JP-2026075446-A - Fermented beer-flavored beverage and method for producing the same

Abstract

[Problem] To provide a fermented beer-flavored beverage with improved richness despite a high degree of fermentation, and a method for producing the same. [Solution] A fermented beer-flavored beverage having an external fermentation degree of 100.0% or more, where X is the ratio of the proline concentration (mg/100 mL) to the raw wort extract (% Plato) and Y is the ethyl acetate concentration (mg/L), with X being 1.5 or more and Y/X being 4.0 or more and 7.0 or less, and a method for producing the fermented beer-flavored beverage, comprising a mashing step of saccharifying a mixture containing malt and water, boiling the resulting saccharified liquid to prepare a fermentation raw material liquid, and a fermentation step of inoculating the resulting fermentation raw material liquid with yeast and fermenting it, wherein the method does not include a step of adding or removing ethanol or components contributing to the extract (except water) after the fermentation step. [Selection Diagram] None

Inventors

• 金沢 孟紀

Assignees

• アサヒビール株式会社

Dates

Publication Date

20260508

Application Date

20241022

Claims (8)

1. The external fermentation level is 100.0% or higher. A fermented beer-flavored beverage in which, when X is the ratio of proline concentration (mg/100mL) to raw wort extract (% Plato) and Y is the ethyl acetate concentration (mg/L), X is 1.5 or greater and Y/X is between 4.0 and 7.0.
2. A fermented beer-flavored beverage according to claim 1, wherein the alcohol concentration is 4.5% by volume or less.
3. A fermented beer-flavored beverage according to claim 1, wherein the pH is 4.10 or lower.
4. The fermented beer-flavored beverage according to claim 1, wherein Z is the linalool concentration (μg/L), and Z/X is 12.0 or less.
5. A fermented beer-flavored beverage according to claim 1, wherein the malt usage ratio is 50% by mass or more.
6. A fermented beer-flavored beverage according to claim 1, wherein 80% or more of the proline in the beverage is derived from malt.
7. A method for producing a fermented beer-flavored beverage having an external fermentation degree of 100.0% or more, The mashing process involves saccharifying a mixture containing malt and water, and then boiling the resulting saccharified liquid to prepare a fermentation raw material liquid. The fermentation process involves inoculating the obtained fermentation raw material liquid with yeast and allowing it to ferment, It has, The process does not include a step of adding or removing ethanol or components that contribute to the extract (excluding water) after the fermentation process. A method for producing a fermented beer-flavored beverage, wherein the ratio of the proline concentration (mg/100 mL) to the original wort extract (% Plato) is X, and the ethyl acetate concentration (mg/L) is Y, such that X is 1.5 or higher and Y/X is 4.0 or higher and 7.0 or lower.
8. A method for producing a fermented beer-flavored beverage according to claim 7, wherein the malt usage ratio is 50% by mass or more.

Description

This invention relates to a highly fermented beer-flavored beverage and a method for producing the same. Beer and other beer-flavored beverages are popular alcoholic drinks enjoyed worldwide, with a typical alcohol concentration of 4-6% by volume. However, due to the diversification of consumer preferences in recent years, low-alcohol beer-flavored beverages with an alcohol concentration lower than 4% by volume, lightly alcoholic beer-flavored beverages with less than 1.0% by volume, and non-alcoholic beer-flavored beverages (with an alcohol concentration of less than 0.05% by volume) are also widely available on the market. On the other hand, ethyl acetate is one of the representative aroma components of beer, possessing fruity and solvent-like aromas. To improve the flavor of beer, the concentration of ethyl acetate in the beverage is adjusted as appropriate. For example, Patent Document 1 discloses a fermented beer-flavored beverage in which the concentration of acetic acid in the beverage is adjusted to 20-120 mg/L, and the total concentration of ethyl acetate and isoamyl acetate is adjusted to 7-30 mg/L, thereby achieving sufficient flavor depth while reducing flavor disharmony caused by excessive acidity. Japanese Patent Publication No. 2022-040388 In the present invention and this specification, " N1 to N2 (where N1 and N2 are real numbers satisfying N1 < N2 )" means a numerical range of " N1 or greater and N2 or less". In this invention and specification, a beer-flavored beverage is a beverage that possesses characteristics of beer. In this invention and specification, "beer-likeness" means a taste that evokes beer in terms of aroma and flavor, regardless of the product name or labeling. In other words, a beer-flavored beverage is a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to beer, regardless of the presence or absence of alcohol, the amount of alcohol, the use of malt, the use of hops, the presence or absence of fermentation, etc., and possesses high thirst-quenching properties and drinkability (the ability to drink multiple glasses without getting tired of it). In this invention and specification, the term "beer-flavored beverage" includes both alcoholic beverages and non-alcoholic beverages (beverages with an alcohol concentration of less than 0.05% by volume). Specific examples of beer-flavored beverages according to this invention include beer, low-malt beer, low-alcohol beer-flavored beverages, and non-alcoholic beer. In the present invention and this specification, a fermented beer-flavored beverage is a beer-flavored beverage produced through a fermentation process. The fermentation method is not particularly limited and may be single fermentation, single-stage multiple fermentation, or parallel multiple fermentation. However, it is preferable to use single-stage multiple fermentation, which is produced by separately carrying out a saccharification process in which starch contained in raw materials such as malt is broken down into 1 to 3 sugars, and a fermentation process in which yeast produces alcohol from the sugars. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate are also included in the definition of a fermented beer-flavored beverage. In the present invention and this specification, a non-fermented beer-flavored beverage is a beer-flavored beverage manufactured without undergoing a fermentation process. Furthermore, the alcohol-containing distillate is a solution containing alcohol obtained through a distillation operation, and generally, distilled spirits can be used. For example, even raw material alcohol may be used, and spirits such as whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used. The fermented beer-flavored beverage according to the present invention has an external fermentation degree of 100.0% or higher, preferably 100.0% to 115.0%, and more preferably 100.0% to 110.0%. Because of its high external fermentation degree, the fermented beer-flavored beverage according to the present invention has a clean, refreshing taste with minimal off-flavors. Furthermore, the true fermentation degree of the fermented beer-flavored beverage according to the present invention is preferably 80.0% or higher, and more preferably 80.0% to 95.0%. The apparent degree of fermentation ( VA ) of fermented beer-flavored beverages can be measured according to the method specified in "8.5 Extract-Related Calculation Method" of the "BCOJ Beer Analysis Method (2013 Revised Edition) (Edited by the International Technical Committee (Analysis Committee) of the Beer Brewers Association)". Specifically, the apparent degree of fermentation ( VA ) of fermented beer-flavored beverages can be determined from the concentration of the original wort extract (P) and the apparent extract concentration ( EA ) based on the following formula. The apparent extract is the concentration