid has a malt usage ratio of 50 w / w% or more.

[0019] In one form, the wort ferment is a dealcoholized wort ferment.

[0020] Furthermore, the present invention provides a method for producing a low-alcohol beer-flavored beverage, which includes adjusting the polyphenol concentration in the low-alcohol beer-flavored beverage to be greater than 50 mg / L and less than 250 mg / L, adjusting the acetic acid concentration to be greater than 30 mg / L and less than 170 mg / L, and including components derived from wort ferment. [Effects of the Invention]

[0021] According to the present invention, it is possible to provide a low-alcohol beer-taste beverage that has a good balance of sour, bitter, and sweet tastes, has a complex beer-like taste and drinking satisfaction, has a reduced natto odor, and exhibits a refreshing aftertaste.

Mode 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 as long as the intended purpose of the step is achieved. Also, the content of each component in the 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. Further, 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 a method for producing the same for embodying the technical idea of the present invention, and the present invention is not limited to the low-alcohol beer-taste beverage and the method for producing the same shown below.

[0023] <Low-alcohol beer-taste beverage> The low-alcohol beer-taste beverage of the present invention contains polyphenols, acetic acid, and components derived from wort fermentation broth.

[0024] The "low-alcohol beer-taste beverage" refers to a beer-taste beverage having an alcohol concentration lower than that of a normal beer-taste beverage. The low-alcohol beer-taste beverage has an alcohol concentration of 3 v / v% or less, preferably 2 v / v% or less, more preferably less than 1 v / v%. The meaning of the "low-alcohol beer-taste beverage" includes a non-alcohol beer-taste beverage that substantially does not contain alcohol (for example, an alcohol concentration of 0.00 v / v%). Also, the term "alcohol" means ethanol.

[0025] <Polyphenols> In this specification, polyphenols refer to a general term for compounds having multiple phenolic hydroxyl groups in one molecule. Polyphenols are found in various natural products such as apples, malt, hops, tea, grapes, grape seeds, cocoa, perilla leaves, peanuts, pine bark, and black beans, and have a characteristic bitter or astringent taste. The polyphenols contained in the low-alcohol beer-flavored beverage of the present invention are preferably procyanidins or mixtures containing procyanidins. In this specification, procyanidins refer to n polymers of catechins (n≧1, where n is an integer) or a general term therefor, and also include catechins with n=1. Catechins include, but are not limited to, catechin, epicatechin, gallocatechin, and epigallocatechin. Procyanidins are not particularly limited as long as they are n polymers of catechins or mixtures thereof. Furthermore, they may be natural procyanidins or synthetic procyanidins.

[0026] The polyphenols contained in low-alcohol beer-flavored beverages may be commercially available compounds or may be those contained in common ingredients used in the production of low-alcohol beer-flavored beverages, such as hops and malt. Polyphenol concentration refers to the total polyphenol concentration.

[0027] Polyphenols in low-alcohol beer-flavored beverages improve the natto-like odor and give them a cleaner aftertaste. Furthermore, polyphenols in low-alcohol beer-flavored beverages enhance the beer-like complexity and improve the overall drinking experience.

[0028] Polyphenols are included in the low-alcohol beer-flavored beverage in an amount such that the polyphenol concentration exceeds 50 mg / L but is less than 250 mg / L. If the polyphenol concentration of the low-alcohol beer-flavored beverage is 50 mg / L or less, the natto-like odor of the low-alcohol beer-flavored beverage may not be reduced. Also, if the polyphenol concentration of the low-alcohol beer-flavored beverage is 250 mg / L or more, the bitterness of the polyphenols may become prominent, disrupting the balance of acidity, bitterness, and sweetness of the low-alcohol beer-flavored beverage. The polyphenol concentration of the low-alcohol beer-flavored beverage is preferably 80 to 220 mg / L, more preferably 100 to 210 mg / L, and even more preferably 120 to 200 mg / L.

[0029] In one form, the polyphenol concentration of the low-alcohol beer-flavored beverage is preferably 85 to 230 mg / L, more preferably 95 to 215 mg / L, and even more preferably 100 to 200 mg / L.

[0030] The polyphenol concentration in low-alcohol beer-flavored beverages can be measured, for example, by a colorimetric method utilizing the reaction with ferric trivalent ions (Bergium Brewers Association, ed.: BCOJ Beer Analysis Methods, 8.19 (2004)).

[0031] One method for adjusting the polyphenol concentration in low-alcohol beer-flavored beverages is to use ingredients with a high polyphenol content. Among these, malt and hops are not only high in polyphenols but are also widely used as ingredients in beer-flavored beverages. Therefore, by selecting and using varieties of malt and hops with a high polyphenol content as ingredients, or by adjusting the amount of malt and hops used, the polyphenol concentration in low-alcohol beer-flavored beverages can be increased.

[0032] Furthermore, crudely or refined polyphenols extracted from natural products may be added as raw materials, or synthesized polyphenols may be added as raw materials. Examples of polyphenols extracted and refined from natural products include polyphenols extracted from apples, malt, hops, grape seeds, black beans, etc., or catechins extracted from tea. For example, polyphenols can be dissolved by contacting the malt hull portion with hot water at 80°C or higher, and these dissolved polyphenols may be added as raw materials. The non-fermented beer-flavored beverage according to the present invention may contain one type of polyphenol derived from natural products, or it may contain two or more types of polyphenols derived from natural products.

[0033] The polyphenols that can be used in the present invention are not particularly limited, but examples include at least one selected from the group consisting of apple-derived polyphenols, malt-derived polyphenols, hop-derived polyphenols, tea-derived polyphenols, black bean-derived polyphenols, and grape seed-derived polyphenols.

[0034] <Acetic acid> Acetic acid is a type of organic acid produced by yeast during the fermentation period of wort, and is a taste-producing substance with a sour taste. The acetic acid contained in low-alcohol beer-flavored beverages may be produced by the fermentation of the raw materials used in the manufacture of low-alcohol beer-flavored beverages. The acetic acid contained in low-alcohol beer-flavored beverages may be commercially available as an acidulant or compound and added to the low-alcohol beer-flavored beverages, or it may be contained in the raw materials used in the manufacture of general low-alcohol beer-flavored beverages. Furthermore, the acetic acid contained in low-alcohol beer-flavored beverages may be produced by the fermentation of the raw materials used in the manufacture of low-alcohol beer-flavored beverages.

[0035] Acetic acid in low-alcohol beer-flavored beverages improves the natto-like odor and gives them a cleaner aftertaste. Furthermore, acetic acid in low-alcohol beer-flavored beverages enhances the beer-like complexity and improves the overall drinking experience.

[0036] Acetic acid is included in the low-alcohol beer-flavored beverage in an amount such that the acetic acid concentration of the beverage is between 30 mg / L and less than 170 mg / L. If the acetic acid concentration of the low-alcohol beer-flavored beverage is 30 mg / L or less, the natto-like odor of the beverage may not be reduced. Also, if the acetic acid concentration of the low-alcohol beer-flavored beverage is 170 mg / L or more, the sourness of the acetic acid becomes prominent, and the balance of sourness, bitterness, and sweetness of the beverage may be disrupted. The acetic acid concentration of the low-alcohol beer-flavored beverage is preferably 40 to 160 mg / L, more preferably 50 to 150 mg / L, and even more preferably 60 to 140 mg / L.

[0037] In one form, the acetic acid concentration of the low-alcohol beer-flavored beverage is preferably 100-160 mg / L, more preferably 115-155 mg / L, and even more preferably 120-150 mg / L.

[0038] The acetic acid concentration in low-alcohol beer-flavored beverages can be measured, for example, using HPLC analysis with pH buffered post-column conductivity detection.

[0039] The acetic acid concentration in low-alcohol beer-flavored beverages can be adjusted, for example, by adjusting the type of yeast and fermentation conditions, or by adding acetic acid as appropriate.

[0040] From the viewpoint of improving the balance of acidity, bitterness, and sweetness in low-alcohol beer-flavored beverages, the ratio B / A of acetic acid concentration B [mg / L] to polyphenol concentration A [mg / L] in low-alcohol beer-flavored beverages is, for example, 0.18 to 2.0. The ratio B / A is preferably 0.60 to 1.20, and more preferably 0.66 to 0.83.

[0041] In one embodiment, the ratio B / A is preferably 0.60 to 0.83, more preferably 0.67 to 1.20, and even more preferably 0.67 to 0.83.

[0042] <Components derived from wort fermentation liquid> The low-alcohol beer-flavored beverage of the present invention contains components derived from wort fermentation liquid. The inclusion of components derived from wort fermentation liquid in the low-alcohol beer-flavored beverage enhances the beer-like complexity of the beverage.

[0043] The term "components derived from wort ferment" refers to the components contained in wort ferment. Wort ferment is the liquid obtained by fermenting wort, which is typically used in the production of beer, using brewer's yeast.

[0044] The amount and concentration of components derived from the wort ferment in low-alcohol beer-flavored beverages are not particularly limited and can be set as appropriate according to the desired flavor.

[0045] 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.

[0046] The wort ferment liquor has a predetermined malt usage ratio. The malt usage ratio is the ratio of the weight of malt to the weight of starchy raw materials. The malt usage ratio of the wort ferment liquor is, for example, 50 w / w% or more. If the malt usage ratio of the wort ferment liquor contained in a low-alcohol beer-flavored beverage is less than 50 w / w%, the complex beer-like flavor and malty sweetness of the low-alcohol beer-flavored beverage may be insufficient. The malt usage ratio of the wort ferment liquor contained in a low-alcohol beer-flavored beverage is preferably 55 w / w% or more, more preferably 60 w / w% or more, and even more preferably 60 to 75 w / w%.

[0047] Furthermore, the wort ferment may be a dealcoholized wort ferment. A dealcoholized wort ferment is a wort ferment obtained by removing alcohol from the liquid obtained by fermenting the wort used in the production of regular beer. Methods for removing alcohol include vaporizing the alcohol and removing alcohol using a reverse osmosis membrane. The dealcoholized wort ferment only needs to have alcohol removed to a degree that results in the desired alcohol content of the low-alcohol beer-flavored beverage in the final product.

[0048] Low-alcohol beer-flavored beverages may contain de-alcoholized wort fermentation liquid, and the polyphenol concentration and acetic acid concentration may be appropriately adjusted using the de-alcoholized wort fermentation liquid as a standard solution.

[0049] The visual extract of low-alcohol beer-flavored beverages is adjusted to 1-10 w / v%. If the visual extract of a low-alcohol beer-flavored beverage is less than 1 w / v%, the complex beer-like flavor and malty sweetness of the beverage may be insufficient. Conversely, if the visual extract of a low-alcohol beer-flavored beverage exceeds 10 w / v%, the aftertaste of the beverage may become heavy. The visual extract of a low-alcohol beer-flavored beverage is preferably 2-9 w / v%, more preferably 2-8 w / v%, and even more preferably 3-7 w / v%.

[0050] The visual extract 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 produced, for example, by the method for producing low-alcohol beer-flavored beverages described later.

[0051] In one form, the visual extract of the low-alcohol beer-flavored beverage is preferably 3-9.5 w / v%, more preferably 5-9 w / v%, and even more preferably 6-8.5 w / v%.

[0052] <Proline> The low-alcohol beer-flavored beverage of the present invention preferably contains proline. Proline is an amino acid found in malt. The proline contained in the low-alcohol beer-flavored beverage may be commercially available as a compound and added to the beverage, or it may be contained in nitrogen-containing raw materials such as malt that are commonly used in the production of low-alcohol beer-flavored beverages.

[0053] Proline in low-alcohol beer-flavored beverages imparts a malty sweetness and enhances the richness of the beverage. The proline concentration in low-alcohol beer-flavored beverages is, for example, 150 to 550 mg / L, preferably 200 to 500 mg / L, and more preferably 250 to 450 mg / L.

[0054] The proline concentration in low-alcohol beer-flavored beverages can be measured, for example, using the AccQ-Tag Ultra labeling method with an Acquity UPLC analyzer manufactured by Waters Corporation (USA). Alternatively, it can be measured using an automated amino acid analyzer such as the JLC-500 / V manufactured by JEOL Ltd.

[0055] The proline concentration in low-alcohol beer-flavored beverages can be adjusted by controlling the amount of raw materials used that have a relatively high nitrogen content and can be assimilated by yeast, or by adding proline as appropriate. Examples of raw materials with a high nitrogen content include malt, soybeans, yeast extract, peas, and unsprouted grains.

[0056] <Bitterness value> Low-alcohol beer-flavored beverages preferably have a predetermined bitterness value (unit: BU). Having a predetermined bitterness value in a low-alcohol beer-flavored beverage results in a cleaner aftertaste. Here, bitterness value is an indicator of bitterness provided by a group of hop-derived substances, primarily isohumulones.

[0057] 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 aftertaste may become heavy. Also, if the bitterness value of a low-alcohol beer-flavored beverage exceeds 50 BU, the bitterness of the beverage may become prominent, and the complex, beer-like flavor may be insufficient. The bitterness value of a low-alcohol beer-flavored beverage is more preferably between 10 and 45 BU, even more preferably between 15 and 40 BU, and particularly preferably between 20 and 35 BU.

[0058] 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).

[0059] 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.

[0060] <Method for manufacturing low-alcohol beer-flavored beverages> A method for producing a low-alcohol beer-flavored beverage only needs to include the steps of adjusting the polyphenol concentration in the low-alcohol beer-flavored beverage to a predetermined concentration, adjusting the acetic acid concentration in the low-alcohol beer-flavored beverage to a predetermined concentration, and incorporating components derived from wort ferment into the low-alcohol beer-flavored beverage. Aside from these steps, conventional methods for producing low-alcohol beer-flavored beverages can be used.

[0061] The method for producing a low-alcohol beer-flavored beverage described herein may include a polyphenol concentration adjustment step for adjusting the polyphenol concentration in the low-alcohol beer-flavored beverage to a predetermined concentration, an acetic acid concentration adjustment step for adjusting the acetic acid concentration in the low-alcohol beer-flavored beverage to a predetermined concentration, and a wort fermentation-derived component addition step for incorporating components derived from wort fermentation into the low-alcohol beer-flavored beverage. The order of the polyphenol concentration adjustment step, the acetic acid concentration adjustment step, and the wort fermentation-derived component addition step is not particularly limited and may be performed in any order.

[0062] The polyphenol concentration adjustment step may include adjusting the polyphenol concentration in the low-alcohol beer-flavored beverage to within the range described above.

[0063] The acetic acid concentration adjustment step may include adjusting the acetic acid concentration in the low-alcohol beer-flavored beverage to within the range described above.

[0064] The step of adding components derived from wort ferment may include incorporating components derived from wort ferment into the low-alcohol beer-flavored beverage. In this case, the low-alcohol beer-flavored beverage may contain wort ferment itself, or the low-alcohol beer-flavored beverage may be prepared using wort ferment as a base.

[0065] Furthermore, the method for producing a low-alcohol beer-flavored beverage may include a fermentation step, a de-alcoholization step, a proline concentration adjustment step, a bitterness value adjustment step, or an appearance extract adjustment step.

[0066] The proline concentration adjustment step may include adjusting the proline concentration in the low-alcohol beer-flavored beverage to within the range described above.

[0067] The bitterness adjustment step may include adjusting the bitterness value of the low-alcohol beer-flavored beverage to within the range described above.

[0068] The appearance extract adjustment step may include adjusting the appearance extract of the low-alcohol beer-flavored beverage to the range described above.

[0069] The fermentation process is simply the process of adding yeast to the wort and allowing fermentation to occur. The fermentation temperature, duration, and other conditions can be freely set. For example, fermentation may be carried out under the conditions typically used for the production of beer or sparkling wine: 8-25°C for 1 to 10 days. Furthermore, the temperature (increase or decrease) or pressure of the fermentation liquid may be changed during the fermentation process.

[0070] The de-alcoholization process refers to the process of removing alcohol from beer-flavored beverages, wort ferment broth, beer compositions, etc., to a desired level where the alcohol content of the final low-alcohol beer-flavored beverage is at the desired concentration. Methods for removing alcohol include vaporization and reverse osmosis. Vaporization is preferred because it can remove alcohol in a relatively short time.

[0071] 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.

[0072] 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.

[0073] The present invention will be further described by the following examples, but the present invention is not limited thereto. [Examples]

[0074] <Analysis Method for Low-Alcohol Beer-Flavored Beverages> [External Extract] The visual extract was determined according to the method described in the Beer Analysis Methods of the Beer Brewers Association (BCOJ) (2004), using the following formula (1).

[0075] Es end = -460.234 + 662.649 × SG EA -202.414×SG EA 2 (1) In the formula, "Es end" is the appearance extract. "SG EA " represents the specific gravity of a deflated, low-alcohol beer-flavored beverage.

[0076] [Bitterness value] The bitterness value was measured in accordance with the Beer Analysis Methods of the Beer Brewers Association (BCOJ), 8.15 (2004). Specifically, after adding acid to the sample, it was extracted with isooctane, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation was measured against pure isooctane as a control, and the value (BU) was obtained by multiplying this absorbance by a constant (50).

[0077] [Acetic acid concentration] Acetic acid concentration was measured by HPLC analysis using pH-buffered post-column conductivity detection. The sample was filtered through a 0.45 μm filter before measurement. An organic acid analysis system (Shimadzu Corporation) was used, with an RSpak KC811 column (Shodex), a 5 mmol / L p-toluenesulfonic acid mobile phase, and organic acids separated at a flow rate of 0.8 ml / min. A conductivity detector (Shimadzu Corporation, CDD-10Avp) was used. Quantitative analysis was performed using a calibration curve created by adding a standard sample.

[0078] [Polyphenol concentration] The polyphenol concentration was measured by a colorimetric method based on the reaction between ferric ions and polyphenols (Bergum Brewers Association of Japan: Beer Analysis Methods, 8.19 (2004). Specifically, 10 mL of deflated beer-flavored beverage was mixed with 8 mL of CMC / EDTA reagent (a 1% solution of CMC (carboxymethylcellulose)-sodium salt containing 0.2% EDTA), then 0.5 mL of ferric reagent (3.5 g of ammonium iron(III) citrate dissolved in 100 mL of distilled water) was added and thoroughly mixed. Next, 0.5 mL of ammonia reagent (a solution of concentrated ammonia water (d=0.92 g / mL) diluted with twice the volume of distilled water) was added to the mixture. After adding and thoroughly mixing, the mixture was adjusted to 25 mL with distilled water and thoroughly mixed again. After letting the mixture stand for 10 minutes, the absorbance at 600 nm was measured using a cell with a cell width of 10 mm. A blank solution without the addition of the iron trivalent reagent was used as a blank for the absorbance measurement. Specifically, this blank solution was prepared by mixing 10 mL of deflated beer-flavored beverage with 8 mL of the CMC / EDTA reagent, adding 0.5 mL of the ammonia reagent and thoroughly mixing, adjusting the mixture to 25 mL with distilled water, thoroughly mixing again, and letting the resulting mixture stand for 10 minutes. The polyphenol concentration of each beer-flavored beverage was determined from the absorbance using the following formula.

[0079] P = A × 820 "P" represents the polyphenol concentration (mg / L). "A" represents the absorbance at 600 nm.

[0080] <Example 1> Crushed malt was added to the mash kettle to a malt ratio of 20 w / w%, followed by water and cornstarch. Gelatinization was carried out at 70°C, and liquefaction at 100°C. Next, crushed malt, enzymes, and warm water were added to the mash tank. After protein rest at around 55°C, the liquid was transferred from the mash kettle to the mash tank, and saccharification was carried out at a temperature between 60°C and 76°C. This saccharified liquid was filtered through a lauter filtration tank, then transferred to a boiling kettle, bitter 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 it was 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 the wort ferment. Next, the obtained wort ferment 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 to obtain a dealcoholized wort ferment with an alcohol concentration of 0.02 v / v%. To the obtained dealcoholized wort ferment, liquid sugar was added to a concentration of 10 g / L, caramel to 0.3 g / L, phosphoric acid to 0.7 g / L, and flavoring to 1.0 g / L, and dextrin was added to achieve an appearance extract of 8 w / v%. Furthermore, acetic acid was added to adjust the acetic acid concentration to 30 mg / L to obtain the low-alcohol beer-flavored beverage of Example 1.

[0081] <Examples 2-4> By adding acetic acid to the low-alcohol beer-flavored beverage of Example 1, the acetic acid concentration was adjusted to 120 mg / L, 150 mg / L, and 170 mg / L, respectively, to obtain the low-alcohol beer-flavored beverages of Examples 2-4.

[0082] <Example 5> A dealcoholized wort ferment was prepared in the same manner as in Example 1, except that hops were not used. To the obtained dealcoholized wort ferment, liquid sugar was added to a concentration of 10 g / L, caramel to 0.3 g / L, phosphoric acid to 0.7 g / L, and flavoring to 1.0 g / L. Dextrin was added to achieve an appearance extract of 8 w / v%. Furthermore, the acetic acid concentration was adjusted to 120 mg / L by adding acetic acid. In addition, the polyphenol concentration was adjusted to 50 mg / L by adding isopropyl hop extract (manufactured by John I. Haas, Inc.), yielding the low-alcohol beer-flavored beverage of Example 5.

[0083] <Examples 6-9> By adding isopropyl hop extract (manufactured by John I. Haas, Inc.) to the low-alcohol beer-flavored beverage of Example 5, the polyphenol concentrations were adjusted to 100 mg / L, 150 mg / L, 200 mg / L, and 250 mg / L, respectively, to obtain the low-alcohol beer-flavored beverages of Examples 6-9.

[0084] <Sensory evaluation> Next, a sensory evaluation was conducted on the low-alcohol beer-flavored beverage that was produced. The evaluation criteria included: "balance of acidity, bitterness, and sweetness," "complex flavor reminiscent of beer," "satisfaction," "clean aftertaste," and "weakness of natto odor."

[0085] A sensory evaluation was conducted on Examples 1-9 by five expert panelists specializing in beer-flavored beverages. The evaluation criteria were as follows. Prior to the evaluation, the panelists underwent a preliminary test to ensure there were no significant discrepancies in their scores. The average of each panelist's evaluation was used as the evaluation result for Examples 1-9. The evaluation results are shown in Table 1.

[0086] The "balance of sourness, bitterness, and sweetness" was evaluated on a 5-point scale, with Example 1 receiving a score of 2 points and the best-performing sample receiving a score of 5 points.

[0087] "Complex flavor characteristic of beer" was evaluated on a 5-point scale, with Example 1 receiving a score of 2 points and the best-performing sample receiving a score of 5 points.

[0088] "Drinkability" was evaluated on a 5-point scale, with Example 1 receiving a score of 2 points and the best-performing sample receiving a score of 5 points.

[0089] "Clean aftertaste" was evaluated on a 5-point scale, with Example 1 receiving a score of 4 points and the best-performing sample receiving a score of 5 points.

[0090] The "weakest natto odor" was evaluated on a 5-point scale, with Example 1 receiving a score of 2 points and the best-performing sample receiving a score of 5 points.

[0091] For all evaluation items, if the average score was 3.5 or higher, a beer-like aroma and flavor were recognized, and the overall rating was "A: Good." If the above scoring criteria were not met, a beer-like aroma and flavor were not recognized, and the overall rating was "B: Poor."

[0092] [Table 1]

[0093] Table 1 shows that by adjusting the acetic acid concentration of low-alcohol beer-flavored beverages to 120-150 mg / L, the beverages exhibit an excellent balance of sourness, bitterness, and sweetness, a complex and satisfying taste characteristic of beer, reduced natto odor, and a clean aftertaste. Furthermore, by adjusting the polyphenol concentration of low-alcohol beer-flavored beverages to 100-200 mg / L, the beverages exhibit an excellent balance of sourness, bitterness, and sweetness, a complex and satisfying taste characteristic of beer, reduced natto odor, and a clean aftertaste.

Claims

1. A low-alcohol beer-flavored beverage having an alcohol concentration of 3 v / v% or less, comprising a total polyphenol concentration of 95 to 215 mg / L, acetic acid exceeding 30 mg / L but less than 170 mg / L, and a dealcoholized wort bottom fermentation liquid.

2. The low-alcohol beer-flavored beverage according to claim 1, wherein the concentration of acetic acid is 115 to 155 mg / L.

3. The low-alcohol beer-flavored beverage according to claim 1 or 2, wherein the ratio B / A of the acetic acid concentration B [mg / L] to the total polyphenol concentration A [mg / L] in the low-alcohol beer-flavored beverage is 0.18 to 2.

0.

4. The low-alcohol beer-flavored beverage according to claim 3, wherein the ratio B / A is 0.60 to 1.

20.

5. The low-alcohol beer-flavored beverage according to claim 1 or 3, wherein the polyphenol comprises at least one selected from the group consisting of malt-derived polyphenols and hop-derived polyphenols.

6. A low-alcohol beer-flavored beverage according to any one of claims 1 to 5, having a bitterness value of 10 to 50 BU.

7. A low-alcohol beer-flavored beverage according to any one of claims 1 to 5, having a bitterness value of 20 to 35 BU.

8. A low-alcohol beer-flavored beverage according to any one of claims 1 to 7, having an appearance extract of 1 to 10 w / v%.

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

10. A low-alcohol beer-flavored beverage according to any one of claims 1 to 9, comprising 150 to 550 mg / L of proline.

11. A method for producing a low-alcohol beer-flavored beverage having an alcohol concentration of 3 v / v% or less, comprising adjusting the total polyphenol concentration in the low-alcohol beer-flavored beverage to 95 to 215 mg / L, adjusting the acetic acid concentration to more than 30 mg / L and less than 170 mg / L, and including a de-alcoholized wort bottom fermentation liquid.

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