Method for producing non-alcoholic beer-flavored malt beverage

Abstract

The problem addressed by the present invention is to provide a method that is for producing a non-alcoholic beer-flavored malt beverage and that achieves a low ethanol concentration of less than 0.005 vol% even in the case that fermentation is performed for approximately 3-20 days at a temperature of approximately 3-7°C. The solution to the problem is a method that is for producing a non-alcoholic beer-flavored malt beverage and that includes: a step for adding yeast to a wort having a Brix value of 15-50; and a step for fermenting the wort to which the yeast has been added.

Description

technical field [0001] The invention relates to a non-alcoholic beer-flavored malt beverage. Background technique [0002] Beer-flavored beverages include alcohol-based beer that actually contains ethanol, and non-alcoholic beer-flavored beverages that are soft drinks that do not actually contain ethanol. The non-alcoholic beer-flavored beverage refers to a beer-flavored beverage that does not contain alcohol, or whose alcohol concentration is adjusted to be less than a specific value. Non-alcoholic beer-flavored beverages include, for example, beer-flavored beverages with an alcohol content of less than 1%, which are classified not as alcoholic beverages but as beer-like beverages under the Japanese Liquor Tax Law. [0003] The non-alcoholic beer flavored beverage has an alcohol concentration as low as less than 1% by volume. In addition, non-alcoholic beer-flavored beverages are generally lower in calories than regular beer, and thus are also favored by health-conscious ...

AI Technical Summary

Problems solved by technology

[0006] Therefore, the production method of the non-alcoholic beer-flavored beverage by fermentation suppression requires energy for cooling the fermentation tank, and there are problems such as complicated management of the production process.

In addition, if the fermentation time is short, the smell of wort cannot be sufficiently reduced, and the taste of wort remains, which causes consumers to feel uncomfortable when drinking.

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