Containerized beer-flavored beverage and method for producing the containerized beer-flavored beverage

Abstract

To provide a beer-flavored beverage that gives a feeling of carbonation corresponding to the carbon dioxide content. [Solution] A bottled beer-flavored beverage containing carbon dioxide, with an internal pressure of 0.25 MPa or more at a temperature of 20°C and a true extract content of 3.0% or less.

Description

[Technical Field]

[0001] The present disclosure relates to a packaged beer-taste beverage and a method for producing the packaged beer-taste beverage. [Background technology]

[0002] Patent Document 1 discloses a fermented malt beverage with a carbon dioxide concentration of 0.60 w / w% or more. When converted to a gas volume, this corresponds to approximately 3.28 GV or more, and when converted to a pressure inside the container at a temperature of 20°C, this corresponds to approximately 0.28 MPa or more.

[0003] Patent Document 2 states that the gas pressure at a temperature of 20°C is 2.7 kg / cm 2 or higher (i.e., 0.27 MPa or higher) and an ethyl acetate content of 30.0 ppm or higher.

[0004] Patent Document 3 describes a gas pressure of 2.7 kg / cm at a temperature of 20°C. 2 or more (i.e., 0.27 MPa or more) and a linalool content of 25.0 ppb or more. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-165707 [Patent Document 2] Japanese Patent Publication No. 2020-36552 [Patent Document 3] Japanese Patent Publication No. 2020-36553 Summary of the Invention [Problem to be solved by the invention]

[0006] In the beverage industry, the carbon dioxide content of beverages is clearly indicated (for example, the gas pressure or gas volume is written on the container) to stimulate consumer purchasing motivation through carbonation strength. Similar sales activities are expected to become more active in the beer-flavored beverage industry in the future. The internal pressure of a typical beer-taste beverage at 20°C is approximately 0.20 MPa to 0.24 MPa (approximately 2.6 GV to 3.0 GV), and the inventors have found that beer-taste beverages with higher internal pressures than this may not have the fizzy feeling commensurate with the carbon dioxide content, which can disappoint consumers who expect a strong fizzy feeling from a beer-taste beverage.

[0007] It is against this background that the present disclosure has been made. An object of the present disclosure is to provide a bottled beer-flavored beverage that provides a carbonated sensation commensurate with the carbon dioxide content. An object of the present disclosure is to provide a manufacturing method for obtaining a bottled beer-flavored beverage that has a carbonation sensation appropriate to the carbon dioxide content. [Means for solving the problem]

[0008] Specific means for solving the above problems include the following aspects. <1> It contains carbon dioxide gas, and the pressure inside the container at a temperature of 20°C is 0.25 MPa or more. The true extract content is 3.0% or less. A bottled beer-flavored beverage. <2> Proline concentration is 20.0 mg / 100 ml or less. <1> A packaged beer-flavored beverage according to claim 1. <3> The bitterness value (BU) / proline concentration (mg / 100 ml) is 1.0 or more. <1> or <2> A packaged beer-flavored beverage according to claim 1. <4> The bitterness value is less than 25.0 BU. <1> ~ <3> 1. A packaged beer-flavored beverage according to any one of the preceding items. <5> The alcohol content is 4.0v / v% or less. <1> ~ <4> 1. A packaged beer-flavored beverage according to any one of the preceding items. <6> The pressure inside the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less. <1> ~ <5> 1. A packaged beer-flavored beverage according to any one of the preceding items. <7> A method for producing a bottled beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.25 MPa or more, comprising: a process for producing a beer-taste beverage having a true extract content of 3.0% or less; injecting carbon dioxide gas into the beer-taste beverage; and filling the beer-taste beverage into a container and sealing it. A method for producing a bottled beer-flavored beverage. <8> the beer-taste beverage has a proline concentration of 20.0 mg / 100 ml or less; <7> A method for producing the packaged beer-taste beverage described in claim 1. <9> the beer-taste beverage has a bitterness value (BU) / proline concentration (mg / 100 ml) ratio of 1.0 or higher; <7> or <8> A method for producing the packaged beer-taste beverage described in claim 1. <10> The bitterness value of the beer-taste beverage is less than 25.0 BU. <7> ~ <9> 1. A method for producing a packaged beer-taste beverage according to any one of the preceding claims. <11> The alcohol content of the beer-taste beverage is 4.0 v / v% or less. <7> ~ <10> 1. A method for producing a packaged beer-taste beverage according to any one of the preceding claims. <12> the pressure inside the container of the bottled beer-taste beverage at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less; <7> ~ <11> 1. A method for producing a packaged beer-taste beverage according to any one of the preceding claims. [Effects of the Invention]

[0009] According to the present disclosure, a bottled beer-flavored beverage is provided that has a carbonation sensation commensurate with the carbon dioxide content. According to the present disclosure, a manufacturing method is provided for obtaining a bottled beer-flavored beverage that has a carbonation sensation appropriate to the carbon dioxide content. DETAILED DESCRIPTION OF THE INVENTION

[0010]

[0023] The following describes embodiments of the present disclosure. These descriptions and examples are intended to illustrate the embodiments and are not intended to limit the scope of the embodiments.

[0011] In the present disclosure, a numerical range indicated using "to" indicates a range that includes the numerical values ​​before and after "to" as the minimum and maximum values, respectively. In the numerical ranges described in stages in the present disclosure, the upper or lower limit value described in one numerical range may be replaced with the upper or lower limit value of another numerical range described in stages. Furthermore, in the numerical ranges described in the present disclosure, the upper or lower limit value of the numerical range may be replaced with the value shown in the examples.

[0012] In the present disclosure, "A and / or B" is synonymous with "at least one of A and B." In other words, "A and / or B" means that it may be only A, only B, or a combination of A and B.

[0013] In the present disclosure, the term "step" includes not only an independent step but also a step that cannot be clearly distinguished from other steps as long as the purpose of the step is achieved.

[0014] In the present disclosure, when referring to the amount of each component in a composition, if multiple substances corresponding to each component are present in the composition, the total amount of the multiple substances present in the composition is meant unless otherwise specified.

[0015] In this disclosure, the term "beer-flavored beverage" refers to a beverage that has a taste, aroma, and texture equivalent to or similar to that of beer, regardless of whether it contains alcohol. Beer-flavored beverages include beer. In this disclosure, "beer" means a beverage as defined by the Liquor Tax Act and the Interpretation Notice of Liquor Administration Laws and Regulations, etc., which came into effect on April 1, 2018.

[0016] In this disclosure, the GV (gas volume) of a liquid refers to the volume ratio of the carbon dioxide gas and the remaining liquid when the carbon dioxide gas is completely extracted from the liquid and the carbon dioxide gas and the remaining liquid are placed at 1 atmosphere and 20°C (volume of carbon dioxide gas / volume of remaining liquid).

[0017] In this disclosure, the numerical conversion between the pressure inside the container (MPa) and GV (gas volume) related to the carbon dioxide content of the liquid is based on Table 3 of the National Tax Agency's prescribed analytical method, "Carbon dioxide absorption coefficient table (bottle pressure correction table)."

[0018] In this disclosure, the "internal pressure of a bottled beer-taste beverage at 20°C" (MPa) refers to the partial pressure of carbon dioxide (MPa) at 20°C. The partial pressure of carbon dioxide for a bottled beer-taste beverage is calculated using either (1) or (2) below. (1) When a bottled beer-taste beverage does not contain any gases other than carbon dioxide (e.g., nitrogen or oxygen), the total gas pressure inside the container is the carbon dioxide partial pressure. For this type of beverage, the total gas pressure inside the container is measured in accordance with "8.21 Gas Pressure" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan), and the total gas pressure inside the container is the carbon dioxide partial pressure. For example, a bottled beer-flavored beverage in which only carbon dioxide gas is injected into beer obtained by a typical beer brewing process and the gas in the headspace of the container is replaced with carbon dioxide gas when the beverage is bottled can be said to be a form that does not contain any gas other than carbon dioxide gas. (2) If the bottled beer-taste beverage contains gases other than carbon dioxide (e.g., nitrogen, oxygen), the partial pressure of carbon dioxide shall be determined according to the procedure specified in "8.10 Dissolved Carbon Dioxide" of the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, compiled by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan), but at a temperature of 20°C.

[0019] <Packaged beer-flavored beverage> The bottled beer-taste beverage of the present disclosure contains carbon dioxide, and the pressure inside the container is 0.25 MPa or higher at a temperature of 20°C. This means that the carbon dioxide content of the beer-taste beverage is higher than usual (internal container pressure of approximately 0.20 MPa to 0.24 MPa, approximately 2.6 GV to 3.0 GV).

[0020] The packaged beer-taste beverage of the present disclosure has a true extract content of 3.0% or less. In beer-flavored beverages with a high carbon dioxide content, if the true extract exceeds 3.0%, it is difficult to sense the carbonation that corresponds to the carbon dioxide content. The bottled beer-taste beverage of the present disclosure has a true extract content of 3.0% or less, so that the beverage can have a carbonated sensation commensurate with the carbon dioxide content.

[0021] The pressure inside the container of a bottled beer-taste beverage at a temperature of 20°C is 0.25 MPa or more, preferably 0.26 MPa or more, more preferably 0.27 MPa or more, and even more preferably 0.28 MPa or more, from the perspective of imparting a refreshing carbon dioxide sensation to the beer-taste beverage.

[0022] There are no upper limits on the internal pressure of a bottled beer-taste beverage at a temperature of 20° C. This upper limit may be, for example, 0.50 MPa or less, less than 0.50 MPa, 0.48 MPa or less, 0.45 MPa or less, less than 0.45 MPa, 0.42 MPa or less, 0.40 MPa or less, less than 0.40 MPa, 0.38 MPa or less, 0.35 MPa or less, less than 0.35 MPa, 0.34 MPa or less, 0.32 MPa or less, 0.30 MPa or less, or less than 0.30 MPa. However, in beer-flavored beverages with a true extract content of 3.0% or less, if the carbon dioxide content is too high, the carbonation tends to be perceived as unpleasant. Therefore, from the perspective of not making the carbonation sensation unpleasant, it is preferable that the pressure inside the container at a temperature of 20°C be less than 0.35 MPa, and more preferably 0.34 MPa or less.

[0023] The packaged beer-taste beverage and the container will be described in detail below. In the following description, packaged beer-taste beverages will also be referred to simply as "beer-taste beverages."

[0024] [Beer-flavored beverage] The true extract content of a beer-flavored beverage is 3.0% or less, preferably 2.8% or less, and more preferably 2.5% or less, from the viewpoint of providing a carbonated sensation appropriate to the carbon dioxide content. From the viewpoint of presenting a refreshing taste, the true extract content of the beer-taste beverage is preferably 2.4% or less, more preferably 2.2% or less, even more preferably 2.0% or less, even more preferably 1.8% or less, even more preferably 1.5% or less, and even more preferably 1.2% or less. From the viewpoint of presenting a beer-like flavor, the true extract content of a beer-flavored beverage is preferably 0.5% or more, more preferably 0.6% or more, even more preferably 0.7% or more, even more preferably 0.8% or more, even more preferably 0.9% or more, and even more preferably 1.0% or more.

[0025] In this disclosure, the true extract value of a beer-taste beverage is a value determined in accordance with "8.4.1 Distillation - Pycnometer Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0026] In typical beer production, proline is an amino acid that is mainly produced by the breakdown of proteins contained in malt. From the viewpoint of the balance of the color, aroma, body, foam, turbidity, etc. of the beer-taste beverage, the proline concentration (mg / 100 ml) of the beer-taste beverage may be, for example, 10.0 or more, 11.0 or more, 12.0 or more, or 13.0 or more, and may be 30.0 or less, 28.0 or less, 25.0 or less, 22.0 or less, 20.0 or less, 18.0 or less, or 15.0.

[0027] The proline concentration (mg / 100 ml) of a beer-flavored beverage is preferably 20.0 or less, more preferably 19.0 or less, even more preferably 18.0 or less, and even more preferably 17.0 or less, from the perspective of making the carbonated sensation more noticeable in beverages with a high carbon dioxide content and a true extract content of 3.0% or less.

[0028] In this disclosure, the proline concentration of a beer-taste beverage is a value measured using an amino acid analysis system based on high performance liquid chromatography.

[0029] The bitterness value of the beer-taste beverage may be, for example, 5.0 BU or more, 8.0 BU or more, 10.0 BU or more, 12.0 BU or more, or 15.0 BU or more, and may be 25.0 BU or less, 22.0 BU or less, 20.0 BU or less, or 18.0 BU or less.

[0030] The bitterness value of a beer-flavored beverage is preferably less than 25.0 BU, more preferably 24.0 BU or less, even more preferably 23.0 BU or less, even more preferably 22.0 BU or less, even more preferably 21.0 BU or less, and even more preferably 20.0 BU or less, from the viewpoint of preventing a prominent bitterness in a beverage with a high carbon dioxide content and a true extract content of 3.0% or less.

[0031] In this disclosure, the bitterness value of a beer-taste beverage is a value determined in accordance with "8.15 Bitterness Value (IM)" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan).

[0032] The bitterness value (BU) / proline concentration (mg / 100 ml) ratio of a beer-taste beverage is preferably 1.0 or higher. When this concentration ratio is 1.0 or higher, beverages with a high carbon dioxide content and a true extract content of 3.0% or less tend to have a more noticeable carbonated feel. From this perspective, the bitterness value (BU) / proline concentration (mg / 100 ml) ratio is more preferably 1.1 or higher. From the viewpoint of taste balance, the bitterness value (BU) / proline concentration (mg / 100 ml) of a beer-taste beverage is preferably 1.5 or less, and more preferably 1.4 or less.

[0033] The alcohol content (v / v%) of a beer-taste beverage is not limited. A beer-taste beverage may have an alcohol content of 1 or more, or may have an alcohol content of less than 1. In the present disclosure, a beer-taste beverage with an alcohol content of less than 1 is referred to as a non-alcohol beer-taste beverage.

[0034] The alcohol content (v / v%) of a beer-taste beverage may be, for example, 0, 0 or more, more than 0, 1 or more, 2 or more, 5 or more, 8 or more, 10 or more, more than 10, 11 or more, more than 11, or 12 or more, or may be less than 20, 18 or less, 15 or less, less than 15, 12 or less, 11 or less, less than 11, 10 or less, less than 10, 8 or less, 5 or less, 2 or less, 1 or less, or less than 1.

[0035] The alcohol content (v / v%) of a beer-flavored beverage is preferably 4.0 or less, more preferably less than 4.0, even more preferably 3.9 or less, even more preferably 3.8 or less, and even more preferably 3.7 or less, from the perspective of making it easier to sense the carbonated flavor in beverages with a high carbon dioxide content and a true extract content of 3.0% or less.

[0036] The malt ratio of the beer-taste beverage may be, for example, 100% or less, less than 100%, 90% or less, 80% or less, 70% or less, 67% or less, less than 67%, 66% or less, 60% or less, 50% or less, less than 50%, 40% or less, 30% or less, 25% or less, or less than 25%, or may be 0% or more, more than 0%, 1% or more, 5% or more, 10% or more, 20% or more, 25% or more, 30% or more, 40% or more, 50% or more, more than 50%, 60% or more, more than 66%, or 67% or more. In this disclosure, the malt ratio of a beer-taste beverage refers to a value calculated in accordance with the Liquor Tax Act and the Interpretation Notice of Liquor-Related Administrative Laws and Regulations, etc., which came into effect on April 1, 2018.

[0037] The original wort extract content of the beer-taste beverage may be, for example, 5.5% or more, 5.8% or more, 6.0% or more, 6.2% or more, or 6.5% or more, and may be 10.0% or less, 9.8% or less, 9.5% or less, 9.2% or less, or 8.0% or less. In this disclosure, the value of the original wort extract of a beer-taste beverage is a value determined in accordance with "8.5 Extract-Related Calculation Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0038] The true fermentation degree of the beer-taste beverage may be, for example, 70.0% or more, 72.0% or more, 75.0% or more, 78.0% or more, or 80.0% or more, and may be 92.0% or less, 90.0% or less, 88.0% or less, or 85.0% or less. In this disclosure, the true degree of fermentation value of a beer-taste beverage is a value determined in accordance with "8.5 Extract-related Calculation Method" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0039] The color of the beer-taste beverage is not limited, and may be the amber or golden color of ordinary beer, the black color of so-called dark beer, or colorless and transparent.

[0040] The style of the beer-flavored beverage is not limited, and may be any of lager, pilsner, ale, stout, etc. In lagers (especially pilsners), the effect of having a true extract content of 3.0% or less (i.e., being able to feel the carbonation appropriate to the carbon dioxide content) is particularly noticeable.

[0041] [container] Examples of the container form include cans, bottles, and barrels. Examples of materials for the container include aluminum, stainless steel, iron, glass, and plastic. The inner surface of a metal container is preferably coated with resin. The container is preferably light-blocking.

[0042] The capacity of the container is not limited, and examples of the capacity of the container include 135 ml, 250 ml, 350 ml, 500 ml, 334 ml, 633 ml, 2 L, 3 L, 5 L, 7 L, 10 L, 15 L, 19 L, 20 L, and 1 gallon (approximately 3.8 L).

[0043] <Production method for bottled beer-flavored beverages> The method for producing a packaged beer-taste beverage according to the present disclosure is a method for producing a packaged beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.25 MPa or higher.

[0044] The manufacturing method of the present disclosure includes: A step (1) of producing a beer-flavored beverage having a true extract content of 3.0% or less; a step (2) of injecting carbon dioxide gas into the beer-taste beverage; and (3) filling the beer-taste beverage into a container and sealing it.

[0045] The bottled beer-taste beverage obtained by the manufacturing method of the present disclosure may have an internal container pressure (at 20°C) of 0.25 MPa or higher after packaging. The internal container pressure (at 20°C) after packaging is the total amount of carbon dioxide gas generated in step (1) and injected in step (2). Step (1) may be a step in which carbon dioxide gas is generated, or may not be a step in which carbon dioxide gas is generated.

[0046] The internal pressure (at 20°C) of the bottled beer-taste beverage obtained by the manufacturing method of the present disclosure is 0.25 MPa or more, preferably 0.26 MPa or more, more preferably 0.27 MPa or more, and even more preferably 0.28 MPa or more, from the perspective of imparting a refreshing carbon dioxide sensation to the beer-taste beverage. There is no upper limit to the internal pressure (at 20°C) of a packaged beer-taste beverage, and the upper limit may be, for example, 0.50 MPa or less, less than 0.50 MPa, 0.48 MPa or less, 0.45 MPa or less, less than 0.45 MPa, 0.42 MPa or less, 0.40 MPa or less, less than 0.40 MPa, 0.38 MPa or less, 0.35 MPa or less, less than 0.35 MPa, 0.34 MPa or less, 0.32 MPa or less, 0.30 MPa or less, or less than 0.30 MPa.

[0047] Step (2) and step (3) may be separate steps or steps that cannot be clearly distinguished from each other. Examples of embodiments of step (2) and step (3) include the following.

[0048] Carbon dioxide is injected into the beer-flavored beverage to increase the carbon dioxide concentration, and then the beer-flavored beverage is filled into a container and sealed. A form in which carbon dioxide gas is injected into a beer-flavored beverage while it is being filled into a container and sealed. Carbon dioxide is injected into the beer-flavored beverage to increase the carbon dioxide concentration to a certain extent, the beer-flavored beverage is then filled into a container, and carbon dioxide is injected into the beer-flavored beverage inside the container to further increase the carbon dioxide concentration, before the container is sealed. A beer-flavored beverage is filled into a container, and carbon dioxide is injected into the container to increase the carbon dioxide concentration, after which the container is sealed.

[0049] Steps (1) to (3) will be described in detail below.

[0050] [Process (1)] Step (1) is a step for producing a beer-taste beverage. The beer-taste beverage may be a fermented liquid produced through fermentation with yeast, or a non-fermented liquid produced without fermentation with yeast. Therefore, step (1) may or may not include a fermentation step using yeast. The fermentation may be alcoholic fermentation, in which alcohol is produced, or non-alcoholic fermentation, in which no alcohol is produced.

[0051] Examples of beer-taste beverages obtained by step (1) include fermented liquids; non-fermented liquids; concentrated liquids obtained by concentrating fermented liquids or non-fermented liquids; prepared liquids obtained by adding flavorings, colorings, alcohol, yeast extract, etc. to fermented liquids or non-fermented liquids; and high-concentration fermented liquids obtained by high-concentration brewing methods.

[0052] In step (1), there are no limitations on whether malt and hops are used or not, and the amount of malt used. Malt and hops may or may not be used as ingredients of the beer-taste beverage.

[0053] An example of an embodiment of step (1) is a brewing process for producing general beer. An example of beer production will be described below.

[0054] Beer is produced from malt, hops and water through fermentation with brewer's yeast. The barley used to produce malt may be any of barley, wheat, rye, oats, oats, adlay, oats, etc. One type of malt may be used, or two or more types may be used. Hops include processed hop products, and may be in any form such as pellets, powder, extract, etc. The beer yeast may be a top-fermenting yeast or a bottom-fermenting yeast.

[0055] Adjuncts may be used in beer production, such as sugars, starch, yeast extract, soy protein, soybeans, peas, ungerminated grains (e.g., barley, wheat, rye, oats, pearl barley, oats, rice, corn, koryan, buckwheat, millet, and barley), vegetables (e.g., potato, sweet potato, and pumpkin), fruits, spices, herbs, seafood, and dried products, hydrolyzed products, extracts, and concentrates thereof.

[0056] Beer may also contain additives such as flavorings, sweeteners, bittering agents, bitterness imparting agents, acidulants, and amino acids, as well as salts, water-soluble dietary fiber, yeast extract, peptides, proteins, coloring agents, preservatives, antioxidants, and foam-forming agents.

[0057] The component values ​​and color of the beer-taste beverage obtained in step (1) are preferably the component values ​​and color described above in the section [Beer-taste beverage].

[0058] The true extract value of the beer-taste beverage obtained by step (1) can be adjusted by changing the fermentation conditions (e.g., wort concentration, type and amount of yeast, use of auxiliary ingredients) if it is a fermented liquid, by changing the concentration level if it is a concentrated fermented liquid, or by changing the amounts of sugars, proteins, and amino acids added if it is a prepared liquid.

[0059] The alcohol content of the beer-taste beverage obtained in step (1) can be adjusted by changing the fermentation conditions if it is a fermented liquid, by changing the concentration level if it is a concentrated fermented liquid, or by changing the amount of alcohol (e.g., ethanol, distilled spirits) added if it is a prepared liquid.

[0060] In addition to the true extract value and alcohol content, the component values ​​of the beer-taste beverage obtained by step (1) can be adjusted by changing the fermentation conditions if the beverage is a fermented liquid, by changing the concentration level if the beverage is a concentrated fermented liquid, or by changing the amount of each component added if the beverage is a blended liquid.

[0061] The beer-taste beverage obtained in step (1) may be a carbonated liquid that contains carbon dioxide gas, or a non-carbonated liquid that does not contain carbon dioxide gas.

[0062] [Process (2)] Step (2) is a step of injecting carbon dioxide gas into the beer-taste beverage. Step (2) is a step of increasing the carbon dioxide content of the beer-taste beverage until the internal pressure of the container after packaging (at 20°C) reaches 0.25 MPa or higher. Step (2) can be carried out by known carbonation techniques.

[0063] [Process (3)] Step (3) is a step of filling the beer-taste beverage into a container and sealing it. Step (3) can be carried out using known packaging techniques. Any packaging technique suitable for the shape, material, and capacity of the container may be applied to step (3). The shape, material, and capacity of the container are as described in the above section [Container]. [Example]

[0064] The following examples further illustrate the packaged beer-taste beverage and its manufacturing method of the present disclosure. The ingredients, amounts used, proportions, processing procedures, etc. shown in the following examples can be modified as appropriate without departing from the spirit of the present disclosure. Therefore, the scope of the packaged beer-taste beverage and its manufacturing method of the present disclosure should not be construed as being limited by the specific examples shown below.

[0065] <Method for measuring component values ​​of beer-taste beverages> The beer-flavored beverage before carbon dioxide gas injection was used as a sample and component values ​​were measured.

[0066] [Alcohol content] Measurements were performed according to "8.3.1 Distillation - Hydrometer Method" of the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0067] [Genuine extract] The calculation was performed according to "8.4.1 Distillation - Pycnometer Method" in the "BCOJ Beer Analysis Method" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0068] [Original wort extract, true fermentation degree] The calculation was made in accordance with "8.5 Extract-related Calculation Methods" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association International Technical Committee (Analysis Committee)).

[0069] [Bitterness value] The value was calculated according to "8.15 Bitterness Value (IM)" in the "BCOJ Beer Analysis Methods" (revised and expanded in 2013, edited by the Brewers Association of Japan International Technical Committee (Analysis Committee)).

[0070] [Proline] The proline concentration was measured using an amino acid analysis system ACQUITY UPLC (Waters Corporation). -Sample preparation- 100 ml of the beverage was degassed using ultrasound. If the degassed beverage was cloudy or contained precipitate, it was filtered through a hydrophilic filter (pore size 0.45 μm). 200 μl of sample was mixed with 160 μl of water and 40 μl of norvaline (1000 pmol / μl) as an internal standard. 10 μl of the mixture was mixed with 70 μl of borate buffer and 20 μl of AQC derivatization reagent and allowed to react. -analysis- Instrument: ACQUITY UPLC / tunable UV detector + Empower2 software Column: ACQUITY UPLC AccQ-Tag Ultra, 2.1mm inner diameter x 100mm length Column temperature: 60℃ ·Flow rate: 0.7ml / min ·Measurement wavelength: 260nm Mobile phase: Cell culture medium method. Mobile phase A: AccQ-Tag Ultra Eluent A (concentrated) 100ml + water 900ml, Mobile phase B: AccQ-Tag Ultra Eluent B.

[0071] <Sensory evaluation test of beer-flavored beverages> The sensory evaluation test was conducted according to the "Revised 2nd Edition BCOJ Sensory Evaluation Method" (edited by the International Technical Committee (Analysis Committee) of the Brewers Association of Japan, Brewery Society of Japan, 2018). The sensory evaluation test for each test was conducted according to the test method below. Test 1: "10. Descriptive Method" Test 2, Test 3: "11. Ranking Method" Test 4, Test 5, Test 6: "6.2-point test method"

[0072] <Test 1> The purpose of Test 1 was to identify the factors that cause beer-flavored beverages to lack the fizzy feeling commensurate with their carbon dioxide content.

[0073] Following a typical beer production method, beer-taste beverages were produced from the ingredients listed in Table 1. All beer-taste beverages had a malt ratio of 50% or more. The carbon dioxide content was adjusted by injecting carbon dioxide into the beer-flavored beverage. The amount of carbon dioxide injected was such that the internal pressure of the container (at 20°C) after packaging was 0.30 MPa (3.477 GV). A standard 350ml aluminum can and an aluminum can lid equipped with a stay-on tab were prepared. The inside of the can was filled with carbon dioxide, and a beer-flavored beverage with an adjusted carbon dioxide content was filled into the can and sealed. In this way, Samples 1 to 8 were produced.

[0074] A sensory evaluation test was carried out on Samples 1 to 8 to evaluate the intensity of carbon dioxide stimulation. The carbonic acid stimulation intensity was evaluated by 15 trained panelists on a 6-point scale of 0, 1, 2, 3, 4, and 5 (0: weak, 5: strong). The following carbonated water was used as the standard substance for the carbonic acid stimulation intensity. Carbonated water at a temperature of 20°C with a pressure of 0.20 MPa inside the container: Carbonation stimulation intensity 2 Carbonated water with a pressure of 0.30 MPa inside the container at 20°C: Carbonation stimulation intensity 4 The panelists conducted a preliminary discussion and a preliminary test to reach a common understanding of the definition and intensity of carbonic acid stimulation, and to refine the scores so that the psychological intervals between each score were equal. The samples were presented to the panelists in unopened containers at 4°C and opened immediately before consumption. The eight samples were presented simultaneously in random order. The panelists tasted the beverages directly from the containers. The panelists swallowed the beverages and performed the evaluation. Panelists were not given details about the individual samples, they tasted in their assigned booths, and no discussion took place after the tasting. The test was conducted three times on different days, and the average score of the three times (45 scores in total) by 15 panelists was calculated. The results of the sensory evaluation test are shown in Table 1.

[0075] [Table 1]

[0076] The test results of Samples 1 to 8 were subjected to statistical analysis using two-way analysis of variance. When p-values ​​were calculated from the F-values ​​and degrees of freedom for each factor (panelist, sample), significant differences were observed between panelists at the 5% level, but the interaction between panelist and sample was not significant. Therefore, it was determined that the significant differences between panelists were secondary.

[0077] A multiple comparison (subordinate test) was performed using Tukey's method for samples 1 to 8, and a significant difference was found at the 5% level between samples 1 to 4, which had a true extract content of 3.0% or less, and samples 5 to 8, which had a true extract content of over 3.0%. Samples 5 to 8, which had a true extract content of over 3.0%, did not have the carbonated sensation commensurate with their carbon dioxide content.

[0078] The true extract level was found to be a factor in preventing the perception of a carbonation sensation commensurate with the carbon dioxide content. To achieve a carbonation sensation commensurate with the carbon dioxide content, it is effective to keep the true extract content of beer-flavored beverages below 3.0%.

[0079] <Test 2> The purpose of Study 2 was to determine whether the proline concentration affects the carbonation sensation in beer-flavored beverages with a high carbon dioxide content.

[0080] Samples 2-2, 2-1, 3-1, 3-2, 7-2 and 7-1 were produced in the same manner as Sample 2, Sample 3 or Sample 7 in Test 1, except that the proline concentration was increased or decreased by changing the malt ratio.

[0081] A sensory evaluation test was conducted to rank the strength of carbonic acid stimulation among the three samples. Eight trained panelists conducted a preliminary discussion and pretest to confirm the definition of carbonate stimulation. The samples were presented to the panelists in unopened containers at 4°C and opened immediately before consumption. The three samples were presented simultaneously in random order. The panelists tasted the beverages directly from the containers. The panelists swallowed the beverages and performed the evaluation. Panelists ranked the sample that felt the most carbonated, as 1, the sample that felt the next most carbonated, as 2, and the sample that felt the least carbonated, as 3. Ties were prohibited. The rank sum was calculated for each sample from the rankings of the eight panelists, and statistical analysis was performed using the Friedman test and multiple comparison method (Friedman). The results of the sensory evaluation test are shown in Table 2.

[0082] [Table 2]

[0083] There was no significant difference (5% level) in sample group 7, which contained more than 3.0% of the genuine extract, but there was a significant difference at the 1% level in sample groups 2 and 3, which contained less than 3.0% of the genuine extract.

[0084] The least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm whether there was a significant difference. At the 5% level, the difference between Sample 2-2 and Sample 2-1 was not significant, but the difference between Sample 2-1 and Sample 2 was significant. At the 5% level, the difference between Sample 3 and Sample 3-1 was not significant, but the difference between Sample 3-1 and Sample 3-2 was significant. Therefore, in beer-flavored beverages with a high carbon dioxide content and a true extract content of 3.0% or less, the proline concentration is preferably 20.0 mg / 100 ml or less, from the perspective of providing a more noticeable carbonated sensation.

[0085] <Test 3> The purpose of Test 3 was to determine whether the bitterness value affects the carbonation sensation in beer-flavored beverages with a high carbon dioxide content.

[0086] The samples listed in Table 3 were produced in the same manner as in the production of Sample 2-2, Sample 2-1, Sample 3, or Sample 3-1 in Tests 1 and 2, except that the bitterness value was adjusted by changing the amount of hops added.

[0087] A sensory evaluation test was conducted to rank the strength of carbonic acid stimulation among the three samples. Eight trained panelists conducted a preliminary discussion and pretest to confirm the definition of carbonate stimulation. The samples were presented to the panelists in unopened containers at 4°C and opened immediately before consumption. The three samples were presented simultaneously in random order. The panelists tasted the beverages directly from the containers. The panelists swallowed the beverages and performed the evaluation. Panelists ranked the sample that felt the most carbonated, as 1, the sample that felt the next most carbonated, as 2, and the sample that felt the least carbonated, as 3. Ties were prohibited. The rank sum was calculated for each sample from the rankings of the eight panelists, and statistical analysis was performed using the Friedman test and multiple comparison method (Friedman). The results of the sensory evaluation test are shown in Table 3.

[0088] [Table 3]

[0089] All three sample sets were significantly different.

[0090] The least significant difference (LSD) between the rank sum sets was calculated and compared with the difference between the two rank sums to confirm whether there was a significant difference between adjacent samples. In all three sample sets, the difference between sample A and sample B was not significant at the 5% level, but the difference between sample B and sample C was significant. Therefore, for beer-flavored beverages with a high carbon dioxide content, a true extract content of 3.0% or less, and a proline concentration of 20.0 mg / 100 ml or less, it is preferable that the bitterness value / proline concentration ratio be 1.0 or more, in order to make the carbonation sensation more noticeable.

[0091] <Test 4> The purpose of Study 4 was to determine whether the carbon dioxide content of a beer-flavored beverage affects the perception of bitterness.

[0092] The samples listed in Table 4 were produced in the same manner as Sample 2-1 or Sample 3 in Tests 1 and 2, except that the bitterness value was adjusted by changing the amount of hops added. The carbon dioxide content of each sample was as follows: Samples B, C, D, and E: The pressure inside the container at 20°C is 0.30 MPa (3.477 GV). Samples B', C', D', and E': The pressure inside the container at 20°C is 0.22 MPa (2.784 GV).

[0093] A sensory evaluation test was conducted to compare the bitterness of two samples with the same component values ​​except for the carbon dioxide content. A pair of samples was presented to 30 panelists, who were asked, "Which sample tastes more bitter?" and asked to choose one sample. The samples were coded with randomly selected numbers. The samples were presented to the panelists in unopened containers at 4°C and were opened immediately before consumption. The panelists tasted the beverages directly from the container. The panelists swallowed the beverages and performed the evaluation. The results of the sensory evaluation test are shown in Table 4.

[0094] [Table 4]

[0095] For both sample 2-1 and sample 3, a significant difference (5% level) was observed in the group with a bitterness value of 25.0 BU, and the number of panelists who felt bitterness was greater for the sample with a higher carbon dioxide content. Beer-flavored beverages with a high carbon dioxide content preferably have a bitterness value of less than 25.0 BU, in order to avoid an overly bitter taste.

[0096] <Test 5> The purpose of Study 5 was to determine whether alcohol content affects the carbonation sensation in beer-flavored beverages with high carbonation content.

[0097] Sample 3C-AL was produced in the same manner as Sample 3C in Test 3, except that ethanol was added to increase the alcohol content.

[0098] A sensory evaluation test was conducted to compare the carbonation stimulation strength between Sample 3C and Sample 3C-AL. A pair of samples was presented to 30 panelists, who were asked, "Which sample feels more carbonation stimulation?" and asked to choose one sample. The samples were coded with randomly selected numbers. The samples were presented to the panelists in unopened containers at 4°C and were opened immediately before consumption. The panelists tasted the beverages directly from the container. The panelists swallowed the beverages and performed the evaluation. The results of the sensory evaluation test are shown in Table 5.

[0099] [Table 5]

[0100] A significant number of panelists perceived a stronger carbonation sensation in sample 3C, which had a lower alcohol content. For beer-flavored beverages with a high carbon dioxide content, it is preferable that the alcohol content be 4.0 v / v% or less, in order to enhance the perceived carbonation sensation.

[0101] <Test 6> The purpose of Study 6 was to determine whether the carbon dioxide content of a beer-flavored beverage with a high carbon dioxide content affects its preference.

[0102] Samples 2-1C-G and 3C-G were produced in the same manner as Sample 2-1C or Sample 3C in Test 3, except that the carbon dioxide content was increased.

[0103] A sensory evaluation test was conducted to confirm whether there were differences in preference between Sample 2-1C and Sample 2-1C-G, and between Sample 3C and Sample 3C-G. Specifically, a pair of samples was presented to 30 panelists, and they were asked to choose one sample in response to the question, "Which sample gives you a more unpleasant carbonation sensation?" The samples were coded with randomly selected numbers. The samples were presented to the panelists in unopened containers at 4°C and were opened immediately before consumption. The panelists tasted the beverages directly from the container. The panelists swallowed the beverages and performed the evaluation. The results of the sensory evaluation test are shown in Table 6.

[0104] [Table 6]

[0105] In both groups, the number of panelists who felt uncomfortable with the carbon dioxide stimulation was greater for the sample with a high carbon dioxide content (inside container pressure 0.35 MPa), and there was a significant difference. The carbon dioxide content of a beer-flavored beverage is preferably 0.34 MPa or less at an internal container pressure (at 20°C) in order to avoid unpleasant carbonation sensation in beverages with a true extract content of 3.0% or less.

Claims

1. The container contains carbon dioxide gas, and the pressure inside the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less, The true extract is 3.0% or less, The proline concentration is 20.0 mg / 100 ml or less, The alcohol content is 4.0 v / v% or less. A bottled beer-flavored beverage.

2. A bottled beer-flavored beverage as described in claim 1, having a malt ratio of 50% or more.

3. 2. The bottled beer-taste beverage according to claim 1, wherein the bitterness value (BU) / proline concentration (mg / 100 ml) ratio is 1.0 or higher.

4. 2. The bottled beer-taste beverage according to claim 1, wherein the bitterness value is less than 25.0 BU.

5. A method for producing a bottled beer-taste beverage in which the internal pressure of the container at a temperature of 20°C is 0.28 MPa or more and 0.34 MPa or less, comprising: a step of producing a beer-taste beverage having a true extract content of 3.0% or less, a proline concentration of 20.0 mg / 100 ml or less, and an alcohol content of 4.0 v / v% or less; injecting carbon dioxide gas into the beer-taste beverage; and filling the beer-taste beverage into a container and sealing it. A method for producing a bottled beer-flavored beverage.

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