Method for enhancing the bacteriostatic properties of beer-like beverages

Abstract

To provide a method for enhancing the bacteriostatic property of a beer-like beverage without the need of lowering pH and without the need of maintaining the amount of hop used or an alcohol concentration high.SOLUTION: A method for enhancing the bacteriostatic property of a beer-like beverage, comprising containing eugenol.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Beer has a distinctive bitterness and aroma. Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to that of beer. Specific examples of beer-like beverages include beer, happoshu (low-malt beer), miscellaneous alcoholic beverages, liqueurs, spirits, and low-alcohol beverages, all of which have a flavor reminiscent of beer.

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

[0004] Bacteria that grow in beer-like beverages and adversely affect their quality (beer-spoilage harmful bacteria) are known. For example, the obligate anaerobic bacteria Pectinatus spp. cause beer to become cloudy and emit a sulfurous odor.

[0005] Patent Document 1 describes that the growth of bacteria of the genus Pectinatus in a beer-taste beverage can be inhibited by adding phytic acid at any stage during the production process and adjusting the pH to 3.5 to 4.5. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2021-40574 [Non-patent literature]

[0007] [Non-Patent Document 1] SB Pathak et al. "TLC Densitometric Method for the Quantification of Eugenol and Gallic Acid in Clove", Chromatographia, 2004, 60, 241-244 Summary of the Invention [Problem to be solved by the invention]

[0008] From the viewpoint of preventing spoilage, beer-like beverages must have sufficient bacteriostatic properties to be distributed on the market. The antibacterial effect of hops is ineffective against some bacterial species and becomes insufficient when the amount of hops used in a beer-like beverage is small. Furthermore, the antibacterial effect of alcohol becomes insufficient when the alcohol concentration of a beer-like beverage is low. The bacteriostatic properties of beer-like beverages can be enhanced by adding a pH adjuster such as an acid. However, beer-like beverages with a sufficiently low pH have a strong sour taste, an unbalanced flavor, and poor palatability.

[0009] The present invention aims to solve the above-mentioned problems, and aims to provide a method for enhancing the bacteriostatic activity of beer-like beverages without the need to lower the pH or maintain a high amount of hops or alcohol concentration. In this specification, bacteriostatic activity refers to the ability to inhibit the growth of microorganisms. [Means for solving the problem]

[0010] The present invention provides the following aspects. [1] A method for enhancing the bacteriostatic properties of a beer-like beverage, comprising adding eugenol.

[0011] [2] The method for enhancing the bacteriostasis of a beer-like beverage according to aspect 1, wherein the microorganisms to be bacteriostatic are bacteria that can grow in the beer-like beverage.

[0012] [3] The method for enhancing the bacteriostasis of a beer-like beverage according to aspect 1 or 2, wherein the bacteria include obligate anaerobes.

[0013] [4] The method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 3, wherein eugenol is contained in an amount of 0.1 ppm or more, for example, 0.1 to 500 ppm, preferably 0.1 to 10 ppm, and more preferably 0.1 to 1 ppm.

[0014] [5] A method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 4, wherein the beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%.

[0015] [6] The method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 5, wherein the beer-like beverage has a pH of 3.8 or higher, preferably 4.1 or higher, more preferably 4.1 to 5.0, even more preferably 4.2 to 4.8, and still more preferably 4.3 to 4.7.

[0016] [7] The method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 6, wherein the beer-like beverage contains a fermented wort broth.

[0017] [8] A method for enhancing the bacteriostatic properties of a beer-like beverage, comprising using cloves as an ingredient.

[0018] [9] A low-alcohol beer-like beverage with a pH of 3.8 or higher was prepared by adding 100g of Pectinatus frisingensis. 3 When a sample inoculated with 1000 / mL of bacteria is cultured at 25°C for 12 days, the number of viable bacteria in the sample increases to 10 6 A method for enhancing the bacteriostasis of a beer-like beverage according to any one of Aspects 1 to 8, which can reduce the bacteriostasis to no more than 1 / mL.

[0019]

[10] A beer-like beverage having eugenol, a pH of 3.8 or higher, and an alcohol concentration of 4 v / v% or less.

[0020]

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

[0021]

[12] containing eugenol; Adjust the pH to 3.8 or higher, and Adjust the alcohol concentration to 4v / v% or less. A method for producing a beer-like beverage, comprising: [Effects of the Invention]

[0022] The present invention provides a method for enhancing the bacteriostasis of beer-like beverages without the need to lower the pH or maintain high hop usage or alcohol concentration. [Brief explanation of the drawings]

[0023] [Figure 1] 1 is a graph showing the viable cell count in a sample after culturing a low-alcohol beer-like beverage of the present invention inoculated with Pectinatus frisingensis at 103 cells / mL and culturing the sample at 25°C for 12 days under anaerobic conditions. DETAILED DESCRIPTION OF THE INVENTION

[0024] In this specification, the term "process" does not only refer to an independent process, but also includes processes that cannot be clearly distinguished from other processes as long as the intended purpose of the process is achieved. Furthermore, when multiple substances corresponding to each component are present in the composition, the content of each component in the composition refers to the total amount of those multiple substances present in the composition, unless otherwise specified. Furthermore, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Below, embodiments of the present invention are described in detail. However, the embodiments shown below are examples of beer-like beverages and methods for producing them to embody the technical concept of the present invention, and the present invention is not limited to the beer-like beverages and methods for producing them shown below.

[0025] <Method for enhancing the bacteriostatic properties of beer-like beverages> The method of the present invention for enhancing the bacteriostasis of a beer-like beverage includes adding eugenol. This improves the resistance of the beer-like beverage to microorganisms, making it possible to impart bacteriostasis to products distributed on the market. Furthermore, it becomes possible to avoid heat treatment of the beer-like beverage, thereby inhibiting the progression of deterioration. The amount of eugenol to be added is preferably 0.1 ppm or more, for example, 0.1 to 500 ppm, in terms of concentration in the beer-like beverage. In one preferred embodiment, the amount of eugenol to be added is 0.1 to 10 ppm, preferably 0.1 to 1 ppm, in terms of concentration in the beer-like beverage.

[0026] The eugenol content of a beer-like beverage can be measured by a method commonly known to those skilled in the art, such as chromatography, and the content can be adjusted by adding eugenol itself or a material containing eugenol, preferably a food product containing eugenol.

[0027] Cloves, or cloves, are a natural material that contains a high concentration of eugenol. Non-Patent Document 1 describes that the eugenol content in cloves is 12.8 to 14.6 w / w%. Furthermore, 70 to 95% of the essential oil of cloves is eugenol, and there is almost no aroma other than eugenol, making it a useful food ingredient as a source of eugenol (Japanese Patent Application Laid-Open No. 2020-5588).

[0028] The process for making the beer-like beverage contain eugenol is not particularly limited, and eugenol or a material containing eugenol may be added at any stage in the production process. For example, eugenol or a material containing eugenol may be added in the boiling kettle or whirlpool during the beer brewing process. The amount of eugenol or a material containing eugenol added is adjusted so that the resulting beer-like beverage contains eugenol within the above-mentioned specific range.

[0029] <Microorganisms> The microorganisms that can be bacteriostasized by the method of enhancing the bacteriostasis of beer-like beverages of the present invention are microorganisms that can grow in beer-like beverages. Even if the microorganisms can grow in beer-like beverages, microorganisms with relatively large diameters, such as yeast, are generally removed during the beer-like beverage production process, such as by filtering, and the above method does not need to be effective. Therefore, it is preferable that the microorganisms that can be bacteriostasized by the method of the present invention are microorganisms with relatively small diameters that are difficult to remove by filtering.

[0030] Microorganisms that can be stablized by the bacteriostatic method of the present invention include bacteria. Specific examples of bacteria that can be stablized by the bacteriostatic method include obligate anaerobes. Some of these bacterial species are known to be capable of growing in beer. They are also known to grow easily in low-alcohol beer. The obligate anaerobes include, for example, bacteria of the genus Pectinatus. Specifically, the following bacteria are considered to be stablized by the method of the present invention:

[0031] [Table 1]

[0032] According to the method of the present invention, 1.23 × 10 Pectinatus frisingensis is added to a low-alcohol beer solution from which carbon dioxide has been removed and the pH has been increased to 3.8 or higher. 3 When a sample inoculated with 1000 / mL of bacteria is cultured at 30°C for 7 days under anaerobic conditions, the absorbance of the cultured sample can be reduced to 0.09 or less, preferably 0.05 or less, and more preferably 0.04 or less. In this case, the low-alcohol beer solution includes, for example, a beer solution obtained by removing carbon dioxide from a low-alcohol beer having an alcohol concentration of 3.5 v / v% and a bitterness value of 13 BU and adjusting the pH to 4.6. The absorbance of the sample is a value determined by the method described in the Examples.

[0033] According to the method of the present invention, 100% Pectinatus frisingensis is added to a low-alcohol beer-like beverage that has had carbon dioxide removed and has a pH of 3.8 or higher.3 When a sample inoculated with bacteria / mL is cultured at 25°C for 7 days under anaerobic conditions, the growth inhibition rate of the bacteria can be less than 90%, preferably 80% or less, and more preferably 70% or less. In this case, the low-alcohol beer-like beverage includes, for example, a beer liquid obtained by removing carbon dioxide from a low-alcohol beer having an alcohol concentration of 3.5 v / v% and a bitterness value of 13 BU and adjusting the pH to 4.6. The growth inhibition rate refers to a value determined by the method described in the Examples.

[0034] According to the method of the present invention, Pectinatus frisingensis is added to a low-alcohol beer-like beverage having a pH of 3.8 or higher. 3 When a sample inoculated with 1000 / mL of bacteria is cultured at 25°C for 12 days under anaerobic conditions, the number of viable bacteria in the sample after culture is 10 6 cells / mL or less, preferably 10 5 The viable cell count can be reduced to 0.1% or less per mL. In this case, the low-alcohol beer-like beverage includes, for example, a low-alcohol beer having an alcohol concentration of 3.8 v / v%, a bitterness value of 20 BU, and a pH adjusted to 4.6. The viable cell count refers to a value determined by the method described in the Examples.

[0035] In other words, the method of the present invention can effectively inhibit the growth of Pectinatus bacteria in low-alcohol beer-like beverages.

[0036] <Beer-like beverage> Beer is a beverage made from malt, hops, and water, fermented with yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to that of beer. Specific examples of beer-like beverages include beer, low-malt beer, miscellaneous alcoholic beverages, liqueurs, spirits, and low-alcohol beverages, all of which have a flavor reminiscent of beer.

[0037] The beer-like beverage of the present invention contains eugenol. The content of eugenol and the method for adjusting it are the same as those described above as the method for enhancing the bacteriostasis of the beer-like beverage.

[0038] One form of beer-like beverage is a low-alcohol beer-like beverage. A "low-alcohol beer-like beverage" refers to a beer-like beverage with a lower alcohol concentration than a regular beer-like beverage.

[0039] A low-alcohol beer-like beverage has an alcohol concentration of 4 v / v % or less. A low-alcohol beer-like beverage may also be a so-called non-alcoholic beer-like beverage having an alcohol content of less than 1% by volume.

[0040] The low-alcohol beer-like beverage preferably has an alcohol concentration of 1 to 4 v / v%, more preferably 2 to 4 v / v%, and even more preferably 3 to 4 v / v%. The term "alcohol" refers to ethanol. In such cases, the bacteriostatic effect of the alcohol in the beer-like beverage becomes insufficient, thereby improving the utility of the method of the present invention.

[0041] The beer-like beverage may contain no hops or hop-derived components, or may contain only a small amount of hops. In such cases, the bacteriostatic effect of hops on the beer-like beverage becomes insufficient, thereby improving the utility of the method of the present invention. Specific examples of hop-derived components include iso-α acids.

[0042] Beer-like beverages may not contain iso-α acids, but preferably have an iso-α acid concentration of 5 BU or more, more preferably 10 BU or more, and even more preferably 15 BU or more, in terms of bitterness value. If the bitterness value is less than 10 BU, the resistance of the beer-like beverage to microorganisms may be insufficient. The upper limit of the iso-α acid concentration may be 50 BU or less, preferably 40 BU or less, as in regular beer. However, if the iso-α acid concentration is reduced to, for example, 15 BU or less, typically 10 BU or less, in terms of bitterness value, the bacteriostatic effect of the beer-like beverage is likely to be insufficient.

[0043] The bitterness value of beer-like beverages refers to the value measured by the isooctane extraction-absorbance analysis method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, a public interest incorporated foundation, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013).

[0044] Beer-like beverages have a pH of, for example, 3.8 or higher, preferably 4.1 or higher, more preferably 4.1 to 5.0, and even more preferably 4.2 to 4.8. If the pH of a beer-like beverage exceeds 5.0, its durability against microorganisms will be insufficient. On the other hand, if the pH is too low, the resulting beer-like beverage will have a strong sour taste, the balance between sourness and sweetness will be poor, and its palatability will decrease. The pH of the beer-like beverage of the present invention is more preferably greater than 4.2 and 4.8 or lower, and even more preferably 4.3 to 4.7. Here, the pH of the beer-like beverage is the pH of the final product.

[0045] The beer-like beverage preferably contains a wort fermentation liquid. By including the wort fermentation liquid in the beer-like beverage, the beer-like beverage is endowed with a complex taste, full body, and satisfying drinking sensation reminiscent of beer. The wort fermentation liquid refers to a liquid obtained by fermenting wort with brewer's yeast. The wort referred to in the present invention refers to the wort used in producing regular beer, and contains malt and, if necessary, hops. The beer-like beverage may consist of the wort fermentation liquid.

[0046] On the other hand, the beer-like beverage may be a non-fermented beer-like beverage that does not contain a fermented wort liquid. A non-fermented beer-like beverage refers to a beer-like beverage produced without fermentation. A non-fermented beer-like beverage is produced, for example, by mixing ingredients such as malt extract, hop extract, acidulant, and sweetener, and introducing carbon dioxide gas into the resulting mixture.

[0047] <Fermented wort> The wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, auxiliary materials such as barley, and warm water are added to a mash tank and mixed to prepare a mash. The mash can be prepared by a conventional method, for example, by first holding the mixture at 35 to 60°C for 20 to 90 minutes to decompose proteins derived from the raw materials into amino acids, etc., and then proceeding to the saccharification process. During this process, enzymes such as transglucosidase, and flavor components such as spices and herbs are added as needed in addition to the main raw materials and auxiliary materials.

[0048] The mash is then gradually heated and maintained at a predetermined temperature for a certain period of time, whereby the starch is saccharified using enzymes derived from malt or enzymes added to the mash. The temperature and time during saccharification can be determined appropriately taking into consideration the type of enzyme used, the amount of mash, the desired quality of the fermented wort, etc. For example, saccharification can be performed by maintaining the mash at 60-72°C for 30-90 minutes. After saccharification, the mash is maintained at 76-78°C for approximately 10 minutes, and then filtered in a wort filtration tank to obtain a clear sugar solution. Furthermore, during saccharification, an appropriate amount of enzymes may be added as needed.

[0049] The raw material to be subjected to saccharification, i.e., the starchy raw material, generally contains malt. However, taking into consideration the flavor and functionality of the final product, a starchy raw material that does not contain malt can also be used. The malt content of the raw material to be subjected to saccharification is 50% or more, preferably 67% or more, and more preferably 70% or more, from the viewpoint of not reducing the beer-like flavor. The raw material to be subjected to saccharification may contain 100% malt.

[0050] The malt ratio is the percentage (by weight) of malt relative to all ingredients excluding water and hops. The higher the malt ratio, the stronger the malt-derived umami and richness of the resulting beer-like beverage. Furthermore, the higher the malt ratio, the greater the nitrogen compound content in the resulting wort, which reduces the likelihood of irregular fermentation when the wort is fermented, and reduces the likelihood of unpleasant odors in the beer-like beverage.

[0051] "Secondary ingredients" refers to ingredients other than malt and hops. Examples of such secondary ingredients include starchy ingredients such as barley, wheat, cornstarch, corn grits, rice, and koryan, as well as carbohydrate ingredients such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with acid or a saccharifying enzyme, and primarily contains glucose, maltose, maltotriose, and the like. Other secondary ingredients include spices, herbs, and fruits used to impart or improve flavor.

[0052] A saccharifying enzyme is an enzyme that breaks down starch to produce sugar, and examples of such an enzyme include α-amylase, glucoamylase, and pullulanase.

[0053] The wort boiling operation may be carried out according to the method and conditions normally used in beer production. For example, the pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling the sugar solution until it is left to stand in the whirlpool. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins resulting from boiling are removed, and the sugar solution is then cooled to an appropriate temperature using a plate cooler.

[0054] By carrying out the above-described operations up to boiling the wort, wort is obtained. The obtained wort is fermented with yeast to obtain a fermented wort liquid. The fermentation of the wort may be carried out according to a conventional method. For example, the cooled wort may be inoculated with brewer's yeast and transferred to a fermentation tank for alcoholic fermentation.

[0055] The final apparent degree of fermentation of the fermented wort is adjusted to 90% or more, preferably 90 to 110%, and more preferably 100 to 110%, from the viewpoint of not reducing the beer-like flavor. On the other hand, if the final apparent degree of fermentation is too low, a gunpowder smell, a chemical smell, and a sticky feeling after drinking may occur due to a reduction in the alcohol concentration.

[0056] The degree of fermentation is an important indicator of how much fermentation has progressed in beer after fermentation and how the fermentation is progressing. Furthermore, the final degree of fermentation refers to the ratio of the extract that can be assimilated by brewer's yeast to the original wort extract. Here, the extract that can be assimilated by brewer's yeast is the original wort extract minus the extract contained in the finished beer (i.e., the extract that remains after all the extract that can be used by brewer's yeast has been fermented (referred to as the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the extract concentration (w / w%) determined from the specific gravity of the apparent extract, i.e., the beer still containing alcohol.

[0057] The term "extract" refers to the solids remaining after evaporation of wort. Extract is primarily composed of sugars. The extract content can be adjusted by changing the amounts of raw malt, various starches, and sugars added. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (BCOJ Beer Analysis Methods, 7.2 (2004), edited by the Brewers Association of Japan). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration of non-volatile solids (w / w%).

[0058] The final apparent degree of fermentation Vend of the fermented wort can be calculated, for example, by the following formula (1).

[0059] Vend(%)={(P-Eend) / P}×100 (1) [Where P is the original wort extract and Eend is the apparent final extract.] Original wort extract (P) is theoretically calculated from the wort extract value before alcoholic fermentation according to Balling's equation using the alcohol concentration and extract value of the finished beer. Specifically, it can be determined by the method shown in Analytica-EBC (9.4) (2007). Furthermore, apparent final extract (Eend) can be determined by placing beer in a flask, adding a large amount of fresh compressed yeast, and fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the apparent extract value of the remaining beer.

[0060] The apparent final extract (Eend) is calculated from the specific gravity of the final extract, including alcohol, and may therefore be a negative value. As a result, the apparent final attenuation may exceed 100%.

[0061] The apparent final degree of attenuation of the wort fermentation liquid can be controlled, for example, by adjusting the saccharification conditions, such as whether or not an enzyme is used when saccharifying the raw materials, and the types and amounts of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration available to yeast, thereby increasing the apparent final degree of attenuation of the wort fermentation liquid.

[0062] The wort fermentation liquid may be a top-fermented wort liquid or a bottom-fermented wort liquid, but is preferably a bottom-fermented wort liquid from the viewpoint of achieving a clean aftertaste. The top-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15 to 25°C for several days. The bottom-fermented wort liquid refers to a wort fermentation liquid obtained by inoculating wort with a bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about one week.

[0063] The amount and concentration of the fermented wort liquid contained in the beer-like beverage can be adjusted as appropriate so as to provide a desired alcohol concentration or beer-like flavor.

[0064] <Raw wort extract concentration> The beer-like beverage preferably has an original wort extract concentration of less than 12.2% by mass, which has the advantage of being able to reduce the alcohol content and provide a light taste. The original wort extract concentration of the beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass.

[0065] The original wort extract concentration of beer-like beverages can be determined, for example, by measuring ethanol using 8.3.6. Alcolyzer Method and true extract using 8.4.3. Alcolyzer Method in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee of the Brewers Association of Japan (Analysis Committee), revised and expanded in 2013), and then calculating the original wort extract concentration using 8.5. Extract-related calculation method.

[0066] <Method of manufacturing beer-like beverages> The method for producing a beer-like beverage of the present invention includes adding eugenol. The method and amount of eugenol added are the same as those described above for enhancing the bacteriostasis of a beer-like beverage.

[0067] The method for producing a beer-like beverage of the present invention comprises adjusting the pH of the beer-like beverage to fall within the above-mentioned specific range.

[0068] The pH of a beer-like beverage can be adjusted by adding a pH adjuster at any point during the production process. The pH adjuster may be, for example, at least one selected from the group consisting of phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among these, phosphoric acid or lactic acid is preferred.

[0069] The method for producing a beer-like beverage of the present invention includes adjusting the alcohol concentration of the beer-like beverage to the specific range. The alcohol concentration of the beer-like beverage can be adjusted, for example, by diluting the liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0070] In the method for producing a beer-like beverage, the liquid to be treated can be diluted in any step, such as the cooling step after boiling the wort, the fermentation step, the maturation step, or the filtration step.

[0071] Furthermore, by increasing the proportion of non-fermentable carbohydrates in the wort before the fermentation step, it is possible to suppress alcoholic fermentation during the fermentation step, thereby reducing the amount of alcohol produced by fermentation and thereby reducing the alcohol concentration of the beer-like beverage.

[0072] The method for producing a beer-like beverage of the present invention preferably includes incorporating a fermented wort liquid into a beer-like beverage. In this case, the fermented wort liquid may be used as a base liquid for the beer-like beverage.

[0073] The method for producing a beer-like beverage of the present invention preferably includes adjusting the amount of hops or hop-derived components used so as to have a specific range of iso-α acid concentration. The iso-α acid concentration of the beer-like beverage can be adjusted by adjusting the amount and timing of hop addition to the wort during the wort preparation process.

[0074] The method for producing a beer-like beverage of the present invention preferably includes adjusting the original wort extract concentration of the beer-like beverage within a specific range. The adjustment of the original wort extract concentration can be achieved, for example, by changing the ratio of raw material malt and brewing water (brewing composition) in the pre-fermentation step, by evaporating water by boiling to concentrate the brewing mixture, by changing the amount of warm water added to prepare the extract after boiling, or by using liquid sugar or malt extract.

[0075] The method for producing a beer-like beverage may further include steps such as adding caramel coloring, boiling, adjusting the pH, filtering, adjusting the flavor, and dissolving carbon dioxide gas, using known equipment.

[0076] The method for producing a beer-like beverage may further include a step of adding dietary fiber, soybean peptides, carbon dioxide, extracts, flavorings, acidulants, sweeteners, bittering agents, coloring agents, antioxidants, pH adjusters, various nutritional components, etc., as necessary.

[0077] The beer-like beverage of the present invention is preferably a beverage produced without undergoing a heat treatment after the fermentation step (an unheated fermented beverage), which prevents the volatilization and thermal degradation of highly hydrophobic aroma components and enhances the function of suppressing oxidized odor and stale taste.

[0078] When heat treatment is not performed after the fermentation step, even if the yeast is removed by solid-liquid separation, some of the various yeast-derived enzymes remain active. Therefore, invertase activity and protease activity are detected in unheated fermented beverages. In other words, beer-like beverages according to the present invention are preferably those having invertase activity and protease activity.

[0079] In one embodiment, the beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1000 U, and more preferably 300 to 700 U. The invertase activity and protease activity can be measured by a conventional method. [Example]

[0080] The present invention will be explained in more detail with reference to the following examples, but the present invention is not limited to these examples.

[0081] Example 1 A low-alcohol beer sample (alcohol concentration 4.0 v / v%, bitterness value 13 BU) was prepared. Carbon dioxide was removed from this sample, and the alcohol concentration was adjusted to 3.5 v / v% by dilution with water. 5N NaOH was added to adjust the pH to 4.6, resulting in a degassed high-pH beer.

[0082] 10 mL of the resulting degassed high-pH beer was dispensed into a 15 mL tube and used as a control sample. On the other hand, a test sample was prepared by adding eugenol to the degassed high-pH beer at a predetermined concentration. Approximately 10 mL of the test bacteria Pectinatus frisingensis was added to the control and test samples. 3 The cells were inoculated at a concentration of 1000 cells / mL and stored in a dark place at 25°C under anaerobic conditions for a specified number of days.

[0083] The extent to which the test bacteria had grown in the samples was compared by measuring the absorbance at 600 nm using an ultraviolet-visible spectrophotometer (Shimadzu Corporation, "UV-1900i" (trade name)). The results are shown in Table 2 (number of samples N=2).

[0084] [Table 2]

[0085] The measurement results in Table 2 show that when eugenol was added to degassed high-pH beer, the growth of the test bacteria was significantly inhibited compared to when eugenol was not added.

[0086] <Example 2> Cloves (manufactured by S&B Foods Co., Ltd.) were prepared. 0.4 g of cloves was added to 8 mL of ultrapure water and extracted at 95°C for 10 minutes. The extract was centrifuged at 25°C and 4000 G for 10 minutes, and the supernatant was used as the hot water extract.

[0087] A low-alcohol beer test sample (alcohol concentration 4.0 v / v%, bitterness value 13 BU) was prepared. Carbon dioxide was removed from this, diluted with water to adjust the alcohol concentration to 3.5 v / v%, and 5N NaOH was added to adjust the pH to 4.6 to obtain a degassed high-pH beer. 10 mL of the resulting degassed high-pH beer was dispensed into 15 mL tubes and used as control samples. Separately, hot water extract of cloves was added to the degassed high-pH beer to prepare test samples, with concentrations of 100 and 500 ppm. The test bacteria Pectinatus frisingensis was inoculated into the control and test samples at approximately 10 mL. 3 The samples were inoculated at a concentration of 1000 cells / mL. After inoculation, the samples were stored in a dark place at 25°C under anaerobic conditions for 4 to 7 days. Growth was evaluated by measuring absorbance at 600 nm and calculating the growth inhibition rate according to Equation 1. The results are shown in Table 3 (number of samples: N = 1).

[0088] Growth inhibition rate (%) = {1 - (absorbance of test group after incubation - absorbance of initial test group) / (absorbance of control group after incubation - absorbance of initial control group)} x 100 (Equation 1)

[0089] [Table 3]

[0090] Example 3 A hot water extract of cloves was prepared in the same manner as in Example 2. 334 mL of commercially available low-alcohol beer (alcohol 3.8%, bitterness value 20 BU) was placed in a container (small bottle), and 5N NaOH was added to adjust the pH to 4.6, which was used as a control sample. Test samples were prepared by adding the hot water extract of cloves to the samples in the control and test groups so that the concentrations of the material were 100 and 500 ppm. The test fungus Pectinatus frisingensis was inoculated into the control and test samples at approximately 10 3 The inoculated samples were stored at 25°C under anaerobic conditions.

[0091] Twelve days after the start of culture, all samples were opened and the viable bacterial count was measured. The viable bacterial count was evaluated by the smear method. Specifically, the samples were smeared on modified TGC medium and anaerobically cultured at 30°C for 10 days. After 10 days of culture, bacteria were detected. The results are shown in Figure 1 (sample number N = 3, error bars represent "mean ± standard deviation").

Claims

1. A method for enhancing the bacteriostatic properties of a beer-like beverage, comprising including eugenol.

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

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

4. 2. The method for enhancing the bacteriostatic activity of a beer-like beverage according to claim 1, wherein eugenol is contained in an amount of 0.1 ppm or more.

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

6. The method for enhancing the bacteriostasis of a beer-like beverage according to any one of claims 1 to 4, wherein the beer-like beverage has a pH of 3.8 or higher.

7. The method for enhancing the bacteriostasis of a beer-like beverage according to any one of claims 1 to 4, wherein the beer-like beverage contains a fermented wort broth.

8. A method for enhancing the bacteriostatic properties of a beer-like beverage, comprising using cloves as an ingredient.

9. Pectinatus frisingensis was added to a low-alcohol beer-like beverage with a pH of 3.8 or higher. ３ When a sample inoculated with 1000 / mL of bacteria was cultured at 25°C for 12 days under anaerobic conditions, the number of viable bacteria in the sample was 10 ６ The method for enhancing the bacteriostasis of a beer-like beverage according to any one of claims 1 to 4 and 8, wherein the bacteriostasis can be reduced to 0.05% by weight or less per mL.

10. A beer-like beverage having eugenol, a pH of 3.8 or higher, and an alcohol concentration of 4% v / v or less.

11. The beer-like beverage according to claim 10, comprising a fermented wort liquid.

12. containing eugenol, Adjusting the pH to 3.8 or higher; and Adjusting the alcohol concentration to 4 v / v% or less; A method for producing a beer-like beverage, comprising:

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