Method for producing packaged beer-like sparkling beverage

Abstract

The present invention provides a method for producing a bottled beer-like sparkling beverage in which bubbles are spontaneously and rapidly formed when a can is opened.SOLUTION: A packaged beer-like sparkling beverage in which a foamed beer-like sparkling beverage is filled in a metal container, wherein the metal container is a container in which a sparkling concavo-convex structure is provided on an inner surface, a caliber is 200 to 211 caliber at JISZ1571:2016, and a region of 30% or more of an area of a top surface of the container is opened at the time of opening, a storage period in a storage step is within 50 days, a gas pressure is 0. 21MPa or more, and the number of seconds for covering after storage at 4 °C for 24 hours is 5 seconds or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a packaged beer-like sparkling beverage that spontaneously foams upon opening and maintains its foaming properties. [Background technology]

[0002] One of the commercial values ​​of beer-like sparkling beverages is the formation of a creamy white foam when consumed. Packaged beer-like sparkling beverages filled in cans or bottles typically foam and form a layer of foam when poured into another container, such as a glass or a mug. After pouring into the container, ultrasonic vibrations are sometimes applied to the beverage to form finer foam.

[0003] In beer-like sparkling beverages, maintaining the formed foam for a long time is often required as a desirable product quality. Foam plays a role in preventing deterioration of the quality of beer-like sparkling beverages, and the better the foam retention, the longer the beverage can be enjoyed in a container. Various methods have been disclosed for improving the foam retention of beer-like sparkling beverages.

[0004] For example, Patent Document 1 discloses that by adding a proteolysate obtained by treating a plant protein with a protease and then fermenting the resulting mixture, high molecular weight peptides, which are components responsible for foaming and maintaining foam retention, can be maintained, thereby producing a beer-like sparkling beverage with good foam retention and flavor. Furthermore, Patent Document 2 discloses that by blending both an alginate ester, which is a foaming agent, and a collagen peptide, which is a foam-retaining component, in a low-fermentation beer-like sparkling beverage, both the texture of the foam and the foam retention can be improved when the beverage is poured into another container such as a glass. Patent Document 3 discloses that soybean polysaccharides, gum arabic, gellan gum, xanthan gum, and guar gum can be used as foaming agents and foam stabilizers (foam retention improvers) for sparkling beverages, and Patent Document 4 discloses that soybean saponin can be used as a foaming agent and foam stabilizer for sparkling beverages.

[0005] On the other hand, canned beer and the like may be consumed directly rather than poured into another container. Even in such cases, it would be desirable if, upon opening the can, a foam similar to that produced when the beverage is poured into another container were formed spontaneously. To meet this demand, a technology has been known for enhancing the fizziness of beverage cans filled with sparkling beverages by devising the inner structure of the container.

[0006] For example, Patent Document 5 discloses a beverage can for sparkling beverages, the can body of which is formed from a metal plate, and the bottom of the inner surface of the can body has a predetermined surface roughness. Patent Document 6 discloses a can for a sparkling beverage, characterized in that an organic resin coating layer formed on the inner surface of the can has recesses formed by the detachment of specified high-melting-point large-diameter particles and / or protrusions formed by the remaining particles, and recesses formed by the detachment of specified low-melting-point small-diameter particles. Patent Document 7 discloses a foamable liquid container characterized in that a recess having a substantially V-shaped cross section is formed on the inner surface. Patent Document 8 discloses a can lid for a beverage can filled with a CO2-containing beverage, characterized in that an organic resin coating is laminated on the inner surface, which is a flat surface of the can lid body, and recesses, protrusions, or uneven portions are formed on the inner surface of the organic resin coating. Patent Document 9 describes a beverage can with improved foaming properties, in which a plurality of caldera-shaped structures having an average diameter of 10 to 60 μm are formed on the inner surface of the body, with the diameter of the caldera being 1 mm or less. 2 Sparkling beverage cans are disclosed in which 7 to 30 cans are provided per can. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-135662 [Patent Document 2] Japanese Patent Publication No. 2020-187 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-181427 [Patent Document 4] Japanese Patent Application Laid-Open No. 2006-314282 [Patent Document 5] Japanese Patent Application Laid-Open No. 2001-180671 [Patent Document 6] Japanese Patent Application Laid-Open No. 2007-8493 [Patent Document 7] Japanese Patent Application Publication No. 5-97149 [Patent Document 8] Japanese Patent Application Laid-Open No. 2004-123208 [Patent Document 9] Patent Publication No. 2021-80014 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a method for producing a packaged beer-like sparkling beverage that spontaneously and quickly forms foam when the can is opened. [Means for solving the problem]

[0009] The present inventors have discovered that in the production of bottled beer-like sparkling beverages, providing an uneven surface on the inner surface of the container in which the beverage is filled results in spontaneous foam formation upon opening and maintains foamability. Furthermore, they have discovered that a shorter storage period results in more rapid foam formation upon opening the can than a longer storage period, leading to the completion of the present invention.

[0010] The present invention includes the following [1] to [7]. [1] A fermentation step in which yeast is inoculated into a fermentation raw material liquid and fermented to obtain a fermentation liquid; a storage step of transferring the fermented liquid obtained in the fermentation step to a storage tank and storing it for a certain period of time to mature it; a filtration step of filtering the fermented liquid after the aging step; a filling step of filling the filtered fermented liquid into a container having an inner surface provided with a foaming uneven structure and sealing the container after the filtration step; and A method for producing a packaged beer-like sparkling beverage, wherein the storage period in the storage step is 50 days or less. [2] The method for producing the packaged beer-like sparkling beverage according to [1] above, wherein the storage period is 7 to 45 days. [3] The method for producing a packaged beer-like sparkling beverage according to [1] or [2], wherein the fermentation raw material liquid is a saccharified liquid of a fermentation raw material containing malt, and the malt ratio in the fermentation raw material is 10% by mass or more. [4] The method for producing a packaged beer-like sparkling beverage according to any one of [1] to [3], which produces a packaged beer-like sparkling beverage having an alcohol concentration of 0.5 to 8.0 g / 100 mL. [5] The method for producing a packaged beer-like sparkling beverage according to any one of [1] to [4] above, wherein the container is a metal container that opens over an area of ​​30% or more of the top surface of the container when opened. [6] The method for producing a packaged beer-like sparkling beverage according to any one of [1] to [5] above, wherein the packaged beer-like sparkling beverage produced has a cover time of 5 seconds or less after storage at 4°C for 24 hours. [7] A packaged beer-like sparkling beverage in which the beer-like sparkling beverage is filled in a metal container, The metal container has a foaming uneven structure on the inner surface, and when opened, 30% or more of the area of ​​the top surface of the container is opened, A packaged beer-like sparkling beverage having a cover time of 5 seconds or less after storage at 4°C for 24 hours. [Effects of the Invention]

[0011] According to the present invention, a packaged beer-like sparkling beverage can be produced that spontaneously and quickly produces fine white foam when the can is opened, without the need to transfer the beverage to a cup or apply ultrasonic vibrations, and that maintains its foaming properties. DETAILED DESCRIPTION OF THE INVENTION

[0012] In this invention and this specification, "beer-like sparkling beverage" refers to a beverage containing carbon dioxide that 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, "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 content, the use of malt and hops, or the presence or absence of fermentation, and that has high thirst quenching properties and drinkability (the ability to continue drinking multiple cups without getting bored).

[0013] In the present invention and this 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. However, similar to traditional beer production, simple multiple fermentation is preferred, in which the beverage is produced through separate processes: 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 using yeast.

[0014] Specific examples of the packaged beer-like sparkling beverage produced by the packaged beer-like sparkling beverage production method of the present invention (hereinafter sometimes simply referred to as "packaged beer-like sparkling beverage of the present invention") include beverages produced through a fermentation process, such as beer, happoshu, low-alcohol beer-like sparkling beverages, and non-alcoholic beer. Other examples include liqueurs obtained by blending a beverage produced through a fermentation process with an alcohol-containing distillate.

[0015] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any alcohol generally classified as a distilled alcoholic beverage, such as raw alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu.

[0016] The method for producing a packaged beer-like sparkling beverage according to the present invention comprises a fermentation step in which a fermentation raw material liquid is inoculated with yeast and fermented to obtain a fermented liquid; a storage step in which the fermented liquid obtained in the fermentation step is transferred to a storage tank and stored for a certain period of time to mature; a filtration step in which the matured fermented liquid is filtered after the storage step; and a filling step in which the filtered fermented liquid is filled and sealed into a container whose inner surface is provided with a foam-forming uneven structure after the filtration step, wherein the storage period in the storage step is 50 days or less. By filling and sealing the fermented liquid in a container whose inner surface is provided with a foam-forming uneven structure, spontaneous foam is formed when the can is opened, and foaming properties are further maintained. Furthermore, by limiting the storage period in the storage step (hereinafter sometimes referred to as the "storage period") to 50 days or less, foam is more rapidly formed when the can is opened.

[0017] (Container with foam-forming uneven structure on the inside) The container used in the present invention is not particularly limited as long as it has a foaming uneven structure on its inner surface. A "foaming uneven structure" is an uneven structure that has the function of improving the foaming (effervescence) of a beverage. The foaming uneven structure of the container used in the present invention is not particularly limited as long as it is an uneven structure that improves the foaming (effervescence) of a beverage compared to a flat structure. For example, the container may have only recesses on its inner surface, only protrusions on its inner surface, or both recesses and protrusions. As the "container having a foaming uneven structure on its inner surface" used in the present invention, for example, the containers described in Patent Documents 5 to 9 can be used.

[0018] The term "concave" refers to a structure with a depth of 1 μm or more, and the term "protrusion" refers to a structure with a height of 1 μm or more. Each concave is roughly circular. The uneven structure of the inner surface of the container can be measured, for example, by image analysis of a laser microscope photograph of the inner surface of the container.

[0019] The container used in the present invention is preferably made of metal and has a cylindrical body, a lower surface (bottom surface), and an upper surface (top surface of the can lid), and the body is provided with a foaming uneven structure. In particular, the foaming uneven structure is preferably a structure in which recesses having a diameter of 0.5 μm to 20 μm are formed on the inner surface of the body at intervals of 1 mm. 2 Preferably, the number of recesses is 5,000 to 25,000 per mm. 2 Contains 5,000 to 20,000 recesses per mm, with a diameter of 5 μm to 20 μm. 2 It is more preferable that the number of particles is 200 to 2000 per container. A container having such a foaming uneven structure can be realized, for example, by providing an uneven resin layer on the inner surface of a metal container. As the metal container, a beverage can such as an aluminum can or a steel can, which is commonly used for filling sparkling drinks, can be used. For example, when manufacturing the container, a resin composition containing wax particles is applied to the inner surface of the metal container and baked. The wax particles are made of a component that volatilizes during baking. This causes the wax particles to detach during baking, forming an uneven structure in the resin layer.

[0020] The container used in the present invention is preferably a metal container that opens over 30% or more of the area of ​​the top surface of the container when opened. For example, in the case of a can, it is preferably a so-called full-open can, in which 30% or more of the area of ​​the top surface of the can lid is opened when the lid is opened. The area that is opened is preferably 50% or more, more preferably 90% or more, and even more preferably the entire top surface of the container.

[0021] Unlike regular containers, full-open cans allow users to visually perceive the foam, reminiscent of beer poured into a mug. In addition, since a larger amount of liquid flows into the mouth at the same angle than with regular containers, users can enjoy both the foam and the liquid at the same time.

[0022] The full-open can used in the present invention may have a circular can lid top surface that is scored (notched) around its entire circumference. The scoring allows the entire can lid top surface to detach from the can body and be opened. However, the entire can lid top surface does not necessarily need to be detached, and a container may be used in which a portion of the can lid top surface remains on the can body after opening.

[0023] The capacity of the container used in the present invention (the amount of beverage liquid filled) is not particularly limited, and is, for example, 135 to 1000 mL, preferably 320 to 500 mL. When the top surface of the container is circular, the diameter of the container is not particularly limited, and is, for example, 200 to 211 mm, preferably 202 to 206 mm (JIS Z 1571:2016).

[0024] (storage period) The storage process, also known as the post-fermentation process, is a process in which the fermented liquid obtained after the fermentation process (pre-fermentation) is transferred to a storage tank and stored at low temperatures for aging. The post-fermentation process involves yeast digesting the fermentable sugars remaining in the fermentation liquid. Post-fermentation reduces unpleasant odor-causing substances, such as acetaldehyde and hydrogen sulfide, produced during pre-fermentation, and enhances flavor and aroma. Furthermore, the post-fermentation liquid (pre-fermented liquid) becomes clear as macromolecules, such as proteins and polyphenols, aggregate and precipitate. However, if the storage period is too long, the remaining yeast can decompose foam proteins and autolyze, resulting in a decrease in foam retention and a deterioration in flavor. To prevent these quality degradations, the yeast that precipitates along with other macromolecules is periodically removed during the storage period. The storage period varies depending on the type of beer-like sparkling beverage, the type of yeast, and the desired product quality. If the storage tank is large, for example, one with a capacity of 50 kL or more, a storage period of at least one month is required to sufficiently reduce unpleasant odor-causing substances and turbidity-causing substances from the semi-finished products in the tank.

[0025] As the storage period increases, the foaming ability of the produced packaged beer-like sparkling beverage decreases. Therefore, in the method for producing a packaged beer-like sparkling beverage according to the present invention, the storage period is set to 50 days or less, preferably 45 days or less, more preferably 30 days or less, and even more preferably 25 days or less. To ensure sufficient flavor stabilization and clarification, the storage period is preferably 7 days or more. The reason why foaming ability decreases as the storage period increases is not clear, but it is thought that this is because protein degradation by proteases in the stored liquid progresses, increasing the amount of peptides, which inhibits foaming from the foaming uneven structure on the inner wall of the container when it is opened.

[0026] The packaged beer-like sparkling beverage according to the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low-alcohol beverage having an alcohol content of less than 1% by volume. The alcohol concentration of the packaged beer-like sparkling beverage according to the present invention is not particularly limited, but is preferably 0.5 to 8.0 g / 100 mL.

[0027] In the method for producing a packaged beer-like sparkling beverage according to the present invention, malt may or may not be used as the fermentation raw material. When malt is used, the malt ratio in the fermentation raw material is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. The lower the malt ratio in the fermentation raw material, the better the foaming properties of the packaged beer-like sparkling beverage according to the present invention when opened. The reason why the foaming properties improve when opened as the malt ratio decreases is not clear, but it is presumed to be because the content of various components such as malt-derived proteins decreases.

[0028] In Japan, the Liquor Tax Act restricts the raw materials that can be used in beer and happoshu and the timing of their use. For example, enzymes such as proteases are permitted to be used only in the brewing process, and adding foaming agents or adjusting carbon dioxide pressure during the fermentation process or storage process is not permitted. By using the method for producing a packaged beer-like sparkling beverage of the present invention, a packaged beer-like sparkling beverage with good foaming properties can be produced without using foaming agents or adjusting carbon dioxide pressure, even when the malt ratio is high.

[0029] The total nitrogen concentration of the packaged beer-like sparkling beverage according to the present invention is, for example, 10 to 200 (mg / 100 mL), preferably 15 to 100 (mg / 100 mL), more preferably 20 to 80 (mg / 100 mL), and even more preferably 25 to 60 (mg / 100 mL). The total nitrogen concentration can be measured by the method specified in "Beer Breweries Association Analysis Method 8.9." The total polyphenols in the packaged beer-like sparkling beverage according to the present invention is, for example, 10 to 300 (mg / L), preferably 30 to 250 (mg / L), more preferably 100 to 230, and even more preferably 130 to 200 (mg / L). The total polyphenols can be measured by the method specified in "Beer Brewers Association Analysis Method 8.19."

[0030] In the method for producing a packaged beer-like sparkling beverage according to the present invention, hops may or may not be used as a raw material. By using hops, a packaged beer-like sparkling beverage containing iso-α acids can be produced. The bitterness value of the packaged beer-like sparkling beverage according to the present invention is not particularly limited, and is preferably, for example, 8 BU or more, and more preferably 8 BU to 30 BU or less. When hops are not used as a raw material, the bitterness value of the packaged beer-like sparkling beverage according to the present invention is preferably 0.5 BU or less.

[0031] In the present invention and the specification, 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, iso-hop extracts, and hop products containing iso-substituted bitter components in hops, such as tetrahydroisohumulone and hexahydroisohumulone. In other words, "without using hops as a raw material" includes not only cases in which hops themselves are not used as a raw material, but also cases in which a processed hop product is not used as a raw material.

[0032] 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 sparkling beverages can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0033] The color (EBC) of the packaged beer-like sparkling beverage according to the present invention is, for example, 3 to 12, preferably 4 to 10, and more preferably 55 to 9. The color of beer can be measured by the Analytica-EBC standard method of the EBC (European Brewery Convention) or a method conforming thereto. The pH of the packaged beer-like sparkling beverage according to the present invention is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, and more preferably 3.9 to 4.3.

[0034] The method for producing the packaged beer-like sparkling beverage according to the present invention can be similar to that for producing a general fermented beer-like sparkling beverage, except that the storage period is limited to 50 days or less and the container in which the beer-like sparkling beverage is filled is a container provided with a foaming uneven structure. Fermented beer-like sparkling beverages can generally be produced through the steps of mashing (preparation of fermented raw material liquid), fermentation, storage, and filtration.

[0035] 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, and the starch is saccharified to prepare a sugar liquid. The obtained sugar liquid is boiled, and then at least a portion of the solid content is removed to prepare the fermentation raw material liquid.

[0036] Examples of grain raw materials include barley, wheat, and malt thereof, as well as rice, corn, soybeans, and other legumes, and potatoes. Grain raw materials can be used as grain syrup, grain extract, and the like, but are preferably used as pulverized grains obtained by pulverization. The pulverization of grains can be carried out by conventional methods. The pulverized grains may be malt pulverized, corn starch, corn grits, and the like, which have undergone conventional processing before or after pulverization. The pulverized grain used is preferably malt pulverized. The use of malt pulverized can produce a fermented beer-like sparkling beverage with a more pronounced beer-like flavor. The malt pulverized material may be obtained by germinating barley, such as two-row barley, by conventional methods, drying it, and then pulverizing it to a predetermined particle size. The grain raw material may be a single type of grain raw material or a mixture of multiple types of grain raw materials. For example, malt pulverized material may be used as the primary raw material, and rice or corn pulverized material may be used as the secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0037] The mixture may contain other secondary ingredients in addition to the grain raw material and water. Examples of such secondary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavoring agents. If necessary, saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzymes such as proteases can also be added.

[0038] Saccharification is carried out using enzymes derived from grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted appropriately taking into consideration the type of grain raw material used, the proportion of the grain raw material in the total fermentation raw materials, the type and amount of enzymes added, and the quality of the desired fermented beer-like sparkling beverage. For example, saccharification can be carried out by a conventional method, such as by maintaining a mixture containing grain raw materials at 35 to 70°C for 20 to 90 minutes.

[0039] The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0040] By adding herbs and the like as appropriate before or during the boiling process, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during the boiling process and then 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 (e.g., adding hops in several batches), and the boiling conditions can be determined as appropriate.

[0041] The broth obtained after the boiling treatment contains residues such as proteins that have been produced by precipitation. Therefore, at least a portion of the solid components such as residues are removed from the broth. The removal of the residues can be carried out by any solid-liquid separation process, but typically a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time should be 15°C or higher, and is generally around 50 to 100°C. The broth (filtrate) after the residue removal is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue removal becomes the fermentation raw material liquid.

[0042] Next, in the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be subjected to the fermentation step as 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 can be appropriately selected from yeasts normally used in the production of alcoholic beverages. Either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0043] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization. Then, in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining a fermented beer-like sparkling beverage. The filtration process may be any method that can filter out the yeast, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0044] After the filtration step, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container having a foaming uneven structure on the inner surface and sealed in a filling step, thereby obtaining the desired packaged beer-like sparkling beverage. Filling into the container and sealing can be carried out by conventional methods.

[0045] Carbon dioxide gas may be introduced into the filtered fermented broth before it is filled into a container so that the gas pressure is within a desired range. The gas pressure of the packaged beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa.

[0046] The packaged beer-like sparkling beverage according to the present invention can be stored at room temperature, but is preferably cooled before consumption. The cooling temperature is preferably 10°C or lower, more preferably 3 to 10°C, and even more preferably 3 to 6°C.

[0047] The bottled beer-like sparkling beverage according to the present invention has enhanced foaming properties when opened, so that the beer-like sparkling beverage inside the container can be foamed simply by opening it, thereby forming a layer of foam similar to that produced when draft beer is poured into a mug, without the need to pour it into another container.

[0048] The foaming ability of the packaged beer-like sparkling beverage according to the present invention can be evaluated using the number of seconds to cover as an index. "Number of seconds to cover" refers to the time (seconds) from when the container is opened until the entire upper surface of the beverage is covered with foam. It is preferable that the number of seconds to cover of the packaged beer-like sparkling beverage according to the present invention after storage at 4°C for 24 hours is 5 seconds or less. [Example]

[0049] 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.

[0050] [Example 1] The effect of storage period on the foaming properties of a beer-like sparkling beverage filled in a container with a foaming uneven structure on the inner surface of the container was investigated.

[0051] <Production of packaged beer-like sparkling beverage> A fermented beer-like sparkling beverage was produced by a conventional method using malt and cornstarch as fermentation raw materials and hops as a raw material. The malt ratio relative to the total amount of fermentation raw materials was 70% by mass. Specifically, the beverage was produced using a 200 L-scale brewing facility. First, 28 kg of malt powder, 12 kg of cornstarch, and 160 L of brewing water were charged into a brewing tank, and a saccharified solution was produced by a conventional method. The resulting saccharified solution was filtered using a wort filtration tank to obtain wort. Hops were added to the resulting wort, and the wort was then boiled. Next, the wort was transferred to a settling tank to separate and remove the sediment, and then cooled to approximately 10°C. The cooled wort was introduced into a fermenter, inoculated with brewer's yeast, and fermented at approximately 10°C for 8 days. The resulting fermented solution was transferred to a storage tank and stored at -2°C for the storage period listed in Table 1.

[0052] The resulting liquid pool was then filtered through diatomaceous earth. The filtrate was then filled into a full-open can and sealed to obtain a bottled beer-like sparkling beverage. An aluminum two-piece can was used as the full-open can. Specifically, a container was used that had a can body with a closed bottom and a can lid that closed the top surface of the can body. Scores (notches) were provided around the entire circumference of the can lid so that the entire top surface was open. The can body used had a resin coating on the inner surface of the body. The resin coating had a foaming uneven structure. Specifically, the foaming uneven structure had recesses with a diameter of 5 μm to 20 μm, spaced 1 mm apart. 2 There are 200 to 2000 recesses per mm, each with a diameter of 0.5 μm to 5 μm. 2 There were 5,000 to 20,000 of them per year.

[0053] <Measurement of cover seconds> Each packaged beer-like sparkling beverage was stored in a refrigerator at 4°C for 24 hours, and then the time (seconds) from opening the can until the entire top surface of the beverage was covered with foam was measured visually. Ten containers of each sample were opened, and the average value was used as the result of the number of seconds to cover.

[0054] [Table 1]

[0055] As shown in Table 1, the longer the storage period (drinking age), the longer the number of seconds it took for the surface to be covered with foam after opening the can, and the lower the foaming ability.

[0056] [Example 2] Packaged beer-like sparkling beverages were produced in the same manner as in Example 1, except that the storage period was set to the number of days shown in Table 2. The contents of foaming protein (12 kDa) and foam retention protein (40 kDa), as well as the NIBEM value and cover time for each sample, were measured. The measurement results are shown in Table 2.

[0057] The NIBEM value is a value obtained by measuring the collapse rate of poured foam by electrical conductivity, and was measured by a method conforming to the Analytica-EBC standard method of the EBC (European Brewery Convention).

[0058] The contents of foaming protein and foam-sustaining protein were measured by an on-chip method using a microchip electrophoresis bioanalyzer "Agilent 2100" (Agilent Technologies) and calculated as albumin-equivalent protein concentration. Specifically, as a pretreatment, 200 μL of sample was degassed by 15 minutes of ultrasonic treatment, and 8 μL of albumin (500 ppm) was added to the sample, followed by desalting using a desalting spin column. The sample was then concentrated for 1 hour using a centrifugal evaporator, after which 10 μL of ultrapure water was added and stirred for dissolution. The pretreated sample was measured using the bioanalyzer "Agilent 2100" and the measurement kit "Agilent Protein 80 Kit" for protein analysis using the bioanalyzer.

[0059] [Table 2]

[0060] In addition, to investigate the effect of a longer storage period on foaming proteins, etc., packaged beer-like sparkling beverages were produced in the same manner, except that the storage period was set to the number of days shown in Table 3. The contents of foaming protein (12 kDa) and foam retention protein (40 kDa), as well as the NIBEM value and cover time for each sample, were measured. The measurement results are shown in Table 3.

[0061] [Table 3]

[0062] The results in Table 2 show that when the storage period was around 30 days, the concentrations of foaming protein (12 kDa) and foam-retaining protein (40 kDa) varied slightly depending on the storage period, but had almost no effect on the NIBEM value, indicating that the storage period has little effect on the foam quality when poured into a glass. Furthermore, the results in Table 3 show that when the storage period was around 70 days, the concentration of foaming protein (12 kDa) tended to increase slightly as the storage period increased, but this trend was not observed for foam-retaining protein (40 kDa). The NIBEM values ​​of the samples tended to improve slightly as the storage period increased.

[0063] On the other hand, in both Tables 2 and 3, the number of cover seconds clearly increased as the storage period increased, and there was no correlation with the NIBEM value, a conventional indicator of foam quality. These results indicate that the foaming quality of bottled beer-like sparkling beverages filled in containers with a foam-forming uneven structure on the inner surface decreases depending on the storage period.

[0064] [Example 3] Packaged beer-like sparkling beverages were produced in the same manner as in Example 1, except that the ratio of malt to the total amount of fermentation raw materials was set to the value shown in Table 4, and the foaming ability was examined by measuring the cover time.

[0065] [Table 4]

[0066] As a result, it was observed that the higher the malt ratio of the sample, the longer the cover time. This is thought to be because the lower the malt ratio, the less malt-derived foam protein there is, which improves foaming when the can is opened.

Claims

1. A packaged beer-like sparkling beverage in which a fermented beer-like sparkling beverage is filled in a metal container, the metal container has a foaming uneven structure on its inner surface, a diameter of 200 to 211 mm according to JIS Z 1571:2016, and an area of ​​30% or more of the area of ​​the top surface of the container is open when opened; The storage period in the storage process is 50 days or less, The gas pressure is 0.21 MPa or more, A packaged beer-like sparkling beverage having a cover time of 5 seconds or less after storage at 4°C for 24 hours.

2. 2. The packaged beer-like sparkling beverage according to claim 1, having an alcohol concentration of 0.5 to 8.0 g / 100 mL.

3. 2. The packaged beer-like sparkling beverage according to claim 1, having an alcohol concentration of less than 1% by volume.

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