Bottled beer-like sparkling beverage

Abstract

This invention provides a bottled, beer-like sparkling beverage that allows consumers to enjoy the changes in flavor from the start to the end of consumption. [Solution] A bottled beer-like sparkling beverage characterized in that the average rate of decrease in carbon dioxide content from opening to 5 minutes after opening at a temperature of 4°C is adjusted to 0.005 g / (100 mL·min) or more and 0.02 g / (100 mL·min) or less by an ultrasonic generator or a foaming surface structure provided on the inner surface of the body of the container, and a bottled beer-like sparkling beverage characterized in that the amount of decrease in carbon dioxide from opening to 5 minutes after opening at a temperature of 4°C is adjusted to 0.025 g / 100 mL or more, and the amount of decrease in carbon dioxide from opening to 15 minutes after opening at a temperature of 4°C is adjusted to 0.3 g / 100 mL or less by an ultrasonic generator or a foaming surface structure provided on the inner surface of the body of the container.

Description

Technical Field

[0001] The present invention relates to a container-packed beer-like foaming beverage whose flavor changes over time after opening.

Background Art

[0002] A container-packed beer-like foaming beverage filled in a can or a bottle usually foams when it is poured into another container such as a glass or a jug at the time of drinking, and a layer of foam is formed. Further, after pouring into the other container, ultrasonic vibration is applied to form finer-textured foam. Beer-like foaming beverages oxidize and their flavor deteriorates when exposed to air, but the foam layer formed on the liquid surface prevents oxidation. Therefore, in beer-like foaming beverages, the formation of white and creamy foam at the time of drinking is one of the product values.

[0003] Container-packed beer-like foaming beverages may be directly consumed instead of being poured into another container. Even in such a case, it is considered desirable if foam is spontaneously formed at the time of opening, like when the beverage is poured out into another container. To meet such a demand, a technique for enhancing the foaming property by devising the structure of the inner surface of a beverage can filled with a foaming beverage is known.

[0004] For example, Patent Document 1 discloses a beverage can in which a metal plate is formed into a can body, and the inner surface bottom of the can body has a predetermined surface roughness, which is a can for a foaming beverage. Further, Patent Document 2 discloses a can for a foaming beverage, in which a recess formed by the detachment of predetermined high melting point large-diameter particles and / or a convex portion formed by the remaining particles, and a recess formed by the detachment of predetermined low melting point small-diameter particles are formed in an organic resin coating layer formed on the inner surface of the can. Patent Document 3 discloses a container for a foaming liquid, in which a recess having a substantially V-shaped cross section is formed on the inner surface. Patent Document 4 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 flat inner surface of the can lid body, and recesses, protrusions, or uneven surfaces are formed on the inner surface of the organic resin coating. Patent Document 5 describes a beverage can with further improved foaming properties, in which multiple caldera-like structures with an average diameter of 10 to 60 μm are located on the inner surface of the body, with a diameter of 1 mm 2 The document discloses that there are 7 to 30 cans for effervescent beverages per unit. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2001-180671 [Patent Document 2] Japanese Patent Publication No. 2007-8493 [Patent Document 3] Japanese Patent Application Publication No. 5-97149 [Patent Document 4] Japanese Patent Publication No. 2004-123208 [Patent Document 5] Japanese Patent Publication No. 2021-80014 [Overview of the project] [Problems that the invention aims to solve]

[0006] While a lack of significant changes in taste (flavor) during consumption is desirable in terms of taste stability, the same taste continuing can easily lead to consumer fatigue. Beer-like sparkling beverages have excellent drinkability (the ability to be drunk multiple times without getting tired of them) due to their effervescence from carbon dioxide and a refreshing taste from moderate bitterness, but it is expected that a change in flavor over time would allow consumers to continue drinking a wider variety of beer-like sparkling beverages without getting tired of them.

[0007] The present invention aims to provide a bottled, beer-like sparkling beverage that allows consumers to enjoy the changes in flavor from the start to the end of consumption. [Means for solving the problem]

[0008] The inventors of the present invention have discovered that by adjusting the rate at which carbon dioxide is lost from a bottled beer-like sparkling beverage from the time of opening until the end of consumption, the flavor can be changed over time without excessively deteriorating the flavor balance, and have completed the present invention.

[0009] The inventions according to the present invention are as follows [1] to

[10] . [1] A bottled beer-like sparkling beverage characterized in that, under temperature conditions of 4°C, the average rate of decrease in carbon dioxide content from opening to 5 minutes later is 0.005 g / (100 mL·min) or more. [2] The bottled beer-like sparkling beverage according to [1], wherein the average rate of decrease is 0.02 g / (100 mL·min) or less. [3] A bottled beer-like sparkling beverage characterized in that, under temperature conditions of 4°C, the amount of carbon dioxide lost from opening to 5 minutes later is 0.025 g / 100 mL or more. [4] A bottled beer-like sparkling beverage in which the amount of carbon dioxide lost from opening to 15 minutes after opening is 0.3 g / 100 ml or less at a temperature of 4°C. [5] A bottled beer-like sparkling beverage according to any of the above [1] to [4], wherein the carbon dioxide content at a liquid temperature of 4°C is 0.45 g / 100 mL to 0.65 g / 100 mL. [6] A bottled beer-like sparkling beverage according to any of the above [1] to [5], wherein foaming occurs as the carbon dioxide content decreases. [7] A bottled beer-like sparkling beverage as described in any one of the above [1] to [6], wherein the value of malt ratio (%) × original wort extract (%) is 450 or more. [8] A bottled beer-like sparkling beverage according to any of the above [1] to [7], having a bitterness value of 22 BU or less. [9] A method for altering the flavor of a bottled beer-like sparkling beverage over time after opening without worsening the flavor balance, A method for altering the flavor of a bottled beer-like sparkling beverage, which adjusts the amount of carbon dioxide lost from the bottled beer-like sparkling beverage to 0.025 g / 100 mL or more, under a temperature of 4°C, from opening to 5 minutes later.

[10] A bottled beer-like sparkling beverage in which the beer-like sparkling beverage is filled into a metal container, The aforementioned metal container has a foaming surface with uneven texture on its inner surface, and when opened, an area of ​​30% or more of the top surface of the container is open. A bottled beer-like sparkling beverage in which the average rate of decrease in carbon dioxide content from opening to 5 minutes after opening, under temperature conditions of 4°C, is 0.005 g / (100 mL·min) or more. [Effects of the Invention]

[0010] The present invention provides a packaged beer-like sparkling beverage in which the flavor changes over time, without the flavor balance deteriorating to the point of becoming unsuitable as a beer-like sparkling beverage from the moment of opening and consumption until the end of consumption. [Modes for carrying out the invention]

[0011] In the present invention and this specification, "beer-like sparkling beverage" means a beverage containing carbon dioxide that has "beer-like characteristics." "Beer-like characteristics" means a taste that evokes beer in terms of aroma and flavor, regardless of the product name or labeling. In other words, "beer-like sparkling beverage" means a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to beer, regardless of alcohol content, the presence or absence of malt and hops, or whether or not it is fermented, and has high thirst-quenching and drinkability (the property of being able to drink many glasses without getting tired of it).

[0012] In the present invention and this specification, "decrease in carbon dioxide after Tn minutes of a bottled beer-like sparkling beverage (Tn is a positive number)" means the carbon dioxide concentration obtained by subtracting the carbon dioxide content (g / 100mL) at Tn minutes after opening the bottled beer-like sparkling beverage from the carbon dioxide content (g / 100mL) at the time of opening the bottled beer-like sparkling beverage.

[0013] The carbon dioxide content of the bottled beer-like foaming beverage generally does not vary much from the start to the end of drinking. For example, when the bottled beer-like foaming beverage is left standing as it is after being opened, the carbon dioxide content in the beverage solution does not change much. Even 5 minutes after opening, the carbon dioxide in the beverage only decreases by about 0.005 g / 100 mL. Also, when the bottled beer-like foaming beverage is transferred to another container such as a cup after being opened, although the carbon dioxide content in the beverage significantly decreases during the transfer, after the transfer to the container is completed, it is protected by the foam layer formed on the liquid surface and thus does not change much. That is, the carbon dioxide content of the bottled beer-like foaming beverage does not decrease much from the start to the end of drinking, whether it is drunk directly from the container after opening or after being transferred to another container for drinking.

[0014] In contrast, the bottled beer-like foaming beverage according to the present invention is characterized in that, under the temperature condition of 4°C, the average decrease rate of the carbon dioxide content from 5 minutes after opening is 0.005 g / (100 mL·min) or more. As shown in the following examples, in a beer-like foaming beverage, the carbon dioxide content of the beverage is one of the factors affecting the flavor. When the carbon dioxide content decreases by 0.025 g / 100 mL or more, the flavor clearly changes. If the average decrease rate of the carbon dioxide content from 5 minutes after opening is 0.005 g / (100 mL·min) or more, then at least 5 minutes after opening, the carbon dioxide reduction amount of the bottled beer-like foaming beverage will be 0.025 g / 100 mL or more, and it will be possible to significantly feel a change in flavor. For the bottled beer-like foaming beverage according to the present invention, it is preferable that the carbon dioxide reduction amount 5 minutes after opening is 0.025 g / 100 mL or more, more preferably 0.04 g / 100 mL or more, and even more preferably 0.05 g / 100 mL or more.

[0015] The average rate of decrease in the carbon dioxide content of the container-packed beer-like foaming beverage according to the present invention from the time of opening to 5 minutes later under the temperature condition of 4°C is not particularly limited as long as it is 0.005 g / (100 mL·min) or more, but 0.008 g / (100 mL·min) or more is preferable, and 0.01 g / (100 mL·min) or more is more preferable. The faster the average rate of decrease in the carbon dioxide content from the time of opening to 5 minutes later, the more quickly the change in flavor can be enjoyed from the start of drinking.

[0016] On the other hand, if the amount of carbon dioxide reduced from the beverage becomes too large, the foaming property due to carbon dioxide will be significantly reduced, the bitterness and alcohol feeling will become prominent, and there is a risk that the flavor balance will be disrupted. In the container-packed beer-like foaming beverage according to the present invention, it is preferable that the average rate of decrease in the carbon dioxide content from the time of opening to 5 minutes later under the temperature condition of 4°C is within the range of 0.02 g / (100 mL·min) or less. If the average rate of decrease is 0.02 g / (100 mL·min) or less, the amount of carbon dioxide reduced 15 minutes later in the container-packed beer-like foaming beverage can be suppressed to 0.3 g / 100 mL. Therefore, the flavor balance can be enjoyed without deteriorating to the point of being unqualified as a beer-like foaming beverage, and a significant change in flavor can be enjoyed from the start to the end of drinking.

[0017] Generally, carbonated beverages, due to their carbon dioxide content, can give consumers a feeling of fullness even with smaller consumption amounts compared to non-carbonated beverages. In contrast, the bottled beer-like carbonated beverage according to the present invention exhibits a significantly greater decrease in carbon dioxide after opening compared to conventional bottled beer-like carbonated beverages. Therefore, the amount of carbon dioxide ingested from the bottled beer-like carbonated beverage according to the present invention is less than that of conventional bottled beer-like carbonated beverages. For example, under a temperature of 4°C, if the average rate of decrease in carbon dioxide content from opening to 5 minutes is 0.005 g / (100 mL·min), and the beverage is consumed at a constant pace, for example, 35 mL / min for 10 minutes, the volume of carbon dioxide ingested will be reduced by approximately 40 mL (standard conditions) compared to drinking a conventional bottled beer-like carbonated beverage, thus suppressing the feeling of fullness. In other words, the bottled beer-like carbonated beverage according to the present invention suppresses the increase in the feeling of fullness caused by consumption, resulting in superior drinkability.

[0018] The carbon dioxide content of the bottled beer-like sparkling beverage according to the present invention upon opening is not particularly limited and can be appropriately adjusted depending on the type of beer-like sparkling beverage and product quality. For example, in the case of the bottled beer-like sparkling beverage according to the present invention, since the change in flavor due to a decrease in carbon dioxide content is easily perceived, the carbon dioxide content at a liquid temperature of 4°C upon opening is preferably 0.45g / 100mL to 0.65g / 100mL.

[0019] The average rate of decrease in carbon dioxide content after opening of a bottled beer-like sparkling beverage can be adjusted, for example, by filling the beverage into a container that spontaneously generates foam after opening. Foaming occurs as the carbon dioxide content in the beverage decreases. Using such a container is preferable because, upon opening, carbon dioxide spontaneously escapes from the liquid, and the resulting foaming creates a foam layer on the surface of the beverage. This foam layer suppresses oxidation of the beverage, thus preventing flavor deterioration due to oxidation.

[0020] As a container that spontaneously generates foam after opening, for example, a "container provided with a foaming surface on its inner surface" can be used. A "foaming surface" is a surface that has the function of improving the foaming (effervescence) of a beverage. The foaming surface of the container used in the present invention is not particularly limited, as long as it is a surface that improves the foaming of the beverage compared to a flat structure. For example, it may be a container that has only recesses on its inner surface, a container that has only convex parts on its inner surface, or a container that has both recesses and convex parts. As a "container provided with a foaming surface on its inner surface" used in the present invention, for example, the containers described in Patent Documents 1 to 5 can be used.

[0021] A "recess" refers to a structure with a depth of 1 μm or more, and a "protrusion" refers to a structure with a height of 1 μm or more. Each recess is generally circular. The uneven structure on the inner surface of the container can be measured, for example, by image analysis of laser microscope images of the inner surface of the container.

[0022] A container having a foaming surface on its inner surface is preferably made of metal and has a cylindrical body, a bottom surface, and a top surface (top of the can lid), with the foaming surface on the body being particularly desirable. In particular, the foaming surface is preferably made of recesses with a diameter of 0.5 μm to 20 μm on the inner surface of the body, with a diameter of 1 mm. 2 Preferably containing 5,000 to 25,000 particles per unit, with recesses having a diameter of 0.5 μm or more and less than 5 μm, and 1 mm in diameter. 2 Each unit contains 5,000 to 20,000 recesses with a diameter of 5 μm to 20 μm, each measuring 1 mm. 2A concentration of 200 to 2000 particles per container is more preferable. Such a container having 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, beverage cans commonly used for filling effervescent beverages, such as aluminum cans or steel cans, can be used. For example, during the manufacturing of the container, a resin composition containing wax particles is applied to the inner surface of the metal container and baked. The wax particles used are components that volatilize during baking. As a result, the wax particles detach during baking, and an uneven structure is formed in the resin layer.

[0023] The foaming ability, or ease of carbon dioxide release, of a container with a foaming surface on its inner surface depends on the foaming surface formed on the inner surface of the container. A preferred container for the bottled beer-like effervescent beverage according to the present invention is one in which the foaming surface is formed such that, under a temperature of 4°C, the carbon dioxide content decreases at a rate of 0.005 g / (100 ml·min) or more within 5 minutes of opening.

[0024] Containers with a foaming surface on their inner surface are preferably metal containers in which 30% or more of the area of ​​the top surface of the container is open when opened. For example, in the case of a can, it is preferable to have a can of the type in which 30% or more of the area of ​​the top surface of the can lid is open when the lid is opened, a so-called full-open can. The area that is opened is preferably 40% or more, more preferably 50% or more, and even more preferably 80% or more of the area of ​​the top surface of the container.

[0025] Unlike conventional containers, fully open cans allow users to visually perceive the foaming process, evoking the feeling of beer being poured into a glass. In addition, because a larger volume of liquid flows into the mouth at the same angle compared to conventional containers, users can enjoy both the foam and the liquid simultaneously.

[0026] In the present invention, a fully open can is one in which the top surface of the can lid is circular and has a score (notch) processed around its entire circumference. This scoring process allows the entire top surface of the can lid to detach from the can body and be opened. On the other hand, the top surface of the can lid does not necessarily have to detach completely, and a configuration in which a part of the top surface of the can lid remains attached to the can body after opening may be used as a container.

[0027] The capacity of the container used in this invention (the amount of beverage liquid filled) is not particularly limited, but for example, it is 135 to 1000 mL, preferably 320 to 500 mL. Also, if the top surface of the container is circular, the diameter of the container opening is not particularly limited, but for example, it is 200 to 211 mm in diameter, preferably 202 to 206 mm in diameter (JIS Z 1571:2016).

[0028] When the packaged beer-like effervescent beverage according to the present invention is filled into a container having a foaming surface on its inner surface, upon opening, the beer-like effervescent beverage inside the container effervesce, releasing carbon dioxide and generating bubbles, forming a layer of foam on the liquid surface similar to that formed when draft beer is poured into a glass.

[0029] When the bottled beer-like effervescent beverage according to the present invention is filled into a conventional container that does not spontaneously produce foam after opening, an ultrasonic generator can be installed in the opened container. By applying ultrasonic waves to the opened container, the carbon dioxide dissolved in the beverage liquid is removed. By adjusting the intensity of the ultrasonic waves, the average rate of decrease in carbon dioxide content can be adjusted.

[0030] The beer-like sparkling beverage to be filled into the containerized beer-like sparkling beverage according to the present invention can be, specifically, beer, sparkling alcoholic beverage, low-alcohol beer-like sparkling beverage, non-alcoholic beer, etc. The beer-like sparkling beverage may be a fermented containerized beer-like sparkling beverage produced through a fermentation process, or a non-fermented containerized beer-like sparkling beverage produced without a fermentation process. In addition, it may be a liqueur obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate.

[0031] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and generally, distilled spirits can be used. For example, it may be raw material alcohol, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0032] The packaged beer-like sparkling beverage according to the present invention may be an alcoholic beverage, or it may be a so-called non-alcoholic beverage or low-alcohol beverage with 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.

[0033] The bottled beer-like sparkling beverage according to the present invention may or may not use hops as an ingredient. By using hops, a bottled beer-like sparkling beverage containing iso-alpha acid can be produced. The bitterness value of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, but it is preferably 22 BU or less. When the amount of carbon dioxide decreases by more than a certain amount, bitterness becomes more noticeable and the flavor balance is easily disrupted. By keeping the bitterness value relatively low, the flavor balance is less likely to be disrupted when the amount of carbon dioxide decreases after opening. The bitterness value of the bottled beer-like sparkling beverage according to the present invention is more preferably 8 to 22 BU, even more preferably 12 to 22 BU, and even more preferably 16 to 22 BU, as this allows for a sufficiently beer-like bitterness to be felt. When hops are not used as an ingredient, the bitterness value of the bottled beer-like sparkling beverage according to the present invention is preferably 0.5 BU or less.

[0034] In the present invention and this specification, unless otherwise specified, "hops" includes not only fresh hops, dried hops, hop pellets, etc., but also processed hop products. Examples of processed hop products include hop extract obtained by extracting bitter components from hops, isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, and other hop products containing isopropyl hop components obtained by isopropyl hop extraction. In other words, "without using hops as a raw material" includes not only cases where hops themselves are not used as a raw material, but also cases where processed hop products are not used as a raw material.

[0035] In the present invention and this specification, bitterness value (BU) is an index of bitterness provided by a group of hop-derived substances mainly composed of isohumulone, and the bitterness value of beverages, including beer-like sparkling beverages, can be measured by the method described in Beer Analysis Methods of the Beer Brewers Association (ed.): BCOJ, 8.15 (2004).

[0036] The color (EBC) of the bottled 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 similar method. The pH of the bottled 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.

[0037] The bottled beer-like sparkling beverage according to the present invention may or may not use malt as an ingredient. By using malt, it is possible to produce a bottled beer-like sparkling beverage with a superior beer-like aroma and flavor. If the bottled beer-like sparkling beverage according to the present invention is a fermented bottled beer-like sparkling beverage, malt may or may not be used as a fermentation ingredient. When malt is used, the malt ratio in the fermentation ingredients is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. If the malt ratio in the fermentation ingredients is low, the flavor balance is easily disrupted when the carbon dioxide in the bottled beer-like sparkling beverage decreases, resulting in an excessively strong alcohol taste or a weakly weak hop flavor. By setting the malt ratio within the above range, the deterioration of the flavor balance due to the decrease in carbon dioxide after opening can be suppressed.

[0038] The wort extract (mass%) of the bottled beer-like sparkling beverage according to the present invention is not particularly limited. For example, the wort extract of the bottled beer-like sparkling beverage according to the present invention can be 5.0 to 20.0% by mass, more preferably 7.0 to 16.0% by mass, and even more preferably 7.0 to 16.0% by mass. If the wort extract is low, the flavor balance is easily disrupted when the carbon dioxide in the bottled beer-like sparkling beverage decreases, resulting in an excessively strong alcohol taste or a weak hop flavor. By setting the wort extract within the above range, the deterioration of the flavor balance due to the decrease in carbon dioxide after opening can be suppressed.

[0039] Furthermore, the wort extract of fermented beer-like sparkling beverages can be measured from the alcohol concentration and extract concentration according to the SCABA (Servo Chem Automatic Beer Analyzer) method, which is officially stipulated as international law.

[0040] In the case of the bottled beer-like sparkling beverage according to the present invention, the value obtained by multiplying the malt ratio (%) and the original wort extract (%) ([malt ratio (%)] × [original wort extract (%)]) is preferably 450 or more, more preferably 500 or more, even more preferably 700 or more, even more preferably 800 or more, even more preferably 850 or more, and even more preferably 900 or more, in order to further suppress the deterioration of flavor balance due to the decrease in carbon dioxide after opening.

[0041] In the bottled beer-like sparkling beverage according to the present invention, the beer-like sparkling beverage to be filled into the container can be manufactured in the same manner as general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages. Therefore, the manufacturing methods for general fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages will be described.

[0042] Fermented beer-like sparkling beverages, which are produced through a fermentation process, can generally be manufactured through the following steps: mashing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

[0043] First, in the preparation process (fermentation raw material liquid preparation process), 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 fermentation raw materials and raw water is heated to saccharify the starch and prepare a sugar solution. The obtained sugar solution is boiled, and then at least a portion of the solid components is removed to prepare the fermentation raw material liquid.

[0044] Examples of grain raw materials include barley, wheat, malts of these grains, rice, corn, soybeans and other legumes, and potatoes. Grain raw materials can also be used as grain syrup, grain extract, etc., but it is preferable to use them as grain powder obtained by grinding. The grinding of grains can be carried out by conventional methods. The grain powder may be malt powder, corn starch, corn grits, etc., which have undergone processing that is normally done before and after grinding. It is preferable to use malt powder as the grain powder. By using malt powder, it is possible to produce a fermented beer-like sparkling beverage with a more distinct beer-like character. The malt powder may be barley, for example, two-row barley, germinated by conventional methods, dried, and then ground to a predetermined particle size. Furthermore, 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 powder may be used as the main raw material, and rice or corn powder may be used as a secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0045] The mixture may also contain auxiliary ingredients other than grain raw materials and water. Examples of such auxiliary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavorings. In addition, enzyme preparations such as saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and proteases may be added as needed.

[0046] Saccharification is carried out using enzymes derived from grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted as appropriate, taking into consideration the type of grain raw materials used, the proportion of grain raw materials in the total fermentation materials, the type and amount of enzymes added and the desired quality of the fermented beer-like sparkling beverage. For example, saccharification can be carried out by conventional methods, such as holding the mixture containing grain raw materials at 35-70°C for 20-90 minutes.

[0047] The boiled sugar solution (the boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable to filter the sugar solution before boiling and boil the resulting filtrate. Alternatively, a mixture of malt extract and warm water may be used instead of the filtrate of the sugar solution, and this mixture may be boiled. The boiling method and conditions can be determined as appropriate.

[0048] By adding herbs and other ingredients as appropriate before or during boiling, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during boiling and boiling in the presence of hops, the flavor and aroma components of the hops, especially the bitter components, can be efficiently extracted. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0049] The broth obtained after boiling contains residues such as proteins that have settled. Therefore, at least some of the solid components, such as residues, are removed from the broth. The residue can be removed by any solid-liquid separation method, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time should be 15°C or higher, and is generally carried out at around 50-100°C. The broth (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue has been removed becomes the raw material liquid for fermentation.

[0050] Next, as a 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 used as is in the fermentation step, or it may be used after being adjusted to the desired extract concentration. The yeast used for fermentation is not particularly limited and can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but a bottom-fermenting yeast is preferred because it is easier to apply to large-scale brewing equipment.

[0051] The fermentation method is not particularly limited; it may be single fermentation, single-stage multiple fermentation, or parallel multiple fermentation. However, it is preferable to use single-stage multiple fermentation, which involves a saccharification process that breaks down the starch contained in raw materials such as malt into 1-3 sugars, and a fermentation process that produces alcohol from the sugars by yeast, in separate steps, similar to traditional beer production.

[0052] Furthermore, as a storage step, the obtained fermented liquid is matured in a storage tank and stabilized under low temperature conditions of about 0°C. Subsequently, as a filtration step, the matured 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 can be any method that can filter out the yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0053] After the filtration process, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container with a foaming surface and sealed to obtain the desired bottled beer-like sparkling beverage. The filling and sealing of the container can be carried out by conventional methods.

[0054] Before filling the filtered fermented liquid into containers, carbon dioxide may be introduced to bring the gas pressure within a desired range. The gas pressure of the bottled 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.

[0055] Non-fermented beer-like sparkling beverages can generally be produced by mixing the various ingredients (formulation method). For example, they can be produced by a mixing step, in which a mixture of ingredients is prepared, and a gas introduction step, in which carbon dioxide is added to the resulting mixture.

[0056] First, in the blending process, a blended liquid is prepared by mixing the raw materials. In the blending process, it is preferable to prepare a blended liquid by mixing all raw materials except carbon dioxide. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to the raw water at the same time, or they may be added sequentially, such as adding the remaining raw materials after dissolving the raw materials that were added first. Alternatively, for example, solid raw materials (e.g., powder or granular) and alcohol as needed may be mixed with the raw water, or the solid raw materials may be prepared as aqueous solutions in advance, and these aqueous solutions may be mixed with the raw water and alcohol as needed.

[0057] Ingredients include bittering agents, acidulants, sweeteners, coloring agents, flavorings, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their hydrolysates, etc.

[0058] As an acidulant, it is preferable to use organic acids rather than inorganic acids from the standpoint of safety and flavor. The organic acids are not particularly limited as long as they are commonly used in the manufacture of food and beverages. Examples include lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and their salts. These organic acids may be used individually or in combination of two or more.

[0059] As bittering agents, those listed above can be used. In addition, isohumulones such as hops, iso-alpha acids, tetraiso-alpha acids, and β-acid oxides may be used as bittering agents, but in this case, the content should be appropriately adjusted so that the bitterness of the final beer-like sparkling beverage is less than that of a 5 mg / L iso-alpha acid aqueous solution. Only one type of bittering agent may be used, or two or more types may be used in combination.

[0060] Examples of sweeteners include sucrose, glucose, fructose, isomerized sugar, and high-intensity sweeteners. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia. These sweeteners may be used individually or in combination of two or more.

[0061] Examples of coloring agents include caramel coloring. Only one type of coloring agent may be used, or two or more types may be used in combination. Examples of flavorings include beer extract, beer flavoring, and hop flavoring. These flavorings may be used individually or in combination of two or more.

[0062] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0063] Examples of polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch and refers to a carbohydrate larger than oligosaccharides (carbohydrates in which 3 to 10 monosaccharides are polymerized). These polysaccharides may be used individually or in combination of two or more.

[0064] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not digested or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy fiber (soluble soy polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, and acacia gum. These water-soluble dietary fibers may be used individually or in combination of two or more types.

[0065] If insoluble matter is generated in the prepared solution during the blending process, it is preferable to perform a treatment to remove the insoluble matter, such as filtration, on the prepared solution before the gas introduction process. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art, such as filtration or centrifugal separation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferable to remove it by diatomaceous earth filtration.

[0066] Next, as a gas introduction step, carbon dioxide is added to the mixture obtained in the blending step. This yields a non-fermented beer-like sparkling beverage. The addition of carbon dioxide imparts a refreshing sensation similar to that of beer. The addition of carbon dioxide can be done by conventional methods. For example, the mixture obtained in the blending step may be mixed with carbonated water, or carbon dioxide may be directly added to the mixture obtained in the blending step and dissolved.

[0067] After adding carbon dioxide, the resulting non-fermented beer-like sparkling beverage may be subjected to further treatments such as filtration to remove insoluble matter. The insoluble matter removal treatment is not particularly limited and can be carried out by methods commonly used in the art.

[0068] It is preferable that the manufactured non-fermented beer-like sparkling beverage be heat-sterilized after being filled into containers. The containers used for filling and the heat-sterilization method can be the same as those used for fermented beer-like sparkling beverages.

[0069] The containers used to fill the manufactured fermented beer-like sparkling beverages and non-fermented beer-like sparkling beverages are not particularly limited. Specifically, examples include glass bottles, cans, and flexible containers. Flexible containers include those made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of single-layer resin or multi-layer resin. The packaged beer-like sparkling beverage according to the present invention is preferably filled into a container that spontaneously generates foam after opening.

[0070] The bottled beer-like sparkling beverage according to the present invention can be stored at room temperature, but it is preferable to cool it 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. [Examples]

[0071] 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. Furthermore, unless otherwise specified, "%" hereafter means "mass%".

[0072] <Measurement of carbon dioxide content in sparkling beverages> In subsequent experiments, the amount of carbon dioxide lost from a carbonated beverage after Tn minutes (g / 100mL) was calculated based on the measured weight of the carbonated beverage over time, starting immediately after opening, under 4°C conditions. Specifically, the amount of carbon dioxide lost after Tn minutes (g / 100mL) was calculated by subtracting the measured weight of the carbonated beverage after Tn minutes (g / 100mL) from the measured weight of the carbonated beverage immediately after opening (g / 100mL).

[0073] Furthermore, the average rate of decrease in carbon dioxide content from opening to Tn minutes later (g / (100mL·min)) was calculated by dividing the amount of carbon dioxide decreased after Tn minutes (g / 100mL) by Tn (min).

[0074] [Example 1] The effect of the rate of carbon dioxide loss after opening on the flavor of bottled beer-like sparkling beverages was investigated.

[0075] <Manufacturing of bottled beer-like sparkling beverages> Sample A A fermented beer-like sparkling beverage was produced using malt as the fermentation raw material and hops as the raw material, according to conventional methods. The malt ratio to the total amount of fermentation raw materials was 100% by mass. Specifically, it was produced using a 200L scale brewing facility. First, 40 kg of crushed malt and 160 L of brewing water were added to the mashing tank, and a saccharified liquid was produced according to conventional methods. The obtained saccharified liquid was filtered using a wort filtration tank to obtain wort. Hops were added to the obtained wort, and then it was boiled. Next, the wort was transferred to a sedimentation tank to separate and remove the sediment, and then cooled to approximately 10°C. The chilled wort was introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 8 days. The obtained fermented liquid was transferred to a storage tank, stored, and then kept at -2°C. Next, the obtained stored alcohol was filtered using diatomaceous earth filtration. After that, the filtrate (350 mL) was filled into a standard two-piece can to obtain a bottled beer-like sparkling beverage (Sample A).

[0076] Samples B-F By attaching an ultrasonic generator to Sample A, a bottled beer-like sparkling beverage, and adjusting the output, the rate of carbon dioxide reduction was adjusted to be as shown in Table 1. In samples B through F, bubbles were continuously generated as the carbon dioxide content decreased.

[0077] Sample G A beer-like sparkling beverage was prepared in the same manner as Sample A, and the stored liquid (350 mL) after diatomaceous earth filtration was filled into a full-open can and sealed to obtain a bottled beer-like sparkling beverage (Sample G). A two-piece aluminum 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 of the can body. The entire circumference of the can lid was scored (notches) 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 surface structure. Specifically, the foaming surface structure consisted of recesses with a diameter of 5 μm to 20 μm and a depth of 1 mm. 2 There are 200 to 2000 of these per unit area, with recesses ranging from 0.5 μm to 5 μm in diameter, and each recess is 1 mm in diameter. 2There were between 5,000 and 20,000 of them installed in each area.

[0078] <Measurement of the average rate of decrease in carbon dioxide content up to 5 minutes after opening> For each sample, the average rate of decrease in carbon dioxide content up to 5 minutes after opening was calculated. The calculation results are shown in Table 1. In Table 1, "Carbon dioxide content [g / 100mL]" refers to the carbon dioxide content of each bottled beer-like sparkling beverage immediately after opening.

[0079] Furthermore, when a commercially available canned beer was fitted with an ultrasonic generator and kept running continuously, and the average rate of decrease in carbon dioxide content from opening to 5 minutes later was set to 0.025 g / (100 mL·min), a foam layer was formed on the surface of the beverage.

[0080] [Table 1]

[0081] When Sample A, a bottled beer-like sparkling beverage, was transferred to a glass so that foam accounted for approximately 30% of the volume, the average rate of carbon dioxide depletion was investigated. The rate of carbon dioxide depletion was high only while the beverage was being poured into the glass, but the rate of depletion after that in the glass was approximately 0.001 g / (100 ml·min). In other words, the rate of carbon dioxide depletion up to 5 minutes after opening was found to be almost the same whether the beverage was transferred to another container or not, compared to bottled beer-like sparkling beverage A.

[0082] Furthermore, a portion of the bottled beer-like sparkling beverage from Sample A was poured into a glass without creating foam. Then, an ultrasonic generator was attached to the container (metal can) of Sample A to create foam in the beer-like sparkling beverage inside the container, and the foam was then poured onto the beer-like sparkling beverage in the glass. When the rate of decrease in carbon dioxide gas in the beverage was examined during this series of processes, the rate of decrease in carbon dioxide gas was increased only while foaming was being performed by the ultrasonic generator. After that, the rate of decrease was about 0.001 g / (100 mL·min), and the average rate of decrease in carbon dioxide gas from opening to 5 minutes later was almost the same as that of Sample A.

[0083] <Evaluation of intake and satiety> Fifty randomly selected participants were given each of the four bottled beer-like sparkling beverages (Samples A-F) to drink, and the amount consumed to feel full was evaluated. Participants were limited to one type of beverage per day, and consumption began when they felt hungry. Table 1 shows the average amount consumed to feel full for each sample.

[0084] As shown in Table 1, in samples with a high rate of carbon dioxide reduction, the amount of beverage consumed that resulted in a feeling of fullness increased. These results indicate that by increasing the rate of carbon dioxide reduction and thereby lowering the carbon dioxide content in the beverage solution, it is possible to make people feel less full.

[0085] <Evaluation of boil-over volume> For each sample, the amount of spillage (mL) after cooling to 4°C and opening at room temperature was measured. Measurements were taken for five bottles of beer-like sparkling beverage for each sample, and the average values ​​are shown in Table 1. The results showed a tendency for spillage to occur immediately after opening, with a higher rate of carbon dioxide depletion.

[0086] [Example 2] In addition to samples A to G prepared in Example 1, sensory evaluations were conducted on samples H to J, which differed in raw wort extract, malt ratio, and bitterness value, to investigate the effect of the decrease in carbon dioxide content.

[0087] <Manufacturing of bottled beer-like sparkling beverages> • Sample H A beer-like sparkling beverage was produced in the same manner as Sample A, but with a different wort extract value from Sample A, and a packaged beer-like sparkling beverage (Sample H) was obtained, which was filled into a standard two-piece can.

[0088] • Sample I A bottled beer-like sparkling beverage (Sample I) was obtained in a standard two-piece can, using malt and cornstarch as fermentation ingredients, with a malt usage ratio of 45%, in the same manner as Sample A.

[0089] · Sample J A beer-like sparkling beverage was manufactured in the same manner as Sample A, and a packaged beer-like sparkling beverage (Sample J) was obtained, which had a different bitterness value from Sample A and was filled into a standard two-piece can.

[0090] <Measurement of the average rate of decrease in carbon dioxide content up to 5 minutes after opening> For each sample, the average rate of decrease in carbon dioxide content up to 5 minutes after opening was calculated. The calculation results are shown in Table 2. In Table 2, "Carbon dioxide content [g / 100mL]" refers to the carbon dioxide content of each bottled beer-like sparkling beverage immediately after opening.

[0091] [Table 2]

[0092] <Sensory evaluation> For each bottled beer-like sparkling beverage, after cooling to 4°C, the beverage was opened at room temperature, and sensory evaluations were conducted by panelists at 0 minutes (immediately after opening), 5 minutes, 10 minutes, and 15 minutes after opening. The sensory evaluation was conducted on a relative scale from 1 to 10 (1: not perceived, 10: very strongly perceived), with a score of 5 for the first minute after opening, and 5 for the second minute. The evaluation results are shown in Tables 3 and 4.

[0093] [Table 3]

[0094] [Table 4]

[0095] In samples B through J, the malt flavor, ester-like aroma, bitterness, sweetness, body, and alcohol sensation intensified over time, while the spiciness and hop flavor weakened, resulting in a change in taste. When comparing samples B through G, which differed only in the rate of carbon dioxide decrease, it was found that these flavor changes were more pronounced as the rate of carbon dioxide decrease increased. In contrast, in sample A, where the average rate of carbon dioxide decrease was only 0.001 g / (100 mL·min), none of these flavors changed significantly over time.

[0096] In sample F, which showed a high rate of carbon dioxide depletion, the amount of carbon dioxide decreased excessively after 15 minutes from opening, resulting in a tendency for bitterness and alcoholic taste to become prominent, and the flavor balance to be easily disrupted.

[0097] When comparing samples D, H, and J, which had the same average rate of carbon dioxide depletion, it was observed that samples with lower wort extract and malt ratios tended to have a stronger alcoholic taste and weaker hop flavor. In particular, even with the same carbon dioxide depletion rate and elapsed time, samples with a wort extract × malt ratio of 800 or higher tended to have lower flavor balance scores. It was also found that when the bitterness value was high, the bitterness became more prominent over time, and the flavor balance was more easily compromised.

Claims

1. A bottled beer-like effervescent beverage characterized in that, by an ultrasonic generator or a foaming surface structure provided on the inner surface of the container body, the average rate of decrease in carbon dioxide content from opening to 5 minutes after opening at a temperature of 4°C is adjusted to 0.005 g / (100 mL / min) or more and 0.02 g / (100 mL / min) or less.

2. A bottled beer-like effervescent beverage characterized in that, by using an ultrasonic generator or a foaming surface structure provided on the inner surface of the container body, the amount of carbon dioxide lost from opening to 5 minutes after opening at a temperature of 4°C is adjusted to be 0.025 g / 100 mL or more, and the amount of carbon dioxide lost from opening to 15 minutes after opening at a temperature of 4°C is adjusted to be 0.3 g / 100 mL or less.

3. A bottled beer-like effervescent beverage according to claim 1 or 2, wherein the carbon dioxide content at a liquid temperature of 4°C is 0.45 g / 100 mL to 0.65 g / 100 mL.

4. A bottled beer-like effervescent beverage according to any one of claims 1 to 3, wherein foaming occurs as the carbon dioxide content decreases.

5. A bottled beer-like sparkling beverage according to any one of claims 1 to 4, wherein the value of malt ratio (%) × original wort extract (%) is 450 or more.

6. A bottled beer-like sparkling beverage according to any one of claims 1 to 5, wherein the bitterness value is 22 BU or less.

7. A method for altering the flavor of a bottled beer-like sparkling beverage over time after opening, without compromising the flavor balance. An ultrasonic generator, or a foaming surface structure provided on the inner surface of the container body, A method for altering the flavor of a bottled beer-like sparkling beverage, wherein the average rate of decrease in carbon dioxide content from opening to 5 minutes after opening under a temperature of 4°C is adjusted to be between 0.005 g / (100 mL / min) and 0.02 g / (100 mL / min).

8. A method for altering the flavor of a bottled beer-like sparkling beverage over time after opening, without compromising the flavor balance. An ultrasonic generator, or a foaming surface structure provided on the inner surface of the container body, Under a temperature of 4°C, the amount of carbon dioxide lost from a bottled beer-like sparkling beverage up to 5 minutes after opening is adjusted to 0.025 g / 100 mL or more. A method for altering the flavor of a bottled beer-like sparkling beverage, wherein, under temperature conditions of 4°C, the amount of carbon dioxide lost from the bottled beer-like sparkling beverage up to 15 minutes after opening is adjusted to 0.3 g / 100 mL or less.

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