Method for enhancing bacteriostatic activity of beer-like beverage

Abstract

To provide a method for enhancing the bacteriostatic activity of a beer-like beverage without the need to lower the pH and without the need to maintain the amount of used hop or the alcohol concentration at high levels.SOLUTION: The present invention provides a method for enhancing the bacteriostatic activity of a beer-like beverage, the method including adjusting the carbon dioxide gas pressure at 20°C to 0.23 MPa or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for enhancing the bacteriostasis of a beer-like beverage, and in particular to a method for enhancing the bacteriostasis of a low-alcohol beer-like beverage. [Background technology]

[0002] Beer has a unique bitterness and aroma. Beer is a beverage made by fermenting malt, hops, and water with yeast. A beer-like beverage is a beverage designed to have a taste and aroma similar to that of beer. Specific examples of beer-like beverages include beer, low-malt beer, miscellaneous alcohol, liqueurs, spirits, and low-alcohol beverages that have a flavor reminiscent of beer.

[0003] Low-alcohol beer-like beverages have been attracting attention because they are less likely to cause intoxication and have less impact on health. Such low-alcohol beer-like beverages generally have an alcohol concentration of about 4 v / v% or less.

[0004] Patent Document 1 describes the relationship between alcohol concentration and carbon dioxide pressure for sufficiently sterilizing bottled carbonated alcoholic beverages by heating at low temperature for a short time. As beverages to be sterilized, bottled carbonated alcoholic beverages containing fruit pulp or juice such as lemon and grapefruit are exemplified. Specific examples of sterilization conditions are described as follows: sterilization temperature is less than 65°C, sterilization time is 10 to 20 minutes, alcohol concentration is 5% by volume or more, and gas pressure is 2.3 gas volumes or more.

[0005] In the sterilization method of Patent Document 1, the microorganisms for which the sterilization effect has been confirmed are limited to yeast. In addition, the carbon dioxide pressure of 2.3 gas volumes corresponds to 0.17 MPa at 20°C. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2014-93945 A Summary of the Invention [Problem to be solved by the invention]

[0007] From the viewpoint of preventing spoilage, beer-like beverages must have sufficient bacteriostatic properties to be distributed on the market. The antibacterial effect of hops is ineffective against some bacterial species, and is insufficient when the amount of hops used in the beer-like beverage is small. Furthermore, the antibacterial effect of alcohol is insufficient when the alcohol concentration of the beer-like beverage is low. The bacteriostatic properties of beer-like beverages can be enhanced by adding a pH adjuster such as an acid. However, beer-like beverages with a sufficiently low pH have a strong sour taste, a poor balance between sourness and sweetness, and poor palatability.

[0008] The present invention aims to solve the above problems, and aims to provide a method for enhancing the bacteriostatic properties of beer-like beverages without the need to lower the pH or maintain a high amount of hops or alcohol concentration. In this specification, bacteriostatic means the action of inhibiting the growth of microorganisms. [Means for solving the problem]

[0009] The present invention provides the following aspects. [1] A method for enhancing the bacteriostasis of a beer-like beverage, comprising adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more.

[0010] [2] The method of enhancing the bacteriostasis of a beer-like beverage according to embodiment 1, wherein the microorganisms to be bacteriostatic are bacteria capable of growing in the beer-like beverage.

[0011] [3] The method for enhancing the bacteriostasis of a beer-like beverage according to Aspect 2, wherein the bacteria comprises lactic acid bacteria or obligate anaerobes.

[0012] [4] A method for enhancing bacteriostasis of a beer-like beverage according to Aspect 3, wherein the lactic acid bacteria include bacteria of the genus Levilactobacillus and bacteria of the genus Furfurilactobacillus, and the obligate anaerobic bacteria include bacteria of the genus Pectinatus and bacteria of the genus Megasphaera.

[0013] [5] The method for enhancing the bacteriostasis of a beer-like beverage according to aspect 2, wherein the bacteria comprises at least one selected from the group consisting of Levilactobacillus brevis, Pectinatus haikarae, Furfurilactobacillus curtus, Pectinatus sottacetonis, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Megasphaera sueciensis, Megasphaera paucivorans, and Megasphaera cerevisiae.

[0014] [6] A method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 5, wherein the carbon dioxide pressure at 20° C. is 0.23 to 0.30 MPa, more preferably 0.23 to 0.27 MPa, and even more preferably 0.24 to 0.27 MPa.

[0015] [7] A method for enhancing the bacteriostatic activity of a beer-like beverage according to any one of aspects 1 to 6, wherein the beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0016] [8] A method for enhancing bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 7, wherein the beer-like beverage has a pH of 4.1 to 5.0, preferably greater than 4.2 and not greater than 4.8, and more preferably 4.3 to 4.7.

[0017] [9] adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more, preferably 0.23 to 0.30 MPa, more preferably 0.23 to 0.27 MPa, and even more preferably 0.24 to 0.27 MPa; Adjusting the pH to 4.1 to 5.0, preferably greater than 4.2 and not greater than 4.8, more preferably 4.3 to 4.7; and Adjusting the alcohol concentration to 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%; A method for producing a beer-like beverage comprising the steps of:

[0018]

[10] A beer-like beverage having a carbon dioxide pressure at 20°C of 0.23 MPa or more, preferably 0.23 to 0.30 MPa, more preferably 0.23 to 0.27 MPa, and even more preferably 0.24 to 0.27 MPa, a pH of 4.1 to 5.0, preferably more than 4.2 and not more than 4.8, and even more preferably 4.3 to 4.7, and an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0019]

[11] 11. The beer-like beverage of embodiment 10, comprising a fermented wort broth.

[12] The method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 5, 7 and 8, the method for producing a beer-like beverage according to Aspect 9, or the beer-like beverage according to Aspect 10 or 11, wherein the carbon dioxide pressure at 20°C is 0.24 to 0.29 MPa, preferably 0.25 to 0.28 MPa, and more preferably 0.26 to 0.27 MPa.

[13] 13. The beer-like beverage according to any one of aspects 10 to 12, having an invertase activity of 50 U or more, preferably 100 to 1000 U, and more preferably 300 to 700 U. Effect of the Invention

[0020] The present invention provides a method for enhancing the bacteriostasis of beer-like beverages without the need to lower the pH or maintain high hop loading or alcohol concentration. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] In this specification, the term "step" includes not only an independent step, but also a step that cannot be clearly distinguished from other steps, as long as the intended purpose of the step is achieved. Furthermore, the content of each component in the composition means the total amount of the multiple substances present in the composition, unless otherwise specified, when multiple substances corresponding to each component are present in the composition. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Hereinafter, the embodiments of the present invention will be described in detail. However, the embodiments shown below are examples of beer-like beverages and their manufacturing methods for embodying the technical ideas of the present invention, and the present invention is not limited to the beer-like beverages and their manufacturing methods shown below.

[0022] <Method for enhancing bacteriostatic properties of beer-like beverages> The method for enhancing the bacteriostasis of a beer-like beverage of the present invention includes adjusting the carbon dioxide pressure of the beer-like beverage at 20°C to 0.23 MPa or more. This improves the resistance of the beer-like beverage to microorganisms, and can impart bacteriostasis to products distributed on the market. In addition, it becomes possible to avoid heat treatment of the beer-like beverage, and the progress of deterioration is suppressed. The carbon dioxide pressure is preferably 0.23 to 0.30 MPa, more preferably 0.23 to 0.27 MPa, and even more preferably 0.24 to 0.27 MPa. In one embodiment, the carbon dioxide pressure is 0.24 to 0.29 MPa, preferably 0.25 to 0.28 MPa, and more preferably 0.26 to 0.27 MPa. Here, the carbon dioxide pressure of the beer-like beverage is the carbon dioxide pressure of the manufactured product.

[0023] The carbon dioxide pressure of beer-like beverages at 20° C. can be measured and adjusted using methods commonly known to those skilled in the art.

[0024] <Microorganisms> The microorganisms that are bacteriostatically enhanced by the method of the present invention for enhancing the bacteriostasis of beer-like beverages are those that can grow in beer-like beverages. Even if the microorganisms can grow in beer-like beverages, those with relatively large diameters such as yeast are generally sterilized during the process of producing beer-like beverages, such as by filtering, and the above method does not need to be effective.

[0025] The microorganisms that are bacteriostatic by the bacteriostatic method of the present invention include bacteria. Specific examples of bacteria that are bacteriostatic by the bacteriostatic method include lactic acid bacteria and obligate anaerobes. Some of these bacterial species are known to be capable of growing in beer. They are also known to be prone to growing in low-alcohol beer. The lactic acid bacteria include, for example, bacteria of the genus Levilactobacillus and Furfurilactobacillus, and the obligate anaerobes include, for example, bacteria of the genus Pectinatus and Megasphaera. Specifically, the following bacteria are considered to be bacteriostatic by the method of the present invention.

[0026] [Table 1]

[0027] <Beer-like beverage> Beer is a beverage obtained by fermenting malt, hops, and water with yeast. Beer-like beverages are beverages designed to be similar in taste and aroma to beer. Specific examples of beer-like beverages include beer, low-malt beer, miscellaneous alcoholic beverages, liqueurs, spirits, and low-alcohol beverages, which have a flavor reminiscent of beer. Beer-like beverages may be beer-like alcoholic beverages or beer-like non-alcoholic beverages.

[0028] One form of the beer-like beverage is a low-alcohol beer-like beverage. The term "low-alcohol beer-like beverage" refers to a beer-like beverage having an alcohol concentration lower than that of a normal beer-like beverage.

[0029] The low-alcohol beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%. The term "alcohol" means ethanol. In such a case, the bacteriostatic effect of the alcohol in the beer-like beverage becomes insufficient, and the utility value of the method of the present invention is improved.

[0030] The beer-like beverage may not contain hops or hop-derived components or may contain only a low amount of hops or hop-derived components. In such cases, the bacteriostatic effect of hops in the beer-like beverage becomes insufficient, and the utility value of the method of the present invention is improved. A specific example of a hop-derived component is iso-α-acid.

[0031] Beer-like beverages may not contain iso-α-acids, but preferably have an iso-α-acid concentration of 5BU or more, more preferably 10BU or more, and even more preferably 15BU or more as bitterness value. If the bitterness value is less than 10BU, the durability of the beer-like beverage against microorganisms may be insufficient. The upper limit of the iso-α-acid concentration may be 50BU or less, preferably 40BU or less, as in normal beer. However, when the iso-α-acid concentration is reduced to, for example, 15BU or less, typically 10BU or less as bitterness value, the bacteriostatic effect of the beer-like beverage is likely to be insufficient.

[0032] The bitterness value of beer-like beverages refers to the value measured by the isooctane extraction-photometric analysis method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0033] The beer-like beverage has a pH of, for example, 3.8 to 4.8, preferably 4.1 to 5.0. If the pH of the beer-like beverage exceeds 5.0, the durability against microorganisms becomes insufficient. On the other hand, if the pH is too low, the resulting beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will be poor, and the palatability will decrease. The pH of the beer-like beverage of the present invention is more preferably more than 4.2 and 4.8 or less, and even more preferably 4.3 to 4.7. Here, the pH of the beer-like beverage is the pH of the final product.

[0034] The beer-like beverage preferably contains a fermented wort liquid. When the beer-like beverage contains a fermented wort liquid, the beer-like beverage is endowed with a complex taste, full body, and satisfying taste that are characteristic of beer. The fermented wort liquid refers to a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in the present invention means the wort used in producing normal beer, which contains malt and, if necessary, hops. The beer-like beverage may be composed of the fermented wort liquid.

[0035] <Fermented wort liquid> The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary raw materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then moving to a saccharification process. At that time, in addition to the main raw material and auxiliary raw materials, enzymes such as transglucosidase, and flavor components such as spices and herbs are added as necessary.

[0036] Thereafter, the mash is gradually heated and held at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be appropriately determined taking into consideration the type of enzyme used, the amount of mash, the quality of the desired wort fermentation liquid, etc., and can be, for example, held at 60 to 72°C for 30 to 90 minutes. After saccharification, the mash is held at 76 to 78°C for about 10 minutes, and then filtered in a wort filtration tank to obtain a transparent sugar liquid. In addition, during saccharification, an appropriate amount of enzymes may be added within the required range.

[0037] The raw material to be subjected to saccharification, i.e., the starchy raw material, contains malt. The malt content in the raw material to be subjected to saccharification is 50% or more, preferably 67% or more, and more preferably 70% or more, from the viewpoint of not reducing the beer-like aroma and flavor. The raw material to be subjected to saccharification may have a malt usage ratio of 100%. The malt usage ratio is the ratio (weight %) of malt to all raw materials excluding water and hops. The higher the malt usage ratio, the stronger the malt-derived umami and richness of the resulting beer-like beverage. In addition, the higher the malt usage ratio, the higher the content of nitrogen compounds in the resulting wort, which makes it less likely for irregular fermentation to occur when the wort is subjected to fermentation, and makes it less likely for an unpleasant odor to occur in the beer-like beverage.

[0038] The auxiliary raw materials refer to raw materials other than malt and hops. Examples of the auxiliary raw materials include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and koryan, and carbohydrate raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like. In addition, spices, herbs, fruits, and the like used for the purpose of imparting or improving flavor are also included in the auxiliary raw materials.

[0039] The saccharifying enzyme refers to an enzyme that breaks down starch to produce sugar, such as α-amylase, glucoamylase, and pullulase.

[0040] The wort boiling operation may be performed according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop lees and coagulated proteins produced by boiling are removed, and the sugar solution is cooled to an appropriate temperature by a plate cooler.

[0041] By carrying out the above-mentioned operations up to the boiling of the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with beer yeast and transferred to a fermentation tank for alcoholic fermentation.

[0042] The final apparent degree of fermentation of the fermented wort is adjusted to 90% or more, preferably 90 to 110%, and more preferably 100 to 110%, from the viewpoint of not reducing the beer-like flavor. On the other hand, if the final apparent degree of fermentation is too low, a gunpowder odor, a chemical odor, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0043] The degree of fermentation is an important index showing how much fermentation has progressed in beer after fermentation and how the fermentation has progressed. Furthermore, the final degree of fermentation means the ratio of extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract that can be used by brewer's yeast has been fermented (called the final extract)). The final apparent degree of fermentation means the final degree of fermentation calculated by adding the value of the final extract to the apparent extract, i.e., the extract concentration (w / w%) calculated from the specific gravity of the beer still containing alcohol.

[0044] Incidentally, "extract" refers to the solid residue remaining after evaporation of wort. Extract is mainly composed of sugar. The extract content can be adjusted by changing the amount of raw materials, such as malt, various starches, and sugars, added. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (Beer Brewers Association of Japan: Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term extract can mean the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%).

[0045] The final apparent fermentation degree Vend of the fermented wort liquid can be calculated, for example, by the following formula (1).

[0046] Vend(%)={(P-Eend) / P}×100 (1) [wherein P is the original wort extract and Eend is the apparent final extract.]

[0047] Original wort extract P is calculated theoretically from the wort extract value before alcoholic fermentation according to Balling's formula using the alcohol concentration and extract value of the finished beer. Specifically, it can be calculated by the method shown in Analytica-EBC (9.4) (2007). Also, the apparent final extract Eend can be calculated by collecting beer in a flask, adding a large amount of fresh compressed yeast, fermenting with stirring at 25°C until the extract value no longer decreases (24 hours), and measuring the apparent extract value in the remaining beer.

[0048] The apparent final extract Eend is calculated from the specific gravity of the final extract including alcohol, so it may be negative. As a result, the apparent final attenuation may exceed 100%.

[0049] The final apparent degree of attenuation of the fermented wort liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw material, and the types and amounts of raw materials used, etc. For example, by extending the saccharification time of the raw material, the sugar concentration available to yeast can be increased, and the final apparent degree of attenuation of the fermented wort liquid can be increased.

[0050] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of providing a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating a top-fermenting yeast into the wort and fermenting it under normal fermentation conditions, for example, at 15 to 25° C. for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating a bottom-fermenting yeast into the wort and fermenting it under normal fermentation conditions, for example, at about 10° C. for about one week.

[0051] The amount and concentration of the fermented wort liquid contained in the beer-like beverage can be appropriately adjusted so as to provide a desired alcohol concentration or beer-like flavor.

[0052] <Raw wort extract concentration> The beer-like beverage preferably has an original wort extract concentration of less than 12.2% by mass. This has the advantage that the alcohol content can be reduced and a light taste can be obtained. The original wort extract concentration of the beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass.

[0053] The original wort extract concentration of a beer-like beverage can be determined, for example, by measuring ethanol using 8.3.6. Alcolyzer method and true extract using 8.4.3. Alcolyzer method in the Revised BCOJ Beer Analysis Method (published by the Brewing Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013) and calculating the original wort extract concentration using 8.5 Extract-related calculation method.

[0054] <Method of manufacturing beer-like beverage> The method for producing a beer-like beverage of the present invention includes adjusting the carbon dioxide pressure of the beer-like beverage to 0.23 MPa or more at 20° C. The carbon dioxide pressure of the beer-like beverage at 20° C. can be adjusted using methods commonly known to those skilled in the art.

[0055] The method for producing a beer-like beverage of the present invention includes adjusting the pH of the beer-like beverage to 4.1 to 5.0.

[0056] The pH of the beer-like beverage can be adjusted by adding a pH adjuster at any point in the production process. The pH adjuster may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among them, the preferred pH adjuster is phosphoric acid or lactic acid.

[0057] The method for producing a beer-like beverage of the present invention includes adjusting the alcohol concentration of the beer-like beverage to 4 v / v% or less. The alcohol concentration of the beer-like beverage can be adjusted, for example, by diluting the liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0058] In the method for producing a beer-like beverage, the liquid to be treated can be diluted in any step, for example, the cooling step after boiling wort, the fermentation step, the maturation step, or the filtration step.

[0059] In addition, by increasing the proportion of non-fermentable carbohydrates in the wort before the fermentation step, it is possible to suppress alcoholic fermentation in the fermentation step, thereby reducing the amount of alcohol produced by fermentation and thereby reducing the alcohol concentration of the beer-like beverage.

[0060] The method for producing a beer-like beverage of the present invention preferably includes incorporating a fermented wort liquid into a beer-like beverage. In this case, the fermented wort liquid may be used as a base liquid for the beer-like beverage.

[0061] The method for producing a beer-like beverage of the present invention preferably includes adjusting the amount of hops or hop-derived components used so as to have a specific range of iso-α acid concentration. The iso-α acid concentration of the beer-like beverage can be adjusted by adjusting the amount and timing of addition of hops to the wort during the wort preparation process.

[0062] The method for producing a beer-like beverage of the present invention preferably includes adjusting the original wort extract concentration of the beer-like beverage to a specific range. The original wort extract concentration can be adjusted, for example, by changing the ratio of the raw material malt, etc. and brewing water in the pre-fermentation process (brewing mix), by evaporating water by boiling to concentrate, by changing the amount of warm water added to prepare the extract after boiling, by using liquid sugar or malt extract, etc.

[0063] The method for producing a beer-like beverage may further include a step of adding caramel coloring, a boiling step, a pH adjustment step, a filtering step, a flavor adjustment step, a step of dissolving carbon dioxide gas, and the like, using known equipment.

[0064] The method for producing a beer-like beverage may further include a step of adding dietary fiber, soybean peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, colorants, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0065] The beer-like beverage of the present invention is preferably a beverage produced without undergoing a heat treatment after the fermentation step (a non-heated fermented beverage), which prevents the volatilization and thermal deterioration of highly hydrophobic aroma components and enhances the function of suppressing oxidized odor and stale taste.

[0066] When no heat treatment is performed after the fermentation step, even if the yeast is removed by solid-liquid separation, some of the various enzymes derived from the yeast are contained in a state in which they maintain their activity. Therefore, invertase activity and protease activity are detected in non-heated fermented beverages. In other words, beer-like beverages according to the present invention are preferably those having invertase activity and protease activity.

[0067] In one embodiment, the beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1000 U, and more preferably 300 to 700 U. The invertase activity and protease activity can be measured by a conventional method. EXAMPLES

[0068] The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these.

[0069] <Example 1> 30 kg of malt and 13 kg of corn starch as an auxiliary raw material were saccharified, and then the enzymes were inactivated at 76°C. The obtained liquid (wort) was filtered and then placed in a boiling kettle, and water was added to make the volume 230 L, and then an appropriate amount of hops was added. The wort after the addition of hops was boiled for 80 minutes, and then hot water was added to readjust the liquid volume to 230 L, and then an appropriate amount of hops was added in a whirlpool (swirl separation tank), and solid-liquid separation was performed. After solid-liquid separation, the wort was cooled by a heat exchanger to obtain a wort containing 13.0% by mass of raw wort extract.

[0070] Yeast was added to the cooled wort and fermented. The fermented liquid after fermentation was clarified by filtration, and water was added to the original wort extract to make it 11.3% by mass. The liquid was then filled into a container to obtain beer with an alcohol concentration of 5.0 v / v%. Carbon dioxide was then added appropriately using a gasifier to obtain beer with different gas pressures. The pH was adjusted to 4.6 by adding NaOH solution.

[0071] Next, 1 to 3 × 10 test bacteria shown in Table 2 were added to each beer. 3 The samples were inoculated at a concentration of 1.5 ml / mL and stored in a dark place at 25° C. The samples were visually inspected at regular intervals every day and the number of days until turbidity was observed was measured. The results are shown in Table 2.

[0072] [Table 2]

[0073] For the test bacteria Levilactobacillus brevis and Pectinatus frisingensis, the number of days until turbidity was observed increased in proportion to the gas pressure of the beer, and the bacteriostasis of the beer improved by increasing the gas pressure. Furthermore, Furfurilactobacillus curtus did not become turbid when the gas pressure was increased. Therefore, it can be said that the bacteriostasis of Furfurilactobacillus curtus was also improved.

[0074] <Example 2> Two types of beer with different gas pressures, an alcohol concentration of 3% and a pH of 4.6, were prepared in the same manner as in Example 1, except that water was added to make the original wort extract 7.5% by mass. In addition, as a control sample, Beer 1 obtained in Example 1, with an alcohol concentration of 5% and a pH of 4.6, was prepared. The gas pressure of each beer was measured. Next, 1 to 3 × 10 test bacteria shown in Table 3 were added to each beer. 3 The samples were inoculated at a concentration of 1.5 ml / mL and stored in a dark place at 25° C. The samples were visually inspected at regular intervals every day and the number of days until turbidity was observed was measured. The results are shown in Table 3.

[0075] [Table 3]

[0076] For the test bacteria, the number of days until turbidity was observed increased in proportion to the gas pressure of the beer, and the bacteriostasis of beer with an alcohol concentration of 3% was increased to the same level as that of beer with an alcohol concentration of 5%.

[0077] <Example 3> Four types of beer with different gas pressures, alcohol concentration of 3%, pH 4.6, and different gas pressures were prepared in the same manner as in Example 1, except that water was added to make the original wort extract 7.5% by mass. The gas pressure of each beer was measured. Next, 1 to 3 × 10 test bacteria shown in Table 4 were added to each beer. 3The samples were inoculated at a concentration of 1.5 ml / mL and stored in a dark place at 25° C. The samples were visually inspected at regular intervals every day and the number of days until turbidity was observed was measured. The results are shown in Table 4.

[0078] For the test bacteria, the number of days until turbidity was observed increased in proportion to the gas pressure of the beer.

[0079] [Table 4]

Claims

1. A method for enhancing the bacteriostasis of a beer-like beverage, comprising adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more.

2. 2. The method for enhancing the bacteriostasis of a beer-like beverage according to claim 1, wherein the microorganisms to be bacteriostatic are bacteria capable of growing in the beer-like beverage.

3. The method for enhancing the bacteriostasis of a beer-like beverage according to claim 2 , wherein the bacteria comprises lactic acid bacteria or obligate anaerobes.

4. The method for enhancing the bacteriostasis of a beer-like beverage according to claim 3, wherein the lactic acid bacteria include bacteria of the genus Levilactobacillus and the genus Furfurilactobacillus, and the obligate anaerobic bacteria include bacteria of the genus Pectinatus and the genus Megasphaera.

5. 3. The method for enhancing the bacteriostasis of a beer-like beverage according to claim 2, wherein the bacteria comprises at least one selected from the group consisting of Levilactobacillus brevis, Pectinatus haikarae, Furfurilactobacillus curtus, Pectinatus sottacetonis, Pectinatus cerevisiiphilus, Pectinatus frisingensis, Megasphaera sueciensis, Megasphaera paucivorans, and Megasphaera cerevisiae.

6. The method for enhancing the bacteriostasis of a beer-like beverage according to claim 1, wherein the carbon dioxide pressure at 20°C is 0.23 to 0.27 MPa.

7. The method for enhancing the bacteriostatic activity of a beer-like beverage according to any one of claims 1 to 6, wherein the beer-like beverage has an alcohol concentration of 4 v / v% or less.

8. The method for enhancing the bacteriostasis of a beer-like beverage according to any one of claims 1 to 6, wherein the beer-like beverage has a pH of 4.1 to 5.

0.

9. Adjusting the carbon dioxide pressure at 20°C to 0.23 MPa or more; Adjusting the pH to 4.1-5.0; and Adjusting the alcohol concentration to 4 v / v% or less; A method for producing a beer-like beverage comprising the steps of:

10. A beer-like beverage having a carbon dioxide pressure at 20°C of 0.23 MPa or more, a pH of 4.1 to 5.0, and an alcohol concentration of 4 v / v % or less.

11. The beer-like beverage of claim 10 comprising a fermented wort liquid.

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