Packaged beer-like sparkling beverage

Abstract

To provide a beer-like effervescent beverage packed in a container, which enables enjoying flavor changes from start to finish of drinking.SOLUTION: Under the temperature condition of 4°C, the average reduction rate of carbon dioxide gas content is 0.005 g / (100 mL / min) or higher for first five minutes after opening of a beer-like effervescent beverage packed in a container. Under the temperature condition of 4°C, the reduction of carbon dioxide gas is 0.025 g / 100 mL or higher for five minutes after opening of a beer-like effervescent beverage packed in a container. It is a method for chronologically changing the flavor of a beer-like effervescent beverage packed in a container while keeping the flavor balance, the method including adjusting the reduction of carbon dioxide in the beer-like effervescent beverage to 0.025 g / 100 mL or higher under the temperature condition of 4°C or lower for five minutes gas after opening of the container.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged beer-like sparkling beverage whose flavor changes over time after opening. [Background technology]

[0002] Packaged beer-like sparkling beverages filled in cans or bottles typically foam when poured into another container, such as a glass or mug, at the time of consumption, forming a layer of foam. Furthermore, after pouring into the container, ultrasonic vibrations are sometimes applied to form finer foam. Beer-like sparkling beverages oxidize and lose flavor when exposed to air, but the foam layer formed on the liquid surface prevents oxidation. Therefore, one of the commercial values ​​of beer-like sparkling beverages is the formation of a creamy white foam when consumed.

[0003] In some cases, a beer-like sparkling beverage is consumed directly, rather than being poured into another container. Even in such cases, it would be desirable if the beverage spontaneously formed foam upon opening, similar to that produced when the beverage was poured into another container. To meet this demand, a technology has been developed for enhancing the fizziness of beverage cans filled with sparkling beverages by modifying the inner surface structure of the container.

[0004] For example, Patent Document 1 discloses a beverage can for sparkling beverages, the can body of which is formed from a metal plate, and the bottom of the inner surface of the can body has a predetermined surface roughness. Patent Document 2 discloses a can for a sparkling beverage, characterized in that an organic resin coating layer formed on the inner surface of the can has recesses formed by the detachment of predetermined high-melting-point large-diameter particles and / or protrusions formed by the remaining particles, and recesses formed by the detachment of predetermined low-melting-point small-diameter particles. Patent Document 3 discloses a foamable liquid container characterized in that a recess having a substantially V-shaped cross section is formed on the inner surface. Patent Document 4 discloses a can lid for a beverage can filled with a CO2-containing beverage, characterized in that an organic resin coating is laminated on the inner surface, which is a flat surface of the can lid body, and recesses, protrusions, or uneven portions are formed on the inner surface of the organic resin coating. Patent Document 5 describes a beverage can with improved foaming properties, in which a plurality of caldera-shaped structures having an average diameter of 10 to 60 μm are formed on the inner surface of the body, with the diameter of the caldera being 1 mm or less. 2 Sparkling beverage cans are disclosed in which 7 to 30 cans are provided per can. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-180671 [Patent Document 2] Japanese Patent Application Laid-Open No. 2007-8493 [Patent Document 3] Japanese Patent Application Publication No. 5-97149 [Patent Document 4] Japanese Patent Application Laid-Open No. 2004-123208 [Patent Document 5] Patent Publication No. 2021-80014 Summary of the Invention [Problem to be solved by the invention]

[0006] While the lack of significant changes in taste (flavor) while drinking is desirable from the perspective of taste stability, the continuation of the same taste can easily lead to boredom among drinkers. Beer-like sparkling beverages have excellent drinkability (the ability to continue drinking multiple cups without getting bored) due to the effervescence provided by carbon dioxide and the refreshing taste provided by a moderate bitterness, but it is expected that the change in flavor over time will allow drinkers to continue drinking more beer-like sparkling beverages without getting bored.

[0007] An object of the present invention is to provide a packaged beer-like sparkling beverage that allows the drinker to enjoy changes in flavor from the start to the end of drinking. [Means for solving the problem]

[0008] The inventors have discovered that by adjusting the rate at which carbon dioxide gas is lost from a packaged beer-like sparkling beverage from the time the beverage is opened until the beverage is finished, the flavor can be changed over time without excessively worsening the flavor balance, and have thus completed the present invention.

[0009] The present invention relates to the following [1] to [ 7 ]. [1] At 4°C, the average rate of decrease in carbon dioxide content within 5 minutes after opening is 0.005 g / (100 mL min) or more. 0.02g / (100mL min) or less Yes the law of nature, The product is filled in a metal container that has a foaming uneven structure on the inner surface and that opens over 30% or more of the area of ​​the top surface of the container when opened, The foaming uneven structure has recesses with a diameter of 5 μm or more and 20 μm or less, each of which has a size of 1 mm 2 Contains 200 to 2000 recesses per mm, with a diameter of 0.5 μm to 5 μm. 2 Contains 5,000 to 20,000 pieces per A packaged beer-like sparkling beverage characterized by: [ 2 At 4°C, the loss of carbon dioxide gas within 5 minutes after opening is 0.025g / 100mL or more. and the loss of carbon dioxide gas within 15 minutes after opening is 0.3 g / 100 mL or less, The product is filled in a metal container that has a foaming uneven structure on the inner surface and that opens over 30% or more of the area of ​​the top surface of the container when opened, The foaming uneven structure has recesses with a diameter of 5 μm or more and 20 μm or less, each of which has a size of 1 mm 2 Contains 200 to 2000 recesses per mm, with a diameter of 0.5 μm to 5 μm. 2 Contains 5,000 to 20,000 pieces per A packaged beer-like sparkling beverage characterized by: [ 3 The carbon dioxide content at a liquid temperature of 4°C is 0.45 g / 100 mL to 0.65 g / 100 mL. [1] or [2] above A packaged beer-like sparkling beverage. [ 4 ] As the carbon dioxide content decreases, foaming occurs. 3 ] A packaged beer-like sparkling beverage. [ 5 ] The value of malt ratio (%) × original wort extract (%) is 450 or more, 4] The packaged beer-like sparkling beverage according to any one of the above. [ 6 ] The bitterness value of the above [1] to [ 5 ] A packaged beer-like sparkling beverage. [ 7 A method for changing the flavor of a packaged beer-like sparkling beverage over time after opening without deteriorating the flavor balance, comprising: The amount of carbon dioxide loss in a bottled beer-like sparkling beverage is adjusted to 0.025g / 100mL or more within 5 minutes after opening at a temperature of 4°C. death , The amount of carbon dioxide loss in a packaged beer-like sparkling beverage is adjusted to 0.3 g / 100 mL or less within 15 minutes after opening under a temperature condition of 4°C, The beer-like sparkling beverage is filled into a metal container having a foaming uneven structure on the inner surface thereof, and the metal container has an opening of 30% or more of the area of ​​the top surface of the container when opened; The foaming uneven structure has recesses with a diameter of 5 μm or more and 20 μm or less, each of which has a size of 1 mm 2 Contains 200 to 2000 recesses per mm, with a diameter of 0.5 μm to 5 μm. 2 Contains 5,000 to 20,000 pieces per A method for changing the flavor of a packaged beer-like sparkling beverage. [Effects of the Invention]

[0010] According to the present invention, a packaged beer-like sparkling beverage whose flavor changes over time from the time drinking is started after opening until drinking is finished without deteriorating the flavor balance to the extent that it becomes unsuitable as a beer-like sparkling beverage, can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0011] In this invention and this specification, "beer-like sparkling beverage" refers to a beverage containing carbon dioxide that has a "beer-like" flavor. "Beer-like" refers to a flavor that is reminiscent of beer, regardless of the product name or labeling. In other words, "beer-like sparkling beverage" refers to a sparkling beverage that has a flavor, taste, and texture equivalent to or similar to that of beer, regardless of the alcohol content, the use of malt and hops, or the presence or absence of fermentation, and that has high thirst quenching properties and drinkability (the ability to continue drinking multiple cups without getting bored).

[0012] In the present invention and this specification, "the amount of carbon dioxide reduction in a packaged beer-like sparkling beverage after Tn minutes (Tn is a positive number)" means the carbon dioxide concentration obtained by subtracting the carbon dioxide content (g / 100 mL) Tn minutes after opening of the packaged beer-like sparkling beverage from the carbon dioxide content (g / 100 mL) at the time of opening of the packaged beer-like sparkling beverage.

[0013] The carbon dioxide content of a packaged beer-like sparkling beverage typically does not change significantly from the start of consumption to the end of consumption. For example, if a packaged beer-like sparkling beverage is left undisturbed in an opened state, the carbon dioxide content in the beverage solution does not change significantly, and even 5 minutes after opening, the carbon dioxide content in the beverage decreases by only about 0.005 g / 100 mL. Furthermore, if a packaged beer-like sparkling beverage is opened and then transferred to another container such as a glass, the carbon dioxide content in the beverage decreases significantly during transfer, but does not change significantly after transfer to the container because it is protected by the foam layer formed on the liquid surface. In other words, the carbon dioxide content of a packaged beer-like sparkling beverage does not decrease significantly from the start of consumption to the end of consumption, whether the beverage is opened and consumed directly from the container or transferred to another container.

[0014] In contrast, the packaged beer-like sparkling beverage of the present invention is characterized by an average rate of decrease in carbon dioxide content of 0.005 g / (100 mL min) or more up to 5 minutes after opening at a temperature of 4°C. As shown in the Examples below, the carbon dioxide content of a beer-like sparkling beverage is one of the factors that affect its flavor, and a decrease in carbon dioxide content of 0.025 g / 100 mL or more results in a clear change in flavor. If the average rate of decrease in carbon dioxide content up to 5 minutes after opening is 0.005 g / (100 mL min) or more, the amount of carbon dioxide loss in the packaged beer-like sparkling beverage will be 0.025 g / 100 mL or more at least 5 minutes after opening, making it possible to noticeably change in flavor. For the packaged beer-like sparkling beverage of the present invention, the amount of carbon dioxide loss 5 minutes after opening is preferably 0.025 g / 100 mL or more, more preferably 0.04 g / 100 mL or more, and even more preferably 0.05 g / 100 mL or more.

[0015] The average rate of decrease in carbon dioxide content of the packaged beer-like sparkling beverage of the present invention up to 5 minutes after opening at a temperature of 4°C is not particularly limited as long as it is 0.005 g / (100 mL min) or more, but is preferably 0.008 g / (100 mL min) or more, and more preferably 0.01 g / (100 mL min) or more. The faster the average rate of decrease in carbon dioxide content up to 5 minutes after opening, the more quickly the flavor can be enjoyed from the start of drinking.

[0016] On the other hand, if the amount of carbon dioxide loss from the beverage is too great, the effervescence due to the carbon dioxide gas will be significantly reduced, and the bitterness and alcoholic taste will become more noticeable, which may disrupt the flavor balance. In the packaged beer-like sparkling beverage of the present invention, it is preferable that the average rate of decrease in carbon dioxide content up to 5 minutes after opening at a temperature of 4°C is within a range of 0.02 g / (100 mL min) or less. If this average rate of decrease is 0.02 g / (100 mL min) or less, the amount of carbon dioxide loss from the packaged beer-like sparkling beverage after 15 minutes will be limited to 0.3 g / 100 mL, so that the flavor balance will not deteriorate to the point where it becomes unsuitable for a beer-like sparkling beverage, and a significant change in flavor can be enjoyed from the start to the end of drinking.

[0017] Generally, sparkling beverages, due to carbon dioxide, give drinkers a sense of fullness even at lower volumes than non-sparkling beverages. In contrast, the packaged beer-like sparkling beverage of the present invention loses significantly more carbon dioxide after opening than conventional packaged beer-like sparkling beverages. Therefore, the amount of carbon dioxide ingested from the packaged beer-like sparkling beverage of the present invention is less than that of conventional packaged beer-like sparkling beverages. For example, if the average rate of decrease in carbon dioxide content from 5 minutes after opening at a temperature of 4°C is 0.005 g / (100 mL min), and the beverage is consumed at a constant pace, e.g., 35 mL / min, for 10 minutes, the volume of carbon dioxide ingested is reduced by approximately 40 mL (under standard conditions) compared to conventional packaged beer-like sparkling beverages, and the feeling of fullness is also reduced. In other words, the packaged beer-like sparkling beverage of the present invention suppresses the increase in the feeling of fullness caused by drinking it, resulting in superior drinkability.

[0018] The carbon dioxide content of the packaged beer-like sparkling beverage of the present invention at the time of opening is not particularly limited and can be adjusted appropriately depending on the type of the desired beer-like sparkling beverage and the product quality. For example, the packaged beer-like sparkling beverage of the present invention preferably has a carbon dioxide content of 0.45 g / 100 mL to 0.65 g / 100 mL at a liquid temperature of 4°C at the time of opening, because a change in flavor due to a decrease in carbon dioxide content is easily noticeable.

[0019] The average rate of decrease in the carbon dioxide content of a packaged beer-like sparkling beverage after opening can be adjusted, for example, by filling the beer-like sparkling beverage in a container that spontaneously generates foam after opening. Foaming occurs as the carbon dioxide content in the beverage decreases. By using such a container, carbon dioxide spontaneously escapes from the liquid upon opening, and the foam generated at this time forms a foam layer on the surface of the beverage. This foam layer suppresses oxidation of the beverage, thereby suppressing flavor deterioration due to oxidation, which is preferable.

[0020] An example of a container that spontaneously generates foam after opening is a "container having a foaming uneven structure on its inner surface." A "foaming uneven structure" is an uneven structure that has the function of improving the foaming (effervescence) of a beverage. The foaming uneven structure of the container used in the present invention is not particularly limited as long as it is an uneven structure that improves the foaming (effervescence) of a beverage compared to a flat structure. For example, the container may have only recesses on its inner surface, only protrusions on its inner surface, or both recesses and protrusions. For example, the containers described in Patent Documents 1 to 5 can be used as a "container having a foaming uneven structure on its inner surface" used in the present invention.

[0021] The term "concave" refers to a structure with a depth of 1 μm or more, and the term "protrusion" refers to a structure with a height of 1 μm or more. Each concave is roughly circular. The uneven structure of the inner surface of the container can be measured, for example, by image analysis of a laser microscope photograph of the inner surface of the container.

[0022] The container having a foaming uneven structure on the inner surface is preferably made of metal and has a cylindrical body, a lower surface (bottom surface), and an upper surface (top surface of the can lid), and the body is provided with a foaming uneven structure. 2 Preferably, the number of recesses is 5,000 to 25,000 per mm. 2Contains 5,000 to 20,000 recesses per mm, with a diameter of 5 μm to 20 μm. 2 It is more preferable that the number of particles is 200 to 2000 per container. A container having such a foaming uneven structure can be realized, for example, by providing an uneven resin layer on the inner surface of a metal container. As the metal container, a beverage can such as an aluminum can or a steel can, which is commonly used for filling sparkling drinks, can be used. For example, when manufacturing the container, a resin composition containing wax particles is applied to the inner surface of the metal container and baked. The wax particles are made of a component that volatilizes during baking. This causes the wax particles to detach during baking, forming an uneven structure in the resin layer.

[0023] The foaming ability, i.e., the ease with which carbon dioxide gas escapes, of a container having a foaming uneven structure on its inner surface depends on the foaming uneven structure formed on the inner surface of the container. As a container filled with the packaged beer-like sparkling beverage of the present invention, a container having a foaming uneven structure formed thereon is preferred that reduces the carbon dioxide gas content at a rate of 0.005 g / (100 ml min) or more within 5 minutes after opening at a temperature of 4°C.

[0024] The container having a foamable uneven structure on its inner surface is preferably a metal container that opens over 30% or more of the area of ​​the top surface of the container when opened. For example, in the case of a can, it is preferably a so-called full-open can, in which 30% or more of the area of ​​the top surface of the can lid is opened when the lid is opened. The open area is preferably 40% or more, more preferably 50% or more, and even more preferably 80% or more of the area of ​​the top surface of the container.

[0025] Unlike regular containers, full-open cans allow users to visually perceive the foam, reminiscent of beer poured into a mug. In addition, since a larger amount of liquid flows into the mouth at the same angle than with regular containers, users can enjoy both the foam and the liquid at the same time.

[0026] The full-open can used in the present invention may have a circular can lid top surface that is scored (notched) around its entire circumference. The scoring allows the entire can lid top surface to detach from the can body and be opened. However, the entire can lid top surface does not necessarily need to be detached, and a container may be used in which a portion of the can lid top surface remains on the can body after opening.

[0027] The capacity of the container used in the present invention (the amount of beverage liquid filled) is not particularly limited, and is, for example, 135 to 1000 mL, preferably 320 to 500 mL. When the top surface of the container is circular, the diameter of the container is not particularly limited, and is, for example, 200 to 211 mm, preferably 202 to 206 mm (JIS Z 1571:2016).

[0028] When the packaged beer-like sparkling beverage of the present invention is filled in a container having a foaming uneven structure on the inner surface, upon opening the container, the beer-like sparkling beverage in the container will foam, releasing carbon dioxide gas and generating bubbles, forming a layer of foam on the liquid surface similar to that which occurs when draft beer is poured into a mug.

[0029] When the packaged beer-like sparkling beverage of the present invention is filled in a conventional container that does not spontaneously foam after opening, an ultrasonic generator can be installed in the container after opening. By applying ultrasonic waves to the opened container, carbon dioxide dissolved in the beverage liquid is removed. The average rate of decrease in carbon dioxide content can be adjusted by adjusting the intensity of the ultrasonic waves.

[0030] Specific examples of the beer-like sparkling beverage filled into the packaged beer-like sparkling beverage according to the present invention include beer, happoshu (low-malt beer), low-alcohol beer-like sparkling beverages, and non-alcoholic beer. The beer-like sparkling beverage may be a fermented, packaged beer-like sparkling beverage produced through a fermentation process, or a non-fermented, packaged beer-like sparkling beverage produced without a fermentation process. Alternatively, the beverage may be a liqueur obtained by blending a beverage produced through a fermentation process with an alcohol-containing distillate.

[0031] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any alcohol generally classified as a distilled alcoholic beverage, such as raw alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, or shochu.

[0032] The packaged beer-like sparkling 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. The alcohol concentration of the packaged beer-like sparkling beverage according to the present invention is not particularly limited, but is preferably 0.5 to 8.0 g / 100 mL.

[0033] The packaged beer-like sparkling beverage according to the present invention may or may not contain hops as an ingredient. By using hops, a packaged beer-like sparkling beverage containing iso-α acids can be produced. The bitterness value of the packaged beer-like sparkling beverage according to the present invention is not particularly limited, but it is preferably 22 BU or less. When carbon dioxide gas decreases by more than a certain amount, the bitterness becomes noticeable and the flavor balance is easily disrupted. By keeping the bitterness value relatively low, it is possible to prevent the flavor balance from being disrupted when carbon dioxide gas decreases after opening. The bitterness value of the packaged beer-like sparkling beverage according to the present invention is more preferably 8 to 22 BU, even more preferably 12 to 22 BU, and even more preferably 16 to 22 BU, since a more beer-like bitterness can be fully perceived. When hops are not used as an ingredient, the bitterness value of the packaged beer-like sparkling beverage according to the present invention is preferably 0.5 BU or less.

[0034] In the present invention and the specification, unless otherwise specified, "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, iso-hop extracts, and hop products containing iso-substituted bitter components in hops, such as tetrahydroisohumulone and hexahydroisohumulone. In other words, "without using hops as a raw material" includes not only cases in which hops themselves are not used as a raw material, but also cases in which a processed hop product is not used as a raw material.

[0035] In the present invention and this specification, the bitterness value (BU) is an index of the bitterness imparted by a group of hop-derived substances, the main component of which isohumulone, and the bitterness value of beverages, including beer-like sparkling beverages, can be measured by the method described in BCOJ Beer Analysis Methods, 8.15 (2004), edited by the Brewers Association of Japan.

[0036] The color (EBC) of the packaged beer-like sparkling beverage according to the present invention is, for example, 3 to 12, preferably 4 to 10, and more preferably 55 to 9. The color of beer can be measured by the Analytica-EBC standard method of the EBC (European Brewery Convention) or a method conforming thereto. The pH of the packaged beer-like sparkling beverage according to the present invention is, for example, 3.5 to 5.0, preferably 3.7 to 4.5, and more preferably 3.9 to 4.3.

[0037] The packaged beer-like sparkling beverage according to the present invention may or may not use malt as an ingredient. By using malt, a packaged beer-like sparkling beverage with a superior beer-like flavor and aroma can be produced. When the packaged beer-like sparkling beverage according to the present invention is a packaged fermented beer-like sparkling beverage, malt may or may not be used as the fermentation ingredient. When malt is used, the malt ratio in the fermentation ingredients is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. If the malt ratio in the fermentation ingredients is low, when the carbon dioxide gas in the packaged beer-like sparkling beverage decreases, the alcoholic taste becomes too strong or the hop flavor becomes too weak, which can disrupt the flavor balance. By setting the malt ratio within the above range, deterioration of the flavor balance due to a decrease in carbon dioxide gas after opening can be suppressed.

[0038] The original wort extract (% by mass) of the packaged beer-like sparkling beverage according to the present invention is not particularly limited. The original wort extract of the packaged beer-like sparkling beverage according to the present invention can be, for example, 5.0 to 20.0% by mass, more preferably 7.0 to 16.0% by mass, and even more preferably 7.0 to 16.0% by mass. If the original wort extract content is low, when the carbon dioxide gas in the packaged beer-like sparkling beverage is reduced, the alcohol taste may become too strong or the hop flavor may become too weak, which may disrupt the flavor balance. By setting the original wort extract content within the above range, it is possible to prevent deterioration of the flavor balance due to a decrease in carbon dioxide gas after opening.

[0039] The original wort extract of fermented beer-like sparkling beverages can be measured from the alcohol concentration and extract concentration according to the SCABA (Servo Chem Automatic Beer Analyzer) method, which is an internationally established method.

[0040] For the packaged beer-like sparkling beverage of the present invention, the value obtained by multiplying the malt ratio (%) by the original wort extract (%) ([malt ratio (%)] x [original wort extract (%)]) is preferably 450 or more, more preferably 500 or more, even more preferably 700 or more, even more preferably 800 or more, more preferably 850 or more, and even more preferably 900 or more, in order to further suppress the deterioration of flavor balance due to a decrease in carbon dioxide gas after opening.

[0041] In the packaged beer-like sparkling beverage according to the present invention, the beer-like sparkling beverage to be filled into the container can be produced in the same manner as a general fermented beer-like sparkling beverage or a non-fermented beer-like sparkling beverage. Here, the production methods for the general fermented beer-like sparkling beverage and the non-fermented beer-like sparkling beverage will be described.

[0042] Fermented beer-like sparkling beverages produced through a fermentation process can generally be produced through the steps of mashing (preparation of fermented raw material liquid), fermentation, storage, and filtration.

[0043] First, in the preparation step (fermentation raw material liquid preparation step), a fermentation raw material liquid is prepared from one or more fermentation raw materials selected from the group consisting of grain raw materials and carbohydrate raw materials. Specifically, a mixture containing the fermentation raw materials and raw material water is heated, and the starch is saccharified to prepare a sugar liquid. The obtained sugar liquid is boiled, and then at least a portion of the solid content is removed to prepare the fermentation raw material liquid.

[0044] Examples of grain raw materials include barley, wheat, and malt thereof, as well as rice, corn, soybeans, and other legumes, and potatoes. Grain raw materials can be used as grain syrup, grain extract, and the like, but are preferably used as pulverized grains obtained by pulverization. The pulverization of grains can be carried out by conventional methods. The pulverized grains may be malt pulverized, corn starch, corn grits, and the like, which have undergone conventional processing before or after pulverization. The pulverized grain used is preferably malt pulverized. The use of malt pulverized can produce a fermented beer-like sparkling beverage with a more pronounced beer-like flavor. The malt pulverized material may be obtained by germinating barley, such as two-row barley, by conventional methods, drying it, and then pulverizing it to a predetermined particle size. The grain raw material may be a single type of grain raw material or a mixture of multiple types of grain raw materials. For example, malt pulverized material may be used as the primary raw material, and rice or corn pulverized material may be used as the secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0045] The mixture may contain other secondary ingredients in addition to the grain raw material and water. Examples of such secondary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavoring agents. If necessary, saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and enzymes such as proteases can also be added.

[0046] Saccharification is carried out using enzymes derived from grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted appropriately taking into consideration the type of grain raw material used, the proportion of the grain raw material in the total fermentation raw materials, the type and amount of enzymes added, and the quality of the desired fermented beer-like sparkling beverage. For example, saccharification can be carried out by a conventional method, such as by maintaining a mixture containing grain raw materials at 35 to 70°C for 20 to 90 minutes.

[0047] The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0048] By adding herbs and the like as appropriate before or during the boiling process, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during the boiling process and then performing the boiling process in the presence of hops, the flavor and aroma components of the hops, particularly the bitter components, can be efficiently extracted. The amount of hops to be added, the manner of addition (e.g., adding hops in several batches), and the boiling conditions can be determined as appropriate.

[0049] The broth obtained after the boiling treatment contains residues such as proteins that have been produced by precipitation. Therefore, at least a portion of the solid components such as residues are removed from the broth. The removal of the residues can be carried out by any solid-liquid separation process, but typically a tank called a whirlpool is used to remove the sediment. The temperature of the broth at this time should be 15°C or higher, and is generally around 50 to 100°C. The broth (filtrate) after the residue removal is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue removal becomes the fermentation raw material liquid.

[0050] Next, in 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 subjected to the fermentation step as is, 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 can be appropriately selected from yeasts normally used in the production of alcoholic beverages. Either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0051] The fermentation method is not particularly limited, and may be simple fermentation, multiple simple fermentation, or multiple parallel fermentation. However, similar to traditional beer production, multiple simple fermentation is preferred, in which the beer is produced through separate processes: a saccharification process in which starch contained in raw materials such as malt is broken down into one to three sugars, and a fermentation process in which alcohol is produced from the sugars using yeast.

[0052] Furthermore, in the storage step, the obtained fermented liquid is aged in a storage tank and stored under low-temperature conditions at about 0°C for stabilization. Then, in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining a fermented beer-like sparkling beverage. The filtration process may be any method that can filter out the yeast, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0053] After the filtration step, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container having a foaming uneven structure on the inner surface and sealed in a filling step, thereby obtaining the desired packaged beer-like sparkling beverage. Filling into the container and sealing can be carried out by conventional methods.

[0054] Carbon dioxide gas may be introduced into the filtered fermented broth before it is filled into a container so that the gas pressure is within a desired range. The gas pressure of the packaged beer-like sparkling beverage according to the present invention is preferably 0.10 MPa or higher, more preferably 0.21 MPa or higher, and even more preferably 0.21 to 0.30 MPa.

[0055] Non-fermented beer-like sparkling beverages can generally be produced by a method of mixing ingredients (blending method), for example, by a blending step of preparing a blend by mixing ingredients, and a gas introduction step of adding carbon dioxide gas to the resulting blend.

[0056] First, in the blending step, the raw materials are mixed to prepare a blended liquid. In the blending step, it is preferable to prepare a blended liquid in which all raw materials except carbon dioxide gas are mixed. The order in which the raw materials are mixed is not particularly limited. All raw materials may be added to raw material water at the same time, or the raw materials may be added sequentially, such as by dissolving previously added raw materials and then adding the remaining raw materials. Furthermore, for example, raw material water may be mixed with solid raw materials (e.g., powder or granules) and, if necessary, alcohol, or the solid raw materials may be prepared as aqueous solutions in advance, and raw material water and, if necessary, alcohol may be mixed with these aqueous solutions.

[0057] Examples of ingredients include bittering agents, acidulants, sweetening agents, coloring agents, flavoring agents, ethanol (raw alcohol), emulsifiers, polysaccharides, water-soluble dietary fiber, proteins or their decomposition products, etc.

[0058] As the acidulant, it is more preferable to use an organic acid than an inorganic acid in terms of safety and flavor. The organic acid is not particularly limited as long as it is one that is generally used in the production of foods and beverages, and examples thereof include lactic acid, citric acid, gluconic acid, malic acid, tartaric acid, fumaric acid, succinic acid, adipic acid, fumaric acid, and salts thereof. These organic acids may be used alone or in combination of two or more.

[0059] The bittering agents may be any of those listed above. Hops, iso-α-acids, tetraiso-α-acids, and isohumulones such as oxides of β-acids may also be used as bittering agents. In this case, the content is appropriately adjusted so that the bitterness of the final beer-like sparkling beverage is less than that of a 5 mg / L aqueous solution of iso-α-acids. Only one type of bittering agent may be used, or two or more types may be used in combination.

[0060] Examples of sweeteners include sucrose, glucose, fructose, isomerized liquid sugar, and high-intensity sweeteners. Examples of high-intensity sweeteners include aspartame, sucralose, acesulfame potassium, neotame, stevia, and enzyme-treated stevia. These sweeteners may be used alone or in combination.

[0061] Examples of coloring agents include caramel color, etc. Only one type of coloring agent may be used, or two or more types may be used in combination. Flavoring agents include beer extract, beer flavoring, hop flavoring, etc. These flavoring agents may be used alone or in combination of two or more.

[0062] Examples of emulsifiers include polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polypropylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates.

[0063] Examples of polysaccharides include starch and dextrin. Dextrin is a carbohydrate obtained by hydrolyzing starch and is larger than an oligosaccharide (a carbohydrate formed by polymerizing approximately 3 to 10 monosaccharides). These polysaccharides may be used alone or in combination of two or more.

[0064] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fiber include soybean dietary fiber (soluble soybean polysaccharides), polydextrose, indigestible dextrin, galactomannan, inulin, guar gum hydrolysate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more types.

[0065] If insoluble matter is generated in the preparation prepared in the preparation step, it is preferable to subject the preparation to a treatment to remove the insoluble matter, such as filtration, before the gas introduction step. The insoluble matter removal treatment is not particularly limited, and can be carried out by a method commonly used in the technical field, such as filtration or centrifugation. In the present invention, it is preferable to remove the insoluble matter by filtration, and more preferably by diatomaceous earth filtration.

[0066] Next, in the gas introduction step, carbon dioxide gas is added to the preparation obtained in the blending step. This results in a non-fermented, beer-like sparkling beverage. The addition of carbon dioxide imparts a refreshing sensation similar to that of beer. The addition of carbon dioxide gas can be carried out by a conventional method. For example, the preparation obtained in the blending step and carbonated water may be mixed, or carbon dioxide gas may be directly added to and dissolved in the preparation obtained in the blending step.

[0067] After the addition of carbon dioxide gas, the resulting non-fermented, beer-like sparkling beverage may be further subjected to a process for removing insoluble matter, such as filtration. The insoluble matter removal process is not particularly limited, and may be carried out by a method commonly used in the art.

[0068] The produced non-fermented beer-like sparkling beverage is preferably filled into a container and then subjected to heat sterilization. The container and heat sterilization method may be the same as those for the fermented beer-like sparkling beverage.

[0069] The containers into which the produced fermented beer-like sparkling beverage and non-fermented beer-like sparkling beverage are filled are not particularly limited. Specific examples include glass bottles, cans, and flexible containers. Flexible containers include containers made by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), and PET (polyethylene terephthalate). Flexible containers may be made of a single-layer resin or a multi-layer resin. The packaged beer-like sparkling beverage according to the present invention is preferably filled in a container that spontaneously generates foam after opening.

[0070] The packaged beer-like sparkling beverage according to the present invention can be stored at room temperature, but is preferably cooled before consumption. The cooling temperature is preferably 10°C or lower, more preferably 3 to 10°C, and even more preferably 3 to 6°C. [Example]

[0071] The present invention will now be described in more detail with reference to examples, but is not limited to these examples. In the following, "%" means "% by mass" unless otherwise specified.

[0072] <Measurement of carbon dioxide content in sparkling drinks> In the following experiments, the amount of carbon dioxide loss (g / 100mL) of a sparkling beverage Tn minutes after opening was calculated based on the weight of the sparkling beverage measured over time immediately after opening in a 4°C environment (temperature condition). Specifically, the weight obtained by subtracting the measured weight (g / 100mL) of the sparkling beverage Tn minutes after opening from the measured weight (g / 100mL) of the sparkling beverage immediately after opening was used as the amount of carbon dioxide loss (g / 100mL) after Tn minutes.

[0073] In addition, the average rate of decrease in carbon dioxide content (g / (100 mL·min)) from opening to Tn minutes after opening was calculated by dividing the amount of carbon dioxide decrease after Tn minutes (g / 100 mL) by Tn (min).

[0074] [Example 1] The effect of the rate of carbon dioxide loss after opening on the flavor of a bottled beer-like sparkling beverage was investigated.

[0075] <Production of packaged beer-like sparkling beverage> Sample A A fermented beer-like sparkling beverage was produced by a conventional method using malt and hops as the fermentation raw materials. The ratio of malt to the total amount of fermentation raw materials was 100% by mass. Specifically, the beverage was produced using a 200 L-scale brewing facility. First, 40 kg of crushed malt and 160 L of brewing water were charged into a brewing tank, and a saccharified solution was produced by a conventional method. The resulting saccharified solution was filtered using a wort filtration tank to obtain wort. Hops were added to the resulting wort, and the wort was then boiled. Next, the wort was transferred to a settling tank to separate and remove the sediment, and then cooled to approximately 10°C. The cooled wort was introduced into a fermenter, inoculated with brewer's yeast, and fermented at approximately 10°C for 8 days. The resulting fermented solution was transferred to a storage tank, stored, and then preserved at -2°C. The resulting pooled liquid was then filtered through diatomaceous earth, and the filtrate (350 mL) was then filled into a standard two-piece can to obtain a packaged beer-like sparkling beverage (Sample A).

[0076] Samples B-F An ultrasonic generator was attached to the packaged beer-like sparkling beverage of Sample A, and the output was adjusted to adjust the rate of carbon dioxide reduction as shown in Table 1. In samples B to F, bubbles were continuously generated as the carbon dioxide content decreased.

[0077] Sample G A beer-like sparkling beverage was produced in the same manner as Sample A, and the stock liquid (350 mL) after diatomaceous earth filtration was filled into a full-open can and sealed to obtain a packaged beer-like sparkling beverage (Sample G). The full-open can was a two-piece aluminum can. Specifically, a container was used having a can body with a closed bottom and a can lid that closed the top surface of the can body. Scores (notches) were provided around the entire circumference of the can lid so that the entire top surface was open. The can body had a resin coating on the inner surface of the body. The resin coating had a foaming uneven structure. Specifically, the foaming uneven structure had recesses with a diameter of 5 μm to 20 μm, spaced 1 mm apart. 2 There are 200 to 2000 recesses per mm, each with a diameter of 0.5 μm to 5 μm. 2There were 5,000 to 20,000 of them per year.

[0078] <Measurement of the average rate of decrease in carbon dioxide content up to 5 minutes after opening> For each sample, the average rate of decrease in carbon dioxide content up to 5 minutes after opening was calculated. The calculation results are shown in Table 1. In Table 1, "carbon dioxide content [g / 100 mL]" refers to the carbon dioxide content of each packaged beer-like sparkling beverage immediately after opening.

[0079] Furthermore, when an ultrasonic generator was attached to a commercially available can of beer and operated constantly, and the average rate of decrease in carbon dioxide content was 0.025 g / (100 mL min) for 5 minutes after opening, a foam layer formed on the surface of the beverage.

[0080] [Table 1]

[0081] When the packaged beer-like sparkling beverage sample A was poured into a glass so that the foam volume was approximately 30%, the average rate of carbon dioxide loss was investigated. The rate of carbon dioxide loss increased only while the beverage was being poured into the glass, but the rate of carbon dioxide loss thereafter while the beverage was still in the glass was approximately 0.001 g / (100 ml min). In other words, the rate of carbon dioxide loss up to five minutes after opening was roughly the same for packaged beer-like sparkling beverage A when the beverage was transferred to another container as when it was not transferred to another container.

[0082] In addition, a portion of the packaged beer-like sparkling beverage (Sample A) was poured into a glass without creating foam, and then an ultrasonic generator was attached to Sample A's container (metal can) to foam the beer-like sparkling beverage inside the container, after which the foam was poured over the beer-like sparkling beverage in the glass. When the rate at which carbon dioxide gas in the beverage decreased during this series of processes was investigated, the rate of carbon dioxide gas decrease increased only while the beverage was being foamed by the ultrasonic generator, but the rate of decrease thereafter was approximately 0.001 g / (100 mL min), and the average rate of carbon dioxide gas decrease up to 5 minutes after opening was roughly the same as that of Sample A.

[0083] <Evaluation of drinking amount and satiety> Fifty randomly selected people were asked to drink each of the packaged beer-like sparkling beverages, Samples A to F, and the amount consumed until they felt full was evaluated. One type was consumed per day, and participants were instructed to start drinking when they felt hungry. The average amount consumed until they felt full for each sample is shown in Table 1.

[0084] As shown in Table 1, samples with a high rate of carbon dioxide reduction resulted in a greater amount of drinking required to feel full. These results demonstrate that by increasing the rate of carbon dioxide reduction and decreasing the carbon dioxide content in the beverage solution, it is possible to make it harder for people to feel full.

[0085] <Evaluation of the amount of overflow> For each sample, the amount of overflow (mL) was measured when the sample was cooled to 4°C and then opened at room temperature. Measurements were taken on five bottles of each beer-like sparkling beverage, and the average values ​​are shown in Table 1. As a result, it was observed that the greater the rate of carbon dioxide loss, the more likely the sample was to overflow immediately after opening.

[0086] [Example 2] In addition to Samples A to G produced in Example 1, Samples H to J, which differ in original wort extract, malt ratio, and bitterness value, were subjected to sensory evaluation to examine the effect of a decrease in carbon dioxide content.

[0087] <Production of packaged beer-like sparkling beverage> Sample H A beer-like sparkling beverage was produced in the same manner as Sample A, and a packaged beer-like sparkling beverage (Sample H) was obtained which had a different original wort extract value from Sample A and was filled in a regular two-piece can.

[0088] Sample I A packaged beer-like sparkling beverage (Sample I) filled in a standard two-piece can was obtained in the same manner as Sample A, except that malt and cornstarch were used as fermentation raw materials, with the malt ratio being 45%.

[0089] Sample J A beer-like sparkling beverage was produced in the same manner as Sample A, and a packaged beer-like sparkling beverage (Sample J) was obtained which had a different bitterness value from Sample A and was packed in a normal two-piece can.

[0090] <Measurement of the average rate of decrease in carbon dioxide content up to 5 minutes after opening> For each sample, the average rate of decrease in carbon dioxide content up to 5 minutes after opening was calculated. The calculation results are shown in Table 2. In Table 2, "carbon dioxide content [g / 100 mL]" refers to the carbon dioxide content of each packaged beer-like sparkling beverage immediately after opening.

[0091] [Table 2]

[0092] <Sensory evaluation> Each packaged beer-like sparkling beverage was cooled to 4°C and then opened at room temperature. A sensory evaluation was conducted by panelists 0 minutes (immediately after opening), 5 minutes, 10 minutes, and 15 minutes after opening. The sensory evaluation consisted of a relative evaluation of the stimulating sensation, malt flavor, hop flavor, ester-like aroma, bitterness, sweetness, richness, and alcoholic sensation on a scale of 1 to 10 (1: not noticeable, 10: very strong sensation), with 5 being the score 0 minutes after opening. The evaluation results are shown in Tables 3 and 4.

[0093] [Table 3]

[0094] [Table 4]

[0095] In samples B-J, the flavors changed over time, with the malt flavor, ester-like aroma, bitterness, sweetness, richness, and alcoholic feel becoming stronger, while the spiciness and hop flavor weakened. When comparing samples B-G, which differ only in the rate of carbon dioxide loss, it was found that the faster the rate of carbon dioxide loss, the more pronounced these flavor changes became. In contrast, in sample A, whose average rate of carbon dioxide loss was only 0.001 g / (100 mL min), none of these flavors changed significantly over time.

[0096] In sample F, which had a high rate of carbon dioxide loss, the amount of carbon dioxide lost was too great 15 minutes after opening, causing the bitterness and alcoholic taste to become prominent, and the flavor balance tended to be easily disrupted.

[0097] When comparing samples D and H-J, which had the same average carbon dioxide loss rate, it was observed that when the original wort extract and malt ratio were low, the alcoholic impression tended to be stronger and the hop flavor weaker. In particular, even with the same carbon dioxide loss rate and elapsed time, the flavor balance rating tended to be lower compared to samples with an original wort extract x malt ratio of 800 or higher. It was also found that when the bitterness value was high, the bitterness became more noticeable over time, which was likely to impair the flavor balance.

Claims

1. Under a temperature condition of 4°C, the average rate of decrease in carbon dioxide content up to 5 minutes after opening is 0.005 g / (100 mL min) or more and 0.02 g / (100 mL min) or less, The product is filled in a metal container having a foaming uneven structure on the inner surface thereof, and which has an area of ​​30% or more of the area of ​​the top surface of the container open when opened, The packaged beer-like sparkling beverage is characterized in that the foaming uneven structure contains 200 to 2,000 recesses per mm 2 having a diameter of 5 μm to 20 μm, and 5,000 to 20,000 recesses per mm 2 having a diameter of 0.5 μm to 5 μm.

2. Under a temperature condition of 4°C, the amount of carbon dioxide gas lost within 5 minutes after opening is 0.025 g / 100 mL or more, and the amount of carbon dioxide gas lost within 15 minutes after opening is 0.3 g / 100 mL or less, The product is filled in a metal container having a foaming uneven structure on the inner surface thereof, and which has an area of ​​30% or more of the area of ​​the top surface of the container open when opened, The packaged beer-like sparkling beverage is characterized in that the foaming uneven structure contains 200 to 2,000 recesses per mm 2 having a diameter of 5 μm to 20 μm, and 5,000 to 20,000 recesses per mm 2 having a diameter of 0.5 μm to 5 μm.

3. 3. The packaged beer-like sparkling beverage according to claim 1, wherein the carbon dioxide content at a liquid temperature of 4°C is 0.45 g / 100 mL to 0.65 g / 100 mL.

4. 4. The packaged beer-like sparkling beverage according to claim 1, wherein foaming occurs as the carbon dioxide content decreases.

5. The packaged beer-like sparkling beverage according to any one of claims 1 to 4, wherein the value of malt ratio (%) x original wort extract (%) is 450 or more.

6. The packaged beer-like sparkling beverage according to any one of claims 1 to 5, having a bitterness value of 22 BU or less.

7. A method for changing the flavor of a packaged beer-like sparkling beverage over time after opening without deteriorating the flavor balance, comprising: The amount of carbon dioxide loss from the packaged beer-like sparkling beverage is adjusted to 0.025 g / 100 mL or more within 5 minutes after opening under a temperature condition of 4°C, The amount of carbon dioxide loss from the packaged beer-like sparkling beverage is adjusted to 0.3 g / 100 mL or less within 15 minutes after opening under a temperature condition of 4°C, The beer-like sparkling beverage is filled into a metal container having a foaming uneven structure on the inner surface thereof and opening over an area of ​​30% or more of the top surface of the container when opened; The foaming uneven structure includes 200 to 2,000 recesses per mm 2 having a diameter of 5 μm to 20 μm, and 5,000 to 20,000 recesses per mm 2 having a diameter of 0.5 μm to 5 μm.

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