Method for producing bottled beer-like sparkling beverages

Abstract

To provide a method for manufacturing a bottled beer-like sparkling drink that spontaneously and speedily forms foam at the time of can opening.SOLUTION: A manufacturing method of bottled beer-like sparkling drink characterized by having a fermentation step of inoculating a fermentation raw material solution with yeast and fermenting it to obtain a fermented liquid, a storage step of transferring the fermented liquid obtained in the fermentation step to a storage tank and storing it for a certain period of time to mature it, after the storage step, a filtering step of filtering the aged fermented liquid, and a filling step of, after the filtering step, filling the filtered fermented liquid into a container having a foaming concave-convex structure on the inner surface and sealing it, wherein the storage period in the liquor storage step is 50 days or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a container-packed beer-like foaming beverage that spontaneously foams when the can is opened and maintains its foaming property.

Background Art

[0002] In beer-like foaming beverages, the formation of white and creamy foam during drinking is one of the product values. Container-packed beer-like foaming beverages filled in cans or bottles usually foam when poured into another container such as a glass or a tumbler during drinking, and a foam layer is formed. Also, after pouring into the other container, ultrasonic vibration is applied to form finer-textured foam.

[0003] In beer-like foaming beverages, it is often required as a preferable product quality that the formed foam is retained for a longer time. The foam plays a role in preventing the quality deterioration of beer-like foaming beverages. The better the foam retention, the longer and more deliciously it can be drunk in the state of being poured into a container. Various methods have been disclosed to improve the foam retention of beer-like foaming beverages.

[0004] For example, Patent Document 1 discloses that a beer-like foaming beverage with good foam retention and flavor of the product can be produced by adding and fermenting a protein decomposition product obtained by protease-treating a plant protein to retain a high-molecular peptide as a foaming and foam retention component. Also, Patent Document 2 discloses that in a low-fermentation beer-like foaming beverage, by blending both an alginate ester as a foaming agent and a collagen peptide as a foam retention component, when poured into another container such as a glass, both the texture and foam retention of the foam can be improved. Patent Document 3 discloses that soybean polysaccharides, gum arabic, gellan gum, xanthan gum, and guar gum can be used as foaming agents and foam stabilizers (foam retention improvers) for effervescent beverages, and Patent Document 4 discloses that soybean saponins can be used as foaming agents and foam stabilizers for effervescent beverages.

[0005] On the other hand, canned beer and similar beverages are sometimes consumed directly from the can rather than being poured into another container. In such cases, it is desirable that foam spontaneously forms upon opening the can, similar to when the beverage is poured into another container. To meet this demand, there are known technologies for enhancing the effervescence of beverage cans filled with carbonated drinks by modifying the internal structure of the container.

[0006] For example, Patent Document 5 discloses a beverage can made by forming a metal plate, characterized in that the inner bottom surface of the can has a predetermined surface roughness. Furthermore, Patent Document 6 discloses a can for effervescent beverages characterized in that the organic resin coating layer formed on the inner surface of the can has recesses formed when predetermined high-melting-point, large-diameter particles detach and / or protrusions formed when they remain, and recesses formed when predetermined low-melting-point, small-diameter particles detach. Patent Document 7 discloses a container for foamed liquids characterized by having a recess on its inner surface having a substantially V-shaped cross-section. Patent Document 8 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 flat inner surface of the can lid body, and recesses, protrusions, or uneven surfaces are formed on the inner surface of the organic resin coating. Patent Document 9 describes a beverage can with further improved foaming properties, in which multiple caldera-like structures with an average diameter of 10 to 60 μm are located on the inner surface of the body, with a diameter of 1 mm 2 The document discloses that there are 7 to 30 cans for effervescent beverages per unit. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2013-135662 [Patent Document 2] Japanese Patent Publication No. 2020-187 [Patent Document 3] Japanese Patent Publication No. 2007-181427 [Patent Document 4] Japanese Patent Publication No. 2006-314282 [Patent Document 5] Japanese Patent Publication No. 2001-180671 [Patent Document 6] Japanese Patent Publication No. 2007-8493 [Patent Document 7] Japanese Patent Application Publication No. 5-97149 [Patent Document 8] Japanese Patent Publication No. 2004-123208 [Patent Document 9] Japanese Patent Publication No. 2021-80014 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to provide a method for producing a bottled beer-like effervescent beverage in which foam spontaneously and quickly forms upon opening of the can. [Means for solving the problem]

[0009] The inventors of the present invention have discovered that in the production of bottled beer-like sparkling beverages, by providing an uneven surface on the inner surface of the container to be filled, foam spontaneously forms upon opening and the foaming ability is maintained. Furthermore, they have found that foam formation upon opening occurs more quickly when the storage period is shortened compared to when the storage period is extended, thus completing the present invention.

[0010] The inventions according to the present invention are as follows [1] to [7]. [1] A fermentation process in which yeast is inoculated into a fermentation raw material liquid and fermented to obtain a fermented liquid, Transfer the fermentation broth obtained in the fermentation step to a beer storage tank, and store it for a certain period of time for aging in a beer storage step; After the beer storage step, a filtration step of filtering the fermented broth after aging; After the filtration step, a filling step of filling the filtered fermented broth into a container provided with a foaming uneven structure on the inner surface and sealing it; having; A method for producing a canned beer-like foaming beverage, wherein the storage period in the beer storage step is within 50 days. [2] The method for producing a canned beer-like foaming beverage according to [1], wherein the storage period is 7 to 45 days. [3] The method for producing a canned beer-like foaming beverage according to [1] or [2], wherein the fermentation raw material liquid is a saccharified liquid of a fermentation raw material containing malt, and the malt ratio in the fermentation raw material is 10% by mass or more. [4] The method for producing a canned beer-like foaming beverage according to any one of [1] to [3], for producing a canned beer-like foaming beverage having an alcohol concentration of 0.5 to 8.0 g / 100 mL. [5] The method for producing a canned beer-like foaming beverage according to any one of [1] to [4], wherein the container is a metal container in which an area of 30% or more of the top surface of the container is opened when opened. [6] The method for producing a canned beer-like foaming beverage according to any one of [1] to [5], wherein the covered seconds of the produced canned beer-like foaming beverage after being stored at 4°C for 24 hours is 5 seconds or less. [7] A canned beer-like foaming beverage in which a beer-like foaming beverage is filled in a metal container, the metal container is provided with a foaming uneven structure on the inner surface, and is a container in which an area of 30% or more of the top surface of the container is opened when opened, A canned beer-like foaming beverage having a covered seconds of 5 seconds or less after being stored at 4°C for 24 hours.

Advantages of the Invention

[0011] According to the present invention, a canned beer-like foaming beverage can be produced, which spontaneously and rapidly forms fine white bubbles upon opening the can, without the need for transferring to a cup or applying vibration by ultrasonic waves, and maintains the foaming property.

Embodiments for Carrying Out the Invention

[0012] In the present invention and this specification, the "beer-like foaming beverage" means a beverage containing carbon dioxide gas that has a "beer-like quality". The "beer-like quality" means a taste that evokes beer in terms of flavor, regardless of the product name or label. That is, the "beer-like foaming beverage" means a foaming beverage that has a flavor, taste, and texture equivalent to or similar to beer, and has a high quenching feeling and drinkability (the property of being able to drink several cups continuously without getting bored), regardless of the alcohol content, the use of malt and hops, or the presence of fermentation.

[0013] In the present invention and this specification, the "fermented beer-like foaming beverage" means a beer-like foaming beverage produced through a fermentation process. The fermentation method is not particularly limited and may be single fermentation, single or multiple parallel fermentations, but similar to the production of traditional beer, it is preferably a single or multiple parallel fermentation that separately undergoes a saccharification process of decomposing starch contained in raw materials such as malt into monosaccharides to trisaccharides, and a fermentation process of producing alcohol from sugar by yeast.

[0014] Specific examples of the canned beer-like foaming beverage produced by the production method of the canned beer-like foaming beverage according to the present invention (hereinafter sometimes simply referred to as the "canned beer-like foaming beverage according to the present invention") include beverages produced through a fermentation process, such as beer, sparkling wine, low-alcohol beer-like foaming beverages, non-alcoholic beer, etc. In addition, liqueurs obtained by mixing a beverage produced through a fermentation process with an alcohol-containing distillate may also be used.

[0015] The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and generally, distilled spirits can be used. For example, it may be raw material alcohol, and distilled spirits such as spirits, whiskey, brandy, vodka, rum, tequila, gin, and shochu can be used.

[0016] The present invention relates to a method for producing a bottled beer-like sparkling beverage, comprising: a fermentation step of inoculating a fermentation raw material liquid with yeast to obtain a fermented liquid; a storage step of transferring the fermented liquid obtained in the fermentation step to a storage tank and storing it for a certain period of time for maturation; a filtration step of filtering the fermented liquid after maturation following the storage step; and a filling step of filling the filtered fermented liquid into a container having a foam-generating uneven structure on its inner surface and sealing it, wherein the storage period in the storage step is 50 days or less. By filling and sealing the beverage into a container having a foam-generating uneven structure on its inner surface, foam is spontaneously formed when the can is opened, and the foaming property is maintained. Furthermore, by limiting the storage period in the storage step (hereinafter sometimes referred to as the "storage period") to 50 days or less, foam formation upon opening the can is made more rapid.

[0017] (A container with a foaming, uneven surface on its inner surface) The container used in the present invention is not particularly limited as long as it has a foaming surface on its inner surface. A "foaming surface" is a surface that has the function of improving the foaming (effervescence) of a beverage. The foaming surface of the container used in the present invention is not particularly limited as long as it is a surface that improves the foaming of a beverage compared to a flat structure. For example, it may be a container that has only recesses on its inner surface, a container that has only convex parts on its inner surface, or a container that has both recesses and convex parts. As a "container with a foaming surface on its inner surface" used in the present invention, for example, the containers described in Patent Documents 5 to 9 can be used.

[0018] A "recess" refers to a structure with a depth of 1 μm or more, and a "protrusion" refers to a structure with a height of 1 μm or more. Each recess is generally circular. The uneven structure on the inner surface of the container can be measured, for example, by image analysis of laser microscope images of the inner surface of the container.

[0019] The container used in the present invention is preferably made of metal and has a cylindrical body, a bottom surface, and a top surface (top of the can lid), with the body having a foaming surface. In particular, the foaming surface is preferably made of recesses with a diameter of 0.5 μm to 20 μm on the inner surface of the body, with a diameter of 1 mm. 2 Preferably containing 5,000 to 25,000 particles per unit, with recesses having a diameter of 0.5 μm or more and less than 5 μm, and 1 mm in diameter. 2 Each unit contains 5,000 to 20,000 recesses with a diameter of 5 μm to 20 μm, each measuring 1 mm. 2 A concentration of 200 to 2000 particles per container is more preferable. Such a container having 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, beverage cans commonly used for filling effervescent beverages, such as aluminum cans or steel cans, can be used. For example, during the manufacturing of the container, a resin composition containing wax particles is applied to the inner surface of the metal container and baked. The wax particles used are components that volatilize during baking. As a result, the wax particles detach during baking, and an uneven structure is formed in the resin layer.

[0020] The container used in the present invention is preferably a metal container in which, when opened, an area of ​​30% or more of the area of ​​the top surface of the container is open. For example, in the case of a can, it is preferable to have a can of the type in which, when the lid is opened, an area of ​​30% or more of the area of ​​the top surface of the can lid is open, a so-called full-open can. The area that is opened is preferably 50% or more of the area of ​​the top surface of the container, more preferably 90% or more, and even more preferably the entire top surface of the container.

[0021] Unlike conventional containers, fully open cans allow users to visually perceive the foaming process, evoking the feeling of beer being poured into a glass. In addition, because a larger volume of liquid flows into the mouth at the same angle compared to conventional containers, users can enjoy both the foam and the liquid simultaneously.

[0022] In the present invention, a fully open can is one in which the top surface of the can lid is circular and has a score (notch) processed around its entire circumference. This scoring process allows the entire top surface of the can lid to detach from the can body and be opened. On the other hand, the top surface of the can lid does not necessarily have to detach completely, and a configuration in which a part of the top surface of the can lid remains attached to the can body after opening may be used as a container.

[0023] The capacity of the container used in this invention (the amount of beverage liquid filled) is not particularly limited, but for example, it is 135 to 1000 mL, preferably 320 to 500 mL. Also, if the top surface of the container is circular, the diameter of the container opening is not particularly limited, but for example, it is 200 to 211 mm in diameter, preferably 202 to 206 mm in diameter (JIS Z 1571:2016).

[0024] (Storage period) The storage process, also known as the post-fermentation process, is the process of transferring the fermented liquid obtained after the pre-fermentation process to a storage tank and storing it under low-temperature conditions for maturation. Yeast digests the fermentable sugars remaining in the fermented liquid, and post-fermentation proceeds. Post-fermentation reduces unpleasant odor-causing substances such as acetaldehyde and hydrogen sulfide produced during pre-fermentation, and the flavor matures. Furthermore, the post-fermented liquid (storage liquid) becomes clearer as high-molecular-weight substances such as proteins and polyphenols aggregate and precipitate. However, if the storage period is too long, the remaining yeast will decompose foam proteins and undergo autodigestion, leading to a decrease in foam retention and deterioration of flavor. To avoid these quality degradations, yeast that precipitates along with other high-molecular-weight substances is periodically removed during the storage period. The storage period varies depending on the type of beer-like sparkling beverage, the type of yeast, and the desired product quality. When using a large storage tank, for example, a storage tank with a capacity of 50 kL or more, a storage period of at least one month is necessary to sufficiently reduce odor-causing and turbidity-causing substances from the semi-finished product in the tank.

[0025] As the storage period lengthens, the foaming ability of the manufactured bottled beer-like sparkling beverage decreases. Therefore, in the method for producing a bottled beer-like sparkling beverage according to the present invention, the storage period is set to 50 days or less, preferably 45 days or less, more preferably 30 days, and even more preferably 25 days or less. A storage period of 7 days or more is preferable because sufficient stabilization and clarification of flavor is achieved. The reason why foaming ability decreases as the storage period lengthens is not clear, but it is presumed that the degradation of proteins by proteases in the storage liquid progresses, increasing the peptide content, which inhibits foaming from the foaming surface of the inner wall of the container upon opening.

[0026] The packaged beer-like sparkling beverage according to the present invention may be an alcoholic beverage, or it may be a so-called non-alcoholic beverage or low-alcohol beverage with 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.

[0027] In the method for producing a bottled beer-like sparkling beverage according to the present invention, malt may or may not be used as a fermentation raw material. When malt is used, the malt ratio in the fermentation raw material is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 50% by mass or more. The lower the malt ratio in the fermentation raw material, the better the foaming ability of the bottled beer-like sparkling beverage according to the present invention when opened. The reason why the foaming ability when opened improves with a lower malt ratio is not clear, but it is presumed to be because the content of various components such as malt-derived proteins decreases.

[0028] In Japan, the Liquor Tax Law restricts the raw materials that can be used in beer and sparkling alcoholic beverages, as well as the timing of their use. For example, enzyme preparations such as proteases are only permitted for use in the mashing process, and the addition of foaming agents or adjustment of carbon dioxide pressure during the fermentation or storage process is not permitted. By using the method for producing bottled beer-like sparkling beverages according to the present invention, it is possible to produce bottled beer-like sparkling beverages with good foaming properties even when the malt ratio is high, without using foaming agents or adjusting carbon dioxide pressure.

[0029] The total nitrogen concentration of the bottled beer-like sparkling beverage according to the present invention is, for example, 10 to 200 mg / 100 mL, preferably 15 to 100 mg / 100 mL, more preferably 20 to 80 mg / 100 mL, and even more preferably 25 to 60 mg / 100 mL. The total nitrogen concentration can be measured by the method specified in "Beer Brewers Association Analytical Method 8.9". The total polyphenol content of the bottled beer-like sparkling beverage according to the present invention is, for example, 10 to 300 mg / L, preferably 30 to 250 mg / L, more preferably 100 to 230 mg / L, and even more preferably 130 to 200 mg / L. The total polyphenol content can be measured by the method specified in "Beer Brewers Association Analytical Method 8.19".

[0030] In the method for producing a bottled beer-like sparkling beverage according to the present invention, hops may or may not be used as a raw material. By using hops, a bottled beer-like sparkling beverage containing iso-α-acids can be produced. The bitterness value of the bottled beer-like sparkling beverage according to the present invention is not particularly limited, but is preferably 8 BU or higher, and more preferably 8 BU or higher and 30 BU or lower. If hops are not used as a raw material, the bitterness value of the bottled beer-like sparkling beverage according to the present invention is preferably 0.5 BU or lower.

[0031] In the present invention and this specification, unless otherwise specified, "hops" includes not only fresh hops, dried hops, hop pellets, etc., but also processed hop products. Examples of processed hop products include hop extract obtained by extracting bitter components from hops, isopropyl hop extract, tetrahydroisohumulone, hexahydroisohumulone, and other hop products containing isopropyl hop components obtained by isopropyl hop extraction. In other words, "without using hops as a raw material" includes not only cases where hops themselves are not used as a raw material, but also cases where processed hop products are not used as a raw material.

[0032] In the present invention and this specification, bitterness value is an index of bitterness provided by a group of hop-derived substances mainly composed of isohumulone, and the bitterness value of beverages, including beer-like sparkling beverages, can be measured by the method described in Beer Analysis Methods of the Beer Brewers Association (ed.): BCOJ, 8.15 (2004).

[0033] The color (EBC) of the bottled 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 similar method. The pH of the bottled 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.

[0034] The method for producing a bottled beer-like sparkling beverage according to the present invention can be used in the same manner as for a general fermented beer-like sparkling beverage, except that the storage period is limited to 50 days or less and the container used to fill the beer-like sparkling beverage is provided with a foam-generating uneven structure. Fermented beer-like sparkling beverages can generally be produced through the processes of mashing (preparation of fermentation raw material liquid), fermentation, storage, and filtration.

[0035] First, in the preparation process (fermentation raw material liquid preparation process), 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 fermentation raw materials and raw water is heated to saccharify the starch and prepare a sugar solution. The obtained sugar solution is boiled, and then at least a portion of the solid components is removed to prepare the fermentation raw material liquid.

[0036] Examples of grain raw materials include barley, wheat, malts of these grains, rice, corn, soybeans and other legumes, and potatoes. Grain raw materials can also be used as grain syrup, grain extract, etc., but it is preferable to use them as grain powder obtained by grinding. The grinding of grains can be carried out by conventional methods. The grain powder may be malt powder, corn starch, corn grits, etc., which have undergone processing that is normally done before and after grinding. It is preferable to use malt powder as the grain powder. By using malt powder, it is possible to produce a fermented beer-like sparkling beverage with a more distinct beer-like character. The malt powder may be barley, for example, two-row barley, germinated by conventional methods, dried, and then ground to a predetermined particle size. Furthermore, 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 powder may be used as the main raw material, and rice or corn powder may be used as a secondary raw material. Examples of carbohydrate raw materials include sugars such as liquid sugar.

[0037] The mixture may also contain auxiliary ingredients other than grain raw materials and water. Examples of such auxiliary ingredients include hops, dietary fiber, yeast extract, fruit juice, bittering agents, coloring agents, herbs, and flavorings. In addition, enzyme preparations such as saccharifying enzymes such as α-amylase, glucoamylase, and pullulanase, and proteases may be added as needed.

[0038] Saccharification is carried out using enzymes derived from grain raw materials or enzymes added separately. The temperature and time during saccharification are adjusted as appropriate, taking into consideration the type of grain raw materials used, the proportion of grain raw materials in the total fermentation materials, the type and amount of enzymes added and the desired quality of the fermented beer-like sparkling beverage. For example, saccharification can be carried out by conventional methods, such as holding the mixture containing grain raw materials at 35-70°C for 20-90 minutes.

[0039] The boiled sugar solution (the boiled sugar solution) can be prepared by boiling the sugar solution obtained after the saccharification treatment. It is preferable to filter the sugar solution before boiling and boil the resulting filtrate. Alternatively, a mixture of malt extract and warm water may be used instead of the filtrate of the sugar solution, and this mixture may be boiled. The boiling method and conditions can be determined as appropriate.

[0040] By adding herbs and other ingredients as appropriate before or during boiling, a fermented beer-like sparkling beverage with a desired flavor can be produced. For example, by adding hops before or during boiling and boiling in the presence of hops, the flavor and aroma components of the hops, especially the bitter components, can be efficiently extracted. The amount of hops added, the method of addition (e.g., adding in several stages), and the boiling conditions can be determined as appropriate.

[0041] The broth obtained after boiling contains residues such as proteins that have settled. Therefore, at least some of the solid components, such as residues, are removed from the broth. The residue can be removed by any solid-liquid separation method, but generally, a tank called a whirlpool is used to remove the precipitate. The temperature of the broth at this time should be 15°C or higher, and is generally carried out at around 50-100°C. The broth (filtrate) after the residue has been removed is cooled to an appropriate fermentation temperature using a plate cooler or the like. This broth after the residue has been removed becomes the raw material liquid for fermentation.

[0042] Next, as a 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 used as is in the fermentation step, or it may be used after being adjusted to the desired extract concentration. The yeast used for fermentation is not particularly limited and can be appropriately selected from yeasts commonly used in the production of alcoholic beverages. It may be a top-fermenting yeast or a bottom-fermenting yeast, but a bottom-fermenting yeast is preferred because it is easier to apply to large-scale brewing equipment.

[0043] Furthermore, as a storage step, the obtained fermented liquid is matured in a storage tank and stabilized under low temperature conditions of about 0°C. Subsequently, as a filtration step, the matured 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 can be any method that can filter out the yeast, such as diatomaceous earth filtration or filter filtration using a filter with an average pore size of about 0.4 to 1.0 μm.

[0044] After the filtration process, the filtered fermented liquid (fermented beer-like sparkling beverage) is filled into a container with a foaming surface and sealed to obtain the desired bottled beer-like sparkling beverage. The filling and sealing of the container can be carried out by conventional methods.

[0045] Before filling the filtered fermented liquid into containers, carbon dioxide may be introduced to bring the gas pressure within a desired range. The gas pressure of the bottled 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.

[0046] The bottled beer-like sparkling beverage according to the present invention can be stored at room temperature, but it is preferable to cool it 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.

[0047] The bottled beer-like sparkling beverage according to the present invention has enhanced foaming properties upon opening, allowing the beverage inside the container to be foamed simply by opening it. This makes it possible to form a layer of foam similar to that produced when draft beer is poured into a glass, without having to pour it into another container.

[0048] The foaming ability of the bottled beer-like sparkling beverage according to the present invention can be evaluated using the cover time as an indicator. "Cover time" refers to the time (in seconds) from the time the container is opened until the entire upper surface of the beverage is covered with foam. It is preferable that the cover time of the bottled beer-like sparkling beverage according to the present invention after 24 hours of storage at 4°C is 5 seconds or less. [Examples]

[0049] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0050] [Example 1] The effect of storage period on the foaming properties of bottled beer-like sparkling beverages filled in containers with foam-generating uneven surfaces on the inner surface was investigated.

[0051] <Manufacturing of bottled beer-like sparkling beverages> A fermented beer-like sparkling beverage was produced using malt and cornstarch as fermentation ingredients and hops as an ingredient, according to conventional methods. The malt ratio to the total amount of fermentation ingredients was 70% by mass. Specifically, it was produced using a 200L scale brewing facility. First, 28 kg of crushed malt, 12 kg of cornstarch, and 160 L of brewing water were added to the mashing tank, and a saccharified liquid was produced according to conventional methods. The obtained saccharified liquid was filtered using a wort filtration tank to obtain wort. Hops were added to the obtained wort, and then it was boiled. Next, the wort was transferred to a sedimentation tank to separate and remove the sediment, and then cooled to approximately 10°C. The chilled wort was introduced into a fermentation tank, inoculated with brewer's yeast, and fermented at approximately 10°C for 8 days. The obtained fermented liquid was transferred to a storage tank and stored at -2°C for the storage period shown in Table 1.

[0052] Next, the obtained stored liquid was filtered using diatomaceous earth filtration. The filtrate was then filled into fully open cans and sealed to obtain a bottled beer-like effervescent beverage. A two-piece aluminum can was used as the fully open can. Specifically, it consisted of a can body with a closed bottom and a can lid that sealed the top of the can body. The entire circumference of the can lid had a score (notch) to allow the entire top surface to open. The can body had a resin coating on its inner surface. The resin coating had a foaming surface structure. Specifically, the foaming surface structure consisted of recesses with a diameter of 5 μm to 20 μm, each 1 mm in diameter. 2 There are 200 to 2000 of these per unit area, with recesses ranging from 0.5 μm to 5 μm in diameter, and each recess is 1 mm in diameter. 2 There were between 5,000 and 20,000 of them installed in each area.

[0053] <Measurement of Coverage Time> For each bottled beer-like sparkling beverage, after being stored in a refrigerator at 4°C for 24 hours, the time (in seconds) from opening the can until the entire surface of the beverage was covered with foam was visually measured. For each sample, 10 containers were opened, and the average value was used as the cover time.

[0054] [Table 1]

[0055] As shown in Table 1, the longer the storage period (sake age), the longer the time it took for the surface to be covered with foam from the time the can was opened, indicating a decrease in foaming ability.

[0056] [Example 2] Bottled beer-like sparkling beverages were manufactured in the same manner as in Example 1, except that the storage period was set to the number of days listed in Table 2. The foaming protein (12 kDa) and foam retention protein (40 kDa) content, as well as the NIBEM value and cover time, were measured for each sample. The measurement results are shown in Table 2.

[0057] The NIBEM value is a measure of the collapse rate of poured foam using electrical conductivity, and was measured according to the Analytica-EBC standard method of the EBC (European Brewery Convention).

[0058] The content of foaming proteins and foam-retaining proteins was measured using the on-chip method with the Agilent 2100 microchip electrophoresis bioanalyzer (manufactured by Agilent Technologies), and the protein concentration was determined as albumin equivalent. Specifically, as a pretreatment, 200 μL of the sample, which had been degassed by sonication for 15 minutes, was mixed with 8 μL of albumin (500 ppm), and then desalted using a desalting spin column. After that, the sample was concentrated in a centrifugal evaporator for 1 hour, and then 10 μL of ultrapure water was added and stirred to dissolve it. The pretreated sample was measured using the Agilent 2100 bioanalyzer and the Agilent Protein 80 kit, a measurement kit for analyzing proteins with the instrument.

[0059] [Table 2]

[0060] Furthermore, to investigate the effects of longer storage periods on foaming proteins, etc., bottled beer-like sparkling beverages were manufactured in the same manner as described in Table 3, except that the storage period was set to the number of days shown in Table 3. The foaming protein (12 kDa) and foam retention protein (40 kDa) content, as well as the NIBEM value and cover time, were measured for each sample. The measurement results are shown in Table 3.

[0061] [Table 3]

[0062] Table 2 shows that when the storage period was around 30 days, the concentrations of foaming protein (12kDa) and foam retention protein (40kDa) fluctuated slightly depending on the storage period, but had little effect on the NIBEM value, indicating that the storage period does not significantly affect the foam quality when poured into a glass. Furthermore, Table 3 shows that when the storage period was around 70 days, the concentration of foaming protein (12kDa) tended to increase slightly with increasing storage period, but this trend was not observed for foam retention protein (40kDa). The NIBEM value of the samples tended to improve slightly with increasing storage period.

[0063] On the other hand, in both Table 2 and Table 3, the cover time clearly increased with longer storage periods, and there was no correlation with the NIBEM value, a conventional indicator of foam quality. These results indicate that the foaming ability of bottled beer-like sparkling beverages filled in containers with foam-generating uneven surfaces on the inner surface decreases depending on the storage period.

[0064] [Example 3] A bottled beer-like sparkling beverage was produced in the same manner as in Example 1, except that the malt ratio to the total amount of fermentation raw materials was set to the values ​​shown in Table 4. The foaming ability was then examined by measuring the cover time.

[0065] [Table 4]

[0066] As a result, a tendency was observed for samples with a higher malt ratio to require a longer cover time. This was presumed to be because a lower malt ratio resulted in less foam protein derived from malt, thus improving foaming ability upon opening the can.

Claims

1. The fermentation process involves inoculating a fermentation raw material liquid with yeast and fermenting it to obtain a fermented liquid, The fermented liquid obtained in the fermentation process is transferred to a storage tank and stored for a certain period of time for maturation in a storage process, After the storage process, a filtration process is performed to filter the fermented liquid after maturation. After the filtration step, a filling step is performed in which the filtered fermented liquid is filled into a container having a foaming surface on its inner surface and sealed. It has, A method for producing a bottled beer-like sparkling beverage, wherein the storage period in the aforementioned storage step is 50 days or less.

2. The method for producing a bottled beer-like sparkling beverage according to claim 1, wherein the storage period is 7 to 45 days.

3. The method for producing a bottled beer-like sparkling beverage according to claim 1 or 2, wherein the fermentation raw material liquid is a saccharified liquid of fermentation raw materials including malt, and the malt ratio in the fermentation raw materials is 10% by mass or more.

4. A method for producing a bottled beer-like sparkling beverage according to any one of claims 1 to 3, wherein the bottled beer-like sparkling beverage has an alcohol concentration of 0.5 to 8.0 g / 100 mL.

5. A method for producing a bottled beer-like sparkling beverage according to any one of claims 1 to 4, wherein the container is a metal container in which, when opened, an area of ​​30% or more of the surface area of ​​the top of the container is open.

6. A method for producing a packaged beer-like sparkling beverage according to any one of claims 1 to 5, wherein the manufactured packaged beer-like sparkling beverage has a cover time of 5 seconds or less after being stored at 4°C for 24 hours.

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