阅读说明：本技术 发酵饮料和产生发酵饮料的方法 (Fermented beverage and method of producing fermented beverage ) 是由 S·C·J·泰西奥 于 2020-04-06 设计创作，主要内容包括：本发明涉及一种发酵饮料以及一种产生乙醇含量在0.0体积％至1.0体积％之间的发酵饮料、特别是啤酒或啤酒类饮料的方法,所述方法包括：提供含乙醇的发酵基础饮料,通过脱醇步骤减少发酵基础饮料的乙醇含量,然后向乙醇含量减少的发酵基础饮料添加风味物而产生发酵饮料,其中所添加的风味物包括至少一定量的4-乙烯基愈创木酚(4VG)。(The present invention relates to a fermented beverage and a method of producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0% and 1.0% by volume, the method comprising: providing an ethanol-containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a dealcoholization step, and then adding a flavor to the ethanol-reduced fermented base beverage to produce a fermented beverage, wherein the added flavor comprises at least an amount of 4-vinylguaiacol (4 VG).)

1. A method of producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, the method comprising: providing an ethanol-containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a dealcoholization step, and then adding a flavor to the fermented base beverage with reduced ethanol content to produce the fermented beverage, wherein the added flavor comprises at least an amount of 4-vinylguaiacol (4 VG).

2. The method according to claim 1, wherein 4VG is added in an amount between 0.2-2.0ppm, preferably between 0.5-1.0 ppm.

3. Method according to claim 1 or claim 2, wherein the total amount of 4 VGs in the fermented beverage produced after addition of 4 VGs is between 0.3-2.0ppm, preferably between 0.5-1.0 ppm.

4. The method of any one of the preceding claims, wherein the added flavor comprises an amount of isoamyl acetate.

5. The method of claim 4, wherein isoamyl acetate is added in an amount between 2.0 and 14.0 ppm.

6. The method of any preceding claim, wherein the added flavour comprises an amount of ethyl acetate.

7. The process of claim 6, wherein ethyl acetate is added in an amount between 40.0-80.0 ppm.

8. The method according to any one of the preceding claims, wherein the added flavour comprises an amount of vanillin.

9. A concentrated flavour composition for producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 vol.% and 1.0 vol.%, in particular in a method according to any of the preceding claims, the flavour composition comprising 4VG and one or both of isoamyl acetate and ethyl acetate, and optionally further comprising vanillin.

10. Use of a concentrated flavour composition according to claim 9 for producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content between 0.0 and 1.0 vol.%.

11. A fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, obtainable by the method according to any one of claims 1-10.

12. A fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, the beverage comprising:

-4 VG in an amount between 0.3-2.0ppm, preferably between 0.5-1.0 ppm; and

isoamyl acetate in an amount comprised between 2.0 and 14.0 ppm; and optionally one or more of the following:

-ethyl acetate in an amount between 40.0 and 80.0 ppm;

-vanillin.

13. The fermented beverage according to claim 11 or claim 12, wherein the fermented beverage is a top-fermented beer or a beer-like beverage.

Technical Field

The present invention relates to the production of alcohol-free or low-alcohol beverages, in particular beer or beer-like beverages, having a desired flavor. More particularly, the present invention provides a method of producing a fermented beverage having an ethanol content of between 0.0% and 1.0% by volume and having well-recognized "spicy" and/or "fruity" flavour notes (notes). The invention further relates to a non-alcoholic or low-alcoholic fermented beverage, in particular a beer or beer-like beverage, having a special flavour profile and reduced and/or minimized off-flavour notes, which makes the beverage more drinkable and pleasant to drink. The present invention also relates to a concentrated flavor composition for producing a fermented beverage.

Background

Fermented beverages with a low or no alcohol content are usually produced by a process which limits the alcohol formation during fermentation, i.e. by means of adaptive fermentation ("limited alcohol fermentation") or by dealcoholization of alcohol-containing base (base) beverages obtained after fermentation.

Limited alcohol fermentation, such as cold contact fermentation, is a process in which a base beverage is fermented under conditions in which little or no ethanol is formed, thereby producing an alcohol-free or low-alcohol (ethanol) beverage. One disadvantage of limited fermentation is that not only is the formation of ethanol limited, but the ability of the yeast to consume (convert) compounds in the base beverage that are known to be associated with undesirable or off-flavor notes is also limited. For example, low or no alcohol beverages produced by limited fermentation, such as cold-shake fermentation beer, can have undesirably large amounts of aldehydes and lack drinkability.

On the other hand, dealcoholation is carried out on the basis of ordinary fermentation and is intended to remove the ethanol formed during the fermentation. Dealcoholization can be achieved, for example, by rectification, reverse osmosis or dialysis of ordinary beer (see, for general methods, Mangindaan et al, Trends in Food Science and Technology 71(2018), 36-45; or Br a nyik et al, J.food Eng.108(2012),493 506). Unlike limited alcoholic fermentation, dealcoholization allows for unlimited fermentation, where undesirable compounds in the base beverage can be consumed by yeast such that the resulting beverage has lower amounts of such undesirable compounds or is free of such undesirable compounds. However, it is difficult to prevent flavor loss upon dealcoholization of the beverage. Thus, a dealcoholized beverage may have a "flat" flavor, i.e., a light sensory and taste when consumed. This can be corrected by adding flavor (taste and odor) compounds to the base beverage to obtain an acceptable beverage. However, since the flavor of a beverage is a result of a complex and delicate balance between ingredients of the beverage such as the amounts and types of various sugars, esters, aldehydes, and the amount of alcohols (particularly ethanol), etc., it is far from easy to obtain a pleasant taste by adding a flavor (flavor) after dealcoholization. In addition, the presence of alcohols (particularly ethanol) may inhibit some taste attributes while enhancing others. Therefore, the taste of common (alcohol-containing) fermented beverages, in particular beer or beer-like beverages, cannot be mimicked simply by introducing all flavor-causing compounds in the same amount in an alcohol-free beverage (see Br-nyik et al cited above). Thus, one disadvantage of producing a dealcoholized and then flavored fermented beverage is that it is challenging to find the desired flavor and the correct amount of such desired flavor that is added to obtain a pleasant taste to the dealcoholized and then flavored fermented beverage.

The present invention provides a method to overcome the said disadvantages of producing fermented beverages with low or no alcohol content.

Disclosure of Invention

The present invention relates to a method for producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, the method comprising: providing an ethanol-containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a dealcoholization step, and then adding a flavor to the ethanol-reduced fermented base beverage to produce a fermented beverage, wherein the added flavor comprises at least an amount of 4-vinylguaiacol (4 VG).

4VG is an aromatic monomer phenol, which is formed by enzymatic or thermal decomposition of ferulic acid. In fermented beverages such as beer, 4VG are produced from yeast having a phenolic off-flavor (POF) phenotype by conversion of ferulic acid derived from barley malt hulls. 4VG is present in many known alcoholic beers, but is typically present in an amount well below its flavor threshold so as to be undetectable in taste. When present in the beverage in an amount above the flavour threshold, 4 VGs will be detectable in the taste. For example, in some beverages, such as in some belgium specialty beers, 4VG imparts a pungent flavor in the form of a clove-like note to the beer. However, in most beers and other fermented beverages, significant amounts of 4G exhibit undesirable medicinal, off-flavor notes. Thus, in the production of many known fermented beverages, the amount of 4VG in the final beverage is controlled by limiting the formation of 4VG during fermentation or by reducing the amount of 4VG in the final beverage by filtration or any other suitable method. In fermented beverages with low or no alcohol content, the level of 4 VGs is typically well below the flavour threshold due to the limiting fermentation or dealcoholation step which limits the formation of 4 VGs in the beverage and reduces the amount of 4 VGs, respectively.

It has surprisingly been found that actually increasing the amount of 4VG in a dealcoholized fermented base beverage having a low or no alcohol content will provide the desired flavor to the resulting alcohol-free or low alcohol fermented beverage. Thus, the addition of 4VG to the dealcoholized fermented base beverage results in an improved final alcohol-free or low-alcohol fermented beverage, in particular preventing "flat" flavors and imparting well-recognized "spicy" flavor notes to the final beverage. In particular, it was found that the process of the invention can produce a beverage with a good balance in sweetness, fruitiness and pungency, providing a specific flavour profile with minimal off-flavour notes, which makes the final beverage very drinkable and pleasant.

The invention also relates to a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, which fermented beverage is obtained or obtainable by the method according to the invention.

In particular, the present invention relates to a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0% and 1.0% by volume, comprising:

-4 VG in an amount between 0.3-2.0ppm, preferably between 0.5-1.0 ppm; and

isoamyl acetate in an amount comprised between 2.0 and 14.0 ppm; and optionally one or more of the following:

-ethyl acetate in an amount between 40.0 and 80.0ppm

-vanillin.

The invention also relates to a concentrated flavour composition for producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, in particular useful in a method according to the invention for producing a fermented beverage by adding flavour to a fermented base beverage having a reduced ethanol content, the flavour composition comprising 4VG and one or both of isoamyl acetate and ethyl acetate, and optionally further comprising vanillin.

Detailed Description

The present invention discloses a method of producing an alcohol-free or low-alcohol fermented beverage, the method comprising: providing an ethanol-containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a dealcoholization step, and then adding a flavor to the ethanol-reduced fermented base beverage to produce a fermented beverage, wherein the added flavor comprises at least an amount of 4-vinylguaiacol (4 VG).

Herein, a "non-alcoholic or low-alcoholic beverage" is a beverage having an ethanol content of 1.0% by volume ("ABV") or less, preferably 0.5% by volume or less, more preferably 0.2% by volume or less. Such a beverage will be referred to as NA beverage. Thus, NA beverages are beverages having an ethanol content of 0-1.0 vol.%, such as preferably 0-0.5 vol.%. The NA beverage is preferably NA beer or NA beer beverage.

In this context, beer is to be understood in a broad sense, i.e. beer can refer to any type of beer, including but not limited to ale, porter, lager and bock. The beer is preferably a malt-based beer, i.e. a beer made from the fermentation of wort, which is prepared from (inter alia) malt. NA beer or NA beer-like beverage is in this context a beer as described above having an ethanol content of 1.0% by volume ("ABV") or less, preferably 0.5% by volume or less, more preferably 0.2% by volume or less. An object of the present invention is to provide an NA beer or NA beer-like beverage having a taste of ordinary beer or similar thereto and drinkability.

In the method according to the invention, 4 VGs may be added to the fermented base beverage with reduced ethanol content, e.g. in a concentrated flavour composition, to produce a final fermented beverage with the desired concentration of 4 VGs. Suitable dilution factors for the flavour compositions to be mixed with the base beverage can be readily determined depending on the actual 4VG concentration intensity of the flavour composition used and the desired 4VG concentration in the final beverage.

In a preferred embodiment of the process of the invention 4VG is added in an amount between 0.2 and 2.0ppm (mg/L), preferably between 0.5 and 1.0 ppm. Thus, the amount of 4VG added to the base beverage is such that the final beverage has between 0.2-2.0ppm (mg/L) more, preferably between 0.5-1.0ppm more, 4VG than the amount of 4VG in the fermented base beverage used. For example, if no residual 4VG are present in the dealcoholated base beverage used, the addition of 4VG according to the invention results in a concentration of 4VG in the final beverage after the addition of 4VG of between 0.2-2.0ppm (mg/L), preferably 0.5-1.0 ppm. Conversely, if the dealcoholated base beverage used contains some residual 4VG, the addition of 4VG according to the invention results in a concentration of 4VG in the final beverage after addition of 4VG that is 0.2-2.0ppm (mg/L), preferably between 0.5-1.0ppm higher than the concentration of residual 4VG in the base beverage. Whether the base beverage after dealcoholation used has any residual or residual amount of 4 VGs and how much can be determined by conventional means and techniques available to those skilled in the art. Optionally, the method of the invention may comprise determining the amount of 4 VGs present in the base beverage after dealcoholation prior to adding the 4 VGs, so as to adjust the amount of 4 VGs to be added according to the determined amount.

The addition of 4VG at 0.2ppm or more will result in a final beverage with significantly less "flat" flavor than the dealcoholized fermented base beverage. Adding more than 2ppm of 4VG will in most cases deteriorate the taste and drinkability of the final beverage. The addition of 0.5ppm to 1.0ppm of 4VG in most dealcoholized fermented base beverages has been found to provide a preferred balance of flavor improvement with minimal off-note notes in the final beverage.

Accordingly, in a further preferred embodiment of the method of the invention, the total amount of 4VG in the produced fermented beverage is between 0.3 and 2.0ppm, preferably between 0.5 and 1.0 ppm. Although the addition of 4 VGs at 0.2ppm or more as described herein results in a final beverage having significantly less "flat" flavour than the dealcoholized fermented base beverage, it is particularly preferred that the amount of 4 VGs added is such that the final beverage has a concentration of 4 VGs of at least 0.3ppm as this will result in a final beverage having a detectable "spicy" 4VG flavour note. In particular, a concentration of 4VG of between 0.5 and 1.0ppm in the final beverage would allow for a good recognition of the 4VG flavor notes and provide special flavor characteristics with minimal off-flavor notes, which would make the final beverage very drinkable and pleasant.

A particular embodiment of the process of the invention comprises: the added flavour also comprises a quantity of isoamyl acetate. The addition of an amount of isoamyl acetate will improve the taste of the final beverage even further, particularly in terms of the widely appreciated fruit flavors, and it is important to supplement the addition of the 4VG flavors, as any possible undesired drug, off-note notes caused by the 4 VGs will be effectively masked by the isoamyl acetate, e.g., so that any off-note notes in the beverage that might otherwise remain are not noticed in the final beverage. It has been found that best results are obtained when the final beverage has a concentration of isoamyl acetate between 2.0 and 14.0 ppm.

Accordingly, in a preferred embodiment of the process of the present invention, isoamyl acetate is added in an amount between 2.0 and 14.0 ppm.

A particular embodiment of the process of the invention comprises: the added flavour comprises a quantity of ethyl acetate. Similar to isoamyl acetate as described above, ethyl acetate is effective in masking any possible undesired drug, off-flavor notes caused by 4VG while improving the taste of the final beverage, particularly in terms of fruit flavor. It has been found that the best results are obtained when the final beverage has a concentration of ethyl acetate between 2.0 and 14.0 ppm.

Thus, in a further preferred embodiment of the process of the invention, ethyl acetate is added in an amount between 40.0 and 80.0 ppm.

Thus, very good results were obtained with the method of the invention when a certain amount of isoamyl acetate or ethyl acetate was added to the base beverage used in addition to 4 VG. Particularly good results have been obtained when a certain amount of isoamyl acetate and a certain amount of ethyl acetate are added to the base beverage used in addition to the 4 VGs.

In addition to 4VG and optionally one or more of isoamyl acetate and ethyl acetate as described hereinbefore, it has been found that the addition of vanillin as a flavoring to the base beverage will provide a final beverage with the best balance in sweetness, fruitiness and pungency, thereby producing the best results. Accordingly, a further preferred embodiment of the process of the invention comprises: the added flavour comprises an amount of vanillin.

The invention also discloses a concentrated flavour composition for producing a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0 vol.%, in particular in a method according to any one of the preceding claims, the flavour composition comprising 4VG and one or both of isoamyl acetate and ethyl acetate, and optionally further comprising vanillin.

Also disclosed herein is the use of the concentrated flavour composition of the invention to produce a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0 and 1.0% by volume.

Furthermore, the present invention discloses fermented beverages, in particular beer or beer-like beverages, having an ethanol content of between 0.0% and 1.0% by volume, obtainable by the process according to the invention.

In particular, the present invention discloses a fermented beverage, in particular a beer or beer-like beverage, having an ethanol content of between 0.0% and 1.0% by volume, comprising:

-4 VG in an amount between 0.3-2.0ppm, preferably between 0.5-1.0 ppm; and

isoamyl acetate in an amount comprised between 6.0 and 14.0 ppm; and optionally one or more of the following:

-ethyl acetate in an amount between 40.0 and 80.0ppm,

-vanillin.

In a preferred embodiment of the fermented beverage of the present invention, the fermented beverage is a top-fermented NA beer or NA beer-like beverage.

It is to be understood that the scope of the present invention may include embodiments having combinations of all or some of the features described.

As used herein, the word "comprising" does not exclude the presence of other features or steps than those listed in a claim. Furthermore, the word "a/an" should not be construed as limited to "only one" but rather is used to mean "at least one" and does not exclude a plurality.

Those skilled in the art will readily appreciate that, unless otherwise indicated, the various values, concentrations, and amounts disclosed in the specification may be modified and the various embodiments disclosed and/or claimed may be combined without departing from the scope of the invention.