Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
  • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C11/00—Fermentation processes for beer
  • C12C11/11—Post fermentation treatments, e.g. carbonation, or concentration
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C12/00—Processes specially adapted for making special kinds of beer
  • C12C12/04—Beer with low alcohol content
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
  • C12C5/00—Other raw materials for the preparation of beer
  • C12C5/02—Additives for beer
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
  • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages
  • C12H3/02—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages by evaporating

Definitions

• the present invention relates to a low-alcohol beer-taste beverage, and particularly relates to a low-alcohol beer-taste beverage having an alcohol concentration of less than 1 v/v%.
• "Beer taste” refers to the taste and aroma reminiscent of beer.
• “Beer” refers to a beverage obtained by fermenting malt, hops, water, etc. with yeast.
• Beer-taste drinks are known that are obtained by removing alcohol by subjecting fermented beer to dealcoholization. Beer-taste beverages treated with post-fermentation dealcoholization remove the sweetness of the alcohol itself by removing the alcohol content, and remove the aroma characteristic of beer, resulting in a bland flavor and poor taste in both aroma and taste. However, it is not sufficient for drinking.
• Patent Document 1 discloses that by adding malt extract for flavoring to a post-fermentation dealcoholized beer-taste beverage and further adjusting the sugar composition, it has a beer-like flavor, sweetness balance, smoothness, and smoothness. A carbonated drink with improved sharpness is described.
• Patent Document 2 describes at least one selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine.
• a flavor improver for beer-like beverages is described that includes a type of 2-acetyltetrahydropyridine compound.
• Patent Document 2 cites a fermented beer-like low alcohol beverage.
• the 2-acetyltetrahydropyridine compound is a compound that has a popcorn-like or bread-like aroma that is produced when malt is heated. Further, the above-mentioned aroma corresponds to an "off-flavor", that is, an off-flavor that is felt in beer that has deteriorated due to heat load.
• a 2-acetyltetrahydropyridine compound when added to a beer-like beverage, has the property of enhancing grain aroma and thereby improving the flavor balance of the beer-like beverage.
• Beer-taste beverages treated with post-fermentation dealcoholization have alcohol and volatile aroma components removed, resulting in a weak alcoholic taste and a natto-like odor (hereinafter referred to as "natto odor") produced when grains are fermented and heated. It became clear that there was a problem with the fact that .) were easily conspicuous.
• the present invention solves the above problems, and its purpose is to provide a post-fermentation dealcoholized beer-taste beverage with enhanced alcohol taste and reduced natto odor.
• the present invention provides at least one selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine.
• a low-alcohol beer-taste beverage containing a 2-acetyltetrahydropyridine compound in an amount of more than 2 ppb and less than 10 ppb and containing components derived from dealcoholized wort fermentation liquid.
• the low alcohol beer-taste beverage has a bitterness value of 10 to 50 BU.
• the low alcohol beer-taste beverage has an apparent extract concentration of 1 to 10 w/v%.
• the wort fermentation liquid is a wort bottom fermentation liquid.
• the wort fermentation liquid has a malt usage ratio of 50 w/w% or more.
• the low alcohol beer-taste beverage includes dealcoholized wort fermentation liquid.
• the low alcohol beer-taste beverage does not contain the 2-acetyltetrahydropyridine compound added as a flavoring agent.
• the present invention provides a low alcohol beer-taste beverage containing a component derived from dealcoholized wort fermentation liquid; and 2-acetyl-3,4,5,6-tetrahydro, contained in the low alcohol beer-taste beverage.
• concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of pyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine is adjusted to more than 2 ppb and less than 10 ppb. to do;
• a method for producing a low-alcohol beer-taste beverage including the following.
• the present invention provides a low alcohol beer-taste beverage containing a component derived from dealcoholized wort fermentation liquid; and 2-acetyl-3,4,5,6-tetrahydro, contained in the low alcohol beer-taste beverage.
• concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of pyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine is adjusted to more than 2 ppb and less than 10 ppb. to do;
• the term "process” is used not only to refer to an independent process, but also to include a process in which the intended purpose of the process is achieved even if the process cannot be clearly distinguished from other processes.
• the content of each component in the composition means the total amount of the plurality of substances present in the composition, unless otherwise specified, when a plurality of substances corresponding to each component are present in the composition.
• the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Embodiments of the present invention will be described in detail below. However, the embodiments shown below illustrate a low alcohol beer-taste beverage and a method for producing the same for embodying the technical idea of the present invention. and the manufacturing method thereof is not limited.
• a "low alcohol beer-taste drink” refers to a beer-taste drink with a lower alcohol concentration than a normal beer-taste drink.
• a low alcohol beer-taste beverage has an alcohol concentration of 3v/v% or less, preferably 2v/v% or less, more preferably less than 1v/v%.
• the meaning of "low-alcohol beer-taste beverage” also includes non-alcoholic beer-taste beverages that do not substantially contain alcohol (for example, alcohol concentration 0.00 v/v %).
• the word “alcohol” means ethanol.
• the low alcohol beer-taste beverage of the present invention contains components derived from dealcoholized wort fermentation liquid.
• the dealcoholized wort fermentation liquid is a liquid obtained by removing alcohol from the fermentation liquid obtained by fermenting wort using brewer's yeast, that is, from the wort fermentation liquid.
• Wort as used in the present invention refers to wort used in the production of ordinary beer, and contains components derived from malt.
• Components derived from malt refer to components contained in malt.
• the component derived from the dealcoholized wort fermentation liquid refers to a component contained in the dealcoholized wort fermentation liquid.
• the low alcohol beer-taste beverage of the present invention may contain dealcoholized wort fermentation liquid.
• Examples of methods for removing alcohol from the wort fermentation liquid include heating the wort fermentation liquid or heating it under reduced pressure to vaporize the alcohol, and removing alcohol using a reverse osmosis membrane. It is sufficient that alcohol has been removed from the dealcoholized wort fermentation liquid to such an extent that the alcohol content of the low-alcohol beer-taste beverage in the final product reaches a desired concentration.
• the low alcohol beer taste beverage contains components derived from the dealcoholized wort fermentation liquid, giving the low alcohol beer taste beverage a beer-like complex taste, texture, and body.
• the dealcoholized wort fermentation liquid is one from which alcohol and volatile aroma components have been removed. Therefore, the alcoholic flavor felt when drinking it is weaker than that of fermented wort liquid.
• the dealcoholized wort fermentation liquid is produced by fermenting grains and then heating them to dealcoholize them, so the natto odor derived from the grains is stronger than that of the wort fermentation liquid.
• the amount and concentration of the components derived from the dealcoholized wort fermentation liquid contained in the low-alcohol beer-taste beverage are not particularly limited, and can be appropriately set depending on the desired flavor.
• the wort fermentation liquid may be a wort top fermentation liquid or a wort bottom fermentation liquid, but is preferably a wort bottom fermentation liquid from the viewpoint of refreshing the aftertaste.
• wort top-fermented liquid refers to a wort fermented liquid obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days.
• wort bottom-fermented liquid refers to a wort fermented liquid obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10° C. for about a week.
• the wort fermentation liquid has a malt usage ratio of a predetermined concentration.
• the malt usage ratio is the ratio of the weight of malt to the weight of starchy raw materials.
• the malt usage ratio of the wort fermentation liquid is, for example, 50 w/w% or more. If the malt usage ratio in the wort fermentation liquid contained in the low-alcohol beer-taste beverage is less than 50 w/w%, the resulting low-alcohol beer-taste beverage may have insufficient alcohol taste and a strong natto odor. .
• the malt usage ratio of the wort fermentation liquid contained in the low alcohol beer-taste beverage is preferably 55 w/w% or more, more preferably 60 w/w% or more, and even more preferably 60 to 75 w/w%.
• the appearance extract concentration of the low alcohol beer-taste beverage is adjusted to 1 to 10 w/w%. If the appearance extract concentration of the low alcohol beer-taste beverage is less than 1 w/w%, the complex beer-like taste and barley-like sweetness of the low alcohol beer-taste beverage may be insufficient. Moreover, when the appearance extract concentration of the low alcohol beer-taste beverage exceeds 10 w/w%, the aftertaste of the low-alcohol beer-taste beverage may become heavy.
• the appearance extract concentration of the low alcohol beer-taste beverage is preferably 3 to 9.5 w/w%, more preferably 5 to 9 w/w%, and even more preferably 6 to 8.5 w/w%.
• the external extract concentration of a low-alcohol beer-taste beverage can be measured, for example, by the method described in BCOJ Beer Analysis Method (2004), edited by the Beer Brewing Association.
• the low-alcohol beer-taste beverage can be produced, for example, by the method for producing a low-alcohol beer-taste beverage described below.
• the 2-acetyltetrahydropyridine compounds contained in the low alcohol beer-taste beverage of the present invention namely 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, are , is an aroma component. Therefore, by using these, the taste quality of the low-alcohol beer-taste beverage does not change significantly. Furthermore, the 2-acetyltetrahydropyridine compound has a relatively high boiling point of 200 to 250°C, and does not volatilize and its concentration does not change during the process of dealcoholizing the wort fermentation liquid.
• 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are tautomers. Therefore, when 2-acetyl-3,4,5,6-tetrahydropyridine is added to a low alcohol beer-taste beverage, 2-acetyl-3,4,5,6- Both tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine are included. Their abundance ratio is determined depending on the surrounding pH environment and the like.
• ATHP 2-acetyltetrahydropyridine compound
• ATHP is a compound produced when malt is heated in the process of producing a wort fermentation liquid.
• ATHP may be generated by adjusting the manufacturing conditions of the wort fermentation liquid, and a commercially available flavoring agent may be used.
• ATHP can be contained in a low-alcohol beer-taste beverage, for example, by mixing dealcoholized wort fermentation liquid containing ATHP, or by adding ATHP alone or a flavoring agent containing ATHP.
• ATHP is contained in the low alcohol beer taste beverage in an amount such that the concentration of ATHP in the low alcohol beer taste beverage is more than 2 ppb and less than 12 ppb. If the concentration of ATHP in the low-alcohol beer-taste beverage is less than 2 ppb, the alcoholic taste will be insufficient and the natto odor will be strong, and if it exceeds 12 ppb, the grain flavor will be strong and the balance of flavor may be poor.
• the ATHP concentration of the low alcohol beer-taste beverage is preferably 2.5 to 10 ppb, more preferably 5 to 9.5 ppb, and still more preferably 6 to 9 ppb.
• the low alcohol beer-taste beverage has a predetermined bitterness value (unit: BU).
• the bitterness value is an index of bitterness imparted by a group of hop-derived substances whose main component is isohumulone.
• the bitterness value of the low alcohol beer-taste beverage is preferably 10 to 50 BU. If the bitterness value of the low-alcohol beer-taste beverage is less than 10 BU, the aftertaste of the low-alcohol beer-taste beverage may become heavy. Furthermore, when the bitterness value of the low alcohol beer-taste beverage exceeds 50 BU, the bitterness of the low-alcohol beer-taste beverage becomes noticeable, and the complexity of the beer-like taste of the low-alcohol beer-taste beverage may become insufficient.
• the bitterness value of the low alcohol beer-taste beverage is more preferably 10 to 45 BU, even more preferably 15 to 40 BU, and particularly preferably 20 to 35 BU.
• the bitterness value of a low-alcohol beer-taste beverage can be adjusted by adjusting the variety of raw materials containing bitter substances (for example, hops, etc.), the amount used, and the timing of addition of the raw materials, or by adding bitter substances as appropriate. can do.
• Isolated iso- ⁇ acids can be used as bitter substances.
• iso- ⁇ acid is contained in hops, and can also be used as hops or hop extracts.
• Hops or hop extract refers to hop leaves, ground products thereof, extracts obtained by extracting these with water or hot water, concentrates and dried products of extracts.
• the method for producing a low-alcohol beer-taste beverage includes the steps of: incorporating components derived from dealcoholized wort fermentation liquid into a low-alcohol beer-taste beverage; and adjusting ATHP contained in the low-alcohol beer-taste beverage to a predetermined concentration. , and other than these steps, conventional methods for producing low-alcohol beer-taste beverages can be used.
• Adjusting the ATHP in a low-alcohol beer-taste drink to a predetermined concentration can be achieved by, for example, using a dealcoholized wort fermentation liquid that has produced a predetermined amount of ATHP by adjusting the manufacturing conditions as a low-alcohol beer-taste drink. This can be carried out by mixing such dealcoholized wort fermentation liquid into a low alcohol beer-taste beverage, or by adding ATHP alone or a flavoring agent containing ATHP to a low-alcohol beer-taste beverage.
• a dealcoholized wort fermentation liquid that has produced a certain concentration of ATHP by adjusting the manufacturing conditions a dealcoholized wort fermentation liquid that has produced a different concentration of ATHP by adjusting the manufacturing conditions
• a dealcoholized wort fermentation liquid that has produced a different concentration of ATHP by adjusting the manufacturing conditions By mixing at a predetermined mixing ratio, the ATHP concentration of the resulting low alcohol beer-taste beverage can be adjusted as desired.
• the method for producing a low alcohol beer-taste beverage may include a bitterness value adjustment step or an appearance extract concentration adjustment step.
• the bitterness value adjustment step may include adjusting the bitterness value of the low alcohol beer-taste beverage to the above-mentioned range.
• the appearance extract concentration adjustment step may include adjusting the appearance extract concentration of the low alcohol beer-taste beverage to the above-mentioned range.
• the method for producing a low-alcohol beer-taste beverage further includes a step of adding caramel coloring, etc., a boiling step, a pH adjustment step, a filtration step, a flavor adjustment step, a step of dissolving carbon dioxide gas, etc. using a known device etc. But that's fine.
• the method for producing a low-alcohol beer-taste beverage includes adding dietary fiber, soybean peptide, carbonic acid, extracts, flavoring, acidulant, sweetener, bittering agent, coloring agent, antioxidant, pH adjuster, and various nutrients as necessary.
• the method may further include a step of adding components and the like.
• Brewer's yeast was added to this wort and fermented at around 10° C. for 7 days, and then the brewer's yeast was removed. After changing the tank and aging for 7 days, the mixture was cooled to around -1°C and stabilized for 14 days. Thereafter, deaerated water was added to dilute the mixture, and the mixture was filtered using diatomaceous earth to obtain a wort fermentation liquid. The obtained wort fermentation liquid was designated as fermentation liquid 1.
• Fermentation liquid 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove carbon dioxide gas, and then heated to around 50°C using a plate cooler. Thereafter, it was brought into contact with steam heated to around 50° C. in a vacuum column at around 90 mbar to adsorb volatile components to the steam, remove alcohol and volatile components, and produce a dealcoholized wort fermentation liquid with an alcohol content of less than 1%.
• the obtained dealcoholized wort fermentation liquid was designated as distillation liquid 1.
• the apparent extract concentration of Distillate 1 was 10.0 w/w%.
• the mixture After removing the hot wort in a whirlpool tank, the mixture was cooled to 10°C using a plate cooler to obtain cold wort. Brewer's yeast was added to this wort and fermented at around 10° C. for 7 days, and then the brewer's yeast was removed. After changing the tank and aging for 7 days, the mixture was cooled to around -1°C and stabilized for 14 days. Thereafter, deaerated water was added to dilute the mixture, and the mixture was filtered using diatomaceous earth to obtain a wort fermentation liquid. The obtained wort fermentation liquid was designated as fermentation liquid 2.
• Distillate 2 The ATHP and organic acid components contained in Distillate 2 were quantified in the same manner as in Production Example 1 except that Distillate 2 was used instead of Distillate 1. The results are shown in Tables 3 and 4, respectively.
• Distillate 1 had a higher ATHP concentration than Distillate 2, and the organic acid component concentration was equivalent to Distillate 2.
• Example 1 Production and sensory evaluation of low-alcohol beer-taste drinks mixed with distilled liquid
• Five types of low-alcohol beer-taste drinks with varying concentrations of ATHP were produced by mixing distilled liquid 1 and distilled liquid 2 at a predetermined mixing ratio. did. These were designated as samples 1 to 5.
• samples 1 to 5 were subjected to sensory evaluation.
• the testers were six trained panelists.
• the evaluation items were strength of sourness, strength of natto odor, strength of alcohol taste, strength of complex taste derived from brewing, and strength of grain aroma.
• a tester tasted the sample and scored it on a five-point scale based on the degree to which it corresponded to each evaluation item.
• the rating is based on the rating of sample 1 as 3, 4 if it feels a little strong, 5 if it feels strong, 2 if it feels a little weak, 1 if it feels weak, and finally the average of the 6 people's ratings. The value was calculated.
• the average score for the strength of sourness and the strength of natto odor is 2.5 or less, and the average score for strength of alcohol taste, strength of complex taste derived from brewing, and strength of grain aroma is 3.5 or more.
• the overall evaluation is "B: Good”
• the average score for the strength of sourness and natto odor is 2.0 or less
• the strength of alcoholic taste and the strength of fermentation origin.
• the average score of complexity strength and grain aroma strength is 4.0 or more
• a thick beer-like flavor is recognized, and the overall evaluation is rated as "A: excellent.”
• beer-like flavor was not observed, and the overall evaluation was given as "C: poor”.
• the evaluation results are shown in Table 5.
• Example 2 Production and sensory evaluation of a low-alcohol beer-taste beverage containing ATHP A flavoring agent containing ATHP (manufactured by San-Ei Gen FFI Co., Ltd.) was prepared. By adding this to Distillate 2, six types of low alcohol beer-taste drinks with varying concentrations of ATHP were produced. These were designated as samples 6 to 11.

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• 2023
  • 2023-02-20 US US18/844,593 patent/US20260002100A1/en active Pending
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