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Alcohol-free beer-like malt beverage and method for producing same

A kind of malt beverage and beer technology, applied in the direction of food science, etc., can solve the unavoidable problems of beer aroma and delicious reduction, insufficiency, and change, and achieve the effect of omitting the fermentation process, reducing peculiar smell and suppressing peculiar smell

Inactive Publication Date: 2012-05-23
KIRIN BREWERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the case of concomitant fermentation, even if strict control is performed to suppress the amount of alcohol production, insufficient fermentation by yeast cannot be avoided, and the following problems remain: the off-flavor from the wort becomes prominent, Characterized by an undesired aroma
In addition, in the case where fermentation is not performed, the same problem remains because the fermentation with yeast is not performed.
In addition, in the method of removing the alcohol component after fermentation, the reduction of the aroma and taste of beer cannot be avoided while removing the alcohol component, and there is a tendency to become a low-alcohol malt drink with a monotonous aroma.

Method used

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  • Alcohol-free beer-like malt beverage and method for producing same
  • Alcohol-free beer-like malt beverage and method for producing same
  • Alcohol-free beer-like malt beverage and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] [Example 1: Preparation, evaluation and analysis of samples]

[0035] (1) Sample preparation method and sensory evaluation:

[0036] In Examples of the present invention, wort samples used for evaluation were prepared using a 1.5 L-sized device. The fed wort adjusted to 8.5 degrees of fed wort (the ratio of malt usage during feeding is 69%, and the usage ratio of auxiliary raw materials (rice, coarse corn flour or cornstarch) is 33%) is used as a sample for the boiling test. Heat and boil the wort with an electric heater. The boiling intensity is constant, and the evaporation rate is controlled to be 10% within 90 minutes. After the boiling is completed, the same amount of water as the evaporation is added to the sample. The wort was left to stand for 60 minutes. After filtering through filter paper, it was cooled with ice water. Addition conditions of hops and hop essential oil processed products are as shown in each example. The sensory evaluation was performed by...

Embodiment 2

[0041] [Example 2: Confirmation of odor reducing effect]

[0042] (1) Confirmation of the odor reduction effect using hops:

[0043] As the hops, the German-made ペルレ (ペルレ) species was used (Table 2). Samples made without adding hops (Test 1), samples with hops added 5 minutes after the start of boiling (Tests 2, 3), 15 minutes later (Test 4), after 85 minutes (Test 5), and when the wort was standing Samples to which 2 g / L and 3 g / L of hops were added (test 6 and test 7, respectively).

[0044] As a result of the sensory evaluation, in Test 1, a strong wort smell was felt, but in Test 2, Test 3, Test 4, Test 5, and Test 6, a reduction in the smell of wort was confirmed. In Test 7, although the reduction of the wort smell was confirmed and it was satisfactory within the allowable range, the evaluation result of the "resin smell" originating in a hop was relatively high. Therefore, the scope of use of flavored hops to reduce the wort odor and to blend flavored hops without an ...

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Abstract

Provided is an alcohol-free beer-like malt beverage from wort added with hop component without fermentation, having reduced off-flavor intrinsic to a malt beverage and suppressed nasty smell derived from hop, and retaining an aromatic component of hop. Produced is an alcohol-free beer-like malt beverage having reduced off-flavor and retaining an aromatic component of hop without fermentation, unlike a conventional non-alcohol beer production process, by controlling the content of a hop-derived aromatic component, myrcene, [alpha]-humulene or [beta]-selinene, in the beer-like malt beverage to a specific value. In the present invention, the content of a hop-derived aromatic component in the beer-like malt beverage is controlled by controlling the addition timing or additive amount of hop and / or a hop essential-oil component during a wort-boiling step or the addition amount of a hop essential-oil component in a step after the wort-boiling step.

Description

technical field [0001] The present invention relates to a non-alcoholic beer-flavored malt beverage and a method for producing the same, and in particular to reducing the odor of the malt beverage without fermenting the beer-flavored malt beverage prepared from wort containing hop components, suppressing the odor derived from hops, and maintaining hops Beer-flavored non-alcoholic malt drink with aroma components. Background technique [0002] Conventionally, low-alcohol malt drinks or "non-alcoholic beer" have been provided as beer-flavored alcoholic beverages for people who must control alcohol intake or who cannot ingest alcohol. In Japan's Liquor Tax Law, fermented beverages with an alcohol content of less than 1% are treated as non-alcoholic fermented beverages. Non-alcoholic fermented beverages are produced by various methods. For example, there are known: methods of suppressing the fermentation of fermentable sugars as much as possible during the production of fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38
CPCA23L2/56A23L2/52A23L2/38A23L7/20A23L5/27
Inventor 村上敦司太田雄人板仓健人
Owner KIRIN BREWERY CO LTD
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