Classifications

• • 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
  • C12C5/026—Beer flavouring preparations
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
• • 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-flavored beverage with an alcohol concentration of less than 1 v/v %.
• Low-alcohol beer-flavored beverages are known, which are made by dealcoholizing beer after fermentation to remove the alcohol.
• Post-fermentation dealcoholized beer-flavored beverages have a bland flavor and generally are less palatable, as the alcohol content is removed, removing the sweetness inherent in the alcohol itself and the aroma specific to beer.
• Patent Document 1 describes a flavor improver for beer-like beverages that contains at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer, 2-acetyl-1,4,5,6-tetrahydropyridine.
• the grain aroma which is the aftertaste aroma of beer-like beverages, is enhanced, resulting in an enhanced full-bodied feeling, a reduced sourness, and an improved flavor balance.
• Patent Document 2 describes how, by adding a 2-acetyltetrahydropyridine compound and a sweetener to a non-fermented beer-flavored beverage, a non-fermented beer-flavored beverage can be obtained that has a sufficient body while suppressing the sweetness that lingers after drinking.
• a means of enhancing the full-bodied feeling of beer-flavored beverages is to include a 2-acetyltetrahydropyridine compound.
• the present invention solves the above problems, and aims to provide a low-alcohol beer-flavored beverage that suppresses the smell of burnt soybeans, has a fermented taste, and is satisfyingly beer-like when drinking.
• the present invention includes the following aspects:
• a low-alcohol beer-flavored beverage having a concentration of at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and its tautomer 2-acetyl-1,4,5,6-tetrahydropyridine of more than 1 ppb and not more than 30.0 ppb, preferably 2 to 20 ppb, more preferably 3 to 15 ppb, and a propyl acetate concentration of 0.2 to 50 ppm, preferably 1 to 40 ppm, more preferably 10 to 30 ppm, and an alcohol concentration of less than 1 v/v%, preferably 0.5 v/v% or less, more preferably 0.1 v/v% or less, even more preferably 0.04 v/v% or less, particularly preferably 0.02 v/v% or less, and most preferably 0.01 v/v% or less.
• 2-acetyltetrahydropyridine compound selected from the group consist
• a low-alcohol beer-flavored beverage according to any one of aspects 1 to 3, comprising a dealcoholized wort fermentation liquid.
• a low-alcohol beer-flavored beverage according to any one of aspects 1 to 4, having an apparent extract concentration of 0.3 to 10%.
• a low-alcohol beer-flavored beverage according to any one of aspects 1 to 4, having an apparent extract concentration of 1 to 10%, preferably 2 to 9%, more preferably 4 to 9%, and even more preferably 5 to 9%.
• a low-alcohol beer-flavored beverage according to aspect 1 or 2 having an apparent extract concentration of 0.3 to 5%, preferably 0.5 to 3%, and more preferably 0.6 to 1.7%.
• the low-alcohol beer-taste beverage intermediate liquid having an alcohol concentration of less than 1 v/v%, preferably 0.5 v/v% or less, more preferably 0.1 v/v% or less, even more preferably 0.04 v/v% or less, particularly preferably 0.02 v/v% or less, and most preferably 0.01 v/v% or less
• the low-alcohol beer-taste beverage intermediate liquid contains ATHP at a concentration of more than 1 ppb and not more than 30 ppb, preferably 2 to 20 ppb, and more preferably 3 to 15 ppb, and propyl acetate at a concentration of 0.2 to 50 ppm, preferably 1 to 40 ppm, and more preferably 10 to 30 ppm;
• the method for producing a low-alcohol beer-taste beverage comprises the steps of:
• the present invention provides a low-alcohol beer-flavored beverage that suppresses the smell of burnt soybeans, has a fermented feel, and is satisfyingly beer-like.
• the term "process” refers not only to an independent process, but also to a process that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved.
• the content of each component in a composition means the total amount of the multiple substances present in the composition when multiple substances corresponding to each component are present in the composition, unless otherwise specified.
• the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, an embodiment of the present invention is described in detail.
• the embodiment shown below is an example of a low-alcohol beer-taste beverage and a method 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-taste beverage and a method for producing the same shown below.
• Low-alcohol beer-flavored beverage refers to a beer-flavored beverage with a lower alcohol content than regular beer-flavored beverages.
• "Beer-flavored” refers to a taste and aroma that is pronounced of beer.
• “Beer” refers to a beverage made from ingredients such as malt, hops, and water, which are fermented with yeast.
• low-alcohol beer-flavored beverage includes non-alcoholic beer-flavored beverages that contain substantially no alcohol. Additionally, the term “alcohol” refers to ethanol.
• the low-alcohol beer-taste beverage of the present invention may be a fermented low-alcohol beer-taste beverage or a non-fermented low-alcohol beer-taste beverage.
• the fermented low-alcohol beer-taste beverage is, for example, a low-alcohol beer-taste beverage that contains a liquid in which the alcohol content has been reduced by subjecting fermented beer to a dealcoholization process, or that uses this as a base liquid.
• a non-fermented, low-alcohol, beer-flavored beverage is, for example, a beverage that has been given a beer-like flavor and taste by adding beer flavorings and hop flavorings, which are composed of aromatic components contained in beer, to a base drinking liquid.
• the base drinking liquid for a non-fermented, low-alcohol, beer-flavored beverage may contain alcohol at a lower concentration than regular beer, or it may contain no alcohol at all. When the drinking liquid contains no alcohol at all, a non-fermented, non-alcoholic, beer-flavored beverage can be obtained.
• the method for producing a low-alcohol beer-taste beverage of the present invention only needs to include the steps of adding a 2-acetyltetrahydropyridine compound to a low-alcohol beer-taste beverage and adding propyl acetate to a low-alcohol beer-taste beverage, and apart from these steps, conventional methods for producing low-alcohol beer-taste beverages can be used.
• the 2-acetyltetrahydropyridine compounds contained in the low-alcohol beer-taste beverage of the present invention i.e., 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, are aroma components. Therefore, the use of these compounds does not significantly change the taste quality of the low-alcohol beer-taste beverage. Furthermore, the 2-acetyltetrahydropyridine compounds have a relatively high boiling point of 200 to 250° C., do not volatilize during the process of dealcoholizing the wort fermentation liquid, and their concentration does not change.
• 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-flavored beverage, the low-alcohol beer-flavored beverage generally contains both 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine. The ratio of their presence is determined by factors such as the surrounding pH environment.
• ATHP 2-acetyltetrahydropyridine compound
• ATHP is a compound that is produced when malt is heated during the process of producing a fermented wort liquid.
• ATHP may be produced by adjusting the production conditions of the fermented wort liquid, and a commercially available flavoring may also be used.
• ATHP By adding ATHP to a low-alcohol beer-flavored beverage containing dealcoholized wort fermentation liquid, the full body of the low-alcohol beer-flavored beverage can be improved.
• ATHP can be added to a low-alcohol beer-flavored beverage, for example, by mixing with a dealcoholized wort fermentation liquid containing ATHP, or by using ATHP alone or by adding a flavoring containing ATHP.
• ATHPS is contained in the low-alcohol beer-flavored beverage in an amount such that the concentration of ATHPS in the low-alcohol beer-flavored beverage is greater than 1 ppb and less than 30 ppb. If the concentration of ATHPS in the low-alcohol beer-flavored beverage is 1 ppb or less, the body will be weak, and if it exceeds 30 ppb, the grain aroma will be strong and the balance of the aroma and flavor may be poor.
• the ATHPS concentration in the low-alcohol beer-flavored beverage is preferably 2 to 20 ppb, and more preferably 3 to 15 ppb.
• the low-alcohol beer-flavored beverage contains propyl acetate (CH 3 COOC 3 H 8 ), a substance that exhibits a pear-like aroma.
• propyl acetate is contained in the low-alcohol beer-flavored beverage in an amount that results in a propyl acetate concentration in the low-alcohol beer-flavored beverage of 0.2 to 50 ppm. If the propyl acetate concentration in the low-alcohol beer-flavored beverage is 1 ppm or less, the burnt odor and edamame odor will not be sufficiently suppressed, and the fermented feeling and beer-like drinking experience will be reduced, while if it exceeds 50 ppm, the fruity feeling will become excessive and the beer-like aroma and flavor may be impaired.
• the propyl acetate concentration in the low-alcohol beer-flavored beverage is preferably 1 to 40 ppm, and more preferably 10 to 30 ppm.
• One form of the low-alcohol beer-taste beverage of the present invention is a beer-taste beverage that has been dealcoholized after fermentation.
• the beer-taste beverage that has been dealcoholized after fermentation is a beer-taste beverage that contains a dealcoholized wort fermentation liquid or a component derived therefrom.
• the dealcoholized wort fermentation liquid is a fermentation liquid obtained by fermenting wort with brewer's yeast, i.e., a liquid obtained by removing alcohol from the wort fermentation liquid.
• the wort referred to in the present invention means the wort used in producing normal beer, and contains components derived from malt and, if necessary, components derived from hops.
• the components derived from malt refer to components contained in malt.
• the components derived from hops refer to components contained in hops, such as iso- ⁇ acid.
• the components derived from the dealcoholized wort fermentation liquid refer to components contained in the dealcoholized wort fermentation liquid.
• the fermented wort liquid can be produced, for example, by the following method. First, crushed malt, secondary raw materials such as barley, and warm water are added to a mash tank and mixed to prepare the wort. Wort can be prepared by standard methods, for example by first holding the mixture at 35-60°C for 20-90 minutes to break down the proteins derived from the raw materials into amino acids, etc., and then moving on to the saccharification process. At this time, in addition to the main raw materials and secondary raw materials, enzymes such as transglucosidase, and flavoring ingredients such as spices and herbs, etc. are added as necessary.
• enzymes such as transglucosidase, and flavoring ingredients such as spices and herbs, etc. are added as necessary.
• the temperature of the mash is gradually increased and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from the malt or enzymes added to the mash.
• the temperature and time during saccharification can be appropriately determined taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort liquid, etc., and can be, for example, performed by maintaining the mash at 60-72°C for 30-90 minutes.
• the mash is maintained at 76-78°C for about 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar liquid.
• an appropriate amount of enzymes may be added during saccharification within the required range.
• the raw material subjected to saccharification i.e., the starchy raw material, contains malt.
• the malt content in the raw material subjected to saccharification is 25 w/w% or more, preferably 40 w/w% or more, more preferably 50 w/w% or more, from the viewpoint of not reducing the beer-like drinking experience.
• the raw material subjected to saccharification may have a malt ratio of 100 w/w%.
• the malt ratio is the ratio of the weight of malt to the weight of the starchy raw material. The higher the malt ratio, the more likely it is that a gunpowder smell, a chemical smell, and a sticky feeling after drinking will occur due to the reduction in alcohol concentration.
• the malt ratio is preferably 80 w/w% or less, and more preferably 50 to 80 w/w%.
• auxiliary ingredients refer to ingredients other than malt and hops.
• auxiliary 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.
• Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and contains mainly glucose, maltose, maltotriose, and the like.
• Other auxiliary ingredients include spices, herbs, and fruits that are used for the purpose of imparting or improving flavor.
• a saccharifying enzyme is an enzyme that breaks down starch to produce sugar.
• saccharifying enzymes include ⁇ -amylase, glucoamylase, and pullulase.
• the wort boiling operation can be carried out according to the methods and conditions normally used when producing beer.
• 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 it 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 lees and coagulated proteins produced by boiling are removed, and the sugar solution is cooled to an appropriate temperature using a plate cooler.
• the water content of the wort is adjusted so that it has a wort extract concentration of 10-18% in order to avoid reducing the beer-like drinking experience.
• a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to the reduced alcohol concentration.
• the wort extract concentration of the wort is preferably 11-17%, more preferably 11.5-16.5%, and even more preferably 12-15.5%.
• wort is obtained.
• the obtained wort is fermented with yeast to obtain a fermented wort liquid.
• Wort fermentation can be carried out according to standard methods. For example, cooled wort can be inoculated with beer yeast and transferred to a fermentation tank for alcoholic fermentation.
• the final apparent fermentation degree of the fermented wort is adjusted to 90% or less, preferably 35-90%, and more preferably 40-60%, so as not to reduce the beer-like drinking experience.
• the final apparent fermentation degree is within the above range, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to the reduced alcohol concentration.
• the degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation, and how the fermentation is progressing.
• the final degree of fermentation means the ratio of extract that can be assimilated by brewer's yeast to the original wort extract.
• 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 (called the final extract).
• the apparent final degree of fermentation is the final degree of fermentation calculated by adding the value of the final extract to the extract concentration (%) calculated from the specific gravity of the apparent extract, i.e., the beer that still contains alcohol.
• Extract refers to the solid residue remaining after evaporation of wort. Extract is mainly composed of sugars. The extract content can be adjusted by changing the amount of raw malt, starches, and sugars added. The true extract concentration of a beer-like fermented malt beverage can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Beer Brewers Association). Depending on the context, the term extract can mean the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (%) of non-volatile solids.
• the final apparent fermentation degree Vend of the fermented wort liquid can be calculated, for example, by the following formula (1).
• Vend (%) ⁇ (P-Eend)/P ⁇ 100 (1) [wherein P is the original wort extract and Eend is the apparent final extract.]
• the original wort extract P is calculated theoretically from the wort extract value before alcoholic fermentation according to Balling's formula, based on the alcohol concentration and extract value of the finished beer. Specifically, it can be calculated using the method shown in Analytica-EBC (9.4) (2007). Additionally, the apparent final extract Eend can be calculated by collecting beer in a flask, adding a large amount of fresh compressed yeast, and fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value in the remaining beer.
• the apparent final extract (Eend) may show 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%.
• the apparent final degree of fermentation of the fermented wort can be controlled, for example, by adjusting the saccharification conditions, such as whether or not enzymes are used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, by extending the saccharification time of the raw materials, the sugar concentration available to the yeast can be increased, and the apparent final degree of fermentation of the fermented wort can be increased.
• Methods for removing alcohol from the fermented wort include heating the fermented wort or heating it under reduced pressure to vaporize the alcohol, and removing the alcohol using a reverse osmosis membrane or the like.
• the dealcoholized fermented wort should have the alcohol removed to such an extent that the alcohol content of the final product, a low-alcohol beer-taste beverage, is the desired concentration.
• the low-alcohol beer-taste beverage of the present invention has an alcohol concentration of, for example, less than 1 v/v%, preferably 0.5 v/v% or less, more preferably 0.1 v/v% or less, even more preferably 0.04 v/v% or less, particularly preferably 0.02 v/v% or less, and most preferably 0.01 v/v% or less.
• the low-alcohol beer-taste beverage of the present invention may also be a non-alcohol beer-taste beverage that is substantially free of alcohol.
• a specific example of such a low-alcohol beer-taste beverage is a non-alcohol beer-taste beverage with an alcohol concentration of 0.00 v/v%.
• dealcoholized wort fermentation liquid or a component derived therefrom in the low-alcohol beer-flavored beverage imparts a fermented feel, complex flavor, and beer-like aroma and flavor to the low-alcohol beer-flavored beverage.
• dealcoholized fermented wort liquid has had the alcohol and volatile aroma components removed. Therefore, the fermented feeling and beer-like drinking sensation felt when drinking it is weaker than that of fermented wort liquid.
• the amount and concentration of the dealcoholized wort fermentation liquid or components derived therefrom contained in the low-alcohol beer-flavored beverage are not particularly limited and can be set appropriately according to the desired flavor.
• the wort fermentation liquid may be top-fermented or bottom-fermented, but bottom-fermented wort is preferable in terms of providing a clean aftertaste.
• Top-fermented wort liquid refers to wort fermentation liquid that has been inoculated with top-fermenting yeast and fermented under normal fermentation conditions, for example, 15 to 25°C, for several days.
• Bottom-fermented wort liquid refers to wort fermentation liquid that has been inoculated with bottom-fermenting yeast and fermented under normal fermentation conditions, for example, around 10°C, for approximately one week.
• the apparent extract concentration of the low-alcohol beer-tasting beverage is adjusted to 1-10%. If the apparent extract concentration of the low-alcohol beer-tasting beverage is less than 1%, the low-alcohol beer-tasting beverage may not be satisfying to drink. Furthermore, if the apparent extract concentration of the low-alcohol beer-tasting beverage exceeds 10%, the low-alcohol beer-tasting beverage may have an excessive taste sensation, which may disrupt the overall balance.
• the apparent extract concentration of the low-alcohol beer-tasting beverage is preferably 2-9%, more preferably 4-9%, and even more preferably 5-9%.
• the apparent extract concentration of low-alcohol beer-flavored beverages can be measured, for example, by the method described in the Beer Analysis Methods of Japan (2004) edited by the Japan Breweries Association.
• the step of incorporating ATHP and propyl acetate can be carried out by adding a flavoring containing these to any step, such as the cooling step after wort boiling, the fermentation step, or the maturation step.
• a flavoring containing these such as the cooling step after wort boiling, the fermentation step, or the maturation step.
• a post-fermentation dealcoholized beer-taste beverage that contains ATHP and propyl acetate is sometimes referred to as a low-alcohol beer-taste beverage intermediate liquid.
• the method for producing a post-fermentation dealcoholized beer-taste beverage may also include a step of adjusting the concentration of ATHP or propyl acetate, or a step of adjusting the apparent extract concentration.
• the method for producing a post-fermentation, dealcoholized beer-flavored beverage may further include a step of adding caramel coloring, 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, etc.
• the method for producing a post-fermentation, dealcoholized beer-flavored beverage may further include a step of adding dietary fiber, soybean peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., as necessary.
• a non-fermented low-alcohol beer-taste beverage is a beverage that reproduces a flavor reminiscent of beer without undergoing fermentation during the production process.
• the non-fermented low-alcohol beer-taste beverage of the present invention has an alcohol concentration of, for example, less than 1 v/v%, preferably 0.5 v/v% or less, more preferably 0.1 v/v% or less, even more preferably 0.04 v/v% or less, particularly preferably 0.02 v/v% or less, and most preferably 0.01 v/v% or less.
• the non-fermented low-alcohol beer-taste beverage of the present invention may be a non-alcohol beer-taste beverage that does not substantially contain alcohol.
• a specific example of such a non-fermented non-alcohol beer-taste beverage is a non-alcohol beer-taste beverage with an alcohol concentration of 0.00 v/v%.
• Non-fermented low-alcohol beer-flavored beverages are not made by alcoholic fermentation of wort, etc. Therefore, the grain aroma, fermented feeling, and beer-like drinking sensation felt when drinking them are weaker than those of regular beer.
• a non-fermented low-alcohol beer-flavored beverage is produced, for example, by the following method. That is, a starchy raw material such as malt is saccharified to obtain a sugar solution. The sugar solution is mixed with secondary raw materials such as sweeteners, flavorings, grain extracts, dietary fiber, bittering agents, colorants, hops, and alcohol, if necessary, to obtain a prepared liquid. There is no particular restriction on the order in which each raw material is mixed with the sugar solution. Carbon dioxide gas is then added to the prepared liquid. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the prepared liquid obtained in the preparation process may be mixed with carbonated water, or carbon dioxide gas may be added directly to the prepared liquid obtained in the preparation process and dissolved therein.
• a starchy raw material such as malt is saccharified to obtain a sugar solution.
• the sugar solution is mixed with secondary raw materials such as sweeteners, flavorings, grain extracts, dietary fiber, bittering agents, colorants, hops, and alcohol,
• the sugar solution is produced by adding warm water to ground malt, etc. as needed, and starchy raw materials such as barley, rice, cornstarch, etc., as needed, and mixing and heating the mixture, and then using mainly malt enzymes to saccharify the starch, preferably to maltose, etc.
• Raw materials such as ground malt, barley, rice, cornstarch, etc., can be those normally used in the production of conventional beer-flavored beverages, and used in the normally used amounts.
• the ratio of malt to the total amount of solid starchy raw materials is preferably 66 w/w% or less, more preferably 50 w/w% or less, even more preferably 25 w/w% or less, and it is particularly preferable that no malt is used as a raw material.
• the malt ratio is measured in accordance with the provisions of the Liquor Tax Act.
• non-fermented, low-alcohol beer-like beverages that do not use malt or have a malt ratio of less than 25 w/w%
• low-sugar beer-flavored beverages such as low-sugar happoshu.
• the blend when producing a non-fermented, low-sugar beer-flavored beverage, the blend may be produced using raw water instead of a sugar solution.
• ATHP and propyl acetate are added to a non-fermented low-alcohol beer-taste beverage, there is no restriction on the timing, and they can be added at any appropriate step in the manufacturing method of the non-fermented beer-taste beverage. However, the earlier the addition step is, the more likely it is that the concentrations of each component of the compound group will fluctuate, so it is preferable to add them at a later step.
• ATHP or propyl acetate may, for example, be added to the manufactured non-fermented beer-taste beverage.
• a non-fermented beer-taste beverage containing ATHP and propyl acetate is sometimes referred to as a low-alcohol beer-taste beverage intermediate liquid.
• a non-fermented, low-alcohol, beer-flavored beverage containing ATHP may contain ATHP derived from malt or the like.
• the concentration of this compound group in a commercially available non-fermented, beer-flavored beverage that contains malt is, for example, 3.0 to 4.0 ⁇ g/L.
• the concentration of this compound group in a non-fermented, beer-flavored beverage that does not contain malt is, for example, 0.5 ⁇ g/L or less.
• the non-fermented, beer-flavored beverage of the present invention is a non-fermented, non-alcoholic beer-flavored beverage.
• the non-fermented, non-alcoholic beer-flavored beverage preferably contains a polymeric sugar. By containing a polymeric sugar, the resulting beverage has a sensation of catching in the throat when drunk, enhancing the satisfying feeling when drunk.
• a polymeric sugar is a polymeric compound in which various sugars are polymerized through glycosidic bonds. It is preferable that the polymeric sugar is a non-fermentable carbohydrate.
• polymeric sugars include starch hydrolysates such as dextrin and resistant dextrin. Among these, from the viewpoint of effectiveness, starch hydrolysates are preferred, and resistant dextrin is even more preferred.
• Starch hydrolysates are a general term for starch that has been decomposed to an appropriate molecular weight using enzymes and/or acids.
• starch hydrolysates include dextrin obtained by dispersing starch in water, adding enzymes (e.g., alpha-amylase) and/or acids (e.g., hydrochloric acid or oxalic acid), and heating to gelatinize and hydrolyze it, and resistant dextrin obtained by treating dextrin obtained by acid roasting starch with enzymes such as alpha-amylase.
• enzymes e.g., alpha-amylase
• acids e.g., hydrochloric acid or oxalic acid
• resistant dextrin obtained by treating dextrin obtained by acid roasting starch with enzymes such as alpha-amylase can be purified as necessary by decolorization, deionization, etc., and used in liquid form or in powder form by spray drying, drum drying, etc.
• the amount of high molecular weight sugar contained in the non-fermented, non-alcoholic, beer-flavored beverage is at a concentration of 7 mg/mL or more. If the concentration of high molecular weight sugar is less than 7 mg/mL, the non-fermented, non-alcoholic, beer-flavored beverage will not be satisfying to drink. Preferably, the concentration of high molecular weight sugar is 8 to 30 mg/mL, more preferably 9 to 15 mg/mL.
• Non-fermented, non-alcoholic beer-flavored beverages contain sweet substances.
• a sweet substance is a substance that tastes sweet when put in the mouth by humans.
• a typical sweet substance is a sweetener.
• a sweetener is a seasoning used to sweeten beverages or foods. By containing a sweet substance, the resulting beverage has a good balance of sourness and sweetness, is less likely to leave an aftertaste of sourness or sweetness, and has an enhanced crispness after drinking.
• sweet substances include sugars or sugar alcohols, high-intensity sweeteners, etc.
• sugars include glucose, fructose, wood sugar, sorbose, galactose, isomerized sugars (fructose-glucose liquid sugar, glucose-fructose liquid sugar, high-fructose liquid sugar, etc.), sucrose, maltose, lactose, isomerized lactose, palatinose, isomaltose, maltotriose, raffinose, fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, coupling sugar, palatinose, etc.
• sugar alcohols examples include erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, panitol, etc.
• high-intensity sweeteners include aspartame, stevia, enzyme-treated stevia, thaumatin, sucralose, acesulfame K, etc.
• the sweetening substance is preferably a low molecular weight sugar.
• a low molecular weight sugar is an oligomer in which various sugars are linked by glycosidic bonds. More preferably, the sweetening substance is one or more selected from the group consisting of monosaccharides, disaccharides, and trisaccharides. Even more preferably, the sweetening substance is one or more selected from the group consisting of glucose, fructose, maltose, fructose glucose, and glucose fructose.
• the amount of sweet substance contained in the non-fermented low-alcohol beer-flavored beverage is adjusted as appropriate between 0.008 and 100 parts by weight per 100 parts by weight of high molecular weight sugar. If the content of sweet substance in the non-fermented low-alcohol beer-flavored beverage is less than 0.008 parts by weight per 100 parts by weight of high molecular weight sugar, the non-fermented low-alcohol beer-flavored beverage is likely to have an aftertaste of sourness or the like, which is not preferred. If the content of sweet substance exceeds 100 parts by weight per 100 parts by weight of high molecular weight sugar, the beverage is likely to have a lingering sweet aftertaste, which is not preferred.
• the concentration of sweet substances contained in the non-fermented, low-alcohol, beer-flavored beverage is 1 to 18 mg/mL, preferably 4 to 13 mg/mL, and more preferably 6 to 11 mg/mL, calculated as sucrose.
• the non-fermented, low-alcohol, beer-flavored beverage preferably contains grain-derived protein hydrolysates. By including grain-derived protein hydrolysates, the non-fermented, low-alcohol, beer-flavored beverage has a greater drinking experience.
• Grain-derived protein hydrolysates are obtained by hydrolyzing vegetable protein raw materials, such as fractions rich in proteins, such as isolated proteins, obtained from soybeans, peas, corn, wheat, barley, rice, peanuts, rapeseed, sunflower, etc., with acid, alkali, or enzymes.
• soybean protein hydrolysates are preferred, and the hydrolysis method is preferably an enzymatic method.
• the enzymatic method one or more types of proteases are used, and hydrolysis is performed at a temperature, pH, and time appropriate for the proteases. The degree of hydrolysis can be adjusted as appropriate, but a 15% by weight TCA solubilization rate of 30 to 100% is generally suitable.
• the average molecular weight of the water-soluble fraction contained in the grain-derived protein hydrolysate is 550 to 3,000, preferably 600 to 1,500.
• the amount of grain-derived protein hydrolysate contained in a non-fermented, low-alcohol, beer-flavored beverage is too small, the effect will be weak, and if it is too much, it will likely cause an unpleasant taste and may even cause microbial risks due to an increase in pH. In general, it is used in an amount that results in a concentration in the final beverage of 10 mg/ml or less, preferably 0.5 to 7 mg/mL, and more preferably 1 to 4 mg/mL.
• the non-fermented low-alcohol beer-flavored beverage does not contain wort or barley extract.
• Wort or barley extract contains a large amount of relatively low molecular weight sugars or nitrogen sources, and has a strong sweetness and umami taste in itself. Therefore, if wort or barley extract is added to a non-fermented low-alcohol beer-flavored beverage, it will be difficult to balance the flavor, and a sweet aftertaste will linger and an unpleasant odor will easily occur.
• non-fermented, low-alcohol beer-flavored beverages preferably contain hops or hop extract.
• Hops or hop extract refers to hop leaves or ground hops, extracts obtained by extracting these with water or hot water, and concentrates or dried extracts.
• the amount of hops or hop extract added is the amount that imparts a hop-derived flavor, and can be, for example, approximately 0.005 to 2% by weight, preferably 0.01 to 0.5% by weight, calculated as the raw hops (dry matter) per final beverage.
• non-fermented low-alcohol beer-flavored beverage of the present invention can contain other ingredients, such as sugars, sugar alcohols, various glycosides such as saponin, flavorings, dietary fiber, polysaccharides, acids, yeast extract, etc., within the scope of the present invention.
• sugars include reducing sugars such as glucose, fructose, maltose, etc., oligosaccharides such as sucrose, various dextrins and oligosaccharides
• examples of flavorings include malt flavor, hop flavor, beer flavor, alcohol flavor, caramel flavor, etc.
• acids include organic acids such as citric acid, lactic acid, tartaric acid, etc., and mineral acids such as hydrochloric acid and phosphoric acid.
• the method for producing a non-fermented, low-alcohol, beer-taste beverage includes the steps typically performed when producing a non-fermented, low-alcohol, beer-taste beverage.
• a blend is prepared by mixing predetermined amounts of high molecular weight sugar, sweet substances, and other ingredients.
• a predetermined amount of potable water is added to the blend to prepare a primary raw material liquid. After boiling the primary raw material liquid, fermented alcohol is added as necessary, and carbon dioxide is added by a carbonation process.
• the apparent extract concentration of the non-fermented, low-alcohol, beer-flavored beverage is preferably adjusted to 0.3-5%, more preferably 0.5-3%, and even more preferably 0.6-1.7%.
• This saccharification liquid was filtered with a reuter, which is a filtration tank, and then transferred to a boiling kettle, hops were added, and boiled for 60 minutes. After boiling, hot water was added to adjust the ATHP concentration. After removing the heat trub in the whirlpool tank, it was cooled to 10 ° C. using a plate cooler to obtain cold wort. The extract concentration of the wort was adjusted to 12% by adjusting the amount of water. Beer yeast was added to this wort, and fermented at around 10 ° C. for 7 days, and then the beer yeast was removed. The mixture was transferred to another tank and aged for 7 days, then cooled to about -1°C and stabilized for 14 days. Degassed water was then added to dilute the mixture, and the mixture was filtered through diatomaceous earth to obtain a fermented wort liquid. The resulting fermented wort liquid was designated fermentation liquid 1.
• Fermentation liquid 1 was sprayed into a degassing tank under reduced pressure of about 90 mbar to remove carbon dioxide, and then heated to about 50° C. using a plate cooler. Thereafter, it was brought into contact with steam heated to about 50° C. in a reduced pressure column at about 90 mbar to adsorb volatile components to the steam, and alcohol and volatile components were removed to produce dealcoholized wort fermentation liquid 1 with an alcohol concentration of 0.01 v/v%. Isomaltooligosaccharide was added to the resulting dealcoholized wort fermentation liquid 1 to obtain distillation liquid 1.
• Fermented liquid 1 was sprayed into a degassing tank under reduced pressure of around 90 mbar to remove the carbon dioxide, and then heated to around 50°C using a plate cooler. It was then brought into contact with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the volatile components to be adsorbed by the steam, and the alcohol and volatile components were removed to produce dealcoholized wort fermented liquid 2 with an alcohol concentration of 0.001 v/v%. Isomaltooligosaccharide was added to the resulting dealcoholized wort fermented liquid 2 to produce distilled liquid 2.
• Propyl acetate is a volatile component that evaporates along with the alcohol. Therefore, distillates 1 and 2 do not contain propyl acetate.
• apparent extract concentration of distillates 1 and 2 was measured and found to be 9.0%.
• Control Example 1 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was used to mix ATHP to a predetermined concentration with respect to one part of the distillate, and carbon dioxide was dissolved in an amount to give a gas pressure of 0.23 MPa (20°C). The temperature was adjusted to 4°C to prepare a sample for drinking.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the samples were subjected to a sensory evaluation by six trained panelists.
• the evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.
• the sensory evaluation was carried out by six trained panelists who specialize in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 1, which had the least amount of aroma components, was scored as 3, followed by sample 2 if it was perceived as slightly strong, sample 3 if it was perceived as strong, sample 4 if it was perceived as slightly weak, sample 2 if it was perceived as weak, and sample 1 if it was perceived as weak. Finally, the average of the scores of the six panelists was calculated and this was used as the score.
• Example 1 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with 1 part of the distillate so that the ATHP and propyl acetate had a predetermined concentration, carbon dioxide was dissolved in an amount that gave a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare a sample for drinking. The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 1.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the “overall rating” was rated as “A (excellent)” if there were no negative comments, the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, and the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control. If the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control, and there were any negative comments, the rating was "B (poor).”
• Example 2 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with 1 part of the distillate to a concentration of 1 ppm, and the sample was subjected to a sensory evaluation.
• Example 3 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with 1 part of the distillate to give a concentration of 10 ppm, and the sample was subjected to a sensory evaluation.
• Example 4 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with the distillate 1 to a concentration of 30 ppm, and the sample was subjected to a sensory evaluation.
• Example 5 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with the distillate 1 to a concentration of 50 ppm, and the sample was subjected to a sensory evaluation.
• Example 1 A drinking sample was prepared in the same manner as in Example 1, except that propyl acetate was mixed with the distillate 1 to a concentration of 70 ppm, and the sample was subjected to a sensory evaluation.
• Control Example 2 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was used for the distilled liquid 2, and ATHP was mixed to a predetermined concentration, and carbon dioxide was dissolved in an amount to give a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare a sample for drinking.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the samples were subjected to a sensory evaluation by six trained panelists.
• the evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.
• the sensory evaluation was carried out by six trained panelists who specialize in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 1, which had the least amount of aroma components, was scored as 3, followed by sample 2 if it was perceived as slightly strong, sample 3 if it was perceived as strong, sample 4 if it was perceived as slightly weak, sample 2 if it was perceived as weak, and sample 1 if it was perceived as weak. Finally, the average of the scores of the six panelists was calculated and this was used as the score.
• Example 6 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with the distillate 2 so that the ATHP and propyl acetate had a predetermined concentration, carbon dioxide was dissolved in an amount that gave a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare a sample for drinking. The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 1.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the “overall rating” was rated as “A (excellent)” if there were no negative comments, the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, and the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control. If the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control, and there were any negative comments, the rating was "B (poor).”
• ⁇ Production Example 2 Manufacture of non-fermented non-alcoholic beer-flavored beverage Hot water was added to 2.0 kg of resistant dextrin, 6.0 g of sweetener, 0.5 kg of soy protein hydrolyzate, and an appropriate amount of sodium bicarbonate to make 200 L, and then hops and caramel coloring were added. The mixture was boiled for 60 minutes, and then hot water was added to readjust the liquid volume, and an appropriate amount of phosphoric acid was added to adjust the pH, and the mixture was stirred. The mixture was further stirred in a whirlpool (rotating separation tank) to remove trub. The resulting liquid was then cooled by a heat exchanger.
• a whirlpool rotating separation tank
• beverage 1 After cooling, the mixture was diluted with deaerated water, and clarified by filtration using diatomaceous earth. Carbon dioxide was dissolved in this liquid in an amount that resulted in a gas pressure of 0.23 MPa (20°C), to obtain beverage 1. The apparent extract of beverage 1 was measured and found to be 1.1%.
• Beverage 1 was diluted with degassed water to an apparent extract content of 0.35% to create beverage 2.
• Control Example 3> A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was used to mix beverage 1 so that the ATHP reached a predetermined concentration, and the temperature was adjusted to 4° C. to prepare a sample for drinking.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the samples were subjected to a sensory evaluation by six trained panelists.
• the evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.
• Sensory evaluation was carried out by six trained panelists who specialize in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 36 was scored as 3, with 4 being scored if it was perceived as slightly strong, 5 being scored if it was perceived as very strong, 2 being scored if it was perceived as slightly weak, and 1 being scored if it was perceived as weak. Finally, the average of the scores from the six panelists was calculated and this was used as the score.
• Example 7 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed with Beverage 1 so that the ATHP and propyl acetate had a predetermined concentration, and the temperature was adjusted to 4° C. to prepare a sample for drinking. The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 3.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the “overall rating” was rated as “A (excellent)” if there were no negative comments, the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, and the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control. If the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control, and there were any negative comments, the rating was "B (poor).”
• Example 8 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into beverage 1 to a concentration of 1 ppm, and subjected to sensory evaluation.
• Example 9 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into beverage 1 to a concentration of 10 ppm, and subjected to sensory evaluation.
• Example 10 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into beverage 1 to a concentration of 30 ppm, and subjected to sensory evaluation.
• Example 11 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into beverage 1 to a concentration of 50 ppm, and subjected to sensory evaluation.
• Example 2 A drinking sample was prepared in the same manner as in Example 7, except that propyl acetate was mixed into beverage 1 to a concentration of 70 ppm, and subjected to sensory evaluation.
• Control Example 4> A flavoring containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) was used for beverage 2, and ATHP was mixed to a specified concentration, carbon dioxide was dissolved in an amount to give a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare a sample for drinking.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the samples were subjected to a sensory evaluation by six trained panelists.
• the evaluation items were natto smell, burnt smell, fermented taste, and beer-like drinking experience.
• the sensory evaluation was carried out by six trained panelists who specialize in beer, who drank the samples and scored the strength of each evaluation item on a five-point scale. Sample 1, which had the least amount of aroma components, was scored as 3, followed by sample 2 if it was perceived as slightly strong, sample 3 if it was perceived as strong, sample 4 if it was perceived as slightly weak, sample 2 if it was perceived as weak, and sample 1 if it was perceived as weak. Finally, the average of the scores of the six panelists was calculated and this was used as the score.
• Example 12 A flavoring agent containing ATHP (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and propyl acetate were mixed into beverage 2 so that the ATHP and propyl acetate had a predetermined concentration, carbon dioxide was dissolved therein in an amount that would result in a gas pressure of 0.23 MPa (20°C), and the temperature was adjusted to 4°C to prepare a sample for drinking. The prepared sample was subjected to sensory evaluation in the same manner as in Control Example 1.
• ATHP manufactured by San-Ei Gen F.F.I. Co., Ltd.
• the “overall rating” was rated as “A (excellent)” if there were no negative comments, the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, and the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control. If the average values for "edamame smell” and “burnt smell” were 0.5 or more points lower than the control, the average values for "fermented taste” and “beer-like drinking experience” were 0.5 or more points higher than the control, and there were any negative comments, the rating was "B (poor).”

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