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 has an excellent bacteriostatic activity and an excellent feeling of satisfaction upon drinking while maintaining the quality of flavor in a good condition. The solution for the problem is a low-alcohol beer-like beverage which contains a wort fermentation liquid and has a carbon dioxide gas pressure at 20°C of 0.23 MPa or more, a total polyphenol concentration of 60-200 ppm, a carbohydrate concentration of 0.5-1.5 g / 100 ml, an original wort extract concentration of less than 12.2% by mass and an alcohol concentration of 4 v / v % or less.

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 in a beer-like sparkling beverage having a high bitterness value of 10 BU or more, the aftertaste of bitterness can be improved by increasing the carbon dioxide content.

[0005] Patent Document 2 describes that by setting the carbon dioxide concentration in a fermented malt beverage to 0.60 w / w % or more, an improved carbonation sensation and an increased refreshing sensation can both be achieved.

[0006] Patent Document 3 describes that a beer-like beverage containing a reduced amount of hops has a total nitrogen content of 5 to 140 mg / 100 mL, a total polyphenol content of 3 to 200 ppm by mass, and a 2,3-diethyl-5-methylpyrazine content of 0.02 ppb by mass or more, thereby achieving a taste and a firmness characteristic of a beer-like beverage.

[0007] JP 2019-122289 A JP 2013-165707 A International Publication No. 2022 / 118775

[0008] Low-alcohol beer-like beverages are preferably produced without heating in order to maintain the weakened flavor quality in a good state, but in order to be distributed on the market as a product, they must have bacteriostatic properties to prevent spoilage.

[0009] One possible approach to improve bacteriostasis is to lower the pH of low-alcohol beer-like beverages, but low-alcohol beer-like beverages with a sufficiently lowered pH will have a strong sour taste, a poor balance between sourness and sweetness, and be less palatable.

[0010] This study revealed that increasing the carbon dioxide pressure improves the bacteriostatic properties of low-alcohol beer-like beverages. On the other hand, it also became clear that increasing the carbon dioxide pressure results in a lighter flavor and less body, making the beverage less satisfying to drink. The body refers to a flavor that gives the beverage a beer-like satisfying taste.

[0011] The present invention is intended to solve the above-mentioned problems, and its object is to provide a low-alcohol beer-like beverage that has excellent bacteriostatic properties and is satisfying to drink, while maintaining good flavor and aroma quality.

[0012] The present invention provides the following aspects.

[0013] [Aspect 1] A fermented wort broth containing fermented wort, having a carbon dioxide pressure of 0.23 MPa or more, preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa at 20°C, and a total polyphenol concentration of 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, even more preferably 80 to 120 ppm, or preferably 60 to 120 ppm, or preferably 90 to 150 ppm. a low-alcohol beer-like beverage having a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, and more preferably 0.7 to 1.1 g / 100 ml; an original wort extract concentration of less than 12.2 mass %, and preferably 5.0 to 10.0 mass %, and 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 %.

[0014] [Aspect 2] The low-alcohol beer-like beverage of Aspect 1, having a ratio of carbohydrate concentration to total polyphenol concentration of more than 0.004 and less than 0.023, preferably 0.005 to 0.015, more preferably 0.006 to 0.013, and particularly preferably 0.007 to 0.011.

[0015] [Aspect 3] A low-alcohol beer-like beverage according to Aspect 1 or 2, which has invertase activity.

[0016] [Aspect 4] The low-alcohol beer-like beverage of any one of Aspects 1 to 3, having a malt usage ratio of 50% or more, for example, 50 to 100%.

[0017] [Aspect 5] The low-alcohol beer-like beverage according to any one of Aspects 1 to 4, having a pH of 4.4 or less, preferably 3.7 to 4.2.

[0018] [Aspect 6] The low-alcohol beer-like beverage according to any one of Aspects 1 to 5, wherein the fermented wort liquid has a final apparent attenuation of 90% to 110%.

[0019] [Aspect 7] The low-alcohol beer-like beverage according to any one of Aspects 1 to 6, comprising a fermented wort broth diluted with water.

[0020] [Aspect 8] Including a wort fermentation broth; Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more, preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa; Adjusting the total polyphenol concentration to 60 to 120 ppm, or 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, even more preferably 80 to 120 ppm, or preferably 90 to 150 ppm; Adjusting the carbohydrate concentration to 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, more preferably 0.7 to 1.1 g / 100 ml; Adjusting the original wort extract concentration to less than 12.2 mass%, preferably 5.0 to 10.0 mass%; and adjusting the alcohol concentration to 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%.

[0021] [Aspect 9] Including a wort fermentation broth; Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more, preferably 0.23 to 0.30 MPa, more preferably 0.24 to 0.26 MPa; Adjusting the total polyphenol concentration to 60 to 120 ppm, or 60 to 200 ppm, preferably 80 to 160 ppm, more preferably 80 to 150 ppm, even more preferably 80 to 120 ppm, or preferably 90 to 150 ppm; Adjusting the carbohydrate concentration to 0.5 to 1.5 g / 100 ml, preferably 0.6 to 1.2 g / 100 ml, more preferably 0.7 to 1.1 g / 100 ml; Adjusting the original wort extract concentration to less than 12.2 mass%, preferably 5.0 to 10.0 mass%, and adjusting the alcohol concentration to 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%.

[0022] [Aspect 10] The method of Aspect 8 or 9, wherein the alcohol concentration is adjusted to 4 v / v % or less by diluting the wort fermentation liquid with water.

[0023] According to the present invention, a low-alcohol beer-like beverage is provided which maintains good flavor and aroma quality, has excellent bacteriostatic properties, and is satisfying to drink.

[0024] 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.

[0025] <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.

[0026] 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.

[0027] <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 flavor, full body, and satisfying taste that are characteristic of beer. The wort fermentation liquid refers to a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in the present invention refers to the wort used in producing ordinary beer, and includes malt and, if necessary, hops.

[0028] 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.

[0029] 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.

[0030] 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 67% 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.

[0031] "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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] The final apparent degree of fermentation of the fermented wort is adjusted to 90% or more, preferably 90 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.

[0036] 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.

[0037] 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%).

[0038] The final apparent degree of fermentation Vend of the fermented wort liquid can be calculated, for example, by the following formula (1).

[0039] Vend (%) = {(P - Eend) / P} × 100 (1) (where P is the original wort extract and Eend is the apparent final extract).

[0040] 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.

[0041] 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%.

[0042] 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.

[0043] 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.

[0044] 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.

[0045] <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 higher. This improves the resistance of the low-alcohol beer-like beverage to microorganisms and inhibits the progression of oxidative deterioration. As a result, the bacteriostasis of the low-alcohol beer-like beverage is enhanced. On the other hand, if the carbon dioxide pressure is too high, the low-alcohol beer-like beverage will have a light flavor and a reduced body, resulting in a poor drinking experience. 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.

[0046] In this specification, unless otherwise specified, the carbon dioxide pressure refers to the carbon dioxide pressure at a sample temperature of 20° C. The carbon dioxide pressure of a low-alcohol beer-like beverage at 20° C. can be measured using a method commonly known to those skilled in the art.

[0047] <Total Polyphenol Concentration> The low-alcohol beer-like beverage of the present invention contains polyphenols. The polyphenols in the low-alcohol beer-like beverage enhance the beer-like complex flavor and drinking experience of the low-alcohol beer-like beverage. The total polyphenol concentration of the low-alcohol beer-like beverage of the present invention is 60 to 200 ppm. If the total polyphenol concentration of the low-alcohol beer-like beverage is less than 60 ppm, the drinking experience of the resulting low-alcohol beer-like beverage will be reduced, and if it exceeds 200 ppm, the bitterness or astringency of the polyphenols will be perceived, reducing the palatability of the low-alcohol beer-like beverage. The total polyphenol concentration of the low-alcohol beer-like beverage is preferably 80 to 160 ppm, more preferably 80 to 150 ppm. In one aspect, the total polyphenol concentration of the low-alcohol beer-like beverage may be preferably 60 to 120 ppm, more preferably 80 to 120 ppm. In one aspect, the total polyphenol concentration of the low-alcohol beer-like beverage may be preferably 90 to 150 ppm.

[0048] In this specification, "polyphenol" refers to a general term for compounds having multiple phenolic hydroxyl groups in one molecule. Polyphenols are contained in various natural products such as apples, malt, hops, tea, grapes, grape seeds, cacao, perilla leaves, peanuts, pine bark, and black beans, and have a characteristic bitter or astringent taste.

[0049] The polyphenols contained in the low-alcohol beer-like beverages may be commercially available compounds, or may be those contained in raw materials such as hops and malt that are commonly used in the production of low-alcohol beer-like beverages.

[0050] The total polyphenol concentration in a low-alcohol beer-like beverage can be measured, for example, by a colorimetric method utilizing a reaction with ferric ions (BCOJ Beer Analysis Methods, edited by the Japan Breweries Association, Vol. 8, No. 19 (2004)).

[0051] <Carbohydrate Concentration> The low-alcohol beer-like beverage of the present invention contains carbohydrates. The carbohydrate concentration of the low-alcohol beer-like beverage is 0.5 to 1.5 g / 100 ml. If the carbohydrate concentration is less than 0.5 g / 100 ml, the resulting low-alcohol beer-like beverage will lack body and have a bland taste. If the carbohydrate concentration exceeds 1.5 g / 100 ml, the sweetness will be perceived as being strong and the taste will be heavy. The carbohydrate concentration of the low-alcohol beer-like beverage is preferably 0.6 to 1.2 g / 100 ml, and more preferably 0.7 to 1.1 g / 100 ml.

[0052] Furthermore, the low-alcohol beer-like beverage of the present invention preferably has a ratio of carbohydrate concentration to total polyphenol concentration (carbohydrate concentration / total polyphenol concentration) greater than 0.004 and less than 0.023. The unit of carbohydrate concentration in this ratio is "g / 100 ml." The unit of polyphenol concentration in this ratio is "ppm." If the ratio is 0.004 or less, the bitterness or astringency of polyphenols is more likely to be perceived, and if it is 0.023 or more, the sweetness is more likely to be perceived. The ratio of carbohydrate concentration to total polyphenol concentration is more preferably 0.005 to 0.015, even more preferably 0.006 to 0.013, and particularly preferably 0.007 to 0.011.

[0053] 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.

[0054] <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 allowing the alcohol content to be reduced and providing a light taste. The original wort extract concentration of the low-alcohol beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass.

[0055] 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.

[0056] <pH> The low-alcohol beer-like beverage of the present invention preferably has a pH of 4.4 or less. This improves the low-alcohol beer-like beverage's resistance to microorganisms, making it possible to avoid heat treatment. 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 3.8 to 4.1. Here, the pH of the beer-like beverage refers to the pH of the final product.

[0057] <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.

[0058] The method for producing a low-alcohol, beer-like beverage of the present invention includes adjusting the carbon dioxide pressure of the low-alcohol, beer-like beverage to 0.23 MPa or more at 20° C. The carbon dioxide pressure of the low-alcohol, beer-like beverage at 20° C. can be adjusted using methods commonly known to those skilled in the art.

[0059] The method for producing a low-alcohol beer-like beverage of the present invention comprises adjusting the total polyphenol concentration of the low-alcohol beer-like beverage to 60 to 120 ppm. In one embodiment, the method for producing a low-alcohol beer-like beverage of the present invention comprises adjusting the total polyphenol concentration of the low-alcohol beer-like beverage to 60 to 200 ppm.

[0060] One method for adjusting the total polyphenol concentration in low-alcohol beer-like beverages is to use raw materials with high polyphenol content. Among these, malt and hops are not only high in polyphenol content but also widely used as raw materials for beer-like beverages. Therefore, the total polyphenol concentration in low-alcohol beer-like beverages can be increased by selecting varieties of malt or hops with high polyphenol content as raw materials or by adjusting the amount of malt or hops used.

[0061] Alternatively, crude or purified polyphenols extracted from natural products may be added as raw materials, or synthetic polyphenols may be added as raw materials. For example, polyphenols can be eluted by contacting malt husks with hot water at 80°C or higher, and the eluted polyphenols may be added as raw materials.

[0062] The method for producing a low-alcohol beer-like beverage of the present invention comprises adjusting the carbohydrate concentration of the low-alcohol beer-like beverage to 0.5 to 1.5 g / 100 ml.

[0063] 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.

[0064] The method for producing a low-alcohol beer-like beverage of the present invention includes adjusting the original wort extract concentration of the low-alcohol beer-like beverage to less than 12.2% by mass. The original wort extract concentration can be adjusted, for example, by changing the ratio of raw material malt and brewing water (brewing composition) in the pre-fermentation step S1 described below, by evaporating water by boiling to concentrate the beverage, by changing the amount of warm water added to prepare the extract after boiling, or by using liquid sugar or malt extract.

[0065] The method for producing a low-alcohol beer-like beverage of the present invention comprises adjusting the pH of a low-alcohol beer-like beverage to 4.4 or less.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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.

[0070] 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.

[0071] 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.

[0072] 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 according to the present invention is preferably one that has invertase activity and protease activity.

[0073] In one embodiment, the low-alcohol beer-like beverage 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.

[0074] 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.

[0075] <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, mixed, and allowed to stand, and the absorbance (E2) was measured.

[0076] 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.

[0077] 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%.

[0078] The polyphenol content of the wort fermentation liquid was adjusted to 25 ppm by contacting it with polyvinylpolypyrrolidone. Furthermore, the sugar concentration of the wort fermentation liquid was adjusted to 0.9 g / 100 ml by adjusting the water content, and the alcohol concentration was adjusted to 3.5 v / v%. Furthermore, the carbon dioxide pressure of the wort fermentation liquid at 20°C was adjusted to 0.25 MPa by re-injecting carbon dioxide generated during the fermentation process. 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 using the above-mentioned method and found to be 588 U. After bottling, phosphoric acid was added to the resulting product to adjust the product's pH to 4.1.

[0079] 500 g of crushed malt husks were placed in 2000 ml of hot water at 90° C. and immersed for 3 hours to elute components containing polyphenols. The resulting liquid was subjected to solid-liquid separation, and the supernatant was concentrated approximately 10 times to obtain 200 ml of husk concentrate.

[0080] The beer-like beverage was divided into eight samples, one of which was used as a control without the addition of husk concentrate, and the remaining seven samples were added with husk concentrate to vary the total polyphenol concentration.

[0081] 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 strength of body, and (2) the strength of astringency.

[0082] 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 1.

[0083] <Scoring criteria> The sensory strength of the control product is given a score of 1. The sensory strength of a commercially available beer ("Asahi Super Dry" (trade name) manufactured by Asahi Breweries, Ltd.) is given a score of 3.

[0084]

[0085] Example 2 Beer-like beverages were produced in the same manner as in Example 1, except that the carbon dioxide pressure at 20° C. was varied. After inoculation, each sample was stored in a dark place at 25° C. and visually inspected at regular intervals every day to measure the number of days until turbidity was observed.

[0086]

Claims

1. A low-alcohol beer-like beverage comprising a wort fermentation liquid, having a carbon dioxide pressure of 0.23 MPa or more at 20°C, a total polyphenol concentration of 60 to 200 ppm, a carbohydrate concentration of 0.5 to 1.5 g / 100 ml, an original wort extract concentration of less than 12.2 mass%, and an alcohol concentration of 4 v / v% or less.

2. The low-alcohol beer-like beverage according to claim 1, having a ratio of carbohydrate concentration to total polyphenol concentration greater than 0.004 and less than 0.

023.

3. A low-alcohol beer-like beverage according to claim 1 or 2, having invertase activity.

4. A low-alcohol beer-like beverage according to any one of claims 1 to 3, which has a malt usage ratio of 50% or more.

5. A low-alcohol beer-like beverage according to any one of claims 1 to 4, having a pH of 4.4 or less.

6. The low-alcohol beer-like beverage according to any one of claims 1 to 5, wherein the fermented wort has an apparent final attenuation degree of 90 to 110%.

7. The low-alcohol beer-like beverage according to any one of claims 1 to 6, comprising a fermented wort liquid diluted with water.

8. A method for producing a low-alcohol beer-like beverage, comprising: incorporating a wort fermentation liquid; adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more; adjusting the total polyphenol concentration to 60 to 200 ppm; adjusting the carbohydrate concentration to 0.5 to 1.5 g / 100 ml; adjusting the original wort extract concentration to less than 12.2 mass%; and adjusting the alcohol concentration to 4 v / v% or less.

9. A method for enhancing the bacteriostasis and drinking experience of a low-alcohol beer-like beverage, comprising: incorporating a wort fermentation liquid; adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more; adjusting the total polyphenol concentration to 60 to 200 ppm; adjusting the carbohydrate concentration to 0.5 to 1.5 g / 100 ml; adjusting the original wort extract concentration to less than 12.2 mass%; and adjusting the alcohol concentration to 4 v / v% or less.

10. The method according to claim 8 or 9, wherein the adjustment of the alcohol concentration to 4 v / v % or less is carried out by diluting the fermented wort liquid with water.

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