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 sotolon.SOLUTION: A beer-like foamable beverage has a carbohydrate level of 1.5 g / 100 mL or less and contains sotolon and 3-mercaptohexanol. The ratio of the 3-mercaptohexanol level to the sotolon level ([3-mercaptohexanol level] / [sotolon level]) is 0.002 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 sotolon level in the beverage and the 3-mercaptohexanol level in the beverage so that the ratio of the 3-mercaptohexanol level to the sotolon level ([3-mercaptohexanol level] / [sotolon level]) becomes 0.002 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 normal beer, and the body and drinkability are lacking, which makes the unpleasant odor and off-flavor more noticeable, and the overall preference of the beverage is likely to decrease. In addition, by lowering the malt ratio of the raw material to reduce the extract content, it is possible to aim for low sugar and low calories, but the lack of beer-like aroma is compensated for. 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). In addition, in a fermented malt beverage in which the malt usage ratio is suppressed to less than 25% by mass, it is possible to impart both a refreshing sweetness and a gorgeous aroma by adjusting the contents of phenylethyl alcohol, cis-3-hexanol, 4-methyl-3-penten-1-ol, 3-ethyl phenylpropionate, 3-mercapto-1-hexanol, and benzaldehyde and the linalool content within a specified range (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6814734 [Patent Document 2] JP 2015-154747 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 sweet odor derived from sotolone is prominent, impairing palatability. The present invention aims to provide a beer-like sparkling beverage that is low in sugar but has a reduced sweet odor derived from sotolone. [Means for solving the problem]

[0006] Means for Solving the Problems The inventors of the present invention have conducted intensive research to solve the above-mentioned problems, and as a result have discovered that by adding 3-mercaptohexanol to a low-sugar, beer-like sparkling beverage in a sufficient concentration ratio relative to the sotolon in the beverage, the sweet aroma derived from sotolon 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 sotolone and 3-mercaptohexanol, A beer-like sparkling beverage, characterized in that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolone ([concentration of 3-mercaptohexanol] / [concentration of sotolone]) is 0.002 or more. [2] The beer-like carbonated beverage according to [1] above, wherein the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon is 0.1 or less. [3] The beer-like carbonated beverage according to [1] or [2] above, in which the sotolon concentration is 1.0 ppb or more. [4] The beer-like carbonated beverage according to any one of [1] to [3] above, wherein the sotolon concentration is 100 ppb or less. [5] The beer-like carbonated beverage according to any one of [1] to [4] above, wherein the concentration of 3-mercaptohexanol is 0.01 to 0.3 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 concentrations of sotolone and 3-mercaptohexanol in the beverage so that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolone ([concentration of 3-mercaptohexanol] / [concentration of sotolone]) is 0.002 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 types selected from the group consisting of sotolone and 3-mercaptohexanol 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 sotolon concentration of 1.0 to 100 ppb and a 3-mercaptohexanol concentration of 0.01 to 0.3 ppb.

[12] adjusting the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon in the beverage ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) to 0.002 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 types selected from the group consisting of sotolone and 3-mercaptohexanol as a raw material; The method for improving the flavor of a beer-like carbonated beverage according to

[12] above. Effect of the Invention

[0008] The beer-like sparkling beverage according to the present invention has a reduced sweet aroma derived from sotolone despite being low in sugar, and is therefore highly palatable. Furthermore, the method for producing a beer-like sparkling beverage and the method for improving the flavor of a beer-like sparkling beverage according to the present invention can produce a highly palatable beer-like sparkling beverage with a reduced sweet odor derived from sotolone. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] In the present invention and the present specification, "X 1 ~X 2 (X 1 and X 2 X 1 <X 2 "X 1 More than X 2 "Less than or equal to" means a numerical range. In the present invention and specification, "ppm" and "ppb" mean "ppm by mass" and "ppb by mass", respectively.

[0010] In the present invention and the specification of this application, the term "beer-like sparkling beverage" refers to a beverage that contains carbon dioxide gas and has a "beer-like" flavor. "Beer-like" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, the term "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol 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).

[0011] 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.

[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 sotolone (CAS RN: 28664-35-9) and 3-mercaptohexanol (CAS RN: 51755-83-0), and is characterized in that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolone ([concentration of 3-mercaptohexanol] / [concentration of sotolone]) (hereinafter sometimes referred to as the "M / S ratio") is 0.002 or more. In the case of a low-sugar beer-like sparkling beverage, the off-flavor taste (sweet aroma) derived from sotolone is more noticeable than in a beer-like sparkling beverage with a normal sugar concentration, along with a lack of full-bodied taste and satisfying taste. In contrast, in the low-sugar, beer-like sparkling beverage of the present invention, 3-mercaptohexanol is contained at a specific concentration ratio relative to the sotolone in the beverage, which not only suppresses the sweet aroma derived from sotolone, but also improves the crispness that is characteristic of beer, thereby improving palatability.

[0015] The M / S ratio of the beer-like sparkling beverage according to the present invention is not particularly limited as long as it is 0.002 or more. By containing a sufficient amount of 3-mercaptohexanol relative to the content of sotolon in the beverage, the sweet odor derived from sotolon can be effectively suppressed, and the flavor can be improved. Furthermore, the higher the M / S ratio, the more the sharpness of beer-like can be improved in addition to suppressing the sweet odor derived from sotolon. Since both the effect of suppressing the sweet odor derived from sotolon and the effect of improving the sharpness of beer-like can be fully exerted, the M / S ratio of the beer-like sparkling beverage according to the present invention is preferably 0.003 or more, more preferably 0.006 or more, and even more preferably 0.01 or more. On the other hand, if the M / S ratio is too high, the odor of 3-mercaptohexanol itself may be perceived as an unpleasant taste. From this point of view, the M / S ratio of the beer-like sparkling beverage according to the present invention is preferably 0.1 or less, more preferably 0.07 or less, and even more preferably 0.04 or less.

[0016] The sotolone concentration in the beer-like sparkling beverage of the present invention is not particularly limited as long as the M / S ratio is 0.002 or more. In order to fully exert the effect of suppressing the sweet odor derived from sotolone by adjusting the M / S ratio (hereinafter, sometimes referred to as the "effect of suppressing off-odor and taste by adjusting the M / S ratio"), the sotolone concentration in the beer-like sparkling beverage of the present invention is preferably 1.0 ppb or more, more preferably 1.5 ppb or more, and may be 5.0 ppb or more. The sotolone concentration in the beer-like sparkling beverage of the present invention is preferably 100 ppb or less, more preferably 50 ppb or less.

[0017] The 3-mercaptohexanol concentration of the beer-like sparkling beverage of the present invention is not particularly limited as long as the M / S ratio is 0.002 or more. In order to fully exert the effect of suppressing unpleasant odors and flavors by adjusting the M / S ratio, the 3-mercaptohexanol concentration of the beer-like sparkling beverage of the present invention is preferably 0.01 ppb or more, more preferably 0.03 ppb or more, and even more preferably 0.045 ppb or more. In addition, since the aroma of 3-mercaptohexanol itself is unlikely to cause an unpleasant taste, the 3-mercaptohexanol concentration of the beer-like sparkling beverage of the present invention is preferably 0.3 ppb or less, more preferably 0.2 ppb or less, even more preferably 0.15 ppb or less, and even more preferably 0.10 ppb or less.

[0018] There is no particular limitation on the means for incorporating sotolone at a desired concentration in the beer-like sparkling beverage according to the present invention. For example, a beer-like sparkling beverage containing sotolone can be produced by using sotolone as a raw material. The raw material used may be sotolone derived from synthetic or natural products, or a flavoring containing sotolone. In addition, since sotolone is a substance produced by the Maillard reaction during roasting of malt, the sotolone concentration in 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.

[0019] There is no particular limitation on the means for making the beer-like sparkling beverage of the present invention contain a desired concentration of 3-mercaptohexanol. For example, a beer-like sparkling beverage containing 3-mercaptohexanol can be produced by using 3-mercaptohexanol as a raw material. The raw material used may be 3-mercaptohexanol derived from synthetic or natural products, or a flavoring containing 3-mercaptohexanol. In addition, since 3-mercaptohexanol is an aroma component mainly derived from hops, the 3-mercaptohexanol concentration of 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, or by adjusting the amount of hops used and the timing of addition.

[0020] The concentration of sotolone in the beer-like sparkling beverage of the present invention can be quantified, for example, by solvent extraction-gas chromatography-tandem quadrupole mass spectrometry (solvent extraction-GC / MS / MS method).The concentration of 3-mercaptohexanol in the beer-like sparkling beverage of the present invention can be quantified, for example, by GC / MS (gas chromatography mass spectrometry).

[0021] In the beer-like sparkling beverage according to the present invention, the means for adjusting the M / S ratio of the beverage to within a desired range is not particularly limited. For example, the M / S ratio of the beer-like sparkling beverage can be adjusted by adding one or more ingredients selected from the group consisting of sotolon and 3-mercaptohexanol 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 M / S 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 the unpleasant odor and taste by adjusting the M / S 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 the unpleasant odor and taste derived from sotolone, but by adjusting the M / S ratio, the unpleasant odor and taste derived from sotolone 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 M / S 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 M / S 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 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.

[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 sotolone concentration in beverages> In the following Examples, the sotolone concentration in beer-like sparkling beverages was measured by solvent extraction-GC / MS / MS. Dichloromethane was used for the solvent extraction. Specifically, sodium chloride was added to the test sample (beer-like carbonated beverage) to a final concentration of 30% by mass to prepare a measurement sample, and then twice the amount of dichloromethane was added to the measurement sample and shaken for 15 minutes. The dichloromethane layer was then collected by centrifugation, and the solution was appropriately diluted by distilling off the solvent and subjected to GC / MS / MS as an analytical sample. Quantitation was performed by the standard addition method using an internal standard.

[0063] <Measurement of 3-mercaptohexanol concentration in beverages> In the following examples, the concentration of 3-mercaptohexanol in the beer-like sparkling beverage was measured by LC / MS / MS under the following conditions.

[0064] (HPLC conditions) HPLC equipment: Agilent 1200 HPLC (Agilent Technologies) Column: 100 Å Alltima C18 (250 mm × 2.1 mm (ID) × 5 μm), with guard cartridge made of the same material (7.5 mm × 2.1 mm (ID)) (Alltech) Column temperature: 25℃

[0065] (MS / MS conditions) MS / MS device: 4000 QTrap hybrid (Applied Biosystems) Electrospray ionization: positive ion mode Mobile phase A: 0.5% formic acid in water Mobile phase B: 0.5% formic acid in acetonitrile Linear gradient of mobile phase B: 0 min, 0% → Start 10 min, 20% → Start 15 min, 50% → Start 20 min, 80% → Start 21 min, 20% → Then equilibrate the column at 20% for 15 min. Mobile phase flow rate: 0.200 mL / min Column injection volume: 10 μL

[0066] <Sensory evaluation> The sensory evaluation of off-flavors (sweet aroma, spicy odor, etc.) and sharpness of the beverage 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 of off-flavors was carried out on a 5-point scale (1: not detectable, 2: detectable but weak, 3: detectable, 4: strongly detectable, 5: very strongly detectable). The sensory evaluation of sharpness was also carried out on a 5-point scale (1: poor sharpness, 2: slightly sharp, 3: sharp, 4: quite sharp, 5: very sharp).

[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 off-flavors (sweet aroma, spicy aroma, etc.) were noticeable and detracted from the beer-like flavor.

[0068] [Reference example 1] Sotolon 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 and sharpness were examined.

[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 carbohydrate concentration to 0.4, 1.5, or 3.0 g / 100 mL to prepare beer-like carbonated beverages (Test Plot 1-1, Test Plot 2-1, Test Plot 3-1). The sotolone and 3-mercaptohexanol concentrations of these beer-like carbonated beverages were measured.

[0070] Beer-like sparkling beverages were produced by adding sotolon to each of the beer-like sparkling beverages of Test Plots 1-1, 2-1, and 3-1 to obtain the values ​​shown in Tables 1 to 3. Sensory evaluation tests were carried out on the obtained beer-like sparkling beverages.

[0071] [Table 1]

[0072] [Table 2]

[0073] [Table 3]

[0074] In the beer-like sparkling beverages with a carbohydrate concentration of 3.0 g / 100 mL (test groups 1-1 to 1-5), the sweet odor derived from sotolone was not felt even when the sotolone concentration was about 50 ppb. In addition, the sharpness increased depending on the sotolone concentration, improving the palatability. In contrast, in the beer-like sparkling beverages with a carbohydrate concentration of 1.5 g / 100 mL or 0.4 g / 100 mL (test groups 2-1 to 2-5, 3-1 to 3-5), the off-flavor derived from sotolone was felt even when the sotolone concentration was 0.8 ppb, and increased depending on the sotolone concentration. As in the beer-like sparkling beverages with a carbohydrate concentration of 3.0 g / 100 mL, the sharpness also tended to increase depending on the sotolone concentration, but the intensity was smaller than that of the beer-like sparkling beverages with a carbohydrate concentration of 3.0 g / 100 mL. As a result, in beer-like sparkling beverages with a carbohydrate concentration of 1.5 g / 100 mL or less, an increase in the sotolone concentration imparts a crisp, beer-like flavor, but the increase in the sweet aroma derived from sotolone disrupts the balance of the flavor and reduces palatability.

[0075] [Example 1] In Reference Example 1, it was confirmed that the addition of sotolone enhances the sharpness but also causes the sweet, unpleasant odor and taste derived from sotolone to be detected. To a beer-like sparkling beverage containing 1.5 g / 100 mL or less of carbohydrate, sotolone and 3-mercaptohexanol were added at various concentrations to investigate the effects on the unpleasant odor and taste derived from sotolone and the sharpness.

[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, water was added to make the volume 200 L, 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 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 heated at 65 ° C for 10 minutes as necessary 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, sotolone and / or 3-mercaptohexanol were appropriately added to give the concentrations shown in Tables 4 to 13 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 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, whether the carbohydrate concentration was 0.4 g / 100 mL or 1.5 g / 100 mL, and regardless of the sotolon concentration, the sweet aroma had a weaker off-odor and a stronger sharpness as the M / S ratio increased. In particular, it was found that by adding 3-mercaptohexanol so that the M / S ratio was 0.002 or more, the sweet aroma derived from sotolon was sufficiently suppressed and the sharpness was improved, resulting in a high overall evaluation of the flavor. On the other hand, it was found that when the M / S ratio was 0.1 or more, the spiciness became more noticeable, the beer-like flavor was lost, and the overall evaluation of the flavor was reduced.

[0090] [Example 2] Sotolon and 3-mercaptohexanol were added at various concentrations to a beer-like sparkling beverage containing varying amounts of malt, and the effects on off-flavors and sharpness 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. Sotolone and / or 3-mercaptohexanol 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 1.5 g / 100 mL and an alcohol concentration of 5.0 v / v% (test groups 1-1 to 1-5), the beer-like sparkling beverages with a sugar concentration of 0.4 g / 100 mL and an alcohol concentration of 5.0 v / v% (test groups 2-1 to 2-4), and the beer-like sparkling beverages with a sugar concentration of 0.4 g / 100 mL and an alcohol concentration of 4.0 v / v% (test groups 3-1 to 3-5), the sweet aroma derived from sotolone was sufficiently suppressed regardless of the malt ratio, and the crispness was also enhanced, resulting in a good flavor. These results confirmed that the off-flavor suppression effect was obtained by adjusting the M / S ratio regardless of the malt ratio. In addition, the sharpness was stronger the higher the malt ratio was.

[0096] [Example 3] Sotolone and 3-mercaptohexanol were added at various concentrations to a non-fermented beer-like sparkling beverage to examine their effects on the off-flavor and sharpness associated with sotolone.

[0097] First, the concentrations of sotolon and 3-mercaptohexanol were measured for a commercially available non-fermented beer-like sparkling beverage (commercial product A) with a carbohydrate concentration of 0.0 g / 100 mL and an alcohol concentration of 0.00 v / v%, and both were 0.00 ppb. Sotolon and / or 3-mercaptohexanol were appropriately added to this commercial product A to achieve the concentrations shown in Table 17, to produce a beer-like sparkling beverage. A sensory test was conducted 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 3-mercaptohexanol and raising the M / S ratio, a crispness characteristic of beer was imparted while the sweet off-odor taste derived from sotolon was suppressed, resulting in a higher overall evaluation of the flavor.

Claims

1. The carbohydrate concentration is 1.5 g / 100 mL or less, Contains sotolon and 3-mercaptohexanol, the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolone ([concentration of 3-mercaptohexanol] / [concentration of sotolone]) is 0.002 or more; The sotolon concentration is 0.91 ppb or more. Beer-like sparkling drink.

2. 2. The beer-taste sparkling beverage according to claim 1, wherein the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon is 0.1 or less.

3. 2. The beer-like sparkling beverage according to claim 1, wherein the sotolon concentration is 100 ppb or less.

4. 2. The beer-like sparkling beverage according to claim 1, wherein the concentration of 3-mercaptohexanol is 0.01 to 0.3 ppb.

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 concentrations of sotolon and 3-mercaptohexanol in the beverage so that the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) is 0.002 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 sotolon concentration of 0.91 ppb or more.

9. moreover, a step of incorporating one or more raw materials selected from the group consisting of sotolon and 3-mercaptohexanol; The method for producing a beer-like sparkling beverage according to claim 8, comprising:

10. 9. The method for producing a beer-like sparkling beverage according to claim 8, wherein a beer-like sparkling beverage is produced having a sotolon concentration of 0.91 to 100 ppb and a 3-mercaptohexanol concentration of 0.01 to 0.3 ppb.

11. adjusting the ratio of the concentration of 3-mercaptohexanol to the concentration of sotolon in the beverage ([concentration of 3-mercaptohexanol] / [concentration of sotolon]) to 0.002 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 sotolon concentration of 0.91 ppb or more.

12. moreover, a step of incorporating one or more raw materials selected from the group consisting of sotolon and 3-mercaptohexanol; The method for improving the flavor of a beer-like sparkling beverage according to claim 11, comprising: