Beer-like foaming beverage

Abstract

To provide a beer-like foamable beverage with weak bitterness and reduced acid odors, and a method for producing the same.SOLUTION: The present disclosure provides a beer-like foamable beverage in which [γ-nonalactone content] / [2-methylthio ethanol content] is 0.65 or more, and the strength of bitterness is smaller than that of iso α acid aqueous solution 5 mg / L. The present disclosure provides a method for producing a beer-like foamable beverage in which the strength of bitterness is smaller than that of iso α acid aqueous solution 5 mg / L, wherein the γ-nonalactone content and 2-methylthio ethanol content are controlled so that [γ-nonalactone content] / [2-methylthio ethanol content] is 0.65 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beer-like carbonated beverage that does not use hops as a raw material or has a reduced bitterness due to a low amount of hops used, and a method for producing the same.

Background Art

[0002] With the diversification of consumers' preferences, a wide variety of beer-like carbonated beverages such as beer and sparkling wine are on the market. For example, the characteristic bitterness and aroma of beer are mainly brought about by hops. In recent years, however, beer-like carbonated beverages that do not use hops as a raw material and have reduced bitterness have also been developed.

[0003] Hops not only impart aroma and bitterness to beer-like carbonated beverages, but also have the function of suppressing the growth of beer harmful bacteria due to their antibacterial action. In particular, in Japan, in addition to the antibacterial action of hops, due to thorough hygiene management and the development of filtration technology, beer and beer-like carbonated beverages that do not undergo heat sterilization treatment are widely provided.

[0004] When hops are not used, the antibacterial action cannot be utilized, so heat sterilization treatment (pasteurization) of beer-like carbonated beverages is required. However, unpleasant odors (off-flavors) may be generated by heat sterilization treatment. As a method for solving the problem of off-flavors generated by heat sterilization treatment, for example, a method of masking off-flavors generated in the heating process by containing linalool, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, or 2-acetylpyrazine has been disclosed (see Patent Document 1).

[0005] On the one hand, Patent Document 2 describes that the flavor of a beer-taste beverage with a low malt usage ratio can be improved by adding 2-(Methylthio)ethanol in combination with a plurality of other aroma components. Further, Patent Document 3 discloses that by adding γ-nonalactone to a so-called low-carbohydrate beer-taste beverage, a richness and a beer-like flavor can be imparted.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Non-Patent Documents

[0007]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] In a beer-like carbonated beverage with little bitterness, the sour odor derived from 2-(Methylthio)ethanol is more strongly felt.

[0009] An object of the present invention is to provide a beer-like carbonated beverage that does not use hops or uses a low amount of hops and has a weak bitterness, and in which the sour odor derived from 2-(Methylthio)ethanol is suppressed, and a method for producing the same.

Means for Solving the Problems

[0010] As a result of intensive studies to solve the above problems, the present inventors have found that in a beer-like foaming beverage with a weak bitterness, by containing γ-nonalactone at a specific ratio with respect to the content of 2-methylthioethanol, the acid odor derived from 2-methylthioethanol can be suppressed, and thus the present invention has been completed.

[0011] The beer-like foaming beverage, the method for producing a beer-like foaming beverage, and the method for reducing the acid odor derived from 2-methylthioethanol in a beer-like foaming beverage according to the present invention are as follows [1] to

[13] . [1] [Content of γ-nonalactone (μg / L)] / [Content of 2-methylthioethanol (μg / L)] is 0.65 or more, the content of 2-methylthioethanol is 20 μg / L or more, The content of γ-nonalactone is 150 μg / L or less, A beer-like foaming beverage having an international bitterness value of less than 5. [2] The beer-like foaming beverage according to [1] above, wherein [Content of γ-nonalactone (μg / L)] / [Content of 2-methylthioethanol (μg / L)] is 1.50 or less. [3] The beer-like foaming beverage according to [1] or [2] above, which does not use hops as a raw material. [4] The beer-like foaming beverage according to any one of [1] to [3] above, which does not contain a bittering agent. [5] The beer-like foaming beverage according to any one of [1] to [4] above, which contains a hop flavor. [6] The beer-like foaming beverage according to any one of [1] to [5] above, which is a fermented beverage. [7] A method for producing a beer-like foaming beverage, wherein the content of 2-methylthioethanol is 20 μg / L or more and the international bitterness value is less than 5, [γ-nonalactone content (μg / L)] / [2-methylthioethanol content (μg / L)] is 0.65 or more and the content of γ-nonalactone is 150 μg / L or less and adjusting the content of γ-nonalactone and the content of 2-methylthioethanol so as to achieve this, the method for producing a beer-like foaming beverage. The method for producing the beer-like foaming beverage according to [7], using at least one selected from the group consisting of γ-nonalactone and 2-methylthioethanol as a raw material. The method for producing the beer-like foaming beverage according to [7] or [8], not using hops as a raw material. The method for producing the beer-like foaming beverage according to any one of [7] to [9], filling the produced beer-like foaming beverage into a container and performing heat sterilization treatment. A method for reducing the acid odor derived from 2-methylthioethanol in a beer-like foaming beverage, wherein the content of 2-methylthioethanol is 20 μg / L or more and the international bitterness value is less than 5, wherein [content of γ-nonalactone (μg / L)] / [content of 2-methylthioethanol (μg / L)] is 0.65 or more and the content of γ-nonalactone is 150 μg / L or less and adjusting the content of γ-nonalactone and the content of 2-methylthioethanol so as to satisfy the above condition. The method according to

[11] , wherein the beer-like foaming beverage is produced without using hops as a raw material. The method according to

[11] or

[12] , wherein the beer-like foaming beverage is produced through heat sterilization treatment.

Advantages of the Invention

[0012] According to the present invention, it is possible to provide a beer-like foaming beverage in which the acid odor derived from 2-methylthioethanol is suppressed, although the beer-like foaming beverage is produced without using hops as a raw material or with a low amount of hops used and has a weak bitterness.

Embodiments for Carrying Out the Invention

[0013] In the present invention and this specification, "beer-like flavor" means a taste that evokes beer in terms of flavor, regardless of the product name or label. That is, a carbonated beverage having a beer-like flavor (beer-like carbonated beverage) means a carbonated beverage having a flavor, taste, and texture equivalent to or similar to that of beer, and a high quenching feeling and drinkability (the property of being able to drink several glasses continuously without getting tired), regardless of the alcohol content, the use of malt and hops, and the presence or absence of fermentation. That is, the beer-like carbonated beverage according to the present invention may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low-alcohol beverage having an alcohol content of less than 1% by volume. It may also be a beverage made from malt, a beverage not made from malt, a fermented beverage produced through a fermentation process, or a non-fermented beverage produced without a fermentation process. Specific examples of beer-like carbonated beverages include beer, sparkling sake made from malt, carbonated alcoholic beverages that do not use malt, low-alcohol carbonated beverages, non-alcoholic beer, and the like. In addition, liqueurs obtained by mixing a beverage made from malt and produced through a fermentation process with an alcohol-containing distillate may also be used.

[0014] Note that the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and generally, those classified as distilled spirits can be used. For example, it may be raw material alcohol, or distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0015] In the present invention and the present specification, "International Bitterness Units (IBU)" is an index of bitterness based on the content of isohumulone. The International Bitterness Units of beverages such as beer-like carbonated beverages can be measured, for example, by the EBC method (Brewers' Association of Japan: "Beer Analysis Method" 8.15, 1990). Specifically, after adding acid to a sample, it is extracted with isooctane, and the absorbance at 275 nm of the isooctane layer obtained after centrifugation, measured against pure isooctane, is multiplied by a constant (50) to obtain the value (IBU). Note that the International Bitterness Units of beer-like carbonated beverages with a beer-like bitterness are generally 15 or more.

[0016] In the present invention and the present specification, a "beer-like carbonated beverage with a bitterness intensity lower than that of a 5 mg / L aqueous solution of iso-α-acid" corresponds to a beer-like carbonated beverage with an International Bitterness Units of less than 5. Hereinafter, a "beer-like carbonated beverage with a bitterness intensity lower than that of a 5 mg / L aqueous solution of iso-α-acid" may be referred to as a "beer-like carbonated beverage with a weak bitterness (low-bitterness beer-like carbonated beverage)". In the case of a beer-like carbonated beverage that does not contain bitterness components other than isohumulone, a low-bitterness beer-like carbonated beverage corresponds to a beer-like carbonated beverage with an International Bitterness Units of less than 5.

[0017] A beer-like carbonated beverage with an International Bitterness Units of less than 5 can be produced without using hops as a raw material or by sufficiently reducing the amount of hops used. That is, a low-bitterness beer-like carbonated beverage can be produced without using hops as a raw material or by keeping the amount of hops used low. Here, "hops" includes hop processed products in addition to fresh hops, dried hops, hop pellets, etc. Examples of hop processed products include hop extracts obtained by extracting bitterness components from hops, hop processed products containing components obtained by isomerizing bitterness components in hops such as isomerized hop extracts, tetrahydroisohumulone, and hexahydroisohumulone.

[0018] Even for beverages with the same aroma component composition, the perceived flavor often differs between beverages with strong bitterness and those with weak bitterness. This is presumably because in beverages with strong bitterness, relatively weak scents and tastes are masked by the bitterness, while in beverages with weak bitterness, there is no such masking effect, making it easier to perceive the characteristics of the scent and taste when drinking.

[0019] In beer-like carbonated beverages with a typical level of bitterness that use hops, as the content of 2-methylthioethanol increases, the aroma becomes more vibrant and natural, and the flavor tends to be improved. However, in low-bitterness beer-like carbonated beverages, the sour odor derived from 2-methylthioethanol becomes prominent. This sour odor is an unfavorable smell for beer-like carbonated beverages.

[0020] In the present invention, for low-bitterness beer-like carbonated beverages, the content of 2-methylthioethanol and the content of γ-nonalactone in the beverage are adjusted so that [content of γ-nonalactone] / [content of 2-methylthioethanol] (mass ratio) (hereinafter sometimes referred to as "N / M ratio") is 0.65 or more. By adjusting the N / M ratio of low-bitterness beer-like carbonated beverages to 0.65 or more, the sour odor derived from 2-methylthioethanol is suppressed, and similar to beer-like carbonated beverages with strong bitterness, the aroma becomes more vibrant and the flavor of the beverage is improved. The N / M ratio of low-bitterness beer-like carbonated beverages is not particularly limited as long as it is 0.65 or more, but from the perspective of the taste quality required for beer-like carbonated beverages, etc., the N / M ratio is preferably 0.65 or more and 1.50 or less, more preferably 0.65 or more and 1.35 or less, and even more preferably 0.70 or more and 1.30 or less.

[0021] The content of 2-methylthioethanol in the low-bitter beer-like foaming beverage according to the present invention is not particularly limited as long as the N / M ratio is 0.65 or more, but is preferably 20 μg / L or more, more preferably 30 μg / L or more, and even more preferably 40 μg / L or more. Further, from the viewpoints of taste quality required for beer-like foaming beverages, etc., the content of 2-methylthioethanol in the low-bitter beer-like foaming beverage is preferably 1000 μg / L or less, more preferably 200 μg / L or less, and even more preferably 100 μg / L or less.

[0022] The content of γ-nonalactone in the low-bitter beer-like foaming beverage according to the present invention is not particularly limited as long as the N / M ratio is 0.65 or more, but is preferably 15 μg / L or more, more preferably 20 μg / L or more, and even more preferably 30 μg / L or more. Further, from the viewpoints of taste quality required for beer-like foaming beverages, etc., the content of γ-nonalactone in the low-bitter beer-like foaming beverage is preferably 150 μg / L or less, more preferably 100 μg / L or less, and even more preferably 80 μg / L or less.

[0023] The N / M ratio of the low-bitter beer-like foaming beverage can be adjusted by adding 2-methylthioethanol and γ-nonalactone themselves as raw materials. As the raw materials to be used, synthetic 2-methylthioethanol may be used, 2-methylthioethanol extracted and purified from natural products may be used, or a flavor containing 2-methylthioethanol may be used. Similarly, as the raw materials to be used, synthetic γ-nonalactone may be used, γ-nonalactone extracted and purified from natural products may be used, or a flavor containing γ-nonalactone may be used.

[0024] The method for measuring the contents of 2-methylthioethanol and γ-nonalactone in the beer-like foaming beverage is not particularly limited. 2-Methylthioethanol and γ-nonalactone can be quantitatively measured, for example, like the method described in Non-Patent Document 1, by derivatizing and then analyzing by gas chromatography-mass spectrometry (GC / MS) in the same manner as other aldehydes and alcohols.

[0025] As a low-bitterness beer-like foaming beverage that adjusts the N / M ratio to improve acid odor, if the bitterness intensity is less than that of an isohumulone aqueous solution with a bitterness of 5 mg / L, it may contain bittering agents other than isohumulone. Since the acid odor improvement effect is more fully exerted, it is preferably free of bittering agents. Examples of such bittering agents include bitterness-imparting components such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quassin, quinine, momordicin, quercitrin, theobromine, caffeine, etc., and bitterness-imparting materials such as bitter melon, ginseng tea, kudingcha, mugwort extract, gentiana extract, cinchona extract, etc. These bittering agents may be used alone or in combination of two or more.

[0026] As a low-bitterness beer-like foaming beverage that adjusts the N / M ratio to improve acid odor, those containing hop flavor are preferred. In the case of beer-like foaming beverages using hops, off-flavors caused by heating processes or deterioration over time are often masked by the aroma derived from hops and thus do not actually pose a problem. Also in the present invention, by containing hop flavor, off-flavors due to 2-methylthioethanol and γ-nonalactone can be reduced. As the hop flavor, a flavor derived from hops and mainly composed of aroma components generally contained in beer can be used. Also, various commercially available hop flavors can be appropriately used.

[0027] The beer-like foaming beverage according to the present invention preferably has a colority of 4 to 12, more preferably 4 to 8 in EBC units, in order to enhance the beer-like flavor and evoke a pilsner-type beer with a refreshing taste. The colority can be adjusted by appropriately containing a coloring agent such as caramel pigment. The colority can be measured by the Analytica-EBC standard method of the European Brewery Convention (EBC) or a method equivalent thereto. EBC is a unit of colority in the analysis of beer, which represents the shade of the color of beer numerically (measured visually by a comparator with nine glass disks of EBC colority or calculated based on the absorbance at a wavelength of 430 nm).

[0028] The beer-like foaming beverage according to the present invention can be produced in the same manner as general fermented beer-like foaming beverages or non-fermented beer-like foaming beverages, except that it does not use hops as a raw material or sufficiently reduces the amount of hops used, and adjusts the N / M ratio. Therefore, the production methods of general fermented beer-like foaming beverages and non-fermented beer-like foaming beverages will be described.

[0029] The fermented beer-like foaming beverage produced through a fermentation process can generally be produced in the steps of charging (preparing a fermentation raw material liquid), fermentation, aging, and filtration.

[0030] In the charging step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more selected from the group consisting of cereal raw materials and sugar raw materials. Specifically, a mixture containing a fermentation raw material and raw water is heated to saccharify the starch to prepare a sugar solution, and then the obtained sugar solution is boiled, and then at least a part of the solid content is removed to prepare a fermentation raw material liquid.

[0031] First, a mixture containing at least one of cereal raw materials and sugar raw materials and raw water is prepared and heated to saccharify the starch such as cereal raw materials to prepare a sugar solution. As the raw material of the sugar solution, only cereal raw materials may be used, only sugar raw materials may be used, or both may be mixed and used.

[0032] Examples of the cereal raw materials include cereals such as barley, wheat, rye, oats, and their malts, rice, corn, beans such as soybeans, and tubers. The cereal raw materials can be used as cereal syrup, cereal extract, etc., but are preferably used as cereal pulverized products obtained by pulverization treatment. The pulverization treatment of cereals can be carried out by a conventional method. The cereal pulverized product may be one subjected to the treatments usually carried out before and after the pulverization treatment, such as malt pulverized product, corn starch, corn grits, etc. In the present invention, the cereal pulverized product used is preferably a malt pulverized product. By using the malt pulverized product, a fermented beer-like foaming beverage with a more distinct beer flavor can be produced. The malt pulverized product may be obtained by germinating barley, for example, Niigata barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size.

[0033] In addition, as the cereal raw material used in the present invention, it may be one type of cereal raw material or a mixture of multiple types of cereal raw materials. For example, a malt pulverized product may be used as the main raw material, and a pulverized product of rice or corn may be used as the auxiliary raw material. The malt usage ratio (the ratio (mass ratio) of the amount of malt used to the total amount of the cereal raw material and the saccharide raw material) is preferably lowered in order to obtain a refreshing taste, preferably 50% or less, and more preferably 40% or less. Also, in order to obtain a rich taste, it is preferably increased, preferably 50% or more, and more preferably 60% or more.

[0034] The saccharide raw material refers to saccharides, that is, carbohydrates which are relatively low molecular weight, soluble in water, and generally have a sweet taste. As the saccharide raw material, it is preferably saccharides defined in Article 3 of the Liquor Tax Law dated June 25, 1999 and the Interpretation Circular of Laws and Regulations Related to Liquor Administration, etc., that is, "carbohydrates which are trisaccharides or less, soluble in water, generally have a sweet taste, or mixtures thereof". The saccharides used as the saccharide raw material may be at least one selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may further contain saccharides of tetrasaccharides or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose, etc. Examples of disaccharides include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose, etc. Examples of trisaccharides include maltotriose, isomaltotriose, raffinose, etc. Examples of saccharides of tetrasaccharides or more include stachyose, maltotetraose, etc. The form of the saccharides may be, for example, powdery, granular, paste-like, liquid, etc. Examples of liquid saccharides may be liquid sugars such as grape fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar, etc. The saccharides may be granulated sugar or refined sugar.

[0035] In the mixture, auxiliary raw materials other than water and cereal raw materials, etc. usually blended as beverages may be added as long as the desired effects of the present invention are not inhibited. Examples of the auxiliary raw materials include hops, dietary fiber, oligosaccharides such as galactooligosaccharide, starch substance decomposition products (obtained by decomposing starch with an acid or an enzyme), yeast extract, fruit juice, bittering agents, coloring agents, herbs, spices, sweeteners, high-intensity sweeteners, antioxidants, acidulants, salts, etc. Also, if necessary, saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, and enzyme agents such as protease can be added. Generally commercially available products can be used for these respective raw materials.

[0036] As sweeteners, for example, fructose, glucose syrup, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch, etc. can be used. As high-intensity sweeteners, for example, neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, alitame, etc. can be used. As antioxidants, for example, vitamin C, vitamin E, polyphenols, etc. can be used. As acidulants, for example, adipic acid, citric acid, trisodium citrate, glucono-delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, acetic acid, phosphoric acid, etc. can be used. As salts, for example, sodium chloride, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc. can be used. As dietary fibers, for example, resistant dextrin, pectin, polydextrose, guar gum degradation products, etc. can be used.

[0037] The saccharification treatment is carried out using enzymes derived from cereal raw materials, etc. or separately added enzymes. The temperature and time during the saccharification treatment are appropriately adjusted in consideration of the type of cereal raw materials, etc. used, the ratio of cereal raw materials in the whole fermentation raw materials, the type and amount of the added enzymes, the quality of the target fermented beer-like foaming beverage, etc. For example, the saccharification treatment can be carried out by a conventional method such as holding a mixture containing cereal raw materials, etc. at 35 to 70 °C for 20 to 90 minutes.

[0038] By boiling the sugar solution obtained after saccharification treatment, a boiled juice (boiled product of the sugar solution) can be prepared. It is preferable to filter the sugar solution before the boiling treatment and boil the obtained filtrate. Alternatively, instead of the filtrate of this sugar solution, a mixture of malt extract and warm water can be used and boiled. The boiling method and its conditions can be determined as appropriate.

[0039] Before or during the boiling treatment, by appropriately adding vanilla or the like, a fermented beer-like foaming beverage having a desired flavor can be produced. For example, by adding hops before or during the boiling treatment and boiling in the presence of hops, the flavor and aroma components of hops, particularly the bitter components, can be efficiently extracted. The addition amount of hops, the addition mode (for example, adding in several portions), and the boiling conditions can be appropriately determined so that the bitterness intensity of the finally obtained beer-like foaming beverage is less than that of a 5 mg / L isohumulone aqueous solution.

[0040] The boiled juice obtained after the boiling treatment contains dregs such as proteins generated by precipitation. Therefore, at least a part of the solid components such as dregs is removed from the boiled juice. The removal of the dregs can be performed by any solid-liquid separation treatment, but generally, the precipitate is removed using a tank called a whirlpool. The temperature of the boiled juice at this time may be 15°C or higher, and generally, it is carried out at about 50 - 100°C. The boiled juice (filtrate) after removing the dregs is cooled to an appropriate fermentation temperature by a plate cooler or the like. The boiled juice after removing the dregs becomes the fermentation raw material liquid.

[0041] Next, as the fermentation step, yeast is inoculated into the cooled fermentation raw material liquid and fermentation is carried out. The cooled fermentation raw material liquid may be directly subjected to the fermentation step, or may be subjected to the fermentation step after being adjusted to a desired extract concentration. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected from the yeasts used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but a bottom-fermenting yeast is preferable because it is easy to apply to large-scale brewing facilities.

[0042] Furthermore, as the beer storage step, the obtained fermented liquid is aged in a beer storage tank and stored and stabilized under low temperature conditions of about 0°C. Then, as the filtration step, the fermented liquid after aging is filtered to remove yeast and proteins insoluble in this temperature range, etc., to obtain the target fermented beer-like foaming beverage. The filtration treatment may be any method capable of filtering and removing yeast. For example, diatomaceous earth filtration, filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm, etc. can be mentioned.

[0043] The beer-like foaming beverage according to the present invention is preferably an alcoholic beverage, but may also be a non-alcoholic beverage or a low-alcohol beverage. In the fermentation step, non-alcoholic beverages or low-alcohol beverages can be obtained by appropriately adjusting the fermentation conditions so that the degree of fermentation is lowered, removing the alcohol content from the obtained fermented liquid, diluting the obtained fermented liquid, etc.

[0044] When adding 2-methylthioethanol and γ-nonalactone as raw materials, in order to avoid losses due to the boiling step, it is preferably added after the boiling treatment, and more preferably added to the fermented liquid after the beer storage step.

[0045] The produced fermented beer-like foaming beverage is filled into a container. The container for filling the beer-like foaming beverage is not particularly limited. Specifically, glass bottles, cans, flexible containers, etc. can be mentioned. Examples of the flexible container include containers formed by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single-layer resin or a multi-layer resin.

[0046] The beer-like foaming beverage according to the present invention does not use hops as a raw material or the amount of hops used is sufficiently reduced, so it does not contain antibacterial components derived from hops or the content thereof is very small. Therefore, it is preferable that the container-packed fermented beer-like foaming beverage be heat sterilized. The heat sterilization treatment may have a sterilization intensity sufficient to prevent the growth of microorganisms during storage, and is appropriately determined in consideration of the alcohol concentration and the like of the beer-like foaming beverage. For example, heat sterilization treatment can be performed at 60 to 85 °C for about 0.5 to 60 minutes, preferably at 60 to 80 °C for about 1 to 30 minutes, more preferably at 60 to 70 °C for about 5 to 15 minutes.

[0047] The non-fermented beer-like foaming beverage produced without going through a fermentation process can generally be produced by a method (formulation method) of mixing each raw material. For example, specifically, it can be produced by a formulation step of preparing a formulation liquid by mixing each raw material and a gas introduction step of adding carbon dioxide gas to the obtained formulation liquid.

[0048] First, in the formulation step, a formulation liquid is prepared by mixing the raw materials. In the formulation step, it is preferable to prepare a formulation liquid by mixing all the raw materials other than carbon dioxide gas. The order of mixing each raw material is not particularly limited. All the raw materials may be added to the raw material water at the same time, or the raw materials may be added sequentially, such as adding the remaining raw materials after dissolving the previously added raw materials. Further, for example, solid (for example, powdery or granular) raw materials and, if necessary, alcohol may be mixed in the raw material water, or the solid raw materials may be made into aqueous solutions in advance, and the raw material water and, if necessary, alcohol may be mixed in these aqueous solutions.

[0049] Examples of the raw materials include one or more selected from the group consisting of 2-methylthioethanol and γ-nonalactone, bitter agents, sour agents, sweet agents, coloring agents, flavoring agents, ethanol (raw material alcohol), emulsifiers, polysaccharides, water-soluble dietary fibers, proteins or their decomposition products, and the like.

[0050] As acidulants, it is more preferable to use organic acids rather than inorganic acids from the viewpoints of safety and flavor. The organic acids are not particularly limited as long as they are generally used in the production of foods and beverages. For example, lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and their salts, etc. may be mentioned. These organic acids may be used alone or in combination of two or more.

[0051] As bittering agents, those mentioned above can be used. Also, isohumulones such as hop, iso-α-acid, tetraiso-α-acid, and oxides of β-acid may be used as bittering agents. In this case, however, the content is appropriately adjusted so that the bitterness intensity of the finally obtained beer-like foaming beverage is smaller than that of a 5 mg / L aqueous solution of iso-α-acid. The bittering agent may be used alone or in combination of two or more.

[0052] As sweeteners, sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners, etc. may be mentioned. As high-intensity sweeteners, aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzymatically treated stevia, etc. may be mentioned. These sweeteners may be used alone or in combination of two or more.

[0053] As colorants, caramel pigments, etc. may be mentioned. The colorant may be used alone or in combination of two or more. As flavoring agents (excluding 2-methylthioethanol and γ-nonalactone), beer extracts, beer flavors, hop flavors, etc. may be mentioned. These flavoring agents may be used alone or in combination of two or more.

[0054] As emulsifiers, for example, polyglycerol fatty acid esters, glycerol fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, polysorbates, etc. may be mentioned.

[0055] Examples of the polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch, and refers to a substance larger than oligosaccharides (carbohydrates polymerized from about 3 to 10 monosaccharides). These polysaccharides may be used alone or in combination of two or more.

[0056] Water-soluble dietary fiber means a carbohydrate that dissolves in water and is not digested or is difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soy dietary fiber (soluble soy polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum degradation products, pectin, gum arabic, and the like. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0057] When insolubles occur in the formulated liquid prepared in the formulation step, it is preferable to perform a treatment for removing the insolubles such as filtration on the formulated liquid before the gas introduction step. The insolubles removal treatment is not particularly limited and can be performed by a method commonly used in the technical field such as a filtration method or a centrifugation method. In the present invention, it is preferable to remove the insolubles by filtration, and more preferably by diatomaceous earth filtration.

[0058] Next, as the gas introduction step, carbon dioxide gas is added to the formulated liquid obtained by the formulation step. Thereby, a non-fermented beer-like foaming beverage is obtained. By adding carbonic acid, a refreshing feeling similar to that of beer is imparted. The addition of carbon dioxide gas can be performed by a conventional method. For example, the formulated liquid obtained by the formulation step and carbonated water may be mixed well, or carbon dioxide gas may be directly added to and dissolved in the formulated liquid obtained by the formulation step.

[0059] After adding carbon dioxide gas, a treatment for further removing insolubles such as filtration may be performed on the obtained non-fermented beer-like foaming beverage. The insolubles removal treatment is not particularly limited and can be performed by a method commonly used in the technical field.

[0060] The manufactured non-fermented beer-like foaming beverage is preferably subjected to heat sterilization after being filled into a container. The container to be filled and the method of heat sterilization can be carried out in the same manner as for the fermented beer-like foaming beverage.

Examples

[0061] Next, examples and reference examples will be shown to explain the present invention in more detail, but the present invention is not limited to the following examples or the like.

[0062] <Measurement of concentration of aroma components> In the following examples, the concentrations of 2-methylthioethanol, γ-nonalactone, γ-decalactone, ethyl caproate, and ethyl caprylate in the beer-like foaming beverage were measured by GC / MS in the same manner as the measurement method described in Non-Patent Document 1, while simultaneously collecting (concentrating) and derivatizing aldehydes in a solid-phase microextraction (SPME) fiber.

[0063] Specifically, as a derivatization reagent, 100 μL of an aqueous solution of O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine (PFBOA) (manufactured by Tokyo Chemical Industry Co., Ltd.) prepared at 6 g / L and 10 mL of hexane-washed water were placed in a 20 mL glass vial and sealed with a crimp cap. Next, an SPME fiber (PDMS / DVB: 65 μm, 1 cm, 57327-U 24 gauge, manufactured by SPELCO) was exposed to the headspace of the 20 mL glass vial containing the PFBOA solution at 50 °C for 10 minutes.

[0064] 10 mL of the beer-like foaming beverage as a sample was placed in a 20 mL glass vial and sealed with a crimp cap. Subsequently, the SPME fiber that had collected PFBOA was exposed to the headspace of the 20 mL glass vial containing the sample at 50 °C for 60 minutes.

[0065] Next, aldehydes and the like in the collected and PFBOA-derivatized sample were analyzed by GC / MS under the following conditions.

[0066] (GC / MS Conditions) GC / MS apparatus: HP6890 / 5973 (manufactured by Agilent Technologies) Capillary column: Agilent J&W DB-5 (30 m × 0.25 mm × 0.50 μm, manufactured by Agilent Technologies) Carrier gas: Helium Flow rate: 1.1 mL / min Inlet temperature: 250 °C Purge valve time: 30 seconds Injection mode: Splitless mode Temperature program: Hold at 40 °C for 2 minutes → Heat up to 140 °C at 10 °C / min → Heat up to 250 °C at 7 °C / min → Hold at 250 °C for 3 minutes → Heat up to 300 °C at 12 °C / min → Hold at 300 °C for 5 minutes

[0067] The identification of PFBOA derivatives was carried out by measuring the mass spectrum in scan mode using the electron impact ionization method. As a result, it was confirmed that the m / z values shown in Table 1 were the main fragment ions of each analyzed substance.

[0068]

Table 1

[0069] For each peak, measurement was carried out in SIM mode, and the quantification of PFBOA derivatives was performed by the standard addition method. For compounds with geometric isomers, the total peak area due to geometric isomers was used as the peak of the compound. The internal standard substances used for the measurement of each compound are as described in Table 1.

[0070] [Reference Example 1] The influence of 2-methylthioethanol on the aroma of fermented beer-like foaming beverages, especially the sour odor, was investigated.

[0071] First, a mixture of 20 kg of malt and 10 kg of corn starch with raw material water was heated and saccharified according to a conventional method. After that, the enzyme was inactivated at 76 °C to produce a saccharified solution. The obtained saccharified solution was filtered, and the obtained filtrate was put into a boiling kiln. After adding water to make it 200 L, it was boiled for 70 minutes to obtain wort (grain broth). When using hops as a raw material, an appropriate amount was added to the filtrate before boiling. Then, hot water was added to the wort to readjust the liquid volume to 200 L, and then solid-liquid separation was performed in a whirlpool (swirl separator). After solid-liquid separation, the wort was cooled by a heat exchanger. The cooled wort was inoculated with beer yeast and fermented. After fermentation, the fermented liquid was filtered to clarify it, diluted 1.2 times, and then adjusted so that the carbon dioxide gas pressure became 0.23 MPa (20 °C), and it was filled into a container. The obtained container-packed fermented beer-like foaming beverage with an alcohol concentration of 5% by volume was subjected to heat sterilization treatment at 65 °C for 10 minutes as necessary.

[0072] When hops were not used as a raw material, a hop flavor was added. When adding a hop flavor, γ-nonalactone, or 2-methylthioethanol, it was added before container filling.

[0073] Six professional panels conducted a sensory evaluation on the aroma of the obtained container-packed fermented beer-like foaming beverage. For each characteristic, 1 was the weakest, and the score increased as it became stronger.

[0074] Regarding acid odor, carbon dioxide gas was introduced into a mixed solution of raw material alcohol and water, and in a solution prepared to have an alcohol concentration of 5% by volume and a carbon dioxide gas pressure of 0.23 MPa (20 °C), iso-α acid, 2-methylthioethanol, and γ-nonalactone were added at approximately the same concentrations as in a hop-containing fermented beer-like foaming beverage (iso-α acid concentration of 19.5 IBU, 2-methylthioethanol concentration of 20 μg / L, γ-nonalactone concentration of 10 μg / L), and this was taken as the evaluation score of 1.

[0075] Regarding the elegance, carbon dioxide gas was introduced into a mixed solution of raw alcohol and water, and iso-α acid, 2-methylthioethanol, and γ-nonalactone were added to the solution prepared to have an alcohol concentration of 5% by volume and a carbon dioxide gas pressure of 0.23 MPa (20°C) at approximately the same concentrations as in a hop-free fermented beer-like foaming beverage (iso-α acid concentration of 2.9 IBU, 2-methylthioethanol concentration of 20 μg / L, γ-nonalactone concentration of 10 μg / L). This was designated as Evaluation Point 1.

[0076] The evaluation results are shown in Tables 2 to 3. In the tables, the samples with "none" in the "hop" column are those produced without using hops as raw materials and by adding hop flavorings. Also, the numerical values in each aroma component column indicate the content in the beverage, and the numerical value "+X" in parentheses means that X μg / L of the synthetic product was separately attached.

[0077] [Table 2]

[0078] [Table 3]

[0079] In the hop-containing beer-like foaming beverage, as the content of 2-methylthioethanol increased, the sour odor remained unchanged, and the elegance of the aroma tended to increase. On the other hand, in the hop-free beer-like foaming beverage, as the content of 2-methylthioethanol increased, the sour odor increased, and at the same time, although not to the same extent as in the hop-containing beer-like foaming beverage, the elegance of the aroma also increased.

[0080] [Example 1] Regarding the hop-free beer-like foaming beverage (2.9 IBU, containing hop flavoring) produced in Reference Example 1, the contents of 2-methylthioethanol and γ-nonalactone were varied, and in the same manner as in Reference Example 1, the effects on the sour odor and the elegance of the aroma were examined. Also, the beer-like quality was evaluated. The results are shown in Tables 4 to 8.

[0081] [Table 4]

[0082] [Table 5]

[0083] [Table 6]

[0084] [Table 7]

[0085] [Table 8]

[0086] As shown in Tables 4 to 8, among the samples with the same content of 2-methylthioethanol, the higher the content of γ-nonalactone, the more the acid odor was suppressed and the more the fragrance became gorgeous. In particular, in the samples with a content ratio of γ-nonalactone to 2-methylthioethanol (N / M ratio) of 0.65 or more, the acid odor was sufficiently suppressed, and furthermore, it was a beer-like foaming beverage with a gorgeous fragrance and high palatability. However, as the content of γ-nonalactone increased when the N / M ratio exceeded 1.50, the sweet fragrance of γ-nonalactone became prominent.

[0087] [Comparative Example 1] With respect to the hop-free beer-like foaming beverage (2.9 IBU, containing hop flavor) produced in Reference Example 1, instead of γ-nonalactone, γ-decalactone, ethyl caproate, or ethyl caprylate was added, and in the same manner as in Example 1, the effects on the acid odor and the gorgeousness of the fragrance were examined. The results are shown in Table 9.

[0088] [Table 9]

[0089] As a result, as shown in Table 9, when γ-decalactone, ethyl caproate, or ethyl caprylate was added, even if the addition amount of each was increased to such an extent that the sweet aroma was too prominent and there was a certain degree of discomfort as beer, the acid odor could not be suppressed.

Claims

1. [Content of γ-nonalactone (μg / L)] / [Content of 2-methylthioethanol (μg / L)] is 0.65 or more, the content of 2-methylthioethanol is 20 μg / L or more, the content of γ-nonalactone is 150 μg / L or less, and the international bitterness value is less than 5, a beer-like foaming beverage.

2. [Content of γ-nonalactone (μg / L)] / [Content of 2-methylthioethanol (μg / L)] is 1.50 or less, the beer-like foaming beverage according to Claim 1.

3. A beer-like foaming beverage according to Claim 1 or 2, which does not use hops as a raw material.

4. A beer-like foaming beverage according to any one of Claims 1 to 3, which does not contain a bittering agent.

5. A beer-like foaming beverage according to any one of Claims 1 to 4, which contains a hop flavor.

6. A beer-like foaming beverage according to any one of Claims 1 to 5, which is a fermented beverage.

7. A method for producing a beer-like foaming beverage, wherein the content of 2-methylthioethanol is 20 μg / L or more and the international bitterness value is less than 5, and the content of γ-nonalactone and the content of 2-methylthioethanol are adjusted so that [Content of γ-nonalactone (μg / L)] / [Content of 2-methylthioethanol (μg / L)] is 0.65 or more and the content of γ-nonalactone is 150 μg / L or less, a method for producing a beer-like foaming beverage.

8. A method for producing a beer-like foaming beverage according to Claim 7, using one or more selected from the group consisting of γ-nonalactone and 2-methylthioethanol as a raw material.

9. The method for producing a beer-like foaming beverage according to claim 7 or 8, which does not use hops as a raw material.

10. The method for producing a beer-like foaming beverage according to any one of claims 7 to 9, wherein the produced beer-like foaming beverage is filled into a container and subjected to heat sterilization treatment.

11. A method for reducing the acid odor derived from 2-methylthioethanol in a beer-like foaming beverage having a 2-methylthioethanol content of 20 μg / L or more and an international bitterness value of less than 5, wherein the content of γ-nonalactone and the content of 2-methylthioethanol are adjusted so that [content of γ-nonalactone (μg / L)] / [content of 2-methylthioethanol (μg / L)] is 0.65 or more and the content of γ-nonalactone is 150 μg / L or less.

12. The method according to claim 11, wherein the beer-like foaming beverage is produced without using hops as a raw material.

13. The method according to claim 11 or 12, wherein the beer-like foaming beverage is produced through heat sterilization treatment.

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