AU2013382720B2

AU2013382720B2 - Method for producing non-alcoholic beer-flavored malt beverage

Info

Publication number: AU2013382720B2
Application number: AU2013382720A
Authority: AU
Inventors: Kazumaru IIJIMA; Hirokazu Ito
Original assignee: Asahi Breweries Ltd
Current assignee: Asahi Breweries Ltd
Priority date: 2013-03-12
Filing date: 2013-11-28
Publication date: 2017-03-02
Anticipated expiration: 2033-11-28
Also published as: AU2013382720A1; WO2014141544A1; KR102156458B1; TW201438603A; TWI644621B; JPWO2014141544A1; KR20150125949A; JP6282631B2; CN105007762A

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

DESCRIPTION

METHOD FOR PRODUCTION OF NON-ALCOHOLIC BEER TASTE

MALT BEVERAGE

TECHNICAL FIELD

[0001]

The present invention relates to a non-alcoholic beer taste malt beverage.

BACKGROUND ART

[0002]

Beer taste beverages include various kinds of products such as beers which are alcoholic beverages substantially containing ethanol, nonalcoholic beer taste beverages which are soft beverages substantially not containing ethanol, and the like. The non-alcoholic beer taste beverage refers to a beer taste beverage which does not contain an alcohol component or in which an alcohol concentration is adjusted to less than a specific value. Non-alcoholic beer taste beverages include, for example, beer taste beverages with an alcohol content of less than 1%, which are classified not as alcoholic beverages but as beer taste beverages in the Liquor Tax Act in Japan.

[0003]

Non-alcoholic beer taste beverages have a low alcohol concentration of less than 1% by volume. Generally, non-alcoholic beer taste beverages have a low calorie in comparison with normal beer, and are thus favored by 1 health-conscious people.

[0004]

Methods for producing non-alcoholic beer taste beverages are classified broadly into three types: (l) removal of ethanol, (2) control of fermentation and (3) non-fermentation. In method (1), only an ethanol component is removed from normal beer by a special apparatus to prepare a non-alcohol beer taste beverage. In method (2), activity of yeasts is controlled by, for example, fermentation of a saccharide solution containing wort at a temperature lower than normal, so that an ethanol content becomes low. In method (3), wort, a malt extract, a saccharide, a flavor and the like are added to drinking water to produce a non-alcoholic beer taste beverage.

[0005]

In production method (2), raw materials and a production process similar to those in production of beer are used. Therefore, method (2) has the advantage that a beer taste is easily reproduced. However, for reducing an ethanol concentration of the resulting beverage, it is necessary to perform fermentation under conditions in which growth of yeasts is controlled. As an example of such fermentation conditions, fermentation temperature is kept lower than that in a process for production of normal beer, and fermentation is completed in a short time, etc.

[0006]

Accordingly, the method for production of a non-alcoholic beer taste beverage by control of fermentation has the problem that energy is required for cooling a fermenter, and management of a production process is 2 complicated, etc. When fermentation time is short, a wort smell is not sufficiently reduced, and thus a wort taste remains, so that consumers are caused to feel unpleasant when drinking the beverage.

[0007]

Patent Document 1 describes a method for production of a nonalcoholic beer taste malt beverage, wherein fermentation of wort is performed for 5 to 30 hours while a carbon dioxide gas is bubbled at a low temperature of 5°C or lower, actually 0°C. A non-alcoholic beer taste beverage obtained in this production method has a reduced wort smell. An ethanol concentration is 0.06 to 0.5% by volume.

[0008]

In Japan, however, beer taste beverages having an ethanol concentration of less than 0.005% by volume are widely accepted by consumers, and thus an ethanol concentration of less than 0.005% by volume is desirable. For reducing production costs, and simplifying management of a production process, a higher fermentation temperature of about 3 to 7°C is desirable. For removing a wort smell, a longer fermentation time of about 3 to 20 days is desirable.

BACKGROUND ART DOCUMENT

Patent Document [0009]

Patent Document 1- Japanese Patent Laid-open Publication No. 2005-13142 3 2013382720 01 Feb 2017

SUMMARY OF THE INVENTION

[0010]

It would be advantageous if at least preferred embodiments of the present invention were to provide a method for production of a non-alcoholic beer taste malt beverage, which achieves a low ethanol concentration of less than 0.005% by volume even when fermentation is performed at a temperature of about 3 to 7°C for about 3 to 20 days as in the case of a process for production of beer.

[0011]

The present invention provides a method for production of a nonalcoholic beer taste malt beverage, comprising steps of adding yeasts to wort having a Brix value of 15 to 50; and fermenting the wort containing the yeasts.

[0012]

In one embodiment, the non-alcoholic beer taste malt beverage has an ethanol concentration of less than 0.005% by volume.

[0013]

In one embodiment, the wort has a pH of 2 to 4.

[0014]

In one embodiment, a fermentation time is 3 to 20 days.

[0015]

In one embodiment, an addition amount of the yeasts is 1 x 107 cells or less per 1 ml of the wort.

[0016] 4

8648455J (GHMallers) P100778.AU

In one embodiment, a fermentation temperature is 3 to 7°C. 2013382720 01 Feb 2017 [0017]

In one embodiment, fermentation is performed by a static culture method.

[0018]

In one embodiment, a 2-methylbutanal concentration is reduced by 85% or more as compared to that before fermentation.

[0019]

In one embodiment, a 3-methylbutanal concentration is reduced by 85% or more as compared to that before fermentation.

[0020]

In one embodiment, a methional concentration is reduced by 80% or more as compared to that before fermentation.

[0021]

In one embodiment, the wort has a maltose concentration of 5 to 50% by weight.

The present invention as claimed herein is described in the following items 1 to 8: 1. A method for production of a non-alcoholic beer taste malt beverage, comprising steps of: adding yeasts to wort having a Brix value of 15 to 50; and fermenting the wort containing the yeasts to obtain fermentation hquid having an alcohol concentration of less than 1% by volume, wherein maltose has been added to the wort to be fermented, the wort to be fermented has a maltose concentration of 25 to 45% 5 8648455_1 (GHMatters) P100778.AU by weight, 2013382720 01 Feb 2017 the wort to be fermented has a pH of 2 to 4, and the yeasts is added in an amount of 1 x 107 or less per 1 ml of the wort to be fermented. 2. The method for production of a non-alcoholic beer taste malt beverage according to item 1, wherein the non-alcoholic beer taste malt beverage has an ethanol concentration of less than 0.005% by volume. 3. The method for production of a non-alcoholic beer taste malt beverage according to any one of items 1 or 2, wherein a fermentation time is 3 to 20 days. 4. The method for production of a non-alcoholic beer taste malt beverage according to any one of items 1 to 3, wherein a fermentation temperature is 3 to 7°C. 5. The method for production of a non-alcoholic beer taste malt beverage according to any one of items 1 to 4, wherein fermentation is performed by a static culture method. 6. The method for production of a non-alcoholic beer taste malt beverage according to any one of items 1 to 5, wherein a 2-methylbutanal concentration is reduced by 85% or more as compared to that before fermentation. 5a

8648455J (GHMatters) P100778.AU 2013382720 01 Feb 2017 7. The method for production of a non-alcoholic beer taste malt beverage according to any one of items 1 to 6, wherein a 3-methylbutanal concentration is reduced by 85% or more as compared to that before fermentation. 8. The method for production of a non-alcoholic beer taste malt beverage according to any one of items 1 to 7, wherein a methional concentration is reduced by 80% or more as compared to that before fermentation.

EFFECTS OF THE INVENTION

[0022]

According to the method of the present invention, an ethanol concentration of a fermentation liquid is controlled to less than 0.005% by volume. The resulting fermentation liquid has a reduced contributor to a wort smell, and is actually free of the wort smell. 5b

8648455J (GHMatters) P100778.AU

BRIEF DESCRIPTION OF THE DRAWING

[0023]

Fig. 1 is a graph in which ethanol concentrations of fermentation liquids produced in examples are plotted against fermentation time.

EMBODIMENT FOR CARRYING OUT THE INVENTION

[0024]

First, wort is produced. Here, the wort refers to a saccharide solution produced hy saccharifying malt and an auxiliary raw material, or an auxiliary raw material such as a soybean protein decomposition product or the like. For example, a crushed material of malt, an auxiliary raw material such as barley, and hot water are heated, and thereby saccharified to produce wort. Normally, a saccharide concentration of wort produced in this manner is approximately 10 to 15 in terms of the Brix value.

[0025]

The wort to be subjected to fermentation is wort having a high saccharide concentration. When the saccharide concentration of the wort is increased, osmotic pressure increases, so that growth of yeasts is controlled during fermentation. The saccharide concentration of the wort is approximately 10 to 60, preferably 15 to 50, more preferably 25 to 40 in terms of the Brix value.

[0026]

When the Brix value of the wort is less than 10, growth yeasts is not sufficiently controlled during fermentation, and thus the resulting 6 beverage has a high alcohol concentration. When the Brix value of the wort is increased to more than 50, it is difficult to homogeneously dissolve maltose.

[0027]

The saccharide concentration of the wort can be increased by adding a saccharide to wort produced by saccharifying malt, and an auxiliary raw material as necessary. As the type of the saccharide to be added, one that is effective for improving osmotic pressure may be appropriately selected with consideration given to a taste and the like of the resulting beverage. Specific examples of the saccharide to be added include maltose, saccharose, fructose, glucose, lactose, oligosaccharide and the like. Among them, maltose is one of preferred saccharides.

[0028]

When the saccharide concentration is increased by adding maltose, the wort to be subjected to fermentation has a maltose concentration of 5 to 50% by weight, preferably 15 to 45% by weight, more preferably 25 to 45% by weight.

[0029]

The wort to be subjected to fermentation is wort having low pH. When the pH of the wort is lowered, growth of yeasts is controlled during fermentation. The pH of the wort is 2 to 4, more preferably 2.5 to 3.5.

[0030]

When the pH of the wort is less than 2, yeasts lose activity. When the pH of the wort is more than 4, growth yeasts is not sufficiently controlled during fermentation, and thus the resulting beverage has a high 7 alcohol concentration.

[0031]

The pH of the wort can be lowered by adding an acid to the wort.

As the type of the acid to be added, one that is permitted to be used in beverage products may be appropriately selected with consideration given to safety. Specific examples of the acid to be added include acetic acid, lactic acid, phosphoric acid, malic acid, citric acid, hydrochloric acid and the like. Among them, acids that are preferably added to the wort are lactic acid, phosphoric acid and hydrochloric acid.

[0032]

The wort adjusted to have a high saccharide concentration and low pH is then fermented. Specifically, the wort is put in a fermenter, a predetermined amount of yeasts are added to the wort, and the fermenter is left standing at a predetermined temperature for a predetermined period of time.

[0033]

Examples of the yeasts to be added to the wort include beer, sake yeasts and the like. Among them, preferred yeasts are beer yeasts.

[0034]

The amount of the yeasts to be added to the wort is 1 x 107 cells or less, preferably 1 x 105 cells to 5 x 106 cells, more preferably 5 x 105 cells to 3 x 106 cells per 1 ml of the wort (cells/ml). When the amount of the yeasts to be added is excessively small, a wort smell of the resulting beverage is not sufficiently reduced, and thus a wort taste remains, and when the amount of the yeasts to be added is more than 1 x 107 cells per 1 ml, the resulting 8 beverage has a high alcohol concentration.

[0035]

The fermentation temperature is 0 to 10°C, preferably 3 to 7°C, more preferably 4 to 6°C. When the fermentation temperature is lower than 0°C, a contributor to the wort smell is not sufficiently consumed, and thus the wort smell remains in the resulting beverage. When the fermentation temperature is higher than 10°C, the resulting beverage has a high alcohol concentration.

[0036] A fermentation method to be used in the present invention has a high effect of controlling growth of yeasts, generates a reduced amount of alcohol, and can ensure relatively long fermentation time. That is, even when fermentation of wort is performed for several weeks, for example one week to two weeks, as in the case of production of beer, the ethanol concentration of the resulting beverage can be kept low.

[0037]

When the fermentation time is long, a contributor to the wort smell is sufficiently consumed, so that taste quality and palatability of the resulting beverage are improved. Further, the fermentation time can be managed in the same manner as in the case of beer, and therefore management of a production process is simplified. The fermentation time is specifically 3 to 20 days, preferably 5 to 14 days, more preferably 7 to 11 days.

[0038]

When the fermentation time is less than 3 days, a contributor to 9 the wort smell is not sufficiently consumed, and thus the wort smell remains in the resulting beverage. When the fermentation time is more than 20 days, the resulting beverage has a high alcohol concentration.

[0039]

The resulting fermentation liquid is aged as necessary, and filtered to remove yeasts, proteins and the like, so that a desired fermentation liquid having a low alcohol concentration is obtained. The alcohol concentration of the resulting fermentation liquid is less than 1% by volume, preferably less than 0.01% by volume, more preferably less than 0.005%.

[0040]

The fermentation liquid is prepared into a non-alcoholic beer taste malt beverage by appropriately performing treatments that are performed in production of normal fermented beverages, such as, for example, filtration, adjustment of a final concentration by degassed water or the like, injection of a carbon dioxide gas, addition of a flavor, a seasoning or a colorant, low temperature disinfection (pasteurization), filling in a container (e.g., barrel, bottle or can) (packaging), labeling of a container, and the like.

[0041]

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.

EXAMPLES

[0042]

Example 1 10

Harvested barley was immersed in water to to be moderately sprouted, and was then roasted and dried by hot air to produce malt. The malt was crushed by a usual method. Next, the crushed product of malt and hot water were added to a preparation tank, and mixed to prepare Maische. Preparation of the Maische was performed by holding the Maische at 50°C for 30 minutes. Thereafter, the Maische was gradually heated, and held at predetermined temperature for a certain period of time to saccharify a starchy material by means of an enzyme derived from malt. The saccharification treatment was performed by holding the Maische at 64.5°C for 10 minutes and at 70°C for 10 minutes. After the saccharification treatment, the Maische was held at 78°C for 5 minutes, and then filtered in a wort filtration tank to obtain transparent wort.

[0043]

Maltose was added to the resulting wort to adjust the Brix value to 35.07 (maltose concentration: 46.3% by weight). Further, hydrochloric acid was added thereto to adjust pH to 3.5. Eight hundred ml of the wort, the Brix value and pH of which had been adjusted, was cooled to 5°C. The cooled wort was transferred into an Erlenmeyer flask, and muddy yeasts (beer yeasts) were added in an amount of 1 x 106 cells per 1 ml of the wort. The fermentation liquid was kept at a temperature of 5°C, and left standing and fermented for 11 days.

[0044]

An F kit (“F Kit Ethanol” (trade name) manufactured by Roche Diagnostics K.K.) was used to measure an ethanol concentration of the fermentation liquid. The results are shown in Fig. 1. The fermentation 11 liquid on the 11th day of fermentation had an ethanol concentration of 0.0035% by volume.

[0045]

Concentrations of 2*methylbutanal (2MB), 3-methylbutanal (3MB), methional, benzaldehyde (BA), phenylaldehyde (PA) and furfural, i.e., contributors to the wort smell, were measured by GC/MS. The decreasing rate shows a degree of decreasing of each aldehyde between the 0th day and the 11th day of fermentation.

[0046] [Table 1] 0th day 2nd day 7th day 11th day Decreasing rate 2MB 26.7 14.6 4.6 3.8 86% 3MB 86.1 39.2 13.8 7:3 92% Methional 49.4 30.6 18.9 9.2 81% BA 3.5 2.7 2.2 1.6 54% PA 110.4 78.4 50.8 28.5 74% Furfural 478 334.1 143.9 93.2 81% [0047]

Further, the fermentation liquid on the 0th day of fermentation, the fermentation liquid on the 7th day of fermentation and the fermentation liquid on the 11th day of fermentation were subjected to sensory evaluation. At this time, evaluators tasted beer, and presented impression of the taste. The fermentation liquid had a “wort smell and sweet taste” on the 0th day of fermentation, and a “slightly cereal taste and sour taste” on the 7th day of fermentation and on the 11th day of fermentation.

[0048] 12

Example 2

Except that the type of the yeasts was changed to sake yeasts, the same procedure as in Example 1 was carried out to produce and evaluate a fermentation liquid. The results are shown in Fig. 1 and Table 2. The fermentation liquid on the 11th day of fermentation had an ethanol concentration of 0.0012% by volume.

[0049] [Table 2]

Oth day 2nd day 7th day 11th day Decreasing rate 2MB 26.7 19.5 7.8 2.9 89% 3MB 86.1 69.7 31.5 11.2 87% Methional 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% [0050]

The fermentation liquid on the Oth day of fermentation, the fermentation liquid on the 7th day and the fermentation liquid on the 11th day were subjected to sensory evaluation, and the results showed that the fermentation liquid had a “wort smell and sweet taste” on the Oth day of fermentation, and a “candy-like taste and sweet taste” on the 7th day of fermentation and on the 11th day of fermentation.

[0051]

The results of examples showed that the ethanol concentration of the fermentation liquid could be controlled to less than 0.005% by volume under fermentation conditions of 5°C and 11 days. The resulting 13 fermentation liquid has a reduced contributor to a wort smell, and is actually free of the wort smell. 2013382720 01 Feb 2017

It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country.

In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word “comprise” or variations such as “comprises” or “comprising” is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention. 14

8648455J (GHMatters) P100778.AU

Claims

1. A method for production of a non-alcoholic beer taste malt beverage, comprising steps of: adding yeasts to wort having a Brix value of 15 to 50; and fermenting the wort containing the yeasts to obtain fermentation liquid having an alcohol concentration of less than 1% by volume, wherein maltose has been added to the wort to be fermented, the wort to be fermented has a maltose concentration of 25 to 45% by weight, the wort to be fermented has a pH of 2 to 4, and the yeasts is added in an amount of 1 x 107 or less per 1 ml of the wort to be fermented.

2. The method for production of a non-alcoholic beer taste malt beverage according to claim 1, wherein the non-alcoholic beer taste malt beverage has an ethanol concentration of less than 0.005% by volume.

3. The method for production of a non-alcoholic beer taste malt beverage according to any one of claims 1 or 2, wherein a fermentation time is 3 to 20 days.

4. The method for production of a non-alcoholic beer taste malt beverage according to any one of claims 1 to 3, wherein a fermentation temperature is 3 to 7°C.

5. The method for production of a non-alcoholic beer taste malt beverage according to any one of claims 1 to 4, wherein fermentation is performed by a static culture method.

6. The method for production of a non-alcoholic beer taste malt beverage according to any one of claims 1 to 5, wherein a 2-methylbutanal concentration is reduced by 85% or more as compared to that before fermentation.

7. The method for production of a non-alcoholic beer taste malt beverage according to any one of claims 1 to 6, wherein a 3-methylbutanal concentration is reduced by 85% or more as compared to that before fermentation.

8. The method for production of a non-alcoholic beer taste malt beverage according to any one of claims 1 to 7, wherein a methional concentration is reduced by 80% or more as compared to that before fermentation.