Beer-taste fermented malt beverage
AssigneeAsahi Group Holdings, Ltd.
InventorsJun Kubota, Syotaro Maekawa
Life of this patent
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Abstract
An object of the invention is to provide a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), which has beer-like fermented feeling and robust feeling of drinking, and does not give a watery drinking feeling. The means for solving the problems is a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), containing a wort fermented liquid, more than 5.3 ppm and less than 80 ppm of pyruvic acid, more than 29.2 ppm and less than 90 ppm of succinic acid, and having a genuine extract concentration of more than 2.0% (w/w).
Claims13
A beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), comprising:
- an alcohol-removed wort fermented liquid with an alcohol concentration of less than 1% (v/v),
- 20 to 75 ppm of pyruvic acid,
- 35 to 85 ppm of succinic acid, and
- having a genuine extract concentration of more than 2.5% (w/w).
A method for producing a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v), comprising an alcohol-removed wort fermented liquid with an alcohol concentration of less than 1% (v/v), 20 to 75 ppm of pyruvic acid, 35 to 85 ppm of succinic acid, and having a genuine extract concentration of more than 2.5% (w/w),
- the method comprising:
- a step of obtaining a wort fermented liquid;
- and
- a step of reducing the alcohol concentration in the wort fermented liquid to less than 1% (v/v) by removing alcohol from the wort fermented liquid through vacuum distillation.
A method for reducing a watery drinking feeling of a beer-taste fermented malt beverage with an alcohol concentration of less than 1% (v/v) and comprising an alcohol-removed wort fermented liquid,
- the method comprising:
- adjusting a pyruvic acid concentration of the beverage to 20 to 75 ppm;
- adjusting a succinic acid concentration of the beverage to 35 to 85 ppm;
- adjusting a genuine extract concentration of the beverage to more than 2.5% (w/w);
- and
- adjusting the alcohol concentration of the beverage to less than 1% (v/v).
Dependencies are inferred from the claim text.