Beer-like sparkling beverage

Abstract

To provide a beer-like foamable beverage that has a low carbohydrate level but shows a reduced foreign odor derived from dimethyl sulfone.SOLUTION: A beer-like foamable beverage has a carbohydrate level of 1.5 g / 100 mL or less and contains dimethyl sulfone and 3-(methylmercapto) propionic acid. The ratio of ([3-(methylmercapto) propionic acid level] / [dimethyl sulfone level]) is 0.3 or more. A method for producing a beer-like foamable beverage with a carbohydrate level of 1.5 g / 100 mL or less includes the step for adjusting the dimethyl sulfone level in the beverage and the 3-(methylmercapto) propionic acid level in the beverage so that the ratio of ([3-(methylmercapto) propionic acid level] / [dimethyl sulfone level]) becomes 0.3 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a low-sugar 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 Art

[0002] Along with the diversification of consumer preferences, a wide variety of beer-like sparkling beverages such as beer and low-malt beer have been launched on the market. In particular, for health and beauty reasons, demand for beer-like sparkling beverages with reduced sugar, calories and alcohol intake from consumption is increasing. Non-fermented beer-like sparkling beverages produced without a fermentation process have a simpler component composition and easier control of calorie and carbohydrate concentrations than fermented beer-like sparkling beverages. For example, by using raw materials with lower sugar and lower calories such as high-intensity sweeteners instead of sucrose, low-sugar and low-calorie non-fermented beer-like sparkling beverages can be produced relatively easily.

[0003] In the case of beer-like sparkling beverages with low sugar and alcohol content, there is a problem that compared with ordinary beer, watery taste is prominent, and insufficient body and drinkability make unpleasant odor and off-flavor more noticeable, which easily reduces the overall palatability of the beverage. In particular, non-fermented beer-like sparkling beverages do not contain various components derived from fermentation, so flavor tends to become more monotonous when aiming for low sugar and low calorie. As a method for improving the flavor of low-sugar and low-calorie non-fermented beer-like sparkling beverages, for example, there is a method of adjusting the ratio of linalool content to sugar content within a specific range (Patent Document 1).

[0004] On the other hand, in recent years, beer-like sparkling beverages with suppressed bitterness have also been developed. In beer-like sparkling beverages with low bitterness, the astringency derived from dimethyl sulfone is more strongly perceived, but the astringency derived from dimethyl sulfone can be suppressed by containing 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone in a specific ratio relative to the content of dimethyl sulfone (Patent Document 2). Prior Art Documents [Patent Documents]

[0005] [Patent Document 1] Patent No. 6814734 [Patent Document 2] Japanese Patent Publication No. 2021-104006 [Non-patent literature]

[0006] [Non-Patent Document 1] Vesely et al., Journal of Agricultural and Food Chemistry, 2003, vol.51, p.6941-6944. [Overview of the project] [Problems that the invention aims to solve]

[0007] Low-carbohydrate beer-like sparkling beverages often suffer from a noticeable earthy, unpleasant odor derived from dimethyl sulfone, which impairs their palatability. The present invention aims to provide a beer-like sparkling beverage that, despite being low in carbohydrates, has reduced off-flavors derived from dimethyl sulfone. [Means for solving the problem]

[0008] As a result of diligent research to solve the above problems, the inventors of the present invention have found that by including 3-(methylmercapto)propionic acid in a low-carbohydrate beer-like sparkling beverage at a sufficient concentration ratio with respect to dimethyl sulfone in the beverage, the off-flavor derived from dimethyl sulfone is reduced and palatability is improved, thus completing the present invention.

[0009] In other words, the beer-like sparkling beverage, the method for producing the beer-like sparkling beverage, and the method for improving the flavor of the beer-like sparkling beverage according to the present invention are as follows. [1] The carbohydrate concentration is 1.5 g / 100 mL or less, It contains dimethyl sulfone and 3-(methyl mercapto)propionic acid, A beer-like sparkling beverage characterized by having a ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methylmercapto)propionic acid] / [concentration of dimethyl sulfone]) of 0.3 or higher. [2] The beer-like sparkling beverage according to [1], wherein the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone is 20 or less. [3] A beer-like sparkling beverage according to [1] or [2], wherein the concentration of dimethyl sulfone is 1.0 ppb or more. [4] A beer-like sparkling beverage according to any of the above [1] to [3], wherein the concentration of dimethyl sulfone is 80 ppb or less. [5] A beer-like sparkling beverage according to any of the above [1] to [4], wherein the concentration of 3-(methylmercapto)propionic acid is 10 to 150 ppb. [6] A beer-like sparkling beverage according to any of the above [1] to [5], having an alcohol concentration of 1.0 to 6.0 v / v%. [7] A beer-like sparkling beverage according to any of the above [1] to [5], having an alcohol concentration of less than 1.0 v / v%. [8] A beer-like sparkling beverage, which is a fermented beer-like sparkling beverage, as described in any of [1] to [7] above. [9] A step of adjusting the concentration of dimethyl sulfone in the beverage and the concentration of 3-(methyl mercapto)propionic acid in the beverage so that the ratio of the concentration of 3-(methyl mercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methyl mercapto)propionic acid] / [concentration of dimethyl sulfone]) is 0.3 or more. Having A method for producing a beer-like sparkling beverage with a carbohydrate concentration of 1.5 g / 100 mL or less.

[10] Furthermore, A step of incorporating one or more substances selected from the group consisting of dimethyl sulfone and 3-(methyl mercapto)propionic acid as raw materials, A method for producing the beer-like sparkling beverage of the above [9], comprising:

[11] The method for producing a beer-like sparkling beverage according to [9] or

[10] , which produces a beer-like sparkling beverage having a dimethyl sulfone concentration of 1.0 to 80 ppb and a 3-(methylmercapto)propionic acid concentration of 10 to 150 ppb.

[12] A step of adjusting the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone in the beverage ([concentration of 3-(methylmercapto)propionic acid] / [concentration of dimethyl sulfone]) to be 0.3 or more, comprising, A method for improving the flavor of a beer-like sparkling beverage having a saccharide concentration of 1.5 g / 100 mL or less.

[13] Further, a step of adding, as a raw material, one or more selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid; and The method for improving the flavor of a beer-like sparkling beverage according to

[12] , comprising Effects of the Invention

[0010] The beer-like sparkling beverage according to the present invention has high palatability because off-flavor derived from dimethyl sulfone is reduced despite being low in saccharides. Further, by 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, a highly palatable beer-like sparkling beverage with reduced off-flavor derived from dimethyl sulfone can be produced. Mode for Carrying Out the Invention

[0011] In the present invention and the present specification, "X1 to X2 (X1 and X2 are real numbers satisfying X1 < X2)" means a numerical range of "not less than X1 and not more than X2". In the present invention and the present specification, "ppm" and "ppb" mean "mass ppm" and "mass ppb", respectively.

[0012] In the present invention and the specification of the present application, the term "beer-like sparkling beverage" refers to a beverage having "beer-like character" among carbon dioxide-containing beverages. The "beer-like character" refers to a taste that evokes beer in terms of flavor, regardless of the product name or labeling. That is, the "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste and texture equivalent or similar to that of beer, and high thirst-quenching ability and drinkability (the property of allowing one to keep drinking multiple glasses without getting tired of it), regardless of the alcohol concentration, whether malt and hops are used, or whether fermentation is performed or not.

[0013] In the present invention and the specification of the present application, the term "fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced through a fermentation step. The fermentation method is not particularly limited, and may be single fermentation, sequential double fermentation, or simultaneous double fermentation; however, similar to traditional beer production, it is preferably sequential double fermentation, which is produced by separately undergoing a saccharification step of decomposing starch contained in raw materials such as malt into 1 to 3 sugars, and a fermentation step of producing alcohol from sugars by yeast. In the present invention and the specification of the present application, the term "non-fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced without undergoing a fermentation step.

[0014] Specific examples of the fermented beer-like sparkling beverage according to the present invention include beverages produced through a fermentation step among beer, happoshu (low-malt beer), low-alcohol beer-like sparkling beverages, non-alcohol beer, and the like. Alternatively, it may be a liqueur obtained by mixing a beverage produced through a fermentation step with an alcohol-containing distillate.

[0015] Here, the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and products generally classified as distilled spirits can be used. For example, it may be alcohol for raw material use, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0016] The beer-like sparkling beverage according to the present invention is a so-called low-carbohydrate beer-like sparkling beverage with a carbohydrate concentration of 1.5 g / 100 mL or less, and contains dimethyl sulfone (CAS RN: 67-71-0) and 3-(methyl mercapto)propionic acid (CAS RN: 646-01-5), characterized in that the ratio of the concentration of 3-(methyl mercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methyl mercapto)propionic acid] / [concentration of dimethyl sulfone]) (hereinafter sometimes referred to as the "M / D ratio") is 0.3 or higher. In the case of low-carbohydrate beer-like sparkling beverages, the off-flavor (earthy, unpleasant odor) derived from dimethyl sulfone is more noticeable than in beer-like sparkling beverages with normal carbohydrate concentrations, along with a lack of richness and body. In contrast, the low-carbohydrate beer-like sparkling beverage according to the present invention contains 3-(methylmercapto)propionic acid at a specific concentration ratio relative to dimethyl sulfone in the beverage. This not only suppresses off-flavors but also enhances the elegance and improves palatability.

[0017] The M / D ratio of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 0.3 or higher. By including a sufficient amount of 3-(methylmercapto)propionic acid relative to the dimethyl sulfone content in the beverage, the earthy odor derived from dimethyl sulfone can be effectively suppressed, and the flavor can be improved. Furthermore, the higher the M / D ratio, the more the beer-like elegance can be enhanced in addition to suppressing the off-flavor derived from dimethyl sulfone. Since both the effect of suppressing the off-flavor derived from dimethyl sulfone and the effect of enhancing elegance can be fully exhibited, the M / D ratio of the beer-like sparkling beverage according to the present invention is preferably 0.4 or higher, more preferably 0.5 or higher, and even more preferably 0.6 or higher. On the other hand, if the M / D ratio becomes too high, the aroma of 3-(methylmercapto)propionic acid itself may be perceived as an off-flavor. From this point of view, the M / D ratio of the beer-like sparkling beverage according to the present invention is preferably 20 or less, more preferably 15 or less, and even more preferably 10 or less.

[0018] The dimethyl sulfone concentration in the beer-like sparkling beverage according to the present invention is not particularly limited as long as the M / D ratio is 0.3 or higher. In order to fully demonstrate the effect of suppressing off-flavors derived from dimethyl sulfone by adjusting the M / D ratio (hereinafter sometimes referred to as the "effect of suppressing off-flavors by adjusting the M / D ratio"), the dimethyl sulfone concentration in the beer-like sparkling beverage according to the present invention is preferably 1.0 ppb or higher, and may also be 10.0 ppb or higher. Furthermore, the dimethyl sulfone concentration in the beer-like sparkling beverage according to the present invention is preferably 80.0 ppb or lower.

[0019] The concentration of 3-(methylmercapto)propionic acid in the beer-like sparkling beverage according to the present invention is not particularly limited as long as the M / D ratio is 0.3 or higher. In order to fully demonstrate the effect of suppressing off-flavors by adjusting the M / D ratio, the concentration of 3-(methylmercapto)propionic acid in the beer-like sparkling beverage according to the present invention is preferably 10.0 ppb or higher, more preferably 15.0 ppb or higher, and even more preferably 20.0 ppb or higher. Furthermore, since the aroma of 3-(methylmercapto)propionic acid itself is less likely to cause off-flavors, the concentration of 3-(methylmercapto)propionic acid in the beer-like sparkling beverage according to the present invention is preferably 150.0 ppb or lower, more preferably 100.0 ppb or lower, and even more preferably 50.0 ppb or lower.

[0020] The means by which the beer-like sparkling beverage according to the present invention contains a desired concentration of dimethyl sulfone are not particularly limited. For example, a beer-like sparkling beverage containing dimethyl sulfone can be produced by using dimethyl sulfone as a raw material. The raw material used may be synthetic or naturally derived dimethyl sulfone, or a flavoring containing dimethyl sulfone.

[0021] The means by which the beer-like sparkling beverage according to the present invention contains 3-(methylmercapto)propionic acid at a desired concentration are not particularly limited. For example, a beer-like sparkling beverage containing 3-(methylmercapto)propionic acid can be produced by using 3-(methylmercapto)propionic acid as a raw material. The raw material used may be synthetic or naturally derived 3-(methylmercapto)propionic acid, or a flavoring containing 3-(methylmercapto)propionic acid.

[0022] Furthermore, the concentrations of dimethyl sulfonic acid and 3-(methyl mercapto)propionic acid in the beer-like sparkling beverage according to the present invention can be quantified, for example, by GC / MS (gas chromatography-mass spectrometry).

[0023] In the beer-like sparkling beverage according to the present invention, the means for adjusting the M / D ratio of the beverage to a desired range are not particularly limited. For example, the M / D ratio of the beer-like sparkling beverage can be adjusted by including one or more substances selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid as raw materials.

[0024] The carbohydrate concentration of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 1.5 g / 100 mL or less. In order to more fully exhibit the effect of suppressing off-flavors by adjusting the M / D ratio, the carbohydrate concentration of the beer-like sparkling beverage according to the present invention is preferably 1.0 g / 100 mL or less, more preferably 0.75 g / 100 mL or less, even more preferably 0.5 g / 100 mL or less, and still more preferably less than 0.5 g / 100 mL.

[0025] Note that carbohydrates refer to carbohydrates other than dietary fiber. Carbohydrates can be calculated according to the method described in Appendix 2 of the Nutrition Labeling Standards (partially amended by Consumer Affairs Agency Notification No. 9 of 2009) (calculated by deducting the amounts of protein, fat, dietary fiber, ash, and water from the weight of the food).

[0026] 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 1.0 v / v%).

[0027] 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 it is a concentration at which the off-flavor suppression effect by adjusting the M / D ratio can be obtained. As a beer-like sparkling beverage according to the present invention, a relatively low alcohol concentration is preferable in that the effect is more easily exhibited, and it is also preferable that it be a non-alcoholic beverage. Low-alcohol beverages and non-alcoholic beverages generally have a weaker richness and body derived from alcohol and are prone to off-flavors derived from dimethyl sulfone, but by adjusting the M / D ratio, off-flavors derived from dimethyl sulfone can be sufficiently suppressed even at low alcohol concentrations.

[0028] 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 preferably, for example, 9.0 v / v% or less, more preferably 6.0 v / v% or less, and even more preferably 5.0 v / v% or less. Furthermore, the alcohol concentration of the beer-like sparkling beverage is preferably, for example, 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 less than 0.1 v / v%.

[0029] The gas volume of the beer-like sparkling beverage according to the present invention is not particularly limited and can be adjusted as appropriate according to the desired product quality. For example, the gas volume of the beer-like sparkling beverage according to the present invention is preferably 1.2 gas volumes (GV) or more at 20°C, more preferably 2.4 GV or more, even more preferably 2.4 GV to 5.0 GV, and even more preferably 2.4 GV to 4.0 GV.

[0030] The beer-like sparkling beverage according to the present invention may be a beer-like sparkling beverage manufactured using malt as a raw material. When using malt as a raw material, in addition to the effect of improving off-flavors and off-odors by adjusting the M / D ratio, from the viewpoint of obtaining a higher beer flavor imparting effect, the malt ratio of the beer-like sparkling beverage according to the present invention is preferably 50% by mass or more, more preferably 65% ​​by mass or more, even more preferably 80% by mass or more, and even more preferably 100% by mass. Note that "malt ratio" means the proportion (mass) of malt in the solid raw materials.

[0031] When the beer-like sparkling beverage according to the present invention contains a bittering agent, examples of such bittering agents include iso-alpha acids, tetraiso-alpha acids, oxides of beta acids, magnesium salts, calcium salts, naringin, kwashin, quinine, momordicin, quercitrin, theobromine, caffeine, bitter melon, gentian tea, bitter tea, wormwood extract, gentian extract, cinchona extract, and the like. These bittering agents may be used individually or in combination of two or more.

[0032] Hops contain alpha acids, which are precursors to iso-alpha acids. Therefore, by using hops as a raw material, it is possible to produce beer-like sparkling beverages containing iso-alpha acids.

[0033] In the present invention and this specification, unless otherwise specified, "hops" includes not only fresh hops, dried hops, hop pellets, etc., but also processed hop products. Examples of processed hop products include hop extract obtained by extracting bitter components from hops, isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, and other hop products containing isopropyl hop components obtained by isopropyl hop extraction.

[0034] The amount of bittering agent in the beer-like sparkling beverage according to the present invention can be appropriately adjusted according to the desired taste quality. For example, the bitterness value of the beer-like sparkling beverage according to the present invention can be 5 BU or more, preferably 8 BU to 30 BU, and more preferably 8 BU to 24 BU. Alternatively, the bitterness value of the beer-like sparkling beverage according to the present invention can be less than 5 BU.

[0035] In the present invention and this specification, bitterness value is an index of bitterness provided by a group of hop-derived substances mainly composed of isohumulone, and the bitterness value of beverages, including beer-like sparkling beverages, can be measured by the method described in Beer Analysis Methods of the Beer Brewers Association (ed.): BCOJ, 8.15 (2004).

[0036] The beer-like sparkling beverage according to the present invention specifically includes beer, sparkling alcoholic beverages made from malt, sparkling alcoholic beverages that do not use malt, low-alcohol sparkling beverages, and non-alcoholic beer. In addition, it may also be a liqueur obtained by mixing a beverage made from malt and produced through a fermentation process with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and may be, for example, raw material alcohol, or distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu.

[0037] The beer-like sparkling beverage according to the present invention can be manufactured in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages, except that the M / D ratio of the beverage is adjusted to a desired range.

[0038] Fermented beer-like sparkling beverages, which are produced through a fermentation process, can generally be manufactured through the following steps: mashing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

[0039] First, in the preparation process (fermentation raw material liquid preparation process), 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 fermentation raw materials and raw water is heated to saccharify the starch and prepare a sugar solution, after which the obtained sugar solution is boiled, and then at least a portion of the solid components is removed to prepare the fermentation raw material liquid.

[0040] First, a mixture containing at least one of the grain raw material and the carbohydrate raw material, along with raw water, is prepared and heated to saccharify the starch in the grain raw material and prepare a sugar solution. The sugar solution may be made from grain raw material alone, carbohydrate raw material alone, or a mixture of both. Examples of grain raw materials include barley, wheat, malts of these grains, rice, corn, soybeans and other legumes, and potatoes. The grain raw material can also be used as grain syrup, grain extract, etc., but it is preferable to use it as a grain pulverized product obtained by grinding. The grinding of grains can be carried out by conventional methods. The grain pulverized product may be malt pulverized, corn starch, corn grits, etc., which have undergone processing that is normally done before and after grinding. It is preferable to use malt pulverized product. By using malt pulverized product, it is possible to produce a fermented beer-like sparkling beverage with a more distinct beer-like character. The malt powder can be any barley, such as two-row barley, that has been germinated by conventional methods, dried, and then ground to a predetermined particle size. The grain raw material may be a single type of grain or a mixture of multiple types. For example, malt powder may be used as the main ingredient, and rice or corn powder as a secondary ingredient. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0041] The mixture may also contain auxiliary ingredients other than grain raw materials and water. Examples of such auxiliary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavorings. In addition, enzyme preparations such as saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and proteases may be added as needed.

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

[0043] The boiled sugar solution (the boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable to filter the sugar solution before boiling and boil the resulting filtrate. Alternatively, a mixture of malt extract and warm water may be used instead of the filtrate of the sugar solution, and this mixture may be boiled. The boiling method and conditions can be determined as appropriate.

[0044] By adding herbs and other ingredients as appropriate before or during boiling, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during boiling and boiling in the presence of hops, the flavor and aroma components of the hops, especially the bitter components, can be efficiently extracted. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0045] The broth obtained after boiling contains residues such as proteins that have settled. Therefore, at least some of the solid components, such as residues, are removed from the broth. The residue can be removed by any solid-liquid separation method, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time should be 15°C or higher, and is generally carried out at around 50-100°C. The broth (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue has been removed becomes the raw material liquid for fermentation.

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

[0047] Furthermore, in the storage process, the obtained fermented liquid is matured in a storage tank and stabilized under low temperature conditions of about 0°C. Then, in the filtration process, the matured fermented liquid is filtered to remove yeast and proteins insoluble at that temperature range, thereby obtaining the desired fermented beer-like sparkling beverage. The filtration process can be any method that can filter out the yeast, such as diatomaceous earth filtration or 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, which are produced without a fermentation process, can generally be manufactured by mixing the various ingredients (formulation method). Specifically, they can be manufactured by a mixing process in which the various ingredients are mixed to prepare a mixture, and a gas introduction process in which carbon dioxide is added to the resulting mixture.

[0049] First, in the blending process, a blended liquid is prepared by mixing the raw materials. In the blending process, it is preferable to prepare a blended liquid by mixing all raw materials except carbon dioxide. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw water at the same time, or they may be added sequentially, for example, by dissolving the raw materials that were added first and then adding the remaining raw materials. Alternatively, solid raw materials (e.g., in powder or granular form) and alcohol may be mixed with the raw water, or the solid raw materials may be prepared as an aqueous solution beforehand, and these aqueous solutions, alcohol, and raw water as needed may be mixed. Furthermore, heated raw materials may be added to the raw water, or the prepared blended liquid may be heated.

[0050] Ingredients include bittering agents, acidulants, sweeteners, caramel coloring, flavorings, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, protein or its hydrolysates, etc. As bittering agents, those listed above can be used.

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

[0052] Examples of 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. Flavorings include beer extract, beer flavoring, and hop flavoring.

[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, and polysorbates.

[0054] Examples of polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch, and refers to a carbohydrate that is larger than oligosaccharides (carbohydrates in which 3 to 10 monosaccharides are polymerized).

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

[0056] If insoluble matter is generated in the prepared solution during the blending process, it is preferable to perform a treatment to remove the insoluble matter, such as filtration, on the prepared solution before the gas introduction process. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugal separation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferable to remove it by diatomaceous earth filtration.

[0057] Next, as a gas introduction step, carbon dioxide is added to the mixture obtained in the blending step. This yields a non-fermented beer-like sparkling beverage. The addition of carbon dioxide imparts a refreshing sensation similar to that of beer. The addition of carbon dioxide can be done by conventional methods. For example, the mixture obtained in the blending step may be mixed with carbonated water, or carbon dioxide may be directly added to the mixture obtained in the blending step and dissolved.

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

[0059] Bottled beer-like sparkling beverages can be produced by filling the manufactured beer-like sparkling beverage into a container and sealing it. Filling and sealing the container can be done by conventional methods. In addition, the empty space in the bottled beer-like sparkling beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the amount of oxygen present in the container.

[0060] The containers used to fill bottled beer-like sparkling beverages are not particularly limited. Specifically, examples include glass bottles, cans, and flexible containers. Examples of cans include two-piece beverage cans, three-piece beverage cans, and bottle cans. Examples of flexible containers include those 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 of resin or a multi-layer resin.

[0061] The container used for filling the beer-like sparkling beverage according to the present invention is a container with high pressure resistance. Currently, the manufacturer-guaranteed pressure resistance of aluminum (alloy) two-piece beverage cans and aluminum (alloy) bottle cans on the market is around 686 kPa at the highest. 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] Furthermore, the beer-like sparkling beverage according to the present invention undergoes heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling into containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, 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] <Measurement of dimethyl sulfone concentration in beverages> In the following examples, the dimethyl sulfone concentration in the beer-like sparkling beverage was measured by GC / MS after simultaneously collecting (concentrating) and derivatizing aldehydes in a solid-phase microextraction (SPME) fiber, in the same manner as the measurement method described in Non-Patent Document 1.

[0065] Specifically, as a derivatization reagent, 100 μL of an aqueous solution of O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine (PFBOA) (manufactured by Tokyo Chemical Industry Co., Ltd.), prepared to a concentration of 6 g / L, and 10 mL of hexane washing water were placed in a 20 mL glass vial and sealed with a crimp cap. Next, an SPME fiber (PDMS / DVB: 65 μm, 1 cm, 57327-U 24 gauge, manufactured by SPELCO) was exposed to the headspace of the 20 mL glass vial containing the PFBOA solution at 50°C for 10 minutes.

[0066] A 10 mL sample of a beer-like sparkling beverage was placed in a 20 mL glass vial and sealed with a crimped cap. Subsequently, the SPME fiber, which had collected PFBOA, was exposed to the headspace of the 20 mL glass vial containing the sample at 50°C for 60 minutes.

[0067] Next, aldehydes and other compounds in the collected and PFBOA-derivativeized samples were analyzed by GC / MS under the following conditions.

[0068] (GC / MS conditions) GC / MS system: HP6890 / 5973 (manufactured by Agilent Technologies) Capillary column: Agilent J&W DB-5 (30m x 0.25mm x 0.50μm, manufactured by Agilent Technologies) Carrier gas: Helium Flow rate: 1.1mL / min Inlet temperature: 250℃ Purge valve time: 30 seconds Injection mode: Splitless mode Temperature program: Hold at 40°C for 2 minutes → Increase temperature to 140°C at 10°C / min → Increase temperature to 250°C at 7°C / min → Hold at 250°C for 3 minutes → Increase temperature to 300°C at 12°C / min → Hold at 300°C for 5 minutes

[0069] PFBOA derivatives were identified by measuring mass spectra in scan mode using electron ionization. The results, shown in Table 1, confirmed that the m / z values ​​represent the major fragment ions of each analyzed substance.

[0070] [Table 1]

[0071] For each peak, measurements were performed in SIM mode, and the PFBOA derivative was quantified using the standard addition method. For compounds with geometric isomers, the sum of the peak areas due to the geometric isomers was used as the peak for that compound. The internal standards used for the measurement of each compound are listed in Table 1.

[0072] <Measurement of the concentration of 3-(methylmercapto)propionic acid in beverages> In the following examples, the concentration of 3-(methylmercapto)propionic acid in the beer-like sparkling beverage was analyzed by GC / MS under the following conditions.

[0073] (GC conditions) GC unit: GC7890 (manufactured by Agilent Technologies) Oven temperature: Hold at 40°C for 5 minutes, then increase to 230°C at a rate of 3°C / minute. Column: DB-WAX (60m x 0.25mm x 0.25μm) Flow rate: 1.0mL / min Inlet temperature: 230℃ Injection mode: Pulsed splitless Pressure: 1.51 psi Pulse pressure: 3.6 psi Pulse duration: 1.0 minute Purge flow: 50 mL / min Purge time: 1 minute

[0074] (MSD conditions) MS unit: MSD5975 (manufactured by Agilent Technologies) Mode: SIM Ionization voltage: EI 70eV

[0075] <Sensory evaluation> The sensory evaluation of the beverage's off-flavors (such as an unpleasant earthy smell) and the characteristic elegance of beer was conducted by a panel of three beer experts who tasted beer-like sparkling beverages and scored each item by mutual agreement. Each sensory evaluation value was given on a 5-point scale (1: not perceived, 2: perceived but weakly, 3: perceived, 4: perceived strongly, 5: perceived very strongly).

[0076] Furthermore, the overall flavor and aroma of the beverages were evaluated on a three-point scale (○: good as beer, △: like beer, ×: not like beer) based on whether or not off-flavors (such as earthy, unpleasant odors) were prominent and detracted from the beer-like quality, as agreed upon by the three panel members.

[0077] [Reference example 1] Dimethyl sulfone was added at various concentrations to beer-like sparkling beverages with carbohydrate concentrations of 0.4, 1.5, or 3.0 g / 100 mL, and its effects on off-flavors (earthy taste) and the characteristic elegance of beer were investigated.

[0078] 400g of malt extract (75% solids by mass) and 6g of hop extract (58% alpha acid by mass) were dissolved in 100L of distilled water and boiled for 60 minutes. After boiling, the solution was filtered to obtain the sample solution. Ethanol was added to the obtained sample solution to a concentration of 5% by volume, and then carbon dioxide gas was sealed in. Maltose was added to the obtained sample solution to adjust the carbohydrate concentration to 0.4, 1.5, or 3.0 g / 100 mL, and beer-like sparkling beverages (Test Group 1-1, Test Group 2-1, Test Group 3-1) were prepared. The dimethyl sulfone concentration and 3-(methyl mercapto)propionic acid concentration of these beer-like sparkling beverages were measured.

[0079] Dimethyl sulfone was added to the beer-like sparkling beverages of Test Section 1-1, Test Section 2-1, and Test Section 3-1 to the values ​​shown in Tables 2-4, respectively, to produce beer-like sparkling beverages. Sensory evaluation tests were then conducted on the obtained beer-like sparkling beverages.

[0080] [Table 2]

[0081] [Table 3]

[0082] [Table 4]

[0083] In the beer-like sparkling beverages with a carbohydrate concentration of 3.0 g / 100 mL (test groups 1-1 to 1-5), no off-flavor derived from dimethyl sulfone was detected even at a dimethyl sulfone concentration of 50 ppb. In addition, the beer-like elegance increased in a dimethyl sulfone concentration-dependent manner, improving palatability. In contrast, in the beer-like sparkling beverages with a carbohydrate concentration of 1.5 g / 100 mL or 0.4 g / 100 mL (test groups 2-1 to 2-5, 3-1 to 3-5), an off-flavor derived from dimethyl sulfone was detected even at a dimethyl sulfone concentration of 0.5 ppb, and its intensity increased in a dimethyl sulfone concentration-dependent manner. The beer-like elegance also tended to increase in a dimethyl sulfone concentration-dependent manner, similar to the beer-like sparkling beverage with a carbohydrate concentration of 3.0 g / 100 mL, but its intensity was less than that of the beer-like sparkling beverage with a carbohydrate concentration of 3.0 g / 100 mL. Therefore, in beer-like sparkling beverages with a carbohydrate concentration of 1.5g / 100mL or less, while increasing the dimethyl sulfone concentration added some beer-like elegance, the balance of flavor was disrupted due to an increase in off-flavors (earthy taste), resulting in a decrease in palatability.

[0084] [Example 1] In Reference Example 1, it was confirmed that the addition of dimethyl sulfone imparted a beer-like elegance but also produced an off-flavor (earthy) odor. Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to a beer-like sparkling beverage with a carbohydrate content of 1.5g / 100mL or less, and their effects on the off-flavor (earthy) odor and the beer-like elegance were investigated.

[0085] First, 23 kg of malt and 22 kg of granulated sugar as an adjunct were saccharified, and then the enzymes were deactivated at 76°C. After filtering the resulting liquid (wort), it was placed in a boiling kettle, water was added to make a total volume of 200 L, and then an appropriate amount of hops was added. The wort after adding the hops was boiled for 70 minutes, and then the volume was readjusted to 200 L by adding hot water, and solid-liquid separation was performed in a whirlpool (swirling separator). After solid-liquid separation, the wort was cooled using a heat exchanger. Yeast was added to the cooled wort and fermentation was carried out. After fermentation, the fermented liquid was clarified by filtration, filled into containers, and, if necessary, heated at 65°C for 10 minutes to obtain a beer-like sparkling beverage.

[0086] By appropriately setting the malt saccharification conditions, specifically the type and amount of enzyme used, the timing of addition, and the temperature profile (setting temperatures and holding times for each temperature range when preparing the saccharified solution), the carbohydrate concentration of the final beer-like sparkling beverage was adjusted to 0.4 g / 100 mL or 1.5 g / 100 mL.

[0087] Dimethyl sulfone and / or 3-(methyl mercapto)propionic acid were added to the obtained beer-like sparkling beverage to the concentrations shown in Tables 5-14 to produce a beer-like sparkling beverage. Sensory evaluation was conducted on the produced beer-like sparkling beverage. The results are shown in Tables 5-14.

[0088] [Table 5]

[0089] [Table 6]

[0090] Table 7

[0091] Table 8

[0092] Table 9

[0093] Table 10

[0094] Table 11

[0095] Table 12

[0096] Table 13

[0097] Table 14

[0098] As shown in Tables 5-14, regardless of whether the carbohydrate concentration was 0.4g / 100mL or 1.5g / 100mL, and regardless of the dimethyl sulfone concentration, a higher M / D ratio resulted in a weaker off-flavor and a stronger beer-like elegance. In particular, it was found that by including 3-(methylmercapto)propionic acid so that the M / D ratio was 0.3 or higher relative to the dimethyl sulfone concentration, a beer-like elegance was imparted while off-flavors (earthy taste) were suppressed, resulting in a higher overall flavor rating. On the other hand, when the M / D ratio was 20 or higher, a grassy aroma became prominent, the beer-like quality was diminished, and the overall flavor rating decreased.

[0099] [Example 2] Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to beer-like sparkling beverages with varying malt ratios, and their effects on off-flavors (earthy taste) and the characteristic elegance of beer were investigated.

[0100] First, a fermented beer-like sparkling beverage was prepared in the same manner as in Example 1, except that malt and granulated sugar were used as fermentation raw materials in the malt ratios shown in Tables 15-17. Dimethyl sulfone and / or 3-(methyl mercapto)propionic acid were added to the obtained beer-like sparkling beverage to the concentrations shown in Tables 15-17 to produce a beer-like sparkling beverage. Sensory evaluation was conducted on the prepared beer-like sparkling beverage. The results are shown in Tables 15-17.

[0101] [Table 15]

[0102] [Table 16]

[0103] [Table 17]

[0104] In all three beer-like sparkling beverages—one with a carbohydrate concentration of 1.5g / 100mL and an alcohol concentration of 5.0v / v% (test sections 1-1 to 1-5), one with a carbohydrate concentration of 0.4g / 100mL and an alcohol concentration of 5.0v / v% (test sections 2-1 to 2-4), and one with a carbohydrate concentration of 0.4g / 100mL and an alcohol concentration of 4.0v / v% (test sections 3-1 to 3-5)—regardless of the malt ratio, a beer-like elegance was imparted while off-flavors (earthy taste) were suppressed, resulting in a good aroma and flavor. These results confirm that adjusting the M / D ratio suppresses off-flavors regardless of the malt ratio. Furthermore, the higher the malt ratio, the stronger the beer-like elegance.

[0105] [Example 3] Dimethyl sulfone and 3-(methylmercapto)propionic acid were added to non-fermented beer-like sparkling beverages at various concentrations, and their effects on off-flavors (earthy taste) and the characteristic elegance of beer were investigated.

[0106] First, the concentrations of dimethyl sulfone and 3-(methyl mercapto)propionic acid were measured in a commercially available non-fermented beer-like sparkling beverage (commercial product A) with a carbohydrate concentration of 0.0 g / 100 mL and an alcohol concentration of 0.00 v / v%, and both were found to be 0.0 ppb. Dimethyl sulfone and / or 3-(methyl mercapto)propionic acid were added to commercial product A as appropriate to achieve the concentrations shown in Table 18, thereby producing a beer-like sparkling beverage. Sensory evaluation was conducted on the produced beer-like sparkling beverage. The results are shown in Table 18.

[0107] [Table 18]

[0108] As shown in Table 18, it was found that even in a non-fermented beer-like sparkling beverage with a carbohydrate concentration of 0.0 g / 100 mL, increasing the content of 3-(methylmercapto)propionic acid to raise the M / D ratio imparts a beer-like elegance while suppressing off-flavors (earthy taste), resulting in a higher overall flavor evaluation.

Claims

1. The carbohydrate concentration is 1.5 g / 100 mL or less. It contains dimethyl sulfone and 3-(methylmercapto)propionic acid, The ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methylmercapto)propionic acid] / [concentration of dimethyl sulfone]) is 0.3 or higher, A beer-like sparkling beverage characterized by having a concentration of 3-(methylmercapto)propionic acid of 2.8 to 150 ppb.

2. The beer-like sparkling beverage according to claim 1, wherein the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone is 20 or less.

3. The beer-like sparkling beverage according to claim 1, wherein the concentration of dimethyl sulfone is 1.0 ppb or more.

4. The beer-like sparkling beverage according to claim 1, wherein the concentration of dimethyl sulfone is 80 ppb or less.

5. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is 1.0 to 6.0 v / v%.

6. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is less than 1.0 v / v%.

7. A beer-like sparkling beverage according to any one of claims 1 to 6, which is a fermented beer-like sparkling beverage.

8. A step of adjusting the concentration of dimethyl sulfone in a beverage and the concentration of 3-(methyl mercapto)propionic acid in a beverage so that the ratio of the concentration of 3-(methyl mercapto)propionic acid to the concentration of dimethyl sulfone ([concentration of 3-(methyl mercapto)propionic acid] / [concentration of dimethyl sulfone]) is 0.3 or more. Having A method for producing a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less and a 3-(methylmercapto)propionic acid concentration of 2.8 to 150 ppb.

9. moreover, A step of incorporating one or more substances selected from the group consisting of dimethyl sulfone and 3-(methyl mercapto)propionic acid as raw materials, A method for producing a beer-like sparkling beverage according to claim 8, comprising:

10. A process to adjust the ratio of the concentration of 3-(methylmercapto)propionic acid to the concentration of dimethyl sulfone in the beverage ([concentration of 3-(methylmercapto)propionic acid] / [concentration of dimethyl sulfone]) to 0.3 or higher. Having A method for improving the flavor of a beer-like sparkling beverage, wherein the carbohydrate concentration is 1.5 g / 100 mL or less and the 3-(methylmercapto)propionic acid concentration is 2.8 to 150 ppb.

11. moreover, A step of incorporating one or more substances selected from the group consisting of dimethyl sulfone and 3-(methyl mercapto)propionic acid as raw materials, A method for improving the flavor of a beer-like sparkling beverage according to claim 10, comprising:

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