U.S. patent application number 11/858959 was filed with the patent office on 2008-04-10 for processing method of beer-taste low-alcoholic beverage and beer-taste low-alcoholic beverage produced thereby.
This patent application is currently assigned to SAPPORO BREWARIES LIMITED. Invention is credited to Masao Oono, Tomohiro Sano.
Application Number | 20080085355 11/858959 |
Document ID | / |
Family ID | 31943958 |
Filed Date | 2008-04-10 |
United States Patent
Application |
20080085355 |
Kind Code |
A1 |
Oono; Masao ; et
al. |
April 10, 2008 |
PROCESSING METHOD OF BEER-TASTE LOW-ALCOHOLIC BEVERAGE AND
BEER-TASTE LOW-ALCOHOLIC BEVERAGE PRODUCED THEREBY
Abstract
It is intended to provide a processing method for producing
beer-like low-alcoholic beverage by using usual beer and/or
low-malt beer without using any special systems other than those
commonly employed in producing beer. Beer and/or low-malt beer
obtained by the process commonly employed in producing beer are
diluted with carbonated water to lower the alcoholic concentration
to less than 1%. After adding additives capable of imparting visual
and tasty characteristics thereto, beer-like low-alcoholic beverage
can be obtained.
Inventors: |
Oono; Masao; (Yaizu-shi,
JP) ; Sano; Tomohiro; (Yaizu-shi, JP) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Assignee: |
SAPPORO BREWARIES LIMITED
Shibuya-ku
JP
150-8522
|
Family ID: |
31943958 |
Appl. No.: |
11/858959 |
Filed: |
September 21, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10524841 |
Feb 17, 2005 |
7302974 |
|
|
PCT/JP03/09186 |
Jul 18, 2003 |
|
|
|
11858959 |
Sep 21, 2007 |
|
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|
Current U.S.
Class: |
426/592 |
Current CPC
Class: |
C12H 3/00 20190201; C12C
5/026 20130101 |
Class at
Publication: |
426/592 |
International
Class: |
C12C 12/04 20060101
C12C012/04; C12H 3/00 20060101 C12H003/00 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 21, 2002 |
JP |
2002-241159 |
Claims
1. A processing method of a beer-taste low-alcoholic beverage
comprising: diluting beer and/or low-malt beer to lower the
alcoholic concentration to less than 1 v/v %, and adding additives
capable of imparting visual and flavorful characteristics of beer
thereto, the additives include a coloring matter and a hop.
2. The processing method of the beer-taste low-alcoholic beverage
of claim 1, wherein the additives further include at least one
material from a material group consisting of acidity agents,
saccharides, flavors, malt extract, barley extract, and wheat
extract.
3. The processing method of the beer-taste low-alcoholic beverage
of claim 1, wherein the Brix is 0.1-15.degree. and an acidity is
0.1-15 ml/100 ml for the produced beer-taste low-alcoholic
beverage.
4. A beer-taste low-alcoholic beverage processed by processing
method as claimed in claim 1.
5. A processing method of a beer-taste low-alcoholic beverage
comprising: diluting beer and/or low-malt beer to lower the
alcoholic concentration to less than 1 v/v %, and adding additives
capable of imparting visual and flavorful characteristics of beer
thereto, the Brix is 0.1-15.degree. and an acidity is 0.1-15 ml/100
ml for the produced beer-taste low-alcoholic beverage.
6. The processing method of the beer-taste low-alcoholic beverage
of claim 5, wherein the beer or low-malt beer is diluted with
either of carbonated water, nitrogen water, or the mixed water of
carbonated water and nitrogen water.
7. The processing method of the beer-taste low-alcoholic beverage
of claim 5, wherein the additives further include at least one
material from a material group consisting of acidity agents,
saccharides, flavors, malt extract, barley extract, and wheat
extract.
8. A beer-taste low-alcoholic beverage processed by processing
method as claimed in claim 5.
Description
[0001] This is a continuation application of U.S. application Ser.
No. 10/524,841, filed Feb. 17, 2005, which is a 371 of
PCT/JP03/09186 filed on Jul. 18, 2003.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] This invention generally relates to a processing method of
beer-taste low-alcoholic beverage, and more particularly, to
processing method for producing beer-taste low-alcoholic beverage,
in which the alcoholic content is lower than 1 v/v % (volume per
volume %), and its flavor and visual characteristics are the same
as beer and low-malt beer, and a beer-taste low-alcoholic beverage
produced by its processing method.
[0004] 2. Description of the Related Art
[0005] Various processing methods for low-alcoholic fermented
beverages using malt which alcoholic content is lower than 1 v/v %,
that is so called low-alcoholic beer and non-alcoholic beer, have
been developed by those who in the art. These processing methods
can be characterized to 3 types for producing.
[0006] First type of processing method is that a fermentation
process is controlled in the producing process of alcoholic
beverages. (Japan patent publication 5-68528, Japan patent
publication 6-343434.)
[0007] Second type of processing method is that an alcoholic
concentration is reduced by distillation, dialysis, etc. after
producing of alcoholic beverages. (Japan patent publication
4-45777.)
[0008] Third type of processing method is a preparing method with
any type of saccharides, a malt extract, flavors, etc. without
using beer. (Japan patent publication 1-165358)
[0009] However, in order to control the alcoholic concentration,
conventional methods of the first type and the second type
processing methods use the special method for mashing, brewers'
yeast, and a fermentation control substance, or need the special
systems for removal of alcohol. Moreover, the third processing
method needs to produce all materials for the method in advance.
Therefore, each processing method has any problems which should
solve. Especially, no beverages produced by conventional processing
methods have desirable taste for consumers comparing to the taste
of beer.
SUMMARY OF THE INVENTION
[0010] It is a general object of the present invention to provide a
processing method for producing beer-taste low-alcoholic beverage
and the beer-taste low-alcoholic beverage produced using the
method. More particularly, the object of the present invention is
to provide a processing method for producing beer-taste
low-alcoholic beverage, in which by using usual beer or low-malt
beer without using any special systems other than those commonly
employed in producing beer, beer or low-malt beer obtained by
conventional processing method commonly employed for producing beer
(so-called usual beer or low-malt beer) are diluted with carbonated
water to lower the alcoholic concentration, then adding additives
capable of imparting flavor and visual characteristics of a beer or
a low-malt beer thereto.
[0011] In order to achieve the above-mentioned object, there is
provided according to one aspect of the present invention a
processing method of a beer-taste low-alcoholic beverage
comprising:
[0012] diluting beer and/or low-malt beer to lower the alcoholic
concentration to less than 1 v/v %, and adding additives capable of
imparting visual and flavorful characteristics of beer thereto.
[0013] Additionally, in the processing method of the beer-taste
low-alcoholic beverage according to the present invention, the beer
or low-malt beer is diluted with either of carbonated water,
nitrogen water, or mixed water of carbonated water and nitrogen
water.
[0014] Additionally, in the processing method of the beer-taste
low-alcoholic beverage according to the present invention, the
additives include a coloring matter and a hop.
[0015] Additionally, in the processing method of the beer-taste
low-alcoholic beverage according to the present invention, the
additives further include at least one material from a material
group consisting of acidity agents, saccharides, flavors, malt
extract, barley extract, and wheat extract.
[0016] Additionally, in the processing method of the beer-taste
low-alcoholic beverage according to the present invention, the Brix
is 0.1-15.degree. and an acidity is 0.1-15 ml/100 ml for the
produced beer-taste low-alcoholic beverage.
[0017] In order to achieve the above-mentioned object, there is
also provided according to another aspect of the present invention,
a beer-taste low-alcoholic beverage processed by the processing
method.
[0018] As mentioned above, the beer-taste low-alcoholic beverage
can be obtained using conventional producing systems for beer or
low-malt beer due to reduction of alcoholic concentration for usual
beer and/or low-malt beer obtained by conventional processing
method and then adding predetermined additives. Moreover, based on
usual beer and/or low-malt beer, the taste of the beverage
extremely similar to beer or low-malt beer can be offered because a
change of the taste by dilution is compensable with various kinds
of required additives. In addition, a final product of the
low-alcoholic beverage due to the above processing method is
superior in the taste, the foam properties, etc compared to
conventional low-alcoholic beverages. Also, the present invention
can offer the beer-taste low-alcoholic beverage which gives
customer's preferable taste and is visually desirable for them.
[0019] Other objects, features and advantages of the present
invention will become more apparent from the following detailed
description.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0020] A description will now be given, with reference to the
embodiments according to the present invention. The processing
method for beer-taste low-alcoholic beverage of the present
invention is characterized that fermentative alcoholic beverage
producing with malts, so-called usual beer or low-malt beer is
diluted, then add additives for imparting flavor and visual
characteristics thereto so as to compensate the lost flavor and
visual characteristics by dilution, thereby non-alcoholic beer is
produced.
[0021] The processing method for beer-taste low-alcoholic beverage
of the present invention is that the additives are added to usual
beer and/or low-malt beer, then the beverage is diluted until the
alcoholic concentration is predetermined value. Note, here used
"usual beer or low-malt beer" means alcoholic beverage like beer or
low-malt beer produced with malts via mashing and fermentation
process, having 3-10% of the alcoholic concentration, including
carbon dioxide.
[0022] Materials added to beer or low-malt beer usually used will
be explained below.
[0023] Coloring Matters:
[0024] By using natural coloring matters such as caramel coloring
matter, safflower coloring matter, gardenia coloring matter,
kaoliang coloring matter, cochineal coloring matter, carrot
coloring matter, paprika coloring matter etc, or synthetic coloring
matters such as the edible red No. 102, the edible red No. 104, the
edible orange No. 201, the edible yellow No. 5, the edible yellow
No. 201, color is determined according to the concept of beer of
color from transparent to dark. Its color is controlled with the
degree of EBC color (.degree. EBC). For example, if the
low-alcoholic beverage is light colored beer, the degree of EBC
color is between 4-15.degree. EBC, if the low-alcoholic beverage is
dark colored beer, the degree of EBC color is between
16-200.degree. EBC. Also, by using various coloring matters, the
produced beer-taste low-alcoholic beverage has various coloring
advantage.
[0025] Here, explain the degree of EBC color. The degree of EBC
color can be obtained from the below formula. Particularly, a
degree of light absorption of the beer at 700 nm is subtracted from
a degree of light absorption of beer at 430 nm for merely de-gased
beer, then after adjusting a degree of muddy, calculates by
applying to the following formula. The below formula is expressed
as the degree of EBC color. The degree of EBC color(.degree.
EBC)=25.times.d.times.(E430-E700)
[0026] d: the rate of dilution
[0027] E430, E700: light absorbing degree at 430 nm and 700 nm
[0028] Saccharides:
[0029] Saccharides like isomerized syrup, a starch syrup, dextrin,
oligosaccharide, etc are added between 0.1 and 20 w/v %, preferably
between 1 and 10 w/v %. Rich and dense flavors are given to the
taste of beer by addition of these saccharides. The rate of
addition of any saccharides corresponds to the feature of a final
product. For example, if the final product is light-taste
low-alcoholic beverage, the amount of addition is reduced. Thus,
the amount of addition is optimized according to purposes for the
final product.
[0030] Acidity Materials:
[0031] Acidity materials such as lactic acid, citric acid, malic
acid, phosphoric acid, and etc are added, and the acidity is
adjusted. The range of pH becomes 2.5-7.0 by adjustment of
acidity.
[0032] The Processed Material of Hop
[0033] Hop pellets, hop extracts and isomerized hop, and the
processed material of hop such as tetrahydroisohumulone, and
hexahydroisohumulone are added. Hop contributes to adjustment of
bitter taste, and improvement in a foam quality, and the range of
the amount of addition is 3-80 BU, preferably 5-30 BU.
[0034] BU is a unit which indicates a value of bitter taste. More
particularly, extracting a bitter taste substance (mainly,
iso-a-acid) by isooctane from the acidified beer, then the BU value
is given by its concentration by measuring the light absorbing
degree at 275 nm. The value of bitter taste (BU) is calculated as
following formula. The value of bitter taste(BU)=E275.times.50
[0035] E275: the light absorbing degree at 275 nm
[0036] Flavors:
[0037] The flavor which can give the flavor of beer and other
desirable flavors is added suitably. Not only adding flavors for
giving beer-taste but also adding congenial flavors like having
citrus-like fresh scent to low-alcoholic beer, new advantages can
be given to low-alcoholic beer. Preferably, the amount of addition
is the range of 1 to 5000 ppm.
[0038] Extracts:
[0039] For adding rich and dense taste, extracts such as malt
extract, barley extract, wheat extract, and rice extract are added
suitably. The amount of addition is the range of 0.1 to 20 w/v %,
preferably 1 to 10 w/v %.
[0040] Antioxidants:
[0041] As antioxidant such as ascorbic acid, sodium ascorbic acid,
iso-ascorbic acid, sulfite, and catechin are added suitably. The
amount of addition is the range of 5 to 1000 ppm, preferably 10 to
500 ppm.
[0042] Other Additive Agents:
[0043] Materials for health such as a dietary fiber,
oligosaccharide, vitamins, and herb are added as required, thus,
low-alcoholic beverage can be produced, and the beverage not only
has added new advantage as low-alcohol but also is good for health.
The amount of addition is the range of 0.1 to 20 w/v %, preferably
1 to 10 w/v %.
[0044] The Dilution Method
[0045] In a portion or all of the above-mentioned additive agents,
amounts of addition of additive agents are adjusted, and mixed with
either of carbonated water (air removed water with carbon dioxide:
carbonated water which removed the oxygen which has melted with
carbon dioxide as much as possible), nitrogen water (air removed
water with nitrogen gas: nitrogen water which removed the oxygen
which has melted with nitrogen gas as much as possible) or mixed
water of carbonated water and nitrogen water, thus dilution
solution is produced. Then, usual beer and/or low-malt beer is
diluted using this dilution solution, and the concentration
adjustment is performed and targeted beer-taste low-alcoholic
beverage is produced. This produced beer-taste low-alcoholic
beverage also can be performed for disinfecting by filtration, or
the sterilization by the heat treatment. The alcoholic
concentration is below than 1 v/v %, and preferably it is adjusted
the range of 0.3 to 0.9 v/v %.
[0046] In order to consider as beverage similar to beer containing
low-alcohol although it is not necessary to add all the
above-mentioned additive agents when diluting with carbonated water
etc., it is desirable to add at least the coloring matter and the
processed material of hop.
[0047] Moreover, as required, carbon dioxide and/or nitrogen gas
are also dissolved in the above-mentioned beer-taste low-alcoholic
beverage, and the pressure of gas is adjusted to 1.0-3.0
kg/cm2.
[0048] After being carried out and considered various experiments,
as the result, it is characterized that preferably the Brix is
0.1-15 and the acidity is 0.1-15 ml/100 ml, more preferably the
Brix is 2.0-7.00 and the acidity is 2.0-8.0 ml/100 ml for the
produced beer-taste low-alcoholic beverage.
[0049] The illustrative embodiments produced by the processing
method for producing beer-taste low alcoholic beverage by the
present invention will be explained below.
[0050] In below embodiments, beer as usual alcoholic beverage with
malt was used as based beer or based low-malt beer, and they were
diluted for implementation. The analysis value of the main
ingredients of based beer and based low-malt beer is shown below.
TABLE-US-00001 TABLE 1 LOW-MALT BEER BEER ORIGINAL WORT EXTRACT
11.5% 12.3% BU 30 15 ALCOHOLIC CONCENTRATION 5 vol % 5.5 vol %
.SIGMA. 125 120 BRIX 5.8.degree. 5.4.degree. ACIDITY 16 ml/100 ml
10 ml/100 ml
First Embodiment
[0051] In the first embodiment, the beer of Table 1 was used as
based beer, each component shown in Table 2 was added, and
low-alcoholic beer (0.5 v/v % of alcoholic concentration) was
produced as a trial product 1. Table 2 shows each component per 100
ml of produced low-alcoholic beer, and shows the ingredient
analysis value of the product in Table 3.
[0052] .SIGMA. of the analysis value shows the degree of a
continuity of foam. This value shows continuation of the foam (the
life expectancy of foam) calculated by the following formula.
Specifically, bubbling the beer under regular conditions, then the
amount of liquids produced from foam at regular time and the amount
of liquids produced from the foam which remains at that time are
measured. .SIGMA.=t/2.303.times.log((b+c)/c)
[0053] t: Collapse time of foam (seconds)
[0054] b: the amount of liquids produced from the foam at t time
(ml)
[0055] c: the amount of liquids produced from the foam which
remains after t time (ml)
[0056] The Brix was measured using the refractometer (ATC-1, ATAGO
company) in the de-gased beer-taste low-alcoholic beverage.
[0057] The degree of acidity of the analysis value was calculated
by the following formula. After boiling 50 ml of de-gased
beer-taste low-alcoholic beverage for 2 minutes, then cooling to
room temperature and adjusting to pH 8.2 with N/10 sodium hydroxide
solution using pH meter, then the value can be obtained. All
acidity(N/10 NaOH ml/100 ml)=a.times.F.times.100/V
[0058] a: the amount of N/10 sodium hydroxide solution for
adjusting pH (ml)
[0059] F: factor of N/10 sodium hydroxide solution
[0060] V: output volume of the produced beer (ml)
[0061] Moreover, as mentioned above, the adjustment of
concentration was performed by adding carbonated water to various
kinds of additive agents. TABLE-US-00002 TABLE 2 EACH COMPONENT PER
100 ml (TRIAL PRODUCT 1) EACH COMPONENT THE BASED BEER 9 ml TETRA
HOP 0.015 ml ISOMERIZED SYRUP 0.5 g DEXTRIN 3.0 g MALT EXTRACT 0.4
g CARAMEL COLORING MATTER 0.05 g LACTIC ACID 0.02 ml
[0062] TABLE-US-00003 TABLE 3 ANALYSIS VALUE (TRIAL PRODUCT 1)
ORIGINAL WORT EXTRACT 4.1% BU 12 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 123 THE DEGREE OF COLOR 11.degree. EBC BRIX 3.6.degree.
ACIDITY 2.4 ml/100 ml
Second Embodiment
[0063] In the second embodiment, the beer of Table 1 was also used
as based beer, each component shown in Table 4 was added, and
low-alcoholic beer was produced as a trial product 2. Table 5 shows
the ingredient analysis value of the trial product 2.
TABLE-US-00004 TABLE 4 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 2)
EACH COMPONENT THE BASED BEER 9 ml TETRA HOP 0.01 ml ISOMERIZED
SYRUP 2.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 0.05 g PHOSPHORIC
ACID 0.02 ml
[0064] TABLE-US-00005 TABLE 5 ANALYSIS VALUE (TRIAL PRODUCT 2)
ORIGINAL WORT EXTRACT 4.9% BU 8 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 128 THE DEGREE OF COLOR 11.degree. EBC BRIX 4.4.degree.
ACIDITY 6.1 ml/10 ml
Third Embodiment
[0065] In the third embodiment, the beer of Table 1 was also used
as based beer, each component shown in Table 6 was added, and
low-alcoholic beer was produced as a trial product 3. Table 7 shows
the ingredient analysis value of the trial product 3.
TABLE-US-00006 TABLE 6 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 3)
EACH COMPONENT THE BASED BEER 9 ml ISOMERIZED HOP 0.015 ml
ISOMERIZED SYRUP 3.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 1.0 g
PHOSPHORIC ACID 0.02 ml
[0066] TABLE-US-00007 TABLE 7 ANALYSIS VALUE (TRIAL PRODUCT 3)
ORIGINAL WORT EXTRACT 5.7% BU 30 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 131 THE DEGREE OF COLOR 20.degree. EBC BRIX 5.2.degree.
ACIDITY 6.2 ml/10 ml
Fourth Embodiment
[0067] In the fourth embodiment, the beer of Table 1 was also used
as based beer, each component shown in Table 8 was added, and
low-alcoholic beer was produced as a trial product 4. Table 9 shows
the ingredient analysis value of the trial product 4.
TABLE-US-00008 TABLE 8 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 4)
EACH COMPONENT THE BASED BEER 9 ml ISOMERIZED HOP 0.015 ml
ISOMERIZED SYRUP 10.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 1.0 g
PHOSPHORIC ACID 0.02 ml
[0068] TABLE-US-00009 TABLE 9 ANALYSIS VALUE (TRIAL PRODUCT 4)
ORIGINAL WORT EXTRACT 11.2% BU 30 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 131 THE DEGREE OF COLOR 20.degree. EBC BRIX 10.6.degree.
ACIDITY 6.2 ml/10 ml
Fifth Embodiment
[0069] In the fifth embodiment, the low-malt beer (5.5 v/v % of
alcoholic concentration) of Table 1 was also used as based beer,
each component shown in Table 10 were added, and low-alcoholic beer
was produced as a trial product 5. Table 11 shows the ingredient
analysis value of the trial product 5. TABLE-US-00010 TABLE 10 EACH
COMPONENT PER 100 ml (TRIAL PRODUCT 5) EACH COMPONENT THE BASED
BEER 9 ml ISOMERIZED HOP 0.015 ml ISOMERIZED SYRUP 3.0 g DEXTRIN
3.0 g CARAMEL COLORING MATTER 1.0 g PHOSPHORIC ACID 0.04 ml
[0070] TABLE-US-00011 TABLE 11 ANALYSIS VALUE (TRIAL PRODUCT 5)
ORIGINAL WORT EXTRACT 5.7% BU 30 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 131 THE DEGREE OF COLOR 20.degree. EBC BRIX 5.2.degree.
ACIDITY 12.8 ml/10 ml
Sixth Embodiment
[0071] In the sixth embodiment, the low-malt beer (5.5 v/v % of
alcoholic concentration) of Table 1 was also used as based beers
each component shown in Table 12 was added, and low-alcoholic beer
was produced as a trial product 6. Table 13 shows the ingredient
analysis value of the trial product 6. TABLE-US-00012 TABLE 12 EACH
COMPONENT PER 100 ml (TRIAL PRODUCT 6) EACH COMPONENT THE BASED
LOW-MALT BEER 9 ml TETRA HOP 0.01 ml ISOMERIZED SYRUP 0.5 g DEXTRIN
3.0 g MALT EXTRACT 0.6 g CARAMEL COLORING MATTER 0.05 g LACTIC ACID
0.02 ml
[0072] TABLE-US-00013 TABLE 13 ANALYSIS VALUE (TRIAL PRODUCT 6)
ORIGINAL WORT EXTRACT 4.2% BU 7 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 125 THE DEGRE OF COLOR 10.degree. EBC BRIX 3.8.degree.
ACIDITY 2.2 ml/10 ml
Seventh Embodiment
[0073] In the seventh embodiment, the low-malt beer (5.5 v/v % of
alcoholic concentration) of Table 1 was also used as based beer,
each component shown in Table 14 was added, and low-alcoholic beer
was produced as a trial product 7. Table 15 shows the ingredient
analysis value of the trial product 7. TABLE-US-00014 TABLE 14 EACH
COMPONENT PER 100 ml (TRIAL PRODUCT 7) EACH COMPONENT THE BASED
LOW-MALT BEER 9 ml ISOMERIZED HOP 0.01 ml ISOMERIZED SYRUP 1.0 g
DEXTRIN 3.0 g CARAMEL COLORING MATTER 0.05 g PHOSPHORIC ACID 0.01
ml
[0074] TABLE-US-00015 TABLE 15 ANALYSIS VALUE (TRIAL PRODUCT 7)
ORIGINAL WORT EXTRACT 4.1% BU 7 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 118 THE DEGRE OF COLOR 10.degree. EBC BRIX 3.6.degree.
ACIDITY 2.4 ml/10 ml
Eighth Embodiment
[0075] In the eighth embodiment, the low-malt beer (5.5 v/v % of
alcoholic concentration) of Table 1 was also used as based beer,
each component shown in Table 16 was added, and low-alcoholic beer
was produced as a trial product 8. Table 17 shows the ingredient
analysis value of the trial product 8. TABLE-US-00016 TABLE 16 EACH
COMPONENT PER 100 ml (TRIAL PRODUCT 8) EACH COMPONENT THE BASED
LOW-MALT BEER 9 ml ISOMERIZED HOP 0.015 ml ISOMERIZED SYRUP 1.5 g
DEXTRIN 5.0 g CARAMEL COLORING MATTER 1.0 g PHOSPHORIC ACID 0.01
ml
[0076] TABLE-US-00017 TABLE 17 ANALYSIS VALUE (TRIAL PRODUCT 8)
ORIGINAL WORT EXTRACT 6.6% BU 30 ALCOHOLIC CONCENTRATION 0.5 vol %
.SIGMA. 109 THE DEGRE OF COLOR 200.degree. EBC BRIX 6.0.degree.
ACIDITY 2.9 ml/10 ml
[0077] Raw materials used as additives in the above-mentioned
embodiments used the following materials.
[0078] Tetrahydroisohumulone: TETRALONE, KALSEC Inc.
[0079] Caramel coloring matter: Caramel coloring matter S-239,
Ikeda-Toka Corp.
[0080] Isomerized syrup: High-Fruct M, Nippon
[0081] Corn Starch Inc.
[0082] Dextrin: K.D.L-H, Nippon Corn Starch Inc.
[0083] Malt extract: OTEX PROTOTYPE, Polttimo Inc.
[0084] About trial products 1 to 8 produced according to this
embodiment, in order to perform evaluation as a marketable product,
tasting was done by ten trained panelists by comparing eight kinds
of trial products and three kinds of the non-alcoholic beer in
commercial products. Evaluation standards are a scent, a taste, a
quality of foam, and a color. Positive results indicate 1 to 3
points, negative results indicate -1 to -3 points. The result is
shown in table 18. Each number in columns of the table is average
value of ten panelists. TABLE-US-00018 TABLE 18 THE QUALITY
EVALUATION RESULT OF TRIAL PRODUCTS COMMERCIAL PRODUCTS TRIAL
PRODUCTS SAMPLE A B C 1 2 3 4 5 6 7 8 SCENT -1.0 -1.2 -2.0 2.3 2.6
2.0 2.3 2.1 1.4 1.6 1.4 TASTE -1.5 -1.3 -2.0 2.5 2.0 2.3 1.0 0.8
1.8 1.6 1.3 THE QUALITY OF FOAM 0.5 0.7 1.1 1.7 2.0 2.2 2.1 1.9 2.3
1.9 1.4 COLOR 1.5 1.5 1.3 2.0 2.0 1.4 2.1 2.0 2.1 1.9 1.3
[0085] As shown in the above-mentioned evaluation result, all of
trial products produced using the processing method by the present
invention are equal about the scent, the taste, the quality of
foam, and the color as compared with low-alcoholic beer of a
commercial product. Especially, the outstanding evaluation result
was obtained for the scent, the taste, and the quality of foam.
Therefore, it has been proved that the beer-taste low-alcoholic
beverage having the scent, the taste, and appearance similar to
usual beer can be produced.
[0086] As mentioned above, beer-taste low-alcoholic beverage can be
obtained using conventional producing systems for beer or low-malt
beer due to reduction of alcoholic concentration for usual beer
and/or low-malt beer obtained by conventional processing method and
then adding predetermined additives. Moreover, based on usual beer
and/or low-malt beer, the taste of the beverage extremely similar
to beer or low-malt beer can be offered because a change of the
taste by dilution is compensable with various kinds of required
additives. In addition, a final product of low-alcoholic beverage
due to the above processing method is superior in the taste, the
foam properties, etc compared to conventional low-alcoholic
beverages. Also, the present invention can offer beer-taste
low-alcoholic beverage which gives customer's preferable taste and
is visually desirable for them.
[0087] The present invention is not limited to the specifically
disclosed embodiments, and variations and modifications may be made
without departing from the scope of the present invention.
[0088] The present application is based on Japanese priority
application No. 2002-241159 filed on Aug. 21, 2002, the entire
contents of which are hereby incorporated by reference.
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