Method for producing non-alcoholic beer-flavored malt beverage

A technology for non-alcoholic beer and malt beverages, which is applied in the field of non-alcoholic beer-flavored malt beverages, and can solve problems such as complicated manufacturing process management, consumer displeasure, and residual wort taste

Inactive Publication Date: 2015-10-28
ASAHI BREWERIES LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 manage...

Method used

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  • Method for producing non-alcoholic beer-flavored malt beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The harvested barley is dipped in water to germinate moderately, and then roasted with hot air to produce malt. This malt is crushed by a normal method. Then, the crushed malt and warm water are put into the charging tank and mixed to prepare mash. The preparation of the mash was carried out by keeping at 50° C. for 30 minutes. Thereafter, after gradually raising the temperature of the mash, the starch is saccharified by using malt-derived enzymes by keeping the temperature at a predetermined temperature for a certain period of time. The saccharification treatment was carried out by holding at 64.5°C for 10 minutes and at 70°C for 10 minutes. After the saccharification process, after holding at 78 degreeC for 5 minutes, the mash was filtered in the wort lauter tank, and the transparent wort was obtained.

[0052] Maltose was added to the obtained wort to adjust the Brix value to 35.07 (maltose concentration: 46.3% by weight). Next, hydrochloric acid was added theret...

Embodiment 2

[0059] Except having changed the kind of yeast into sake yeast, it carried out similarly to Example 1, and produced and evaluated the fermented liquid. express the result in figure 1 and Table 2. The ethanol concentration of the fermentation liquid on the 11th day of fermentation was 0.0012% by volume.

[0060] [Table 2]

[0061]

0 days

2 days

7 days

11 days

reduction rate

2MB

26.7

19.5

7.8

2.9

89％

3MB

86.1

69.7

31.5

11.2

87％

Methionaldehyde

49.4

46.5

44

37.8

23％

BA

3.5

3.4

3.6

2.4

31％

PA

110.4

115.7

115

110.1

0％

Furfural

478

451.9

420.7

381.6

20％

[0062] The fermented liquid on the 0th day of fermentation, the fermented liquid on the 7th day of fermentation, and the fermented liquid on the 11th day of fermentation were used for sensory evaluation. As a result, on the 0th day...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L2/00A23L2/38
CPCC12C12/04
Inventor 饭岛和丸伊藤大和
Owner ASAHI BREWERIES LTD
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