Beer-like sparkling beverage

Abstract

To provide a beer-like sparkling beverage which reinforces such desirable robust feel as to be caught in a throat during drinking, without increasing carbohydrate and calorie.SOLUTION: There are provided a beer-like sparkling beverage in which phenylacetic acid concentration in a beverage is 0.003 ppm or more, phenylacetaldehyde concentration in the beverage is 0.035 ppm or more, and a carbohydrate content in the beverage is 7.0 g / 100 mL or less; and a method for producing a beer-like sparkling beverage which includes a step of containing one or more kinds selected from the group consisting of a phenylacetic acid and phenylacetaldehyde as raw materials; adjusting phenylacetic acid concentration in the beverage to be 0.003 ppm or more; adjusting phenylacetaldehyde concentration in the beverage to be 0.035 ppm or more; and adjusting carbohydrate content in the beverage to be 7.0 g / 100 mL or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-like sparkling beverage, a method for producing a beer-like sparkling beverage, and a method for improving the flavor of a beer-like sparkling beverage. [Background technology]

[0002] A wide variety of beer-like sparkling beverages, such as beer and happoshu, are being marketed in response to diversifying consumer preferences. In particular, there is an increasing demand for beer-like sparkling beverages with reduced sugar, calories, and alcohol intake for health and beauty reasons. Non-fermented beer-like sparkling beverages produced without a fermentation process have a simpler ingredient composition than fermented beer-like sparkling beverages, and it is easier to control the calorie and sugar content. For example, by using lower sugar and lower calorie ingredients such as high-intensity sweeteners instead of sucrose, non-fermented beer-like sparkling beverages with low sugar and low calories can be produced relatively easily.

[0003] On the other hand, beer-like sparkling beverages with low sugar and alcohol content tend to be watery compared to regular beer, and lack full-bodied flavor and satisfying taste, which can lead to a decrease in overall beverage preference. In particular, non-fermented beer-like sparkling beverages do not contain various components derived from fermentation, so when low sugar and low calories are the goal, the flavor tends to be more monotonous. Methods for improving the flavor of low sugar and low calorie non-fermented beer-like sparkling beverages include, for example, a method of combining and blending 16 specific aroma components (Patent Document 1), and a method of using stevia extract or its enzyme-treated product and adjusting the content of iso-α-acid within a specific range (Patent Document 2).

[0004] For beverages other than beer-like carbonated beverages, various ingredients have been added and flavors have been enhanced in order to improve palatability. For example, Patent Document 3 discloses that by adding ethyl octanoate to a low-extract alcoholic beverage with an alcohol content of less than 9%, the depth of flavor and aftertaste can be enhanced and the bitterness and harshness can be reduced. Patent Document 4 discloses that by adding lactic acid to a citrus-flavored alcoholic beverage with a sweetness of less than 3.0, the depth of fruit flavor felt when drinking can be enhanced. Patent Document 5 also discloses that by adding a specific range of a high-sweetness sweetener and octanal to a low-fruit juice and low-calorie alcoholic beverage, the flavor can be enhanced. Furthermore, Patent Document 6 discloses that in the production of a non-fermented beer-flavored beverage containing almost no alcohol, by adjusting the alanine content and the alanine / proline content ratio within a specified range, it is possible to impart richness (full body), reduce aftertaste, and provide a beer-like drinking experience. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 5583878 [Patent Document 2] Patent Publication No. 2021-52792 [Patent Document 3] Patent Publication No. 2021-78408 [Patent Document 4] JP 2020-80774 A [Patent Document 5] JP 2020-96551 A [Patent Document 6] JP 2018-117555 A Summary of the Invention [Problem to be solved by the invention]

[0006] To provide a beer-like sparkling beverage having an enhanced, pleasant drinking sensation such as a feeling of catching in the throat when drunk, without increasing sugar content or calories. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above problems, the inventors have discovered that by adding a sufficient amount of phenylacetic acid (CAS No.: 103-82-2) and / or phenylacetaldehyde (CAS No.: 122-78-1) to a beer-like carbonated beverage, even if the carbohydrate and calorie content is low, the beverage has a pleasant drinking sensation that does not stick in the throat when drunk, thereby improving palatability, and have completed the present invention.

[0008] That is, the beer-like sparkling beverage, the method for producing a beer-like sparkling beverage, and the method for improving the flavor of a beer-like sparkling beverage according to the present invention are as follows. [1] A beer-like carbonated beverage, characterized in that the concentration of phenylacetic acid in the beverage is 0.003 ppm or more. [2] A beer-like carbonated beverage, characterized in that the phenylacetaldehyde concentration in the beverage is 0.035 ppm or more. [3] A beer-like sparkling beverage, characterized in that the concentration of phenylacetic acid in the beverage is 0.003 ppm or more and the concentration of phenylacetaldehyde in the beverage is 0.035 ppm or more. [4] The beer-like sparkling beverage according to any one of [1] to [3] above, wherein the concentration of phenylacetic acid in the beverage is 1.00 ppm or less. [5] The beer-like sparkling beverage according to any one of [1] to [3] above, wherein the concentration of phenylacetaldehyde in the beverage is 1.00 ppm or less. [6] The beer-like carbonated beverage according to any one of [1] to [3] above, having an alcohol concentration of 6 v / v% or less. [7] A beer-like sparkling beverage according to any one of [1] to [3] above, which is a non-alcoholic beverage. [8] A beer-like carbonated beverage according to any one of [1] to [7] above, which is not made from malt. [9] The beer-like sparkling beverage according to any one of [1] to [7] above, which is made from malt.

[10] The beer-like sparkling beverage according to [9] above, which has a malt ratio of 50 mass% or less.

[11] The beer-like sparkling beverage according to any one of [1] to

[10] above, which is a packaged beverage.

[12] A step of incorporating one or more materials selected from the group consisting of phenylacetic acid and phenylacetaldehyde as a raw material; adjusting the phenylacetic acid concentration in the beverage to 0.003 ppm or more, or adjusting the phenylacetaldehyde concentration in the beverage to 0.035 ppm or more; A method for producing a beer-like sparkling beverage, comprising the steps of:

[13] A step of incorporating one or more types selected from the group consisting of phenylacetic acid and phenylacetaldehyde as a raw material; adjusting the phenylacetic acid concentration in the beverage to 0.003 ppm or more, or adjusting the phenylacetaldehyde concentration in the beverage to 0.035 ppm or more; A method for improving the flavor of a beer-like sparkling beverage, comprising the steps of: Effect of the Invention

[0009] The beer-like carbonated beverage according to the present invention has a favorable drinking sensation that is enhanced by a feeling of catching in the throat when drunk, and is highly palatable. Furthermore, the method for producing a beer-like sparkling beverage and the method for improving the flavor of a beer-like sparkling beverage according to the present invention make it possible to produce a beer-like sparkling beverage that is satisfying to drink and highly palatable. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present invention and the specification of this application, the term "beer-like sparkling beverage" refers to a beverage that contains carbon dioxide gas and has a "beer-like" flavor. "Beer-like" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, the term "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol content, the use of malt and hops, and the presence or absence of fermentation, and has high thirst quenching properties and drinkability (the ability to continue drinking multiple cups without getting bored).

[0011] In the present invention and this specification, the term "fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation, but similar to traditional beer production, simple multiple fermentation is preferable, in which the beverage is produced through a saccharification process in which starch contained in raw materials such as malt is decomposed into one to three sugars, and a fermentation process in which alcohol is produced from the sugars by yeast, separately. In the present invention and this specification, the term "non-fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced without a fermentation process.

[0012] Specific examples of the fermented beer-like sparkling beverage according to the present invention include beverages produced through a fermentation process, such as beer, happoshu, low-alcohol beer-like sparkling beverages, non-alcoholic beer, etc. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distilled liquid may also be used.

[0013] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any of those generally classified as distilled alcoholic beverages. For example, it can be raw material alcohol, and can be distilled alcoholic beverages such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu.

[0014] The beer-like sparkling beverage according to the present invention is characterized in that the concentration of phenylacetic acid in the beverage is 0.003 ppm or more, or the concentration of phenylacetaldehyde in the beverage is 0.035 ppm or more. Both phenylacetic acid and phenylacetaldehyde are aroma components having a slightly sweet honey-like aroma. The beer-like sparkling beverage according to the present invention contains a sufficient amount of at least one of phenylacetic acid and phenylacetaldehyde, thereby enhancing a pleasant drinking sensation such as a feeling of catching in the throat when drinking. Due to this enhanced drinking sensation, the beer-like sparkling beverage according to the present invention can have a sufficient drinking sensation even when it is low in sugar and / or calories.

[0015] In the present invention and the present specification, "a feeling of something sticking in the throat when drinking" means a feeling of something sticking in the throat that is felt to be desirable. This "feel of something sticking in the throat that is felt to be desirable" is not felt when drinking water with low hardness, but is felt when drinking water with high hardness. Hereinafter, unless otherwise specified, "drinking sensation" refers to "a feeling of something sticking in the throat when drinking."

[0016] The hardness of a liquid can be calculated using the following formula based on the amount of calcium and magnesium contained in 1 liter of liquid.

[0017] [Hardness (mg / L)] = [Calcium content (mg / L)] x 2.5 + [Magnesium content (mg / L)] x 4.1

[0018] The phenylacetic acid concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as it is 0.003 ppm or more and is a concentration that can obtain a drinking satisfaction enhancing effect. The phenylacetic acid concentration of the beer-like sparkling beverage of the present invention is preferably 0.005 ppm or more, more preferably 0.01 ppm or more, even more preferably 0.025 ppm or more, and even more preferably 0.05 ppm or more, from the viewpoint of easily obtaining a sufficient drinking satisfaction enhancing effect. In addition, the phenylacetic acid concentration of the beer-like sparkling beverage of the present invention is preferably 1.0 ppm or less, and more preferably 0.5 ppm or less, from the viewpoint of less risk of impairing the refreshing aftertaste that is characteristic of beer.

[0019] The phenylacetaldehyde concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as it is 0.035 ppm or more and is a concentration that can enhance the drinking sensation. The phenylacetaldehyde concentration of the beer-like sparkling beverage of the present invention is preferably 0.05 ppm or more, and more preferably 0.1 ppm or more, in order to easily obtain a sufficient effect of enhancing the drinking sensation. Furthermore, the phenylacetaldehyde concentration of the beer-like sparkling beverage of the present invention is preferably 1.0 ppm or less, and more preferably 0.5 ppm or less, in order to reduce the risk of impairing the refreshing aftertaste that is characteristic of beer.

[0020] In order to achieve a refreshing aftertaste and a satisfying drinking sensation, the beer-like sparkling beverage of the present invention preferably has a phenylacetic acid concentration of 0.003 to 1.0 ppm or a phenylacetaldehyde concentration of 0.035 to 1.0 ppm, and more preferably has a phenylacetic acid concentration of 0.005 to 1.0 ppm or a phenylacetaldehyde concentration of 0.05 to 1.0 ppm. In particular, the beer-like sparkling beverage of the present invention preferably has a phenylacetic acid concentration of 0.003 to 1.0 ppm and a phenylacetaldehyde concentration of 0.035 to 1.0 ppm, and more preferably has a phenylacetic acid concentration of 0.005 to 1.0 ppm and a phenylacetaldehyde concentration of 0.035 to 1.0 ppm.

[0021] There is no particular limitation on the means for incorporating phenylacetic acid into the beer-like sparkling beverage of the present invention. For example, a beer-like sparkling beverage containing phenylacetic acid can be produced by using phenylacetic acid as a raw material. The raw material used may be synthetic or natural phenylacetic acid, or a flavoring containing phenylacetic acid.

[0022] There is no particular limitation on the means for incorporating phenylacetaldehyde into the beer-like sparkling beverage of the present invention. For example, by using phenylacetaldehyde as a raw material, a beer-like sparkling beverage containing phenylacetaldehyde can be produced. The raw material used may be synthetic or natural phenylacetaldehyde, or a flavoring containing phenylacetaldehyde.

[0023] The concentrations of phenylacetic acid and phenylacetaldehyde in the beer-like sparkling beverage according to the present invention can be quantified, for example, by GC-MS (gas chromatography mass spectrometry).

[0024] The beer-like sparkling beverage according to the present invention may be an alcoholic beverage or a non-alcoholic beverage (a beverage that does not contain ethanol or a beverage with an alcohol concentration of less than 1 v / v %).

[0025] When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration is not particularly limited as long as the drinking satisfaction enhancing effect of phenylacetic acid or phenylacetaldehyde can be obtained. The beer-like sparkling beverage according to the present invention is preferably a relatively low alcohol concentration, and is also preferably a non-alcoholic beverage, in order to more easily exert the drinking satisfaction enhancing effect of phenylacetic acid or phenylacetaldehyde. Low-alcohol beverages and non-alcoholic beverages generally have a weak body and body derived from alcohol, and are weak in drinking satisfaction, but the drinking satisfaction enhancing effect of phenylacetic acid or phenylacetaldehyde can provide a sufficient drinking satisfaction even with a low alcohol concentration.

[0026] When the beer-like sparkling beverage according to the present invention is an alcoholic beverage, the alcohol concentration of the beer-like sparkling beverage is, for example, preferably 9.0 v / v% or less, more preferably 6.0 v / v% or less, and even more preferably 5.0 v / v% or less. The alcohol concentration of the beer-like sparkling beverage is, for example, preferably 0.1 v / v% or more, more preferably 0.5 v / v% or more, and even more preferably 1.0 v / v% or more. It may also be 0.1 v / v% or less.

[0027] The gas volume of the beer-like sparkling beverage of the present invention is not particularly limited and can be appropriately adjusted according to the desired product quality. For example, the gas volume of the beer-like sparkling beverage of the present invention is preferably 1.2 gas volumes (GV) or more, more preferably 2.4 GV or more, even more preferably 2.4 GV or more and 5.0 GV or less, and even more preferably 2.4 GV or more and 4.0 GV or less, in terms of carbon dioxide content at 20°C.

[0028] As the beer-like sparkling beverage of the present invention, a beer-like sparkling beverage with a relatively small amount of true extract is more preferable because the effect of enhancing the drinking sensation by phenylacetic acid or phenylacetaldehyde is more significantly obtained. The true extract of the beer-like sparkling beverage can be measured by the EBC method (edited by the Beer Brewing Association: BCOJ Beer Analysis Method, 7.2 (2004)). As the beer-like sparkling beverage of the present invention, a beer-like sparkling beverage with a true extract of 7.0 mass% or less is preferable, and a beer-like sparkling beverage with a true extract of 5.0 mass% or less is more preferable.

[0029] The beer-like sparkling beverage according to the present invention may be a beer-like sparkling beverage produced using malt as a raw material, or may be a beer-like sparkling beverage produced without using malt as a raw material. In general, beer-like sparkling beverages produced without using malt as a raw material tend to be poor in body and drinkability. Therefore, the beer-like sparkling beverage according to the present invention is preferably a beer-like sparkling beverage not using malt as a raw material, or a beer-like sparkling beverage having a low malt ratio, for example, a malt ratio of 50% by mass or less, more preferably 25% by mass or less, in order to obtain a more significant effect of enhancing drinkability due to phenylacetic acid or phenylacetaldehyde. The "malt ratio" refers to the ratio (mass) of malt to the solid raw materials.

[0030] The sugar content of the beer-like sparkling beverage of the present invention is not particularly limited. For example, the sugar content of the beer-like sparkling beverage of the present invention can be 10.0 g / 100 mL or less. The sugar content of the beer-like sparkling beverage of the present invention is more preferably 7.0 g / 100 mL or less, even more preferably 5.0 g / 100 mL or less, and even more preferably 2.0 g / 100 mL or less, in order to obtain a more significant effect of enhancing the drinking sensation due to phenylacetic acid or phenylacetaldehyde.

[0031] Carbohydrates are carbohydrates that are not dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially revised in 2009 by the Consumer Affairs Agency Notification No. 9) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

[0032] When the beer-like carbonated beverage according to the present invention contains a bittering agent, examples of the bittering agent include iso-α acid, tetraiso-α acid, oxide of β acid, magnesium salt, calcium salt, naringin, quasin, quinine, momordicine, quercitrin, theobromine, caffeine, bitter melon, Swertia japonica tea, Kuding tea, Artemisia absinthium extract, gentiana extract, cinchona extract, etc. These bittering agents may be used alone or in combination of two or more.

[0033] By using hops or a hop product as a raw material, a beer-like sparkling beverage containing iso-α acids can be produced. Hops contain α acids, which are precursors of iso-α acids. The hops used as a raw material may be fresh hops, dried hops, or hop pellets. The hop product used as a raw material may be a hop extract obtained by extracting bitter components from hops. The hop product may also be an iso-hop extract, or a hop product containing components obtained by iso-purifying bitter components in hops, such as tetrahydroisohumulone and hexahydroisohumulone.

[0034] In the present invention and this specification, the bitterness value is an index of the bitterness imparted by a group of hop-derived substances whose main component is isohumulone, and the bitterness value of beverages including beer-like carbonated beverages can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0035] The content of the bittering agent in the beer-like sparkling beverage of the present invention can be adjusted appropriately according to the desired taste quality. For example, the bitterness value of the beer-like sparkling beverage of the present invention can be 5 BU or more, preferably 8 BU or more and 30 BU or less, and more preferably 8 BU or more and 24 BU or less. The bitterness value of the beer-like sparkling beverage of the present invention can also be less than 5 BU.

[0036] Specific examples of the beer-like sparkling beverage according to the present invention include beer, malt-based sparkling beer, sparkling alcoholic beverages that do not use malt, low-alcohol sparkling beverages, non-alcoholic beer, etc. In addition, the beverage may be a liqueur obtained by mixing a beverage produced by a fermentation process using malt as a raw material with an alcohol-containing distilled liquid. The alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and may be, for example, raw material alcohol, and distilled liquors such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0037] The beer-like sparkling beverage of the present invention can be produced in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except for adjusting the content of phenylacetic acid or phenylacetaldehyde.

[0038] Fermented beer-like sparkling beverages produced through a fermentation process can generally be produced through the steps of brewing (preparation of fermented raw material liquid), fermentation, storage, and filtration.

[0039] First, in the preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing the fermentation raw materials and raw material water is heated, starch is saccharified to prepare a sugar liquid, and the obtained sugar liquid is boiled, and then at least a part of the solid content is removed to prepare the fermentation raw material liquid.

[0040] First, a mixture containing at least one of a grain raw material and a sugar raw material and raw material water is prepared and heated, and the starch of the grain raw material is saccharified to prepare a sugar liquid. As the raw material for the sugar liquid, only the grain raw material may be used, only the sugar raw material may be used, or both may be used in combination. Examples of the grain raw material include barley, wheat, and malt thereof, as well as rice, corn, beans such as soybeans, and potatoes. The grain raw material can be used as grain syrup, grain extract, and the like, but it is preferable to use it as a grain pulverized product obtained by pulverization. The pulverization of grains can be performed by a conventional method. The grain pulverized product may be one that has been subjected to a conventional process before or after the pulverization process, such as malt pulverized product, corn starch, corn grits, and the like. The grain pulverized product used is preferably malt pulverized product. By using malt pulverized product, a fermented beer-like sparkling beverage with a more pronounced beer-like flavor can be produced. The ground malt may be barley, for example two-rowed barley, germinated in a conventional manner, dried, and then ground to a predetermined particle size. The grain raw material may be one type of grain raw material or a mixture of multiple types of grain raw materials. For example, the ground malt may be used as the main raw material, and ground rice or corn may be used as the secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0041] The mixture may contain auxiliary materials other than the grain raw material and water. Examples of the auxiliary materials include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, flavoring agents, etc. In addition, saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, and enzyme agents such as protease can be added as necessary.

[0042] The saccharification treatment is carried out using enzymes derived from the grain raw materials, etc., or enzymes added separately. The temperature and time during the saccharification treatment are appropriately adjusted taking into consideration the type of grain raw materials, etc. used, the ratio of the grain raw materials to the entire fermentation raw materials, the type of enzymes added and the amount of the mixture, the quality of the desired fermented beer-like sparkling beverage, etc. For example, the saccharification treatment can be carried out by a conventional method, such as by holding a mixture containing the grain raw materials, etc. at 35 to 70°C for 20 to 90 minutes.

[0043] The sugar liquid obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar liquid). It is preferable to filter the sugar liquid before the boiling treatment, and to boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar liquid, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be appropriately determined.

[0044] By adding herbs and the like as appropriate before or during the boiling process, a fermented beer-like sparkling beverage having a desired flavor can be produced. For example, by adding hops before or during the boiling process and performing the boiling process in the presence of hops, the flavor and aroma components of the hops, particularly the bitter components, can be efficiently extracted. The amount of hops to be added, the manner of addition (for example, adding in several portions), and the boiling conditions can be appropriately determined.

[0045] The broth obtained after the boiling process contains residues such as proteins generated by precipitation. Therefore, at least a part of the solid contents such as residues is removed from the broth. The residues may be removed by any solid-liquid separation process, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time may be 15°C or higher, and generally, the temperature is about 50 to 100°C. The broth (filtrate) after removing the residues is cooled to an appropriate fermentation temperature by a plate cooler or the like. The broth after removing the residues becomes the fermentation raw material liquid.

[0046] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid to carry out fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and may be appropriately selected from yeasts normally used in the production of alcoholic beverages. Although top-fermenting yeast or bottom-fermenting yeast may be used, bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0047] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions of about 0°C for stabilization, and then in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins insoluble in the temperature range, thereby obtaining the desired fermented beer-like sparkling beverage. The filtration process may be any method capable of filtering out yeast, and examples of the filtration include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0048] Non-fermented beer-like sparkling beverages produced without a fermentation process can generally be produced by a method of mixing each ingredient (blending method). For example, specifically, they can be produced by a blending process of preparing a blend by mixing each ingredient, and a gas introduction process of adding carbon dioxide gas to the obtained blend.

[0049] First, in the blending step, the raw materials are mixed to prepare a blended liquid. In the blending step, it is preferable to prepare a blended liquid in which all raw materials except carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as by adding the raw materials remaining after dissolving the raw materials added earlier. In addition, for example, solid raw materials (e.g., powder or granular) and alcohol may be mixed with the raw material water, or the solid raw materials may be prepared as aqueous solutions in advance, and the aqueous solutions, alcohol, and raw material water, as necessary, may be mixed. Furthermore, heated raw materials may be added to the raw material water, or the prepared blended liquid may be heated.

[0050] The raw materials include bittering agents, acidulants, sweetening agents, caramel coloring, flavoring agents, ethanol (raw alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, protein or its hydrolyzates, etc. As the bittering agent, those listed above can be used.

[0051] Examples of sweeteners include, but are not limited to, sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners. These sweeteners may be used alone or in combination of two or more. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia.

[0052] Acidulants include organic acids such as citric acid, gluconic acid, tartaric acid, malic acid, succinic acid, phosphoric acid, lactic acid, adipic acid, and fumaric acid. Flavoring agents include beer extracts, beer flavorings, hop flavorings, and the like.

[0053] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates, and the like.

[0054] Examples of polysaccharides include starch, dextrin, etc. Dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than oligosaccharides (carbohydrates formed by polymerizing about 3 to 10 monosaccharides).

[0055] Water-soluble dietary fiber means carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc.

[0056] When insoluble matter is generated in the preparation liquid prepared in the preparation step, it is preferable to subject the preparation liquid to a treatment for removing the insoluble matter, such as filtration, before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be performed by a method commonly used in the technical field, such as a filtration method or a centrifugation method. In the present invention, it is preferable to remove the insoluble matter by filtration, and it is more preferable to remove the insoluble matter by diatomaceous earth filtration.

[0057] Next, in the gas introduction step, carbon dioxide gas is added to the preparation obtained in the blending step. This results in a non-fermented beer-like sparkling beverage. The addition of carbon dioxide imparts a refreshing feeling similar to that of beer. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the preparation obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation obtained in the blending step.

[0058] After the addition of carbon dioxide gas, the resulting non-fermented beer-like sparkling beverage may be subjected to a further treatment such as filtration to remove insoluble matter. The insoluble matter removal treatment is not particularly limited, and may be carried out by a method commonly used in the art.

[0059] The produced beer-like sparkling beverage is filled into a container and sealed to produce a packaged beer-like sparkling beverage. The container can be filled and sealed by a conventional method. The empty space of the packaged beer-like sparkling beverage may be filled with an inert gas such as nitrogen or carbon dioxide. The inert gas can reduce the amount of oxygen present in the container.

[0060] The container into which the packaged beer-like sparkling beverage is filled is not particularly limited. Specific examples include glass bottles, cans, flexible containers, and the like. Examples of cans include two-piece beverage cans, three-piece beverage cans, bottle cans, and the like. Examples of flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin.

[0061] A container with high pressure resistance is used as the container for filling the beer-like sparkling beverage according to the present invention. The manufacturer's guaranteed pressure resistance of currently available aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans is at most 686 kPa, and considering the actual pressure resistance, it is approximately 3.2 GV or less when heat sterilization is required and approximately 3.8 GV or less when heat sterilization is not required.

[0062] In addition, the beer-like sparkling beverage according to the present invention may be subjected to heat sterilization as necessary in the production process. The heat sterilization may be performed before or after filling the container. Sterilization may be performed by a conventional method such as UHT (ultra-high temperature) sterilization, pasteurizer sterilization, or retort sterilization. EXAMPLES

[0063] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0064] [Reference example 1] Liquids containing phenylacetic acid at various concentrations in purified water were produced, and the effect of phenylacetic acid on drinking satisfaction was examined.

[0065] The sensory evaluation of the drinking response (a pleasant feeling of sticking to the throat) was carried out by three panelists on a six-point scale from 0 to 5, with purified water without added phenylacetic acid (hardness 0 mg / L, sample G-1) as the control (score 0) and hard water (hardness 1468 mg / L, sample G-6) as a score of 5. As the hard water, drinking hard water "Contrex (registered trademark)" was used. The average score of all the panelists was regarded as the score of the evaluation subject. The evaluation results are shown in Table 1.

[0066] [Table 1]

[0067] As shown in Table 1, even though the hardness was 0 mg / L, the inclusion of phenylacetic acid increased the preferable feeling of sticking to the throat and enhanced the drinking response in a phenylacetic acid concentration-dependent manner. These results show that the inclusion of phenylacetic acid can enhance the drinking response.

[0068] [Example 1] A non-alcoholic, beer-like sparkling beverage was prepared containing various concentrations of phenylacetic acid and subjected to a sensory evaluation.

[0069] A commercially available non-alcoholic beer-like sparkling beverage that does not use malt as a raw material (alcohol content: 0.00 v / v%, phenylacetic acid concentration: <0.001 ppm, phenylacetaldehyde concentration: 0.032 ppm) was used as beer-like sparkling beverage base liquid A, and phenylacetic acid was added in an amount to give the final concentrations shown in Tables 2 and 3 to produce beer-like sparkling beverage samples A-1 to A-6.

[0070] A sensory evaluation was carried out for each of the produced beverage samples and the beer-like carbonated beverage base liquid A (sample A-0) by four trained panelists with discriminating abilities, with respect to the refreshing feeling, richness, pleasant feeling of sticking in the throat (drinkability), and overall evaluation of flavor. The sensory evaluation was carried out as a relative evaluation on a 7-point scale (-3 to +3) with a sample to which phenylacetic acid was not added as the control (score 0), as shown below. The sensory evaluation of samples A-1 to A-6 shown in Tables 2 and 3 was carried out with sample A-0 as the control. The average score of all the panelists was regarded as the score of the evaluation subject.

[0071] Specifically, for the refreshing feeling, richness, and pleasant feeling of sticking in the throat (drinking response), +3 points were given if it was much stronger than the control, +2 points if it was stronger than the control, +1 point if it was slightly stronger than the control, 0 points if it was about the same as the control, -1 point if it was slightly weaker than the control, -2 points if it was weaker than the control, and -3 points if it was much weaker than the control. For the overall evaluation of flavor, +3 points were given if it was much better than the control, +2 points if it was better than the control, +1 point if it was slightly better than the control, 0 point if it was about the same as the control, -1 point if it was slightly worse than the control, -2 points if it was worse than the control, and -3 points if it was much worse than the control.

[0072] [Table 2]

[0073] [Table 3]

[0074] The evaluation results are shown in Tables 2 and 3. As shown in Tables 2 and 3, all of the samples A-1 to A-9 containing 0.001 to 1.0 ppm of phenylacetic acid were more full-bodied and more satisfying to drink (a pleasant feeling of sticking to the throat) than the sample A-0 not containing phenylacetic acid, and the overall evaluation of the flavor was improved. In particular, the samples A-3 to A-9 containing 0.003 ppm or more of phenylacetic acid had a sufficient effect of enhancing the drinking experience, and the overall evaluation of the flavor was also improved. Although the samples A-5 to A-6, which had a phenylacetic acid concentration of 0.50 ppm or more, had a slightly sticky aftertaste and a less refreshing feeling than the additive-free sample A-0, the samples had a stronger full-bodied feeling and a pleasant feeling of sticking to the throat, and the overall evaluation of the flavor was superior to that of sample A-0. These results show that by adding 0.001 to 1.0 ppm, preferably 0.002 to 1.00 ppm, and more preferably 0.003 to 1.00 ppm of phenylacetic acid to a non-alcoholic, beer-like carbonated beverage, the beverage can have a more satisfying drinking experience and improved flavor without increasing the extract content.

[0075] [Example 2] A non-alcoholic, beer-like sparkling beverage was prepared by adding various concentrations of phenylacetaldehyde and then subjected to a sensory evaluation.

[0076] Beer-like sparkling beverage samples B-1 to B-6 were produced by adding phenylacetaldehyde to the beer-like sparkling beverage base liquid A used in Example 1 in an amount to give a final concentration as shown in Table 4. Sensory evaluation was performed in the same manner as in Example 1 for each of the produced beverage samples and the beer-like sparkling beverage base liquid A (sample A-0).

[0077] [Table 4]

[0078] The evaluation results are shown in Table 4. All of the samples B-1 to B-6, which contained 0.035 to 1.0 ppm of phenylacetaldehyde, had a stronger sense of fullness and drinkability (a pleasant feeling of sticking in the throat) than the sample A-0, which contained 0.032 ppm of phenylacetaldehyde, and the overall evaluation of the flavor was improved. Samples B-5 to B-6, which contained 0.50 ppm or more of phenylacetaldehyde, had a slightly heavier aftertaste and a less refreshing feeling than the additive-free sample A-0, but had a stronger sense of fullness and a pleasant feeling of sticking in the throat, and therefore the overall evaluation of the flavor was superior to that of sample A-0. From these results, it was found that by adding 0.035 to 1.0 ppm of phenylacetaldehyde to a non-alcoholic beer-like sparkling beverage, the drinkability could be enhanced and the flavor could be improved without increasing the extract content.

[0079] [Example 3] Phenylacetic acid and phenylacetaldehyde were added in combination to a non-alcoholic beer-like sparkling beverage, and a sensory evaluation was carried out.

[0080] Specifically, beverage samples C-1 to C-6 were prepared by adding phenylacetaldehyde to the beer-like sparkling beverage sample A-4, which was the most highly rated in Example 1, in an amount such that the final concentration was the concentration shown in Table 5. Sample A-4 was used as the control (score 0) and a sensory evaluation test was conducted in the same manner as in Example 1.

[0081] [Table 5]

[0082] The evaluation results are shown in Table 5. Compared to sample A-4, a non-alcoholic beer-like sparkling beverage containing 0.05 ppm of phenylacetic acid, samples C-1 to C-6, which further contained up to 1.00 ppm of phenylacetaldehyde, all showed a synergistically enhanced richness and pleasant throat-sticking sensation, improving the overall flavor evaluation.

[0083] [Example 4] A beer-like sparkling beverage with an alcohol concentration of 0.5 v / v% was mixed with phenylacetic acid and phenylacetaldehyde and subjected to a sensory evaluation.

[0084] Specifically, a commercially available low-alcohol beer-like sparkling beverage containing malt as a raw material (alcohol content: 0.5 v / v%, phenylacetic acid concentration: 0.001 ppm, phenylacetaldehyde concentration: 0.023 ppm) was used as beer-like sparkling beverage base liquid D, and phenylacetic acid and phenylacetaldehyde were added in amounts to give final concentrations shown in Table 6 to produce beer-like sparkling beverage samples D-1 to D-7. Sensory evaluation was performed on each of the produced beverage samples and beer-like sparkling beverage base liquid D (sample D-0) in the same manner as in Example 1.

[0085] [Table 6]

[0086] The sensory evaluation results are shown in Table 6. In the low-alcohol beer-like sparkling beverage (0.5% alcohol), as in the non-alcohol beer-like sparkling beverage, the richness and pleasant stickiness in the throat were enhanced by adding phenylacetic acid and phenylacetaldehyde to a phenylacetic acid concentration of 0.05 ppm and a phenylacetaldehyde concentration of 1.0 ppm or less. In particular, samples D-1 to D-6, which have a phenylacetaldehyde concentration of 0.50 ppm or less, also had a good refreshing feeling, and the overall evaluation of the flavor was improved compared to sample D-0, which is a product without the addition of both phenylacetic acid and phenylacetaldehyde.

[0087] [Example 5] A beer-like sparkling beverage with an alcohol concentration of 4.0 v / v% and using secondary ingredients was mixed with phenylacetic acid and phenylacetaldehyde and subjected to a sensory evaluation.

[0088] Specifically, malt, barley, rice, corn grits, corn starch, sugars, soy protein, and dietary fiber were used as raw materials to prepare wort (malt ratio 20.5%) by a conventional method, and the obtained wort was boiled in the presence of hops and then fermented to produce a fermented beer-like sparkling beverage (alcohol content: 4.0 v / v%, phenylacetic acid concentration: 0.001 ppm, phenylacetaldehyde concentration: 0.012 ppm). This fermented beer-like sparkling beverage was used as beer-like sparkling beverage base liquid E, and phenylacetic acid and phenylacetaldehyde were added in amounts to give the final concentrations shown in Table 7 to produce samples E-1 to E-7, which are beer-like sparkling beverages. Each of the produced beverage samples and the beer-like sparkling beverage base liquid (sample E-0) were subjected to sensory evaluation in the same manner as in Example 1.

[0089] [Table 7]

[0090] The results of the sensory evaluation are shown in Table 7. In beer-like sparkling beverages (alcohol content 4.0%) containing the same amount of alcohol as regular beer, as in non-alcoholic beer-like sparkling beverages and low-alcoholic beer-like sparkling beverages, the richness and pleasant sticking in the throat were enhanced by adding phenylacetic acid and phenylacetaldehyde to a phenylacetic acid concentration of 0.05 ppm and a phenylacetaldehyde concentration of 1.0 ppm or less. Samples E-5 to E-7, which have a phenylacetaldehyde concentration of 0.10 ppm or more, had a lower refreshing feeling than sample E-0, which is an additive-free product, but they had a stronger richness and a pleasant sticking feeling in the throat, and the overall evaluation of flavor was superior to sample E-0.

[0091] [Example 6] A beer-like sparkling beverage with an alcohol concentration of 5.0 v / v% and using secondary ingredients was mixed with phenylacetic acid and phenylacetaldehyde and subjected to a sensory evaluation.

[0092] Specifically, malt, barley, corn grits, and corn starch were used as raw materials to prepare wort (malt ratio 47.5%) by a conventional method, and the obtained wort was boiled in the presence of hops, then fermented, and the obtained fermented liquid was mixed with barley spirits to produce a fermented beer-like sparkling beverage (alcohol content: 4.0 v / v%, phenylacetic acid concentration: 0.001 ppm, phenylacetaldehyde concentration: 0.012 ppm). This fermented beer-like sparkling beverage was used as beer-like sparkling beverage base liquid F, and phenylacetic acid and phenylacetaldehyde were added in amounts to give final concentrations shown in Table 8 to produce samples F-1 to F-7, which are beer-like sparkling beverages. Each of the produced beverage samples and the beer-like sparkling beverage base liquid (sample F-0) were subjected to sensory evaluation in the same manner as in Example 1.

[0093] [Table 8]

[0094] The results of the sensory evaluation are shown in Table 8. Even in the case of fermented beer-like sparkling beverages with a malt ratio of nearly 50%, the richness and pleasant sticking sensation in the throat were enhanced by adding phenylacetic acid and phenylacetaldehyde to a phenylacetic acid concentration of 0.05 ppm and a phenylacetaldehyde concentration of 1.0 ppm or less, as in the case of fermented beer-like sparkling beverages with a malt ratio of about 20%. Although the refreshing sensation of samples F-5 to F-7, which had a phenylacetaldehyde concentration of 0.10 ppm or more, was lower than that of sample F-0, which was an additive-free product, the richness and pleasant sticking sensation in the throat were felt strongly, and the overall evaluation of flavor was superior to sample F-0.

Claims

1. The concentration of phenylacetic acid in the beverage is 0.003 ppm or more, The phenylacetaldehyde concentration in the beverage is 0.035 ppm or more, A beer-like sparkling beverage, characterized in that the carbohydrate content in the beverage is 7.0 g / 100 mL or less.

2. 2. The beer-like sparkling beverage according to claim 1, wherein the concentration of phenylacetic acid in the beverage is 1.00 ppm or less.

3. 2. The beer-like sparkling beverage according to claim 1, wherein the concentration of phenylacetaldehyde in the beverage is 1.00 ppm or less.

4. The beer-like sparkling beverage according to any one of claims 1 to 3, having an alcohol concentration of 6 v / v% or less.

5. The beer-like sparkling beverage according to any one of claims 1 to 3, which is a non-alcoholic beverage.

6. The beer-like sparkling beverage according to any one of claims 1 to 3, which is not made from malt.

7. The beer-like sparkling beverage according to any one of claims 1 to 3, which is made from malt as a raw material.

8. The beer-like sparkling beverage according to claim 7, having a malt ratio of 50 mass% or less.

9. The beer-like sparkling beverage according to any one of claims 1 to 3, which is a packaged beverage.

10. A step of incorporating one or more materials selected from the group consisting of phenylacetic acid and phenylacetaldehyde as a raw material; adjusting the concentration of phenylacetic acid in the beverage to 0.003 ppm or more; adjusting the phenylacetaldehyde concentration in the beverage to 0.035 ppm or more; adjusting the sugar content in the beverage to 7.0 g / 100 mL or less; A method for producing a beer-like sparkling beverage, comprising the steps of:

11. A step of incorporating one or more materials selected from the group consisting of phenylacetic acid and phenylacetaldehyde as a raw material; adjusting the concentration of phenylacetic acid in the beverage to 0.003 ppm or more; adjusting the phenylacetaldehyde concentration in the beverage to 0.035 ppm or more; adjusting the sugar content in the beverage to 7.0 g / 100 mL or less; A method for improving the flavor of a beer-like sparkling beverage, comprising the steps of:

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