Low-alcohol beer-like beverage and method for producing low-alcohol beer-like beverage

Abstract

The present invention addresses the problem of providing a low-alcohol beer-like beverage that maintains a good flavor for a long period. Provided as a solution to the problem is a low-alcohol beer-like beverage containing a wort fermentation liquid, containing a highly hydrophobic aroma component that has a LogP of 3.0-4.3 at a concentration 150-400 ppb, and having an alcohol concentration of not more than 4 v / v%, wherein: the highly hydrophobic aroma component contains a terpene-based compound and an ester-based compound; the terpene-based compound contains at least one substance selected from the group consisting of linalool and myrcene; the ester-based compound contains ethyl octanoate; and the ratio of the terpene-based compound and the ester-based compound is 0.04-0.2.

Description

Low-alcohol beer-like beverage and method for producing low-alcohol beer-like beverage

[0001] The present invention relates to a low-alcohol beer-like beverage, and in particular to a low-alcohol beer-like beverage having an alcohol concentration of 4 v / v % or less.

[0002] Low-alcohol beer-like beverages have been attracting attention because they are less likely to cause intoxication and have a milder impact on health. As used herein, a low-alcohol beer-like beverage refers to a beer-like beverage containing approximately 2 to 4 v / v % alcohol.

[0003] Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to beer. Beer-like beverages may be fermented or unfermented. Happoshu (low-malt beer) and beverages made by mixing malt-derived sugar solution, hops, flavorings, carbon dioxide, etc., are included in the category of beer-like beverages.

[0004] Patent Document 1 describes that a low-alcohol fermented malt beverage in which fermentation is restricted by increasing the proportion of non-fermentable wort, etc., and an organic acid is added to adjust the pH to 3.5 to 4.4, thereby achieving a well-balanced taste and flavor that is comparable to that of regular beers.

[0005] Patent Document 2 describes a problem in that malt beverages such as beer oxidize over time after production, resulting in the generation of unpleasant odors and flavors known as oxidative deterioration odors, aged odors, or aged flavors, and describes a method for solving this problem in which a sulfur-containing compound such as 3-methyl-2-butene-1-thiol is added to the beverage to desensitize the unpleasant flavors.

[0006] Patent Document 3 describes that by reducing the proportion of highly hydrophobic aroma components in carbonated beverages, with a LogP of 3 or more, the degree to which a bottled carbonated beverage sprays out when it is opened can be reduced.

[0007] JP 2012-239460 A JP 2018-174756 A JP 2022-66506 A

[0008] In low-alcohol beer-like beverages, the concentration of each flavor component is adjusted to be low in order to balance the reduced alcohol stimulation and flavor. In other words, in low-alcohol beer-like beverages, the sensory effects of individual aroma and taste components and the interactions between them are weak. As a result, even slight oxidative deterioration of lipids, etc., can cause an oxidized odor and a stale taste to be perceived, and the pleasant flavor does not last long.

[0009] The present invention is intended to solve the above problems, and its object is to provide a low-alcohol beer-like beverage that maintains its good flavor for a long period of time.

[0010] The present invention provides the following aspects.

[0011] [Aspect 1] A low-alcohol beer-like beverage containing a wort fermentation broth and containing highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 150 to 300 ppb, even more preferably 150 to 250 ppb, even more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, especially more preferably 213 to 241 ppb or 210 to 230 ppb, and especially even more preferably 213 to 222 ppb, and having an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3.0 to 4.0 v / v%, wherein the highly hydrophobic aroma components include terpene compounds and ester compounds, The terpene compound comprises at least one selected from the group consisting of linalool and myrcene, the ester compound comprises ethyl octanoate, and the ratio of the terpene compound to the ester compound is 0.04 to 0.2, preferably more than 0.04 and 0.1 or less, preferably 0.042 to 0.088, and more preferably 0.043 to 0.08.

[0012] [Aspect 2] The ratio of linalool to ethyl octanoate is more than 0.012 and not more than 0.15, preferably 0.015 to 0.06, more preferably 0.020 to 0.05, more preferably 0.025 to 0.05. A low-alcohol beer-like beverage according to aspect 1.

[0013] [Aspect 3] The low-alcohol beer-like beverage according to Aspect 1 or 2, wherein the ratio of myrcene to ethyl octanoate is greater than 0.03 and not greater than 0.06, or greater than 0.027 and not greater than 0.077, preferably 0.03 to 0.06, more preferably 0.031 to 0.05, and even more preferably 0.031 to 0.042.

[0014] [Aspect 4] The low-alcohol beer-like beverage according to any one of Aspects 1 to 3, which has invertase activity.

[0015] [Aspect 5] The low-alcohol beer-like beverage according to any one of Aspects 1 to 4, having a malt usage ratio of 50% or more, preferably 50 to 100%.

[0016] [Aspect 6] The low-alcohol beer-like beverage according to any one of Aspects 1 to 5, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.4 g / 100 ml, and more preferably 0.7 to 1.2 g / 100 ml.

[0017] [Aspect 7] The low-alcohol beer-like beverage according to any one of Aspects 1 to 6, having a pH of 4.4 or less, preferably 3.7 to 4.2, more preferably 3.9 to 4.2.

[0018] [Aspect 8] The low-alcohol beer-like beverage according to any one of Aspects 1 to 7, wherein the fermented wort liquid has a final apparent attenuation of 90 to 110%.

[0019] [Aspect 9] The low-alcohol beer-like beverage according to any one of Aspects 1 to 8, comprising a fermented wort broth diluted with water.

[0020] [Aspect 10] A method for producing a low-alcohol beer-like beverage, comprising: incorporating a wort fermentation liquor; incorporating highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 150 to 300 ppb, even more preferably 150 to 250 ppb, still more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, particularly more preferably 213 to 241 ppb or 210 to 230 ppb, and particularly more preferably 213 to 222 ppb; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3.0 to 4.0 v / v%, wherein the highly hydrophobic aroma components include a terpene compound and an ester compound, The terpene compound comprises at least one selected from the group consisting of linalool and myrcene, the ester compound comprises ethyl octanoate, and the ratio of the terpene compound to the ester compound is 0.04 to 0.2, preferably more than 0.04 and not more than 0.1, more preferably 0.042 to 0.088, and even more preferably 0.043 to 0.08.

[0021] [Aspect 11] A method for extending the duration of a good flavor of a low-alcohol beer-like beverage, comprising: adding a wort fermentation liquor; adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 150 to 300 ppb, even more preferably 150 to 250 ppb, still more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, especially more preferably 213 to 241 ppb or 210 to 230 ppb, and especially more preferably 213 to 222 ppb; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3.0 to 4.0 v / v%; The highly hydrophobic aroma component comprises a terpene compound and an ester compound, the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, the ester compound comprises ethyl octanoate, and the ratio of the terpene compound to the ester compound is 0.04 to 0.2, preferably more than 0.04 and 0.1 or less, more preferably 0.042 to 0.088, and even more preferably 0.043 to 0.08.

[0022] [Aspect 12] The method according to Aspect 10 or 11, wherein the alcohol concentration is adjusted to 4 v / v % or less by diluting the wort fermentation liquor with water.

[0023] [Aspect 13] A low-alcohol beer-like beverage containing a wort fermentation broth and containing highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 180 to 350 ppb, even more preferably 200 to 300 ppb, particularly preferably 213 to 241 ppb, or preferably 150 to 250 ppb, and having an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3.0 to 4.0 v / v%, wherein the highly hydrophobic aroma components include a terpene compound and an ester compound, the terpene compound includes at least one selected from the group consisting of linalool and myrcene, and the ester compound includes ethyl octanoate. The ratio of the terpene compound to the ester compound is more than 0.0005 but not more than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05.

[0024] [Aspect 14] The low-alcohol beer-like beverage of aspect 13, wherein the ratio of linalool to ethyl octanoate is greater than 0.01 and not greater than 0.15, preferably 0.015 to 0.06, more preferably 0.020 to 0.05, and even more preferably 0.030 to 0.05.

[0025] [Aspect 15] A low-alcohol beer-like beverage according to Aspect 13 or 14, wherein the ratio of myrcene to ethyl octanoate is greater than 0.0005 and not greater than 0.05, preferably 0.0025 to 0.025, and more preferably 0.0035 to 0.015.

[0026] [Aspect 16] The low-alcohol beer-like beverage according to any one of Aspects 13 to 15, which has invertase activity.

[0027] [Aspect 17] The low-alcohol beer-like beverage of any one of Aspects 13 to 16, having a malt usage ratio of 50% or more, preferably 50 to 100%.

[0028] [Aspect 18] The low-alcohol beer-like beverage of any one of Aspects 13 to 17, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.4 g / 100 ml, and more preferably 0.7 to 1.2 g / 100 ml.

[0029] [Aspect 19] The low-alcohol beer-like beverage according to any one of Aspects 13 to 18, having a pH of 4.4 or less, preferably 3.7 to 4.2, more preferably 3.9 to 4.2.

[0030] [Aspect 20] The low-alcohol beer-like beverage according to any one of Aspects 13 to 19, wherein the fermented wort liquid has a final apparent attenuation of 90% to 110%, preferably 95% to 110%.

[0031] [Aspect 21] The low-alcohol beer-like beverage according to any one of Aspects 13 to 20, comprising a fermented wort broth diluted with water.

[0032] [Aspect 22] A method for producing a low-alcohol beer-like beverage, comprising: adding a wort fermentation liquor; adding highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 180 to 350 ppb, even more preferably 200 to 300 ppb, particularly preferably 213 to 241 ppb, or preferably 150 to 250 ppb; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3.0 to 4.0 v / v%, wherein the highly hydrophobic aroma components include a terpene compound and an ester compound, the terpene compound includes at least one selected from the group consisting of linalool and myrcene, and the ester compound includes ethyl octanoate. The ratio of the terpene compound to the ester compound is more than 0.0005 but not more than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05.

[0033] [Aspect 23] A method for extending the duration of a good flavor of a low-alcohol beer-like beverage, comprising: adding a wort fermentation liquor; adding highly hydrophobic aroma components having a LogP of 3.0 to 4.3, preferably 3.0 to 3.8, at a concentration of 150 to 400 ppb, preferably 150 to 350 ppb, more preferably 180 to 350 ppb, even more preferably 200 to 300 ppb, particularly preferably 213 to 241 ppb, or preferably 150 to 250 ppb; and adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, even more preferably 3.0 to 4.0 v / v%; wherein the highly hydrophobic aroma components include a terpene compound and an ester compound, the terpene compound includes at least one selected from the group consisting of linalool and myrcene, and the ester compound includes ethyl octanoate. A method for extending the duration of good flavor of a low-alcohol beer-like beverage, wherein the ratio of the terpene compound to the ester compound is more than 0.0005 and not more than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05.

[0034] [Aspect 24] The method of Aspect 22 or 23, wherein the alcohol concentration is adjusted to 4 v / v % or less by diluting the wort fermentation liquid.

[0035] According to the present invention, a low-alcohol beer-like beverage is provided which has a long-lasting, good flavor.

[0036] As used herein, the term "process" refers not only to an independent process, but also to processes that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. Furthermore, the content of each component in a composition refers to the total amount of the multiple substances present in the composition, unless otherwise specified, when multiple substances corresponding to each component are present in the composition. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments described below are intended to exemplify low-alcohol beer-like beverages and methods for producing the same in order to embody the technical concept of the present invention, and the present invention is not limited to the low-alcohol beer-like beverages and methods for producing the same shown below.

[0037] <Low-alcohol beer-like beverage> A "low-alcohol beer-like beverage" refers to a beer-like beverage with a lower alcohol concentration than a regular beer-like beverage. "Beer-like" refers to a taste and aroma that are reminiscent of beer.

[0038] In this specification, a low-alcohol beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3.0 to 4.0 v / v%. Furthermore, the term "alcohol" refers to ethanol.

[0039] <Wort fermentation liquid> The low-alcohol beer-like beverage of the present invention contains a wort fermentation liquid. By including a wort fermentation liquid in a low-alcohol beer-like beverage, the low-alcohol beer-like beverage is endowed with a complex taste, a satisfying drinking sensation, and a full body that are characteristic of beer. The wort fermentation liquid is a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in the present invention means the wort used in producing ordinary beer, and includes malt and, if necessary, hops.

[0040] The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavor components such as spices and herbs, etc., are added as needed in addition to the main raw materials and auxiliary raw materials.

[0041] The mashed mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mashed mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mashed mash, the desired quality of the fermented wort, and other factors. For example, saccharification can be performed by maintaining the mashed mash at 60-72°C for 30-90 minutes. After saccharification, the mashed mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, an appropriate amount of enzymes may be added during saccharification, as needed.

[0042] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content (malt usage ratio) in the raw material to be subjected to saccharification is 50% or more, preferably 60% or more, and more preferably 70% or more, from the viewpoint of not reducing the beer-like flavor and aroma. The raw material to be subjected to saccharification may have a 100% malt usage ratio. The malt usage ratio is the proportion (wt %) of malt relative to all raw materials excluding water and hops. The higher the malt usage ratio, the stronger the malt-derived umami and richness of the resulting beer-taste beverage. Furthermore, the higher the malt usage ratio, the greater the content of nitrogen compounds in the resulting wort, which reduces the likelihood of fermentation irregularities when the wort is subjected to fermentation and reduces the likelihood of unpleasant odors in the beer-taste beverage.

[0043] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0044] The term "saccharifying enzyme" refers to an enzyme that breaks down starch to produce sugar, and examples of such enzymes include α-amylase, glucoamylase, and pullulanase.

[0045] The wort boiling operation may be carried out according to the method and conditions normally 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 the sugar solution until the sugar solution is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

[0046] By carrying out the above-described operations up to boiling the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with brewer's yeast and transferred to a fermentation tank for alcoholic fermentation.

[0047] The final apparent degree of fermentation of the fermented wort is adjusted to 90% or more, preferably 95% to 110%, and more preferably 100% to 110%, from the viewpoint of not reducing the beer-like flavor. On the other hand, if the final apparent degree of fermentation is too low, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0048] The degree of fermentation is an important indicator of how much fermentation has progressed in fermented beer and how the fermentation has progressed. Furthermore, the final degree of fermentation refers to the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (referred to as 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 extract concentration (w / w%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0049] The term "extract" refers to the solid residue of wort after evaporation. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amount of raw malt, various starches, and sugars added. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%).

[0050] The apparent final degree of fermentation, Vend, of the fermented wort liquor can be calculated, for example, by the following formula (1): Vend (%) = {(P - Eend) / P} x 100 (1) (where P is the original wort extract, and Eend is the apparent final extract).

[0051] The original wort extract (P) is calculated theoretically from the wort extract value before alcoholic fermentation according to Balling's formula using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). The apparent final extract (Eend) can be determined by collecting beer in a flask, adding a large amount of fresh compressed yeast, and fermenting the beer with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0052] The apparent final extract (Eend) may be a negative value because it is calculated from the specific gravity of the final extract including alcohol. As a result, the apparent final fermentation degree may exceed 100%.

[0053] The apparent final degree of attenuation of the wort fermentation liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration available to yeast, thereby increasing the apparent final degree of attenuation of the wort fermentation liquid.

[0054] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for approximately one week.

[0055] The amount and concentration of the fermented wort liquid contained in the low-alcohol beer-like beverage can be adjusted as appropriate so as to provide a desired alcohol concentration or beer-like flavor.

[0056] <Highly Hydrophobic Aroma Component> The low-alcohol beer-like beverage of the present invention contains a highly hydrophobic aroma component. This reduces the oxidized odor and aged taste that develop during storage of the low-alcohol beer-like beverage. As used herein, "desensitization" refers to making the odor less perceptible to the human sense of smell and taste. The term "desensitization" includes masking the original aroma of an object by adding an aroma different from the original aroma of the object.

[0057] The level of hydrophobicity of an aroma component can be determined based on the octanol / water partition coefficient (Log P). In this specification, a highly hydrophobic aroma component refers to an aroma component with a Log P of 3.0 or more. If the Log P of a highly hydrophobic aroma component is less than 3.0, a large amount is required to desensitize the oxidized odor and stale taste, which may impair the beer-like flavor of a low-alcohol beer-like beverage. If the Log P of a highly hydrophobic aroma component is too high, the volatility of the aroma from the aqueous system increases, the aroma becomes prominent, and the aroma balance deteriorates. The Log P of a highly hydrophobic aroma component is preferably 3.0 to 4.3, more preferably 3.0 to 3.8. Specific examples of highly hydrophobic aroma components are shown in Table 1.

[0058]

[0059] The highly hydrophobic aroma component is added to the low-alcohol beer-like beverage in an amount such that the concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage is 150 to 400 ppb. If the concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage is less than 150 ppb, if an oxidized odor or aged taste is formed in the low-alcohol beer-like beverage, these will be easily detected. If the concentration of the highly hydrophobic aroma component exceeds 400 ppb, the flavor balance will be poor, and the beer-like flavor of the low-alcohol beer-like beverage may be impaired. The concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage is preferably 150 to 250 ppb, more preferably 180 to 350 ppb, and even more preferably 200 to 300 ppb. In one embodiment, the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage may be preferably 150 to 350 ppb, more preferably 150 to 300 ppb, even more preferably 150 to 250 ppb, still more preferably 180 to 250 ppb, particularly preferably 200 to 250 ppb, especially more preferably 213 to 241 ppb or 210 to 230 ppb, and especially more preferably 213 to 222 ppb.

[0060] The concentration of highly hydrophobic aroma components can be measured by a headspace GC apparatus using an internal standard substance, or can be quantified from the relative intensity of specific ions by subjecting the sample to a GC / MS apparatus.

[0061] The highly hydrophobic aroma components include terpene compounds. Terpene compounds are compounds with an isoprene-based skeleton (C ５ H ８ ) ｎ [wherein n is an integer of 2 or more]. Terpene compounds include myrcene, β-ionone, linalool, citronellol, and geraniol. Among these, preferred terpene compounds include linalool and myrcene.

[0062] Examples of raw materials containing linalool and myrcene include hops, hop extracts, hop flavorings, etc. Linalool and myrcene may be isolated or extracted from natural products, chemically synthesized by a method acceptable for food chemistry, derived from raw materials containing linalool, or derived from raw materials containing a precursor that is converted to linalool during the manufacturing process.

[0063] Highly hydrophobic aroma components include ester compounds. Ester compounds are compounds having an ester bond-based skeleton R-COO-R' (wherein R and R' are alkyl groups). Ester compounds include ethyl octanoate. Generally, ethyl octanoate is produced by yeast during fermentation, but available compounds or flavorings may also be added separately.

[0064] The highly hydrophobic aroma component has a ratio of the terpene compound concentration to the ester compound concentration (terpene compound concentration / ester compound concentration), converted into the same unit, of more than 0.0005 and not more than 0.15, preferably 0.0006 to 0.06, and more preferably 0.0007 to 0.05. The unit of the terpene compound concentration in this ratio is "ppb." The unit of the ester compound concentration in this ratio is also "ppb." By adjusting the range of this ratio in this way, even if an oxidized odor or aged taste is generated in the low-alcohol beer-like beverage, these are less noticeable, and the flavor balance of the low-alcohol beer-like beverage is maintained well. As a result, the duration of the good flavor of the low-alcohol beer-like beverage is extended.

[0065] In one embodiment, the highly hydrophobic aroma component has a ratio of the terpene compound concentration to the ester compound concentration (terpene compound concentration / ester compound concentration), converted into the same unit, of 0.04 to 0.2, preferably greater than 0.04 and not greater than 0.1, more preferably 0.042 to 0.088, and even more preferably 0.043 to 0.08. The unit of the terpene compound concentration in this ratio is "ppb." The unit of the ester compound concentration in this ratio is also "ppb." By adjusting the range of this ratio in this manner, even if an oxidized odor or aged taste is generated in the low-alcohol beer-like beverage, these odors are less noticeable, and the flavor balance of the low-alcohol beer-like beverage is maintained favorably. As a result, the duration of the favorable flavor of the low-alcohol beer-like beverage is extended.

[0066] Highly hydrophobic aroma components, the ratio of linalool concentration and ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) is more preferably 0.01 to 0.15 or less, more preferably 0.015 to 0.06, particularly preferably 0.020 to 0.05. Also, highly hydrophobic aroma components, the ratio of myrcene concentration and ethyl octanoate concentration (myrcene concentration / ethyl octanoate concentration) is more preferably 0.0005 to 0.05 or less, more preferably 0.0025 to 0.025, particularly preferably 0.0035 to 0.015.

[0067] In one aspect, the highly hydrophobic aroma component, the ratio of linalool concentration and ethyl octanoate concentration (linalool concentration / ethyl octanoate concentration) is preferably more than 0.012 and 0.15 or less, more preferably 0.015 to 0.06, even more preferably 0.020 to 0.05, particularly preferably 0.025 to 0.05. Also, the highly hydrophobic aroma component, the ratio of myrcene concentration and ethyl octanoate concentration (myrcene concentration / ethyl octanoate concentration) is preferably more than 0.027 and 0.077 or less, more preferably 0.03 to 0.06, even more preferably more than 0.03 and 0.06 or less, even more preferably 0.031 to 0.05, particularly preferably 0.031 to 0.042.

[0068] <Carbohydrate Concentration> The low-alcohol beer-like beverage of the present invention contains carbohydrates. Carbohydrates refer to carbohydrates that are not dietary fiber. The low-alcohol beer-like beverage of the present invention preferably has a carbohydrate concentration of 0.5 to 1.5 g / 100 ml. If the carbohydrate concentration of the low-alcohol beer-like beverage is less than 0.5 g / 100 ml, the beverage will lack richness and have a bland taste. If the carbohydrate concentration of the low-alcohol beer-like beverage exceeds 1.5 g / 100 ml, the beverage will have a strong sweetness and a heavy taste. The carbohydrate concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.4 g / 100 ml, and more preferably 0.7 to 1.2 g / 100 ml.

[0069] The carbohydrate concentration of low-alcohol beer-like beverages can be measured in accordance with the method described in Notification No. 139 of March 30, 2015.

[0070] <Original Wort Extract Concentration> The low-alcohol beer-like beverage of the present invention preferably has an original wort extract concentration of less than 12.2% by mass. This has the advantage of realizing a low alcohol content and providing a beer beverage with a light taste. The original wort extract concentration of the low-alcohol beer-like beverage of the present invention is more preferably 5 to 10% by mass, and even more preferably 6 to 8% by mass.

[0071] The original wort extract concentration of the beer-taste beverage according to the present invention can be determined, for example, by measuring ethanol using Section 8.3.6. Alcolyzer Method and true extract using Section 8.4.3. Alcolyzer Method in the Revised BCOJ Beer Analysis Methods (published by the Brewery Association of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013), and then calculating the original wort extract concentration using Section 8.5. Extract-Related Calculation Method.

[0072] <pH> The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.2 or less. This improves the resistance of the low-alcohol beer-like beverage to microorganisms. On the other hand, if the pH is too low, the resulting low-alcohol beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will be poor, and palatability will decrease. The pH of the low-alcohol beer-like beverage of the present invention is more preferably 3.7 to 4.2, and even more preferably 3.9 to 4.2. Here, the pH of the beer-taste beverage refers to the pH of the final product.

[0073] The pH of the low-alcohol beer-like beverage can be adjusted by adding a pH adjuster at any point during the production process. The pH adjuster may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among these, phosphoric acid or lactic acid is preferred.

[0074] <Carbon dioxide pressure> The low-alcohol beer-like beverage of the present invention contains carbon dioxide. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention is 0.23 MPa or more. This improves the resistance of the low-alcohol beer-like beverage to microorganisms. On the other hand, if the carbon dioxide pressure is too high, the low-alcohol beer-like beverage will have a light flavor and taste, lose its body, and be less satisfying to drink. The carbon dioxide pressure of the low-alcohol beer-like beverage of the present invention is preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa.

[0075] <Method for producing low-alcohol beer-like beverage> The method for producing a low-alcohol beer-like beverage of the present invention includes incorporating a fermented wort liquor into a low-alcohol beer-like beverage. In this case, the fermented wort liquor may be used as a base liquid for the low-alcohol beer-like beverage.

[0076] The method for producing a low-alcohol beer-like beverage of the present invention comprises adding a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 to a low-alcohol beer-like beverage at a concentration of 150 to 400 ppb. The concentration of the highly hydrophobic aroma component in the low-alcohol beer-like beverage can be adjusted by adding the highly hydrophobic aroma component itself as an additive, or by adding a flavor containing the highly hydrophobic aroma component as an additive.

[0077] Some highly hydrophobic aroma components are introduced into the fermented wort liquor from the raw materials. Therefore, the concentration of highly hydrophobic aroma components in the low-alcohol beer-like beverage can be adjusted by adjusting the amount of raw materials containing highly hydrophobic aroma components used. Specific examples of raw materials containing highly hydrophobic aroma components include hops.

[0078] In the method for producing a low-alcohol beer-like beverage, the concentration of highly hydrophobic aroma components can be adjusted in any step, for example, the cooling step after boiling the wort, the fermentation step, the maturation step, or the filtration step. In this case, the earlier the flavoring is added, the more likely the concentration of the components in the flavoring may fluctuate, so it is desirable to add the flavoring after the post-fermentation step.

[0079] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the alcohol concentration of the low-alcohol beer-like beverage to 4 v / v % or less. The alcohol concentration of the low-alcohol beer-like beverage can be adjusted, for example, by diluting the liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0080] In the method for producing a low-alcohol beer-like beverage, the liquid to be treated can be diluted in any step, such as the cooling step after boiling wort, the fermentation step, the maturation step, or the filtration step.

[0081] The method for producing a low-alcohol, beer-like beverage of the present invention may also include adjusting the carbohydrate concentration of the low-alcohol, beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0082] The carbohydrate concentration of beer-like beverages can be adjusted by, for example, adding an external enzyme during the saccharification process, or activating the activity of enzymes contained in grains, decomposing a carbon source extracted from grain raw materials such as malt into sugars that can be assimilated by yeast, and having the yeast assimilate these during fermentation to reduce the carbohydrate content; by using liquid sugar that contains a large amount of carbohydrates that can be assimilated by yeast to increase the assimilation ability of the yeast, thereby reducing the carbohydrate content; or by lowering the carbohydrate concentration by dilution.

[0083] The method for producing a low-alcohol beer-like beverage may further include a step of adding caramel coloring or the like, a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc., using known equipment or the like.

[0084] The method for producing a low-alcohol beer-like beverage may further include a step of adding dietary fiber, soy peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0085] The low-alcohol beer-like beverage of the present invention is preferably a beverage produced without heat treatment after the fermentation step (an unheated fermented beverage), which prevents volatilization and thermal degradation of highly hydrophobic aroma components and enhances the function of suppressing oxidized odor and stale taste.

[0086] When heat treatment is not performed after the fermentation step, even if the yeast is removed by solid-liquid separation, some of the various yeast-derived enzymes remain active. Therefore, invertase activity and protease activity are detected in unheated fermented beverages. That is, the low-alcohol beer-like beverage of the present invention preferably has invertase activity and protease activity.

[0087] In one embodiment, the low-alcohol beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1500 U, and more preferably 300 to 1000 U. Note that the invertase activity and protease activity can be measured by a conventional method.

[0088] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0089] <Method for measuring the concentration of highly hydrophobic aroma components> The concentration of highly hydrophobic aroma components was measured by the stir bar sorptive extraction method (SBSE method). Specifically, β-damascone was added as an internal standard to the sample to be measured to a concentration of 0.1 ppb. The sample was diluted 5-fold, and 20 ml of the diluted sample was placed in a 30 ml vial. 47 μl of a PDMS (polydimethylsiloxane)-coated stir bar (length = 20 mm; Twister (trade name); manufactured by Gerstel, Germany) was placed in the vial, the lid was closed, and the mixture was stirred at 40° C. for 2 hours to allow the hop aroma components to be adsorbed onto the stir bar. The stirring rod was removed from the vial, and after removing all water droplets, the vial was inserted into a GC-MS equipped with a thermal desorption unit (TDU) (Gerstel) and a programmable temperature-vaporization inlet (CIS4) (Gerstel).

[0090]

[0091] <Method for measuring invertase activity> Invertase activity was measured using F-Kit D-Glucose from J.K. International Co., Ltd. The sample was mixed with solution I and pure water and allowed to stand, and then the absorbance at 340 nm (E1) was measured. Solution II was then added, and the mixture was mixed and allowed to stand, after which the absorbance (E2) was measured.

[0092] The invertase activity (U) was measured from the value of D-glucose (g / L) calculated by the formula (E2-E1) x 0.8641 (2), where 1 U is the amount of enzyme in 1 L of beer that produces 1 μmol of glucose from sucrose in 1 minute.

[0093] Example 1 A beer-like beverage was produced using a 200-L scale brewing facility. First, 37 kg of malt and 15 kg of auxiliary materials, such as rice and corn starch, were mixed to prepare a starchy raw material with a malt ratio of 70% by weight. Next, 200 L of hot water was added to the starchy raw material, and the mixture was heated and saccharified at a temperature ranging from 64°C to 76°C. The resulting saccharified liquid was filtered, and 20 g of Hercules hops were added before boiling. The mixture was then boiled in a boiling kettle to obtain wort. After boiling, the wort was transferred to a settling tank (e.g., a whirlpool) to remove sediments such as hop dregs. After removing the sediment, the wort was cooled to 6°C using a heat exchanger (plate cooler). After cooling, yeast was inoculated into the wort, which was fermented at 200 kPa and 10°C, and filtered to obtain a fermented wort liquor. The final apparent attenuation of the fermented wort liquid was 104%.

[0094] By adjusting the water content, the sugar concentration of the wort fermentation liquid was adjusted to 0.9 g / 100 ml, and the alcohol concentration was adjusted to 3.5 v / v %.

[0095] The concentrations of highly hydrophobic aroma components, ethyl acetate, and isoamyl acetate in the beer-like beverage thus obtained were measured. The results are shown in Table 3.

[0096]

[0097] The original wort extract concentration of the resulting beer-like beverage was 7.0% by mass. Furthermore, the invertase activity of the resulting beer-like beverage was measured and found to be 526 (U). In this example, the wort fermentation liquid was not subjected to a heat treatment after the fermentation process, and yet the invertase activity was detected.

[0098] Linalool was prepared as a highly hydrophobic aroma component. The beer-like beverage was divided into seven samples, one of which was used as a control without linalool, and the remaining six samples were added with linalool to adjust the concentration of the highly hydrophobic aroma component as shown in Table 4.

[0099] The samples were stored in pairs at 37°C in the dark for 7 days.

[0100] The trans-2-nonenal (hereinafter referred to as "E2N") concentration of the beer-like beverage was measured using the same method as described above for highly hydrophobic aroma components. The results are shown in Table 4. E2N is a substance that is recognized as an indicator of oxidative deterioration of beer-like beverages, and is known to exhibit a characteristic cardboard odor, an undesirable sweetness, and a powdery taste (JP 2019-080579 A).

[0101] Each sample was adjusted to a liquid temperature of approximately 4°C, and a sensory evaluation was conducted by 10 panelists specializing in beer. The evaluation items were (1) the intensity of oxidized odor, and (2) the intensity of aged taste.

[0102] The evaluation items were rated on a 5-point scale based on the sensory intensity. The rating criteria were set as follows. The average scores and comments given by each panelist are shown in Table 4.

[0103] <Scoring criteria> The sensory intensity of the control sample stored in the dark at 0°C for 7 days is given a score of 1. The sensory intensity of the control sample stored at 37°C for 30 days is given a score of 5.

[0104]

[0105] Example 2 A beer-like beverage was produced in the same manner as in Example 1 and used as a control sample.

[0106] Myrcene was prepared as a highly hydrophobic aroma component. Except for using myrcene instead of linalool, samples with adjusted concentrations of highly hydrophobic aroma components were prepared in the same manner as in Example 1, and a storage test was carried out. After storage, the E2N concentration of the samples was measured, and a sensory test was carried out. The results are shown in Table 5.

[0107]

[0108] Comparative Example 1 A beer-like beverage was produced in the same manner as in Example 1 and used as a control sample.

[0109] Ethyl acetate (LogP=0.7) with hydrophobicity LogP less than 3 was prepared. Except for using ethyl acetate instead of linalool, a sample with adjusted aroma component concentration was prepared in the same manner as in Example 1, and a storage test was carried out. After storage, the E2N concentration was measured and a sensory test was carried out. The results are shown in Table 6.

[0110]

[0111] Comparative Example 2 A beer-like beverage was produced in the same manner as in Example 1 and used as a control sample.

[0112] Hydrophobicity LogP of isoamyl acetate (LogP=2.3) less than 3 was prepared. Except for using isoamyl acetate instead of linalool, a sample with adjusted aroma component concentration was produced in the same manner as in Example 1, and a storage test was carried out. After storage, the E2N concentration of the sample was measured, and a sensory test was carried out. The results are shown in Table 7.

[0113]

[0114] <Reference Example> A beer with an alcohol concentration of 5.0 v / v% and a carbohydrate concentration of 3.0 g / 100 ml ("Asahi Super Dry" (product name) manufactured by Asahi Breweries, Ltd.) was prepared as a beer-like beverage. Except for using this beer as a sample, storage, E2N concentration measurement, and sensory testing were carried out in the same manner as in Example 1. The results are shown in Table 8.

[0115]

Claims

1. A low-alcohol beer-like beverage comprising a wort fermentation liquid, a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 at a concentration of 150 to 400 ppb, and an alcohol concentration of 4 v / v% or less, wherein the highly hydrophobic aroma component comprises a terpene compound and an ester compound, the terpene compound comprises at least one selected from the group consisting of linalool and myrcene, the ester compound comprises ethyl octanoate, and the ratio of the terpene compound to the ester compound is 0.04 to 0.

2.

2. A low-alcohol beer-like beverage according to claim 1, wherein the ratio of said linalool to said ethyl octanoate is greater than 0.012 and not greater than 0.

15.

3. A low-alcohol beer-like beverage according to claim 1 or 2, wherein the ratio of said myrcene to said ethyl octanoate is greater than 0.03 and not greater than 0.

06.

4. A low-alcohol beer-like beverage according to any one of claims 1 to 3, which has invertase activity.

5. A low-alcohol beer-like beverage according to any one of claims 1 to 4, which has a malt usage ratio of 50% or more.

6. A low-alcohol beer-like beverage according to any one of claims 1 to 5, having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml.

7. A low-alcohol beer-like beverage according to any one of claims 1 to 6, having a pH of 4.4 or less.

8. The low-alcohol beer-like beverage according to any one of claims 1 to 7, wherein the fermented wort has an apparent final attenuation degree of 90 to 110%.

9. A low-alcohol beer-like beverage according to any one of claims 1 to 8, comprising a fermented wort liquid diluted with water.

10. A method for producing a low-alcohol beer-like beverage, comprising: containing a wort fermentation liquid; containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 at a concentration of 150 to 400 ppb; and adjusting the alcohol concentration to 4 v / v% or less, wherein the highly hydrophobic aroma component contains a terpene compound and an ester compound, the terpene compound contains at least one selected from the group consisting of linalool and myrcene, the ester compound contains ethyl octanoate, and the ratio of the terpene compound to the ester compound is 0.04 to 0.

2.

11. A method for extending the duration of a good flavor of a low-alcohol beer-like beverage, comprising: containing a wort fermentation liquid; containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 at a concentration of 150 to 400 ppb; and adjusting the alcohol concentration to 4 v / v% or less; wherein the highly hydrophobic aroma component contains a terpene compound and an ester compound, the terpene compound contains at least one selected from the group consisting of linalool and myrcene, the ester compound contains ethyl octanoate, and the ratio of the terpene compound to the ester compound is 0.04 to 0.

2.

12. The method according to claim 10 or 11, wherein the adjustment of the alcohol concentration to 4 v / v % or less is carried out by diluting the fermented wort liquid with water.

Images