Foaming beer-taste beverage packed in container

Abstract

To provide a packaged sparkling beer-taste beverage having relatively low lightness of color and hardly causing spouting when opening a container.SOLUTION: Specifically disclosed is a sparkling beer-taste beverage packed in a container and comprising malt having a chromaticity of 800 ° EBC or higher as a raw material, wherein the L * value of the sparkling beer-taste beverage is less than 80.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a bottled sparkling beer-taste beverage, a method for producing the same, and the like. [Background technology]

[0002] Sparkling beer-flavored beverages such as beer and happoshu are characterized by their distinctive bitterness and roasted aroma, as well as the refreshing sensation of carbon dioxide (effervescence, etc.). However, even if the container is not vigorously shaken, when these sparkling beer-flavored beverages are opened, they can suddenly foam excessively and bubble up from the container. This phenomenon is called "gushing," and technologies to suppress this gushing are being developed.

[0003] For example, Patent Document 1 discloses a method for producing a fermented malt beverage, such as beer, which is characterized by using grains treated with thiophanate methyl or wheat treated with prothioconazole as a method for suppressing foaming in the fermented malt beverage. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2010 / 140346 Summary of the Invention [Problem to be solved by the invention]

[0005] When producing sparkling beer-taste beverages with a relatively low color brightness, such as medium-color sparkling beer-taste beverages, malt with a relatively high color (°EBC), such as caramel malt, is often used as an ingredient, but bottled sparkling beer-taste beverages using caramel malt or the like as an ingredient tend to be prone to spewing when the container is opened. Therefore, there is room for further improvement in bottled sparkling beer-taste beverages with a relatively low color brightness, from the perspective of making spewing less likely to occur.

[0006] Therefore, an object of the present invention is to provide a bottled sparkling beer-flavored beverage that has a relatively low color brightness and is less likely to spray when the container is opened. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors have conducted extensive research and found that the above problems can be solved by using malt with a higher color (°EBC) such as dark malt or chocolate malt as a raw material. As a result of further research, they have discovered that a bottled sparkling beer-flavored beverage is made from malt with a color of 800°EBC or higher, and that the L of this beer-flavored beverage * It was found that by setting the value to less than 80, the brightness of the color becomes relatively low and the container is less likely to spray when opened, and the present invention was completed based on this finding.

[0008] That is, the present invention provides the following: <1> ~ <9> This includes embodiments of the present invention. <1> A bottled sparkling beer-flavored beverage made from malt with a color of 800°EBC or more, * A bottled sparkling beer-flavored beverage with a saturation value of less than 80. <2> The L of the beer-taste beverage relative to the color (°EBC) of the beer-taste beverage * Ratio of values ​​(L * value / chromaticity) is less than 2.0, <1> 1. A bottled sparkling beer-flavored beverage according to claim 1. <3> The beer-flavored beverage is made using, as raw materials, malt having a color degree of 20°EBC or more and less than 800°EBC, together with the malt having a color degree of 800°EBC or more. <1> or <2> 1. A bottled sparkling beer-flavored beverage according to claim 1. <4> The amount of malt having a color of 800° EBC or more used as a raw material is less than 4.0% by mass of the total amount of malt raw materials. <1> ~ <3> 1. A bottled sparkling beer-flavored beverage according to any one of the preceding items. <5> A method for producing a bottled sparkling beer-taste beverage, comprising: a wort preparation step of preparing wort using raw materials containing malt having a color of 800° EBC or more; * Adjust the value to less than 80L * and a value adjusting step. <6> The L of the beer-taste beverage relative to the color (°EBC) of the beer-taste beverage * Ratio of values ​​(L * Adjust the value / chromaticity to less than 2.0 * A value / chromaticity adjustment process is provided. <5> A method for producing the bottled sparkling beer-taste beverage described in claim 1. <7> In the wort preparation step, a raw material containing malt having a color degree of 20° EBC or more and less than 800° EBC is used together with the malt having a color degree of 800° EBC or more. <5> or <6> A method for producing the bottled sparkling beer-taste beverage described in claim 1. <8> In the wort preparation step, the amount of malt having a color degree of 800° EBC or more used as a raw material is less than 4.0% by mass of the total amount of malt raw materials. <5> ~ <7> 1. A method for producing the bottled sparkling beer-taste beverage according to any one of the preceding claims. <9> A bottled sparkling beer-flavored beverage using malt having a color of 800°EBC or more as a raw material, and * A method for suppressing spraying when a bottled sparkling beer-taste beverage is opened, characterized by adjusting the value to less than 80. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a bottled sparkling beer-taste beverage that has a relatively low color brightness and is less likely to spray when the container is opened. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described. The present invention relates to a bottled sparkling beer-flavored beverage made from malt having a color of 800° EBC or more as an ingredient, and the L of this beer-flavored beverage. * The present invention relates to a packaged sparkling beer-taste beverage (hereinafter sometimes referred to as the "packaged sparkling beer-taste beverage of the present invention") having a saturation value of less than 80, a method for producing the same, etc.

[0011] As used herein, the term "beer-taste beverage" refers to a beverage with a beer-like flavor. Examples of beer-taste beverages include, but are not limited to, those classified as beer, happoshu, and other sparkling alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Beer-taste beverages also include beverages and soft drinks (e.g., non-alcoholic beer-taste beverages) that do not fall under the category of sparkling alcoholic beverages under the Liquor Tax Act. The beer-taste beverage filled into the container of the bottled sparkling beer-taste beverage of the present invention is not limited to the above-mentioned examples.

[0012] In addition, in this specification, "foaming" means a foaming agent having a carbon dioxide pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) or more. In other words, the bottled sparkling beer-taste beverage according to the present invention is a beer-taste beverage that contains carbon dioxide gas and has a carbon dioxide pressure at 20°C that satisfies the above criteria. Furthermore, this carbon dioxide pressure is 0.294 MPa (3.0 kg / cm 2 ) or less, and furthermore, 0.235 MPa (2.4 kg / cm 2) or less. This carbon dioxide pressure can be measured based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure." This carbon dioxide may be produced by fermentation, or may be added by carbonated water or a carbonation (carbon dioxide injection) process. This carbonation process may be carried out batchwise, or continuously in-line using a carbon dioxide injection system (carbonator) incorporated into the piping. In addition, this carbonation process is preferably carried out at a liquid temperature of 10°C or less (more preferably 4°C or less) to avoid foaming during production.

[0013] Furthermore, in this specification, "container-packed" means that the sparkling beer-taste beverage is filled and sealed in a container such as a glass container (a container made of glass, such as a bottle) or a metal container (a container made of metal, such as an aluminum or steel can). The effects of the present invention are particularly likely to be achieved in an embodiment in which the sparkling beer-taste beverage is filled and sealed in a glass container.

[0014] The raw materials and components of the bottled sparkling beer-taste beverage according to the present invention will be described in detail below.

[0015] The bottled sparkling beer-taste beverage according to the present invention uses malt with a color of 800° EBC or higher as an ingredient. This "malt with a color of 800° EBC or higher" refers to colored malt produced by roasting malt (malt obtained by germinating and roasting barley or wheat, followed by removal of the roots) at a higher temperature (e.g., approximately 120°C) and charring it during the production process, and the color is particularly high and satisfies the above criteria. Examples include dark malt (color of approximately 800 to 1800° EBC) and chocolate malt (color of approximately 800 to 1600° EBC). The upper limit of the color of this malt is not limited, but is preferably 1800° EBC or lower. Although not necessarily satisfying the above color requirements, examples of colored malts with a color of less than 800°EBC (20°EBC or more and less than 800°EBC) include caramel malt (color of about 50 to 450°EBC), Munich malt (color of about 20 to 40°EBC), melanoidin malt (color of about 60 to 80°EBC), etc. Malt with a color of less than 20°EBC (light-colored malt) is produced by limiting the temperature rise during roasting to about 80°C during malt production.

[0016] Here, the "color (°EBC)" of malt is a value measured by the method described in "8.8 Color, 8.8.2 Absorbance Method" of the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013). The same applies to the color (°EBC) of beer-flavored beverages described below.

[0017] In particular, in the bottled sparkling beer-taste beverage according to the present invention, since the effects of the present invention are more readily exhibited, it is more preferable that the beverage be one that uses as raw materials malt with a color of 20°EBC or more but less than 800°EBC (caramel malt, Munich malt, melanoidin malt, etc.) in addition to the malt with a color of 800°EBC or more (e.g., dark malt or chocolate malt), and even more preferable that the beverage be one that uses caramel malt (e.g., caramel malt with a color of 50°EBC or more but less than 450°EBC). In other words, it is more preferable that the beverage be a specified bottled sparkling beer-taste beverage that uses (combines) the malt with a color of 800°EBC or more and the malt with a color of 20°EBC or more but less than 800°EBC as raw materials. Furthermore, including the above-mentioned embodiment, it may also be one that uses (combines) malt with a color of less than 20°EBC (light-colored malt) as an additional raw material. It is more preferable that both of these be barley malt.

[0018] Furthermore, in order to facilitate the production of a medium- or dark-colored bottled beer-taste beverage that is less prone to foaming and also facilitate the production of a more desirable flavor and aroma, it is preferable that the proportion of malt having a color of 800° EBC or higher relative to the total amount of malt raw materials used in the bottled sparkling beer-taste beverage of the present invention be less than 15% by mass. In other words, the amount of malt having a color of 800° EBC or higher used as a raw material is preferably less than 15% by mass of the total amount of malt raw materials. The upper limit is preferably less than 10.0% by mass, more preferably 7.0% by mass or less, even more preferably 6.0% by mass or less, even more preferably 5.0% by mass or less, even more preferably less than 4.0% by mass, and even more preferably 3.0% by mass or less. The lower limit may be 0.5% by mass or more, or 1.0% by mass or more. Furthermore, when malt having a color of 20° EBC or more and less than 800° EBC is also used, the proportion of this malt used relative to the total amount of malt raw materials may be, for example, more than 4.0% by mass and less than 25% by mass, with the lower limit being 5.0% by mass or more, or 7.0% by mass or more, and the upper limit being 22% by mass or less, 20% by mass or less, 15% by mass or less, or 12% by mass or less. It is also possible to employ an embodiment in which malt having a color of 20° EBC or more and less than 800° EBC is not substantially used as a raw material. The remaining malt raw materials other than this may be malt having a color of less than 20° EBC. Therefore, the proportion of malt having a color of less than 20° EBC used relative to the total amount of malt raw materials may be, for example, more than 65% by mass, more than 70% by mass, more than 75% by mass, more than 80% by mass, or more than 85% by mass. This upper limit may be, for example, 97.5% by mass or less, less than 95.5% by mass, less than 95% by mass, 94.5% by mass or less, 94% by mass or less, 93% by mass or less, 92.5% by mass or less, or 92% by mass or less. The "proportion of malt with a color of 800°EBC or higher relative to the total amount of malt raw materials" refers to the mass ratio of the amount of malt with a color of 800°EBC or higher (total amount) relative to the total mass of all malt raw materials (colored malt and light-colored malt) used to produce the beer-taste beverage. The same applies to the proportion of malt with a color of 20°EBC or higher but less than 800°EBC relative to the total amount of malt raw materials, and the proportion of malt with a color of less than 20°EBC relative to the total amount of malt raw materials.

[0019] The bottled sparkling beer-taste beverage according to the present invention, which uses as a raw material malt having a color of 800° EBC or more as described above, has the following characteristics: * The value is less than 80. In other words, it is a sparkling beer-flavored beverage with a relatively low color brightness. * The value may be less than 75, less than 70, less than 65, less than 60, less than 55, less than 50, or less than 45. In the case of a medium-colored sparkling beer-taste beverage, the lower limit is preferably 15 or more, more preferably 20 or more, even more preferably 25 or more, and even more preferably 30 or more. Here, the L of this beer-flavored beverage * The value is measured and calculated using a two-dimensional colorimeter (for example, a two-dimensional colorimeter manufactured by Paparab) or a spectrophotometer (for example, a spectrophotometer manufactured by Konica Minolta) according to the measurement procedures of the equipment used. * The higher the value, the brighter the color of the beer-flavored beverage. * The smaller the value, the lower the brightness (darker) of the color of the beer-flavored beverage.

[0020] Although not limited thereto, the color (°EBC) of the bottled sparkling beer-taste beverage according to the present invention is preferably 15°EBC or more and less than 100°EBC. The lower limit may be, for example, 20°EBC or more, and the upper limit may be, for example, 95°EBC or less, 90°EBC or less, less than 80°EBC, 70°EBC or less, 65°EBC or less, or 60°EBC or less. In particular, from the perspective of producing a medium-colored sparkling beer-taste beverage, it is more preferable that the color (°EBC) of this beer-taste beverage be 15°EBC or more and less than 80°EBC.

[0021] Furthermore, the bottled sparkling beer-taste beverage according to the present invention is less likely to foam and is more likely to have a superior appearance (balance of color and color tone, etc.) as a sparkling beer-taste beverage with a relatively low color brightness. Therefore, the above-mentioned L * Ratio of values ​​(L * It is more preferable that the ratio (value / chromaticity) is less than 2.0. The upper limit of this ratio is more preferably less than 1.5, and even more preferably 1.0 or less. The lower limit is preferably 0.1 or more, more preferably 0.3 or more, and may be 0.5 or more.

[0022] In addition to the malt described above, the packaged sparkling beer-taste beverage according to the present invention may use, as ingredients, barley or processed barley products other than malt, rice, corn, other grains, beans, potatoes, sugars (starch, grits, liquid sugar, etc.), fruits, spices, etc., within the scope of not significantly affecting the effects of the present invention. For example, when producing a fermented alcoholic beverage, the above-mentioned sugars may be used in combination as ingredients to promote alcoholic fermentation, etc. The term "ingredients" used herein refers to all ingredients used in producing the packaged sparkling beer-taste beverage according to the present invention, excluding water and hops.

[0023] Examples of the above-mentioned barley include barley, wheat, rye, oats, oats, pearl barley, and oats. Examples of processed barley products include barley extract and malt extract. Barley extract is obtained by extracting an extract containing sugars and nitrogen from barley. Malt extract is obtained by extracting an extract containing sugars and nitrogen from malt.

[0024] There are no particular limitations on the amounts of these ingredients used, provided that they do not significantly affect the effects of the present invention, but in order to facilitate the exertion of the effects of the present invention, the malt usage ratio in the bottled sparkling beer-taste beverage of the present invention is more preferably 30% by mass or more, even more preferably 40% by mass or more, even more preferably 50% by mass or more, even more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 90% by mass or more, and even more preferably 100% by mass (all malt). This "malt usage ratio" refers to the proportion of the total mass of malt to the total mass of ingredients other than water and hops. Furthermore, in embodiments of the packaged sparkling beer-taste beverage according to the present invention that are not all-malt, the beverage may be configured so that it does not substantially contain any barley ingredients (barley or processed barley products) other than malt.

[0025] When hops are used in the bottled sparkling beer-flavored beverage according to the present invention, examples of the type of hop include fresh hops, dried hops, hop pellets, and hop extract. The hops may also be processed hop products such as low hops, hexahops, tetrahops, and isomerized hop extracts. These may be used alone or in combination of two or more types, and are not particularly limited. When hops are used, it is more preferable to add the above-mentioned hops during the preparation of wort (for example, during boiling after saccharification), although this is not a limitation.

[0026] The bitterness value (BU) of the bottled sparkling beer-taste beverage according to the present invention may be 10 or more, 15 or more, 20 or more, or 25 or more. The upper limit may be 50 or less, 45 or less, 40 or less, or 35 or less. This bitterness value (BU) can be adjusted by the amount and type of raw materials such as hops used, the timing of their addition, etc. Here, the "bitterness value (BU)" is a value measured by the 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).

[0027] Furthermore, the bottled sparkling beer-flavored beverage of the present invention may contain ingredients usable in beverages, such as acidulants, bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, salts, flavorings, etc., as long as they do not significantly affect the effects of the present invention. Examples of acidulants include phosphoric acid, lactic acid, sodium lactate, DL-malic acid, sodium DL-malate, citric acid, trisodium citrate, adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, glacial acetic acid, fumaric acid, monosodium fumarate, etc. Examples of bittering agents include caffeine, naringin, and iso-α-acids. Examples of coloring agents include caramel color, gardenia color, fruit juice color, and vegetable color. Examples of sweeteners include the sugars mentioned above, other sugars, and sugar alcohols. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, saccharin sodium, disodium licyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include table salt (sodium chloride), potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. Furthermore, the packaged sparkling beer-taste beverage according to the present invention may further contain any optional components other than those described above. On the other hand, the packaged sparkling beer-taste beverage according to the present invention may be configured to substantially not contain (not be blended with) a caramel colorant, which is a colorant, or may even be configured to substantially not contain (not be blended with) a colorant. Furthermore, the packaged sparkling beer-taste beverage according to the present invention may contain a foaming agent or a foam stabilizer, but may also be configured to substantially not contain these. In addition, since the packaged sparkling beer-taste beverage according to the present invention is configured to be less likely to spray when the container is opened, it is not necessary to include a defoaming agent. In other words, it may be configured to substantially not contain (not be blended with) a defoaming agent.

[0028] The effects of the present invention are more readily achieved when the bottled sparkling beer-taste beverage according to the present invention is an alcoholic beverage (a bottled sparkling beer-taste alcoholic beverage) with an alcohol content of 1 v / v% or more. Preferred examples of this alcohol content include a lower limit of 1 v / v% or more, more preferably 2 v / v% or more, even more preferably 3 v / v% or more, and even more preferably 4 v / v% or more. The upper limit is not limited, but is preferably 15 v / v% or less, more preferably 12 v / v% or less, even more preferably 10 v / v% or less, and even more preferably less than 8 v / v%. However, the packaged sparkling beer-taste beverage according to the present invention may also be a non-alcoholic beverage (packaged sparkling non-alcoholic beer-taste beverage) with an alcohol content of less than 1 v / v%, in which case the alcohol content may be less than 0.5 v / v%, or even less than 0.1 v / v%, or even less than 0.05 v / v%.

[0029] Here, this "alcohol content (v / v%)" is a value measured by the method described in "8.3 Alcohol" in the Revised BCOJ Beer Analysis Methods (published by the Brewery Society of Japan, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, revised and expanded in 2013) (8.3.6 Alcoholizer Method for alcoholic beverages, 8.3.7 Headspace GC-FID Method for non-alcoholic beverages). In the present invention, "alcohol" refers to ethanol. Furthermore, the alcohol content of the bottled sparkling beer-taste beverage according to the present invention can be adjusted during the production process by controlling the alcohol fermentation conditions, adding various spirits (vodka, etc.), shochu, brandy, happoshu, brewer's alcohol, etc., distilling or diluting the fermented liquid, removing the alcohol, or the like.

[0030] The packaged sparkling beer-taste beverage of the present invention may be a fermented beverage produced through an alcoholic fermentation process using yeast (a process in which yeast produces alcohol, a metabolic product, from organic substances such as sugars), or may be a non-fermented beverage produced without an alcoholic fermentation process. For example, it may be a fermented alcoholic beverage produced through the alcoholic fermentation process described above, or a non-alcoholic beverage obtained by removing the alcohol from such a fermented alcoholic beverage. Alternatively, it may be a non-fermented alcoholic beverage produced by blending alcoholic beverages such as distilled spirits and wort as ingredients, or a non-fermented non-alcoholic beverage produced by blending wort as ingredients. Note that the effects of the present invention are more readily achieved when the packaged sparkling beer-taste beverage of the present invention is a fermented beverage.

[0031] The bottled sparkling beer-taste beverage according to the present invention, configured as described above, is a bottled sparkling beer-taste beverage with a relatively low color brightness and that is less likely to spray when the container is opened. In other words, while the bottled sparkling beer-taste beverage has a relatively low color brightness, it is less likely to spray when the container is opened. Furthermore, its flavor and appearance are also likely to be favorable. The present invention relates to a bottled sparkling beer-taste beverage that uses malt having a color of 800° EBC or more as a raw material, and that is characterized by the L * Adjust the value to less than 80 (L of the beverage produced using the above malt as a raw material) * The value is adjusted to less than 80), and it can be said that this provides a method for suppressing the spouting of bottled sparkling beer-taste beverages when the bottle is opened.

[0032] Next, a method for producing a bottled sparkling beer-taste beverage according to the present invention will be described in detail.

[0033] The method for producing a bottled sparkling beer-taste beverage according to the present invention includes at least a wort preparation step of preparing wort (a malt-derived component extract, such as a saccharified liquid) using a raw material containing malt having a color of 800° EBC or more, and a L * Adjust the value to less than 80L * and a value adjusting process. Furthermore, since this is a method for producing a bottled sparkling beer-taste beverage, it naturally also includes a carbon dioxide pressure imparting or adjusting process (e.g., a fermentation process, a carbonated water addition process, a carbonation process, etc.) for maintaining the carbon dioxide pressure of the beverage at a predetermined level or higher, as well as a container filling and sealing process for filling and sealing the beverage into a container. The other processes may follow standard methods for producing beer-taste beverages and are not particularly limited. The numerical values ​​of the above processes may be as described above. The above-mentioned processes may be performed together in a single process, or at least one of the processes may be performed separately in two or more processes.

[0034] Furthermore, the method for producing the bottled sparkling beer-taste beverage according to the present invention is characterized in that the L relative to the color (°EBC) of the beverage is * Ratio of values ​​(L * Adjust the value / chromaticity to less than 2.0 * The method may further include a value / color adjustment step. Furthermore, the wort preparation step may prepare wort using (in combination with) raw materials containing malt having a color of 20° EBC or more and less than 800° EBC together with malt having a color of 800° EBC or more, and the amount of malt having a color of 800° EBC or more used as raw materials may be less than 15% by mass, or even less than 4.0% by mass, of the total amount of malt raw materials. Furthermore, malt having a color of less than 20° EBC (light-colored malt) may also be used (in combination with) as a raw material. These numerical values ​​and the like may also be configured as described above.

[0035] In one example of a method for producing a bottled sparkling beer-taste beverage according to the present invention, when a non-fermented beverage (a non-fermented alcoholic beverage, a non-fermented non-alcoholic beverage) is produced, first in the wort preparation step, a raw material containing malt with a color of 800° EBC or higher is used to prepare wort, to which hops or the like are added if necessary, followed by a boiling treatment, and further, as necessary, the addition of other raw materials (for example, flavorings, etc.), adjustment of the alcohol content by adding spirits or happoshu, addition of carbonated water, adjustment of the carbon dioxide pressure by carbonation, or other ingredient adjustments. * As a value adjustment process, the L * Adjust the value to less than 80 (at least one of the above processes is * The conditions and composition may be adjusted so that the value is less than 80), and the above-mentioned steps, as well as a filtration step (filter filtration, strainer filtration, etc.) and a sterilization step (plate sterilization, etc.) are further carried out as necessary to obtain the final product, a sparkling beer-taste beverage with a predetermined color brightness. This sparkling beer-taste beverage is then filled and sealed in a glass container such as a bottle, or a metal container such as an aluminum or steel can.

[0036] Furthermore, when producing a fermented beverage (fermented alcoholic beverage or fermented non-alcoholic beverage), a saccharified liquid (starting liquid) is first prepared by a conventional method using the above-mentioned malt, and, if necessary, barley, carbohydrate raw materials, enzymes (such as α-amylase), various additives, auxiliary materials, etc. (wort preparation process). This saccharified liquid may then be filtered, if necessary. Next, a boiling process is performed in which the saccharified liquid is boiled. Hops, etc., are added during this boiling process, if necessary. A pre-fermentation liquid is then obtained by allowing the post-boiled liquid to stand and removing precipitate (precipitation process, removal process). If necessary, a cooling process is performed to cool the pre-fermentation liquid. Yeast is then added to this pre-fermentation liquid, and a fermentation process is performed in which alcoholic fermentation is carried out under specified conditions (for example, a temperature range of 0 to 40°C). After alcoholic fermentation, post-fermentation processes such as storage (aging), filtration, and sterilization are performed as necessary. Furthermore, if necessary, in post-fermentation processes, the alcohol content may be adjusted by adding spirits or happoshu, removing alcohol, etc. (for example, to produce a high-alcohol beverage or a non-alcoholic beverage), adjusting the carbon dioxide pressure, or adjusting other ingredients. * As a value adjustment process, the L * Adjust the value to less than 80 (at least one of the above processes is * (Conditions and formulation may be adjusted so that the value is less than 80), and if necessary, the above-mentioned steps are carried out to produce the final product, a sparkling beer-taste beverage with the specified color brightness. This sparkling beer-taste beverage is then filled and sealed in a glass container such as a bottle, or a metal container such as an aluminum or steel can.

[0037] The bottled sparkling beer-taste beverage of the present invention produced by the method for producing a bottled sparkling beer-taste beverage of the present invention having the above-described configuration has a relatively low color brightness and is less likely to spray when the container is opened, as described above.

[0038] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0039] Bottled sparkling beer-flavored beverage samples (Samples 1 to 4) containing 100% malt by mass were produced by the following method.

[0040] First, as shown in Table 1 below, predetermined amounts of colored malt (dark malt with a color of 1140°EBC and / or caramel malt with a color of 220°EBC) and light-colored malt (the remainder, with a color of less than 20°EBC) were mixed with water, and then saccharified in a conventional manner to obtain wort (wort preparation step). Next, this wort was filtered and boiled in a boiling kettle (boiling step). During this boiling step, hops were added. After the boiling step, the boiled liquid (hot wort) was transferred to a whirlpool and allowed to stand to allow the solids in the boiled liquid to settle and be removed (standing step). Then, each purified liquid (purified wort) obtained after the settling step was cooled to obtain a pre-fermentation liquid (cold wort) (cooling step). Yeast was added to this pre-fermentation liquid and fermented in a fermentation tank (fermentation step). The obtained post-fermentation liquid was stored in a pre-filtration tank and then filtered (filtration step). The liquid was then filled into 500 ml glass containers (medium-sized bottles) and sealed (container filling and sealing step). The color (°EBC) and L of the beverage were measured. * Samples 1 to 4 were bottled sparkling beer-flavored beverages (fermented beer-flavored alcoholic beverages, alcohol content 4.5 v / v%, carbon dioxide pressure 0.21 to 0.23 MPa) having the values ​​shown in Table 1 below.

[0041] Three bottles of each sample were prepared and stored at 37°C for eight weeks (8W), followed by one week in a refrigerator (5°C). These samples were then stored in a room at room temperature of 20°C, and the amount of liquid spilled when the container was opened was measured using a method based on the NILSEN method. Specifically, the container was rotated with a constant force, and the amount of liquid spilled from the container when it was opened immediately thereafter was measured as the amount of liquid spilled. The average amount of liquid spilled for these three bottles was then calculated.

[0042] In addition, each sample was subjected to a sensory evaluation by four panelists with trained sensory discrimination abilities for taste (burnt-like sweetness), aroma (caramel aroma), color (beautiful brown), and overall evaluation using the following evaluation criteria.

[0043] [Evaluation criteria for taste, aroma, and color] The taste, aroma, and color of Sample 1 were all scored on a scale of 5, and each sample was subjected to a comparative sensory evaluation on a scale of 0 to 5 for each evaluation item in comparison with Sample 1. Note that for each item, the higher the score, the higher the evaluation. [Evaluation criteria for overall evaluation of sensory test] The overall evaluation of each sample in the sensory test was made on an absolute scale using three levels: A, B, and C, with the highest evaluation coming first.

[0044] These results (sensory evaluation values ​​are the average of the evaluations by four panelists) are shown in the bottom section of Table 1 below. These results indicate that Samples 2 to 4, which used a certain amount of dark malt as an ingredient, were beer-taste beverages with a relatively low color brightness and had a lower amount of foaming (less likely to foam when the container was opened). Furthermore, Samples 3 and 4 fully maintained the taste and aroma unique to beer-taste beverages with a low color brightness and also had a more favorable appearance, making them more desirable overall as sparkling beer-taste beverages with a low color brightness, including the fact that they were less likely to foam.

[0045] [Table 1]

Claims

1. A bottled sparkling beer-flavored beverage made from malt having a color of 800° EBC or higher, The beer-flavored beverage L * the value is less than 80, A bottled sparkling beer-flavored beverage.

2. The L of the beer-taste beverage relative to the color (°EBC) of the beer-taste beverage * The ratio of values ​​(L * 2. The bottled sparkling beer-taste beverage according to claim 1, wherein the average color value (color index / color index) is less than 2.

0.

3. 3. The bottled sparkling beer-taste beverage according to claim 1, wherein the beer-taste beverage is produced using, as ingredients, malt having a color degree of 20° EBC or more and less than 800° EBC in addition to the malt having a color degree of 800° EBC or more.

4. 3. The bottled sparkling beer-taste beverage according to claim 1, wherein the amount of malt having a color degree of 800° EBC or more used as a raw material is less than 4.0% by mass of the total amount of malt raw materials.

5. A method for producing a packaged sparkling beer-taste beverage, comprising: A wort preparation step of preparing wort using a raw material containing malt having a color degree of 800° EBC or more; The beer-flavored beverage L * Adjust the value to less than 80 * and a value adjustment step. A method for producing a bottled sparkling beer-flavored beverage.

6. The L of the beer-taste beverage relative to the color (°EBC) of the beer-taste beverage * The ratio of values ​​(L * value / chromaticity) to less than 2.0 * The method for producing the bottled sparkling beer-taste beverage according to claim 5, further comprising a value / chromaticity adjustment step.

7. 7. The method for producing a bottled sparkling beer-taste beverage according to claim 5 or 6, wherein in the wort preparation step, raw materials including malt having a color degree of 20° EBC or more and less than 800° EBC are used.

8. 7. The method for producing a bottled sparkling beer-taste beverage according to claim 5 or 6, wherein the amount of malt having a color degree of 800° EBC or more used as a raw material in the wort preparation step is less than 4.0% by mass of the total amount of malt raw materials.

9. A bottled sparkling beer-flavored beverage using malt having a color of 800° EBC or more as a raw material, and * A method for suppressing spouting when a bottled sparkling beer-taste beverage is opened, comprising adjusting the value to less than 80.

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