Beer-like foamable beverage
Patent Information
- Application Number
- JP2023144847
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2023-09-06
- Publication Date
- 2026-01-06
Abstract
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 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 concentration. 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] In the case of beer-like sparkling beverages with low sugar and alcohol content, there is a problem that the wateriness is noticeable compared to normal beer, and the body and drinkability are lacking, which makes the unpleasant odor and strange taste noticeable, and the overall preference of the beverage is likely to decrease. As a method for improving the flavor of low-sugar, low-calorie non-fermented beer-like sparkling beverages, for example, there is a method of adjusting the ratio of the linalool content to the sugar content within a specific range (Patent Document 1). In addition, a method has been reported for increasing the amount of aroma components that constitute grain aroma, such as 2-acetylpyrazine, by boiling a malt aqueous solution containing malt or malt saccharification product, and collecting the generated steam as an evaporated liquid and adding it to the fermented raw material liquid (wort) after boiling (Patent Document 2). [Prior art documents] [Patent documents]
[0004] [Patent Document 1] Patent No. 6814734 [Patent Document 2] JP 2017-127240 A Summary of the Invention [Problem to be solved by the invention]
[0005] A problem with low-sugar beer-like sparkling beverages is that the stuffy odor derived from 2-methylbutyric acid is noticeable, which impairs palatability. The present invention aims to provide a beer-like sparkling beverage that is low in sugar but has a reduced stuffy odor derived from 2-methylbutyric acid. [Means for solving the problem]
[0006] As a result of intensive research aimed at solving the above problems, the inventors have discovered that by adding 2-acetylpyrazine to a low-sugar, beer-like sparkling beverage in a sufficient concentration ratio relative to the 2-methylbutyric acid in the beverage, the stuffy odor derived from 2-methylbutyric acid is reduced and the beverage's palatability is improved, thereby completing the present invention.
[0007] 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] The carbohydrate concentration is 1.5 g / 100 mL or less; Contains 2-methylbutyric acid and 2-acetylpyrazine, A beer-like sparkling beverage, characterized in that the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid ([concentration of 2-acetylpyrazine] / [concentration of 2-methylbutyric acid]) is 0.0005 or more. [2] The beer-like carbonated beverage according to [1], wherein the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid is 0.1 or less. [3] The beer-like carbonated beverage according to [1] or [2] above, in which the concentration of 2-methylbutyric acid is 100 ppb or more. [4] The beer-like carbonated beverage according to any one of [1] to [3] above, wherein the concentration of 2-methylbutyric acid is 1,500 ppb or less. [5] The beer-like carbonated beverage according to any one of [1] to [4] above, wherein the concentration of 2-acetylpyrazine is 0.25 to 2.5 ppb. [6] The beer-like carbonated beverage according to any one of [1] to [5] above, having an alcohol concentration of 1.0 to 6.0 v / v%. [7] The beer-like carbonated beverage according to any one of [1] to [5] above, having an alcohol concentration of less than 1.0 v / v%. [8] The beer-like sparkling beverage according to any one of [1] to [7] above, which is a fermented beer-like sparkling beverage. [9] adjusting the concentration of 2-methylbutyric acid in the beverage and the concentration of 2-acetylpyrazine in the beverage so that the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid ([concentration of 2-acetylpyrazine] / [concentration of 2-methylbutyric acid]) is 0.0005 or more; having A method for producing a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less.
[10] Furthermore, A step of incorporating one or more materials selected from the group consisting of 2-methylbutyric acid and 2-acetylpyrazine as a raw material; The method for producing the beer-like carbonated beverage according to [9] above.
[11] The method for producing a beer-like sparkling beverage according to [9] or
[10] above, which produces a beer-like sparkling beverage having a 2-methylbutyric acid concentration of 100 to 1500 ppb and a 2-acetylpyrazine concentration of 0.25 to 2.5 ppb.
[12] A step of adjusting the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid in the beverage ([concentration of 2-acetylpyrazine] / [concentration of 2-methylbutyric acid]) to 0.0005 or more; have A method for improving the flavor of a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less.
[13] Furthermore, A step of incorporating one or more materials selected from the group consisting of 2-methylbutyric acid and 2-acetylpyrazine as a raw material; The method for improving the flavor of a beer-like carbonated beverage according to
[12] above.
Advantages of the Invention
[0008] Despite being low in carbohydrates, the beer-like carbonated beverage according to the present invention has a reduced mousy odor derived from 2-methylbutyric acid and has high palatability. In addition, by the method for producing a beer-like carbonated beverage and the method for improving the flavor of a beer-like carbonated beverage according to the present invention, a beer-like carbonated beverage with high palatability and a reduced mousy odor derived from 2-methylbutyric acid can be produced.
Modes for Carrying Out the Invention
[0009] In the present invention and the present specification, "X1 to X2 (where X1 and X2 are real numbers satisfying X1 < X2)" means a numerical range of "X1 or more and X2 or less". In the present invention and the present specification, "ppm" and "ppb" respectively mean "mass ppm" and "mass ppb".
[0010] In the present invention and the present specification, the "beer-like carbonated beverage" means a beverage containing carbon dioxide gas and having a "beer-like quality". The "beer-like quality" means a taste that reminds one of beer in terms of flavor, regardless of the product name or label. That is, the "beer-like carbonated beverage" means a carbonated beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, and has a high quenching effect and drinkability (the property of being able to drink several glasses continuously without getting bored), regardless of the alcohol concentration, the presence or absence of the use of malt and hops, and the presence or absence of fermentation.
[0011] In the present invention and the present specification, the "fermented beer-like carbonated beverage" means a beer-like carbonated beverage produced through a fermentation process. The fermentation method is not particularly limited and may be single fermentation, single-batch multiple fermentation, or parallel multiple fermentation. However, similar to the production of traditional beer, it is preferably single-batch multiple fermentation in which a saccharification process of decomposing starch contained in raw materials such as malt into monosaccharides to trisaccharides and a fermentation process of producing alcohol from sugar by yeast are separately carried out. In the present invention and this specification, the term "non-fermented beer-like sparkling beverage" means a beer-like sparkling beverage produced without going through 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 of the present invention is a so-called low-sugar beer-like sparkling beverage having a sugar concentration of 1.5 g / 100 mL or less, and contains 2-methylbutyric acid (CAS RN: 116-53-0) and 2-acetylpyrazine (CAS RN: 22047-25-2), and is characterized in that the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid ([concentration of 2-acetylpyrazine] / [concentration of 2-methylbutyric acid]) (hereinafter sometimes referred to as the "A / M ratio") is 0.0005 or more. In the case of a low-sugar beer-like sparkling beverage, due to a lack of full-bodied taste and drinking satisfaction, the unpleasant odor (stuffy smell) derived from 2-methylbutyric acid is more noticeable than in a beer-like sparkling beverage with a normal sugar concentration. In contrast, in the low-sugar beer-like sparkling beverage of the present invention, 2-acetylpyrazine is contained in a specific concentration ratio relative to the 2-methylbutyric acid in the beverage, which not only suppresses the stuffy odor derived from 2-methylbutyric acid, but also imparts and enhances a complex flavor, thereby improving palatability.
[0015] The A / M ratio of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 0.0005 or more. By containing a sufficient amount of 2-acetylpyrazine relative to the content of 2-methylbutyric acid in the beverage, the stuffy odor derived from 2-methylbutyric acid can be effectively suppressed and the flavor can be improved. Furthermore, the larger the A / M ratio, the more complex flavor can be imparted and enhanced in addition to suppressing the stuffy odor derived from 2-methylbutyric acid. Since both the effect of suppressing the stuffy odor derived from 2-methylbutyric acid and the effect of enhancing the complex flavor can be fully exerted, the A / M ratio of the beer-like sparkling beverage according to the present invention is preferably 0.0006 or more, more preferably 0.0008 or more, even more preferably 0.001 or more, and even more preferably 0.002 or more. On the other hand, if the A / M ratio is too large, the aroma of 2-acetylpyrazine itself may be felt as an unpleasant taste. From this viewpoint, the A / M ratio of the beer-like sparkling beverage according to the present invention is preferably 0.01 or less, more preferably 0.009 or less, and even more preferably 0.007 or less.
[0016] The 2-methylbutyric acid concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as the A / M ratio is 0.0005 or more. In order to fully exert the effect of suppressing stuffy odors derived from 2-methylbutyric acid by adjusting the A / M ratio (hereinafter, sometimes referred to as "effect of suppressing unpleasant odors and tastes by adjusting the A / M ratio"), the 2-methylbutyric acid concentration of the beer-like sparkling beverage of the present invention is preferably 100 ppb or more, more preferably 150 ppb or more, and may be 500 ppb or more. In addition, the 2-methylbutyric acid concentration of the beer-like sparkling beverage of the present invention is preferably 1500 ppb or less, more preferably 1000 ppb or less.
[0017] The 2-acetylpyrazine concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as the A / M ratio is 0.0005 or more. In order to fully exert the effect of suppressing the unpleasant odor and taste by adjusting the A / M ratio, the 2-acetylpyrazine concentration of the beer-like sparkling beverage of the present invention is preferably 0.25 ppb or more, more preferably 0.30 ppb or more, even more preferably 0.50 ppb or more, and even more preferably 0.80 ppb or more. In addition, since the aroma of 2-acetylpyrazine itself is unlikely to cause an unpleasant taste, the 2-acetylpyrazine concentration of the beer-like sparkling beverage of the present invention is preferably 2.5 ppb or less, more preferably 2.0 ppb or less, even more preferably 1.5 ppb or less, and even more preferably 1.0 ppb or less.
[0018] There is no particular limitation on the means for making the beer-like sparkling beverage of the present invention contain a desired concentration of 2-methylbutyric acid. For example, a beer-like sparkling beverage containing 2-methylbutyric acid can be produced by using 2-methylbutyric acid as a raw material. The raw material used may be synthetic or natural 2-methylbutyric acid, or a flavoring containing 2-methylbutyric acid. In addition, since 2-methylbutyric acid is a substance that is mainly produced when hop-derived components are oxidized and deteriorated, the concentration of 2-methylbutyric acid in the beer-like sparkling beverage can be adjusted to a desired range by adjusting the variety, processing mode, processing conditions, etc. of the hops used as the raw material, adjusting the amount of hops used and the timing of addition, or adjusting the amount of dissolved oxygen during fermentation and subsequent storage.
[0019] The means for making the beer-like sparkling beverage of the present invention contain a desired concentration of 2-acetylpyrazine is not particularly limited. For example, a beer-like sparkling beverage containing 2-acetylpyrazine can be produced by using 2-acetylpyrazine as a raw material. The raw material used may be 2-acetylpyrazine derived from synthetic or natural products, or a flavoring containing 2-acetylpyrazine. In addition, since 2-acetylpyrazine is a type of aroma component that is mainly generated by the Maillard reaction when roasting malt, the 2-acetylpyrazine concentration of the beer-like sparkling beverage can be adjusted to a desired range by adjusting the variety of malt used as a raw material, the roasting conditions, or the amount of malt used.
[0020] The concentrations of 2-methylbutyric acid and 2-acetylpyrazine in the beer-like sparkling beverage according to the present invention can be quantified, for example, by GC / MS (gas chromatography mass spectrometry).
[0021] In the beer-like sparkling beverage of the present invention, the means for adjusting the A / M ratio of the beverage to a desired range is not particularly limited. For example, the A / M ratio of the beer-like sparkling beverage can be adjusted by adding one or more ingredients selected from the group consisting of 2-methylbutyric acid and 2-acetylpyrazine as ingredients.
[0022] 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 exert the effect of suppressing unpleasant odors and flavors by adjusting the A / M 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 even more preferably less than 0.5 g / 100 mL.
[0023] 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).
[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 1.0 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 effect of suppressing off-flavors by adjusting the A / M ratio is 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 effect. Low-alcohol beverages and non-alcoholic beverages generally have a weak body and rich taste derived from alcohol, and are prone to have an off-flavor derived from 2-methylbutyric acid, but by adjusting the A / M ratio, the off-flavor derived from 2-methylbutyric acid can be sufficiently suppressed 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 less than 0.1 v / v%.
[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] The beer-like sparkling beverage according to the present invention may be a beer-like sparkling beverage produced using malt as a raw material. When malt is used as a raw material, 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, from the viewpoint of obtaining a higher beer flavor imparting effect in addition to the effect of suppressing off-flavors by adjusting the A / M ratio. Note that the "malt ratio" refers to the proportion (mass) of malt in the solid raw materials.
[0029] 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.
[0030] Hops contain α-acids, which are precursors of iso-α-acids, and so beer-like sparkling beverages containing iso-α-acids can be produced by using hops as a raw material.
[0031] In the present invention and the specification of this application, unless otherwise specified, "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, isoformed hop extracts, and hop processed products containing components obtained by isosimide of bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone.
[0032] 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.
[0033] 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.
[0034] 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.
[0035] 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 that the A / M ratio of the beverage is adjusted to fall within the desired range.
[0036] 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.
[0037] 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.
[0038] 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.
[0039] 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.
[0040] 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.
[0041] 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.
[0042] 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.
[0043] 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.
[0044] 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.
[0045] 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.
[0046] 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.
[0047] 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.
[0048] 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.
[0049] 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.
[0050] 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.
[0051] 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.
[0052] 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).
[0053] 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.
[0054] 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.
[0055] 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.
[0056] After the addition of carbon dioxide gas, the resulting non-fermented beer-like sparkling beverage may be further subjected to a process for removing insoluble matter such as filtration. The process for removing insoluble matter is not particularly limited, and may be a method commonly used in the art.
[0057] 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.
[0058] 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.
[0059] 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.
[0060] 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
[0061] 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.
[0062] <Measurement of 2-methylbutyric acid concentration in beverages> In the following examples, the concentration of 2-methylbutyric acid in the beer-like sparkling beverage was measured by GC / MS analysis. Specifically, the measurement was performed using the measurement method registered in the CAS Analytical Method (CAS Method Number: 1-124-CAS-176640).
[0063] <Measurement of 2-acetylpyrazine concentration in beverages> In the following examples, the concentration of 2-acetylpyrazine in beer-like sparkling beverages was analyzed by GC / MS under the following conditions.
[0064] (GC conditions) GC device: GC7890 (Agilent Technologies) Oven temperature: 40°C for 5 minutes, then increase to 230°C at 3°C / min. 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: 3.6psi Pulse time: 1.0 min Purge flow: 50mL / min Purge time: 1 minute
[0065] (MSD conditions) MS device: MSD5975 (Agilent Technologies) Mode: SIM Ionization voltage: EI 70eV
[0066] <Sensory evaluation> The sensory evaluation of off-flavors (such as musty odors and roasted odors) and the complexity of beer-like flavors was carried out by a panel of three beer experts who tasted the beer-like sparkling beverages and scored each item by consensus of the three. The sensory evaluation scores for off-flavors and complexity of flavors were given on a 5-point scale (1: not detectable, 2: detectable but weak, 3: detectable, 4: detectable, 5: detectable very strongly).
[0067] In addition, the overall flavor of the beverage was evaluated by consensus of the three panelists on a three-point scale (good: good as a beer, fair: beer-like, not beer-like) to determine whether or not there were any noticeable off-flavors (such as a stuffy smell or roasted smell) that detracted from the beer-like flavor.
[0068] [Reference example 1] Various concentrations of 2-methylbutyric acid were added to beer-like sparkling beverages with carbohydrate concentrations of 0.4, 1.5, or 3.0 g / 100 mL, and the effects on off-flavors and the complexity of beer-like flavor were investigated.
[0069] 400g of malt extract (solid content 75% by mass) and 6g of hop extract (α acid 58% by mass) were dissolved in 100L of distilled water and boiled for 60 minutes. After boiling, the mixture was filtered to obtain a sample solution. Ethanol was added to the obtained sample solution to make the alcohol content 5% by volume, and then carbon dioxide gas was sealed in. Maltose was added to the obtained sample solution to adjust the sugar concentration to 0.4, 1.5, or 3.0 g / 100 mL to prepare beer-like sparkling beverages (Test Area 1-1, Test Area 2-1, Test Area 3-1). The 2-methylbutyric acid and 2-acetylpyrazine concentrations of these beer-like sparkling beverages were measured.
[0070] Beer-like sparkling beverages were produced by adding 2-methylbutyric acid to the beer-like sparkling beverages of Test Plots 1-1, 2-1, and 3-1 so as to obtain the values shown in Tables 1 to 3. The resulting beer-like sparkling beverages were subjected to a sensory evaluation test.
[0071] [Table 1]
[0072] [Table 2]
[0073] [Table 3]
[0074] In the beer-like sparkling beverages with a sugar concentration of 3.0 g / 100 mL (test groups 1-1 to 1-5), the stuffy odor derived from 2-methylbutyric acid was not felt even when the 2-methylbutyric acid concentration exceeded 1000 ppb. In addition, the complexity of the beer-like taste was enhanced depending on the 2-methylbutyric acid concentration, and the palatability was improved. In contrast, in the beer-like sparkling beverages with a sugar 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), the stuffy odor derived from 2-methylbutyric acid was felt even when the 2-methylbutyric acid concentration was 53 ppb, and it became stronger depending on the 2-methylbutyric acid concentration. As with the beer-like sparkling beverage with a carbohydrate concentration of 3.0 g / 100 mL, the complexity of the beer-like taste tended to increase depending on the 2-methylbutyric acid concentration, but the strength of this increase was smaller than that of the beer-like sparkling beverage with a carbohydrate concentration of 3.0 g / 100 mL. Therefore, in the beer-like sparkling beverage with a carbohydrate concentration of 1.5 g / 100 mL or less, the increase in the 2-methylbutyric acid concentration enhanced the complex beer-like taste, but the increase in the stuffy odor derived from the 2-methylbutyric acid disrupted the balance of the flavor and reduced the palatability.
[0075] [Example 1] In Reference Example 1, it was confirmed that the addition of 2-methylbutyric acid imparts and enhances the complexity of a beer-like taste, but also causes the unpleasant smell of stuffiness derived from 2-methylbutyric acid. Various concentrations of 2-methylbutyric acid and 2-acetylpyrazine were added to a beer-like sparkling beverage containing 1.5 g / 100 mL or less of carbohydrate, and the effects on the unpleasant smell derived from 2-methylbutyric acid and the complexity of the beer-like taste were investigated.
[0076] First, 23 kg of malt and 22 kg of granulated sugar as an auxiliary material were saccharified, and then the enzymes were inactivated at 76 ° C. The obtained liquid (wort) was filtered, then placed in a boiling kettle, and water was added to make the volume 200 L, and then an appropriate amount of hops was added. The wort after the addition of hops was boiled for 70 minutes, and then hot water was added to readjust the liquid volume to 200 L, and solid-liquid separation was performed in a whirlpool (swirl separation tank). After solid-liquid separation, the wort was cooled by a heat exchanger. Yeast was added to the cooled wort and fermented. The fermented liquid after fermentation was clarified by filtration, filled into a container, and if necessary, heated at 65 ° C for 10 minutes to obtain a beer-like sparkling beverage with a malt usage rate of 51%, an alcohol concentration of 5%, and a sugar content of 1.5 g / 100 mL or 0.4 g / 100 mL.
[0077] By appropriately setting the malt saccharification conditions, specifically, the type and amount of enzyme used, timing of addition, and temperature profile (set temperature and holding time for each temperature range when preparing the saccharified solution, etc.), the carbohydrate concentration of the final beer-like carbonated beverage was adjusted to 0.4 g / 100 mL or 1.5 g / 100 mL.
[0078] To the obtained beer-like sparkling beverage, 2-methylbutyric acid and / or 2-acetylpyrazine was appropriately added so as to obtain the concentrations shown in Tables 4 to 13, thereby producing a beer-like sparkling beverage. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Tables 4 to 13.
[0079] [Table 4]
[0080] [Table 5]
[0081] [Table 6]
[0082] [Table 7]
[0083] [Table 8]
[0084] [Table 9]
[0085] [Table 10]
[0086] [Table 11]
[0087] [Table 12]
[0088] [Table 13]
[0089] As shown in Tables 4 to 13, regardless of whether the carbohydrate concentration was 0.4 g / 100 mL or 1.5 g / 100 mL or the concentration of 2-methylbutyric acid, the higher the A / M ratio, the weaker the stuffy smell and the stronger the complexity of the beer-like taste. In particular, by adding 2-acetylpyrazine so that the A / M ratio was 0.002 or more, the stuffy smell derived from 2-methylbutyric acid was sufficiently suppressed and the complexity of the beer-like taste was enhanced, resulting in a high overall evaluation of the flavor. On the other hand, when the A / M ratio was 0.1 or more, the spiciness became more noticeable, the beer-like taste was lost, and the overall evaluation of the flavor was reduced.
[0090] [Example 2] Various concentrations of 2-methylbutyric acid and 2-acetylpyrazine were added to beer-like sparkling beverages containing varying amounts of malt, and the effects on off-flavors and the complexity of beer-like flavor were examined.
[0091] First, a fermented beer-like sparkling beverage was produced in the same manner as in Example 1, except that malt and granulated sugar were used as the fermentation raw materials in a malt ratio shown in Tables 14 to 16, and 2-methylbutyric acid and / or 2-acetylpyrazine were appropriately added to the obtained beer-like sparkling beverage in a concentration shown in Tables 14 to 16 to produce a beer-like sparkling beverage. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Tables 14 to 16.
[0092] [Table 14]
[0093] [Table 15]
[0094] [Table 16]
[0095] In all of the beer-like sparkling beverages with a sugar concentration of 1.5g / 100mL and an alcohol concentration of 5.0v / v% (test groups 1-1 to 1-5), the beer-like sparkling beverages with a sugar concentration of 0.4g / 100mL and an alcohol concentration of 5.0v / v% (test groups 2-1 to 2-4), and the beer-like sparkling beverages with a sugar concentration of 0.4g / 100mL and an alcohol concentration of 4.0v / v% (test groups 3-1 to 3-5), regardless of the malt ratio, the stuffy odor derived from 2-methylbutyric acid was sufficiently suppressed, and the complexity of the beer-like taste was enhanced, resulting in a good flavor. These results confirmed that the effect of suppressing off-odors and flavors was obtained by adjusting the A / M ratio regardless of the malt ratio. In addition, the higher the malt ratio, the stronger the complexity of the beer-like taste.
[0096] [Example 3] Various concentrations of 2-methylbutyric acid and 2-acetylpyrazine were added to a non-fermented beer-like sparkling beverage to examine their effects on off-flavors and flavors derived from 2-methylbutyric acid and on the complexity of the beer-like flavor.
[0097] First, the concentrations of 2-methylbutyric acid and 2-acetylpyrazine were measured for a commercially available non-fermented beer-like sparkling beverage (commercial product A) with a sugar concentration of 0.0 g / 100 mL and an alcohol concentration of 0.00 v / v%, and both were 0.00 ppb. A beer-like sparkling beverage was produced by appropriately adding 2-methylbutyric acid and / or 2-acetylpyrazine to this commercial product A so as to obtain the concentrations shown in Table 17. A sensory test was carried out on the produced beer-like sparkling beverage. The results are shown in Table 17.
[0098] [Table 17]
[0099] As shown in Table 17, even in non-fermented beer-like sparkling beverages with a carbohydrate concentration of 0.0 g / 100 mL, by increasing the content of 2-acetylpyrazine and raising the A / M ratio, the complexity of a beer-like taste was imparted while the musty odor taste derived from 2-methylbutyric acid was suppressed, and the overall flavor evaluation was improved.
Claims
1. The carbohydrate concentration is 1.5 g / 100 mL or less, Contains 2-methylbutyric acid and 2-acetylpyrazine, the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid ([2-acetylpyrazine concentration] / [2-methylbutyric acid concentration]) is 0.0005 or more; A beer-like sparkling beverage characterized in that the concentration of 2-methylbutyric acid is 93.3 ppb or more.
2. 2. The beer-taste sparkling beverage according to claim 1, wherein the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid is 0.1 or less.
3. A beer-like sparkling beverage as described in claim 1, wherein the concentration of 2-acetylpyrazine is 0.117 ppb or more.
4. 2. The beer-like sparkling beverage according to claim 1, wherein the concentration of 2-methylbutyric acid is 1500 ppb or less.
5. 2. The beer-like sparkling beverage according to claim 1, wherein the concentration of 2-acetylpyrazine is 0.117 to 2.5 ppb.
6. 2. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is 1.0 to 6.0 v / v%.
7. 2. The beer-like sparkling beverage according to claim 1, wherein the alcohol concentration is less than 1.0 v / v%.
8. The beer-like sparkling beverage according to any one of claims 1 to 7, which is a fermented beer-like sparkling beverage.
9. adjusting the concentrations of 2-methylbutyric acid and 2-acetylpyrazine in the beverage so that the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid ([concentration of 2-acetylpyrazine] / [concentration of 2-methylbutyric acid]) is 0.0005 or more and the concentration of 2-methylbutyric acid is 93.3 ppb or more; having A method for producing a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less.
10. moreover, a step of incorporating one or more materials selected from the group consisting of 2-methylbutyric acid and 2-acetylpyrazine as a raw material; The method for producing a beer-like sparkling beverage according to claim 9, comprising:
11. The method for producing a beer-like sparkling beverage according to claim 9, wherein a beer-like sparkling beverage having a 2-methylbutyric acid concentration of 93.3 to 1500 ppb and a 2-acetylpyrazine concentration of 0.117 to 2.5 ppb is produced.
12. adjusting the ratio of the concentration of 2-acetylpyrazine to the concentration of 2-methylbutyric acid in the beverage ([concentration of 2-acetylpyrazine] / [concentration of 2-methylbutyric acid]) to 0.0005 or more and the concentration of 2-methylbutyric acid to 93.3 ppb or more; having A method for improving the flavor of a beer-like sparkling beverage having a carbohydrate concentration of 1.5 g / 100 mL or less.
13. moreover, a step of incorporating one or more materials selected from the group consisting of 2-methylbutyric acid and 2-acetylpyrazine as a raw material; The method for improving the flavor of a beer-like sparkling beverage according to claim 12, comprising: