Beer-like foamable 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 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 beverage tends to be watery compared to regular beer, lacking in fullness and satisfying taste, which makes unpleasant odors and off-flavors more noticeable, and the overall preference of the beverage is likely to decrease. In particular, non-fermented beer-like sparkling beverages do not contain various components derived from fermentation, so when aiming for low sugar and low calories, the flavor tends to be more monotonous. 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] Meanwhile, in recent years, beer-like sparkling beverages with reduced bitterness have also been developed. In beer-like sparkling beverages with reduced bitterness, the astringency derived from dimethyl sulfone is felt more strongly, but the astringency derived from dimethyl sulfone can be suppressed by adding 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone at a specific ratio relative to the amount of dimethyl sulfone (Patent Document 2). [Prior art documents] [Patent documents]

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

[0006] [Non-Patent Document 1] Vesely et al., Journal of Agricultural and Food Chemistry, 2003, vol.51, p.6941-6944. Summary of the Invention [Problem to be solved by the invention]

[0007] A problem with low-sugar beer-like sparkling beverages is that the unpleasant earthy odor derived from dimethyl sulfone is noticeable, impairing palatability. The present invention aims to provide a beer-like sparkling beverage that is low in sugar but has a reduced unpleasant odor derived from dimethyl sulfone. [Means for solving the problem]

[0008] As a result of intensive research aimed at solving the above problems, the inventors have discovered that by adding 3-(methylmercapto)propionic acid to a low-sugar, beer-like sparkling beverage in a sufficient concentration ratio relative to the dimethyl sulfone in the beverage, the unpleasant odor and taste derived from dimethyl sulfone can be reduced and the beverage's palatability can be improved, thereby completing the present invention.

[0009] 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 dimethyl sulfone and 3-(methylmercapto)propionic acid, A beer-like sparkling beverage, characterized in that 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 more. [2] The beer-like carbonated 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] The beer-like carbonated beverage according to [1] or [2] above, in which the concentration of dimethyl sulfone is 1.0 ppb or more. [4] The beer-like sparkling beverage according to any one of [1] to [3] above, wherein the concentration of dimethyl sulfone is 80 ppb or less. [5] The beer-like carbonated beverage according to any one of [1] to [4] above, wherein the concentration of 3-(methylmercapto)propionic acid is 10 to 150 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 dimethyl sulfone in the beverage and the concentration of 3-(methylmercapto)propionic acid in the beverage so that 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 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 dimethyl sulfone and 3-(methylmercapto)propionic acid as a raw material; The method for producing the beer-like carbonated beverage according to [9] above.

[11] A method for producing a beer-like foaming beverage, wherein the concentration of dimethyl sulfone is 1.0 to 80 ppb and the concentration of 3-(methylmercapto)propionic acid is 10 to 150 ppb, according to the method for producing a beer-like foaming beverage of [9] or

[10] above.

[12] A step of adjusting so that 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]) becomes 0.3 or more. having A method for improving the flavor of a beer-like foaming beverage having a sugar concentration of 1.5 g / 100 mL or less.

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

[12] above, having

Advantages of the Invention

[0010] The beer-like foaming beverage according to the present invention has a low sugar content, and the off-flavor derived from dimethyl sulfone is reduced, and it has high palatability. Further, by the method for producing a beer-like foaming beverage and the method for improving the flavor of a beer-like foaming beverage according to the present invention, a beer-like foaming beverage with high palatability in which the off-flavor derived from dimethyl sulfone is reduced can be produced.

Embodiments for Carrying Out the Invention

[0011] 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".

[0012] In the present invention and the specification of this application, the term "beer-like sparkling beverage" refers to a beverage that contains carbon dioxide gas and has a "beer-like" flavor. "Beer-like" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, the term "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol concentration, the use of malt and hops, and the presence or absence of fermentation, and has high thirst quenching properties and drinkability (the ability to continue drinking multiple cups without getting bored).

[0013] In the present invention and the present specification, the term "fermented beer-like sparkling beverage" refers to a beer-like sparkling beverage produced through a fermentation process. The fermentation method is not particularly limited and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation, but it is preferable to use simple multiple fermentation, which is produced through separate processes of a saccharification process in which starch contained in raw materials such as malt is decomposed into one to three sugars, and a fermentation process in which alcohol is produced from the sugars by yeast, as in traditional beer production. 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.

[0014] 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.

[0015] 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.

[0016] 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 dimethyl sulfone (CAS RN: 67-71-0) and 3-(methylmercapto)propionic acid (CAS RN: 646-01-5), and is characterized in that 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]) (hereinafter sometimes referred to as the "M / D ratio") is 0.3 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 (unpleasant earthy odor) derived from dimethyl sulfone 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, 3-(methylmercapto)propionic acid is contained at a specific concentration ratio relative to the dimethyl sulfone in the beverage, which not only suppresses unpleasant odors and tastes, but also increases the flavor 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 more. By containing a sufficient amount of 3-(methylmercapto)propionic acid relative to the content of dimethyl sulfone in the beverage, the earthy odor derived from dimethyl sulfone can be effectively suppressed, and the flavor can be improved. Furthermore, the larger the M / D ratio, the more the beer-like lively flavor can be enhanced in addition to suppressing the off-flavor taste derived from dimethyl sulfone. Since both the effect of suppressing the off-flavor taste derived from dimethyl sulfone and the effect of enhancing the lively flavor can be fully exhibited, the M / D ratio of the beer-like sparkling beverage according to the present invention is preferably 0.4 or more, more preferably 0.5 or more, and even more preferably 0.6 or more. On the other hand, if the M / D ratio is too large, the aroma of 3-(methylmercapto)propionic acid itself may be felt 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 of the beer-like sparkling beverage of the present invention is not particularly limited as long as the M / D ratio is 0.3 or more. In order to fully exert the effect of suppressing the off-odor taste or odor caused by dimethyl sulfone by adjusting the M / D ratio (hereinafter, sometimes referred to as the "effect of suppressing the off-odor taste or odor by adjusting the M / D ratio"), the dimethyl sulfone concentration of the beer-like sparkling beverage of the present invention is preferably 1.0 ppb or more, and may be 10.0 ppb or more. In addition, the dimethyl sulfone concentration of the beer-like sparkling beverage of the present invention is preferably 80.0 ppb or less.

[0019] The 3-(methylmercapto)propionic acid concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as the M / D ratio is 0.3 or more. In order to fully exert the effect of suppressing unpleasant odors and tastes by adjusting the M / D ratio, the 3-(methylmercapto)propionic acid concentration of the beer-like sparkling beverage of the present invention is preferably 10.0 ppb or more, more preferably 15.0 ppb or more, and even more preferably 20.0 ppb or more. In addition, since the aroma of 3-(methylmercapto)propionic acid itself is unlikely to cause an unpleasant taste, the 3-(methylmercapto)propionic acid concentration of the beer-like sparkling beverage of the present invention is preferably 150.0 ppb or less, more preferably 100.0 ppb or less, and even more preferably 50.0 ppb or less.

[0020] There is no particular limitation on the means for incorporating a desired concentration of dimethyl sulfone into the beer-like sparkling beverage of the present invention. 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 natural dimethyl sulfone, or a flavoring containing dimethyl sulfone.

[0021] There is no particular limitation on the means for making the beer-like sparkling beverage of the present invention contain 3-(methylmercapto)propionic acid at a desired concentration. For example, by using 3-(methylmercapto)propionic acid as a raw material, a beer-like sparkling beverage containing 3-(methylmercapto)propionic acid can be produced. The raw material used may be 3-(methylmercapto)propionic acid derived from synthetic or natural products, or a flavoring containing 3-(methylmercapto)propionic acid.

[0022] The concentrations of dimethylsulfonic acid and 3-(methylmercapto)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 of the present invention, the means for adjusting the M / D ratio of the beverage to a desired range is not particularly limited. For example, the M / D ratio of the beer-like sparkling beverage can be adjusted by adding one or more ingredients selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid as ingredients.

[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 exert the effect of suppressing unpleasant odors and 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 even more preferably less than 0.5 g / 100 mL.

[0025] 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).

[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 the effect of suppressing unpleasant odors and tastes by adjusting the M / D ratio can be obtained. The beer-like sparkling beverage according to the present invention is preferably a relatively low alcohol concentration, and is also preferably a non-alcoholic beverage, in order to more easily exert the effect. Low-alcohol beverages and non-alcoholic beverages generally have a weak body and rich taste derived from alcohol, and are prone to have unpleasant odors and tastes derived from dimethyl sulfone, but by adjusting the M / D ratio, the unpleasant odors and tastes derived from dimethyl sulfone can be sufficiently suppressed even with a low alcohol concentration.

[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, 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%.

[0029] 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.

[0030] 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 improving the off-taste and off-odor by adjusting the M / D ratio. Note that the "malt ratio" refers to the proportion (mass) of malt in the solid raw materials.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0064] <Measurement of dimethyl sulfone concentration in beverages> In the following examples, the dimethyl sulfone concentration in the beer-like carbonated beverage was measured by GC / MS using the same measurement method as described in Non-Patent Document 1, in which aldehydes were simultaneously collected (concentrated) and derivatized in a solid-phase microextraction (SPME) fiber.

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

[0066] A 10 mL sample of the beer-like carbonated beverage was placed in a 20 mL glass vial and sealed with a crimp cap. The SPME fiber that had captured the PFBOA was then exposed to the headspace of the 20 mL glass vial containing the sample at 50°C for 60 minutes.

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

[0068] (GC / MS conditions) GC / MS equipment: HP6890 / 5973 (Agilent Technologies) Capillary column: Agilent J&W DB-5 (30 m x 0.25 mm x 0.50 μm, 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 → Heat to 140°C at 10°C / min → Heat to 250°C at 7°C / min → Hold at 250°C for 3 minutes → Heat to 300°C at 12°C / min → Hold at 300°C for 5 minutes

[0069] The PFBOA derivatives were identified by measuring mass spectra in scan mode using electron impact ionization. As a result, it was confirmed that the m / z values ​​shown in Table 1 were the main fragment ions of each of the analyzed substances.

[0070] [Table 1]

[0071] Each peak was measured in SIM mode, and the PFBOA derivatives were quantified by the standard addition method. For compounds with geometric isomers, the total area of ​​the peaks due to the geometric isomers was used as the peak of the compound. The internal standards used for the measurement of each compound are listed in Table 1.

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

[0073] (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

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

[0075] <Sensory evaluation> The sensory evaluation of off-flavors (unpleasant earthy odors, etc.) and beer-like flavor 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. Each sensory evaluation was done on a 5-point scale (1: not detectable, 2: detectable but weak, 3: detectable, 4: detectable, 5: detectable very strongly).

[0076] 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 (unpleasant earthy odors, etc.) that detracted from the beer-like flavor.

[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 the effects on off-flavors (earthy odors) and beer-like flavor were examined.

[0078] 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 carbonated beverages (Test Area 1-1, Test Area 2-1, Test Area 3-1). The dimethyl sulfone and 3-(methylmercapto)propionic acid concentrations of these beer-like carbonated beverages were measured.

[0079] Beer-like sparkling beverages were produced by adding dimethyl sulfone to the beer-like sparkling beverages of Test Plot 1-1, Test Plot 2-1, and Test Plot 3-1 to obtain the values ​​shown in Tables 2 to 4. A sensory evaluation test was carried out 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 sugar concentration of 3.0 g / 100 mL (Test Areas 1-1 to 1-5), even when the dimethyl sulfone concentration was 50 ppb, no off-odor or taste derived from dimethyl sulfone was felt. In addition, the beer-like gaiety was strengthened depending on the dimethyl sulfone 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 Areas 2-1 to 2-5, 3-1 to 3-5), even when the dimethyl sulfone concentration was 0.5 ppb, the off-odor or taste derived from dimethyl sulfone was felt, and it was strengthened depending on the dimethyl sulfone concentration. As with the beer-like sparkling beverages with a sugar concentration of 3.0 g / 100 mL, the beer-like gaiety tended to be strengthened depending on the dimethyl sulfone concentration, but the strength was smaller than that of the beer-like sparkling beverages with a sugar concentration of 3.0 g / 100 mL. For this reason, in beer-like sparkling beverages with a carbohydrate concentration of 1.5 g / 100 mL or less, as the dimethyl sulfone concentration increases, some of the beer-like liveliness is imparted, but the balance of the flavor is lost due to an increase in the off-flavor (earthy smell), and palatability decreases.

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

[0085] 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 resulting liquid (wort) was filtered, then placed in a boiling kettle, and water was added to make the volume 200L, and 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 200L, 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.

[0086] 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.

[0087] Dimethyl sulfone and / or 3-(methylmercapto)propionic acid were appropriately added to the obtained beer-like sparkling beverage so as to obtain the concentrations shown in Tables 5 to 14, 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 5 to 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 to 14, whether the carbohydrate concentration was 0.4 g / 100 mL or 1.5 g / 100 mL, and regardless of the dimethyl sulfone concentration, the higher the M / D ratio, the weaker the off-odor taste and the stronger the beer-like richness. In particular, by adding 3-(methylmercapto)propionic acid so that the M / D ratio is 0.3 or more relative to the dimethyl sulfone concentration, the beer-like richness is imparted while the off-odor taste (earthy odor) is suppressed, and the overall evaluation of the flavor is increased. On the other hand, when the M / D ratio is 20 or more, the grassy aroma becomes noticeable, the beer-likeness is lost, and the overall evaluation of the flavor is reduced.

[0099] [Example 2] Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to a beer-like sparkling beverage containing varying amounts of malt, and the effects on off-flavors (earthy odors) and beer-like flavor were examined.

[0100] 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 15 to 17. Dimethyl sulfone and / or 3-(methylmercapto)propionic acid were appropriately added to the obtained beer-like sparkling beverage in a concentration shown in Tables 15 to 17 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 15 to 17.

[0101] [Table 15]

[0102] [Table 16]

[0103] [Table 17]

[0104] 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 areas 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 areas 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 areas 3-1 to 3-5), regardless of the malt ratio, all of them had a beer-like flamboyance while suppressing off-flavors (earthy odors), and were found to have a good flavor. From these results, it was confirmed that the off-flavor suppression effect could be obtained by adjusting the M / D ratio regardless of the malt ratio. In addition, the higher the malt ratio, the stronger the beer-like flamboyance.

[0105] [Example 3] Dimethyl sulfone and 3-(methylmercapto)propionic acid were added at various concentrations to a non-fermented beer-like sparkling beverage to examine their effects on off-flavors (earthy odors) and beer-like flavor.

[0106] First, the concentrations of dimethyl sulfone and 3-(methylmercapto)propionic acid 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 0.0 ppb. Dimethyl sulfone and / or 3-(methylmercapto)propionic acid were appropriately added to this commercial product A so as to obtain the concentrations shown in Table 18, 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 Table 18.

[0107] [Table 18]

[0108] As shown in Table 18, even in non-fermented beer-like sparkling beverages with a carbohydrate concentration of 0.0 g / 100 mL, by increasing the content of 3-(methylmercapto)propionic acid and raising the M / D ratio, it was found that the beverage was imparted with a beer-like richness while suppressing the off-odor (earthy odor) and improving the overall flavor evaluation.

Claims

1. The carbohydrate concentration is 1.5 g / 100 mL or less, 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 more; A beer-like sparkling beverage characterized in that the concentration of 3-(methylmercapto)propionic acid is 2.8 to 150 ppb.

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

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

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

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

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

8. adjusting the concentration of dimethyl sulfone in the beverage and the concentration of 3-(methylmercapto)propionic acid in the beverage so that 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 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 raw materials selected from the group consisting of dimethyl sulfone and 3-(methylmercapto)propionic acid; The method for producing a beer-like sparkling beverage according to claim 8, comprising:

10. 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 0.3 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 and a 3-(methylmercapto)propionic acid concentration of 2.8 to 150 ppb.

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