Low-alcohol beer-flavored beverages and their manufacturing methods

Abstract

The objective of this invention is to provide a low-alcohol beer-flavored beverage that has a complex flavor similar to beer and a wheat-like sweetness, with a good balance of acidity and sweetness, and a refreshing and pleasant aftertaste. The solution to this problem is a low-alcohol beer-flavored beverage containing more than 100 mg / L but less than 600 mg / L of proline and more than 25 mg / L but less than 200 mg / L of acetic acid.

Description

Technical Field

[0001] This invention relates to a low-alcohol beer-flavored beverage, and more particularly to a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%. "Beer flavor" refers to the taste and aroma reminiscent of beer. "Beer" refers to a beverage made from malt, hops, and water, fermented using yeast. Prior Technology

[0002] A low-alcohol beer-flavored beverage is known to be produced by de-alcoholizing fermented beer. Because the alcohol is removed, the sweetness inherent in alcohol itself, or the characteristic aroma of beer, is also removed, resulting in a weak aroma and flavor that is insufficient for consumption.

[0003] Patent document 1 describes a carbonated beverage that has a beer-like flavor by adding malt extract to a beer-flavored beverage that has undergone de-alcoholization after fermentation, thereby adjusting the sugar composition and improving the balance of sweetness, swallowing feel and refreshing taste.

[0004] Patent Document 2 describes a beer-flavored beverage that does not contain bitter components from hops but contains a specific amount of proline. The beer-flavored beverage of Patent Document 2 is a beer-flavored beverage with a taste and sweetness reminiscent of beer.

[0005] Patent Document 3 describes a beer-flavored non-alcoholic beverage with a pH of 4.2-4.7, which contains vinegar or malt vinegar obtained by acetic acid fermentation of beer and wort as its main ingredients and is substantially alcohol-free. The beer-flavored non-alcoholic beverage of Patent Document 3 is a non-alcoholic beverage with a flavor close to that of beer. Previous technical documents Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 2003-250503 Patent Document 2: Japanese Patent Application Publication No. 2020-103272 Patent Document 3: Japanese Patent Application Publication No. 2018-148838 Summary of the Invention

[0007] [The problem the invention aims to solve]

[0008] Low-alcohol beer-flavored beverages have lower alcohol and volatile aroma content, resulting in a lack of complex flavors and wheat notes similar to beer. When malt extract or proline is added to reproduce the deliciousness, sweetness, and complexity of beer-like flavors, the following problems arise: the balance between sourness and sweetness is disrupted, and a refreshing and pleasant aftertaste is not achieved.

[0009] The present invention addresses the aforementioned problems and aims to provide a low-alcohol beer-flavored beverage that has a complex taste similar to beer and a sweetness similar to wheat, with a good balance of sourness and sweetness, and a refreshing and pleasant aftertaste. [Technical means to solve the problem]

[0010] The present invention provides a low-alcohol beer-flavored beverage containing more than 100 mg / L but less than 600 mg / L of proline and more than 25 mg / L but less than 200 mg / L of acetic acid.

[0011] In one embodiment, the concentration of proline is 150~550 mg / L.

[0012] In one embodiment, the concentration of the acetic acid is 40~160 mg / L.

[0013] In one embodiment, the ratio of acetic acid concentration B [mg / L] to proline concentration A [mg / L] in the low-alcohol beer-flavored beverage is 0.073 to 1.06.

[0014] In one embodiment, the B / A ratio is 0.17 to 0.50.

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

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

[0017] In one embodiment, the aforementioned low-alcohol beer-flavored beverage contains ingredients derived from wort fermentation liquid.

[0018] In one embodiment, the wort fermentation liquid is the bottom layer of wort fermentation liquid.

[0019] In one embodiment, the wort fermentation liquid has a malt usage ratio of 50 w / w or higher.

[0020] In one embodiment, the wort fermentation liquid is a de-alcoholized wort fermentation liquid.

[0021] Furthermore, the present invention provides a method for manufacturing a low-alcohol beer-flavored beverage, comprising: adjusting the concentration of proline in the low-alcohol beer-flavored beverage to more than 100 mg / L but less than 600 mg / L, and adjusting the concentration of acetic acid to more than 25 mg / L but less than 200 mg / L. [Effects of the Invention]

[0022] According to the present invention, a low-alcohol beer-flavored beverage can be provided, which has a complex taste similar to beer and a sweetness similar to wheat, with a good balance of sourness and sweetness, and a refreshing and pleasant aftertaste. Implementation

[0023] In this specification, the term "step" includes not only independent steps, but also steps that cannot be clearly distinguished from other steps, as long as the desired purpose of the step is achieved. Furthermore, regarding the content of each component in the composition, when multiple substances equivalent to each component are present in the composition, unless otherwise specified, it refers to the total amount of the aforementioned multiple substances present in the composition. Moreover, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. The embodiments of the present invention will now be described in detail. However, the embodiments shown below are merely examples of a low-alcohol beer-flavored beverage and its manufacturing method to embody the technical concept of the present invention; the present invention is not limited to the low-alcohol beer-flavored beverage and its manufacturing method shown below.

[0024] Low-alcohol beer-flavored beverages The low-alcohol beer-flavored beverages described in this instruction manual contain acetic acid and proline.

[0025] "Low-alcohol beer-flavored beverages" refers to beer-flavored beverages with an alcohol content lower than that of typical beer-flavored beverages. Low-alcohol beer-flavored beverages have an alcohol content 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 beverages" also includes non-alcoholic beer-flavored beverages that are substantially alcohol-free (e.g., alcohol content of 0.00 v / v%). Furthermore, the term "alcohol" refers specifically to ethanol.

[0026] <proline> Proline is an amino acid found in malt. The proline in low-alcohol beer-flavored beverages can be commercially available compounds added to low-alcohol beer-flavored beverages, or it can be contained in nitrogenous raw materials such as malt commonly used in the manufacture of low-alcohol beer-flavored beverages.

[0027] At certain concentrations, proline in low-alcohol beer-flavored beverages imparts a wheat-like sweetness, thereby improving the balance of acidity and sweetness. Furthermore, at specific concentrations, proline in low-alcohol beer-flavored beverages enhances their beer-like aroma.

[0028] Proline is defined as a concentration in low-alcohol beer-flavored beverages exceeding 100 mg / L but not exceeding 600 mg / L. If the proline concentration in the low-alcohol beer-flavored beverage is below 100 mg / L, the balance between sourness and sweetness may be lost. If the proline concentration in the low-alcohol beer-flavored beverage is above 600 mg / L, the sweetness of proline may be pronounced, and the balance between sourness and sweetness may be lost. The proline concentration in low-alcohol beer-flavored beverages is, for example, 150–550 mg / L, preferably 200–500 mg / L, and more preferably 250–450 mg / L.

[0029] The concentration of proline in low-alcohol beer-flavored beverages can be determined, for example, using the AccQ-Tag Ultra labeling method with the Acquity UPLC analyzer manufactured by Waters Corporation (USA). Alternatively, it can be determined using an automated amino acid analyzer such as the JLC-500 / V type manufactured by Nippon Electronics Co., Ltd.

[0030] The proline concentration in low-alcohol beer-flavored beverages can be adjusted by modifying the amount of nitrogen-rich raw materials that yeast can assimilate, or by adding proline appropriately. Examples of nitrogen-rich raw materials include malt, soybeans, yeast extract, peas, and unsprouted grains.

[0031] Acetic acid Acetic acid is an organic acid produced by yeast during wort fermentation and is a flavor compound with a sour taste. The acetic acid in low-alcohol beer-flavored beverages can be produced through the fermentation of the raw materials used to manufacture these beverages. The acetic acid in low-alcohol beer-flavored beverages can be commercially available as an acidulant or compound added to them, or it can be present in the raw materials commonly used to manufacture these beverages. Furthermore, the acetic acid in low-alcohol beer-flavored beverages can also be produced during the fermentation process of the raw materials used to manufacture them.

[0032] Especially when low-alcohol beer-flavored beverages contain proline, the acetic acid in these beverages, at certain concentrations, contributes to a refreshing and pleasant aftertaste. Furthermore, the acetic acid in low-alcohol beer-flavored beverages, at certain concentrations, imparts a sour taste, thereby improving the balance between sourness and sweetness. Moreover, the acetic acid in low-alcohol beer-flavored beverages, at certain concentrations, enhances the complex, beer-like flavor of these beverages.

[0033] Acetic acid is defined as an amount in low-alcohol beer-flavored beverages where the concentration exceeds 25 mg / L but does not reach 200 mg / L. If the concentration of acetic acid in the low-alcohol beer-flavored beverage is below 25 mg / L, especially when the beverage contains proline, the aftertaste may become overpowering and less refreshing. Conversely, if the concentration of acetic acid in the low-alcohol beer-flavored beverage is above 200 mg / L, the sourness may be pronounced, and the balance between sourness and sweetness may be lost. The preferred concentration of acetic acid in low-alcohol beer-flavored beverages is 40–160 mg / L, more preferably 50–150 mg / L, and even more preferably 60–140 mg / L.

[0034] The concentration of acetic acid in low-alcohol beer-flavored beverages can be determined, for example, by HPLC analysis based on post-column pH buffer conductivity detection.

[0035] The acetic acid concentration in low-alcohol beer-flavored beverages can be adjusted, for example, by changing the type of yeast and fermentation conditions, or by adding acetic acid as needed.

[0036] From the perspective of improving the balance of sourness and sweetness in low-alcohol beer-flavored beverages, the B / A ratio of acetic acid concentration B [mg / L] to proline concentration A [mg / L] in low-alcohol beer-flavored beverages is preferably 0.073~1.06. More preferably, it is 0.17~0.50, and even more preferably 0.20~0.33.

[0037] In one embodiment, the B / A ratio is preferably 0.17 to 0.33, more preferably 0.20 to 0.50, and even more preferably 0.25 to 0.50.

[0038] <Bitterness level> Low-alcohol beer-flavored beverages are preferably characterized by a specific bitterness value (unit: BU). By imparting a specific bitterness value, the aftertaste of low-alcohol beer-flavored beverages becomes more refreshing and pleasant. Here, the bitterness value refers to the bitterness imparted by a group of substances derived from hops, primarily isohypol.

[0039] The bitterness value of low-alcohol beer-flavored beverages is preferably 10-50 BU. If the bitterness value of a low-alcohol beer-flavored beverage is less than 10 BU, the aftertaste may be more pronounced. Furthermore, if the bitterness value exceeds 50 BU, the bitterness may be excessively noticeable, and the complex beer-like flavors may be insufficient. The bitterness value of low-alcohol beer-flavored beverages is more preferably 10-45 BU, further preferably 15-40 BU, and ideally 20-35 BU.

[0040] Bitterness value can be determined, for example, by the method described in the Japan Brewers Association: BCOJ Beer Analysis Method, 8.15 (2004).

[0041] The bitterness of low-alcohol beer-flavored beverages can be adjusted by modifying the type and amount of raw materials containing bitter substances (such as hops), the timing of their addition, or by appropriately adding bitter substances. Isolated isoalpha acids can be used as bitter substances. Furthermore, isoalpha acids are contained in hops and can be used in the form of hops or hop extracts. Hops or hop extracts refer to hop leaves, their ground material, extracts obtained by extraction with water or hot water, concentrates of the extract, and dried products.

[0042] <Ingredients from wort fermentation liquid> Low-alcohol beer-flavored beverages preferably contain ingredients derived from the wort fermentation liquor. By including these ingredients, the complex, beer-like flavor of the low-alcohol beer-flavored beverage is enhanced.

[0043] The components derived from wort fermentation liquid refer to the components contained in wort fermentation liquid. Furthermore, wort fermentation liquid refers to the liquid obtained by fermenting the wort used in the normal brewing of beer using brewer's yeast.

[0044] There are no particular limitations on the content and concentration of components derived from wort fermentation liquid in low-alcohol beer-flavored beverages; they can be appropriately set according to the desired aroma.

[0045] The wort starter culture can be either the top layer or the bottom layer, but from the perspective of achieving a refreshing and pleasant aftertaste, the bottom layer is preferred. The top layer wort starter culture refers to the wort starter culture obtained by inoculating the wort with top-layer starter yeast and fermenting it under normal fermentation conditions, such as 15-25°C, for several days. The bottom layer wort starter culture refers to the wort starter culture obtained by inoculating the bottom layer starter yeast with bottom-layer starter yeast and fermenting it under normal fermentation conditions, such as around 10°C, for approximately one week.

[0046] The wort brewing liquid has a specific malt usage ratio. The malt usage ratio refers to the ratio of the weight of malt to the weight of the starchy raw material. For example, the malt usage ratio of the wort brewing liquid is 50 w / w or higher. If the malt usage ratio of the wort brewing liquid in a low-alcohol beer-flavored beverage is less than 50 w / w, the beer-like complexity and wheat-like sweetness of the low-alcohol beer-flavored beverage may be insufficient. Preferably, the malt usage ratio of the wort brewing liquid in a low-alcohol beer-flavored beverage is 55 w / w or higher, more preferably 60 w / w or higher, and even more preferably 60-75 w / w.

[0047] Furthermore, the wort brewing liquid can be dealcoholized wort brewing liquid. Dealcoholized wort brewing liquid refers to the wort brewing liquid obtained by removing alcohol from the liquid obtained from the wort used in normal beer brewing. Methods for removing alcohol include: vaporizing the alcohol, and removing alcohol using reverse osmosis membranes, etc. Dealcoholized wort brewing liquid only requires removing alcohol until the alcohol content of the final low-alcohol beer-flavored beverage reaches any desired concentration.

[0048] Low-alcohol beer-flavored beverages may include those containing dealcoholic wort starter, or those using dealcoholic wort starter as a base liquid with appropriate adjustments to proline and acetic acid concentrations.

[0049] The apparent extractives of low-alcohol beer-flavored beverages are adjusted to 1-10 w / v%. If the apparent extractives of low-alcohol beer-flavored beverages are less than 1 w / v, the complex beer-like flavor and wheat-like sweetness of the beverage may be insufficient. Furthermore, if the apparent extractives of low-alcohol beer-flavored beverages exceed 10 w / v, the aftertaste may be more pronounced. The preferred apparent extractives of low-alcohol beer-flavored beverages are 2-9 w / v, more preferably 2-8 w / v, and even more preferably 3-7 w / v.

[0050] In one embodiment, the apparent 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.

[0051] The apparent extracts of low-alcohol beer-flavored beverages can be determined, for example, by the methods described in the Japan Brewers Association's BCOJ (2004) beer analysis method. Low-alcohol beer-flavored beverages can be manufactured, for example, by the manufacturing methods for low-alcohol beer-flavored beverages described later.

[0052] The apparent extracts of low-alcohol beer-flavored beverages can be adjusted by regulating the fermentation degree of wort, or by increasing or decreasing the content of liquid sugar or wort fermentation liquid.

[0053] <Methods for Manufacturing Low-Alcohol Beer-Flavored Beverages> The method for manufacturing a low-alcohol beer-flavored beverage includes the following steps: adjusting the concentration of acetic acid in the low-alcohol beer-flavored beverage to a specific concentration; and adjusting the concentration of proline to a specific concentration. In addition to these steps, previous methods for manufacturing low-alcohol beer-flavored beverages can also be used.

[0054] The method for manufacturing a low-alcohol beer-flavored beverage described in this specification may include: an acetic acid concentration adjustment step, which adjusts the concentration of acetic acid in the low-alcohol beer-flavored beverage to a specific concentration; and a proline concentration adjustment step, which adjusts the concentration of proline in the low-alcohol beer-flavored beverage to a specific concentration. The order of the acetic acid concentration adjustment step and the proline concentration adjustment step is not particularly limited; either step may be performed first.

[0055] The proline concentration adjustment step may include adjusting the proline concentration in the low-alcohol beer-flavored beverage to the range described above.

[0056] The acetic acid concentration adjustment step may include adjusting the concentration of acetic acid in the low-alcohol beer-flavored beverage to the range mentioned above.

[0057] Furthermore, the manufacturing method of low-alcohol beer-flavored beverages may include: fermentation step, dealcoholization step, bitterness adjustment step, addition step of components from wort fermentation liquid, or apparent extract adjustment step.

[0058] The bitterness adjustment process may include adjusting the bitterness of low-alcohol beer-flavored beverages to the range described above.

[0059] The addition of ingredients from the wort starter can include making the low-alcohol beer-flavored beverage contain ingredients from the wort starter. In this case, the low-alcohol beer-flavored beverage can contain the wort starter itself, or it can be prepared using the wort starter as a base.

[0060] The apparent extract adjustment steps may include adjusting the extract concentration in the low-alcohol beer-flavored beverage to the range described above.

[0061] The de-alcoholization step refers to the process of removing alcohol from beer-flavored beverages, wort fermentation liquids, beer compositions, etc., until the alcohol content of the final low-alcohol beer-flavored beverage reaches any desired concentration. Examples of methods for removing alcohol include: methods of vaporizing alcohol; methods of removing alcohol using reverse osmosis membranes, etc. In terms of removing alcohol in a relatively short time, methods of vaporizing alcohol are preferred.

[0062] The fermentation process simply involves adding yeast to the wort and fermenting it. Many conditions, such as fermentation temperature and time, can be freely set. For example, fermentation can be carried out under the conditions typically used for making beer or sparkling wine: 8-25°C for 1 week to 10 days. Furthermore, the temperature (raising or lowering) or pressure of the fermentation liquid can be changed during the fermentation process.

[0063] The manufacturing method of low-alcohol beer-flavored beverages may further include steps such as adding hops, caramel coloring, etc. using known equipment, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide.

[0064] The manufacturing method of low-alcohol beer-flavored beverages may, as needed, include the following steps: adding dietary fiber, soy peptides, hop extracts, carbonic acid, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, and various nutrients.

[0065] The present invention will be further illustrated by the following embodiments, but the present invention is not limited to these embodiments. [Example]

[0066] <Analytical Methods for Low-Alcohol Beer-Flavored Beverages> The following describes the evaluation method for low-alcohol beer-flavored beverages.

[0067] [Epigenetic extract] The apparent extract was obtained by formula (1) below, according to the method described in the Japan Brewers Association's BCOJ (2004) on beer analysis.

[0068] Es end=-460.234+662.649×SG EA-202.414×SG EA 2(1) In the formula, "Es end" refers to the apparent extract. "SG EA" refers to the proportion of degassed, low-alcohol beer-flavored beverages.

[0069] [Bitterness level] The bitterness value was determined according to the Japan Brewers Association: Beer Analysis Methods, 8.15 (2004). Specifically, acid was added to the sample, followed by extraction with isooctane. After centrifugation, an isooctane layer was obtained. The absorbance of the isooctane layer at 275 nm, measured with pure isooctane as a control, was multiplied by a constant (50), and the obtained value (BU) was taken as the bitterness value.

[0070] [Acetic acid concentration] Acetic acid concentration was determined by HPLC analysis based on post-column pH buffer conductivity detection. Samples were filtered through a 0.45 μm filter before analysis. An organic acid analysis system (Shimadzu Corporation) was used, with an RSpak KC811 column (Shodex Corporation) and a mobile phase of 5 mmol / L p-toluenesulfonic acid, at a flow rate of 0.8 ml / min to separate organic acids. A conductivity detector (Shimadzu Corporation, CDD-10Avp) was used. A calibration curve was prepared by adding standards as samples, and this calibration curve was used for quantification.

[0071] [Proline concentration] The concentration of proline in low-alcohol beer-flavored beverages was determined using an Acquity UPLC analyzer manufactured by Waters Corporation (USA) via the AccQ-Tag Ultra labeling method. The calibration curve was prepared using amino acid mixed standard solution type H (manufactured by Fujifilm and Koko Pure Chemical Industries Co., Ltd.).

[0072] <Comparative Example> A mixture of 10 g sugar, 0.3 g caramel, 0.7 g phosphoric acid, and 1.0 g flavoring was added to a small amount of drinking water. A specific amount of dextrin and isomerized hop extract (manufactured by John I. Haas, Inc.) was added, and drinking water was added until the volume reached 1 liter. Carbon dioxide was then dissolved to achieve a pressure of 0.22 MPa, thus creating a baseline for a low-alcohol beer-flavored beverage. This was used as a comparative example. The apparent extract of the comparative example was 8 w / v%, and the bitterness value was 25 BU.

[0073] <Examples 1-6> The concentration of proline was adjusted to 300 mg / L by adding proline in the comparative example. Then, the concentration of acetic acid was adjusted to 25 mg / L, 50 mg / L, 100 mg / L, 150 mg / L, 200 mg / L and 250 mg / L by adding acetic acid, respectively, to obtain the low-alcohol beer-flavored beverages of Examples 1 to 6.

[0074] <Examples 7~11> The concentration of acetic acid was adjusted to 100 mg / L by adding acetic acid in the comparative example. Furthermore, the concentration of proline was adjusted to 100 mg / L, 200 mg / L, 400 mg / L, 500 mg / L, and 600 mg / L by adding proline, respectively, to obtain the low-alcohol beer-flavored beverages of Examples 7 to 11.

[0075] <Sensory Evaluation> Secondly, a sensory evaluation was conducted on the produced low-alcohol beer-flavored beverage. The evaluation items were "balance of acidity and sweetness", "complex flavor similar to beer", "sweetness similar to wheat", and "refreshing and pleasant finish". Since these evaluation items are affected by conditions other than acetic acid concentration and proline concentration, the conditions other than acetic acid concentration and proline concentration were kept constant.

[0076] Five professional sensory evaluators of beer-flavored beverages conducted sensory evaluations on Examples 1-11. The evaluation criteria are as follows. Furthermore, the sensory evaluators were tested beforehand to confirm that the scores among them were not significantly different. The average score of all sensory evaluators was taken as the evaluation result for Examples 1-11. The evaluation results are shown in Table 1.

[0077] The "balance between sourness and sweetness" is evaluated using a five-stage system, with the comparative examples scored out of 3 points and the best sample scored out of 5 points.

[0078] The "complex flavor similar to beer" is evaluated using a five-stage system, with the comparative examples rated at 3 points and the best sample rated at 5 points.

[0079] "Wheat-like sweetness" is evaluated using a five-stage system, with the comparative example rated at 2 points and the best sample rated at 5 points.

[0080] The "refreshing and pleasant aftertaste" is evaluated using a five-stage system, with the comparative examples rated at 3 points and the best sample rated at 5 points.

[0081] For all evaluation items, when the average score is 3.0 or above, it is considered to have a beer-like aroma, and the overall evaluation is "A: Good". For any evaluation item, when the average score is less than 3.0, it is not considered to have a beer-like aroma, and the overall evaluation is "B: Poor".

[0082] [Table 1] Comparative example Example 1 2 3 4 5 6 7 8 9 10 11 Apparent extract (w / v%) 8 8 8 8 8 8 8 8 8 8 8 8 Bitterness value (BU) 25 25 25 25 25 25 25 25 25 25 25 25 Acetic acid B (mg / L) 8 25 50 100 150 200 250 100 100 100 100 100 Proline A (mg / L) 2 300 300 300 300 300 300 100 200 400 500 600 B / A 4.0 0.08 0.17 0.33 0.50 0.67 0.83 1.00 0.50 0.25 0.20 0.17 Balance between sour and sweet 3.0 2.4 3.4 4.8 3.4 2.8 2.4 2.4 3.4 4.0 3.0 2.4 A complex flavor similar to beer 3.0 3.2 3.8 4.8 4.8 4.8 4.8 3.2 3.8 4.8 4.6 4.6 Sweetness similar to wheat 2.0 4.2 4.2 4.2 4.2 4.2 4.2 4.6 4.6 4.6 4.8 4.8 A refreshing and pleasant aftertaste 3.0 3.4 4.0 4.8 4.8 4.2 4.0 3.4 4.0 4.2 3.2 2.6 Overall evaluation B B A A A B B B A A A B

[0083] Table 1 shows that by maintaining an acetic acid concentration of 50–250 mg / L, the low-alcohol beer-flavored beverage has a refreshing and pleasant aftertaste. Furthermore, it is shown that by maintaining a proline concentration of 200–600 mg / L or higher, the complex, beer-like flavor of the low-alcohol beer-flavored beverage is enhanced. Moreover, it is shown that by maintaining an acetic acid concentration of 50–150 mg / L and a proline concentration of 200–500 mg / L, the low-alcohol beer-flavored beverage possesses a complex beer-like flavor and a wheat-like sweetness, with a good balance of acidity and sweetness, and a refreshing and pleasant aftertaste.

Claims

1. A low-alcohol beer-flavored beverage containing less than 3 v / v% alcohol, and containing more than 100 mg / L but less than 600 mg / L proline and more than 50 mg / L but less than 200 mg / L acetic acid.

2. The low-alcohol beer-flavored beverage as claimed in item 1, wherein the concentration of the proline mentioned above is 150 to 550 mg / L.

3. For the low-alcohol beer-flavored beverages as requested in item 1 or 2, the concentration of the aforementioned acetic acid is 40 to 160 mg / L.

4. For the low-alcohol beer-flavored beverages requested in item 1 or 2, the ratio of acetic acid concentration B [mg / L] to proline concentration A [mg / L] in the low-alcohol beer-flavored beverage is 0.073 to 1.

06.

5. As in claim 4, a low-alcohol beer-flavored beverage, wherein the B / A ratio is 0.17 to 0.

50.

6. The low-alcohol beer-flavored beverages, as requested in item 1 or 2, have a bitterness value of 10 to 50 BU.

7. The low-alcohol beer-flavored beverages as requested in item 1 or 2, having an apparent extract of 1 to 10 w / v%.

8. Low-alcohol beer-flavored beverages as requested in item 1 or 2, which contain wort fermentation liquid.

9. As in claim 8, a low-alcohol beer-flavored beverage, wherein the wort fermentation liquid is a wort bottom fermentation liquid.

10. The low-alcohol beer-flavored beverage as claimed in item 8, wherein the wort fermentation liquid has a malt usage ratio of 50 w / w or more.

11. The low-alcohol beer-flavored beverage of claim 9, wherein the wort fermentation liquid has a malt usage ratio of 50 w / w or more.

12. As in claim 8, a low-alcohol beer-flavored beverage, wherein the wort fermentation liquid is a dealcoholized wort fermentation liquid.

13. A method for manufacturing a low-alcohol beer-flavored beverage, the low-alcohol beer-flavored beverage containing less than 3 v / v% alcohol, the manufacturing method comprising: Adjust the concentration of proline in low-alcohol beer-flavored beverages to more than 100 mg / L but less than 600 mg / L; And adjust the concentration of acetic acid to above 50 mg / L but below 200 mg / L.