A bottled beer-flavored beverage with improved aroma and richness, and a method for producing the same.

Abstract

The object of the present invention is to provide a packaged beer-flavored beverage in which a plastic molded body is contained inside the container, and which has improved aroma and richness, as well as a method for producing the same. [Solution] A beer-flavored beverage in which a plastic molded body is contained inside the container, wherein the ratio of the carbon dioxide gas pressure to the nitrogen gas pressure in the beer-flavored beverage is 0.25 to 4.

Description

[Technical Field]

[0001] The present invention relates to a packaged beer-flavored beverage in which a plastic molded body is contained within the container, and which has improved aroma and richness, as well as 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] The main functions of foam in beer-flavored beverages include preventing carbon dioxide from escaping, enhancing aroma through foaming, acting as a lid to prevent deterioration, providing a pleasant sound when bubbles pop, and enhancing the visual appeal. One known method to improve the foam retention of beverages such as beer is to add nitrogen gas to the beer (Patent Document 1). Furthermore, a technology is known in which a molded plastic body, such as a widget ball, is sealed inside a beverage container along with the beverage for the purpose of causing the beverage to foam 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 nitrogen gas to be ejected from the nozzle of the widget ball, causing the beverage to foam.

[0004] Furthermore, it is known that when a bottled beer-flavored beverage to which nitrogen gas has been added at a predetermined concentration or higher is opened and the beverage is poured into another container, fine bubbles are generated, and some of these bubbles continuously exhibit a dynamic movement (formation of cascade bubbles) that forms a wave pattern as they flow from top to bottom within the container. This cascade bubble phenomenon is visually appealing and adds value to the product. On the other hand, in malt-fermented beverages, a method is known to improve the carbonation and refreshing sensation of the beverage by adjusting the carbon dioxide concentration to 0.60 w / w% or higher (Patent Document 2).

[0005] However, it was previously unknown that adjusting the ratio of carbon dioxide internal pressure to nitrogen internal pressure to 0.25-4 in a bottled beer-flavored beverage containing a molded plastic body inside the container can result in a bottled beer-flavored beverage with improved aroma and richness. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 10-287393 [Patent Document 2] Japanese Patent Publication No. 2013-165707 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The object of the present invention is to provide a packaged beer-flavored beverage in which a plastic molded body is contained inside the container, and which has improved aroma and richness, as well as a method for producing the same. [Means for solving the problem]

[0008] As a result of intensive studies to solve the above problems, the inventors of the present invention have found that in a bottled beer - flavored beverage having a plastic - molded body in a container, when the ratio of the carbon dioxide gas internal pressure to the nitrogen gas internal pressure is adjusted to 0.25 to 4, a bottled beer - flavored beverage with improved aroma and mellowness can be obtained, and thus the present invention has been completed.

[0009] That is, according to the present invention, the following inventions are provided. [1] A bottled beer - flavored beverage having a plastic - molded body in a container, wherein the ratio of the carbon dioxide gas internal pressure to the nitrogen gas internal pressure in the bottled beer - flavored beverage is 0.25 to 4; the bottled beer - flavored beverage; [2] The bottled beer - flavored beverage according to [1] above, wherein the total pressure in the bottled beer - flavored beverage is 0.2 MPa or more; [3] The bottled beer - flavored beverage according to [1] or [2] above, wherein the duration of the cascade foam formed when the bottled beer - flavored beverage is poured into another container is 9 seconds or more; [4] A method for producing a bottled beer - flavored beverage having a plastic - molded body in a container, the method comprising a step of adjusting the ratio of the carbon dioxide gas internal pressure to the nitrogen gas internal pressure in the bottled beer - flavored beverage to be 0.25 to 4; the production method; [5] The production method according to [4] above, comprising a step of adjusting the total pressure in the bottled beer - flavored beverage to be 0.2 MPa or more; [6] The production method according to [4] or [5] above, wherein the duration of the cascade foam formed when the bottled beer - flavored beverage is poured into another container is 9 seconds or more; [7] A method for improving the aroma and mellowness of a bottled beer - flavored beverage having a plastic - molded body in a container, the method comprising a step of adjusting the ratio of the carbon dioxide gas internal pressure to the nitrogen gas internal pressure in the bottled beer - flavored beverage to be 0.25 to 4; The aforementioned method; [8] The method according to [7] above, comprising a step of adjusting the total pressure of a bottled beer-flavored beverage to 0.2 MPa or higher; [9] The method according to [7] or [8] above, wherein the duration of the cascade foam formed when the bottled beer-flavored beverage is poured into another container is 9 seconds or more; [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a packaged beer-flavored beverage in which a plastic molded body is contained inside the container, which has improved aroma and richness, as well as 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 having a plastic molded body inside the container, In the aforementioned bottled beer-flavored beverage, the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas is 0.25 to 4. The aforementioned bottled beer-flavored beverage (hereinafter also referred to as "the beverage of the present invention"); [2] A method for manufacturing a bottled beer-flavored beverage having a plastic molded body inside the container, The aforementioned packaged beer-flavored beverage includes a step of adjusting the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas to be 0.25 to 4. The aforementioned manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention"); [3] A method for improving the aroma and richness of a bottled beer-flavored beverage containing a plastic molded body inside the container, The aforementioned packaged beer-flavored beverage includes a step of adjusting the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas to be 0.25 to 4. The aforementioned method (hereinafter also referred to as "the improved method of the present invention");

[0012] (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.

[0013] 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.

[0014] 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%).

[0015] 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.

[0016] 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, and a beer-flavored beverage using malt but not hops. More 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), and a beer-flavored fermented beverage using malt but not hops (e.g., a beer-flavored alcoholic fermented beverage). Furthermore, a 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). The chromatic value of the beer-flavored beverage of the present invention is not particularly limited, but examples 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 chromatic value 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 arbitrarily combined. The chromatic value of the beer-flavored beverage 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).

[0017] 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.

[0018] 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.

[0019] 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.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] (Plastic molded body) The bottled beer-flavored beverage of the present invention comprises a molded plastic body inside the container.

[0025] The molded body in this invention is not particularly limited in terms of material, shape, size, surface condition, number, etc., as long as it is contained within a container. Examples of shapes include disc-shaped, spherical, oblate-spherical, elongated-spherical, and cylindrical shapes. The number of molded bodies 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 body 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 or may not be fixed inside the container by bonding to the container, as long as it is provided 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. Furthermore, the molded body in the present invention may or may not have a foam generation mechanism, but it is preferable to have a foam generation mechanism from the viewpoint of extending the duration of the cascade foam. An example of a "foam generation mechanism" is a mechanism in which, when the beverage container is opened, the pressure inside the container decreases, and as a result, nitrogen gas is ejected from inside the molded body through a nozzle or the like. The molded body in the present invention can be manufactured by molding plastic by known methods.

[0026] The material of the molded article in the present invention is not particularly limited, but it is preferably 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 of the present invention, one type of plastic may be used, or two or more types may be used in combination. Furthermore, the molded article of the present invention may or may not have non-plastic parts.

[0027] The area (mm²) of the molded body in contact with the liquid of the beer-flavored beverage in this invention. 2 ) is not particularly limited, but for example, a lower limit of 400 mm 2 Above, 600mm 2 Above 700mm 2 Above, 800mm 2 Above, 900mm 2 Above, 950mm 2 Above 1000mm 21100 mm or more 2 1200 mm or more 2 1300 mm or more 2 1400 mm or more 2 The above are examples. The upper limit value of the area (mm 2 ) of the molded body in the present invention that comes into contact with the liquid of the beer-taste beverage is not particularly limited, but 6000 mm 2 or less, 5000 mm 2 or less, 4000 mm 2 or less, 3000 mm 2 or less, 2200 mm 2 or less, 2000 mm 2 or less, 1800 mm 2 or less, 1600 mm 2 or less, 1400 mm 2 or less, 1200 mm 2 or less, 1100 mm 2 or less, 1000 mm 2 or less, 900 mm 2 or less, 800 mm 2 The above are examples. These lower limit values and upper limit values can be arbitrarily combined. In this specification, the "area of the molded body in the present invention that comes into contact with the liquid of the beer-taste beverage" means the area of the molded body in the present invention that comes into contact with the liquid of the beer-taste beverage when the container-packed beer-taste beverage is placed upright on a horizontal plane with the liquid inlet and outlet facing up. When the molded body in the present invention has a non-plastic part, it refers to the area of the plastic part of the molded body in the present invention that comes into contact with the liquid of the beer-taste beverage.

[0028] The liquid surface area of the container-packed beer-taste beverage is not particularly limited. For example, as the lower limit value, 450 mm 2 or more, 700 mm 2 or more, 950 mm 2 or more, 1200 mm 2 or more, 1450 mm 2 or more, 1450 mm 2 or more, 1700 mm 2 or more, 1950 mm 2 or more, 2200 mm 2More than 2450mm 2 More than 2700mm 2 The above are the points to consider, and the upper limit is 5500mm. 2 Below, 5250mm 2 Below, 5000mm 2 Below, 4750mm 2 Below, 4500mm 2 Below, 4250mm 2 Below, 4000mm 2 Below, 3750mm 2 Below, 3500mm 2 The following are examples. These lower and upper limits can be combined in any way. 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 any molded parts.

[0029] (Ratio of carbon dioxide internal pressure to nitrogen internal pressure) The beverage of the present invention has a ratio of carbon dioxide internal pressure to nitrogen internal pressure ("internal pressure ratio") of 0.25 to 4. In a bottled beer-flavored beverage containing a plastic molded body inside the container, having an internal pressure ratio within this range can improve aroma and richness. More specifically, by containing a plastic molded body inside the container, the beer-flavored beverage becomes milder in taste, and by adjusting the internal pressure ratio to the aforementioned range, the aroma and richness can be further enhanced. In this specification, "carbon dioxide internal pressure" means the internal pressure (partial pressure) (MPa (absolute pressure)) of carbon dioxide measured in the bottled beer-flavored beverage of the present invention at 20°C in a sealed container. In this specification, "nitrogen gas internal pressure" means the internal pressure (partial pressure) (MPa (absolute pressure)) of nitrogen gas measured in the bottled beer-flavored beverage of the present invention at 20°C in a sealed container.

[0030] The internal pressure ratio of the beverage of the present invention is not particularly limited as long as it is between 0.25 and 4, but the lower limit can be 0.25 or higher, as well as 0.3 or higher, 0.4 or higher, and 0.5 or higher. The upper limit can be 4 or lower, as well as 3.8 or lower, 3.6 or lower, 3.4 or lower, 3.2 or lower, 3 or lower, 2.8 or lower, 2.6 or lower, 2.4 or lower, 2.2 or lower, 2 or lower, 1.8 or lower, and 1.6 or lower. From the viewpoint of further improving aroma and richness, 1.5 or lower, 1.3 or lower, 1.1 or lower, 0.9 or lower, and 0.7 or lower are preferred, and 0.67 or lower is more preferred. These lower and upper limits can be combined arbitrarily.

[0031] In this specification, "total pressure" (MPa (absolute pressure)) means the sum of the carbon dioxide internal pressure (MPa (absolute pressure)) and the nitrogen gas internal pressure (MPa (absolute pressure)). The total pressure of the beverage of the present invention is not particularly limited, but examples of lower limits include 0.18 MPa or higher, 0.2 MPa or higher, 0.22 MPa or higher, and 0.24 MPa or higher. From the viewpoint of further improving aroma and richness, examples of upper limits include 0.25 MPa or higher, 0.26 MPa or higher, and 0.28 MPa or higher, more preferably 0.32 MPa or higher, and even more preferably 0.36 MPa or higher. Examples of upper limits include 0.6 MPa or lower, 0.55 MPa or lower, and 0.5 MPa or lower. The total pressure can be calculated by adding the carbon dioxide internal pressure (MPa (absolute pressure)) and nitrogen gas internal pressure (MPa (absolute pressure)) calculated by the method described later.

[0032] As long as the above internal pressure ratio is between 0.25 and 4, the nitrogen gas internal pressure (MPa (absolute pressure)) in the beverage of the present invention is not particularly limited, but as lower limits, for example, 0.036 MPa or higher, 0.04 MPa or higher, 0.048 MPa or higher, and 0.056 MPa or higher can be mentioned, and from the viewpoint of further improving the aroma and richness, 0.096 MPa or higher, 0.1 MPa or higher, 0.11 MPa or higher, 0.112 MPa or higher, 0.12 MPa or higher, and 0.13 MPa or higher can be mentioned, and 0.144 More preferably, the lower and upper limits are MPa or higher, 0.15 MPa or higher, 0.16 MPa or higher, 0.168 MPa or higher, 0.17 MPa or higher, 0.18 MPa or higher, 0.19 MPa or higher, 0.20 MPa or higher, 0.21 MPa or higher, and 0.22 MPa or higher. Examples of upper limits include 0.48 MPa or lower, 0.44 MPa or lower, 0.4 MPa or lower, 0.36 MPa or lower, 0.32 MPa or lower, 0.29 MPa or lower, 0.28 MPa or lower, 0.26 MPa or lower, and 0.22 MPa or lower. These lower and upper limits can be combined arbitrarily. A preferred embodiment of the nitrogen gas internal pressure in the beverage of the present invention is 0.096 to 0.29 MPa.

[0033] As long as the above internal pressure ratio is between 0.25 and 4, the carbon dioxide internal pressure in the beverage of the present invention is not particularly limited. However, examples of lower limits include 0.036 MPa or higher, 0.04 MPa or higher, 0.048 MPa or higher, 0.05 MPa or higher, 0.056 MPa or higher, and 0.06 MPa or higher. From the viewpoint of further improving aroma and richness, preferred values ​​include 0.07 MPa or higher, 0.08 MPa or higher, 0.09 MPa or higher, 0.1 MPa or higher, 0.11 MPa or higher, 0.12 MPa or higher, and 0.13 MPa or higher. Examples of upper limits include 0.44 MPa or lower, 0.4 MPa or lower, 0.36 MPa or lower, 0.32 MPa or lower, 0.3 MPa or lower, 0.25 MPa or lower, 0.24 MPa or lower, 0.23 MPa or lower, 0.22 MPa or lower, 0.19 MPa or lower, 0.17 MPa or lower, and 0.14 MPa or lower. These lower and upper limits can be combined arbitrarily. A preferred embodiment of the carbon dioxide internal pressure in the beverage of the present invention is 0.05 to 0.22 MPa.

[0034] 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.

[0035] The internal pressure of carbon dioxide and nitrogen in a sealed container of beer-flavored beverage can be calculated by measuring the dissolved nitrogen and dissolved carbon dioxide concentrations of the beverage using a dissolved nitrogen meter (e.g., Orbisphere 512; manufactured by Hack Ultra Co., Ltd.) and a dissolved carbon dioxide meter (e.g., Orbisphere 410D; manufactured by Hack Ultra Co., Ltd.), and then converting these values ​​to nitrogen gas partial pressure (MPa) and carbon dioxide partial pressure (MPa), respectively. A more specific method using the Orbisphere 512 and Orbisphere 410D is described below. The apparatus consists of a sampler unit that inserts a cylindrical needle-shaped sampling unit into the liquid portion of the sample and delivers the sample to the detector while applying back pressure with nitrogen gas, a microchamber, a carbon dioxide thermal conduction sensor 31490TC for detecting dissolved carbon dioxide concentration, and a nitrogen thermal conduction sensor 29561A for detecting dissolved nitrogen concentration. The apparatus can deliver the liquid sample to each sensor at a constant speed and measure the dissolved carbon dioxide and dissolved nitrogen concentrations contained in the sample in a sealed state. The measurement range of the carbon dioxide detector is 0 to 7 V / V, and the measurement range of the nitrogen detector is 0 to 350 ppm. For specific measurements, the sample in a can is heated to 20°C, shaken about 20 times, placed in the sampler with the pull tab facing upwards, and the needle is inserted into the liquid to start the measurement. The dissolved nitrogen and dissolved carbon dioxide concentrations that are stably displayed can be used as the measured values. The dissolved carbon dioxide concentration (V / V) and dissolved nitrogen concentration (ppm) can be converted to their respective partial pressures (MPa). Furthermore, by adding the internal pressures of carbon dioxide and nitrogen gas, the total pressure (MPa) can be determined.

[0036] (Duration of cascade bubbles) The beverage of the present invention can form cascade foam when poured into another container under predetermined conditions. The duration of the cascade foam formed when the beverage of the present invention is poured into another container is not particularly limited, but examples include 3 seconds or more, preferably 5 seconds or more, more preferably 7 seconds or more, 8 seconds or more, even more preferably 9 seconds or more, 11 seconds or more, 13 seconds or more, 15 seconds or more, 17 seconds or more, 19 seconds or more, and 21 seconds or more. The upper limit of the duration is not particularly limited, but examples include 200 seconds or less and 150 seconds or less. These lower and upper limits can be combined arbitrarily.

[0037] The following methods can be used to measure the duration of cascade bubbles. After allowing the bottled beer-flavored beverage to stand at 5°C for at least one day, the beverage can be poured into an evaluation glass (for example, an opening of 60 x 60 mm, a base of 60 x 30 mm, and a height of 170 mm) at an average speed (for example, 30-40 mL / second) from a position 7 cm directly above the opening of the glass. The evaluation glass has a 10° inclined shape with three of its four sides perpendicular to the base and one side flaring vertically upwards. The duration for which the foam generated from the beer-flavored beverage persists as a cascade foam can be measured by visually observing it from the front (inclined surface) of the evaluation glass. In this specification, the time at which pouring is completed is defined as the start time of the cascade, and the time at which the wave pattern caused by the cascade foam disappears is defined as the end time.

[0038] (Bubble diameter) The bubble diameter (i.e., bubble size) of the cascade bubbles is not particularly limited, but for example, it may be 200 μm or less, preferably 150 μm or less, and more preferably 130 μm or less. In this specification, "bubble diameter" means a numerical value measured and calculated by the following method. Using the aforementioned method for measuring the duration of cascade bubbles, a beer-flavored beverage can be poured into an evaluation glass, and the area where cascade bubbles are generated can be photographed from the front of the evaluation glass with a high-speed camera. The photograph is taken at a height of 7 cm vertically above the bottom of the evaluation glass, and the start time of the photograph can be any time while a group of bubbles is present at the shooting location. The captured image can be saved, and the equivalent circular diameter of 10 bubbles in focus can be measured using image analysis software (WinRooF, manufactured by Mitani Corporation). The measured value can be calculated as the average value of the equivalent circular diameters of the 10 bubbles. Examples of shooting conditions include the following: High-speed camera, manufactured by Photron Corporation, FASTCAM SA-3 Lens: Leica Z16APO Shooting speed: 1000-4000fps Shutter speed 1 / frame sec Resolution 1024×1024 Magnification: Adjust to 4-20 μm / pixel according to the bubble diameter.

[0039] The beverage of the present invention is a packaged beverage. Examples of such containers include metal cans, barrels, paper containers, bottles, pouches, etc., with metal cans being preferred. The capacity of the container is not particularly limited, but examples of lower limits include 100 mL or more, 150 mL or more, 200 mL or more, 250 mL or more, and 300 mL or more, and examples of upper limits include 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.

[0040] 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.

[0041] (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 containing a plastic molded body inside the container, The aforementioned packaged beer-flavored beverage includes a step of adjusting the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas ("internal pressure ratio") to 0.25 to 4. As long as the manufacturing method is as described above, it is not particularly limited, and a conventional known method for manufacturing a bottled beer-flavored beverage containing a plastic molded body inside a container can be used, except for adjusting it to achieve the internal pressure ratio described above.

[0042] The method for adjusting the internal pressure ratio in the beverage of the present invention is not particularly limited, but for example, it can be adjusted by adjusting the ratio of the amounts of carbon dioxide and nitrogen gas added to the container when filling the beer-flavored beverage into the container. The form of the added carbon dioxide is not particularly limited; it may be carbon dioxide, liquefied carbon dioxide, or a combination of both. The amount of carbon dioxide may also be reduced by defoaming. Similarly, the form of the added nitrogen gas is not particularly limited; it may be nitrogen gas, liquid nitrogen, or a combination of both.

[0043] 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.

[0044] (The present invention's improvement method) The present invention provides a method for improving the aroma and richness of a bottled beer-flavored beverage containing a plastic molded body inside the container. The aforementioned packaged beer-flavored beverage includes a step of adjusting the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas to be 0.25 to 4. The method is not particularly limited as long as it is as described above.

[0045] The method for adjusting the internal pressure ratio is the same as the adjustment method described in "(Manufacturing Method of the Present Invention)" above.

[0046] (Improved aroma and richness) The beverage of the present invention is a bottled beer-flavored beverage with improved aroma and richness. In this specification, "aroma" refers to the beer-like aroma perceived through the nostrils the moment the beverage is taken into the mouth (i.e., the "top note"). In this specification, "richness" refers to the expansive sweetness of the aroma that follows the top note (i.e., the "middle note") and the full-bodied flavor of the aroma that lingers until the end (i.e., the "last note").

[0047] In this specification, a "packaged beer-flavored beverage with improved aroma and richness" refers to a packaged beer-flavored beverage that has improved aroma and richness compared to a packaged beer-flavored beverage with an internal pressure ratio outside the range of 0.25 to 4 (hereinafter also referred to as a "control beverage"). A preferred control beverage is a packaged beer-flavored beverage with an internal pressure ratio of 0.02.

[0048] The degree of aroma and richness in a certain bottled beer-flavored beverage, and how such aroma and richness compare to the control beverage in the present invention (for example, whether it is improved, and to what extent), can be easily and clearly determined by a trained panel. The average of the evaluations of multiple panel members may be used, for example, based on the aroma and richness of the control beverage.

[0049] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0050] [Test 1.] The effect of "ratio of carbon dioxide internal pressure to nitrogen internal pressure" and "total pressure" on the aroma and richness of bottled beer-flavored beverages. The following experiment investigated how the ratio of carbon dioxide pressure to nitrogen gas pressure affects the aroma and richness of bottled beer-flavored beverages.

[0051] (1. Preparation of sample beverages) Commercially available non-alcoholic beer-flavored beverages (corresponding to "non-alcoholic beer-flavored beverages containing hops and malt, with an alcohol content of 0.00%, and packaged with carbon dioxide") were prepared. The beer-flavored beverages were stirred using a KK-1000WE stirring and defoaming device (manufactured by Kurabo Corporation) to remove carbon dioxide until the carbon dioxide concentration corresponded to the carbon dioxide internal pressure (MPa (absolute pressure)) listed in Tables 1 to 4 below. Each of the resulting beer-flavored beverages was placed in a can container with a plastic molded body inside (widget can, total volume 380 mL, liquid surface area 3451 mm² when upright on a horizontal plane with the liquid inlet facing upwards). 2 After filling each container (manufactured by Ardagh Metal) with 330 mL of liquid nitrogen, liquid nitrogen was added dropwise using a liquid nitrogen dripping device (manufactured by Kawaguchi Liquefied Chemical Co., Ltd.) to achieve the nitrogen internal pressure (MPa (absolute pressure)) shown in Tables 1 to 4. The lids of the can containers were then rolled up, and the containers were sterilized in a pasteurizer at 65°C for 10 minutes to prepare the sample beverages for Test Examples 1 to 20. In the widget cans described above, a cylindrical molded plastic body is fixed to the bottom of the can. Furthermore, this cylindrical molded body has a bubble generation mechanism in which nitrogen gas is ejected from the nozzle of the molded body when the pressure inside the beverage container decreases after the container is opened.

[0052] (2. Measurement of gas pressure in sample beverages) The internal carbon dioxide and nitrogen gas pressures of each beer-flavored beverage (i.e., each sample beverage) in a sealed container were measured by the following method. Dissolved nitrogen and dissolved carbon dioxide concentrations were measured for each beer-flavored beverage using a dissolved nitrogen meter (e.g., Orbisphere 512; manufactured by Hack Ultra Co., Ltd.) and a dissolved carbon dioxide meter (e.g., Orbisphere 410D; manufactured by Hack Ultra Co., Ltd.). These dissolved nitrogen and dissolved carbon dioxide concentrations were converted to nitrogen gas partial pressure (MPa; absolute pressure) and carbon dioxide gas partial pressure (MPa; absolute pressure), respectively.

[0053] More specific methods using the Orbisphere 512 and Orbisphere 410D described above are described below. The apparatus consists of a sampler unit that inserts a cylindrical needle-shaped sampling unit into the liquid portion of the sample and delivers the sample to the detector while applying back pressure with nitrogen gas, a microchamber, a carbon dioxide thermal conduction sensor 31490TC for detecting dissolved carbon dioxide concentration, and a nitrogen thermal conduction sensor 29561A for detecting dissolved nitrogen concentration. The apparatus can deliver the liquid sample to each sensor at a constant speed and measure the dissolved carbon dioxide concentration and dissolved nitrogen concentration contained in the sample in a sealed state. The measurement range of the carbon dioxide detector is 0 to 7 V / V, and the measurement range of the nitrogen detector is 0 to 350 ppm. For specific measurements, the sample in a can was heated to 20°C, shaken about 20 times, placed in the sampler with the pull tab facing upwards, the needle was inserted into the liquid portion to start the measurement, and the dissolved nitrogen concentration and dissolved carbon dioxide concentration that were stably displayed were taken as the measured values. The dissolved carbon dioxide concentration (V / V) and dissolved nitrogen concentration (ppm) were converted to their respective partial pressures (MPa; absolute pressure). Furthermore, the internal pressures of carbon dioxide (MPa; absolute pressure) and nitrogen gas (MPa; absolute pressure) were added together to determine the total pressure (MPa; absolute pressure).

[0054] (3. Sensory evaluation test) For each of the 20 sample beverages in Test Examples, the degree of "aroma" was evaluated by a trained expert panel of four people on a 10-point scale ranging from 1 point (weakest aroma) to 10 points (strongest aroma), with equal differences in 1-point increments. Specifically, "aroma" was evaluated as the beer-like aroma perceived through the nostrils the moment the beverage is put in the mouth (i.e., the "top note"). In addition, the average score of the four expert panel members 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.

[0055] Furthermore, the degree of "richness" of each sample beverage from Test Examples 1 to 20 was evaluated by a trained expert panel of four people on a 10-point scale ranging from 1 point (weakest richness) to 10 points (strongest richness), with equal differences between each point. Specifically, "richness" was evaluated based on the expansive sweetness in the aroma following the top note (i.e., the "middle note") and the richness in the aroma that lingers until the end (i.e., the "base note"). In addition, the average score of the four expert panel members 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.

[0056] (4. Measuring the duration of cascade bubbles) For each of the sample beverages in Test Examples 1-20, the duration of the cascade foam was measured using the following method.

[0057] Each sample beverage, which had been left to stand at 5°C for more than one day, was poured into an evaluation glass (opening 60 x 60 mm, base 60 x 30 mm, height 170 mm) with a 10° incline, where three of the four sides were perpendicular to the base and the remaining side extended vertically upwards. The sample beverage was poured at an approximately average speed from 7 cm directly above the opening of the glass, and the entire volume was poured in 10 seconds. The duration for which the bubbles generated from the sample beverage persisted as cascade bubbles was measured by visual observation from the front (inclined surface). The time at which pouring was completed was defined as the start time of the cascade, and the time when the wave pattern caused by the cascade bubbles disappeared was defined as the end time.

[0058] Tables 1 to 4 show the results of the sensory evaluation tests and the duration of the cascade foam for the sample beverages from Test Examples 1 to 20.

[0059] [Table 1]

[0060] [Table 2]

[0061] [Table 3]

[0062] [Table 4]

[0063] The results in Tables 1 to 4 show that, when comparing test examples with the same total pressure (absolute pressure; MPa), a ratio of carbon dioxide internal pressure to nitrogen internal pressure of 0.25 or higher improved aroma and richness compared to a ratio of 0.02. Furthermore, it was shown that a ratio of 0.25 to 4 is preferable, and that aroma and richness tend to improve further as the total pressure (absolute pressure; MPa) increases. Regarding cascade time, a tendency for it to increase with higher nitrogen internal pressure was observed.

[0064] [Test 2. 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.

[0065] (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. The same procedure as in Test 1 was performed to achieve the carbon dioxide gas internal pressure (MPa (absolute pressure)) and nitrogen gas internal pressure (MPa (absolute pressure)) listed in Table 5 below. As in Test 1, the widget can described above has a cylindrical plastic molded body fixed to the bottom of the can. Furthermore, this cylindrical molded body has a foam generation mechanism in which, when the beverage container is opened, the pressure inside the container decreases, causing nitrogen gas to be ejected from the nozzle of the molded body.

[0066] (2. Measurement of gas pressure in sample beverages) Similar to Test 1, the internal carbon dioxide and nitrogen gas pressures of each beer-flavored beverage (i.e., each sample beverage) in a sealed container were measured.

[0067] (3. Sensory evaluation test) Sensory evaluation tests were conducted on the sample beverages of Test Examples 21-25 using the same method as in Test 1. However, Test Example 21 was used as the control beverage instead of Test Example 1. The results of the sensory evaluation tests are shown in Table 5.

[0068] (4. Measuring the duration of cascade bubbles) For each sample beverage in Test Examples 21-25, the duration of the cascade foam was measured using the same method as in Test 1.

[0069] Table 5 shows the results of the sensory evaluation tests and the duration of the cascade foam for the sample beverages in Test Examples 21-25.

[0070] [Table 5]

[0071] The results in Table 5 confirm that the effects of the present invention can also be obtained in alcoholic beer-flavored beverages. [Industrial applicability]

[0072] According to the present invention, it is possible to provide a packaged beer-flavored beverage in which a plastic molded body is contained inside the container, which has improved aroma and richness, as well as a method for producing the same.

Claims

1. A bottled beer-flavored beverage having a plastic molded body inside the container, In the aforementioned bottled beer-flavored beverage, the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas is 0.25 to 4. The aforementioned bottled beer-flavored beverage.

2. The bottled beer-flavored beverage according to claim 1, wherein the total pressure in the bottled beer-flavored beverage is 0.2 MPa or more.

3. The bottled beer-flavored beverage according to claim 1 or 2, wherein the duration of the cascade foam formed when the bottled beer-flavored beverage is poured into another container is 9 seconds or more.

4. A method for manufacturing a bottled beer-flavored beverage containing a plastic molded body inside the container, The aforementioned packaged beer-flavored beverage includes a step of adjusting the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas to be 0.25 to 4. The aforementioned manufacturing method.

5. The manufacturing method according to claim 4, further comprising a step of adjusting the total pressure of a bottled beer-flavored beverage to 0.2 MPa or more.

6. The manufacturing method according to claim 4 or 5, wherein the duration of the cascade foam formed when the bottled beer-flavored beverage is poured into another container is 9 seconds or more.

7. A method for improving the aroma and richness of a bottled beer-flavored beverage containing a molded plastic body inside the container, The aforementioned packaged beer-flavored beverage includes a step of adjusting the ratio of the internal pressure of carbon dioxide to the internal pressure of nitrogen gas to be 0.25 to 4. The aforementioned method.

8. The method according to claim 7, further comprising the step of adjusting the total pressure of a bottled beer-flavored beverage to 0.2 MPa or more.

9. The method according to claim 7 or 8, wherein the duration of the cascade foam formed when a bottled beer-flavored beverage is poured into another container is 9 seconds or more.

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