Beer-like beverage and method for producing the same

Abstract

To provide a beer-like beverage with improved bacteriostatic properties. [Solution] A beer-like beverage containing hops and ginger.

Description

Technical Field

[0001] The present invention relates to a beer-like beverage, and particularly to a low-alcohol beer-like beverage.

Background Art

[0002] Beer has a unique bitterness and flavor. Beer refers to a beverage obtained by fermenting malt, hops, and water as raw materials using yeast. A beer-like beverage refers to a beverage designed to have a taste and aroma similar to that of beer. Specific examples of beer-like beverages include beer, sparkling sake, miscellaneous liquor, liqueurs, spirits, low-alcohol beverages, etc., which have a flavor reminiscent of beer.

[0003] In the presence of oxygen, the oxidation of components in beer-like beverages proceeds. The oxidized product impairs the original taste and aroma of the beer-like beverage, resulting in a decline in quality. In order to maintain the quality during production, various measures have been studied to minimize the mixing of oxygen in the production process, particularly in the process of filling into containers, and a container-packed product with high freshness and low susceptibility to quality deterioration has been provided.

[0004] Due to the reasons that it is difficult to get highly intoxicated and has a small impact on health, beer-like beverages with a low alcohol concentration have attracted attention. Such low-alcohol beer-like beverages generally have an alcohol concentration of about 4 v / v% or less.

[0005] Bacteria (beer-turbidity harmful bacteria) that can grow in beer-like beverages are known as factors that deteriorate the quality of beer-like beverages. For example, as beer harmful bacteria, bacteria of the genus Pectinatus, which are obligate anaerobic bacteria, and bacteria of the genus Megasphaera, which are evolutionarily closely related bacteria, are known. In particular, bacteria of the genus Pectinatus have been identified as the causative bacteria of several product accidents that occurred in the 1990s. Also, although it is a facultative anaerobic bacterium, the genus Zymomonas also grows particularly in low-alcohol beer and has a risk of deteriorating the quality of beer-like beverages.

[0006] Non-patent document 1 states that bacteria of the genera Pectinatus and Megasfera can grow in beer with low dissolved oxygen concentrations of 0.3 mg / L and 0.96 mg / L, respectively, and that the oxygen concentration in the beer is a factor determining their growth. In other words, obligate anaerobic bacteria are bacteria that must be bacteriostatically controlled in bottled products with low dissolved oxygen concentrations, such as those produced in modern large-scale breweries. Furthermore, facultative anaerobic bacteria of the genus Zymomonas can grow in beer regardless of the dissolved oxygen concentration.

[0007] Patent Document 1 describes that by adding phytic acid at any stage of its manufacture and adjusting the pH to 3.5 to 4.5, the growth of bacteria of the genus Pectinatus, for example, can be suppressed in beer-flavored beverages.

[0008] Patent document 2, which is an unpublished document, describes that by including eugenol or cloves containing it, the growth of bacteria of the genus Pectinatus can be suppressed in beer-like beverages. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2021-40574 [Patent Document 2] Patent application No. 2024-100785 [Non-patent literature]

[0010] [Non-Patent Document 1] Koji Suzuki "125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria", J. Inst. Brew. 117(2), 131-155, 2011 [Overview of the Initiative] [Problems that the invention aims to solve]

[0011] Beer-like beverages need to have sufficient bacteriostatic properties to be marketed as products that prevent spoilage. However, beer-like beverages produced in the latest large-scale breweries, such as bottled beer-like beverages, have low dissolved oxygen concentrations, making them susceptible to the growth of facultative anaerobic bacteria and obligate anaerobic bacteria.

[0012] The antibacterial effect of hops is ineffective against certain bacterial species and is insufficient when the amount of hops used in beer-like beverages is low. The antibacterial effect of alcohol is insufficient when the alcohol concentration of beer-like beverages is low. Furthermore, beer-like beverages with lowered pH to improve antibacterial properties tend to be too acidic, have an unbalanced flavor profile, and are less palatable.

[0013] To reduce the microbial risk in beer-like beverages, which are susceptible to microbial growth, heat sterilization can be considered. However, if harmful beer bacteria proliferate during fermentation and storage, heat sterilization in a later stage may not be sufficient. Furthermore, heat sterilization may result in undesirable flavors and aromas in beer-like beverages.

[0014] The present invention solves the aforementioned problems, and its objective is to provide a beer-like beverage with improved bacteriostatic properties. In this specification, bacteriostatic means the action of inhibiting the growth of microorganisms. [Means for solving the problem]

[0015] The present invention provides the following embodiments. [1] A beer-like beverage containing hops and ginger.

[0016] [2] The beer-like beverage according to embodiment 1, wherein the aforementioned gesso is included as a bacteriostatic agent.

[0017] [3] The beer-like beverage according to embodiment 2, wherein the microorganism that is bacteriostatic is a bacterium capable of growing in the beer-like beverage.

[0018] [4] The beer-like beverage according to embodiment 3, wherein the bacterium includes Gram-negative anaerobic bacteria.

[0019] [5] The beer-like beverage according to embodiment 4, wherein the Gram-negative anaerobic bacteria include at least one selected from the group consisting of bacteria of the genus Pectinatus, bacteria of the genus Megasphaera, and bacteria of the genus Zymomonas.

[0020] [6] The beer-like beverage according to any one of embodiments 1 to 5, wherein the gesho is contained in an amount of 100 to 3000 ppm, preferably 150 to 2000 ppm, more preferably 200 to 1000 ppm, and still more preferably 250 to 700 ppm.

[0021] [7] The beer-like beverage according to any one of embodiments 1 to 6, wherein the beer-like beverage has an alcohol concentration of 4 v / v% or less, preferably 1 to 4 v / v%, more preferably 2 to 4 v / v%, and still more preferably 3 to 4 v / v%.

[0022] [8] The beer-like beverage according to any one of embodiments 1 to 7, wherein the beer-like beverage has a pH of 3.8 or more, preferably 4.1 or more, more preferably 4.1 to 5.0, and still more preferably 4.2 to 4.8.

[0023] [9] The beer-like beverage according to any one of embodiments 1 to 8, wherein the beer-like beverage contains a wort fermentation broth.

[0024]

[10] The beer-like beverage according to any one of embodiments 1 to 9, wherein the beer-like beverage has invertase activity.

[0025]

[11] The beer-like beverage according to any one of embodiments 1 to 10, which is a container-packed beverage having a dissolved oxygen concentration of 1 ppm or less, preferably 0.7 ppm or less, more preferably 0.5 ppm or less, and still more preferably 0.3 ppm or less.

[0026]

[12] A method for producing a beer-like beverage, which includes adding hop and gesho.

[0027]

[13] A method for improving the bacteriostatic properties of a beer-like beverage, comprising adding hops and ginger.

[0028]

[14] The method of embodiment 12 or 13, which does not involve heating after fermentation.

[0029]

[15] A method according to any one of embodiments 12 to 14, comprising filling a beer-like beverage into a container such that the beer-like beverage has a dissolved oxygen concentration of 1 ppm or less, preferably 0.7 ppm or less, more preferably 0.5 ppm or less, and even more preferably 0.3 ppm or less. [Effects of the Invention]

[0030] According to the present invention, a beer-like beverage with improved bacteriostatic properties is provided. In the beer-like beverage of the present invention, it is not necessary to lower the pH, maintain a high amount of hops or alcohol concentration, or perform heat sterilization in order to improve bacteriostatic properties. [Brief explanation of the drawing]

[0031] [Figure 1] This graph shows the number of viable bacteria measured after inoculating the beer-like beverage of the present invention with approximately 103 obligate anaerobic bacteria per mL and storing it at 25°C for 12 days. [Modes for carrying out the invention]

[0032] In this specification, the term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes, as long as their intended purpose is achieved. Furthermore, the content of each component in a composition refers to the total amount of multiple substances present in the composition, unless otherwise specified, if multiple substances corresponding to each component exist in the composition. In addition, the upper and lower limits of the numerical ranges in this specification can be arbitrarily selected and combined. Embodiments of the present invention will now be described in detail. However, the embodiments shown below are illustrative examples of beer-like beverages and methods for producing the same, which embody the technical concept of the present invention, and the present invention is not limited to the beer-like beverages and methods for producing the same shown below.

[0033] <Beer-like beverage> Beer is a beverage obtained by fermenting malt, hops, and water using yeast. Beer-like beverages are beverages designed to have a taste and aroma similar to beer to a certain extent. Specific examples of beer-like beverages include beer, low-malt beer, miscellaneous alcoholic beverages, liqueurs, spirits, and low-alcohol beverages that have a flavor reminiscent of beer.

[0034] The beer-like beverage of the present invention contains gesho. This improves the microbial resistance of the beer-like beverage, thereby imparting bacteriostatic properties to the product before it is distributed to the market. Furthermore, it becomes possible to avoid heat treatment of the beer-like beverage, thereby suppressing the progression of deterioration.

[0035] Rhamnus prinoides is a plant whose scientific name is Rhamnus prinoides. In this specification, when we refer to Rhamnus prinoides, we mean the components extracted from Rhamnus prinoides, i.e., Rhamnus prinoides extract. The Rhamnus prinoides used for component extraction may be fresh or dried, but dried is preferred as it is more readily available. The form of the dried Rhamnus prinoides is not particularly limited and may be, for example, powder, granules, or pellets. The part of the Rhamnus prinoides used preferably includes the leaves or stems, more preferably the leaves. In one preferred form, Rhamnus prinoides includes dried Rhamnus prinoides leaves.

[0036] As the extractant for extracting components from Gesho, an aqueous solvent harmless to the human body can be used, but water is preferred. The extraction temperature for the components of Gesho is 85-100°C, preferably 90-100°C, and more preferably 95-100°C. The extraction time for the components of Gesho is 30-120 minutes, preferably 60-120 minutes, and more preferably 60-90 minutes.

[0037] The higher the extraction temperature and the longer the extraction time, the stronger the flavor becomes, and the lower the extraction temperature and the shorter the extraction time, the weaker the bacteriostatic effect. Therefore, the extraction temperature should be adjusted appropriately within the above range.

[0038] The amount of geso used is preferably 100 to 3000 ppm, more preferably 150 to 2000 ppm, even more preferably 200 to 1000 ppm, and particularly preferably 250 to 700 ppm, as a mass ratio of the amount of geso used to the beer-like beverage. The amount of geso used refers to the value specified with a water content of 9% to 11% by mass.

[0039] If the amount of gesso is less than 100 ppm, the bacteriostatic properties of the resulting beer-like beverage tend to be insufficient, and if it exceeds 3000 ppm, the aroma and flavor of gesso tend to be noticeable, reducing the beer-like quality.

[0040] The process for making a beer-like beverage contain gesso is not particularly limited, and gesso or a gesso-containing material may be added at any stage of the manufacturing process. For example, it may be added in the boiling kettle or whirlpool during the beer brewing process. The amount of gesso or a gesso-containing material added is adjusted so that the resulting beer-like beverage contains gesso within the specified range.

[0041] <Microorganisms> The microorganisms that are bacteriostatically treated in the beer-like beverage of the present invention include bacteria. Specifically, obligate anaerobic bacteria are examples of bacteria that are bacteriostatically treated by the bacteriostatic method. Obligate anaerobic bacteria can survive even in beer-like beverages with reduced dissolved oxygen. Some of these bacterial species are known to be able to grow in beer. They are also known to grow easily in low-alcohol beer. The obligate anaerobic bacteria include, for example, bacteria of the genera Pectinatus and Megasphaera, and as facultative anaerobic bacteria, bacteria of the genus Zymomonas. Specifically, the following bacteria are considered to be bacteriostatically treated by the method of the present invention.

[0042] [Table 1]

[0043] Beer-like beverages include, as one form, low-alcohol beer-like beverages. "Low-alcohol beer-like beverages" refer to beer-like beverages with a lower alcohol concentration than regular beer-like beverages.

[0044] Low-alcohol beer-like beverages have an alcohol concentration of 4 v / v% or less. Low-alcohol beer-like beverages may also be so-called non-alcoholic beer-like beverages with an alcohol content of less than 1% by volume.

[0045] The low-alcohol beer-like beverage preferably has an alcohol concentration of 1-4 v / v%, more preferably 2-4 v / v%, and even more preferably 3-4 v / v%. The term "alcohol" here refers to ethanol. In this case, the bacteriostatic effect of the alcohol on the beer-like beverage becomes insufficient, improving the utility of the method of the present invention.

[0046] The beer-like beverage preferably has a dissolved oxygen concentration of 1 ppm or less, more preferably 0.7 ppm or less, even more preferably 0.5 ppm or less, and even more preferably 0.3 ppm or less. If the dissolved oxygen concentration of the beer-like beverage exceeds 1 ppm, the components will oxidize, and the oxidation of the product will progress more easily. In addition, since dissolved oxygen can stop obligate anaerobic bacteria, the effectiveness of the present invention will be reduced. The dissolved oxygen concentration can be measured, for example, by the diaphragm electrode method.

[0047] The beer-like beverage may have a low content of hops or hop-derived components. In such cases, the bacteriostatic effect of hops on the beer-like beverage becomes insufficient, improving the utility of the method of the present invention. Specific examples of hop-derived components include iso-alpha acids.

[0048] The beer-like beverage preferably has an iso-α-acid concentration with a bitterness value of 5 to 50 BU, more preferably 10 to 40 BU, and even more preferably 15 to 30 BU. If the bitterness value of the beer-like beverage is less than 5 BU, the bacteriostatic effect of the beer-like beverage tends to be insufficient, and if it exceeds 50 BU, the bitterness is perceived as strong, and the beer-like quality tends to decrease.

[0049] The bitterness value of beer-like beverages refers to the value measured by the isooctane extraction-absorbance analysis method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013).

[0050] The beer-like beverage has a pH of, for example, 3.8 or higher, preferably 4.1 or higher, more preferably 4.1 to 5.0, and even more preferably 4.2 to 4.8. If the pH of the beer-like beverage exceeds 5.0, its resistance to microorganisms becomes insufficient. On the other hand, if the pH is too low, the resulting beer-like beverage will be too sour, the balance between sourness and sweetness will be poor, and its palatability will decrease. The pH of the beer-like beverage of the present invention is more preferably greater than 4.2 and 4.8 or less, and even more preferably 4.3 to 4.7. Here, the pH of the beer-like beverage is the pH of the final product.

[0051] The beer-like beverage preferably contains wort ferment. The inclusion of wort ferment imparts a beer-like complexity, body, and satisfying mouthfeel. Wort ferment refers to the liquid obtained by fermenting wort with brewer's yeast. In this invention, wort refers to the wort used in the production of regular beer, and this includes malt and, optionally, hops. The beer-like beverage may also consist solely of wort ferment.

[0052] On the other hand, a beer-like beverage may be a non-fermented beer-like beverage that does not contain wort fermentation liquid. A non-fermented beer-like beverage is a beer-like beverage that is manufactured without fermentation. A non-fermented beer-like beverage can be manufactured, for example, by mixing raw materials such as malt extract, hop extract, acidulants, and sweeteners, and then introducing carbon dioxide into the resulting mixture.

[0053] <Wort fermentation liquid> Wort fermentation liquid can be produced, for example, by the following method. First, crushed malt, adjuncts such as barley, and hot water are added to a mashing tank and mixed to prepare maishe. Maishe can be prepared by conventional methods, for example, by first holding it at 35-60°C for 20-90 minutes to break down proteins derived from the raw materials into amino acids, etc., and then proceed to the saccharification process. At that time, in addition to the main and adjuncts, enzymes such as transglucosidase, and flavor components such as spices and herbs may be added as needed.

[0054] Subsequently, the Meishe is gradually heated and maintained at a predetermined temperature for a certain period of time, thereby saccharifying the starch using enzymes derived from malt and enzymes added to the Meishe. The temperature and time during the saccharification process can be appropriately determined considering the type of enzyme used, the amount of Meishe, and the desired quality of the wort ferment. For example, it can be carried out by maintaining it at 60-72°C for 30-90 minutes. After the saccharification process, the Meishe is maintained at 76-78°C for about 10 minutes, and then filtered through a wort filter to obtain a clear sugar solution. Additionally, an appropriate amount of enzyme may be added during the saccharification process as needed.

[0055] The raw materials used for saccharification, i.e., starchy raw materials, generally contain malt. On the other hand, starchy raw materials that do not contain malt can also be used, taking into consideration the flavor and functionality of the final product. The malt content in the raw materials used for saccharification is 50% or more, preferably 67% or more, and more preferably 70% or more, from the viewpoint of not reducing the characteristic flavor of beer. The raw materials used for saccharification may also contain 100% malt.

[0056] The malt usage ratio is the percentage (by weight) of malt relative to all ingredients excluding water and hops. The higher the malt usage ratio, the stronger the malt-derived flavor and richness of the resulting beer-like beverage. Furthermore, a higher malt usage ratio results in a higher content of nitrogen compounds in the resulting wort, making fermentation problems less likely to occur when the wort is subjected to fermentation, and thus reducing the likelihood of unpleasant odors developing in the beer-like beverage.

[0057] Adjuncts refer to ingredients other than malt and hops. Examples of adjuncts include starchy ingredients such as barley, wheat, corn starch, corn grits, rice, and sorghum, as well as sugary ingredients such as liquid sugar and sucrose. Liquid sugar is produced by breaking down and saccharifying starch with acid or saccharifying enzymes, and mainly contains glucose, maltose, and maltotriose. Other adjuncts include spices, herbs, and fruits used to impart or improve flavor.

[0058] Saccharifying enzymes are enzymes that break down starch to produce sugars. Examples of such saccharifying enzymes include α-amylase, glucoamylase, and prunalase.

[0059] The wort boiling procedure should be carried out according to the usual methods and conditions used in beer production. For example, a pH-adjusted sugar solution is transferred to a boiling kettle and boiled. Hops are added from the start of boiling of the sugar solution until the whirlpool settles. Hop extract or components extracted from hops may be used as the hops. The sugar solution is then transferred to a sedimentation tank called a whirlpool, where hop residue and coagulated proteins resulting from boiling are removed, and then it is cooled to an appropriate temperature using a plate cooler.

[0060] In one embodiment, the method for producing a beer-like beverage of the present invention includes adding gesso from the start of boiling of the sugar solution to the whirlpool standing period. In this case, there is no need to perform an extraction process when incorporating gesso into the beer-like beverage. The amount of gesso added should be adjusted so that the resulting beer-like beverage contains gesso within the specified range.

[0061] The wort is obtained by the above steps up to boiling the wort. The obtained wort is fermented with yeast to obtain a wort ferment. The fermentation of the wort can be carried out according to conventional methods. For example, beer yeast can be inoculated into cooled wort, transferred to a fermentation tank, and alcoholic fermentation can be carried out.

[0062] The final fermentation level of the wort fermentation liquid should be adjusted to 80% or higher, preferably 85-110%, and more preferably 90-110%, from the viewpoint of not reducing the characteristic aroma and flavor of beer. On the other hand, if the final fermentation level is too low, a gunpowder-like or chemical odor and a sticky feeling after drinking may occur due to the reduction in alcohol concentration.

[0063] The degree of fermentation is an important indicator of how far fermentation has progressed in beer after fermentation. Furthermore, the final degree of fermentation refers to the proportion of extract that brewer's yeast can utilize relative to the original wort extract. Here, the extract that brewer's yeast can utilize is the original wort extract minus the extract contained in the finished beer (i.e., the extract remaining after all the extract available to brewer's yeast has been fermented (called the final extract)). The apparent final degree of fermentation refers to the final degree of fermentation calculated using the value of the final extract and the apparent extract, i.e., the extract concentration (w / w%) determined from the specific gravity of the beer containing alcohol.

[0064] Furthermore, "extract" refers to the residual solids after evaporation of wort. Extract mainly consists of sugars. The extract content can be adjusted by changing the amount of malt, various starches, and sugars used as raw materials. The true extract concentration of beer-like beverages can be measured, for example, by the EBC method (Bergium Beer Consumption Association, ed.: BCOJ Beer Analysis Methods, 7.2 (2004)). Depending on the context, the term "extract" can refer to the non-volatile solids themselves, the amount of non-volatile solids, or the concentration (w / w%) of non-volatile solids.

[0065] The final degree of fermentation (Vend) of the wort fermentation liquid can be determined, for example, by the following formula (1).

[0066] Vend(%) = {(P-Eend) / P} × 100 (1) [In the formula, P is the original wort extract, and Eend is the final extract in appearance.]

[0067] The original wort extract P is theoretically calculated by working backward from the alcohol concentration and extract value of the finished beer, following Balling's formula, to determine the wort extract value before alcohol fermentation. Specifically, it can be determined by the method shown in Analytica-EBC(9.4)(2007). The final visible extract Eend can be determined by taking a sample of beer into a flask, adding a large amount of fresh pressed yeast, fermenting it with stirring at 25°C until the extract value no longer decreases (24 hours), and then measuring the visible extract value in the remaining beer.

[0068] The final visible extract (Eend) is calculated from the specific gravity of the final extract containing alcohol, and therefore may show a negative value. As a result, the final visible fermentation degree may exceed 100%.

[0069] The final degree of fermentation in the appearance of the wort ferment can be controlled, for example, by adjusting the saccharification conditions, such as whether or not enzymes are used to saccharify the raw materials, and the type and proportion of raw materials used. For example, extending the saccharification time of the raw materials can increase the sugar concentration that yeast can utilize, thereby increasing the final degree of fermentation in the appearance of the wort ferment.

[0070] The wort ferment may be top-fermented wort or bottom-fermented wort, but bottom-fermented wort is preferred from the viewpoint of a clean aftertaste. Top-fermented wort refers to wort ferment obtained by inoculating wort with top-fermenting yeast and fermenting it under normal fermentation conditions, for example, at 15-25°C for several days. Bottom-fermented wort refers to wort ferment obtained by inoculating wort with bottom-fermenting yeast and fermenting it under normal fermentation conditions, for example, at around 10°C for about 1 to 10 days.

[0071] The amount and concentration of the wort fermented liquid contained in the beer-like beverage can be adjusted as appropriate to provide the desired alcohol concentration or beer-like flavor.

[0072] <Concentration of original wort extract> The beer-like beverage preferably has a wort extract concentration of less than 12% by mass. 。 This has the advantage of allowing for a lower alcohol content and a lighter taste. The wort extract concentration of the beer-like beverage of the present invention is more preferably 5.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass.

[0073] For example, the wort extract concentration of beer-like beverages can be calculated by measuring ethanol using the 8.3.6. Alcoholizer method and the true extract using the 8.4.3. Alcoholizer method in the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013), and then calculating the wort extract concentration using the 8.5 Extract-Related Calculation Method.

[0074] <Method of manufacturing beer-like beverages> The present invention provides a method for producing a beer-like beverage, which includes incorporating gesso. The method and amount of gesso are the same as described above.

[0075] The present invention provides a method for producing a beer-like beverage, which includes adjusting the pH of the beer-like beverage to the specified range.

[0076] The pH of a beer-like beverage can be adjusted at any point in the manufacturing process by adding a pH adjuster. The pH adjuster may be at least one selected from the group consisting of, for example, phosphoric acid, citric acid, malic acid, succinic acid, lactic acid, and acetic acid. Among these, phosphoric acid or lactic acid are preferred pH adjusters.

[0077] The present invention relates to a method for producing a beer-like beverage, which includes adjusting the alcohol concentration of the beer-like beverage to the specified range. The alcohol concentration of the beer-like beverage can be adjusted, for example, by diluting the liquid to be treated, such as wort. Dilution can be performed, for example, by adding water to the liquid to be treated.

[0078] In a method for producing a beer-like beverage, dilution of the liquid to be treated can be carried out in any step, such as a cooling step after boiling the wort, a fermentation step, a maturation step, or filtration.

[0079] Furthermore, increasing the proportion of non-fermentable sugars in the wort before the fermentation process can suppress alcohol fermentation during the fermentation process. By reducing the amount of alcohol produced by fermentation in this way, the alcohol concentration of the beer-like beverage can be reduced.

[0080] The present invention provides a method for producing a beer-like beverage, which preferably involves incorporating a wort fermentation liquid into the beer-like beverage. In this case, the wort fermentation liquid may be used as the base liquid for the beer-like beverage.

[0081] The method for producing a beer-like beverage of the present invention preferably includes adjusting the amount of hops or hop-derived components used so that the iso-α-acid concentration is within a specific range. The iso-α-acid concentration of the beer-like beverage can be adjusted during the wort preparation process by adjusting the amount and timing of hop addition to the wort.

[0082] The method for producing a beer-like beverage of the present invention preferably includes adjusting the wort extract concentration of the beer-like beverage to a specific range. The wort extract concentration can be adjusted, for example, by changing the ratio of raw materials such as malt and mash water (mashing ratio) in the pre-fermentation process, concentrating by evaporating water through boiling, changing the amount of hot water added to prepare the extract after boiling, or by using liquid sugar or malt extract.

[0083] The method for producing a beer-like beverage may further include steps such as adding caramel coloring, boiling, pH adjustment, filtration, flavor adjustment, and dissolving carbon dioxide, using known equipment.

[0084] The method for producing a beer-like beverage may further include, as necessary, steps for adding dietary fiber, soy peptides, carbonation, extracts, flavorings, acidulants, sweeteners, bittering agents, colorings, antioxidants, pH adjusters, various nutritional components, etc.

[0085] The beer-like beverage of the present invention is preferably a beverage manufactured without heat treatment after the fermentation process (an unheated fermented beverage). This prevents the volatilization and thermal degradation of highly hydrophobic aroma components, thereby enhancing the function of suppressing oxidative odor and aged taste.

[0086] Even if heat treatment is not performed after the fermentation process, and even if yeast is removed by solid-liquid separation, some of the yeast-derived enzymes remain active. For this reason, invertase activity and protease activity can be detected in unheated fermented beverages. In other words, the beer-like beverage according to the present invention is preferably one that has invertase activity and protease activity.

[0087] In one embodiment, the beer-like beverage of the present invention has an invertase activity of 50 U or more, preferably 100 to 1000 U, and more preferably 300 to 700 U. The invertase activity and protease activity can be measured by conventional methods.

[0088] The beer-like beverage of the present invention includes a packaged beverage filled into a container to have the predetermined low dissolved oxygen concentration. A filling method for reducing the dissolved oxygen concentration of a beer-like beverage includes, for example, a method of creating a vacuum in a bottle container and repeating the operation of blowing in carbon dioxide gas twice. [Examples]

[0089] The present invention will be further described in detail by the following examples, but the present invention is not limited thereto.

[0090] <Example 1> Using malt powder, corn starch, and hops as fermentation ingredients, a low-alcohol beer with an alcohol concentration of 4.0 v / v% and a bitterness value of 13 BU was produced according to standard methods and conditions. Carbon dioxide was removed by stirring overnight with a stirrer, the mixture was diluted with water to adjust the alcohol concentration to 3.5 v / v%, and 5N NaOH was added to adjust the pH to 4.6 to obtain a deflated low-alcohol beer.

[0091] Dried Ethiopian bell pepper leaves were obtained from Best Foods and Spices (Maryland, USA). The dried bell pepper leaves were heated to 140°C and the heating was continued until the moisture content changed by 0.05% / min, and the moisture content was measured. The moisture content of the dried bell pepper leaves was 9.3% and 10.5% in two measurements, with an average of 9.9%. 0.4g of dried bell pepper leaves was placed in 8ml of water, boiled at 95°C for 10 minutes, and the insoluble components were separated by centrifugation to obtain an extract.

[0092] Ten mL of the obtained deflated low-alcohol beer was dispensed into a 15 mL tube and used as the control sample. On the other hand, a sample was prepared by adding a predetermined amount of sesame extract to the deflated low-alcohol beer and used as the test sample. The amount of sesame added was adjusted so that the content as dried sesame leaves was 100 ppm and 500 ppm, respectively. The dissolved oxygen concentration of the deflated low-alcohol beer was equilibrated to 0 ppm, which is the oxygen concentration of 0 ppm in the anaerobic chamber where the test was conducted.

[0093] Approximately 10 samples of the test bacterium Pectinatus frisingensis were prepared for both the control and test groups. 3 The cells were inoculated at a dose of 1 / mL and stored in a dark place at 25°C under anaerobic conditions for 7 days.

[0094] The degree to which the test bacteria proliferated in the samples was compared by measuring the absorbance at 600 nm using a UV-Vis spectrophotometer (Shimadzu "UV-1900i" (product name)). The results are shown in Table 2 (sample size N=1).

[0095] [Table 2]

[0096] From the measurement results in Table 2, it can be seen that when 500 ppm of gesso was added to deflated low-alcohol beer, the growth of the test bacteria was significantly suppressed compared to when no gesso was added.

[0097] <Example 2> Using malt powder, corn starch, and hops as fermentation ingredients, a low-alcohol beer with an alcohol concentration of 3.8 v / v% and a bitterness value of 20 BU was produced according to standard methods and conditions. Carbon dioxide was removed by stirring overnight with a stirrer, the alcohol concentration was adjusted to 3.5 v / v% by dilution with water, and the pH was adjusted to 4.6 by adding 5N NaOH to obtain a deflated low-alcohol beer.

[0098] A scutellaria extract was obtained in the same manner as described above.

[0099] Ten mL of the obtained deflated low-alcohol beer was dispensed into a 15 mL container tube and used as the control sample. On the other hand, a sample was prepared by adding a predetermined amount of sesame extract to the deflated low-alcohol beer and used as the test sample. The amount of sesame added was adjusted so that the content as dried sesame leaves was 10, 50, 100, and 500 ppm, respectively. The dissolved oxygen concentration of the deflated low-alcohol beer was equilibrated to 0 ppm, which is the oxygen concentration of 0 ppm in the anaerobic chamber where the experiment was conducted.

[0100] The sample from the control and test groups was treated with the test bacterium Megasphaera cerevisiae for approximately 10 minutes. 3 The cells were inoculated at a dose of 1 / mL and stored in a dark place at 25°C under anaerobic conditions for 21 days.

[0101] The degree of bacterial growth in the samples was compared by measuring the absorbance at 600 nm using a UV-Vis spectrophotometer (Shimadzu "UV-1900i" (product name)). The results are shown in Table 2 (sample size N=3).

[0102] [Table 3]

[0103] From the measurement results in Table 3, it can be seen that when 100 ppm of gesso was added to deflated low-alcohol beer, the growth of the test bacteria was significantly suppressed compared to when no gesso was added.

[0104] <Example 3> Using malt powder, corn starch, and hops as fermentation ingredients, a low-alcohol beer with an alcohol concentration of 3.8 v / v% and a bitterness value of 20 BU was produced according to standard methods and conditions. 334 mL of the obtained low-alcohol beer was filled into a container (small bottle). The dissolved oxygen concentration of the filled low-alcohol beer was measured to be 0.1 ppm. 5N NaOH was added to adjust the pH to 4.6 to obtain a high-pH low-alcohol beer.

[0105] A scutellaria extract was obtained in the same manner as described above.

[0106] One container of high-pH, low-alcohol beer was used as the control sample. Meanwhile, a sample of high-pH, low-alcohol beer with a predetermined amount of ginger extract added was prepared and used as the test sample. The amount of ginger added was adjusted so that the content of dried ginger leaves was 100 and 450 ppm, respectively.

[0107] Approximately 10 samples of the test bacterium Pectinatus frisingensis were prepared for both the control and test groups. 3 The sample was administered at a dose of 1 / mL. After inoculation, the sample was stored at 25°C (sample size N=1).

[0108] All samples were opened 12 days after the start of culture and the number of viable bacteria was measured. The number of viable bacteria was evaluated by the smear method. Specifically, the samples were smeared onto modified TGC medium and cultured anaerobically at 30°C for 10 days. After 10 days of culture, bacteria were detected. The results are shown in Table 4 and Figure 1.

[0109] [Table 4]

[0110] Adding 100 ppm of gesso reduced the number of viable bacteria to less than 1 / 1000 compared to the case without addition. When 450 ppm was added, the number of viable bacteria decreased to 1 / 1000. 3 The CFU / mL level decreased from CFU / mL to less than 5 CFU / mL, indicating a tendency for bacteria to die.

[0111] <Example 4> Using malt powder, corn starch, and hops as fermentation ingredients, a low-alcohol beer with an alcohol concentration of 3.8 v / v% and a bitterness value of 20 BU was produced according to standard methods and conditions. 334 mL of the obtained low-alcohol beer was filled into a container (small bottle). The dissolved oxygen concentration of the filled low-alcohol beer was measured to be 0.1 ppm. 5N NaOH was added to adjust the pH to 4.4 to obtain a high-pH low-alcohol beer.

[0112] A scutellaria extract was obtained in the same manner as described above.

[0113] One container of high-pH, low-alcohol beer was used as the control sample. Meanwhile, a sample of high-pH, low-alcohol beer with a predetermined amount of sesame extract added was prepared and used as the test sample. The amount of sesame added was adjusted so that the content of dried sesame leaves was 100 and 500 ppm, respectively.

[0114] The control and test samples were treated with approximately 10 doses of the test organism Pectinatus frisingensis or Megasphaera cerevisiae. 3 The samples were inoculated at a dose of cells / mL. After inoculation, the samples were stored at 25°C (sample size N=3). Visual observation was performed after a predetermined number of days from the start of culture, and bacterial growth was determined by the presence or absence of turbidity. The results are shown in Table 5.

[0115] [Table 5]

[0116] Adding 100 ppm of gesso delayed or eliminated turbidity caused by bacteria.

[0117] <Example 5> A low-alcohol beer with an alcohol concentration of approximately 3 v / v%, a bitterness value of approximately 20 BU, and a pH of 4.4 was produced according to the usual methods and conditions, except that malt powder, corn starch, hops, and sesame were used as fermentation ingredients, and dried sesame leaves were added to the whirlpool in an amount that resulted in a final product concentration of 650 ppm. Furthermore, a low-alcohol beer with an alcohol concentration of approximately 3 v / v%, a bitterness value of approximately 20 BU, and a pH of 4.4 was produced in the same manner as above, except that sesame was not used as a fermentation ingredient.

[0118] Three expert evaluators (panelists) tasted low-alcohol beers they had brewed and recorded their comments on the flavor and aroma. The results are shown in Table 6.

[0119] [Table 6]

[0120] The low-alcohol beer containing geso was within the range of typical beers, but the distinctive aroma and flavor of geso were noticeable. Specifically, flavors of herbs, greens, tomato, bitter melon, cucumber, and mugwort were present, along with a sweet, rich, and mellow mouthfeel.

[0121] 334 mL of the obtained low-alcohol beer was filled into containers (small bottles). The dissolved oxygen concentration of the filled low-alcohol beer was measured to be 0.03-0.04 ppm. 5N NaOH was added to adjust the pH to 4.6 to obtain high-pH low-alcohol beer.

[0122] A high-pH, low-alcohol beer without gesso, bottled, was used as the control sample. Conversely, a high-pH, low-alcohol beer containing gesso, bottled, was used as the test sample. The control and test samples were inoculated with the test organisms Pectinatus frisingensis, Pectinatus sottacetonis, or Megasphaera cerevisiae for approximately 10 minutes. 3The samples were inoculated at a dose of cells / mL. After inoculation, the samples were stored at 25°C (sample size N=3). Visual observation was performed after a predetermined number of days from the start of culture, and bacterial growth was determined by the presence or absence of turbidity. The results are shown in Table 7.

[0123] [Table 7]

[0124] Adding 100 ppm of gesso eliminated turbidity caused by bacteria.

[0125] <Example 6> Dried sesame leaves were extracted with hot water at a concentration of 100,000 ppm (30 minutes in a water bath at approximately 100°C). The supernatant of the hot water extract was added to Asahi Breweries' low-alcohol beer "Asahi Super Dry Dry Crystal" (product name, alcohol concentration 3.5 v / v%) to produce beer solutions with sesame content of 0, 100, 650, and 1000 ppm, respectively. In addition, sesame was extracted with hot water at a concentration of 200,000 ppm (30 minutes in a water bath at approximately 100°C). The supernatant of the hot water extract was added to the Dry Crystal product to produce a beer solution with sesame content of 3000 ppm.

[0126] These beer liquids were sensory-evaluated under the condition that the sample names were not disclosed, and their beer-likeness was assessed (N=6 people). Beer-likeness was scored according to the criteria shown in Table 8, and the average value of the 6 evaluators was used. The results are shown in Table 9.

[0127] [Table 8]

[0128] [Table 9]

[0129] At 100 and 650 ppm of gesso content, it tasted quite like beer; at 1000 ppm, it was only slightly off; and at 3000 ppm, it was the borderline value for whether it was acceptable as beer.

Claims

1. A beer-like beverage containing hops and ginger.

2. The beer-like beverage according to claim 1, wherein the aforementioned ginger is included as a bacteriostatic agent.

3. The beer-like beverage according to claim 2, wherein the microorganism that is bacteriostatic is a bacterium capable of growing in a beer-like beverage.

4. The beer-like beverage according to claim 3, wherein the bacteria include Gram-negative anaerobic bacteria.

5. The beer-like beverage according to claim 4, wherein the Gram-negative anaerobic bacteria comprises at least one selected from the group consisting of bacteria of the genus Pectinatus, Megasfera, and Zymomonas.

6. The beer-like beverage according to claim 1, wherein the aforementioned ginger is contained in an amount of 100 to 3000 ppm.

7. The beer-like beverage according to claim 1, wherein the beer-like beverage has an alcohol concentration of 4 v / v% or less.

8. The beer-like beverage according to claim 1, wherein the beer-like beverage has a pH of 3.8 or higher.

9. The beer-like beverage according to claim 1, wherein the beer-like beverage includes a wort fermentation liquid.

10. The beer-like beverage according to claim 1, wherein the beer-like beverage has invertase activity.

11. A beer-like beverage according to any one of claims 1 to 10, which is a bottled beverage having a dissolved oxygen concentration of 1 ppm or less.

12. A method for producing a beer-like beverage, comprising containing hops and ginger.

13. A method for improving the bacteriostatic properties of a beer-like beverage, comprising the inclusion of hops and ginger.

14. The method according to claim 12 or 13, wherein heating after fermentation is not performed.

15. The method according to claim 12 or 13, comprising filling a beer-like beverage into a container such that the beer-like beverage has a dissolved oxygen concentration of 1 ppm or less.

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