KR20150125949A - Method for producing non-alcoholic beer-flavored malt beverage - Google Patents

Abstract

The present invention also provides a method for producing a non-alcoholic beer-flavored malt beverage in which a low ethanol concentration of less than 0.005% by volume is achieved even when fermentation is performed at a temperature of about 3 to 7 ° C for about 3 to 20 days. A means for solving the problem includes a step of adding yeast to a wort having a Brix value of 15 to 50; And fermenting the wort with yeast added thereto; In a non-alcoholic beer flavored malt beverage.

Description

TECHNICAL FIELD The present invention relates to a non-alcoholic beer-flavored malt beverage,

The present invention relates to non-alcoholic beer flavored malt beverages.

There are many kinds of beer flavored beverages, such as beer, which is a main alcohol containing ethanol substantially, and non-alcohol beer flavored beverages, which is a soft drink containing substantially no ethanol. Non-alcohol beer flavored beverage refers to a beer flavored beverage which does not contain alcohol or whose alcohol concentration is adjusted to a specific value or less. Non-alcoholic beer-flavored beverages include beer-flavored beverages having an alcohol content of less than 1%, which is classified as a beer taste drink, not a mainstream, for example, in Japan's Liquor Law.

Non alcoholic beer flavored beverages have a low alcohol concentration of less than 1% by volume. In addition, non-alcoholic beer flavored beverages generally have lower calories than ordinary beer, and are also supported by health-conscious people.

Non-alcoholic beer flavored drinks are largely classified into three types: (1) ethanol removal, (2) fermentation inhibition, and (3) non-fermentation. (1) is produced by extracting ethanol from a typical beer into a special device. (2) inhibits the activity of the yeast by fermenting the sugar solution containing the wort at a lower temperature than usual, and finishing with low ethanol. (3) is prepared by adding wort, malt extract, saccharide and flavoring to beverage.

(2), the same raw materials and manufacturing steps as those in the case of producing beer are used. Therefore, there is an advantage that beer flavor can be easily reproduced. However, in order to lower the ethanol concentration of the obtained beverage, it is necessary to carry out fermentation under the condition that the growth of the yeast is inhibited. An example of such a fermentation condition is to keep the fermentation temperature lower than a conventional process for producing beer and end the fermentation time in a short time.

Therefore, the method of producing a non-alcoholic beer-flavored beverage by inhibiting fermentation requires energy for cooling the fermentation tank, and there is a problem that management of the manufacturing process is troublesome. Also, when the fermentation time is short, the smell of wort is not sufficiently reduced and a sense of juice is left, which causes the consumer to feel uncomfortable when drinking.

Patent Document 1 discloses a method for producing a non-alcoholic beer-flavored malt beverage in which the fermentation of the wort is carried out for 5 to 30 hours while bubbling carbon dioxide gas at a low temperature of 5 占 폚 or less, actually 0 占 폚. Non-alcoholic beer-flavored malt beverages obtained by this production method have reduced smell of wort. The ethanol concentration is 0.06 to 0.5% by volume.

However, in Japan, beer tasted beverages having an ethanol concentration of less than 0.005% by volume are widely accepted by consumers, and it is preferable that the beer taste be less than 0.005% by volume. Further, in order to lower the production cost and simplify the management of the production process, the fermentation temperature is preferably set to about 3 to 7 DEG C higher. In order to remove the smell of wort, the fermentation time is preferably set to about 3 to 20 days longer.

Japanese Laid-Open Patent Publication No. 2005-13142

The object of the present invention is to solve the above-mentioned conventional problems, and it is an object of the present invention to provide a beer manufacturing method and a beer manufacturing method, Alcoholic beer flavored malt beverage in which the ethanol concentration is achieved.

The present invention relates to a process for producing yeast, comprising the steps of: adding yeast to a wort having a Brix value of 15 to 50; And

A step of fermenting a wort added with yeast;

The present invention provides a method for producing a non-alcoholic beer-flavored malt beverage.

In one embodiment, the ethanol concentration of the nonalcoholic beer flavored malt beverage is less than 0.005% by volume.

In one embodiment, the pH of the wort is 2 to 4.

In one embodiment, the fermentation time is 3 to 20 days.

In one embodiment, the amount of yeast added is 1 x 10 ⁷ or less per 1 ml of wort.

In one embodiment, the fermentation temperature is between 3 and 7 ° C.

In one embodiment, the fermentation is carried out by a stationary culture method.

In one embodiment, the concentration of 2-methylbutanal is reduced by 85% or more as compared with that before fermentation.

In one embodiment, the 3-methylbutanal concentration is reduced by 85% or more as compared with before fermentation.

In one embodiment, the methionine concentration is reduced by 80% or more as compared to before fermentation.

In one form, the maltose concentration of the wort is from 5 to 50% by weight.

According to the method of the present invention, the ethanol concentration of the fermentation broth is suppressed to less than 0.005% by volume. In the obtained fermentation broth, the substance causing the smell of wort was reduced, and the wort smell was actually removed.

FIG. 1 is a graph plotting the ethanol concentration of the fermentation broth prepared in the examples with respect to the fermentation time. FIG.

First, the juice is produced. Here, the juice refers to a sugar solution prepared by saccharifying an auxiliary raw material such as malt, an adduct, or a digested soybean protein. For example, malt liquor, molasses and other additives and hot water are heated to be saccharified to produce wort. The sugar concentration of the thus-produced wort is a Brix value of usually about 10 to 15.

The wort provided for the fermentation is a wort having a high sugar concentration. By increasing the sugar concentration of the wort, the osmotic pressure is increased, and the proliferation of the yeast is inhibited when the fermentation is carried out. The sugar content of the wort is about 10 to 60, preferably 15 to 50, and more preferably 25 to 40 in terms of Brix.

When the Brix value of the wort is less than 10, the proliferation of the yeast is not sufficiently inhibited when the fermentation is carried out, and the alcohol concentration of the obtained beverage is increased. When the Brix value of the wort is higher than 50, it becomes difficult to uniformly dissolve the maltose.

The sugar concentration of the wort can be increased by adding sugar to the malt, if necessary, wort produced by saccharifying the supplement. The kind of the added sugar to be added may be suitably selected in consideration of the flavor and the like of the obtained beverage and effective for improving the osmotic pressure. Specific examples thereof include maltose, sucrose, fructose, glucose, lactose, and oligosaccharides. Among them, maltose is one of preferred sugars.

When the sugar concentration is increased by adding maltose, the maltose concentration in the wort provided for fermentation is 5 to 50% by weight, preferably 15 to 45% by weight, more preferably 25 to 45% by weight.

The wort provided for fermentation is a low-pH wort. By lowering the pH of the wort, the proliferation of the yeast is inhibited when the fermentation is carried out. The pH of the wort is 2 to 4, more preferably 2.5 to 3.5.

If the pH of the juice is less than 2, the yeast loses activity. When the pH of the wort exceeds 4, the proliferation of the yeast is not sufficiently inhibited when the fermentation is carried out, and the alcohol concentration of the obtained beverage is increased.

The pH of the wort can be lowered by adding acid to the wort. The kind of the acid to be added may be suitably selected in consideration of safety, which is allowed to be used in food and drink. Specific examples thereof include acetic acid, lactic acid, phosphoric acid, malic acid, citric acid, hydrochloric acid and the like. Among them, lactic acid, phosphoric acid and hydrochloric acid are preferable acids to be added to the wort.

The wort which has a high sugar concentration and a low pH is then fermented. Concretely, the wort is placed in a fermentation tank, a predetermined amount of yeast is added to the wort, and the mixture is allowed to stand at a predetermined temperature for a predetermined period of time.

Examples of the yeast to be added to the wort include beer yeast and sake yeast. Among them, the preferred yeast is brewer's yeast.

The amount of yeast added to the wort is 1 × 10 ⁷ cells / ml or less, preferably 1 × 10 ⁵ to 5 × 10 ⁶ cells / ml, more preferably 5 × 10 ⁵ to 3 × 10 ^six . If the amount of yeast to be added is too small, the smell of wax in the obtained beverage can not be sufficiently reduced, and a sense of juicy wort is left, and if it exceeds 1 x 10 ⁷ per 1 ml, the alcohol concentration of the obtained beverage becomes high.

The fermentation temperature is 0 to 10 占 폚, preferably 3 to 7 占 폚, more preferably 4 to 6 占 폚. If the fermentation temperature is lower than 0 占 폚, the substance causing the smell of wort is not consumed sufficiently, and the smell of wort is left in the obtained beverage. If the fermentation temperature exceeds 10 ° C, the alcohol concentration of the obtained beverage is high.

The fermentation method used in the present invention has a high effect of inhibiting the growth of yeast, a small amount of alcohol production, and a relatively long fermentation time. In short, as in the case of producing a beer, even when the fermentation of the wort is carried out for several weeks, for example, for one week to two weeks, the ethanol concentration of the obtained beverage can be kept low.

When the fermentation time is long, the substance causing the smell of wort is sufficiently consumed to improve the taste and palatability of the obtained beverage. In addition, since the fermentation time can be controlled in the same manner as in the case of beer, the management of the manufacturing process can be simplified. The fermentation time is specifically 3 to 20 days, preferably 5 to 14 days, more preferably 7 to 11 days.

If the fermentation time is less than 3 days, the causative substance of the wort smell is not sufficiently consumed, and the wort smell remains in the obtained beverage. If the fermentation time exceeds 20 days, the alcohol concentration of the obtained beverage becomes high.

The obtained fermentation broth is aged if necessary, and filtered to remove yeast, proteins, and the like, and a desired fermentation broth having a low alcohol concentration can be obtained. The alcohol concentration of the obtained fermentation broth is less than 1% by volume, preferably less than 0.01% by volume, more preferably less than 0.005%.

The fermentation broth can be prepared by a conventional fermentation beverage such as a process carried out in the production of a fermented beverage, for example, controlling the final concentration by filtration, deaeration or the like, infusing carbonic acid gas, adding a flavor, seasoning or coloring agent, pasteurizing (Non-alcoholic beer flavored malt beverage) by suitably carrying out filling (packaging) of the container (for example, bottle, bottle, can) and labeling of the container.

The present invention will be described in more detail by way of the following examples, but the present invention is not limited thereto.

Example

Example 1

The harvested stem was immersed in water and appropriately germinated, and then malt was prepared by hot air blowing. The malt was disrupted by conventional methods. Next, malt lobes and warm water were added to and mixed with the Maishit to prepare Maische. The preparation of Maeshe was carried out by holding at 50 캜 for 30 minutes. Thereafter, the microsheets were gradually heated up and kept at a predetermined temperature for a predetermined period of time, so that starch was saccharified using an enzyme derived from malt. The saccharification treatment was carried out by holding at 64.5 占 폚 for 10 minutes and at 70 占 폚 for 10 minutes. After the saccharification treatment, the mixture was maintained at 78 캜 for 5 minutes, and then the sheath was filtered through a wastewater filtration tank to obtain a transparent wort.

Maltose was added to the obtained wort, and the Brix value was adjusted to 35.07 (maltose concentration 46.3 wt%). Further, hydrochloric acid was added thereto to adjust the pH to 3.5. The brix value and the adjusted pH of the wort 800 ml were cooled to 5 占 폚. The cooled juice was transferred to an Erlenmeyer flask and 1 × 10 ⁶ mud-shaped yeast (brewer's yeast) was added per 1 ml of wort. The temperature of the fermentation broth was maintained at 5 占 폚 and the fermentation was carried out for 11 days.

F kit (" F kit ethanol " (trade name) manufactured by Roche Diagnostics) was used to measure the ethanol concentration of the fermentation broth. The results are shown in Fig. The fermentation broth on the 11th day of fermentation had an ethanol concentration of 0.0035% by volume.

The concentration of 2-methylbutanal (2MB), 3-methylbutanal (3MB), methionine, benzaldehyde (BA), phenylaldehyde (PA) and furfural Respectively. The reduction rate represents the degree of reduction of each aldehyde on the 0th day and 11th day of fermentation.

The fermentation liquid on the 0th day of fermentation, the fermentation liquid on the 7th day of fermentation, and the fermentation liquid on the 11th day of fermentation were provided for sensory evaluation. At that time, the evaluator tasted beer and expressed the impression of taste. On the 0th day of fermentation, it was "smell of wit, sweetness", and on the 7th day of fermentation and the 11th day of fermentation, it was "a little grain, acidic rice".

Example 2

A fermentation broth was prepared and evaluated in the same manner as in Example 1 except that the kind of yeast was changed to syrup yeast. The results are shown in FIG. 1 and Table 2. The fermentation broth on the eleventh day of fermentation had an ethanol concentration of 0.0012% by volume.

The fermentation liquid on the 0th day of fermentation, the fermentation liquid on the 7th day of fermentation and the fermentation liquid on the 11th day of fermentation were subjected to sensory evaluation. As a result, on the 0th day of fermentation, "wort smell and sweetness" "

From the results of the examples, it was found that the ethanol concentration of the fermentation broth was suppressed to less than 0.005% by volume even under the fermentation conditions at 11 ° C for 11 days. In the obtained fermentation broth, the substance causing the smell of wort decreased, and the smell of wort was actually removed.

Claims (11)

Adding yeast to a wort having a Brix value of 15 to 50; And
A step of fermenting a wort added with yeast;
≪ / RTI > wherein the non-alcoholic beer flavored malt beverage comprises at least one alcohol. The method according to claim 1,
Wherein the non-alcoholic beer-flavored malt beverage has an ethanol concentration of less than 0.005% by volume. 3. The method according to claim 1 or 2,
Wherein the wort has a pH of 2 to 4. 4. The method according to any one of claims 1 to 3,
A method for producing a non-alcoholic beer flavored malt beverage having a fermentation time of 3 to 20 days. 5. The method according to any one of claims 1 to 4,
Wherein the amount of yeast added is 1 x 10 < ⁷ > or less per 1 ml of wort. 6. The method according to any one of claims 1 to 5,
Wherein the fermentation temperature is 3 to 7 占 폚. 7. The method according to any one of claims 1 to 6,
Wherein the fermentation is carried out by a stationary culture method. 8. The method according to any one of claims 1 to 7,
Wherein the concentration of 2-methylbutanal is reduced by 85% or more as compared with that before fermentation. 9. The method according to any one of claims 1 to 8,
Wherein the concentration of 3-methylbutanal is reduced by 85% or more as compared with that before fermentation. 10. The method according to any one of claims 1 to 9,
A method for producing a non-alcoholic beer-flavored malt beverage wherein the methionine concentration is reduced by 80% or more as compared with that before fermentation. 11. The method according to any one of claims 1 to 10,
A method for producing a non-alcoholic beer-flavored malt beverage having a maltose concentration of 5 to 50 wt%.

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