A bottled beer-flavored beverage with suppressed off-flavors, and a method for producing the same.

Abstract

The object of the present invention is to provide a bottled beer-flavored beverage in which off-flavors are suppressed, and a method for producing the same. [Solution] A bottled beer-flavored beverage, wherein the container contains a molded plastic body, The area of ​​the molded body in contact with the liquid of the bottled beer-flavored beverage is 18% or more of the liquid surface area of ​​the beer-flavored beverage. The aforementioned bottled beer-flavored beverage.

Description

[Technical Field]

[0001] This invention relates to a bottled beer-flavored beverage with suppressed off-flavors, and to a method for producing the same. [Background technology]

[0002] Beer-flavored beverages are beverages designed to have a taste and aroma similar to beer. Beer is a beverage obtained by fermenting malt, hops, and water using yeast. Beer-flavored beverages may be fermented or unfermented. So-called low-malt beers and new-genre beverages, as well as beverages that reproduce the same flavor and aroma as beer by mixing malt-derived ingredients, hops, flavorings, drinking water, alcohol, and carbon dioxide, are included in beer-flavored beverages. Beer-flavored beverages also include so-called non-alcoholic beers that contain virtually no alcohol, and beverages that do not contain malt-derived ingredients.

[0003] It is known that the flavor of these beer-flavored beverages gradually changes during transportation and storage from the time of manufacture until consumption, and the original flavor of fresh beer-flavored beverages that have not been long since manufacture is lost, resulting in the development of off-flavors. As countermeasures against off-flavors in beer-flavored beverages, methods such as including predetermined amounts of ethyl 2-methylbutyrate and linalool (Patent Document 1) and methods including the oxidase reaction product of hop components (Patent Document 2) have been disclosed.

[0004] Incidentally, a technique is known in which a molded plastic object, such as a widget ball, is sealed inside a beverage container along with the beverage for the purpose of causing the beverage to fizz when the container is opened. One example of such a widget ball is one in which nitrogen gas is contained in the hollow part inside. When the container is opened, the pressure inside the container decreases, which causes the nitrogen gas to be ejected from the nozzle of the widget ball, causing the beverage to fizz.

[0005] However, the container of the bottled beer-flavored beverage contains a plastic molded body, and the area (mm²) of the molded body in contact with the liquid of the beer-flavored beverage is... 2 ) is the liquid surface area (mm²) of the beer-flavored beverage. 2 It was previously unknown that by adjusting the ratio to a predetermined level, it is possible to obtain a bottled beer-flavored beverage with suppressed off-flavors. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2015-139429 [Patent Document 2] Japanese Patent Publication No. 2015-119645 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The object of the present invention is to provide a bottled beer-flavored beverage in which off-flavors are suppressed, and a method for producing the same. [Means for solving the problem]

[0008] The inventors of the present invention have conducted diligent studies to solve the above problems, A plastic molded body is provided inside the container of a bottled beer-flavored beverage. The area (mm²) of the molded body in contact with the liquid of the beer-flavored beverage 2 ) is the liquid surface area (mm²) of the beer-flavored beverage. 2 We discovered that by adjusting the ratio to a predetermined level, it is possible to obtain a bottled beer-flavored beverage with suppressed off-flavors, and thus completed the present invention.

[0009] In other words, the present invention provides the following invention. [1] A bottled beer-flavored beverage comprising a plastic molded body inside the container, The area (mm 2 ) of the surface of the molded body in contact with the liquid of the bottled beer - flavored beverage is 18% or more with respect to the liquid surface area (mm 2 ) of the beer - flavored beverage; The bottled beer - flavored beverage; 〔2〕The area of the surface of the molded body in contact with the liquid of the beer - flavored beverage is 950 mm 2 or more, the bottled beer - flavored beverage according to 〔1〕above; 〔3〕The molded body made of plastic is a molded body made of polypropylene, the bottled beer - flavored beverage according to 〔1〕or 〔2〕above; 〔4〕The molded body made of plastic is not connected to the container and floats in the beer - flavored beverage, the bottled beer - flavored beverage according to any one of 〔1〕to 〔3〕above; 〔5〕The gas pressure of the carbon dioxide gas in the beer - flavored beverage is 0.06 MPa (absolute pressure) or more, the bottled beer - flavored beverage according to any one of 〔1〕to 〔4〕above; 〔6〕The color density of the beer - flavored beverage is 30 °EBC or less, the bottled beer - flavored beverage according to any one of 〔1〕to 〔5〕above; 〔7〕A method for manufacturing a bottled beer - flavored beverage, comprising a step of providing a molded body made of plastic in the container, where the area (mm 2 ) of the surface of the molded body in contact with the liquid of the bottled beer - flavored beverage is 18% or more with respect to the liquid surface area (mm 2 ) of the beer - flavored beverage; The manufacturing method; 〔8〕The area of the surface of the molded body in contact with the liquid of the bottled beer - flavored beverage is 950 mm 2 or more, the manufacturing method according to 〔7〕above; 〔9〕A method for suppressing the off - odor of a bottled beer - flavored beverage, comprising a step of providing a molded body made of plastic in the container, where the area (mm 2) is the liquid surface area (mm²) of the beer-flavored beverage. 2 ) is 18% or more. The aforementioned method;

[10] The area of ​​the molded body in contact with the liquid of the bottled beer-flavored beverage is 950 mm². 2 The above is the method described in [9] above; [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a bottled beer-flavored beverage in which off-flavors are suppressed, and a method for producing the same. [Modes for carrying out the invention]

[0011] The present invention includes the following embodiments. [1] A bottled beer-flavored beverage comprising a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. 2 ) is the liquid surface area (mm²) of the beer-flavored beverage. 2 ) is 18% or more. The aforementioned bottled beer-flavored beverage (hereinafter also referred to as "the beverage of the present invention"); [2] A method for producing a bottled beer-flavored beverage, The process includes providing a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. 2 ) is the liquid surface area (mm²) of the beer-flavored beverage. 2 ) is 18% or more. The aforementioned manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention"); [3] A method for suppressing the spoilage odor of bottled beer-flavored beverages, The process includes providing a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. 2 ) is the liquid surface area (mm²) of the beer-flavored beverage.2 ) is 18% or more. The aforementioned method (hereinafter also referred to as "the suppression method of the present invention");

[0012] (Plastic molded body) The beer-flavored beverage in the container of the present invention comprises a molded plastic body inside the container. The area (mm²) of the molded body in contact with the liquid of the beer-flavored beverage is the area of ​​contact (mm²) of the molded body with the liquid of the beer-flavored beverage. 2 )」 2 As for the percentage (%) of "), there are no particular restrictions as long as it is 18% or more, and 20% or more and 22% or more are given. From the viewpoint of suppressing deterioration odor more effectively, 24% or more, 26% or more and 28% or more are preferred, and 30% or more, 32% or more and 34% or more are more preferred. As for the upper limit of the above percentage (%), there are no particular restrictions as long as the plastic molded body is contained in the container, and 200% or less, 150% or less, 100% or less, 80% or less, 60% or less, 50% or less, 45% or less, 42% or less, 40% or less, 38% or less and 36% or less are given. These lower and upper limits can be combined arbitrarily.

[0013] The molded article in this invention is not particularly limited as long as it is made of plastic. Examples of such plastics include polypropylene, polyethylene, polyethylene terephthalate, polystyrene, and polyvinyl chloride, with polypropylene and polyethylene being preferred, and polypropylene being more preferred. In the molded article in this invention, one type of plastic may be used, or two or more types may be used in combination. Furthermore, the molded article in this invention may or may not have non-plastic parts. It should be noted that the deterioration odor occurs regardless of the type of bottled beer-flavored beverage, for example, whether it is an alcoholic beverage or a non-alcoholic beverage, and the plastic molded article in this invention contributes to suppressing this deterioration odor.

[0014] The molded articles in this invention are not particularly limited in shape, surface condition, number, etc., as long as they are contained within a container. Examples of shapes include disc-shaped, spherical, oblate, elongated, and cylindrical. The number of molded articles in this invention may be one per container or two or more, but one is preferable from the viewpoint of cost, etc. The surface condition of the molded articles in this invention may be surface-treated, such as embossing. Furthermore, it is preferable that the molded body in the present invention is fixed inside the container so that it does not come out of the spout when the consumer opens the container and pours a beer-flavored beverage, and / or has a shape and size such that it does not come out of the spout. The molded body in the present invention may be fixed inside the container by bonding to the container or the like, as long as it is provided inside the container, or it may not be fixed inside the container, but from the viewpoint of lowering the manufacturing cost of the container, it is preferable that it is not fixed inside the container. If the molded body in the present invention is not fixed inside the container, it may or may not float in the beverage. The molded body in the present invention can be manufactured by molding plastic by known methods.

[0015] The molded article in this invention has a surface area (mm²) in contact with the liquid of the beer-flavored beverage. 2 ) is the liquid surface area (mm²) of bottled beer-flavored beverages. 2 ) is 18% or more of the total. In this specification, "liquid surface area of ​​a bottled beer-flavored beverage" means the area of ​​the liquid surface at the top of the beer-flavored beverage when the bottled beer-flavored beverage is placed upright on a horizontal surface with the liquid inlet facing upwards, without the molded body. Also in this specification, "area in which the molded body of the present invention is in contact with the liquid of the beer-flavored beverage" means the area in which the molded body of the present invention is in contact with the liquid of the beer-flavored beverage when the bottled beer-flavored beverage is placed upright on a horizontal surface with the liquid inlet facing upwards, and if the molded body of the present invention has a part that is not made of plastic, it means the area in which the plastic part of the molded body of the present invention is in contact with the liquid of the beer-flavored beverage.

[0016] The area (mm²) of the molded body in contact with the liquid of the beer-flavored beverage in this invention. 2 ) is the liquid surface area (mm²) of a bottled beer-flavored beverage. 2 There are no particular restrictions as long as it is 18% or more of the ratio, but for example, as a lower limit, 400 mm 2 Above, 600mm 2 Above 700mm 2 Above, 800mm 2 Above, 900mm 2 Above, 950mm 2 Above 1000mm 2 Above, 1100mm 2 Above 1200mm 2 Above 1300mm 2 Above 1400mm 2 The above points are listed. The area (mm²) of the molded article in this invention that is in contact with the liquid of the beer-flavored beverage. 2 There is no particular upper limit for ), but 6000mm 2 Below, 5000mm 2 Below, 4000mm 2 Below, 3000mm 2 Below, 2200mm 2 Below, 2000mm 2 Below, 1800mm 2 Below, 1600mm 2 Below, 1400mm 2 Below, 1200mm 2 Below, 1100mm 2 Below, 1000mm 2 Below, 900mm 2 Below, 800mm 2 The following are examples. These lower and upper limits can be combined in any way.

[0017] There are no particular restrictions on the liquid surface area of ​​bottled beer-flavored beverages, but for example, a lower limit of 450 mm² is recommended. 2 Above 700mm 2 Above, 950mm 2 Above 1200mm 2 Above 1450mm 2Above, 1450 mm 2 Above, 1700 mm 2 Above, 1950 mm 2 Above, 2200 mm 2 Above, 2450 mm 2 Above, 2700 mm 2 The above are examples, and as the upper limit value, 5500 mm 2 Below, 5250 mm 2 Below, 5000 mm 2 Below, 4750 mm 2 Below, 4500 mm 2 Below, 4250 mm 2 Below, 4000 mm 2 Below, 3750 mm 2 Below, 3500 mm 2 The following are examples. These lower limit values and upper limit values can be arbitrarily combined respectively.

[0018] Also, when the liquid surface area of the container-packed beer-taste beverage is 3000 - 3600 mm 2 In this case, the area (mm 2 ) of the molded body in the present invention that contacts the liquid of the beer-taste beverage, as the lower limit value, 600 mm 2 Above, 700 mm 2 The above are examples. From the viewpoint of further suppressing the deterioration odor, preferably 800 mm 2 Above, 900 mm 2 Above, 950 mm 2 Above, 1000 mm 2 Above, 1100 mm 2 Above, 1200 mm 2 The above are examples, and as the upper limit value, 6000 mm 2 Below, 5000 mm 2 Below, 4000 mm 2 Below, 3000 mm 2 Below, 2200 mm 2 Below, 2000 mm 2 Below, 1800 mm 2 Below, 1600 mm 2 Below, 1400 mm 2 Below, 1200 mm 2 Below, 1100 mm 2The following are examples. These lower and upper limits can be combined in any way.

[0019] (Beer-flavored beverage) In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor, and includes "beer," "low-malt beer," "other brewed alcoholic beverages," "liqueurs," "miscellaneous alcoholic beverages," etc., as defined in the Liquor Tax Act (as of October 1, 2020). A beer-flavored beverage may be a beer-flavored alcoholic beverage with an alcohol content of 1 v / v% or more, or a non-alcoholic beer-flavored beverage with an alcohol content of less than 1 v / v%. In this specification, "alcohol" means ethanol unless otherwise specified.

[0020] The alcohol content of the above-mentioned beer-flavored alcoholic beverages is not particularly restricted. The lower limit of the alcohol content of beer-flavored alcoholic beverages is, for example, 1v / v% or more, 1.5v / v% or more, 2v / v% or more, 2.5v / v% or more, 3v / v% or more, 3.5v / v% or more, 4v / v% or more, 4.5v / v% or more, 5v / v% or more, 5.5v / v% or more, 6v / v% or more, 6.5v / v% or more, 7v / v% or more, 7.5v / v% or more, 8v / v% or more, 8.5v / v% or more. It may also be 9v / v% or higher, 9.5v / v% or higher, 10v / v% or higher, 11v / v% or higher, 12v / v% or higher, 13v / v% or higher, 14v / v% or higher, 15v / v% or higher, 16v / v% or higher, 17v / v% or higher, 18v / v% or higher, 19v / v% or higher, 20v / v% or higher, 25v / v%, 30v / v% or higher, 35v / v% or higher, 40v / v% or higher, 45v / v% or higher, or 50v / v% or higher. Furthermore, the upper limit of the alcohol content for beer-flavored alcoholic beverages may be, for example, 60v / v% or less, 50v / v% or less, 35v / v% or less, 20v / v% or less, 15v / v% or less, 10v / v% or less, 9.5v / v% or less, 9v / v% or less, 8.5v / v% or less, 8v / v% or less, 7.5v / v% or less, 7v / v% or less, 6.5v / v% or less, 6v / v% or less, 5.5v / v% or less, 5v / v% or less, 4.5v / v% or less, 4v / v% or less, 3.5v / v% or less, or 3v / v% or less. These lower and upper limits can be combined in any way.

[0021] The non-alcoholic beer-flavored beverages described above are beverages that contain virtually no alcohol. The alcohol content of non-alcoholic beer-flavored beverages may be less than 1 v / v%, 0.5 v / v%, 0.1 v / v%, less than 0.05 v / v% (0.0 v / v%), or less than 0.005 v / v% (0.00 v / v%).

[0022] In this specification, the alcohol content of beer-flavored beverages can be measured by any known method, but for example, it can be measured based on the "BCOJ Beer Analysis Method 8.3.6 Alcoholizer Method" established by the National Tax Agency of Japan.

[0023] The beer-flavored beverage of the present invention may be a beverage that does not undergo a fermentation process by microorganisms such as yeast, or a beverage that undergoes a fermentation process (preferably alcoholic fermentation) by microorganisms such as yeast (preferably yeast). Furthermore, the beer-flavored beverage of the present invention may be a beer-flavored beverage using hops and malt, a beer-flavored beverage using hops but not malt, a beer-flavored beverage using malt but not hops, or a beer-flavored beverage using neither hops nor malt. Preferred embodiments of the beer-flavored beverage of the present invention include a beer-flavored beverage using hops and malt, a beer-flavored beverage using hops but not malt, or a beer-flavored beverage using malt but not hops. Furthermore, preferred embodiments of the beer-flavored beverage of the present invention include a beer-flavored fermented beverage using hops and malt (e.g., a beer-flavored alcoholic fermented beverage), a beer-flavored fermented beverage using hops but not malt (e.g., a beer-flavored alcoholic fermented beverage), or a beer-flavored fermented beverage using malt but not hops (e.g., a beer-flavored alcoholic fermented beverage). Furthermore, a more preferred embodiment of the beer-flavored beverage of the present invention is a beer-flavored fermented beverage using hops and malt (for example, a beer-flavored alcoholic fermented beverage). While the chromaticity value of the beer-flavored beverage of the present invention is not particularly limited, beer-flavored beverages with lower chromaticity are more likely to exhibit off-flavors, leading to a greater number of problems arising in the present invention and thus increasing its significance. Therefore, beer-flavored beverages with lower chromaticity values ​​(so-called light-colored beer-flavored beverages, etc.) are preferred. Examples of chromaticity values ​​for beer-flavored beverages with lower chromaticity values ​​include 30°EBC or less, 25°EBC or less, 20°EBC or less, 15°EBC or less, and 12°EBC or less. The lower limit of the chromaticity of the beer-flavored beverage is not particularly limited, but examples include 0.1°EBC or higher, 1°EBC or higher, and 2°EBC or higher. These lower and upper limits can be combined arbitrarily.The chromaticity of beer-flavored beverages can be measured, for example, by the method described in "8.8 Chromaticity 8.8.2 Absorbance Method" 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, 2013 Supplement and Revised Edition).

[0024] When the beer-flavored beverage of the present invention is a beer-flavored alcoholic beverage using malt, the malt ratio of the beer-flavored alcoholic beverage is not particularly limited and can be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 68% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more. The malt content may be 95% by mass or more, 98% by mass or more, or 100% by mass, and may also be 100% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. These lower and upper limits can be combined in any way. In this specification, the "malt content" of beer-flavored alcoholic beverages means the value calculated in accordance with the Liquor Tax Act and the Interpretation Circular on Laws and Regulations Related to the Administration of Liquor, etc., which came into effect on April 1, 2018.

[0025] Non-alcoholic beer-flavored beverages may be beverages that do not undergo a fermentation process by microorganisms such as yeast, or beverages that undergo a fermentation process by microorganisms such as yeast (preferably yeast) (preferably alcoholic fermentation). Examples of non-alcoholic beer-flavored beverages that undergo a fermentation process by microorganisms such as yeast include beverages obtained by shortening the alcoholic fermentation period by microorganisms such as yeast compared to the manufacturing method of a normal alcohol-containing beer-flavored beverage, beverages obtained using microorganisms such as yeast with low or no alcohol-producing ability, beverages obtained by suppressing alcoholic fermentation by microorganisms such as yeast at low temperatures, beverages obtained by removing microorganisms such as yeast during alcoholic fermentation, and beverages obtained by de-alcoholizing alcohol-containing beer-flavored beverages.

[0026] When the beer-flavored beverage of the present invention is a non-alcoholic beer-flavored beverage using malt, the malt ratio of the non-alcoholic beer-flavored beverage is not particularly limited and may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more, or 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. These lower and upper limits can be combined arbitrarily. In this specification, "malt ratio" of a non-alcoholic beer-flavored beverage means the ratio (mass%) of the mass of malt to the total dry mass of ingredients other than water.

[0027] If the beer-flavored beverage of the present invention is a beer-flavored beverage that does not use malt, grains other than malt may be used instead of malt. In addition, grains other than malt may be used in combination with malt in the beer-flavored beverage of the present invention. Examples of such grains other than malt include grains that are not malt (barley, wheat, rye, oats, oats, pearl oats, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potato, beans (soybeans, peas, etc.), buckwheat, sorghum, millet, barnyard millet, and starches obtained from them, extracts thereof, etc. It is also possible to use raw materials other than malt that can be assimilated by yeast (carbon sources, nitrogen sources). Examples of carbon sources of raw materials that can be assimilated by yeast include monosaccharides, disaccharides, trisaccharides, and their sugar solutions, etc., and examples of nitrogen sources include yeast extract, amino acid-containing materials (e.g., soy protein, etc.), and their decomposition products, etc.

[0028] The beverage of the present invention may contain optional ingredients, as long as they do not interfere with the effects of the present invention. Examples of such optional ingredients include colorants, flavorings, bittering agents, acidulants, seasonings, water-soluble dietary fiber, and antioxidants.

[0029] The beverage of the present invention may or may not contain an alcoholic raw material. Examples of alcoholic raw materials include brewing alcohol, spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy, or shochu (continuous distillation shochu, single distillation shochu, etc.). When an alcoholic raw material is added, spirits are preferred as such an alcoholic raw material.

[0030] The pH of the beverage of the present invention is not particularly limited, but examples of lower limits include 2.0 or higher, 2.2 or higher, 2.4 or higher, 2.6 or higher, 2.8 or higher, 3.0 or higher, 3.2 or higher, 3.4 or higher, 3.6 or higher, 3.8 or higher, 4.0 or higher, 4.2 or higher, 4.4 or higher, 4.6 or higher, 4.8 or higher, 5.0 or higher, etc., and examples of upper limits include 6.0 or lower, 5.8 or lower, 5.6 or lower, 5.4 or lower, 5.2 or lower, 5.0 or lower, 4.8 or lower, 4.6 or lower, etc. These lower and upper limits can be combined arbitrarily.

[0031] The beverage of the present invention may contain carbon dioxide. The gas pressure (absolute pressure) of carbon dioxide (CO2) in the bottled beer-flavored beverage of the present invention at 20°C is not particularly limited and may be 0.00 MPa or greater than 0.00 MPa. However, from the viewpoint of more effectively suppressing off-flavors, a lower limit of 0.04 MPa or higher is preferably 0.06 MPa or higher, more preferably 0.08 MPa or higher, and even more preferably 0.22 MPa or higher. The upper limit of the carbon dioxide gas pressure (absolute pressure) is not particularly limited and may be 0.5 MPa or lower, 0.4 MPa or lower, 0.35 MPa or lower, or 0.28 MPa or lower. These lower and upper limits can be arbitrarily combined. The gas pressure of carbon dioxide can be calculated, for example, by measuring the dissolved carbon dioxide concentration in the beverage using a beverage analysis system (PBA-S) manufactured by Anton Paar Co., Ltd.

[0032] The beverage of the present invention does not necessarily have to contain nitrogen gas, but it is preferable that it contains nitrogen gas from the viewpoint of obtaining a creamier foam when the beverage is poured into a glass or other container after opening. The gas pressure (absolute pressure) of nitrogen gas (N2) in the bottled beer-flavored beverage of the present invention at 20°C is not particularly limited, but a lower limit of, for example, 0.1 MPa or more, preferably 0.15 MPa or more, or 0.2 MPa or more. The upper limit of the aforementioned gas pressure (absolute pressure) of nitrogen gas is not particularly limited, but for example, 0.5 MPa or less, or 0.4 MPa or less. These lower and upper limits can be combined arbitrarily.

[0033] The method for adjusting the gas pressure (partial pressure of carbon dioxide) and the gas pressure (partial pressure of nitrogen) of the beverage container of the present invention is not particularly limited. For example, when filling a beer-flavored beverage into a container, the gas pressure can be adjusted by adjusting the amount of carbon dioxide, nitrogen gas, or water containing carbon dioxide added to the container, or by adjusting the amount of carbon dioxide generated during the brewing process. The form of the carbon dioxide added is not particularly limited; it may be carbon dioxide, liquefied carbon dioxide, or a combination of both. Similarly, the form of the nitrogen gas added is not particularly limited; it may be nitrogen gas, liquid nitrogen, or a combination of both.

[0034] The absolute pressure of carbon dioxide in a sealed, bottled beer-flavored beverage can be calculated by, for example, converting the dissolved carbon dioxide concentration of the beverage measured using a beverage analysis system (PBA-S) manufactured by Anton Paar Co., Ltd. to the gas pressure (gauge pressure), and then adding 0.1 MPa (atmospheric pressure) to that converted value. Similarly, the absolute pressure of nitrogen in a sealed, bottled beer-flavored beverage can be calculated by, for example, converting the dissolved nitrogen concentration of the beverage measured using a dissolved nitrogen meter (e.g., Orbisphere 512; manufactured by Hack Ultra Co., Ltd.) to the gas pressure (gauge pressure), and then adding 0.1 MPa (atmospheric pressure) to that converted value.

[0035] The beverage of the present invention is a packaged beverage. The shape, capacity, material, etc., of such a container are not particularly limited, and examples include metal cans, barrel containers, paper containers, bottles, pouch containers, etc., with metal cans being preferred. Examples of container capacities include lower limits of 100 mL or more, 150 mL or more, 200 mL or more, 250 mL or more, and 300 mL or more, and upper limits of 2000 mL or less, 1800 mL or less, 1600 mL or less, 1400 mL or less, 1200 mL or less, 1000 mL or less, 800 mL or less, 600 mL or less, and 500 mL or less. These lower and upper limits can be combined arbitrarily.

[0036] The beverage of the present invention may be subjected to heat sterilization treatment as necessary during its manufacturing process. Heat sterilization treatment may be performed before or after filling into containers. Sterilization can be carried out by conventional methods such as UHT (ultra-high temperature) sterilization, pasteurization, or retort sterilization.

[0037] (Manufacturing method of the present invention) The manufacturing method of the present invention is as follows: A method for manufacturing a bottled beer-flavored beverage, The process includes providing a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. 2 ) is the liquid surface area (mm²) of the beer-flavored beverage. 2 ) is 18% or more. As long as the manufacturing method is as described above, it is not particularly limited, and a conventional known method for manufacturing bottled beer-flavored beverages can be used, except that the container contains a specific plastic molded body as described above.

[0038] The method of providing a plastic molded body inside a container is not particularly limited, and includes methods of providing a plastic molded body inside a container at any stage in the manufacturing process of a bottled beer-flavored beverage. For example, the plastic molded body may be provided inside the container first, then the beverage may be filled into the container and then sealed, or the beverage may be filled into the container first, then the plastic molded body may be provided inside the container and then sealed.

[0039] (Inventive suppression method of the present invention) The suppression method of the present invention is as follows: A method for suppressing the spoilage odor of bottled beer-flavored beverages, The process includes providing a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. 2 ) is the liquid surface area (mm²) of the beer-flavored beverage. 2 ) is 18% or more. The method is not particularly limited as long as it is as described above.

[0040] (Suppression of spoilage odor) The beverage of the present invention is a bottled beer-flavored beverage in which off-flavors are suppressed. In this specification, "off-flavor" refers to off-flavors that develop over time after manufacturing, and more specifically, include a sour taste, an earthy taste, a yeasty taste from the wort, a soy sauce taste, a dashi taste, and soy sauce taste.

[0041] In this specification, a "packaged beer-flavored beverage with suppressed off-flavors" refers to a packaged beer-flavored beverage in which off-flavors are suppressed after a certain period of time (for example, 2 months or more at room temperature, or 2 weeks or more at 40°C) compared to a packaged beer-flavored beverage that does not contain a plastic molded body inside the container (hereinafter also referred to as a "control beverage").

[0042] In a canned beer - flavored beverage, the degree of off - odor and how the degree of such off - odor compares with the control beverage in the present invention (for example, whether the off - odor is suppressed and to what extent it is suppressed) can be easily and clearly determined by a trained panel. Based on the off - odor of the control beverage, for example, the average of the evaluations of a plurality of panels may be adopted.

[0043] Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.

Examples

[0044] [Test 1. Influence of a plastic - made molded body on the off - odor of a canned beer - flavored beverage] The following experiment was conducted to investigate how a plastic - made molded body affects the off - odor of a canned beer - flavored beverage.

[0045] (1. Preparation of sample beverages) A commercially available non - alcoholic beer - flavored beverage (corresponding to "canned carbonated non - alcoholic beer - flavored beverage using hops and malt") was prepared. Also, four types of thin disc - shaped molded bodies made of polypropylene, a kind of plastic, were prepared. When these four types of molded bodies are floated on the beer - flavored beverage, the area of the surface of the molded body in contact with the beverage is 800 mm 2 、1000 mm 2 、1200 mm 2 、1400 mm 2 respectively.

[0046] Each molded body was placed in an aluminum can for 350 mL (manufactured by Toyo Seikan Co., Ltd., 204 diameter, full - filling capacity 368 mL, liquid inlet and outlet facing up, liquid surface area 3347.3 mm 2After placing the contents into the respective containers, 350 mL of the aforementioned beer-flavored beverage was filled into each can to obtain the bottled beer-flavored beverages of Test Examples 2-5. In addition, the aforementioned beer-flavored beverage was filled into the container without the molded body to obtain the control beverage, a bottled beer-flavored beverage (Test Example 1). The internal carbon dioxide pressure (absolute pressure) of each beer-flavored beverage (Test Examples 1-5) in its sealed container was 0.28 MPa (absolute pressure). The internal carbon dioxide pressure (absolute pressure) was calculated by first adjusting the temperature of each beer-flavored beverage sample to 20°C, then measuring the dissolved carbon dioxide concentration using a beverage analysis system (PBA-S) manufactured by Anton Paar Co., Ltd., converting it to a gauge pressure, and adding 0.1 MPa (atmospheric pressure) to obtain the numerical value of the internal carbon dioxide pressure (absolute pressure). In addition, the color of all beer-flavored beverages in Test Examples 1-5 was 10°EBC.

[0047] (2. Sensory evaluation test) Each sample beverage from Test Examples 1-5 was stored at 40°C for two weeks, then cooled to 10°C. The degree of "degraded odor" was evaluated by four trained expert panelists on a 19-point scale ranging from 1 (no degraded odor) to 10 (strong degraded odor), with increments of 0.5 points indicating a similar degree of difference. Specifically, "degraded odor" was evaluated based on a stale smell, earthy smell, yeasty wort flavor, soy sauce flavor, and dashi flavor. The average score of the four expert panelists was calculated for each sample beverage, and the value obtained by rounding the average to two decimal places was adopted as the evaluation result for that sample beverage. The evaluation scores for the degree of degraded odor are shown in Table 1. Furthermore, the evaluation score of the degraded odor of the control beverage (Test Example 1) at each gas pressure is set to 100%, and the relative values ​​(%) of the evaluation scores of the other sample beverages at that gas pressure are also shown in Table 1.

[0048] Table 1 shows the results of the sensory evaluation tests for the sample beverages in Test Examples 1-5.

[0049] [Table 1]

[0050] From the results in Table 1, "the liquid surface area of ​​beer-flavored beverages (mm²)" 2 )" vs. "the area (mm²) of the plastic molded body in contact with the liquid of the beer-flavored beverage" 2 It was shown that when the ratio (%) of ")" is above a certain level, the deterioration odor can be effectively suppressed. Furthermore, it was shown that as the aforementioned ratio (%) increases, the deterioration odor is suppressed to a greater extent.

[0051] [Test 2. Effect of carbon gas pressure on off-flavors of bottled beer-flavored beverages] In a beer-flavored beverage containing a molded plastic body inside the container, the effect of carbon dioxide pressure on the odor suppression effect of the molded body was investigated through the following experiment.

[0052] (1. Preparation of sample beverages) We prepared commercially available non-alcoholic beer-flavored beverages (which fall under the category of "packaged carbonated non-alcoholic beer-flavored beverages using hops and malt"). We also prepared five types of thin, disc-shaped molded bodies made of polypropylene, a type of plastic. When these five types of molded bodies are floated in the beer-flavored beverage, the contact area of ​​each molded body with the beverage is 600 mm². 2 , 800mm 2 , 1000mm 2 , 1200mm 2 , 1400mm 2 This is the result.

[0053] The aforementioned beer-flavored beverage was defoamed using a Kurabo Industries Ltd. KK-1000WE stirring and defoaming device so that the carbon dioxide pressure after bottling was as shown in Table 2. Each molded body was placed in a 350 mL aluminum can (manufactured by Toyo Seikan Co., Ltd., 204 mm diameter, full capacity 368 mL, liquid surface area 3347.3 mm when upright on a horizontal plane with the liquid inlet facing upwards). 2After placing the mixture into each container, 350 mL of the defoamed beer-flavored beverage was filled into each can to obtain the respective bottled beer-flavored beverages. Furthermore, at each carbon dioxide gas pressure, the aforementioned beer-flavored beverage was filled without the molded body to create control beverages for each carbon dioxide gas pressure (see the "cont" column in Table 2). The absolute carbon dioxide pressure of each beer-flavored beverage in its sealed container was determined by first adjusting the temperature of each beer-flavored beverage sample to 20°C, then measuring the dissolved carbon dioxide concentration using a beverage analysis system (PBA-S) manufactured by Anton Paar Co., Ltd. This concentration was converted to gauge pressure, and then 0.1 MPa (atmospheric pressure) was added to the converted value to obtain the absolute carbon dioxide pressure. The color of all beer-flavored beverages in this test was 10°EBC.

[0054] (2. Sensory evaluation test) Each sample beverage was stored at 40°C for two weeks, then cooled to 10°C. The degree of "degraded odor" was evaluated by four trained expert panelists on a 19-point scale from 1 (no degraded odor) to 10 (strong degraded odor), with equal differences in 0.5-point increments. Specifically, "degraded odor" was evaluated based on a stale smell, earthy smell, yeasty wort flavor, soy sauce flavor, and dashi flavor. The average score of the four expert panelists was calculated for each sample beverage, and the value obtained by rounding the average to two decimal places was adopted as the evaluation result for that sample beverage. The evaluation score of the degraded odor of the control beverage at each gas pressure was set to 100%, and the relative values ​​(%) of the evaluation scores of other sample beverages at that gas pressure are shown in Table 2. The relative values ​​(%) of the evaluation scores for Test Examples 1-5 of Test 1 are also listed again at the bottom of Table 2. Test Examples 1-5 are results for a carbon dioxide internal pressure of 0.28 MPa (absolute pressure).

[0055] [Table 2]

[0056] Furthermore, Table 3 shows the percentage decrease in the evaluation value (%) of each sample beverage from the evaluation value (100%) of the control beverage for the gas pressure, as shown in the results in Table 2.

[0057] [Table 3]

[0058] The results in Tables 2 and 3 show that even with an absolute CO2 pressure (MPa) of 0.00 MPa, the deterioration odor is suppressed, and that when the absolute CO2 pressure (MPa) is 0.06 MPa or higher (e.g., 0.06 to 0.28 MPa), the decrease in the evaluation value (%) of each sample beverage from the evaluation value (100%) of the control beverage increases more clearly, indicating that the deterioration odor can be effectively suppressed. Furthermore, from the results in Tables 2 and 3, the "liquid surface area of ​​beer-flavored beverages (mm²)" can be calculated. 2 )" vs. "the area (mm²) of the plastic molded body in contact with the liquid of the beer-flavored beverage" 2 It was shown that when the ratio of ) is 18% or higher, the deterioration odor can be effectively suppressed. Furthermore, it was shown that as the aforementioned ratio (%) increases, the deterioration odor is suppressed to a greater extent.

[0059] [Test 3. Confirmation of the effects of the present invention in other types of beer-flavored beverages] The following experiment was conducted to investigate whether the effects of the present invention can be obtained with other types of beer-flavored beverages.

[0060] (1. Preparation of sample beverages) A commercially available alcoholic beer-flavored beverage (corresponding to "packaged carbonated alcoholic beer-flavored beverage using hops and malt") (alcohol content 5v / v%) was prepared. Three types of thin, disc-shaped molded bodies made of polypropylene, a type of plastic, were also prepared. When these three types of molded bodies were floated in the beer-flavored beverage, the contact area between the molded body and the beverage was 600 mm² for each type. 2 , 800mm 2 , 1000mm 2 This is the result.

[0061] Each molded body is designed to fit a 350mL aluminum can (manufactured by Toyo Seikan Co., Ltd., 204mm diameter, full capacity 368mL, liquid surface area 3347.3mm when the canister is facing upwards and the canister is upright on a horizontal plane). 2 After placing the contents into the respective containers, 350 mL of the aforementioned beer-flavored beverage was filled into each can to obtain the bottled beer-flavored beverages of Test Examples 7-9. In addition, the aforementioned beer-flavored beverage was filled into the container without the molded body to obtain a control beverage, the bottled beer-flavored beverage (Test Example 6). The internal carbon dioxide pressure (absolute pressure) of each beer-flavored beverage (Test Examples 6-9) in its sealed container was 0.25 MPa (absolute pressure). Furthermore, the color of all beer-flavored beverages in Test Examples 6-9 was 8.5°EBC.

[0062] (2. Sensory evaluation test) Sensory evaluation tests were conducted on the sample beverages of Test Examples 6-9 using the same method as in Test 1. However, Test Example 6 was used as the control beverage instead of Test Example 1. The results of the sensory evaluation tests are shown in Table 4.

[0063] [Table 4]

[0064] The results in Table 4 confirm that the effects of the present invention can also be obtained in alcoholic beer-flavored beverages. [Industrial applicability]

[0065] According to the present invention, it is possible to provide a bottled beer-flavored beverage in which off-flavors are suppressed, and a method for producing the same.

Claims

1. A bottled beer-flavored beverage, wherein the container contains a molded plastic body. The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. ２ ) is the liquid surface area (mm²) of the beer-flavored beverage. ２ ) is 18% or more The aforementioned bottled beer-flavored beverage.

2. The area of ​​the molded body in contact with the liquid of the beer-flavored beverage is 950 mm². ２ The above is the containerized beer-flavored beverage according to claim 1.

3. The bottled beer-flavored beverage according to claim 1, wherein the plastic molded body is a molded body made of polypropylene.

4. The packaged beer-flavored beverage according to claim 1, wherein a molded plastic body is not connected to the container and is suspended in the beer-flavored beverage.

5. The bottled beer-flavored beverage according to claim 1, wherein the gas pressure of the carbon dioxide in the beer-flavored beverage is 0.06 MPa (absolute pressure) or higher.

6. The beer-flavored beverage in a container according to claim 1, wherein the color of the beer-flavored beverage is 30° EBC or less.

7. A method for manufacturing a bottled beer-flavored beverage, The process includes providing a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. ２ ) is the liquid surface area (mm²) of the beer-flavored beverage. ２ ) is 18% or more The aforementioned manufacturing method.

8. The area of ​​the molded body in contact with the liquid of the bottled beer-flavored beverage is 950 mm². ２ The manufacturing method according to claim 7.

9. A method for suppressing the spoilage odor of bottled beer-flavored beverages, The process includes providing a plastic molded body inside the container, The area (mm²) of the molded body in contact with the liquid of the bottled beer-flavored beverage. ２ ) is the liquid surface area (mm²) of the beer-flavored beverage. ２ ) is 18% or more The aforementioned method.

10. The area of the surface of the molded body in contact with the liquid of the container-packed beer-taste beverage is 950 mm ２ or more, the method according to claim 9.

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