Low-Alcohol Beer Composition for Alcoholic Feeling and Off-Odor Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Low-alcohol beer-taste beverages lack enhanced alcoholic feeling and are marred by noticeable fermented soybeans odor due to alcohol removal and volatile aroma loss.
Innovation Solution
Incorporating specific concentrations of 2-acetyltetrahydropyridine compounds and components from an alcohol-removed wort-fermented liquid, adjusting bitterness and apparent extract concentrations, to enhance alcoholic feeling and reduce fermented soybeans odor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If alcohol removal treatment is applied to fermented beer to create low-alcohol beverage, then alcohol concentration is reduced, but alcoholic feeling and volatile aroma are lost
Solution Approach 1:
The patent changes the chemical composition parameters of the beverage by adding specific compounds (2-acetyltetrahydropyridine at 2-10 ppb, 2-acetyl-1-pyrroline at 2-10 ppb, and 4-mercapto-4-methyl-2-pentanone at 0.5-5 ppb) to compensate for the loss of alcoholic feeling and aroma caused by alcohol removal. This maintains beer-like sensory characteristics while achieving low alcohol content.
2Quantity of substance
If alcohol removal treatment is applied to fermented beer, then alcohol content is reduced, but fermented soybeans odor becomes noticeable
Solution Approach 1:
The patent adjusts the aromatic compound parameters by introducing specific sulfur-containing and nitrogen-containing compounds that mask or balance the fermented soybeans odor. The combination of 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 4-mercapto-4-methyl-2-pentanone creates a flavor profile that suppresses the unwanted fermented soybeans note while preserving beer-like characteristics.
Data Source
AI summary
A problem to be solved of the invention is to provide an alcohol-removed fermented beer-taste beverage which has improved alcoholic feeling and reduced fermented soybeans odor. Means for solving the problem is a low-alcohol beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyltetrahydropyridine and, 2-acetyl-1,4,5,6-tetrahydropyridine its tautomer, in an amount of more than 2 ppb and less than 10 ppb, and containing components derived from an alcohol-removed wort-fermented liquid.